Partake Opening in Healdsburg

By biteclub

CLOSED

Bites & Flights: Cabernet fries, beet tartare (yes, beet) and salted caramel ice cream sandwich cookies are just a few of the tasty bites on the menu at Partake, Kendall Jackson winery’s “untasting room” opening March 25, 2013 in Healdsburg.

A cross between wine tasting room and restaurant, Partake features an a la carte food and wine pairing menu with luxe small plates and Kendall-Jackson wines.

In addition to wine-bathed fries, exec chef Justin Wangler, Tracey Shepos and Eric Frischkorn will offer local cheeses, fresh-baked bread, estate olive oil and grape seed products from K-J chair Barbara Banke’s WholeVine line. Much of the Partake’s produce will be sourced from K-J’s expansive winery gardens.

“We want you to sit down and enjoy the food,” said Wangler, of the 55-seat dining area which includes a casual lounge on one side and custom-hewn ash tree tables (a legacy of Shimo) on the other. “We want people to pop in and have a bite, a drink and hang out,” he said.

Black wine glasses add fun to the tasting, letting visitors guess the varietal. Is it pinot? Cabernet? Or Chardonnay?
Black wine glasses add fun to the tasting, letting visitors guess the varietal. Is it pinot? Cabernet? Or Chardonnay?

On the a la carte menu: Luxe bites including a salad of shaved celery root, faro and sea salt (paired with Vintner’s Reserve Sauvignon Blanc), Cabernet Fries — crispy French fries given a wine bath before their dip in the fryer; beet tartare with black sesame; and Chef Buttercup’s lemon curd and ice cream sandwich macarons.

Slated to be open from 11am to 10pm(ish), Biteclub’s especially excited about the dessert and sweet wine pairings perfect for an apres-dinner nosh.

241 Healdsburg Ave. in Healdsburg. Hours are 11 a.m. to 10 p.m. May through October, and 11 a.m. to 8 p.m. November through April, seven days a week, excluding major holidays. Reservations are suggested and can be made at info@partakebykj.com or visit partakebykj.com.

Oscar Menu 2013

By biteclub
Wolfgang Puck, courtesy of Getty Images
Wolfgang Puck, courtesy of Getty Images
Wolfgang Puck, courtesy of Getty Images

There’s no question that the stars of Sunday’s Oscars will be dining well, thanks to LA celebrity chef Wolfgang Puck. It’s dinner for 1,600 at the Governor’s Ball, the Academy Awards’ “official” after party.

With more than 50 items on the menu, even the most finicky starlet will likely be tempted to take a nibble or two from the more than 250 pounds of tuna, 1,250 stone crab claws, 30 gallons of cocktail sauce and 30 pounds of edible gold dust. Focused on small plates with a larger concentration of “plant-based” and vegan or vegetarian friendly choices, its a menu with nods to evolving palates.

Conde Nast got a sneak preview of some of the dishes — with a beautiful slideshow of their presentation.

Here’s the list…

 

Tray Passed Hors D’Oeuvres

Spicy Tuna Tartare, Sesame Miso Cone, Pickled Ginger, Bonito Flakes

Mini Kobe Burger, Aged Cheddar, Remoulade

Vegetable Spring Rolls, Sweet & Spicy Dipping Sauce

Smoked Salmon Oscars, Dill Crème Fraiche, Caviar

Assorted Pizzas
(Vegan Pizza with Pesto and Grilled Vegetables)

Caprese Cone, Basil Flowers (v)

Shrimp Fritter, Spicy Coconut

Steak Tartare, Parmesan Toast Sandwich

Duck Wonton, Orange Mustard

Kombu Chip, Edamame Guacamole (v)

Smoked Salmon “Pizza” Cones

Sushi & Shellfish Station

 Cocktail Platters

Truffle & Parmesan Grissini, Black Truffle Aioli Dip (v)

Winter Fruit “Caprese” (v)

Bacon Wrapped Dates

Rosemary Spiced Nuts and Pineapple (v)

 Small Plates Cold

Japanese Baby Peach Salad (v)

Chinois Chicken Salad, Wontons, Chinese Mustard Dressing

Kale Salad, Grilled Artichoke, Lemon Vinaigrette (v)

Tuna Niçoise Style, Green Olives, Fennel and Caper-Anchovy Vinaigrette

Farro, Apple, Beet, Spiced Walnut (v)

Small Plates Hot

Chicken Pot Pie, Black Truffles

Chestnut Tortellini, White Truffles (v)

Snake River Farms New York Steak, Matsutake Mushrooms

Baked Potato & Caviar

Steamed Red Snapper, Thai Spice

Truffle Macaroni and Cheese (v)

Lobster with Black Bean Sauce

Slow-Braised Lamb Shank “Shepherd’s Pie”

Beluga Lentils, Cauliflower, Baby Vegetables (v)

Desserts

Cherry on Top
Chocolate Pudding, Cherries, Chocolate Crumble, Vanilla Cream

Mango Crumble
Mango Brunois, Passion Mango Cream

Bon Bons
Raspberry Lychee (v) and Milk Chocolate Marzipan

Snowball
Ginger Meringue Dome, Cassis Sorbet, Yogurt Whip, Lavender Macaron Confetti, Blueberries

Baked to Order Chocolate Souffle Cake with Shaved Espresso Ice (v)

Concord Grape Macaroon

Ribbons of Shaved Ice with Frozen Grapes (v)

Chocolate Crème Brulee with Raspberries

Cookies, Candies, Chocolates and such…

Pistachio and Marzipan Pave

Everyone’s Oscar Favorite Peanut Butter Chocolate Pop Rock Pop (v)

Caramels

Violet Velvet Truffles

Chocolate Shortbread

The General Lee Cookie – Candied Walnut – Milk Chocolate Chip

Yuzu-Lemon Bars

Blueberry Financier Pops

(v) vegan or vegetarian dish

 

Tudor Rose Tea House High Teas at La Rose Hotel

By biteclub
Karen Russell, an author who will speak during an upcoming High Tea at the La Rose Hotel
Karen Russell, an author who will speak during an upcoming High Tea at the La Rose Hotel
Karen Russell, an author who will speak during an upcoming High Tea at the La Rose Hotel
Karen Russell, an author who will speak during an upcoming High Tea at the La Rose Hotel

Everything’s coming up rosy for Tudor Rose Tea House owner Angela Grant.

Her downtown Santa Rosa tea house is slated to open April 6 in the former Sawyers News location and already, ladies from the Red Hat Society, brides-to-be and forward-thinking Mother’s Day planners are knocking at her door for reservations. “They’re already calling me the Tea Lady,” said Grant, who is defining her cafe as a place for gals to gather, gossip and have fun. “It’s been a long time since Santa Rosa has had something like this,” she said.

To keep folks happy, she’ll be offering several high-tea luncheons at the La Rose Hotel in connection with Copperfield’s bookstore author events…

Feb. 28: Karen Russell, New York Times Bestselling author of Swamplandia!discusses her latest book, Vampires in the Lemon Grove at 6p.m. Included in the $50 ticket are a copy of the book and the sumptuous High Tea meal. You’ll also enjoy the company of other like-minded readers. Tickets available in our box office stores in Montgomery Village, Sebastopol, or Petaluma or online.

March 21: Ruth Ozeki, A Tale for the Time Being, 6p.m.

April 12, Jacqueline Winspear, Leaving Everything Most Loved

Sonoma Valley Cheese Conference 2013

By biteclub

Top artisan cheese makers — and their fans — converge for the Tenth Annual Sonoma Valley Cheese Conference Feb. 23-28, 2013.

Focused on the blossoming farmstead cheese movement as well as urban cheese makers from Seattle, Milwaukee and New York, the event spans five days and includes a Winter Artisan Cheese Fair in San Francisco on Saturday and a second Cheese Fair in Sonoma on Sunday, Feb. 24.  The Sunday event includes a mac and cheese cook-off (which I’ll be judging!) as well as tastings of sheep, cow and goat cheeses, wines, brews and guest chefs at Mac Arthur Place from 1-4pm. Tickets are $40, 21+. Details online.

The remaining days of the conference are focused on cheese seminars and networking sessions including a one-day ZingTrain session from Ari Weinzweig of the nationally-recognized food purveyor, Zingerman’s. Speakers include Gabe Vella of Vella Cheese Company, Carleen Weiruch of Weiruch Creamery, Gordon Edgar of Rainbow Grocery Cooperative, food writer Janet Fletcher, Sondra Bernstein of the girl and the fig and Lynn Stray of Point Reyes Farmstead Cheese.

The inimitable Sheana Davis (also a cheesemaker and owner of Sonoma’s Epicurean Connection) hosts the event.

fairposter

 

Guy’s Big Fakeout Site

By biteclub

guymenuHere’s what happens when  you fail to secure all the relevant URLs fo your big time New York City restaurant.

Apparently a NYC programmer bought the domain guysamericankitchenandbar.com and posted a fake (or maybe re-imagined?) menu for Guy Fieri’s Times Square eatery, Guy’s American Kitchen and Bar. Among the offerings Football: The Meal (hamburgers thrown at you from 40 yards), Guy’s Big Balls (four-pound Rice-a-Roni balls) and a deep-fried snake with a sparkler and picture of David Lee Roth.

Juvenile? Yes. Hilarious? Yes. Embarrassing for Guy? Probably not. Call it even more publicity for the restaurant that’s been nothing but a publicity magnet since it opened.

 

2013 James Beard Award Semi-Final Nominees announced

By biteclub

JBFThe culinary award season has begun, and among the 2013 James Beard Award Semi-Final Nominees announced Feb. 19:  Mark and Terri Stark for Outstanding Restaurateur of the Year, Terra St. Helena for Outstanding Restaurant of the Year, Outstanding Beverage Professional noms John and Kathe Dyson of Williams Selyem Winery; Merry Edwards of Merry Edwards Winery; Duncan Meyers and Nathan Roberts of Arnot-Roberts, Ted Lemon of Littorai Wineand Western Best Chef nominee Christopher Kostow of The Restaurant at Meadowood. Congrats for the well-earned nods!

 

Though there wasn’t a whole lot of shock or surprise on the list, the Beard Awards always provide a clear read on what — and who — drives the food and beverage industry nationally. As usual, lots of SF nominees and maybe most surprising were the inclusions of several midwest and southern restaurants which often fail to get the recognition they deserve.

The finalists will be announced March 18 (adding to the suspense!) and the winners will be announced in early May.

Here is the complete list…

 

BEST NEW RESTAURANT

Balena, Chicago
BierBeisl, Beverly Hills, CA
Bluebeard, Indianapolis
Borgne, New Orleans
Butcher & the Boar, Minneapolis
Cardamom Hill, Atlanta
Empellón Cocina, NYC
Forequarter, Madison, WI
Grace, Chicago
Hog & Hominy, Memphis
Khong River House, Miami Beach, FL
Lockeland Table, Nashville
Mateo Tapas, Durham, NC
Mi Casa by José Andrés at Dorado Beach, a Ritz-Carlton Reserve, Dorado, PR
Mintwood Place, Washington, D.C.
The Ordinary, Charleston, SC
Ox, Portland, OR
Oxheart, Houston
Pabu at Four Seasons Hotel Baltimore
Puritan & Company, Cambridge, MA
Rich Table, San Francisco
Shanik, Seattle
State Bird Provisions, San Francisco
Tar & Roses, Santa Monica, CA
Thirty Acres, Jersey City, NJ
Underbelly, Houston
Vernick Food & Drink, Philadelphia
The Whale Wins, Seattle
Zacatecas Tacos & Tequila, Albuquerque, NM

OUTSTANDING BAR PROGRAM
The Abbot’s Cellar, San Francisco
Anvil Bar & Refuge, Houston
The Aviary, Chicago
Bar Agricole, San Francisco
The Bar at the NoMad Hotel, NYC
The Broken Shaker, Miami Beach, FL
Bryant’s Cocktail Lounge, Milwaukee
Canon, Seattle
The Cedars Social, Dallas
Clyde Common, Portland, OR
Cook & Brown Public House, Providence
Cure, New Orleans
The Franklin Mortgage & Investment Co., Philadelphia
The Hawthorne, Boston
High West Distillery & Saloon, Park City, UT
Holeman & Finch Public House, Atlanta
Marvel Bar, Minneapolis
Pegu Club, NYC
The Porter Beer Bar, Atlanta
Restaurant Eve, Alexandria, VA
Rivera, Los Angeles
The Varnish, Los Angeles
The Violet Hour, Chicago
Williams & Graham, Denver
Woodberry Kitchen, Baltimore

OUTSTANDING CHEF
Sean Brock, McCrady’s, Charleston, SC
Andrew Carmellini, Locanda Verde, NYC
David Chang, Momofuku Noodle Bar, NYC
Tyson Cole, Uchi, Austin and Houston
Gary Danko, Restaurant Gary Danko, San Francisco
Suzanne Goin, Lucques, West Hollywood, CA
Maria Hines, Tilth, Seattle
Paul Kahan, Blackbird, Chicago
David Kinch, Manresa, Los Gatos, CA
Donald Link, Herbsaint, New Orleans
Barbara Lynch, No. 9 Park, Boston
Tim McKee, La Belle Vie, Minneapolis
Vitaly Paley, Paley’s Place, Portland, OR
Stephan Pyles, Stephan Pyles Restaurant, Dallas
Anne Quatrano, Bacchanalia, Atlanta
Julian Serrano, Picasso at Bellagio, Las Vegas
Nancy Silverton, Pizzeria Mozza, Los Angeles
Michael Symon, Lola, Cleveland
Michael Tusk, Quince, San Francisco
Marc Vetri, Vetri, Philadelphia

OUTSTANDING PASTRY CHEF
Dominique Ansel, Dominique Ansel Bakery, NYC
Andre Chin and Amanda Eap, Artisan Boulanger Patissier, Philadelphia
Melissa Chou, Aziza, San Francisco
Elizabeth Dahl, Nostrano, Madison, WI
Matt Danko, The Greenhouse Tavern, Cleveland
Patrick Fahy, Sixteen at Trump Hotel Chicago
Ken Forkish, Ken’s Artisan Bakery, Portland, OR
Hedy Goldsmith, Michael’s Genuine Food & Drink, Miami
Karen Hatfield, The Sycamore Kitchen, Los Angeles
Brooks Headley, Del Posto, NYC
Steve Horton, Rustica Bakery, Minneapolis
Maura Kilpatrick, Oleana, Cambridge, MA
Phoebe Lawless, Scratch, Durham, NC
William Leaman, Bakery Nouveau, Seattle
Tiffany MacIsaac, Birch & Barley, Washington, D.C.
Cheryl Maffei and Jonathan Stevens, Hungry Ghost Bread, Northampton, MA
Aaron Russell, Restaurant Eugene, Atlanta
Laura Sawicki, La Condesa, Austin
Tandra Watkins, Ashley’s at the Capital Hotel, Little Rock, AR
William Werner, Craftsman and Wolves, San Francisco

OUTSTANDING RESTAURANT
August, New Orleans
Blue Hill, NYC
Canlis, Seattle
Fore Street, Portland, ME
Foreign Cinema, San Francisco
Greens Restaurant, San Francisco
Highlands Bar and Grill, Birmingham, AL
Jaleo, Washington, D.C.
Jewel Bako, NYC
Lantern, Chapel Hill, NC
Lucia’s Restaurant, Minneapolis
Mélisse, Santa Monica, CA
Naha, Chicago
Oleana, Cambridge, MA
Patina, Los Angeles
The Slanted Door, San Francisco
Spiaggia, Chicago
Terra, St. Helena, CA
Vidalia, Washington, D.C.
Vincent on Camelback, Phoenix

OUTSTANDING RESTAURATEUR
Nick Badovinus (Flavor Hook, Off-Site Kitchen, Tried and True, etc.), Dallas
Ashok Bajaj, Knightsbridge Restaurant Group (The Bombay Club, The Oval Room, Rasika, etc.), Washington, D.C.
Kim Bartmann (Barbette, Bryant-Lake Bowl, Red Stag Supperclub, etc.), Minneapolis
Roger Berkowitz, Legal Sea Foods, Boston
Frank Bonanno, Bonanno Concepts (Mizuna, Osteria Marco, Bones, etc.), Denver
George Formaro (Centro, Django, South Union Bread Café, etc.), Des Moines, IA
Sam Fox, Fox Restaurant Concepts (Olive & Ivy, True Food Kitchen, Zinburger, etc.), Phoenix
Ford Fry, Rocket Farm Restaurants (The Optimist, JCT Kitchen, No. 246), Atlanta
Levi Goode, Goode Company Restaurants (Goode Company Seafood, Goode Company Taqueria, Goode Company BBQ, etc.), Houston
Martha Hoover, Patachou (Patachou, Petit Chou, Napolese, etc.), Indianapolis
John Howie, John Howie Restaurant Group (John Howie Steak, Seastar Restaurant and Raw Bar), Bellevue, WA
Mike Klank and Eddie Hernandez, Taqueria del Sol, Atlanta
Maguy Le Coze, Le Bernardin, NYC
Donnie Madia, One Off Hospitality Group (Blackbird, Avec, The Publican, etc.), Chicago
Nick Pihakis, Jim ‘N Nick’s Bar-B-Q, Birmingham, AL
Piero Selvaggio, Valentino Restaurant Group (Valentino, Valentino Vin Bar), Santa Monica, CA
**Mark Stark and Terri Stark, Stark Reality Restaurants (Willi’s Wine Bar, Monti’s Rotisserie & Bar, Willi’s Seafood & Raw Bar, etc.), Santa Rosa/Healdsburg, CA
Stephen Starr, Starr Restaurants (The Dandelion, Talula’s Garden, Parc, etc.), Philadelphia
Caroline Styne (Lucques, Tavern, A.O.C., etc.), West Hollywood, CA
Phil Suarez, Suarez Restaurant Group (ABC Kitchen, Jean Georges, wd~50, etc.), NYC

OUTSTANDING SERVICE
Bacchanalia, Atlanta
Biga on the Banks, San Antonio
Brigtsen’s, New Orleans
Café Juanita, Kirkland, WA
Chez François, Vermilion, OH
The Compound Restaurant, Santa Fe
Del Posto, NYC
Eastern Standard Kitchen & Drinks, Boston
Fountain Restaurant at Four Seasons Hotel Philadelphia
The French Room at the Adolphus, Dallas
Michael Mina, San Francisco
The Oakroom at the Seelbach Hilton, Louisville, KY
Persimmon, Bristol, RI
Providence, Los Angeles
Quince, San Francisco
The Restaurant at Meadowood, St. Helena, CA
Sapor Cafe and Bar, Minneapolis
Topolobampo, Chicago
Vetri, Philadelphia
Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, Lake Buena Vista, FL

OUTSTANDING WINE PROGRAM
4 Olives Wine Bar, Manhattan, KS
A16, San Francisco
Addison at the Grand Del Mar, San Diego
Angus Barn, Raleigh, NC
The Barn at Blackberry Farm, Walland, TN
Café on the Green at Four Seasons Resort and Club Dallas at Las Colinas, Irving, TX
Charleston, Baltimore
Charleston Grill at Charleston Place Hotel, Charleston, SC
CityZen at Mandarin Oriental, Washington D.C.
L’Etoile, Madison, WI
Five & Ten, Athens, GA
Frasca Food and Wine, Boulder, CO
The Grill Room at Windsor Court Hotel, New Orleans
Nopa, San Francisco
Press, St. Helena, CA
Picasso at Bellagio, Las Vegas
Sepia, Chicago
Sierra Mar at Post Ranch Inn, Big Sur, CA
Troquet, Boston
Yono’s Restaurant, Albany, NY

OUTSTANDING WINE, SPIRITS, OR BEER PROFESSIONAL
Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
Ron Cooper, Del Maguey Single Village Mezcal, Taos, NM
John and Kathe Dyson, Williams Selyem Winery, Healdsburg, CA
Merry Edwards, Merry Edwards Winery, Sebastopol, CA
Don Feinberg and Wendy Littlefield, Vanberg & DeWulf, Cooperstown, NY
Mike Floyd, Nick Floyd and Simon Floyd, Three Floyds Brewing, Munster, IN
Chuck Furuya, DK Restaurants, Maui, HI
Manfred Krankl, Sine Qua Non, Ventura, CA
Ted Lemon, Littorai Wines, Sebastopol, CA
Stephen McCarthy, Clear Creek Distillery, Portland, OR
Duncan Meyers and Nathan Roberts, Arnot-Roberts, Healdsburg, CA
Garrett Oliver, The Brooklyn Brewery, Brooklyn, NY
Tom Peters, Monk’s Cafe, Philadelphia
Neal Rosenthal, Rosenthal Wine Merchant, NYC
Jörg Rupf, St. George Spirits, Alameda, CA
Eric Seed, Haus Alpenz, Edina, MN
Eric Solomon, Eric Solomon Selections – European Cellars, Charlotte, NC
Harlan Wheatley, Buffalo Trace Distillery, Frankfort, KY
Sean Lilly Wilson, Fullsteam, Durham, NC
David Wondrich, spirits educator, Brooklyn, NY

RISING STAR CHEF OF THE YEAR
Jimmy Bannos Jr., The Purple Pig, Chicago
Mark Bodinet, Copperleaf Restaurant at Cedarbrook Lodge, Seattle
Daniel Bonanno, A Pig in a Fur Coat, Madison, WI
Danny Bowien, Mission Chinese Food, San Francisco and NYC
Katie Button, Cúrate, Asheville, NC
Hari Cameron, A(muse), Rehoboth Beach, DE
Joe Cicala, Le Virtù, Philadelphia
Quinten Frye, Salt Kitchen & Tasting Bar, Honolulu
Bryce Gilmore, Barley Swine, Austin
Will Gilson, Puritan and Company, Cambridge, MA
Nicole Grimes, Rao’s at Caesar’s Palace, Las Vegas
Christopher Kearse, Will BYOB, Philadelphia
Matthew Kirkley, L2O, Chicago
Bernhard Mairinger, BierBeisl, Beverly Hills, CA
Jamie Malone, Sea Change, Minneapolis
Tim Maslow, Strip-T’s, Watertown, MA
Thomas McNaughton, Flour + Water, San Francisco
Janina O’Leary, TRACE, Austin
Jorel Pierce, Euclid Hall Bar & Kitchen, Denver
David Posey, Blackbird, Chicago
Giorgio Rapicavoli, Eating House, Coral Gables, FL
Michael Toscano, Perla, NYC
Chris Weber, The Herbfarm, Woodinville, WA
Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA
Justin Woodward, Castagna, Portland, OR
Kris Yenbamroong, Night + Market, West Hollywood, CA
Justin Yu, Oxheart, Houston

BEST CHEF: WEST
Matthew Accarrino, SPQR, San Francisco
Nicolaus Balla, Bar Tartine, San Francisco
Josef Centeno, Bäco Mercat, Los Angeles
Michael Chiarello, Bottega, Yountville, CA
Michael Cimarusti, Providence, Los Angeles
Chris Cosentino, Incanto, San Francisco
Dominique Crenn, Atelier Crenn, San Francisco
Mitsuo Endo, Aburiya Raku, Las Vegas
Mark Estee, Campo, Reno, NV
Ed Kenney, Town, Honolulu
Andrew Kirschner, Tar & Roses, Santa Monica, CA
Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA
Mourad Lahlou, Aziza, San Francisco
Corey Lee, Benu, San Francisco
David LeFevre, M.B. Post, Manhattan Beach, CA
Daniel Patterson, Coi, San Francisco
Carl Schroeder, Market Restaurant + Bar, Del Mar, CA
John Rivera Sedlar, Rivera, Los Angeles
Jon Shook and Vinny Dotolo, Animal, Los Angeles
Ricardo Zarate, Mo-Chica, Los Angeles

BEST CHEF: GREAT LAKES
Myles Anton, Trattoria Stella, Traverse City, MI
Dave Beran, Next, Chicago
Neal Brown, The Libertine Liquor Bar, Indianapolis
Zack Bruell, Cowell & Hubbard, Cleveland
Michael Carlson, Schwa, Chicago
Jean-Robert de Cavel, Jean-Robert’s Table, Cincinnati
Luciano Del Signore, Bacco Ristorante, Southfield, MI
Paul Fehribach, Big Jones, Chicago
Greg Hardesty, Recess, Indianapolis
Stephanie Izard, Girl & the Goat, Chicago
Anne Kearney, Rue Dumaine, Dayton, OH
Regina Mehallick, R Bistro, Indianapolis
Matthias Merges, Yusho, Chicago
Matthew Millar, Reserve, Grand Rapids, MI
Chris Nugent, Goosefoot, Chicago
Jonathon Sawyer, Greenhouse Tavern, Cleveland
David Tallent, Restaurant Tallent, Bloomington, IN
Giuseppe Tentori, Boka, Chicago
Paul Virant, Perennial Virant, Chicago
Andrew Zimmerman, Sepia, Chicago

BEST CHEF: MID-ATLANTIC
Scott Anderson, Elements, Princeton, NJ
Cathal Armstrong, Restaurant Eve, Alexandria, VA
Joey Baldino, Zeppoli, Collingswood, NJ
Ian Boden, Glass Haus Kitchen, Charlottesville, VA
Pierre Calmels, Bibou, Philadelphia
Anthony Chittum, Vermilion, Alexandria, VA
Tony Conte, The Oval Room, Washington, D.C.
Scott Drewno, The Source, Washington, D.C.
Spike Gjerde, Woodberry Kitchen, Baltimore
Lee Gregory, The Roosevelt, Richmond, VA
Trevett Hooper, Legume, Pittsburgh
Cedric Maupillier, Mintwood Place, Washington, D.C.
Johnny Monis, Komi, Washington, D.C.
Konstantinos Pitsillides, Kanella, Philadelphia
Sylva Senat, Tashan, Philadelphia
Brad Spence, Amis, Philadelphia
Lee Styer, Fond, Philadelphia
Vikram Sunderam, Rasika, Washington, D.C.
Marcie Turney, Barbuzzo, Philadelphia
Cindy Wolf, Charleston, Baltimore

BEST CHEF: MIDWEST
Justin Aprahamian, Sanford, Milwaukee
David Baruthio, Baru 66, Des Moines, IA
Steven Brown, Tilia, Minneapolis
Clayton Chapman, The Grey Plume, Omaha, NE
Gerard Craft, Niche, Clayton, MO
Doug Flicker, Piccolo, Minneapolis
John Gadau and Phillip Hurley, Sardine, Madison, WI
Colby Garrelts, Bluestem, Kansas City, MO
Michelle Gayer, Salty Tart, Minneapolis
Martin Heuser, Affäre, Kansas City, MO
Tim McKee, La Belle Vie, Minneapolis
Kevin Nashan, Sidney Street Café, St. Louis
Jack Riebel, Butcher & the Boar, Minneapolis
Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN
Jon Seymour, V. Mertz, Omaha, NE
David Swanson, Braise, Milwaukee
Carl Thorne-Thomsen, Story, Prairie Village, KS
Sameh Wadi, Saffron Restaurant & Lounge, Minneapolis
Sean Wilson, Proof, Des Moines, IA
James Winberg, Mike Brown, and Bob Gerken, Travail Kitchen and Amusements, Robbinsdale, MN

BEST CHEF: NORTHEAST
Steve Atkins, The Kitchen Table Bistro, Richmond, VT
Damon Baehrel, Damon Baehrel at the Basement Bistro, Earlton, NY
Jamie Bissonnette, Coppa, Boston
Francesco Buitoni, Mercato Osteria & Enoteca, Red Hook, NY
Joanne Chang, Flour Bakery + Cafe, Boston
Krista Kern Desjarlais, Bresca, Portland, ME
Gerry Hayden, The North Fork Table & Inn, Southold, NY
Brian Hill, Francine Bistro, Camden, ME
Matt Jennings, Farmstead Inc., Providence
Aaron Josinsky and Nathaniel Wade, Misery Loves Co., Winooski, VT
Melissa Kelly, Primo, Rockland, ME
Bun Lai, Miya’s Sushi, New Haven, CT
Michael Leviton, Lumière, Newton, MA
Tim Loomis, Liquids and Solids at the Handlebar, Lake Placid, NY
Barry Maiden, Hungry Mother, Cambridge, MA
Evan Mallett, Black Trumpet Bistro, Portsmouth, NH
Bjorn Somlo, Nudel, Lenox, MA
Champe Speidel, Persimmon, Bristol, RI
Bill Taibe, Le Farm, Westport, CT
Eric Warnstedt, Hen of the Wood, Waterbury, VT

BEST CHEF: NORTHWEST
Chris Ainsworth, Saffron Mediterranean Kitchen, Walla Walla, WA
Andy Blanton, Café Kandahar, Whitefish, MT
Greg Denton and Gabrielle Quiñónez Denton, Ox, Portland, OR
Jeff Drew, Snake River Grill, Jackson Hole, WY
Renee Erickson, The Whale Wins, Seattle
Jason Franey, Canlis, Seattle
John Gorham, Toro Bravo, Portland, OR
James Honaker, Bistro Enzo, Billings, MT
Brett Knipmeyer, Kinley’s Restaurant & Bar, Anchorage, AK
Gary Kucy, Rupert’s, McCall, ID
Nathan Lockwood, Altura, Seattle
Taite Pearson, della Mano, Ketchum, ID
Naomi Pomeroy, Beast, Portland, OR
Gabriel Rucker, Le Pigeon, Portland, OR
Adam Sappington, The Country Cat Dinnerhouse & Bar, Portland, OR
Ethan Stowell, Staple & Fancy Mercantile, Seattle
Jason Stratton, Spinasse, Seattle
Cathy Whims, Nostrana, Portland, OR
Justin Wills, Restaurant Beck, Depoe Bay, OR
Rachel Yang and Seif Chirchi, Joule, Seattle

BEST CHEF: NYC
April Bloomfield, The Spotted Pig
Marco Canora, Hearth
Wylie Dufresne, wd~50
Sara Jenkins, Porsena
Dan Kluger, ABC Kitchen
Mark Ladner, Del Posto
Paul Liebrandt, Corton
Anita Lo, Annisa
George Mendes, Aldea
Carlo Mirarchi, Roberta’s
Seamus Mullen, Tertulia
Joe Ng, RedFarm
Alex Raij and Eder Montero, Txikito
Cesar Ramirez, Chef’s Table at Brooklyn Fare
Sean Rembold, Diner
Masato Shimizu, 15 East
Alex Stupak, Empellón Cocina
Rich Torrisi and Mario Carbone, Torrisi Italian Specialties
Jonathan Waxman, Barbuto
Michael White, Marea

BEST CHEF: SOUTH
Peter Arpke, Beach Bistro, Holmes Beach, FL
Greg Baker, The Refinery, Tampa, FL
Vishwesh Bhatt, Snackbar, Oxford, MS
Kathleen Blake, The Rusty Spoon, Orlando, FL
Clay Conley, Buccan, Palm Beach, FL
Justin Devillier, La Petite Grocery, New Orleans
Jose Enrique, Jose Enrique, San Juan, PR
Justin Girouard, The French Press, Lafayette, LA
Scott Hunnel, Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, Lake Buena Vista, FL
James Lewis, Bettola, Birmingham, AL
Rob McDaniel, SpringHouse, Alexander City, AL
Brandon McGlamery, Luma on Park, Winter Park, FL
Jeff McInnis, Yardbird Southern Table & Bar, Miami Beach, FL
Tory McPhail, Commander’s Palace, New Orleans
Jose Mendin, Pubbelly, Miami Beach, FL
James and Julie Petrakis, The Ravenous Pig, Winter Park, FL
Hari Pulapaka, Cress, DeLand, FL
Alon Shaya, Domenica, New Orleans
Michael Stoltzfus, Coquette, New Orleans
Sue Zemanick, Gautreau’s, New Orleans

BEST CHEF: SOUTHEAST
Billy Allin, Cakes & Ale, Decatur, GA
Jeremiah Bacon, The Macintosh, Charleston, SC
Tyler Brown, Capitol Grille at the Hermitage Hotel, Nashville
Ashley Christensen, Poole’s Diner, Raleigh, NC
Scott Crawford, Herons at the Umstead Hotel and Spa, Cary, NC
Craig Deihl, Cypress, Charleston, SC
Damian Heath, Lot 12 Public House, Berkeley Springs, WV
Vivian Howard, Chef & the Farmer, Kinston, NC
Scott Howell, Nana’s, Durham, NC
Joshua Keeler, Two Boroughs Larder, Charleston, SC
Edward Lee, 610 Magnolia, Louisville, KY
Joseph Lenn, The Barn at Blackberry Farm, Walland, TN
Daniel Lindley, St. John’s Restaurant, Chattanooga, TN
Margot McCormack, Margot Café & Bar, Nashville
Elliott Moss, The Admiral, Asheville, NC
Todd Richards, The Shed at Glenwood, Atlanta
Steven Satterfield, Miller Union, Atlanta
Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis
Aaron Vandemark, Panciuto, Hillsborough, NC
Tandy Wilson, City House, Nashville

BEST CHEF: SOUTHWEST
Kevin Binkley, Binkley’s Restaurant, Cave Creek, AZ
James Campbell Caruso, La Boca, Santa Fe
James Dumas, High West Distillery & Saloon, Park City, UT
David Gilbert, Sustenio at Éilan Hotel Resort & Spa, San Antonio
Bryce Gilmore, Barley Swine, Austin
Jennifer James, Jennifer James 101, Albuquerque, NM
Jennifer Jasinski, Rioja, Denver
Maiya Keck, Maiya’s, Marfa, TX
Shinji Kurita, ShinBay, Scottsdale, AZ
Max MacKissock, The Squeaky Bean, Denver
Jason Maddy, Oak, Dallas
Hugo Ortega, Hugo’s, Houston
Rene Ortiz, La Condesa, Austin
Viet Pham and Bowman Brown, Forage, Salt Lake City
Armando Pomales, Café Central, El Paso, TX
Martín Rios, Restaurant Martín, Santa Fe
Teiichi Sakurai, Tei-An, Dallas
Alex Seidel, Fruition Restaurant, Denver
Chris Shepherd, Underbelly, Houston
Michael Sohocki, Restaurant Gwendolyn, San Antonio

 

 

Mardi Gras Week 2013

By biteclub
Chloe’s French Cafemardigras: Muffuletta Sandwich ($9.50) is the quintessential New Orleans treat made Sonoma style with tender Ciabatta rolls, homemade green olive, celery, garlic & roasted pepper salad, Zoe’s Pistachio Mortadella, spicy Italian salami and Provolone served with smoked paprika mayo. Served slightly warmed with a salade verte. Chef Alain will make King Cakes throughout the week as well, delectable Brioche rings topped with fondant, Mardi Gras colored sugar, beads and a crown. Don’t forget there is a token baked inside, so the person who is on the receiving end of that slice gets to be King for the day! Slices are available at the cafe for $1.95.
Parish Cafe: Closed on Fat Tuesday? Bummer. But they’ll be open Wed-Sunday from 9am to 3pm for Louisiana faves. 60A Mill St., Healdsburg.

 

Mushrooms Gone Wild: Mushroom Foraging Bay Area Weekend

By biteclub
Candy Cap Mushrooms
Candy Cap Mushrooms
Candy Cap Mushrooms
Candy Cap Mushrooms

Join the mushroom foraging weekend in the Bay Area

Healdsburg goes into a fungi-frenzy over the weekend of February 22-24, 2013 with a collection of dinners, mushroom hunting forays, classes and events at the very peak of mushroom season. 

The lineup includes a free mushroom expo at the Hotel Healdsburg with forager Connie Green, mushroom hunting and a four-course luncheon at Relish Culinary Adventures, wild mushrooms on the menus of several local restaurants, including a five-course mushroom tasting menu at Madrona Manor and a six-course menu at Charlie Palmer’s Dry Creek Kitchen. The Camellia Inn is offering a two-night stay with a $100 gift certificate to Healdsburg’s Baci Cafe and a take-home “grow your own” mushroom kit.

More details online or by calling 877-759-1004.

Spork Restaurant opening in Cloverdale

By biteclub

sporkCLOSED

Spork Restaurant opens in Cloverdale on Valentine’s Day with Chef Andrew Casey at the helm. Operating just three nights per week (Thurs-Sat), the pop-up will be located inside the Eagle’s Nest Deli, featuring locally-sourced dishes ranging from house-made sausages to hangar steak, shrimp and mushroom risotto and baked oysters.

113 N. Cloverdale Blvd., Cloverdale, 707-687-8795.

Valentines Day Food and Wine Sonoma County 2013

By biteclub
Lots of love to Biteclubbers
Conversation heart cookie from Sift

Oh, the pressure to get Valentine’s Day right. This year, it falls on Thursday, February 14th–giving you the option of celebrating the weekend before, after or on the day itself. Why not spread out the love? Wine Country’s rife with romance if you just know where to look…

– Conquer the “No Manches” burrito, a seven pound monster filled with meat, cheese, rice and beans as long as your arm at Los Tres Chiles(http://www.lostreschiles.com/) in Santa Rosa for $19.95. Any one person who can eat it in 60 minutes gets the burrito free, plus a cash prize. How sexy is that? 2765 Yulupa Ave. at Bethards Dr., Santa Rosa, 707-304-5724.

– Dungeness crab cioppino, grilled lamb and cheddar grits, duck breast with candied bacon, red velvet cake with marshmallow cream and powdered sugar beignets at Rocker Oysterfellers (. $55, reservations recommended, 707-876-1983, 14415 Highway One, Valley Ford.

– Chef Josh Silvers’ brings back his Syrah Bistro V-day menu for one day only, including crab cakes with arugula salad, lobster bisque, pan-roasted quail, whisky creamed lobster, braised short ribs, and warm lemon pudding cake. $85 per person, reservations required, 305 Fifth St. at Davis St., Santa Rosa, 707-545-4300.

– A chocolate three-way: J Vineyard’s Bubble Room has a lineup of haute nibbles, still and sparkling wines from new winery chef Jason LaBue (an alum of Madrona Manor, Meadowood and Cavallo Point). On the menu throughout February, oyster chowder croquette, beet risotto with cocoa nibs, braised brisket with gnocchi and black trumpet mushrooms and a baby red velvet cake and chocolate “three ways”. Seatings by appointment Friday through Sunday, 11am, noon, 2 and 3pm, $75 per person. 431-5430 to reserve.

– An evening of Shakespeare, romance and a four-course dinner at the Castello di Amorosa, Feb. 16 from 7-11pm. Guest Chef Alejandra Schrader serves dinner in the barrel rooms, actors inspire romance with romantic sonnets and wines flow freely. $225 per person, reservations required, 707-967-6274, 4045 St Helena Hwy, Calistoga.

– The classic film, Casablanca, bubbly from Domaine Carneros and chocolates from La Belge at the Napa Valley Opera House, February 14th at 7pm, $10. 1030 Main St. at First St, Napa, 707-226-7372.

Candy cap mushroom ice cream with blue corn crepe at Cocina Latina in Healdsburg
Candy cap mushroom ice cream with blue corn crepe at Cocina Latina in Healdsburg

– Candy cap ice cream rolled into a blue corn crepe at Mateo Granadas’ Cocina Latino. Though it may sound a little strange, the foraged mushrooms have a sweet, maple-syrup flavor and a hint of earthiness that make for a perfect dessert. 214 Healdsburg Ave. at Front St, Healdsburg, 707-433-1520.

– A six-pack of conversation heart cookies for tongue-tied Romeos from Sift Cupcake and Dessert Bar, various locations around Sonoma County, San Francisco and at siftcupcakes.com.

– Learning to butcher: Meat Revolution’s Berry Salinas and Fork Catering’s Sarah Piccolo are teaming up for a three-class series focused on teaching home cooks how to make the most of their meat — with the benefit of dinner and wine as part of the learning process. Session one (5-8pm, Wednesday February 13th) focuses on breaking down a whole chicken, how to brine and marinade and culminates with a communal dinner of coq au vin. Subsequent sessions include rabbit cookery, sausage and pork curing. Classes are $75 each, or $60 if you purchase the series. Limited to 10 students, 330 Main St. at Calder Ave., Sebastopol. For reservations or call 707-494-0960.

– Beer: The Black and White Beer Ball, Friday February 15th in Santa Rosa features beer-tasting from local craft brewers from 9pm to midnight, silent auction and food. Details at ales4autism.com.

But wait, there’s more…

Casino Bar and Grill: Choose from one of two $25 prix fixe menus: Confit of Duck Heart & Celery Heart Salad; Breast of Pork with Brown Sugar, Pickled Tomatoes, Aioli & Parsley Salad, Devils Food Cake OR Dungeness Crab Cocktail, Sole Roasted on the Bone, Rose Petal Cream Pots. 17000 Bodega Hwy  Bodega, (707) 876-3185.

Viola Pastry Cafe: Four course prix fixe menu includes pan seared scallops with blood oranges, aioli, maple glazed pork belly, caramelle pasta with Taleggio cheese and black trumpet mushrooms, grilled halibut with pancetta, braised short ribs, chocolate Marquise with sea salt ice cream, $50. 709 Village Court, Santa Rosa, 544-8830.

Brody’s Burgers, The Lava Love Burger: Grass-Fed Beef, Monterey Jack Cheese, Lava Love Sauce,
Grilled Pineapple, Lettuce, Tomato and Onion Ring. Served on a Sourdough Bun. Includes your choice of fries, $8.27. 3135 Cleveland Ave., Santa Rosa.

Forchetta/Bastoni: Happy Hour from 3-6pm and 9-close in the bar, four-course prix fixe includes antipasti, Caesar salad, lasagna, risotto or slow-braised pork shoulder, flourless chocolate cake or lemon tart, $55. 6948 Sebastopol Ave., Sebastopol, 829-9500.

Charlie’s Restaurant at the Windsor Golf Club: Blackened sea scallops on roasted corn and jalapeno polenta with chipotle mango buerre blanc ($12.95), crab and artichoke crostini ($14.95), chicken and wild mushroom crepes ($12.95), herb marinated lamb chops with gorgonzola-chive mashed potatoes ($27.95), lobster ravioli with creamy sundried tomato sauce ($29.95), maple glazed veal chop with bacon cheddar potatoes ($26.95), roast prime rib diavolo ($25.95). 1320 19th Hole Dr., Windsor, 838-8802.

Chole’s French Cafe: Available Valentine’s Day only, green salad, cassoulet with garlic sausage OR buckwheat crepe filled with roasted butternut squash, spinach and cheese, raspberry ganache macaron and a glass of French sparkling wine, $15.95. Open 8am to 5pm., 3883 Airway Dr., Santa Rosa, 528-3095.

Gypsy Cafe: FRIDAY Four course prix fixe with sparkling wine and house made focaccia, truffled butternut squash soup, smoked beet salad with pecans and chevre, citrus-glazed mahi-mahi, flat iron steak with heirloom beans, housemade gnocchi with sauteed shitakes, triple chocolate brownie with caramel and cream, $50 with option $20 wine pairing. Reservations online at gypsy-cafe.com, 162 N Main St., Sebastopol, 861-3825.

Brasserie at Hyatt Vineyard Creek: Special menu runs through Saturday (regular menu available as well), includes lobster bisque with creme fraiche ($8), oysters on the half shel ($14/6), North Atlantic lobster ravioli ($30), grilled Scottish salmon with sour cream chive puree ($26), duck breast with sweet potato puree ($32), grilled steak medallions with white bean puree ($28). 170 Railroad St., Santa Rosa, 636-7186.

Cafe Europe: Three or four-course prix fixe menu includes porcini ravioli, mussels, lobster bisque, Surf & Turf (filet mignon and jumbo prawns), wild boar ragout, puff pastry tart with wild mushrooms, Maine lobster. $35 or $40, 104 Calistoga Road, Santa Rosa, 538-5255.

Jeffrey’s Hillside Cafe: Cheese Blintzes filled with fromage blanc, topped with mixed berry sauce and lemon curd. $5 Monday through Thursday if you tell them you saw it on BiteClub. 2901 Fourth St., Santa Rosa, 56-6317.

Bistro 29: Prix fixe menu includes tart flamiche with smoked salmon, carrot and butternut squash soup with brown butter, crab profiterole with lobster buerre fondue, potato buckwheat crepe with goat cheese Mornay, monkfish stew with smoked scallops, pan seared beef with black trumpet mushrooms and macaroni gratin, duck with juckleberry syrah sauce, chocolate Marquise, $65 with optional $35 wine pairing. 620 Fifth St., Santa Rosa, 546-2929.

Jackson’s Bar and Oven’s Gayla: Open-invite party on V-day to honor LGBTQ community and to support Marriage Equality. 25% of all proceeds donated to Equality California. 135 Fourth St., Santa Rosa.

Sweet 116: Celebrate Valentine’s Day on Saturday along Route 116. Seven wineries (Balletto, Dutton Estate, Graton Ridge, Hook & Ladder, Martin Ray, Russian River, Taft Street) offer wine tasting, decadent treats and cheese plus, enjoy a tour of Laguna de Santa Rosa. 11am to 4pm, Saturday, Feb. 16, $30. 823-3040 or online.

Corks Restaurant at Russian River Vineyards: Three course prix fixe menu includes oyster shooters, seared ahi tuna, asparagus wrapped in filet mignon, seared sea bass, roasted rack of Sonoma lamb, bricked rosemary garlic chicken, prime Chateaubriand for two with wild mushrooms, Meyer lemon tart or chocolate fondue, $89. 5700 California 116  Forestville.

Tolay Restaurant at the Sheraton Sonoma County: Prix fixe includes short rib pierogies with wild mushrooms, fresh oysters, lobster with kefir lime butter, enoki leek risotto, cowboy steak with twice baked potato, collard greens and ham hock, whole red snapper, wild mushroom ravioli, red wine chocolate cake, apple calette, rose gelato. $65, 745 Baywood Dr., Petaluma.

Patisserie Angelica: The haute bakery and sweet shop opens Wednesday through Sunday, Feb. 13-17 from 10am to 5pm with a case full of chocolate deliciousness including their coconut and black tea infused palets, Parisian macarons (the best I’ve had in years), truffles (try the white chocolate passionfruit), cookies and their Better Than Sex Chocolate Sauce. 6821 Laguna Parkway, Sebastopol, 827-7998.