Page 430 – Sonoma Magazine

Wedding Experts: Planning a Delicious Menu

December 2015

By Sonoma Magazine Staff

Advice from Menu and Event Expert, Victoria Campbell.

From left to right: Victoria Campbell, Susan da Ponte, Yvette Pruete, and Lindsay Darrimon.

Victoria Campbell, general manager at Ramekins Culinary School, Events, and Inn has established an amazing event and hospitality team that she leads.

Having been in the hospitality business for more than 25 years, her expertise and attention to detail assure every event is beautiful, elegantly served, locally sourced, and sinfully delicious. Victoria loves being part of the local
community, and when not entertaining, she enjoys eating out and drinking champagne.

What’s the best advice about menu planning for a bride-to-be?

Make sure to ask the caterer what their most popular items are and what the chef recommends for the time of year that the event is happening. Menus that feature locally grown produce and local, sustainable meats offer the best representation of wine country for guests to enjoy.

What suggestions do you have for finding a caterer who’s a good fit for both the wedding and the couple?

Get caterer recommendations from your venue and find out which caterer has a reputation for doing the best job. Ask the caterer to make recommendations for your wedding based on favorite flavors, seasonality, type of dining, ethnic foods, and so on. Find out how the catering process works from start to finish, and ask for an initial quote to ensure the cost is within your budget.

What are the key things to consider when planning your reception menu?

If you would like to incorporate ethnic foods, accomplish this by being adventurous with appetizers during the cocktail reception. Guests who
are not familiar with ethnic foods may opt to try them at this time. Keep the main dinner menu more approachable, highlighting the bounty and flavors of wine country cuisine.

What are the most common menu-planning challenges a bride-to-be faces?

It’s easy to get caught up in minute details with the menu, but the important thing to remember is that the food should be delicious and easy for the caterer to execute. Asking a caterer to offer esoteric dishes that appeal to only a portion of the guests may not result in a cohesive menu. Caterers know what works well, and can deliver great quality with the dishes they know best.

Photo courtesy Rebecca Gosselin Photography.

What are the hottest culinary trends you’re seeing at weddings these days?

Comfort foods are gaining attention, such as fried chicken, BLTs, and mac ‘n’ cheese. Interactive food stations, or stands, including sushi, street tacos, and sliders are gaining in popularity as well.

Wedding Experts: Finding the Perfect Venue

December 2015

By Sonoma Magazine Staff

Advice from wedding venue expert, Kristen Stimpert.

Kristen Stimpert is the founder and events director of K Venues, an event venue management company with locations in Sonoma, Napa, and Mendocino counties. The firm represents and manages venues in these areas that are able to host a range of events, including weddings and corporate and social gatherings.

These venues are often unique and off the beaten path, and they include wineries, vineyards, ranches, barns, farms, and estates. With a background in building and marketing with some of the top event venue programs in the area, K Venues offers consulting services and venue location services as well. K Venues partners with many of the top event-planning professionals in the industry to help them find the perfect venue for their clients.

What’s the best advice about venues for a bride-to-be?

When you first start, it’s important to have an idea of the general
logistics of your wedding and what your non-negotiables are. It’s really
important to know right away a ballpark of your guest count, what time of year you are considering, what your vision is for the wedding, and what your budget is. If you don’t know these things, you’ll waste your time looking at properties that are not going to work for you. It’s also really important to make a list of “like to haves” and “need to haves.” If your need-to-have list includes 250 people, going until midnight, and serving hard alcohol, all on a Saturday in September, you’re going to knock out about 90 percent of the options in this area. Decide early on where you’re willing to budge, which will afford you more options for your venue search.

How can venue scout services help?

There are so many incredible venues out there, and with the technology available today it can be really overwhelming when starting the search. Finding your venue is usually the first step of the process, and for a lot of people it can be the most stressful and challenging. We offer an incredibly personalized experience that can help you cut out 90 percent of the work and hone in on the perfect property right from the beginning. Hiring a professional venue consultant or a wedding planner will make the venue search process stress-free and fun. It’s really important to be very clear on what your vision is and what you’re looking for, so that we can offer you the right options. Or, if you’re just not sure what you want, we can help you figure it out.

What are the key things to consider when weighing different venue options?

The worst thing that can happen when booking a venue is that you book
somewhere that your budget doesn’t ultimately allow for. Therefore, it’s important to educate yourself from the beginning on the general costs of weddings in the area. It helps to focus on what venues offer or don’t offer based on your needs and how that is going to affect your budget.

For example, two venues can offer the same site fee of $10,000, but the overall budget to have a wedding at these two venues can differ by thousands of dollars or more. A lot of things can affect the cost of getting married at a venue, but some of the biggest factors include:

Catering. Do they have an inhouse caterer with a set price, do they have a list, or can you bring in your own? (Catering is usually one of the biggest costs.)
Facilities. Do they have onsite facilities and event logistics? Restrooms, kitchen, lighting, power, changing room, and parking? Don’t get turned off or scared if they don’t (which is very common)—just be prepared for the associated costs.
Alcohol. What is their alcohol policy?

What are the most common challenges when picking a venue?

The number one challenge that we see when people look at venues is that everyone sells their venue differently and offers different things. It’s usually
not an “apples to apples” comparison. In the beginning, it’s really important to focus on your budget as a whole and not get caught up in breaking out all the tiny little items. It’s important to look at the big items that will affect your budget, however—look at the big picture, and if you know the venue will
work within your budget, that’s what you need to focus on.

All of your vendors and costs for the wedding will fall into place as you move through the process. Some will come in higher than anticipated, and some will come in lower. Always give yourself a little bit of a cushion for the unexpected. Last but most important is to be realistic about what your budget allows you to have at your wedding. You may be able to splurge in certain areas, but this probably means cutting back in others.

What about Sonoma’s wedding venues makes them so special, and how can a couple make the most of those qualities?

This area is a world-renowned destination for weddings and events, and it’s obvious why. Stunning landscapes and views everywhere you look, world-class wines, an unbelievable culinary scene . . . it’s an incredibly special place for gathering and connecting. The events in this area often call on the talents of some of the most qualified and experienced event professionals in the nation.

Combine all of these factors, and you have a recipe for beautiful, unique, and memorable experiences. One of the most special things about where we are located is that people have the ability to really embrace and support
the local purveyors here, while keeping their event footprint to a minimum. It’s
common practice to work with chefs, florists, winemakers, and planners who can source everything for your wedding locally, sustainably, and seasonally. Have some flexibility with your vision so that you can allow your vendors to really showcase this region and the experience it can create for you and your guests.

How to Plan the Perfect Sonoma Wedding

December 2015

By Sonoma Magazine Staff

Photo courtesy Tia for Tia & Claire Studio.

Thinking about a Sonoma wedding? We ask local wedding planners for their best tips and what to avoid.

Advice from Kelly McLeskey-Dolata, a Sonoma County wedding planner.

A party lover at heart, Kelly is known to start and finish a party with style, finesse, and—of course—a fashionable, functionable clipboard. As an established wedding planner in Sonoma, she believes party planning should be stress-free (read: no bridezillas) and encourages brides to embrace the planning process wholeheartedly.

With more than 10 years of experience planning corporate and wedding events, she started A Savvy Event in 2007 with the mission of helping couples from near and far create their own ultimate wine country wedding.

What are the biggest mistakes you see couples make when they start planning, and how can they fix them?

The biggest mistake I see is that couples try to do everything themselves without asking for help from a professional, like a wedding planner. Oftentimes we meet clients or potential clients that are already halfway through their wedding planning process, because they’ve realized how difficult it is to plan on their own. Then we’re stuck spending a lot of our time cleaning up the mistakes they’ve made instead of focusing on the fun parts of the planning. Hiring a wedding planner at the very beginning can save you a lot of time and money.

Another mistake I frequently see is that clients don’t follow their heart. They listen to what other people think they should be doing and then end up planning a wedding for someone else instead of for themselves. We really try to listen to each couple’s vision and what they want for their day, so that we can show them ways to include other opinions but still stay true to what they want. This way, they can look back on their wedding and know it was the wedding they truly wanted.

“Most people only throw this large and expensive of a party once in their lives,” says Kelly, “so it’s nice to see that a more elegant style of wedding is trending right now.” (Photo courtesy Tia for Tia & Claire Studio)

What are your best tips for couples that want a fabulous wedding without busting their budget?

Budget planning should be the very first thing you do when starting to plan a wedding—especially coming up with a realistic budget for the location you’re choosing. We often see couples who choose their wedding venue first, spend a majority of their budget on it, and then don’t have enough money left over for everything else. This is all right if the perfect venue is one of your top three priorities, but generally it’s not.

When we meet with a client, we first look at the overall budget and determine the most important things. Then, we’ll create a budget that reflects their style and desired look and feel in a way they can afford.By organizing your budget at the beginning of your wedding planning process, you are more likely to be able to have the wedding of your dreams without overspending.

What big wedding planning trends are you seeing right now?

A lot of couples are planning an entire weekend of events for their guests. It isn’t just about the rehearsal dinner, wedding, and brunch anymore. We are seeing field days, soccer tournaments, scavenger hunts, wine tours, picnics, fishing trips, spa days, organized hikes, city excursions, and much more. Couples are wanting to show their guests the area they are getting married in while spending more time with them.

What are the biggest pieces of advice you find yourself telling couples throughout the whole process?

It’s important to make sure the wedding reflects who the couple really is and for them to remember what the day is all about. It’s so easy to get carried away and stressed with all the details surrounding the wedding. But, it always comes together in the end, and your planner is there to ensure that all those details are executed with perfection—so you can slow down during the wedding day and take it all in. The day goes by so quickly, and your planner just wants you to be able to be present in the moment and take it all in.

What’s the most important thing to remember when choosing vendors?

It’s important that the couple makes sure the vendor sees their vision and hears them, and is professional, mindful of the budget, and always responds in a timely manner. Also, the couple should make sure they have a connection with that vendor. Ask for referrals not only from past clients, but also from other vendors. We tell a lot of our potential clients to talk to the vendors we work with, as they have to work with us all the time—whereas past couples have only worked with us once.

Last-minute Gift Shopping in Sonoma County

December 2015

By Jenna Fischer

Don’t have all your Christmas gifts line up? Here are some local stores to get those 11th hour gifts, while still being thoughtful. This is Copperfield’s Books, it has gifts for all ages. (Crista Jeremiason / Press Democrat)

The Christmas season has a tendency of sneaking up on us, especially if you aren’t the type to start planning for it in July. You could do the mundane gift card or run to the ATM for some fast cash. Or you can give the appearance that you planned for the holidays. Here are some of the best Sonoma County shops to peruse for those last minute gifts that are sure to impress.

Made Local Marketplace

Made Local is the one-stop shop for thoughtful, handmade gifts. The store has everything from natural beauty products to handmade jewelry to unique home decor. At last visit, Made Local Marketplace had individual terrariums with drought-friendly succulents, which is a perfect gift for those on your list that have a little less than a green thumb. On Christmas Eve, they plan to close early. Call 707-583-7667 or visit www.madelocalmarketplace.com for more information. 529 4th Street, Santa Rosa.

Sift Dessert Bar

Sift cupcakes are a delicious last minute gift. (Jenna Fischer / Press Democrat)

Who doesn’t love a sweet holiday treat? Sift has three locations (including the original) in Sonoma County (Santa Rosa, Cotati, and Petaluma) serving up Food Network-famous cupcakes. If you’re looking for an inexpensive gift, one of their signature cupcakes fits the bill. They will be open 8 a.m. to 5 p.m. on Christmas Eve. See siftdessertbar.com for more information. 401 E Washington St #920, Petaluma, 404 Mendocino Ave, Santa Rosa, and 7582 Commerce Blvd, Cotati.

Ooh La Loft

For the fashionable ladies in your life, this is the go-to boutique. There are two locations, one in Petaluma and the other in Santa Rosa. Ooh La Loft has all the winter essentials: scarves, boots, sweaters, and more. See oohlaloft.com for hours and more information. 109 Petaluma Blvd N, Petaluma and 1019B Santa Rosa Plaza, Santa Rosa.

Petaluma Pie Company

Food really can be the perfect last minute gift, especially in the form of a personal pie. This little pie shop is full of big flavors, like their Elvis Pie (a chilled banana, peanut butter, and chocolate pie) or the Apple Pecan Crumble with Salted Caramel pie. The store will close at 5 p.m. on Christmas Eve. See www.petalumapiecompany.com for more information on hours and menu items. 125 Petaluma Blvd N, Petaluma.

Copperfield’s

Grabbing a good read for the holiday is even better when it is supporting a local bookstore. Copperfield’s has books from local and national authors, as well as adorable trinkets from local vendors. There are four Copperfield’s in Sonoma County (Petaluma, Santa Rosa, Healdsburg and Sebastopol). Copperfield’s will be closing early at 5:30 p.m. on Christmas Eve. See www.copperfieldsbooks.com for more information. Main location in Santa Rosa: 775 Village Ct, Santa Rosa.

Global Heart Fair Trade

This cute little shop on the Sonoma Plaza has a plethora of fair trade gifts, including everything from handmade scarves and hats to bags and purses to home decor. See their blog at globalheartfairtrade.blogspot.com/p/blog-page.html for more information. 423 1st St W, Sonoma.

Sox de Vine

This shop specializes in socks, and only socks. They have wacky holiday socks, novelty socks, sport socks…the list goes on. A pair of socks from this cute shop is going to bring a smile to recipients of all ages. See information on hours and locations here (soxdevine.com). 450 1st St E, Sonoma.

Did we miss one? Let us know in the comments.

30 Best Sonoma County Restaurant Dishes of 2015

December 2015

By biteclub

Seared foie gras with baby kiwi and almonds at Valette in Healdsburg.

Liberty Farms duck leg with pistachio dukka, baba ganoush and pomagrates is the Best Sonoma County Restaurant Dish of 2015

As the year comes to a close, it’s always fun to look back at the best dishes of the year — or at least my favorites.

Choosing the best from hundreds of meals isn’t easy, and admittedly is rather subjective, but a few dozen rise to the top as truly special.

Wild fennel soup with smoked trout at SHED Cafe in Healdsburg

Anyone who’s dined with me knows the gratified look I reserve for these remarkable, memorable dishes and the hand clapping that usually accompanies it (I’m not subtle). So, what makes a great dish for me? It’s a combination of flavor, mouthfeel and elements of surprise that I find most delightful — which can come in almost any form, and at any price point.

Preston Farms carrot salad at SHED Cafe in Healdsburg. Photo: Heather Irwin.

Some are from fancy restaurants you know, others from food trucks or strip mall finds, or even a standout dish from a restaurant that I didn’t otherwise find memorable. For example, on the affordable end of the spectrum, I fell in love with a vegan chia parfait from Seed on the Go, Indian flatbread at the Outside Lands music festival in San Francisco and a bowl of shakshouka (basically eggs in a spicy, Mediterranean tomato sauce) from Goodman’s Jewish Deli. At the luxe end, a beautiful plate of seared foie gras at Valette captured my heart.

In the end, however, there had to be a single winner, and this year it was a Liberty Farms duck leg with pomegranate, baba ganoush and pistachio dukkah at SHED Cafe in Healdsburg. A perfect Mediterranean dish influenced by local ingredients with kicks of flavor — smoky, sweet, herbaceous and loaded with personality.

“Many dishes on the menu are vegetable-centric,” said Chef Perry Hoffman, who recently took over as Culinary Director, and created the dish. “The duck is almost an afterthought, but it works perfectly,” he said.

Roasted potatoes at SHED Cafe in Healdsburg, California. Photo: Heather Irwin

It was hard to pick a single favorite dish from Hoffman’s menu, with each course a surprise and delighted featuring root vegetables from nearby farms, fresh herbs and high-end plating, including dry farmed roasted potatoes with garlic aioli, carrot salad with bee balm and yogurt; wild fennel soup with smoked salmon (now off the menu until April) and braised beef cheeks with persimmons.

After multiple courses, I remember getting up from the meal and thinking it was one of the most intriguing and unexpectedly wonderful experiences of the year. Prices range from $9 to $25 for dinner.

Here are some of my other favorite dishes of the year:

hi1215_forkroadhouse_granola — House granola with stewed prunes: Fork Roadhouse

– House granola with stewed prunes: Fork Roadhouse, $$ (9890 Bodega Hwy, Sebastopol, forkcatering.com)

Kobe steak with foie gras butter at Valette in Healdsburg, CA

– Wakame and Ahi tuna, seared Kobe beef with foie gras butter: Valette, $$$ (344 Center St., Healdsburg, valettehealdsburg.com)

Best Sonoma County Restaurant Dishes of 2015: Grits with preserved egg, hen of the woods mushrooms, schmaltz at Bird and The Bottle in Santa Rosa

HI1015_MACCHEESEBB_752587 — “Craft” mac and cheese with mortadella and fried Brussels sprouts: Bird and The Bottle, one of the Best Restaurant Dishes of 2015

– Grits with preserved egg, hen of the woods mushrooms, schmaltz; “craft” mac and cheese with mortadella and fried Brussels sprouts: Bird and The Bottle, $$ (1055 Fourth St., Santa Rosa)

BBQ pork banh mi: Simply Vietnam Express one of the Best Restaurant Dishes of 2015

– BBQ pork banh mi: Simply Vietnam Express, $ (3381 Cleveland Ave., Santa Rosa, simply-vietnam.com)

Bacon scone from Dominique’s Sweets: Franchetti’s Kitchen,one of the Best Restaurant Dishes of 2015

– Bacon scone from Dominique’s Sweets: Franchetti’s Kitchen, $-$$ (1229 Dutton Ave., Santa Rosa)

Mixed mezze platter: Grape Leaf Mediterranean Grill, one of the Best Restaurant Dishes of 2015Mixed mezze platter: Grape Leaf Mediterranean Grill, one of the Best Restaurant Dishes of 2015 — Mixed mezze platter: Grape Leaf Mediterranean Grill, one of the Best Restaurant Dishes of 2015

– Mixed mezze platter: Grape Leaf Mediterranean Grill $-$$ (101 East Cotati Ave., Cotati, grapeleafecafeandgrill.com)

Spleen mousse (served at a special no-waste dinner): Backyard Restaurant, one of the Best Restaurant Dishes of 2015

– Spleen mousse (served at a special no-waste dinner): Backyard Restaurant, $$ (6566 Front St., Forestville, backyardforestville.com)

Ribs, hush puppies, cornbread and Brussels sprouts at KINSmoke, one of the Best Restaurant Dishes of 2015

– Ribs, hush puppies, cornbread and Brussels sprouts at KINSmoke, $$ (304 Center St., Healdsburg, kinsmoke.com)

– Pork belly Yakitori: Ramen Gaijin $$ (6948 Sebastopol Ave., Sebastopol, ramengaijin.com)

Candy Cap mushroom churros: Sam’s Social Club, one of the Best Restaurant Dishes of 2015

– Candy Cap mushroom churros: Sam’s Social Club, $$ (1712 Lincoln Ave., Calistoga, samssocialclub.com)

BLAT (bacon, lettuce, avocado, tomato): Wishbone,one of the Best Restaurant Dishes of 2015

– BLAT (bacon, lettuce, avocado, tomato): Wishbone, $$ (841 Petaluma Blvd. North, Petaluma, wishbonepetaluma.com)

Short ribs and polenta: Hazel Restaurant, one of the Best Restaurant Dishes of 2015

– Short ribs and polenta: Hazel Restaurant, $$ (3782 Bohemian Hwy., Occidental, restauranthazel.com)

CRUDO_735702 — Tuna crudo at Applewood Restaurant in Guerneville (now closed). Photo: Heather Irwin

hi1215_appetizers_barndiva — Pork belly, mozzarella, and duck confit at Barndiva Bistro in Healdsburg. Photo: Heather Irwin.

hi1215_bankclub_chilepies — Chile Pies’ sweet apple and chile pie with a drizzle of chile-infused honey with Nimble and Finn’s Manhattan (whisky, vermouth and cherry chunks). Photo: Heather Irwin.

hi1215_deldotto_mangalitsa — Mangalitsa charcuterie from Del Dotto Vineyards. Photo: Heather Irwin.

hi1215_drycreekkitchen_dungeness — Dungeness crab salad at Dry Creek Kitchen. Photo: Heather Irwin.

hi1215_frybread_outsidelands — Indian frybread at Outside Lands 2015, one of my favorite dishes of 2015. Photo: Heather Irwin.

hi1215_harvestkitchen_gnocchi — Gnocchi at Charlie Palmer’s Dry Creek Kitchen. Photo: Heather Irwin.

hi1215_pascaline_buns — Kougin amann and French pastry from Pascaline Bakery in Forestville. Photo: Heather Irwin.

hi1215_pastaking_polenta — Polenta with marinara from the Pasta King at the Sonoma County Fair. Photo: Heather Irwin.

hi1215_heritagepublichouse_burrata — Panzanella salad with burrata at Heritage Public House (now closed).

hi1215_hertitagepublichouse_smokedchicken — Smoked chicken with sweet potato smash and collards at Heritage public house (Now closed)

hi1215_personapizza_burrata — Beet, arugula and burrata salad at Persona Pizza

hi1215_quickly_octopus — Octopus skewers and boba tea at Quickly in Santa Rosa. Photo: Heather Irwin.

hi1215_ramengaijin_salad — Smoked whitefish salad at Ramen Gaijin. Photo: Heather Irwin.

hi1215_santarosaseafood_fishtaco — Fish tacos from Santa Rosa Seafood Cafe, a best dish of 2015.

hi1215_seedtruck_chai — Chia parfait from Seed on the Go.

hi1215_shakshouka_goodmans — Shakshouka from Goodman’s Jewish Deli.

hi1215_sitkaspruce_salmon — Ok, its not in Sonoma County, but this dish of smoked salmon and dill at Sitka and Spruce in Seattle was outstanding. Photo: Heather Irwin.

hi1215_sweetts_nachos — They’re not pretty, but dang they were good. BBQ nachos at Sweet T’s in Santa Rosa. Photo: Heather Irwin.

hi2015_eastwest_buns — East meets west in the pastry case at East Wind Bakery in Santa Rosa.

Sonoma County’s Best Restaurant Openings in 2015

December 2015

By Heather Irwin

There’s always a great new restaurant opening somewhere in Sonoma County, and this year was no exception. 2015’s lineup includes Michelin-worthy restaurants, fast-casual pizzerias, a vegetarian drive-thru, barbecue spots galore and even a neo-Jewish/Korean spot. All of these 2015 restaurant openings, however, share one thing in common: Awesomeness.

Here are our favorites of the year.

Amy’s Drive Thru, $

The “healthy” fast food alternative created by Andy and Rachel Berliner of Amy’s Kitchen is focused on an all-vegetarian (and vegan/gluten-free friendly) menu that includes double stack veggie burgers, chili cheese fries, milkshakes, burritos, pizza and salads that are good for the planet and a whole lot better for you than traditional fast food. The most popular item, not surprisingly, is the flagship Amy Burger ($4.29 with cheese), with freshly made buns, onions, lettuce, cheddar cheese, pickles, meatless patties and Fred Jr.’s secret sauce. (Insider info: Fred Jr. and Fred Sr. are the R+D team for Amy’s Kitchen that helped to develop the Amy’s Drive Thru menu.) “It’s fun to look at people’s faces. They’re so happy,” said Rachel Berliner. “This is food that even though it’s meatless, you don’t miss the meat,” she said. The (literally) million dollar question: Where and when will they expand? Judging by the still-lengthy lines at the drive-thru fans are coming back for more, and more, and more. More restaurants are in the works, but no word on exactly when. 58 Golf Course Dr. West, Rohnert Park. Open daily 10a.m. to 10p.m.

Valette, $$$

There’s a reason why people spend hundreds of dollars for a meal — to delight every sense, one at a time. Showcasing the best local products, well-studied technique and creative execution from pan to plate, Valette delivers on that promise. A gathering spot for the who’s who of Healdsburg, this upscale-yet-approachable restaurant is the namesake of Chef Dustin Valette, a longtime Charlie Palmer/Dry Creek Kitchen toque. Dishes are elaborate and carefully thought out to include a mix of textures, flavors, colors and culinary intrigue, so prepared for plenty of surprises. The best bet is to immerse yourself in the chef’s “Trust Me” tasting menu — a guided tour through four (or more) dishes on the menu. At $15 per course, you’ll get the most bang for your buck. 344 Center St., Healdsburg, (707) 473-0946, valettehealdsburg.com. Dinner service daily from 5:30p.m., lunch Friday and Saturday from 11:30a.m. to 2p.m.

Santa Rosa Seafood/Raw Bar, $$-$$$

For seafood in Sonoma County, it’s hard to beat this boat-to-table restaurant. An expansion of Santa Rosa Seafood’s retail shop, this casual cafe serves up destination-worthy fish tacos, fish and chips, and tuna ceviche along with more upscale classic seafood dishes like seafood cioppino, petrel sole piccata, grilled swordfish and North Beach style linguine with clams. This is the kind of fresh seafood you wish you could find at the Coast, but rarely do. Prepare to be hooked at first bite. 946 Santa Rosa Ave., Santa Rosa, (707) 579-2085. Open for lunch and dinner Wednesday through Sunday, santarosaseafood.com.

Bird and The Bottle, $$-$$$

Popular Sonoma County restaurateurs Mark and Terri Stark’s newest venture, Bird and The Bottle, is a marriage of East and West brought together by fire and schmaltz. Here, dishes like smoked black cod schmear and chicken skin cracklings fried in chicken fat (schmaltz) with Nashville hot sauce ($4) commingle with congee-style cheese grits, mac and cheese or buttermilk fried chicken. It’s a menu that not everyone gets, but the strange mash-up somehow works, with bold flavors, dishes that take a few risks, yet with the rib-sticking comfort qualities that the Starks’ restaurants have in spades. A great cocktail lineup and $1.5 million interior make it a favorite meet-up spot. 1055 Fourth St., Santa Rosa, (707) 568-4000. Open Sunday-Thursday, 11:30a.m. to 9:30p.m.; Friday and Saturday 11:30a.m. to 10p.m.

Hazel, $$-$$$

Two blisteringly hot wood-fired ovens are the muscle of Jim and Michele Wimborough’s Occidental restaurant, Hazel. Left by the previous owners of long-time French restaurant, Bistro des Copains, the ovens are being pressed into service for everything from house made sourdough loaves to whole braised branzino, perfectly-cooked pizzas, and every so often, pastry chef Michele’s chocolate chip cookies. Already being hailed as a new “West County classic”, the couple have quickly endeared themselves to the community with a mix of Mediterranean and California cuisines. Great weekend brunches as well. Open Tuesday through Sunday from 5p.m. to 10p.m.; brunch 10a.m. to 2p.m. Saturday and Sunday. 3782 Bohemian Hwy, Occidental, (707) 874-6003, restauranthazel.com.

Bistro 100, $$-$$$

Local, comfort classics with a French twist are the signature of this cozy Petaluma bistro. Here, everyone knows everyone or, if they don’t, the bistro tables lend themselves to casual conversation and knowing nods of approval as a lusty plate of short ribs arrives. Most of the food (and wine) is sourced from within 20 miles or less, giving diners a true taste of the bounty of the county. Best bets include mushroom and truffled bruschetta cream canapés and Sonoma County terrine, along with cabernet-braised short ribs. 140 2nd. Suite 100, Petaluma, (707) 981-8228. Open Tuesday through Sunday, 11:30 a.m. to 3:30 p.m. for lunch; happy hour 3:30 to 6:30 p.m.; dinner from 5 p.m, bistro100petaluma.com.

Persona Pizza, $

This bespoke fast-casual pizzeria features a small wood-fired oven that cooks your pizza at 800 degrees in about 90 seconds. Created by World Pizza Champion Glenn Cybulski, the dough is hand-stretched to order, and uses “00” Caputo flour (what the pros use). Serious bases of marinara, pesto, “bianca”(olive oil and garlic), and Margherita can be topped with pepperoni, Sopressata, meatball, anchovies, prosciutto, bacon, seasonal local veggies, pine nuts, caramelized onions, arugula, blue cheese and three types of mozzarella. Go for the winner of the World Pizza Competition in Napoli, the Chipotle Chicken, loaded with mozzarella, roasted chicken, chipotle sauce and fresh pico, its a bit gimmicky, but ends up being seriously addictive. OMG burrata salad (that’s fresh mozzarella with creamy ricotta in the middle), beets, arugula and vinaigrette. 701 Fourth St., Santa Rosa.

Dick Blomsters Korean Diner, $-$$

Follow your nose to this funky Korean pop-up where kimchee and KFC (Korean Fried Crack) are served up along with Kobe beef hot dogs (with pickled daikon and kimchee aioli, natch) and short rib mac and cheese. The sign goes up at 5p.m., outside Don Taylor’s Omelette Express after the pancakes and burgers are put away for the day. There are plenty of kid-friendly dishes that make this an experience for the whole family, along with fried PB&J with pop rocks for late-night diners. 112 Fourth St., Santa Rosa,(707) 869-8006. Open Wednesday through Sunday from 5p.m. to 10(ish)p.m., dickblomsters.com.

KinSmoke, Terry’s Southern BBQ, Sauced, Rossi’s 1906, Cochon Volant BBQ Smokehouse, Juicy Pig, $-$$

The new Sonoma aroma might just be wood-smoke and brisket. This year, barbecue restaurants popped up like gophers on a golf course. Turn around and another chef has spent a month in Austin, Texas learning the secrets of barbecue masters, and is now touting his secret sauce and philosophical approach to brisket. Call it an obsession.

With a “non-denominational” approach to regional barbecue, KINSmoke tops our list, featuring everything from St. Louis style pork ribs and Texas links to Alabama white sauce, Carolina mustard sauce and Texas brisket. With a serious approach to sides, they’re the all-around spot to get your ‘cue on, but be forewarned that when the brisket or ribs are gone for the day, they’re gone. 304 Center St., Healdsburg, 473-8440, kinsmoke.com, open daily for lunch and dinner.

The return of Terry’s Southern Barbecue (5979 Commerce Blvd., Rohnert Park) is cause for celebration among its many fans for fall-off-the-bone ribs, hush puppies, catfish and Momma’s Boss Sauce, and sweet peach cobbler. Sauced (151 Petaluma Blvd. South, Petaluma, saucedbbqandsprits.com) has the unicorn of West Coast barbecue, burnt ends, along with a monster-sized sweet potato with pulled pork, bacon, sour cream, chives and pretty much the kitchen sink of other goodies. Glen Ellen Star Chef Ari Weisswasser spent nearly a month in Austin learning the fine art of barbecue and has brought that back to Sonoma’s Rossi’s 1906 with a brand new menu. Working with owner Max Young, they’re calling it “Texas barbecue in a California context,” featuring authentic Texas BBQ with a Cali twist, like brisket and oysters. But its the brisket that Weisswasser has really put his heart and soul into. (401 Grove St., Sonoma, 343-0044, rossis1906.com). Juicy Pig: Recently-opened in Guerneville, with lots of promise from Chef Ruben Gomez. 16440 Fourth St., Guerneville, 604-7120. Newest to the lineup is Texas-style BBQ spot Cochon Volant, where Chef Rob Larman serves up ribs, brisket and pork shoulder sliced by the pound. 18350 Sonoma Highway, Sonoma, 509-5480, cochonvolantbbq.com.

Basilico Cucina Italiana, $$
Just-opened in Santa Rosa, this trattoria is the second from the owners of the critically-acclaimed Cucina Paradiso in Petaluma. Fresh pastas and real-deal Northern Italian entrees that go well beyond the usual spaghetti and meatballs fare. 4776 Sonoma Highway, Santa Rosa, (707) 539-0260.

See the original post on BiteClub Eats here.

12 Delicious Cookie Recipes For the Holidays

December 2015

By Heather Irwin

This is the results of our BiteClub Eats blogger Heather Irwin’s annual cookie contest. See the original post here.

Over seven years of the BiteClub Holiday Cookie Contest, this time of year finds me anchored to my stand mixer, whipping up dozens of recipes submitted by local bakers. I have tested hundreds of recipes, softened hundreds of pounds of butter, bought bag after bag of flour and wound up with a kitchen floor that’s sticky with powdered sugar until mid-May.

I thought maybe I had exhausted every possible version of chocolate chip, ginger, biscotti, thumbprint and caramel-coated cookies, but I was wrong.

This year, I tested about a dozen recipes and carefully considered the taste, the ease of construction and the story behind each one. A panel of friends, family and co-workers helped me select the winner.

The lemon snowflake cookies were standouts because of their unique refreshing quality and the heartfelt story behind Tonia Seidita’s favorite holiday cookie.

Here are some of this year, and previous years’ favorites.

1. Chocolate Crinkles

Kinda like a brownie, kinda like a cookie. Favorite of testers.

2. Jo’s Lemon Snowflake Cookies (Biteclub Holiday Cookie Contest Winner 2015)

A zesty, delicious cookie
Get Recipe (BiteClub Holiday Cookie Contest 2015)

3. World’s Best Sugar Cookie Recipe

So simple, so wonderful.
Get Recipe (BiteClub Holiday Cookie Contest 2015)

4. Yes We P’Can Tarts

Shortbread and pecans. What could go wrong?
Get Recipe (BiteClub Holiday Cookie Contest 2011)

5. Salted Caramel Apple Cookies

First you taste the caramel. Then the apple. Oh man…
Get Recipe (BiteClub Holiday Cookie Contest 2011)

6. Nutella Chocolate Chip Cookies

Nutella is my weakness
Get Recipe (BiteClub Holiday Cookie Contest 2011)

7. Twilight Vampire Cookies

Sexy. Vampiry. Yummy.
Get Recipe (BiteClub Holiday Cookie Contest 2012)

8. Salted Chocolate Chip Cookies

You’ll never look at chocolate chip cookies the same way again
Get Recipe (BiteClub Holiday Cookie Contest 2012)

9. Frank’s Red Hot Potato Chip Cookies

Spicy good.
Get Recipe (BiteClub Holiday Cookie Contest 2012)

10. Bacon Fat Snickerdoodles

Yes, really.

Get Recipe (BiteClub Holiday Cookie Contest 2012)

11.Vegan Butternut Squash Spice Cookie

Nobody puts Butternut in the corner.
Get Recipe (BiteClub Holiday Cookie Contest 2011)

12.Cranberry Orange Gluten Free Cookies

Gluten-free doesn’t have to be dull.
Get Recipe (BiteClub Holiday Cookie Contest 2011)

See Even More Cookie Recipes Here

New Sonoma County Food Truck: Croques and Toques

December 2015

By Heather Irwin

New Sonoma County Food Truck Alert: We’re loving the croquette-concept from Croques and Toques.

Here’s how to get all the flavors of the holiday into one bite: A roasted turkey, gravy, cranberry and mashed potato croquette! If you’ve never had the pleasure of stuffing one of these little fried balls of happiness into your craw, croquettes are crunchy, golfball-sized bites that can be filled with pretty much anything from meat to sweets.

SRJC cooking school alum and chef Andrew Jetson is bringing the croquette to the masses with his new food truck, Croques and Toques. His self-funded venture features these savory holiday feast croquettes ($9 for 5), along with the sweeter spiced sweet potato croquettes (cream cheese and sweet potato mousse, $8).

“They’re kind of a blank canvas,” said Jetson. Which makes sense considering that nearly every culture has some version, from Italy’s arancini to aloo tikka in India.

These tasty croques are super kid-friendly (just keep in mind the innards can be molten hot, so blow on them a little), and a new favorite at local farm markets around the county. Watch for the truck at the Santa Rosa Veterans Memorial Building farm market on Saturdays from 8:30 a.m to 1 p.m., or follow the truck at croquesandtoques.com.

See the orignial story at BiteClub Eats.

New Sonoma County Food Truck: Croques and Toques

December 2015

By biteclub

Andrew Jetson of Croques and Toques, a food truck in Sonoma County.

New Sonoma County Food Truck Alert: We’re loving the croquette-concept from Croques and Toques.

Holiday croquettes from Croques and Toques, a new food truck in Sonoma County. Photo: Heather Irwin.

Sweet Croquettes from Croques and Toques, a new food truck in Sonoma County. Photo: Heather Irwin.

Noms Brussels sprouts from Croques and Toques in Sonoma County.

“They’re kind of a blank canvas,” said Jetson. Which makes sense considering that nearly every culture has some version, from Italy’s arancini to aloo tikka in India.

Sonoma and Healdsburg named among best US holiday destinations

December 2015

By Pio Valenzuela

Sonoma was ranked among the best holiday towns in the US — Sonoma was ranked 24 out of 25 by Travel + Leisure as one of the country’s best towns for the holidays. Per Travel & Leisure: “While you’re shopping around the town’s plaza for relatives back home, you can admire the holiday window displays, then check out the civilized bottles of olive oil and rare artisanal cheeses at gourmet food market Epicurean Connection.” Keep clicking to see other California towns on the list. (Robbi Pengelly/Index-Tribune)

The magazine, Travel + Leisure, has named two Sonoma County towns, Healdsburg and Sonoma, among the best cities to visit this holiday season. These two towns are part of a 25-city list published by the popular travel magazine, five of which are in California.

Sonoma came in No. 24 on the list, the magazine reasoning, “if holiday stress takes much of the joy out of your world, this quaint wine-country town offers the ultimate antidote.” Travel + Leisure cites the city’s spas as one of its greatest draws, “allowing visitors to relieve their stresses and relax for the holidays. For the best Sonoma has to offer, visit Fairmont Sonoma Mission Inn & Spa and get rid of every worry. Then, shop at the many stores surrounding the plaza, a true town square and central to downtown Sonoma.”
Healdsburg was ranked 17 out of the 25 top U.S. cities, offering a beautiful plaza in the heart of town. Walk through downtown Healdsburg and discover a variety of shops, tasting rooms and restaurants. The magazine shares how “visitors can bring home culinary gifts from Healdsburg Shed or take home great local wine from one of several wineries.”

Visitors can experience a true Healdsburg holiday through the Dickens Dinner Series at the Madrona Manor, “one of their biggest holiday traditions… featuring lobster shepherd’s pie and Christmas puddings that would make even Scrooge smile.”

To see all California cities listed, see gallery above.

View the original list here, and tell us your favorite holiday memories in Sonoma or Healdsburg in the comments.