Valentine’s Day treats from Sonoma County (mostly)

cake.jpgThe fastest way to romance is straight through the gullet. BiteClub nibbles through the bounty of the county to find the tastiest tidbits for your sweetie pie. Just grab a Lipitor or two before getting busy.

Nipples of Venus: Chocolate ganache truffles from Forestville chocolatier Guy Daniel’s of Gandolf’s Fine Chocolate. Available online at gandolfsfinechocolate.com or on Saturday mornings at the Santa Rosa Farmer’s Market.

Better Than Sex Hot Fudge Sauce: Creamy fudge sauce made with chocolate, cream and vanilla. Available at Patisserie Angelica, $5. 6821 Laguna Park Way, Sebastopol, 827.7998.

Palet: Solid choclate truffle with a coconut black tea infusion. $8, Patisserie Angelica.


lolly.jpgDark Chocolate Caramel lollipop: $4.50, Patisserie Angelica

Raspberry Truffles infused with raspberry puree, $1.75 each, Patisserie Angelica

Peanut Envy in a purse: Peanut caramel with organic peanut butter and grey sea salt, $5, Patisserie Angelica.

Chocolate Covered Crickets: Farm-raised crickets enrobed in chocolate, www.flukerfarms.com.

Ice cream cupcake filled with sweet cream or cake batter ice cream available at Cold Stone Creamery,

Baked oysters with artichoke, leek and smoked bacon. Stark’s Steakhouse, 521 Adams, Santa Rosa, 546-5100. $9.99 for six.


fudgy.jpg

Tater Tot Casserole: From “There’s Not A Healthy Recipe in This Whole Damn Book, A Guide to Southern Comfort Food” by Paula Thomas Oandason. Available online at Barnes and Noble online.

The recipe couldn’t be simpler (and doesn’t include any specific measurements in the cookbook). The gist of it: Cover the bottom of a greased baking dish (I used a 9X9 pan) with frozen tater tots. On top of that, layer sour cream, pats of butter (about 1/2 a stick, but to your liking), shredded cheese (I used a bag of pre-shredded cheddar) and cooked crumbled bacon. Bake at 350 degrees, covered with aluminum foil for about 45 minutes. Remove the foil and cook for an additional 10 minutes uncovered. Serve. Brent Farris from KZST thinks it would be good with caramelized onions added in.


Cafe Europe

cafeeurope.jpgA hearty antidote to anything smoked in tea leaves or nestled on a bed of microgreens, Cafe Europe is old school, Old World, rib-stickin’ Deutches-essen.
From wurst and sauerkraut to cabbage and schnitzel, what continues to  bring in the early-bird crowd and local families again and again — solid German and Austrian classics that can be near-impossible to find elsewhere in the North Bay. Plus, there’s no denying the draw of Cafe Europe’s kitschy cuckoo-decor and ever-present host, Herbert Zacher.
Don’t Miss Dishes: Potato Pancakes, Sausage Platter with sauerkraut and cabbage, Jaeger Schnitzel with mushroom sauce and spaetzle.
Cafe Europe: In the St. Francis Shopping Center, 104 Calistoga Road, Santa Rosa, 707.538-5255. Lunch (Weds.-Sat.): 11:30a – 3p; Dinner (Tues.-Sat.): 4:30p – 9p; (Sunday): 4:30p – 8p

Contest Rules | BiteClubEats

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Sonoma County Romance: Valentine’s Day Dining

Best bets for where to take a date (or yourself) this Valentine’s Day. You’re welcome.

FRENCH ON A BUDGET
Chloe’s French Cafe; Table D’Hote Dinners (Feb. 13 is the first)
Everyone things French food is romantic. And it is — but haute dining can leave your wallet feeling a bit abused. Chloe’s pre-Valentine Table D’Hote communal dinner is my top pick for a whole bunch of reasons, not the least of which is getting your honey buttered up a whole day early. Second because the price is so very right. And who says communal dining is romantic? Frankly, BiteClub can’t imagine what could be more fun than chatting with new friends over a dinner of Boeuf Bourguignon.

The menu: Passed appetizers; pea shoot & baby greens salad with roasted cauliflower, seared pears and Petit Basque cheese with garlic buttermilk creme dressing; classic Boeuf Bourguignon with tender morsels of beef slowly braised in red wine accompanied by roasted mushrooms, herb potatoes and caramelized shallots; Paris Brest au chocolat- crispy pate a choux with chocolate creme mousseline and caramel sauce. Coffee & Tea.

The deets: The first dinner will take place in Chloe’s new event space, L’Olivier on Friday, February 13th at 6:30pm. This prix fixe menu is $26.50 per guest and includes passed appetizers along with a 3-course meal. A selection of French & Sonoma wines will be available for purchase by the glass or bottle. Reserve your seat now by calling the cafe at 707-528-3095. 3883 Airway Drive, Santa Rosa.

I SO KNOW YOU
Humble Pie:  This Penngrove sleeper doesn’t have to wear makeup and heels to impress. It’s my favorite spot for snuggling in the booth, hearty comfort-food eating and coming to the realization that the cute guy stealing your tater tots off your plate is someone you could easily spend the rest of your life with. Er, meaning your sweetheart.

The menu: Sweetheart Salad of Organic greens, strawberries, jicima and blood orange with a honey champagne vinigrette; NY STEAK, 14oz of lovely local beef cooked however you please. served with rosemary roasted potatoes or fresh, housemade Meyer Lemon Pasta  Pasta with a meyer lemon olive oil, white beans, parmesan cheese and topped with ohio fried chicken; chocolate fondue for two with fresh ripe fruit.

The deets: Prix fixe menu with three seatings: 6pm, 8pm and 10pm. $40 without wine, and $55  with wine which will be champagne to start and wine with dinner.  Accepting walk-ins but reservations are a very good idea.  10056 Main Street, Penngrove, (707) 664-8779

ROMANTIC COMEDY
Cafe Saint Rose: It’s Chef Mark’s birthday week, so all the stops are out. Five days of fun: Prince movie, Purple Rain starts off the weekly dinner and a movie, followed by serenades from a sultry French chanteuse, birthday bash celebrations and partying right into the weekend with their Valentine menu.

The menu:  Starters: Sheeps Milk Ricotta Sformatino, Prickly Pears and Mache; Ice Cold Salmon Caviar over a Crisp Poached Egg and Brioche; Seared Foie Gras and Gratinated Duck Hearts; Our First Asparagus!  Entrees: John Dory Fillet “A La Plancha” with Sautéed Shallots and Shishito Peppers; Croustade of Farm Hen, Black Truffles and Fairy Heart Greens; A Very Sexy Lobster Salad; Hunk of Meat, Crispy Potatoes, Totally Bereft of Vegetables. Dessert: Rosewater Pots with Pistachio Brittle; Floating Islands; Chocolates.  The deets: $55 per person. 9890 Bodega Hwy, Sebastopol, 829.5898.

SLIPPERY OYSTERS
You can’t have a sexy Valentine’s meal without a few oysters, right? Two of my fave spots for the slippery stuff: Stark’s and Nick’s Cove in Point Reyes. Starks serves up chilled raw oysters daily, but if you like your shellfish a little more, uh, cooked, try the baked oysters with artichoke, leek and smoked bacon. Nick’s Cove has great BBQ oysters as well as a rockin’ raw bar. Stark’s Steakhouse,  521 Adams St., Santa Rosa, 707.546.5100.  Nick’s Cove, 23240 Hwy One, Marshall, 415.663.1033.


Continue reading “Sonoma County Romance: Valentine’s Day Dining”

Sea Thai Bistro | Santa Rosa

Sea Thai Bistro

Sea Thai Bistro
Sea Thai Bistro  from the original Petaluma restaurant, has reinvented the menu in Santa Rosa with a strong focus on seafood–though many of the original restaurant’s favorites remain. New to the menu: panko crusted crispy tofu, shrimp ceviche, filet mignon noodle soup, crispy Ahi tuna, salmon curry and a grilled halibut steak with spicy Asian pesto sauce. Golden cashew crispy chicken bursts with jewel-like peppers, baby squash and carrots in a complex sweet, salty honey sauce.
If you go: Sea Thai is open for lunch and dinner. The décor is absolutely spectacular, but you may feel a little, uh, close to your neighbors in the bistro-style seating along the back wall.
Sea Thai Bistro, 2323 Sonoma Ave @ Montgomery Village, Santa Rosa, 707.528.8333

Carneros Bistro

Cranking out three meals a day, plus brunch isn’t an easy task for a chef. Janine Falvo makes it look easy, weaving in fun, innovation and an eye for seasonal local foods into her menus at the house restaurant for The Lodge at Sonoma. Unlike other wine programs, which seem like an afterthought, Falvo works closely with house sommelier Chris Sawyer to make meaningful pairings. 1325 Broadway, Sonoma, (707) 931-2042.

Cyrus Restaurant: Vegetarian Menu

 
Cyrus Healdsburg vegetarian menu
The revolution will be veget-ized.
Following in the footsteps of the French Laundry and an increasing demand for haute herbivore dining, Michelin-rated Cyrus restaurant in Healdsburg has recently unveiled five and eight course vegetarian tasting menus, prominently showcased next to their regular tasting menu — charging the exact same price for both ($130 for eight courses, $102 for five).
Huh? Because for a whole lot of folks shelling out a fist-full of cash for a once-in-a-blue-moon destination dinner, the idea of missing out on foie gras, duck, lobster and (sniff) Waygu beef is, well, treason. If not worse. Seriously? Cauliflower soup over Thai-marinated lobster. Uh, right.
Cyrus Healdsburg tofu vegetarian menuBut not everyone sees it that way. An increasing number of high-end diners want critter-free eats for health, environmental and personal reasons. Keane says on a typical night the restaurant would get five or more diners wanting a meatless option to his carefully crafted omnivore menu. So he’d cobble together something — whatever he could adapt on the fly — and serve it. Not happily. Exacting in his process, Keane wanted his vegetable-only courses to have the same gravitas as his other dishes, and shooting from the hip each night was difficult for the kitchen staff to effectively manage.
In January 2009 the restaurant announced a vegetarian tasting option as one of two prix fixe menus. A la carte service has been discontinued entirely (yup). Diners can cross over between the two tasting menus at will.
Though it’s a change, it’s not quite the leap into the unknown one might think. Keane’s classic French cooking is studded with Japanese ingredients and flavors that lend themselves easily to plant-based dishes. His use of his farm’s own fresh produce and eggs, along with copious amounts of cream and butter make the meatless menu just as complete and impressive as the regular menu.

E

Even BiteClub started drinking the Kool Aid. Not at first, but taste by taste of the clean, earthy and wild flavors of Keane’s winter vegetarian menu.  While I hadn’t really given the veggie-version much of a second thought while doing the grand-tasting a few weeks ago (cha, right!), curiosity got the best of me while photographing the vegetarian menu.
These aren’t steamed veggies and tofu. Okay, in fact, they are, but in dressed a whole lot fancier. Keane uses the same sous-vide (a sort of slow poach in plastic bags) techniques, table side preparations, foams, complex flavor profiles and far-flung ingredients used on the regular menu. For example, a Japanese brine that coagulates his house-made soy milk into tofu in less than five minutes. While you watch.
The current menu includes cauliflower soup with capers and raisins; roasted beets with goat cheese, arugula and pistachios; a poached egg with Hijiki noodles, pickled Honshimiji mushrooms and sea stock; tofu with Kombu (kelp) scallions and yuzu; truffled red wine risotto with parmesan broth; verjus sorbet with quince Riesling soup (with crystallized picholine olives) and a dessert combination of tiramisu, a cappuccino filled orb surrounded by foam, caramelized fennel and espresso gelato.
So why are veggies the same price as the meatier menu? Keane says that the preparation involved is the same, if not more intense, for the vegetarian dishes as the standard menu. Which makes sense when you think about it. You’re paying for food as art. Not by the pound.
Compared side-by-side, there are actually dishes that I preferred on the vegetarian menu for their uncompromised flavors and careful preparation: the creamy poached egg and noodles for one, and the heart-breakingly good risotto.
Change can be a good thing. After experiencing the talents of Keane and those of Ubuntu, there’s no doubt that meatless dining can be miraculous. Just don’t take away my foie gras yet. Please.
Cyrus Restaurant, 29 North St., Healdburg, 707.433.3311. Make a reservation.

Himalayan Kabob and Curry House

tikka.jpg
When eating with friends, I make it a rule not to judge food too harshly. I’m there for the company, after all. Seems that reaching across the table to sample, then trash your pal’s carefully thought-out lunch tends to make people a little uncomfortable. Don’t ask me why.

That rule gets thrown out the window when I’m with other serious eaters.  We snatch crumbs off each others’ plates, order as many items off the menu as we can afford and dish snarky critiques amongst ourselves.

So it’s a rare restaurant that gets a unanimous forks-up. But Petaluma’s spanking-new Himalayan Kabob and Curry House got our tongues wagging — and not just with Frances’ blazing-hot curry.

The spot on Western Ave., is a bit unfortunate, having seen the recent demise of two previous tenants, Three Blocks Off and the short-lived Vino Grigio. There’s a bit of deja-vu all over again, as fixtures (and even the etched glass door that stills says 3BO) remains pretty much the same.

With so few good Indian restaurants in P-town, however, the lengthy menu of mostly familiar curries, naan and tandoori may lead this reincarnation to a more permanent stay.

Less adventurous eaters get a solid introduction to the holy triumvirate of approachable Indian foods — chicken tikka masala, palak paneer (cheese in spinach) and vegetable curry at Himalayan. Dishes are well-spiced and rich with big chunks of meat and other goodies.

momo.jpgAlso worth a try are more exotic Himalayan specialties including daal and momos — soft dumplings filled with meat and vegetables. The restaurant nods to the non-ethnic-inclined lunch crowd with California-style salads and simple kabobs, as well.

Despite unfortunate cheap-o signage out front, the restaurant remains white-napkin casual inside. Prices are in line with higher-end curry houses in the region (Pamposh, Kabob and Curry and Sizzling Tandoor come to mind) with most meat entrees hitting the $10-$13 range. In the early weeks, service is still spotty, ranging from slow to doting.

There’s little else to complain about, however –even at a table of serious eaters. Seems this location’s karma is about to change.

Himalayan Kabob and Curry House, 220 Western Ave., Petaluma, 707.775.4717.

PS. BiteClub hears that Star of India in the McDowell shopping center has closed, to be replaced by a new Indian eatery. LMK if you know more.

Superbowl Bacon Wrapped Weenies

weenies.jpgWithout a doubt these are the tackiest, most horrifyingly ridiculous appetizers I could ever imagine. Until you eat them.


Everyone has pretty much the same reaction. Snickering at your bad taste. Then smelling the heavenly aroma of bacon and brown sugar. Then trying one. And finally being reduced to smacking their friends over who gets the last one.


The recipe is a classic, hailing (no doubt) from the era of aspic and cheeseballs. It’s childishly easy (one could drink several martinis while making them) and a crowd pleaser. So without further ado…

Bacon Wrapped Weenies

1 lb (or so) of cocktail weenies (Little Smokies are the best, but other types will work)
1 lb (or so) brown sugar
1 lb bacon
Toothpicks

Butter a casserole dish. 

Preheat over to 325 degrees. Cut the bacon into thirds. Wrap each weenie with a slice of the cut bacon and secure with a toothpick. Pack the weenies into the casserole tightly. One layer only.

Cover the whole mess with brown sugar. The sugar should cover the weenies.

Place in the oven. Total cooking time is about 45 minutes, but check it from time to time, basting the sugar mixture over the weenies. When done, the bacon should be crisp and the sugar completely melted.

DON’T EAT DIRECTLY FROM THE OVEN. You’ll be tempted, but hot sugar and bacon fat isn’t something to mess with. Let cool for at least 10 minutes. For service, its not a bad idea to stir the mixture to make sure each weenie is covered with the caramelized sugar and bacon fat.

Restaurant at Bardessono

In the heart of Yountville, a restaurant mecca with almost as many Michelin stars as permanent residents, Chef Sean O’Toole is about to throw his toque into the ring. Or hard hat. It just depends on the day.


The 36-year-old was recently  tapped to head the Restaurant at Bardessono, part of an ambitious project that includes a 62-room inn and spa designed to exacting green-building standards. Under construction since 2005 the 214,000 square-foot complex envisioned by a local winemaking family is expected to become the “greenest” hotel in America.
 
That extends to the O’Toole’s not-so-little corner of the property — a 92-seat dining room, state-of-the-art ktichen and kitchen gardens overseen by French Laundry produce protege Noel Lopreore— making good on the oft-made promise of restaurant sustainability. For the last several week’s the chef and his staff have donned hard hats and chef’s whites around the property as construction — and menus — are finalized.

Set to open February 2, 2009, the restaurant will serve three meals a day, focusing on locally-sourced American comfort food. The kitchen’s time is split between it’s obligation to high-end customers spending upwards of $600 per night at the inn (24-hour in-room service, private dining events) and a strong desire to reach out to the community (approachable breakfast/lunch price points, a 14-person communal dining table that won’t require reservations). O’Toole will also oversee a staff of more than 20, including former COPIA pastry chef Debbie Yee-Henen.
 
Opening menus read like a who’s who of local producers (a quality I’ve lambasted before for its over-earnestness). In Yountville, where sustainably-focused food tourists are likely to ask (or demand) a pedigree, it’s not off the mark. Sean gets extra cred for his close relationship with Lopreore, who’ll work to grow just what his kitchen needs — from 18 different types of basil to purple artichokes and a rare ghost chili.
Lunch includes a Hog Island Oyster Po Boy ($14), a locally sourced Pulled Pork Sandwich on Texas Toast ($13).  Dinner ranges from Bodega Bay Halibut with Rose Finn Potatoes, Sausalito Springs Watercress, Iberico Ham and natural sauce ($27) and Petaluma Heritage Chicken (with stuffed cannelloni and braised winter greens) to Watson’s Napa Valley Lamb with coconut basmati rice, dried fruit and pineapple quince ($33) and Liberty Farm Duck with daikon radish, blood orange and bitter chocolate sauce ($31).
The 36-year-old chef says it was sheer willpower that lead him to the Yountville kitchen, which seems kind of intense for a guy who commutes every day from Penngrove to keep himself grounded.  But the sweet-faced O’Toole is serious goods: Michael Mina’s former right-hand man. Stints at Alain Ducasse’s MIX in Las Vegas, Quince, the SF Ritz Carlton and Masa’s. Weaver of flavor tableaus.
“I really wanted this–straight-forward food that’s part of the community. I want this place to be a muse for the muses,” he says without a hint of hubris, envisioning a neighborhood hangout where the likes of Chefs Richard Reddington, Thomas Keller, and neighborhood new(ish)comer, Michael Chiarello hang out after closing. Despite other big names having been tossed around, O’Toole knew Bardessono was where he wanted to be.
He’ll need that ambition. Amidst all the opening hype and excitement of a project eleven years in the making, it would be ridiculous to ignore the elephant in the dining room –in tough economic times and a crowded market O’Toole is facing some big challenges.
But as the dust settles and O’Toole gets that toque firmly (if figuratively) on his head, there’s no doubt he’ll have his eyes on grabbing a Michelin star (or two) of his own. And really, who says there isn’t plenty of room at the top?
The Restaurant at Bardessono, 6526 Yount Street, Yountville, 707.204.6000 www.bardessono.com