“Our last day open at our current location will be July 24th. …We have been trying to find a new location for over a year, and finally have made a deal on a property near the JC on Mendocino Ave. With renovations it will be ready for us by Feb, 2011. It will be a bit larger, (not hard to do!) with seating at about 50.
Our catering services will continue to be available in the interim, (Schultz Museum’s Peanuts Naturally Exhibit Opening Aug 28th, etc), and we are planning some fundraisers as well. I’ll keep you updated.”
Oozing with eco-chic, Spoonbar is a sprawling fishbowl of a space with room for nearly 250 — meaning elbow-rubbing is purely optional and being seen is the scene. Scott Beattie gets a top-shelf bar space for his lineup of properly concocted cocktails. In the kitchen, toque Rudy Mihal aims his knives squarely at a seasonal Cal-Mediterranean menu of skewers, small plates and destination-worthy bricked chicken.
The dining room (as well as the hotel) makes heavy use of reclaimed materials — from a former gym floor to recycled cafeteria-style bar seats and sustainable woods setting standards for eco-chic. Setting its sights on younger travelers and locals, the dining room includes an oyster and raw bar and communal tables for large groups, with prices in line with its demographic. Meaning not exactly cheap, but not breaking the bank either. Those familiar with Beattie’s seasonally-inspired cocktails (first-inspired at nearby Cyrus) will feel right at home perusing his epic menus that read more like a J. Peterman catalog than a cocktail menu. Drinks range from a thrifty $6.50 for “classics” to around $9 for top-shelf specialty drinks. Compared with precious sips costing $14 and up around the square, his smaller sips seem like a bargain. The wine program includes several wines on tap. Chef Rudy Mihal reigns over a Cal-Mediterranean small plates menu that, like him, refuses to be pinned down. Don’t miss the brick chicken with its crispy skin and couscous.
Mere blocks from its luxe-sibling, the Hotel Healdsburg, the h2h hopes to attract urban-minded travelers who appreciate its minimalist decor and amenities. Comparatively, room prices for h2hotel range from around $215 to $415 and up during peak season where Hotel Healdsburg can range from $565 and up per night (though insiders say you can sometimes get cheaper deals), with 2-night minimums during high season.
A big plus: Spoonbar is frequently open on holidays. Spoonbar at the h2hotel: 219 Healdsburg Ave, Healdsburg, 707 922-5251
Bay Area breakfastery, Crepevine, has opened in Montgomery Village. The Northern California chain has locations in San Francisco and the South Bay (as well as San Rafael), and is a popular brunch and lunch spot for the Bloody Mary and stroller-set. The menu features hearty breakfast fare (scrambled eggs, omelettes, pancakes, etc.) plus sweet and savory crepes, salads and pasta on their all-day menu. Open daily for breakfast, lunch and dinner. 740 Farmers Lane, Santa Rosa, 577.8822.
Raspberries, blueberries, strawberries and blackberries are in season now Like me, you’ve been burned by bad berries. You know the ones — big, red, beautiful berries at the grocery store that lure you in with their good looks, but leave you with a disappointed pucker. Or worse.
There’s a season, after all, for everything. And when it comes to berries, it’s painfully short, but unbelievably sweet — hitting it’s pinnacle for just a few weeks each summer. Those weeks are right now. Like right now. Now!
“This is the perfect time to eat them and get a feel for each of them — the distinct flavors of each one of them,” said Gloria Vigil of Sebastopol Berry Farm. “This is what nature meant for you to have as a berry.” Vigil’s 10-acre family farm is one of the few dedicated exclusively to cultivating berries in the area. The best place to find them: Local farmer’s markets. Because ripe berries are extremely perishable — and only truly delicious when picked ripe — the only way to really enjoy them is straight off the truck, within a day or two. Berries that are transported for large distances have to be picked unripe, and though they may look good, just won’t have the flavor of a truly ripe berry.
With this year’s rains, the fruit crop is about two weeks behind its usual schedule, according to Vigil, meaning that you’ll still be able to take advantage of the bounty. But don’t blink, or you’ll miss it. Here are some of the best berries to look out for…
CONTEST
Congrats Julie! You’re the winner!
Your favorite way to eat berries?
Tell me your favorite way to eat local berries — whether you have a great recipe for cobbler, muffins or ice cream; a favorite spot to enjoy them or maybe just your favorite berry topping (mine’s creme fraiche!). One lucky winner will receive a bounty of berries from Sebastopol Berry Farm and the River Cottage Preserves Handbook.
Share your berry favorites in the comments below and
you could win!
See full rules.
Blueberries are the workhorse of the summer berries, the least temperamental of the bunch. They pop their little blue faces onto the scene in early June and will last through mid-August. Fresh blueberries should always retain their powdery white “bloom”, a natural preservative on the berries. If that’s gone, they’ve been over-handled, according to Vigil. They’ll stay fresh in the fridge for a week or so, freeze well and are amenable to both sweet and savory dishes. Plus, their health-properties are lauded by scientists and nutritionists. Vigil’s blueberry ice cream is legendary among local foodies and is available at her family farm stand (call ahead for hours, 694.2301) Blackberries (the most popular of which is the “Marion”, named for Marion County, Oregon where it was developed) have a ridiculously short peak season, and will be hitting their peak this week. Marions, according to The Berry Bible’s Janie Hibler (AmazonEncore, $17.95), have an intense blackberry flavor. Also watch for Olallies, which are another type of blackberry that ripens early in the season and has a sweet-tart character. Vigil said that Marion, Ollalie and Cherokee are always “crowd favorites” at her stand.
Although the parentage of Boysenberries may be obscure, they’re unmistakably Californian in nature. Thought to be a cross between a logan and Eastern dewberry, some credit its discovery to horticulture-legend Luther Burbank, though it was popularized by southern California farmer, Walter Knott of Knott’s Berry Farm. Perishable to a fault, they’ve lost favor with most commercial growers because of their short shelf life — just a day or two. Local boysenberries will be in season only until the first weeks of July, so snap them up if you can find them. “They make the best jam and pies,” said Vigil. Black Raspberries: Mysterious and elusive, the mere whisper of fresh black raspberries whips berry lovers into a frenzy. Another highly delicate, quick-to-perish berry, they’re best enjoyed right from the farmstand — if you can find them during their brief season, which is only through the next week or so. At their peak, they’ll have a deeper, darker flavor than the pert red raspberry. And of all the berries, they’re the king of nutrition, packed with the most anti-oxidants of any berry. Red Raspberries: The darling of the berry world, raspberries are perennial favorites both as fruit and historically, as a medicinal herb. A vigorous plant, they’re often found wild and easily cultivated in the backyard. Yellow (or golden) raspberries have a similar taste to the red version, but are gaining popularity as a gourmet fruit. Strawberries: Sold year-round and bred commercially for size and color rather than taste, strawberries are a kitchen staple — but only rarely at their very best. Due to a late start, they’re at their zenith right now and you’ll be lucky to make it home with a pint or two from the local farmers market. Strawberries are always best fresh from the patch, and like tomatoes, suffer a bit after they’ve been refrigerated. Keep in mind that size doesn’t always matter: Those giants you see at the supermarket are sometimes harvested long before they’re actually ripe, making for a pretty, but ultimately unsatisfying experience. Smaller berries, like the coveted alpine strawberries, often pack the biggest punch. How to keep them: Delicate by nature, berries don’t appreciate a lot of handling. It’s recommended that you refrigerate most berries (strawberries are the exception), then leave them out to warm up on the counter for a few minutes before serving. If you’re going to freeze them, Gloria suggests that you not give hers a power-wash, but just a light rinse. “We pick ’em and put them in the containers that day and cold storage them overnight. There isn’t a lot of handling. We are certified organic, so we know there’s nothing on them but some dust, Where to find them: Blueberries, blackberries and raspberries are available at the Sebastopol Berry Farm (9201 Ross Station Rd in Sebastopol (heading towards Forestville) or at many local farm markets. Call ahead to see if their farm stand is open 694.2301, or find them at Tuesday evening and Saturday markets in Healdsburg, Wednesday and Saturday market in Santa Rosa and Petaluma market on Saturday evening during peak season. Strawberries are available at most local farm markets for the next few weeks.
Mission Eastern Tennessee Food Quest: Accomplished! Thanks to ALL Biteclubbers who lent a hand… On my list of must eats:
Banana pudding
Pimento cheese
ham biscuits
Red velvet cake
Vinegar pie
Goo goo clusters
Prince’s Hot Chicken
A Sundrop cola
Fried pickles
Fried pies
Boiled peanuts
Cheese Grits
A meat and three diner
Cobbler
Catfish
Moon pie (preferably fried)
Apple Dumpling
Grilled pimento cheese sandwich
Fired bologna
barbecue
Local peaches
Pecan pie
Where to eat:
Knoxville
Dead End BBQ
Big Fatty’s
Maryville
Full Service BBQ
Pulled pork sandwich, iron skillet baked beans, pecan pie & Yo Mama’s Mac ‘n Cheese: 113 S. Washington St., Maryville 865-981-4414
The Market at Washington & High St.
Franklin
Dotson’s
Meridee’s Bread Basket
Barbecutie: Fried pickles; 1203 Murfreesboro Rd., Franklin, TN, 615-794.9454.
Henpeck Market
Cookville
Dipsy Doodle
Townsend
Dancing Bear Lodge: 137 Apple Valley Way, Townsend Tn, 865-448-6000.
Apple Valley General Store: Fried pies, apple dumplings
…And as for Blackberry Farm? Thanks for all the offers of an assist in getting in, but no luck. I’m disappointed that the PR staff failed to even respond to my repeated requests — even to say, sorry, but we can’t accommodate you. Rude. Rude. Rude. So to the Blackberry, I send the royal raspberry. You’re not all that. Or a bag of fried pickle chips.
From the PR folks….(as I board the plane for muggy Nashville…send me any food suggestions…)
“Today we have the pleasure of announcing the newest project from North Bay restaurateur and chef Munther Massarweh: Branches Wood Fired Chop House, a spectacular, 10,500-square-foot restaurant, bakery, butcher shop and pub set to open in Ukiah this summer.
Built from the ground up in the heart of Mendocino County and Northern California’s wine country, Branches is the latest from Chef Massarweh, who opened the successful Wildfox restaurant in Novato 10 years ago. Chef Massarweh, former Executive Chef of the Pump Room in Chicago, is well-known in the North Bay for Wildfox and his catering company, Scrumptious Occasions, and in San Francisco for Tin Pan Asian Bistro which he operated in the late ’90s.”
Sonoma-Marin Fair: June 23 to 27
Make your first stop with Engineer Ken at the Rawhide Express Solar Train. He’s got the goods on what’s happening at the fair, pointing out the highlights of each exhibit hall and vendor as you toot by. One of his top picks: Big Bubba’s Barbecue, at the south end of Gnoss Concourse where they’re grilling up chicken, ribs and hearty pulled pork. It’s worth knowing the margarita shack is within a stone’s throw, as are pronto pups and Mary’s Pizza. Stands with fried Oreos, Snickers and Twinkies are either end of the concourse, so should you find walking the length drains your strength, you can pick one up at either end. Near the Hambone Express pig racing ring are two points of interest — first the sausage stand, which should serve as some motivation to the racing pigs, and the mechanical bull, which you’ll want to avoid after eating, well, pretty much anything. Near the Kiddie Carnival are the twin evils of funnnel cakes and Castle Mini donuts, with the family fun pack of 36 tiny donuts in a tub. Wash it all down with some old timey Sarsaparilla from the nearby Chuckwagon…and possibly a Flintstone-sized Willie Bird turkey leg.
Want a little more upscale grub? The Farm to Table exhibit (near the pig racing track) features a handful of artisan purveyors (including BiteClub faves Gleason Ranch, Sonomic Vinegar, Straus Family Creamery, McEvoy Ranch, McClellands Dairy, Cowgirl Creamery, Alexander Valley Gourmet pickles, and a number of others). Check the sked, because the purveyors change up each day. There you’ll also find chef demos, including Chef John Ash (of recent grilled cheese fame) on Friday evening and Sheana Davis from the Epicurean Connection on Sunday.
Finally, make sure to check out the Wine Garden. Friday and Saturday evenings at 6pm, wine experts with discuss pairing wine with carnival food. Seriously. Corndogs and Cabernet? Funnel cakes and Riesling? You’ll find out.
Stroll next door for a gander at the prize-winning baked goods, jams and various jarred and bottled things. The most hilarious part is watching the sweet ladies inside try to keep 4-year-olds (and, uh, others) from eating the plated cookies and blue-ribbon veggies within arms’s reach.
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Look forward to…. Sonoma County Fair
July 27 – Aug. 8, 2010: BiteClub will once again invite several lucky winners to sample the feast, including Willie Bird, Bubba’s BBQ, Stuffie’s Sausages and one of last year’s favorites: Old Mexico Eastside.
Best bet for wild fair food, however? The California State Fair. One their menu; Deep fried alligator, Chilled chocolate covered bacon, Shrimp or Vegetarian Paella (Gerard’s Paella), Deep fried Moon pie, Snickers, Twinkies and Tiramisu, Deep friend corn on the cob, Deep fried artichoke sandwich, Catfish on a stick. Previous year have also included the Krispy Creme donut chicken sandwich and Fried frog legs.
Proposed site for the Sonoma County MarketHall Here’s an update to what’s happening with the Sonoma Market Hall, proposed for construction in Santa Rosa…
Back in March 2010, plans were announced for the Sonoma County MarketHall, a 70,000 square-foot food market at the Sonoma County Fairgrounds. The $10 million proposal by Mark Rivers, CEO of Idaho-based Brix and Co., envisions a Pike Place-style retail space with 140 vendors and 100 permanent jobs for the county.
In the three months since the hall’s announcement, Rivers has been gripping and grinning around the county like a politician, trying to secure vendors, permits and general support — mostly with success, but not without a few hurdles. Highly ambitious, well-funded and potentially lucrative to the tourist trade, Rivers’ MarketHall has been met with a mix of unbridled enthusiasm, wary skepticism and mixed-allegiance by the oft-divided local food community. The truth: Not everyone knows which basket to put their eggs in.
Here’s why: Rivers’ proposal isn’t the first to tread these waters. For years, hopes have been loosely pinned to a smaller-scale food market in Railroad Square, largely tied to SMART development. Though the Railroad Square committee say they still plan to pursue the project, it just hasn’t had the momentum (or funding) that Rivers is promising. And then there are the foodie factions, each with their own ideals, politics and long-term visions for Sonoma County’s food trade — Slow Food, Farm Trails, existing farmer’s markets, chefs, producers and those of us who just love food. As several chefs have told me, it’s a minefield to know where to place your allegiance, for fear of upsetting a friend, or worse, a valued purveyor. But the bottom line is that Rivers’ MarketHall is moving forward. With serious locomotion. BiteClub caught up with Rivers to see where things stand.
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How is this different than any of the other Markets (Ferry Building, Oxbow, etc) that, frankly, have had their share of ups and downs?
Rivers: I think the Ferry Bldg and Oxbow are pretty high-brow, gourmet food courts, more than public markets. Our MarketHall has a broader arrange of product and, will have that festive, bustling atmosphere of diverse offerings from ag, wine and food. I like to think that those two facilities are grandma’s high tea. The MarketHall is more like your Uncle’s backyard barbeque, with organized chaos, kids and something for everybody. Who is funding this project?
Rivers: My company is self-funding this project so, we can move quickly without any handcuffs to the credit markets or other development complications. Rivers and his company were advisors on the Harrod’s Food Hall and restaurants in London, and had ownership of the Jack London Square in Oakland and its planned public market, according to documentation. The Sonoma County Fair Board are the land lessors of the facility.
Where does the project stand, currently?
Rivers said he’s currently submitting for permits, and hopes to have that portion wrapped up by the end of June. He plans to announce the first tenants to the building by July. If all goes well, he hopes to have the building completed (it’s about a five month build he says) and ready to open by summer 2011. What’s the biggest hurdle you’re facing?
Rivers: I worry about the entitlement process that can get bogged down and sideways. We’re not asking for public subsidy and, we don’t need special treatment. I just hope that local government will see a project that is creating jobs, serving the broad public and showcasing the community. Okay, the elephant in the room is the Santa Rosa Farmers Market at the Veteran’s Hall — which would be right across the street, potentially. How does that work?
Rivers: I’m hoping to work together with Paula (Downing, market manager for the Santa Rosa and Sebastopol Farmer’s markets). I really hope to work together on many projects. We have farmers who can’t get into the local markets and, purveyors who need retail access. We have chefs with bold ideas for new concepts and, entrepreneurs with dreams, too. This is the ultimate sales and marketing platform and, we’ll attract a broad array of folks. Rivers sees a “vertical movement up” for current farmer’s market vendors who want to graduate to a six-day-a-week permanent spot. Why did you pick Sonoma County?
Rivers: The available bounty and the embedded food culture are the top reasons. There is so much product, its everywhere and there is lots of it. Many farmers and purveyors want and need another sales outlet. The market of locals is strong and, tourism is deep. Its ideal really. Do you really think farmer’s can afford a stall at your market hall?
Rivers: I’m confident that we can merchandise this facility. Our proforma rental rates for a day are less than the rate card for the current Santa Rosa market. We have a built-in set of economics that works to insure success for vendors. Some higher-volume players might play close to market rents so that some smaller-volume players can comfortably exist. What about anchor restaurants?
Rather than one or two large restaurants anchoring the market, Rivers envisions an 800 square-foot dining experience that will offer street food vendors, and “little shingles” for restaurants — sort of mini kitchens where restaurants can offer featured dishes — and an opportunity for entrepreneurs to try out dining concepts. What’s the mix of vendors?
Rivers said the mix will be a pretty equal distribution between fresh agricultural produce (the farmers), artisan foods (like cheese, meats, olive oils, etc.) and chef-driven showcases. What do you think you’ll bring to the food community that doesn’t already exist here?
Rivers is reaching out to chefs and restaurants, who’ve had difficulty organizing into any sort of cohesive marketing group in the past. “We’re offering what we’re calling the Chef’s Circle, a $25,000 marketing fund to promote Chef Days, cooking demos, booking signings and events at the market. We see this as a rallying point and promotion for local chefs,” said Rivers. How will visitors get there? Will there be a shuttle from downtown?
Rivers: I think we will to connect visitors and locals alike from the traditional downtown core. We’ll also have shuttles fo seniors or those without vehicle access. We’re near bus routes and, we’re adding ped and bike access, too. What will the building look like?
Rivers: We’ve got a great local architect, Del Starrett. We’ve been looking at design inspirations from agriculture and winery buildings. It will look and feel like Sonoma County. And, lots of outdoor patio and plaza spaces for dining, displays and families.
Hot Cheese, tomato soup and pickles Happiness is just a grilled cheese sandwich away.
It’s the simplest of equations, really. Equal parts childhood memories, cheesy goodness and uncomplicated comfort food, grilled cheese is the stuff we crave in good times, console with in bad times, and return to again and again in plain old hungry times. Given a snappy updo by the SoCo’s foodie Justice League (Chef John Ash, caterer Bruce Riezenman, SRJC’s Mei Ibach and Ian Christopher doing griddle acrobatics), Hot Cheese (“the best grilled cheese”) are crispity crunchy sandwich gold.
Ash’s first foray into street food, the concept instantly struck a chord with the team. “Grilled Cheese strikes a warm memory note for most of us plus, its timeless! We want to honor all that it can be at its very best and push the envelope a little along the way,” Ash told BiteClub. The standard-bearer: A six-cheese blend (the secret is in the grating) on Full Circle bread. Don’t ask how much butter. Step up to Bellwether’s aged Carmody melted with sweet-tart quince paste and applewood bacon between two slices of rye. Other offerings include quesadillas (a South of the Border grilled cheese, really) and a sauerkrauty Rueben. John Ash and "flipper" Ian Christopher
You’ll be hard-pressed to go astray here, even on the warmest of summer eves with the sun beating down on your perspiring brow. Even when tomato soup seems the furthest thing from your mind. Those buttery crisp crusts all but demand it.
“You do know you have to dip your crusts, right?” asks Ash.
A foot stomp and something like, “No duh silly willy” seems about the right thing to say at that moment. I refrain. But standing at a picnic table with a hot grilled cheese staining my paper plate, crunchy sweet pickles, tomato soup and lemonade on my immediate dinner agenda, it’s hard not to feel just a little childish — in the very best way I can imagine. Hot Cheese: Every Thursday at the Windsor Certified Farm market from 5 to 8pm. Offerings will change throughout the season. The crew has already drafted a special sandwich for the Gravenstein Apple Fair (they’ll be there Aug. 14/15) with apple jack cheese, apples and curried mayonnaise. thebestgrilledcheese.com or 322-3798.
Paella from Jose Castaneda
The father of jambalaya, Spanish paella is a one-pot, everything-but-the-kitchen-sink sort of dish that improves with ingredients and friends to share it with. “There’s something so sweet about it, paella is a seasonal dish and incorporates whatever you have on hand,” said Gerard Nebesky of Gerard’s Paella.
The perfect party food, you’ll find four, five and even 10-foot paella (pronounced pie-a-yah) pans smoking throughout Wine Country throughout the summer event season. Historically a peasant dish of rice and game (chicken, rabbit, duck or snails), it was eaten communally from the pan. Paella’s gone high-brown since then, however, incorporating the fruits of the sea and a one of the world’s most expensive ingredients: saffron.
At it’s heart, however, its a social event waiting to happen. Here are some of the best places to find piping hot paella throughout the North Bay…. Jose Castaneda, The Paella Guy: Jose doesn’t just make paella, he orchestrates it. A serious connoisseur of traditional Spanish paella, Castaneda has spent 15 years perfecting every aspect of the dish — from the his homemade stock and chorizo to actually growing his own saffron. And don’t even get him started on the four to five days it takes to make the sofrito (garlic, onions, tomatoes, and other aromatic spices that sauté for hours or longer). A former high-tech sales rep, Castaneda spent much of his time on the road, immersing himself on lonely nights away from home with local cuisine. He now owns two Mexican grocery stores, Castaneda’s in Windsor and El Toro (113 Healdsburg Avenue, Healdsburg, 431-9910) that have become well-known in foodie circles. Jose Castaneda, the Paella Guy
Castaneda makes a large pan of paella each Friday afternoon outside his Windsor store. “I’ve tried many recipes, but what I’ve found is that people’s perception of paella — especially when they go to Spain– is different that what we eat here. Traditional Spanish paella is all about the rice. Americans want a full flavor and they want prawns and the protein, so I make a very full-flavored paella” said Castaneda. While cooking, he gently arranges the langoustines, mussels, clams, prawns, peppers, lemon slices and shrimp with tweezer-perfect accuracy in concentric circles.
From start to finish, the process takes about an hour, during which the air is perfumed tauntingly with garlic, onions, and spices, causing curious passersby ask when the dish will be ready. “I come every week,” said one fan, looking on hungrily. Mid-conversation, as we waited, he breaks away at some imperceptible sound. “Hear the crackle?” The tell-tale sign that paella is finished: a perfect socarrat, or crispy (bun not burnt) crust that forms on the bottom of the paella pan. And not a single prawn out of place, as pretty as it is delicious.
You can find Castaneda’s paella each Friday afternoon after 4:30pm at Castenada’s Market, 8465 Old Redwood Hwy, Windsor, (707) 838-8820. He’ll also be serving up paella at the upcoming Catalan Festival at Gloria Ferrar, July 24 and 25, and is available for private events at paellaguy.com. Gerard’s Paella: A shock of blonde surfer-dude curls are often all you can see of paella-master Gerard Nebesky through the saffron-scented steam and oogling crowds gathered around his five-foot pans. He’s used to the attention, and in fact it’s kind of his raison d’etre. “I’m kind of a social creature,” said the Occidental-based chef, who’s as much outdoor adventurer as cook. “The reason paella is so successful is because it takes a couple of hours to make it and while I’m doing that, it’s me talking with people about my trips to Spain or winemaking. People just love to go toe to toe on storytelling. It’s mesmerizing standing around and you get a real community. Everyone starts reflecting and all these anecdotes start coming out,” Nebesky added. “Socially, the paella is always successful.”
But it isn’t just his stories of daring-do across several continents that captivate. Nebesky’s paella bested culinary rock star Bobby Flay several years ago on his show, “Throwdown”, and has become the local posterboy for the Spanish one-pot dish, book months in advance for his services. “He’s made it for 15 years and was set to win that day. But his was more of a jambalaya. We do ours completely traditional. Hey, we don’t want Spaniards showing up at our events and busting our chops,” he said.
Two of his favorite paellas: Black paella, which uses squid ink to color the rice a dark purplish-black shade, and his vegetarian paella, made with an ever-rotating lineup of seasonal produce including beans, squash, peppers, asparagus and plenty of garlic.
You can find Gerard at the Occidental Farmer’s Market most Fridays, and he’ll be at the California State Fair in Sacramento with his impressive 10-foot pans July 14-August 1. Late this summer, Nebesky is planning a special community paella event in Occidental (check his site for details( gerardspaella.com) and he’ll return to the Healdsburg outpost of Oakville Grocery where he’s been a Tuesday night regular for several years. Jackson’s Bar & Oven: Taking advantage of his massive wood-fired oven, Chef Josh Silvers recently added paella to his summer menu. the dish is made with saffron rice, prawns, mussels, peas, Spanish chorizo and piquillo peppers. “I just love the comforting flavor of this dish right now,” said Silvers. 135 Fourth Street, Santa Rosa, 545-6900 Paella del Reyes: Chef Tom Meckfessel is one of the only paella-makers to use a wood-fired grill for his portable paella parties throughout Wine Country. Using authentic Bomba or Calasparra rice from Spain, along with bilbao chorizo and local chicken, wild caught prawns and Hog Island shellfish, Tom’s artisan paella is a top pick. “It’s all about the rice,” said Meckfessel. Available for parties: 415-990-9653 or paelladelreyes.com. Zuzu Restaurant: Locals can’t say enough about Chef Tamura’s authentic Paella del Dia made with pricey Spanish Bomba rice after 4pm daily. 829 Main St., Napa, 224-8555. Vineyards Inn: This Kenwood tapas-spot features authentic Spanish dishes, including a paella made with chicken, clams, mussels and housemade chorizo or a fish, calamari and clam version. 8445 Sonoma Highway, Kenwood, 833-4500.
