Chef Danny Mai from Tolay

Danny Mai was raised in Vietnam in a small farming village. The culture in his village included street vendors who came by the neighborhood nightly with delicacies such as Pho, a Vietnamese staple soup. One of his fondest memories was the sound of their arrival by the clapping of two spoons together as they came down the street. His greatest influence was from his grandmother, who was the town caterer. She would gather the villagers together to make handmade plates, bowls and utensils from bamboo, coconut and anything else nature had to offer. The weddings she created were festive and began to instill a passion for food and events at an early age. The food in Vietnam has a strong French influence.

He began his cooking experience in the USA at Santa Fe Mary’s, the first Tex-Mex restaurant in Northern California. Since then he has worked with Laurent Pasol at Left Bank, where he learned the intricacies of French cuisine. Under the tutelage of chef Pasol he learned about the dedication required to be successful. Danny also worked in several other restaurants ranging from Italian, American bistro, Continental cuisine, and a he also owned a wholesale bakery.

Tolay’s style is Sonoma-Wine country- Contemporary all rolled into a Liberty duck spring roll. Only the freshest wild and local products are used which many are sustainably or organically grown. We appreciate the abundance of local artisans, wineries and farmers in the Sonoma and Napa counties and strive to use these products when possible.

Danny’s personal style is adaptable, but focusing on French-Asian fusion. Danny feels it is important to cultivate relationships with the local artisans and farmers, thus getting what is freshest and in season. Every day He strives to dare himself to ‘do something outside the box’.

Danny lives in Petaluma where you will find him on the tennis court or watching his favorite sport, basketball on his time off. He is currently studying Tradition Chinese herbology with a local instructor.

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Petaluma Chicken Mignon with Lavender California Grape- Demi-Glaze Note: There is a print link embedded within this post, please visit this post to print it.

4 – 4 oz.                  Breast of Petaluma Chicken (We Prefer Rosie’s)
Pinch                      Dried Lavender
2  Tbls                    Whole Grain Mustard
1/2 C                       White Wine (If you wouldn’t drink it, don’t cook with it)
1 1/2  C                   Rich Chicken Stock
8 – 1.5 oz. strips    Applewood-Smoked Bacon (We prefer Hobbs Farm)
2 oz.                        Butter (We like Clover Farmstead Butter best)
1  Tbls                     Shallots: Finely Diced
3/4   C                    Red or Black seedless grapes, halved
Sea Salt & Freshly Ground Black Pepper

Cooking:
Pre-Heat oven to 400°F
Roughly Chop the lavender.
Season Chicken Breast with salt, pepper and half of the Lavender.
Individually roll chicken breast up (Starting with the smaller end.) Wrap the bacon around the chicken roll. Use two slices of bacon per breast. Secure bacon with long toothpicks.
Place chicken in a medium sauté pan and place it in the oven until it reaches an internal temperature of 160°F.

Saucing:
1.    Transfer meat onto the plate. Gently removing the toothpicks.
2.    With the pan juices add the shallots and grapes sauté slightly then deglaze the pan using the white wine. Reduce the wine by half, add the chicken stock and the remaining lavender reduce the sauce by half, remove from the heat.
3.    Fold in the butter, swirl and spoon in over the chicken.
4.    Enjoy. Would be lovely with a Sonoma County Sauvignon Blanc

Sonoma County Vineyard Adventure Program Kicks Off
The Sonoma County Winegrape Commission (SCWC) began its Vineyard Adventure Program on Jan. 1. On any given day and with no advance reservation, visitors and locals can take self-guided vineyard tours at four wineries in Sonoma County: Mantanzas Creek Winery, Paradise Ridge Winery, Balletto Winery and Mauritson Winery.

After the walks, participants can taste wines from the vineyards. Along the way, they will learn what goes on in a vineyard during the year, sustainable farming practices and other interesting tidbits of information.

Vineyard tours are short in length, not more than a mile, and are created for all ages to enjoy. There will be no charge for the vineyard tour; wineries will determine any wine tasting fees. For more information, visit www.SonomaVineyardAdventures.com

Discover Wine Country with Sonoma Vineyard Walks
This one-day Sonoma Vineyard Walk is the perfect introduction to wine country. Choose two vineyard walks and your group of two or more will have its own professional guide for the day. From 10 a.m. to 3 p.m., the day includes tastings at two wineries and lunch. These walks are also fantastic for group outings such as weddings, corporate bonding sessions, and birthdays. Choice of walks include Alexander Valley Vineyards, Michel-Schlumberger, Montemaggiore, or Quivira Vineyards and Winery.

Sonoma Vineyard Walks – Zephyr Adventures
(888) 758-8687
www.sonomavineyardwalks.com
Book it: http://travel.sonomacounty.com/2138_attraction-tickets_a885.html

Old Vines, New Winery, Tasting Room
Since 1973, Robert and Carlene Rue, of Robert Rue Vineyard, have worked their 10-acre, century old vineyard. And, for 28 years, they sold the grapes to well-known Sonoma County wineries. Finally, they began creating their own award-winning zinfandel in 2001. Now, the next step in their evolution is complete: A new winery and tasting room. Still open only by appointment, just call ahead and discover this rich, fragrant place.

Robert Rue Vineyard
1406 Wood Road
Fulton, CA 95439
(707) 578-1601
www.robertruevineyard.com

Mercury is Rising in Geyserville
Founded on the premise that wine and wine tasting is fun and enticing for everyone, Mercury Geyserville recently opened in Geyserville. Brad Beard and Jake Hawkes, along with local artist and partner Trevor Babb, want to offer an array of affordable, small-lot wines, so that there’d be something new to taste every couple of months. This wine company and tasting room provides local  and visiting wine enthusiasts a place to play. A large outdoor patio is ready for summer parties and, inside, changing artwork on display is ever changing.

Mercury Geyserville
21015 Geyserville Avenue
Geyserville, CA 95441
(707) 857-9870
www.mercurywine.com

Daily Passes Available for Wine Road

Wine Road one- and three-day passes are now available, but only online, http://travel.sonomacounty.com/2138_ticket-list_m1368_r426491.html. With these tickets (not available during Wine Road events), you’ll get free tastings ($5-$20 value) at more than 50 wineries, and discounted wine purchases (10-20 percent) at most wineries. Check for ticket packages that include lodging specials.

Passholders will experience a unique visit at each winery, including private winery tours, free souvenir logo glass, barrel tastings, exclusive release and limited-production wine tastings, and behind-the-scenes tour with the winemaker. Special offers differ at each winery and some are by appointment only; be sure to check the listing for details. One ticket is needed for each person tasting.

Wine Road
498 Moore Lane, Suite B
Healdsburg, CA 95448
(707) 433-4335
www.wineroad.com

A ‘Silver’ Celebration at Hanna
Celebrate Hanna Winery’s 25th anniversary in 2010, with events and specials offered throughout the year. Planning to get married this year? Hanna is available for weddings. Hanna is an award-winning, family-owned, grown and produced winery. There are two tasting rooms for your convenience.

Hanna Winery – Alexander Valley Tasting Room
9280 Highway 128
Healdsburg, CA 95448
(707) 431-4310

Hanna Winery – Russian River Tasting Room
5353 Occidental Road
Santa Rosa, CA 95401
(707) 575-3371
www.HannaWinery.com

Rodney Strong’s Summer Concert Series Turns 20
2010 marks the 20th anniversary of Rodney Strong’s summer concert series. Enjoy breathtaking views, wine tasting and sizzling jazz. Surrounded by acres of beautiful vineyards, guests will be treated to some of the top performers in contemporary music while picnicking at the winery’s intimate concert venue, The Green. The full concert schedule will be released in the spring. The series begins in early June, with the final concert on Labor Day.

Rodney Strong Vineyards
11455 Old Redwood Highway
Healdsburg, CA 95448
(707) 431-1533
www.rodneystrong.com

DeLoach Vineyards Earns Biodynamic Certification
Adding to the organic certification from California Certified Organic Farmers (CCOF), received in 2008, Demeter USA recently awarded DeLoach Vineyards biodynamic certification of its estate vineyard and garden.

Although the vineyard and garden have been treated according to biodynamic principles for the past several years, certification was delayed to coincide with its inaugural grape crop in 2010. With vineyard and garden management practices structured around the biodynamic philosophy, DeLoach believes its making the best choices for the quality of its wines and stewardship of the environment.

DeLoach Vineyards
1791 Olivet Road
Santa Rosa, CA 95401
(707) 526-9111
www.deloachvineyards.com

Don’t Taste and Drive – Timber Cove Inn offers Weekend Wine Tastings
Timber Cove Inn is now offering weekend wine tastings in its new Sonoma Coast Wine Tasting Room and monthly winemakers dinners at Alexander’s, the Inn’s Sonoma Coast oceanfront restaurant at the Inn.

Wine enthusiasts – novices and connoisseurs alike – will delight in world-class offerings from local Sonoma wineries in the Sonoma Coast winemaking and vineyard region.

Timber Cove Inn
21780 North Coast Highway 1
Timber Cove, CA 95450
(800) 987-8319
info@TimberCoveInn.com
www.timbercoveinn.com

Battaglini Estate Winery Opens New Facility
The property’s original barn from 1885 has been replaced with a new state-of-the-art winemaking facility. Remnants from the old barn have been preserved and made into a mini-historical museum.

Battaglini Estate Winery
2948 Piner Road
Santa Rosa, CA 95401
(707) 578-4091
www.battagliniwines.com

Taste the Terroir at Chateau Felice
Chateau Felice’s tasting room is now open every Saturday and Sunday from 10 a.m. to 4 p.m., without reservations. It’s also open weekdays, same time, by appointment. Also, by appointment only, schedule time to sit down with a vintner to taste the La Craie Reserve series. These wines have been hand-crafted to show beauty of the terroir and talent of the winemaker and blending team.

Chateau Felice
10603 Chalk Hill Road
Healdsburg, CA 95448
(707) 836-9011
www.chateaufelice.com

Woodenhead Wine Club Seeks Members
Woodenhead Vintners now has a wine club. The winemaker will personally select the fine handcrafted wines for each shipment. As a Woodenhead wine club member you will receive 15 percent off all wine purchases, including Pinot Noir, Zinfandel, Syrah, as well as complimentary wine tasting at the tasting room. You will also be notified in advance of the release of any wines so you may order them at your wine club discount rate before anyone else has them.

Woodenhead
5700 River Road
Forestville, CA 95436
(707) 887-2703
www.woodenheadwine.com

Cornerstone Sonoma Blends Quirky and Fabulous
Packed with delightful, unexpected surprises and set amid world-renowned architectural gardens, Cornerstone Place is a wine country experience unlike anything you’ve seen before.

Your first glimpse of this indescribable place may be of the Monterey pine – long dead – with its skeletal limbs coated in 25,000 blue plastic Christmas balls. There are two 11-foot-high Adirondack chairs, and a picket fence that floats about 10 feet above the perimeter.

Outdoor sculpture garden, art galleries, boutiques, wine tasting and a great deli for picnics round out the scene.

Cornerstone Sonoma
23570 Highway 121
Sonoma, CA 95476
www.cornerstoneplace.com
(707) 933-3010

Winery Boasts Sculpture Garden
Nestled on a 156-acre wine country estate in the heart of Sonoma County, Paradise Ridge Winery offers spectacular natural vistas overlooking the Russian River Valley. Expansive decks and terraces open to panoramic landscapes, including rolling vineyards and pastoral wine country scenery.

Visitors can sample exciting wines in our newly renovated tasting room and winery guests are invited to relax and enjoy “The most beautiful view in Sonoma County.”

Marijke’s Grove Sculpture Garden: You’re strolling through Paradise Ridge Winery’s Marijke’s Grove and suddenly a giant American eagle swoops into view. You haven’t been sipping too much wine; you’ve discovered the winery’s sculpture exhibit nestled in a four-acre grove of ancient oaks.

Sculptures are displayed among mossy rocks and small grassy clearings in this natural outdoor gallery. Rather than acquiring a permanent sculpture collection, Marijke’s Grove supports the arts by creating an annually changing exhibit space where art, ideas and nature converge.

Adjacent to the grove, in the environs of the Nagasawa winemaking building, an art garden reveals additional sculptures displayed among the trees. Marijke’s Grove is open daily during tasting room hours.

Paradise Ridge Winery
4545 Thomas Lake Harris Drive
Santa Rosa, California 95403
(707) 528-9463
info@prwinery.com
www.paradiseridgewinery.com

Public Art Space Encourages Walkers
The 0.6-mile creek restoration project stretches from Santa Rosa City Hall to Railroad Square. Late 19th and early 20th century vintage commercial and industrial buildings characterize the area. Using the historic building materials, including stone, cast iron, steel and wood, the creek has been transformed into a series of terraces with landscaping, trails, plazas and public art. The scale of the improvements is intimate, with stone retaining walls, curved stairs and ramps that lead to the water’s edge, artistic benches, murals and sculptures.

Native riparian vegetation was planted along the banks creating shade and wildlife habitat. Deep pools along with gravel bars and riffles provide juvenile rearing and adult migration habitat for steelhead. Already, there have been increased numbers of juvenile steelhead trout in the creek and adult steelhead spawning upstream, along with increases in the river otter and other wildlife populations.

This award-winning project has increased the public’s awareness of the entire creek system in Santa Rosa. Walkers, joggers, and bicyclists of every age are all enjoying the pleasant peaceful walkway. Santa Rosa Creek has become a model of urban creek restoration that addresses social as well as environmental and educational goals.

Prince Memorial Greenway
Santa Rosa, CA
From the corner of Santa Rosa and Sonoma avenues, meanders west along the creek bed to the corner of Pierson and 6th.
http://ci.santa-rosa.ca.us/departments/recreationandparks/parks/PMG/Pages/default.aspx

Cherry Blossoms along Eastiside Road. Photo Courtesy Beth Costa & Wine Road.

It may still technically be winter for a couple of more weeks, but Sonoma County bursts into bloom about this time of the year – in fact, the region’s many cherry trees began bursting with pink blooms back in mid-February, and everything from magnolias to nectarine trees are showing plenty of color about now. Another colorful plant to look for right now: the enchanting yellow mustard plants that carpet area vineyards throughout winter and early spring. Here are a few fragrant and colorful public gardens you might want to amble through this time of year.

Downtown Santa Rosa’s Luther Burbank Home & Gardens, the former property of the eponymous horticulturist who developed hundreds of plants, fruits, and nuts through cross-breeding, contains more than an acre of specimen gardens – you can also tour the home in which Burbank resided until his death in 1926.

Off Hwy. 121 south of the town of Sonoma, the Gardens of Cornerstone Sonoma offer a remarkable (and free) tour of highly creative garden installations, each designed by a different landscape architect of note – there’s tremendous variety and creativity at play here, from Mario Schjetan’s “Small Tribute to Immigrant Workers” to Yoji Sasaki’s tranquil “Garden of Visceral Serenity.”

Head just north to Glen Ellen’s Quarryhill Botanical Garden to tour some 21 acres of flowering trees, shrub-fringed ponds, and ornamental gardens. Set upon the hilly remains of an abandoned quarry, this spectacular site also makes for an enjoyable morning hike.

So pack a picnic lunch and a bottle of Sauvignon Blanc, and head for Sonoma’s gardens – April’s fragrant roses and May’s orange poppies and pink rhododendrons aren’t far behind.

One concrete option is markedly greener than the rest: CleanCrete, formerly known as Ekocrete. The ready-mix concrete is comprised of up to 85 percent recycled materials, and Cazadero-based Austin Creek Materials is the only Sonoma County materials supplier to provide and sell the product.

The company, with offices in Santa Rosa, has been selling the stuff since last January.

“Ekocrete is just as strong and reliable as regular concrete, only it’s almost entirely made of recycled stuff,” said General Manager Steve Canelis. “It’s perfect for the home or business owner who wants concrete but also wants to keep the environment in mind.”

What makes this concrete different? Typical concrete is comprised of 75 percent sand and gravel-aggregate that, in most cases, is plucked from the earth at a quarry. Ekocrete, however, replaces all of this material with recycled concrete that has been pulverized into tiny pieces that resemble sand and gravel.

The product also substitutes fly ash from coal mills for cement powder, re-using waste instead of creating something new. It can be colored, stained, stamped and acid etched, just like any other concrete.

Ekocrete is the brainchild of Jim Glessner, president of Clean Concrete Technologies in Palo Alto. The company was named Ekocrete until this summer, when it changed its name (in some circles, the product itself is now known as CleanCrete).

While Ekocrete can be used in both residential and commercial products, most customers are residential. Austin Creek’s customer base is no exception: Canelis says the materials supplier just started on a 500-yard installation at a custom home in West County.

For homeowners interested in obtaining silver or gold status through the Leadership in Energy and Environmental Design green building rating system developed by the U.S. Green Building Council, these types of materials are a step in the right direction. For more information about Ekocrete, visit www.cleanconcrete.com.

The 2006 Family Zinfandel, Alexander Valley Estate ($19) has a mature, medium-dark hue, greeting the nose with strawberry jam, wine-soaked oak, red dust and leather. It digs into the palate with sticky brambles, but purrs with sweet strawberry, brambleberry fruit. Ultimately it doesn’t bite like a “big bruiser Zin,” it’s more like a big Bobcat mix farm cat–with trimmed claws.

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Sausal Dungeness Cioppino Note: There is a print link embedded within this post, please visit this post to print it.

½ cup olive oil

1 large onion, chopped

4 large cloves garlic, minced

1 large carrot, finely diced

1 cup chopped celery

1 small red bell pepper, chopped

2 cans (28oz each) crushed tomatoes with puree

2 bottles (8oz each) clam juice

2 cups Sausal Family Zinfandel

1 bay leaf

1 Tablespoon each fresh basil, thyme, and oregano; minced (or 1 tsp dried)

½ teaspoon each crushed red pepper and fennel seed

Salt and black pepper to taste

½ cup chopped parsley (can reserve some for garnish)

4 Dungeness crabs, cooked and cleaned

2 lbs assorted seafood of your choice: cod, shrimp, mussels, scallops, and/or clams

Heat oil in an 8-quart pot over medium-high.  Add onion, garlic, carrot, celery, and bell pepper; cook stirring occasionally, until vegetables are soft but not brown, 12-15 minutes.  Add tomatoes, clam juice, Sausal wine, herbs, bay leaf, spices and salt/pepper.  Bring to boil; reduce heat, cover and simmer 1 hour.  Add parsley.  (Can make this base a day or two in advance, refrigerate.)

Cut crab bodies into quarters.  Crack legs and claws so sauce will penetrate meat.  Cut fish into bite-size pieces.

10 minutes prior to service:  add fish, keep simmering

5 minutes prior to service:  add crab, shrimp, mussels, scallops, and clams. Return to simmer.  Season to taste with salt and pepper.

Ladle into wide soup bowls.  Garnish with reserve fresh parsley.

Serves 8

Yet as good as the wings are, most of the patrons of the Petaluma hotspot aren’t really there for chicken. They’re there to get their dogs on, as in hot dogs, which is the culinary theme to the fun, funky watering hole that’s drawing crowds to Old Town, in a Cheers-like wood-paneled and brick space beneath the historic Petaluma Hotel.

And they’re there for beer, because what goes better together than hotdogs and hops, brats and brewskis, suds and sausages? The wiener-beer combo is a classic that dates back to the first prehistoric caveman football game.

Diners can dig into eight types of hotdogs and four kinds of bratwurst and sausages alongside 30 craft, micro-brewed and Belgian beers on tap, plus a wide array of domestic and imported canned and bottled beers, with new varieties posted weekly on chalkboards.

Because we know that a good dog comes from good breeding, Taps owner Eric Lafranchi uses all-beef Miller’s brand, then goes to town with recipes that elevate these basic bites to haute dogs.

A Reuben is a delight of flavors and textures, the wiener piled with pastrami, Swiss, sauerkraut and Thousand Island. For the BLT, we were kind of hoping to get the whole beast deep-fried, yet the chef wisely just wraps the foot-long hot dog in bacon and deep fries that, before loading it onto a squishy roll with lettuce, tomato and mayo.

Tie on your bib for a messy meal. There’s a Mushroom Swiss model, and a Seattle Dog loading sauerkraut topped with cream cheese and spicy mustard (it’s way better than it sounds). To be sure, fans of the Chicago-style hot dogs won’t be disappointed in this pretty creation of yellow mustard, sport peppers, neon green relish, onions, tomatoes, a Dill pickle spear and a kick of celery salt.

One of our friends has set a goal of trying at least one new type of beer every week, and Taps is where he goes to meet the challenge. Gutsy guzzlers can get into 21st Amendment Monk’s Blood strong dark ale, while rowdier guests can be discovered quaffing Speakeasy Brewer’s Reserve Old Godfather at a whopping 13.7% alcohol.

Because the list changes constantly, there’s always something unexpected to tempt. Though in an ironic twist, when we ordered the Moonlight Death and Taxes beer, we were told the bar was temporarily out. What, aren’t D&T the only sure things in life?

While there may be suds-a-sloshing at the giant wooden bar that spans the length of the room, Taps is family-friendly. Our above-mentioned friend happily brings along his toddler daughter, filling her up on her favorite salt-and-pepper French fries, from a list of five fry flavors served in portions big enough to feed a party of four.

If you don’t dig dogs, that’s a sad thing, but Taps has you taken care of, too. Other choices on the short menu include seven kinds of Italian beefs, a recent line-up of salads like a “chef” with pastrami, and yes, even more chicken.

After multiple experiments, this is one of our Taps favorites, in fact: chicken sausage boasting a bit of tangy artichoke, smoked mozzarella, caramelized onions and roasted peppers. It’s delicious paired with New Belgium Lips of Faith Dandelion ale that’s made with, yep, dandelion greens.

Details: 205 Kentucky St., Petaluma. 707-763-6700. petalumataps.com.

Cheese plate at the fig cafe. Photo by Andrew Collins

those quintessentially easy-going yet sophisticated Wine Country villages that’s perfect for whiling away an afternoon. This peaceful village is less than a half-mile off Hwy. 12, via Arnold Drive, which parallels gurgling Sonoma Creek.

A few weeks ago I spent a day exploring Glen Ellen’s charmed eateries, winemakers, and shops. I began the morning with a drive a couple of miles up into the vineyard-studded hills about town, where I stopped in the tasting room at Benziger Family Winery, which produces some of the most acclaimed Biodynamic wines in the region – if you’re interested in finding out more, take one of the informative tram tours, which are given daily for $15 per person, on the half-hour, from 11 am until 3:30 pm.

Handmade chocloates at Wine Country Chocolates. Photo by Andrew Collins

I returned to the village center for lunch at the refreshingly unpretentious Glen Ellen Inn, a cozy seafood-driven bistro with a lovely deck off the back – I opted for special of the day, an seared-rare ahi tuna salad. Other notables include the pulled Kahlua pork sandwich, a hearty croque-monsieur, and fire-grilled oysters topped with a lemon-and-dill cream sauce.

I worked my way south down Arnold Drive in the afternoon, to tour the multitude a distinctive food shops inside the Jack London Village Shops, which are set inside an atmospheric sawmill. Stops for me included Wine Country Chocolates – where I snacked on truffles filled with pomegranate and orange-blossom honey, and cinnamon with clover honey. Other spots here worth a look include Raymond Cheesemonger and – just across the street – Eric Ross Winery. The Struttin’ Red Bordeaux-style blend is a find at $24.

Finally, later that evening, a friend took me to dinner at the Fig Cafe & Winebar, an airy, high-ceilinged, urbane spot with a well-priced menu of freshly prepared modern American food. The steamed mussels arrived in a broth of garlic, leeks, and tarragon that ranked among the loveliest I’ve tasted, and a cheese plate featuring several regional and international choices made for a perfect starter. Whatever you do, save a little room for the butterscotch pot de crème for dessert – a rich ending to a boldly flavored day of touring Glen Ellen.

Located at 1473 Petaluma Blvd., S., next to the Petaluma River, the business specializes in reclaiming, repurposing and reusing wood and building materials from existing structures. The facility boasts has about 400,000 board feet of wood reclaimed from dilapidated farm structures, wind-felled trees, demolished old houses and other sources.

Another popular material (considering we’re in Wine Country): Redwood tank bottoms.

Heritage is the brainchild of owner Michael “Bug” Deakin, a British Columbia native who emigrated to the U.S. with a passion for preserving the past.

For Deakin, reclaiming and repurposing building materials is part and parcel of telling a story about the heritage that goes with them. He calls this philosophy “Deakin-struction,” and is happy to explain it to anyone who’ll listen.

“When I started Heritage Salvage my passion went beyond the reclamation of aging materials and bestowing a new life upon them while saving a tree along the way,” he says.  “I believe the essence of our history and our communities are enhanced greatly by the sharing of their stories.”

Of course another benefit of the Heritage approach is reducing landfill accumulations. Since passing a landmark waste-management law in 1989, California has gone from recycling just 10 percent of its trash to finding other uses for an impressive 58 percent, according to the Integrated Waste Management Board.

In addition to serving as a general store for reclaimed materials, Heritage Salvage also offers hand-crafted wood furniture for sale as part of a salvage boutique. Heritage artists sometimes even custom-design recycled-material products for home, garden and commercial projects.

Independent of the reclaimed/recycled materials, a visit to the company’s Petaluma outpost is a lesson in sustainable lifestyle overall. The site boasts an organic garden, a bunch of bee hives, and a solar power installation. Deakin says an elaborate water catchment system is coming soon, as well.

Downtown Petaluma’s Pelican Art Gallery, which features North Bay artists, has recently launched their Resident Artist Program, “Masters of Today.”  The eleven artists are Masters of their genre and have large and currently expanding bodies of work.  The first exhibit is a group show to introduce all of the artists and will run through April 3.  In the future, two of the master artists will be featured every 2 months.   Now is a great opportunity to see fabulous works from each artist collectively.

The Sebastopol Center for the Arts has a juried photography exhibition, “Through the Lens & Beyond” that features photographs created in a variety of methods from darkroom to digital to mixed processes in any theme or subject.   Drew Johnson, Curator of Photography at the Oakland Museum, juried the exhibition.  The show runs through March 21.

Forestville’s Quicksilver Mine Co. presents recent oil paintings by Kathleen Youngquist in her new show “Upstage,” running from March 5 to April 11.  Youngquist conveys emotion and movement in her vibrant paintings and you’ll find a varying theme of dance in her work.  The gallery is a fun stop on the way to the Russian River and you can enjoy the setting with a picnic in the Sculpture Garden.  Time it right and join in the artist’s reception for Youngquist on Saturday, March 6 from 4-6pm.

The Windsor Arts Council’s current Spring Exhibition wraps up on March 26, so try to catch it.  They’re showing their Spring juried show based on the theme Waterscapes.  This is an opportunity to take in art as well as a little history, since the art is displayed in the landmark Hembree House, a 1930’s Mission-style house only recently renovated to showcase local artists and the town’s history.

For more listings of arts events happening in Sonoma County visit our Event Calendar.

Also good for golf.

The Sonoma County company states on their website that they put the fun back in golf with their crazy patterned pants, shorts, skorts and divot repair tools. (Note to golfers: the fun left golf the day before the release of Caddyshack II)

It’s no surprise that the pants come from Sonoma County – as the San Francisco Bay Area is a hotbed of pants innovation. Witness the amazing rise of parachute pants when MC Hammer ruled California, his pants being seen all over California, from Oakland to Sactown, the Bay Area and back down.

Coming to the 2014 US Biathlon Team

But back to the pants. How popular are Sonoma County’s own Loudmouth Golf pants for the Norwegian Curling team? As of this writing, the Facebook Fan Page for the pants stood at 455,420 fans, which is 11% of the total population of Norway. (But not of Denmark.)

If the pants have this many fans, wonder how many fans the team has?

Hyatt Vineyard Creek. Photo by Andrew Collins

1. I’ve of the mind that all of Sonoma’s major chain hotels are ostensibly gay-friendly – this just isn’t a big issue in this part of the world. That being said, I feel especially good about supporting Hyatt generally (the chain scores a perfect 100 per the Human Rights Campaign’s 2010 Buying for Equality guide).

2. Specifically, the Vineyard Creek property employs a number of GLBT staff, including the super-knowledgeable and quite charming concierge Ramon Meraz. If you tend not to think much about hotel concierge services, keep in mind that in the wine country, a knowledgeable guy like Ramon can be enormously helpful. He provided me with coupons and introductions to several of the wineries I visited the weekend I stayed at the Hyatt, gave me the lowdown on great nearby restaurants, and knew which nightspots in Santa Rosa tended to have a bit of a GLBT following.

3. About those restaurants…the Hyatt is just off the 101 freeway (extremely handy if you’re coming up from San Francisco or points south) yet set back far enough from the road to avoid road noise. At the same time, it’s right downtown – a five-minute walk from some of my favorite nosh spots on and near Railroad Square (Aroma Roasters, Syrah, Jackson’s Bar and Oven, Stark’s Steakhouse, and the very cool Wine Spectrum shop and bar). Also, upon checking late into the Hyatt my first night, I ordered an extremely affordable and tasty light meal via room service from the Seafood Brasserie restaurant (artisanal charcuterie platter of local cheeses and salamis with roasted garlic, and a well-prepared classic Caesar salad).

4. They host Friday night “wine and food pairings” in the lobby. This is pretty cool – from 5 until 7, a local winery presents a tasting at the lobby bar (which has a great selection of local vintages at all times), and the kitchen at the aforementioned Brasserie Restaurant presents light tapas to pair with the wine. While all this is going on, staff from the hotel’s Hyatt Vineyard Creek Spa are there to give complimentary massages and to answer questions you might have about booking a more substantial treatment during your stay.

5. Guest rooms are quite spacious, with plush bedding – upgrade to an Executive Suite, and you’ll discover a roomy jetted spa tub and a separate two-head shower in your granite-accented bathroom. For a quiet night’s sleep, I recommend a room facing the hotel’s courtyard and gardens.

Yet that’s essentially what Sonoma celeb chefs John Stewart and Duskie Estes will be doing next Sunday, Feb. 28, at the Cochon 555 U.S. Tour Kick-Off. With their special ingredient, a 125-pound

Black Pig Meat Co. Mangalitsa Pig eating Redwood Hill Yogurt

whole pig, the chef-owners of Santa Rosa’s beloved Zazu Restaurant are taking on four other North Bay chefs to show who’s boss when it comes to heavenly hog recipes.

They plan on kicking some tail as they take on competing talent from Napa and San Francisco. Nose-to-tail, actually, as each chef’s assignment is to create a feast utilizing every last bit of the oinker.

According to event spokesperson Carolina Uribe, chefs keep their menus secret until the day of the event. “Sometime the chefs have an idea of what they want to do,” she said. “And then they receive the pig, bond with it, and their menu changes.”

That’s a type of bonding we’ll pass on, personally, but we did get Stewart to squeal a little about what he plans to make Sonoma shine.

“When I see the pig, I’ll make all the final decisions,” he explained. “But tentatively, I will make a terrine or soup out of the head, and pig heart sliders, as well as possibly pork cheek sandwiches with kimchee.”

For a snack, he and Estes may whip up some popcorn popped in bacon fat and drizzled in maple sugar and bacon salt. There may be that joyous guilty nibble of corn dogs, too. It all depends on how the porker, er, speaks to them.

“The pigs are on the small side at 125 pounds,” Stewart mused about the Heritage breed animals being provided by Devils Gulch Ranch of Nicasio. “I would normally work with pigs twice that size or bigger.”

With a theme of “5 Pigs, 5 Chefs, 5 Winemakers,” the second annual Cochon 555 claims to be the only national chef competition promoting heritage pigs and breed diversity. Upcoming cities include New York, Washington D.C. and Seattle, though the kickoff event at Napa’s Silverado Resort promises to be extra-special, held as it is on the eve of National Pig Day.

Guests and professional judges will determine a winner based on utilization, presentation and overall best flavor, and when Stewart and Estes win (as they will), they’ll have the opportunity to compete with other national winning chefs at the Grand Cochon during the Food & Wine Classic in Aspen, June 18-20.

Other competitors include the very worthy chefs Christopher Kostow (Meadowood Resort), Devin Knell (French Laundry), Peter Pahk (Silverado Resort), and Dennis Lee (Namu Restaurant, San Francisco). Jeremy Fox, meanwhile, recently departed from the vegetable-friendly Ubuntu, will prepare local produce in delicious incarnations.

To wash down all that fine pig, five family-owned wineries will showcase their wines, including Wind Gap Wines of Forestville, while Magnolia Brewing will be slopping suds.

And though we don’t recommend actually attempting such a feat at home, you can indeed learn how to conduct a whole pig breakdown, as demonstrated by Ryan Farr of San Francisco’s 4505 Meats.

Details: Cochon 555, Sunday, Feb. 28th, 4:30 p.m. (VIP Reception at 3 p.m. with RSVP required). Tickets $110 per person, advance purchase required.

The coordinator, Rebecca Bautista, works out of the Santa Rosa store but spends time in the chain’s Sonoma store as well (the third store is up in Ukiah).

In particular, Bautista says she’s charged with helping customers understand more about the Sonoma County Energy Independence Program, or SCEIP (pronounced “skype). The program was launched in 2009 and set aside a total of $100 million in grants to help homeowners finance energy-efficient improvements.

According Bautista, Sonoma residents can use the money for projects that fall into the categories of energy savers and water savers. Specific projects covered under the program include:

·       Tankless water heaters

·       Attic fans

·       Duct and home sealing

·       High-efficiency toilets

·       “Smart” irrigation controllers

·       Low-flow shower heads

“Most eco-friendly improvement projects are covered under this program,” she said. “It’s a great way to get people excited about making their homes more energy efficient.”

Terms of the SCEIP program are specific. The county essentially pays the up-front costs of approved projects. The county then places an assessment lien on the property, essentially formalizing the agreement as a loan that appears an assessment on the bi-annual tax bill. Loans are available for repayment in 5, 10 or 20 years.

The minimum loan amount is $5,000; the maximum is $500,000 (though larger loans are available, they simply require approval from the SCEIP board or supervisors). All interest rates are competitive and fixed.

While Bautista isn’t authorized to help customers with their applications, she is available to answer questions and provide advice for outlining projects successfully. She also authored an informative pamphlet that customers can take with them to answer frequently asked, top-level questions.

Of course Bautista also provides general insight on green products, independent of the SCEIP program. Her favorite subjects: low-flow toilets and smart irrigation controls.

“There’s never a dull moment in this job,” she says. “It’s fulfilling to know that we’re always helping people be more responsible about the choices they make regarding their footprint on the local community.”

The race has been moved from February to May (May 16-23) this year. Organizers hope to avoid some of the rainy and, in some cases, snowy pitfalls that has hampered the race the last five years.

We’re excited, because fog and rain interferes as we try to spy, er see, the riders training before the race. In year’s past we’ve stood along the final lap as riders came screaming by so close that putting out your arm would have taken down the entire peloton. (I didn’t do it, it’s not my fault.)

We’ve stalked teammates Lance Armstrong and Levi Leipheimer (three-time Tour of California champion) as they trained and conditioned here. (We really thought the 1992 Lincoln Town Car would blend in a little better.) We’ve backed up our obsession with ink – writing about them no less than nine times (inside-sonoma.com/?s=amgen).

Tour organizers know a good thing when they see it. Santa Rosa – and Sonoma County – is known as one of the top cycling destinations in the world. Levi makes his home here, Team BMC is headquartered here and, over the years, several elite pro-cycling teams have held training camps here. Where else can you cycle along vineyards, through the redwoods, or overlooking the Pacific Ocean?

To top it off, Santa Rosa’s thriving downtown is home to shops, restaurants and pubs, giving spectators a chance to enjoy the Lifestyle Festival (from noon to 4:30 p.m.) while waiting for the anticipated finish.

Check out the amazing Stage 2 route video at www.amgentourofcalifornia.com/Route/stages/stage2.html. As anyone who lives here will attest, Oakville – Trinity Grade alone is worth the price of admission.

Can’t wait for your cycling fix? Take part in the Breakaway Ride on Sunday, April 25 (www.breakawayride.com). The ride gives cycling enthusiasts a chance to ride on the actual 2010 Tour of California Stage 2 route. Four-time Amgen Tour of California competitor George Hincapie will be attending this event. There are three distances to accommodate various skills and fitness levels. Alas, a 100-yard sprint is not one of the distances, which means I’m out this year.

So, plan on joining us in May as we celebrate all things cycling and our hometown guy, Levi. We may even break out the 501s to wear in his honor.

Pairs great with crab cakes

Sonoma County, crabs are actually a rather popular and sought-after bunch. Crab cakes, in particular, are not only a hot topic of conversation, but equally as fun to eat. Fresh, local crab cakes are popping up everywhere: at a recent Valentine’s Day party—I’m sorry, you had just one date?—everyone fell in love—at least, with the crab cakes. I should have been a pair of ragged clauses.

Conventional wisdom says the sea spider snack pairs best with sparkling wine, or Sauvignon Blanc. What about a lively Chardonnay with that breaded and fried crust, piquant veggies and rich sauce?

Looking already like a promising candidate—light gold, tinged lime green—the Rodney Strong 2007 Chalk Hill Chardonnay ($20) delivers aromas of lemon-meringue pie, with a dose of toast and cream that’s more…dignified than the typical butterball; with a rich palate of pineapple, baked apple, and reposado tequila. Reminiscent of minerals, citrus and agave, the crisp finish keeps this medium to full-bodied wine focused. So do not ask, what is it, what is it; let us go and eat on some tasty crab cakes.

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Josh’s Crab Cakes with Sherry Mayonnaise

From Josh Silvers, Syrah Bistro & Wine Bar

Sherry Mayonnaise

3/4 cup mayonnaise

2 teaspoons sherry vinegar

1/2 teaspoon sweet Hungarian paprika

Pinch of cayenne pepper

Crab Cakes

12 ounces fresh lump crabmeat, picked over for shells

1/2 cup mayonnaise

3 tablespoons finely chopped red bell pepper

3 tablespoons finely chopped celery

2 tablespoons finely chopped red onion

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon fresh lemon juice

Kosher salt and freshly ground pepper to taste

About 1 1/2 cups panko (Japanese bread crumbs)

About 1 1/2 cups rice bran oil or canola oil for frying

For the mayonnaise: In a small bowl, combine all the ingredients and stir to blend. Cover and refrigerate for up to 2 weeks.

For the crab cakes: In a medium bowl, combine the crabmeat, mayonnaise, bell pepper, celery, onion, parsley, lemon juice, salt and pepper; mix well. Add the panko gradually, a few tablespoons at a time, until the consistency is dry and slightly tacky to the touch. Form into 8 cakes about 2 1/2 inches wide and coat with more panko.

In a large skillet, heat 1/4 inch oil over high heat until it shimmers. Add the crab cakes, working in batches if necessary to avoid crowding pan. Cook until nicely browned, about 3 minutes on each side. Using a slotted metal spatula, transfer to paper towels to drain briefly. Place 2 crab caked on each of 4 salad plates, and serve with the sherry mayonnaise on the side. Makes 4 first-course servings.

The next GayDar event takes place at southern Sonoma County’s beautiful Nicholson Ranch Winery, a wonderful spot both for its views and the chance to taste stellar Chardonnay, Pinot Noir, Merlot, and Syrah – they also produce a very good olive oil. The Sonoma GayDar event takes place Sunday, February 21, from 4 until 6:30 pm. If you’re not able to make this one, keep checking the group’s Facebook page, where news about future gatherings will be posted.

Rather than return to Waffle House Atlanta he has opted to stay here in Sonoma County and work for not one but two different wineries.

According to the local news-paper of record, the Press-Demo:

The former Murphy-Goode social media dispatcher has agreed to do sales and marketing for Kevin Kelley’s Natural Process Alliance and Salinia labels in Santa Rosa. He was offered a marketing position at Murphy-Goode but declined.

Kelley’s wines are sold in reusable metal canteens within a 100-mile radius of the winery.  “We pick them up and drop them off just like the milkman,” Wallace said.

Wallace will also be doing some work with Michel-Schlumberger winery up in Healdsburg. This is good news because 1) the people at Michel-Schlumberger are very cool and 2) we don’t have to go through the charade of interviewing Hardy for the job he proposed of “Chief Hardy Officer.”

As far as we could tell, the CHO would be a guy whose job it was to make silly videos, tweet inane thoughts, post random things to facebook and all the while complain about the lack of quality coffee here at Inside Sonoma World HQ.

And, uh, that job is basically already filled.

Hardy working his rounds outside rural Windsor.

Besides, if Hardy DID work here, we wouldn’t have found out that Kevin Kelley’s wines are picked up and dropped off just like the milkman. Seriously? That’s awesome!

The Natural Process Alliance bottles. These are very cool. Cooler when full of Pinot.

The initiative is part of a program called Gathering to Restore Oak Woodlands (GROW). Participating students are enrolled in the Student and Landowner Education and Watershed Stewardship (SLEWS) program at Sonoma Valley High.

Other groups involved in the effort include the Southern Sonoma County Resource Conservation District and the Center for Land-Based Learning.

The California Department of Transportation provided funding for the endeavor.

According to Paula Maxfield, a spokesperson for Audubon Canyon Ranch, the restoration effort entered its second phase last week, when students met with local conservation professionals to learn more about developing irrigation systems.

The experts also chatted with students about the importance of building nest boxes to attract native birds such as blue birds and tree swallows.

Overall, the GROW project revolves around repatriating oak seedlings hatched from local acorns. Maxfield notes that since the project began in December 2009, more than 400 hand-gathered acorns have been planted at two sites in Bouverie Preserve with the help of Sonoma Valley High School students.

Later this month, the project will be open to the public. Audubon Canyon Ranch is hosting a Project GROW workday at Bouverie Preserve on Saturday, Feb. 27 from 9:30 a.m. to 1:30 p.m.

A hot lunch will be provided to all volunteers. Check it out.

There’s pizza in a starring role at the downtown Sebastopol restaurant, the thin-crust pies wood-fired and topped with locally sourced ingredients.

There’s 707, which is the area code from whence those local ingredients come.

And there’s wine, in approachable California- and Italy-centric varieties.

Yet now, partner Stephen Singer (formerly Chez Panisse, West County Grill), Gayle Pirie and John Clark (Foreign Cinema in San Francisco), have upped the wine bar. Literally.

They’ve introduced the Sonoma County Wine Collective, a virtual tasting room and retail store inside the restaurant. Here, you can sample wines from Sonoma’s small, artisan wineries, and when you fall in love with a sip, purchase a bottle or 12.

Kickback as can be, the Collective is set up in a cozy space between PizzaVino’s cocktail bar and its eat-in counter flanking the kitchen and glowing-hot pizza oven. The labels are just a few right now, but the membership is growing, including Atascadero Creek Winery, Baker Lane, Claypool Cellars, County Line Vineyards, Lattanzio Wines, Radio-Coteau, and Scherrer Winery.

The idea is to keep things interesting and affordable, such as Atascadero’s Di Ricco Sauvignon Blanc (2008 Lake County) for $26, or Claypool Cellars’ Purple Pachyderm Pinot Noir (2007, Russian River) for $54. Want just a glass? You can get that, too, like a Scherrer Old & Mature Vines Zinfandel (2004, Alexander Valley) for $9.75.

Whether you’re tasting, shopping or supping, it makes for an interesting mix for your visit.

Through a recent dinner, we found ourselves well-served and well-entertained, quizzing our waiter about the wineries as he did double duty delivering our pizzas and describing the Collective grapes. What, we wondered, would match with PizzaVino’s stinging nettles pie, dotted with creamy crescenza, mozzarella, garlic and thyme?

Pinot Noir, he suggested.

He was right – nettles are a herbaceous plant from the Urtica species, a name derived from the Latin word “uro,” which translates as “I burn.” As in poison ivy-type villains, with vicious stinging hairs swimming in natural chemicals that inflame human skin like nobody’s business.

Yum.

Except that after removing nettles’ prickly armor (wearing the imperative gloves), and carefully cooking them, the result is a mild-flavored, nutrient-packed green that’s really pretty delicious.

The garlic adds oomph, the cheese tame things down, and the velvety texture and deep black cherry flavors of the Pinot sweeten the whole sensation.

About those pies, by the way – For thin-crust pizza fans that crave crackly crunch and char-edged blisters, be forewarned that this is a gentler, softer model. But zesty toppings steal the show, like a pepper pie of jalapenos, fingerling potatoes, mozzarella, capers and pecorino.

Rounding things out are salads, such as shaved Savoy cabbage with arugula, mustard vinaigrette, walnuts and pecorino, and a few entrees, notably a curry-scented roast chicken or handkerchief pasta in pork sugo.

To get a taste of PizzaVino 707, at an incredible bargain, here’s a tip: mark your calendar for the first-ever Sonoma County Restaurant Week being held from Feb. 22-28. That’s when dozens of Sonoma’s top eateries are banding together in an extravaganza of all things edible, and incredibly affordable, with each restaurant offering a three-course prix-fixe menu at $19, $29, or $39.

PizzaVino is participating in grand style, with a $19 feast including a starter of soup of the day or a mixed green salad, a main course of five-spice scented grilled chicken or housemade Italian sausage pizza, and dessert of housemade gelato or sorbetto.

Details: PizzaVino 707, 6948 Sebastopol Avenue, Sebastopol, (707) 829-9500, pizzavino707.com.

Details: SonomaCountyRestaurantWeek.org

A friendly pup greets visitors at Porter Creek. Photo by Andrew Collins.

AThe emphasis here is on Pinot Noir grapes, but the more than a dozen wineries along this route produce a wide range of varietals, some from grapes grown in the cool, foggy air and loamy soil of the Russian River Valley, and others from vineyards elsewhere in the county. The Russian River Valley Winegrowers (http://www.rrvw.org) association provides a nice overview of this increasingly acclaimed AVA, whose tasting rooms tend toward rustic and unassuming.

I haven’t been disappointed with any of the valleys wineries, but here are two that I always visit when I’m in the area: Porter Creek and Gary Farrell (http://www.garyfarrellwines.com). If you’re coming from Guerneville, these are among the first two Westside Road wineries you’ll come to, with Gary Farrell’s tasting room set inside an elegant, low-slung building perched atop a hillside affording panoramic views of the valley.

On sunny days, it’s worth relaxing for a bit on the terrace, and when the weather’s less pleasant, you can warm up inside before the stone fireplace. The specialty here are single-vineyard Pinot Noirs and Chardonnays, and these are, indeed, exceptional, but I snapped up a bottle of the superb Zinfandel during my last visit, and I also came away impressed with the ‘09 Sauvignon Blanc, which they began producing just in the past two years.

While congenially discussing the merits of Gary Farrell’s vast Pinot portfolio with friends during a recent tasting, I met one of the tasting room’s knowledgeable pourers, Scott Monroe, who with his partner, Bill Carney, operate Lavender Hill Vineyards (http://www.lavenderhillvineyards.com), a boutique winemaker in Dry Creek.

The guys also rent out a spectacular-looking two-bedroom guest house, Dry Creek Villa (http://www.lavenderhillvineyards.com/Dry%20Creek%20Villa%20jump%20page.htm), which I hope to check out in person soon – it sounds spectacular. They’re also very involved with Sonoma’s own gay men’s winetasting group, MAGNUM (http://lists.sonic.net/mailman/listinfo/magnum_men), which welcomes visitors to their events.

Around a sharp bend of Westside Road a bit east of Gary Farrell, you’ll come upon Porter Creek Vineyard

The views from the terrace at Gary Farrell are spectacular. Photo by Andrew Collins.

((http://www.portercreekvineyards.com), which a friend turned me onto several years ago. One thing I love about this place is that it has the unprepossessing look and feel of an old farm – the diminutive, trellised, redwood-beam tasting room is down a gravel driveway. It’s a fitting milieu for a family-run, small-scale operation that specializes in sustainable, biodynamic winemaking.

The guys who staff the tasting room are smart, dry-humored, and can usually be counted upon for some frank opinions. And the wines are first-rate, including an ethereal (though spendy) Hillside Vineyard Pinot Noir produced from among the earliest plantings of this grape in the region. Fans of bright, aging-worthy whites should also check out the complex Timbervine Ranch Viognier.

The first has been news for two weeks or so. As reported in the Press-Democrat, Independent-Journal and even the San Francisco Chronicle, Lake Sonoma was at full capacity for the first time in more than 10 years—a tremendous feat considering that it had been at an all-time low.

The winter rains bring a bounty of wild mustard amongst old-vine zin.

Late last month, representatives from the U.S. Army Corps of Engineers (who run the lake) said the water level had exceeded 245,000 acre-feet, its theoretical capacity. There was so much water in the lake that it actually surged into the flood pools, triggering Army Corps engineers to engage in a bunch of controlled releases designed to prevent downstream flooding.

A lot of these precautions are nitty-gritty things that we, as ordinary folks, wouldn’t notice (and shouldn’t really be concerned about…except that we locals won’t get the mandatory order to conserve).

That said, for a glimpse of our very own version of Lake Michigan, head west on Healdsburg’s Dry Creek Road and check it out.

As for the mustard, simply look around. Just about every vineyard is teeming with yellow at this point. The mustard, which is, technically, a weed, sprouts after heavy rains. You could consider it a naturally occurring cover crop.

Our favorite mustard scene in the entire county: in the Alexander Valley along 128, just southeast of the Jimtown Store. As you travel toward Geyserville, the field explodes in yellow on your right. It’s bright. It’s beautiful. And, like most of northern Sonoma County, it’s unmarked, undeveloped and ready for anyone to drive (or bike or run) up and enjoy.

Sure, they’ve got that Mustard Festival over in Napa, but those snobs have nothing on this.

Naturally, there’s also a bit of the “vin” going on, with pours from more than 50 Sonoma Valley wineries. There’s even a new, great, grapey highlight this year: the VinOlivo Winemaker’s Salon, a VIP area where guests can lounge with the winemakers themselves in the hotel’s Piano Bar and sip extra-premium selections.

Yet curious palates may wonder, how well do olives pair with wine? It seems like the match would pose a challenge – the salty-sour orbs against often acidic, tannic grapes.

But indeed they do, especially if there’s a little something else going on in the recipe, according to the respected olive professionals we know. And plenty of restaurants will be on-hand at VinOlivo, to prove just that. Serving up tasty bites are stellar spots like Carneros Bistro & Wine Bar, El Dorado Kitchen, ESTATE, the girl & the fig, BlueGrass Bar & Grill, Maya Restaurant, and Garden Court Café.

At center stage will be another delicious diversion – a pommes frites and sparkling wine bar, plus a lavish display of Port wines.

Look, too, for olive-type treats from Big 3 at the Fairmont Sonoma Mission Inn & Spa, The Epicurean Connection, The Olive Press, Olive & Vine, Ramekins Culinary School, The Red Grape, Sonoma Sausage, Sonoma-Meritage Martini & Oyster Bar, The Swiss Hotel, The Vineyards Inn, Whole Foods Market, Wild Thyme Events and Wine Country Chocolates.

While the VinOlivio event is sure to be sensational, the party doesn’t have to stop there, either. This is a great opportunity to stock up on Sonoma olives and olive-related ideas for your own kitchen. Grab some bottles of your favorite Sonoma wine, and you’re good to go with these easy recipes, courtesy of www.delallo.com:

·       One delicious classic is blue cheese-stuffed olives with sliced pears and a glass of sherry, delightful for the sweet liquor’s contrast against the pungent cheese and cool pear.

·       All on its own, a violet and cedar-toned Cabernet Sauvignon smoothes the snappish olive, yet the experience is even better with a bit of milky ricotta salata cheese to tame the bitterness.

·       Picante chile-stuffed green olives are divine with warm, creamy, extra sharp Cheddar and herbal Cabernet Franc.

·       The fleshy, tartness of pitted kalamata olives and tangy, wet feta partners beautifully with spicy Pinot Noir.

·       Try a crisp, flinty Chardonnay with a medley of California green, jumbo kalamata and Mammoth Black Greek olives topped with shavings of crystal-crunchy Parmigiano-Reggiano.

·       For big, lusty Zinfandel, you’ll love buttery jumbo Sicilian green olives with creamy soft Fontinella cheese.

·       Tuck into this toss: a colorful mix of hot banana peppers, crunchy cauliflower, crisp carrots, and zesty olives tumbled with creamy cuts of mild Colby. Add a glass of Riesling, and wow.

·       Merlot, pulsing with plum, takes on a dessert finish when paired with garlic-stuffed olives and tangy aged Taleggio cheese.

·       A gently-oaked Sauvignon Blanc, imbued with sweet vanilla and wood, is a pretty partner to sun-dried tomato-stuffed olives smeared with soft, young goat cheese.

Details: VinOlivo, Friday, February 12, from 7 to 10 p.m. at The Lodge at Sonoma, 1325 Broadway, Sonoma. Tickets are $65 ($75 at the door).  To purchase, call 1-800-914-7511 or http://travel.sonomacounty.com/1390_attraction-info_a724.html.

Hart’s 2008 Sauvignon Blanc, Ritchie Vineyard ($20), is a classy Blanc that sings out of the glass with candied-lime and tropical fruit. It’s crisp, acidic zip is nicely counterbalanced, and softened by aging in neutral oak barrels, so that the sensation on the palate is like a fat raindrop on an outstretched tongue. Only four barrels were produced, but it’s typical of what a few other Russian River Valley vintners are doing with this varietal: both roundness and liveliness without the heaviness and heat more typical of, you know, some other valley. It would certainly influence the enjoyment of crab cakes, in the best way.

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Crabby Crab Cakes Note: There is a print link embedded within this post, please visit this post to print it.

From the kitchen of LindySez

Ingredients

1 pound Dungeness or good quality lump meat crab, picked over for shells

1/2 of a red bell pepper, finely chopped

1/2 of a yellow bell pepper, finely chopped

1 teaspoon extra virgin olive oil

3 whole green onions, white and green parts, finely chopped

1/2 cup mayonnaise

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon fresh dill weed or 1 teaspoon dry (or to taste)

2 teaspoons Old Bay Seafood seasoning

1 1/2 cups panko bread crumbs, divided

Oil for frying, I use grapeseed oil

Lemon Mayonnaise for serving

Directions

Place the crab in a large bowl (I like to use a large metal bowl, then I shake the bowl and listen for pings which indicate there are still shells in there to find and remove)

In a small sauté pan, heat the oil and sauté the peppers until soft. Allow to cool. When cool, add to the crab along with the green onion, mayo, parsley, dill, and the old bay. Mix gently until combined (try not to break up all the pieces of crab). Add about 1/2 of the panko, mix gently. The crab cakes should just hold together, add panko until they do.

Put the remaining panko on a large plate. Take about a 1/4 cup scoop of crab mixture, form a ball, roll in the panko, then flatten to form a disk. Set aside as you make the remaining crab cakes.

Heat oil about 1/4 inch deep in a large skillet, add the crab cakes, in batches if necessary to avoid overcrowding, and cook until browned on one side, carefully turn and cook the other side. Serve with some mayonnaise with a bit of lemon juice and lemon zest mixed in to taste.

So it may not be a hat. It may be a bag. I reserve the right to use any holding device readily available.

To celebrate the first ever Sonoma County Restaurant Week, we are giving Sonoma Insiders the ability to win prizes just for telling us where they went and what they ordered!  During Sonoma County Restaurant Week, February 22 – 28, post a message on the Sonoma County Facebook Page – http://www.facebook.com/sonomacountyca with where you ate and what you ordered.  Feel free to upload a photo as well.  We are always looking for inspiration for our next Sonoma County dine-out locale.

Not on Facebook?  Wow. But that’s ok!  Tag your tweets during Sonoma County Restaurant Week with #SoCoDining and you will be entered for a chance to win. (Tweets are part of a thing called “Twitter” which allows… oh, never mind.)

How will we choose the winner?  Well each day we will review the Sonoma County Facebook Fan Page and search for all tweets using #SoCoDining.  We will write your name down, throw all entries into a big hat and pick the winners on March 1.

Feel free to enter for each lunch and dinner you dine out for.  Although you won’t be entered multiple times for each tweet or post on the same restaurant.

So what are the fantastic prizes?  Gift certificates to Sonoma County restaurants!  We have a pile of gift cards ranging from $25 – $50 just sitting here, waiting for hungry people, like yourself.

Spread the word, make your reservations and let’s show support for the first Sonoma County Restaurant Week!

What to pair with Rodney Strong’s acclaimed Cabs, Pinots, and Zins? The indulgent options are many:  honey-filled truffles from Sonoma Chocolatiers, decadent treats from Sebastopol’s Patisserie Angelica, lavender-blueberry bars from southern Oregon’s Dagoba chocolates, bittersweet-espresso toffee from Healdsburg Toffee – plenty of other artisanal chocolate makers, most with ties to the region, also present their delectables.

Toward the end of the month, bargain-minded foodies can dine out for a fraction of the usual prices during Sonoma County Restaurant Week. Here’s how this brand-new event works: over seven days from February 22 through February 28, the dozens of participating restaurants will offer three-course, prix-fixe dinner menus at $19, $29, or $39 – depending on the restaurant.

Three spots where I’ve had exceptional meals recently – the Fig Cafe in Glen Ellen ($19), Stark’s Steakhouse in Santa Rosa ($29), and Mosaic Restaurant & Wine Lounge in Forestville ($39) are among the participants. These deals are pretty impressive. At the Fig Cafe, for example, that $19 buys you an organic mixed-greens salad with shaved fennel and an aged-sherry and shallot vinaigrette, followed by beer-braised pork with spinach, crème fraîche, and pappardelle pasta, and a dessert of persimmon cake with vanilla gelato and caramel sauce.

Stark’s Steakhouse has three different entree choices, including their stellar American Kobe flatiron steak (and butterscotch créme brûlée is one of the desserts). Mosaic’s offerings include a starter of pan-seared scallops dusted with fennel pollen and served with truffle oil and pomegranate molasses, and an main course of local Dungeness crab risotto with wild mushrooms and saffron-tarragon broth. If the tough economic times have forced you to cut back on your food spending, this week of eye-popping dining deals may be just what you need.

How fitting, then, that a small startup artisanal liquor distiller in downtown Sonoma has recently released a brand new, totally organic limoncello.

The company, HelloCello, is about as small as they come: it’s run by husband-and-wife pair Fred and Amy Groth. Their debut product, named simply Limoncello di Sonoma, is all-natural, all-local and (again, take it from a limoncello expert) one of the tangiest, cleanest and most drinkable liquors available today.

The story behind HelloCello is a (pardon the pun) juicy one.

The Groths fell in love with limoncello 13 years ago during their first trip to Italy, and have made it as a hobby ever since. After all that home-infusing, the duo decided to start making it commercially. They founded their company in December.

Rather than source ingredients from just anywhere, however, Fred and Amy decided they’d get everything from a 150-mile radius of Sonoma. They also opted to go exclusively organic.

This commitment to goodness starts with the base: grape brandy. This elixir hails from a certified organic and biodynamic grower named Marian Farms in Fresno. Most limoncellos are built around neutral grain spirits, which can be harsh on the palate. Because this one is made from grapes, however, it’s smoother and lighter, like wine.

Next, of course, come the lemons—local citrus sourced from a number of certified organic purveyors across Sonoma County. The Groths throw limited quantities of fresh agave syrup in the mix, as well, for sweetness.

They use what they describe as “custom water” as well, which has been filtered and run through reverse osmosis cleaning. It has not been sterilized with chemicals or ozone.

The infusion process isn’t as long as you might think; Amy Groth says she and her husband let the brandy soak up citrus and agave flavors for no more than two weeks per batch. The result: what Fred Groth deems as the first premium organic limoncello in North America.

So far the stuff is in short supply. The company’s first batch produced 100 cases, and though the product was available at roughly 25 locations in Napa and Sonoma, many places sold out in no time.  The Groths say the next batch should be ready by this coming Friday, and should hit shelves later this month.

HelloCello doesn’t intend to be a one-trick pony; down the road, the Groths say they plans to produce a number of other flavored liquors, as well. Fred Groth is tight-lipped about what flavors might come next. If they’re anything like this one, however, they’re bound to be delish.

For more information about HelloCello, visit www.hellosonoma.com.

Mei Ibach was born in small Malaysia fishing village near Singapore where she learned the secrets of cooking fresh, seasonal cuisine from members of her extended Chinese family and native Malaysian cooks while growing up. She gathered her own spices, grow her own vegetable and grill the catch of the day over an open fire. In Sonoma County, she has worked in a variety of Asian kitchens including Thai, Japanese, Chinese and Pacific Rim restaurants. She currently shared her professional techniques and authentic recipes at Santa Rosa Jr. College and other private culinary centers. Her passions include Dim-Sum with tea pairing, Asian food and wine pairing and cooking with kids and show casting artisan ingredients from local farms, wineries and purveyors.

Indian Roasted Leg of Lamb Note: There is a print link embedded within this post, please visit this post to print it.

Serves 6-8

This subtly spiced dish is a legacy of Mogul influence, and it well-known as “ Raan” in Indian’s cuisine. This dish will marry well with Red wine that has good acidity and moderate tannin, as the acidity clears the palate and enhances the rich flavors of aromatic spices. Wines like Pinor noir and Zinfandel and aromatic white dry that little residual sugar like Gewurtztraminer, Reisling, Muscat, or Sparkling wine can also make a “perfect marriage”.

Pair this recipe with an Arista winey – Gewurtztraminer or their 2008 Pinor Noir

1 leg of lamb, approx 5 pounds (boneless)

Marinade:

1 teaspoon lemon zest

3 tablespoon lime juice

2 –inch piece of ginger or 1 teaspoon ginger powder

5 cloves of fresh garlic

½ teaspoon cumin powder

½ teaspoon cardamom powder

½ teaspoon coriander powder

½ teaspoon smoked paprika powder

5 cloves

½ teaspoon turmeric powder

1 ½ teaspoon kosher salt

½ teaspoon freshly ground pepper

½ cup freshly roasted almonds

1 cup medium diced yellow onion

2 tablespoon honey or brown sugar

¾ cup whole fat plain yogurt

½ cup Pinor Noir or Gewutraminer (whichever wine you choose to pair)

Springs of mint

Preheat the oven to 425 degree hot.

Trim the fat from the lamb, place the leg in a deep roasting pan and prick the meat all over with a fork.

Blend the ingredients for the marinade into a coarse paste in a food processor, except the mints. Rub it all-over the lamb and prick the meat with a fork to allow the marinade to soak it.

Using the food processor, blend the almonds, onion, honey and yogurt and puree into paste. Spread the puree evenly over the lamb, and set-aside for 2 hours or longer time.

Roast the lamb, uncovered in 425 degree hot oven for 30 minutes, then reduce to 325 degree and roast for 3 hours covered with a foil.

Transfer the cooked lamb in a serving platter, collect the juice and simmer in a saucepan to reduce by half over low heat, about 10 minutes. Pour the sauce over the lamb and garnish sprigs of mints

On Valentines Day – Sunday, February 14 – the Flamingo has gone all-out to put in place a complete romantic evening for you and your true love. A salsa dance lesson, after which you can practice your sizzling moves to the live Latin beat of Tito Garcia and his Orquestra La International is among the offerings.

Afraid of revealing to your true love that you have two left feet? “Not to worry,” says Irene Silva of Santa Rosa Salsa who’ll be on hand between 8 and 9 p.m. in The Lounge to teach the basics. “If you can count to eight you’ll do just fine.” After which, Garcia’s gotta-get-up-and-dance beat will keep you going until midnight. The Lounge’s line up of Valentines Day inspired cocktails – among them Besame (Kiss Me) and Tickled Pink – can’t help but provide added inspiration.

Pre salsa lesson, a romantic table for two in the candlelit Terrace Grill overlooking the moonlit pool awaits with a specially priced “aphrodisiac” four-course dinner.

With the next day a holiday – Presidents Day – take advantage of the Flamingo’s Romance Room Package. Along with an overnight stay at the spiffily renovated resort – how about a suite? – the package includes a Continental breakfast for two and passes to the adjacent Montecito Heights Health Club. While not included in the package price, plan to keep the romance going at the Spa at Montecito Heights by signing up for a couples massage ….to ease the muscle strain from all those newly practiced salsa moves, of course.

For a full listing of Valentine’s Day events visit http://www.sonomacounty.com/events or click here to see more romance packages.

The bad news is that it’s taken over the space that used to house Nit’s Thai Creations, that amazing outpost of unbelievably delicious and elegant Southeast Asian cooking in the most unlikely setting of the back of a river-rat bar called Rios.

Yet if it’s sad that chef-owner Nit Bynum has packed up her tom kha pak and trout sam rod, it’s happy that it’s been to make way for Jumelles’ homemade, diner-style favorites.

There’s a near cult-following for the Café’s breakfasts. The loyal crowds tuck into enormous omelets, corned beef hash with eggs, huevos rancheros, crispy hash browns, eggs Benedict, and biscuits and gravy with rabid abandon.

Through the rest of the day, regulars rave about the crunchy garlic-rosemary fries kissed with real rosemary, the homemade pickles, hamburgers, grilled ham and cheese, and honest ice cream milkshakes. Between a good-size menu and daily specials, it’s a firm bet that nearly any diner can find something to love. Perhaps Cajun popcorn shrimp, spicy wings, or chicken Caesar? Maybe almond-encrusted pork, seafood pasta in buttery wine sauce, or baked pork stuffed with blue cheese and herbs and a sweet potato- apple pancake on the side?

For dessert, banana splits are legendary.

Just don’t come in a rush. As well known as Café Les Jumelles is for its tasty home cooking, it’s no secret, either, than pacing can be sloooow and easy. Just sit back, relax, and enjoy the beautiful views of the Russian River from the deck.

Details: Café les Jumelles, 15025 River Road, Guerneville, 707-869-9511.

If bread is just your starter course, make sure you try out some of these new restaurants or find a great deal at one of your favorites.

Restaurants

Francophiles Delight in Restaurant Choices
The husband-and-wife team of restaurant owners Matthew and Bryan Bousquet announce changes in the foodie paradise of Windsor. Local favorite Restaurant Mirepoix, now open 5-9 p.m. Wednesday through Saturday, has been updated and now offers a new, elegant prix-fixe menu: four courses for $45, five courses for $55, and six courses for $65. You may also purchase a corresponding wine flight.

Casual, classic French fare can now be found at the duo’s newest restaurant: Bistro M. “Old Parisian” is the mood of the new restaurant that has a full bar and separate dining area. The new, affordable menu offers lunch entrees for under $12 and dinner entrees under $20.

Restaurant Mirepoix
275 Windsor River Road
Windsor, CA 95492
(707) 838-0162
restaurantmirepoix@comcast.net
www.restaurantmirepoix.com

Bistro M
610 McClelland Drive
Windsor, CA 95492
bistrom_windsor@comcast.net

Beat the Winter Woes with Farmhouse Michelin-star Special
Back by popular demand: Dine at the Michelin-starred Farmhouse Restaurant on Sundays or Mondays (excluding holidays) through March 29 for $45 a person. The winter special is a three-course, prix-fixe meal. The offer excludes tax and staff gratuity.

Farmhouse Inn, Restaurant and Spa
7871 River Road
Forestville, CA 95436
(707) 887-3300
innkeep@farmhouseinn.com
www.farmhouseinn.com

Discover New Chefs Before They’re Famous
The Santa Rosa Junior College Culinary Cafe and Bakery will open for lunch during the spring semester, beginning Jan. 20. The cafe will be open 11:30 a.m. – 2 p.m. Wednesdays through Fridays.

Also on those days, 7:30-10 a.m., freshly baked pastries and award-winning breads, made by students in the baking and pastry program, are available along with Taylor Maid coffee drinks. Fresh breads, pastries and desserts (that change daily) that are available for purchase until 2 p.m.

For lunch, students plan, prepare, cook and serve a weekly menu of seasonal salads, soups, sandwiches, pizzas, entrees and desserts. Seniors age 60 and older receive a 15 percent discount. Reservations, though not required, are recommended. A separate room is available for group luncheons and meetings of up to 36 people.

Santa Rosa Junior College Culinary Arts Center
458 B Street
Santa Rosa, CA 95401
(707) 576-0279
www.santarosa.edu/cafe

Pastries and More at Viola
By opening Viola Pastry Boutique & Cafe, Jennifer McMurry celebrates her grandmother, Viola, who was the heart and soul of her family. McMurry has always wanted to share her grandmother’s love of food and cooking with others. Cakes, cookies, pastries and cupcakes head the pastry menu. Want something savory, a full menu for breakfast includes eggs Benedict, breakfast sandwich or burrito, chillaquiles, huevos rancheros, and veggie hash. Sandwiches, soups, paninis and more are lunch and dinner fare. Did we mention pastries?

Viola Pastry Boutique & Cafe
709 Village Court
Montgomery Village Shopping Center
Santa Rosa, CA 95405
www.violapastryboutique.com

Jackson’s Bar and Oven Opens to Rave Reviews
Popular chef and restaurant owner Josh Silvers has opened Jackson’s Bar & Oven in Santa Rosa’s Railroad Square. His popular 10-year-old Syrah Bistro is just a block away. Jackson’s is a more casual, family-friendly eaterie. The menu centers around dishes from the kitchen’s wood-fired oven.

Jackson’s Bar and Oven
135 Fourth Street
Santa Rosa, CA 95401
(707) 545-6900
www.jacksonsbarandoven.com

Jeffrey’s Hillside Cafe is a Hit
Chef Jeffrey Madura, former head chef at the epitome of wine country restaurants John Ash & Co., has opened the doors to his own cafe. Jeffrey’s Hillside Cafe sees Madura moving away from elegant evening service to a hot breakfast, lunch and brunch spot.

After 20 years as executive chef at John Ash & Co., Madura left in 2008 to spend more time with his family. He realized he loved not working nights, but he missed the creativity of cooking. Now, if you want to sample his fare, be there early. The cafe is open daily from 6:30 a.m. to 2:30 p.m.

Jeffrey’s Hillside Cafe
2901 4th Street
Santa Rosa, CA 95409
(707) 546-6317
jeffreyshillsidecafe.com

Jenner Inn and Event Center’s New Cafe Serves Up Ocean Views
The Jenner Inn & Event Center recently opened the restaurant doors on it’s new Cafe & Wine Bar, complete with panoramic ocean views of Jenner by the Sea as the perfect accompaniment to the lunch and dinners prepared by executive chef de cuisine Gerald Lowe and his talented team.

The menu at the Jenner Cafe & Wine Bar is Sonoma Wine Country at its finest, blending classical technique with an artful combination of textures and flavors and a rich range of locally-produced organic and sustainable ingredients. The more exotic dishes use the best specialty food purveyors from around the country.

Jenner Inn and Event Center
10400 Coast Highway 1
Jenner, CA 95450
(707) 865-2377
(800) 732-2377
www.jennerinn.com

The Roadhouse Restaurant at Dawn Ranch Offers Specials
The Roadhouse Restaurant is now offering daily specials in addition to the dinner menu served on Friday and Saturday, and the pub menu served Sunday through Thursday:
Saturday and Sunday: Brunch, from 11 a.m. to 3 p.m.
Sunday: Fried chicken with mashed potatoes and gravy, biscuit and honey.
Monday – Community night, special three-course prix-fixe menu.
Tuesday – Steak night with soup, potato, vegetable and dessert.
Wednesday – Gourmet burger night, includes glass of house wine or pint of draft beer.
Thursday – Vegetarian night.

Dawn Ranch Lodge
16467 Highway 116
Guerneville, CA 95446
(707) 869-0656
www.dawnranch.com

Escape for a Romantic Weekend and Brunch!

Stay two nights in one of the redwood or poolside cabins plus enjoy Sunday brunch for two in the Roadhouse Restaurant for $199, plus tax.  Stay an additional night for just $79, plus tax.  Price based on double occupancy.  Beverages, taxes and gratuity are not included. Package available through Feb. 16.

Stay in one of the charming chalets with gas fireplaces and sitting rooms overlooking the meadow for two nights plus Sunday brunch for two in the Roadhouse Restaurant for $249, plus tax. Stay an additional night for just $119, plus tax. Price based on double occupancy. Beverages, taxes and gratuity are not included. Package available through Feb. 16.

Dawn Ranch Lodge

www.dawnranch.com/specials.htm

Coastal Romance Package

Finding romance along the Sonoma Coast is easy at the Timber Cove Lodge. Package includes room with a bottle of Scharffenberger Cremant champagne, a long-stem rose, Scharffenberger chocolate, bubble bath mix, continental breakfast in bed and live music in the Sequoia Lounge. This special Valentine’s Day package is available Feb. 13-14 starting at $299.

The Timber Cove Inn and Alexander’s Restaurant

www.timbercoveinn.com

(707) 847-3231

Romance Getaway Package

Romance package includes seasonal fresh flower arrangement, Korbel champagne and a box of chocolates awaiting you upon check in, breakfast served in bed at the time of your choice and a late check out at 1 p.m.  Package runs $149 king room or $169 for king executive room with sitting area.

Fairfield Inn & Suites Sebastopol

Book online at www.winecountryfi.com “Romance Getaway Package” or call (866) 388-4979.

Sweets for the Sweet

Package includes seasonal fresh flower arrangement, Korbel champagne or Martinelli’s Sparkling apple cider in your room, breakfast delivered to your room at the time of your choice and a late check out at 1 p.m.  Package starts at $150 for king executive room with spa tub.

Quality Inn Petaluma

Call hotel to reserve (866) 407-4959

Valentine’s Day Romance

Romance is found at the Sheraton Sonoma County with a 2 p.m. late check out, American breakfast for two people in Tolay, champagne and strawberries upon check in.  Room rates from $199, plus 12 percent tax for double occupancy in a traditional room.

Sheraton – Sonoma County

www.sheraton.com

Romance in the Wine Country

Relax and unwind in a romantic vacation rental.  Our rentals included a bottle of champagne, a box of chocolates, and a bouquet of flowers for your sweetie.  Stay three nights and your third night is 50 percent off.

Windrose Romantic Cottages – Windsor

www.windroseromanticcottages.com

(707) 836-0400

Toasting Cupid in Wine Country

It’s all about romance in Wine Country! The Fairmont Sonoma Mission Inn & Spa celebrates your love with the “Fire and Water” package. Bon Vivants will bubble over handsome accommodation in a Fairmont fireplace room or suite, two hot toddies (or cocktail of your choice) at the Lobby “Living Room” Fireplace Bar or at the outdoor fire pit, access to the resort’s signature geo-thermal bathing ritual and a $50 spa service credit. Packages from $294, based upon double occupancy.

Santé Chef de Cuisine Andrew Cain, recently awarded a Michelin-star designation, has created an unparalleled Valentine’s Day tasting menu which is sure to spark a desire (or two)! A food lovers’ sensuous menu including passionately prepared butter poached Maine lobster and a dark, rich chocolate dariole accompanied with banana ice cream will be served in the resort’s romantic dining room. Tasting menu available from $99 per person exclusive of tax and service. A la carte menu also available. Reservations are highly suggestive! (707) 938-9000.

Nothing says seduction like Spa! The passionate Spa pros have created a full menu of couple’s spa treatments- Renew your relationship with a couples’ aromatherapy massage, unwind with a relaxing side-by-side massage in our of our specially designed couples treatment rooms. The Spa’s most sought after alternative experience this winter is a couples’ relationship reading. Discover what links you together and how to enhance your present and future relationship.

Fairmont Sonoma Mission Inn & Spa

Author your own evening of romance this Valentine’s Day at the Fairmont Sonoma Mission Inn & Spa; our romance experts are available at (707) 938-9000.

Sea Ranch Lodge Valentines Weekend

Room specials, including free breakfast, start at $169.  For those looking for a romantic wine and food experience, we will be offering our winemaker dinner with Thumbprint Cellars for $99.

Sea Ranch Lodge

searanchlodge.com

Romance Package

Has someone been working hard? Treat your loved one to a bottle of sparkling wine, American breakfast in bed, health club access, and late check-out. Stay two nights or more and receive one entrée free with the purchase of one in Nectar Restaurant.

Hilton Sonoma Wine Country

hiltonsonoma.com

Valentine’s Day Promotion

Enjoy a romantic getaway on Valentine’s Day in beautiful Sonoma Wine Country. The Holiday Inn Express offers intimate accommodations in a beautiful area for your romantic getaway this Valentine’s Day. Enjoy a day together in Sonoma Valley wine tasting, shopping, and dining in local award-winning local restaurants. Then return to your room and enjoy a night of romance with our Valentine’s Day romance packages!  Enjoy a romantic getaway in a luxury king room, with two wine glasses, bottle of sparkling cider, basket of strawberries, chocolate, candies and a free gift at check in.  Rates from $119 for standard king, $159 for luxury king with soaking tub, and $ 169 for king suite with Jacuzzi tub.

Holiday Inn Express Windsor

(707) 837-0808

Romantic B & B Getaway

This Valentine’s package includes a $50 dinner voucher for C’a Bianca, in Santa Rosa, or Glen Ellen Inn, in Glen Ellen, at no charge with any two-night reservation that includes at least one day between Feb. 11 and 15.  Stay three nights and the inn will add a one hour in-house massage session valued at $95. Reservations must be made by Jan. 31, 2010 and no other discounts or offers apply.

Melitta Station Inn

www.melittastationinn.com

Sunset from River's End in Jenner

stunning coastal areas. Without stops you can make this trip in about two hours, but I recommend stopping for lunch in Jenner if you’re heading out in the late morning, or for dinner in Bodega Bay if venturing out in the late afternoon (a better bet if you make this drive in summer, when it stays light longer, so you can enjoy the ocean views).

From Guerneville, meander along Hwy. 116 alongside the Russian River for about 15 miles before you reach the tiny village of Jenner, at the mouth of the river – this home to a handful of inns and restaurants. If you’re looking for stellar lunch ideas, drop by River’s End, which is justly acclaimed for its sophisticated Asian- and Mediterranean-inspired cuisine – the duck confit salad served over warm spinach with beluga lentils and bing-cherry vinaigrette is notable.

From here, drive south along Hwy. 1 – the 13 miles to Bodega Bay fringes the windswept shoreline, starting with Goat Rock Beach (part of Sonoma Coast State Beach), where a colony of seals holds court much of the year. This coastal stretch is ideal for beachcombing and hiking, but a bit rough for swimming and typically too cool and windy to attract many sunbathers.

You may recognize Bodega Bay from the eerie Alfred Hitchcock thriller, The Birds – much of the movie was filmed here, and this fishing village of about 1,400 retains its tranquil, undeveloped vibe. Not surprisingly, it’s an excellent place for bird-watching. Depending on the time of year, you’ll be inundated – but probably not fatally attacked – by plovers, killdeer, willets, curlews, and many varieties of seagull.

Bodega Bay - photo by George Rose

If you’re feeling peckish (sorry…couldn’t resist), drop by the beautifully situated Duck Club Restaurant for dinner – it’s part of the elegant Bodega Bay Lodge and Spa. Typical from the menu of seasonal, farm-to-table victuals: Dungeness crab cakes with cuke-fennel-tomato salad and whole grain mustard, and sourdough-crusted local halibut with minted-legume ragout and English pea puree. You can finish off with selections from the cheese menu – or a pretty-damn-amazing hazelnut-pear financier (sponge cake) with J Pear Liqueur (produced by J Vineyard and Winery in the Russian River Valley) mascarpone and fleur de sel caramel sauce.

Given my complete inability to return by the exactly the same route I set out on, from Bodega Bay I favor cutting inland along Bodega Highway for about 5 miles, past rolling meadows and bald hillsides. Then turn left on the twisting and turning Bohemian Highway, and drive about 11 miles through a dense canopy of forest (passing through the funky village of Occidental) to Monte Rio, where a right turn back onto Hwy. 116 leads you back to Guerneville.

The films, three in all, comprise a program dubbed “Natural Heroes,” which celebrates independent filmmakers who have turned their lenses on the natural world and showcases inspiring stories of people who are making positive differences for our environment.

The program was produced by KRCB Public Television in Sonoma County, and will air on Saturday, March 6 at 4:30 p.m.

For this particular film festival, Series Producer Valerie Landes has selected films titled “Global Oneness,” “The Power of Community” and “How Cuba Survived Peal Oil” for the program. According to Landes, these films exemplify the message that one person really can make a difference.

Landes isn’t the only excited about these films; during a charity poker tournament this past weekend to benefit the festival, Program Director Jason Perdue described the representative films in the green-themed program as “incredible,” and “well worth the time.”

If that’s not enough of an endorsement, perhaps this is: last year MovieMaker magazine named the Sebastopol Documentary Film Festival one of the 25 “coolest” film festivals in the U.S.

The Sonoma International Film Festival, held this year from April 14-18, was not on the list.

All told, Perdue said the 2010 Sebastopol festival will show 49 films. For more information, visit www.sebastopolfilmfestival.org.

Siduri’s Adam and Diana Lee roam the west from Oregon’s Willamette Valley to California’s Central Coast for small lots of Pinot, which—in a singular gesture of Texan-style wine nerdiness, they crush into tanks named after the Dallas Cowboys—so no wonder that they can assemble such a spot-on, immediately enjoyable cuvée. The 2008 Russian River Valley Pinot Noir ($30) is just more specifically regional, more “serious”—but handily opened in a screw-cap bottle—and of course, more available. Medium-ruby and bright, its aromas of grilled raspberry and riparian bramble brush lead to warm berry fruit and characteristic cherry-cola notes. Sprightly but not too light, it bounces over the tongue to a satiny finish.

It took two tries to get the pairing right, and it’s not second-best, but second-better. First go-around was blue cheese tacos, but I must have been thinking about another wine, another time—maybe a Zinfandel: the spicy filling and the blue turned the Pinot steely cold. To compliment its subtler palate and highlight the warmth, while adhering to the theme, how about the ultimate Sonoma-Mex taco: goat cheese and mushrooms? Yes, and two days after opening, the Siduri was still up for it.

________________________________________________________________________

Chèvre and Mushroom Tacos Note: There is a print link embedded within this post, please visit this post to print it.

serves 2

6-8 taco-sized tortillas (La Tortilla Factory handmade style corn tortillas are great for this)

1 can black beans

chèvre (Redwood Hill Farms fire roasted chili chèvre)

4-6 crimini mushrooms

4-6 shiitake mushrooms

2-4 oyster mushrooms

1 shallot

Baby spring greens mix

1/2 c. sherry

1/2 c. red wine

1-2 tbsp. olive oil or butter

1/2 tsp. thyme

1/2 tsp. chile powder

Set the oven to 300 degrees to warm the tortillas; meanwhile warm the chèvre by setting on stop of oven, or otherwise. Drain beans and simmer in saucepan, adding thyme, pepper, salt, and red wine. Sauté shallot in olive oil or butter to taste, add sliced mushrooms and sherry, dust with chile powder. Sauté 4 min. or until mushrooms are browned, liquid reduced. Assemble tacos: beans, mushrooms, 2 tbsp. chèvre, and spring greens. As for salsa, the beauty of this pairing is that’s not needed, so long as the ingredients are not cooked dry: the Pinot provides warmth and spice on top of the earthy flavors and creamy consistency of the chèvre. Touchdown.