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"disqusTitle": "25 Historic Sonoma County Restaurants That Are Still Going Strong",
"title": "25 Historic Sonoma County Restaurants That Are Still Going Strong",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_129955,bayareabites_134158' label='More Sonoma Bites']\u003c/p>\n\u003cp>In the restaurant business, it’s saying something to make it through the first year, and rare to last more than ten. But in Sonoma County, there are more than a dozen that have survived well past their 30th year, and a handful which have outlasted generations of diners, stretching back more than a century.\u003c/p>\n\u003cp>These are well-worn eateries that have a proven formula. Most share a common heritage, built by Italian immigrants to the region, serving hearty family-style meals at approachable prices. It’s not a stretch to say that the farms, timber mills, railroads and vineyards of Sonoma County were built on pasta and meatballs. And maybe a steak or two.\u003c/p>\n\u003cp>We pay homage to 25 tried and true restaurants that have stood the test of time and are still going strong.\u003c/p>\n\u003ch2>Stormy’s Spirits and Supper, Petaluma (1854)\u003c/h2>\n\u003cp>\u003cem>6650 Bloomfield Road, Petaluma, 795-0127, \u003ca href=\"http://www.stormysrestaurant.com/\">stormysrestaurant.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134909\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134909\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Stormy's Spirits and Supper, in Bloomfield, California \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Established as a roadhouse, Stormy’s has hosted generations of West County diners. The restaurant turned into a steakhouse in the early 1970s, and \u003ca href=\"https://www.sonomamag.com/stormys-spirits-and-supper-still-thrives-in-bloomfield/\">remains a family-style dining destination\u003c/a> in Bloomfield.\u003c/p>\n\u003ch2>Washoe House, Petaluma (1859)\u003c/h2>\n\u003cp>\u003cem>2840 Stony Point, Petaluma, 795-4544.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134910\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134910\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/washoe-house-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house-768x576.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Washoe House, illuminated at night. \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A former stagecoach stop connecting Petaluma, Santa Rosa and Bodega, this historic roadhouse is best known for two things: Dollar bills pinned to the bar ceiling and The Battle of the Washoe House. According to legend, following the 1865 assassination of Abraham Lincoln, a group of Petaluma militia were intent on creating trouble for Southern-leaning Santa Rosans. Their thirst got the best of them, and the group ended up getting drunk instead of rabble-rousing. The Washoe House was sold in 2015 to Petaluma Creamery owner Larry Peter.\u003c/p>\n\u003cfigure id=\"attachment_134911\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/washoe-dollars-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Personalized dollar bills hang from the ceiling at Washoe House in Petaluma. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Volpi’s Grocery, Petaluma (1925)\u003c/h2>\n\u003cp>\u003cem>124 Washington St., Petaluma, 762-2371.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134912\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134912\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/volpis-800x560.jpg\" alt=\"\" width=\"800\" height=\"560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-1020x714.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-1200x840.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Volpi's Ristorante and Historical Bar in Petaluma. \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though it's operated as a grocery for most of its existence, Volpi’s major claim to fame was as a speakeasy in the 1920s. Locals know that the “secret” bar is still in operation, with a convenient escape door to the alley in case of a raid. Or your ex-wife. \u003c/p>\n\u003cfigure id=\"attachment_134913\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134913\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/volpis-old-800x1057.jpg\" alt=\"\" width=\"800\" height=\"1057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-800x1057.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-160x211.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-768x1014.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-908x1200.jpg 908w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old.jpg 969w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brother and sister John and Sylvia Volpi grew up in an accordion-playing family and used to play Friday and Saturday nights and for special occasions at Volpi's Ristorante and Bar in Petaluma. Sylvia passed away in 2017. \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The grocery became a restaurant in 1992, though there’s still an old Italian grocery vibe with well-worn wooden floors and walls lined with Italian tchotchkes, accordions, and candle wax-covered chianti bottles.\u003c/p>\n\u003ch2>Pinky's Pizza, Petaluma (1962)\u003c/h2>\n\u003cp>\u003cem>321 Petaluma Blvd. South, Petaluma, 707-763-2510, \u003ca href=\"http://pinkyspizzaparlor.com/\">pinkyspizzaparlor.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134914\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/pinkys-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pinky's Pizza. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A hometown classic pizza joint loved by generations of Petalumans.\u003c/p>\n\u003ch2>Union Hotel, Occidental (1891)\u003c/h2>\n\u003cp>\u003cem>3731 Main St., Occidental, 874-3555, \u003ca href=\"http://www.unionhoteloccidental.com/\">unionhoteloccidental.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134915\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/union-hotel-800x529.jpg\" alt=\"\" width=\"800\" height=\"529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-800x529.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-768x508.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Union Hotel, in Occidental. \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though there are several newer locations of this classic restaurant, the Occidental restaurant has been around for more than 125 years. What began as the Union Saloon and General Store grew into a family business, with four generations managing the restaurant serving Italian dinners over the years. The bakery and cafe is packed on the weekends, and rightly so, with some of the best pastries around.\u003c/p>\n\u003cfigure id=\"attachment_134916\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/union-hotel-historic-800x637.jpeg\" alt=\"\" width=\"800\" height=\"637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic-160x127.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic-768x612.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hotel staff on the porch in 1918. \u003ccite>(Sonoma Heritage Collection -- Sonoma County Library)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Catelli’s, Geyserville (1936)\u003c/h2>\n\u003cp>\u003cem>21047 Geyserville Ave., Geyserville, 857-7142, \u003ca href=\"http://www.mycatellis.com/\">mycatellis.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134917\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/catellis-800x558.jpg\" alt=\"\" width=\"800\" height=\"558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-1020x712.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-1200x837.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis.jpg 1390w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dinner in the dinning room at Catelli's The Rex restaurant in Geyserville. \u003ccite>(Catelli's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Italian immigrants Santi and Virginia Catelli opened Catelli’s “The Rex” in tiny Geyserville as an unpretentious family eatery featuring spaghetti, minestrone and ravioli. The family closed the restaurant in 1986, but it was reopened in Healdsburg, where it stood until 2004. \u003c/p>\n\u003cfigure id=\"attachment_134918\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134918\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/catellis-lasagna-800x567.jpg\" alt=\"\" width=\"800\" height=\"567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-1020x723.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Richard's meat sauce over ten layer lasagna at Catelli's in Geyserville. \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2010, siblings Domenica and Nick Catelli reopened the restaurant at the original Geyserville location, where its been host to a number of celebrities, but remains an approachable family-style restaurant. Their paper-thin layers of lasagna noodles makes Catelli’s version one of the best in the region.\u003c/p>\n\u003ch2>Dinucci's Italian Dinners, Valley Ford (1939)\u003c/h2>\n\u003cp>\u003cem>14485 Hwy. 1, Valley Ford, 876-3260, \u003ca href=\"http://www.dinuccisrestaurant.com/\">dinuccisrestaurant.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134919\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134919\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/dinuccis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dinucci's Italian Dinners in Valley Ford, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the building dates to 1908, serving train travelers, the current restaurant didn’t open until 1939. Run by Henry and Mabel Dinucci, the restaurant was a welcome stop for hearty family-style Italian dinners. The restaurant was sold to the Wagner family in 1968, but some of Mabel's recipes have stood the test of time, and are still in use today. The historic interior hasn’t changed much, with red and white checkered tablecloths right out of the 1940s.\u003c/p>\n\u003cfigure id=\"attachment_134920\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/historic-dinnucis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A photo of owner Jeanne Garcia's mother Betty Wagner, who originally owned the restaurant with her husband, hangs above the dining room at Dinucci's Italian Dinners in Valley Ford, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Negri’s, Occidental (1942)\u003c/h2>\n\u003cp>\u003cem>3700 Bohemian Hwy., Occidental, \u003ca href=\"http://negrisrestaurant.com/\">negrisrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134921\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/negris-800x581.jpeg\" alt=\"\" width=\"800\" height=\"581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-160x116.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-768x558.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Negri's has been an Occidental mainstay, serving family style Italian dinners for over half a century. \u003ccite>(Sonoma Heritage Collection- Sonoma County Library)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned Italian restaurant started as a stopover for train travelers going from San Francisco to Eureka. The restaurant lore is that the original owner, Joe Negri Sr., an Italian immigrant, was once the personal chef of movie legend Rudolph Valentino. After moving to Santa Rosa, he opened Negri’s, which has continued to serve up traditional Italian pasta dinners, many using original recipes from the 1930s, ever since.\u003c/p>\n\u003cfigure id=\"attachment_134922\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134922\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/negris-800x526.jpg\" alt=\"\" width=\"800\" height=\"526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-1020x671.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nonni's Ravioli features house made pasta, beef, pork, swiss chard, herbs and parmesan from Negri's Italian Dinners and Joe's Bar in Occidental. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Swiss Hotel, Sonoma(1892)\u003c/h2>\n\u003cp>\u003cem>18 W. Spain St., Sonoma, 707-938-3298, \u003ca href=\"http://swisshotelsonoma.com/\">swisshotelsonoma.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134923\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134923\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/swiss-hotel-800x536.jpg\" alt=\"\" width=\"800\" height=\"536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Swiss Hotel in Sonoma, \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The history of Sonoma is written on the walls of this historic inn, restaurant and bar. An Italian-focused menu reflects the generations oof family ownership.\u003c/p>\n\u003ch2>Depot Hotel, Sonoma (1985)\u003c/h2>\n\u003cp>\u003cem>241 First St. West, Sonoma, 938-2980, \u003ca href=\"http://www.depotsonoma.com/\">depotsonoma.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134924\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134924\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/depot-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Depot Hotel, Sonoma. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though it's a bit of a sleeper, the off-square restaurant is located inside a historic 19th-century hotel, and features a hidden pool on the outdoor patio. Owner Michael Ghilarducci and his wife founded a cooking school in1987, and now their son, Antonio is the executive chef.\u003c/p>\n\u003ch2>La Casa, Sonoma (1967)\u003c/h2>\n\u003cp>\u003cem>121 East Spain St., Sonoma, 996-3406, \u003ca href=\"http://www.lacasarestaurant.com/\">lacasarestaurant.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134925\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/la-casa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tacos at La Casa. \u003ccite>(Tom Ipri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With simple, traditional Mexican food just off the Sonoma Square, La Casa has seen the transformation of this sleepy rural town into the tourist destination it is today. The restaurant was purchased in 2015 by the Sherpa Brothers Group, Nepalese restaurateurs who’ve reinvigorated several of the town’s restaurant spaces. If you go, don’t miss the margaritas.\u003c/p>\n\u003ch2>Mary's Pizza Shack, Various Locations(1959)\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://maryspizzashack.com/\">maryspizzashack.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134926\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/marys-pizza-shack-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mary's Pizza Shack Mary Fazio opened her first Mary's Pizza Shack in Boyes Hot Springs in 1959. Fazio died in 1999 but her restaurant now has 18 locations all the stores remain family owned with 750 employees. \u003ccite>(Mary's Pizza Shack)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the original Boyes Springs location is gone, Mary Fazio opened her first pizzeria with her family's recipes and her own pots and pans from home. The chain has grown exponentially throughout the Bay Area with 17 locations now in business.\u003c/p>\n\u003ch2>Mac's Deli, Santa Rosa (1952)\u003c/h2>\n\u003cp>\u003cem>630 4th St, Santa Rosa, 707-545-3785, \u003ca href=\"http://macsdeliandcafe.com./\">macsdeliandcafe.com.\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134927\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/macs-deli-800x543.jpg\" alt=\"\" width=\"800\" height=\"543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A cup of Joe with a club sandwich from Mac's Deli in downtown Santa Rosa. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Billing itself as the oldest continuing breakfast and sandwich cafe in Sonoma County, it was originally opened by Mac Nesmon as a New York-style deli. The Soltani family bought the place in 1970 and have been running it since. The Rueben sandwich is a can't miss.\u003c/p>\n\u003ch2>The Villa, Santa Rosa (1976)\u003c/h2>\n\u003cp>\u003cem>3901 Montgomery Dr., Santa Rosa, 528-7755, \u003ca href=\"http://www.thevillarestaurant.com/\">thevillarestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134928\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/the-villa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Great views at The Villa. \u003ccite>(The Villa )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Great views and a popular bar have made this Italian restaurant a destination for generations. The fare is right out of the 1950s, with dishes like Beef Stroganoff, Sole Dore, Veal Picatta and Scaloppine, Shrimp Louie and spaghetti and meatballs, but newer additions like pizza and risotto are also popular. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You’ll find plenty of goombas and early bird diners (dinner starts at 3pm), along with a newer generation at Happy Hour, enjoying the hilltop gathering place.\u003c/p>\n\u003ch2>Don Taylor’s Omelette Express, Santa Rosa (1978)\u003c/h2>\n\u003cp>\u003cem>112 Fourth St., Santa Rosa, 525-1690; 150 Windsor River Road, Windsor, 838-6920, \u003ca href=\"http://www.omeletteexpress.com/\">omeletteexpress.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134929\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/omlette-express-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Don Taylor in front of Don Taylor’s Omelette Express. \u003ccite>(Don Taylor’s Omelette Express)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll find owner Don Taylor at the door of the original Santa Rosa location most weekends, welcoming generations of families who’ve made breakfast at Omelette Express a tradition. Omelettes are, of course, a best bet, but there’s plenty more on the lengthy menu, including Benedicts, burgers, sandwiches, salads and some of the best coffee in town.\u003c/p>\n\u003ch2>La Gare, Santa Rosa (1979)\u003c/h2>\n\u003cp>208 Wilson St., Santa Rosa. \u003ca href=\"http://lagarerestaurant.com/\">lagarerestaurant.com.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134930\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/la-gare-ambience-800x515.jpg\" alt=\"\" width=\"800\" height=\"515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-1020x656.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">La Gare restaurant in 2002. \u003ccite>(La Gare )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roger Praplan relishes the fact that he’s serving the grandchildren of some of La Gare’s early customers. Praplan’s parents were early entrepreneurs in Santa Rosa’s Railroad Square, purchasing their lot for $25,000 in 1977. Though dining trends have come and gone during the restaurant’s 30-plus years, Praplan stays laser-focused on the traditional French cuisine that’s made the restaurant a popular birthday, anniversary and holiday restaurant for decades. \u003c/p>\n\u003cp>“People always want to reinvent. Just readjust, and stick to your vision,” said Praplan.\u003c/p>\n\u003ch2>John Ash & Co, Santa Rosa (1980)\u003c/h2>\n\u003cp>\u003cem>4330 Barnes Road, Santa Rosa, \u003ca href=\"https://www.vintnersinn.com/dining/john-ash-co/\">vintnersinn.com/dining/john-ash-co/\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134931\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134931\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/john-ash-co-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">John Ash Camp & Co, Santa Rosa \u003ccite>(John Ash & Co)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s impossible to talk about Sonoma’s longstanding food scene without paying homage to its patriarch, John Ash. What began as an idea became a revolution — using nearby produce, meats and cheeses to create wholesome, ethical, lush food and pairing it with great local wines. Though it seems almost quaint now, Ash was an early pioneer at his Montgomery Village restaurant. \u003c/p>\n\u003cp>Though Ash is no longer in the kitchen of his eponymous restaurant, some of the top chefs and winemakers (Jeffrey Madura, Dan Kosta, Michael Browne) are alums of the historic eatery. Now headed by Chef Tom Schmidt, the restaurant still holds close its original vision.\u003c/p>\n\u003ch2>Cattlemens, Santa Rosa and Petaluma (1968)\u003c/h2>\n\u003cp>\u003cem>Locations in Santa Rosa's Montgomery Village and Petaluma, \u003ca href=\"http://cattlemens.com/\">cattlemens.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134932\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134932\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/cattlemens-800x549.jpg\" alt=\"\" width=\"800\" height=\"549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Saturday dinner hour at Cattlemens in Santa Rosa. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-friendly steakhouse was started by ranchers, and quickly became a go-to for giant slabs of beef, beans and the Cowpie Brownie Sundae.\u003c/p>\n\u003ch2>Betty's Fish and Chips, Santa Rosa (1967)\u003c/h2>\n\u003cp>\u003cem>4046 Sonoma Hwy., Santa Rosa, 707-539-0899, \u003ca href=\"http://bettysfishandchips.com/\">bettysfishandchips.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134933\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134933\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/bettys-fish-and-chips-800x496.jpg\" alt=\"\" width=\"800\" height=\"496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-800x496.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-768x476.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-1020x632.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Betty's Fish 'n Chips is located on Sonoma Highway just east of Farmers Lane. \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>English-style fish and chips served up with the world's best lemon pie have been Santa Rosa favorites for more than 50 years. The restaurant got a facelift in 1996 and has continued on the tradition.\u003c/p>\n\u003ch2>Restaurant at Madrona Manor, Healdsburg (1981)\u003c/h2>\n\u003cp>\u003cem>1001 Westside Road, Healdsburg, 433-4321, \u003ca href=\"http://www.madronamanor.com/\">madronamanor.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134934\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/mardona-manor-800x525.jpg\" alt=\"\" width=\"800\" height=\"525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-1020x669.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Madrona Manor, a Victorian estate built in 1881. \u003ccite>(Scott Manchester)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Healdsburg has grown up, so has this once-unassuming restaurant inside this Victorian bed and breakfast. In 1999, when Bill and Trudi Konrad purchased the property, they hired Chef Jesse Mallgren. An alum of Gary Danko’s at Chateau Souverain and SF’s legendary Stars, Mallgren grew up in Sonoma County. \u003c/p>\n\u003cfigure id=\"attachment_134935\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/fancy-madrona-800x506.jpg\" alt=\"\" width=\"800\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-768x486.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Vanilla Passion Roulade with raspberry gel, almond streusel, calamansi sorbet and chocolate feather from Madrona Manor in Healdsburg. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though he defines his cuisine as first and foremost local and seasonally-inspired, about 10 years ago Mallgren began pushing boundaries with molecular gastronomy techniques that include using liquid nitrogen to make ice cream. “We use the best techniques with the best products,” he said. What he credits with the restaurant’s continued success: Creative control in the kitchen. \u003c/p>\n\u003cp>Free of financial and time constraints of many other chefs, Mallgren can channel his energy into a showcase tasting menu.\u003c/p>\n\u003ch2>Pick's Drive In, Cloverdale (1923)\u003c/h2>\n\u003cp>\u003cem>117 S. Cloverdale Blvd. Cloverdale, 707-894-2962, \u003ca href=\"http://healdsburger.com/\">healdsburger.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134936\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134936\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/picks-drive-in-800x538.jpg\" alt=\"\" width=\"800\" height=\"538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-1020x686.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pick's Drive In, one of the oldest hamburger restaurants in America. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the oldest hamburger restaurants in America, this Cloverdale drive-in has been serving up beefy burgers, hot dogs and shakes for nearly a century. The restaurant was acquired by David Alioto.\u003c/p>\n\u003ch2>Tide's Wharf, Bodega Bay (1950s)\u003c/h2>\n\u003cp>\u003cem>835 Bay Hwy, Bodega Bay,707-875-3652, \u003ca href=\"http://innatthetides.com/tides-wharf-restaurant.\">innatthetides.com/tides-wharf-restaurant.\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134937\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134937\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tides-wharf-800x549.jpg\" alt=\"\" width=\"800\" height=\"549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Visitors dine and enjoy drinks outside the Inn at the Tides restaurant in Bodega Bay, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Made popular by the 1960's Alfred Hitchcock movie, \"The Birds\", this Bodega seafood restaurant has been a destination for more than 50 years. Stellar views of the Bay make it a magical place for a coastal stop.\u003c/p>\n\u003cfigure id=\"attachment_134938\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134938\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tides-histroric-800x568.jpg\" alt=\"\" width=\"800\" height=\"568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-800x568.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-768x545.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-1020x724.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-1200x852.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric.jpg 1392w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hazel Mitchell, on the set of \"The Birds\" in Bodega Bay in 1962. A waitress at the old Tides restaurant, she served film director Alfred Hitchcock the same meal each day during the filming - a piece of sole, a lettuce leaf and a few string beans. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Blue Heron, Duncans Mills (1977)\u003c/h2>\n\u003cp>\u003cem>25275 Steelhead Blvd, Duncans Mills, 707- 865-2261, \u003ca href=\"http://blueheronrestaurant.com/\">blueheronrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134939\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134939\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/blue-heron-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Blue Heron, Duncan Mills. \u003ccite>(The Blue Heron)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the building was originally constructed in the late 1800s, the 1906 earthquake mostly destroyed the town. In 1976, a restoration project brought the town back to life. The Blue Heron has a lengthy menu that includes local seafood, burgers, salad and chowder.\u003c/p>\n\u003ch2>Tony’s Seafood Restaurant, Marshall (1948)\u003c/h2>\n\u003cp>\u003cem>18863 Shoreline Highway, Marshall, 415-663-1107, \u003ca href=\"http://tonysseafoodrestaurant.com/\">tonysseafoodrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134940\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134940\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tonys-clam-800x545.jpg\" alt=\"\" width=\"800\" height=\"545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-1020x695.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Clam chowder at Tony’s Seafood in Marshall. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For almost 70 years, the ramshackle little fish house was a coastal favorite run by a Croatian fishing family. But by the time the restaurant changed hands in 2017, the restaurant was a fading relic from another era. After a two-year remodel by the owners of Hog Island Oyster Co., Tony’s has been reborn into a vibrant, modern seafood house with some of the best food and best views of Tomales Bay.\u003c/p>\n\u003ch2>William Tell House, Tomales (1877)\u003c/h2>\n\u003cp>\u003cem>26955 CA-1, Tomales, 707-879-2002, \u003ca href=\"http://williamtellhouse.com/\">williamtellhouse.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134941\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134941\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/william-tell-house-800x529.jpg\" alt=\"\" width=\"800\" height=\"529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-800x529.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-768x508.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-1020x674.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Local friends enjoy a a drink and appetizers at the bar at the William Tell House in Tomales. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the original house burned in the early 20th century, there’s still a historic feeling to what’s been called Marin’s Oldest Bar. \u003ca href=\"https://www.pressdemocrat.com/lifestyle/10023746-181/tomales-iconic-william-tell-house\">The menu was recently expanded\u003c/a> to include locally-sourced burgers, steaks, chowder and a seafood tower.\u003c/p>\n\u003cfigure id=\"attachment_134942\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134942\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tell-house-historic-800x453.jpg\" alt=\"\" width=\"800\" height=\"453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-1020x578.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The William Tell House in Tomales was built in 1877, and burned down in 1906. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/historic-restaurants-of-sonoma-county/?slide=59#slide-59\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the restaurant business, it’s saying something to make it through the first year, and rare to last more than ten. But in Sonoma County, there are more than a dozen that have survived well past their 30th year, and a handful which have outlasted generations of diners, stretching back more than a century.\u003c/p>\n\u003cp>These are well-worn eateries that have a proven formula. Most share a common heritage, built by Italian immigrants to the region, serving hearty family-style meals at approachable prices. It’s not a stretch to say that the farms, timber mills, railroads and vineyards of Sonoma County were built on pasta and meatballs. And maybe a steak or two.\u003c/p>\n\u003cp>We pay homage to 25 tried and true restaurants that have stood the test of time and are still going strong.\u003c/p>\n\u003ch2>Stormy’s Spirits and Supper, Petaluma (1854)\u003c/h2>\n\u003cp>\u003cem>6650 Bloomfield Road, Petaluma, 795-0127, \u003ca href=\"http://www.stormysrestaurant.com/\">stormysrestaurant.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134909\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134909\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Stormy's Spirits and Supper, in Bloomfield, California \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Established as a roadhouse, Stormy’s has hosted generations of West County diners. The restaurant turned into a steakhouse in the early 1970s, and \u003ca href=\"https://www.sonomamag.com/stormys-spirits-and-supper-still-thrives-in-bloomfield/\">remains a family-style dining destination\u003c/a> in Bloomfield.\u003c/p>\n\u003ch2>Washoe House, Petaluma (1859)\u003c/h2>\n\u003cp>\u003cem>2840 Stony Point, Petaluma, 795-4544.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134910\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134910\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/washoe-house-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house-768x576.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Washoe House, illuminated at night. \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A former stagecoach stop connecting Petaluma, Santa Rosa and Bodega, this historic roadhouse is best known for two things: Dollar bills pinned to the bar ceiling and The Battle of the Washoe House. According to legend, following the 1865 assassination of Abraham Lincoln, a group of Petaluma militia were intent on creating trouble for Southern-leaning Santa Rosans. Their thirst got the best of them, and the group ended up getting drunk instead of rabble-rousing. The Washoe House was sold in 2015 to Petaluma Creamery owner Larry Peter.\u003c/p>\n\u003cfigure id=\"attachment_134911\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/washoe-dollars-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Personalized dollar bills hang from the ceiling at Washoe House in Petaluma. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Volpi’s Grocery, Petaluma (1925)\u003c/h2>\n\u003cp>\u003cem>124 Washington St., Petaluma, 762-2371.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134912\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134912\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/volpis-800x560.jpg\" alt=\"\" width=\"800\" height=\"560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-1020x714.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-1200x840.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Volpi's Ristorante and Historical Bar in Petaluma. \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though it's operated as a grocery for most of its existence, Volpi’s major claim to fame was as a speakeasy in the 1920s. Locals know that the “secret” bar is still in operation, with a convenient escape door to the alley in case of a raid. Or your ex-wife. \u003c/p>\n\u003cfigure id=\"attachment_134913\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134913\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/volpis-old-800x1057.jpg\" alt=\"\" width=\"800\" height=\"1057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-800x1057.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-160x211.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-768x1014.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-908x1200.jpg 908w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old.jpg 969w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brother and sister John and Sylvia Volpi grew up in an accordion-playing family and used to play Friday and Saturday nights and for special occasions at Volpi's Ristorante and Bar in Petaluma. Sylvia passed away in 2017. \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The grocery became a restaurant in 1992, though there’s still an old Italian grocery vibe with well-worn wooden floors and walls lined with Italian tchotchkes, accordions, and candle wax-covered chianti bottles.\u003c/p>\n\u003ch2>Pinky's Pizza, Petaluma (1962)\u003c/h2>\n\u003cp>\u003cem>321 Petaluma Blvd. South, Petaluma, 707-763-2510, \u003ca href=\"http://pinkyspizzaparlor.com/\">pinkyspizzaparlor.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134914\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/pinkys-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pinky's Pizza. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A hometown classic pizza joint loved by generations of Petalumans.\u003c/p>\n\u003ch2>Union Hotel, Occidental (1891)\u003c/h2>\n\u003cp>\u003cem>3731 Main St., Occidental, 874-3555, \u003ca href=\"http://www.unionhoteloccidental.com/\">unionhoteloccidental.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134915\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/union-hotel-800x529.jpg\" alt=\"\" width=\"800\" height=\"529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-800x529.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-768x508.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Union Hotel, in Occidental. \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though there are several newer locations of this classic restaurant, the Occidental restaurant has been around for more than 125 years. What began as the Union Saloon and General Store grew into a family business, with four generations managing the restaurant serving Italian dinners over the years. The bakery and cafe is packed on the weekends, and rightly so, with some of the best pastries around.\u003c/p>\n\u003cfigure id=\"attachment_134916\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/union-hotel-historic-800x637.jpeg\" alt=\"\" width=\"800\" height=\"637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic-160x127.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic-768x612.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hotel staff on the porch in 1918. \u003ccite>(Sonoma Heritage Collection -- Sonoma County Library)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Catelli’s, Geyserville (1936)\u003c/h2>\n\u003cp>\u003cem>21047 Geyserville Ave., Geyserville, 857-7142, \u003ca href=\"http://www.mycatellis.com/\">mycatellis.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134917\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/catellis-800x558.jpg\" alt=\"\" width=\"800\" height=\"558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-1020x712.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-1200x837.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis.jpg 1390w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dinner in the dinning room at Catelli's The Rex restaurant in Geyserville. \u003ccite>(Catelli's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Italian immigrants Santi and Virginia Catelli opened Catelli’s “The Rex” in tiny Geyserville as an unpretentious family eatery featuring spaghetti, minestrone and ravioli. The family closed the restaurant in 1986, but it was reopened in Healdsburg, where it stood until 2004. \u003c/p>\n\u003cfigure id=\"attachment_134918\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134918\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/catellis-lasagna-800x567.jpg\" alt=\"\" width=\"800\" height=\"567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-1020x723.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Richard's meat sauce over ten layer lasagna at Catelli's in Geyserville. \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2010, siblings Domenica and Nick Catelli reopened the restaurant at the original Geyserville location, where its been host to a number of celebrities, but remains an approachable family-style restaurant. Their paper-thin layers of lasagna noodles makes Catelli’s version one of the best in the region.\u003c/p>\n\u003ch2>Dinucci's Italian Dinners, Valley Ford (1939)\u003c/h2>\n\u003cp>\u003cem>14485 Hwy. 1, Valley Ford, 876-3260, \u003ca href=\"http://www.dinuccisrestaurant.com/\">dinuccisrestaurant.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134919\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134919\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/dinuccis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dinucci's Italian Dinners in Valley Ford, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the building dates to 1908, serving train travelers, the current restaurant didn’t open until 1939. Run by Henry and Mabel Dinucci, the restaurant was a welcome stop for hearty family-style Italian dinners. The restaurant was sold to the Wagner family in 1968, but some of Mabel's recipes have stood the test of time, and are still in use today. The historic interior hasn’t changed much, with red and white checkered tablecloths right out of the 1940s.\u003c/p>\n\u003cfigure id=\"attachment_134920\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/historic-dinnucis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A photo of owner Jeanne Garcia's mother Betty Wagner, who originally owned the restaurant with her husband, hangs above the dining room at Dinucci's Italian Dinners in Valley Ford, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Negri’s, Occidental (1942)\u003c/h2>\n\u003cp>\u003cem>3700 Bohemian Hwy., Occidental, \u003ca href=\"http://negrisrestaurant.com/\">negrisrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134921\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/negris-800x581.jpeg\" alt=\"\" width=\"800\" height=\"581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-160x116.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-768x558.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Negri's has been an Occidental mainstay, serving family style Italian dinners for over half a century. \u003ccite>(Sonoma Heritage Collection- Sonoma County Library)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned Italian restaurant started as a stopover for train travelers going from San Francisco to Eureka. The restaurant lore is that the original owner, Joe Negri Sr., an Italian immigrant, was once the personal chef of movie legend Rudolph Valentino. After moving to Santa Rosa, he opened Negri’s, which has continued to serve up traditional Italian pasta dinners, many using original recipes from the 1930s, ever since.\u003c/p>\n\u003cfigure id=\"attachment_134922\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134922\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/negris-800x526.jpg\" alt=\"\" width=\"800\" height=\"526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-1020x671.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nonni's Ravioli features house made pasta, beef, pork, swiss chard, herbs and parmesan from Negri's Italian Dinners and Joe's Bar in Occidental. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Swiss Hotel, Sonoma(1892)\u003c/h2>\n\u003cp>\u003cem>18 W. Spain St., Sonoma, 707-938-3298, \u003ca href=\"http://swisshotelsonoma.com/\">swisshotelsonoma.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134923\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134923\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/swiss-hotel-800x536.jpg\" alt=\"\" width=\"800\" height=\"536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Swiss Hotel in Sonoma, \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The history of Sonoma is written on the walls of this historic inn, restaurant and bar. An Italian-focused menu reflects the generations oof family ownership.\u003c/p>\n\u003ch2>Depot Hotel, Sonoma (1985)\u003c/h2>\n\u003cp>\u003cem>241 First St. West, Sonoma, 938-2980, \u003ca href=\"http://www.depotsonoma.com/\">depotsonoma.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134924\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134924\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/depot-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Depot Hotel, Sonoma. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though it's a bit of a sleeper, the off-square restaurant is located inside a historic 19th-century hotel, and features a hidden pool on the outdoor patio. Owner Michael Ghilarducci and his wife founded a cooking school in1987, and now their son, Antonio is the executive chef.\u003c/p>\n\u003ch2>La Casa, Sonoma (1967)\u003c/h2>\n\u003cp>\u003cem>121 East Spain St., Sonoma, 996-3406, \u003ca href=\"http://www.lacasarestaurant.com/\">lacasarestaurant.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134925\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/la-casa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tacos at La Casa. \u003ccite>(Tom Ipri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With simple, traditional Mexican food just off the Sonoma Square, La Casa has seen the transformation of this sleepy rural town into the tourist destination it is today. The restaurant was purchased in 2015 by the Sherpa Brothers Group, Nepalese restaurateurs who’ve reinvigorated several of the town’s restaurant spaces. If you go, don’t miss the margaritas.\u003c/p>\n\u003ch2>Mary's Pizza Shack, Various Locations(1959)\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://maryspizzashack.com/\">maryspizzashack.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134926\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/marys-pizza-shack-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mary's Pizza Shack Mary Fazio opened her first Mary's Pizza Shack in Boyes Hot Springs in 1959. Fazio died in 1999 but her restaurant now has 18 locations all the stores remain family owned with 750 employees. \u003ccite>(Mary's Pizza Shack)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the original Boyes Springs location is gone, Mary Fazio opened her first pizzeria with her family's recipes and her own pots and pans from home. The chain has grown exponentially throughout the Bay Area with 17 locations now in business.\u003c/p>\n\u003ch2>Mac's Deli, Santa Rosa (1952)\u003c/h2>\n\u003cp>\u003cem>630 4th St, Santa Rosa, 707-545-3785, \u003ca href=\"http://macsdeliandcafe.com./\">macsdeliandcafe.com.\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134927\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/macs-deli-800x543.jpg\" alt=\"\" width=\"800\" height=\"543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A cup of Joe with a club sandwich from Mac's Deli in downtown Santa Rosa. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Billing itself as the oldest continuing breakfast and sandwich cafe in Sonoma County, it was originally opened by Mac Nesmon as a New York-style deli. The Soltani family bought the place in 1970 and have been running it since. The Rueben sandwich is a can't miss.\u003c/p>\n\u003ch2>The Villa, Santa Rosa (1976)\u003c/h2>\n\u003cp>\u003cem>3901 Montgomery Dr., Santa Rosa, 528-7755, \u003ca href=\"http://www.thevillarestaurant.com/\">thevillarestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134928\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/the-villa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Great views at The Villa. \u003ccite>(The Villa )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Great views and a popular bar have made this Italian restaurant a destination for generations. The fare is right out of the 1950s, with dishes like Beef Stroganoff, Sole Dore, Veal Picatta and Scaloppine, Shrimp Louie and spaghetti and meatballs, but newer additions like pizza and risotto are also popular. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’ll find plenty of goombas and early bird diners (dinner starts at 3pm), along with a newer generation at Happy Hour, enjoying the hilltop gathering place.\u003c/p>\n\u003ch2>Don Taylor’s Omelette Express, Santa Rosa (1978)\u003c/h2>\n\u003cp>\u003cem>112 Fourth St., Santa Rosa, 525-1690; 150 Windsor River Road, Windsor, 838-6920, \u003ca href=\"http://www.omeletteexpress.com/\">omeletteexpress.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134929\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/omlette-express-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Don Taylor in front of Don Taylor’s Omelette Express. \u003ccite>(Don Taylor’s Omelette Express)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll find owner Don Taylor at the door of the original Santa Rosa location most weekends, welcoming generations of families who’ve made breakfast at Omelette Express a tradition. Omelettes are, of course, a best bet, but there’s plenty more on the lengthy menu, including Benedicts, burgers, sandwiches, salads and some of the best coffee in town.\u003c/p>\n\u003ch2>La Gare, Santa Rosa (1979)\u003c/h2>\n\u003cp>208 Wilson St., Santa Rosa. \u003ca href=\"http://lagarerestaurant.com/\">lagarerestaurant.com.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134930\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/la-gare-ambience-800x515.jpg\" alt=\"\" width=\"800\" height=\"515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-1020x656.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">La Gare restaurant in 2002. \u003ccite>(La Gare )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roger Praplan relishes the fact that he’s serving the grandchildren of some of La Gare’s early customers. Praplan’s parents were early entrepreneurs in Santa Rosa’s Railroad Square, purchasing their lot for $25,000 in 1977. Though dining trends have come and gone during the restaurant’s 30-plus years, Praplan stays laser-focused on the traditional French cuisine that’s made the restaurant a popular birthday, anniversary and holiday restaurant for decades. \u003c/p>\n\u003cp>“People always want to reinvent. Just readjust, and stick to your vision,” said Praplan.\u003c/p>\n\u003ch2>John Ash & Co, Santa Rosa (1980)\u003c/h2>\n\u003cp>\u003cem>4330 Barnes Road, Santa Rosa, \u003ca href=\"https://www.vintnersinn.com/dining/john-ash-co/\">vintnersinn.com/dining/john-ash-co/\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134931\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134931\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/john-ash-co-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">John Ash Camp & Co, Santa Rosa \u003ccite>(John Ash & Co)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s impossible to talk about Sonoma’s longstanding food scene without paying homage to its patriarch, John Ash. What began as an idea became a revolution — using nearby produce, meats and cheeses to create wholesome, ethical, lush food and pairing it with great local wines. Though it seems almost quaint now, Ash was an early pioneer at his Montgomery Village restaurant. \u003c/p>\n\u003cp>Though Ash is no longer in the kitchen of his eponymous restaurant, some of the top chefs and winemakers (Jeffrey Madura, Dan Kosta, Michael Browne) are alums of the historic eatery. Now headed by Chef Tom Schmidt, the restaurant still holds close its original vision.\u003c/p>\n\u003ch2>Cattlemens, Santa Rosa and Petaluma (1968)\u003c/h2>\n\u003cp>\u003cem>Locations in Santa Rosa's Montgomery Village and Petaluma, \u003ca href=\"http://cattlemens.com/\">cattlemens.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134932\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134932\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/cattlemens-800x549.jpg\" alt=\"\" width=\"800\" height=\"549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Saturday dinner hour at Cattlemens in Santa Rosa. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-friendly steakhouse was started by ranchers, and quickly became a go-to for giant slabs of beef, beans and the Cowpie Brownie Sundae.\u003c/p>\n\u003ch2>Betty's Fish and Chips, Santa Rosa (1967)\u003c/h2>\n\u003cp>\u003cem>4046 Sonoma Hwy., Santa Rosa, 707-539-0899, \u003ca href=\"http://bettysfishandchips.com/\">bettysfishandchips.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134933\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134933\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/bettys-fish-and-chips-800x496.jpg\" alt=\"\" width=\"800\" height=\"496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-800x496.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-768x476.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-1020x632.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Betty's Fish 'n Chips is located on Sonoma Highway just east of Farmers Lane. \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>English-style fish and chips served up with the world's best lemon pie have been Santa Rosa favorites for more than 50 years. The restaurant got a facelift in 1996 and has continued on the tradition.\u003c/p>\n\u003ch2>Restaurant at Madrona Manor, Healdsburg (1981)\u003c/h2>\n\u003cp>\u003cem>1001 Westside Road, Healdsburg, 433-4321, \u003ca href=\"http://www.madronamanor.com/\">madronamanor.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134934\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/mardona-manor-800x525.jpg\" alt=\"\" width=\"800\" height=\"525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-1020x669.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Madrona Manor, a Victorian estate built in 1881. \u003ccite>(Scott Manchester)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Healdsburg has grown up, so has this once-unassuming restaurant inside this Victorian bed and breakfast. In 1999, when Bill and Trudi Konrad purchased the property, they hired Chef Jesse Mallgren. An alum of Gary Danko’s at Chateau Souverain and SF’s legendary Stars, Mallgren grew up in Sonoma County. \u003c/p>\n\u003cfigure id=\"attachment_134935\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/fancy-madrona-800x506.jpg\" alt=\"\" width=\"800\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-768x486.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Vanilla Passion Roulade with raspberry gel, almond streusel, calamansi sorbet and chocolate feather from Madrona Manor in Healdsburg. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though he defines his cuisine as first and foremost local and seasonally-inspired, about 10 years ago Mallgren began pushing boundaries with molecular gastronomy techniques that include using liquid nitrogen to make ice cream. “We use the best techniques with the best products,” he said. What he credits with the restaurant’s continued success: Creative control in the kitchen. \u003c/p>\n\u003cp>Free of financial and time constraints of many other chefs, Mallgren can channel his energy into a showcase tasting menu.\u003c/p>\n\u003ch2>Pick's Drive In, Cloverdale (1923)\u003c/h2>\n\u003cp>\u003cem>117 S. Cloverdale Blvd. Cloverdale, 707-894-2962, \u003ca href=\"http://healdsburger.com/\">healdsburger.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134936\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134936\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/picks-drive-in-800x538.jpg\" alt=\"\" width=\"800\" height=\"538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-1020x686.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pick's Drive In, one of the oldest hamburger restaurants in America. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the oldest hamburger restaurants in America, this Cloverdale drive-in has been serving up beefy burgers, hot dogs and shakes for nearly a century. The restaurant was acquired by David Alioto.\u003c/p>\n\u003ch2>Tide's Wharf, Bodega Bay (1950s)\u003c/h2>\n\u003cp>\u003cem>835 Bay Hwy, Bodega Bay,707-875-3652, \u003ca href=\"http://innatthetides.com/tides-wharf-restaurant.\">innatthetides.com/tides-wharf-restaurant.\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134937\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134937\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tides-wharf-800x549.jpg\" alt=\"\" width=\"800\" height=\"549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Visitors dine and enjoy drinks outside the Inn at the Tides restaurant in Bodega Bay, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Made popular by the 1960's Alfred Hitchcock movie, \"The Birds\", this Bodega seafood restaurant has been a destination for more than 50 years. Stellar views of the Bay make it a magical place for a coastal stop.\u003c/p>\n\u003cfigure id=\"attachment_134938\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134938\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tides-histroric-800x568.jpg\" alt=\"\" width=\"800\" height=\"568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-800x568.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-768x545.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-1020x724.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-1200x852.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric.jpg 1392w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hazel Mitchell, on the set of \"The Birds\" in Bodega Bay in 1962. A waitress at the old Tides restaurant, she served film director Alfred Hitchcock the same meal each day during the filming - a piece of sole, a lettuce leaf and a few string beans. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Blue Heron, Duncans Mills (1977)\u003c/h2>\n\u003cp>\u003cem>25275 Steelhead Blvd, Duncans Mills, 707- 865-2261, \u003ca href=\"http://blueheronrestaurant.com/\">blueheronrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134939\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134939\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/blue-heron-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Blue Heron, Duncan Mills. \u003ccite>(The Blue Heron)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the building was originally constructed in the late 1800s, the 1906 earthquake mostly destroyed the town. In 1976, a restoration project brought the town back to life. The Blue Heron has a lengthy menu that includes local seafood, burgers, salad and chowder.\u003c/p>\n\u003ch2>Tony’s Seafood Restaurant, Marshall (1948)\u003c/h2>\n\u003cp>\u003cem>18863 Shoreline Highway, Marshall, 415-663-1107, \u003ca href=\"http://tonysseafoodrestaurant.com/\">tonysseafoodrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134940\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134940\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tonys-clam-800x545.jpg\" alt=\"\" width=\"800\" height=\"545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-1020x695.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Clam chowder at Tony’s Seafood in Marshall. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For almost 70 years, the ramshackle little fish house was a coastal favorite run by a Croatian fishing family. But by the time the restaurant changed hands in 2017, the restaurant was a fading relic from another era. After a two-year remodel by the owners of Hog Island Oyster Co., Tony’s has been reborn into a vibrant, modern seafood house with some of the best food and best views of Tomales Bay.\u003c/p>\n\u003ch2>William Tell House, Tomales (1877)\u003c/h2>\n\u003cp>\u003cem>26955 CA-1, Tomales, 707-879-2002, \u003ca href=\"http://williamtellhouse.com/\">williamtellhouse.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134941\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134941\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/william-tell-house-800x529.jpg\" alt=\"\" width=\"800\" height=\"529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-800x529.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-768x508.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-1020x674.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Local friends enjoy a a drink and appetizers at the bar at the William Tell House in Tomales. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the original house burned in the early 20th century, there’s still a historic feeling to what’s been called Marin’s Oldest Bar. \u003ca href=\"https://www.pressdemocrat.com/lifestyle/10023746-181/tomales-iconic-william-tell-house\">The menu was recently expanded\u003c/a> to include locally-sourced burgers, steaks, chowder and a seafood tower.\u003c/p>\n\u003cfigure id=\"attachment_134942\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134942\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tell-house-historic-800x453.jpg\" alt=\"\" width=\"800\" height=\"453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-1020x578.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The William Tell House in Tomales was built in 1877, and burned down in 1906. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/historic-restaurants-of-sonoma-county/?slide=59#slide-59\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Are These the Best Dumpling Spots in the Bay Area?",
"title": "Are These the Best Dumpling Spots in the Bay Area?",
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"content": "\u003cp>[aside tag='dumplings' label='More Dumplings' num='1' target=_blank]\u003cbr>\nDumplings! We know them, we love them and we all have our favorite spots for them. What constitutes a dumpling, you ask?\u003c/p>\n\u003cp>\u003cstrong>Dumpling (n.)\u003c/strong>: \u003cem>a rounded mass of steamed and seasoned dough, often served in soup or with stewed meat\u003c/em>.\u003c/p>\n\u003cp>Many cultures have their own types of dumplings. According to Wikipedia, even ravioli and tortellini fit the basic definition of a dumpling — David Chang even covered this revelation in his show, \u003ca href=\"https://www.eater.com/2018/2/23/17021424/ugly-delicious-stuffed-recap-season-1-episode-8\">\u003ci>Ugly Delicious\u003c/i>\u003c/a>!\u003c/p>\n\u003cp>https://twitter.com/davidchang/status/970688482342592512?lang=en\u003c/p>\n\u003cp>When Bay Area Bites tackled the topic of dumplings in the Bay Area before, it was mostly the Chinese version of them. We tried them in the East Bay (\u003ca href=\"https://www.kqed.org/bayareabites/111374/bay-area-bites-guide-to-5-favorite-dumplings-in-oakland-and-berkeley\">Oakland and Berkeley\u003c/a>), in \u003ca href=\"https://www.kqed.org/bayareabites/108972/bay-area-bites-guide-to-5-great-dumpling-spots-in-san-francisco\">San Francisco\u003c/a> and \u003ca href=\"https://www.kqed.org/bayareabites/106934/bay-area-bites-guide-to-5-favorite-dim-sum-restaurants-south-of-san-francisco\">south of San Francisco\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We’ve even shown you how to make them at home — \u003ca href=\"https://www.kqed.org/bayareabites/10798/pork-and-shrimp-dumplings-jiao-zi\">this recipe\u003c/a> is pretty timeless and is great eaten by itself or \u003ca href=\"https://www.kqed.org/bayareabites/132285/at-chinese-new-year-every-family-has-a-tradition\">in hot pot\u003c/a>. And yes, \u003ca href=\"https://www.facebook.com/KQEDcheckplease/photos/a.10150428158745232/10162484492970232/?type=3&theater\">as many of you stated\u003c/a>, mom’s homemade dumplings will always be the best, but when you’re far from home or there are no ingredients on hand to make some, it’s good to have a place in your back pocket.\u003c/p>\n\u003cp>We recently asked you, the KQED community, to share their favorite dumpling spots, and we’ve compiled the submissions into this handy list for you! Most of the comments suggested Chinese restaurants, but shout-out to the Pushkin and Mama Papa Lithuanian lovers out there.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As always, our guides are by no means exhaustive, so, if we’re missing a dumpling eatery that people should try, let us know on \u003cb>\u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>\u003c/b> or \u003cb>\u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>\u003c/b>.\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://chinalivesf.com/\">China Live\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://cityviewdimsum.com/\">City View\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/ton-kiang-san-francisco\">Ton Kiang\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/Hang-Ah-Tea-Room-223720221142534/\">Hang Ah Tearoom\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dragonbeaux.com/\">Dragon Beaux\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-specialist-san-francisco-2\">Dumpling Specialist\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.shanghaidumplingkingsf.com/\">Shanghai Dumpling King\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/1213/check-please-bay-area-season-4-episode-2-402\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-house-san-francisco\">Shanghai House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.maklichinese.com/\">Makli\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kingofchinesedumpling.com/english/contact.htm\">Kingdom of Dumpling\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/17480/check-please-bay-area-reviews-backdoor-bistro-wine-bar-kingdom-of-dumpling-john-ash-co\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-house-san-francisco?osq=dumpling+house\">Dumpling House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.dumpling-kitchen.com/\">Dumpling Kitchen\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://harborviewsf.com/\">Harborview Restaurant & Bar\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shandong-deluxe-san-francisco\">Shandong Deluxe\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/good-luck-dim-sum-san-francisco\">Good Luck Dim Sum\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/Good-Mong-Kok-Bakery/107194425985610\">Good Mong Kok Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.orderyuanbaojiaozi.com/\">Yuanbao Jiaozi\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mamajissf.com/\">Mama Ji’s\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://shenhua.co/\">Shen Hua\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.shangrilalosgatos.com/\">Shangri-La\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.redjaderestaurant.com/mobile.html\">Red Jade\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/1347/red-jade-reviews\">Read the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/yummy-dumpling-san-francisco\">Yummy Dumpling\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.pushkinsf.com/\">Pushkin\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/china-north-dumpling-san-francisco\">China North Dumpling King\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yanksing.com/\">Yank Sing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/house-of-pancakes-san-francisco\">House of Pancakes\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-alley-san-francisco\">Dumpling Alley\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.chilihousesf.com/\">Chili House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://henryshunan.com/\">Henry’s Hunan\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingtimesf.com/\">Dumpling Time\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.zandyrestaurant.com/\">Z & Y Restaurant\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/xiao-long-bao-san-francisco\">Xiao Long Bao\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>East Bay\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.peonyseafood.com/\">Peony Seafood Restaurant\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://shandongoakland.com/\">Shandong\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.instagram.com/oramasamadumplings/?hl=en\">Oramasama\u003c/a> (Pop-up)\u003c/li>\n\u003cli>\u003ca href=\"https://www.greatchinaberkeley.com/\">Great China\u003c/a> (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://sichuanhouse.squarespace.com/\">Sichuan House\u003c/a> (Walnut Creek)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/New-Dumpling/613245789150332\">New Dumpling\u003c/a> (El Cerrito)\u003c/li>\n\u003cli>\u003ca href=\"http://hkeo.us/\">Hong Kong East Ocean\u003c/a> (Emeryville)\u003c/li>\n\u003cli>\u003ca href=\"https://www.goodtoeatdumplings.com/about-us\">Good To Eat Dumplings\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://eastoceanseafoodrestaurant.com/\">East Ocean Seafood Restaurant\u003c/a> (Alameda)\u003c/li>\n\u003cli>\u003ca href=\"https://fremontbingsdumplings.weebly.com/\">Bing’s Dumpling\u003c/a> (Fremont)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yinyinlivermore.com/\">The Yin Yin\u003c/a> (Livermore)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-bistro-newark\">Shanghai Bistro\u003c/a> (Newark)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/din-ding-dumpling-house-fremont-4\">Din Ding Dumpling\u003c/a> House (Union City)\u003c/li>\n\u003cli>\u003ca href=\"https://shanghaidumplinghouse.business.site/\">Shanghai Dumpling House\u003c/a> (Pleasanton)\u003c/li>\n\u003cli>\u003ca href=\"https://www.fullhousechinesefremont.com/\">Full House Dumpling\u003c/a> (Fremont)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/category/Chinese-Restaurant/Qi-Dumpling-Lounge-113775862461728/\">Qi Dumpling Lounge\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/house-of-dumplings-union-city\">House of Dumplings\u003c/a> (Union City)\u003c/li>\n\u003cli>\u003ca href=\"http://www.mamapapalithuania.com/\">Mama Papa Lithuania\u003c/a> (Alameda) \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/18127/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003c/ul>\n\u003ch2>South Bay/Peninsula\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.dumplinggarden.com/contact/\">Dumpling Garden\u003c/a> (Mountain View)\u003c/li>\n\u003cli>\u003ca href=\"https://dumplingempire.localon.com/\">Dumpling Empire\u003c/a> (South San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingcityca.com/\">Dumpling City\u003c/a> (Palo Alto)\u003c/li>\n\u003cli>\u003ca href=\"https://www.cookingpapa.us/\">Cooking Papa\u003c/a> (Foster City, Mountain View, Santa Clara)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/xlb-kitchen-cupertino-3\">XLB Kitchen\u003c/a> (Cupertino)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/panda-dumpling-san-carlos\">Panda Dumpling\u003c/a> (San Carlos)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/joy-restaurant-foster-city-3\">Joy Restaurant\u003c/a> (Foster City)\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingdepot.com/\">Dumpling Depot\u003c/a> (Sunnyvale)\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastyplacemillbrae.com/\">Tasty Place\u003c/a> (Millbrae)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/red-circle-dumplings-san-bruno\">Red Circle Dumpling\u003c/a> (San Bruno)\u003c/li>\n\u003cli>\u003ca href=\"http://townofdumpling.com/\">Town of Dumpling\u003c/a> (San Mateo)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-dumpling-shop-millbrae\">Shanghai Dumpling Shop\u003c/a> (Millbrae)\u003c/li>\n\u003cli>\u003ca href=\"https://idumplingredwood.com/\">iDumpling\u003c/a> (Redwood City)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/oriental-garden-campbell\">Oriental Garden\u003c/a> (Campbell)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/tong-dumpling-cupertino\">Tong Dumpling\u003c/a> (Cupertino)\u003c/li>\n\u003cli>\u003ca href=\"https://dintaifungusa.com/\">Din Tai Fung\u003c/a> (Santa Clara)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/fullsteamdumpling/\">Full Steam Dumpling\u003c/a> (Santa Cruz)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dim-sum-king-sunnyvale\">Dim Sum King\u003c/a> (Sunnyvale)\u003c/li>\n\u003cli>\u003ca href=\"http://www.grandpalaceseafoodrestaurant.com/\">Grand Palace\u003c/a> (South SF)\u003c/li>\n\u003c/ul>\n\u003ch2>North Bay\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.harmonyrestaurantgroup.com/\">Harmony Restaurant\u003c/a> (Mill Valley)\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nDumplings! We know them, we love them and we all have our favorite spots for them. What constitutes a dumpling, you ask?\u003c/p>\n\u003cp>\u003cstrong>Dumpling (n.)\u003c/strong>: \u003cem>a rounded mass of steamed and seasoned dough, often served in soup or with stewed meat\u003c/em>.\u003c/p>\n\u003cp>Many cultures have their own types of dumplings. According to Wikipedia, even ravioli and tortellini fit the basic definition of a dumpling — David Chang even covered this revelation in his show, \u003ca href=\"https://www.eater.com/2018/2/23/17021424/ugly-delicious-stuffed-recap-season-1-episode-8\">\u003ci>Ugly Delicious\u003c/i>\u003c/a>!\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We’ve even shown you how to make them at home — \u003ca href=\"https://www.kqed.org/bayareabites/10798/pork-and-shrimp-dumplings-jiao-zi\">this recipe\u003c/a> is pretty timeless and is great eaten by itself or \u003ca href=\"https://www.kqed.org/bayareabites/132285/at-chinese-new-year-every-family-has-a-tradition\">in hot pot\u003c/a>. And yes, \u003ca href=\"https://www.facebook.com/KQEDcheckplease/photos/a.10150428158745232/10162484492970232/?type=3&theater\">as many of you stated\u003c/a>, mom’s homemade dumplings will always be the best, but when you’re far from home or there are no ingredients on hand to make some, it’s good to have a place in your back pocket.\u003c/p>\n\u003cp>We recently asked you, the KQED community, to share their favorite dumpling spots, and we’ve compiled the submissions into this handy list for you! Most of the comments suggested Chinese restaurants, but shout-out to the Pushkin and Mama Papa Lithuanian lovers out there.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As always, our guides are by no means exhaustive, so, if we’re missing a dumpling eatery that people should try, let us know on \u003cb>\u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>\u003c/b> or \u003cb>\u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>\u003c/b>.\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://chinalivesf.com/\">China Live\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://cityviewdimsum.com/\">City View\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/ton-kiang-san-francisco\">Ton Kiang\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/Hang-Ah-Tea-Room-223720221142534/\">Hang Ah Tearoom\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dragonbeaux.com/\">Dragon Beaux\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-specialist-san-francisco-2\">Dumpling Specialist\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.shanghaidumplingkingsf.com/\">Shanghai Dumpling King\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/1213/check-please-bay-area-season-4-episode-2-402\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-house-san-francisco\">Shanghai House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.maklichinese.com/\">Makli\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kingofchinesedumpling.com/english/contact.htm\">Kingdom of Dumpling\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/17480/check-please-bay-area-reviews-backdoor-bistro-wine-bar-kingdom-of-dumpling-john-ash-co\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-house-san-francisco?osq=dumpling+house\">Dumpling House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.dumpling-kitchen.com/\">Dumpling Kitchen\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://harborviewsf.com/\">Harborview Restaurant & Bar\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shandong-deluxe-san-francisco\">Shandong Deluxe\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/good-luck-dim-sum-san-francisco\">Good Luck Dim Sum\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/Good-Mong-Kok-Bakery/107194425985610\">Good Mong Kok Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.orderyuanbaojiaozi.com/\">Yuanbao Jiaozi\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mamajissf.com/\">Mama Ji’s\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://shenhua.co/\">Shen Hua\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.shangrilalosgatos.com/\">Shangri-La\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.redjaderestaurant.com/mobile.html\">Red Jade\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/1347/red-jade-reviews\">Read the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/yummy-dumpling-san-francisco\">Yummy Dumpling\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.pushkinsf.com/\">Pushkin\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/china-north-dumpling-san-francisco\">China North Dumpling King\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yanksing.com/\">Yank Sing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/house-of-pancakes-san-francisco\">House of Pancakes\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-alley-san-francisco\">Dumpling Alley\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.chilihousesf.com/\">Chili House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://henryshunan.com/\">Henry’s Hunan\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingtimesf.com/\">Dumpling Time\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.zandyrestaurant.com/\">Z & Y Restaurant\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/xiao-long-bao-san-francisco\">Xiao Long Bao\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>East Bay\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.peonyseafood.com/\">Peony Seafood Restaurant\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://shandongoakland.com/\">Shandong\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.instagram.com/oramasamadumplings/?hl=en\">Oramasama\u003c/a> (Pop-up)\u003c/li>\n\u003cli>\u003ca href=\"https://www.greatchinaberkeley.com/\">Great China\u003c/a> (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://sichuanhouse.squarespace.com/\">Sichuan House\u003c/a> (Walnut Creek)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/New-Dumpling/613245789150332\">New Dumpling\u003c/a> (El Cerrito)\u003c/li>\n\u003cli>\u003ca href=\"http://hkeo.us/\">Hong Kong East Ocean\u003c/a> (Emeryville)\u003c/li>\n\u003cli>\u003ca href=\"https://www.goodtoeatdumplings.com/about-us\">Good To Eat Dumplings\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://eastoceanseafoodrestaurant.com/\">East Ocean Seafood Restaurant\u003c/a> (Alameda)\u003c/li>\n\u003cli>\u003ca href=\"https://fremontbingsdumplings.weebly.com/\">Bing’s Dumpling\u003c/a> (Fremont)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yinyinlivermore.com/\">The Yin Yin\u003c/a> (Livermore)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-bistro-newark\">Shanghai Bistro\u003c/a> (Newark)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/din-ding-dumpling-house-fremont-4\">Din Ding Dumpling\u003c/a> House (Union City)\u003c/li>\n\u003cli>\u003ca href=\"https://shanghaidumplinghouse.business.site/\">Shanghai Dumpling House\u003c/a> (Pleasanton)\u003c/li>\n\u003cli>\u003ca href=\"https://www.fullhousechinesefremont.com/\">Full House Dumpling\u003c/a> (Fremont)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/category/Chinese-Restaurant/Qi-Dumpling-Lounge-113775862461728/\">Qi Dumpling Lounge\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/house-of-dumplings-union-city\">House of Dumplings\u003c/a> (Union City)\u003c/li>\n\u003cli>\u003ca href=\"http://www.mamapapalithuania.com/\">Mama Papa Lithuania\u003c/a> (Alameda) \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/18127/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003c/ul>\n\u003ch2>South Bay/Peninsula\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.dumplinggarden.com/contact/\">Dumpling Garden\u003c/a> (Mountain View)\u003c/li>\n\u003cli>\u003ca href=\"https://dumplingempire.localon.com/\">Dumpling Empire\u003c/a> (South San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingcityca.com/\">Dumpling City\u003c/a> (Palo Alto)\u003c/li>\n\u003cli>\u003ca href=\"https://www.cookingpapa.us/\">Cooking Papa\u003c/a> (Foster City, Mountain View, Santa Clara)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/xlb-kitchen-cupertino-3\">XLB Kitchen\u003c/a> (Cupertino)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/panda-dumpling-san-carlos\">Panda Dumpling\u003c/a> (San Carlos)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/joy-restaurant-foster-city-3\">Joy Restaurant\u003c/a> (Foster City)\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingdepot.com/\">Dumpling Depot\u003c/a> (Sunnyvale)\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastyplacemillbrae.com/\">Tasty Place\u003c/a> (Millbrae)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/red-circle-dumplings-san-bruno\">Red Circle Dumpling\u003c/a> (San Bruno)\u003c/li>\n\u003cli>\u003ca href=\"http://townofdumpling.com/\">Town of Dumpling\u003c/a> (San Mateo)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-dumpling-shop-millbrae\">Shanghai Dumpling Shop\u003c/a> (Millbrae)\u003c/li>\n\u003cli>\u003ca href=\"https://idumplingredwood.com/\">iDumpling\u003c/a> (Redwood City)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/oriental-garden-campbell\">Oriental Garden\u003c/a> (Campbell)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/tong-dumpling-cupertino\">Tong Dumpling\u003c/a> (Cupertino)\u003c/li>\n\u003cli>\u003ca href=\"https://dintaifungusa.com/\">Din Tai Fung\u003c/a> (Santa Clara)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/fullsteamdumpling/\">Full Steam Dumpling\u003c/a> (Santa Cruz)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dim-sum-king-sunnyvale\">Dim Sum King\u003c/a> (Sunnyvale)\u003c/li>\n\u003cli>\u003ca href=\"http://www.grandpalaceseafoodrestaurant.com/\">Grand Palace\u003c/a> (South SF)\u003c/li>\n\u003c/ul>\n\u003ch2>North Bay\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.harmonyrestaurantgroup.com/\">Harmony Restaurant\u003c/a> (Mill Valley)\u003c/li>\n\u003c/ul>\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": "Secret Sebastopol Diner is a Culinary Gem",
"title": "Secret Sebastopol Diner is a Culinary Gem",
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"content": "\u003cp>[aside postID='bayareabites_133434,bayareabites_132612' label='More North Bay Eats']\u003cbr>\n\u003ci>by Heather Irwin\u003c/i>\u003c/p>\n\u003cp>Hidden in the suburban camouflage of northwest Sebastopol is a blip of a restaurant you’ve probably never noticed. Perched on a concrete jetty at the intersection of Highway 116 and Covert Lane in the Fiesta Market Center is Fandee’s Restaurant. You may have missed it behind the bank ATM and jigsaw puzzle of parking spots.\u003c/p>\n\u003cp>There’s limited signage other than a very necessary placard reading “Main Entrance” next to the front door. Clearly, I’m not the first person to pull on a service door or walk all the way around the building looking for a way into Fandee’s.\u003c/p>\n\u003cfigure id=\"attachment_134640\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668.jpg\" alt=\"Salmon Roulade at Fandees Restaurant in Sebastopol.\" width=\"1024\" height=\"668\" class=\"size-full wp-image-134640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668-1020x665.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Salmon Roulade at Fandees Restaurant in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Put on your culinary pith helmet and find a path, because this not-especially-noticable diner is a rare find. A longtime favorite of locals, this neighborhood diner has always been good, but a recent menu overhaul has grabbed the attention of diners who insisted I check it out again.\u003c/p>\n\u003cp>With prices between $7 and $24 (the sweet spot is around $13) Fandee’s isn’t trying to be a palace of haute cuisine. It’s creative comfort food that doesn’t have to be as good as it is. Fandee’s is about scratch-made cabernet sauces and tiramisu, salmon roulade with lentils in a creamy pan sauce and juicy fried chicken with hand-cut Kennebec fries.\u003c/p>\n\u003cfigure id=\"attachment_134641\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668.jpg\" alt=\"Onion soup at Fandees Restaurant in Sebastopol.\" width=\"1024\" height=\"668\" class=\"size-full wp-image-134641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668-1020x665.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Onion soup at Fandees Restaurant in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Owner Tarek Alrehani, 33, is as subdued as his restaurant. A native of Jordan, the soft-spoken cook came to California to work at his uncles’ diner, Adel’s at age 17. Learning the ropes of all-day dining, from pancakes to steak dinners, he set out on his own when the former Farmhouse diner (not to be confused with the Farmhouse Inn) closed in 2013.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After a six-month remodel, he renamed the diner in honor of his grandfather, Fandee. Spending his younger years on a Jordanian farm with his grandparents, he learned the value of eating fresh food grown on the property. Milk, he says, was purchased from Bedouins and made into cheese. The rest was from the gardens.\u003c/p>\n\u003cfigure id=\"attachment_134642\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783.jpg\" alt=\"Mezze plate at Fandees in Sebastopol.\" width=\"1200\" height=\"783\" class=\"size-full wp-image-134642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783-1020x666.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Mezze plate at Fandees in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while there are a handful of Middle Eastern dishes inspired by his family — the hummus on the mezze plate is his mother’s recipe — and there is an eggplant shakshuka on the breakfast menu, the menu is mostly all-American.\u003c/p>\n\u003cp>Alrehani works out each recipe, focusing on using fresh, local ingredients to make the food he and his family would want.\u003c/p>\n\u003cp>“We know how much a family with two kids can afford,” said Alrehani. “But we want to cook it like I’d cook at home, preparing each plate. This is what I want for my family,” he said.\u003c/p>\n\u003cfigure id=\"attachment_134645\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783.jpg\" alt=\"Chocolate lava cake at Fandees Restaurant in Sebastopol.\" width=\"1200\" height=\"783\" class=\"size-full wp-image-134645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783-1020x666.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate lava cake at Fandees Restaurant in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Best Bets\u003c/h2>\n\u003cp>Portions are generous (not ridiculous), so prepare to bring an appetite and go home with leftovers.\u003c/p>\n\u003cp>\u003cb>Salmon Tournade with Lentils ($20):\u003c/b> The menu description does no justice to this dish. A filet of salmon is tied into a round disc, pan fried and set atop creamy lentils in a cast iron skillet. The green lentils have give, but don’t turn to mush, swimming in the tart cream sauce. The bite of peppery arugula completes the power-packed punch of flavor.\u003c/p>\n\u003cp>\u003cb>Fried Chicken ($17):\u003c/b> So many chefs try way too hard to get this simple dish right. Brined in lemon and honey and pressure cooked with a light crust, it’s crispy, light and juicier than a summer peach.\u003c/p>\n\u003cp>\u003cb>Corn Fritters ($7):\u003c/b> Pops of sweet yellow corn stud a lightly spiced jalapeño and cheddar batter. Hush puppies look hang dog next to these corn balls.\u003c/p>\n\u003cp>\u003cb>French Onion Gratinée ($7):\u003c/b> This deceptively simple savory-sweet stew is actually a complicated dance of long-caramelized onions and beef broth with a whisper of wine and a sliver of bread below a bubbling cape of Gruyere cheese. This isn’t exactly that, but it’s surprisingly excellent and grandmotherly in its warmth.\u003c/p>\n\u003cp>\u003cb>Mediterranean Mezze ($10):\u003c/b> A true Mediterranean platter with warmed pita bread, Kalamata olives, briney Feta cheese and a creamy hummus from Tarek’s mother’s recipe.\u003c/p>\n\u003cp>\u003cb>Tiramisu ($7):\u003c/b> Rich mascarpone cream with plenty of strong coffee. Less sugar makes it easy to eat the whole piece.\u003c/p>\n\u003cp>\u003cb>Ribeye Steak with cabernet reduction sauce, sour cream mashed potatoes ($24):\u003c/b> A bronto-sized slab that’s cooked perfectly. Mashed potatoes are other-worldly.\u003c/p>\n\u003cfigure id=\"attachment_134639\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783.jpg\" alt=\"Beef sliders at Fandees Restaurant in Sebastopol.\" width=\"1200\" height=\"783\" class=\"size-full wp-image-134639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783-1020x666.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Beef sliders at Fandees Restaurant in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Other great bites\u003c/h2>\n\u003cp>Sliders ($12) with balsamic onion jam, cheddar and whole grain mustard; Chicken citrus salad ($13) with chicken breast, oranges, cranberries, blue cheese and citrus vinaigrette; Pork chop with honey mustard glaze, pear chutney and smashed potatoes ($18).\u003c/p>\n\u003cp>\u003cb>Overall:\u003c/b> Surprisingly excellent cafe cuisine at a family-friendly diner makes this neighborhood spot a special find.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"fandeesrestaurant.com\">Fandees Restaurant\u003c/a>\u003c/b>\u003cbr>\n7824 Covert Lane\u003cbr>\nSebastopol, CA\u003cbr>\nOpen daily from 7 a.m. to 9 p.m. for breakfast, lunch and dinner\u003cbr>\n(707) 829-2642\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/secret-sebastopol-diner-is-a-culinary-gem/\">Sonoma Magazine\u003c/a>.\u003c/i>\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>Hidden in the suburban camouflage of northwest Sebastopol is a blip of a restaurant you’ve probably never noticed. Perched on a concrete jetty at the intersection of Highway 116 and Covert Lane in the Fiesta Market Center is Fandee’s Restaurant. You may have missed it behind the bank ATM and jigsaw puzzle of parking spots.\u003c/p>\n\u003cp>There’s limited signage other than a very necessary placard reading “Main Entrance” next to the front door. Clearly, I’m not the first person to pull on a service door or walk all the way around the building looking for a way into Fandee’s.\u003c/p>\n\u003cfigure id=\"attachment_134640\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668.jpg\" alt=\"Salmon Roulade at Fandees Restaurant in Sebastopol.\" width=\"1024\" height=\"668\" class=\"size-full wp-image-134640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668-1020x665.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Salmon Roulade at Fandees Restaurant in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Put on your culinary pith helmet and find a path, because this not-especially-noticable diner is a rare find. A longtime favorite of locals, this neighborhood diner has always been good, but a recent menu overhaul has grabbed the attention of diners who insisted I check it out again.\u003c/p>\n\u003cp>With prices between $7 and $24 (the sweet spot is around $13) Fandee’s isn’t trying to be a palace of haute cuisine. It’s creative comfort food that doesn’t have to be as good as it is. Fandee’s is about scratch-made cabernet sauces and tiramisu, salmon roulade with lentils in a creamy pan sauce and juicy fried chicken with hand-cut Kennebec fries.\u003c/p>\n\u003cfigure id=\"attachment_134641\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668.jpg\" alt=\"Onion soup at Fandees Restaurant in Sebastopol.\" width=\"1024\" height=\"668\" class=\"size-full wp-image-134641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668-1020x665.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Onion soup at Fandees Restaurant in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Owner Tarek Alrehani, 33, is as subdued as his restaurant. A native of Jordan, the soft-spoken cook came to California to work at his uncles’ diner, Adel’s at age 17. Learning the ropes of all-day dining, from pancakes to steak dinners, he set out on his own when the former Farmhouse diner (not to be confused with the Farmhouse Inn) closed in 2013.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After a six-month remodel, he renamed the diner in honor of his grandfather, Fandee. Spending his younger years on a Jordanian farm with his grandparents, he learned the value of eating fresh food grown on the property. Milk, he says, was purchased from Bedouins and made into cheese. The rest was from the gardens.\u003c/p>\n\u003cfigure id=\"attachment_134642\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783.jpg\" alt=\"Mezze plate at Fandees in Sebastopol.\" width=\"1200\" height=\"783\" class=\"size-full wp-image-134642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783-1020x666.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Mezze plate at Fandees in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while there are a handful of Middle Eastern dishes inspired by his family — the hummus on the mezze plate is his mother’s recipe — and there is an eggplant shakshuka on the breakfast menu, the menu is mostly all-American.\u003c/p>\n\u003cp>Alrehani works out each recipe, focusing on using fresh, local ingredients to make the food he and his family would want.\u003c/p>\n\u003cp>“We know how much a family with two kids can afford,” said Alrehani. “But we want to cook it like I’d cook at home, preparing each plate. This is what I want for my family,” he said.\u003c/p>\n\u003cfigure id=\"attachment_134645\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783.jpg\" alt=\"Chocolate lava cake at Fandees Restaurant in Sebastopol.\" width=\"1200\" height=\"783\" class=\"size-full wp-image-134645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783-1020x666.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate lava cake at Fandees Restaurant in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Best Bets\u003c/h2>\n\u003cp>Portions are generous (not ridiculous), so prepare to bring an appetite and go home with leftovers.\u003c/p>\n\u003cp>\u003cb>Salmon Tournade with Lentils ($20):\u003c/b> The menu description does no justice to this dish. A filet of salmon is tied into a round disc, pan fried and set atop creamy lentils in a cast iron skillet. The green lentils have give, but don’t turn to mush, swimming in the tart cream sauce. The bite of peppery arugula completes the power-packed punch of flavor.\u003c/p>\n\u003cp>\u003cb>Fried Chicken ($17):\u003c/b> So many chefs try way too hard to get this simple dish right. Brined in lemon and honey and pressure cooked with a light crust, it’s crispy, light and juicier than a summer peach.\u003c/p>\n\u003cp>\u003cb>Corn Fritters ($7):\u003c/b> Pops of sweet yellow corn stud a lightly spiced jalapeño and cheddar batter. Hush puppies look hang dog next to these corn balls.\u003c/p>\n\u003cp>\u003cb>French Onion Gratinée ($7):\u003c/b> This deceptively simple savory-sweet stew is actually a complicated dance of long-caramelized onions and beef broth with a whisper of wine and a sliver of bread below a bubbling cape of Gruyere cheese. This isn’t exactly that, but it’s surprisingly excellent and grandmotherly in its warmth.\u003c/p>\n\u003cp>\u003cb>Mediterranean Mezze ($10):\u003c/b> A true Mediterranean platter with warmed pita bread, Kalamata olives, briney Feta cheese and a creamy hummus from Tarek’s mother’s recipe.\u003c/p>\n\u003cp>\u003cb>Tiramisu ($7):\u003c/b> Rich mascarpone cream with plenty of strong coffee. Less sugar makes it easy to eat the whole piece.\u003c/p>\n\u003cp>\u003cb>Ribeye Steak with cabernet reduction sauce, sour cream mashed potatoes ($24):\u003c/b> A bronto-sized slab that’s cooked perfectly. Mashed potatoes are other-worldly.\u003c/p>\n\u003cfigure id=\"attachment_134639\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783.jpg\" alt=\"Beef sliders at Fandees Restaurant in Sebastopol.\" width=\"1200\" height=\"783\" class=\"size-full wp-image-134639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783-1020x666.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Beef sliders at Fandees Restaurant in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Other great bites\u003c/h2>\n\u003cp>Sliders ($12) with balsamic onion jam, cheddar and whole grain mustard; Chicken citrus salad ($13) with chicken breast, oranges, cranberries, blue cheese and citrus vinaigrette; Pork chop with honey mustard glaze, pear chutney and smashed potatoes ($18).\u003c/p>\n\u003cp>\u003cb>Overall:\u003c/b> Surprisingly excellent cafe cuisine at a family-friendly diner makes this neighborhood spot a special find.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"fandeesrestaurant.com\">Fandees Restaurant\u003c/a>\u003c/b>\u003cbr>\n7824 Covert Lane\u003cbr>\nSebastopol, CA\u003cbr>\nOpen daily from 7 a.m. to 9 p.m. for breakfast, lunch and dinner\u003cbr>\n(707) 829-2642\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/secret-sebastopol-diner-is-a-culinary-gem/\">Sonoma Magazine\u003c/a>.\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",
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"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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"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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"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 San Francisco to Healdsburg",
"title": "A Northern California Wine Bootcamp Adventure: From San Francisco to Healdsburg",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_134208' label='Back to Wine Bootcamp Central']\u003cbr>\nJust a few minutes before our scheduled 9:15 AM departure, I already had my doubts about the trip. Overnight and early morning rain led to a messy morning commute, as you’d expect from California drivers. That meant John’s short Uber trip from the Marriott Marquis to my Mission Bay apartment went at the speed of a wheelbarrow.\u003c/p>\n\u003cp>He finally made it and then we rushed across the Bay Bridge and the Richmond-San Rafael Bridge, eventually making it to an isolated corner of Sebastopol only about 8 minutes off schedule.\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/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#cobbs\">Cobb Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#fort-ross\">Fort Ross Vineyard\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#lunch\">Lunch: Gold Coast Coffee & Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#macrostie\">MacRostie Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#limerick\">Limerick Lane Cellars\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#lioco\">LIOCO Wine Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#dinner\">Dinner: Dry Creek Kitchen\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>[googlemaps https://www.google.com/maps/d/u/0/embed?mid=1T6WZi3kFRi9VFt4KB8BzbEtLLXFOU9oK&w=640&h=480]\u003c/p>\n\u003cp>\u003ca id=\"cobbs\">\u003c/a>\u003c/p>\n\u003ch2>Cobb Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"https://goo.gl/maps/HFQ8EvYmvdWoeYZP7\">18100 Fitzpatrick Ln\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Occidental, CA 95465\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134436\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Cobb-vineyard.jpg\" alt=\"Sebastopol’s Emmaline Ann Vineyards, one of the sources for Cobb Wines’ Pinot Noir\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sebastopol’s Emmaline Ann Vineyards, one of the sources for Cobb Wines’ Pinot Noir \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our meeting with \u003ca href=\"http://www.cobbwines.com\">Cobb Wines’\u003c/a> Jim Kuhner (who previously worked with Verve Wines in New York, which now has a wonderful Pacific Heights shop) was a different setting than the one I met Ross Cobb at a few years ago. That one was at Cobb’s home estate, even further off the beaten path at the Coastlands Vineyard in the “metro Occidental” region.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here, we were at the Emmaline Ann Vineyard on the outskirts of the “metro Sebastopol” area tasting world-class Pinot Noir in the living room of a slightly suburban vineyard house that often is rented out on AirBnb and our car was parked under a rusted out basketball hoop.\u003c/p>\n\u003cp>Yea...not your typical wine tourism spot. However, it’s exactly the setting you want for kicking off a wine trip: a non-cliché tasting room with vines everywhere with leaves evoking New England bright orange-yellow foliage.\u003c/p>\n\u003cfigure id=\"attachment_134437\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134437\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Cobb-wines.jpg\" alt=\"A variety of Cobb Wines Chardonnay and Pinot Noir\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A variety of Cobb Wines Chardonnay and Pinot Noir \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Ross Cobb makes wine for other wineries (Reeve, Anaba, Claypool Cellars), he is without question one of the true Sonoma Coast Pinot Noir whisperers with this deeply personal label he started with his father. Don’t forget the Cobb Chardonnay either, a bright, citrus-tinged, lean, well-rounded 2016 from the Mariani Vineyard near Tomales Bay.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Emmaline Anne Pinot Noir, 2015 Coastlands Diane’s Block Pinot Noir, 2016 Coastlands Old Firs Block Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.faillawines.com\">Failla\u003c/a>, \u003ca href=\"http://redcarwine.com\">Red Car\u003c/a>, \u003ca href=\"http://lynmarestate.com\">Lynmar Estate\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"fort-ross\">\u003c/a>\u003c/p>\n\u003ch2>Fort Ross Vineyard\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Fort+Ross+Vineyard+Tasting+Room/@38.5112553,-123.1945508,15z/data=!4m2!3m1!1s0x0:0x4471e2f6a1c4bc3f?sa=X&ved=2ahUKEwiLy8WxnNbjAhXCyVQKHQaWCMQQ_BIwDXoECAoQCA\">15725 Meyers Grade Rd\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Jenner, CA 95450\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134438\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/FortRoss-Vineyards.jpg\" alt=\"Fort Ross Vineyard & Winery in the far reaches of West Sonoma County\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fort Ross Vineyard & Winery in the far reaches of West Sonoma County \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After all kinds of twists and turns on River Road and Highway 1, and watching the Pacific waves crash in a pre-storm surge, we made it to what is considered the most isolated, consistently open tasting room in Sonoma County. \u003ca href=\"http://www.fortrossvineyard.com\">Fort Ross Vineyard\u003c/a>’s owners, the Schwartz Family, were told by many “experts” that grapes wouldn’t grow here in cow pasture/heavy fog country, but they didn’t listen—and were correct.\u003c/p>\n\u003cp>I didn’t swoon over any of the Pinot Noirs, nor did John, which surprised us since we found a Fort Ross Pinot Noir in Buffalo, NY while planning this trip and thoroughly enjoyed it. However, we truly appreciated the unique cold weather harshness that’s noticeable in the current Pinot Noirs being poured, and loved how the Schwartz family honors their South African heritage with Pinotage bottlings, a total rarity in California.\u003c/p>\n\u003cp>While the wine wasn’t of standout caliber, the living room space (with fireplace) and gorgeous outdoor deck with a slight Pacific view is as lovely as a wine tasting atmosphere gets. This is also the only tasting room in the now 7-years old Fort Ross-Seaview AVA which runs north on the coast towards Sea Ranch.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 Mother of Pearl Chardonnay, 2012 Top of Road Pinot Noir, 2015 Stagecoach Road Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.ironhorsevineyards.com\">Iron Horse\u003c/a>, \u003ca href=\"http://bacigalupivineyards.com\">Bacigalupi\u003c/a>, \u003ca href=\"http://www.duttonestate.com\">Dutton Estate\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lunch\">\u003c/a>\u003c/p>\n\u003ch2>Lunch: Gold Coast Coffee & Bakery\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/Gold+Coast+Coffee+%26+Bakery/@38.4528787,-123.0530545,15z/data=!4m5!3m4!1s0x0:0xf5a8ac31bbdba7ef!8m2!3d38.4528787!4d-123.0530545\">\u003ci>23577 Steelhead Blvd., Duncans Mills\u003c/i>\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/BqwR1b-hHNJ/\u003c/p>\n\u003cp>When you’re in the far reaches of the Sonoma Coast and on a tight schedule, sit-down dining is not possible. Many peers had told me about the baked goods at \u003ca href=\"http://www.duncansmills.net/gccpage.html\">Gold Coast\u003c/a> in the blink-and-you’ll-miss-it quirky town of Duncans Mills on River Road.\u003c/p>\n\u003cp>What they didn’t tell me was that there are no sandwiches, even though it’s a bakery, and the homemade pizza can’t be warmed up. So, cold pizza, scones and coffee it was for a quirky lunch in a quirky place. However, this was the finest cold pizza I’ve ever had if that counts for something.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.coastkitchensonoma.com\">Coast Kitchen\u003c/a>, \u003ca href=\"http://www.capefearcafe.net/\">Cape Fear Café\u003c/a>, \u003ca href=\"http://www.facebook.com/cafeaquatica/\">Café Aquatica\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"macrostie\">\u003c/a>\u003c/p>\n\u003ch2>MacRostie Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/MacRostie+Winery+%26+Estate+House/@38.5544444,-122.8733333,15z/data=!4m5!3m4!1s0x0:0x171027d63deb98d2!8m2!3d38.5544444!4d-122.8733333\">4605 Westside Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134439\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134439\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/MacRostie-winery.jpg\" alt=\"The magnificent MacRostie Winery & Vineyards estate in the Russian River Valley\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The magnificent MacRostie Winery & Vineyards estate in the Russian River Valley \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since Fort Ross and lunch were, to be honest, slight letdowns, we needed to be perked back up. John knew \u003ca href=\"http://macrostiewinery.com\">MacRostie\u003c/a>’s Pinot Noirs from bottles he had enjoyed in the past and owned in his East Coast cellars. After getting the friendly welcome glass of Chardonnay outside (what I later learned is a gracious touch insisted on by the winery’s owner) the owner and legend himself, Steve MacRostie, surprised us and joined for the tasting.\u003cbr>\n[aside postID='bayareabites_133932,bayareabites_133593' align='left' label='More Wine Stories']\u003cbr>\nBefore jumping into wine, MacRostie was a scientist by educational background and was drafted in 1969 by the military for non-combat in Italy (something he then discussed at length with John, who served the military in Vietnam). Post-Italy, MacRostie started making wine in 1974 because he disliked all of the tumult in society and wanted to go a more unconventional career route. He focused on relatively unknown Sonoma County vineyards while Bordeaux varieties in the Napa Valley were the trendy things to do for young winemakers.\u003c/p>\n\u003cp>MacRostie Winery and Vineyards then opened in 1987 and the lavish current Doug Thornley-designed winery and tasting building on the estate Thale’s Vineyard opened in 2015. This was our only Russian River Valley Chardonnay/Pinot Noir stop and MacRostie’s wines hail from the estate and nearby area, plus several from the Carneros/Petaluma Gap area (he has a vineyard on Wildcat Mountain Vineyard in the Petaluma Gap).\u003c/p>\n\u003cp>Fast forward to Christmas on Lake Erie when John and I decided to do a MacRostie side by side since he still had an old 2008 MacRostie Pinot Noir in his cellar. The verdict? Exactly what you would expect. It was a tie between the subtle 2008 (better on its own) and the charming, dense 2015 (better with food).\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2015 Wildcat Mountain Chardonnay, 2016 Wildcat Mountain Pinot Noir, 2016 Terra de Promissio Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.stubbsvineyard.com\">Stubbs\u003c/a>, \u003ca href=\"http://acornwinery.com\">Acorn\u003c/a>, \u003ca href=\"http://www.garyfarrellwinery.com\">Gary Farrell\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"limerick\">\u003c/a>\u003c/p>\n\u003ch2>Limerick Lane Cellars\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Limerick+Lane+Cellars/@38.5882656,-122.8299633,15z/data=!4m5!3m4!1s0x0:0xae30c2db845f5fd8!8m2!3d38.5882656!4d-122.8299633\">1023 Limerick Ln.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134440\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/LimerickLane-John-Vineyard.jpg\" alt=\"John, Limerick Lane owner/winemaker Jake Bilbro and Bilbro’s daughter Scout in the winery’s historic estate vineyard outside Healdsburg\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">John, Limerick Lane owner/winemaker Jake Bilbro and Bilbro’s daughter Scout in the winery’s historic estate vineyard outside Healdsburg \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bilbro brothers are two of the most enjoyable winemakers for a journalist to talk with because they’re really fun storytellers and don’t go too overboard on wine geek terminology. Oh, and they also happen to make fantastic wine. That was the case as \u003ca href=\"http://www.limericklanewines.com\">Limerick Lane\u003c/a>’s Jake Bilbro (more on Sam Bilbro in Day 2) and his son Cruz and daughter Scout showed us around the tree trunk-like, gnarly vines that are predominantly Syrah, Zinfandel, Grenache, with some dating back to the Limerick Lane Vineyard’s 1910 planting.\u003c/p>\n\u003cp>There’s no beating around the bush that these are big, deep wines of high (but not hot tasting) alcohol percentage. We also tried a Grenache that Cruz had made (with very little help from dad) for a fundraiser in New Orleans that fetched $325,000 at auction.\u003c/p>\n\u003cp>I’m being totally honest: it was one of the most impressive wines of the day! As the fifth generation winemaker in the family, Cruz has huge potential. And, the wines his dad makes aren’t too shabby either…this is the mandatory winery for any visit to Healdsburg.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 1023 blend, 2015 Hail Mary, 2015 Syrah\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://portercreekvineyards.com\">Porter Creek\u003c/a>, \u003ca href=\"http://www.swanwinery.com\">Joseph Swan\u003c/a>, \u003ca href=\"http://www.rameywine.com\">Ramey\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lioco\">\u003c/a>\u003c/p>\n\u003ch2>LIOCO Wine Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/LIOCO+Wine+Tasting+Room/@38.6107012,-122.8691734,15z/data=!4m5!3m4!1s0x0:0xf4df78b9bb4be7fa!8m2!3d38.6107012!4d-122.8691734\">125 Matheson St.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134443\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Lioco-tasting.jpg\" alt=\"A map in Lioco’s Healdsburg tasting room showing the different vineyards the winery sources from across Northern California\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A map in Lioco’s Healdsburg tasting room showing the different vineyards the winery sources from across Northern California \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After checking into our Healdsburg hotels, we had our aperitif at another winery — sort of. \u003ca href=\"http://www.liocowine.com\">LIOCO’s newly opened tasting room\u003c/a> is part of an exciting Downtown Healdsburg/Downtown Sonoma/Downtown Napa trend where the heart of the cities themselves are becoming tasting room destinations for smaller boutique producers instead of the customary glossy enterprises by bigger/corporate driven wineries that tended to be the downtowns’ norm. LIOCO was created in 2005 by wine salesman Matt Licklider (LI) and Spago Beverly Hills wine director Kevin O’Connor (OCO) in the alley behind the fabled restaurant.\u003c/p>\n\u003cp>Licklider and his wife Sara now run the winery, which makes the wines in Santa Rosa, but sources grapes from all over Northern California. This is a fantastic destination for an out-of-towner to get a deep education on wine geography, along with highly acidic, balanced wines of several wide-ranging grape varieties that show grace over power. Going from Limerick Lane to LIOCO might not be a big alphabetical change, but it’s a huge wine style change. The tasting room’s funky 60s and 70s soundtrack helps make this wine tasting experience one of the most approachable in the region, as well.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 Anderson Valley Chardonnay, 2015 “La Selva” Anderson Valley Pinot Noir, 2016 “Sativa” Mendocino County Carignan\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.rymecellars.com\">Ryme\u003c/a>, \u003ca href=\"http://twoshepherds.com/\">Two Shepherds\u003c/a>/\u003ca href=\"http://www.unturnedstonewine.com\">Unturned Stone\u003c/a> shared space in Windsor, \u003ca href=\"http://outlandwines.com\">Outland Wines\u003c/a> in Napa with Forlorn Hope, Farella and POE\u003c/p>\n\u003cp>\u003ca id=\"dinner\">\u003c/a>\u003c/p>\n\u003ch2>Dinner: Dry Creek Kitchen\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Dry+Creek+Kitchen/@38.6107947,-122.8708166,15z/data=!4m5!3m4!1s0x0:0x6e4aae53c18d896f!8m2!3d38.6107947!4d-122.8708166\">317 Healdsburg Ave., Healdsburg\u003c/a>\u003c/em>\u003cbr>\nPaired with \u003ca href=\"http://www.martinelliwinery.com/\">Martinelli\u003c/a> 2014 Sonoma Coast Pinot Noir\u003c/p>\n\u003cp>https://www.instagram.com/p/Bqz-JCphV8O/\u003c/p>\n\u003cp>Charlie Palmer’s \u003ca href=\"http://drycreekkitchen.com\">flagship restaurant\u003c/a> put Healdsburg fine dining on the map (with the now closed Cyrus) over a decade ago and it’s as strong as ever under executive chef Scott Romano. The chocolate peanut butter bar for dessert is a Healdsburg icon in its own right.\u003c/p>\n\u003cp>Wine-wise, Martinelli is an iconic Sonoma County winemaking and grape growing family—and has nothing to do with apple juice.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.singlethreadfarms.com\">SingleThread\u003c/a> (if money is no object), \u003ca href=\"http://thebrassrabbithealdsburg.com\">The Brass Rabbit\u003c/a>, \u003ca href=\"http://www.valettehealdsburg.com/\">Valette\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>\nJust a few minutes before our scheduled 9:15 AM departure, I already had my doubts about the trip. Overnight and early morning rain led to a messy morning commute, as you’d expect from California drivers. That meant John’s short Uber trip from the Marriott Marquis to my Mission Bay apartment went at the speed of a wheelbarrow.\u003c/p>\n\u003cp>He finally made it and then we rushed across the Bay Bridge and the Richmond-San Rafael Bridge, eventually making it to an isolated corner of Sebastopol only about 8 minutes off schedule.\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/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#cobbs\">Cobb Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#fort-ross\">Fort Ross Vineyard\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#lunch\">Lunch: Gold Coast Coffee & Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#macrostie\">MacRostie Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#limerick\">Limerick Lane Cellars\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#lioco\">LIOCO Wine Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#dinner\">Dinner: Dry Creek Kitchen\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=1T6WZi3kFRi9VFt4KB8BzbEtLLXFOU9oK&w=640&h=480'\n title='https://www.google.com/maps/d/u/0/embed?mid=1T6WZi3kFRi9VFt4KB8BzbEtLLXFOU9oK&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=\"cobbs\">\u003c/a>\u003c/p>\n\u003ch2>Cobb Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"https://goo.gl/maps/HFQ8EvYmvdWoeYZP7\">18100 Fitzpatrick Ln\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Occidental, CA 95465\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134436\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Cobb-vineyard.jpg\" alt=\"Sebastopol’s Emmaline Ann Vineyards, one of the sources for Cobb Wines’ Pinot Noir\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sebastopol’s Emmaline Ann Vineyards, one of the sources for Cobb Wines’ Pinot Noir \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our meeting with \u003ca href=\"http://www.cobbwines.com\">Cobb Wines’\u003c/a> Jim Kuhner (who previously worked with Verve Wines in New York, which now has a wonderful Pacific Heights shop) was a different setting than the one I met Ross Cobb at a few years ago. That one was at Cobb’s home estate, even further off the beaten path at the Coastlands Vineyard in the “metro Occidental” region.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here, we were at the Emmaline Ann Vineyard on the outskirts of the “metro Sebastopol” area tasting world-class Pinot Noir in the living room of a slightly suburban vineyard house that often is rented out on AirBnb and our car was parked under a rusted out basketball hoop.\u003c/p>\n\u003cp>Yea...not your typical wine tourism spot. However, it’s exactly the setting you want for kicking off a wine trip: a non-cliché tasting room with vines everywhere with leaves evoking New England bright orange-yellow foliage.\u003c/p>\n\u003cfigure id=\"attachment_134437\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134437\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Cobb-wines.jpg\" alt=\"A variety of Cobb Wines Chardonnay and Pinot Noir\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A variety of Cobb Wines Chardonnay and Pinot Noir \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Ross Cobb makes wine for other wineries (Reeve, Anaba, Claypool Cellars), he is without question one of the true Sonoma Coast Pinot Noir whisperers with this deeply personal label he started with his father. Don’t forget the Cobb Chardonnay either, a bright, citrus-tinged, lean, well-rounded 2016 from the Mariani Vineyard near Tomales Bay.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Emmaline Anne Pinot Noir, 2015 Coastlands Diane’s Block Pinot Noir, 2016 Coastlands Old Firs Block Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.faillawines.com\">Failla\u003c/a>, \u003ca href=\"http://redcarwine.com\">Red Car\u003c/a>, \u003ca href=\"http://lynmarestate.com\">Lynmar Estate\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"fort-ross\">\u003c/a>\u003c/p>\n\u003ch2>Fort Ross Vineyard\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Fort+Ross+Vineyard+Tasting+Room/@38.5112553,-123.1945508,15z/data=!4m2!3m1!1s0x0:0x4471e2f6a1c4bc3f?sa=X&ved=2ahUKEwiLy8WxnNbjAhXCyVQKHQaWCMQQ_BIwDXoECAoQCA\">15725 Meyers Grade Rd\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Jenner, CA 95450\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134438\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/FortRoss-Vineyards.jpg\" alt=\"Fort Ross Vineyard & Winery in the far reaches of West Sonoma County\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fort Ross Vineyard & Winery in the far reaches of West Sonoma County \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After all kinds of twists and turns on River Road and Highway 1, and watching the Pacific waves crash in a pre-storm surge, we made it to what is considered the most isolated, consistently open tasting room in Sonoma County. \u003ca href=\"http://www.fortrossvineyard.com\">Fort Ross Vineyard\u003c/a>’s owners, the Schwartz Family, were told by many “experts” that grapes wouldn’t grow here in cow pasture/heavy fog country, but they didn’t listen—and were correct.\u003c/p>\n\u003cp>I didn’t swoon over any of the Pinot Noirs, nor did John, which surprised us since we found a Fort Ross Pinot Noir in Buffalo, NY while planning this trip and thoroughly enjoyed it. However, we truly appreciated the unique cold weather harshness that’s noticeable in the current Pinot Noirs being poured, and loved how the Schwartz family honors their South African heritage with Pinotage bottlings, a total rarity in California.\u003c/p>\n\u003cp>While the wine wasn’t of standout caliber, the living room space (with fireplace) and gorgeous outdoor deck with a slight Pacific view is as lovely as a wine tasting atmosphere gets. This is also the only tasting room in the now 7-years old Fort Ross-Seaview AVA which runs north on the coast towards Sea Ranch.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 Mother of Pearl Chardonnay, 2012 Top of Road Pinot Noir, 2015 Stagecoach Road Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.ironhorsevineyards.com\">Iron Horse\u003c/a>, \u003ca href=\"http://bacigalupivineyards.com\">Bacigalupi\u003c/a>, \u003ca href=\"http://www.duttonestate.com\">Dutton Estate\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lunch\">\u003c/a>\u003c/p>\n\u003ch2>Lunch: Gold Coast Coffee & Bakery\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/Gold+Coast+Coffee+%26+Bakery/@38.4528787,-123.0530545,15z/data=!4m5!3m4!1s0x0:0xf5a8ac31bbdba7ef!8m2!3d38.4528787!4d-123.0530545\">\u003ci>23577 Steelhead Blvd., Duncans Mills\u003c/i>\u003c/a>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you’re in the far reaches of the Sonoma Coast and on a tight schedule, sit-down dining is not possible. Many peers had told me about the baked goods at \u003ca href=\"http://www.duncansmills.net/gccpage.html\">Gold Coast\u003c/a> in the blink-and-you’ll-miss-it quirky town of Duncans Mills on River Road.\u003c/p>\n\u003cp>What they didn’t tell me was that there are no sandwiches, even though it’s a bakery, and the homemade pizza can’t be warmed up. So, cold pizza, scones and coffee it was for a quirky lunch in a quirky place. However, this was the finest cold pizza I’ve ever had if that counts for something.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.coastkitchensonoma.com\">Coast Kitchen\u003c/a>, \u003ca href=\"http://www.capefearcafe.net/\">Cape Fear Café\u003c/a>, \u003ca href=\"http://www.facebook.com/cafeaquatica/\">Café Aquatica\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"macrostie\">\u003c/a>\u003c/p>\n\u003ch2>MacRostie Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/MacRostie+Winery+%26+Estate+House/@38.5544444,-122.8733333,15z/data=!4m5!3m4!1s0x0:0x171027d63deb98d2!8m2!3d38.5544444!4d-122.8733333\">4605 Westside Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134439\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134439\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/MacRostie-winery.jpg\" alt=\"The magnificent MacRostie Winery & Vineyards estate in the Russian River Valley\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The magnificent MacRostie Winery & Vineyards estate in the Russian River Valley \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since Fort Ross and lunch were, to be honest, slight letdowns, we needed to be perked back up. John knew \u003ca href=\"http://macrostiewinery.com\">MacRostie\u003c/a>’s Pinot Noirs from bottles he had enjoyed in the past and owned in his East Coast cellars. After getting the friendly welcome glass of Chardonnay outside (what I later learned is a gracious touch insisted on by the winery’s owner) the owner and legend himself, Steve MacRostie, surprised us and joined for the tasting.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nBefore jumping into wine, MacRostie was a scientist by educational background and was drafted in 1969 by the military for non-combat in Italy (something he then discussed at length with John, who served the military in Vietnam). Post-Italy, MacRostie started making wine in 1974 because he disliked all of the tumult in society and wanted to go a more unconventional career route. He focused on relatively unknown Sonoma County vineyards while Bordeaux varieties in the Napa Valley were the trendy things to do for young winemakers.\u003c/p>\n\u003cp>MacRostie Winery and Vineyards then opened in 1987 and the lavish current Doug Thornley-designed winery and tasting building on the estate Thale’s Vineyard opened in 2015. This was our only Russian River Valley Chardonnay/Pinot Noir stop and MacRostie’s wines hail from the estate and nearby area, plus several from the Carneros/Petaluma Gap area (he has a vineyard on Wildcat Mountain Vineyard in the Petaluma Gap).\u003c/p>\n\u003cp>Fast forward to Christmas on Lake Erie when John and I decided to do a MacRostie side by side since he still had an old 2008 MacRostie Pinot Noir in his cellar. The verdict? Exactly what you would expect. It was a tie between the subtle 2008 (better on its own) and the charming, dense 2015 (better with food).\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2015 Wildcat Mountain Chardonnay, 2016 Wildcat Mountain Pinot Noir, 2016 Terra de Promissio Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.stubbsvineyard.com\">Stubbs\u003c/a>, \u003ca href=\"http://acornwinery.com\">Acorn\u003c/a>, \u003ca href=\"http://www.garyfarrellwinery.com\">Gary Farrell\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"limerick\">\u003c/a>\u003c/p>\n\u003ch2>Limerick Lane Cellars\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Limerick+Lane+Cellars/@38.5882656,-122.8299633,15z/data=!4m5!3m4!1s0x0:0xae30c2db845f5fd8!8m2!3d38.5882656!4d-122.8299633\">1023 Limerick Ln.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134440\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/LimerickLane-John-Vineyard.jpg\" alt=\"John, Limerick Lane owner/winemaker Jake Bilbro and Bilbro’s daughter Scout in the winery’s historic estate vineyard outside Healdsburg\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">John, Limerick Lane owner/winemaker Jake Bilbro and Bilbro’s daughter Scout in the winery’s historic estate vineyard outside Healdsburg \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bilbro brothers are two of the most enjoyable winemakers for a journalist to talk with because they’re really fun storytellers and don’t go too overboard on wine geek terminology. Oh, and they also happen to make fantastic wine. That was the case as \u003ca href=\"http://www.limericklanewines.com\">Limerick Lane\u003c/a>’s Jake Bilbro (more on Sam Bilbro in Day 2) and his son Cruz and daughter Scout showed us around the tree trunk-like, gnarly vines that are predominantly Syrah, Zinfandel, Grenache, with some dating back to the Limerick Lane Vineyard’s 1910 planting.\u003c/p>\n\u003cp>There’s no beating around the bush that these are big, deep wines of high (but not hot tasting) alcohol percentage. We also tried a Grenache that Cruz had made (with very little help from dad) for a fundraiser in New Orleans that fetched $325,000 at auction.\u003c/p>\n\u003cp>I’m being totally honest: it was one of the most impressive wines of the day! As the fifth generation winemaker in the family, Cruz has huge potential. And, the wines his dad makes aren’t too shabby either…this is the mandatory winery for any visit to Healdsburg.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 1023 blend, 2015 Hail Mary, 2015 Syrah\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://portercreekvineyards.com\">Porter Creek\u003c/a>, \u003ca href=\"http://www.swanwinery.com\">Joseph Swan\u003c/a>, \u003ca href=\"http://www.rameywine.com\">Ramey\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lioco\">\u003c/a>\u003c/p>\n\u003ch2>LIOCO Wine Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/LIOCO+Wine+Tasting+Room/@38.6107012,-122.8691734,15z/data=!4m5!3m4!1s0x0:0xf4df78b9bb4be7fa!8m2!3d38.6107012!4d-122.8691734\">125 Matheson St.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134443\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Lioco-tasting.jpg\" alt=\"A map in Lioco’s Healdsburg tasting room showing the different vineyards the winery sources from across Northern California\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A map in Lioco’s Healdsburg tasting room showing the different vineyards the winery sources from across Northern California \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After checking into our Healdsburg hotels, we had our aperitif at another winery — sort of. \u003ca href=\"http://www.liocowine.com\">LIOCO’s newly opened tasting room\u003c/a> is part of an exciting Downtown Healdsburg/Downtown Sonoma/Downtown Napa trend where the heart of the cities themselves are becoming tasting room destinations for smaller boutique producers instead of the customary glossy enterprises by bigger/corporate driven wineries that tended to be the downtowns’ norm. LIOCO was created in 2005 by wine salesman Matt Licklider (LI) and Spago Beverly Hills wine director Kevin O’Connor (OCO) in the alley behind the fabled restaurant.\u003c/p>\n\u003cp>Licklider and his wife Sara now run the winery, which makes the wines in Santa Rosa, but sources grapes from all over Northern California. This is a fantastic destination for an out-of-towner to get a deep education on wine geography, along with highly acidic, balanced wines of several wide-ranging grape varieties that show grace over power. Going from Limerick Lane to LIOCO might not be a big alphabetical change, but it’s a huge wine style change. The tasting room’s funky 60s and 70s soundtrack helps make this wine tasting experience one of the most approachable in the region, as well.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 Anderson Valley Chardonnay, 2015 “La Selva” Anderson Valley Pinot Noir, 2016 “Sativa” Mendocino County Carignan\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.rymecellars.com\">Ryme\u003c/a>, \u003ca href=\"http://twoshepherds.com/\">Two Shepherds\u003c/a>/\u003ca href=\"http://www.unturnedstonewine.com\">Unturned Stone\u003c/a> shared space in Windsor, \u003ca href=\"http://outlandwines.com\">Outland Wines\u003c/a> in Napa with Forlorn Hope, Farella and POE\u003c/p>\n\u003cp>\u003ca id=\"dinner\">\u003c/a>\u003c/p>\n\u003ch2>Dinner: Dry Creek Kitchen\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Dry+Creek+Kitchen/@38.6107947,-122.8708166,15z/data=!4m5!3m4!1s0x0:0x6e4aae53c18d896f!8m2!3d38.6107947!4d-122.8708166\">317 Healdsburg Ave., Healdsburg\u003c/a>\u003c/em>\u003cbr>\nPaired with \u003ca href=\"http://www.martinelliwinery.com/\">Martinelli\u003c/a> 2014 Sonoma Coast Pinot Noir\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Charlie Palmer’s \u003ca href=\"http://drycreekkitchen.com\">flagship restaurant\u003c/a> put Healdsburg fine dining on the map (with the now closed Cyrus) over a decade ago and it’s as strong as ever under executive chef Scott Romano. The chocolate peanut butter bar for dessert is a Healdsburg icon in its own right.\u003c/p>\n\u003cp>Wine-wise, Martinelli is an iconic Sonoma County winemaking and grape growing family—and has nothing to do with apple juice.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.singlethreadfarms.com\">SingleThread\u003c/a> (if money is no object), \u003ca href=\"http://thebrassrabbithealdsburg.com\">The Brass Rabbit\u003c/a>, \u003ca href=\"http://www.valettehealdsburg.com/\">Valette\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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"content": "\u003cp>\u003ci>Editor's note: Welcome to \"A Northern California Wine Bootcamp Adventure.\" Over 6 days, writer Trevor Felch took on the task of visiting a variety of wineries and eateries in Wine Country to make an \"as close as possible\" definitive Napa Valley-Anderson Valley-Sonoma County list. Use his journey as a jumping-off point fo your own. Cheers!\u003c/i>\u003cbr>\n[aside postID='bayareabites_133932,bayareabites_133593' label='More Wine Stories']\u003cbr>\nLike many ambitious ideas — some good, some less wise — this idea started during a wine-filled evening. I don’t remember exactly where or when, but at some point during the summer of 2018, I gave an idea to my girlfriend Meg’s stepdad John that instead of explaining for seemingly the 500th time in my life to a non-Bay Area resident that Sonoma and Napa are not the same place, why not come west and I’ll show you firsthand how complex the many Northern California wine regions really are?\u003c/p>\n\u003cp>I figured it would be laughed off but John was dead serious in agreeing to my not necessarily serious idea. Quickly, it became serious. I design the trip. He books his flight. I recommend hotels. I’ll arrange the wineries and do the driving, plus connecting all the complex dots.\u003c/p>\n\u003cp>Fast forward to the week after Thanksgiving and away we go on NorCal Wine Bootcamp, partly a nod to John’s past military experience and partly because this was going to test how much these wine lovers really \u003ci>loved\u003c/i> wine.\u003c/p>\n\u003cp>The initial idea was for seven regions in seven days. However, there were all kinds of technicalities which made that not realistic.\u003c/p>\n\u003cp>In my prior role as Zagat’s Bay Area editor, I had the rare task in food & drink journalism of having to know pretty much everything about everything in the Bay Area — burritos, coffee, croissants, Manresa, trattorias, cider, dumplings, Ethiopian cuisine spots, on and on. There was no single niche. Part of the job also involved trying to answer the question of what the “best” wineries were to visit in Sonoma and Napa counties, so I tried to meet with as many wineries as possible, which is a very different field of study than checking out restaurants.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, first, a few handy lessons from the road I’ll pass along if you ever think of doing something intense (and slightly crazy) like this:\u003c/p>\n\u003cul>\n\u003cli>Start planning the itinerary with 3-4 winery and/or restaurant “tentpoles” to determine where to be and when. Everything pivots from those vital wineries.\u003c/li>\n\u003cli>You will run late. It’s a fact. Just try and make it not an issue.\u003c/li>\n\u003cli>Visit 3-4 wineries per day.\u003c/li>\n\u003cli>Go for a variety of winery styles: the beautiful fancy estate, the family-run rustic spot, the chic millennial favorite, the bare bones wine geek.\u003c/li>\n\u003cli>Go for a variety of visit styles. As fun as it is to meet with the winemaker, it can get old if you’re having a 90 minute tour at \u003ci>every\u003c/i> winery.\u003c/li>\n\u003cli> Go for a variety of varietals! Nobody wants to miss great Syrah or Zinfandel if it’s near all the Pinot Noir and Chardonnay. Spread the love.\u003c/li>\n\u003cli> Don’t even acknowledge the wine club offerings.\u003c/li>\n\u003cli> You’ll start rating the shapes and positioning of dump buckets and spittoons.\u003c/li>\n\u003cli> You’ll want a cocktail or beer after the tasting, instead of wine. Luckily, the main hubs of our wine regions have great bars/breweries.\u003c/li>\n\u003c/ul>\n\u003cp>The hope of this article is to both give you an amusing story like any road trip can provide, along with being a list of what I consider the answer to “What wineries should I visit?” I’ve added 3 additional recommended wineries to make this as close to a definitive Napa Valley-Anderson Valley-Sonoma County list as possible per my experiences. Of course, there are still hundreds of others worth visiting, so take this with a big grain of salt.\u003c/p>\n\u003cp>I’ve also added our restaurant picks and additional recommendations, along with the wines I chose at dinner, specifically as wineries that should also be visited/known about that we didn’t have time to visit. Finally, I’ve listed the highlight wines from each winery. With the sheer amount of wine tasted, it would be a 500-page book if I added my notes on every wine tasted.\u003c/p>\n\u003cp>Cheers, and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[googlemaps https://www.google.com/maps/d/u/0/embed?mid=13qbZxuEIVJ-qBu_Tef9IZZMGiKmMzQwC&w=640&h=480]\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg\">Day 1: From San Francisco to Healdsburg\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\">Day 2: From Healdsburg to Calistoga (and back)!\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134544/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville\">Day 3: From Healdsburg to Boonville\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol\">Day 4: From Boonville to Sebastopol\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\">Day 5: From Sebastopol to St. Helena\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\">Day 6: From St. Helena to San Francisco\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nLike many ambitious ideas — some good, some less wise — this idea started during a wine-filled evening. I don’t remember exactly where or when, but at some point during the summer of 2018, I gave an idea to my girlfriend Meg’s stepdad John that instead of explaining for seemingly the 500th time in my life to a non-Bay Area resident that Sonoma and Napa are not the same place, why not come west and I’ll show you firsthand how complex the many Northern California wine regions really are?\u003c/p>\n\u003cp>I figured it would be laughed off but John was dead serious in agreeing to my not necessarily serious idea. Quickly, it became serious. I design the trip. He books his flight. I recommend hotels. I’ll arrange the wineries and do the driving, plus connecting all the complex dots.\u003c/p>\n\u003cp>Fast forward to the week after Thanksgiving and away we go on NorCal Wine Bootcamp, partly a nod to John’s past military experience and partly because this was going to test how much these wine lovers really \u003ci>loved\u003c/i> wine.\u003c/p>\n\u003cp>The initial idea was for seven regions in seven days. However, there were all kinds of technicalities which made that not realistic.\u003c/p>\n\u003cp>In my prior role as Zagat’s Bay Area editor, I had the rare task in food & drink journalism of having to know pretty much everything about everything in the Bay Area — burritos, coffee, croissants, Manresa, trattorias, cider, dumplings, Ethiopian cuisine spots, on and on. There was no single niche. Part of the job also involved trying to answer the question of what the “best” wineries were to visit in Sonoma and Napa counties, so I tried to meet with as many wineries as possible, which is a very different field of study than checking out restaurants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, first, a few handy lessons from the road I’ll pass along if you ever think of doing something intense (and slightly crazy) like this:\u003c/p>\n\u003cul>\n\u003cli>Start planning the itinerary with 3-4 winery and/or restaurant “tentpoles” to determine where to be and when. Everything pivots from those vital wineries.\u003c/li>\n\u003cli>You will run late. It’s a fact. Just try and make it not an issue.\u003c/li>\n\u003cli>Visit 3-4 wineries per day.\u003c/li>\n\u003cli>Go for a variety of winery styles: the beautiful fancy estate, the family-run rustic spot, the chic millennial favorite, the bare bones wine geek.\u003c/li>\n\u003cli>Go for a variety of visit styles. As fun as it is to meet with the winemaker, it can get old if you’re having a 90 minute tour at \u003ci>every\u003c/i> winery.\u003c/li>\n\u003cli> Go for a variety of varietals! Nobody wants to miss great Syrah or Zinfandel if it’s near all the Pinot Noir and Chardonnay. Spread the love.\u003c/li>\n\u003cli> Don’t even acknowledge the wine club offerings.\u003c/li>\n\u003cli> You’ll start rating the shapes and positioning of dump buckets and spittoons.\u003c/li>\n\u003cli> You’ll want a cocktail or beer after the tasting, instead of wine. Luckily, the main hubs of our wine regions have great bars/breweries.\u003c/li>\n\u003c/ul>\n\u003cp>The hope of this article is to both give you an amusing story like any road trip can provide, along with being a list of what I consider the answer to “What wineries should I visit?” I’ve added 3 additional recommended wineries to make this as close to a definitive Napa Valley-Anderson Valley-Sonoma County list as possible per my experiences. Of course, there are still hundreds of others worth visiting, so take this with a big grain of salt.\u003c/p>\n\u003cp>I’ve also added our restaurant picks and additional recommendations, along with the wines I chose at dinner, specifically as wineries that should also be visited/known about that we didn’t have time to visit. Finally, I’ve listed the highlight wines from each winery. With the sheer amount of wine tasted, it would be a 500-page book if I added my notes on every wine tasted.\u003c/p>\n\u003cp>Cheers, and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://www.google.com/maps/d/u/0/embed?mid=13qbZxuEIVJ-qBu_Tef9IZZMGiKmMzQwC&w=640&h=480'\n title='https://www.google.com/maps/d/u/0/embed?mid=13qbZxuEIVJ-qBu_Tef9IZZMGiKmMzQwC&w=640&h=480'\n width='640'\n height='480'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg\">Day 1: From San Francisco to Healdsburg\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\">Day 2: From Healdsburg to Calistoga (and back)!\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134544/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville\">Day 3: From Healdsburg to Boonville\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol\">Day 4: From Boonville to Sebastopol\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\">Day 5: From Sebastopol to St. Helena\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\">Day 6: From St. Helena to San Francisco\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dog-Friendly Bars, Restaurants And More Near You",
"title": "Dog-Friendly Bars, Restaurants And More Near You",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside tag='dogs' num='2' label='More on Dogs']\u003c/p>\n\u003cp>Last year, Bay Curious asked, \"\u003ca href=\"https://www.kqed.org/news/11669269/are-there-really-more-dogs-than-children-in-s-f\">Are There Really More Dogs Than Children in S.F.?\u003c/a>\" The answer was yes!\u003c/p>\n\u003cp>Despite that, it seemed to me and some of my colleagues that there weren't as many dog-friendly businesses in San Francisco as we thought. So we went to you, the KQED community, to find out where we could eat and drink around the Bay Area without any problems with our dogs in tow.\u003c/p>\n\u003cp>\u003ca href=\"http://www.instagram.com/p/BzqyXSJB5RL/\">We asked you\u003c/a> to share your favorite dog-friendly bars/restaurants and, after double-checking the recommendations, we compiled a list below that gets four paws up (I consulted with my dog). Some highlights include:\u003c/p>\n\u003ch2>Devil’s Teeth Baking Company\u003c/h2>\n\u003cp>https://www.instagram.com/p/BrJAODFF5z4/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Located a small-ish walk away from Ocean Beach, Devil’s Teeth Baking Company is open 7 days a week from 7am-4pm. The space is pretty small, but they have outside seating for you to enjoy their breakfast sandwiches while your dog (or someone else’s dog) stares you down, hoping for a bite.\u003c/p>\n\u003cp>I personally always go for The Special Breakfast Sandwich: two eggs, bacon, avocado, pepperjack cheese and lemon-garlic aioli all on a homemade buttermilk biscuit, and I end the meal (I share!) with a warm cinnamon roll the size of my face. Devil’s Teeth has dog treats for your furry friend, but they’ll probably still be drooling for whatever you’re eating. Bonus: $1 beignets every Sunday!\u003c/p>\n\u003ch2>Dad’s Luncheonette\u003c/h2>\n\u003cp>https://www.instagram.com/p/Bwz4z4CHSaY/\u003c/p>\n\u003cp>One of the quirkier destinations on the list, you might remember Dad’s Luncheonette from this year’s season Check, Please! Bay Area. Owners Scott Clark (a former three-Michelin star chef de cuisine) and Alexis Lu serve their small but mighty menu of American classics with a Californian twist from a historic train caboose in Half Moon Bay.\u003c/p>\n\u003cp>Being a caboose, there isn’t much seating inside, but you can enjoy your meal outside. Order a dog burger from the menu—it’s made from the same high-quality ingredients they use in their kitchen to make the human food!\u003c/p>\n\u003ch2>Mersea\u003c/h2>\n\u003cp>https://www.instagram.com/p/Bv647B7B-jJ/\u003c/p>\n\u003cp>Talk about views! Head to Treasure Island for a unique experience at Mersea, Treasure Island's only all-day restaurant. It's built out of shipping containers and a military kitchen, and it has a lovely view of San Francisco on a clear day (it's even kind of cool on a foggy day).\u003c/p>\n\u003cp>Enjoy the bocce courts, food and view at Mersea with your dog by your side—we'd call that a pretty good time.\u003c/p>\n\u003ch2>Mutt Lynch Winery\u003c/h2>\n\u003cp>https://www.instagram.com/p/Bwuyux0hs0z/\u003c/p>\n\u003cp>On Mutt Lynch Winery’s \u003ca href=\"https://www.muttlynchwinery.com/\">website\u003c/a>, the Santa Rosa Press Democrat called it “a dog-gone paradise for canines and those who love them.” And, if you love dogs, this place will definitely cater to that interest! While you enjoy the wine, your dogs can enjoy house-made biscuits, maybe even a dog treat flight on an adorable dog-shaped cheeseboard (can you tell they love dogs).\u003c/p>\n\u003cp>They also regularly hold Yappy Hours where your canine companion can join you in the tasting room for happy hours dedicated to raising funds for local, national and international animal rescue organizations!\u003c/p>\n\u003ch2>Drake’s Dealership\u003c/h2>\n\u003cp>Drake’s Dealership in Oakland has 32 beers on tap and freshly made wood-fired pizzas. But the best part? It has an open-air beer garden where you can hang out with your dogs (as long as they are leashed). If it gets chilly at night, there are fire pits and heating lamps to keep you and your pup warm.\u003c/p>\n\u003cp>If you love the idea of drinking beer and hanging out with dogs but aren’t too sure about making the trip, just take a peek at their Instagram hashtag \u003ca href=\"https://www.instagram.com/explore/tags/dogsofdrakes/\">#dogsofdrake\u003c/a>. Drake's also has enough space if you want to go with a group. And if it's a group of humans or a group of dogs, we'll leave that up to you!\u003c/p>\n\u003cp>https://www.instagram.com/p/B1SKdtIhyv8/\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you have more recommendations to be added to the list below, just let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>!\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.4505burgersandbbq.com/menus/\">4505 Burgers & BBQ\u003c/a> (SF + Oakland) - \u003cstrong>\u003ca href=\"https://www.kqed.org/checkplease/19773/check-please-bay-area-reviews-4505-burgers-bbq-ramen-gaijin-eight-tables-by-george-chen\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://dynamodonut.com/\">Dynamo Donut + Coffee\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.cultivarsf.com/\">Cultivar\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/eats-san-francisco\">Eats\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.allgoodpizza.com/\">All Good Pizza\u003c/a> - \u003cstrong>\u003ca href=\"https://www.kqed.org/checkplease/19800/check-please-bay-area-reviews-all-good-pizza-kendejah-restaurant-siam-bay-authentic-thai-cuisine\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.zaziesf.com/\">Zazie\u003c/a> - \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=Or6Gy1MXETs\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.rampsf.com/\">The Ramp\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.somastreatfoodpark.com/\">SOMA Streat Food Park\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.southernpacificbrewing.com/\">Southern Pacific Brewery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.anchorbrewing.com/publictaps\">Anchor Public Taps\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.barebottle.com/\">Barebottle Brewing Company\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.juniorbarsf.com/\">Junior’s\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://harmonicbrewing.com/\">Harmonic Brewing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.elixirsf.com\">Elixir\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://brasstackssf.com/\">Brass Tacks\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.aninasf.com/\">Anina\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sessionssf.com/\">Sessions in Presidio\u003c/a> - \u003cstrong>\u003ca href=\"https://www.kqed.org/checkplease/17290/check-please-bay-area-reviews-sessions-at-the-presidio-doppio-zero-pizzeria-napoletana-and-waterbar\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a> - \u003cstrong>\u003ca href=\"https://video.kqed.org/video/check-please-bay-area-bella-trattoria-outerlands-greens-restaurant/\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.parkchalet.com/\">Park Chalet\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.theeparkside.com/\">Thee Parkside\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.devilsteethbakingcompany.com/\">Devil’s Teeth Baking Company\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>East Bay\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.mezzo-berkeley.com/\">Mezzo\u003c/a> (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"https://www.fobkitchen.com/\">FOB Kitchen\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.mersea.restaurant/\">Mersea\u003c/a> (Treasure Island)\u003c/li>\n\u003cli>\u003ca href=\"https://drinkdrakes.com/dealership/\">Drake’s Dealership\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://elismilehigh.com/\">Eli's Mile High Club\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.mikehessbrewing.com/\">Mike Hess Brewing Co\u003c/a> (Walnut Creek)\u003c/li>\n\u003cli>\u003ca href=\"http://www.calicraft.com/\">Calicraft Brewing Co\u003c/a> (Walnut Creek)\u003c/li>\n\u003cli>\u003ca href=\"https://www.saucedbbqandspirits.com/\">Sauced BBQ\u003c/a> (Livermore + Walnut Creek)\u003c/li>\n\u003cli>\u003ca href=\"https://www.prizefighterbar.com/\">Prizefighter\u003c/a> (Emeryville)\u003c/li>\n\u003cli>\u003ca href=\"https://www.arthurmacs.com/\">Arthur Mac’s Tap & Snack\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://telegraphoakland.com/\">Telegraph Beer Garden\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.ghosttownbrewing.com/\">Ghost Town Brewing\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://theforgepizza.com/\">Forge\u003c/a> (Oakland + Napa + Danville)\u003c/li>\n\u003cli>\u003ca href=\"http://www.picanteberkeley.com/\">Picante\u003c/a> (Berkeley) - \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=k67ErJFdZ3Q\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.temescalbrewing.com/\">Temescal Brewing\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.stellanonna.com/\">Stella Nona\u003c/a> (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://old-kan.com/\">Old Kan\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://fieldworkbrewing.com/\">Fieldwork Brewing\u003c/a> (See all Bay Area locations on their site)\u003c/li>\n\u003cli>\u003ca href=\"https://www.hotsytotsyclub.com/\">Hotsy Totsy\u003c/a> (Albany)\u003c/li>\n\u003cli>\u003ca href=\"https://www.cleoph.us/\">Cleophus Quealy Beer Company\u003c/a> (San Leandro)\u003c/li>\n\u003cli>\u003ca href=\"https://www.aleindustries.com/\">Ale Industries\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.factionbrewing.com/\">Faction Brewery\u003c/a> (Alameda)\u003c/li>\n\u003cli>\u003ca href=\"http://therake.admiralmaltings.com/\">The Rake at Admiral Maltings\u003c/a> (Alameda)\u003c/li>\n\u003cli>\u003ca href=\"https://alamedaislandbrewingcompany.com/\">Alameda Island Brewing\u003c/a> (Alameda)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thetrappist.com\">Trappist\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://belcampo.com/\">Belcampo Meat Co.\u003c/a> (Oakland + Larkspur)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/the-amplifier-oakland\">Amplifier\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.heartanddaggersaloon.com/\">Heart and Dagger Saloon\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.novelbrewing.com/\">Novel Brewing Co.\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.federationbrewing.com/\">Federation Brewing\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://kingfishpubandcafe.com/\">Kingfish Pub and Cafe\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.grandlakekitchen.com/\">Grand Lake Kitchen\u003c/a> (Oakland) - \u003cstrong>\u003ca href=\"https://www.kqed.org/checkplease/18204/check-please-bay-area-season-12-reviews-monkey-king-pub-and-grub-farmstead-at-long-meadow-ranch-grand-lake-kitchen\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003ch2>North Bay\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.hannawinery.com/\">Hanna Winery\u003c/a> (Santa Rosa)\u003c/li>\n\u003cli>\u003ca href=\"https://www.amistavineyards.com/VISIT/Amista\">Amista\u003c/a> (Sonoma)\u003c/li>\n\u003cli>\u003ca href=\"https://www.muttlynchwinery.com/Visit-Us/Tasting-Room\">Mutt Lynch Winery\u003c/a> (Marin)\u003c/li>\n\u003cli>\u003ca href=\"https://www.ballettovineyards.com/visit-us/\">Baletto Vineyards\u003c/a> (Santa Rosa)\u003c/li>\n\u003cli>\u003ca href=\"http://www.coastcafebolinas.com/\">Coast Cafe\u003c/a> (Bolinas)\u003c/li>\n\u003cli>\u003ca href=\"https://www.barbocce.com/\">Bar Bocce\u003c/a> (Sausalito)\u003c/li>\n\u003cli>\u003ca href=\"https://themarshallstore.com/\">The Marshall Store\u003c/a> (Marshall)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/garden-grill-guerneville\">Garden Grill\u003c/a> (Guernville)\u003c/li>\n\u003c/ul>\n\u003ch2>South Bay/Peninsula\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.lazydogrestaurants.com/\">Lazy Dog\u003c/a> (Dublin + Concord + Newark)\u003c/li>\n\u003cli>\u003ca href=\"https://www.hmbbrewingco.com\">Half Moon Bay Brewing Co. \u003c/a>(Half Moon Bay)\u003c/li>\n\u003cli>\u003ca href=\"http://www.billscafe.com/\">Bill’s Cafe\u003c/a> (Various South Bay locations)\u003c/li>\n\u003cli>\u003ca href=\"http://7milehouse.com/\">7 Mile House\u003c/a> (Brisbane)\u003c/li>\n\u003cli>\u003ca href=\"https://mossbeachdistillery.com/\">Moss Beach Distillery\u003c/a> (Half Moon Bay) - \u003cstrong>\u003ca href=\"https://www.kqed.org/checkplease/18482/check-please-bay-area-reviews-cala-moss-beach-distillery-rocker-oysterfellers-kitchen-saloon\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.rockosicecreamtacos.com/\">Rocko’s Ice Cream Tacos\u003c/a> (Santa Clara)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/ketch-joanne-restaurant-and-harbor-bar-half-moon-bay-3\">Ketch Joanne\u003c/a> (Half Moon Bay)\u003c/li>\n\u003cli>\u003ca href=\"http://brownchicken-browncow.com/\">Brown Chicken Brown Cow\u003c/a> (Campbell)\u003c/li>\n\u003cli>\u003ca href=\"http://reggaepot.com/menu/\">Reggae Pot\u003c/a> (Los Gatos)\u003c/li>\n\u003cli>\u003ca href=\"https://www.laderagrill.com/\">Ladera Grill\u003c/a> (Morgan Hill)\u003c/li>\n\u003cli>\u003ca href=\"https://www.therunningshopandhops.com/\">The Running Shop and Hops\u003c/a> (Morgan Hill)\u003c/li>\n\u003cli>\u003ca href=\"http://bubblesmorganhill.com/bubblesbrew/\">Bubbles & Brew\u003c/a> (Morgan Hill)\u003c/li>\n\u003cli>\u003ca href=\"https://www.samschowderhouse.com/\">Sam’s Chowder House\u003c/a> (Half Moon Bay)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thebarnhmb.com\">The Barn\u003c/a> (Half Moon Bay)\u003c/li>\n\u003cli>\u003ca href=\"https://www.dadsluncheonette.com/\">Dad’s Luncheonette\u003c/a> (Half Moon Bay) - \u003cstrong>\u003ca href=\"https://www.kqed.org/checkplease/20090/check-please-bay-area-reviews-dads-luncheonette-marzano-east-bay-spice-company\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "These dog-friendly eateries around the Bay Area get four paws up and two thumbs up from us.",
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"headline": "Dog-Friendly Bars, Restaurants And More Near You",
"datePublished": "2019-08-26T09:56:24-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Last year, Bay Curious asked, \"\u003ca href=\"https://www.kqed.org/news/11669269/are-there-really-more-dogs-than-children-in-s-f\">Are There Really More Dogs Than Children in S.F.?\u003c/a>\" The answer was yes!\u003c/p>\n\u003cp>Despite that, it seemed to me and some of my colleagues that there weren't as many dog-friendly businesses in San Francisco as we thought. So we went to you, the KQED community, to find out where we could eat and drink around the Bay Area without any problems with our dogs in tow.\u003c/p>\n\u003cp>\u003ca href=\"http://www.instagram.com/p/BzqyXSJB5RL/\">We asked you\u003c/a> to share your favorite dog-friendly bars/restaurants and, after double-checking the recommendations, we compiled a list below that gets four paws up (I consulted with my dog). Some highlights include:\u003c/p>\n\u003ch2>Devil’s Teeth Baking Company\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located a small-ish walk away from Ocean Beach, Devil’s Teeth Baking Company is open 7 days a week from 7am-4pm. The space is pretty small, but they have outside seating for you to enjoy their breakfast sandwiches while your dog (or someone else’s dog) stares you down, hoping for a bite.\u003c/p>\n\u003cp>I personally always go for The Special Breakfast Sandwich: two eggs, bacon, avocado, pepperjack cheese and lemon-garlic aioli all on a homemade buttermilk biscuit, and I end the meal (I share!) with a warm cinnamon roll the size of my face. Devil’s Teeth has dog treats for your furry friend, but they’ll probably still be drooling for whatever you’re eating. Bonus: $1 beignets every Sunday!\u003c/p>\n\u003ch2>Dad’s Luncheonette\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>One of the quirkier destinations on the list, you might remember Dad’s Luncheonette from this year’s season Check, Please! Bay Area. Owners Scott Clark (a former three-Michelin star chef de cuisine) and Alexis Lu serve their small but mighty menu of American classics with a Californian twist from a historic train caboose in Half Moon Bay.\u003c/p>\n\u003cp>Being a caboose, there isn’t much seating inside, but you can enjoy your meal outside. Order a dog burger from the menu—it’s made from the same high-quality ingredients they use in their kitchen to make the human food!\u003c/p>\n\u003ch2>Mersea\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Talk about views! Head to Treasure Island for a unique experience at Mersea, Treasure Island's only all-day restaurant. It's built out of shipping containers and a military kitchen, and it has a lovely view of San Francisco on a clear day (it's even kind of cool on a foggy day).\u003c/p>\n\u003cp>Enjoy the bocce courts, food and view at Mersea with your dog by your side—we'd call that a pretty good time.\u003c/p>\n\u003ch2>Mutt Lynch Winery\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On Mutt Lynch Winery’s \u003ca href=\"https://www.muttlynchwinery.com/\">website\u003c/a>, the Santa Rosa Press Democrat called it “a dog-gone paradise for canines and those who love them.” And, if you love dogs, this place will definitely cater to that interest! While you enjoy the wine, your dogs can enjoy house-made biscuits, maybe even a dog treat flight on an adorable dog-shaped cheeseboard (can you tell they love dogs).\u003c/p>\n\u003cp>They also regularly hold Yappy Hours where your canine companion can join you in the tasting room for happy hours dedicated to raising funds for local, national and international animal rescue organizations!\u003c/p>\n\u003ch2>Drake’s Dealership\u003c/h2>\n\u003cp>Drake’s Dealership in Oakland has 32 beers on tap and freshly made wood-fired pizzas. But the best part? It has an open-air beer garden where you can hang out with your dogs (as long as they are leashed). If it gets chilly at night, there are fire pits and heating lamps to keep you and your pup warm.\u003c/p>\n\u003cp>If you love the idea of drinking beer and hanging out with dogs but aren’t too sure about making the trip, just take a peek at their Instagram hashtag \u003ca href=\"https://www.instagram.com/explore/tags/dogsofdrakes/\">#dogsofdrake\u003c/a>. Drake's also has enough space if you want to go with a group. And if it's a group of humans or a group of dogs, we'll leave that up to you!\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you have more recommendations to be added to the list below, just let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>!\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.4505burgersandbbq.com/menus/\">4505 Burgers & BBQ\u003c/a> (SF + Oakland) - \u003cstrong>\u003ca href=\"https://www.kqed.org/checkplease/19773/check-please-bay-area-reviews-4505-burgers-bbq-ramen-gaijin-eight-tables-by-george-chen\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://dynamodonut.com/\">Dynamo Donut + Coffee\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.cultivarsf.com/\">Cultivar\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/eats-san-francisco\">Eats\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.allgoodpizza.com/\">All Good Pizza\u003c/a> - \u003cstrong>\u003ca href=\"https://www.kqed.org/checkplease/19800/check-please-bay-area-reviews-all-good-pizza-kendejah-restaurant-siam-bay-authentic-thai-cuisine\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.zaziesf.com/\">Zazie\u003c/a> - \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=Or6Gy1MXETs\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.rampsf.com/\">The Ramp\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.somastreatfoodpark.com/\">SOMA Streat Food Park\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.southernpacificbrewing.com/\">Southern Pacific Brewery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.anchorbrewing.com/publictaps\">Anchor Public Taps\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.barebottle.com/\">Barebottle Brewing Company\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.juniorbarsf.com/\">Junior’s\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://harmonicbrewing.com/\">Harmonic Brewing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.elixirsf.com\">Elixir\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://brasstackssf.com/\">Brass Tacks\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.aninasf.com/\">Anina\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sessionssf.com/\">Sessions in Presidio\u003c/a> - \u003cstrong>\u003ca href=\"https://www.kqed.org/checkplease/17290/check-please-bay-area-reviews-sessions-at-the-presidio-doppio-zero-pizzeria-napoletana-and-waterbar\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a> - \u003cstrong>\u003ca href=\"https://video.kqed.org/video/check-please-bay-area-bella-trattoria-outerlands-greens-restaurant/\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.parkchalet.com/\">Park Chalet\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.theeparkside.com/\">Thee Parkside\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.devilsteethbakingcompany.com/\">Devil’s Teeth Baking Company\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>East Bay\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.mezzo-berkeley.com/\">Mezzo\u003c/a> (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"https://www.fobkitchen.com/\">FOB Kitchen\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.mersea.restaurant/\">Mersea\u003c/a> (Treasure Island)\u003c/li>\n\u003cli>\u003ca href=\"https://drinkdrakes.com/dealership/\">Drake’s Dealership\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://elismilehigh.com/\">Eli's Mile High Club\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.mikehessbrewing.com/\">Mike Hess Brewing Co\u003c/a> (Walnut Creek)\u003c/li>\n\u003cli>\u003ca href=\"http://www.calicraft.com/\">Calicraft Brewing Co\u003c/a> (Walnut Creek)\u003c/li>\n\u003cli>\u003ca href=\"https://www.saucedbbqandspirits.com/\">Sauced BBQ\u003c/a> (Livermore + Walnut Creek)\u003c/li>\n\u003cli>\u003ca href=\"https://www.prizefighterbar.com/\">Prizefighter\u003c/a> (Emeryville)\u003c/li>\n\u003cli>\u003ca href=\"https://www.arthurmacs.com/\">Arthur Mac’s Tap & Snack\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://telegraphoakland.com/\">Telegraph Beer Garden\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.ghosttownbrewing.com/\">Ghost Town Brewing\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://theforgepizza.com/\">Forge\u003c/a> (Oakland + Napa + Danville)\u003c/li>\n\u003cli>\u003ca href=\"http://www.picanteberkeley.com/\">Picante\u003c/a> (Berkeley) - \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=k67ErJFdZ3Q\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.temescalbrewing.com/\">Temescal Brewing\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.stellanonna.com/\">Stella Nona\u003c/a> (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://old-kan.com/\">Old Kan\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://fieldworkbrewing.com/\">Fieldwork Brewing\u003c/a> (See all Bay Area locations on their site)\u003c/li>\n\u003cli>\u003ca href=\"https://www.hotsytotsyclub.com/\">Hotsy Totsy\u003c/a> (Albany)\u003c/li>\n\u003cli>\u003ca href=\"https://www.cleoph.us/\">Cleophus Quealy Beer Company\u003c/a> (San Leandro)\u003c/li>\n\u003cli>\u003ca href=\"https://www.aleindustries.com/\">Ale Industries\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.factionbrewing.com/\">Faction Brewery\u003c/a> (Alameda)\u003c/li>\n\u003cli>\u003ca href=\"http://therake.admiralmaltings.com/\">The Rake at Admiral Maltings\u003c/a> (Alameda)\u003c/li>\n\u003cli>\u003ca href=\"https://alamedaislandbrewingcompany.com/\">Alameda Island Brewing\u003c/a> (Alameda)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thetrappist.com\">Trappist\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://belcampo.com/\">Belcampo Meat Co.\u003c/a> (Oakland + Larkspur)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/the-amplifier-oakland\">Amplifier\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.heartanddaggersaloon.com/\">Heart and Dagger Saloon\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.novelbrewing.com/\">Novel Brewing Co.\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.federationbrewing.com/\">Federation Brewing\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://kingfishpubandcafe.com/\">Kingfish Pub and Cafe\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.grandlakekitchen.com/\">Grand Lake Kitchen\u003c/a> (Oakland) - \u003cstrong>\u003ca href=\"https://www.kqed.org/checkplease/18204/check-please-bay-area-season-12-reviews-monkey-king-pub-and-grub-farmstead-at-long-meadow-ranch-grand-lake-kitchen\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003ch2>North Bay\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.hannawinery.com/\">Hanna Winery\u003c/a> (Santa Rosa)\u003c/li>\n\u003cli>\u003ca href=\"https://www.amistavineyards.com/VISIT/Amista\">Amista\u003c/a> (Sonoma)\u003c/li>\n\u003cli>\u003ca href=\"https://www.muttlynchwinery.com/Visit-Us/Tasting-Room\">Mutt Lynch Winery\u003c/a> (Marin)\u003c/li>\n\u003cli>\u003ca href=\"https://www.ballettovineyards.com/visit-us/\">Baletto Vineyards\u003c/a> (Santa Rosa)\u003c/li>\n\u003cli>\u003ca href=\"http://www.coastcafebolinas.com/\">Coast Cafe\u003c/a> (Bolinas)\u003c/li>\n\u003cli>\u003ca href=\"https://www.barbocce.com/\">Bar Bocce\u003c/a> (Sausalito)\u003c/li>\n\u003cli>\u003ca href=\"https://themarshallstore.com/\">The Marshall Store\u003c/a> (Marshall)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/garden-grill-guerneville\">Garden Grill\u003c/a> (Guernville)\u003c/li>\n\u003c/ul>\n\u003ch2>South Bay/Peninsula\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.lazydogrestaurants.com/\">Lazy Dog\u003c/a> (Dublin + Concord + Newark)\u003c/li>\n\u003cli>\u003ca href=\"https://www.hmbbrewingco.com\">Half Moon Bay Brewing Co. \u003c/a>(Half Moon Bay)\u003c/li>\n\u003cli>\u003ca href=\"http://www.billscafe.com/\">Bill’s Cafe\u003c/a> (Various South Bay locations)\u003c/li>\n\u003cli>\u003ca href=\"http://7milehouse.com/\">7 Mile House\u003c/a> (Brisbane)\u003c/li>\n\u003cli>\u003ca href=\"https://mossbeachdistillery.com/\">Moss Beach Distillery\u003c/a> (Half Moon Bay) - \u003cstrong>\u003ca href=\"https://www.kqed.org/checkplease/18482/check-please-bay-area-reviews-cala-moss-beach-distillery-rocker-oysterfellers-kitchen-saloon\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.rockosicecreamtacos.com/\">Rocko’s Ice Cream Tacos\u003c/a> (Santa Clara)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/ketch-joanne-restaurant-and-harbor-bar-half-moon-bay-3\">Ketch Joanne\u003c/a> (Half Moon Bay)\u003c/li>\n\u003cli>\u003ca href=\"http://brownchicken-browncow.com/\">Brown Chicken Brown Cow\u003c/a> (Campbell)\u003c/li>\n\u003cli>\u003ca href=\"http://reggaepot.com/menu/\">Reggae Pot\u003c/a> (Los Gatos)\u003c/li>\n\u003cli>\u003ca href=\"https://www.laderagrill.com/\">Ladera Grill\u003c/a> (Morgan Hill)\u003c/li>\n\u003cli>\u003ca href=\"https://www.therunningshopandhops.com/\">The Running Shop and Hops\u003c/a> (Morgan Hill)\u003c/li>\n\u003cli>\u003ca href=\"http://bubblesmorganhill.com/bubblesbrew/\">Bubbles & Brew\u003c/a> (Morgan Hill)\u003c/li>\n\u003cli>\u003ca href=\"https://www.samschowderhouse.com/\">Sam’s Chowder House\u003c/a> (Half Moon Bay)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thebarnhmb.com\">The Barn\u003c/a> (Half Moon Bay)\u003c/li>\n\u003cli>\u003ca href=\"https://www.dadsluncheonette.com/\">Dad’s Luncheonette\u003c/a> (Half Moon Bay) - \u003cstrong>\u003ca href=\"https://www.kqed.org/checkplease/20090/check-please-bay-area-reviews-dads-luncheonette-marzano-east-bay-spice-company\">Watch the Check, Please! Bay Area episode\u003c/a>\u003c/strong>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "At Singlethread, the Taste of Tradition in a Piping Hot Donabe",
"title": "At Singlethread, the Taste of Tradition in a Piping Hot Donabe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>by Nick Czap\u003c/i>\u003cbr>\n[aside postID='bayareabites_133841,bayareabites_124357' label='More SingleThread News']\u003cbr>\nDonabe (doh-NAH-bay) is a kind of traditional Japanese clay cookware that is used over an open flame. The word is made from the Kanji characters do (\"clay\") and nabe (\"pot\"). The most sought-after donabe are made in Iga, a province 210 miles southwest of Tokyo, where, for nearly 1,300 years, potters have been transforming the local clay into vessels, and firing them in kilns fed by wood from the region's red pine forests. \u003c/p>\n\u003cp>What makes donabe from Iga so desirable is their porosity, a result of the fact that Iga's clay—dug from the remains of an ancient lake bed—is full of fossilized microorganisms that burn up in the heat of the kiln, leaving tiny air pockets which enhance the pottery's ability to retain heat.\u003c/p>\n\u003cp>Kyle Connaughton developed a keen appreciation for the thermal properties of donabe long before he and his wife, Katina, opened the critically acclaimed restaurant and inn, \u003ca href=\"https://www.singlethreadfarms.com/\" target=\"_blank\" rel=\"noopener noreferrer\">SingleThread\u003c/a>, in Healdsburg. In the early 2000s, Connaughton was living with his family in a tiny coastal village on Hokkaido, Japan's northernmost island, having moved there to work for Michel Bras, who had recently opened a restaurant in a hotel situated between Lake Toya and Uchiura Bay. \u003c/p>\n\u003cp>Katina, meanwhile, found work at a number of cooperative farms, where she discovered the passion for agriculture that would eventually lead to her current career, running the farm that supplies a multitude of vegetables, fruits, and other products to SingleThread's kitchen.\u003c/p>\n\u003cfigure id=\"attachment_134500\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134500\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/980x.jpg\" alt=\"SingleThread in Healdsburg, CA.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">SingleThread in Healdsburg, CA. \u003ccite>(Courtesy of SingleThread)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003csmall class=\"image-media media-photo-credit\">\u003c/small>\"Hokkaido is the Alaska of Japan,\" said Connaughton. \"It's off the coast of Siberia. The winters are long and very cold. We lived in a two-story townhouse and only had one small kerosene heater, which just didn't do the job. Donabe cooking was such a big part of how people live. You have a little burner, you have your hotpot running, and it's a very warm, filling, hearty meal. And the hotpot warms the whole house.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In 2011, Connaughton traveled to Iga to learn more about donabe. His guide was Naoko Takei Moore, a Tokyo native who had once been his pupil at the California School of Culinary Arts in Pasadena. Takei Moore, who currently lives in Los Angeles, imports Iga donabe to the States, selling them through her company, \u003ca href=\"https://toirokitchen.com/\" target=\"_blank\" rel=\"noopener\">Toiro\u003c/a>, which she founded in 2008.\u003c/p>\n\u003cp>\"Naoko is really an expert on donabe cooking,\" said Connaughton, \"although she's more oriented in home cooking than on the professional side. She's been my guide to the world of different donabe and how to use them. I knew dishes from where we lived on Hokkaido, but on a professional level I'd never thought much about it. It's funny, because I started as her culinary school teacher, and she became my teacher.\"\u003c/p>\n\u003cp>Takei Moore introduced Connaughton to the Nagatani family, whose artisanal pottery, Natagani-en, was founded in Iga in 1832. At Takei Moore's suggestion, the two collaborated on \u003ca href=\"https://www.penguinrandomhouse.com/books/239329/donabe-by-naoko-takei-moore-and-kyle-connaughton/9781607746997/\" target=\"_blank\" rel=\"noopener\">a book\u003c/a> that explores the history, craft, and culture of donabe, as well as a multitude of traditional and modern recipes that can be stewed, braised, poached, or smoked in the versatile clay pots. Beautifully illustrated by the photographer Eric Wolfinger, it's an edifying, hunger-inducing read.\u003c/p>\n\u003cfigure id=\"attachment_134512\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134512\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast.jpg\" alt=\"A donabe made an appearance at breakfast the following morning, in SingleThread's Japanese Breakfast.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A donabe made an appearance at breakfast the following morning, in SingleThread's Japanese Breakfast. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening SingleThread in December 2016, Connaughton had been pondering the idea of an in-room dining experience. Guests who stay at the inn a single night always eat at the restaurant, which in late 2018 was awarded three Michelin stars. For guests who stayed longer, Connaughton wanted to offer an alternative to the restaurant's 11-course tasting menu, which doesn't change from one evening to the next.\u003c/p>\n\u003cp>\"I like the idea that the room has its own unique experience, like a secret menu,\" he continued, \"and that there's no other way to have that experience than to come and stay.\"\u003c/p>\n\u003cp>The idea of using donabe appealed to Connaughton on a number of levels. From a service perspective, donabe had certain advantages, namely their easy portability and their ability to keep food hot. There were other considerations as well, among them the desire to share something from his background in traditional Japanese cooking, in contrast to the food served at the restaurant, which has more of a contemporary, California feel. There was also the social aspect of donabe, which resonates deeply with Connaughton's philosophy of hospitality.\u003c/p>\n\u003cp>\"One thing I think that is often lost on chefs, especially on western chefs,\" he said, \"is that the focus is so much on the food and the dish, and that there's less consideration of the fact that the guests are there to experience themselves.\" In the case of donabe, he continued, \"it's interactive. You're sharing it together, it brings you closer together, you're serving one another. It's a moment that's extended. There's something comforting about it, and in the environment of the room, it's as if you're in your home.\"\u003c/p>\n\u003cfigure id=\"attachment_134506\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134506\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/room.jpg\" alt=\"The interior design of SingleThread's guest rooms (including the master suite shown here) was a collaboration between Kyle and Katina Connaughton and their friends at the firm AvroKO.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/room.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/room-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/room-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/room-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The interior design of SingleThread's guest rooms (including the master suite shown here) was a collaboration between Kyle and Katina Connaughton and their friends at the firm AvroKO. \u003ccite>(Courtesy of SingleThread)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a brilliant spring afternoon, my wife and I took little time making ourselves at home in SingleThread's master suite, a vast, flowing space with exposed brick walls, soaring redwood-beam ceilings, and a private balcony overlooking Center Street in downtown Healdsburg. The interior design, with its beautiful furnishings and surfaces in a palette of inviting tones, is the product of a close collaboration between the Connaughtons and their friends at AvroKO, the firm responsible for the distinctive look of Eight Tables in San Francisco and numerous other restaurants worldwide.\u003c/p>\n\u003cp>Padding around the suite in a pair of complimentary Sasawashi slippers—which have since become an indispensable part of my at-home wardrobe—I perused the in-house literature: the always-enticing guide to the hotels and restaurants in the Relais & Châteaux collection, of which SingleThread is a member; the professional chefs' magazine \u003cem>Art Culinaire\u003c/em>; a collection of photography of Japanese cuisine; and Connaughton's and Takei Moore's book on donabe.\u003c/p>\n\u003cp>The minibar merited a look as well, especially since all of its temptations are included in the stay. Among its most intriguing contents were a SingleThread Domesticated Wild Ale whose Brettanomyces-inflected deliciousness was conceived in collaboration with The Russian River Brewing Company, and SingleThread's own 2017 Chardonnay, made with fruit grown in San Lorenzo in the Russian River Valley and vinified in a concrete vessel at the inn's on-site winery.\u003c/p>\n\u003cp>The latter we carried home. An utterly different species from the stereotypical, heavily oaked California chardonnay, it was as irresistibly drinkable as it is exclusive—available only in SingleThread's guest rooms, and by the glass or the bottle on the restaurant's wine list.\u003c/p>\n\u003cp>It was going on but not quite dinnertime, so I ordered some bubbles and bivalves. A perfectly timed interval later, there was a soft knock on the door, followed by a waiter bearing half a dozen kumamotos on ice in a ceramic bowl whose crackle-glazed surface epitomized the Japanese aesthetic concept of wabi-sabi, and close on his heels, SingleThread's wine director, Evan Hufford, with a 2014 \"Le Montants\" Verzy Grand Cru from Champagne Adrien Renoir.\u003c/p>\n\u003cfigure id=\"attachment_134503\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134503\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/oyster.jpg\" alt=\"Kumamoto oysters with sansho mignonette and kanzuri.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Kumamoto oysters with sansho mignonette and kanzuri. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Champagne was a beauty, bright and fruity, with a subtle saline finish. The oysters, for their part, were as plump as they were petite, and we sucked them down with alternating dabs of kanzuri—a spicy-savory chile paste particular to Niigata, Japan—and a mignonette seasoned with sansho, a zingy spice made from the unripe seedpods of the Japanese prickly ash.\u003c/p>\n\u003cp>As dusk turned to dark, dinner got underway at the suite's dining table, with a first course called Early Spring in Sonoma, which consisted of six morsels, each served on a unique ceramic dish. Connaughton later explained that this kind of thing is typical in the prelude to a donabe. \"It's such a hearty thing,\" he said, \"that it's generally preceded by some lighter bites. When we're dining with a family who does donabe, they'll do a course of raw and picked things, and then get into the donabe.\"\u003c/p>\n\u003cp>And so we got into the groove. There was a wedge of simmered young bamboo shoot, its texture somewhat like that of a boiled parsnip, only somewhat more fibrous, with a mildly sweet flavor reminiscent of baby corn. And a small cut of sawara (Spanish mackerel), the flavor of whose pearlescent pink flesh might be mistaken for steak tartare except for the hint of ocean. Nestled in the concavity of another tiny vessel, a pink bay scallop, its creamy sweetness counterposed by the wild tang of a bit of pickled ramp. A small cut of lotus root, braised in something very savory and garnished with sesame seeds, brought a nutty, umami sweetness to the game.\u003c/p>\n\u003cp>Finishing it off, a small slice of densely chewy and delicately flavored mejina (rudderfish) curled around some braised konbu and a sliver of the green stem of negi, a type of Japanese onion; and aji (Japanese horse mackerel) garnished with a dot of pickled Indian lime and a pale pinkish-purple chive blossom.\u003c/p>\n\u003cp>The second act was a composition called North Coast Tide Pool. Served in a bowl made of exotic-looking, vividly grained wood, it was a minor parade of delicacies: luxuriously fatty slivers of akabana kanpachi (akabana being one of the more mature forms of kanpachi, also known as amberjack), crispy wild seaweeds, and the salty snap of sea beans.\u003c/p>\n\u003cfigure id=\"attachment_134504\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134504\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/north-coast-tide-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">North Coast Tide Pool course. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Accompanying this course was another hard-to-come-by wine: Domaine Vacheron's L' Enclos des Remparts, Franc de Pied. One hundred percent sauvignon blanc grown in the flinty soils of Sancerre, its softly tart lemon- and tangerine-like flavors went brilliantly with the unctuous fish.\u003c/p>\n\u003cp>There was a logic to all this fishiness, since from among the donabe options—which included American Waygu shabu shabu, pork meatball tan tan, and Kyoto vegetable and housemade tofu—we'd chosen the Hokkaido seafood hotpot. To prepare it, the cooks sweat some ginger and Japanese scallions with sake, mirin ,and a little sesame oil; then add dashi (the versatile Japanese soup stock), then vegetables and tofu; and finally the seafood, which cooks in the brief amount of time it takes the covered donabe to travel from the kitchen to the guest room.\u003c/p>\n\u003cp>Set down on the table atop a portable gas burner, the donabe, a lustrous black number from the Nagatani-en pottery, was ready to go. The burner—which was only serving as a pedestal at this point, as the pot was piping hot—would come into play later on to fire up the donabe for the shime (SHE-meh), a finishing course in which rice would be added to the dashi and cooked into a porridge-like concoction.\u003c/p>\n\u003cp>From above, the Hokkaido hotpot looked like an entirely vegan affair—nothing but the most succulent-looking maitake mushrooms, savoy cabbage, Japanese onions, and watercress as far as the eye could see. The real action was down below, where scallops, mussels and clams hobnobbed with Santa Barbara abalone and prawns, and great big hunks of black cod and king salmon, each bite of which we embellished with one or another condiment, whether kanzuri, chirimen-jako (boiled and dried baby sardines), or spicy-citrusy-salty yuzu kosho.\u003c/p>\n\u003cfigure id=\"attachment_134513\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134513\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments.jpg\" alt=\"The donabe was accompanied by several small, unique ceramic pieces, each with a different condiment.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The donabe was accompanied by several small, unique ceramic pieces, each with a different condiment. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we slowly made our way through the dish, it became increasingly delicious, the dashi taking on a near-ambrosial quality as the flavors mingled over time, of which there was no shortage, thanks to that rarest of things, a table that was ours, and ours alone, for the duration.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/singlethread-in-room-donabe-dinner-2639896590.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nDonabe (doh-NAH-bay) is a kind of traditional Japanese clay cookware that is used over an open flame. The word is made from the Kanji characters do (\"clay\") and nabe (\"pot\"). The most sought-after donabe are made in Iga, a province 210 miles southwest of Tokyo, where, for nearly 1,300 years, potters have been transforming the local clay into vessels, and firing them in kilns fed by wood from the region's red pine forests. \u003c/p>\n\u003cp>What makes donabe from Iga so desirable is their porosity, a result of the fact that Iga's clay—dug from the remains of an ancient lake bed—is full of fossilized microorganisms that burn up in the heat of the kiln, leaving tiny air pockets which enhance the pottery's ability to retain heat.\u003c/p>\n\u003cp>Kyle Connaughton developed a keen appreciation for the thermal properties of donabe long before he and his wife, Katina, opened the critically acclaimed restaurant and inn, \u003ca href=\"https://www.singlethreadfarms.com/\" target=\"_blank\" rel=\"noopener noreferrer\">SingleThread\u003c/a>, in Healdsburg. In the early 2000s, Connaughton was living with his family in a tiny coastal village on Hokkaido, Japan's northernmost island, having moved there to work for Michel Bras, who had recently opened a restaurant in a hotel situated between Lake Toya and Uchiura Bay. \u003c/p>\n\u003cp>Katina, meanwhile, found work at a number of cooperative farms, where she discovered the passion for agriculture that would eventually lead to her current career, running the farm that supplies a multitude of vegetables, fruits, and other products to SingleThread's kitchen.\u003c/p>\n\u003cfigure id=\"attachment_134500\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134500\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/980x.jpg\" alt=\"SingleThread in Healdsburg, CA.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">SingleThread in Healdsburg, CA. \u003ccite>(Courtesy of SingleThread)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003csmall class=\"image-media media-photo-credit\">\u003c/small>\"Hokkaido is the Alaska of Japan,\" said Connaughton. \"It's off the coast of Siberia. The winters are long and very cold. We lived in a two-story townhouse and only had one small kerosene heater, which just didn't do the job. Donabe cooking was such a big part of how people live. You have a little burner, you have your hotpot running, and it's a very warm, filling, hearty meal. And the hotpot warms the whole house.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 2011, Connaughton traveled to Iga to learn more about donabe. His guide was Naoko Takei Moore, a Tokyo native who had once been his pupil at the California School of Culinary Arts in Pasadena. Takei Moore, who currently lives in Los Angeles, imports Iga donabe to the States, selling them through her company, \u003ca href=\"https://toirokitchen.com/\" target=\"_blank\" rel=\"noopener\">Toiro\u003c/a>, which she founded in 2008.\u003c/p>\n\u003cp>\"Naoko is really an expert on donabe cooking,\" said Connaughton, \"although she's more oriented in home cooking than on the professional side. She's been my guide to the world of different donabe and how to use them. I knew dishes from where we lived on Hokkaido, but on a professional level I'd never thought much about it. It's funny, because I started as her culinary school teacher, and she became my teacher.\"\u003c/p>\n\u003cp>Takei Moore introduced Connaughton to the Nagatani family, whose artisanal pottery, Natagani-en, was founded in Iga in 1832. At Takei Moore's suggestion, the two collaborated on \u003ca href=\"https://www.penguinrandomhouse.com/books/239329/donabe-by-naoko-takei-moore-and-kyle-connaughton/9781607746997/\" target=\"_blank\" rel=\"noopener\">a book\u003c/a> that explores the history, craft, and culture of donabe, as well as a multitude of traditional and modern recipes that can be stewed, braised, poached, or smoked in the versatile clay pots. Beautifully illustrated by the photographer Eric Wolfinger, it's an edifying, hunger-inducing read.\u003c/p>\n\u003cfigure id=\"attachment_134512\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134512\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast.jpg\" alt=\"A donabe made an appearance at breakfast the following morning, in SingleThread's Japanese Breakfast.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A donabe made an appearance at breakfast the following morning, in SingleThread's Japanese Breakfast. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening SingleThread in December 2016, Connaughton had been pondering the idea of an in-room dining experience. Guests who stay at the inn a single night always eat at the restaurant, which in late 2018 was awarded three Michelin stars. For guests who stayed longer, Connaughton wanted to offer an alternative to the restaurant's 11-course tasting menu, which doesn't change from one evening to the next.\u003c/p>\n\u003cp>\"I like the idea that the room has its own unique experience, like a secret menu,\" he continued, \"and that there's no other way to have that experience than to come and stay.\"\u003c/p>\n\u003cp>The idea of using donabe appealed to Connaughton on a number of levels. From a service perspective, donabe had certain advantages, namely their easy portability and their ability to keep food hot. There were other considerations as well, among them the desire to share something from his background in traditional Japanese cooking, in contrast to the food served at the restaurant, which has more of a contemporary, California feel. There was also the social aspect of donabe, which resonates deeply with Connaughton's philosophy of hospitality.\u003c/p>\n\u003cp>\"One thing I think that is often lost on chefs, especially on western chefs,\" he said, \"is that the focus is so much on the food and the dish, and that there's less consideration of the fact that the guests are there to experience themselves.\" In the case of donabe, he continued, \"it's interactive. You're sharing it together, it brings you closer together, you're serving one another. It's a moment that's extended. There's something comforting about it, and in the environment of the room, it's as if you're in your home.\"\u003c/p>\n\u003cfigure id=\"attachment_134506\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134506\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/room.jpg\" alt=\"The interior design of SingleThread's guest rooms (including the master suite shown here) was a collaboration between Kyle and Katina Connaughton and their friends at the firm AvroKO.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/room.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/room-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/room-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/room-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The interior design of SingleThread's guest rooms (including the master suite shown here) was a collaboration between Kyle and Katina Connaughton and their friends at the firm AvroKO. \u003ccite>(Courtesy of SingleThread)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a brilliant spring afternoon, my wife and I took little time making ourselves at home in SingleThread's master suite, a vast, flowing space with exposed brick walls, soaring redwood-beam ceilings, and a private balcony overlooking Center Street in downtown Healdsburg. The interior design, with its beautiful furnishings and surfaces in a palette of inviting tones, is the product of a close collaboration between the Connaughtons and their friends at AvroKO, the firm responsible for the distinctive look of Eight Tables in San Francisco and numerous other restaurants worldwide.\u003c/p>\n\u003cp>Padding around the suite in a pair of complimentary Sasawashi slippers—which have since become an indispensable part of my at-home wardrobe—I perused the in-house literature: the always-enticing guide to the hotels and restaurants in the Relais & Châteaux collection, of which SingleThread is a member; the professional chefs' magazine \u003cem>Art Culinaire\u003c/em>; a collection of photography of Japanese cuisine; and Connaughton's and Takei Moore's book on donabe.\u003c/p>\n\u003cp>The minibar merited a look as well, especially since all of its temptations are included in the stay. Among its most intriguing contents were a SingleThread Domesticated Wild Ale whose Brettanomyces-inflected deliciousness was conceived in collaboration with The Russian River Brewing Company, and SingleThread's own 2017 Chardonnay, made with fruit grown in San Lorenzo in the Russian River Valley and vinified in a concrete vessel at the inn's on-site winery.\u003c/p>\n\u003cp>The latter we carried home. An utterly different species from the stereotypical, heavily oaked California chardonnay, it was as irresistibly drinkable as it is exclusive—available only in SingleThread's guest rooms, and by the glass or the bottle on the restaurant's wine list.\u003c/p>\n\u003cp>It was going on but not quite dinnertime, so I ordered some bubbles and bivalves. A perfectly timed interval later, there was a soft knock on the door, followed by a waiter bearing half a dozen kumamotos on ice in a ceramic bowl whose crackle-glazed surface epitomized the Japanese aesthetic concept of wabi-sabi, and close on his heels, SingleThread's wine director, Evan Hufford, with a 2014 \"Le Montants\" Verzy Grand Cru from Champagne Adrien Renoir.\u003c/p>\n\u003cfigure id=\"attachment_134503\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134503\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/oyster.jpg\" alt=\"Kumamoto oysters with sansho mignonette and kanzuri.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Kumamoto oysters with sansho mignonette and kanzuri. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Champagne was a beauty, bright and fruity, with a subtle saline finish. The oysters, for their part, were as plump as they were petite, and we sucked them down with alternating dabs of kanzuri—a spicy-savory chile paste particular to Niigata, Japan—and a mignonette seasoned with sansho, a zingy spice made from the unripe seedpods of the Japanese prickly ash.\u003c/p>\n\u003cp>As dusk turned to dark, dinner got underway at the suite's dining table, with a first course called Early Spring in Sonoma, which consisted of six morsels, each served on a unique ceramic dish. Connaughton later explained that this kind of thing is typical in the prelude to a donabe. \"It's such a hearty thing,\" he said, \"that it's generally preceded by some lighter bites. When we're dining with a family who does donabe, they'll do a course of raw and picked things, and then get into the donabe.\"\u003c/p>\n\u003cp>And so we got into the groove. There was a wedge of simmered young bamboo shoot, its texture somewhat like that of a boiled parsnip, only somewhat more fibrous, with a mildly sweet flavor reminiscent of baby corn. And a small cut of sawara (Spanish mackerel), the flavor of whose pearlescent pink flesh might be mistaken for steak tartare except for the hint of ocean. Nestled in the concavity of another tiny vessel, a pink bay scallop, its creamy sweetness counterposed by the wild tang of a bit of pickled ramp. A small cut of lotus root, braised in something very savory and garnished with sesame seeds, brought a nutty, umami sweetness to the game.\u003c/p>\n\u003cp>Finishing it off, a small slice of densely chewy and delicately flavored mejina (rudderfish) curled around some braised konbu and a sliver of the green stem of negi, a type of Japanese onion; and aji (Japanese horse mackerel) garnished with a dot of pickled Indian lime and a pale pinkish-purple chive blossom.\u003c/p>\n\u003cp>The second act was a composition called North Coast Tide Pool. Served in a bowl made of exotic-looking, vividly grained wood, it was a minor parade of delicacies: luxuriously fatty slivers of akabana kanpachi (akabana being one of the more mature forms of kanpachi, also known as amberjack), crispy wild seaweeds, and the salty snap of sea beans.\u003c/p>\n\u003cfigure id=\"attachment_134504\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134504\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/north-coast-tide-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">North Coast Tide Pool course. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Accompanying this course was another hard-to-come-by wine: Domaine Vacheron's L' Enclos des Remparts, Franc de Pied. One hundred percent sauvignon blanc grown in the flinty soils of Sancerre, its softly tart lemon- and tangerine-like flavors went brilliantly with the unctuous fish.\u003c/p>\n\u003cp>There was a logic to all this fishiness, since from among the donabe options—which included American Waygu shabu shabu, pork meatball tan tan, and Kyoto vegetable and housemade tofu—we'd chosen the Hokkaido seafood hotpot. To prepare it, the cooks sweat some ginger and Japanese scallions with sake, mirin ,and a little sesame oil; then add dashi (the versatile Japanese soup stock), then vegetables and tofu; and finally the seafood, which cooks in the brief amount of time it takes the covered donabe to travel from the kitchen to the guest room.\u003c/p>\n\u003cp>Set down on the table atop a portable gas burner, the donabe, a lustrous black number from the Nagatani-en pottery, was ready to go. The burner—which was only serving as a pedestal at this point, as the pot was piping hot—would come into play later on to fire up the donabe for the shime (SHE-meh), a finishing course in which rice would be added to the dashi and cooked into a porridge-like concoction.\u003c/p>\n\u003cp>From above, the Hokkaido hotpot looked like an entirely vegan affair—nothing but the most succulent-looking maitake mushrooms, savoy cabbage, Japanese onions, and watercress as far as the eye could see. The real action was down below, where scallops, mussels and clams hobnobbed with Santa Barbara abalone and prawns, and great big hunks of black cod and king salmon, each bite of which we embellished with one or another condiment, whether kanzuri, chirimen-jako (boiled and dried baby sardines), or spicy-citrusy-salty yuzu kosho.\u003c/p>\n\u003cfigure id=\"attachment_134513\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134513\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments.jpg\" alt=\"The donabe was accompanied by several small, unique ceramic pieces, each with a different condiment.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The donabe was accompanied by several small, unique ceramic pieces, each with a different condiment. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we slowly made our way through the dish, it became increasingly delicious, the dashi taking on a near-ambrosial quality as the flavors mingled over time, of which there was no shortage, thanks to that rarest of things, a table that was ours, and ours alone, for the duration.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"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.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"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",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"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",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"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.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"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",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"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",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"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",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"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",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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