Moo-licious Bovine Bakery of Point Reyes is expanding to Petaluma, come September. According to owner Bridget Devlin, they’ll be moving into the a vacant space on Kentucky Street recently vacated by Purple Leaf catering. There’s not a ton of work to do since the spot already has a commercial kitchen and much of equipment they’ll need. “We always have people calling us from Petaluma wishing we were closer,” said Devlin. The menu of morning munchies, pizza, muffins, breads and bear claws (among other things) will remain pretty true to their original location.
Sonoma Coast Fish Bank
CLOSED
Just a stone’s throw from the coast, the once-sleepy town of Valley Ford is waking up to its potential as a charming whistlestop on the way to Bodega Bay and beyond. The newest kid on the restaurant block: Sonoma Coast Fish Bank which opened in February 2010.
Housed in a historic bank that stood empty for years, the renovated space is a bonanza for fresh, locally-caught seafood including oysters, salmon, smelt, scallops and sustainable seafoods from further afield. Owner Brandon Guenther, who also co-owns the nearby Rocker Oysterfeller’s and Valley Ford Hotel with wife Shona, have continued to expand their offerings with haute picnic fare (Fatted Calf Charcuterie, local cheeses) and have just added prepared sandwiches like a Gulf Shrimp po-boy with remoulade, pulled pork sandwich, along with oysters and housemade clam chowder. Guenther says he recently spent a week eating through New Orleans to get his seafood po boy mojo going, so expect more tasty creations on the menu.
If you’ve got a few more minutes to spare, Rocker Oysterfeller’s (14415 Highway One, Valley Ford, (707) 876-1983)continues to pack in crowds with its oft-changing Southern-inspired menu. From grits to fried oyster po-boys, scallops with crispy fried okra, burgers and Crab Louie, there’s little on the menu that isn’t sourced locally or sustainably. New to the menu are cornmeal-dusted smelt that are fried into crispy one-bite poppers that Guenther calls “Fries with Eyes”. Surprisingly addictive and best paired with an ice cold beer.
Sonoma Coast Fish Bank: 14415 Highway One, Valley Ford, (707) 876-FISH Open daily 11:30am to 6pm
Also in town: Route One Diner (14450 Highway 1, Valley Ford, (707) 876-9600) is a convenient spot for a quick fuel-up, especially at breakfast time. With the usual hash brown fare in the AM and burgers in the afternoon, it’s family-friendly fare. Next door is the Valley Ford Market (14400 Coast Hwy 1, Valley Ford, (707) 876-3245), a local hub for grab-n-go picnic fare, sausages and chowder. The longtime Italian family restaurant, Dinucci’s is a favorite for simple, homestyle dinners and minestrone soup is a top pick among its fans. (14485 Valley Ford Rd, Valley Ford, (707) 876-3260)
Torch of India to SR, Karma closes
The former Kabab & Curry will soon become Torch of India, an outpost of a popular Vacaville eatery. No word on opening dates, but it looks to be within the next several weeks. The resto is seeking “tasters” for a preview event — which bodes well.
Saturday, July 24 7:00p to 9:00pm, Torch of India announces their FREE pre-opening Tasting Event. We are soon to open at 507 4th Street at the previous Kabab and Curry House location. Having gained the reputation of Solano County’s #1 Indian restaurant we look forward to setting these standards in Sonoma County. We invite lovers of Indian food who have eaten at other local Indian restaurants to join us and critique our food. Event is tentatively 2-3 weeks from now. Exact date will be announced. CURRENT DATES ARE TENTATIVE. Please call 707 355 0642 for an invitation.RESERVATIONS ARE REQUIRED BY INVITE ONLY.
Meanwhile, readers tell BiteClub that Karma Bistro in Cotati has closed.
Win: Fair Food Scramble 2010
CONGRATS TO THE WINNERS! STAY TUNED FOR DETAILS TOMORROW!
You know the drill by now…on opening day of the Sonoma County Fair, BiteClub takes five lucky winners (consider yourself a sort of Charlie Bucket, Veruca Salt, etc.) to scramble for all the delicious goodness that our midway can offer.
It’s the annual Fair Food Scramble!
From Pasta King to turkey legs, corn dogs, barbecue and beyond, we’ll snatch up whatever goodies we can find, bring it all back to our special reserve tables and feast like the true epicures we really are. (See pix of last year’s scramble)
You should see the looks of wanton jealousy we attract.
So how do you get to participate? Flattery is always good, but to really win my heart, your best bet is to convince me that you’re the ideal candidate. How much do you love fair food? Tell me some special memories. Write a poem. Be creative. Extol your eating virtues, but most of all, be you.
Leave your thoughts below, and five winners will be selected this on Friday (7/24) . You’ll get the details on our funtabulous food fest, but make sure you can be available around 1-3pm on Tuesday, July 27. (I’ll call your boss if you need me to. Cause dang it, this is really more important that whatever you’re doing at work.)
You also need to be fun and willing to share you food. Otherwise, we’ll make you sit alone. No whiners. No changies. No dramarama. Or again, we make you sit alone and make fun of you.
CONTEST CLOSED
Dear Bohemian Grove: Russian River eats
Dear Bohemian Grovers,
First off, welcome back to Camp Big Cheese! Yes, we locals know you’re here. Perhaps it was the traffic jam of private jets on our local tarmacs last week, the prepoderance of “OMG. Celeb sighting!” Tweets around Sonoma County or the sudden run on grand crus from our local wine shops. Who’s to say, because frankly, we’ve been more focused on the traffic jam of limos on River Road.
Now we know you have a lot to do these next few days, what with the rituals, high jinks and wheeling and dealing, but let us be the first to suggest that some off-campus bread-breaking might just be the thing. Goodness knows that with 2,000 of your fellow VIPS clogging up the cafeteria lines, mystery meat at your campsite (again!) and unsavory gate-crashers lurking about, maybe you’re better off with a little covert noshing.
So in the spirit of friendship (and totally not stalking), may we suggest a few of our favorite local eateries? We’re talking quiet, off-the-beaten-path spots where the locals hang and great grub is a way of life. You’re in Sonoma County, after all. Just leave a big tip and we promise we’ll post a flattering iPhone picture of you to our Facebook page.
BiteClub’s Best Bets for What to Eat In (and around) Monte Rio
Applewood Inn: Chef Bruce Frieseke is one of the best Wine Country chefs you may not know. In his brief tenure at the helm of this quiet Guerneville bed and breakfast, he’s elevated the cuisine from ho-hum to haute. Trained in Paris and San Francisco, with stints at the Farmhouse Inn and as Exec chef at Healdsburg’s Manzanita, Freiseke has put his energy toward a locally-inspired dinner menu with dishes like fresh chilled English Pea soup with mint; a tartare of beef, potato chips, pickled mustard seeds, quail’s egg and house-cured anchovies; and cacao nib crusted rack of lamb with brown butter parsnips, house made chorizo and mini chimichurri. The five-course tasting menu at $70 is still a value, with impressive wine or beer-pairings for $105. 13555 Highway 116, Guerneville, 869-9093.
Garden Grill: Don’t let the name fool you. This insanely popular breakfast spot has recently added a lineup of house-smoked barbecue to their menu, including ribs, bbq tri-tip and brisket for lunch and dinner. And while we won’t guarantee it’s quite up to our native KC and Tennessee standards (because nothin’ east of the Rockies can compare), the pink smoke rings brought a tear to our eye and a smile to our lips. 17132 Hwy 116, Guerneville, (707) 869-3922.
Raymond’s Bakery: Hidden among the redwood groves in Cazadero is your diet’s downfall. Award-winning baker Mark Raymond and his wife Elizabeth have fresh racks of baguettes, batards, fougasse and boules each day — meaning yummy bread in all shapes and sizes — along with fresh pizza and pastries. Don’t miss the butter-crusted walnut tart, a tastier, classier cousin to pecan pie. 5400 Cazadero Highway, Cazadero, (707) 632-5335
Don’s Dogs and More Cafe: Monte Rio has a love-hate relationship with the Grovers. While some folks in these parts can be pretty unfriendly to big-talkin’ conservative-types, the Grove also raises quite a bit of money each year for their fire services, schools and churches. But if you’re craving a dog, Don’s is the place to get your wiener relished. Locals swear by the Don’s Dog, a grilled quarter-pounder best eaten on the deck. Bohemian Hwy and Hwy 116 intersection, Monte Rio, (707) 865-4190.
Sophie’s Cellars: For three weeks each year, John Haggard is at the beck and call of the world’s most powerful men. The other 49 weeks, he’s just a guy from Monte Rio who happens to run a world class wine shop. Nestled deep among the coastal redwood groves of West County, Sophie’s Cellars caters to the grand cru-set during the Grove gathering, but is equally happy to sell a $15 bottle of chardonnay. In fact, he seems to get just as much satisfaction match-making visitors with local eateries and tasting rooms (with maps and coupons), giving insider menu tips and suggesting tasty wine pairings. Call him the Concierge of West County. 20293 Hwy 116, Monte Rio, 707-865-1122. Open 11am to 7pm, closed Wednesday.
Boon Eat + Drink: Simple, stylish decor with an equally simple and stylish menu. This funky eatery serves up just a handful of local, seasonal dishes, but almost all are done to perfection. Flat iron steak, a beefy boon burger with garlic aioli and pickled onions ($9), fresh salads and a giant bowl of truffle fries with sundried tomato ketchup and garlic aoili shouldn’t be missed. And Humphry Slocombe ice cream is a perfect foil for all those gin fizzes you’ve been packing.16248 Main St., Guerneville, 869-0780.
Sarah’s Forestville Kitchen | Forestville
RESTAURANT CLOSED
At the helm of Sarah’s Forestville Kitchen is Chef Greg Hallihan (formerly of Stella’s Cafe) — a breakfast/brunch/lunchery in the heart of Forestville.
Locals may remember it as the former Tin Pony, with a smashing outdoor courtyard just off the main drag and now-revamped indoor dining room. Here, Hallihan brings his solid kitchen skills to the table, pulling off a globe-trotting menu that ranges from fried chicken and grits to homemade corned beef to Thai curries.
This is a two-or-three visit spot, because there’s just so much that looks good. First-time picks include a memorable order of jalapeno cheese grits with shrimp, Sarah’s Ruben (made with the aforementioned corned beef), red curry and a Southern fried chicken sandwich. My dining pals, Evelyn and Jan both agreed that the grits were the standout of the day (and I concurred). Other BiteClubbers swear by breakfast, where yummies like a crispy Monte Cristo sandwich, biscuits and gravy, house scramble, and mixed veggie hash beckon. The cafe features a number of breads from nearby Nightingale Breads, the tiny bakery operated by former nurse Beth Thorp.
It’s a breakfast, brunch and lunch spot, with occasional winemaker or locals dinner, but you’ll need to call ahead or check out their website to find out when they’re open. Bring cash, because they don’t take checks or cards and reservations are only accepted by phone. 6566 Front Street, Forestville, 887-1055.
The Barlow, a Sebastopol food, wine and art center moving forward
The Barlow, a mixed-use industrial center with a focus on food, wine, art and sustainable retail in downtown Sebastopol has announced plans to break ground this fall. Looking toward a summer 2011 opening, the 6.5 acre campus plans to include the long-running Sebastopol Farmer’s Market at it’s center, along with restaurant, retail, artisan food producer and wine production tenants.
Years in the making, The Barlow is one of several farm market/retail proposals being aggressively pursued in Sonoma County, including the Sonoma Market Hall (in Santa Rosa, also hoping to open next summer) and the Railroad Square Market (also moving forward with plans). Smaller in scope than the ambitious Market Hall and with a strong focus on hyper-local retailers, the Barlow will revamp the historic Barlow Apple Factory warehouse that’s become more eyesore than attraction.
According to Barney Aldridge, whose company Aldridge Management is backing the project, the campus will include the renovated warehouse plus eight additional structures. “We’re starting to get commitments from people,” he said, but as yet, he’s remaining mum on exactly who. Several local purveyors, including a local meat rancher, cafe, roastery and caterer, are rumored to be seeking out spaces.
In addition to the eight buildings, which will be built according to green standards, the space will also include a fountain, fire pits, a garden, bocce ball courts, sunken seating area, children’s play area, public bathrooms, parking and a number of art installments. Aldridge said that he also plans to create large awnings for the outdoor farm market to enable it to continue year-round, and possibly more than one day a week. Sebastopol farm market manager Paula Downing confirmed that she hoped to move to the more spacious site once it was completed.
Kenyon Webster, Planning Director for the city of Sebastopol said that site is now past the major hurdles of the public hearing process and is now moving into non-discretionary building and engineering permits and hopes to receive final approval from the Design Review Board in August. “He (Aldridge) is past the kind of public controversy point that you sometimes see with larger projects,” said Webster. The site had been on hold for several years while the city wrangled over zoning changes to the site, ultimately deciding to maintain the current industrial zoning, rather than adding any residential zoning to the site. Aldridge said he also was required to conform to FEMA standards because the site is on a hundred year flood plain. Road improvements are also part of the deal, according to Aldridge. The existing warehouse, which blocks McKinley St. and sits on the city’s sewer line, will be relocated and the road continued to help relieve some of the traffic congestion at the Highway 12 intersection and connect to Morris Street.
Adjacent to the Barlow is the 120,000 square foot Sebastopol Co-Op, already occupied by a number of artists, the Sebastopol Center for the Arts, the Guayaki Tea Company and Wolford Glass Company. Aldridge plans to include them in the development plans.
“What we’re looking to do is create a community environment — to take a property that’s pretty unattractive right now and turn it into a community center,” said project manager Amber Faur of the now-vacant Barlow warehouse. “We want to cultivate that locavore vibe of artisan food, wine and community,” she said.
Now that those have been overcome, plans are moving forward quickly, Faur describes the completed space as a sort of San Francisco Ferry Building with a strong community feel. “This is just a really great spot to bring together local synergy,” she said.
Fresh corn and flour tortillas
It’s hard to appreciate a great tortilla until you actually eat one. And chances are you’ve never eaten one.
Sadly, most of the tortillas we consume are about as fresh and wholesome as gooey white bread — meaning not exactly the stuff that Mexican grandmothers were grinding by hand each day and serving fresh each meal. A culinary staple and nutritional cornerstone, they’re essential to the Latin American food lexicon, but sometimes overcomplicated. Corn tortillas, the most authentic of Latin American tortillas, should contain exactly three ingredients: Corn, lime (calcium hydroxide) and water. Flour tortillas usually have five: Flour, baking powder, water, salt and lard. But even the best ingredients can’t mask the fact that excellent tortillas are made fresh each day, rather than sitting for days (or weeks) in a refrigerator. It’s sort of like eating a stale baguette — it’s still a baguette, but the magic is gone.
One of the most passionate advocates for the iconic corn tortilla, used most frequently for tacos, taquitos, gorditas and of course, corn chips, is Karen Waikiki, The founder of Primavera Tamales and recently opened El Molino Central (11 Central Ave, Boyes Hot Springs) is renowned for revitalizing traditional methods of stone-grinding corn into masa, an art all but lost in Mexico. Each morning, around 11am, staff feed soaked corn — grown by a single farmer in Nebraska — into the specially-made grinding machine for the day’s tortillas and tamales. “No one is grinding corn anymore. People just stopped grinding corn and use instant ‘Maseca’ instead. But (grinding) is just the way it should be,” Karen said, hustling through her kitchen. A longtime friend of Mexican cooking authority Diana Kennedy and Alice Waters, she’s concerned with what she sees happening to the native tortilla.
Maseca is a readily-available prepared commercial cornmeal flour that is ubiquitous throughout Latin America, and has simplified tortilla preparation. But advocates of slower, more traditional culinary style bristle at its use — which is also predominant in the US. Waikiki said only a few tortillerias in California still stone grind their corn, which, in local hunts for stone-ground corn tortillas proved true. Most say they use Maseca for their tortillas.
Throughout the day, Karen and her staff use a wooden press to flatten the masa (or dough) and throw them on the grill at El Molino. Crispy, dense and intensely flavored, they’re the real deal. Fanatics can buy fresh masa for torillas for $1.25 or prepared tortillas for $3.50 a dozen. Realizing that her demographic is both the tony spa-set of the nearby Sonoma Mission Inn as well as the heavily Latino working-class population, she aims to entice both. “We want the local community to buy and like these,” Karen says, pointing to the irregular edges on her tortillas — a sign that they’re handmade rather than machine-made. “Otherwise, all this is just pointless,” she added.
At Central Market (42 Petaluma Blvd. North, Petaluma, 778-9900) Chef Tony Najiola is so enamored with Waikiki’s corn tortillas that he makes a pilgrimage to Sonoma each week to pick up a batch for his lengua tacos at Central Market. “They’re so good, with the soft tongue and corn tortillas that I’ve decided they’ll stay on the menu as long as we’re here,” he said.
Dearer to most Americans are flour tortillas, the ubiquitous wrapper of burritos and enchiladas. Because of it’s higher gluten content, flour tortillas can be stretched larger, making them idea for the two-pound super burritos that stretch the definition of actual Mexican cuisine. Flour tortillas are relatively new to Latin American culture, but have quickly become a mealtime staple, especially in Northern Mexico.
Flour tortillas are tastiest when made with lard (old-fashioned pig fat) crisping up and lending flavor, rather than just structural support to the meal. Most commercial tortilla manufacturers have abandoned this diet-unfriendly ingredient for more politically correct vegetable shortening or other oils. One of the best spots for fresh, warm flour tortillas is at Tortilleria Jalisco (897 W Napa St., Sonoma, 935-7356), where locals takeaway still-warm bags by the pound and swear by the posole. Run by a group of women, most mornings you can watch as they roll the dough and lineup stacks of balls for pressing and griddle-cooking. They’ll cost you just a few dollars for a stack of 10, in flour, wheat or spinach flavors. Jalisco also makes fresh corn tortillas with Maseca.
But Mexican-food lovers will tell you that the best place to find fresh tortillas is on Saturday and Sunday when the posole and menudo come out. Most good restaurants will make the effort to make fresh tortillas when their bread-and-butter customers (hint, not the burrito-crowd) come in for authentic eats. Local faves that usually have fresh tortillas on the menu include Antijos la Texanita, the new Don Pedro’s, housed in the former Pepe’s spot, 2000 Sebastopol Ave., Santa Rosa; Pupuseria Salvadorena (1403 Maple Ave., Santa Rosa) and El Malecon (217 Southwest Blvd., Rohnert Park, (707) 794-9047).
Also check out:
– Chevy’s Fresh Mex: Not everyone’s a fan of this national chain, but there’s no denying their hot, fresh flour tortillas. Kids love grabbing dough balls for a little pre-meal entertainment, and watching the tortilla machine is oddly fascinating for all ages. (24 4th Street, Santa Rosa, 571-1082)
– La Tortilla Factory Hand Made Style Corn Tortillas: It’s easy to get addicted to these tasty supermarket corn tortillas with a homemade taste. These irregularly-shaped tortillas (making them seem a bit more homemade) are a mix of corn and wheat, making them pliable and exceptionally tasty. Available at most supermarkets. La Tortilla factory also makes dried masa available for tortillas and tamales.
– Fresh Lard: Lard is less difficult to find than it used to be, but the key is getting really fresh, white lard. Fremont Diner sells containers of white lard (used for pie crusts) for $18.
Knock Knock Santa Rosa
Knock Knock.
Who’s there?
Your dinner, a movie, some wine and a carton of Ben & Jerry’s for later.
It’s Knock Knock Santa Rosa.
If you’ve ever been pregnant, sick, babysitting, indisposed, on house arrest, tipsy or just plain tired, you can appreciate the idea of a friend who’ll pick up and deliver to your doorstep whatever you’re craving, anytime you want, with a smile. Knock Knock is that friend.
Available by Tweet, Facebook, text or phone call, the cheerful crew at this we’ll-deliver-anything start-up spend their days and nights running out to Sonoma County restaurants, stores, gas stations and minimarts then delivering the goods to local doorsteps. Seem like a ridiculous luxury? Hardly. Within Santa Rosa, the cost is a $10 flat fee for one stop and $3 for each additional stop (with a few conditions*), and the time frame’s usually about a half hour. Outside Santa Rosa (they now deliver to Rohnert Park, Healdsburg, Cotati and Sebastopol), it’s $15.
And in case you missed it: They’ll pick up and deliver anything legal from 9am to 3am daily. Anything.
Which is where the wheels start turning. Yes, they’ll return your videos. Yes, they’ll bring you beer (as long as you’re legal, junior). They’ll go get you Thai food and a tasty bottle of wine to go with it. They’ll bring you cough medicine and tissues at 2am. They’ll do your grocery shopping, pick up your patio furniture and drop off your dry cleaning. Suffice to say co-owners Matlock Zumsteg, Melissa Gordon and Jinx Rhodes haven’t turned anyone down yet.
Their oddest requests so far: Octopus for a late night sushi session, a roll of antacids to a refluxing bridal party on the town and a combination gasoline/cookies & milk run. They don’t deliver beer after 2am or people — meaning they’re not a taxi service and it’s a cash-only biz, so you’ll need to have some bills on hand.
What’s really sustaining them isn’t the beer-set, but restaurant and grocery delivery. “Restaurants can’t afford to staff delivery, and that’s where we come in,” said Melissa. The trio have a staff of independent drivers dispatched by “hub” workers who answer phones and social networking requests 18 hours a day. Unlike other restaurant delivery services, they’ll go to any restaurant that’s open and get you anything off the menu. In fact, they’ll even help you order if you don’t know what you want. They also go to grocery stores and even farmer’s markets for fresh goods.
To test out Knock Knock, BiteClub gave some pretty unclear lunch requests — some noodles with bbq beef and spring rolls from Pho Vietnam. Thirty minutes later, two boxes of vermicelli arrived, still warm and just what we wanted. Solid.
The idea behind Knock Knock was inspired by Pink Dot in Los Angeles, a market that delivers groceries and other goodies around town. Anyone who lived in San Francisco or New York during the dotcom boom remembers fondly Kozmo.com, the hipster bike messengers who would deliver magazines, movies, food and just about anything else until their sad demise in 2001.
Just two months old, Knock Knock has the modest goals of trying to promote local, sustainable businesses and helping the creative trio (and their staff) make ends meet. Start-up costs for their web presence and business permits from the city were about $150, good news for the part-time documentary makers, improv actors and W-Trans contractors who just months ago were brainstorming how to pay rent. “Necessity is the mother of invention,” said Matlock.
“We’re just trying to be so helpful for your $10,” said Matlock. “Just tell us what to do, because we never ask ‘Can we do it?’ We just figure out how.”
Want Knock Knock to deliver something? Find them at knockknocksr.com or on Facebook . First-timers need to call 543-1110 to get the details on delivery. Currently, they’re a cash-only biz but plan to be able to take cards in the near future.
*This is a business, after all. Orders over $50 have an 15% service fee and big jobs (like picking up patio furniture) may cost a little extra. But Melissa says they’re willing to negotiate to figure anything out.
Bastille Day 2010
Bastille Day is July 14, 2010. Celebrate avec les amies!
Chloe’s French Cafe: Two ooohlala events at Chloe’s. Through this week, the restaurant will serve a special luncheon of Crepe jambon Gruyere with roasted sweet peppers, Salade verte, Parisian style pistachio macaron, a glass of dry Rose wine and complimentary French beret for just $15.95 plus tax. On Saturday, the 17th the cafe hosts a luncheon with live French music from Deborah Kuhl. On the menu, Poulet Provencal, Summer squash potato gratin, Roasted vegetable melange and strawberry Napoleon. Price is $28.50/person plus tax. Includes a complimentary French beret. A selection of French & Sonoma wines will be available for purchase by the glass or bottle. RSVP by calling the cafe at 707-528-3095. Seating is limited to 40 guests. Lunch starts at 12:00 pm. 3883 Airway Dr,
Santa Rosa.
Bistro M: Three-course Bastille meal for $30, offering a choice of appetizer (Escargots or French Onion Soup), entrée (Bouillabaisse or Steak Frites with Sauce Béarnaise) and dessert (Tarte aux Citron or Mousse au Chocolat). Two drink specials Kir Royale and Pernod will also be offered for $6. Bistro M will continue to offer its regular menu as well. Reservations are suggested, but not required. For more information, contact the restaurant at 707-838-3118. 610 McClelland Drive, Windsor.
Bistro Des Copains: Live music, rose wine flights, $1.50 oysters and special menu items in addition to our regular menu. Call for reservations. 3782 Bohemian Highway, Occidental, 874-2436
Bistro 29: Five course Bastille Day dinner, $49 per person. 620 5th Street, Santa Rosa, 546-2929
Costeaux Bakery turns Bastille Day into a three-ring can-can on July 14 with an array of whimsical entertainment and a special menu.
Activities include a fencing demonstration, petanque street bowling with bread boules, kids’ Eiffel Tower cookie decorating, and Guillotine-style “Heads Will Roll” bread slicing. There will be special appearances by Marie Antoinette singing “Let Them Eat Gougeres,” the “Ooooh La La” can-can dancers from Raven Theatre and “La Cage aux Folles” dancers from Gloriana Musical Theatre. 417 Healdsburg Ave. 433-1913
Charcuterie: KRSH 95.9 FM does the cooking while the Charcuteries’ owner/chef Patrick Martin spins the turntable, noon to 2pm. 335 Healdsburg Ave., Healdsburg, (707) 431-7213.
Meanwhile, in Napa…
Gott’s Roadside (formerly Taylor’s Refresher): To celebrate Bastille Day this Wednesday July 14, Gott’s Roadside will be pouring winemaker Philippe Melka’s prized 2007 Métisse. Chef Rick Robinson has created a special Bastille Day only Franco-American hamburger brimming with sautéed mushroom duxelle and melted Gruyere ($9.99) to compliment Melka’s wine. Fries + mayo optional and recommended. Melka’s wife, Cherie will be at Gott’s Roadside in St. Helena from 5-7pm (Philippe will be in SF at the Ferry Bldg Gott’s from 12-2 and 5-7pm.