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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">This week marks the five day festival of Diwali with Sunday, the third day, being the most brightly celebrated of them all. Diwali, often described as the festival of lights, holds an array of origin stories and customs amongst the different religions and regions that observe it across India, Nepal, Sri Lanka and beyond. \u003c/span>\u003cbr>\n[aside postID='perspectives_201311200735,news_10765751' label='More on Diwali']\u003cbr>\n\u003cspan style=\"font-weight: 400\">“In India, it’s much more diverse regionally. It is a festival that Hindus, Sikhs, Jains celebrate but differently,” explained Barnali Ghosh, a landscape architect by trade and activist who co-leads \u003c/span>\u003ca href=\"http://www.berkeleysouthasian.org/\">\u003cspan style=\"font-weight: 400\">South Asian Radical History Walking Tour\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Berkeley. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ghosh, who is originally from West Bengal, grew up in a Hindu household in the south Indian cosmopolitan Bangalore, or Bengaluru. “[One] of the beautiful things about the apartment building we lived in, which was like a hundred apartments, was for every festival people would send their regional specialties to the other person's house,” she remembers fondly. “You're always waiting like ‘What are we going to get for Diwali?’ Because Diwali, as a Bengali family, was not the most important festival for us.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Reetu Mody, a lawyer and community organizer who grew up in Concord, Diwali was one of a series of autumnal fêtes kicked off by Navratri, another festival celebrated in a multitude of ways. “I think because of the loss of translation and [because] my mom is Jain and my dad is Hindu, I just knew it more as a celebration around joy, and lights and happiness,” she shares with me. “Only as an adult have I gotten to know the Hindu story around Diwali and that actually led me to critique it a lot more.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mody’s critique is taking shape as a \u003c/span>\u003ca href=\"https://www.eventbrite.com/e/east-bay-poc-diwali-celebration-tickets-74325937881\">\u003cspan style=\"font-weight: 400\">Diwali event\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> she’s organizing along with Sonya Mehta, a fellow community organizer and Parivar, a trans and gender-non-conforming centered South Asian social collective. On November 2nd in Oakland, the group will throw a feast that includes food, dancing and learning to elaborate on and examine the festival’s complicated history. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Diwali in some ways can be very contentious because it has a strong history in caste suppression in Hinduism and also in very patriarchal oppression,” Mody explains. “We wanted to throw a party that captured people's sense of celebration during this time period but that wasn't unthoughtful or uncritical of those traditions that Diwali comes from and how we might want to create new ones.”\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Diwali, its contentious history and its bountiful diversity, play out prominently in food so Mody and the rest of the planning team are carefully considering what their feast might signal to those interested in attending. “Not having meat is something that can be linked with caste oppression so we're having a discussion around it,” Mody tells me. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The topic of vegetarian versus non-vegetarian food around Diwali and other similar holidays that cross regional and religious lines in India is a debate beyond what’s on the plate. “That’s become very political in India right now,” Ghosh tells me. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the last four years, under Prime Minister Narendra Modi, Human Rights Watch estimates that at least \u003c/span>\u003ca href=\"https://www.nytimes.com/2019/10/24/world/asia/india-modi-hindu-violence.html\">\u003cspan style=\"font-weight: 400\">44 people have been killed\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in India by cow protection groups who are often associated with Hindu fundamentalist views. The victims, many of whom were Muslim, were accused of storing or selling cattle for consumption. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Not all Hindus are vegetarian,” Ghosh explains, “But it’s become this really twisted thing where regional differences are getting sort of wiped out because of the dominance of Hindu fundamentalists, [or] Hindutva culture, which wants to project only one version of Hinduism.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135195\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/IMG_3286-e1572021861660.jpg\" alt=\"Kali Puja dinner table decor features California fall colors and local flowers including sorrel.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">Kali Puja dinner table decor features California fall colors and local flowers including sorrel. \u003ccite>(Barnali Ghosh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Like other Bengalis, Ghosh grew up celebrating Kali Puja, a festival which falls on the same day as Diwali. “It feels even more important to preserve the Bengali identity, which is that we eat meat during this festival. It is part of our culture,” she tells me. “It wouldn’t be Kali Puja without goat meat.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As for Mody, she describes the food her family cooked at home as “Gujrati food done Rajisthani style”. It’s a description that renders “Indian food” ineffective in its lack of specificity. For Diwali specifically, Mody remembers eating foods that were considered to bring good fortune. “We had mung beans and they're considered very lucky. You put dried ones in your suitcase. You eat them during celebrations.” she reminisces. “We would have things like puris, small fried flatbreads and we'd have that with mango rus which is this, like, mango milk you eat as a dessert.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sugar might in fact be the unifier across Diwali celebrations. “Celebrating with dessert is probably a thread that ties everything together,” Ghosh says, “If your neighbor was sending you something, it’d be something savory and fried, and sweets.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the diaspora, the tensions borne in homelands can be dulled and imbued with the influence of the politics of their new environments. As Diwali gains popularity as a holiday outside of India, Ghosh and Mody are invested in both examining the holiday’s complexities and keeping the abounding traditions that can get flattened through its mainstreaming.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For her upcoming Diwali feast, Mody is hoping for the right mix of education and celebration through a considered feast: “In the most obvious way, in a way that feels true to all cultures and communities, food is central to how we come together.”\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">“In India, it’s much more diverse regionally. It is a festival that Hindus, Sikhs, Jains celebrate but differently,” explained Barnali Ghosh, a landscape architect by trade and activist who co-leads \u003c/span>\u003ca href=\"http://www.berkeleysouthasian.org/\">\u003cspan style=\"font-weight: 400\">South Asian Radical History Walking Tour\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Berkeley. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ghosh, who is originally from West Bengal, grew up in a Hindu household in the south Indian cosmopolitan Bangalore, or Bengaluru. “[One] of the beautiful things about the apartment building we lived in, which was like a hundred apartments, was for every festival people would send their regional specialties to the other person's house,” she remembers fondly. “You're always waiting like ‘What are we going to get for Diwali?’ Because Diwali, as a Bengali family, was not the most important festival for us.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Reetu Mody, a lawyer and community organizer who grew up in Concord, Diwali was one of a series of autumnal fêtes kicked off by Navratri, another festival celebrated in a multitude of ways. “I think because of the loss of translation and [because] my mom is Jain and my dad is Hindu, I just knew it more as a celebration around joy, and lights and happiness,” she shares with me. “Only as an adult have I gotten to know the Hindu story around Diwali and that actually led me to critique it a lot more.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mody’s critique is taking shape as a \u003c/span>\u003ca href=\"https://www.eventbrite.com/e/east-bay-poc-diwali-celebration-tickets-74325937881\">\u003cspan style=\"font-weight: 400\">Diwali event\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> she’s organizing along with Sonya Mehta, a fellow community organizer and Parivar, a trans and gender-non-conforming centered South Asian social collective. On November 2nd in Oakland, the group will throw a feast that includes food, dancing and learning to elaborate on and examine the festival’s complicated history. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Diwali in some ways can be very contentious because it has a strong history in caste suppression in Hinduism and also in very patriarchal oppression,” Mody explains. “We wanted to throw a party that captured people's sense of celebration during this time period but that wasn't unthoughtful or uncritical of those traditions that Diwali comes from and how we might want to create new ones.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Diwali, its contentious history and its bountiful diversity, play out prominently in food so Mody and the rest of the planning team are carefully considering what their feast might signal to those interested in attending. “Not having meat is something that can be linked with caste oppression so we're having a discussion around it,” Mody tells me. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The topic of vegetarian versus non-vegetarian food around Diwali and other similar holidays that cross regional and religious lines in India is a debate beyond what’s on the plate. “That’s become very political in India right now,” Ghosh tells me. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the last four years, under Prime Minister Narendra Modi, Human Rights Watch estimates that at least \u003c/span>\u003ca href=\"https://www.nytimes.com/2019/10/24/world/asia/india-modi-hindu-violence.html\">\u003cspan style=\"font-weight: 400\">44 people have been killed\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in India by cow protection groups who are often associated with Hindu fundamentalist views. The victims, many of whom were Muslim, were accused of storing or selling cattle for consumption. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Not all Hindus are vegetarian,” Ghosh explains, “But it’s become this really twisted thing where regional differences are getting sort of wiped out because of the dominance of Hindu fundamentalists, [or] Hindutva culture, which wants to project only one version of Hinduism.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135195\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/IMG_3286-e1572021861660.jpg\" alt=\"Kali Puja dinner table decor features California fall colors and local flowers including sorrel.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">Kali Puja dinner table decor features California fall colors and local flowers including sorrel. \u003ccite>(Barnali Ghosh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Like other Bengalis, Ghosh grew up celebrating Kali Puja, a festival which falls on the same day as Diwali. “It feels even more important to preserve the Bengali identity, which is that we eat meat during this festival. It is part of our culture,” she tells me. “It wouldn’t be Kali Puja without goat meat.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As for Mody, she describes the food her family cooked at home as “Gujrati food done Rajisthani style”. It’s a description that renders “Indian food” ineffective in its lack of specificity. For Diwali specifically, Mody remembers eating foods that were considered to bring good fortune. “We had mung beans and they're considered very lucky. You put dried ones in your suitcase. You eat them during celebrations.” she reminisces. “We would have things like puris, small fried flatbreads and we'd have that with mango rus which is this, like, mango milk you eat as a dessert.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sugar might in fact be the unifier across Diwali celebrations. “Celebrating with dessert is probably a thread that ties everything together,” Ghosh says, “If your neighbor was sending you something, it’d be something savory and fried, and sweets.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the diaspora, the tensions borne in homelands can be dulled and imbued with the influence of the politics of their new environments. As Diwali gains popularity as a holiday outside of India, Ghosh and Mody are invested in both examining the holiday’s complexities and keeping the abounding traditions that can get flattened through its mainstreaming.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For her upcoming Diwali feast, Mody is hoping for the right mix of education and celebration through a considered feast: “In the most obvious way, in a way that feels true to all cultures and communities, food is central to how we come together.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sonoma County Chefs Respond to Kincade Fire",
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"content": "\u003cp>[aside postID='news_11782314,science_1926793' label='More Wildfire Information on KQED']\u003cbr>\n\u003ci>by Heather Irwin\u003c/i>\u003c/p>\n\u003cp>If Chef Dustin Valette looks a bit relaxed while making sandwiches for 60, it’s only because he’s lived with a first responder his whole life. \u003c/p>\n\u003cp>The Healdsburg restaurateur snapped into action early this morning, coordinating food relief efforts for evacuees before 10 a.m. — just about the time his dad, Bob Valette, was “wheels up” on a tanker jet headed out of Sonoma County airport to fight the Kincade Fire that is still uncontained near Geyserville.\u003c/p>\n\u003cfigure id=\"attachment_135110\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/1019_valette2-1024x745.jpg\" alt=\"Chef Dustin Valette of Valette Restaurant in Healdsburg delivering food to the Healdsburg Community Center.\" width=\"1024\" height=\"745\" class=\"size-full wp-image-135110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745-1020x742.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chef Dustin Valette of Valette Restaurant in Healdsburg delivering food to the Healdsburg Community Center. \u003ccite>(Heather Irwin/Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though this fire pales in comparison to the Tubbs and Camp Fires — at least at this point — it’s a scary reminder of our new reality. With power out to thousands, news came in the middle of the night that a fire had sparked in northern Sonoma County. At this moment, \u003ca href=\"https://www.pressdemocrat.com/news/10215186-181/kincade-fire-forces-evacuation-of\">it is an estimated 10,000 acres\u003c/a>.\u003c/p>\n\u003cp>Valette is working with Chef Kyle Connaughton of Single Thread (which will be closed tonight, Oct, 24), \u003ca href=\"http://www.mycatellis.com/\">Catelli’s Domenica Catelli\u003c/a> (also closed tonight), and helpers from the community (Costeaux provided the bread) to feed the approximately 60 people at the Healdsburg Community Center taking refuge from the fires. They plan to serve about 200 tonight.\u003c/p>\n\u003cfigure id=\"attachment_135111\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/1019_sando_valette-1200x1650.jpg\" alt=\"Dani Wilcox helps to prepare food at Valette.\" width=\"1200\" height=\"1650\" class=\"size-full wp-image-135111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-160x220.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-800x1100.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-768x1056.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-1020x1403.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-873x1200.jpg 873w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Dani Wilcox helps to prepare food at Valette. \u003ccite>(Heather Irwin/Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As he packed up his car with sandwiches–made with long loaves of fresh French bread, heirloom tomatoes from his own garden, meat and cheese from his restaurant kitchen — he realized the irony of such fancy sandwiches in an emergency. But that’s what he does, and that’s what he knows. And food, after all, is love. And a good sandwich takes just as long to make as a bad one.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It’s still unknown what will happen in the coming days…but restaurateurs are ready. The local food community, including Valette and many others, offered thousands of man hours, kitchens, food, and support activated during the 2017 fires.\u003c/p>\n\u003cfigure id=\"attachment_135114\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/fire1019_valette4-1200x873.jpg\" alt=\"Chefs Dustin Valette and Ken Rochioli.\" width=\"1200\" height=\"873\" class=\"size-full wp-image-135114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873-1020x742.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chefs Dustin Valette and Ken Rochioli. \u003ccite>(Heather Irwin/Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As I’ve learned personally, it’s a fine line between helping and being in the way, and aid organizers are relying on vetted food providers to assist during this time. I went to several agencies and Red Cross stations today, and most are saying that it is “early hours” and they are watching the situation to best inform coordinated responses. \u003c/p>\n\u003cp>At the Cal Fire command center at the Jockey Club near the Sonoma County Fairgrounds, their own mobile kitchen is ready to feed first responders. They are currently standing by as the situation progresses. No one was able to speak in an official capacity, but the Cal Fire mobile kitchen was on site in 2017 to feed hundreds of first responders at the Fairgrounds. \u003c/p>\n\u003cfigure id=\"attachment_135112\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/kenrochioli-1200x873.jpg\" alt=\"Chef Ken Rochioli gets interviewed by a reporter at the Healdsburg Community Center.\" width=\"1200\" height=\"873\" class=\"size-full wp-image-135112\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873-1020x742.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chef Ken Rochioli gets interviewed by a reporter at the Healdsburg Community Center. \u003ccite>(Heather Irwin/Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also on standby is a kitted-out mobile kitchen built by Guy Fieri after the Tubbs Fire. The kitchen can serve thousands. The team, which has worked with Jose Andres and World Central Kitchen, and the kitchen can be onsite and ready to feed people within an hour of activation. Currently, the kitchen is on standby as they await instructions from CalFire. Jose Andres tweeted this morning that he was here for Sonoma County if needed.\u003c/p>\n\u003cp>https://twitter.com/chefjoseandres/status/1187379055693385729\u003c/p>\n\u003cp>As Valette brought the sandwiches to the community center, surrounded by smoke and crawling with reporters, he smiled as his friend Ken Rochioli of KR Catering pulled up with more trays of food. Rochioli was stopped by reporters for an interview. Valette snuck by, saying that he needed to get back to his restaurant because he had an entirely new menu to prepare at the restaurant this evening. Not to mention helping with dinner for 200 at the shelter.\u003c/p>\n\u003cp>“What else do I have to do?” he grins.\u003c/p>\n\u003cp>\u003ci>\u003ca href=\"https://www.sonomafamilymeal.org/\">Sonoma Family Meal\u003c/a> has activated for this emergency and is monitoring the situation to see where we can best help our community during this situation. Heather Irwin is the founder of Sonoma Family Meal.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This article originally appeared in \u003ca href=\"https://www.sonomamag.com/kincade-fire-restaurant-chef-response/\">Sonoma Magazine\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>by Heather Irwin\u003c/i>\u003c/p>\n\u003cp>If Chef Dustin Valette looks a bit relaxed while making sandwiches for 60, it’s only because he’s lived with a first responder his whole life. \u003c/p>\n\u003cp>The Healdsburg restaurateur snapped into action early this morning, coordinating food relief efforts for evacuees before 10 a.m. — just about the time his dad, Bob Valette, was “wheels up” on a tanker jet headed out of Sonoma County airport to fight the Kincade Fire that is still uncontained near Geyserville.\u003c/p>\n\u003cfigure id=\"attachment_135110\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/1019_valette2-1024x745.jpg\" alt=\"Chef Dustin Valette of Valette Restaurant in Healdsburg delivering food to the Healdsburg Community Center.\" width=\"1024\" height=\"745\" class=\"size-full wp-image-135110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745-1020x742.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chef Dustin Valette of Valette Restaurant in Healdsburg delivering food to the Healdsburg Community Center. \u003ccite>(Heather Irwin/Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though this fire pales in comparison to the Tubbs and Camp Fires — at least at this point — it’s a scary reminder of our new reality. With power out to thousands, news came in the middle of the night that a fire had sparked in northern Sonoma County. At this moment, \u003ca href=\"https://www.pressdemocrat.com/news/10215186-181/kincade-fire-forces-evacuation-of\">it is an estimated 10,000 acres\u003c/a>.\u003c/p>\n\u003cp>Valette is working with Chef Kyle Connaughton of Single Thread (which will be closed tonight, Oct, 24), \u003ca href=\"http://www.mycatellis.com/\">Catelli’s Domenica Catelli\u003c/a> (also closed tonight), and helpers from the community (Costeaux provided the bread) to feed the approximately 60 people at the Healdsburg Community Center taking refuge from the fires. They plan to serve about 200 tonight.\u003c/p>\n\u003cfigure id=\"attachment_135111\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/1019_sando_valette-1200x1650.jpg\" alt=\"Dani Wilcox helps to prepare food at Valette.\" width=\"1200\" height=\"1650\" class=\"size-full wp-image-135111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-160x220.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-800x1100.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-768x1056.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-1020x1403.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-873x1200.jpg 873w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Dani Wilcox helps to prepare food at Valette. \u003ccite>(Heather Irwin/Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As he packed up his car with sandwiches–made with long loaves of fresh French bread, heirloom tomatoes from his own garden, meat and cheese from his restaurant kitchen — he realized the irony of such fancy sandwiches in an emergency. But that’s what he does, and that’s what he knows. And food, after all, is love. And a good sandwich takes just as long to make as a bad one.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s still unknown what will happen in the coming days…but restaurateurs are ready. The local food community, including Valette and many others, offered thousands of man hours, kitchens, food, and support activated during the 2017 fires.\u003c/p>\n\u003cfigure id=\"attachment_135114\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/fire1019_valette4-1200x873.jpg\" alt=\"Chefs Dustin Valette and Ken Rochioli.\" width=\"1200\" height=\"873\" class=\"size-full wp-image-135114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873-1020x742.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chefs Dustin Valette and Ken Rochioli. \u003ccite>(Heather Irwin/Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As I’ve learned personally, it’s a fine line between helping and being in the way, and aid organizers are relying on vetted food providers to assist during this time. I went to several agencies and Red Cross stations today, and most are saying that it is “early hours” and they are watching the situation to best inform coordinated responses. \u003c/p>\n\u003cp>At the Cal Fire command center at the Jockey Club near the Sonoma County Fairgrounds, their own mobile kitchen is ready to feed first responders. They are currently standing by as the situation progresses. No one was able to speak in an official capacity, but the Cal Fire mobile kitchen was on site in 2017 to feed hundreds of first responders at the Fairgrounds. \u003c/p>\n\u003cfigure id=\"attachment_135112\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/kenrochioli-1200x873.jpg\" alt=\"Chef Ken Rochioli gets interviewed by a reporter at the Healdsburg Community Center.\" width=\"1200\" height=\"873\" class=\"size-full wp-image-135112\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873-1020x742.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chef Ken Rochioli gets interviewed by a reporter at the Healdsburg Community Center. \u003ccite>(Heather Irwin/Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also on standby is a kitted-out mobile kitchen built by Guy Fieri after the Tubbs Fire. The kitchen can serve thousands. The team, which has worked with Jose Andres and World Central Kitchen, and the kitchen can be onsite and ready to feed people within an hour of activation. Currently, the kitchen is on standby as they await instructions from CalFire. Jose Andres tweeted this morning that he was here for Sonoma County if needed.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>As Valette brought the sandwiches to the community center, surrounded by smoke and crawling with reporters, he smiled as his friend Ken Rochioli of KR Catering pulled up with more trays of food. Rochioli was stopped by reporters for an interview. Valette snuck by, saying that he needed to get back to his restaurant because he had an entirely new menu to prepare at the restaurant this evening. Not to mention helping with dinner for 200 at the shelter.\u003c/p>\n\u003cp>“What else do I have to do?” he grins.\u003c/p>\n\u003cp>\u003ci>\u003ca href=\"https://www.sonomafamilymeal.org/\">Sonoma Family Meal\u003c/a> has activated for this emergency and is monitoring the situation to see where we can best help our community during this situation. Heather Irwin is the founder of Sonoma Family Meal.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This article originally appeared in \u003ca href=\"https://www.sonomamag.com/kincade-fire-restaurant-chef-response/\">Sonoma Magazine\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Andrew Zimmern, Tanya Holland and More Gather to Discuss Change in the Culinary Industry",
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"content": "\u003cp>[aside postID='bayareabites_132814,bayareabites_125020' target=_blank label='More on Brown Sugar Kitchen']\u003c/p>\n\u003cp>“Food is power.” \u003c/p>\n\u003cp>This was how Maryam Ahmed, the Culinary Institute of America’s Director of Public Programs, opened “\u003ca href=\"https://www.ciaatcopia.com/conversations-at-copia/\">Conversations at Copia\u003c/a>,” the live talk series hosted by James Beard Award winner \u003ca href=\"https://andrewzimmern.com/\">Andrew Zimmern\u003c/a>. \u003c/p>\n\u003cp>Held at downtown Napa’s Culinary Institute of America (CIA) at Copia, September 7th’s discussion entitled “Culture & Cuisine” included panelists Rick Bayless of \u003ca href=\"https://www.rickbayless.com/restaurants/frontera-grill/\">Frontera Grill\u003c/a>, \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a>’s Tayna Holland, \u003ca href=\"https://lacocinasf.org/\">La Cocina\u003c/a>'s program manager Emiliana Puyana, and “The Cooking Gene” author \u003ca href=\"https://afroculinaria.com/\">Michael Twitty\u003c/a>. Over roughly 90 minutes, each esteemed food expert attempted to answer the question “What does it mean to be authentic and who gets to cook what?” \u003c/p>\n\u003cp>About halfway through, Zimmern repeated those opening words. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Food is power. And history tells us that those who have that power want to keep it.” \u003c/p>\n\u003cfigure id=\"attachment_134842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston.jpg\" alt='\"Conversations at Copia\" panelists (left to right) Tanya Holland, Rick Bayless, Michael Twitty, and Emiliana Puyana with host Andrew Zimmern (center).' width=\"1920\" height=\"1280\" class=\"size-full wp-image-134842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Conversations at Copia\" panelists (left to right) Tanya Holland, Rick Bayless, Michael Twitty, and Emiliana Puyana with host Andrew Zimmern (center). \u003ccite>(Emily Johnston)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>White males, no surprise there, have predominantly held that power—specifically the white males cooking French and Italian cuisine. The cuisine that’s the most revered, the “most respected, elevated of cuisines,” as Holland put it. “You’re thought of as an expert if you can cook those cuisines.” \u003c/p>\n\u003cp>But it doesn’t take much to look back at America’s culinary history and see that people of color were predominantly the ones in the kitchen. If one looked even a bit further, those people were revered for their unique cooking styles just as much as the white men cooking French and Italian are today.\u003cbr>\n[pullquote size='medium' align='left' citation='Andrew Zimmern']'Food is power. And history tells us that those who have that power want to keep it.'[/pullquote]\u003cbr>\n“People, going back hundreds of years, have always created a mythology around who is cooking our food,” said Zimmern. “But for the vast majority of restaurants in this nation, the food we consume is done by people of color. A lot of that is based on maintaining the current power structure.” \u003c/p>\n\u003cp>The chefs on CIA’s stage built their culinary careers by cooking a cuisine that doesn’t tell the same story as everyone else. Their journey hasn’t been pretty; there’s been no “baton being passed,” as Holland put it, to lead them to culinary glory. \u003c/p>\n\u003cfigure id=\"attachment_134845\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/conversations-at-copia-panel.jpg\" alt='Andrew Zimmern moderated the first live talk series \"Conversations at Copia\" on September 7, 2019.' width=\"1920\" height=\"1280\" class=\"size-full wp-image-134845\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Andrew Zimmern moderated the first live talk series \"Conversations at Copia\" on September 7, 2019. \u003ccite>(Emily Johnston)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I had not seen a lot of people who looked like me cook the food I wanted, where the food, room, and service was elevated,” said Holland.\u003cbr>\n[aside postID='bayareabites_120369,bayareabites_94637' target=_blank label='More from Michael Twitty']\u003cbr>\nHolland has elevated the cuisine she knows and loves—specifically modern soul—but it hasn’t been easy. She made a home for her restaurant, Brown Sugar Kitchen, in Oakland in part because it was the only neighborhood where landlords would rent to her. \u003c/p>\n\u003cp>It didn’t matter that she had 20 years of experience, she explained to the packed crowd; it only seemed to matter that she didn’t have restaurant experience—or that’s what she was told. Today, Holland still isn’t where she wants to be but she strives to get there so that the next generation can look to her for guidance. \u003c/p>\n\u003cp>Like Holland, Twitty has an uphill battle ahead to reach, what he says, his goal to become the “first black colonial antebellum masterchef since slavery.” Why? A black child born in America won’t have “the same resources passed down to [them as white people]. And even if you do come from money, your dollar is not worth that of a white man.”\u003c/p>\n\u003cp>In “\u003ca href=\"https://www.eater.com/young-guns-rising-stars/2019/7/11/20688135/american-culinary-schools-problem-french-curriculum\">The (Mis)education of America’s culinary schools\u003c/a>,” writer Korsha Wilson asks why culinary schools like the CIA aren’t spending more time diving into regional cuisines like they do the traditional ones. “If you think about what it takes to make a mole sauce, or what it takes to make gumbo, it’s still the same level of time commitment and technique and expertise [as French and Italian cuisine], so why isn’t it valued in the same way?” asked Holland.\u003cbr>\n[aside tag='la-cocina' label='More About La Cocina' num='2' target=_blank align='left']\u003cbr>\nOutside of the kitchen, equilibrium in the food world can only happen when our society stops assigning a certain price tag or level of service with only one type of cuisine but not another. \u003c/p>\n\u003cp>“Food is unfairly priced in America,” adds Zimmern. “and it’s designed to maintain an underclass.” \u003c/p>\n\u003cp>Elevated cuisine can’t just have a decorated or celebrated chef cooking it; the diner also needs to accept the lengthy food journey attached with each pretty plate. “For a strawberry to end up on your plate, it’s passed through many hands,” Puyana reminded everyone. “We need to accept the fact that food needs to cost more. And when we’re paying more for a pretty plate, we aren’t just paying for the design but paying for the labor that brought it to you.” \u003c/p>\n\u003cfigure id=\"attachment_134844\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless.jpg\" alt=\"Andrew Zimmern listens on as Rick Bayless answers a question from the crowd.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134844\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Andrew Zimmern listens on as Rick Bayless answers a question from the crowd. \u003ccite>(Emily Johnston)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food is powerful, yes. But it’s only as powerful as the diners, cooking community, food media, and chefs deems worthy. Part of this series isn’t just about spotlighting the work needed to find harmony within the kitchen, but also educating guests about the inequality in today’s food history. \u003c/p>\n\u003cp>Once diners accept that all cuisine is worthy of elevating, food equilibrium will come. \u003c/p>\n\u003cp>--- \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The next “\u003ca href=\"https://www.ciaatcopia.com/conversations-at-copia/\">Conversations at Copia\u003c/a>” will be held on October 26 featuring Daniel Giusti of Brigaid, Matt Jozwiak from Rethink Food NYC, and Michel Nischan from Wholesome Wave. The final event in the series will be on December 7 around the topic “Setting the Equity Table.” \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Food is power.” \u003c/p>\n\u003cp>This was how Maryam Ahmed, the Culinary Institute of America’s Director of Public Programs, opened “\u003ca href=\"https://www.ciaatcopia.com/conversations-at-copia/\">Conversations at Copia\u003c/a>,” the live talk series hosted by James Beard Award winner \u003ca href=\"https://andrewzimmern.com/\">Andrew Zimmern\u003c/a>. \u003c/p>\n\u003cp>Held at downtown Napa’s Culinary Institute of America (CIA) at Copia, September 7th’s discussion entitled “Culture & Cuisine” included panelists Rick Bayless of \u003ca href=\"https://www.rickbayless.com/restaurants/frontera-grill/\">Frontera Grill\u003c/a>, \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a>’s Tayna Holland, \u003ca href=\"https://lacocinasf.org/\">La Cocina\u003c/a>'s program manager Emiliana Puyana, and “The Cooking Gene” author \u003ca href=\"https://afroculinaria.com/\">Michael Twitty\u003c/a>. Over roughly 90 minutes, each esteemed food expert attempted to answer the question “What does it mean to be authentic and who gets to cook what?” \u003c/p>\n\u003cp>About halfway through, Zimmern repeated those opening words. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Food is power. And history tells us that those who have that power want to keep it.” \u003c/p>\n\u003cfigure id=\"attachment_134842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston.jpg\" alt='\"Conversations at Copia\" panelists (left to right) Tanya Holland, Rick Bayless, Michael Twitty, and Emiliana Puyana with host Andrew Zimmern (center).' width=\"1920\" height=\"1280\" class=\"size-full wp-image-134842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Conversations at Copia\" panelists (left to right) Tanya Holland, Rick Bayless, Michael Twitty, and Emiliana Puyana with host Andrew Zimmern (center). \u003ccite>(Emily Johnston)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>White males, no surprise there, have predominantly held that power—specifically the white males cooking French and Italian cuisine. The cuisine that’s the most revered, the “most respected, elevated of cuisines,” as Holland put it. “You’re thought of as an expert if you can cook those cuisines.” \u003c/p>\n\u003cp>But it doesn’t take much to look back at America’s culinary history and see that people of color were predominantly the ones in the kitchen. If one looked even a bit further, those people were revered for their unique cooking styles just as much as the white men cooking French and Italian are today.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n“People, going back hundreds of years, have always created a mythology around who is cooking our food,” said Zimmern. “But for the vast majority of restaurants in this nation, the food we consume is done by people of color. A lot of that is based on maintaining the current power structure.” \u003c/p>\n\u003cp>The chefs on CIA’s stage built their culinary careers by cooking a cuisine that doesn’t tell the same story as everyone else. Their journey hasn’t been pretty; there’s been no “baton being passed,” as Holland put it, to lead them to culinary glory. \u003c/p>\n\u003cfigure id=\"attachment_134845\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/conversations-at-copia-panel.jpg\" alt='Andrew Zimmern moderated the first live talk series \"Conversations at Copia\" on September 7, 2019.' width=\"1920\" height=\"1280\" class=\"size-full wp-image-134845\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Andrew Zimmern moderated the first live talk series \"Conversations at Copia\" on September 7, 2019. \u003ccite>(Emily Johnston)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I had not seen a lot of people who looked like me cook the food I wanted, where the food, room, and service was elevated,” said Holland.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nHolland has elevated the cuisine she knows and loves—specifically modern soul—but it hasn’t been easy. She made a home for her restaurant, Brown Sugar Kitchen, in Oakland in part because it was the only neighborhood where landlords would rent to her. \u003c/p>\n\u003cp>It didn’t matter that she had 20 years of experience, she explained to the packed crowd; it only seemed to matter that she didn’t have restaurant experience—or that’s what she was told. Today, Holland still isn’t where she wants to be but she strives to get there so that the next generation can look to her for guidance. \u003c/p>\n\u003cp>Like Holland, Twitty has an uphill battle ahead to reach, what he says, his goal to become the “first black colonial antebellum masterchef since slavery.” Why? A black child born in America won’t have “the same resources passed down to [them as white people]. And even if you do come from money, your dollar is not worth that of a white man.”\u003c/p>\n\u003cp>In “\u003ca href=\"https://www.eater.com/young-guns-rising-stars/2019/7/11/20688135/american-culinary-schools-problem-french-curriculum\">The (Mis)education of America’s culinary schools\u003c/a>,” writer Korsha Wilson asks why culinary schools like the CIA aren’t spending more time diving into regional cuisines like they do the traditional ones. “If you think about what it takes to make a mole sauce, or what it takes to make gumbo, it’s still the same level of time commitment and technique and expertise [as French and Italian cuisine], so why isn’t it valued in the same way?” asked Holland.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nOutside of the kitchen, equilibrium in the food world can only happen when our society stops assigning a certain price tag or level of service with only one type of cuisine but not another. \u003c/p>\n\u003cp>“Food is unfairly priced in America,” adds Zimmern. “and it’s designed to maintain an underclass.” \u003c/p>\n\u003cp>Elevated cuisine can’t just have a decorated or celebrated chef cooking it; the diner also needs to accept the lengthy food journey attached with each pretty plate. “For a strawberry to end up on your plate, it’s passed through many hands,” Puyana reminded everyone. “We need to accept the fact that food needs to cost more. And when we’re paying more for a pretty plate, we aren’t just paying for the design but paying for the labor that brought it to you.” \u003c/p>\n\u003cfigure id=\"attachment_134844\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless.jpg\" alt=\"Andrew Zimmern listens on as Rick Bayless answers a question from the crowd.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134844\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Andrew Zimmern listens on as Rick Bayless answers a question from the crowd. \u003ccite>(Emily Johnston)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food is powerful, yes. But it’s only as powerful as the diners, cooking community, food media, and chefs deems worthy. Part of this series isn’t just about spotlighting the work needed to find harmony within the kitchen, but also educating guests about the inequality in today’s food history. \u003c/p>\n\u003cp>Once diners accept that all cuisine is worthy of elevating, food equilibrium will come. \u003c/p>\n\u003cp>--- \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The next “\u003ca href=\"https://www.ciaatcopia.com/conversations-at-copia/\">Conversations at Copia\u003c/a>” will be held on October 26 featuring Daniel Giusti of Brigaid, Matt Jozwiak from Rethink Food NYC, and Michel Nischan from Wholesome Wave. The final event in the series will be on December 7 around the topic “Setting the Equity Table.” \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Spirit Of Innovation Still Thrives In The Good Old Kitchen Hack",
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"content": "\u003cp>[aside postID='bayareabites_134687,bayareabites_133932' target=_ label='More Food History']\u003c/p>\n\u003cp>This year marks 300 years since the publication of Daniel Defoe's blockbuster novel \u003cem>Robinson Crusoe. \u003c/em>And while its hero is rightly hailed as fiction's most famous castaway, he can just as equally stake his claim to another — more culinary — title.\u003c/p>\n\u003cp>Robinson Crusoe: patron saint of the kitchen hack.\u003c/p>\n\u003cp>This is the man who grew, ground and baked his own organic, artisanal bread from scratch — with nary a Kitchenaid mixer in sight.\u003c/p>\n\u003cp>In an age when we are drowning in kitchen gizmos — whether it's a waterwheel-shaped device to cube a watermelon or a pint-sized mill to mince your herbs or a steel pot with buttons that promises Michelin magic — it's inspiring to recall the Herculean story of Crusoe's bread making and celebrate the kind of ingenuity it embodies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Shipwrecked on a deserted island, Crusoe has no plow, no scythe, no threshing floor, no mill, no sieve, no oven. No problem. Driven by desperation, he comes up with tools and methods to turn his precious store of corn into freshly baked loaves: a bough of a tree is his harrow and a cutlass his scythe; he uses his bare hands to rub the kernels from the ears for want of a threshing floor; a mortar and pestle scooped from tree wood serve as a mill; calico and muslin neckcloths retrieved from his ship sift the coarse meal; and as for an oven — that seemingly insurmountable hurdle — rough clay pans handcrafted by him work just fine. This is jerry-riggery at its finest, and results in what to him is the most delicious loaf of bread in the world.\u003c/p>\n\u003cfigure id=\"attachment_134766\" class=\"wp-caption aligncenter\" style=\"max-width: 1838px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/crusoe1_vert-fb2b0294e51ad7209a1655346183f36bb75d3035.jpg\" alt=\"Robinson Crusoe cooked with whatever was available.\" width=\"1838\" height=\"2451\" class=\"size-full wp-image-134766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/crusoe1_vert-fb2b0294e51ad7209a1655346183f36bb75d3035.jpg 1838w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/crusoe1_vert-fb2b0294e51ad7209a1655346183f36bb75d3035-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/crusoe1_vert-fb2b0294e51ad7209a1655346183f36bb75d3035-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/crusoe1_vert-fb2b0294e51ad7209a1655346183f36bb75d3035-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/crusoe1_vert-fb2b0294e51ad7209a1655346183f36bb75d3035-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/crusoe1_vert-fb2b0294e51ad7209a1655346183f36bb75d3035-900x1200.jpg 900w\" sizes=\"(max-width: 1838px) 100vw, 1838px\">\u003cfigcaption class=\"wp-caption-text\">Robinson Crusoe cooked with whatever was available. \u003ccite>(Buyenlarge/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Crusoe spirit is hardly unique. Throughout history, cooks across cultures have invented ways to overcome a lack of conventional cooking tools. This is especially true in conditions of war, captivity, scarcity – and student housing\u003c/p>\n\u003cp>America may be the cradle of the pointless gizmo but it is also the land, as food historian Frederick Opie reminds us, of the hoe cake — those crisp discs of cornbread supposedly named after the blade of the hoe on which they were baked by enslaved men and women forced to work the cotton fields of the South. \"They simply cleaned off their hoes, poured batter on it and baked their bread,\" says Opie. \"They were also known to use clam and oyster shells as knives; they sharpened them and used them to cut and grate vegetables.\"\u003c/p>\n\u003cp>Vessels were scarce, but the humble gourd proved wonderfully versatile. In his memoir \u003ca href=\"https://www.gutenberg.org/files/45631/45631-h/45631-h.htm\">\u003cem>Twelve Years a Slave\u003c/em>\u003c/a>, Solomon Northup sings its praise for dispensing \"with the necessity of pails, dippers, basins, and such tin and wooden superfluities altogether.\" During WWI, the Salvation Army women sent to France as part of the war effort \u003ca href=\"https://www.npr.org/sections/thesalt/2013/06/07/189514005/on-national-doughnut-day-free-food-and-feel-good-history\">churned out thousands of donuts for the GIs\u003c/a>, initially using shell casings for rolling pins and helmets filled with lard to fry braided crullers. They were a sensation with the soldiers, who dubbed them the \"Donut Lassies.\"\u003c/p>\n\u003cp>This spirit of innovation was recently saluted by food critic Ruth Reichl in a piece for \u003cem>Real Simple \u003c/em>magazine, where she called out the Great American Kitchen, with its \"battery of arcane appliances,\" as something of a hoax. (\"Utter nonsense\" was how she politely put it.) Reichl joyously recalled how she and her husband made do when they were young and penniless: a bottle of cheap wine was used to roll out pastry and — charmingly — discarded ceramic flower pots were called into service to bake cakes and bread. Theirs was a small, dishwasher-free kitchen with scavenged pallets for counters, but one full of music and happiness, hungry friends and good meals. \"I'm convinced I invented the microplane,\" Reichl jokes. \"When I needed to grate Parmesan, I riffled through my husband's tool box and borrowed his rasp.\"\u003c/p>\n\u003cp>Southern cooking legend Edna Lewis would have smiled in approval. Ingenuity and thrift were values she was raised on, growing up as she did during the Depression on a farm in Freetown, Va., a town established by emancipated slaves. When she died in 2006, the \u003ca href=\"https://www.nytimes.com/2006/02/14/us/edna-lewis-89-dies-wrote-cookbooks-that-revived-refined-southern-cuisine.html\">New York Times obituary\u003c/a> noted, \"Without fancy cooking equipment, the family improvised, measuring baking powder on coins.\" Nothing was bought from the store if something at home could do the job. Buying specialized jelly bags (used to strain fruit for jelly-making) was out of the question. \"I always use the washed and bleached-out bags that Virginia hams come in, and you can also use the bags that hold popcorn rice,\" Lewis writes in \u003ca href=\"https://www.amazon.com/Pursuit-Flavor-Edna-Lewis/dp/0525655514/ref=sr_1_1?keywords=in+pursuit+of+flavor&qid=1568319551&s=books&sr=1-1\">\u003cem>In Pursuit of Flavor\u003c/em>\u003c/a>. \"Just wash them well and hang them in the sun to dry and bleach.\"\u003c/p>\n\u003cp>Lewis also described how, even in the summer, meat could be kept cold in a contraption called a \"spring box\":\u003c/p>\n\u003cblockquote>\n\u003cp>\u003cem>\"Because we had no electricity, fresh meat was not refrigerated, but we could store it and other perishables for a few days in the spring box, even during the hottest weeks of the summer. The spring box was a covered wooden box set over the run-off stream from the spring. It had holes in both ends so that a tiny trickle of cold, clear spring water passed through it and kept any food stored inside perfectly cold ... My aunt, who had a well for water rather than a spring, would put food in the bucket and keep it cold by lowering it down the well.\"\u003c/em>\u003c/p>\n\u003c/blockquote>\n\u003cp>\"I love the Edna Lewis story about refrigeration,\" says Nashville baker and author Anne Byrn, who has improvised all her life. \"I have used a sharp paring knife to cut slivers of lemon zest when there's no zester on a photo shoot, and I know the visual tests for candy making in case there's no thermometer around,\" she says. \"This has completely frustrated my husband, John, a lover of gadgets, especially because I tossed out his red plastic shrimp deveiner when we were first married. I thought, Who needs this when you've got a sharp paring knife? ... But, I bought him a replacement!\"\u003c/p>\n\u003cp>In her book \u003ca href=\"https://www.amazon.com/American-Cake-Colonial-Gingerbread-Best-Loved/dp/1623365430/ref=sr_1_1?keywords=american+cake&qid=1568319514&s=books&sr=1-1\">\u003cem>American Cake\u003c/em>\u003c/a>\u003cem>,\u003c/em> Byrn notes that Shaker women used peach twigs to whisk egg whites in the forlorn hope that it would impart a peachy flavor to the meringue. \"The Shakers were truly innovative as well as minimalists,\" she says. \"They cared for nature, and it's no small coincidence that their contribution to cooking has been the lemon pie in which you use the entire lemon.\"\u003c/p>\n\u003cp>Byrn's forthcoming book, \u003ca href=\"https://www.amazon.com/Skillet-Love-Steak-Recipes-Cast-Iron/dp/1538763184\">Skillet Love\u003c/a>, is a tribute to the pan that does everything. \"It's perfect for people who like to improvise and are gadget-weary. It can pound chicken flat into cutlets. And now it is my new go-to pan for baking cakes. A pound cake baked in a cast-iron skillet has a crunchy exterior and the most tender interior crumb. And oh ... while we're talking about baking, cooks used tin cans to stamp out biscuits and cookies. Which is why tin cookie cutters cut the best! \"\u003c/p>\n\u003cp>Empty tins are a hacker's best friend. Ask the renowned chef of Italian food, Lidia Bastianich. \"For baking, I always have four empty tomato cans, cleaned, and I use them to prop up a hot baking sheet coming out of the oven to cool,\" she says. For British chef Jamie Oliver, \u003ca href=\"https://www.theguardian.com/lifeandstyle/2011/dec/02/chefs-favourite-kitchen-gadgets-equipment\">an empty jam jar\u003c/a> is his gadget \u003cem>du jour\u003c/em>. \"Super-cheap and super-useful, for anything from salad dressings and salsas to storing pulses and spices.\" One more use for the jam jar? It's the hipster's vessel of choice for drinking over-hopped, overpriced craft beer.\u003c/p>\n\u003cp>Another fertile nursery of innovation is the prison. \"I've done recent work with prisoners and have been simply amazed by the things they come up with,\" says Opie, who has a fascinating podcast called \u003ca href=\"https://soundcloud.com/fredopieshow/part-2-joint-gensius-prison-pop-ups-and-moonshine\">\u003cem>Joint Genius, Prison Pop Ups and Moonshine\u003c/em>\u003c/a>\u003ca href=\"https://soundcloud.com/fredopieshow/part-2-joint-gensius-prison-pop-ups-and-moonshine\">.\u003c/a> \"In one prison, there is a commissary where inmates can buy a hot pot, something to heat food but not cook or boil in — since boiling water can be used as a weapon. But there are a couple of prisoners who are really clever and they simply rewired those pots and now they use them to cook and boil food. It's amazing. They also use their T-shirts as a sieve to make all kinds of alcoholic beverages.\"\u003c/p>\n\u003cp>The T-shirt-as-sieve hack recalls Crusoe's neckcloth-as-sieve one. The bottle-as-rolling pin trick, of course, is hardly new, and Reichl will be pleased to know that when Gandhi was imprisoned by the British in 1932 during the Indian freedom struggle, he and his secretary, Mahadev Desai, used a glass bottle to roll out thin rotis (unleavened bread) when the jail warder didn't have a rolling pin handy. Opie calls these innovations \"universal ways of surviving.\"\u003c/p>\n\u003cp>If neckcloths, T-shirts, cutlasses and rasps can be pressed into service in the kitchen, kitchen products, too, can be called upon for non-culinary purposes. Chef \u003ca href=\"https://www.thebertinetkitchen.com/\">Richard Bertinet\u003c/a> says his scraper is indispensable \"for cleaning the car windscreen in winter,\" while Fergus Henderson gets lyrical about the wooden spoon: \"You can stir food, spank those who need spanking, conduct [an orchestra]. ...\" If one were to rewind all the way back to the Crusades, there is the Englishwoman named Margaret of Beverly, who defended herself in Jerusalem by\u003cstrong> \u003c/strong>clapping a saucepan on her head for a helmet. \u003c/p>\n\u003cp>In America, one of the most enduring icons of re-use is the feedsack dress, a fashionable garment that grew out of the hard years of the Depression, when creative rural housewives refashioned \u003ca href=\"https://americanhistory.si.edu/collections/search/object/nmah_1105750\">feed sacks\u003c/a> and flour bags to make clothes, curtains, towels and quilts for their families. Frugality aside, creating something beautiful out of ordinary packaging gave these women a sense of pride and joy that helped lighten those bleak years. \u003c/p>\n\u003cp>Food magazines and YouTube recognize this spirit and are constantly coming up with useful tips, whether it is using a wine stopper to make thumbprint cookies; a cooling rack to steam veggies; or a shower cap to cover a dish instead of fiddly plastic wrap.\u003c/p>\n\u003cp>For those who love hacks, gadgets are simply an impediment. To quote the Scottish poet Kathleen Jamie from another context, they have \"no more need of those implements than a deer has, browsing in a glade.\" The great Elizabeth David's rant against the \u003ca href=\"https://www.londonreviewbookshop.co.uk/blog/2017/3/garlic-presses-are-utterly-useless-by-elizabeth-david\">\"utterly useless\" garlic press\u003c/a> — that most divisive of all kitchen gadgets — is now legendary.\u003c/p>\n\u003cp>But there are other great chefs — Julia Child and James Beard among them — who love gadgets. Beard's joy on first encountering a food processor in Paris — he played a key role in making the Cuisinart processor a commercial success; it was a flop before he and Julia Child championed it — is perfectly understandable. The food processor, like the refrigerator, was life-changing, liberating cooks (mainly women) from the drudgery of chopping and grinding. But Beard also tended to get gulled by the flood of new and improved devices entering the market, and his editor Judith Jones complained bitterly about Corningware installing smooth-as-glass burners in his kitchen, which may have looked svelte but were as \"slow as molasses to heat up.\"\u003c/p>\n\u003cp>For all his love of gadgets, Beard knew that the most intelligent and sensuous tool in the kitchen was the human hand. \"Hands are our earliest tools,\" he said. \"Cooking starts with the hands, which are so sensitive that when they touch something, they transmit messages to your brain about texture and temperature.\"\u003c/p>\n\u003cp>The gadget debate will last forever, but most cooks will raise their glass to the one gadget that's simply indispensable. Poet Wendy Cope captured its profound importance when she wrote:\u003c/p>\n\u003cblockquote>\n\u003cp>\u003cem>The day he moved out was terrible --\u003c/em>\u003cbr>\u003cem> That evening she went through hell.\u003c/em>\u003cbr>\u003cem> His absence wasn't a problem\u003c/em>\u003cbr>\u003cem> But the corkscrew had gone as well.\u003c/em>\u003c/p>\n\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/09/17/760236914/the-spirit-of-innovation-still-thrives-in-the-good-old-kitchen-hack\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "What would Robinson Crusoe have done with a watermelon cuber? His spirit of ingenuity lives on in the kitchen, as inventive cooks still think beyond the norm of conventional kitchen tools.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This year marks 300 years since the publication of Daniel Defoe's blockbuster novel \u003cem>Robinson Crusoe. \u003c/em>And while its hero is rightly hailed as fiction's most famous castaway, he can just as equally stake his claim to another — more culinary — title.\u003c/p>\n\u003cp>Robinson Crusoe: patron saint of the kitchen hack.\u003c/p>\n\u003cp>This is the man who grew, ground and baked his own organic, artisanal bread from scratch — with nary a Kitchenaid mixer in sight.\u003c/p>\n\u003cp>In an age when we are drowning in kitchen gizmos — whether it's a waterwheel-shaped device to cube a watermelon or a pint-sized mill to mince your herbs or a steel pot with buttons that promises Michelin magic — it's inspiring to recall the Herculean story of Crusoe's bread making and celebrate the kind of ingenuity it embodies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Shipwrecked on a deserted island, Crusoe has no plow, no scythe, no threshing floor, no mill, no sieve, no oven. No problem. Driven by desperation, he comes up with tools and methods to turn his precious store of corn into freshly baked loaves: a bough of a tree is his harrow and a cutlass his scythe; he uses his bare hands to rub the kernels from the ears for want of a threshing floor; a mortar and pestle scooped from tree wood serve as a mill; calico and muslin neckcloths retrieved from his ship sift the coarse meal; and as for an oven — that seemingly insurmountable hurdle — rough clay pans handcrafted by him work just fine. This is jerry-riggery at its finest, and results in what to him is the most delicious loaf of bread in the world.\u003c/p>\n\u003cfigure id=\"attachment_134766\" class=\"wp-caption aligncenter\" style=\"max-width: 1838px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/crusoe1_vert-fb2b0294e51ad7209a1655346183f36bb75d3035.jpg\" alt=\"Robinson Crusoe cooked with whatever was available.\" width=\"1838\" height=\"2451\" class=\"size-full wp-image-134766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/crusoe1_vert-fb2b0294e51ad7209a1655346183f36bb75d3035.jpg 1838w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/crusoe1_vert-fb2b0294e51ad7209a1655346183f36bb75d3035-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/crusoe1_vert-fb2b0294e51ad7209a1655346183f36bb75d3035-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/crusoe1_vert-fb2b0294e51ad7209a1655346183f36bb75d3035-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/crusoe1_vert-fb2b0294e51ad7209a1655346183f36bb75d3035-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/crusoe1_vert-fb2b0294e51ad7209a1655346183f36bb75d3035-900x1200.jpg 900w\" sizes=\"(max-width: 1838px) 100vw, 1838px\">\u003cfigcaption class=\"wp-caption-text\">Robinson Crusoe cooked with whatever was available. \u003ccite>(Buyenlarge/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Crusoe spirit is hardly unique. Throughout history, cooks across cultures have invented ways to overcome a lack of conventional cooking tools. This is especially true in conditions of war, captivity, scarcity – and student housing\u003c/p>\n\u003cp>America may be the cradle of the pointless gizmo but it is also the land, as food historian Frederick Opie reminds us, of the hoe cake — those crisp discs of cornbread supposedly named after the blade of the hoe on which they were baked by enslaved men and women forced to work the cotton fields of the South. \"They simply cleaned off their hoes, poured batter on it and baked their bread,\" says Opie. \"They were also known to use clam and oyster shells as knives; they sharpened them and used them to cut and grate vegetables.\"\u003c/p>\n\u003cp>Vessels were scarce, but the humble gourd proved wonderfully versatile. In his memoir \u003ca href=\"https://www.gutenberg.org/files/45631/45631-h/45631-h.htm\">\u003cem>Twelve Years a Slave\u003c/em>\u003c/a>, Solomon Northup sings its praise for dispensing \"with the necessity of pails, dippers, basins, and such tin and wooden superfluities altogether.\" During WWI, the Salvation Army women sent to France as part of the war effort \u003ca href=\"https://www.npr.org/sections/thesalt/2013/06/07/189514005/on-national-doughnut-day-free-food-and-feel-good-history\">churned out thousands of donuts for the GIs\u003c/a>, initially using shell casings for rolling pins and helmets filled with lard to fry braided crullers. They were a sensation with the soldiers, who dubbed them the \"Donut Lassies.\"\u003c/p>\n\u003cp>This spirit of innovation was recently saluted by food critic Ruth Reichl in a piece for \u003cem>Real Simple \u003c/em>magazine, where she called out the Great American Kitchen, with its \"battery of arcane appliances,\" as something of a hoax. (\"Utter nonsense\" was how she politely put it.) Reichl joyously recalled how she and her husband made do when they were young and penniless: a bottle of cheap wine was used to roll out pastry and — charmingly — discarded ceramic flower pots were called into service to bake cakes and bread. Theirs was a small, dishwasher-free kitchen with scavenged pallets for counters, but one full of music and happiness, hungry friends and good meals. \"I'm convinced I invented the microplane,\" Reichl jokes. \"When I needed to grate Parmesan, I riffled through my husband's tool box and borrowed his rasp.\"\u003c/p>\n\u003cp>Southern cooking legend Edna Lewis would have smiled in approval. Ingenuity and thrift were values she was raised on, growing up as she did during the Depression on a farm in Freetown, Va., a town established by emancipated slaves. When she died in 2006, the \u003ca href=\"https://www.nytimes.com/2006/02/14/us/edna-lewis-89-dies-wrote-cookbooks-that-revived-refined-southern-cuisine.html\">New York Times obituary\u003c/a> noted, \"Without fancy cooking equipment, the family improvised, measuring baking powder on coins.\" Nothing was bought from the store if something at home could do the job. Buying specialized jelly bags (used to strain fruit for jelly-making) was out of the question. \"I always use the washed and bleached-out bags that Virginia hams come in, and you can also use the bags that hold popcorn rice,\" Lewis writes in \u003ca href=\"https://www.amazon.com/Pursuit-Flavor-Edna-Lewis/dp/0525655514/ref=sr_1_1?keywords=in+pursuit+of+flavor&qid=1568319551&s=books&sr=1-1\">\u003cem>In Pursuit of Flavor\u003c/em>\u003c/a>. \"Just wash them well and hang them in the sun to dry and bleach.\"\u003c/p>\n\u003cp>Lewis also described how, even in the summer, meat could be kept cold in a contraption called a \"spring box\":\u003c/p>\n\u003cblockquote>\n\u003cp>\u003cem>\"Because we had no electricity, fresh meat was not refrigerated, but we could store it and other perishables for a few days in the spring box, even during the hottest weeks of the summer. The spring box was a covered wooden box set over the run-off stream from the spring. It had holes in both ends so that a tiny trickle of cold, clear spring water passed through it and kept any food stored inside perfectly cold ... My aunt, who had a well for water rather than a spring, would put food in the bucket and keep it cold by lowering it down the well.\"\u003c/em>\u003c/p>\n\u003c/blockquote>\n\u003cp>\"I love the Edna Lewis story about refrigeration,\" says Nashville baker and author Anne Byrn, who has improvised all her life. \"I have used a sharp paring knife to cut slivers of lemon zest when there's no zester on a photo shoot, and I know the visual tests for candy making in case there's no thermometer around,\" she says. \"This has completely frustrated my husband, John, a lover of gadgets, especially because I tossed out his red plastic shrimp deveiner when we were first married. I thought, Who needs this when you've got a sharp paring knife? ... But, I bought him a replacement!\"\u003c/p>\n\u003cp>In her book \u003ca href=\"https://www.amazon.com/American-Cake-Colonial-Gingerbread-Best-Loved/dp/1623365430/ref=sr_1_1?keywords=american+cake&qid=1568319514&s=books&sr=1-1\">\u003cem>American Cake\u003c/em>\u003c/a>\u003cem>,\u003c/em> Byrn notes that Shaker women used peach twigs to whisk egg whites in the forlorn hope that it would impart a peachy flavor to the meringue. \"The Shakers were truly innovative as well as minimalists,\" she says. \"They cared for nature, and it's no small coincidence that their contribution to cooking has been the lemon pie in which you use the entire lemon.\"\u003c/p>\n\u003cp>Byrn's forthcoming book, \u003ca href=\"https://www.amazon.com/Skillet-Love-Steak-Recipes-Cast-Iron/dp/1538763184\">Skillet Love\u003c/a>, is a tribute to the pan that does everything. \"It's perfect for people who like to improvise and are gadget-weary. It can pound chicken flat into cutlets. And now it is my new go-to pan for baking cakes. A pound cake baked in a cast-iron skillet has a crunchy exterior and the most tender interior crumb. And oh ... while we're talking about baking, cooks used tin cans to stamp out biscuits and cookies. Which is why tin cookie cutters cut the best! \"\u003c/p>\n\u003cp>Empty tins are a hacker's best friend. Ask the renowned chef of Italian food, Lidia Bastianich. \"For baking, I always have four empty tomato cans, cleaned, and I use them to prop up a hot baking sheet coming out of the oven to cool,\" she says. For British chef Jamie Oliver, \u003ca href=\"https://www.theguardian.com/lifeandstyle/2011/dec/02/chefs-favourite-kitchen-gadgets-equipment\">an empty jam jar\u003c/a> is his gadget \u003cem>du jour\u003c/em>. \"Super-cheap and super-useful, for anything from salad dressings and salsas to storing pulses and spices.\" One more use for the jam jar? It's the hipster's vessel of choice for drinking over-hopped, overpriced craft beer.\u003c/p>\n\u003cp>Another fertile nursery of innovation is the prison. \"I've done recent work with prisoners and have been simply amazed by the things they come up with,\" says Opie, who has a fascinating podcast called \u003ca href=\"https://soundcloud.com/fredopieshow/part-2-joint-gensius-prison-pop-ups-and-moonshine\">\u003cem>Joint Genius, Prison Pop Ups and Moonshine\u003c/em>\u003c/a>\u003ca href=\"https://soundcloud.com/fredopieshow/part-2-joint-gensius-prison-pop-ups-and-moonshine\">.\u003c/a> \"In one prison, there is a commissary where inmates can buy a hot pot, something to heat food but not cook or boil in — since boiling water can be used as a weapon. But there are a couple of prisoners who are really clever and they simply rewired those pots and now they use them to cook and boil food. It's amazing. They also use their T-shirts as a sieve to make all kinds of alcoholic beverages.\"\u003c/p>\n\u003cp>The T-shirt-as-sieve hack recalls Crusoe's neckcloth-as-sieve one. The bottle-as-rolling pin trick, of course, is hardly new, and Reichl will be pleased to know that when Gandhi was imprisoned by the British in 1932 during the Indian freedom struggle, he and his secretary, Mahadev Desai, used a glass bottle to roll out thin rotis (unleavened bread) when the jail warder didn't have a rolling pin handy. Opie calls these innovations \"universal ways of surviving.\"\u003c/p>\n\u003cp>If neckcloths, T-shirts, cutlasses and rasps can be pressed into service in the kitchen, kitchen products, too, can be called upon for non-culinary purposes. Chef \u003ca href=\"https://www.thebertinetkitchen.com/\">Richard Bertinet\u003c/a> says his scraper is indispensable \"for cleaning the car windscreen in winter,\" while Fergus Henderson gets lyrical about the wooden spoon: \"You can stir food, spank those who need spanking, conduct [an orchestra]. ...\" If one were to rewind all the way back to the Crusades, there is the Englishwoman named Margaret of Beverly, who defended herself in Jerusalem by\u003cstrong> \u003c/strong>clapping a saucepan on her head for a helmet. \u003c/p>\n\u003cp>In America, one of the most enduring icons of re-use is the feedsack dress, a fashionable garment that grew out of the hard years of the Depression, when creative rural housewives refashioned \u003ca href=\"https://americanhistory.si.edu/collections/search/object/nmah_1105750\">feed sacks\u003c/a> and flour bags to make clothes, curtains, towels and quilts for their families. Frugality aside, creating something beautiful out of ordinary packaging gave these women a sense of pride and joy that helped lighten those bleak years. \u003c/p>\n\u003cp>Food magazines and YouTube recognize this spirit and are constantly coming up with useful tips, whether it is using a wine stopper to make thumbprint cookies; a cooling rack to steam veggies; or a shower cap to cover a dish instead of fiddly plastic wrap.\u003c/p>\n\u003cp>For those who love hacks, gadgets are simply an impediment. To quote the Scottish poet Kathleen Jamie from another context, they have \"no more need of those implements than a deer has, browsing in a glade.\" The great Elizabeth David's rant against the \u003ca href=\"https://www.londonreviewbookshop.co.uk/blog/2017/3/garlic-presses-are-utterly-useless-by-elizabeth-david\">\"utterly useless\" garlic press\u003c/a> — that most divisive of all kitchen gadgets — is now legendary.\u003c/p>\n\u003cp>But there are other great chefs — Julia Child and James Beard among them — who love gadgets. Beard's joy on first encountering a food processor in Paris — he played a key role in making the Cuisinart processor a commercial success; it was a flop before he and Julia Child championed it — is perfectly understandable. The food processor, like the refrigerator, was life-changing, liberating cooks (mainly women) from the drudgery of chopping and grinding. But Beard also tended to get gulled by the flood of new and improved devices entering the market, and his editor Judith Jones complained bitterly about Corningware installing smooth-as-glass burners in his kitchen, which may have looked svelte but were as \"slow as molasses to heat up.\"\u003c/p>\n\u003cp>For all his love of gadgets, Beard knew that the most intelligent and sensuous tool in the kitchen was the human hand. \"Hands are our earliest tools,\" he said. \"Cooking starts with the hands, which are so sensitive that when they touch something, they transmit messages to your brain about texture and temperature.\"\u003c/p>\n\u003cp>The gadget debate will last forever, but most cooks will raise their glass to the one gadget that's simply indispensable. Poet Wendy Cope captured its profound importance when she wrote:\u003c/p>\n\u003cblockquote>\n\u003cp>\u003cem>The day he moved out was terrible --\u003c/em>\u003cbr>\u003cem> That evening she went through hell.\u003c/em>\u003cbr>\u003cem> His absence wasn't a problem\u003c/em>\u003cbr>\u003cem> But the corkscrew had gone as well.\u003c/em>\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "This Rising Star Chef Is Black, Vegan — And Only 11 Years Old",
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"content": "\u003cp>An 11-year-old boy recently hit up 53-year-old Roger Wade on LinkedIn, wishing to open a restaurant one day. Wade wrote back: Why not now?\u003c/p>\n\u003cp>When Wade, CEO of \u003ca href=\"https://www.boxpark.co.uk/\">Boxpark\u003c/a>, a chain of hip food halls in London, was 11 years old himself, he sold candy to his schoolmates. He cited that memory as a heartstring plucked by Omari McQueen, the \u003ca href=\"https://uk.linkedin.com/in/omari-mcqueen-a33939168\">11-year-old LinkedIn user\u003c/a>. \"Age doesn't define a person any more than gender or race does,\" Wade said. \"We were happy to support a dream. Omari is a role model for dreaming big.\"\u003cbr>\n[aside postID='bayareabites_131003,bayareabites_130171' label='More on Kids and Cooking']\u003cbr>\nWade waived the £1,000 rent for a weeklong pop-up at Boxpark's Croydon location, freeing McQueen to bill himself as the \"world's youngest restaurateur\" — even younger than \u003ca href=\"https://www.kcrw.com/culture/shows/the-document/chef-flynn\">Flynn McGarry\u003c/a>, who, in 2011, became a foodie wunderkind at 11 1/2 by running a restaurant out of his California home (and charging $160 a head when he debuted in New York).\u003c/p>\n\u003cp>McQueen debuted Dipalicious, his vegan Caribbean spot, in the same food hall as Goat, a Jamaican restaurant run by \u003ca href=\"https://www.boxpark.co.uk/blog/introducing-goat/\">James Cochran\u003c/a>, the 2018 \u003cem>Great British Menu\u003c/em> champion of champions.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>McQueen's pop-up week spanned a week in August, which was a very busy month for him. A few days before Dipalicious, opened, he appeared on \u003cem>Step Up to the Plate\u003c/em>, a BBC food competition in which children jostle to showcase their restaurant skills. (He had already \u003ca href=\"https://www.bbc.co.uk/newsround/47063786\">taught\u003c/a> the BBC's \u003cem>Newsround\u003c/em> how to make vegan shepherd's pie.) McQueen did not advance in the competition, even though celebrity chef Liam Charles scored his beetroot risotto a 9.5 out of 10.\u003c/p>\n\u003cp>\"I'm not bothered,\" McQueen said recently as he peeled potatoes in Dipalicious' kitchen. \"I skipped ahead to having my own proper restaurant anyway.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now he enjoys a childhood of industrial blenders for Christmas, iPad breaks to play \u003cem>Cooking Mama\u003c/em> and international fame, but it wasn't always so giddy. When McQueen was 7, his stay-at-home mother said she began suffering from hemiplegic migraines, which would paralyze half her body for up to 24 hours. In order to make sure her six kids got fed, she said she tried teaching her eldest child to cook, but it was McQueen, second-eldest, who took to it. His father, the son of Jamaican immigrants, had barely taught McQueen how to fry fish before the precocious young chef stumbled upon a \u003ca href=\"https://www.youtube.com/user/officialpeta\">PETA video\u003c/a> on YouTube and became \u003ca href=\"https://www.npr.org/2019/01/07/683015303/planting-a-seed-the-vegan-diet-in-2019\">vegan\u003c/a>, joining \u003ca href=\"https://www.theguardian.com/lifeandstyle/2018/apr/01/vegans-are-coming-millennials-health-climate-change-animal-welfare\">a British renaissance\u003c/a> in plant-based eating. (Similarly, McGarry's early signature dish was a \u003ca href=\"https://www.vogue.com/article/gem-restaurant-chef-flynn-mcgarry-must-eat-beet\">beet Wellington\u003c/a>).\u003c/p>\n\u003cp>McQueen approaches his veganism with kids-say-the-darndest-things candor, leaving carrots and almond milk out for Santa, along with a note telling him why he should be vegan. Or asking attendees at a vegan conference — for which he sat as \u003ca href=\"https://youtu.be/Wk_nQO4dl1w\">an expert in a panel discussion\u003c/a> — to raise their hands if they're not vegan, then asking them plainly, \"Why are you not vegan?\" On a national evening news program, he said \u003ca href=\"https://youtu.be/GIEx90nygzs\">milk is \"cows' pus\"\u003c/a> (because of common \u003ca href=\"https://en.m.wikipedia.org/wiki/Mastitis_in_dairy_cattle\">mastitis\u003c/a>). Does he ever drink Coca-Cola? \"No, it's used to \u003ca href=\"https://www.businessinsider.com/i-tried-cleaning-my-toilet-with-coke-and-it-actually-works-2017-12\">clean toilets\u003c/a>.\" But his candor cuts both ways: On his televised food competition, he called \u003ca href=\"https://www.pbs.org/video/what-is-natto-vsmi1w/\">natto\u003c/a> \"disgusting.\"\u003c/p>\n\u003cp>Although he is often cited as an \"award-winning chef,\" the awards he has won have been for vegan compassion and entrepreneurship, not cooking — yet. Whereas McGarry was re-creating labyrinthine recipes from \u003ca href=\"https://www.npr.org/2014/07/19/332570027/not-my-job-french-laundry-chef-thomas-keller-gets-quizzed-on-actual-laundry\">The French Laundry Cookbook\u003c/a>, the go-tos of McQueen's separate \u003ca href=\"https://www.dipalicious.co.uk/\">Dipalicious\u003c/a> food brand are easy purees and smoothies. His vegan Caribbean offerings at Boxpark showcased simple, on-trend dishes including pumpkin soup (£7), barbecue jackfruit with breadfruit chips (£8) and callaloo (£8). While it's easy for Caribbean spice to punch the tongue with heat, his hugs it with flavor: Omari umami. Dipalicious sold no desserts except for its sweet namesake dipping sauces (£4.99) — a puree of peaches and pears with nutmeg, for example. McQueen also made sure to offer smaller-portioned kids' meals (£3.99), although child vegans are \u003ca href=\"https://www.nytimes.com/2019/08/24/health/vegan-parents-malnourished-baby.html\">controversial\u003c/a>.\u003c/p>\n\u003cp>McQueen's next big-picture dream is to convert a bus to a food truck and drive around the country with his father, a bus driver, evangelizing veganism's moral and nutritional imperatives. \"You can tell people that food is healthy or kind to animals,\" he said while eating dairy-free raspberry ice cream from \u003ca href=\"https://whatthepitta.com/\">What The Pitta\u003c/a>, the other vegan shop at Boxpark Croydon, \"but they won't care unless the food is fun and delicious.\"\u003c/p>\n\u003cp>Celebrity is a big part of his thinking as well — he has met actor Daniel Radcliffe and British television stars — and so he has a more immediate goal in mind by his 12th birthday in May next year: He aches to meet \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=103321043\">Gordon Ramsay\u003c/a>. \"He's like a superhero. His superpower is being a chef who shouts,\" he said. \"I love to cook and make delicious food, but I want to learn how to do it while shouting, because that looks fun.\"\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>A short game of \"... Or Gordon Ramsay?\" followed:\u003c/p>\n\u003cblockquote>\n\u003cp>\u003cstrong>NPR:\u003c/strong> Who would you choose between [your favorite athlete,] Alexis Sánchez or Gordon Ramsay?\u003c/p>\n\u003cp>\u003cstrong>McQueen:\u003c/strong> Gordon Ramsay.\u003c/p>\n\u003cp>\u003cstrong>NPR:\u003c/strong> Barack Obama or Gordon Ramsay?\u003c/p>\n\u003cp>\u003cstrong>McQueen:\u003c/strong> Gordon Ramsay.\u003c/p>\n\u003cp>\u003cstrong>NPR:\u003c/strong> Queen Elizabeth or Gordon Ramsay?\u003c/p>\n\u003cp>\u003cstrong>McQueen:\u003c/strong> Gordon Ramsay.\u003c/p>\n\u003cp>\u003cstrong>NPR:\u003c/strong> Spider-Man or Gordon Ramsay?\u003c/p>\n\u003cp>\u003cstrong>McQueen:\u003c/strong> Gordon Ramsay.\u003c/p>\n\u003cp>\u003cstrong>NPR:\u003c/strong> Santa Claus or Gordon Ramsay?\u003c/p>\n\u003cp>\u003cstrong>McQueen:\u003c/strong> Gordon Ramsay.\u003c/p>\n\u003c/blockquote>\n\u003cp>When a recent Dipalicious customer was confused to be greeted by an 11-year-old's firm handshake and a lecture on the benefits of jackfruit, McQueen pointed to a photo on the wall of himself in a tuxedo. (He bought it when he was 10 — \"but it still fits me.\")\u003c/p>\n\u003cp>\"I'm in charge here. This is my restaurant,\" he said. The customer — Chris Tagoe, a 38-year-old IT developer — walked out with pumpkin soup and vegetable curry. \"I wouldn't normally go vegan or veg,\" said Tagoe, \"but he's really nice.\"\u003c/p>\n\u003cp>With his pop-up closed, McQueen is back to his YouTube channel, where his vegan pizza recipe includes an \"Uptown Funk\" dance break, and he sometimes offers left-field advice on how to become a millionaire, though he isn't one himself. Home-schooled until now, he begins public school in the fall, although he'll still sell his sauces and prepacked vegan meals after school. \"I'm ready for the world,\" he said.\u003c/p>\n\u003cp>\u003ca href=\"http://charmandrigor.com/\">Richard Morgan\u003c/a>\u003cem>, a freelance writer in New York, is the author of \u003c/em>\u003ca href=\"https://www.amazon.com/Bedlam-Kindle-Single-Richard-Morgan-ebook/dp/B00WH0F2QS\">Born in Bedlam\u003c/a>\u003cem>, a memoir.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/09/10/755469712/this-rising-star-chef-is-black-vegan-and-only-11-years-old\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>An 11-year-old boy recently hit up 53-year-old Roger Wade on LinkedIn, wishing to open a restaurant one day. Wade wrote back: Why not now?\u003c/p>\n\u003cp>When Wade, CEO of \u003ca href=\"https://www.boxpark.co.uk/\">Boxpark\u003c/a>, a chain of hip food halls in London, was 11 years old himself, he sold candy to his schoolmates. He cited that memory as a heartstring plucked by Omari McQueen, the \u003ca href=\"https://uk.linkedin.com/in/omari-mcqueen-a33939168\">11-year-old LinkedIn user\u003c/a>. \"Age doesn't define a person any more than gender or race does,\" Wade said. \"We were happy to support a dream. Omari is a role model for dreaming big.\"\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWade waived the £1,000 rent for a weeklong pop-up at Boxpark's Croydon location, freeing McQueen to bill himself as the \"world's youngest restaurateur\" — even younger than \u003ca href=\"https://www.kcrw.com/culture/shows/the-document/chef-flynn\">Flynn McGarry\u003c/a>, who, in 2011, became a foodie wunderkind at 11 1/2 by running a restaurant out of his California home (and charging $160 a head when he debuted in New York).\u003c/p>\n\u003cp>McQueen debuted Dipalicious, his vegan Caribbean spot, in the same food hall as Goat, a Jamaican restaurant run by \u003ca href=\"https://www.boxpark.co.uk/blog/introducing-goat/\">James Cochran\u003c/a>, the 2018 \u003cem>Great British Menu\u003c/em> champion of champions.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>McQueen's pop-up week spanned a week in August, which was a very busy month for him. A few days before Dipalicious, opened, he appeared on \u003cem>Step Up to the Plate\u003c/em>, a BBC food competition in which children jostle to showcase their restaurant skills. (He had already \u003ca href=\"https://www.bbc.co.uk/newsround/47063786\">taught\u003c/a> the BBC's \u003cem>Newsround\u003c/em> how to make vegan shepherd's pie.) McQueen did not advance in the competition, even though celebrity chef Liam Charles scored his beetroot risotto a 9.5 out of 10.\u003c/p>\n\u003cp>\"I'm not bothered,\" McQueen said recently as he peeled potatoes in Dipalicious' kitchen. \"I skipped ahead to having my own proper restaurant anyway.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now he enjoys a childhood of industrial blenders for Christmas, iPad breaks to play \u003cem>Cooking Mama\u003c/em> and international fame, but it wasn't always so giddy. When McQueen was 7, his stay-at-home mother said she began suffering from hemiplegic migraines, which would paralyze half her body for up to 24 hours. In order to make sure her six kids got fed, she said she tried teaching her eldest child to cook, but it was McQueen, second-eldest, who took to it. His father, the son of Jamaican immigrants, had barely taught McQueen how to fry fish before the precocious young chef stumbled upon a \u003ca href=\"https://www.youtube.com/user/officialpeta\">PETA video\u003c/a> on YouTube and became \u003ca href=\"https://www.npr.org/2019/01/07/683015303/planting-a-seed-the-vegan-diet-in-2019\">vegan\u003c/a>, joining \u003ca href=\"https://www.theguardian.com/lifeandstyle/2018/apr/01/vegans-are-coming-millennials-health-climate-change-animal-welfare\">a British renaissance\u003c/a> in plant-based eating. (Similarly, McGarry's early signature dish was a \u003ca href=\"https://www.vogue.com/article/gem-restaurant-chef-flynn-mcgarry-must-eat-beet\">beet Wellington\u003c/a>).\u003c/p>\n\u003cp>McQueen approaches his veganism with kids-say-the-darndest-things candor, leaving carrots and almond milk out for Santa, along with a note telling him why he should be vegan. Or asking attendees at a vegan conference — for which he sat as \u003ca href=\"https://youtu.be/Wk_nQO4dl1w\">an expert in a panel discussion\u003c/a> — to raise their hands if they're not vegan, then asking them plainly, \"Why are you not vegan?\" On a national evening news program, he said \u003ca href=\"https://youtu.be/GIEx90nygzs\">milk is \"cows' pus\"\u003c/a> (because of common \u003ca href=\"https://en.m.wikipedia.org/wiki/Mastitis_in_dairy_cattle\">mastitis\u003c/a>). Does he ever drink Coca-Cola? \"No, it's used to \u003ca href=\"https://www.businessinsider.com/i-tried-cleaning-my-toilet-with-coke-and-it-actually-works-2017-12\">clean toilets\u003c/a>.\" But his candor cuts both ways: On his televised food competition, he called \u003ca href=\"https://www.pbs.org/video/what-is-natto-vsmi1w/\">natto\u003c/a> \"disgusting.\"\u003c/p>\n\u003cp>Although he is often cited as an \"award-winning chef,\" the awards he has won have been for vegan compassion and entrepreneurship, not cooking — yet. Whereas McGarry was re-creating labyrinthine recipes from \u003ca href=\"https://www.npr.org/2014/07/19/332570027/not-my-job-french-laundry-chef-thomas-keller-gets-quizzed-on-actual-laundry\">The French Laundry Cookbook\u003c/a>, the go-tos of McQueen's separate \u003ca href=\"https://www.dipalicious.co.uk/\">Dipalicious\u003c/a> food brand are easy purees and smoothies. His vegan Caribbean offerings at Boxpark showcased simple, on-trend dishes including pumpkin soup (£7), barbecue jackfruit with breadfruit chips (£8) and callaloo (£8). While it's easy for Caribbean spice to punch the tongue with heat, his hugs it with flavor: Omari umami. Dipalicious sold no desserts except for its sweet namesake dipping sauces (£4.99) — a puree of peaches and pears with nutmeg, for example. McQueen also made sure to offer smaller-portioned kids' meals (£3.99), although child vegans are \u003ca href=\"https://www.nytimes.com/2019/08/24/health/vegan-parents-malnourished-baby.html\">controversial\u003c/a>.\u003c/p>\n\u003cp>McQueen's next big-picture dream is to convert a bus to a food truck and drive around the country with his father, a bus driver, evangelizing veganism's moral and nutritional imperatives. \"You can tell people that food is healthy or kind to animals,\" he said while eating dairy-free raspberry ice cream from \u003ca href=\"https://whatthepitta.com/\">What The Pitta\u003c/a>, the other vegan shop at Boxpark Croydon, \"but they won't care unless the food is fun and delicious.\"\u003c/p>\n\u003cp>Celebrity is a big part of his thinking as well — he has met actor Daniel Radcliffe and British television stars — and so he has a more immediate goal in mind by his 12th birthday in May next year: He aches to meet \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=103321043\">Gordon Ramsay\u003c/a>. \"He's like a superhero. His superpower is being a chef who shouts,\" he said. \"I love to cook and make delicious food, but I want to learn how to do it while shouting, because that looks fun.\"\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>A short game of \"... Or Gordon Ramsay?\" followed:\u003c/p>\n\u003cblockquote>\n\u003cp>\u003cstrong>NPR:\u003c/strong> Who would you choose between [your favorite athlete,] Alexis Sánchez or Gordon Ramsay?\u003c/p>\n\u003cp>\u003cstrong>McQueen:\u003c/strong> Gordon Ramsay.\u003c/p>\n\u003cp>\u003cstrong>NPR:\u003c/strong> Barack Obama or Gordon Ramsay?\u003c/p>\n\u003cp>\u003cstrong>McQueen:\u003c/strong> Gordon Ramsay.\u003c/p>\n\u003cp>\u003cstrong>NPR:\u003c/strong> Queen Elizabeth or Gordon Ramsay?\u003c/p>\n\u003cp>\u003cstrong>McQueen:\u003c/strong> Gordon Ramsay.\u003c/p>\n\u003cp>\u003cstrong>NPR:\u003c/strong> Spider-Man or Gordon Ramsay?\u003c/p>\n\u003cp>\u003cstrong>McQueen:\u003c/strong> Gordon Ramsay.\u003c/p>\n\u003cp>\u003cstrong>NPR:\u003c/strong> Santa Claus or Gordon Ramsay?\u003c/p>\n\u003cp>\u003cstrong>McQueen:\u003c/strong> Gordon Ramsay.\u003c/p>\n\u003c/blockquote>\n\u003cp>When a recent Dipalicious customer was confused to be greeted by an 11-year-old's firm handshake and a lecture on the benefits of jackfruit, McQueen pointed to a photo on the wall of himself in a tuxedo. (He bought it when he was 10 — \"but it still fits me.\")\u003c/p>\n\u003cp>\"I'm in charge here. This is my restaurant,\" he said. The customer — Chris Tagoe, a 38-year-old IT developer — walked out with pumpkin soup and vegetable curry. \"I wouldn't normally go vegan or veg,\" said Tagoe, \"but he's really nice.\"\u003c/p>\n\u003cp>With his pop-up closed, McQueen is back to his YouTube channel, where his vegan pizza recipe includes an \"Uptown Funk\" dance break, and he sometimes offers left-field advice on how to become a millionaire, though he isn't one himself. Home-schooled until now, he begins public school in the fall, although he'll still sell his sauces and prepacked vegan meals after school. \"I'm ready for the world,\" he said.\u003c/p>\n\u003cp>\u003ca href=\"http://charmandrigor.com/\">Richard Morgan\u003c/a>\u003cem>, a freelance writer in New York, is the author of \u003c/em>\u003ca href=\"https://www.amazon.com/Bedlam-Kindle-Single-Richard-Morgan-ebook/dp/B00WH0F2QS\">Born in Bedlam\u003c/a>\u003cem>, a memoir.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/09/10/755469712/this-rising-star-chef-is-black-vegan-and-only-11-years-old\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Saving California's Kelp Forest May Depend On Eating Purple Sea Urchins",
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"content": "\u003cp>[aside postID='science_922896,science_1927312' label='More on Sea Urchins']\u003c/p>\n\u003cp>A favorite dish for purple sea urchins living off the coast of California is kelp. Problem is, those kelp forests are shrinking dramatically and that's hurting the marine ecosystem. So a group of scientists ran an experiment to see if these sea urchins can become a top menu item themselves. \u003c/p>\n\u003cp>Just off the Monterey Peninsula, a boat sways in the ocean. Three divers get ready to jump in. They're students from \u003ca href=\"https://www.mlml.calstate.edu/\">Moss Landing Marine Laboratories\u003c/a>, a graduate school for marine scientists. The assignment, count purple sea urchins. \u003c/p>\n\u003cp>\"Catch you on the flip side,\" says Shelby Penn. \u003c/p>\n\u003cp>Their professor, Luke Gardner, waits on deck. He expects they'll find plenty of urchins. And that's not a good thing. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"What they do is they just eat everything in sight,\" Gardner says. \u003c/p>\n\u003cp>These spiny creatures are mowing down California's kelp forests. Kelp is a vital part of the ecosystem. It provides food and shelter for numerous animals, including abalone, rockfish and sea otters.\u003c/p>\n\u003cp>\u003cstrong>Urchin barrens\u003c/strong> \u003c/p>\n\u003cp>The problem began around 2014. That's when Gardner says warmer ocean temperatures began affecting the reproduction of kelp. It's also when a disease killed off sunflower sea stars, a predator of purple sea urchins. The purple sea urchin population skyrocketed.\u003c/p>\n\u003cp>\"So with the increase in purple sea urchins, what we've seen is a dramatic reduction in kelp cover, primarily in Northern California. But it's slowly creeping further south. And now we're starting to see a fair bit of it on the Central Coast,\" Gardner says. \u003c/p>\n\u003cp>Urchin barrens are areas that used to be full of kelp and are now full of urchins. One of these is below the boat. Diver Daniel Gossard takes video of it with a GoPro camera. The video shows rocks covered in spiny, ball-shaped creatures that can fit in the palm of your hand. \u003c/p>\n\u003cp>\"The kelp was nonexistent,\" Gossard said on the boat ride back. \u003c/p>\n\u003cp>The divers didn't come up empty-handed. They bring Gardner some purple urchins. \u003c/p>\n\u003cp>\"They've just got a bunch of spines, bright colors,\" says Gardner.\u003c/p>\n\u003cp>What's inside is the part we eat, the uni — a part of the sea urchin considered a delicacy in Japanese cuisine. (You might have encountered it on the menu at a sushi restaurant.) Commercial divers have been harvesting urchins in California for decades. Primarily red sea urchin, because they're bigger.\u003c/p>\n\u003cp>Gardner says we should be eating more of the purple ones.\u003c/p>\n\u003cp>\"The problem with these guys is that when you open them up... there's nothing in there,\" he says.\u003c/p>\n\u003cp>Since they've eaten up their food supply, they're basically skeletons.\u003c/p>\n\u003cp>Enter aquaculture, or the farming of aquatic organisms. \u003c/p>\n\u003cp>Gardner is also an aquaculture specialist with the \u003ca href=\"https://caseagrant.ucsd.edu/\">California Sea Grant\u003c/a>, a state and federal partnership that uses science to help coastal communities solve issues. So he had his students run a research trial on this problem. The goal was to make these urchins valuable by turning them into a delicacy. \u003c/p>\n\u003cp>Graduate student Katie Neylan helped run the experiment. She and her classmates removed 500 purple sea urchins from the ocean and transplanted them into big, blue tanks at the \u003ca href=\"https://www.mlml.calstate.edu/aquaculture/\">Moss Landing Marine Laboratories Center of Aquaculture\u003c/a>. \u003c/p>\n\u003cp>\"We came out and fed them every three to five days. We had red algae that we fed them called ogo or Gracilaria pacifica. We fed them kelp, which is just giant kelp, Macrocystis pyrifera,\" Neylan says. \u003c/p>\n\u003cp>The ones eating ogo reached market size faster, in just eight weeks. Neylan says it showed how ogo is more nutritious thank kelp. \u003c/p>\n\u003cp>\u003cstrong>The proof in the eating\u003c/strong>\u003c/p>\n\u003cp>Then, it was time for the taste test.\u003c/p>\n\u003cp>On a typical foggy day in Carmel-by-the-Sea, the class crowds into the kitchen of Michelin Star restaurant \u003ca href=\"https://auberginecarmel.com/\">Aubergine\u003c/a>. Here, Executive Chef Justin Cogley serves uni from around the world. \u003c/p>\n\u003cp>He uses tweezers to open up the purple urchins, revealing the orange uni inside.His favorite is the ogo-fed.\u003c/p>\n\u003cfigure id=\"attachment_134735\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/urchin-dish_wide-99ab7d9403f4444805169cdad824a0df3a759804-e1568051492253.jpg\" alt=\"Aubergine Executive Chef Justin Cogley prepared the uni on a fried potato with a sweet soy glaze for the class to try.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-134735\">\u003cfigcaption class=\"wp-caption-text\">Aubergine Executive Chef Justin Cogley prepared the uni on a fried potato with a sweet soy glaze for the class to try. \u003ccite>(Erika Mahoney/KAZU)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Honestly, it's rich and buttery. I think this one might be a touch [cleaner], tastes a little bit cleaner,\" Cogley says. \u003c/p>\n\u003cp>His conclusion, he'd serve it. \u003c/p>\n\u003cp>\"It's a great story and everyone's trying to do their part to save the ocean too,\" Cogley says. \u003c/p>\n\u003cp>He prepares the uni on a fried potato with a sweet soy glaze for everyone to try. \u003c/p>\n\u003cp>It's a tasty end to the project. But this could be just the beginning. A company called Urchinomics has been selling their ranched urchins in Japan. Now, they're working to secure a site in California. All in an effort to save the state's dwindling kelp forest and help the thousands of animals that depend on it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR/KAZU. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/09/09/756929657/saving-californias-kelp-forest-may-depend-on-eating-purple-sea-urchins\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"What they do is they just eat everything in sight,\" Gardner says. \u003c/p>\n\u003cp>These spiny creatures are mowing down California's kelp forests. Kelp is a vital part of the ecosystem. It provides food and shelter for numerous animals, including abalone, rockfish and sea otters.\u003c/p>\n\u003cp>\u003cstrong>Urchin barrens\u003c/strong> \u003c/p>\n\u003cp>The problem began around 2014. That's when Gardner says warmer ocean temperatures began affecting the reproduction of kelp. It's also when a disease killed off sunflower sea stars, a predator of purple sea urchins. The purple sea urchin population skyrocketed.\u003c/p>\n\u003cp>\"So with the increase in purple sea urchins, what we've seen is a dramatic reduction in kelp cover, primarily in Northern California. But it's slowly creeping further south. And now we're starting to see a fair bit of it on the Central Coast,\" Gardner says. \u003c/p>\n\u003cp>Urchin barrens are areas that used to be full of kelp and are now full of urchins. One of these is below the boat. Diver Daniel Gossard takes video of it with a GoPro camera. The video shows rocks covered in spiny, ball-shaped creatures that can fit in the palm of your hand. \u003c/p>\n\u003cp>\"The kelp was nonexistent,\" Gossard said on the boat ride back. \u003c/p>\n\u003cp>The divers didn't come up empty-handed. They bring Gardner some purple urchins. \u003c/p>\n\u003cp>\"They've just got a bunch of spines, bright colors,\" says Gardner.\u003c/p>\n\u003cp>What's inside is the part we eat, the uni — a part of the sea urchin considered a delicacy in Japanese cuisine. (You might have encountered it on the menu at a sushi restaurant.) Commercial divers have been harvesting urchins in California for decades. Primarily red sea urchin, because they're bigger.\u003c/p>\n\u003cp>Gardner says we should be eating more of the purple ones.\u003c/p>\n\u003cp>\"The problem with these guys is that when you open them up... there's nothing in there,\" he says.\u003c/p>\n\u003cp>Since they've eaten up their food supply, they're basically skeletons.\u003c/p>\n\u003cp>Enter aquaculture, or the farming of aquatic organisms. \u003c/p>\n\u003cp>Gardner is also an aquaculture specialist with the \u003ca href=\"https://caseagrant.ucsd.edu/\">California Sea Grant\u003c/a>, a state and federal partnership that uses science to help coastal communities solve issues. So he had his students run a research trial on this problem. The goal was to make these urchins valuable by turning them into a delicacy. \u003c/p>\n\u003cp>Graduate student Katie Neylan helped run the experiment. She and her classmates removed 500 purple sea urchins from the ocean and transplanted them into big, blue tanks at the \u003ca href=\"https://www.mlml.calstate.edu/aquaculture/\">Moss Landing Marine Laboratories Center of Aquaculture\u003c/a>. \u003c/p>\n\u003cp>\"We came out and fed them every three to five days. We had red algae that we fed them called ogo or Gracilaria pacifica. We fed them kelp, which is just giant kelp, Macrocystis pyrifera,\" Neylan says. \u003c/p>\n\u003cp>The ones eating ogo reached market size faster, in just eight weeks. Neylan says it showed how ogo is more nutritious thank kelp. \u003c/p>\n\u003cp>\u003cstrong>The proof in the eating\u003c/strong>\u003c/p>\n\u003cp>Then, it was time for the taste test.\u003c/p>\n\u003cp>On a typical foggy day in Carmel-by-the-Sea, the class crowds into the kitchen of Michelin Star restaurant \u003ca href=\"https://auberginecarmel.com/\">Aubergine\u003c/a>. Here, Executive Chef Justin Cogley serves uni from around the world. \u003c/p>\n\u003cp>He uses tweezers to open up the purple urchins, revealing the orange uni inside.His favorite is the ogo-fed.\u003c/p>\n\u003cfigure id=\"attachment_134735\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/urchin-dish_wide-99ab7d9403f4444805169cdad824a0df3a759804-e1568051492253.jpg\" alt=\"Aubergine Executive Chef Justin Cogley prepared the uni on a fried potato with a sweet soy glaze for the class to try.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-134735\">\u003cfigcaption class=\"wp-caption-text\">Aubergine Executive Chef Justin Cogley prepared the uni on a fried potato with a sweet soy glaze for the class to try. \u003ccite>(Erika Mahoney/KAZU)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Honestly, it's rich and buttery. I think this one might be a touch [cleaner], tastes a little bit cleaner,\" Cogley says. \u003c/p>\n\u003cp>His conclusion, he'd serve it. \u003c/p>\n\u003cp>\"It's a great story and everyone's trying to do their part to save the ocean too,\" Cogley says. \u003c/p>\n\u003cp>He prepares the uni on a fried potato with a sweet soy glaze for everyone to try. \u003c/p>\n\u003cp>It's a tasty end to the project. But this could be just the beginning. A company called Urchinomics has been selling their ranched urchins in Japan. Now, they're working to secure a site in California. All in an effort to save the state's dwindling kelp forest and help the thousands of animals that depend on it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR/KAZU. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/09/09/756929657/saving-californias-kelp-forest-may-depend-on-eating-purple-sea-urchins\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside postID='bayareabites_131913,news_11705621' label='More on Asian-American Art & History']\u003cbr>\nJasmine Cho knows the power of a good cookie. \"Cookies,\" she says, \"can make anything more palatable.\" Including conversations about race and social justice in America.\u003c/p>\n\u003cp>\u003ca href=\"https://www.jasminemcho.com/\">A baker based in Pittsburgh\u003c/a>, Cho creates intricate, hand-drawn cookie portraits of Asian-American figures as a way to increase representation and raise awareness of Asian-American history and identity. \u003c/p>\n\u003cp>Figures represented in sugar and icing include people like Takao Ozawa, a Japanese-American whose petition for U.S. citizenship was denied on the basis of race in a landmark Supreme Court case, and \u003ca href=\"https://oac.cdlib.org/findaid/ark:/13030/kt3z09n6d9/\">Yuji Ichioka\u003c/a>, a pioneering historian of the Japanese-American experience who coined the term \"Asian-American.\" \u003c/p>\n\u003cfigure id=\"attachment_134689\" class=\"wp-caption aligncenter\" style=\"max-width: 649px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/takao-ozawa-cookie_orig_custom-0464da743d7a46d416461aed9d8f57d60b9e9dc1.jpg\" alt=\"A cookie portrait of Takao Ozawa, a Japanese-American whose petition for U.S. citizenship was denied on the basis of race in a landmark 1922 Supreme Court decision.\" width=\"649\" height=\"552\" class=\"size-full wp-image-134689\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/takao-ozawa-cookie_orig_custom-0464da743d7a46d416461aed9d8f57d60b9e9dc1.jpg 649w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/takao-ozawa-cookie_orig_custom-0464da743d7a46d416461aed9d8f57d60b9e9dc1-160x136.jpg 160w\" sizes=\"(max-width: 649px) 100vw, 649px\">\u003cfigcaption class=\"wp-caption-text\">A cookie portrait of Takao Ozawa, a Japanese-American whose petition for U.S. citizenship was denied on the basis of race in a landmark 1922 Supreme Court decision. \u003ccite>(Jasmine Cho)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Others featured on her baked creations include Olympic gold medalist \u003ca href=\"https://www.britannica.com/biography/Sammy-Lee\">Sammy Lee\u003c/a>; \u003ca href=\"https://www.wbur.org/hereandnow/2018/08/02/chinese-lady-play-afong-moy\">Afong Moy\u003c/a>, often cited as the first Chinese woman to set foot in the United States, who was put on display before crowds as a curiosity beginning in the 1830s; and author and civil rights activist \u003ca href=\"https://www.npr.org/sections/codeswitch/2015/06/27/417175523/grace-lee-boggs-activist-and-american-revolutionary-turns-100\">Grace Lee Boggs\u003c/a>. Many of these figures are not widely known.\u003c/p>\n\u003cp>As Cho told the audience during a recent TEDx talk in Pittsburgh, \"Privilege is when your culture is taught as a core curriculum, and mine is taught as an elective.\" The statement was met with a burst of supportive applause.\u003c/p>\n\u003cfigure id=\"attachment_134700\" class=\"wp-caption aligncenter\" style=\"max-width: 571px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/sammy-lee-cookie_orig_custom-7750e700a6c78ff5c7f62df4093bb90fa48c4b60-s1600-c85.jpg\" alt=\"Cho's portrait of diver Sammy Lee. In 1948, Lee became the first Asian-American to win an Olympic gold medal.\" width=\"571\" height=\"792\" class=\"size-full wp-image-134700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/sammy-lee-cookie_orig_custom-7750e700a6c78ff5c7f62df4093bb90fa48c4b60-s1600-c85.jpg 571w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/sammy-lee-cookie_orig_custom-7750e700a6c78ff5c7f62df4093bb90fa48c4b60-s1600-c85-160x222.jpg 160w\" sizes=\"(max-width: 571px) 100vw, 571px\">\u003cfigcaption class=\"wp-caption-text\">Cho's portrait of diver Sammy Lee. In 1948, Lee became the first Asian-American to win an Olympic gold medal. \u003ccite>(Jasmine Cho)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cho shares her cookie art on social media\u003cstrong> \u003c/strong>and her work is becoming more frequently featured in the Pittsburgh art scene. A collection of her cookies has also recently been purchased and displayed at the City County Building.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Marian Lien, an advocate for Asian-American and Pacific Islander inclusion in Pittsburgh, recently encountered Cho's cookie art on exhibit at a local coffee shop. She said the display had a visible impact on her teenage daughter. \"Who would have thought using baked goods as a platform to talk social justice was a thing? And yet, the attention it has garnered is exactly what we need to start dialog and to impart enlightenment.\"\u003c/p>\n\u003cfigure id=\"attachment_134695\" class=\"wp-caption aligncenter\" style=\"max-width: 785px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/grace-lee-boggs-cookie_1_orig_custom-432c808ef7e6ebadf55f20a0ed724fc3e36a2c21-s1600-c85.jpg\" alt=\"Cho's portrait of human rights activist Grace Lee Boggs\" width=\"785\" height=\"787\" class=\"size-full wp-image-134695\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/grace-lee-boggs-cookie_1_orig_custom-432c808ef7e6ebadf55f20a0ed724fc3e36a2c21-s1600-c85.jpg 785w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/grace-lee-boggs-cookie_1_orig_custom-432c808ef7e6ebadf55f20a0ed724fc3e36a2c21-s1600-c85-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/grace-lee-boggs-cookie_1_orig_custom-432c808ef7e6ebadf55f20a0ed724fc3e36a2c21-s1600-c85-768x770.jpg 768w\" sizes=\"(max-width: 785px) 100vw, 785px\">\u003cfigcaption class=\"wp-caption-text\">Cho's portrait of human rights activist Grace Lee Boggs \u003ccite>(Jasmine Cho)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lien says that when her daughter, who was then 16, saw Cho's exhibit, she said, \"'Wow, I didn't know there were that many of us that were making a difference. I better step up my game.' She proceeded to Google many of the Asian- and Pacific-Islander-American heroes and sheroes, and what could have been a 15-minute viewing became a two-hour experience for her.\"\u003c/p>\n\u003cp>That's exactly the kind of reaction Cho wants her cookies to elicit. \"With all that has happened, and all that's still happening in America, it's so easy to become desensitized. Cookies are always going to be inviting, and your curiosity is always going to be stoked. I've never seen them met with less eagerness to know more.\"\u003c/p>\n\u003cfigure id=\"attachment_134696\" class=\"wp-caption aligncenter\" style=\"max-width: 1065px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/larry-itlong-img-5379_orig_custom-f138fd1938e188edb303738a6de060509bfd5685-s1600-c85.jpg\" alt=\"Cho's portrait of Filipino-American labor leader Larry Itliong.\" width=\"1065\" height=\"796\" class=\"size-full wp-image-134696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/larry-itlong-img-5379_orig_custom-f138fd1938e188edb303738a6de060509bfd5685-s1600-c85.jpg 1065w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/larry-itlong-img-5379_orig_custom-f138fd1938e188edb303738a6de060509bfd5685-s1600-c85-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/larry-itlong-img-5379_orig_custom-f138fd1938e188edb303738a6de060509bfd5685-s1600-c85-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/larry-itlong-img-5379_orig_custom-f138fd1938e188edb303738a6de060509bfd5685-s1600-c85-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/larry-itlong-img-5379_orig_custom-f138fd1938e188edb303738a6de060509bfd5685-s1600-c85-1020x762.jpg 1020w\" sizes=\"(max-width: 1065px) 100vw, 1065px\">\u003cfigcaption class=\"wp-caption-text\">Cho's portrait of Filipino-American labor leader Larry Itliong. \u003ccite>(Jasmine Cho)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cho is also spreading awareness through a children's book she wrote and illustrated, \u003ca href=\"https://yummyholic.com/products/childrens-book-role-models-who-look-like-me\">Role Models Who Look Like Me: Asian-Americans and Pacific Islanders Who Made History\u003c/a>. These are the types of stories of Asian-American representation that Cho says were lacking in her own childhood. Although she grew up in Los Angeles, the daughter of a renowned Taekwondo master, Cho says she was the only Korean-American kid in her community. \"I felt like a minority within a minority,\" she told me. It's a feeling that followed her into adulthood, as she described in her TEDx talk: \"Growing up as an Asian-American, I felt that I needed to accept being invisible.\" \u003c/p>\n\u003cp>While promoting her book, Cho has visited schools as a guest lecturer. In her presentations, Cho will often ask children whether they, too, have ever felt left out or lonely, as she once did. Teacher Amy Kim, an early-childhood educator at Pittsburgh's Shady Side Academy, observed her students' responses during Cho's recent visit. \u003c/p>\n\u003cfigure id=\"attachment_134697\" class=\"wp-caption aligncenter\" style=\"max-width: 1098px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/kate-buckley-portrait-of-jasmine-cho-at-work_custom-357106241c2da423ae5431945d20a44a49396d6a-s1600-c85.jpg\" alt=\"\" width=\"1098\" height=\"734\" class=\"size-full wp-image-134697\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/kate-buckley-portrait-of-jasmine-cho-at-work_custom-357106241c2da423ae5431945d20a44a49396d6a-s1600-c85.jpg 1098w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/kate-buckley-portrait-of-jasmine-cho-at-work_custom-357106241c2da423ae5431945d20a44a49396d6a-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/kate-buckley-portrait-of-jasmine-cho-at-work_custom-357106241c2da423ae5431945d20a44a49396d6a-s1600-c85-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/kate-buckley-portrait-of-jasmine-cho-at-work_custom-357106241c2da423ae5431945d20a44a49396d6a-s1600-c85-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/kate-buckley-portrait-of-jasmine-cho-at-work_custom-357106241c2da423ae5431945d20a44a49396d6a-s1600-c85-1020x682.jpg 1020w\" sizes=\"(max-width: 1098px) 100vw, 1098px\">\u003cfigcaption class=\"wp-caption-text\">Baker and artist Jasmine Cho at work on a portrait. \u003ccite>(Kate Buckley Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Our students were immediately impacted by her visit,\" Kim says. \"For our Asian-American students especially, they absolutely connected with her and her children's book almost immediately. Their faces said it all by their proud expressions. ... The Asian children gleamed, knowing these famous Americans were similar to them.\" As part of the presentation, Kim says Cho helped students make their own cookie self-portraits.\u003c/p>\n\u003cp> As for Cho's own role models? She cites among them James Beard award-winning chef Joanne Chang, whose cookbooks served as early inspiration for Cho's journey as a self-taught baker and artist. During a recent trip to Boston, Cho got to meet Chang. Of course, she presented her idol with a cookie portrait Cho had made of Chang.\u003c/p>\n\u003cp>But if you want your own custom cookie portrait by Cho, you're out of luck. She's not taking any more orders through her online custom bakery, \u003ca href=\"https://yummyholic.com/\">Yummyholic\u003c/a>, for the rest of the year in order to focus on another passion—baking as therapy. \u003c/p>\n\u003cp>Cho is currently pursuing a bachelor's degree in art therapy and has received a $10,000 \"community champion\" award from Citizens Bank to support her work providing baking therapy for the Center for Victims in Pittsburgh. For her, it's just one more form of cookie activism.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"https://www.createandplate.com/\">\u003cem>Caroline Choe\u003c/em>\u003c/a>\u003cem> is a writer, artist, teacher and chef based in New York City.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/08/31/756005776/cookie-artist-teaches-edible-lessons-in-asian-american-history\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nJasmine Cho knows the power of a good cookie. \"Cookies,\" she says, \"can make anything more palatable.\" Including conversations about race and social justice in America.\u003c/p>\n\u003cp>\u003ca href=\"https://www.jasminemcho.com/\">A baker based in Pittsburgh\u003c/a>, Cho creates intricate, hand-drawn cookie portraits of Asian-American figures as a way to increase representation and raise awareness of Asian-American history and identity. \u003c/p>\n\u003cp>Figures represented in sugar and icing include people like Takao Ozawa, a Japanese-American whose petition for U.S. citizenship was denied on the basis of race in a landmark Supreme Court case, and \u003ca href=\"https://oac.cdlib.org/findaid/ark:/13030/kt3z09n6d9/\">Yuji Ichioka\u003c/a>, a pioneering historian of the Japanese-American experience who coined the term \"Asian-American.\" \u003c/p>\n\u003cfigure id=\"attachment_134689\" class=\"wp-caption aligncenter\" style=\"max-width: 649px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/takao-ozawa-cookie_orig_custom-0464da743d7a46d416461aed9d8f57d60b9e9dc1.jpg\" alt=\"A cookie portrait of Takao Ozawa, a Japanese-American whose petition for U.S. citizenship was denied on the basis of race in a landmark 1922 Supreme Court decision.\" width=\"649\" height=\"552\" class=\"size-full wp-image-134689\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/takao-ozawa-cookie_orig_custom-0464da743d7a46d416461aed9d8f57d60b9e9dc1.jpg 649w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/takao-ozawa-cookie_orig_custom-0464da743d7a46d416461aed9d8f57d60b9e9dc1-160x136.jpg 160w\" sizes=\"(max-width: 649px) 100vw, 649px\">\u003cfigcaption class=\"wp-caption-text\">A cookie portrait of Takao Ozawa, a Japanese-American whose petition for U.S. citizenship was denied on the basis of race in a landmark 1922 Supreme Court decision. \u003ccite>(Jasmine Cho)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Others featured on her baked creations include Olympic gold medalist \u003ca href=\"https://www.britannica.com/biography/Sammy-Lee\">Sammy Lee\u003c/a>; \u003ca href=\"https://www.wbur.org/hereandnow/2018/08/02/chinese-lady-play-afong-moy\">Afong Moy\u003c/a>, often cited as the first Chinese woman to set foot in the United States, who was put on display before crowds as a curiosity beginning in the 1830s; and author and civil rights activist \u003ca href=\"https://www.npr.org/sections/codeswitch/2015/06/27/417175523/grace-lee-boggs-activist-and-american-revolutionary-turns-100\">Grace Lee Boggs\u003c/a>. Many of these figures are not widely known.\u003c/p>\n\u003cp>As Cho told the audience during a recent TEDx talk in Pittsburgh, \"Privilege is when your culture is taught as a core curriculum, and mine is taught as an elective.\" The statement was met with a burst of supportive applause.\u003c/p>\n\u003cfigure id=\"attachment_134700\" class=\"wp-caption aligncenter\" style=\"max-width: 571px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/sammy-lee-cookie_orig_custom-7750e700a6c78ff5c7f62df4093bb90fa48c4b60-s1600-c85.jpg\" alt=\"Cho's portrait of diver Sammy Lee. In 1948, Lee became the first Asian-American to win an Olympic gold medal.\" width=\"571\" height=\"792\" class=\"size-full wp-image-134700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/sammy-lee-cookie_orig_custom-7750e700a6c78ff5c7f62df4093bb90fa48c4b60-s1600-c85.jpg 571w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/sammy-lee-cookie_orig_custom-7750e700a6c78ff5c7f62df4093bb90fa48c4b60-s1600-c85-160x222.jpg 160w\" sizes=\"(max-width: 571px) 100vw, 571px\">\u003cfigcaption class=\"wp-caption-text\">Cho's portrait of diver Sammy Lee. In 1948, Lee became the first Asian-American to win an Olympic gold medal. \u003ccite>(Jasmine Cho)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cho shares her cookie art on social media\u003cstrong> \u003c/strong>and her work is becoming more frequently featured in the Pittsburgh art scene. A collection of her cookies has also recently been purchased and displayed at the City County Building.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Marian Lien, an advocate for Asian-American and Pacific Islander inclusion in Pittsburgh, recently encountered Cho's cookie art on exhibit at a local coffee shop. She said the display had a visible impact on her teenage daughter. \"Who would have thought using baked goods as a platform to talk social justice was a thing? And yet, the attention it has garnered is exactly what we need to start dialog and to impart enlightenment.\"\u003c/p>\n\u003cfigure id=\"attachment_134695\" class=\"wp-caption aligncenter\" style=\"max-width: 785px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/grace-lee-boggs-cookie_1_orig_custom-432c808ef7e6ebadf55f20a0ed724fc3e36a2c21-s1600-c85.jpg\" alt=\"Cho's portrait of human rights activist Grace Lee Boggs\" width=\"785\" height=\"787\" class=\"size-full wp-image-134695\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/grace-lee-boggs-cookie_1_orig_custom-432c808ef7e6ebadf55f20a0ed724fc3e36a2c21-s1600-c85.jpg 785w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/grace-lee-boggs-cookie_1_orig_custom-432c808ef7e6ebadf55f20a0ed724fc3e36a2c21-s1600-c85-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/grace-lee-boggs-cookie_1_orig_custom-432c808ef7e6ebadf55f20a0ed724fc3e36a2c21-s1600-c85-768x770.jpg 768w\" sizes=\"(max-width: 785px) 100vw, 785px\">\u003cfigcaption class=\"wp-caption-text\">Cho's portrait of human rights activist Grace Lee Boggs \u003ccite>(Jasmine Cho)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lien says that when her daughter, who was then 16, saw Cho's exhibit, she said, \"'Wow, I didn't know there were that many of us that were making a difference. I better step up my game.' She proceeded to Google many of the Asian- and Pacific-Islander-American heroes and sheroes, and what could have been a 15-minute viewing became a two-hour experience for her.\"\u003c/p>\n\u003cp>That's exactly the kind of reaction Cho wants her cookies to elicit. \"With all that has happened, and all that's still happening in America, it's so easy to become desensitized. Cookies are always going to be inviting, and your curiosity is always going to be stoked. I've never seen them met with less eagerness to know more.\"\u003c/p>\n\u003cfigure id=\"attachment_134696\" class=\"wp-caption aligncenter\" style=\"max-width: 1065px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/larry-itlong-img-5379_orig_custom-f138fd1938e188edb303738a6de060509bfd5685-s1600-c85.jpg\" alt=\"Cho's portrait of Filipino-American labor leader Larry Itliong.\" width=\"1065\" height=\"796\" class=\"size-full wp-image-134696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/larry-itlong-img-5379_orig_custom-f138fd1938e188edb303738a6de060509bfd5685-s1600-c85.jpg 1065w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/larry-itlong-img-5379_orig_custom-f138fd1938e188edb303738a6de060509bfd5685-s1600-c85-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/larry-itlong-img-5379_orig_custom-f138fd1938e188edb303738a6de060509bfd5685-s1600-c85-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/larry-itlong-img-5379_orig_custom-f138fd1938e188edb303738a6de060509bfd5685-s1600-c85-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/larry-itlong-img-5379_orig_custom-f138fd1938e188edb303738a6de060509bfd5685-s1600-c85-1020x762.jpg 1020w\" sizes=\"(max-width: 1065px) 100vw, 1065px\">\u003cfigcaption class=\"wp-caption-text\">Cho's portrait of Filipino-American labor leader Larry Itliong. \u003ccite>(Jasmine Cho)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cho is also spreading awareness through a children's book she wrote and illustrated, \u003ca href=\"https://yummyholic.com/products/childrens-book-role-models-who-look-like-me\">Role Models Who Look Like Me: Asian-Americans and Pacific Islanders Who Made History\u003c/a>. These are the types of stories of Asian-American representation that Cho says were lacking in her own childhood. Although she grew up in Los Angeles, the daughter of a renowned Taekwondo master, Cho says she was the only Korean-American kid in her community. \"I felt like a minority within a minority,\" she told me. It's a feeling that followed her into adulthood, as she described in her TEDx talk: \"Growing up as an Asian-American, I felt that I needed to accept being invisible.\" \u003c/p>\n\u003cp>While promoting her book, Cho has visited schools as a guest lecturer. In her presentations, Cho will often ask children whether they, too, have ever felt left out or lonely, as she once did. Teacher Amy Kim, an early-childhood educator at Pittsburgh's Shady Side Academy, observed her students' responses during Cho's recent visit. \u003c/p>\n\u003cfigure id=\"attachment_134697\" class=\"wp-caption aligncenter\" style=\"max-width: 1098px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/kate-buckley-portrait-of-jasmine-cho-at-work_custom-357106241c2da423ae5431945d20a44a49396d6a-s1600-c85.jpg\" alt=\"\" width=\"1098\" height=\"734\" class=\"size-full wp-image-134697\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/kate-buckley-portrait-of-jasmine-cho-at-work_custom-357106241c2da423ae5431945d20a44a49396d6a-s1600-c85.jpg 1098w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/kate-buckley-portrait-of-jasmine-cho-at-work_custom-357106241c2da423ae5431945d20a44a49396d6a-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/kate-buckley-portrait-of-jasmine-cho-at-work_custom-357106241c2da423ae5431945d20a44a49396d6a-s1600-c85-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/kate-buckley-portrait-of-jasmine-cho-at-work_custom-357106241c2da423ae5431945d20a44a49396d6a-s1600-c85-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/kate-buckley-portrait-of-jasmine-cho-at-work_custom-357106241c2da423ae5431945d20a44a49396d6a-s1600-c85-1020x682.jpg 1020w\" sizes=\"(max-width: 1098px) 100vw, 1098px\">\u003cfigcaption class=\"wp-caption-text\">Baker and artist Jasmine Cho at work on a portrait. \u003ccite>(Kate Buckley Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Our students were immediately impacted by her visit,\" Kim says. \"For our Asian-American students especially, they absolutely connected with her and her children's book almost immediately. Their faces said it all by their proud expressions. ... The Asian children gleamed, knowing these famous Americans were similar to them.\" As part of the presentation, Kim says Cho helped students make their own cookie self-portraits.\u003c/p>\n\u003cp> As for Cho's own role models? She cites among them James Beard award-winning chef Joanne Chang, whose cookbooks served as early inspiration for Cho's journey as a self-taught baker and artist. During a recent trip to Boston, Cho got to meet Chang. Of course, she presented her idol with a cookie portrait Cho had made of Chang.\u003c/p>\n\u003cp>But if you want your own custom cookie portrait by Cho, you're out of luck. She's not taking any more orders through her online custom bakery, \u003ca href=\"https://yummyholic.com/\">Yummyholic\u003c/a>, for the rest of the year in order to focus on another passion—baking as therapy. \u003c/p>\n\u003cp>Cho is currently pursuing a bachelor's degree in art therapy and has received a $10,000 \"community champion\" award from Citizens Bank to support her work providing baking therapy for the Center for Victims in Pittsburgh. For her, it's just one more form of cookie activism.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"https://www.createandplate.com/\">\u003cem>Caroline Choe\u003c/em>\u003c/a>\u003cem> is a writer, artist, teacher and chef based in New York City.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/08/31/756005776/cookie-artist-teaches-edible-lessons-in-asian-american-history\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Northern California Wine Bootcamp Adventure: From St. Helena to San Francisco",
"title": "A Northern California Wine Bootcamp Adventure: From St. Helena to San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_134208' label='Back to Wine Bootcamp Central']\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#charles-krug\">Charles Krug Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#smith-madrone\">Smith-Madrone Vineyards\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#lunch\">Oakville Grocery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#shafer\">Shafer Vineyards\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#far-niente\">Far Niente Winery\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>[googlemaps https://www.google.com/maps/d/u/0/embed?mid=1ONI_1j0NZr4gINICM4XI49EM0C7RGeCB&w=640&h=480]\u003c/p>\n\u003cp>\u003ca id=\"charles-krug\">\u003c/a>\u003c/p>\n\u003ch2>Charles Krug Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Charles+Krug+Winery/@38.518744,-122.480955,15z/data=!4m5!3m4!1s0x0:0x5ed38c326d8a3f5a!8m2!3d38.518744!4d-122.480955\">2800 Main St.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>St. Helena, CA 94574\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone.jpg\" alt=\"Estate vines at Charles Krug Winery, looking at the Culinary Institute of America’s Greystone campus\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Estate vines at Charles Krug Winery, looking at the Culinary Institute of America’s Greystone campus \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trip’s earliest start and most rushed visit (with just one taste because of timing) came at one of California wine history’s true icons: \u003ca href=\"http://www.charleskrug.com\">Charles Krug\u003c/a>. Contrary to what most people think, THIS is actually the winery owned by the Mondavi family. Robert Mondavi Winery is now part of Constellation Brands. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You won’t hear much at Charles Krug about the infamous family split where brothers Peter and Robert had various disagreements about the direction of the winery, the style of a winery (with nitpicks like how Robert wanted all French oak) and how the winery’s money should be spent. After the split, Robert created his namesake winery further south towards Oakville and Peter ran Charles Krug.\u003c/p>\n\u003cp>Several Mondavi family members still live on the Charles Krug property, which stayed that name because its original owner (Charles Krug) wrote in the land grant (it was originally given to him as a wedding dowry) that it shall never change. Hence the confusion for many wine drinkers, myself included, how Charles Krug is the real Mondavi domain. Got it all? Yes, this family is one of the most famous and confusing in all of wine.\u003c/p>\n\u003cfigure id=\"attachment_134661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Charles-Krug-barrels.jpg\" alt=\"The signature burgundy painted barrels resting at Charles Krug Winery\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The signature burgundy painted barrels resting at Charles Krug Winery \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Everywhere you look on the property across Highway 29 from the Culinary Institute of America Greystone complex is history and something majestic: gorgeous valley vistas, barrels with red stripes that are painted to look like they’re bleeding wine, and a striking Howard Backen redesigned carriage house that John fell in love with since he does lots of woodwork at his homes. \u003c/p>\n\u003cp>I can’t vouch for the quality of all 50,000 cases the winery produces, but our one taste was a phenomenal 2015 'Generations’ Bordeaux blend.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.freemarkabbey.com\">Freemark Abbey\u003c/a>, \u003ca href=\"http://www.inglenook.com\">Inglenook\u003c/a>, \u003ca href=\"http://www.ackermanfamilyvineyards.com\">Ackerman Family Vineyards/Heritage House\u003c/a>\u003cbr>\n\u003ca id=\"smith-madrone\">\u003c/a>\u003c/p>\n\u003ch2>Smith-Madrone Vineyards\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Smith-Madrone+Vineyards/@38.5322882,-122.549057,15z/data=!4m5!3m4!1s0x0:0x8c5e7f7cfbc3e671!8m2!3d38.5322882!4d-122.549057\">4022 Spring Mountain Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>St. Helena, CA 94574\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Smith-Madrone-Wines.jpg\" alt=\"Some of Smith-Madrone’s exceptional wines including a 2016 Chardonnay, 2013 Cook’s Flat Reserve and 2014 Cabernet Sauvignon\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of Smith-Madrone’s exceptional wines including a 2016 Chardonnay, 2013 Cook’s Flat Reserve and 2014 Cabernet Sauvignon \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily, I had been to this rustic Spring Mountain legend once before, so I already knew how many twists and turns were coming up en route to stop 2 for the day. You \u003ci>will\u003c/i> get lost your first time going to \u003ca href=\"http://www.smithmadrone.com\">Smith Madrone\u003c/a>. This time, we weren’t lost, but we did get greeted by a giant fallen tree in the process of being removed, so there was some off-roading needed. Speaking of off-roading, assistant winemaker Sam Smith whisked us away almost immediately in an off-road four-wheeler and zoomed us all over the dry-farmed estate vineyards, through forests, by streams, and almost everywhere yielded panoramic valley views. \u003c/p>\n\u003cp>Sam is the son of Stuart Smith, who founded the winery in 1971 and runs it with his brother Charles, who serves as the winemaker. Sam is also the most talented balancer of a wine glass while driving through potholes I have ever seen.\u003c/p>\n\u003cfigure id=\"attachment_134663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Smith-Madrone-exploring.jpg\" alt=\"John and Smith-Madrone Vineyard & Winery’s Assistant Winemaker Sam Smith discuss wine and off-road vehicles in the redwood forests of Spring Mountain\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">John and Smith-Madrone Vineyard & Winery’s Assistant Winemaker Sam Smith discuss wine and off-road vehicles in the redwood forests of Spring Mountain \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is old Napa, where there is no glitz, the Cabernet Sauvignon still hovers around the $50 mark, and it’s one of three wineries still growing Riesling, which way back in the day was a primary grape of Napa Valley. Smith-Madrone’s Cook’s Flat Reserve is their answer to the Screaming Eagles of Napa Valley, with extensive layers and giant, rich red and black fruit notes. It is priced accordingly since the Smiths finally realized they needed to adapt a little bit to the Napa Valley of the 2010s.\u003c/p>\n\u003cp>When tourists and locals alike ask about \u003ci>the\u003c/i> Napa Valley winery to visit — you know, the secret one with gorgeous views, no pretention, excellent wine, no wine club hard sell, huge character — this is that winery.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2015 Riesling, 2014 Cabernet Sauvignon, 2013 Cook’s Flat Reserve\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.stonyhillvineyard.com\">Stony Hill\u003c/a>, \u003ca href=\"http://www.greenandred.com/\">Green & Red\u003c/a>, \u003ca href=\"http://www.tressabores.com\">Tres Sabores\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lunch\">\u003c/a>\u003c/p>\n\u003ch2>Lunch: \u003ca href=\"http://oakvillegrocery.com/?SID=0dd07f4f7569a623bff82ace209f3e98\">Oakville Grocery\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/Oakville+Grocery/@38.4373272,-122.4029416,15z/data=!4m5!3m4!1s0x0:0x47087a7305951bc9!8m2!3d38.4373272!4d-122.4029416\">\u003ci>7856 St. Helena Hwy, Oakville\u003c/i>\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/BrGVX1Lhr7r/\u003c/p>\n\u003cp>A Napa Valley daytime staple. On weekends, it’s Bay Bridge rush hour traffic-like packed. Luckily, on a Monday in early December we were almost alone. The bread for the sandwiches is shockingly pedestrian, so opt for the prepared salads and any dessert.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.lacalendamex.com\">La Calenda\u003c/a>, \u003ca href=\"http://www.thomaskeller.com/bouchonyountville\">Bouchon\u003c/a>, \u003ca href=\"http://www.redd-wood.com/\">Redd Wood\u003c/a>\u003cbr>\n\u003ca id=\"shafer\">\u003c/a>\u003c/p>\n\u003ch2>Shafer Vineyards\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Shafer+Vineyards/@38.421021,-122.326365,15z/data=!4m5!3m4!1s0x0:0xf32e8bbbafb3a50b!8m2!3d38.421021!4d-122.326365\">6154 Silverado Trail\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Napa, CA 94558\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134664\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Shafer-cave.jpg\" alt=\"Barrels resting in Shafer Vineyards’ sprawling caves\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barrels resting in Shafer Vineyards’ sprawling caves \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>John figured out the “surprise winery” of the trip secretly long before seeing \u003ci>the\u003c/i> hillside. That hillside, nestled behind \u003ca href=\"http://shafervineyards.com/\">Shafer Vineyards\u003c/a> a little off the Silverado Trail in what is considered the Stags Leap District, is probably the most famous “hillside” in Napa Valley and thankfully just missed being struck by the 2017 fires, whose damage you can still clearly see further up the hill towards Atlas Peak. It’s the hillside of “Hillside Select”, one of Napa Valley’s definitive wines.\u003c/p>\n\u003cp>I had seen in John’s cellar spreadsheet that he had some Shafer, though it wasn’t Hillside Select, so I figured this would be a fun surprise. Somehow, he already knew it would be Shafer, perhaps because he might not have any other Napa Valley wines? Anyhow, what I didn’t know is that he and Meg’s mom had tried to visit Shafer before and failed since they couldn’t just walk in. \u003c/p>\n\u003cp>Reservation in hand, our host Andy Demsky asked if we were “winery toured out” and we pretty much were. But, when you’re at a place of Shafer’s renown, you must see what you can see. So we breezed through the gorgeous winery, saw winemaker Elias Fernandez in action doing some careful cleaning and sampling, then tasted what was easily one of the trip’s finest lineups.\u003c/p>\n\u003cfigure id=\"attachment_134665\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Shafer-wine-tasting.jpg\" alt=\"The celebrated Hillside Select (far right) and its excellent peers at Shafer Vineyards\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134665\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The celebrated Hillside Select (far right) and its excellent peers at Shafer Vineyards \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like at Peter Michael and Kosta Browne, those lofty Wine Spectator scores didn’t lie in this instance. Shafer is deservedly a Napa Valley legend, 30,000 cases strong, and really doing a fantastic job creating big wines that also boast excitement. One reason for that is the fun use of different oaks in the wine. Winery president Doug Shafer calls the different types of barrels “the spice rack” with so many unique options that can add a slightly new angle to high caliber grapes, like spices might work for Thomas Keller at The French Laundry. It was an eye-opening analogy to winemaking for us.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2015 One Point Five, 2015 Relentless, 2014 Hillside Select\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.chappellet.com\">Chappellet\u003c/a>, \u003ca href=\"http://www.robertsinskey.com/\">Robert Sinskey\u003c/a>, \u003ca href=\"http://www.frogsleap.com\">Frog’s Leap\u003c/a>\u003cbr>\n\u003ca id=\"far-niente\">\u003c/a>\u003c/p>\n\u003ch2>Far Niente Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Far+Niente+Winery/@38.4257839,-122.4031331,15z/data=!4m5!3m4!1s0x0:0xc635dcaf43c9e1db!8m2!3d38.4257839!4d-122.4031331\">1350 Acacia Dr.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Oakville, CA 94562\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/FarNiente-NobHill.jpg\" alt=\"Far Niente’s predecessor — a 1977 bottle of Nob Hill Cellars by Far Niente founder Gil Nickel who bought an apartment on Nob Hill in San Francisco with winemaking equipment, which started off his illustrious wine career\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Far Niente’s predecessor — a 1977 bottle of Nob Hill Cellars by Far Niente founder Gil Nickel who bought an apartment on Nob Hill in San Francisco with winemaking equipment, which started off his illustrious wine career \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At long last, we arrived at the final winery of the trip. Of course, we were a bit leisurely with the exceptional Shafer wines, so we joined our \u003ca href=\"http://farniente.com\">Far Niente\u003c/a> tour as they were strolling through the endless ornate barrel rooms and cellars under the estate. Yes, this was our one public tour of the trip and by now we kind of just wanted to experience a winery as a tourist.\u003cbr>\n[aside postID='bayareabites_134546' align='left' label='Wineries from Boonville to Sebastopol']\u003cbr>\nAnd so we toured through Far Niente’s own Chardonnay and Cabernet Sauvignon, including a regal 2005 Cabernet Sauvignon which was our oldest vintage of the trip, and Far Niente’s sibling EnRoute Pinot Noir from Russian River Valley, déjà vu from our first day of the trip. Not surprisingly, I was the only guest taking notes, something that reminded me that while it was a Monday work assignment for me, Napa Valley for these other guests from the likes of Miami and Orange County was a truly special vacation experience. They wanted that wine. They wanted the spectacular gardens and winery luxury, something Far Niente does particularly well at its Oakville estate. \u003c/p>\n\u003cp>Though it dates back to 1885 when a forty-niner founded the estate, Far Niente fell into disrepair because of Prohibition, but was resuscitated by the late Oklahoma based nursery owner (and later vintner) Gil Nickel. Hence, that’s why the gardens and exteriors of the property are particularly spectacular at this winery where landscape and wine were intertwined in the DNA of its longtime proprietor.\u003c/p>\n\u003cp>We closed with a sip of our only sweet wine of the trip, the Dolce late harvest Sauternes style Semillon and Sauvignon Blanc sourced from the southern edge of the Napa Valley. Fittingly, it was our final sip of the trip and a sweet way to send us back to the big city.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2012 Dolce, 2016 EnRoute Pinot Noir “Les Pommiers,” 2016 estate Cabernet Sauvignon (and 2011 and 2009 if you can find them)\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.josephphelps.com\">Joseph Phelps\u003c/a>, \u003ca href=\"http://corison.com\">Corison\u003c/a>, \u003ca href=\"http://www.hesscollection.com\">Hess Collection\u003c/a>\u003c/p>\n\u003cp>Our trip prelude dinner was at the intimate Potrero Flats wine geek favorite (and a worthy destination for delicious seasonal cooking) \u003ca href=\"http://themorris-sf.com\">The Morris\u003c/a> (\u003ca href=\"http://www.google.com/maps/place/The+Morris/@37.7629657,-122.4085607,15z/data=!4m5!3m4!1s0x0:0xc9872041746a8751!8m2!3d37.7629657!4d-122.4085607\">\u003cem>2501 Mariposa St., San Francisco\u003c/em>\u003c/a>).\u003c/p>\n\u003cp>https://www.instagram.com/p/Bqt8fQqBcRO/\u003c/p>\n\u003cp>After Far Niente and a delightful sluggish rush hour trip across the Bay Bridge back to San Francisco, we closed with \u003ca href=\"http://biale.com\">Robert Biale\u003c/a> Zinfandel, Negronis, and the indulgent jazz club/supper club delight that is \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a> (\u003ca href=\"http://www.google.com/maps/place/Bix/@37.7968728,-122.4029372,15z/data=!4m5!3m4!1s0x0:0xcba0a2e0fa5d9191!8m2!3d37.7968728!4d-122.4029372\">\u003cem>56 Gold St., San Francisco\u003c/em>\u003c/a>) near Jackson Square. It was indeed a fitting celebration to celebrate a special week.\u003c/p>\n\u003cp>https://www.instagram.com/p/BrLrhibh8Xb/\u003c/p>\n\u003cp>\u003cstrong>Total Mileage:\u003c/strong> 542\u003c/p>\n\u003cp>\u003cstrong>Total Wineries:\u003c/strong> 31\u003c/p>\n\u003cp>\u003cstrong>Sips/Tastes:\u003c/strong> No idea\u003c/p>\n\u003cp>\u003cstrong>Did we still like wine afterwards?\u003c/strong> You bet\u003c/p>\n\u003cp>\u003cstrong>Are we still talking?\u003c/strong> Yes\u003c/p>\n\u003cp>Sounds like a success to me. And now we’re bringing Wine Bootcamp to Burgundy in early March. This time, though, we’ll both be the rookies and it’s significantly harder to lasso together an itinerary. I sure wish somebody had written that Wine Bootcamp article for Burgundy already. Hopefully this one for Sonoma, Napa and Mendocino Counties will be of use for you.\u003c/p>\n\u003cp>Cheers!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#charles-krug\">Charles Krug Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#smith-madrone\">Smith-Madrone Vineyards\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#lunch\">Oakville Grocery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#shafer\">Shafer Vineyards\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#far-niente\">Far Niente Winery\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://www.google.com/maps/d/u/0/embed?mid=1ONI_1j0NZr4gINICM4XI49EM0C7RGeCB&w=640&h=480'\n title='https://www.google.com/maps/d/u/0/embed?mid=1ONI_1j0NZr4gINICM4XI49EM0C7RGeCB&w=640&h=480'\n width='640'\n height='480'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca id=\"charles-krug\">\u003c/a>\u003c/p>\n\u003ch2>Charles Krug Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Charles+Krug+Winery/@38.518744,-122.480955,15z/data=!4m5!3m4!1s0x0:0x5ed38c326d8a3f5a!8m2!3d38.518744!4d-122.480955\">2800 Main St.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>St. Helena, CA 94574\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone.jpg\" alt=\"Estate vines at Charles Krug Winery, looking at the Culinary Institute of America’s Greystone campus\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Estate vines at Charles Krug Winery, looking at the Culinary Institute of America’s Greystone campus \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trip’s earliest start and most rushed visit (with just one taste because of timing) came at one of California wine history’s true icons: \u003ca href=\"http://www.charleskrug.com\">Charles Krug\u003c/a>. Contrary to what most people think, THIS is actually the winery owned by the Mondavi family. Robert Mondavi Winery is now part of Constellation Brands. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You won’t hear much at Charles Krug about the infamous family split where brothers Peter and Robert had various disagreements about the direction of the winery, the style of a winery (with nitpicks like how Robert wanted all French oak) and how the winery’s money should be spent. After the split, Robert created his namesake winery further south towards Oakville and Peter ran Charles Krug.\u003c/p>\n\u003cp>Several Mondavi family members still live on the Charles Krug property, which stayed that name because its original owner (Charles Krug) wrote in the land grant (it was originally given to him as a wedding dowry) that it shall never change. Hence the confusion for many wine drinkers, myself included, how Charles Krug is the real Mondavi domain. Got it all? Yes, this family is one of the most famous and confusing in all of wine.\u003c/p>\n\u003cfigure id=\"attachment_134661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Charles-Krug-barrels.jpg\" alt=\"The signature burgundy painted barrels resting at Charles Krug Winery\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The signature burgundy painted barrels resting at Charles Krug Winery \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Everywhere you look on the property across Highway 29 from the Culinary Institute of America Greystone complex is history and something majestic: gorgeous valley vistas, barrels with red stripes that are painted to look like they’re bleeding wine, and a striking Howard Backen redesigned carriage house that John fell in love with since he does lots of woodwork at his homes. \u003c/p>\n\u003cp>I can’t vouch for the quality of all 50,000 cases the winery produces, but our one taste was a phenomenal 2015 'Generations’ Bordeaux blend.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.freemarkabbey.com\">Freemark Abbey\u003c/a>, \u003ca href=\"http://www.inglenook.com\">Inglenook\u003c/a>, \u003ca href=\"http://www.ackermanfamilyvineyards.com\">Ackerman Family Vineyards/Heritage House\u003c/a>\u003cbr>\n\u003ca id=\"smith-madrone\">\u003c/a>\u003c/p>\n\u003ch2>Smith-Madrone Vineyards\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Smith-Madrone+Vineyards/@38.5322882,-122.549057,15z/data=!4m5!3m4!1s0x0:0x8c5e7f7cfbc3e671!8m2!3d38.5322882!4d-122.549057\">4022 Spring Mountain Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>St. Helena, CA 94574\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Smith-Madrone-Wines.jpg\" alt=\"Some of Smith-Madrone’s exceptional wines including a 2016 Chardonnay, 2013 Cook’s Flat Reserve and 2014 Cabernet Sauvignon\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of Smith-Madrone’s exceptional wines including a 2016 Chardonnay, 2013 Cook’s Flat Reserve and 2014 Cabernet Sauvignon \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily, I had been to this rustic Spring Mountain legend once before, so I already knew how many twists and turns were coming up en route to stop 2 for the day. You \u003ci>will\u003c/i> get lost your first time going to \u003ca href=\"http://www.smithmadrone.com\">Smith Madrone\u003c/a>. This time, we weren’t lost, but we did get greeted by a giant fallen tree in the process of being removed, so there was some off-roading needed. Speaking of off-roading, assistant winemaker Sam Smith whisked us away almost immediately in an off-road four-wheeler and zoomed us all over the dry-farmed estate vineyards, through forests, by streams, and almost everywhere yielded panoramic valley views. \u003c/p>\n\u003cp>Sam is the son of Stuart Smith, who founded the winery in 1971 and runs it with his brother Charles, who serves as the winemaker. Sam is also the most talented balancer of a wine glass while driving through potholes I have ever seen.\u003c/p>\n\u003cfigure id=\"attachment_134663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Smith-Madrone-exploring.jpg\" alt=\"John and Smith-Madrone Vineyard & Winery’s Assistant Winemaker Sam Smith discuss wine and off-road vehicles in the redwood forests of Spring Mountain\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">John and Smith-Madrone Vineyard & Winery’s Assistant Winemaker Sam Smith discuss wine and off-road vehicles in the redwood forests of Spring Mountain \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is old Napa, where there is no glitz, the Cabernet Sauvignon still hovers around the $50 mark, and it’s one of three wineries still growing Riesling, which way back in the day was a primary grape of Napa Valley. Smith-Madrone’s Cook’s Flat Reserve is their answer to the Screaming Eagles of Napa Valley, with extensive layers and giant, rich red and black fruit notes. It is priced accordingly since the Smiths finally realized they needed to adapt a little bit to the Napa Valley of the 2010s.\u003c/p>\n\u003cp>When tourists and locals alike ask about \u003ci>the\u003c/i> Napa Valley winery to visit — you know, the secret one with gorgeous views, no pretention, excellent wine, no wine club hard sell, huge character — this is that winery.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2015 Riesling, 2014 Cabernet Sauvignon, 2013 Cook’s Flat Reserve\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.stonyhillvineyard.com\">Stony Hill\u003c/a>, \u003ca href=\"http://www.greenandred.com/\">Green & Red\u003c/a>, \u003ca href=\"http://www.tressabores.com\">Tres Sabores\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lunch\">\u003c/a>\u003c/p>\n\u003ch2>Lunch: \u003ca href=\"http://oakvillegrocery.com/?SID=0dd07f4f7569a623bff82ace209f3e98\">Oakville Grocery\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/Oakville+Grocery/@38.4373272,-122.4029416,15z/data=!4m5!3m4!1s0x0:0x47087a7305951bc9!8m2!3d38.4373272!4d-122.4029416\">\u003ci>7856 St. Helena Hwy, Oakville\u003c/i>\u003c/a>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A Napa Valley daytime staple. On weekends, it’s Bay Bridge rush hour traffic-like packed. Luckily, on a Monday in early December we were almost alone. The bread for the sandwiches is shockingly pedestrian, so opt for the prepared salads and any dessert.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.lacalendamex.com\">La Calenda\u003c/a>, \u003ca href=\"http://www.thomaskeller.com/bouchonyountville\">Bouchon\u003c/a>, \u003ca href=\"http://www.redd-wood.com/\">Redd Wood\u003c/a>\u003cbr>\n\u003ca id=\"shafer\">\u003c/a>\u003c/p>\n\u003ch2>Shafer Vineyards\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Shafer+Vineyards/@38.421021,-122.326365,15z/data=!4m5!3m4!1s0x0:0xf32e8bbbafb3a50b!8m2!3d38.421021!4d-122.326365\">6154 Silverado Trail\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Napa, CA 94558\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134664\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Shafer-cave.jpg\" alt=\"Barrels resting in Shafer Vineyards’ sprawling caves\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barrels resting in Shafer Vineyards’ sprawling caves \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>John figured out the “surprise winery” of the trip secretly long before seeing \u003ci>the\u003c/i> hillside. That hillside, nestled behind \u003ca href=\"http://shafervineyards.com/\">Shafer Vineyards\u003c/a> a little off the Silverado Trail in what is considered the Stags Leap District, is probably the most famous “hillside” in Napa Valley and thankfully just missed being struck by the 2017 fires, whose damage you can still clearly see further up the hill towards Atlas Peak. It’s the hillside of “Hillside Select”, one of Napa Valley’s definitive wines.\u003c/p>\n\u003cp>I had seen in John’s cellar spreadsheet that he had some Shafer, though it wasn’t Hillside Select, so I figured this would be a fun surprise. Somehow, he already knew it would be Shafer, perhaps because he might not have any other Napa Valley wines? Anyhow, what I didn’t know is that he and Meg’s mom had tried to visit Shafer before and failed since they couldn’t just walk in. \u003c/p>\n\u003cp>Reservation in hand, our host Andy Demsky asked if we were “winery toured out” and we pretty much were. But, when you’re at a place of Shafer’s renown, you must see what you can see. So we breezed through the gorgeous winery, saw winemaker Elias Fernandez in action doing some careful cleaning and sampling, then tasted what was easily one of the trip’s finest lineups.\u003c/p>\n\u003cfigure id=\"attachment_134665\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Shafer-wine-tasting.jpg\" alt=\"The celebrated Hillside Select (far right) and its excellent peers at Shafer Vineyards\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134665\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The celebrated Hillside Select (far right) and its excellent peers at Shafer Vineyards \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like at Peter Michael and Kosta Browne, those lofty Wine Spectator scores didn’t lie in this instance. Shafer is deservedly a Napa Valley legend, 30,000 cases strong, and really doing a fantastic job creating big wines that also boast excitement. One reason for that is the fun use of different oaks in the wine. Winery president Doug Shafer calls the different types of barrels “the spice rack” with so many unique options that can add a slightly new angle to high caliber grapes, like spices might work for Thomas Keller at The French Laundry. It was an eye-opening analogy to winemaking for us.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2015 One Point Five, 2015 Relentless, 2014 Hillside Select\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.chappellet.com\">Chappellet\u003c/a>, \u003ca href=\"http://www.robertsinskey.com/\">Robert Sinskey\u003c/a>, \u003ca href=\"http://www.frogsleap.com\">Frog’s Leap\u003c/a>\u003cbr>\n\u003ca id=\"far-niente\">\u003c/a>\u003c/p>\n\u003ch2>Far Niente Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Far+Niente+Winery/@38.4257839,-122.4031331,15z/data=!4m5!3m4!1s0x0:0xc635dcaf43c9e1db!8m2!3d38.4257839!4d-122.4031331\">1350 Acacia Dr.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Oakville, CA 94562\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/FarNiente-NobHill.jpg\" alt=\"Far Niente’s predecessor — a 1977 bottle of Nob Hill Cellars by Far Niente founder Gil Nickel who bought an apartment on Nob Hill in San Francisco with winemaking equipment, which started off his illustrious wine career\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Far Niente’s predecessor — a 1977 bottle of Nob Hill Cellars by Far Niente founder Gil Nickel who bought an apartment on Nob Hill in San Francisco with winemaking equipment, which started off his illustrious wine career \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At long last, we arrived at the final winery of the trip. Of course, we were a bit leisurely with the exceptional Shafer wines, so we joined our \u003ca href=\"http://farniente.com\">Far Niente\u003c/a> tour as they were strolling through the endless ornate barrel rooms and cellars under the estate. Yes, this was our one public tour of the trip and by now we kind of just wanted to experience a winery as a tourist.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAnd so we toured through Far Niente’s own Chardonnay and Cabernet Sauvignon, including a regal 2005 Cabernet Sauvignon which was our oldest vintage of the trip, and Far Niente’s sibling EnRoute Pinot Noir from Russian River Valley, déjà vu from our first day of the trip. Not surprisingly, I was the only guest taking notes, something that reminded me that while it was a Monday work assignment for me, Napa Valley for these other guests from the likes of Miami and Orange County was a truly special vacation experience. They wanted that wine. They wanted the spectacular gardens and winery luxury, something Far Niente does particularly well at its Oakville estate. \u003c/p>\n\u003cp>Though it dates back to 1885 when a forty-niner founded the estate, Far Niente fell into disrepair because of Prohibition, but was resuscitated by the late Oklahoma based nursery owner (and later vintner) Gil Nickel. Hence, that’s why the gardens and exteriors of the property are particularly spectacular at this winery where landscape and wine were intertwined in the DNA of its longtime proprietor.\u003c/p>\n\u003cp>We closed with a sip of our only sweet wine of the trip, the Dolce late harvest Sauternes style Semillon and Sauvignon Blanc sourced from the southern edge of the Napa Valley. Fittingly, it was our final sip of the trip and a sweet way to send us back to the big city.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2012 Dolce, 2016 EnRoute Pinot Noir “Les Pommiers,” 2016 estate Cabernet Sauvignon (and 2011 and 2009 if you can find them)\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.josephphelps.com\">Joseph Phelps\u003c/a>, \u003ca href=\"http://corison.com\">Corison\u003c/a>, \u003ca href=\"http://www.hesscollection.com\">Hess Collection\u003c/a>\u003c/p>\n\u003cp>Our trip prelude dinner was at the intimate Potrero Flats wine geek favorite (and a worthy destination for delicious seasonal cooking) \u003ca href=\"http://themorris-sf.com\">The Morris\u003c/a> (\u003ca href=\"http://www.google.com/maps/place/The+Morris/@37.7629657,-122.4085607,15z/data=!4m5!3m4!1s0x0:0xc9872041746a8751!8m2!3d37.7629657!4d-122.4085607\">\u003cem>2501 Mariposa St., San Francisco\u003c/em>\u003c/a>).\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>After Far Niente and a delightful sluggish rush hour trip across the Bay Bridge back to San Francisco, we closed with \u003ca href=\"http://biale.com\">Robert Biale\u003c/a> Zinfandel, Negronis, and the indulgent jazz club/supper club delight that is \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a> (\u003ca href=\"http://www.google.com/maps/place/Bix/@37.7968728,-122.4029372,15z/data=!4m5!3m4!1s0x0:0xcba0a2e0fa5d9191!8m2!3d37.7968728!4d-122.4029372\">\u003cem>56 Gold St., San Francisco\u003c/em>\u003c/a>) near Jackson Square. It was indeed a fitting celebration to celebrate a special week.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Total Mileage:\u003c/strong> 542\u003c/p>\n\u003cp>\u003cstrong>Total Wineries:\u003c/strong> 31\u003c/p>\n\u003cp>\u003cstrong>Sips/Tastes:\u003c/strong> No idea\u003c/p>\n\u003cp>\u003cstrong>Did we still like wine afterwards?\u003c/strong> You bet\u003c/p>\n\u003cp>\u003cstrong>Are we still talking?\u003c/strong> Yes\u003c/p>\n\u003cp>Sounds like a success to me. And now we’re bringing Wine Bootcamp to Burgundy in early March. This time, though, we’ll both be the rookies and it’s significantly harder to lasso together an itinerary. I sure wish somebody had written that Wine Bootcamp article for Burgundy already. Hopefully this one for Sonoma, Napa and Mendocino Counties will be of use for you.\u003c/p>\n\u003cp>Cheers!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Northern California Wine Bootcamp Adventure: From Sebastopol to St. Helena",
"title": "A Northern California Wine Bootcamp Adventure: From Sebastopol to St. Helena",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_134208' label='Back to Wine Bootcamp Central']\u003cbr>\nOur brisk Sunday morning started with a rushed drive (two of us are not morning people!) from Santa Rosa to Sonoma through the Kenwood area, bypassing dozens of wineries en route to Sonoma Plaza.\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena#bedrock\">Bedrock Wine Co.\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena#saintsbury\">Saintsbury LLC\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena#lunch\">Lunch: Farmstead at Long Meadow Ranch\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena#larkmead\">Larkmead Vineyards\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena#alpha\">Alpha Omega Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena#dinner\">Dinner: Oenotri\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>[googlemaps https://www.google.com/maps/d/u/0/embed?mid=1e-En_gM08O-wKwu-SAM0E9pQ0OvuvpSa&w=640&h=480]\u003cbr>\n\u003ca id=\"bedrock\">\u003c/a>\u003c/p>\n\u003ch2>Bedrock Wine Co.\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Bedrock+Wine+Co.+-+By+Appointment/@38.293239,-122.45621,15z/data=!4m5!3m4!1s0x0:0x78357e0a8973fec9!8m2!3d38.293239!4d-122.45621\">414 1st St. E\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Sonoma, CA 95476\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134672\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Bedrock-Chris.jpg\" alt=\"Bedrock Wine Co. partner Chris Cottrell discusses wine and the world at-large in Bedrock’s Sonoma Square tasting room\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134672\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-Chris.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-Chris-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-Chris-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-Chris-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-Chris-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-Chris-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bedrock Wine Co. partner Chris Cottrell discusses wine and the world at-large in Bedrock’s Sonoma Square tasting room \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone following the past decade of California wine knows the \u003ca href=\"http://www.bedrockwineco.com\">“Bedrock”\u003c/a> name. The label by Morgan Twain-Peterson (son of Ravenswood legend Joel Peterson) and Chris Cottrell is a stalwart for both Zinfandel and being an ardent proponent for the state’s older vineyards filled with field of blends grape varieties most of us have never heard of. They’ve managed to be that rare winery that can satisfy the most picky of wine collector nerds, while having fantastic value wines that actually can be considered by many as weeknight wines.\u003c/p>\n\u003cp>You’ll learn all about those historic vineyards and Bedrock’s own history in the bucolic tasting room that recently took over the old General Joseph Hooker house. Cottrell joined us midway in the tasting and, if we had time, we would have had the honor to visit the Bedrock Vineyard itself with him, located near Moon Mountain by Hamel Winery. Still, we took plenty of time to discuss all kinds of winemaking terminology and all sorts of New York stuff since Chris and Meg both spent much of their lives there.\u003c/p>\n\u003cfigure id=\"attachment_134673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Bedrock-winesjpg.jpg\" alt=\"Some 2017 vintage Bedrock wines sourced from vineyards all over Northern California\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-winesjpg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-winesjpg-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-winesjpg-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-winesjpg-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-winesjpg-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-winesjpg-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some 2017 vintage Bedrock wines sourced from vineyards all over Northern California \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to tasting a few excellent Bedrock blends and a Zinfandel that all showed the unique strengths of each vineyard, we tried the other project of Twain-Peterson and Cottrell, “Under the Wire,” a single-vineyard, single vintage specific sparkling wine concept à la grower champagne. The pair is at the forefront of this idea for California and it’s no doubt going to be a hot trend in the next few years.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>4 wines to try:\u003c/b> 2011 Under the Wire Brosseau Vineyard sparkling wine, 2017 Esola Amador County Zinfandel, 2017 The Bedrock Heritage Wine, 2016 Hudson Syrah\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://scribewinery.com\">Scribe\u003c/a>,\u003ca href=\"http://hamelfamilywines.com\"> Hamel\u003c/a>, \u003ca href=\"http://www.kivelstadtcellars.com\">Kivelstadt\u003c/a>\u003cbr>\n\u003ca id=\"saintsbury\">\u003c/a>\u003c/p>\n\u003ch2>Saintsbury LLC\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Saintsbury+LLC/@38.2501452,-122.3255536,15z/data=!4m5!3m4!1s0x0:0x1a75096ebf61f66f!8m2!3d38.2501452!4d-122.3255536\">1500 Los Carneros Ave.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Napa, CA 94559\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134674\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Saintsbury-wine-tasting.jpg\" alt=\"A perfectly framed view of Saintsbury’s vineyards in Carneros\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134674\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-tasting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-tasting-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-tasting-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-tasting-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-tasting-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-tasting-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A perfectly framed view of Saintsbury’s vineyards in Carneros \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Sonoma-Napa drive reminds visitors how close the Sonoma and Napa valleys are when you’re at the southern tip of both, also known as the Carneros region. This is flat, Bay-influenced winds territory, so you’re very much in the land of Pinot Noir and Chardonnay. On cue, stop 2 of the day was at \u003ca href=\"http://www.saintsbury.com/\">Saintsbury\u003c/a>, one of the few Carneros producers, though a significant part of their fruit is sourced from other regions like Russian River Valley and Anderson Valley.\u003c/p>\n\u003cp>The winery is a strong success story, from a 1981 first vintage by Dick Ward and David Graves who met in a home brewing class as graduate students at UC Davis, to a 20,000 case operation today that is one of the few producers of that size that is resolutely focused on single vineyard expressions. A tasting in the beautifully built, spacious winery (or on warm days on the patio overlooking miles of Carneros vines) is eye-opening in terms of side-by-side comparisons of the deep differences in California Pinot Noir and Chardonnay terroir. Basically, this tasting was our Bootcamp trip in one sitting.\u003c/p>\n\u003cfigure id=\"attachment_134675\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Saintsbury-wine.jpg\" alt=\"Saintsbury’s hard-to-find Brown Ranch estate Pinot Noir\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saintsbury’s hard-to-find Brown Ranch estate Pinot Noir \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two fun notes that we loved: each visitor gets a postcard that they can send for free from Saintsbury, and George Saintsbury was a late 19th and early 20th century literary critic who Ward and Graves read at UC Davis. Saintsbury’s writings were dry in their opinion, but one saying stuck with the pair to lean towards Pinot Noir: “If Claret is queen, Burgundy is king.” That is true in Carneros...but not a few miles up Highway 29, our next destination.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Pratt Vineyard Sonoma Coast Pinot Noir, 2009 estate Carneros Pinot Noir, 2015 Stanley Ranch Dijon Clone 115 Carneros Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.bouchaine.com/\">Bouchaine\u003c/a>, \u003ca href=\"http://www.matthiasson.com\">Matthiasson\u003c/a>, \u003ca href=\"http://www.yrousseauwines.com/\">Y. Rousseau\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lunch\">\u003c/a>\u003c/p>\n\u003ch2>Lunch: \u003ca href=\"http://www.longmeadowranch.com/eat-drink/restaurant\">Farmstead at Long Meadow Ranch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Farmstead+at+Long+Meadow+Ranch/@38.5010527,-122.463001,15z/data=!4m5!3m4!1s0x0:0x5037d70c390f3f5!8m2!3d38.5010527!4d-122.463001\">\u003cem>738 Main St., St. Helena\u003c/em>\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/BrBuNyohF_I/\u003c/p>\n\u003cp>The back patio is hard to beat for atmosphere, but our St. Helena lunch destination underwhelmed with the signature ribs and Red Lobster-inspired cheddar biscuits presenting strangely muted flavors. That being said, the real highlight was Farmstead’s eggnog. Can’t beat that on the second day of December, right? Also, the brunch-only lamb hash is a must-order and was devoured instead of the ribs.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.thecharteroak.com\">The Charter Oak\u003c/a>, \u003ca href=\"http://cooksthelena.com\">Cook\u003c/a>, \u003ca href=\"http://www.gotts.com\">Gott’s Roadside\u003c/a>\u003cbr>\n\u003ca id=\"larkmead\">\u003c/a>\u003c/p>\n\u003ch2>Larkmead Vineyards\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Larkmead+Vineyards/@38.5587193,-122.5245894,15z/data=!4m5!3m4!1s0x0:0x584d08b1fd7ac451!8m2!3d38.5587193!4d-122.5245894\">1100 Larkmead Ln.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Calistoga, CA 94515\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134676\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Larkmead-views.jpg\" alt=\"The gorgeous Larkmead Vineyards estate towards the northern end of the Napa Valley in Calistoga\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134676\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-views.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-views-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-views-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-views-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-views-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-views-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The gorgeous Larkmead Vineyards estate towards the northern end of the Napa Valley in Calistoga \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For history purposes, \u003ca href=\"http://www.larkmead.com\">Larkmead\u003c/a> deserves to be amongst the historic titans like Stag’s Leap, Charles Krug and Chateau Montelena for the Napa Valley. However, Larkmead has managed to avoid the gaudy/corporate nature that has crept into almost all of the “famous” Napa Valley wineries, focusing on the wine itself being made in Calistoga on Larkmead Lane, where the Silverado Trail and Highway 29 are so close together you can almost start seeing one from the other. \u003c/p>\n\u003cp>Winemaker Dan Petroski has the magic Cabernet Sauvignon touch and manages to find the perfect middle ground of Napa styles over his dozen harvests: strong flavors, mildly rugged textures, and superb balance of tannins and ripeness that keeps the wines from being too dominant on the palate.\u003c/p>\n\u003cfigure id=\"attachment_134680\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Larkmead-John-vineyards.jpg\" alt=\"Larkmead’s Deanna Basham explains vine grafting to John\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-John-vineyards.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-John-vineyards-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-John-vineyards-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-John-vineyards-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-John-vineyards-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-John-vineyards-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Larkmead’s Deanna Basham explains vine grafting to John \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He’s a bit fortunate, though, since Larkmead’s 110-acre estate is some of the most notable land in Napa for its diverse soils that are usually found on the Napa hillsides, so the estate gets valley weather above ground and hillside character below ground. He’s working with some of the best terroir in one of the world’s definitive wine growing regions. Indeed, several of the wines prove that combination can translate with gusto to the finished product.\u003c/p>\n\u003cp>Somehow, Petroski (a Brooklyn-born, former Manhattan publishing industry worker) still has time for his Italian centric personal label, Massican, that has its own cult following. You won’t get the chance to try that at Larkmead, but seek it out. Overall, Larkmead’s Cabernet Sauvignons (and Tocai Friulano), history (dating back to 1895), gorgeous pastel paintings by co-owner Kate Solari-Baker) and beautiful valley floor vistas will keep you plenty entertained. The staff is particularly enlightening here, as well, and our host Deanna Basham even took John out into the vineyard at twilight to fully explain how vine grafting works.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2017 Lillie Sauvignon Blanc, 2015 Napa Valley Cabernet Sauvignon, 2015 Solari Cabernet Sauvignon\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.spottswoode.com\">Spottswoode\u003c/a>, \u003ca href=\"http://www.younginglewood.com/\">Young Inglewood\u003c/a>, \u003ca href=\"http://www.davisestates.com\">Davis Estates\u003c/a>\u003cbr>\n\u003ca id=\"alpha\">\u003c/a>\u003c/p>\n\u003ch2>Alpha Omega Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Alpha+Omega+Winery/@38.4705541,-122.4289289,15z/data=!4m5!3m4!1s0x0:0x127b00c2be70c6fc!8m2!3d38.4705541!4d-122.4289289\">1155 Mee Ln.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>St. Helena, CA 94574\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Alpha-Omega-wines.jpg\" alt=\"Two of the Napa Valley’s most iconic vineyards, Beckstoffer Dr. Crane and Stagecoach, are sources for Alpha Omega Cabernet Sauvignon\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Alpha-Omega-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Alpha-Omega-wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Alpha-Omega-wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Alpha-Omega-wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Alpha-Omega-wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Alpha-Omega-wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Two of the Napa Valley’s most iconic vineyards, Beckstoffer Dr. Crane and Stagecoach, are sources for Alpha Omega Cabernet Sauvignon \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, let’s talk about \u003ca href=\"http://www.aowinery.com\">Alpha Omega\u003c/a> wines: they are grand, powerful and everything that everyone talks about in terms of “new Napa.” That means heavy oak, high alcohol and even higher prices. Some of the wines are more held in check, while others are explosive. Now, is it a bad thing to make these high octane, rich wines? Not necessarily. All the wines I sampled at Alpha Omega were either very good or absolutely excellent. Nobody should be penalized for fulfilling a vision and a style if they can pull it off in a delicious way, contrary to the many writers who try to bring down the new Napa style. Alpha Omega makes terrific wine.\u003c/p>\n\u003cp>Eventually, after enough give and take between the winery and our group to get Meg frustrated and just want to leave, we relented and bought a bottle over a membership despite our host’s multiple tries to get us to spend lots more money. There needs to be a balance of being a salesperson, but also knowing that some visitors simply are there to learn and have a good time, as I mentioned in the introduction. A lesson for wineries since, the attempts at a vigorous upsell certainly put a damper on our drive back to Napa after what was a fantastic day.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Stagecoach Atlas Peak Cabernet Sauvignon, 2016 Becstoffer Dr. Crane Cabernet Sauvignon, 2016 ERA Cabernet Sauvignon\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.grgich.com\">Grgich Hills\u003c/a>, \u003ca href=\"http://www.kenzoestate.com\">Kenzo Estate\u003c/a>, \u003ca href=\"http://www.roundpond.com\">Round Pond\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"dinner\">\u003c/a>\u003c/p>\n\u003ch2>Dinner: \u003ca href=\"http://oenotri.com\">Oenotri\u003c/a>; 2013 \u003ca href=\"http://www.seaveyvineyard.com\">Seavey\u003c/a> “Coravina” Cabernet Sauvignon\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/Oenotri/@38.297317,-122.288834,15z/data=!4m5!3m4!1s0x0:0x5c8a199dd2540770!8m2!3d38.297317!4d-122.288834\">\u003ci>1425 1st St., Napa\u003c/i>\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/BrD50SLhPlS/\u003c/p>\n\u003cp>Pizza and pasta are the strengths of this restaurant that pretty much put Downtown Napa dining on the map with the much-missed Ubuntu. Unfortunately, my last visit was, well, not the most impressive to put it lightly. So I decided to give the restaurant another chance (as all diners and writers should!), and really saw a sizable improvement.\u003c/p>\n\u003cp>Wine-wise, as a preview of our final day and since Meg would be Uber-ing home after Oenotri in advance of the work week after this and not get to try any more Napa wineries, we tried one of the important wineries off the Silverado Trail beyond Lake Hennessey in one of the more non-tourist visited areas of the valley.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.ciccionapavalley.com\">Ciccio\u003c/a>, \u003ca href=\"http://www.miminashi.com\">Miminashi\u003c/a>, \u003ca href=\"http://www.torcnapa.com\">Torc\u003c/a> (obviously little places called \u003ca href=\"http://www.thomaskeller.com/tfl\">The French Laundry\u003c/a> and \u003ca href=\"http://www.therestaurantatmeadowood.com\">The Restaurant at Meadowood\u003c/a> if money is no object)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nOur brisk Sunday morning started with a rushed drive (two of us are not morning people!) from Santa Rosa to Sonoma through the Kenwood area, bypassing dozens of wineries en route to Sonoma Plaza.\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena#bedrock\">Bedrock Wine Co.\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena#saintsbury\">Saintsbury LLC\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena#lunch\">Lunch: Farmstead at Long Meadow Ranch\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena#larkmead\">Larkmead Vineyards\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena#alpha\">Alpha Omega Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena#dinner\">Dinner: Oenotri\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://www.google.com/maps/d/u/0/embed?mid=1e-En_gM08O-wKwu-SAM0E9pQ0OvuvpSa&w=640&h=480'\n title='https://www.google.com/maps/d/u/0/embed?mid=1e-En_gM08O-wKwu-SAM0E9pQ0OvuvpSa&w=640&h=480'\n width='640'\n height='480'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003cbr>\n\u003ca id=\"bedrock\">\u003c/a>\u003c/p>\n\u003ch2>Bedrock Wine Co.\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Bedrock+Wine+Co.+-+By+Appointment/@38.293239,-122.45621,15z/data=!4m5!3m4!1s0x0:0x78357e0a8973fec9!8m2!3d38.293239!4d-122.45621\">414 1st St. E\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Sonoma, CA 95476\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134672\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Bedrock-Chris.jpg\" alt=\"Bedrock Wine Co. partner Chris Cottrell discusses wine and the world at-large in Bedrock’s Sonoma Square tasting room\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134672\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-Chris.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-Chris-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-Chris-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-Chris-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-Chris-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-Chris-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bedrock Wine Co. partner Chris Cottrell discusses wine and the world at-large in Bedrock’s Sonoma Square tasting room \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone following the past decade of California wine knows the \u003ca href=\"http://www.bedrockwineco.com\">“Bedrock”\u003c/a> name. The label by Morgan Twain-Peterson (son of Ravenswood legend Joel Peterson) and Chris Cottrell is a stalwart for both Zinfandel and being an ardent proponent for the state’s older vineyards filled with field of blends grape varieties most of us have never heard of. They’ve managed to be that rare winery that can satisfy the most picky of wine collector nerds, while having fantastic value wines that actually can be considered by many as weeknight wines.\u003c/p>\n\u003cp>You’ll learn all about those historic vineyards and Bedrock’s own history in the bucolic tasting room that recently took over the old General Joseph Hooker house. Cottrell joined us midway in the tasting and, if we had time, we would have had the honor to visit the Bedrock Vineyard itself with him, located near Moon Mountain by Hamel Winery. Still, we took plenty of time to discuss all kinds of winemaking terminology and all sorts of New York stuff since Chris and Meg both spent much of their lives there.\u003c/p>\n\u003cfigure id=\"attachment_134673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Bedrock-winesjpg.jpg\" alt=\"Some 2017 vintage Bedrock wines sourced from vineyards all over Northern California\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-winesjpg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-winesjpg-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-winesjpg-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-winesjpg-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-winesjpg-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-winesjpg-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some 2017 vintage Bedrock wines sourced from vineyards all over Northern California \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to tasting a few excellent Bedrock blends and a Zinfandel that all showed the unique strengths of each vineyard, we tried the other project of Twain-Peterson and Cottrell, “Under the Wire,” a single-vineyard, single vintage specific sparkling wine concept à la grower champagne. The pair is at the forefront of this idea for California and it’s no doubt going to be a hot trend in the next few years.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>4 wines to try:\u003c/b> 2011 Under the Wire Brosseau Vineyard sparkling wine, 2017 Esola Amador County Zinfandel, 2017 The Bedrock Heritage Wine, 2016 Hudson Syrah\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://scribewinery.com\">Scribe\u003c/a>,\u003ca href=\"http://hamelfamilywines.com\"> Hamel\u003c/a>, \u003ca href=\"http://www.kivelstadtcellars.com\">Kivelstadt\u003c/a>\u003cbr>\n\u003ca id=\"saintsbury\">\u003c/a>\u003c/p>\n\u003ch2>Saintsbury LLC\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Saintsbury+LLC/@38.2501452,-122.3255536,15z/data=!4m5!3m4!1s0x0:0x1a75096ebf61f66f!8m2!3d38.2501452!4d-122.3255536\">1500 Los Carneros Ave.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Napa, CA 94559\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134674\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Saintsbury-wine-tasting.jpg\" alt=\"A perfectly framed view of Saintsbury’s vineyards in Carneros\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134674\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-tasting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-tasting-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-tasting-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-tasting-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-tasting-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-tasting-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A perfectly framed view of Saintsbury’s vineyards in Carneros \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Sonoma-Napa drive reminds visitors how close the Sonoma and Napa valleys are when you’re at the southern tip of both, also known as the Carneros region. This is flat, Bay-influenced winds territory, so you’re very much in the land of Pinot Noir and Chardonnay. On cue, stop 2 of the day was at \u003ca href=\"http://www.saintsbury.com/\">Saintsbury\u003c/a>, one of the few Carneros producers, though a significant part of their fruit is sourced from other regions like Russian River Valley and Anderson Valley.\u003c/p>\n\u003cp>The winery is a strong success story, from a 1981 first vintage by Dick Ward and David Graves who met in a home brewing class as graduate students at UC Davis, to a 20,000 case operation today that is one of the few producers of that size that is resolutely focused on single vineyard expressions. A tasting in the beautifully built, spacious winery (or on warm days on the patio overlooking miles of Carneros vines) is eye-opening in terms of side-by-side comparisons of the deep differences in California Pinot Noir and Chardonnay terroir. Basically, this tasting was our Bootcamp trip in one sitting.\u003c/p>\n\u003cfigure id=\"attachment_134675\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Saintsbury-wine.jpg\" alt=\"Saintsbury’s hard-to-find Brown Ranch estate Pinot Noir\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saintsbury’s hard-to-find Brown Ranch estate Pinot Noir \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two fun notes that we loved: each visitor gets a postcard that they can send for free from Saintsbury, and George Saintsbury was a late 19th and early 20th century literary critic who Ward and Graves read at UC Davis. Saintsbury’s writings were dry in their opinion, but one saying stuck with the pair to lean towards Pinot Noir: “If Claret is queen, Burgundy is king.” That is true in Carneros...but not a few miles up Highway 29, our next destination.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Pratt Vineyard Sonoma Coast Pinot Noir, 2009 estate Carneros Pinot Noir, 2015 Stanley Ranch Dijon Clone 115 Carneros Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.bouchaine.com/\">Bouchaine\u003c/a>, \u003ca href=\"http://www.matthiasson.com\">Matthiasson\u003c/a>, \u003ca href=\"http://www.yrousseauwines.com/\">Y. Rousseau\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lunch\">\u003c/a>\u003c/p>\n\u003ch2>Lunch: \u003ca href=\"http://www.longmeadowranch.com/eat-drink/restaurant\">Farmstead at Long Meadow Ranch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Farmstead+at+Long+Meadow+Ranch/@38.5010527,-122.463001,15z/data=!4m5!3m4!1s0x0:0x5037d70c390f3f5!8m2!3d38.5010527!4d-122.463001\">\u003cem>738 Main St., St. Helena\u003c/em>\u003c/a>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The back patio is hard to beat for atmosphere, but our St. Helena lunch destination underwhelmed with the signature ribs and Red Lobster-inspired cheddar biscuits presenting strangely muted flavors. That being said, the real highlight was Farmstead’s eggnog. Can’t beat that on the second day of December, right? Also, the brunch-only lamb hash is a must-order and was devoured instead of the ribs.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.thecharteroak.com\">The Charter Oak\u003c/a>, \u003ca href=\"http://cooksthelena.com\">Cook\u003c/a>, \u003ca href=\"http://www.gotts.com\">Gott’s Roadside\u003c/a>\u003cbr>\n\u003ca id=\"larkmead\">\u003c/a>\u003c/p>\n\u003ch2>Larkmead Vineyards\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Larkmead+Vineyards/@38.5587193,-122.5245894,15z/data=!4m5!3m4!1s0x0:0x584d08b1fd7ac451!8m2!3d38.5587193!4d-122.5245894\">1100 Larkmead Ln.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Calistoga, CA 94515\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134676\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Larkmead-views.jpg\" alt=\"The gorgeous Larkmead Vineyards estate towards the northern end of the Napa Valley in Calistoga\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134676\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-views.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-views-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-views-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-views-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-views-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-views-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The gorgeous Larkmead Vineyards estate towards the northern end of the Napa Valley in Calistoga \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For history purposes, \u003ca href=\"http://www.larkmead.com\">Larkmead\u003c/a> deserves to be amongst the historic titans like Stag’s Leap, Charles Krug and Chateau Montelena for the Napa Valley. However, Larkmead has managed to avoid the gaudy/corporate nature that has crept into almost all of the “famous” Napa Valley wineries, focusing on the wine itself being made in Calistoga on Larkmead Lane, where the Silverado Trail and Highway 29 are so close together you can almost start seeing one from the other. \u003c/p>\n\u003cp>Winemaker Dan Petroski has the magic Cabernet Sauvignon touch and manages to find the perfect middle ground of Napa styles over his dozen harvests: strong flavors, mildly rugged textures, and superb balance of tannins and ripeness that keeps the wines from being too dominant on the palate.\u003c/p>\n\u003cfigure id=\"attachment_134680\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Larkmead-John-vineyards.jpg\" alt=\"Larkmead’s Deanna Basham explains vine grafting to John\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-John-vineyards.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-John-vineyards-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-John-vineyards-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-John-vineyards-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-John-vineyards-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-John-vineyards-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Larkmead’s Deanna Basham explains vine grafting to John \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He’s a bit fortunate, though, since Larkmead’s 110-acre estate is some of the most notable land in Napa for its diverse soils that are usually found on the Napa hillsides, so the estate gets valley weather above ground and hillside character below ground. He’s working with some of the best terroir in one of the world’s definitive wine growing regions. Indeed, several of the wines prove that combination can translate with gusto to the finished product.\u003c/p>\n\u003cp>Somehow, Petroski (a Brooklyn-born, former Manhattan publishing industry worker) still has time for his Italian centric personal label, Massican, that has its own cult following. You won’t get the chance to try that at Larkmead, but seek it out. Overall, Larkmead’s Cabernet Sauvignons (and Tocai Friulano), history (dating back to 1895), gorgeous pastel paintings by co-owner Kate Solari-Baker) and beautiful valley floor vistas will keep you plenty entertained. The staff is particularly enlightening here, as well, and our host Deanna Basham even took John out into the vineyard at twilight to fully explain how vine grafting works.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2017 Lillie Sauvignon Blanc, 2015 Napa Valley Cabernet Sauvignon, 2015 Solari Cabernet Sauvignon\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.spottswoode.com\">Spottswoode\u003c/a>, \u003ca href=\"http://www.younginglewood.com/\">Young Inglewood\u003c/a>, \u003ca href=\"http://www.davisestates.com\">Davis Estates\u003c/a>\u003cbr>\n\u003ca id=\"alpha\">\u003c/a>\u003c/p>\n\u003ch2>Alpha Omega Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Alpha+Omega+Winery/@38.4705541,-122.4289289,15z/data=!4m5!3m4!1s0x0:0x127b00c2be70c6fc!8m2!3d38.4705541!4d-122.4289289\">1155 Mee Ln.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>St. Helena, CA 94574\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Alpha-Omega-wines.jpg\" alt=\"Two of the Napa Valley’s most iconic vineyards, Beckstoffer Dr. Crane and Stagecoach, are sources for Alpha Omega Cabernet Sauvignon\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Alpha-Omega-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Alpha-Omega-wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Alpha-Omega-wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Alpha-Omega-wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Alpha-Omega-wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Alpha-Omega-wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Two of the Napa Valley’s most iconic vineyards, Beckstoffer Dr. Crane and Stagecoach, are sources for Alpha Omega Cabernet Sauvignon \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, let’s talk about \u003ca href=\"http://www.aowinery.com\">Alpha Omega\u003c/a> wines: they are grand, powerful and everything that everyone talks about in terms of “new Napa.” That means heavy oak, high alcohol and even higher prices. Some of the wines are more held in check, while others are explosive. Now, is it a bad thing to make these high octane, rich wines? Not necessarily. All the wines I sampled at Alpha Omega were either very good or absolutely excellent. Nobody should be penalized for fulfilling a vision and a style if they can pull it off in a delicious way, contrary to the many writers who try to bring down the new Napa style. Alpha Omega makes terrific wine.\u003c/p>\n\u003cp>Eventually, after enough give and take between the winery and our group to get Meg frustrated and just want to leave, we relented and bought a bottle over a membership despite our host’s multiple tries to get us to spend lots more money. There needs to be a balance of being a salesperson, but also knowing that some visitors simply are there to learn and have a good time, as I mentioned in the introduction. A lesson for wineries since, the attempts at a vigorous upsell certainly put a damper on our drive back to Napa after what was a fantastic day.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Stagecoach Atlas Peak Cabernet Sauvignon, 2016 Becstoffer Dr. Crane Cabernet Sauvignon, 2016 ERA Cabernet Sauvignon\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.grgich.com\">Grgich Hills\u003c/a>, \u003ca href=\"http://www.kenzoestate.com\">Kenzo Estate\u003c/a>, \u003ca href=\"http://www.roundpond.com\">Round Pond\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"dinner\">\u003c/a>\u003c/p>\n\u003ch2>Dinner: \u003ca href=\"http://oenotri.com\">Oenotri\u003c/a>; 2013 \u003ca href=\"http://www.seaveyvineyard.com\">Seavey\u003c/a> “Coravina” Cabernet Sauvignon\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/Oenotri/@38.297317,-122.288834,15z/data=!4m5!3m4!1s0x0:0x5c8a199dd2540770!8m2!3d38.297317!4d-122.288834\">\u003ci>1425 1st St., Napa\u003c/i>\u003c/a>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Pizza and pasta are the strengths of this restaurant that pretty much put Downtown Napa dining on the map with the much-missed Ubuntu. Unfortunately, my last visit was, well, not the most impressive to put it lightly. So I decided to give the restaurant another chance (as all diners and writers should!), and really saw a sizable improvement.\u003c/p>\n\u003cp>Wine-wise, as a preview of our final day and since Meg would be Uber-ing home after Oenotri in advance of the work week after this and not get to try any more Napa wineries, we tried one of the important wineries off the Silverado Trail beyond Lake Hennessey in one of the more non-tourist visited areas of the valley.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.ciccionapavalley.com\">Ciccio\u003c/a>, \u003ca href=\"http://www.miminashi.com\">Miminashi\u003c/a>, \u003ca href=\"http://www.torcnapa.com\">Torc\u003c/a> (obviously little places called \u003ca href=\"http://www.thomaskeller.com/tfl\">The French Laundry\u003c/a> and \u003ca href=\"http://www.therestaurantatmeadowood.com\">The Restaurant at Meadowood\u003c/a> if money is no object)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Northern California Wine Bootcamp Adventure: From Boonville to Sebastopol",
"title": "A Northern California Wine Bootcamp Adventure: From Boonville to Sebastopol",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_134208' label='Back to Wine Bootcamp Central']\u003cbr>\nAfter virtuous granola bowls and many glasses of outstanding \u003ca href=\"http://www.philoapplefarm.com\">Philo Apple Farm\u003c/a> apple juice that make up the serve-yourself breakfast at the \u003ca href=\"http://www.boonvillehotel.com\">Boonville Hotel\u003c/a>, it was time for the long trek to Sebastopol’s sprawling Barlow food & drink complex.\u003c/p>\n\u003cp>First, though, we stopped in Healdsburg en route for Flying Goat coffee and then Meg joined us at one of the country’s definitive cult following wineries.\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#kosta\">Kosta Browne Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#lunch\">Lunch: The Farmer’s Wife\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#littorai\">Littorai Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca>Freeman Vineyard & Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#dinner\">Dinner: Ramen Gaijin\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>[googlemaps https://www.google.com/maps/d/u/0/embed?mid=1MWlUDboNrMlEUzb5CyBRAoMC6MGnt5X3&w=640&h=480]\u003cbr>\n\u003ca id=\"kosta\">\u003c/a>\u003c/p>\n\u003ch2>Kosta Browne Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/220+Morris+St,+Sebastopol,+CA+95472/@38.4049695,-122.8220538,17z/data=!3m1!4b1!4m5!3m4!1s0x808430a7fccc5dcd:0x8931265a2331b558!8m2!3d38.4049695!4d-122.8198651\">220 Morris St.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Sebastopol, CA 95472\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134648\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Kosta-Browne-wines.jpg\" alt=\"Tasting time at Kosta Browne Winery in Sebastopol\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tasting time at Kosta Browne Winery in Sebastopol \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This was my second visit to \u003ca href=\"http://www.kostabrowne.com\">Kosta Browne\u003c/a>’s contemporary, sleek, sort of secretive Barlow home after meeting Hospitality Manager Damon Wong at a San Francisco event a few years ago. Wong is a fountain of knowledge about everything food and wine related, and he makes you want to have this wine. And you do indeed want this wine that started so humbly as a hobby project in 1997 by two Santa Rosa waiters, Dan Kosta and Michael Browne.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Kosta Browne wines’ forte is in the start-to-finish polish of these Chardonnays and Pinot Noirs. In addition to two winery visits, I have now tasted the wines at two exceptional pairing dinners, one at Petit Crenn and one at the winery with chef Mike Lofaro of HumuHumu restaurant in Maui. \u003c/p>\n\u003cp>With food or without, the wines show strength, spectacular fruit notes across the board, and a definitive layered texture. Of course, it remains to be seen if the recent purchase of the winery by the more corporate Duckhorn company will make substantial changes. Getting the wines is financially daunting and the waitlist to be a member is long, so most of us won’t know anyway. However, John and I acknowledged later that there might be an unending hype for Kosta Browne, but these are indeed some of the more spectacular, textbook perfect wines we may ever get to try.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 El Diablo Chardonnay, 2016 Mt. Carmel Pinot Noir, 2016 Free James Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.merryedwards.com\">Merry Edwards\u003c/a>, \u003ca href=\"http://hanzell.com\">Hanzell\u003c/a>, \u003ca href=\"http://www.ceritaswines.com\">Ceritas\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lunch\">\u003c/a>\u003c/p>\n\u003ch2>Lunch: \u003ca href=\"http://www.thefarmerswifesonoma.com/\">The Farmer’s Wife\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/The+Farmer's+Wife/@38.4042465,-122.8202511,15z/data=!4m5!3m4!1s0x0:0x8cc8066b64539f8c!8m2!3d38.4042465!4d-122.8202511\">\u003ci>6760 McKinley St Unit 120, Sebastopol\u003c/i>\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/Bq-mL1cBdKS/\u003c/p>\n\u003cp>Former \u003cem>San Francisco Chronicle\u003c/em> writer Sarah Fritsche once declared the grilled cheese by this previously only pop-ups and farmer’s market’s vendor as one of the \u003ca href=\"http://www.sfchronicle.com/food/article/The-Farmer-s-Wife-makes-one-of-the-Bay-Area-s-12189651.php\">Bay Area’s premier sandwiches\u003c/a>. She’s right. Lunch at its newly opened Barlow kiosk proved that the grilled cheese and all the sandwiches offered really are destination-worthy. The exceptional cookies were equally as notable.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The Farmer's Wife closed for several months after this visit because of damage sustained from major flooding. Fortunately, it has reopened.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.handline.com/\">Handline\u003c/a>, \u003ca href=\"http://forkcatering.com/\">Fork Roadhouse\u003c/a>, \u003ca href=\"http://klbistro.com/\">K&L Bistro\u003c/a>; don’t forget ice cream at \u003ca href=\"http://www.screaminmimisicecream.com/\">Screamin’ Mimi’s\u003c/a>\u003cbr>\n\u003ca id=\"littorai\">\u003c/a>\u003c/p>\n\u003ch2>Littorai Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Littorai+Wines/@38.3849138,-122.8651004,15z/data=!4m5!3m4!1s0x0:0xf07b38ff76bd2d93!8m2!3d38.3849138!4d-122.8651004\">788 Gold Ridge Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Sebastopol, CA 95472\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Littorai-vineyards.jpg\" alt=\"The organic estate vineyards at Littorai Wines in Sebastopol\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The organic estate vineyards at Littorai Wines in Sebastopol \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaker/owner Ted Lemon is a California wine icon partly because his \u003ca href=\"http://www.littorai.com\">Littorai\u003c/a> wines are downright delicious and partly because he is a pioneer in tying together biodynamic farming, biodiversity, and high-level winemaking. We’re not calling him the Alice Waters of California Wine because that’s cliché, but he’s had a similar impact in a similar way in really advocating the biodiversity niche of this agricultural product.\u003cbr>\n[aside postID='bayareabites_134544' align='left' label='Alexander Valley Wineries']\u003cbr>\nVisiting Lemon’s Sebastopol estate is as much a winery visit as it is a farm visit and guests are always astonished at how Lemon was a Brown University graduate who worked at four Burgundy houses by the age of 24. We had the chance to try a fantastic Littorai Chardonnay and Chenin Blanc, but this winery is all about exploring distinct coastal vineyard Pinot Noirs that all have excellent brightness and acidity — never too fruity or chewy; excellent balance. \u003c/p>\n\u003cp>You taste the land and the cleanliness of the grapes and barrels in each expression, never with the funk like in the wines of Lemon’s followers who have turned biodynamic/natural wine so trendy and controversial. It’s wine made naturally...not natural wine.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 One Acre Anderson Valley Pinot Noir, 2014 Theriot Sonoma Coast Pinot Noir, 2009 May’s Canyon Guerneville Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.horseandplow.com\">Horse & Plow\u003c/a>, \u003ca href=\"http://www.benziger.com\">Benziger\u003c/a>, \u003ca href=\"http://quivirawine.com\">Quivira\u003c/a>\u003cbr>\n\u003ca id=\"freeman\">\u003c/a>\u003c/p>\n\u003ch2>Freeman Vineyard & Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Freeman+Vineyard+%26+Winery/@38.4094931,-122.8831176,15z/data=!4m5!3m4!1s0x0:0x2692be2030ed1f03!8m2!3d38.4094931!4d-122.8831176\">1300 Montgomery Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Sebastopol, CA 95472\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Freeman-wines-poured.jpg\" alt=\"Freeman Winery’s winemaker Akiko Freeman at the winery’s cave in Sebastopol\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freeman Winery’s winemaker Akiko Freeman at the winery’s cave in Sebastopol \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before even trying \u003ca href=\"http://www.freemanwinery.com\">Freeman\u003c/a>’s excellent Pinot Noir from the winery’s two “estates,” we were fascinated by two things: the spectacular cave dug into a Sebastopol hill on the Freeman’s home “Gloria Estate” and the story of how husband-and-wife owners Akiko and Ken Freeman met at a keg party as college students in New York (when she was an exchange student from Japan) during Hurricane Gloria, hence the home estate’s namesake. Akiko thought that this keg party was like any ol’ party, so she dressed up to the nines for it…and was quite surprised with what she found at this “party.” \u003c/p>\n\u003cp>Well, Ken wooed her despite the bad beer in the kegs and her feeling a bit overdressed for the occasion, and all turned out swell as Akiko later followed him to San Francisco, where she decided to study Italian Renaissance history at Stanford for graduate school.\u003c/p>\n\u003cfigure id=\"attachment_134651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Freeman-Obama-wine.jpg\" alt=\"A copy of the entertainment program and menu from the 2015 White House dinner hosted by President Obama for Japanese Prime Minister Shinzo Abe, where Freeman Winery’s Ryo-fu Chardonnay was served\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A copy of the entertainment program and menu from the 2015 White House dinner hosted by President Obama for Japanese Prime Minister Shinzo Abe, where Freeman Winery’s Ryo-fu Chardonnay was served \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, all of those paintings might have been fun to read about, but she radically shifted gears to now be a self-taught winemaker whose 2013 Ryo-fu Chardonnay was served at a President Obama state dinner for Japan’s Prime Minister Shinzo Abe, paired with vegetable consommé en croûte with “shikai maki” sushi. For good measure, the Jersey Boys cast sang at the same event. With that music and Freeman wine, oh, what a night that must have been. For the three of us, it was hard to beat the Pinot Noir lineup at Freeman, just like at the other two Sebastopol stops of Day 4.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Gloria Estate Pinot Noir, 2016 Yu-Ki Estate Pinot Noir, 2015 Akiko’s Cuvée Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.kistlervineyards.com\">Kistler\u003c/a>, \u003ca href=\"http://www.emeritusvineyards.com/\">Emeritus\u003c/a>, \u003ca href=\"http://www.ballettovineyards.com\">Balletto\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"dinner\">\u003c/a>\u003c/p>\n\u003ch2>Dinner: \u003ca href=\"http://www.ramengaijin.com/\">Ramen Gaijin\u003c/a>; \u003ca href=\"http://www.anthillfarms.com\">Anthill Farms\u003c/a> 2016 Sonoma Coast Syrah\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/Ramen+Gaijin/@38.4025848,-122.8237493,15z/data=!4m5!3m4!1s0x0:0xff680e9792eec193!8m2!3d38.4025848!4d-122.8237493\">\u003cem>6948 Sebastopol Ave., Sebastopol\u003c/em>\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/Bq_siOGh5YC/\u003c/p>\n\u003cp>The ramen is excellent at this always popular and très hip spot right by the Barlow, but Ramen Gaijin is really about a stellar blend of classic Japanese izakaya dishes and other downright creative offerings. Don’t miss the cocktails, gyoza or black sesame ice cream with miso caramel. \u003c/p>\n\u003cp>Wine-wise, Anthill Farms is a trio of young, extremely talented winemakers with other industry day jobs who source fruit from Sonoma and Mendocino Counties, and they make fantastic single-vineyard Pinot Noirs, along with a little Syrah and Chardonnay.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.gravensteingrill.com/\">Gravenstein Grill\u003c/a>, \u003ca href=\"http://lowellssebastopol.com/\">Lowell’s\u003c/a>, \u003ca href=\"http://www.fernbar.com\">Fern Bar\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAfter virtuous granola bowls and many glasses of outstanding \u003ca href=\"http://www.philoapplefarm.com\">Philo Apple Farm\u003c/a> apple juice that make up the serve-yourself breakfast at the \u003ca href=\"http://www.boonvillehotel.com\">Boonville Hotel\u003c/a>, it was time for the long trek to Sebastopol’s sprawling Barlow food & drink complex.\u003c/p>\n\u003cp>First, though, we stopped in Healdsburg en route for Flying Goat coffee and then Meg joined us at one of the country’s definitive cult following wineries.\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#kosta\">Kosta Browne Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#lunch\">Lunch: The Farmer’s Wife\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#littorai\">Littorai Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca>Freeman Vineyard & Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#dinner\">Dinner: Ramen Gaijin\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://www.google.com/maps/d/u/0/embed?mid=1MWlUDboNrMlEUzb5CyBRAoMC6MGnt5X3&w=640&h=480'\n title='https://www.google.com/maps/d/u/0/embed?mid=1MWlUDboNrMlEUzb5CyBRAoMC6MGnt5X3&w=640&h=480'\n width='640'\n height='480'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003cbr>\n\u003ca id=\"kosta\">\u003c/a>\u003c/p>\n\u003ch2>Kosta Browne Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/220+Morris+St,+Sebastopol,+CA+95472/@38.4049695,-122.8220538,17z/data=!3m1!4b1!4m5!3m4!1s0x808430a7fccc5dcd:0x8931265a2331b558!8m2!3d38.4049695!4d-122.8198651\">220 Morris St.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Sebastopol, CA 95472\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134648\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Kosta-Browne-wines.jpg\" alt=\"Tasting time at Kosta Browne Winery in Sebastopol\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tasting time at Kosta Browne Winery in Sebastopol \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This was my second visit to \u003ca href=\"http://www.kostabrowne.com\">Kosta Browne\u003c/a>’s contemporary, sleek, sort of secretive Barlow home after meeting Hospitality Manager Damon Wong at a San Francisco event a few years ago. Wong is a fountain of knowledge about everything food and wine related, and he makes you want to have this wine. And you do indeed want this wine that started so humbly as a hobby project in 1997 by two Santa Rosa waiters, Dan Kosta and Michael Browne.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Kosta Browne wines’ forte is in the start-to-finish polish of these Chardonnays and Pinot Noirs. In addition to two winery visits, I have now tasted the wines at two exceptional pairing dinners, one at Petit Crenn and one at the winery with chef Mike Lofaro of HumuHumu restaurant in Maui. \u003c/p>\n\u003cp>With food or without, the wines show strength, spectacular fruit notes across the board, and a definitive layered texture. Of course, it remains to be seen if the recent purchase of the winery by the more corporate Duckhorn company will make substantial changes. Getting the wines is financially daunting and the waitlist to be a member is long, so most of us won’t know anyway. However, John and I acknowledged later that there might be an unending hype for Kosta Browne, but these are indeed some of the more spectacular, textbook perfect wines we may ever get to try.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 El Diablo Chardonnay, 2016 Mt. Carmel Pinot Noir, 2016 Free James Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.merryedwards.com\">Merry Edwards\u003c/a>, \u003ca href=\"http://hanzell.com\">Hanzell\u003c/a>, \u003ca href=\"http://www.ceritaswines.com\">Ceritas\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lunch\">\u003c/a>\u003c/p>\n\u003ch2>Lunch: \u003ca href=\"http://www.thefarmerswifesonoma.com/\">The Farmer’s Wife\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/The+Farmer's+Wife/@38.4042465,-122.8202511,15z/data=!4m5!3m4!1s0x0:0x8cc8066b64539f8c!8m2!3d38.4042465!4d-122.8202511\">\u003ci>6760 McKinley St Unit 120, Sebastopol\u003c/i>\u003c/a>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Former \u003cem>San Francisco Chronicle\u003c/em> writer Sarah Fritsche once declared the grilled cheese by this previously only pop-ups and farmer’s market’s vendor as one of the \u003ca href=\"http://www.sfchronicle.com/food/article/The-Farmer-s-Wife-makes-one-of-the-Bay-Area-s-12189651.php\">Bay Area’s premier sandwiches\u003c/a>. She’s right. Lunch at its newly opened Barlow kiosk proved that the grilled cheese and all the sandwiches offered really are destination-worthy. The exceptional cookies were equally as notable.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The Farmer's Wife closed for several months after this visit because of damage sustained from major flooding. Fortunately, it has reopened.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.handline.com/\">Handline\u003c/a>, \u003ca href=\"http://forkcatering.com/\">Fork Roadhouse\u003c/a>, \u003ca href=\"http://klbistro.com/\">K&L Bistro\u003c/a>; don’t forget ice cream at \u003ca href=\"http://www.screaminmimisicecream.com/\">Screamin’ Mimi’s\u003c/a>\u003cbr>\n\u003ca id=\"littorai\">\u003c/a>\u003c/p>\n\u003ch2>Littorai Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Littorai+Wines/@38.3849138,-122.8651004,15z/data=!4m5!3m4!1s0x0:0xf07b38ff76bd2d93!8m2!3d38.3849138!4d-122.8651004\">788 Gold Ridge Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Sebastopol, CA 95472\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Littorai-vineyards.jpg\" alt=\"The organic estate vineyards at Littorai Wines in Sebastopol\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The organic estate vineyards at Littorai Wines in Sebastopol \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaker/owner Ted Lemon is a California wine icon partly because his \u003ca href=\"http://www.littorai.com\">Littorai\u003c/a> wines are downright delicious and partly because he is a pioneer in tying together biodynamic farming, biodiversity, and high-level winemaking. We’re not calling him the Alice Waters of California Wine because that’s cliché, but he’s had a similar impact in a similar way in really advocating the biodiversity niche of this agricultural product.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nVisiting Lemon’s Sebastopol estate is as much a winery visit as it is a farm visit and guests are always astonished at how Lemon was a Brown University graduate who worked at four Burgundy houses by the age of 24. We had the chance to try a fantastic Littorai Chardonnay and Chenin Blanc, but this winery is all about exploring distinct coastal vineyard Pinot Noirs that all have excellent brightness and acidity — never too fruity or chewy; excellent balance. \u003c/p>\n\u003cp>You taste the land and the cleanliness of the grapes and barrels in each expression, never with the funk like in the wines of Lemon’s followers who have turned biodynamic/natural wine so trendy and controversial. It’s wine made naturally...not natural wine.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 One Acre Anderson Valley Pinot Noir, 2014 Theriot Sonoma Coast Pinot Noir, 2009 May’s Canyon Guerneville Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.horseandplow.com\">Horse & Plow\u003c/a>, \u003ca href=\"http://www.benziger.com\">Benziger\u003c/a>, \u003ca href=\"http://quivirawine.com\">Quivira\u003c/a>\u003cbr>\n\u003ca id=\"freeman\">\u003c/a>\u003c/p>\n\u003ch2>Freeman Vineyard & Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Freeman+Vineyard+%26+Winery/@38.4094931,-122.8831176,15z/data=!4m5!3m4!1s0x0:0x2692be2030ed1f03!8m2!3d38.4094931!4d-122.8831176\">1300 Montgomery Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Sebastopol, CA 95472\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Freeman-wines-poured.jpg\" alt=\"Freeman Winery’s winemaker Akiko Freeman at the winery’s cave in Sebastopol\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freeman Winery’s winemaker Akiko Freeman at the winery’s cave in Sebastopol \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before even trying \u003ca href=\"http://www.freemanwinery.com\">Freeman\u003c/a>’s excellent Pinot Noir from the winery’s two “estates,” we were fascinated by two things: the spectacular cave dug into a Sebastopol hill on the Freeman’s home “Gloria Estate” and the story of how husband-and-wife owners Akiko and Ken Freeman met at a keg party as college students in New York (when she was an exchange student from Japan) during Hurricane Gloria, hence the home estate’s namesake. Akiko thought that this keg party was like any ol’ party, so she dressed up to the nines for it…and was quite surprised with what she found at this “party.” \u003c/p>\n\u003cp>Well, Ken wooed her despite the bad beer in the kegs and her feeling a bit overdressed for the occasion, and all turned out swell as Akiko later followed him to San Francisco, where she decided to study Italian Renaissance history at Stanford for graduate school.\u003c/p>\n\u003cfigure id=\"attachment_134651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Freeman-Obama-wine.jpg\" alt=\"A copy of the entertainment program and menu from the 2015 White House dinner hosted by President Obama for Japanese Prime Minister Shinzo Abe, where Freeman Winery’s Ryo-fu Chardonnay was served\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A copy of the entertainment program and menu from the 2015 White House dinner hosted by President Obama for Japanese Prime Minister Shinzo Abe, where Freeman Winery’s Ryo-fu Chardonnay was served \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, all of those paintings might have been fun to read about, but she radically shifted gears to now be a self-taught winemaker whose 2013 Ryo-fu Chardonnay was served at a President Obama state dinner for Japan’s Prime Minister Shinzo Abe, paired with vegetable consommé en croûte with “shikai maki” sushi. For good measure, the Jersey Boys cast sang at the same event. With that music and Freeman wine, oh, what a night that must have been. For the three of us, it was hard to beat the Pinot Noir lineup at Freeman, just like at the other two Sebastopol stops of Day 4.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Gloria Estate Pinot Noir, 2016 Yu-Ki Estate Pinot Noir, 2015 Akiko’s Cuvée Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.kistlervineyards.com\">Kistler\u003c/a>, \u003ca href=\"http://www.emeritusvineyards.com/\">Emeritus\u003c/a>, \u003ca href=\"http://www.ballettovineyards.com\">Balletto\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"dinner\">\u003c/a>\u003c/p>\n\u003ch2>Dinner: \u003ca href=\"http://www.ramengaijin.com/\">Ramen Gaijin\u003c/a>; \u003ca href=\"http://www.anthillfarms.com\">Anthill Farms\u003c/a> 2016 Sonoma Coast Syrah\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/Ramen+Gaijin/@38.4025848,-122.8237493,15z/data=!4m5!3m4!1s0x0:0xff680e9792eec193!8m2!3d38.4025848!4d-122.8237493\">\u003cem>6948 Sebastopol Ave., Sebastopol\u003c/em>\u003c/a>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The ramen is excellent at this always popular and très hip spot right by the Barlow, but Ramen Gaijin is really about a stellar blend of classic Japanese izakaya dishes and other downright creative offerings. Don’t miss the cocktails, gyoza or black sesame ice cream with miso caramel. \u003c/p>\n\u003cp>Wine-wise, Anthill Farms is a trio of young, extremely talented winemakers with other industry day jobs who source fruit from Sonoma and Mendocino Counties, and they make fantastic single-vineyard Pinot Noirs, along with a little Syrah and Chardonnay.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.gravensteingrill.com/\">Gravenstein Grill\u003c/a>, \u003ca href=\"http://lowellssebastopol.com/\">Lowell’s\u003c/a>, \u003ca href=\"http://www.fernbar.com\">Fern Bar\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Northern California Wine Bootcamp Adventure: From Healdsburg to Boonville",
"title": "A Northern California Wine Bootcamp Adventure: From Healdsburg to Boonville",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_134208' label='Back to Wine Bootcamp Central']\u003cbr>\nAfter the trip’s only full morning run for me (late dinners and early wine tastings make that extra hour of sleep extra tempting during Wine Bootcamp!) and the sun shining brightly, John and I were in good spirits heading north on 101. John had a frustrating long phone call during the drive and, as I later informed him, it’s a good thing it ended just before the exit for 128 to Mendocino because...the loss of phone service would have ended it anyways! We were in mostly off-the-grid country now.\u003c/p>\n\u003cp>All the Anderson Valley wineries are right off 128, so most visitors either go in a direct line Boonville-Navarro or Navarro-Boonville, with the wineries clustered at those ends and tiny Philo in between. All the wineries also are heavily focused on Pinot Noir. So I warned John to get ready for a marathon of Pinot Noir and a marathon of wine because there would be even more tasting than Day 2 since each tasting experience was close to each other.\u003c/p>\n\u003cp>As the Anderson Valley locals would say in their Boontling dialect, “Bahl hornin!”\u003c/p>\n\u003cp>\u003cb>Skip to any of these sections:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#pennyroyal\">Pennyroyal Farm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#foursight\">Foursight Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#roederer\">Roederer Estate\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#lula\">Lula Cellars\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#domaine\">Domaine Anderson\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#witching\">Witching Stick Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#baxter\">Baxter Winery Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#drew\">Drew Family Cellars Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#smith\">Smith Story Wine Cellars Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#dinner\">Dinner: Table 128\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>[googlemaps https://www.google.com/maps/d/u/0/embed?mid=1DVirkoOTwxFrYhuM_ZM87H0vSQO4z6EP&w=640&h=480]\u003cbr>\n\u003ca id=\"pennyroyal\">\u003c/a>\u003c/p>\n\u003ch2>Pennyroyal Farm\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Pennyroyal+Farm/@39.002392,-123.3624208,15z/data=!4m5!3m4!1s0x0:0x82fee3a46d8e18a0!8m2!3d39.002392!4d-123.3624208\">14930 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Boonville, CA 95415\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134579\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Pennyroyal-Farm.jpg\" alt=\"Goat cheese, Pinot Noir and spectacular views at the Anderson Valley’s Pennyroyal Farm\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134579\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goat cheese, Pinot Noir and spectacular views at the Anderson Valley’s Pennyroyal Farm \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Goat cheese and Pinot Noir? Count me in! Don’t count John, though, as goat cheese is pretty much the only food he won’t eat. He had no problems with the wine, fortunately, at this spot located at the gateway to Boonville. The $5 tasting fees at \u003ca href=\"http://www.pennyroyalfarm.com\">Pennyroyal Farm\u003c/a> were also sticker shock from the $$$ Northern California norm for us. We already loved the Anderson Valley just for that reason.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2017 Anderson Valley Sauvignon Blanc, 2015 Anderson Valley Pinot Noir, 2015 Eye of the Needle Pinot Noir\u003cbr>\n\u003ca id=\"foursight\">\u003c/a>\u003c/p>\n\u003ch2>Foursight Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Foursight+Wines/@39.0048056,-123.3627953,15z/data=!4m5!3m4!1s0x0:0x7e286734505ed5f2!8m2!3d39.0048056!4d-123.3627953\">14475 CA-128, Boonville\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Boonville, CA 95415\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Foursight-Winery.jpg\" alt=\"Goat cheese, Pinot Noir and spectacular views at the Anderson Valley’s Pennyroyal Farm\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goat cheese, Pinot Noir and spectacular views at the Anderson Valley’s Pennyroyal Farm \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This was the first winery I visited in the Anderson Valley a few years ago and it remains the region in a nutshell for me: lovely, fruit-tinged, tightly wound Pinot Noir and an uber-relaxed tasting room on the Charles Vineyard, where owners Kristy and Bill live. Along with the Cuda Ridge Semillon (\u003ca href=\"http://www.kqed.org/bayareabites/132348/a-perfect-weekend-in-livermore-valley-wine-country\">Livermore\u003c/a>), \u003ca href=\"http://foursightwines.com/\">Foursight\u003c/a>’s Semillon has made me a believer in that fickle white varietal.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Semillon, 2015 Charles Vineyard Pinot Noir, 2016 Clone 05 Charles Vineyard Pinot Noir\u003cbr>\n\u003ca id=\"roederer\">\u003c/a>\u003c/p>\n\u003ch2>Roederer Estate\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Roederer+Estate/@39.108243,-123.5020026,15z/data=!4m5!3m4!1s0x0:0x243b2957e9b26d4a!8m2!3d39.108243!4d-123.5020026\">4501 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134581\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Roederer-winery.jpg\" alt=\"Where all of the magic happens, from grapegrowing to winemaking, at Roederer Estate’s home in Philo\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Where all of the magic happens, from grapegrowing to winemaking, at Roederer Estate’s home in Philo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We traversed most of the Anderson Valley en route to the legendary Champagne house, Louis Roederer’s, American sparkling wine domain. John continually reminded me that Champagne isn’t really his thing but, of course, a) we legally can’t call this Champagne (it’s California!) and b) \u003ca href=\"http://roedererestate.com/index.html\">Roederer\u003c/a> is a different breed of sparkling wine than the average bubbles at a party.\u003cbr>\n[aside postID='bayareabites_134542' align='left' label='How Day 1 Went!']\u003cbr>\nI was fortunate enough to sample the house’s legendary 2008 Cristal at an event during the fall, so there was no way to go but down sparkling wine tasting-wise for me (and the bubbly at Roederer was really quite impressive).\u003c/p>\n\u003cp>However, the experience was one of the most enjoyable and informative of the trip, just like the day before at Mauritson. The sparkling wine house’s Strasbourg-born winemaker Arnaud Weyrich showed us the winemaking process from start to finish, a system that John had no idea about and many avid wine drinkers only know about vaguely.\u003c/p>\n\u003cfigure id=\"attachment_134582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Roederer-winemaker.jpg\" alt=\"Roederer Estate’s winemaker Arnaud Weyrich pours some of the superb Anderson Valley sparkling wine that the winery is known for\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134582\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roederer Estate’s winemaker Arnaud Weyrich pours some of the superb Anderson Valley sparkling wine that the winery is known for \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Weyrich’s delightful sparkling wine lesson for us also got John to ask more questions, something that he felt much comfortable doing at the rest of the wineries from this point. And the big takeaway from our tasting: indeed, sparkling wine improves in magnums. I never knew why before walking around Roederer.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> Brut, Brut 2011 L’Ermitage, Extra Dry\u003cbr>\n\u003ca id=\"lula\">\u003c/a>\u003c/p>\n\u003ch2>Lula Cellars\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Lula+Cellars/@39.1219547,-123.516523,15z/data=!4m5!3m4!1s0x0:0x951fa459aad78b20!8m2!3d39.1219547!4d-123.516523\">2800 Guntly Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Lula-wine.jpg\" alt=\"A 2016 Lula Cellars Costa Vineyard Pinot Noir from near Comptche in Mendocino County\" width=\"1920\" height=\"2400\" class=\"size-full wp-image-134583\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-960x1200.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A 2016 Lula Cellars Costa Vineyard Pinot Noir from near Comptche in Mendocino County \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last tasting room on 128’s “deep end” before Navarro’s redwoods wasn’t really a tasting. My girlfriend Meg joined the \u003ca href=\"http://www.lulacellars.com/\">Lulu Cellars\u003c/a> wine club last summer because she loved the dog-friendly atmosphere. Yes, this is the place to take our four-legged friends, but it’s also a fan favorite for the regular Pinot Noirs. John and I enjoyed those but the meager Chardonnay and Rosé of Pinot Noir struggled.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Pinot Noir, 2016 Costa Pinot Noir, 2015 Peterson Pinot Noir\u003cbr>\n\u003ca id=\"domaine\">\u003c/a>\u003c/p>\n\u003ch2>Domaine Anderson\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Domaine+Anderson/@39.0586064,-123.430396,15z/data=!4m5!3m4!1s0x0:0x80afb230dff6f2a6!8m2!3d39.0586064!4d-123.430396\">920 CA-128, Philo\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/DomaineAnderson-samples.jpg\" alt=\"Some of the Domaine Anderson 2017 Pinot Noir test examples recently taken from barrels\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of the Domaine Anderson 2017 Pinot Noir test examples recently taken from barrels \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roederer’s still wine sibling \u003ca href=\"http://www.domaineanderson.com/\">Domaine Anderson\u003c/a> also opened its doors and barrels graciously for us. The relatively newly hired winemaker Darren Low is on a quest to correct the direction of an estate with deep assets that so far hasn’t fulfilled its vision. John got the barrel tasting experience here, something that he has maybe done once or twice before, but certainly never in as much detail as Low provided. \u003c/p>\n\u003cp>The barrel visit and gazing at the biodynamic, organic vineyards nestled to the hills on the side of the winery with Low describing his growing techniques was easily a trip highlight...and made us feel like we had just taken a few classes at UC Davis’ winemaking school.\u003c/p>\n\u003cfigure id=\"attachment_134585\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg.jpg\" alt=\"Domaine Anderson winemaker Darrin Low discusses the latest vintage\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134585\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Domaine Anderson winemaker Darrin Low discusses the latest vintage \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It really was compelling to hear Low’s creativity, knowledge and sheer desire to succeed. The tasting also showed how the past wines were merely good and won’t improve with age. However, those in barrel had all the structure and developing nuance of turning this winery into a powerhouse.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 Dach Pinot Noir, 2014 Pinoli Pinot Noir, 2015 Walraven Chardonnay\u003cbr>\n\u003ca id=\"witching\">\u003c/a>\u003c/p>\n\u003ch2>Witching Stick Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Witching+Stick+Wines/@39.0654305,-123.4400829,15z/data=!4m5!3m4!1s0x0:0x579c969fd357bb3c!8m2!3d39.0654305!4d-123.4400829\">8627 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134586\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Witching-Stick-Wines.jpg\" alt=\"Witching Stick Winery owner Van Williamson presents his wines and offers decades of wine industry knowledge\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134586\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Witching Stick Winery owner Van Williamson presents his wines and offers decades of wine industry knowledge \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the region’s newer wineries, \u003ca href=\"http://witchingstickwines.com/\">Witching Stick Wines\u003c/a>, is pretty much exactly what you expect in the Anderson Valley: friendly dogs milling about, winemaker/owner Van Williamson presiding over the tastings and cracking jokes and zero pretension. The longtime Edmeades Winery winemaker is now making the best wine in the Anderson Valley on his own, per my opinion after two recent visits across a wide range of grape varietals, along with beautiful Pinot Noir.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Gewurztraminer, 2015 Perli Vineyard Pinot Noir, 2015 Fashauer Vineyard Zinfandel Dessert\u003cbr>\n\u003ca id=\"baxter\">\u003c/a>\u003c/p>\n\u003ch2>Baxter Winery Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Baxter+Winery+Tasting+Room/@39.0653452,-123.4405639,15z/data=!4m5!3m4!1s0x0:0xd11aabbd22905df!8m2!3d39.0653452!4d-123.4405639\">8660 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134587\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Baxter-wines.jpg\" alt=\"Baxter Winery in tiny Downtown Philo\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baxter Winery in tiny Downtown Philo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not sure what’s happening with \u003ca href=\"http://baxterwinery.com/Home.html\">Baxter\u003c/a>’s 2014 and 2015 vintages. The all-Pinot Noir lineup was collectively mediocre for both of us with some of the wines, dare I say, given the dreaded “boring” label. This is a huge bummer for me as Baxter was previously the standout Pinot Noir producer of the region for me during my first few visits. \u003c/p>\n\u003cp>Sadly, my summer 2018 visit and now fall 2018 visit proved that the wines have lost some polish and character. Then again, this is wine, an agricultural product — so maybe it’s just the vintage? I hope so and knowing Baxter’s past track record, I certainly think so.\u003c/p>\n\u003cp>\u003cb>2 wines to try:\u003c/b> 2015 Weir Yorkville Highlands Pinot Noir, 2014 Valenti Mendocino Ridge Pinot Noir\u003cbr>\n\u003ca id=\"drew\">\u003c/a>\u003c/p>\n\u003ch2>Drew Family Cellars Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Drew+Family+Cellars+Tasting+Rm/@39.0593931,-123.4346104,15z/data=!4m5!3m4!1s0x0:0x3b887a99c52d8c5b!8m2!3d39.0593931!4d-123.4346104\">9000 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Drew-Cellars-Wines.jpg\" alt=\"Drew Wines in Philo\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drew Wines in Philo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in the luxurious Madrones hotel-tasting rooms-pizza restaurant complex, Jason and Molly Drew’s tasting room is on every Anderson Valley must-try list for good reason. \u003ca href=\"http://www.drewwines.com/\">Drew\u003c/a>’s Albariño, Pinot Noir and Syrah are brilliant expressions of wind and fog-beaten Mendocino County ridges. \u003c/p>\n\u003cp>It’s a rather sleepy tasting setting and John’s palate didn’t love the very cold weather leaner style of Pinot Noir and Syrah, but it’s a wholly unique style of wine that speaks deeply of where Jason Drew sources his fruit. The reds are polarizing (not a bad thing necessarily), but the Albariño is consistently a universally praised favorite.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2017 Albariño, 2015 Perli Vineyard Mendocino Ridge Syrah, 2016 The Fog-Eater Anderson Valley Pinot Noir\u003cbr>\n\u003ca id=\"smith\">\u003c/a>\u003c/p>\n\u003ch2>Smith Story Wine Cellars Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Smith+Story+Wine+Cellars+Tasting+Room/@39.0593275,-123.4338927,15z/data=!4m5!3m4!1s0x0:0xb9ddd5986012c9d!8m2!3d39.0593275!4d-123.4338927\">9000 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134589\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Smith-Story-wine.jpg\" alt=\"Smith Story’s Riesling that literally comes from the Rheingau region in Germany\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smith Story’s Riesling that literally comes from the Rheingau region in Germany \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By this point, I had to rally John’s spirits after two straight misses in his tasting book. I was bummed that \u003ca href=\"http://www.smithstorywinecellars.com\">Smith Story\u003c/a>’s beloved Goldendoodle Lord Sandwich wasn’t on hand to welcome John when we visited this other tasting room in the Madrones, but, dog or no dog, Smith Story is always one of the best fun to quality wine ratio destinations in the Anderson Valley — and for miles beyond. \u003c/p>\n\u003cp>The six-year old winery offers a wide variety of Sonoma County and Anderson Valley wines, so it’s also one of the region’s more comprehensive tastings like Witching Stick. Husband-and-wife team Eric Story and Alison Smith-Story also craft a Pinot Noir rosé and Riesling from Germany, which is the only actual German wine “made” by Californians that I’m aware of.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Rheingau Riesling, 2015 Nash Mill Anderson Valley Pinot Noir, 2015 Pickberry Vineyard Sonoma Mountain Merlot\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.lichenestate.com\">Lichen Estate\u003c/a>, \u003ca href=\"http://www.balovineyards.com\">Balo\u003c/a>, \u003ca href=\"http://navarrowine.com/main.php\">Navarro\u003c/a>, \u003ca href=\"http://www.handleycellars.com\">Handley\u003c/a>, \u003ca href=\"http://greenwoodridge.com\">Greenwood Ridge\u003c/a>, \u003ca href=\"http://www.phillipshill.com\">Phillips Hill\u003c/a>, \u003ca href=\"http://scharffenbergercellars.com/index.html\">Scharffenberger\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"dinner\">\u003c/a>\u003c/p>\n\u003ch2>Dinner:\u003ca href=\"http://www.boonvillehotel.com/eat/\">Restaurant at Boonville Hotel\u003c/a>, \u003ca href=\"http://www.toulousevineyards.com\">Toulouse Vineyards\u003c/a> Pinot Noir\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/The+Restaurant+at+the+Boonville+Hotel/@39.008843,-123.367754,15z/data=!4m5!3m4!1s0x0:0xc843a1ea21791697!8m2!3d39.008843!4d-123.367754\">\u003cem>14050 CA-128, Boonville\u003c/em>\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/Bq82DYThjjJ/\u003c/p>\n\u003cp>Don’t even think of going to the Anderson Valley without a reservation for the relaxed, exceptional single menu prix fixe at the restaurant in the Boonville Hotel (formerly known as Table 128). It’s also “reasonably priced” by Bay Area prix fixe standards. Perry Hoffman, formerly the chef of Healdsburg SHED, will soon be taking over the kitchen (update: as of publishing time, he's now in charge of the kitchen) and I can’t wait to see what he does with the menu — yet I also hope things don’t change much since it’s pretty perfect as is. \u003c/p>\n\u003cp>Toulouse Vineyards crafts some of the deeper, giant fruit Pinot Noirs of Anderson Valley, and is one of the veteran stalwarts of the region.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://stoneandembers.com/\">Stone & Embers\u003c/a>, \u003ca href=\"http://www.bewilderedpig.com\">The Bewildered Pig\u003c/a>, \u003ca href=\"http://theharborhouseinn.com/#dining\">Harbor House Inn\u003c/a> (in Elk, not too far from Anderson Valley)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n",
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"excerpt": "Day 3 of our Northern California Wine Bootcamp Adventure had us covering Anderson Valley. As the locals would say, “Bahl hornin!”",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAfter the trip’s only full morning run for me (late dinners and early wine tastings make that extra hour of sleep extra tempting during Wine Bootcamp!) and the sun shining brightly, John and I were in good spirits heading north on 101. John had a frustrating long phone call during the drive and, as I later informed him, it’s a good thing it ended just before the exit for 128 to Mendocino because...the loss of phone service would have ended it anyways! We were in mostly off-the-grid country now.\u003c/p>\n\u003cp>All the Anderson Valley wineries are right off 128, so most visitors either go in a direct line Boonville-Navarro or Navarro-Boonville, with the wineries clustered at those ends and tiny Philo in between. All the wineries also are heavily focused on Pinot Noir. So I warned John to get ready for a marathon of Pinot Noir and a marathon of wine because there would be even more tasting than Day 2 since each tasting experience was close to each other.\u003c/p>\n\u003cp>As the Anderson Valley locals would say in their Boontling dialect, “Bahl hornin!”\u003c/p>\n\u003cp>\u003cb>Skip to any of these sections:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#pennyroyal\">Pennyroyal Farm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#foursight\">Foursight Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#roederer\">Roederer Estate\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#lula\">Lula Cellars\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#domaine\">Domaine Anderson\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#witching\">Witching Stick Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#baxter\">Baxter Winery Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#drew\">Drew Family Cellars Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#smith\">Smith Story Wine Cellars Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#dinner\">Dinner: Table 128\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://www.google.com/maps/d/u/0/embed?mid=1DVirkoOTwxFrYhuM_ZM87H0vSQO4z6EP&w=640&h=480'\n title='https://www.google.com/maps/d/u/0/embed?mid=1DVirkoOTwxFrYhuM_ZM87H0vSQO4z6EP&w=640&h=480'\n width='640'\n height='480'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003cbr>\n\u003ca id=\"pennyroyal\">\u003c/a>\u003c/p>\n\u003ch2>Pennyroyal Farm\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Pennyroyal+Farm/@39.002392,-123.3624208,15z/data=!4m5!3m4!1s0x0:0x82fee3a46d8e18a0!8m2!3d39.002392!4d-123.3624208\">14930 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Boonville, CA 95415\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134579\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Pennyroyal-Farm.jpg\" alt=\"Goat cheese, Pinot Noir and spectacular views at the Anderson Valley’s Pennyroyal Farm\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134579\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goat cheese, Pinot Noir and spectacular views at the Anderson Valley’s Pennyroyal Farm \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Goat cheese and Pinot Noir? Count me in! Don’t count John, though, as goat cheese is pretty much the only food he won’t eat. He had no problems with the wine, fortunately, at this spot located at the gateway to Boonville. The $5 tasting fees at \u003ca href=\"http://www.pennyroyalfarm.com\">Pennyroyal Farm\u003c/a> were also sticker shock from the $$$ Northern California norm for us. We already loved the Anderson Valley just for that reason.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2017 Anderson Valley Sauvignon Blanc, 2015 Anderson Valley Pinot Noir, 2015 Eye of the Needle Pinot Noir\u003cbr>\n\u003ca id=\"foursight\">\u003c/a>\u003c/p>\n\u003ch2>Foursight Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Foursight+Wines/@39.0048056,-123.3627953,15z/data=!4m5!3m4!1s0x0:0x7e286734505ed5f2!8m2!3d39.0048056!4d-123.3627953\">14475 CA-128, Boonville\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Boonville, CA 95415\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Foursight-Winery.jpg\" alt=\"Goat cheese, Pinot Noir and spectacular views at the Anderson Valley’s Pennyroyal Farm\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goat cheese, Pinot Noir and spectacular views at the Anderson Valley’s Pennyroyal Farm \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This was the first winery I visited in the Anderson Valley a few years ago and it remains the region in a nutshell for me: lovely, fruit-tinged, tightly wound Pinot Noir and an uber-relaxed tasting room on the Charles Vineyard, where owners Kristy and Bill live. Along with the Cuda Ridge Semillon (\u003ca href=\"http://www.kqed.org/bayareabites/132348/a-perfect-weekend-in-livermore-valley-wine-country\">Livermore\u003c/a>), \u003ca href=\"http://foursightwines.com/\">Foursight\u003c/a>’s Semillon has made me a believer in that fickle white varietal.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Semillon, 2015 Charles Vineyard Pinot Noir, 2016 Clone 05 Charles Vineyard Pinot Noir\u003cbr>\n\u003ca id=\"roederer\">\u003c/a>\u003c/p>\n\u003ch2>Roederer Estate\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Roederer+Estate/@39.108243,-123.5020026,15z/data=!4m5!3m4!1s0x0:0x243b2957e9b26d4a!8m2!3d39.108243!4d-123.5020026\">4501 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134581\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Roederer-winery.jpg\" alt=\"Where all of the magic happens, from grapegrowing to winemaking, at Roederer Estate’s home in Philo\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Where all of the magic happens, from grapegrowing to winemaking, at Roederer Estate’s home in Philo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We traversed most of the Anderson Valley en route to the legendary Champagne house, Louis Roederer’s, American sparkling wine domain. John continually reminded me that Champagne isn’t really his thing but, of course, a) we legally can’t call this Champagne (it’s California!) and b) \u003ca href=\"http://roedererestate.com/index.html\">Roederer\u003c/a> is a different breed of sparkling wine than the average bubbles at a party.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nI was fortunate enough to sample the house’s legendary 2008 Cristal at an event during the fall, so there was no way to go but down sparkling wine tasting-wise for me (and the bubbly at Roederer was really quite impressive).\u003c/p>\n\u003cp>However, the experience was one of the most enjoyable and informative of the trip, just like the day before at Mauritson. The sparkling wine house’s Strasbourg-born winemaker Arnaud Weyrich showed us the winemaking process from start to finish, a system that John had no idea about and many avid wine drinkers only know about vaguely.\u003c/p>\n\u003cfigure id=\"attachment_134582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Roederer-winemaker.jpg\" alt=\"Roederer Estate’s winemaker Arnaud Weyrich pours some of the superb Anderson Valley sparkling wine that the winery is known for\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134582\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roederer Estate’s winemaker Arnaud Weyrich pours some of the superb Anderson Valley sparkling wine that the winery is known for \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Weyrich’s delightful sparkling wine lesson for us also got John to ask more questions, something that he felt much comfortable doing at the rest of the wineries from this point. And the big takeaway from our tasting: indeed, sparkling wine improves in magnums. I never knew why before walking around Roederer.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> Brut, Brut 2011 L’Ermitage, Extra Dry\u003cbr>\n\u003ca id=\"lula\">\u003c/a>\u003c/p>\n\u003ch2>Lula Cellars\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Lula+Cellars/@39.1219547,-123.516523,15z/data=!4m5!3m4!1s0x0:0x951fa459aad78b20!8m2!3d39.1219547!4d-123.516523\">2800 Guntly Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Lula-wine.jpg\" alt=\"A 2016 Lula Cellars Costa Vineyard Pinot Noir from near Comptche in Mendocino County\" width=\"1920\" height=\"2400\" class=\"size-full wp-image-134583\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-960x1200.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A 2016 Lula Cellars Costa Vineyard Pinot Noir from near Comptche in Mendocino County \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last tasting room on 128’s “deep end” before Navarro’s redwoods wasn’t really a tasting. My girlfriend Meg joined the \u003ca href=\"http://www.lulacellars.com/\">Lulu Cellars\u003c/a> wine club last summer because she loved the dog-friendly atmosphere. Yes, this is the place to take our four-legged friends, but it’s also a fan favorite for the regular Pinot Noirs. John and I enjoyed those but the meager Chardonnay and Rosé of Pinot Noir struggled.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Pinot Noir, 2016 Costa Pinot Noir, 2015 Peterson Pinot Noir\u003cbr>\n\u003ca id=\"domaine\">\u003c/a>\u003c/p>\n\u003ch2>Domaine Anderson\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Domaine+Anderson/@39.0586064,-123.430396,15z/data=!4m5!3m4!1s0x0:0x80afb230dff6f2a6!8m2!3d39.0586064!4d-123.430396\">920 CA-128, Philo\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/DomaineAnderson-samples.jpg\" alt=\"Some of the Domaine Anderson 2017 Pinot Noir test examples recently taken from barrels\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of the Domaine Anderson 2017 Pinot Noir test examples recently taken from barrels \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roederer’s still wine sibling \u003ca href=\"http://www.domaineanderson.com/\">Domaine Anderson\u003c/a> also opened its doors and barrels graciously for us. The relatively newly hired winemaker Darren Low is on a quest to correct the direction of an estate with deep assets that so far hasn’t fulfilled its vision. John got the barrel tasting experience here, something that he has maybe done once or twice before, but certainly never in as much detail as Low provided. \u003c/p>\n\u003cp>The barrel visit and gazing at the biodynamic, organic vineyards nestled to the hills on the side of the winery with Low describing his growing techniques was easily a trip highlight...and made us feel like we had just taken a few classes at UC Davis’ winemaking school.\u003c/p>\n\u003cfigure id=\"attachment_134585\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg.jpg\" alt=\"Domaine Anderson winemaker Darrin Low discusses the latest vintage\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134585\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Domaine Anderson winemaker Darrin Low discusses the latest vintage \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It really was compelling to hear Low’s creativity, knowledge and sheer desire to succeed. The tasting also showed how the past wines were merely good and won’t improve with age. However, those in barrel had all the structure and developing nuance of turning this winery into a powerhouse.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 Dach Pinot Noir, 2014 Pinoli Pinot Noir, 2015 Walraven Chardonnay\u003cbr>\n\u003ca id=\"witching\">\u003c/a>\u003c/p>\n\u003ch2>Witching Stick Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Witching+Stick+Wines/@39.0654305,-123.4400829,15z/data=!4m5!3m4!1s0x0:0x579c969fd357bb3c!8m2!3d39.0654305!4d-123.4400829\">8627 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134586\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Witching-Stick-Wines.jpg\" alt=\"Witching Stick Winery owner Van Williamson presents his wines and offers decades of wine industry knowledge\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134586\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Witching Stick Winery owner Van Williamson presents his wines and offers decades of wine industry knowledge \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the region’s newer wineries, \u003ca href=\"http://witchingstickwines.com/\">Witching Stick Wines\u003c/a>, is pretty much exactly what you expect in the Anderson Valley: friendly dogs milling about, winemaker/owner Van Williamson presiding over the tastings and cracking jokes and zero pretension. The longtime Edmeades Winery winemaker is now making the best wine in the Anderson Valley on his own, per my opinion after two recent visits across a wide range of grape varietals, along with beautiful Pinot Noir.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Gewurztraminer, 2015 Perli Vineyard Pinot Noir, 2015 Fashauer Vineyard Zinfandel Dessert\u003cbr>\n\u003ca id=\"baxter\">\u003c/a>\u003c/p>\n\u003ch2>Baxter Winery Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Baxter+Winery+Tasting+Room/@39.0653452,-123.4405639,15z/data=!4m5!3m4!1s0x0:0xd11aabbd22905df!8m2!3d39.0653452!4d-123.4405639\">8660 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134587\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Baxter-wines.jpg\" alt=\"Baxter Winery in tiny Downtown Philo\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baxter Winery in tiny Downtown Philo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not sure what’s happening with \u003ca href=\"http://baxterwinery.com/Home.html\">Baxter\u003c/a>’s 2014 and 2015 vintages. The all-Pinot Noir lineup was collectively mediocre for both of us with some of the wines, dare I say, given the dreaded “boring” label. This is a huge bummer for me as Baxter was previously the standout Pinot Noir producer of the region for me during my first few visits. \u003c/p>\n\u003cp>Sadly, my summer 2018 visit and now fall 2018 visit proved that the wines have lost some polish and character. Then again, this is wine, an agricultural product — so maybe it’s just the vintage? I hope so and knowing Baxter’s past track record, I certainly think so.\u003c/p>\n\u003cp>\u003cb>2 wines to try:\u003c/b> 2015 Weir Yorkville Highlands Pinot Noir, 2014 Valenti Mendocino Ridge Pinot Noir\u003cbr>\n\u003ca id=\"drew\">\u003c/a>\u003c/p>\n\u003ch2>Drew Family Cellars Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Drew+Family+Cellars+Tasting+Rm/@39.0593931,-123.4346104,15z/data=!4m5!3m4!1s0x0:0x3b887a99c52d8c5b!8m2!3d39.0593931!4d-123.4346104\">9000 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Drew-Cellars-Wines.jpg\" alt=\"Drew Wines in Philo\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drew Wines in Philo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in the luxurious Madrones hotel-tasting rooms-pizza restaurant complex, Jason and Molly Drew’s tasting room is on every Anderson Valley must-try list for good reason. \u003ca href=\"http://www.drewwines.com/\">Drew\u003c/a>’s Albariño, Pinot Noir and Syrah are brilliant expressions of wind and fog-beaten Mendocino County ridges. \u003c/p>\n\u003cp>It’s a rather sleepy tasting setting and John’s palate didn’t love the very cold weather leaner style of Pinot Noir and Syrah, but it’s a wholly unique style of wine that speaks deeply of where Jason Drew sources his fruit. The reds are polarizing (not a bad thing necessarily), but the Albariño is consistently a universally praised favorite.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2017 Albariño, 2015 Perli Vineyard Mendocino Ridge Syrah, 2016 The Fog-Eater Anderson Valley Pinot Noir\u003cbr>\n\u003ca id=\"smith\">\u003c/a>\u003c/p>\n\u003ch2>Smith Story Wine Cellars Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Smith+Story+Wine+Cellars+Tasting+Room/@39.0593275,-123.4338927,15z/data=!4m5!3m4!1s0x0:0xb9ddd5986012c9d!8m2!3d39.0593275!4d-123.4338927\">9000 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134589\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Smith-Story-wine.jpg\" alt=\"Smith Story’s Riesling that literally comes from the Rheingau region in Germany\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smith Story’s Riesling that literally comes from the Rheingau region in Germany \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By this point, I had to rally John’s spirits after two straight misses in his tasting book. I was bummed that \u003ca href=\"http://www.smithstorywinecellars.com\">Smith Story\u003c/a>’s beloved Goldendoodle Lord Sandwich wasn’t on hand to welcome John when we visited this other tasting room in the Madrones, but, dog or no dog, Smith Story is always one of the best fun to quality wine ratio destinations in the Anderson Valley — and for miles beyond. \u003c/p>\n\u003cp>The six-year old winery offers a wide variety of Sonoma County and Anderson Valley wines, so it’s also one of the region’s more comprehensive tastings like Witching Stick. Husband-and-wife team Eric Story and Alison Smith-Story also craft a Pinot Noir rosé and Riesling from Germany, which is the only actual German wine “made” by Californians that I’m aware of.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Rheingau Riesling, 2015 Nash Mill Anderson Valley Pinot Noir, 2015 Pickberry Vineyard Sonoma Mountain Merlot\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.lichenestate.com\">Lichen Estate\u003c/a>, \u003ca href=\"http://www.balovineyards.com\">Balo\u003c/a>, \u003ca href=\"http://navarrowine.com/main.php\">Navarro\u003c/a>, \u003ca href=\"http://www.handleycellars.com\">Handley\u003c/a>, \u003ca href=\"http://greenwoodridge.com\">Greenwood Ridge\u003c/a>, \u003ca href=\"http://www.phillipshill.com\">Phillips Hill\u003c/a>, \u003ca href=\"http://scharffenbergercellars.com/index.html\">Scharffenberger\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"dinner\">\u003c/a>\u003c/p>\n\u003ch2>Dinner:\u003ca href=\"http://www.boonvillehotel.com/eat/\">Restaurant at Boonville Hotel\u003c/a>, \u003ca href=\"http://www.toulousevineyards.com\">Toulouse Vineyards\u003c/a> Pinot Noir\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/The+Restaurant+at+the+Boonville+Hotel/@39.008843,-123.367754,15z/data=!4m5!3m4!1s0x0:0xc843a1ea21791697!8m2!3d39.008843!4d-123.367754\">\u003cem>14050 CA-128, Boonville\u003c/em>\u003c/a>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Don’t even think of going to the Anderson Valley without a reservation for the relaxed, exceptional single menu prix fixe at the restaurant in the Boonville Hotel (formerly known as Table 128). It’s also “reasonably priced” by Bay Area prix fixe standards. Perry Hoffman, formerly the chef of Healdsburg SHED, will soon be taking over the kitchen (update: as of publishing time, he's now in charge of the kitchen) and I can’t wait to see what he does with the menu — yet I also hope things don’t change much since it’s pretty perfect as is. \u003c/p>\n\u003cp>Toulouse Vineyards crafts some of the deeper, giant fruit Pinot Noirs of Anderson Valley, and is one of the veteran stalwarts of the region.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://stoneandembers.com/\">Stone & Embers\u003c/a>, \u003ca href=\"http://www.bewilderedpig.com\">The Bewildered Pig\u003c/a>, \u003ca href=\"http://theharborhouseinn.com/#dining\">Harbor House Inn\u003c/a> (in Elk, not too far from Anderson Valley)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Northern California Wine Bootcamp Adventure: From Healdsburg to Calistoga (And Back)",
"title": "A Northern California Wine Bootcamp Adventure: From Healdsburg to Calistoga (And Back)",
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"content": "\u003cp>[aside postID='bayareabites_134208' label='Back to Wine Bootcamp Central']\u003cbr>\nIt was a strong overnight downpour as predicted entering Thursday morning (Day 2 of our trip) which leads me to a key piece of advice: don’t stay in Napa if you’re visiting Calistoga in the morning. The traffic will guarantee you’re late.\u003c/p>\n\u003cp>Go for Healdsburg, like we did, if Calistoga hotels are too pricey.\u003c/p>\n\u003cp>\u003cb>Skip to any of these sections:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#peter-michael\">Peter Michael Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#medlock\">Medlock Ames Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#jimtown\">Lunch: Jimtown Store\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#idlewild\">Idlewild Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#lambert\">Lambert Bridge\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#mauritson\">Mauritson Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#aperture\">Aperture Cellars\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#barndiva\">Dinner: Barndiva\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>[googlemaps https://www.google.com/maps/d/u/0/embed?mid=1DVirkoOTwxFrYhuM_ZM87H0vSQO4z6EP&w=640&h=480]\u003cbr>\n\u003ca id=\"peter-michael\">\u003c/a>\u003c/p>\n\u003ch2>Peter Michael Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"https://goo.gl/maps/zb8YUjVS598qk6z96\">12400 Ida Clayton Rd\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Calistoga, CA 94515\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134570\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/PeterMichael-table.jpg\" alt=\"Time for some tasting...and tasting notes...of the Peter Michael wines\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Time for some tasting...and tasting notes...of the Peter Michael wines \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trip was basically scheduled around the visit to the highly esteemed, somewhat mysterious \u003ca href=\"http://petermichaelwinery.com\">Peter Michael Winery\u003c/a>. It’s in the cult following, lofty range of Harlan Estate and Screaming Eagle, but unlike those, most wines don’t sell on the secondary market for $5,000. As a bonus, the winery is actually a very friendly place and you’ll be reminded that wine is meant to be fun.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Hospitality and Wine Education Manager Nathalie Vache showed us around the sprawling estate and at the turnaround point we gazed up at the magnificent, historic Les Pavots Vineyard (home to Bordeaux varietals) and the quartet of Chardonnay vineyards. Like Limerick Lane, this majestic amphitheater is mesmerizing. Sadly, the rain prevented us from going to the top of the vineyards for a panoramic view that apparently is a trademark of visits.\u003c/p>\n\u003cfigure id=\"attachment_134571\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg class=\"size-full wp-image-134571\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/PeterMichael-wines.jpg\" alt=\"Elegant wines and an elegant tasting salon at Peter Michael Winery in Knights Valley\" width=\"1080\" height=\"1350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines-960x1200.jpg 960w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Elegant wines and an elegant tasting salon at Peter Michael Winery in Knights Valley \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll learn by this point that Peter Michael goes by “Sir Peter” and the English engineer/entrepreneur must never sleep because he has accomplished so much in his life. He created, among seemingly hundreds of things, the telestrator used on every football telecast! He also adores Knights Valley and the great wines of France. On cue, Peter Michael Winery is part Bordeaux and part Burgundy, a rarity in California where the weather and terrain usually forces wineries to choose one or the other.\u003c/p>\n\u003cp>Knights Valley’s flexible location and elevation (this small region between Calistoga and Alexander Valley) allows Peter Michael Winery to do both, though the winery’s Pinot Noir is sourced from an estate in Fort Ross-Seaview. As we left after a truly impressive tasting of four Peter Michael wines, it’s clear to both of us that, indeed, Peter Michael has a lot of hype and fame, but my goodness are the wines special.\u003c/p>\n\u003cp>\u003cb>Just try all the wines:\u003c/b> 2014 Au Paradis Cabernet Sauvignon; 2011 Les Pavots red blend, 2015 L’ Après-Midi Sauvignon Blanc, 2013 Belle Côte Chardonnay\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.silveroak.com\">Silver Oak\u003c/a>, \u003ca href=\"http://montelena.com\">Chateau Montelena\u003c/a>, \u003ca href=\"http://www.storybookwines.com\">Storybook Mountain\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"medlock\">\u003c/a>\u003c/p>\n\u003ch2>Medlock Ames Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Medlock+Ames+Tasting+Room/@38.6665079,-122.8199665,15z/data=!4m5!3m4!1s0x0:0xd5f4b15b138dcf5c!8m2!3d38.6665079!4d-122.8199665\">3487 Alexander Valley Rd\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134572\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Medlock-Ames-tasting.jpg\" alt=\"Not exactly a summer rosé day...but the rain doesn’t damper the experience of Medlock Ames’ rosé and tasting room in the Alexander Valley\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Not exactly a summer rosé day...but the rain doesn’t damper the experience of Medlock Ames’ rosé and tasting room in the Alexander Valley \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='bayareabites_134434' align='left' label='Cobb, Fort Ross and More']\u003cbr>\nIt’s pretty hard to have a bigger jump from one winery to the next than Peter Michael to \u003ca href=\"http://www.medlockames.com/\">Medlock Ames\u003c/a>. They’re both outstanding in different ways. Medlock Ames is a winery with a “cocktails” faux neon sign (there used to be a cocktail bar open in the tasting area after the tasting room “closed”) and a bocce ball court, so we knew this isn’t a Peter Michael elegance type of place.\u003c/p>\n\u003cp>College pals Chris Medlock James (who works in the SF hedge fund world) and Ames Morison (the winemaking side) created the winery with a main farm not far away on Chalk Hill Road’s Bell Mountain. There, they focus on mostly Bordeaux grapes and everything is farmed organically, which is a lot less common than you’d think in this part of the country.\u003c/p>\n\u003cp>We had a grand time with the atypical and 100 percent on-the-mark local cheeses paired with the wines, which were all hits including the trip’s best rosé (summer alert!) that was shockingly made of Merlot.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2017 Rosé of Merlot, 2017 Sauvignon Blanc, 2015 Bell Mountain Estate Cabernet Sauvignon\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.jordanwinery.com\">Jordan Winery\u003c/a> (if you ever get the chance like yours truly once, also try staying overnight there), \u003ca href=\"http://gardencreekvineyards.com\">Garden Creek\u003c/a>, \u003ca href=\"http://www.stonestreetwines.com\">Stonestreet\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"jimtown\">\u003c/a>\u003c/p>\n\u003ch2>Lunch: Jimtown Store\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Jimtown+Store/@38.6688354,-122.817219,15z/data=!4m8!3m7!1s0x0:0x2f99ec9613affb32!5m2!4m1!1i2!8m2!3d38.6688354!4d-122.817219\">\u003ci>6706 CA Highway 128, Healdsburg\u003c/i>\u003c/a>\u003c/em>\u003c/p>\n\u003cp>https://www.instagram.com/p/Bq1fml5B_RI/\u003c/p>\n\u003cp>Somehow I had never been to this \u003ca href=\"http://jimtown.com\">Alexander Valley legend\u003c/a>. It’s a must for sandwiches and admiring the outrageously eclectic walls selling everything from soaps to children’s books to exquisite local jams.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://journeymanmeat.com\">Journeyman Meats\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/mateos-cocina-latina-healdsburg\">Mateo’s\u003c/a>, \u003ca href=\"http://www.diavolapizzeria.com\">Diavola\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"idlewild\">\u003c/a>\u003c/p>\n\u003ch2>Idlewild Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Idlewild+Wines/@38.611279,-122.8690097,15z/data=!4m2!3m1!1s0x0:0x5b5ecef309950820?sa=X&ved=2ahUKEwifruelo9bjAhXB5J8KHanNBbIQ_BIwCnoECA8QCA\">132 Plaza St.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134573\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134573\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Idlewild-Wine.jpg\" alt=\"A 2016 Cortese at Idlewild Wines’ tasting room in Downtown Healdsburg\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A 2016 Cortese at Idlewild Wines’ tasting room in Downtown Healdsburg \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam Bilbro is fanatical about Italian varietals. Sure, we all love Italian wine, but chances are you and I aren’t quite on the same fervent passion plane about Piemonte as Bilbro (Jake of Limerick Lane’s brother as you might be guessing now). Like Lioco, \u003ca href=\"http://www.idlewildwines.com\">Idlewild\u003c/a> has a shiny new tasting room/lounge near the Healdsburg plaza. Unlike Lioco and anywhere else on this trip, Idlewild is all about Italian varietals, either in blends or on their own in bottlings. All wines came from Fox Hill Vineyard near Ukiah and have superb character, more sharpness, and less of a rustic edge than their Old World siblings.\u003c/p>\n\u003cp>For an Italy wine collector like John, it was important to take a step back and realize that this is California Nebbiolo and Barbera and such…well, just don’t compare directly to Barolo and Emilia-Romagna. It’s Italy in the New World and that means you’re in for one of the more fascinating tastings in Northern California.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2017 Arneis, 2016 Barbera, 2015 Nebbiolo\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.untivineyards.com\">Unti\u003c/a>, \u003ca href=\"http://arnotroberts.com\">Arnot-Roberts\u003c/a>, \u003ca href=\"http://davero.com\">DaVero\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lambert\">\u003c/a>\u003c/p>\n\u003ch2>Lambert Bridge\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Lambert+Bridge/@38.6469572,-122.9276248,15z/data=!4m5!3m4!1s0x0:0xa8e625d2c2e56764!8m2!3d38.6469572!4d-122.9276248\">4085 W Dry Creek Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134574\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134574\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/LambertBridge-tasting.jpg\" alt=\"The spectacular and newly revamped Lambert Bridge Winery Redwood Barrel Room, all dressed up for the holidays\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spectacular and newly revamped Lambert Bridge Winery Redwood Barrel Room, all dressed up for the holidays \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hustling down Dry Creek Road and a partially flooded Lambert Bridge Road, we arrived on the western edge of Dry Creek Valley at \u003ca href=\"http://lambertbridge.com\">Lambert Bridge\u003c/a>, which actually isn’t on Lambert Bridge Road. Ah, the fun of geography.\u003c/p>\n\u003cp>Lambert Bridge is a members and direct to consumers operation, which basically means you’re not finding them at shops and restaurants. Hence, that’s why I (and probably you) have not tried their wine. The 26 year-old winery’s Zinfandel has quite a devout following and it is indeed a great Zinfandel expression. But, you’ll find several more rustic, powerful examples that better show off the Dry Creek Valley’s signature grape.\u003c/p>\n\u003cfigure id=\"attachment_134575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134575\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Lambert-Bridge-wines.jpg\" alt=\"Two standouts at Lambert Bridge Winery in the Dry Creek Valley: a 2016 Winery Ranch Zinfandel and 2014 Chambers Petit Verdot\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Two standouts at Lambert Bridge Winery in the Dry Creek Valley: a 2016 Winery Ranch Zinfandel and 2014 Chambers Petit Verdot \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lambert Bridge, for me, was about some of the friendliest hospitality I’ve found anywhere in NorCal wine country and a comprehensive tasting that included two of the most shocking wines of the trip from much maligned red varieties: Petit Verdot and Merlot. Like me, you won’t want to leave the beautiful outdoor gardens and plush, vaulted redwood environs (with incredible holiday decorations), possibly my favorite tasting setting of the trip.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 Chambers Petit Verdot, 2015 Sonoma County Merlot, 2014 Limited Select Moon Mountain Cabernet Sauvignon\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.arafanelliwinery.com\">A. Rafanelli\u003c/a>, \u003ca href=\"http://www.ridgewine.com/visit/lytton-springs/\">Ridge Lytton Springs\u003c/a>, \u003ca href=\"http://prestonfarmandwinery.com\">Preston\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"mauritson\">\u003c/a>\u003c/p>\n\u003ch2>Mauritson Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Mauritson+Wines/@38.650488,-122.912031,15z/data=!4m5!3m4!1s0x0:0x54b54a9e67ae888a!8m2!3d38.650488!4d-122.912031\">2859 Dry Creek Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134602\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Maurtison-rockpile.jpg\" alt=\"An assortment of the Mauritson Rockpile wines shared by Owner/Winemaker Clay Maurtison\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An assortment of the Mauritson Rockpile wines shared by Owner/Winemaker Clay Maurtison \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the midway point at Lambert Bridge, I had already lost track of time but, in my slight defense, this next winery back on Dry Creek Road was a last second add-on. It turned out to be one of the most tour-de-force tastings of the trip as John still was talking about a month later during the holidays.\u003c/p>\n\u003cp>Clay Mauritson looks like the strong linebacker he previously was at the University of Oregon and, frankly, he probably could still be one. As the three of us sat in a library room next to the winemaking facility, it was easy to imagine having the x’s and o’s of a football defense meeting swapped with Mauritson’s present Powerpoint describing Rockpile AVA, just above the Dry Creek Valley. Rockpile is a tiny Zinfandel-dominant area with a 150-year history for Mauritson’s family.\u003c/p>\n\u003cp>His enthusiasm for Rockpile was contagious as we battled the fruit flies trying to drink the stellar wines shared with us, while learning about Rockpile’s weather, its turbulent history (almost entirely lost to eminent domain when the Lake Sonoma dam was built in 1968), and of course, the wines he makes from grapes sourced there. This is what Wine Bootcamp was all about: great wine, rich learning.\u003c/p>\n\u003cp>And, it wasn’t even on the original itinerary. As much as it’s a cliché to give the advice of listening to locals, when a winemaker implores you to meet with another winemaker (Jake Bilbro connected us the prior day), you’d be wise to listen. Both of us were ecstatic that we did have the chance to learn from Mauritson. By the way, the non-Rockpile Mauritson Sauvignon Blanc we tried before the meeting was also quite lovely, so a regular \u003ca href=\"http://www.mauritsonwines.com/\">Mauritson tasting room\u003c/a> visit is needed for our next trip!\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2015 Rockpile Ridge Cabernet Sauvignon, 2016 Rockpile Ridge Zinfandel, 2016 Madrone Spring red blend\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.nallewinery.com\">Nalle\u003c/a>, \u003ca href=\"http://www.forchini.com\">Forchini\u003c/a>, \u003ca href=\"http://www.yoakimbridge.com/\">Yoakim Bridge\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"aperture\">\u003c/a>\u003c/p>\n\u003ch2>Aperture Cellars\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/322+Healdsburg+Ave,+Healdsburg,+CA+95448/@38.6112432,-122.8726525,17z/data=!3m1!4b1!4m5!3m4!1s0x80841733f7e0ede7:0x9ee813a13abda607!8m2!3d38.6112432!4d-122.8704638\">322 Healdsburg Ave.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134576\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Aperture-painting.jpg\" alt=\"This famous photo of a Cuban woman smoking a cigar, by Aperture/Devil Proof winemaker Jesse Katz’s father Andy, serves as Devil Proof’s label\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This famous photo of a Cuban woman smoking a cigar, by Aperture/Devil Proof winemaker Jesse Katz’s father Andy, serves as Devil Proof’s label \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oh no, we’re not done yet with Day 2. John was starting to wonder if every day would have nearly 10 hours of tasting and I assured him this was the one anomaly...I think?\u003c/p>\n\u003cp>Our last stop was with Jesse Katz, a winemaker with a glittery resume (Pétrus, Screaming Eagle). He crafts Bordeaux varietal wines for \u003ca href=\"http://www.aperture-cellars.com\">Aperture\u003c/a> and 100% Malbec bottlings under the Devil Proof label either from Alexander Valley or Rockpile Ridge, a fitting theme for our day that was heavy on both regions. He’s traveled to over 80 countries in his life thanks to his father being a globetrotting professional photographer. Tastings happen in his father’s photo gallery adjacent to the Healdsburg Plaza and makes for one of the quirkier tasting venues of any winery.\u003c/p>\n\u003cfigure id=\"attachment_134577\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134577\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz.jpg\" alt=\"Aperture/Devil Proof’s winemaker Jesse Katz discusses his globetrotting wine career\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aperture/Devil Proof’s winemaker Jesse Katz discusses his globetrotting wine career \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Soon, Katz will have his own winery and tasting facility towards Windsor. I’ll miss the photo gallery though, for the quirk vibe and the fact that one wrong turn could lead you into a hair salon instead of the right room for tasting some phenomenal Sonoma County wines with distinct richness cut by strong acidity (a signature of high level Bordeaux wines, like the ones Katz was trained with).\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Right Bank Red Blend, 2016 Cabernet Sauvignon, 2017 Barrel-Fermented Sauvignon Blanc\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.ryew.com\">Robert Young\u003c/a>, \u003ca href=\"http://www.stewartcellars.com\">Stewart Cellars\u003c/a> (Napa Valley), \u003ca href=\"http://ashesdiamonds.com\">Ashes & Diamonds\u003c/a> (Napa Valley)\u003c/p>\n\u003cp>\u003ca id=\"barndiva\">\u003c/a>\u003c/p>\n\u003ch2>Dinner: Barndiva\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/Barndiva/@38.6096378,-122.869437,15z/data=!4m5!3m4!1s0x0:0xca17ae99d941164b!8m2!3d38.6096378!4d-122.869437\">\u003cem>231 Center St., Healdsburg\u003c/em>\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/Bq3Dd5HheZd/\u003c/p>\n\u003cp>This fun, seasonal Californian spot with excellent cocktails recently welcomed a new chef Mark Hopper (formerly in charge of the stellar pizza destination Vignette in Sebastopol). It was too cold for the patio, but \u003ca href=\"http://www.barndiva.com/\">Barndiva\u003c/a> is a must-visit outside of winter.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://campofina.com/\">Campo Fino\u003c/a>, \u003ca href=\"http://www.chalkboardhealdsburg.com\">Chalkboard\u003c/a>, \u003ca href=\"http://starkrestaurants.com/stark-restaurant/bravas-bar-de-tapas/\">Bravas Bar de Tapas\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIt was a strong overnight downpour as predicted entering Thursday morning (Day 2 of our trip) which leads me to a key piece of advice: don’t stay in Napa if you’re visiting Calistoga in the morning. The traffic will guarantee you’re late.\u003c/p>\n\u003cp>Go for Healdsburg, like we did, if Calistoga hotels are too pricey.\u003c/p>\n\u003cp>\u003cb>Skip to any of these sections:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#peter-michael\">Peter Michael Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#medlock\">Medlock Ames Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#jimtown\">Lunch: Jimtown Store\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#idlewild\">Idlewild Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#lambert\">Lambert Bridge\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#mauritson\">Mauritson Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#aperture\">Aperture Cellars\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#barndiva\">Dinner: Barndiva\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://www.google.com/maps/d/u/0/embed?mid=1DVirkoOTwxFrYhuM_ZM87H0vSQO4z6EP&w=640&h=480'\n title='https://www.google.com/maps/d/u/0/embed?mid=1DVirkoOTwxFrYhuM_ZM87H0vSQO4z6EP&w=640&h=480'\n width='640'\n height='480'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003cbr>\n\u003ca id=\"peter-michael\">\u003c/a>\u003c/p>\n\u003ch2>Peter Michael Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"https://goo.gl/maps/zb8YUjVS598qk6z96\">12400 Ida Clayton Rd\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Calistoga, CA 94515\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134570\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/PeterMichael-table.jpg\" alt=\"Time for some tasting...and tasting notes...of the Peter Michael wines\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Time for some tasting...and tasting notes...of the Peter Michael wines \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trip was basically scheduled around the visit to the highly esteemed, somewhat mysterious \u003ca href=\"http://petermichaelwinery.com\">Peter Michael Winery\u003c/a>. It’s in the cult following, lofty range of Harlan Estate and Screaming Eagle, but unlike those, most wines don’t sell on the secondary market for $5,000. As a bonus, the winery is actually a very friendly place and you’ll be reminded that wine is meant to be fun.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hospitality and Wine Education Manager Nathalie Vache showed us around the sprawling estate and at the turnaround point we gazed up at the magnificent, historic Les Pavots Vineyard (home to Bordeaux varietals) and the quartet of Chardonnay vineyards. Like Limerick Lane, this majestic amphitheater is mesmerizing. Sadly, the rain prevented us from going to the top of the vineyards for a panoramic view that apparently is a trademark of visits.\u003c/p>\n\u003cfigure id=\"attachment_134571\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg class=\"size-full wp-image-134571\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/PeterMichael-wines.jpg\" alt=\"Elegant wines and an elegant tasting salon at Peter Michael Winery in Knights Valley\" width=\"1080\" height=\"1350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines-960x1200.jpg 960w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Elegant wines and an elegant tasting salon at Peter Michael Winery in Knights Valley \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll learn by this point that Peter Michael goes by “Sir Peter” and the English engineer/entrepreneur must never sleep because he has accomplished so much in his life. He created, among seemingly hundreds of things, the telestrator used on every football telecast! He also adores Knights Valley and the great wines of France. On cue, Peter Michael Winery is part Bordeaux and part Burgundy, a rarity in California where the weather and terrain usually forces wineries to choose one or the other.\u003c/p>\n\u003cp>Knights Valley’s flexible location and elevation (this small region between Calistoga and Alexander Valley) allows Peter Michael Winery to do both, though the winery’s Pinot Noir is sourced from an estate in Fort Ross-Seaview. As we left after a truly impressive tasting of four Peter Michael wines, it’s clear to both of us that, indeed, Peter Michael has a lot of hype and fame, but my goodness are the wines special.\u003c/p>\n\u003cp>\u003cb>Just try all the wines:\u003c/b> 2014 Au Paradis Cabernet Sauvignon; 2011 Les Pavots red blend, 2015 L’ Après-Midi Sauvignon Blanc, 2013 Belle Côte Chardonnay\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.silveroak.com\">Silver Oak\u003c/a>, \u003ca href=\"http://montelena.com\">Chateau Montelena\u003c/a>, \u003ca href=\"http://www.storybookwines.com\">Storybook Mountain\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"medlock\">\u003c/a>\u003c/p>\n\u003ch2>Medlock Ames Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Medlock+Ames+Tasting+Room/@38.6665079,-122.8199665,15z/data=!4m5!3m4!1s0x0:0xd5f4b15b138dcf5c!8m2!3d38.6665079!4d-122.8199665\">3487 Alexander Valley Rd\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134572\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Medlock-Ames-tasting.jpg\" alt=\"Not exactly a summer rosé day...but the rain doesn’t damper the experience of Medlock Ames’ rosé and tasting room in the Alexander Valley\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Not exactly a summer rosé day...but the rain doesn’t damper the experience of Medlock Ames’ rosé and tasting room in the Alexander Valley \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIt’s pretty hard to have a bigger jump from one winery to the next than Peter Michael to \u003ca href=\"http://www.medlockames.com/\">Medlock Ames\u003c/a>. They’re both outstanding in different ways. Medlock Ames is a winery with a “cocktails” faux neon sign (there used to be a cocktail bar open in the tasting area after the tasting room “closed”) and a bocce ball court, so we knew this isn’t a Peter Michael elegance type of place.\u003c/p>\n\u003cp>College pals Chris Medlock James (who works in the SF hedge fund world) and Ames Morison (the winemaking side) created the winery with a main farm not far away on Chalk Hill Road’s Bell Mountain. There, they focus on mostly Bordeaux grapes and everything is farmed organically, which is a lot less common than you’d think in this part of the country.\u003c/p>\n\u003cp>We had a grand time with the atypical and 100 percent on-the-mark local cheeses paired with the wines, which were all hits including the trip’s best rosé (summer alert!) that was shockingly made of Merlot.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2017 Rosé of Merlot, 2017 Sauvignon Blanc, 2015 Bell Mountain Estate Cabernet Sauvignon\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.jordanwinery.com\">Jordan Winery\u003c/a> (if you ever get the chance like yours truly once, also try staying overnight there), \u003ca href=\"http://gardencreekvineyards.com\">Garden Creek\u003c/a>, \u003ca href=\"http://www.stonestreetwines.com\">Stonestreet\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"jimtown\">\u003c/a>\u003c/p>\n\u003ch2>Lunch: Jimtown Store\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Jimtown+Store/@38.6688354,-122.817219,15z/data=!4m8!3m7!1s0x0:0x2f99ec9613affb32!5m2!4m1!1i2!8m2!3d38.6688354!4d-122.817219\">\u003ci>6706 CA Highway 128, Healdsburg\u003c/i>\u003c/a>\u003c/em>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Somehow I had never been to this \u003ca href=\"http://jimtown.com\">Alexander Valley legend\u003c/a>. It’s a must for sandwiches and admiring the outrageously eclectic walls selling everything from soaps to children’s books to exquisite local jams.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://journeymanmeat.com\">Journeyman Meats\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/mateos-cocina-latina-healdsburg\">Mateo’s\u003c/a>, \u003ca href=\"http://www.diavolapizzeria.com\">Diavola\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"idlewild\">\u003c/a>\u003c/p>\n\u003ch2>Idlewild Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Idlewild+Wines/@38.611279,-122.8690097,15z/data=!4m2!3m1!1s0x0:0x5b5ecef309950820?sa=X&ved=2ahUKEwifruelo9bjAhXB5J8KHanNBbIQ_BIwCnoECA8QCA\">132 Plaza St.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134573\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134573\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Idlewild-Wine.jpg\" alt=\"A 2016 Cortese at Idlewild Wines’ tasting room in Downtown Healdsburg\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A 2016 Cortese at Idlewild Wines’ tasting room in Downtown Healdsburg \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam Bilbro is fanatical about Italian varietals. Sure, we all love Italian wine, but chances are you and I aren’t quite on the same fervent passion plane about Piemonte as Bilbro (Jake of Limerick Lane’s brother as you might be guessing now). Like Lioco, \u003ca href=\"http://www.idlewildwines.com\">Idlewild\u003c/a> has a shiny new tasting room/lounge near the Healdsburg plaza. Unlike Lioco and anywhere else on this trip, Idlewild is all about Italian varietals, either in blends or on their own in bottlings. All wines came from Fox Hill Vineyard near Ukiah and have superb character, more sharpness, and less of a rustic edge than their Old World siblings.\u003c/p>\n\u003cp>For an Italy wine collector like John, it was important to take a step back and realize that this is California Nebbiolo and Barbera and such…well, just don’t compare directly to Barolo and Emilia-Romagna. It’s Italy in the New World and that means you’re in for one of the more fascinating tastings in Northern California.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2017 Arneis, 2016 Barbera, 2015 Nebbiolo\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.untivineyards.com\">Unti\u003c/a>, \u003ca href=\"http://arnotroberts.com\">Arnot-Roberts\u003c/a>, \u003ca href=\"http://davero.com\">DaVero\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lambert\">\u003c/a>\u003c/p>\n\u003ch2>Lambert Bridge\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Lambert+Bridge/@38.6469572,-122.9276248,15z/data=!4m5!3m4!1s0x0:0xa8e625d2c2e56764!8m2!3d38.6469572!4d-122.9276248\">4085 W Dry Creek Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134574\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134574\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/LambertBridge-tasting.jpg\" alt=\"The spectacular and newly revamped Lambert Bridge Winery Redwood Barrel Room, all dressed up for the holidays\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spectacular and newly revamped Lambert Bridge Winery Redwood Barrel Room, all dressed up for the holidays \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hustling down Dry Creek Road and a partially flooded Lambert Bridge Road, we arrived on the western edge of Dry Creek Valley at \u003ca href=\"http://lambertbridge.com\">Lambert Bridge\u003c/a>, which actually isn’t on Lambert Bridge Road. Ah, the fun of geography.\u003c/p>\n\u003cp>Lambert Bridge is a members and direct to consumers operation, which basically means you’re not finding them at shops and restaurants. Hence, that’s why I (and probably you) have not tried their wine. The 26 year-old winery’s Zinfandel has quite a devout following and it is indeed a great Zinfandel expression. But, you’ll find several more rustic, powerful examples that better show off the Dry Creek Valley’s signature grape.\u003c/p>\n\u003cfigure id=\"attachment_134575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134575\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Lambert-Bridge-wines.jpg\" alt=\"Two standouts at Lambert Bridge Winery in the Dry Creek Valley: a 2016 Winery Ranch Zinfandel and 2014 Chambers Petit Verdot\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Two standouts at Lambert Bridge Winery in the Dry Creek Valley: a 2016 Winery Ranch Zinfandel and 2014 Chambers Petit Verdot \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lambert Bridge, for me, was about some of the friendliest hospitality I’ve found anywhere in NorCal wine country and a comprehensive tasting that included two of the most shocking wines of the trip from much maligned red varieties: Petit Verdot and Merlot. Like me, you won’t want to leave the beautiful outdoor gardens and plush, vaulted redwood environs (with incredible holiday decorations), possibly my favorite tasting setting of the trip.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 Chambers Petit Verdot, 2015 Sonoma County Merlot, 2014 Limited Select Moon Mountain Cabernet Sauvignon\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.arafanelliwinery.com\">A. Rafanelli\u003c/a>, \u003ca href=\"http://www.ridgewine.com/visit/lytton-springs/\">Ridge Lytton Springs\u003c/a>, \u003ca href=\"http://prestonfarmandwinery.com\">Preston\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"mauritson\">\u003c/a>\u003c/p>\n\u003ch2>Mauritson Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Mauritson+Wines/@38.650488,-122.912031,15z/data=!4m5!3m4!1s0x0:0x54b54a9e67ae888a!8m2!3d38.650488!4d-122.912031\">2859 Dry Creek Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134602\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Maurtison-rockpile.jpg\" alt=\"An assortment of the Mauritson Rockpile wines shared by Owner/Winemaker Clay Maurtison\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An assortment of the Mauritson Rockpile wines shared by Owner/Winemaker Clay Maurtison \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the midway point at Lambert Bridge, I had already lost track of time but, in my slight defense, this next winery back on Dry Creek Road was a last second add-on. It turned out to be one of the most tour-de-force tastings of the trip as John still was talking about a month later during the holidays.\u003c/p>\n\u003cp>Clay Mauritson looks like the strong linebacker he previously was at the University of Oregon and, frankly, he probably could still be one. As the three of us sat in a library room next to the winemaking facility, it was easy to imagine having the x’s and o’s of a football defense meeting swapped with Mauritson’s present Powerpoint describing Rockpile AVA, just above the Dry Creek Valley. Rockpile is a tiny Zinfandel-dominant area with a 150-year history for Mauritson’s family.\u003c/p>\n\u003cp>His enthusiasm for Rockpile was contagious as we battled the fruit flies trying to drink the stellar wines shared with us, while learning about Rockpile’s weather, its turbulent history (almost entirely lost to eminent domain when the Lake Sonoma dam was built in 1968), and of course, the wines he makes from grapes sourced there. This is what Wine Bootcamp was all about: great wine, rich learning.\u003c/p>\n\u003cp>And, it wasn’t even on the original itinerary. As much as it’s a cliché to give the advice of listening to locals, when a winemaker implores you to meet with another winemaker (Jake Bilbro connected us the prior day), you’d be wise to listen. Both of us were ecstatic that we did have the chance to learn from Mauritson. By the way, the non-Rockpile Mauritson Sauvignon Blanc we tried before the meeting was also quite lovely, so a regular \u003ca href=\"http://www.mauritsonwines.com/\">Mauritson tasting room\u003c/a> visit is needed for our next trip!\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2015 Rockpile Ridge Cabernet Sauvignon, 2016 Rockpile Ridge Zinfandel, 2016 Madrone Spring red blend\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.nallewinery.com\">Nalle\u003c/a>, \u003ca href=\"http://www.forchini.com\">Forchini\u003c/a>, \u003ca href=\"http://www.yoakimbridge.com/\">Yoakim Bridge\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"aperture\">\u003c/a>\u003c/p>\n\u003ch2>Aperture Cellars\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/322+Healdsburg+Ave,+Healdsburg,+CA+95448/@38.6112432,-122.8726525,17z/data=!3m1!4b1!4m5!3m4!1s0x80841733f7e0ede7:0x9ee813a13abda607!8m2!3d38.6112432!4d-122.8704638\">322 Healdsburg Ave.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134576\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Aperture-painting.jpg\" alt=\"This famous photo of a Cuban woman smoking a cigar, by Aperture/Devil Proof winemaker Jesse Katz’s father Andy, serves as Devil Proof’s label\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This famous photo of a Cuban woman smoking a cigar, by Aperture/Devil Proof winemaker Jesse Katz’s father Andy, serves as Devil Proof’s label \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oh no, we’re not done yet with Day 2. John was starting to wonder if every day would have nearly 10 hours of tasting and I assured him this was the one anomaly...I think?\u003c/p>\n\u003cp>Our last stop was with Jesse Katz, a winemaker with a glittery resume (Pétrus, Screaming Eagle). He crafts Bordeaux varietal wines for \u003ca href=\"http://www.aperture-cellars.com\">Aperture\u003c/a> and 100% Malbec bottlings under the Devil Proof label either from Alexander Valley or Rockpile Ridge, a fitting theme for our day that was heavy on both regions. He’s traveled to over 80 countries in his life thanks to his father being a globetrotting professional photographer. Tastings happen in his father’s photo gallery adjacent to the Healdsburg Plaza and makes for one of the quirkier tasting venues of any winery.\u003c/p>\n\u003cfigure id=\"attachment_134577\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134577\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz.jpg\" alt=\"Aperture/Devil Proof’s winemaker Jesse Katz discusses his globetrotting wine career\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aperture/Devil Proof’s winemaker Jesse Katz discusses his globetrotting wine career \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Soon, Katz will have his own winery and tasting facility towards Windsor. I’ll miss the photo gallery though, for the quirk vibe and the fact that one wrong turn could lead you into a hair salon instead of the right room for tasting some phenomenal Sonoma County wines with distinct richness cut by strong acidity (a signature of high level Bordeaux wines, like the ones Katz was trained with).\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Right Bank Red Blend, 2016 Cabernet Sauvignon, 2017 Barrel-Fermented Sauvignon Blanc\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.ryew.com\">Robert Young\u003c/a>, \u003ca href=\"http://www.stewartcellars.com\">Stewart Cellars\u003c/a> (Napa Valley), \u003ca href=\"http://ashesdiamonds.com\">Ashes & Diamonds\u003c/a> (Napa Valley)\u003c/p>\n\u003cp>\u003ca id=\"barndiva\">\u003c/a>\u003c/p>\n\u003ch2>Dinner: Barndiva\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/Barndiva/@38.6096378,-122.869437,15z/data=!4m5!3m4!1s0x0:0xca17ae99d941164b!8m2!3d38.6096378!4d-122.869437\">\u003cem>231 Center St., Healdsburg\u003c/em>\u003c/a>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This fun, seasonal Californian spot with excellent cocktails recently welcomed a new chef Mark Hopper (formerly in charge of the stellar pizza destination Vignette in Sebastopol). It was too cold for the patio, but \u003ca href=\"http://www.barndiva.com/\">Barndiva\u003c/a> is a must-visit outside of winter.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://campofina.com/\">Campo Fino\u003c/a>, \u003ca href=\"http://www.chalkboardhealdsburg.com\">Chalkboard\u003c/a>, \u003ca href=\"http://starkrestaurants.com/stark-restaurant/bravas-bar-de-tapas/\">Bravas Bar de Tapas\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"order": 9
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"id": "fresh-air",
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"source": "American Public Media"
},
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
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"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
"id": "morning-edition",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"order": 11
},
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"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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