Page 357 – Sonoma Magazine

4 Sonoma Restaurants Make James Beard Semifinalist List

February 2017

By Sarah Stierch

A selection of dishes at SingleThread Farm-Restaurant-Inn in Healdsburg. (Photo courtesy of Single Thread)

singlethread — Chef Kyle Connaughton and Katina Connaughton’s SingleThread, in Healdsburg, has been nominated in the James Beard Award’s Best New Restaurant category.

It’s a big day in the food and drink world: today the James Beard Foundation announced the semifinalists for its 2017 Restaurant and Chef Awards and we’re excited to report that some of the brightest stars in Sonoma County, and surrounding areas, are representing!

The James Beard Award is a big deal – it’s like the Oscars of food, wine and cocktails. To no surprise, the most anticipated restaurant to open in years in Wine Country made the list for Best New Restaurant: SingleThread in Healdsburg. They’re nominated for displaying “excellence in food, beverage, and service” and for the big impact the restaurant is anticipated to make in the foodie world in the future.

Karen Taylor Waikiki of El Molino Central has been recognized as a semifinalist for the Best Chef in the West. Her small Mexican restaurant in Sonoma has a cult following unlike any other.

Santa Rosa hometown hero Vinnie Cilurzo of Russian River Brewing Company and Ted Lemon, producer of amazing Pinot Noir at Littorai Wines in Sebastopol, have been recognized in the Outstanding Wine, Spirits or Beer Professional category for making a “significant national impact” on the restaurant industry. They are nominated alongside Napa’s Miljenko Grgich of Grgich Hills Estate winery and Steve Matthiasson of Matthiasson Wines.

Nearby in Napa Valley, Christopher Kostow of The Restaurant in Meadowood was nominated in the Outstanding Chef category, an award that recognizes the best working chef in America.

Two St. Helena establishments also received nods: Terra in the Outstanding Service category and Press for Outstanding Wine Program.

James Beard Award finalists will be announced in Los Angeles on March 15.

Healdsburg Restaurant Semi-Finalist for Best New Restaurant in America

February 2017

By biteclub

Kyle and Katina Connaughton of Single Thread Farms Restaurant in Healdsburg at their farm. Photo: Jason Jaacks

Just a two months after opening, Single Thread Restaurant has been named a semi-finalist for Best New Restaurant in America by the James Beard Foundation.

The haute Healdsburg restaurant, which runs about $300 per person and can last upwards of three hours, culminates a lifetime dream of Chef Kyle Connaughton and his farmer/wife Katina. The highly anticipated restaurant was been a media darling throughout its construction and opening, considered by some food writers to be one of the most important openings of 2016.

Single Thread joins 27 other nominees for the coveted award which honors restaurants that“…opened in the calendar year before the award will be given that already displays excellence in food, beverage, and service, and that is likely to make a significant impact in years to come.” In Situ and Tartine Manufactory, both in San Francisco, have also been nominated for the Best New Restaurant award.

The James Beard Awards, named for famed culinarian James Beard, are the most prestigious awards in the food world.

Also in Sonoma County, Karen Taylor of Sonoma’s El Molino Central has been named a semi-finalist for Best Chef West. For Outstanding Wine, Spirits and Beer Professional, Vinnie Cilurzo of Russian River Brewing Company and Ted Lemon of Sebastopol’s Littorai Wines have been tapped as semi-finalists.

A smaller list of finalists will be announced in each category on March 15 in the categories of Outstanding Baker, Outstanding Bar Program, Outstanding Chef (Meadowood’s Chris Kostow is a semi-finalist), Outstanding Restaurant, Outstanding Restaurateur, Outstanding Wine Program, Rising Star Chef and Best Chef awards for other regions. Winners will be announced on Monday, May 1.

The Bay Area has more than a dozen semi-finalists up for awards, but historically, the region hasn’t been a big winner.

Here is a complete list of all semi-finalists.

The Insane New Starbucks Breakfast Treat

February 2017

By biteclub

Starbucks Sous Vide Egg Bites. Courtesy photo.

Cheap Eat: Starbucks Breakfast Sous Vide Egg Bites, $4.50

If you have a teenage daughter you may understand why I spend an inordinate amount of my paycheck at Starbucks. I think they must put something in the Frappuccinos that make gaggles of 14-year-old girls squeal with delight every time we pass one. (Trust me, on my own, I’m more fond of locally owned spots like Brew or the new Retrograde Roasters).

But here’s the thing: Sometimes a mama needs to eat. And when the word “Sous Vide” is involved at a Starbucks, call my interest piqued, but my hopes managed. This is Starbuck’s after all and we’re all still smarting a bit from the whole La Boulange disaster.

Shocker! The sous vide egg bites are insanely good. Like, I’m kinda hooked good. These little egg nibbles come in two flavors: Gruyere and bacon (310 calories), egg white with roasted peppers (170 calories). Both are high in protein and have a velvety, almost creamy texture packed with flavor. (And I’m not the only one loving them). In case you’re not a cooking nerd, the “sous vide” process of cooking the eggs borrows from a gourmet cooking technique that uses a vacuum-sealed back cooked in a water bath.

Turns out teenager and I nearly came to a nasty staredown over a set of these bad boys. It was easy enough to distract her, however, by pointing to a new flavor of Frappucino while I polished off the last one. Mom always wins.

They’re about $4.50 for two. Buy an extra pair.

Not a Starbucks fan? Here’s a link to making them at home.

14 Amazing Valentine Dining and Drinking Experiences in Sonoma County

February 2017

By biteclub

Cupid arrives in Sonoma County on Tuesday, Feb. 14, and restaurants and tasting rooms around the county are ready to make you a romance hero(ine). We’ve picked some of the best from the nearly 50 menus sent to us this year based what we think will be the yummiest experiences for you and your honey bun. Note that some of these events may sell out, and you should call for reservations no matter where you plan to go.

Pre Valentine’s Day

Wine and Chocolate Pairing at K-J: Chocolate truffles infused with strawberries and cream, rosemary and lavender paired with rose, cabernet and dessert wines make for a decadent experience throughout the weekend. Wander through the gardens hand-in-hand afterward. Reservations recommended, especially on weekends. 5007 Fulton Road, Santa Rosa, kj.com or 707-576-3810 for details.

Wine and Cookie Pairing at Three Sticks: You need to check out this luxe Sonoma tasting room anyway, so why not bring your love for a pairing of valentine inspired cookies from Cookie, Take a Bite! and Three Sticks Wine. Reservations required, Feb. 10-14, $50 per person. Call for details 707-996-3328 x 105. 142 West Spain, Sonoma.

“Haters vs. Daters” Tasting Flights at La Crema Tasting Lounge: On Feb. 11, pick from two special flights created especially for Valentine “haters” or Cupid-loving “daters” paired with food bites and wine in their Healdsburg tasting room. $15 pp, 10:30a.m. to 5p.m., 235 Healdsburg Ave., Healdsburg.

Patisserie Angelica’s Cardinal Sin Heart: We love this adorable Sebastopol bakery both for their stellar cakes and chocolates as well as their dedication to using local, organic ingredients. Best bet: Flourless chocolate cake with butter ganache and raspberry dark chocolate truffle hearts. Pair with their signature “Better Than Sex” chocolate fudge sauce. Limited quantities, so pre-order because they’ll be closed on Valentine’s Day. 6821 Laguna Park Way, Sebastopol, 707-827-7998, pastisserieangelica.com.

Tuesday, Feb. 14

Nick’s Cove Valentine Dinner: Head to the coast for a prix fixe dinner that includes raw, baked, braised and bbq’d oysters; lobster risotto, crab cakes or braised short ribs. Plus banana bread pudding for dessert, and if you’re staying the night, grab a personalized S’mores kit and head out to the boat shack (or if it’s a nice night, the beach) fire pit. $75pp, 23240 CA-1, Marshall,415-663-1033, nickscove.com.

Mateo’s Cocina Latina: Five course prix fixe includes poached oysters with lemon butter, asparagus with preserved Meyer lemons, Dungeness crab with black chanterelles, roasted chicken with leeks and wild mushrooms, steak with olive oil mashed potatoes, dessert of crispy milk, burned milk and milk bubbles. $190 for two includes wine pairings, $145 for two without wine. 5-9p.m. Feb, 14 and 15, 214 Healdsburg Ave., Healdsburg, 433-1520, mateoscocinalatina.com.

Zazu Restaurant + Farm: Three or four course dinner includes choice of Hog Island oysters, potted pig and foie gras with cherry conserve, Preston lamb polpette, Stemple Creek beef tartare; red wine short rib, pork belly with Rancho Gordo beans, cream puffs and more. $79 for three courses, $89 for four. 6770 McKinley St #150, Sebastopol, 707-523-4814, zazukitchen.com.

Valette: Five course tasting menu includes chilled Marin oyster with rose sorbet and Tahitian vanilla, Perigord truffle risotto and shaved black truffles, Maine lobster and caviar, butter roasted filet mignon, caramel and chocolate pave with passion fruit yumberry powder, $85pp, additional $55 for wine pairing. 344 Center Street, Healdsburg 707-473-0946, valettehealdsburg.com.

Dry Creek Kitchen: Six course menu includes pheasant and foie gras terrine, Diver scallop crudo with lobster and uni; charred octopus with carrots, raviolini and black truffle, caramelized petrale sole, short rib and foie gras ravioli; braised Maine lobster, Liberty Farm duck breast, white chocolate mousse with passion fruit gelee. 5-9:30p.m., $105pp, 317 Healdsburg Ave., Healdsburg, 707-431-0330, drycreekkitchen.com

Spoonbar: Five course menu includes asparagus salad with oil poached golden egg; squid in tagliarini with butter poached lobster, roasted quail, filet mignon with mushroom cream, warm chocolate cake. $95pp, 219 Healdsburg Ave, Healdsburg, 707- 433-7222, spoonbar.com.

Sante at the Fairmont Sonoma Mission Inn: Four and seven course dinners in one of the Sonoma Valley’s most romantic dining spots. Prix fixe dinner includes lobster bisque, butternut squash ravioli with brown butter, pan seared diver scallops with pear pasta, mussels, clams and piquillo peppers, seared fillet of Niman Ranch beef, filet of wild sea bass, chardonnay poached pear and almond tart, Valrhona chocolate soufflé for two. Four course is $115 pp; seven course is $165 pp, wine pairings available. Reservations recommended. 100 Boyes Blvd., Sonoma, 707-939-2415, santedinningroom.com.

John Ash & Co.: Three course prix fixe includes “passion-inspired dishes” Hog Island Oysters, purple cauliflower soup with lobster, Dungeness crab fritters, beef filet tartare, pork tenderloin with spicy rose jam, seared ahi tuna grilled filet of beef, honey pecan rack of lamb, raspberryPavlova with coconut sorbet. $69pp, reservations recommended. Vintner’s Inn, 4330 Barnes Road, Santa Rosa, 707-527-7687, vintnersinn.com.

Post Valentine Dining

Feb 16

Tasting in the Dark at Hopmonk: This beer event gives a whole new meaning to tasting “blind” as sensory expert Dr. Hoby Wedler leads tasters through a unique sensory experience. Born blind, Wedler has spent years learning to use senses other than sight to experience food. Guests are blindfolded throughout the experience, led through the aromas and flavors of beer and food pairing without the visual cues that might otherwise sway perception. Vintage Oaks At Novato, 224 Vintage Way, Novato, 415-892-6200, hopmonk.com.

Feb. 17 and 18

Walter Hansel Wine Bistro: Cupid comes later to this French bistro. Regular menu plus pan-seared petrale sole, grilled beef tenderloin with peppercorn brandy sauce, duck fat potato galette, black trumpet mushrooms. 3535, Guerneville Rd, Santa Rosa, 707-546-6462, walterhanselbistro.com.

Sonoma County Hotel Makes List of Most Romantic Getaways in the U.S.

February 2017

By Sonoma Magazine Staff

Single Thread Inn guest room. (Courtesy Single Thread)

Just in time for Valentine’s, luxury travel magazine Condé Nast Traveler (CNT) has lined up the 11 most romantic getaways in the United States – and the newly opened “Single Thread” in Healdsburg made the list.

The much-hyped Single Thread farm-restaurant-inn joined other luxurious destinations on CNT’s list, including Napa’s Auberge du Soleil and Calistoga Ranch. The inn, which sits above the Single Thread restaurant, has only five rooms — all with Japanese-influenced decor. Chef Kyle Connaughton and farmer Katina Connaughton, the husband and wife team behind Single Thread, drew on their travels around Japan for inspiration. That aesthetic is also evident in sleek design details throughout the restaurant and kitchen. CNT also mentioned that an on-site greenhouse, chicken coops, beehives, and Chardonnay vines “give it all that extra sense of wine country cool.”

Romance at Single Thread comes at a price: $800-900 per night for a guest room, $1000-1,350 for a suite, and $295 per person for dinner (not including wine or non-alcoholic pairings).

See the full CNT list here. What do you think is the most romantic getaway in Sonoma County?

Pick-SingleThread-Proof-133-1200-xxx_q85 — Guest Room at Single Thread (Courtesy Single Thread)

The Single Thread Restaurant. (Courtesy Single Thread)

How to Host Your Own Wine Club in 4 Simple Steps

February 2017

By Joanna Linberg and Sara Schneider for Sunset

The best new way to entertain? Launch a regular wine tasting group.

If you’re reading this, we’re guessing there’s a fair chance you have a book club or two in your past. Excellent things, book clubs. But to be honest, sometimes the best part is the chance to get together with friends and drink great wine.

Why not get straight to the point and start a wine club instead! We’re not talking about a typical wine club, where you sign on with a single winery to receive a couple of bottles every month. Instead, extrapolate from the book club model and plan regular gatherings focusing on a few wines that push the boundaries of your knowledge a little, but more important, create good times. We’ve thrown the first party, to get you started.

Here’s the plan in four easy steps:

PICK A WINE THEME

Is there something about wine you’ve wanted to explore for a while? (Say, What’s the difference between Syrah and Petite Sirah? Or, Do rosés made from different grape varieties really taste different?) The idea is to settle on a theme (as you would a book) that will give you a handle on an interesting pocket of the wine world by the end of the evening.

The theme we chose for our party actually derives from a fun fact: In Burgundy, France, if a wine is white, it’s almost certainly Chardonnay; if it’s red, it’s Pinot Noir (those are the two dominant grapes grown there). An interesting question follows then: Do Chards and Pinots from Burgundy taste very different from West Coast versions? Perfect party theme: an Old World–New World comparison of Chardonnay and Pinot Noir! The handy bonus embedded here is the need for four bottles for the evening—not a bad number for four to six guests.

A knowledgeable wineshop clerk would be an invaluable resource for steering you to good bottles for most themes. For this party, though, we’ve made it even easier through Sunset’s new wine club, Firstleaf. We chose a white and a red Burgundy and a California Chardonnay and Pinot Noir from the club. Below is the lineup, in the order we set them up for our tasting, from lighter to fuller bodied.

Bottles for our party:

The set of four wines is available from our Firstleaf wine club ($50 with membership or $70 without membership):
Aurélien Verdet 2009 Bourgogne Blanc (Hautes-Côtes de Nuits)
Annabella 2014 Chardonnay (Napa Valley)
Bourchard Père & Fils 2014 Réserve (Bourgogne)
Calstar Cellars 2013 Pinot Noir (Russian River Valley)

CREATE A MENU TO MATCH

The idea is to come up with a substantial nibble to pair with each wine—which together add up to dinner. Helpful principles to think about are, first, match the weight of the food and wine (lighter foods with lighter-bodied wines, richer proteins with heavier-bodied wines); second, echo the wine’s flavors in your appetizers (fresh herbs, for instance, or specific spice flavors); finally, find complementary contrasts (acidity in wine cuts through rich foods, while lush fruit can tame heat).

We played with these principles in our Test Kitchen and came up with an appetizer for each wine. Our pairings were measured by the heartiness of the thumbs-up from the staff.

Recipes

Mustard-Tarragon Shrimp Toasts
For the white Burgundy

Sweet, succulent shrimp are a great flavor and texture match with Chardonnay. But the minerality and bracing acidity of the Burgundian Chard make an excellent foil for Dijon mustard and fresh tarragon. Recipe: Mustard-Tarragon Shrimp Toasts

Chilled Corn Soup with Seared Scallops and Crisp Onions
For the Chardonnay

Fresh summer corn is one of slightly buttery Chardonnay’s dear friends. We’ve stacked the deck here with two others—tender scallops and caramelized onions, which echo the sweet toastiness in the wine. Recipe: Chilled Corn Soup with Seared Scallops and Crisp Onions

Moroccan-Spiced Lamb Chops with Charmoula
For the red Burgundy

An earthy Burgundian Pinot Noir is likely to have both warm and savory spices. We paired this one with a sauce that includes cinnamon and smoked paprika, as a bridge to the entire spectrum. Recipe: Moroccan-Spiced Lamb Chops with Charmoula

Asian Duck Wraps with Hoisin Dipping Sauce
For the California Pinot Noir

Duck is always a good starting point with the bright red fruit of Pinot. But with the riper, sweeter-seeming California version, we’ve matched a sweeter sauce and the warm range of spices included in Chinese five spice. Recipe: Asian Duck Wraps with Hoisin Dipping Sauce

Shortcut option: Buy, don’t cook
If time is short, or your interest leans more to wine than cooking, substitute purchased appetizers for one (or all) of the pairings. Look to gourmet markets or creative ethnic restaurants for these picks.

Seafood sausages with a Dijon–crème fraîche dipping sauce for the white Burgundy (just mix a little mustard into crème fraîche).

Chicken empanadas with mango salsa for the California Chardonnay.

Duck-liver pâté or duck carnitas tacos for the red Burgundy.

A mix of charcuterie and sausages or, alternatively, Latin-style pulled, slow-roasted-pork tacos for the California Pinot Noir.

CREATE THE MOOD

One thing a wine party shouldn’t be is formal. Precious linens and china only make guests more intimidated. Exuberant flowers, though, say, Celebrate! Just choose varieties that are fragrance-free, so the wines’ aromas won’t have any competition (such as the dahlias, ranunculus, and scabiosa in our arrangement pictured here).

Arrange all four appetizers on one plate for each guest, in the order you’ll be tasting them. And arrange four wineglasses in the same order at each place setting. Ours are wide-bowled—the shape that’s best for enjoying the aromas and flavors of Chardonnay and Pinot Noir. For napkins, go with a multicolored casual fabric that won’t show wine spills. Finally, provide tasting-cards.

START THE CONVERSATION

Start tasting and writing notes on those cards! The most effective process is sip of wine, bite of food, another sip. First try our suggested pairings, then mix and match to see if you agree, or whether you like other combos better.

The talk at our party
By way of a conversation starter, here are some general similarities and contrasts to look for between the Old World and New World wines.

The Chardonnays
No matter where it’s grown, this variety typically carries flavors of apple, pear, and citrus. White Burgundies tend to have an
underlying minerality (limestone, concrete, wet stones); think earth versus fruit. The fruit flavors in California Chards, on the other hand, tend to be riper and seem sweeter (even if the wine is dry). Many versions are more buttery than their French counterparts, and show the effect of oak aging, with butterscotch, toast, vanilla, and spice.

The Pinot Noirs
Markers for this variety are cherry and berry fruit (ranging from dark to bright red, even to cranberry); warm spices (cloves,
coriander, cinnamon, cumin); and often a loamy forest-floor quality (look for mushrooms). The same Old World–New World split is true here: It’s earth versus fruit. In red Burgundies, you can almost taste the dirt. In California—speaking in broad strokes—cherry and red berries tend to tell the story.

Photo by Thomas J. Story; prop styling by Bianca Soleto; food styling by Karen Shinto.

13 Amazing Homes With a View in Sonoma County and Beyond

February 2017

By Sunset

Browse homes with breathtaking views through floor-to-ceiling windows and walls of glass.

Vineyard Retreat
This Sonoma County home capitalizes on its vineyard views. Three levels of windows give every room a gorgeous view—even the master closet.

Coastal Getaway
A huge dining bay gives dinnertime guests an unobstructed view of the Sonoma coast.

Panoramic View
The vineyard views of this Sonoma County home are enhanced by a wall of windows and four sets of French doors. Low-profile storage is provided underneath the windows so to not obstruct the view.

Mountain Views
Gorgeous views of the Santa Ynez Mountains are provided by this glass-walled Montecito home. As wildfires often ravage this part of the Santa Barbara coast, the architects chose fire-resistant materials (steel, concrete) for the construction.

Double Exposure
Each floor of this Santa Monica home offers a great view. Open up the master bedroom’s awning windows or slide open the ground-floor doors for even more exposure.

Modern Duplex
Designed by Richard Neutra, one of America’s foremost modern architects, this duplex in San Francisco glows from its floor-to-ceiling steel-framed windows.

Elegant Warehouse
Although it looks like this house has no walls or windows, it’s due to the garage-like doors of glass and steel that can be rolled up to embrace the outdoors. A band of clerestory windows runs along the northern, neighbor-facing side of the house to provide privacy.

Modern Country Style
Being in the California countryside, this family wanted to make the most of their rural setting. Every room in the house gives a different view of the outdoors. Walls facing the valley are made almost entirely of glass, and from the inside it almost feels like you are sitting by the pool.

Transparent Home
With tall window walls that provide panoramic views, the airy, almost transparent home in Hawaii sits atop a hill overlooking the Pacific Ocean.

Indoor-Outdoor Design
Sustainable features, native plants, and plenty of glass walls and panoramic windows up the ante on a seamless integration of indoors and out at this home in California.

Forest Getaway
Seemingly made of just glass and wood, this home melts away into the surrounding trees. Ceiling height and daylight exposure is maximized in the main living spaces with a band of clerestory windows.

Arizona Ranch House
A wall of windows open up this home’s kitchen, dining room, and living room to their pool, keeping with the fun 1960s vibe.

Simplistic Design
This small home embraces the outdoors with eye-popping glass windows and modern, streamlined design.

Petaluma’s Slamburger Beats Bun-Meat-Bun Burger Boredom

February 2017

By biteclub

Shroomaluma burger at Slamburger in Petaluma. Heather Irwin/PD

Maurice Mikel has spent years trying to create the perfect hamburger. Call it something of an obsession for the Jordanian immigrant, who recently opened Petaluma’s Slamburger.

Inside the bright fast-casual spot it’s hard to pick just one of his creations: The menu ranges from ahi tuna with wasabi mayo and tamarind, to a lamb burger with garlic aioli and olive chimichurri, to a straight-up burger with all the fixings, hot dogs, and even a kale salad.

One thing they all have in common, however: Big flavors. Influenced by the aromatic herbs and spices of his homeland and an obsession with juicy American burgers, Mikel is on an epic quest to become Northern California’s ultimate burgermeister.

Lamb Slam burger at Slamburger in Petaluma. Heather Irwin/PD

“Most burger places are just meat, lettuce, tomato and ketchup, but I wanted to add something unique to get people’s attention and curiosity,” he said.

“I love burgers,” said Mikel, whose favorite menu item is the “Cheese Slam” with sharp white cheddar.

“I was so sick of fast food that’s all commodity meat full of hormones. I want to change the habit of fast food meaning junk food,” he said. “I just didn’t want to feed my kid that,” said Mikel, who has a 16-month old son.

Happy customer at Slamburger in Petaluma. Heather Irwin/PD

Add in plenty of kid-friendly options at the Petaluma restaurant, from stripped-down burgers to hot dogs, and shakes; a solid beer and wine menu ; French fries with an egg on top; beer-battered pickles and a very non-carnivorous Kale salad with candied walnuts, clover sprouts and lemon vinaigrette, and it’s not hard to see how Mikel’s Slamburger wouldn’t be ripe for franchising. Which is exactly what Mikel is hoping to do.

“My dream is to make this a Northern-California based chain,” he said.

Slamburger in Petaluma. Heather Irwin/PD

First, however, he’s working to perfect the concept. Just two months after opening, Mikel is already tweaking the seasonings on his Lamb Slam, trying to get customer costs down and constantly assessing what’s working on the menu and what’s not. When we met up with him one morning, he brought a still-warm lamb patty that was light-years better than the one we enjoyed the day before.

“See better, right?” he asked. Right.

Frickles and aioli at Slamburger in Petaluma. Heather Irwin/PD

Sourcing from nearby Mindful Meats, one of the first beef companies to be certified GMO-free and organic.

“More than 70 percent of our food is organic, and all of our food comes from good sources,” said Mikel, who is also making the buns and fries in house.

Using high-end meats and organic ingredients, however, adds to food costs. Some Yelp customers have been vocal about $10 to $15 cost for some of the more elaborate burgers (plain and cheeseburgers are $7 and $7.50), which don’t come with fries included (they’re $2.65 extra, meaning you still could get a Slamburger meal for under $10, which is rare in Sonoma County.)

Ahi tuna burger at Slamburger in Petaluma. Heather Irwin/PD

Mikel takes to the web to answer customer concerns frequently and said he plans to cut prices by at least 20 percent since renegotiating his vendor contracts. Though we thought the prices were well in line with other fast-casual restaurant menus, and our bill was $66 for three premium burgers, two sides, a salad and two soft drinks. Even though we’ve paid far more for less quality; you can’t make everyone happy.

Serving more than 200 people a day in their first 60 days of business, it seems the word is getting out, and Petalumans are trying out the new Theater District burger spot. Mikel still isn’t satisfied, however, as he continues to work on his Slamburger concept. “Happy people are our ambassadors,” he said.

Consider us very happy ambassadors.

Best bets at Petaluma’s Slamburger

Slamburger ($7 ): Nothing but a simple cheese-less burger, which can be swapped out for turkey, chicken or veggie patties. Lettuce wraps and gluten-free buns are also available.

Shroomaluma ($10.50): Cremini mushrooms, lettuce, Swiss, peach bbq sauce, tomato, house pickle.

Lamb Slam ($13): We usually aren’t huge fans of lamb or olives, but both work perfectly on this tasty burger.

Ahi Burger ($15): Wild tuna, ginger wasabi mayo, lemongrass-tamarind glaze, pickled red onions, wontons.

Slam Fries at Slamburger in Petaluma. Heather Irwin/PD

Slam Fries ($5): What, what? A hearty plate of fries smothered with garlic aioli, red onions and a fried egg. The egg yolk could have been a bit runnier for our tastes, but otherwise, delish.

Cajun Brussels Sprouts ($5): Healthy-ish? Who cares.

Kale salad at Slamburger in Petaluma. Heather Irwin/PD

Kale Salad ($7.50): Shaved Parmesan, clover sprouts, candied walnuts, Granny Smith Apple, watermelon radish with lemon vinaigrette. A perfect foil for an order of Beer Battered Frickle Bites ($4).

Slam Dog ($8.50): Bacon wrapped dog with caramelized onion, Slam Sauce, scallion.

Slamburger is at 5 Petaluma Blvd. South, Petaluma, 707-658-1845, theslamburger.com. Open 11 a.m. to 9 p.m. daily.

Local Town Makes List of Best Places to Live in the USA

February 2017

By Sonoma Magazine Staff

Model homes at the new residential development Sagewood at Ragle Ranch, in Santa Rosa. January 12, 2006. (The Press Democrat/ Christopher Chung) cc0112_HomesSagewood.jpg Christopher Chung

U.S. News & World Report, best known for its influential Best Colleges and Best Hospital rankings, has analyzed the most populous metro areas in the United States to find the best places to live – and Santa Rosa came in on #52.

The rankings, intended to “help readers make the most informed decision when choosing where to settle down,” are based on evaluations of each metro area using data from trusted sources like the United States Census Bureau, the Federal Bureau of Investigation, the Department of Labor and U.S. News’ own internal resources. To make the top of the list, a place had to offer a good value; be a desirable place to live, have a strong job market and a high quality of life.

Santa Rosa, described in the U.S. News ranking as “the hub of economic activity in northern California’s wine country,” scored high in the “desirability,” “job market,” and “quality of life” categories, while high real estate prices and shortage on affordable housing lowered the “value” score. U.S. News highlighted Santa Rosa’s warm climate, picturesque setting, gourmet restaurants, high-end shops, farm-to-table movement, and beer and wine industries. Santa Rosa’s abundant parks, numerous gyms and bike-friendly rural roads, were also mentioned as local perks. The ranking underlined that Santa Rosa has a lower crime rate, a higher “college readiness” score, and a comparable job market to similarly sized metro areas. Santa Rosa’s overall score was 6.5. The #1 city on the list, Austin, TX, had a 7.8 overall score. Denver, CO, came in on #2; San Jose, CA, on #3. San Francisco made #16.

Read the U.S. News ranking and description of Santa Rosa here.

“The Panel” in Sonoma Disrupts the Wine Club Concept

February 2017

By Sarah Stierch

A selection of Wines at The Panel wine shop in Sonoma.

You know the routine by now: you go to a winery, enjoy the wines, join the wine club, and every few months you get a credit card charge and an invitation to a wine pick up party to mix and mingle with other wine club members.

It’s an investment that requires serious brand dedication. For this reason, wine clubs have become big business for wineries. And for that reason, The Panel is disrupting the concept of the wine club in the way Uber changed the way we get around town.

The Panel has created a new wine club featuring wines crafted by industry insiders (Photo: Jason Tinacci) — The Panel has created a new wine club featuring wines selected by industry insiders (Photo: Allyson Wiley)

Based in Sonoma, The Panel is devoted to discovering small production, unique wines, with the help from literally, a panel. Every month, co-owners Windee Smith and Chad Richards select 12 to 15 wines from around the world. That selection is whittled down by a panel of four industry insiders who select three premium wines for wine club members to enjoy.

This month’s panel included Sondra Bernstein (restauranteur, owner of the girl & the fig), Virginie Boone (contributing editor, Wine Enthusiast), Tracy Hall (wine specialist at Selene Winery) and Mia Klein (winemaker).

The Panel tasting room in Sonoma. (Photo: Jason Tinacci) — The Panel tasting room in downtown Sonoma. (Photo: Jason Tinacci)

“Our goal is to place the absolute best wines into our club member’s hands,” shared Windee Smith, who founded William Cross Wine Merchants in San Francisco and operated the Valley Wine Shack in Sonoma for eight years prior to launching The Panel. “We created The Panel process to eliminate the guessing game everyone goes through when searching for new and exciting wines.”

The Panel also wants wine club members to discover their inner wine geek. Each member gets a notebook that includes information on each wine they receive, so they can create a personal encyclopedia of the the wines they enjoy.

Mia Klein, Sondra Bernstein, Virginia Boone and Tracy Hall participate in a blind tasting of wines at the Panel (Photo: Jason Tinacci)

The Panel’s wine club starts at a mere $99 – a great price point for a monthly wine club that features three wines hand selected by some of the most respected people in the wine industry. You don’t have to be a wine club member to enjoy the wines selected by The Panel: they have wine shop in downtown Sonoma which is open to the public.

The Panel is located at 535 W. Napa St., Sonoma. (707) 938-7152. panelwines.com