10 Best Restaurants in Wine Country, According to OpenTable

By Sonoma Magazine Staff

Looking for the best restaurants in Wine Country? Online reservation service OpenTable has just released its 2018 list of the top 10 restaurants in Sonoma and Napa. This year, a Sonoma County winery took the number one spot (for their wine and food pairing experience), followed by four other five star-rated Sonoma County wineries and restaurants, and five Napa County restaurants (it’s a tie between Sonoma and Napa in this latest face-off). Click through the above gallery to see the top 10 local restaurants, based on more than 400,000 OpenTable reviews. 

Longtime Healdsburg Restaurant Closes, Blaming Years of Construction Nightmares

By biteclub
Left to right, Kristina and Al Wilson serve up scallops at Cafe Lucia on a culinary tour with Tammy Gass, operator of Savor Healdsburg Food Tours on Thursday, August 4, 2016. (JOHN BURGESS/The Press Democrat)

Cafe Lucia is the latest in a spate of restaurant closures in Sonoma County. The 7-year-old cafe owned by Chef Manuel Azevedo and Lucia Azevedo Fincher announced it was throwing in the towel in an email that described a series of construction issues in Healdsburg as a significant reason for depressed business over the last two years.

“In 2016, everything changed for Café Lucia, seemingly overnight. The one-two punch of ongoing work on a traffic roundabout a half-block from our restaurant, and construction of a hotel and underground parking lot next door to us, limited diners’ access to and awareness of Café Lucia. We will never understand why the City of Healdsburg approved these projects for the same time period (as well as other construction work on the 200 block of Healdsburg Avenue), yet we pressed on despite major delays on the roundabout and hotel,” said the owners.

The restaurant also suffered a major business downturn, like many, after the 2017 wildfires. “We pushed through another winter, despite the increasingly difficult economic climate statewide, including increased minimum wages and taxes, and lack of affordable housing for staff at our small, family-owned business,” they said, adding, “…as we face a third season operating in a construction zone, we find ourselves without the financial or emotional reserves to continue.”

The sentiment echoes what many restaurateurs in the county say are ongoing issues with a lack of affordable housing, construction issues and a slow-to-improve economy after the fires.

The Portuguese-inspired restaurant was one of three restaurants owned by the family, including LaSalette and Tasca Tasca tapas bar in the town of Sonoma.

Other recent closures in Sonoma County include Sebastopol’s Vignette, Recherche du Plaisir sweet shop and Rosso Pizzeria and Mozzarella Bar in Petaluma. 

Stone Brewing Opens in Downtown Napa

By Sarah Stierch

Bad spirits beware – the gargoyles are here. The first Northern California outpost of Stone Brewing has opened in downtown Napa.

Founded in 1996, the Escondido-based brewery has made a name for itself with IPAs that satiate the palates of the pickiest of hopheads. The company has seen expansive growth in recent years (perhaps their gargoyle-decorated bottles and cans are indeed warding off bad spirits): Stone beers are among the top selling on the craft market and, with the opening of the new Napa brewery, Stone Brewing now operates in ten locations, including Berlin, Germany.

While wildly popular, Stone Brewing beers are not for the faint of heart: hoppy brews like “Ruination” (an 8.5% AVB Double IPA) and “Stone Ripper” (a 5.7% ABV San Diego Pale Ale in a can) pack a punch – even the brewery’s pilsner is hoppy.

The Napa brewery and taproom, a whooping 9,500 square-feet space, is housed in the historic Borreo building on the waterfront in downtown Napa. The stone structure required a healthy investment from Stone Brewing in order to retrofit and renovate, while preserving the historic integrity.

“Restoring this historic building has been a complex process which we have been careful to steward with the utmost respect,” said Greg Koch, Stone Brewing Executive Chairman and Co-Founder. “So it is with much pride, and no shortage of relief, that we finally open the doors knowing that we took the time to do it right.”

Seven years in the making, Stone Brewing Napa finally opened its doors on May 6, to hundreds of fans – many had spent hours on the road from throughout Northern California for a chance to sip beers and dine on the Napa River.

The brewery has 24 beers on tap, including regular and seasonal offerings, and growlers can be filled a the tasting bar. Beers are brewed on site, with glass windows offering guests a view of the inner workings of the brewery. The two-story building has a bar with ample seating, and a dining room upstairs. Downstairs, guests will find a tasting bar, fireplace lounge and outdoor seating overlooking the river and downtown Napa.

Chef Chris Kurth, who relocated from San Diego to oversee the Napa brewery kitchen, serves up lunch and dinner daily. The menu features locally sourced produce and includes Choripán Argentinian Sausage Sandwich, a Poke Fire Bowl, and the Stone Brewing Impossible Burger – all with suggested beer pairings.

“Seven years after I first stepped foot in the Borreo building,” shared Koch, “this place is just what I dreamed of – a top-notch destination devoted to celebrating craft beer.”

Stone Brewing is open seven days a week and is located at 3rd and Soscol Ave., Napa. 707-252-2337, stonebrewing.com.

Is Paleo Chocolate the Next Big Thing? Sonoma Investor Thinks It Is

By biteclub

The founder of Krave Jerky and SmashMallow thinks paleo chocolate has a bright future. 

Jonathan Sebastiani’s Sonoma Brands has invested in Hu Products’ artisan dairy-free chocolate bars, made with 70 percent stone ground, organic, fair trade cacao. In addition to (mostly) following Paleo diet standards, they are also vegan.

It’s what they don’t have, rather than what they do that makes the difference. The chocolates contain no GMOs, emulsifiers, soy lecithin, gluten, refined sugar, cane sugar or sugar alcohols. To sweeten the chocolate, Hu uses unrefined coconut sugar. Flavors include Almond Butter and Puffed Quinoa, Cashew Butter, Hazelnut Butter, Salty Dark Chocolate and Crunchy Mint.

While most of the chocolate bars conform to paleo diets, a few added ingredients are labeled “primal” rather than paleo.

Locally Sjaaks Chocolate in Petaluma creates vegan chocolate or “melk” bars. In Novato, Sacred Chocolate also has vegan chocolate products.

Carrie Underwood Arrives in Wine Country, Calls It Her ‘Happy Place’

By Allie Porter

Country superstar Carrie Underwood and hockey player husband Mike Fisher have arrived in Napa Valley for a wine country getaway and performance by Underwood at the inaugural Napa festival “Live In The Vineyard Goes Country,” which takes place May 15-17.

The singer-songwriter shared on Instagram earlier today that Napa Valley is her “happy place”. The star also said that she is enjoying “amazing wine” and “beautiful scenery.”

Underwood and family had a “yummy” dinner prepared by Napa Valley celebrity chef Michael Chiarello, with a little help from sous chef Isaiah Fisher – Carrie and Mike’s son. It was a packed first day in Napa, according to Underwood.

Click through the above gallery to see what Carrie Underwood got up to during the first day of her Wine Country stay. 

New Distillery & Tasting Room Arrives in Healdsburg

By Sarah Stierch

Healdsburg – top destination for fine wine, food and luxury hotels – is gaining ground as the place to go for craft spirits. This week, the town further asserted itself on the spirits scene with the opening of a new tasting room, Young & Yonder Spirits, just steps from the Healdsburg Plaza.

Established in 2013 in Cloverdale, Young & Yonder Spirits is the brainchild of Josh and Sarah Opatz.

Raised in Healdsburg, Josh Opatz discovered his love for artisanal adult beverages through his father, award-winning viticulturist Pete Opatz. He met Sarah, a graphic designer in San Francisco, and the two joined forces (by marriage and career) to pursue a dream of creating high-quality craft spirits. (Josh’s step-brother Shane Harlan is also a partner in Young & Yonder Spirits.)

Located across the street from Healdsburg City Hall, the Young & Yonder 1,000 square-foot space offers tasting flights that include the company’s Armont Vodka, H.O.B.S. Gin, Y/Y Distiller’s Series Lime Vodka, as well as their newest creations – Fellows and Foragers Absinthe and Stave Robber Rye Bourbon. Guests will also be able to sip on special seasonal cocktails and there will be distillery tours, offering a behind-the-scenes look at the hands-on production.

The Opatzes seized the opportunity to open the Young & Yonder space in Healdsburg when zoning laws enabled them to pair their production facility with a tasting room.

“We are so happy to join a community where quality agriculture and artisanal products are the focal point,” said Sarah Opatz, “between the great wine, beer, and craft spirits in the area, both visitors and locals will surely find something to fall in love with.”

Young & Yonder Spirits’ tasting room and distillery is open Thursday through Sunday, 12 p.m. – 6 p.m., 449 Allan Court, Healdsburg, 707-473-8077, youngandyonder.com.

Got $1000? Have Dinner with Michael Franti and See Him Perform in Napa

By Sarah Stierch
Michael Franti dances onstage during BottleRock Napa Friday May 27, 2016 in Napa. (Kent Porter / Press Democrat) 2016

Michael Franti may be best known for his positive, socially conscious songs, but the East Bay musician is also a philanthropist. Together with his wife Sara, Franti grants “live music wishes” to people living with life-threatening illnesses, children with severe challenges, and wounded veterans.

The Frantis have collaborated with a number of acclaimed artists, including Blake Shelton and Lady Gaga, to raise funds for their “Do It For The Love” foundation. Now the couple has teamed up with local celebrity chef Charlie Palmer to make more musical wishes come true.

On Thursday, May 24, Franti will perform at an intimate concert, for up to 150 guests, on the rooftop of the newest luxury hotel in downtown Napa, The Archer. The event, called Vines & Vibes, is part of BottleRock Napa Valley’s pre-festival happenings. The evening includes a dinner prepared by Charlie Palmer (who has a steakhouse at the hotel) paired with local wines and craft cocktails. Tickets are $1000 per person; proceeds go toward the “Do It For The Love” foundation.

Palmer, who is a big fan of Franti’s music and charitable work, is “thrilled” to be involved in the event. “It’s going to be an incredible evening,” Palmer said.

Twenty guests, who paid $2,500 each for a now sold out VIP experience, will have a cocktails with the Frantis and Palmer before the show and observe the famous chef whip up his special Vines & Vibes creations in his kitchen.

After a multi-course dinner with guests, Franti will perform a live, acoustic set with Matt Nathanson and Sam Getz of the blues-rock band Welshly Arms. The Frantis have previously collaborated with BottleRock, including performing at the festival.

“We are ecstatic to be working with the BottleRock team again on this fabulous event, and to be having it on the gorgeous rooftop of the Archer Hotel,” the Frantis said in a press release, “We are grateful for the generosity of the winery and community partners supporting this effort to help bring joy through music to those in need.”

Tickets are on sale now and start at $1,000 per person. Visit doitforthelove.org for more information.

15 Wines You Must Try at the North Coast Wine & Food Festival

By Sarah Stierch

We love any excuse to celebrate the food and wine bounty of the North Coast region, and on Saturday, June 9, we’ll do just that at The Press Democrat’s North Coast Wine & Food Festival at SOMO Village in Rohnert Park. Over 60 award-winning wineries, pouring 90 Gold Medal wines, and 20 acclaimed chefs, serving up delicious bites, will be the stars of the show.

It’s a must-attend event for any wine lover seeking to discover the best wines from Sonoma, Napa, Lake, Marin, Solano and Mendocino counties. It can also be a bit overwhelming – with so many wines to try in one afternoon, where do you begin? To help guide your palate, below are 17 award-winning wines you must try at the North Coast Wine & Food Festival. (As always, if you’re planning on drinking alcohol, make sure you have a designated driver or book a taxi/Uber/Lyft).

BUBBLES, BABY

Gloria Ferrer 2008 Royal Cuveé 
A consistent favorite, this “Best of Class” sparkler is called “Royal” because the first vintage was served to the King and Queen of Spain in 1987. Judges call it a “classy” wine as well as noting a nutty, yeasty flavor that has helped to define Northern California sparkling wine.

ROSÉ ALL DAY

Rodney Strong Vineyards 2017 Rosé of Pinot Noir, Russian River Valley
Warm weather can only mean one thing: rosé! Rodney Strong’s rosé earned a whopping 98 points from judges, of which one declared “I would buy this wine for my cellar.” Its delicate pink color is a crowd pleaser and its savory acid makes it a perfect wine for dining al fresco with any meal – especially the grilled octopus with salsa verde by Chef Mike Mullins of Perch and Plow, served at the festival.

Navarro Vineyards 2017 Rosé of Pinot Noir, Anderson Valley
Folks who’ve tapped into the quality and affordability of Mendocino County’s Navarro Vineyards won’t be surprised to see this rosé take home a gold medal. The pretty pink rosé of pinot noir was called “crisp, bright, lovely” and refreshing by judges, making it a must-taste for any pink water fan.

PATIO POUNDERS

J. Rickards Winery 2017 Croft Vineyard Sauvignon Blanc, Alexander Valley
Summertime calls for fun times, and fun times call for sauvignon blanc. Don’t miss a sip of J. Rickards’ Croft Vineyard sauvignon blanc, which was named “Best of Show White” for its delicate, aromatic and floral nature with a touch of red apple. Judges called it “sauvignon blanc at its best.” Grab a splash to pair with the sustainable oyster tartare served by the Monterey Bay Aquarium’s resident chef, Matt Beaudin.

Trecini 2017 Sauvignon Blanc, Russian River Valley
If you haven’t caught onto Trecini’s sauvignon blanc, this festival is the excuse you need to do so. A gold medal winner this year, it’s an easy drinking wine that epitomizes the balance of citrus and minerality found in both new and old world sauvignon blancs. The judge’s put it perfectly: “a sauvignon blanc lover’s delight.”

CHARDONN-YAY

Soda Rock 2016 Chardonnay, Mendocino County
Soda Rock, a Sonoma County winery, wins the “Best of Mendocino County” award for their new chardonnay. This chardonnay has a silk mouthfeel with a nice balance of citrus and oak, so much so that one judge said “I’d swipe right for this wine.” Don’t forget to snap a selfie after meeting this wine the first time!

Frank Family 2016 Chardonnay, Carneros
This year marks the Frank Family’s 25th anniversary producing wine, and this year they earned a gold medal for their chardonnay, made with grapes from the Carneros region in south Sonoma County. Judges called it “flat out delicious” for its notes of pear, apple and white peach.

WICKED WHITES

Anaba Wines 2016 Turbine White, Sonoma Valley
A Rhône blend of viognier, marsanne and roussanne, Anaba’s Turbine White earned a gold medal and 95 points from judges. They liked the stone fruit and papaya flavors, which they called “well integrated,” and the hint of white pepper on the tip of the tongue. “Very well done blend, very pleasant finish,” said judges. It’s primed for pairing with Hog Island Oysters, available at the festival.

Husch 2017 Chenin Blanc, Mendocino
A perfect sipper for springtime, Husch’s chenin blanc was called “liquid gold in a bottle” and it earned a gold medal to boot. Husch has been making chenin blanc since 1984, and that experience shows, and tastes, in this wine, which will satisfy sauvignon blanc- and chardonnay lovers alike.

PINOTPHILE PICKS

Kokomo Winery 2016 Gopher Hill Peters Vineyard Pinot Noir, Sonoma Coast
A party in Sonoma County isn’t complete without pinot noir, and if you’re gonna drink it, it might as well be “The Best of the Best.” And that’s what you get with Kokomo’s pinot, which was named the “Best of Show,” “Best of Sonoma County,” and the “Best Red Overall.” Judges praise its depth and complexity, which is lush with notes of cherry pie and mulberry. They put it best: “Simply a phenomenal wine.”

DeLoach Vineyards 2015 Marin County Pinot Noir 
Marin County has grapes? Yes, they do! DeLoach won “Best of Marin County” with their single vineyard designate pinot noir. This pinot has rich notes that represented the varietal well, according to judges, including a “Christmas type spice” that warmed their souls enough to earn this wine an award.

BOLD REDS

Buena Vista Winery 2016 The Sheriff of Buena Vista, Sonoma County
With its signature gold sheriff badge label, which serves as a tribute to one of California’s first sheriffs and the father of the California wine industry, Agoston Haraszthy, this bottle stands out on even the busiest of party tables. The judges agreed, saying it “turns heads.” A gold medal winner, this wine is a big blend of bordeaux varietals (and a touch of grenache and mission grape!), the only thing missing is a juicy steak.

Miro 2015 Ponzo Vineyard Old Vines Reserve Zinfandel, Russian River Valley
Winemaker Miro Tcholakov put Trentadue Winery on the map with his award winning wines. Today, he also creates wines under his own label, aptly named Miro. His Ponzo Vineyard Old Vine Zin earned him a gold medal from judges, who declared it a full-bodied, port-like zinfandel that is easy to drink. Sounds like a great pairing for girl & the fig Chef John Toulze’s pecan shortbread with duck liver mousse and apricot jam.

GO CAB OR GO HOME

Mudita Wines 2014 Cabernet Sauvignon, Napa Valley
Mudita Wines is most likely a new name for many wine lovers, but be sure to stop by their table at the festival to try their cabernet sauvignon, which was named “Best of Napa” by judges. This small production cab earned 95 points for its notes of iris, cassis and what judges called “decadent chocolate.” Sounds like the perfect glass to savor while people-watching at the festival.

Cache Creek Vineyards 2014 Reserve Cabernet Sauvignon, Lake County
Animal lovers and eco-friendly wine nerds can’t pass up this Cache Creek Vineyards cab from grapes grown on sustainable vineyards among an animal sanctuary. Judges noted flavors of Chambord, butterscotch, red fruit and caramelized wood tones, which earned it 94 points and the title “Best of Lake County.” After a swirl and a sniff, head over to Chef Mark Stark’s table to pair this cab with his crispy pastrami tacos.

SWEET & STICKY

Sonoma Cutrer Vineyards 2015 Late Harvest Chardonnay, Russian River Valley
After an afternoon of indulging, nothing settles the stomach like a little digestif, and that should be Sonoma Cutrer’s Late Harvest Chard. These chardonnay grapes sit on the vine a little longer than their “non sweet” siblings, to create a sipper that judge’s call “luscious” and “delicious” with notes of honey. Yum.

Pearl Restaurant Brings the Silk Road to Petaluma

By biteclub
Smoked trout and house ricotta with semolina flatbread at Pearl restaurant in Petaluma. heather irwin/PD
Smoked trout and house ricotta with semolina flatbread at Pearl restaurant in Petaluma. heather irwin/PD

Here’s a fun way to liven up a dull party — ask the snooty guy critiquing the bacon-wrapped dates if he knows the three Grand Cuisines of the world. Chances are good he’ll come up short.

Though no one really knows who made the distinction between Grand and not-so-grand cuisines, it’s generally recognized in the food world that Chinese and French are two of the three. So what’s the third? Hint: It’s not Italian, Japanese or Indian either.

It’s Turkish.

A server shows McFarland Spring Trout salad at Pearl restaurant in Petaluma. heather irwin/PD
A server shows McFarland Spring Trout salad at Pearl restaurant in Petaluma. heather irwin/PD

We’re not talking kabobs and doner, but the sultan-approved dishes of the Ottoman Empire, which spanned from Eastern Europe, through Syria, Persia and through North Africa. From rosewater and pomegranate syrup sorbets to hummus, pita, lamb tagine and rich fish stews, the thread that tied all the dishes together were the exotic spices from the Silk Road and herbs including cumin, saffron, turmeric, cinnamon, pepper, ginger, cloves, fenugreek and sumac.

It also happens to be what makes Petaluma’s new Pearl restaurant such an exciting find. Inspired by the flavors of the Eastern Mediterranean and North Africa (with a little Southern French and Spanish thrown in for good measure), chef/owners Brian Leitner and Annette Yang have transformed the former Luma into a sunny breakfast and lunch spot featuring their own interpretations of shakshuka, fresh pita, fattoush salad and braised meats like rabbit, brisket and lamb.

Buckwheat polenta and fish stew at Pearl restaurant in Petaluma. heather irwin/PD
Buckwheat polenta and fish stew at Pearl restaurant in Petaluma. heather irwin/PD

Brian, a Chez Panisse alum who owned a popular seafood restaurant in San Francisco and most recently an eclectic southern European restaurant in Portland, Oregon, returned to the Bay Area, and specifically Petaluma to escape some of the hubbub of city life. But Annette says they weren’t specifically trying to fill a niche by serving up food inspired by Israel, Syria, Turkey and Morocco.

“This is what we eat at home,” said Yang, who manages the front of the house — from bartending to seating and serving. “We like big, distinct and clean flavors with a light touch. It’s food that isn’t weighed down by butter and fats,” she added, saying Pearl is both ancient and modern in its approach to eating.

They aren’t obsessed, however, with recreating exact recipes. Dishes like their Moroccan Hangtown ($17), a pan-fried oyster with Merguez sausage, scrambled eggs and roasted peppers are more about a sense of place rather than being perfectly authentic. But hearty bowls from chickpea, fava and tomato stew are transportive, with warm spices and deep flavors reminiscent of faraway places.

“We are rooted in inspiration from an Old World culture and inspired by local ingredients,” said Yang.

Best Bets at Pearl:

We noticed that dishes do change slightly from week to week, depending on what’s in season, though you should be able to find favorites like shakshuka pretty regularly. The menu is divided into “smaller” and “bigger” plates, so depending on your hunger level, order accordingly. There is a brief but fascinating by-the-glass wine list, along with beer, sangria and a handful of coffee and low-booze tipples along with non-alcoholic avocado date shakes, fresh lemonade, warm ginger cider and not-your-usual iced teas.

Pearl is open for breakfast and lunch, so expect lighter daytime dishes rather than excessively heavy dinners.

Moroccan rice pudding wtih pink rie and rhubarb at Pearl restaurant in Petaluma. heather irwin/PD
Moroccan rice pudding wtih pink rie and rhubarb at Pearl restaurant in Petaluma. heather irwin/PD

Buckwheat Polenta ($7): This is polenta’s heartier, chewier, more rib-sticking cousin. Earthy, nutty and chewy, this version doesn’t contain corn, making a little closer to oatmeal than grits. Topped with a bloomy, soft cow’s milk cheese, this dish is hard to put down.

Israeli Breakfast ($12): This dish of hummus, labneh (a sort of cream cheese), fresh pita and fruit is so ancient that King David would probably recognize it. There’s a reason its lasted millennia — its light and delish, and the green hummus — made with parsley — is a vibrant change.

Braised Rabbit ($14): This lean, sustainable meat isn’t on everyone’s approval list, but cooked with fresh spring vegetables (asparagus, fava) and topped with apple allioli (a sweet, eggless garlic mayo-like spread) it’s the essence of the season.

Shakshuka with chickpea, fava and tomato stew at Pearl restaurant in Petaluma. heather irwin/PD
Shakshuka with chickpea, fava and tomato stew at Pearl restaurant in Petaluma. heather irwin/PD

Smoked Trout and House Ricotta ($9): Don’t leave without this one. Served in a jar, the combo of smoky, rich McFarland Spring trout (which has a salmon color) and creamy ricotta scream for Brian’s fresh semolina flatbread.

Shakshuka ($18): Another can’t miss. Chickpeas and favas swim in a ruby stew of tart tomatoes, topped with grilled Halloumi cheese. Tiny eggs are cooked into the dish, cooked in a wood-fired oven. You will need fresh pita topped with za’atar (a blend of herbs like sumac, oregano, hyssop and sesame seeds) to mop up the delicious mess.

Persian Fish Stew ($20): I loved this a lot more than I thought I would, mainly because of the tamarind-fenugreek broth. Mussels, rockfish and shrimp are steamed in a brilliantly-flavored stock, muddling the briny seafood flavors and the aromatic broth. Served with a slab of Della Fattoria bread, it’s heavenly.

Moroccan Rice Pudding ($8): It’s almost too pretty to eat, though ours was a little soupier than the rice pudding we’re used to eating, the tart, spiced dish is worth trying.

Overall: Bright and exotic layers of flavor that pay homage to a world cuisine that’s often overlooked by Americans.

If you go: No tipping! All menu prices consider the cost of living wages for staff, along with the restaurant’s operating costs. There’s not even a line on the receipt to leave a tip! We love the idea of actually knowing what we’re paying for up front.

500 First St., Petaluma, 707-559-5187, pearlpetaluma.com. Open 9 a.m. to 3p.m. Wednesday through Monday. Closed Tuesday.

John Ash & Co. and Seismic Brewery Team Up to Create New Beer Pairing Experience

By Sarah Stierch

Sonoma County may be a wine lover’s playground but, in recent years, the region has also evolved into a mecca for microbrew maniacs. While wine and food pairings have become old hat for some, Sonoma Beer Country is now serving up a new kind of duo.

On Tuesday, May 15th, Santa Rosa restaurant John Ash & Co. will team up with Seismic Brewing Co. to create combinations of beer and food that even the pickiest gourmands and beer nerds should enjoy. During a “special beer pairing dinner,” John Ash sous chef (and hophead) Danny Girolmo will serve “an innovative, seasonal four-course meal,” paired with four Seismic brews.

The evening will begin with a reception, during which guests can sip Seismic’s Alluvium pilsner while nibbling on appetizers, including pizza with Black Pig bacon, smoked tomato, and roasted garlic crème fraiche.

The first and second courses will include grilled puntarelle (a type of chicory) with boquerones, croûtes, sauce salmoriglio and caperberries, and a summer salad of prosciutto, melon, hearts of palm, red dragun, and cabernet vinaigrette, paired with Liquifaction, a Kolsch-style ale, and Namazu, an oat pale ale, respectively.

A Sonoma County beer pairing wouldn’t be complete without an IPA: the Szechuan seared duck main course will be served with Seismic’s Shatter Cone IPA. And there’s IPA for dessert, too: Seismic’s Megathrust IPA will combine with strawberry-banyuls (a dessert wine) sorbet with mint, tonka beans, and tropical fruits, to complement the beer’s tropical notes of mango, papaya, pineapple and tangerine.

The dinner starts at 6:30 p.m. Tickets are $95 per person and if you enjoy yourself a little too much, you’re in luck – John Ash & Co. also has a hotel onsite, the Vintners Inn, where you can rest your weary head and full belly. Tickets on sale now. Learn more here.