Page 434 – Sonoma Magazine

Top 100 Wines: Cabernet Sauvignon and Blends

November 2015

By Sonoma Magazine Staff

[vc_row][vc_column][vc_column_text]Amapola Creek
2010 Amapola Creek Estate Sonoma Valley Cabernet Sauvignon
$70
From legendary winemaker Richard Arrowood’s own certified-organic vines, this wine captures mountain Cabernet at its best, with tightly wound structure and a core of rich cassis, dark chocolate and kirsch flavors. It’s had enough time in bottle to begin to unfold, with suppleness and a long, sophisticated finish. (VB)

Carol Shelton Wines
2012 King Ridge Vineyard Sonoma Coast Cabernet Sauvignon
$50
Cabernet is rare from the Sonoma Coast, yet Zin master Carol Shelton coaxed a great wine from this cool-climate site. It’s savory and woodsy, with supple tannins and warm plum and dark cherry flavors. Distinctive and delicious. (LM)

Chateau St. Jean
2012 Cinq Cepages Sonoma Valley
$80
The Kenwood winery’s flagship bottling, it gets its name from the five (“cinq”) Bordeaux grape varieties in the blend (Cabernet Sauvignon,
Merlot, Malbec, Cabernet Franc and Petit Verdot). The 2012 is supple and smooth, with cedar, pencil shavings and savory oak aromas.
Cabernet Sauvignon’s tannic structure and dark fruit meld with high-toned red fruit of Merlot. Cellar through 2022. (VB)

Estate 1856
2012 Tzabaco Rancho Vineyard Duvall’s Prospect Dry Creek Valley Cabernet Sauvignon
$38
This massive, tannic wine scored 97 points at the North Coast Wine Challenge. It has a smoky campfire aroma and ripe dark plum and black cherry fruit, with substantial tannins that plead for service with rare meat. Cellaring for a few years will reward the patient with a smoother, more seamless experience. (LM)

Ferrari-Carano
2012 Alexander Valley Cabernet Sauvignon
$34
Polished and poised, it sports vanillin oak, vibrant dark cherry and wild berry fruit, supple tannins and a long, succulent finish. Anise, pencil lead and cedar notes add interest. (LM)

Forefathers
2012 Lone Tree Vineyard Alexander Valley Cabernet Sauvignon
$55
From the dry-farmed Lone Tree Vineyard north of Geyserville, it has a gorgeous floral aroma and is a mouthful of perfectly ripe, energetic dark
cherry fruit. It’s very supple and polished, with firm yet not drying tannins. It’s a lovely drink now yet should improve with eight to 10 years of bottle age. Made by Nick Goldschmidt. (LM)

Francis Ford Coppola Winery
2012 Archimedes Alexander Valley
Cabernet Sauvignon
$75
Pleasant forest floor, sandalwood, anise and blackberry aromas are repeated on the palate, joining bright berry fruit, juicy acidity and a very subtle hint of sweetness. It’s a vibrant style that will please any crowd. (LM)

Jordan Vineyard & Winery
2012 Alexander Valley Cabernet Sauvignon
$53
Always one of the most Bordeaux-like of Sonoma Cabs, the 2012 is drinkable now yet has a track record for aging gracefully for 20 years or more. Forest floor, loam, bright cherry and cassis character ride a wave of nervy acidity, backed by solid tannic structure. Napa quality at a Sonoma price. (LM)

Kendall-Jackson
2012 Grand Reserve Sonoma County Cabernet Sauvignon
$28
The inviting forest floor, cedar, cassis and vanillin oak aromas lead to a fresh, brisk mouthful of beautifully balanced red and dark plum fruit. It favors complexity and refinement over ripeness and bombast — this is a wine you want to drink with steak and lamb, and not as a cocktail. (LM)

Lambert Bridge
2012 Sonoma County Cabernet Sauvignon
$80
It’s pricey, and worth it, with inviting aromas and generous flavors of cherry, cassis and dark plum. Remarkably lively for a wine of its density
and weight, it gains complexity from subtle notes of cedar, black olive and dark chocolate. Seamless, suave and elegant, it closes with a
lingering finish. (LM)

Laurel Glen Vineyard
2011 Sonoma Mountain Cabernet Sauvignon
$65
Bettina Sichel heads the team that purchased Laurel Glen from founder Patrick Campbell in March 2011. This wine reflects Campbell’s 30-year viticultural efforts and the work of Sichel’s winemaker, Randall Watkins, who took the grapes from bud to bottle. From a difficult vintage comes a wine with pretty floral aromas, juicy dark cherry and cassis flavors, and a savory, mountain-mineral character. (LM)

Rodney Strong Vineyards
Symmetry 2012 Sonoma County Meritage Red Wine
$55
The earthy, loamy nose has significant toasty oak. There’s great freshness on the palate, with plump dark plum, black olive and briary black raspberry, supple tannins and vanillin oak. Comprised of 75 percent Cabernet Sauvignon, with lesser amounts of Merlot, Cabernet Franc, Malbec and Petit Verdot. (LM)[/vc_column_text][/vc_column][/vc_row]

Healdsburg Artist Creates Modern Decor with Candles

November 2015

By Sonoma Magazine Staff

To Dundee Butcher, candlelight is as crucial to a party as great wine and food, especially during the holiday season.

“Candles bring light and softness to a table,” said the Texas native who now calls Healdsburg home. “Just like a room without flowers feels dead, I feel the same way about candles. It’s warm. It’s like when a fireplace is lit. It changes the room.”

And she much prefers dining by candlelight to an overhead light. With the latter, she said, “You feel like you’re in an operating room.”

Butcher is a big fan of beeswax candles, using them in her designs at her Russian River Flower School in Healdsburg. There, she offers a variety of floristry workshops and classes, including custom classes for small groups and team-building events. She also sells floral and candle arrangements.

“Beeswax candles are environmentally friendly, have a pleasant subtle fragrance, and I love the cream and gold color,” she said.

Candles069_opt — Table Wreaths arrangement.

The mild scent of beeswax also makes the candles ideal for the dinner table: The aromas of the food have no competition.

When scent isn’t a concern, Butcher is partial to candles made by the diptyque company in France. “They’re my favorite if you want a scented candle,” she said, with baies (berries), figuier (fig tree), tubéreuse (tuberose) and gardenia scents among her top picks.

Butcher began combining flowers and candles after training in floristry in England. Shortly after moving there in 2007 with her English husband, Ian, Butcher found herself apprenticing at top flower shops in London (she was once fired for leaving thorns on a rose stem). She was fortunate enough to work with renowned florist Jane Packer for five years.

“She really was an icon,” Butcher said of Packer, who designed the flowers for Sarah Ferguson’s wedding to Prince Andrew. “She was a pioneer in monochromatic floristry. She believed that a color palette of similar hues was most elegant and would only use whites with whites or with creams and greens. She loved foliage and incorporated a wide variety of most unusual greens in her designs.”

Entering the lofty and competitive floral business in London had its challenges for Butcher.

Candles144_opt — Stacked glass squares create a modern candle look.

“I was in my 40s. I was an American with kids. I was enthusiastic,” she said with a laugh, recalling the time one British boss told her to “stop with the high fives and the hugging.” “They thought I was too excited,” she said.

Undaunted, Butcher managed to learn the business as she prepared arrangements for top-notch hotels and even Kensington Palace.

Drawn by what she describes as the natural beauty and sunshine of Northern California, Butcher moved her family from London to Sonoma two years ago, opening the Russian River Flower School shortly after her arrival. She creates custom floral designs for weddings, dinner parties and other events, and candles are included in her repertoire.

“My floristry background was so formal; we did arrangements for the queen,” she said. “Then you come to Healdsburg and you want more natural.”

Adjusting the two extremes has helped Butcher create a signature look.

“My style is a really good blend of my background,” she explained. “It’s almost like learning classical ballet before you learn jazz. My style is clean, elegant and fun. I’m always looking for an opportunity to use the weird and wonderful ‘ingredients’ that we have on our doorstep. Whether teaching a class or designing for an event, I find it most exciting to combine a variety of flowers, branches and pods in all stages of their life cycle.”

After years spent mastering London’s formal floristry designs, Dundee Butcher makes her home in Healdsburg, where she has found fresh inspiration in Wine Country’s natural beauty. Now, she says, “My style is clean, elegant and fun.”

For example, she recently created a large “sunbrella” from piles of dried sunflowers and a 12-foot wedding arch filled with willow branches.

“My goal is always to produce something beautiful, introduce an unpredictable element, and keep it fun,” Butcher said.

She has come to embrace the botanicals that are ubiquitous in Sonoma, from the aforementioned dried sunflowers and curly willow to manzanita branches, eucalyptus pods and oak galls. Using these accessible items in her arrangements now comes naturally to Butcher.

“It’s all about wandering with your eyes open,” she said.

With the holidays in mind, Butcher suggested some simple yet stunning candle arrangements that anyone can do at home, and that evoke Wine Country style while imparting holiday warmth.

Table Wreaths

“People don’t do old-fashioned table wreaths that often,” Butcher said. She recommends creating three similar wreaths in shades of red, cream, gold and green, using hydrangea, rosemary, scabiosa and eucalyptus. In the centers of the wreaths, place two spherical bowls (fish bowls work well) filled with pomegranates and a low glass cylinder filled with gravel and a fat candle. “Elegant, stunning, simple, traditional,” Butcher said.

Pie Tins and Metal Containers

Butcher has two-tiered steel containers she fills with candles and greenery, although antique pie tins and cake pans can also be lovely. Line the bottom tin with cellophane and place a wet piece of Oasis floral foam on top to keep the greens fresh. Arrange a selection of fresh herbs and greens from your garden. On the top level, place a group of votive candles. (Butcher sells the steel containers at her school.)

Oak Gall Arrangements

With their round shape, oak galls remind Butcher of Christmas tree ornaments and she likes to decorate with them during the holidays. She fills short glass containers with moss, nestles candles in the center, and arranges oak galls around them. Or substitute roses and greens for one or two of the candles. “The moss ties everything together,” she said. “So natural and unusual, but again, simple and elegant.”

Stacked Glass Squares

“When I was working in London, we did these very simple, clean, versatile glass squares stacked on a table. Contemporary and so pretty,” Butcher said. Place beeswax candles and greens in glass squares, and fresh pears, apples or pomegranates in others. Stack the squares or march them down the table. Butcher sometimes includes ceramic fruit, such as pears made by Kelly Farley of Pope Valley Pottery in Napa Valley.

Toy Trucks

The holiday season brings out the child in all of us, and toy trucks on the table are sure to bring a smile. Find vintage toy trucks with open beds in an antique store or online, and fill the beds with candles, pine cones and greenery.

Decorated Candelabra

Pull out a favorite old candelabra and candlesticks and give them a holiday look by tying olive sprigs or ivy to them, “almost like a natural skirt around them,” Butcher said.

Manzanita Tree

“I did a terrific tree last year for a Christmas table,” Butcher recalled. She placed a manzanita branch in a beautiful old umbrella stand, surrounding it with votive candles and a big pile of oranges around the base.

Petaluma’s Yuba Bicycles Creates Ultimate Bike

November 2015

By Linda Murphy

Who doesn’t want a new bike for Christmas — especially one outfitted with a 350-watt electric motor that kicks in for steep climbs and can carry up to 300 pounds of rider, kids and cargo?

The Spicy Curry model from Petaluma’s Yuba Bicycles is such a machine, capable of carrying loads at speeds up to 20 mph. A press on the pedals allows riders to get ahead of traffic; tap the hydraulic disc brakes to decelerate quickly. Sturdy and stable, Spicy Curry is ideal for commuting to work, running errands and taking on family outings.

The bike, which won a gold medal at the 2015 Eurobike Show in Germany, will set Santa back $4,500, although Yuba Bikes offers other electric-assisted cargo bikes from $2,600 to $3,500, and cargo-carrying models without motors.

Yuba Bikes founder Benjamin Sarrazin joined with Currie Technologies in Simi Valley to design the Spicy Curry, which has a battery life of approximately three hours, or 25 to 45 miles, depending on the power demand. It comes in just one color, eye-catching avocado, according to company specs, but the similarity to spicy green curry sauce cannot be ignored.

Yuba Bikes, yubabikes.com

Trek Santa Rosa, 512 Mendocino Ave., Santa Rosa, 707-546-8735, trekstoresantarosa.com

West County Cycle Service, 200 S. Main St., Sebastopol, 707-824-0112, westcountycycleservice.com

Applewood Restaurant Shuttering

November 2015

By biteclub

Chef Jamil Peden at Applewood Inn and Restaurant

Applewood Inn and Restaurant yellowtail crudo with radish blossoms by Chef Jamil Peden. Photo: Heather Irwin

Chef Jamil Peden tells BiteClub that Applewood Inn Restaurant in Guerneville will close Nov. 21, 2015 just eight months into his impressive kitchen takeover. Despite high critical praise for his haute California cuisine inspired by the restaurant garden, the West County Inn’s owner has decided to close the restaurant.

“We brought to restaurant to a great point over the last few months on our own, and without any marketing. I really love what I did there, ” he said. Peden had high hopes when he took over the kitchen in April 2015, and was lauded by foodies for his attempts to recapture some of the restaurant’s former glory. However, the task may have been too Herculean after several years of chef shuffles and sagging reviews that drove most of its former fans elsewhere.

“I was really surprised, but it is a decision that had to be made,” he added.

The once-stellar Michelin-starred restaurant had been an incubator for a number of outstanding young chefs including SF Chef Brian Gerritsen, David Frakes (Lynmar), Brian Anderson (Bistro 29) and Bruce Frieseke (Bella Vineyards). Frieseke captured a Michelin star for the restaurant in 2011 and 2012, but lost it soon after his departure.

The good news is that Peden plans to begin work on his own restaurant concept, which he’s calling Medjool, immediately, and is looking for backing. Meanwhile, he plans to keep busy doing pop-ups and other gigs around the county while working to “fulfill my dream.”

The Inn remains open, and a new restaurant concept is slated for May.

Our Hero of the Valley Fire

November 2015

By John Beck

Profile on Press Democrat Photographer Kent Porter

Kent Porter in his personal fire suit. (Photo by Christopher Chung)

When the New York Times used the word “heroic” to describe The Press Democrat’s coverage of the Valley fire in Lake County, it was talking in large part about photographer Kent Porter.

The Santa Rosa newspaper’s master of disaster photography for 28 years, Porter has covered floods, mudslides, earthquakes and too many fires to count. This time, he was the first photographer on the scene in September, as a fire on Cobb Mountain began tearing across the drought-parched mountain and Middletown, overwhelming firefighters and sending thousands fleeing from their homes.

A few hours before, Porter, a 6-foot-5 giant of a man, had been relaxing at home in Windsor. When several air-tankers flew overhead, he checked his Twitter feed and scanners before racing northeast to the familiar rugged terrain of Lake County, where he grew up.

Porter would spend the next month documenting the flames’ unforgiving path of destruction, as well as the barren aftermath as thousands of residents returned home to only ashes. His photos ran worldwide, including the cover of the Times and dozens of TV programs and websites, as the fire scorched more than 175,000 acres and destroyed 1,050-plus structures.

Age: 53

BEEN THERE: 1987 Saragosa tornado in Texas, 1989 Loma Prieta earthquake in the Bay Area, 1991 Oakland Hills fire, 1994 Northridge earthquake, 1998 Rio Nido mudslide.

FIRST FIRE PHOTO: Age 8, armed with a Kodak Hawkeye 126 Instamatic, “I remember standing with my father, taking photos of the Aurora Marina in Nice (in Lake County) as it burned to the ground.”

CLOSEST CALL DURING VALLEY FIRE: Driving out of Middletown on Highway 175, “There were flames on both sides, the wind is blowing across the road, big sticks are coming at me on fire, trees are dropping everywhere, there are boulders on the road… . It was probably the most scared I’ve been.”

THE MUSIC OF FIRE: “Some people say it’s like a freight train, but I don’t get that. It’s like standing next to a giant waterfall. And sometimes when it goes through trees and brush, it sounds like sizzling bacon hitting a really hot grill.”

MENTOR: John LeBaron, the late Press Democrat photo chief and Santa Rosa Junior College instructor.

HIS WIFE’S TAKE: “She tells people, ‘I’m a fire widow,’ meaning she doesn’t see me much this time of year.”

Sonoma County Barbecue Scene is Smokin’

November 2015

By biteclub

Burnt Ends at Sauced Barbecue Smokehouse in Petaluma, California. Heather Irwin.

Barbecue Brisket from Rossi's 1906 in Sonoma, California. The new menu features Cal-Tex bbq from chef Ari Weisswasser. Photo Heather Irwin — Barbecue Brisket from Rossi’s 1906 in Sonoma, California. The new menu features Cal-Tex bbq from chef Ari Weisswasser. Photo Heather Irwin

The new Sonoma aroma might just be wood-smoke and brisket.

Throughout Sonoma County, barbecue restaurants are popping up like gophers on a golf course. Turn around and another chef is touting his burnt ends and secret sauce. It’s become something of an obsession in a county where grilling has traditionally meant ahi burgers and tri-tip.

Part of the reason: Live-fire cooking is a hot trend, along with American comfort food and, maybe most of all, it’s the opposite of tweezer-perfect haute cuisine that has ruled Wine Country for years.

Ribs from Terry’s Southern Style Fish and BBQ in Rohnert Park. Heather Irwin for the Press Democrat.

“Barbecue comes from a humble place,” said Brad Barmore, co-owner of KINSmoke, which recently opened in Healdsburg. “You can live high on the hog at lots of places around here, but what about the humble cuts? That’s what barbecue is about.”

But are they getting it right?

That’s the question we asked when sampling a handful of newcomers, along with some of the tried-and-true standbys. The results were mixed, because true ’cue is both art and science, and notoriously difficult to do in a restaurant environment with fixed costs, the need for accurate timing and space constraints for large smokers (not to mention expensive equipment to deal with air pollutions from the smoke). Barbecue waits for no man on a warming table, and spending 16-plus hours on a single brisket isn’t the height of efficiency in a restaurant environment.

So, with sauce on our faces and ribs stuck in our teeth, we’ve picked the best of the bunch and one stand-out fave for Sonoma County BBQ.

Interior of KINSmoke BBQ in Healdsburg, California. Photo: Heather Irwin

KINSmoke: Top Pick

With a “non-denominational” approach to regional barbecue, Barmore’s new restaurant features everything from St. Louis style pork ribs and Texas links to Alabama white sauce, Carolina mustard sauce and Texas brisket. But what makes his restaurant (co-owned with business partner JC Adams) unique? It’s all good, including the sides, probably the best in the county with lines out the door.

Barmore ate his way through Texas barbecue spots before opening KinSmoke, stopping at Franklin BBQ in Austin, the mecca of barbecue-dom. His wife’s family owned a barbecue restaurant for generations in Oklahoma, which is where he got the recipe for his secret sweet sauce. The potato salad is a Pennsylvania-Dutch recipe from a server at Barmore and Adams’ Windsor bistro, KIN.

“I’ve wanted to do this forever,” said Barmore, sitting at a thick wooden table topped with a roll of brown paper towels and a six-pack container of the restaurant’s five signature sauces. The sauces represent the United States of barbecue, from Alabama’s mayo-based white to South Carolina mustard, North Carolina vinegar, KC sweet and a California-inspired espresso barbecue sauce. Texans, of course, would rather eat their 10-gallon hats than slather sauce on a good piece of beef.

What sealed the deal: When ordering brisket at the walk-up counter, there’s a choice of lean or fatty. Too often local brisket is far too lean, missing the unctuous reason for eating it in the first place. That and the ribs are never boiled (a restaurant trick to cook the meat faster), but smoked for hours and hours and hours.

Brussels sprouts at Rossis 1906 in Sonoma, California

“Barbecue can’t be based solely on time,” said Barmore. It’s done when it’s done.

A few hints, if you go: One of the best things about KINSmoke is also the worst. Owners aren’t afraid to run out of the daily allotment of barbecue. Rather than over-preparing and leaving the meat to dry out all day, you’ll have to make another choice when brisket runs out . So go early, and be willing to make a compromise.

Grilled items include a coffee-rubbed porterhouse ($30) or coffee-rubbed KIN Burger ($11). Go light on the sides (most are $3-$9), and get a single serving to try as many as possible: mayo-y potato salad, Granny Smith apple horseradish slaw, macaroni salad, baked mac and pale ale hush puppies with cajun remoulade, sauteed sprouts, spiced sweet potato tater tots and stellar sweet cornbread ($1.25 each). They’re all excellent.

Tables are mostly community-style, but (here’s a worst kept secret), you can also eat at the bar. No desserts, but a stellar beer and wine list that runs a full page, from PBR to MacPhail pinot noir and Seghesio zinfandel. 304 Center St., Healdsburg, 473-8440, kinsmoke.com, open daily for lunch and dinner.

Sauced

Burnt ends are the unicorns of West Coast barbecue. They’re nearly impossible to find, but if you ever do, hold on for dear life (and don’t tell anyone else). They’re a small cut from the point of a smoked brisket and are cooked within an inch of their life to render out the fat and collagen. Tender, crispy, wonderful. Most local spots don’t make enough brisket or use a slightly different cut (or tri-tip), making them so rare. Sauced has burnt ends so tender you don’t need teeth. Not to mention you can also get them in a sandwich (in limited quantities, $14.99) We’re also in love the loaded sweet potato with pulled pork, bacon, sour cream, chives and pretty much the kitchen sink of other goodies ($17.99-$19.99) and hush puppies with peach chutney, honey butter and bacon ($9.99). Plus beer, wine and plenty of whiskey for washing it all down. 151 Petaluma Blvd. South, Petaluma, 410-4400, saucedbbqandsprits.com.

You might also like…

BBQ Smokehouse: Excellent southern barbecue from a well-studied master. Great roadhouse location, 6811 Laguna Park Way, Sebastopol, 829-3277.

Pack Jack: This old-school barbecue restaurant was resurrected from the ashes several years ago and remains a favorite. 3963 Gravenstein Highway South, Sebastopol, 827-3665.

Rosso Pizzeria Partners Split

November 2015

By biteclub

John Franchetti and Kevin Cronin of Rosso Pizzerias will go in different directions.

Big news in the restaurant scene as business partners Kevin Cronin and John Franchetti of the Rosso restaurants in Santa Rosa and Petaluma announce that they’re going in different directions. The duo have been behind the successful wood-fired Cal-Ital pizzerias since 2009.

The Rosso brand (Santa Rosa’s Rosso Pizzeria + Wine Bar and Petaluma’s Rosso Pizzeria + Mozzarella Bar) will continue under Cronin’s leadership, with the same wood-fired pizzas, burrata and all the other farm-to-fork Rosso dishes we’ve come to know and love. Cronin says he’s also planning some updates to the Santa Rosa space, and has a new project up his sleeve. Rosso’s notable wine list, classes and, of course, football (aka soccer) are here to stay, he said.

Chef Franchetti, who’s been focused on the company’s expanding restaurant, event and catering business (Rosso Eventi + Rosticerria) on Dutton Ave. will rebrand the space as Franchetti’s Wood Fire Kitchen, Catering and Events. Franchetti and his wife, Gesine, recently started dinner service at the restaurant, adding to their breakfast and lunch walk-up menu. The rotisserie is gone, making room for an expanded menu of pizzas, sandwiches, small plates and entrees including Harvest Fair Winner, Chetti’s (pronounced kety’s) spicy chicken and salsa verde, slow roasted pork shoulder with fingerling potatoes, veal and pork meatballs, and the chetti hash with every kind of veggie goodness, mozzarella, baked eggs and bacon. And yes, there will be dessert, with Dominique Sweets’ pastries.

Chef John and Gesine Franchetti will open Franchetti's Wood-Fired Oven, Events and Catering. — Chef John and Gesine Franchetti will open Franchetti’s Wood-Fired Oven, Events and Catering.

Franchetti, says he’s excited about the new menu and plans and even more expanded selection after the holidays, as well as this new chapter of his life, working closely with Gesine.

Cronin, for his part, says the timing was right for the business to evolve, as both the catering and brick-and-mortar businesses have found their audiences. “It’s just a perfect time or both of us” Cronin says.

Dick Blomsters Korean Diner

November 2015

By biteclub

KFC (Korean Fried Crack) at Dick Blomster’s Korean Diner, a pop-up restaurant in Santa Rosa, at Don Taylor’s Omelette Express. Photo: Heather Irwin/The Press Democrat.

BiteClub was the first customer at the opening night of Dick Blomsters Korean Diner, a pop-up restaurant Wednesday through Sunday nights in Santa Rosa’s Railroad Square. Ok, maybe it’s because I was there an hour early. But even so…this is seriously fun stuff.

If you’ve been to the original diner in Guerneville, you know the fun vibe that owner David Blomster created when he took over Pat’s Diner — you know pop rocks and fried PB&Js, Seoul fries, “knockoff” filet mignon and Kobe beef hot dogs with a slew of Korean-style sides. Noms.

This isn’t your regular brick and mortar, but a stealth diner you’ve gotta look for. The sign for the Korean Diner goes up at 5p.m. at Don Taylor’s Omelette Express (112 Fourth St., Santa Rosa) after the pancakes and burgers are put away for the day. The close, well, when they close (between 10 and 11pm, mostly).

We’re in love with the funky smell of kimchee and the awesomeness that emanates from this traveling mis en place filled with pickled beets, exotic sauces and Asian-fusion goodness. The rice cooker clicks on at 4:30 p.m., and dishes like the signature KFC (Korean Fried Crack) chicken are travel-worthy.

Wed-Sunday at Omelette Express in Railroad Square (112 Fourth St., Santa Rosa).

Click here for the full menu

Open for Thanksgiving in Sonoma County: Restaurants and Pick-Up

November 2015

By biteclub

She totally bought that at Oliver’s Markets.

This time of year I get a lot of questions about what to eat at Thanksgiving in Sonoma County. IF you’re not eating at home. Which I highly recommend.

See, several years ago, my family decided we were done with cooking Thanksgiving dinner.

The gals spent days shopping, cooking and toiling away, ending up exhausted and definitely NOT in the holiday mood by supper time on the day of thanks. It’s a personal choice, but one that’s resulted in a lot more family harmony and time spent truly together (and more energy for Black Friday) rather than a bunch of pooped out, grumpy kitchen staff.

We still bake a few pies and make some traditional additions to the meal, but we all agree it was one of the best decisions we ever made.

So, in that spirit, here are some great local picks for Thanksgiving in Sonoma County, should you decide to let someone else do the cooking. From restaurants to entire meals ready for pick-up, it might just be your family’s kitchen staff (usually mom) who’s doing getting some thanks (and a well-needed break) this Thanksgiving.

Keep in mind that most require reservations, so don’t delay.

TOP PICK: Sauced Smoked Turkey Thanksgiving, $199

This Petaluma barbecue spot that’s been getting some good buzz has a terrific way to Southern-up your holiday feast: A smoked turkey Thanksgiving. Feed up to 8 with a 14-16 pound smoked turkey, cornbread, mac and cheese, squash casserole, sweet potato casserole, pumpkin banana pudding and chipotle cranberry sauce. Brilliant. Order online. Sauced Petaluma, 151 Petaluma Blvd. South, #129, Petaluma.

Restaurants
Willie Bird’s Restaurant: Family-favorite serving up local Willie Birds. Full holiday turkey dinner along with other menu items. Reservations required and most are nailed down well in advance, but some walk-ins accepted. Open until 8pm. 1150 Santa Rosa Ave., Santa Rosa, (707) 542-0861. Can’t get in for Thanksgiving: Grab a turkey Monte Cristo on Black Friday.

John Ash and Co.: Three-course holiday menu includes acorn squash soup, brown butter pumpkin gnocchi, roasted turkey, grilled filet of dry aged angus beef, harvest pumpkin tart and caramel apple bread pudding. $65 per adult, $35 kids under 12. Call for reservations. 350 Barnes Rd., Santa Rosa, (707) 527-7687.

Dry Creek Kitchen: Three course menu includes mushroom risotto, butternut squash soup, classic BN ranch turkey, truffle quinoa and apple millefeuille. $65 per person, $25 for children under 12. Served 2-7pm; 317 Healdsburg Ave., Healdsburg, (866) 458-7224

Cocina Latina: Thanksgiving Yucateca-style. Mateo Granados’ restaurant serves up a three course meal including Pear salad, Relleno Blanco de Pavo (Diestel Family Farm turkey with hard boiled egg centered embutido), “Cochinita Pibil” (Roasted Ritual Farm Suckling Pig) and sticky bun flan. $60 per person, $20 children under 12. Serving 3 p.m. to 7:30 p.m. Reservations recommended, (707) 433-1520 or on Opentable.

Spoonbar: A casual four courses include scallion bisquits, slow roasted turkey, bread pudding, roasted scallop with brussel sprouts and passion fruit consommé. $60 for adults and $25 for children. 219 Healdsburg Ave., Healdsburg, (707) 922-5426.

Carneros Bistro and Bar at Lodge at Sonoma: Chef Andrew Wilson prepares a three-course menu of Cauliflower, Pear and Fennel Soup, Turkey a la Brasa, Cider-Glazed Slow Roasted Pork Loin, Red Skinned Truffle Mash Potatoes, pumpkin and pecan pie. Thanksgiving dinner will be served on Thursday, November 22 for $65 per person and $25 for children. 1325 Broadway St., Sonoma,(707) 935-6600.

girl and the fig: Four course menu including fig and arugula salad, roasted squash salad, pan-seared turkey breast with confit stuffing, black pepper pasta, sautéed flounder and profiteroles. $57 per person. 110 West Spain St., Sonoma, (707) 938-3634.

Depot Hotel: Four courses at a favorite Sonoma bistro features corn chowder, roast turkey with sage stuffing. Other entrees: poached salmon, orecchiette pasta with butternut squash, veal picatta or beef shortribs. Cheesecake, pumpkin pie or chocolate decadence with mango sauce. $37 $45pp, seatings from noon to 7pm; 241 First St., West, Sonoma, (707) 938-2980.

La Gare: This year La Gare will be open on Thanksgiving from 3 – 8 p.m. Prix fixe menu includes choice of four entrees: traditional oven-roasted turkey feast, Angus Prime Rib, Wild Alaskan Salmon or Eggplant Parmesan with Butternut Squash, Ravioli with brown butter and, crispy sage (vegetarian). $35-$45pp, includes soup, salad, dessert. Call 707-528-4355 for reservations. 208 Wilson St., Santa Rosa.

Farmhouse Inn: Three course meal with wine pairing, $179 +20%+tax. 7871 River Rd., Forestville.

Pullman Kitchen: Menu includes: Maple Brined Turkey, Sourdough Stuffing, Garlic Mashed Potatoes, Roasted Fennel, & more. $30/person. Seating at 2, 4 & 6pm. 205 Fifth St., Santa Rosa.

Sante: An epic Thanksgiving buffet that puts all other buffets to shame. The highlight reel: Butternut squash with creme fraiche, shrimp cocktail, assorted charcuteries, artisan cheeses served by the Maitre Fromager, smoked salmon and caviar, classic Caesar, ricotta tortellini salad. Carving stations of Diestel turkey with brioche and sage stuffing, filet mignon, but wait there’s more…pumpkin ravioli, sea bass, lamb, mashed potatoes, Brussels sprouts, artisan breads, pumpkin pie, chocolate Bourbon tart, pumpkin cheesecake, cherry macaroons, pear and ginger financier, gingerbread and so much more. $99pp, (707) 939-2415.

Inn at the Tides: Bay View Restaurant features a feast of roasted turkey, pumpkin ravioli, Grilled Tenderloin of Beef, Stuffed Sole, Plymouth Clam Pie and more from 1 to 8p.m., 800 Highway One, Bodega Bay, (707) 875-2669.

Petaluma  Central Market: Always a favorite in Petaluma, Chef Ton Najiola celebrates his annual Thanksgiving dinner with four luscious courses. $60pp, $84 with wine. Kids under 12, $20. 42 Petaluma Blvd N., Petaluma, (707) 778-9900.

Pick It Up

Thanksgiving by Whole Foods: Recently I saw a chef literally cringe when he heard the words .99 cents per pound and turkey. People, even though you’re only eating it once a year, have enough respect for your taste buds (if not the turkey) to commit to something that’s humanely-raised, organic (if possible) and for heaven’s sake tastes good. I’m a huge fan of Diestel turkeys, raised in Sonora. They taste delicious, especially when someone else roasts them to perfection and your only job is to reheat it on Thanksgiving morning. Along with pre-cooked (and non-precooked) turkey, they have gravy (sans lumps), sides, pies, and other desserts in a mix-and-match combination you can order online. Details at the Whole Foods website.

OLIVER’S: At Oliver’s market, you can order the whole Thanksgiving dinner for $109.99. It includes Medium Diestel Turkey (10-12 lbs), Traditional Stuffing, Mashed Potatoes with Chives, Vegetable Medley, Cranberry Sauce, Turkey Gravy, Pull-a-Part Rolls to feed 6-8 people. Store open 7a.m. to 4p.m.

G+G Market: Complete dinners will run you between $79.99 (for a 12 lb turkey) to $129.99 for a gourmet dinner that includes brandy-marinated cranberry sauce, a free range Willie Bird turkey and white truffle mashed potatoes. Santa Rosa 546-6877 , Petaluma 765-1198.

Get your local geese and turkeys (details at farmtrails.org)

Green Goose Farm- Petaluma
Olufs Ranches- Windsor
Open Field Farm- Petaluma
Tara Firma Farms/Victorian Farmstead Meat Co.- Sebastopol
Willie Bird Turkeys- Sebastopol

Holiday Cookie Recipe Contest 2015

November 2015

By biteclub

It’s that time of year again: The Holiday Cookie Recipe Contest!

And that means that BiteClub is seeking out the BEST cookie recipes in Sonoma County.

The rules are simple. Submit an original recipe (meaning, don’t steal it out of a cookbook) for what you think is the best holiday cookie recipe ever. And by holiday cookie recipe, we mean pretty much any cookie recipe.

I also want to hear about why the cookie is special to you or your family. This part matters, because a great family recipe is worth its weight in gold, and comes with a whole lot of happy memories. (See the results from previous years here).

PRIZE FOR 2015: $100 Oliver’s Markets Gift Certificate

HOW TO ENTER (CHOOSE ONE)
1. You can leave your recipe in the comments below…

2. You can e-mail your recipe to heather@biteclubeats.com

3. You can mail me a recipe:
BiteClub Cookie Contest
427 Mendocino Ave., Santa Rosa 95401

DEADLINE FOR RECIPES IS NOVEMBER 28, 2015 at 5PM