window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_134677": {
"type": "attachments",
"id": "bayareabites_134677",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "134677",
"found": true
},
"parent": 134548,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-wines-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-wines-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-wines-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-wines.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-wines-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-wines-1200x900.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 900
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-wines-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-wines-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-wines-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
}
},
"publishDate": 1567206275,
"modified": 1567206299,
"caption": "Three formidable Larkmead Vineyards 2015 Cabernet Sauvignon bottlings",
"description": "Three formidable Larkmead Vineyards 2015 Cabernet Sauvignon bottlings",
"title": "Larkmead-wines",
"credit": "Trevor Felch/KQED",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_134649": {
"type": "attachments",
"id": "bayareabites_134649",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "134649",
"found": true
},
"parent": 134546,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-wines-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-wines-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-wines-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-wines.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-wines-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-wines-1200x900.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 900
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-wines-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-wines-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-wines-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
}
},
"publishDate": 1567180574,
"modified": 1567180602,
"caption": "A variety of single vineyard Littorai wines",
"description": "A variety of single vineyard Littorai wines",
"title": "Littorai-wines",
"credit": "Trevor Felch/KQED",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_134638": {
"type": "attachments",
"id": "bayareabites_134638",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "134638",
"found": true
},
"parent": 134636,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_tiramisu2-1200x783-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_tiramisu2-1200x783-160x104.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 104
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_tiramisu2-1200x783-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_tiramisu2-1200x783.jpg",
"width": 1200,
"height": 783
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_tiramisu2-1200x783-1020x666.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 666
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_tiramisu2-1200x783-1200x783.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 783
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_tiramisu2-1200x783-800x522.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 522
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_tiramisu2-1200x783-768x501.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 501
}
},
"publishDate": 1567122485,
"modified": 1567122513,
"caption": "Tiramisu at Fandees Restaurant in Sebastopol.",
"description": "Tiramisu at Fandees Restaurant in Sebastopol.",
"title": "Tiramisu at Fandees Restaurant in Sebastopol. Heather Irwin/PD",
"credit": "Heather Irwin/PD",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_134584": {
"type": "attachments",
"id": "bayareabites_134584",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "134584",
"found": true
},
"parent": 134544,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-wines-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-wines-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-wines-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-wines.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-wines-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-wines-1200x900.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 900
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-wines-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-wines-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-wines-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
}
},
"publishDate": 1566861404,
"modified": 1566861423,
"caption": "A trio of Domaine Anderson’s 2014 Pinot Noirs",
"description": "A trio of Domaine Anderson’s 2014 Pinot Noirs",
"title": "DomaineAnderson-wines",
"credit": "Trevor Felch",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_134569": {
"type": "attachments",
"id": "bayareabites_134569",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "134569",
"found": true
},
"parent": 134542,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-vineyard-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-vineyard-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-vineyard-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-vineyard.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-vineyard-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-vineyard-1200x900.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 900
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-vineyard-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-vineyard-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-vineyard-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
}
},
"publishDate": 1566859901,
"modified": 1566927914,
"caption": "Peter Michael Winery’s historic ‘Les Pavots’ estate vineyard, getting a healthy dose of rain in Knights Valley",
"description": "Peter Michael Winery’s historic ‘Les Pavots’ estate vineyard, getting a healthy dose of rain in Knights Valley",
"title": "PeterMichael-vineyard",
"credit": "Trevor Felch/KQED",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_134442": {
"type": "attachments",
"id": "bayareabites_134442",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "134442",
"found": true
},
"parent": 134434,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-wineglass-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-wineglass-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-wineglass-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-wineglass.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-wineglass-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-wineglass-1200x900.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 900
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-wineglass-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-wineglass-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-wineglass-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
}
},
"publishDate": 1565906285,
"modified": 1565906306,
"caption": "A Limerick Lane wine sourced from some of these ultra gnarly 100-year old vines",
"description": "A Limerick Lane wine sourced from some of these ultra gnarly 100-year old vines",
"title": "LimerickLane-wineglass",
"credit": "Trevor Felch",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_134572": {
"type": "attachments",
"id": "bayareabites_134572",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "134572",
"found": true
},
"parent": 134542,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-1200x900.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 900
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
}
},
"publishDate": 1566860685,
"modified": 1566928000,
"caption": "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",
"description": "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",
"title": "Medlock-Ames-tasting",
"credit": "Trevor Felch/KQED",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_134533": {
"type": "attachments",
"id": "bayareabites_134533",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "134533",
"found": true
},
"parent": 134529,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/iStock-1141380813-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/iStock-1141380813-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/iStock-1141380813-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/iStock-1141380813.jpg",
"width": 1253,
"height": 836
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/iStock-1141380813-1020x681.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 681
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/iStock-1141380813-1200x801.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 801
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/iStock-1141380813-800x534.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 534
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/iStock-1141380813-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
}
},
"publishDate": 1566836303,
"modified": 1566836387,
"caption": "Two brown French Bulldog dogs eating vanilla ice cream in a cone",
"description": "Two brown French Bulldog dogs eating vanilla ice cream in a cone",
"title": "Two brown French Bulldog dogs eating vanilla icea cream in a cone in summer",
"credit": "Firn/iStock",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_134498": {
"type": "attachments",
"id": "bayareabites_134498",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "134498",
"found": true
},
"parent": 134496,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x2-980x576.jpg",
"width": 980,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x2-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x2-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x2.jpg",
"width": 980,
"height": 653
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x2-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x2-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
}
},
"publishDate": 1566494901,
"modified": 1566509032,
"caption": "Serving up donabe at SingleThread.",
"description": "Serving up donabe at SingleThread.",
"title": "Serving up donabe at SingleThread.",
"credit": "Courtesy of SingleThread",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_134421": {
"type": "attachments",
"id": "bayareabites_134421",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "134421",
"found": true
},
"parent": 134397,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/GettyImages-903493238-1024x576.jpg",
"width": 1024,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/GettyImages-903493238-160x108.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 108
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/GettyImages-903493238-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/GettyImages-903493238.jpg",
"width": 1024,
"height": 688
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/GettyImages-903493238-1020x685.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 685
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/GettyImages-903493238-800x538.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 538
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/GettyImages-903493238-768x516.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 516
}
},
"publishDate": 1565714139,
"modified": 1565714176,
"caption": "Three tacos of prickly pear or nopal cactus (Opuntia ficus-indica) leaves cooked with chicken gizzards, pork sausage, and eggs and beef are served after the leaves were harvested on the Saldana family farm in the Mexico City borough of Milpa Alta, on April 11, 2017. ",
"description": null,
"title": "MEXICO-GASTRONOMY-NOPAL-PRICKLY-PEAR",
"credit": "OMAR TORRES/AFP/Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_134371": {
"type": "attachments",
"id": "bayareabites_134371",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "134371",
"found": true
},
"parent": 134195,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/NIcks-Cove-BBQ-Rockerfeller-and-Mornay-Oysters-credit-Justin-Lewis-1020x1466-copy-1020x576.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/NIcks-Cove-BBQ-Rockerfeller-and-Mornay-Oysters-credit-Justin-Lewis-1020x1466-copy-160x230.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 230
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/NIcks-Cove-BBQ-Rockerfeller-and-Mornay-Oysters-credit-Justin-Lewis-1020x1466-copy-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/NIcks-Cove-BBQ-Rockerfeller-and-Mornay-Oysters-credit-Justin-Lewis-1020x1466-copy.jpg",
"width": 1020,
"height": 1466
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/NIcks-Cove-BBQ-Rockerfeller-and-Mornay-Oysters-credit-Justin-Lewis-1020x1466-copy-1020x1466.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 1466
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/NIcks-Cove-BBQ-Rockerfeller-and-Mornay-Oysters-credit-Justin-Lewis-1020x1466-copy-835x1200.jpg",
"width": 835,
"mimeType": "image/jpeg",
"height": 1200
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/NIcks-Cove-BBQ-Rockerfeller-and-Mornay-Oysters-credit-Justin-Lewis-1020x1466-copy-800x1150.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 1150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/NIcks-Cove-BBQ-Rockerfeller-and-Mornay-Oysters-credit-Justin-Lewis-1020x1466-copy-768x1104.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 1104
}
},
"publishDate": 1565280715,
"modified": 1565280744,
"caption": "NIck's Cove BBQ, Rockerfeller and Mornay Oysters",
"description": "NIck's Cove BBQ, Rockerfeller and Mornay Oysters",
"title": "NIcks-Cove-BBQ-Rockerfeller-and-Mornay-Oysters-credit-Justin-Lewis-1020x1466 copy",
"credit": "Justin Lewis",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_134351": {
"type": "attachments",
"id": "bayareabites_134351",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "134351",
"found": true
},
"parent": 134349,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant-980x576.jpg",
"width": 980,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant.jpg",
"width": 980,
"height": 653
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
}
},
"publishDate": 1565111213,
"modified": 1565111244,
"caption": "A buttery croissant, the legendary morning bun, and a ham-and-cheese croissant at Tartine in the Inner Sunset. ",
"description": "A buttery croissant, the legendary morning bun, and a ham-and-cheese croissant at Tartine in the Inner Sunset. ",
"title": "tartine-sunset-croissant",
"credit": "Sarah Chorey",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"trevorfelch": {
"type": "authors",
"id": "11338",
"meta": {
"index": "authors_1716337520",
"id": "11338",
"found": true
},
"name": "Trevor Felch",
"firstName": "Trevor",
"lastName": "Felch",
"slug": "trevorfelch",
"email": "trevor.felch@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003cp class=\"p1\">I'm the SF Bay Area editor for Zagat. Before this post, I was a restaurants writer for Thrillist and SF Weekly, along with covering the wine industry for Vino 24/7. I've also dabbled in tech start-ups (of course) and TV journalism (most recently with NBC on their Rio Olympics research team). You'll find me at taquerias, bakeries, bars, pizzerias, corner bistros and tasting menu destinations throughout the Bay Area. Cheers!\u003c/p>",
"avatar": "https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Trevor Felch | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/trevorfelch"
},
"sonomamagazine": {
"type": "authors",
"id": "11349",
"meta": {
"index": "authors_1716337520",
"id": "11349",
"found": true
},
"name": "Sonoma Magazine",
"firstName": "Sonoma",
"lastName": "Magazine",
"slug": "sonomamagazine",
"email": "sonomamag@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003cp class=\"p1\">Sonoma Magazine is an award-winning, bi-monthly publication that celebrates the Sonoma landscape and lifestyle. Through in-depth stories and vivid photography, Sonoma Magazine keeps readers on the pulse of the restaurants, wineries, arts, entertainment, culture and style that make Sonoma a destination, a haven, and a way of life. Visit \u003ca href=\"http://sonomamag.com\">sonomamag.com\u003c/a> to sign up for a subscription and find out what’s new in Wine Country.\u003c/p>",
"avatar": "https://secure.gravatar.com/avatar/7f30e2b81d7fa7b716644bdceabc490b?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Sonoma Magazine | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/7f30e2b81d7fa7b716644bdceabc490b?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7f30e2b81d7fa7b716644bdceabc490b?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/sonomamagazine"
},
"gcheung": {
"type": "authors",
"id": "11404",
"meta": {
"index": "authors_1716337520",
"id": "11404",
"found": true
},
"name": "Grace Cheung",
"firstName": "Grace",
"lastName": "Cheung",
"slug": "gcheung",
"email": "gcheung@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Grace was a social media and digital producer at KQED, and her love of food keeps her busy! As an amateur photographer and chef, she documents her recipes, restaurant adventures, and more on her blog, \u003ca href=\"https://put-an-egg-on-it.com/\">Put An Egg On It\u003c/a>. You can mostly follow her eating adventures on Instagram at \u003ca href=\"https://www.instagram.com/gcheung28/\">@gcheung28\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "jpepinheart",
"roles": [
"editor"
]
},
{
"site": "about",
"roles": [
"author"
]
},
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": []
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Grace Cheung | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/gcheung"
},
"christinamueller": {
"type": "authors",
"id": "11555",
"meta": {
"index": "authors_1716337520",
"id": "11555",
"found": true
},
"name": "Christina Mueller",
"firstName": "Christina",
"lastName": "Mueller",
"slug": "christinamueller",
"email": "Cmw@christinamueller.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003cp class=\"p1\">\u003cspan class=\"s1\">Christina Mueller has been writing about restaurants, chefs, and culinary trends for more than 10 years. She has published recipes and written a cookbook that is still in a stained manila folder close to the stove. She spends her free time sharing favorite restaurants around the world with anyone who asks.\u003c/span>\u003c/p>",
"avatar": "https://secure.gravatar.com/avatar/70961638525c4f9bcfdeb17f47174937?s=600&d=blank&r=g",
"twitter": "eatdrinkthink",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"author"
]
}
],
"headData": {
"title": "Christina Mueller | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/70961638525c4f9bcfdeb17f47174937?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/70961638525c4f9bcfdeb17f47174937?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/christinamueller"
},
"7x7bayarea": {
"type": "authors",
"id": "11590",
"meta": {
"index": "authors_1716337520",
"id": "11590",
"found": true
},
"name": "7x7 Bay Area",
"firstName": "7x7 Bay Area",
"lastName": null,
"slug": "7x7bayarea",
"email": "edit@7x7.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Founded in 2001, 7x7 is an independently owned and totally authentic guide to life in the San Francisco Bay Area. Our 24/7 online resource serves up stories on the best food and drink, arts and culture, style and design, hikes and wellness, regional travel, and more. Visit us anytime at \u003ca href=\"https://www.7x7.com/\">7x7.com\u003c/a>, and also find us on \u003ca href=\"https://www.facebook.com/7x7/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/7x7bayarea/\">Instagram\u003c/a>, and \u003ca href=\"https://twitter.com/7x7\">Twitter\u003c/a>. Plus, subscribe to our podcast, \u003ca href=\"https://itunes.apple.com/us/podcast/7x7-bay-area-people-will-talk/id1444756628\">\"People Will Talk,\"\u003c/a> for insightful interviews with Bay Area luminaries; you'll find it on iTunes and wherever you get your podcasts.",
"avatar": "https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": []
}
],
"headData": {
"title": "7x7 Bay Area | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/7x7bayarea"
},
"azucenarasilla": {
"type": "authors",
"id": "11624",
"meta": {
"index": "authors_1716337520",
"id": "11624",
"found": true
},
"name": "Azucena Rasilla",
"firstName": "Azucena",
"lastName": "Rasilla",
"slug": "azucenarasilla",
"email": "azucena.rasilla@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Freelance Journalist I former East Bay Express I DM/email music/arts/culture tips that I can turn into stories I azucena.rasilla@gmail.com",
"avatar": "https://secure.gravatar.com/avatar/451ecba09a36b5e0f6fbb13210621eea?s=600&d=blank&r=g",
"twitter": "chroniclesofazu",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"contributor"
]
},
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Azucena Rasilla | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/451ecba09a36b5e0f6fbb13210621eea?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/451ecba09a36b5e0f6fbb13210621eea?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/azucenarasilla"
}
},
"pagesReducer": {
"bayareabites_category_restaurants-and-bars": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"score": 13.892162
},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"title": "restaurants, bars, cafes, pop-ups",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 5
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=restaurants-and-bars",
"seeMore": false,
"paginated": true,
"page": 5
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_134548": {
"type": "posts",
"id": "bayareabites_134548",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "134548",
"score": null,
"sort": [
1567266318000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1567266318,
"format": "standard",
"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",
"disqusIdentifier": "134548 https://ww2.kqed.org/bayareabites/?p=134548",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/08/31/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1719,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"https://www.google.com/maps/d/u/0/embed"
],
"paragraphCount": 38
},
"modified": 1567628322,
"excerpt": "The Northern California Wine Bootcamp Adventure continues with a drive to Sonoma plaza and visits to Alpha Omega Winery and more.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Northern California Wine Bootcamp Adventure continues with a drive to Sonoma plaza and visits to Alpha Omega Winery and more.",
"title": "A Northern California Wine Bootcamp Adventure: From Sebastopol to St. Helena | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Northern California Wine Bootcamp Adventure: From Sebastopol to St. Helena",
"datePublished": "2019-08-31T08:45:18-07:00",
"dateModified": "2019-09-04T13:18:42-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena",
"status": "publish",
"path": "/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_134208",
"label": "Back to Wine Bootcamp Central "
},
"numeric": []
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/BrBuNyohF_I/"
},
"numeric": []
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/BrD50SLhPlS/"
},
"numeric": []
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena",
"authors": [
"11338"
],
"categories": [
"bayareabites_13306",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1146",
"bayareabites_15155",
"bayareabites_1807",
"bayareabites_61",
"bayareabites_119"
],
"featImg": "bayareabites_134677",
"label": "bayareabites"
},
"bayareabites_134546": {
"type": "posts",
"id": "bayareabites_134546",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "134546",
"score": null,
"sort": [
1567181142000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1567181142,
"format": "standard",
"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",
"disqusIdentifier": "134546 https://ww2.kqed.org/bayareabites/?p=134546",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/08/30/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1300,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"https://www.google.com/maps/d/u/0/embed"
],
"paragraphCount": 33
},
"modified": 1567181930,
"excerpt": "On the 4th leg of the Northern California Wine Bootcamp Adventure, we head to Sebastopol for Kosta Browne Winery, ramen and more.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "On the 4th leg of the Northern California Wine Bootcamp Adventure, we head to Sebastopol for Kosta Browne Winery, ramen and more.",
"title": "A Northern California Wine Bootcamp Adventure: From Boonville to Sebastopol | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Northern California Wine Bootcamp Adventure: From Boonville to Sebastopol",
"datePublished": "2019-08-30T09:05:42-07:00",
"dateModified": "2019-08-30T09:18:50-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol",
"status": "publish",
"path": "/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_134208",
"label": "Back to Wine Bootcamp Central "
},
"numeric": []
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/Bq-mL1cBdKS/"
},
"numeric": []
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_134544",
"align": "left",
"label": "Alexander Valley Wineries "
},
"numeric": []
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/Bq_siOGh5YC/"
},
"numeric": []
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol",
"authors": [
"11338"
],
"categories": [
"bayareabites_13306",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1146",
"bayareabites_15155",
"bayareabites_1807",
"bayareabites_61",
"bayareabites_119"
],
"tags": [
"bayareabites_2984",
"bayareabites_13419",
"bayareabites_10146",
"bayareabites_187",
"bayareabites_3472",
"bayareabites_1377",
"bayareabites_356",
"bayareabites_10321",
"bayareabites_14748",
"bayareabites_3788"
],
"featImg": "bayareabites_134649",
"label": "bayareabites"
},
"bayareabites_134636": {
"type": "posts",
"id": "bayareabites_134636",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "134636",
"score": null,
"sort": [
1567123384000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1567123384,
"format": "standard",
"disqusTitle": "Secret Sebastopol Diner is a Culinary Gem",
"title": "Secret Sebastopol Diner is a Culinary Gem",
"headTitle": "Bay Area Bites | KQED Food",
"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",
"disqusIdentifier": "134636 https://ww2.kqed.org/bayareabites/?p=134636",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/08/29/secret-sebastopol-diner-is-a-culinary-gem/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 899,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1567123384,
"excerpt": "Hidden in the suburban camouflage of northwest Sebastopol is a blip of a restaurant you’ve probably never noticed.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Hidden in the suburban camouflage of northwest Sebastopol is a blip of a restaurant you’ve probably never noticed.",
"title": "Secret Sebastopol Diner is a Culinary Gem | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Secret Sebastopol Diner is a Culinary Gem",
"datePublished": "2019-08-29T17:03:04-07:00",
"dateModified": "2019-08-29T17:03:04-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "secret-sebastopol-diner-is-a-culinary-gem",
"status": "publish",
"path": "/bayareabites/134636/secret-sebastopol-diner-is-a-culinary-gem",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_133434,bayareabites_132612",
"label": "More North Bay Eats "
},
"numeric": []
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/134636/secret-sebastopol-diner-is-a-culinary-gem",
"authors": [
"11349"
],
"categories": [
"bayareabites_1653",
"bayareabites_10028",
"bayareabites_15155",
"bayareabites_1807",
"bayareabites_61"
],
"tags": [
"bayareabites_16457",
"bayareabites_10264",
"bayareabites_3472",
"bayareabites_1377",
"bayareabites_16340"
],
"featImg": "bayareabites_134638",
"label": "bayareabites"
},
"bayareabites_134544": {
"type": "posts",
"id": "bayareabites_134544",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "134544",
"score": null,
"sort": [
1567096934000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1567096934,
"format": "standard",
"disqusTitle": "A Northern California Wine Bootcamp Adventure: From Healdsburg to Boonville",
"title": "A Northern California Wine Bootcamp Adventure: From Healdsburg to Boonville",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_134208' label='Back to Wine Bootcamp Central']\u003cbr>\nAfter the trip’s only full morning run for me (late dinners and early wine tastings make that extra hour of sleep extra tempting during Wine Bootcamp!) and the sun shining brightly, John and I were in good spirits heading north on 101. John had a frustrating long phone call during the drive and, as I later informed him, it’s a good thing it ended just before the exit for 128 to Mendocino because...the loss of phone service would have ended it anyways! We were in mostly off-the-grid country now.\u003c/p>\n\u003cp>All the Anderson Valley wineries are right off 128, so most visitors either go in a direct line Boonville-Navarro or Navarro-Boonville, with the wineries clustered at those ends and tiny Philo in between. All the wineries also are heavily focused on Pinot Noir. So I warned John to get ready for a marathon of Pinot Noir and a marathon of wine because there would be even more tasting than Day 2 since each tasting experience was close to each other.\u003c/p>\n\u003cp>As the Anderson Valley locals would say in their Boontling dialect, “Bahl hornin!”\u003c/p>\n\u003cp>\u003cb>Skip to any of these sections:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#pennyroyal\">Pennyroyal Farm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#foursight\">Foursight Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#roederer\">Roederer Estate\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#lula\">Lula Cellars\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#domaine\">Domaine Anderson\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#witching\">Witching Stick Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#baxter\">Baxter Winery Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#drew\">Drew Family Cellars Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#smith\">Smith Story Wine Cellars Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#dinner\">Dinner: Table 128\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>[googlemaps https://www.google.com/maps/d/u/0/embed?mid=1DVirkoOTwxFrYhuM_ZM87H0vSQO4z6EP&w=640&h=480]\u003cbr>\n\u003ca id=\"pennyroyal\">\u003c/a>\u003c/p>\n\u003ch2>Pennyroyal Farm\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Pennyroyal+Farm/@39.002392,-123.3624208,15z/data=!4m5!3m4!1s0x0:0x82fee3a46d8e18a0!8m2!3d39.002392!4d-123.3624208\">14930 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Boonville, CA 95415\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134579\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Pennyroyal-Farm.jpg\" alt=\"Goat cheese, Pinot Noir and spectacular views at the Anderson Valley’s Pennyroyal Farm\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134579\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goat cheese, Pinot Noir and spectacular views at the Anderson Valley’s Pennyroyal Farm \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Goat cheese and Pinot Noir? Count me in! Don’t count John, though, as goat cheese is pretty much the only food he won’t eat. He had no problems with the wine, fortunately, at this spot located at the gateway to Boonville. The $5 tasting fees at \u003ca href=\"http://www.pennyroyalfarm.com\">Pennyroyal Farm\u003c/a> were also sticker shock from the $$$ Northern California norm for us. We already loved the Anderson Valley just for that reason.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2017 Anderson Valley Sauvignon Blanc, 2015 Anderson Valley Pinot Noir, 2015 Eye of the Needle Pinot Noir\u003cbr>\n\u003ca id=\"foursight\">\u003c/a>\u003c/p>\n\u003ch2>Foursight Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Foursight+Wines/@39.0048056,-123.3627953,15z/data=!4m5!3m4!1s0x0:0x7e286734505ed5f2!8m2!3d39.0048056!4d-123.3627953\">14475 CA-128, Boonville\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Boonville, CA 95415\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Foursight-Winery.jpg\" alt=\"Goat cheese, Pinot Noir and spectacular views at the Anderson Valley’s Pennyroyal Farm\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goat cheese, Pinot Noir and spectacular views at the Anderson Valley’s Pennyroyal Farm \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This was the first winery I visited in the Anderson Valley a few years ago and it remains the region in a nutshell for me: lovely, fruit-tinged, tightly wound Pinot Noir and an uber-relaxed tasting room on the Charles Vineyard, where owners Kristy and Bill live. Along with the Cuda Ridge Semillon (\u003ca href=\"http://www.kqed.org/bayareabites/132348/a-perfect-weekend-in-livermore-valley-wine-country\">Livermore\u003c/a>), \u003ca href=\"http://foursightwines.com/\">Foursight\u003c/a>’s Semillon has made me a believer in that fickle white varietal.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Semillon, 2015 Charles Vineyard Pinot Noir, 2016 Clone 05 Charles Vineyard Pinot Noir\u003cbr>\n\u003ca id=\"roederer\">\u003c/a>\u003c/p>\n\u003ch2>Roederer Estate\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Roederer+Estate/@39.108243,-123.5020026,15z/data=!4m5!3m4!1s0x0:0x243b2957e9b26d4a!8m2!3d39.108243!4d-123.5020026\">4501 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134581\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Roederer-winery.jpg\" alt=\"Where all of the magic happens, from grapegrowing to winemaking, at Roederer Estate’s home in Philo\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Where all of the magic happens, from grapegrowing to winemaking, at Roederer Estate’s home in Philo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We traversed most of the Anderson Valley en route to the legendary Champagne house, Louis Roederer’s, American sparkling wine domain. John continually reminded me that Champagne isn’t really his thing but, of course, a) we legally can’t call this Champagne (it’s California!) and b) \u003ca href=\"http://roedererestate.com/index.html\">Roederer\u003c/a> is a different breed of sparkling wine than the average bubbles at a party.\u003cbr>\n[aside postID='bayareabites_134542' align='left' label='How Day 1 Went!']\u003cbr>\nI was fortunate enough to sample the house’s legendary 2008 Cristal at an event during the fall, so there was no way to go but down sparkling wine tasting-wise for me (and the bubbly at Roederer was really quite impressive).\u003c/p>\n\u003cp>However, the experience was one of the most enjoyable and informative of the trip, just like the day before at Mauritson. The sparkling wine house’s Strasbourg-born winemaker Arnaud Weyrich showed us the winemaking process from start to finish, a system that John had no idea about and many avid wine drinkers only know about vaguely.\u003c/p>\n\u003cfigure id=\"attachment_134582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Roederer-winemaker.jpg\" alt=\"Roederer Estate’s winemaker Arnaud Weyrich pours some of the superb Anderson Valley sparkling wine that the winery is known for\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134582\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roederer Estate’s winemaker Arnaud Weyrich pours some of the superb Anderson Valley sparkling wine that the winery is known for \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Weyrich’s delightful sparkling wine lesson for us also got John to ask more questions, something that he felt much comfortable doing at the rest of the wineries from this point. And the big takeaway from our tasting: indeed, sparkling wine improves in magnums. I never knew why before walking around Roederer.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> Brut, Brut 2011 L’Ermitage, Extra Dry\u003cbr>\n\u003ca id=\"lula\">\u003c/a>\u003c/p>\n\u003ch2>Lula Cellars\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Lula+Cellars/@39.1219547,-123.516523,15z/data=!4m5!3m4!1s0x0:0x951fa459aad78b20!8m2!3d39.1219547!4d-123.516523\">2800 Guntly Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Lula-wine.jpg\" alt=\"A 2016 Lula Cellars Costa Vineyard Pinot Noir from near Comptche in Mendocino County\" width=\"1920\" height=\"2400\" class=\"size-full wp-image-134583\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-960x1200.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A 2016 Lula Cellars Costa Vineyard Pinot Noir from near Comptche in Mendocino County \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last tasting room on 128’s “deep end” before Navarro’s redwoods wasn’t really a tasting. My girlfriend Meg joined the \u003ca href=\"http://www.lulacellars.com/\">Lulu Cellars\u003c/a> wine club last summer because she loved the dog-friendly atmosphere. Yes, this is the place to take our four-legged friends, but it’s also a fan favorite for the regular Pinot Noirs. John and I enjoyed those but the meager Chardonnay and Rosé of Pinot Noir struggled.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Pinot Noir, 2016 Costa Pinot Noir, 2015 Peterson Pinot Noir\u003cbr>\n\u003ca id=\"domaine\">\u003c/a>\u003c/p>\n\u003ch2>Domaine Anderson\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Domaine+Anderson/@39.0586064,-123.430396,15z/data=!4m5!3m4!1s0x0:0x80afb230dff6f2a6!8m2!3d39.0586064!4d-123.430396\">920 CA-128, Philo\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/DomaineAnderson-samples.jpg\" alt=\"Some of the Domaine Anderson 2017 Pinot Noir test examples recently taken from barrels\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of the Domaine Anderson 2017 Pinot Noir test examples recently taken from barrels \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roederer’s still wine sibling \u003ca href=\"http://www.domaineanderson.com/\">Domaine Anderson\u003c/a> also opened its doors and barrels graciously for us. The relatively newly hired winemaker Darren Low is on a quest to correct the direction of an estate with deep assets that so far hasn’t fulfilled its vision. John got the barrel tasting experience here, something that he has maybe done once or twice before, but certainly never in as much detail as Low provided. \u003c/p>\n\u003cp>The barrel visit and gazing at the biodynamic, organic vineyards nestled to the hills on the side of the winery with Low describing his growing techniques was easily a trip highlight...and made us feel like we had just taken a few classes at UC Davis’ winemaking school.\u003c/p>\n\u003cfigure id=\"attachment_134585\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg.jpg\" alt=\"Domaine Anderson winemaker Darrin Low discusses the latest vintage\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134585\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Domaine Anderson winemaker Darrin Low discusses the latest vintage \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It really was compelling to hear Low’s creativity, knowledge and sheer desire to succeed. The tasting also showed how the past wines were merely good and won’t improve with age. However, those in barrel had all the structure and developing nuance of turning this winery into a powerhouse.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 Dach Pinot Noir, 2014 Pinoli Pinot Noir, 2015 Walraven Chardonnay\u003cbr>\n\u003ca id=\"witching\">\u003c/a>\u003c/p>\n\u003ch2>Witching Stick Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Witching+Stick+Wines/@39.0654305,-123.4400829,15z/data=!4m5!3m4!1s0x0:0x579c969fd357bb3c!8m2!3d39.0654305!4d-123.4400829\">8627 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134586\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Witching-Stick-Wines.jpg\" alt=\"Witching Stick Winery owner Van Williamson presents his wines and offers decades of wine industry knowledge\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134586\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Witching Stick Winery owner Van Williamson presents his wines and offers decades of wine industry knowledge \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the region’s newer wineries, \u003ca href=\"http://witchingstickwines.com/\">Witching Stick Wines\u003c/a>, is pretty much exactly what you expect in the Anderson Valley: friendly dogs milling about, winemaker/owner Van Williamson presiding over the tastings and cracking jokes and zero pretension. The longtime Edmeades Winery winemaker is now making the best wine in the Anderson Valley on his own, per my opinion after two recent visits across a wide range of grape varietals, along with beautiful Pinot Noir.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Gewurztraminer, 2015 Perli Vineyard Pinot Noir, 2015 Fashauer Vineyard Zinfandel Dessert\u003cbr>\n\u003ca id=\"baxter\">\u003c/a>\u003c/p>\n\u003ch2>Baxter Winery Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Baxter+Winery+Tasting+Room/@39.0653452,-123.4405639,15z/data=!4m5!3m4!1s0x0:0xd11aabbd22905df!8m2!3d39.0653452!4d-123.4405639\">8660 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134587\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Baxter-wines.jpg\" alt=\"Baxter Winery in tiny Downtown Philo\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baxter Winery in tiny Downtown Philo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not sure what’s happening with \u003ca href=\"http://baxterwinery.com/Home.html\">Baxter\u003c/a>’s 2014 and 2015 vintages. The all-Pinot Noir lineup was collectively mediocre for both of us with some of the wines, dare I say, given the dreaded “boring” label. This is a huge bummer for me as Baxter was previously the standout Pinot Noir producer of the region for me during my first few visits. \u003c/p>\n\u003cp>Sadly, my summer 2018 visit and now fall 2018 visit proved that the wines have lost some polish and character. Then again, this is wine, an agricultural product — so maybe it’s just the vintage? I hope so and knowing Baxter’s past track record, I certainly think so.\u003c/p>\n\u003cp>\u003cb>2 wines to try:\u003c/b> 2015 Weir Yorkville Highlands Pinot Noir, 2014 Valenti Mendocino Ridge Pinot Noir\u003cbr>\n\u003ca id=\"drew\">\u003c/a>\u003c/p>\n\u003ch2>Drew Family Cellars Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Drew+Family+Cellars+Tasting+Rm/@39.0593931,-123.4346104,15z/data=!4m5!3m4!1s0x0:0x3b887a99c52d8c5b!8m2!3d39.0593931!4d-123.4346104\">9000 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Drew-Cellars-Wines.jpg\" alt=\"Drew Wines in Philo\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drew Wines in Philo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in the luxurious Madrones hotel-tasting rooms-pizza restaurant complex, Jason and Molly Drew’s tasting room is on every Anderson Valley must-try list for good reason. \u003ca href=\"http://www.drewwines.com/\">Drew\u003c/a>’s Albariño, Pinot Noir and Syrah are brilliant expressions of wind and fog-beaten Mendocino County ridges. \u003c/p>\n\u003cp>It’s a rather sleepy tasting setting and John’s palate didn’t love the very cold weather leaner style of Pinot Noir and Syrah, but it’s a wholly unique style of wine that speaks deeply of where Jason Drew sources his fruit. The reds are polarizing (not a bad thing necessarily), but the Albariño is consistently a universally praised favorite.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2017 Albariño, 2015 Perli Vineyard Mendocino Ridge Syrah, 2016 The Fog-Eater Anderson Valley Pinot Noir\u003cbr>\n\u003ca id=\"smith\">\u003c/a>\u003c/p>\n\u003ch2>Smith Story Wine Cellars Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Smith+Story+Wine+Cellars+Tasting+Room/@39.0593275,-123.4338927,15z/data=!4m5!3m4!1s0x0:0xb9ddd5986012c9d!8m2!3d39.0593275!4d-123.4338927\">9000 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134589\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Smith-Story-wine.jpg\" alt=\"Smith Story’s Riesling that literally comes from the Rheingau region in Germany\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smith Story’s Riesling that literally comes from the Rheingau region in Germany \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By this point, I had to rally John’s spirits after two straight misses in his tasting book. I was bummed that \u003ca href=\"http://www.smithstorywinecellars.com\">Smith Story\u003c/a>’s beloved Goldendoodle Lord Sandwich wasn’t on hand to welcome John when we visited this other tasting room in the Madrones, but, dog or no dog, Smith Story is always one of the best fun to quality wine ratio destinations in the Anderson Valley — and for miles beyond. \u003c/p>\n\u003cp>The six-year old winery offers a wide variety of Sonoma County and Anderson Valley wines, so it’s also one of the region’s more comprehensive tastings like Witching Stick. Husband-and-wife team Eric Story and Alison Smith-Story also craft a Pinot Noir rosé and Riesling from Germany, which is the only actual German wine “made” by Californians that I’m aware of.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Rheingau Riesling, 2015 Nash Mill Anderson Valley Pinot Noir, 2015 Pickberry Vineyard Sonoma Mountain Merlot\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.lichenestate.com\">Lichen Estate\u003c/a>, \u003ca href=\"http://www.balovineyards.com\">Balo\u003c/a>, \u003ca href=\"http://navarrowine.com/main.php\">Navarro\u003c/a>, \u003ca href=\"http://www.handleycellars.com\">Handley\u003c/a>, \u003ca href=\"http://greenwoodridge.com\">Greenwood Ridge\u003c/a>, \u003ca href=\"http://www.phillipshill.com\">Phillips Hill\u003c/a>, \u003ca href=\"http://scharffenbergercellars.com/index.html\">Scharffenberger\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"dinner\">\u003c/a>\u003c/p>\n\u003ch2>Dinner:\u003ca href=\"http://www.boonvillehotel.com/eat/\">Restaurant at Boonville Hotel\u003c/a>, \u003ca href=\"http://www.toulousevineyards.com\">Toulouse Vineyards\u003c/a> Pinot Noir\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/The+Restaurant+at+the+Boonville+Hotel/@39.008843,-123.367754,15z/data=!4m5!3m4!1s0x0:0xc843a1ea21791697!8m2!3d39.008843!4d-123.367754\">\u003cem>14050 CA-128, Boonville\u003c/em>\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/Bq82DYThjjJ/\u003c/p>\n\u003cp>Don’t even think of going to the Anderson Valley without a reservation for the relaxed, exceptional single menu prix fixe at the restaurant in the Boonville Hotel (formerly known as Table 128). It’s also “reasonably priced” by Bay Area prix fixe standards. Perry Hoffman, formerly the chef of Healdsburg SHED, will soon be taking over the kitchen (update: as of publishing time, he's now in charge of the kitchen) and I can’t wait to see what he does with the menu — yet I also hope things don’t change much since it’s pretty perfect as is. \u003c/p>\n\u003cp>Toulouse Vineyards crafts some of the deeper, giant fruit Pinot Noirs of Anderson Valley, and is one of the veteran stalwarts of the region.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://stoneandembers.com/\">Stone & Embers\u003c/a>, \u003ca href=\"http://www.bewilderedpig.com\">The Bewildered Pig\u003c/a>, \u003ca href=\"http://theharborhouseinn.com/#dining\">Harbor House Inn\u003c/a> (in Elk, not too far from Anderson Valley)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n",
"disqusIdentifier": "134544 https://ww2.kqed.org/bayareabites/?p=134544",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/08/29/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1974,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"https://www.google.com/maps/d/u/0/embed"
],
"paragraphCount": 48
},
"modified": 1567539336,
"excerpt": "Day 3 of our Northern California Wine Bootcamp Adventure had us covering Anderson Valley. As the locals would say, “Bahl hornin!”",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Day 3 of our Northern California Wine Bootcamp Adventure had us covering Anderson Valley. As the locals would say, “Bahl hornin!”",
"title": "A Northern California Wine Bootcamp Adventure: From Healdsburg to Boonville | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Northern California Wine Bootcamp Adventure: From Healdsburg to Boonville",
"datePublished": "2019-08-29T09:42:14-07:00",
"dateModified": "2019-09-03T12:35:36-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville",
"status": "publish",
"path": "/bayareabites/134544/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_134208",
"label": "Back to Wine Bootcamp Central "
},
"numeric": []
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_134542",
"align": "left",
"label": "How Day 1 Went! "
},
"numeric": []
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/Bq82DYThjjJ/"
},
"numeric": []
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/134544/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville",
"authors": [
"11338"
],
"categories": [
"bayareabites_13306",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_15155",
"bayareabites_1807",
"bayareabites_61",
"bayareabites_119"
],
"tags": [
"bayareabites_13419",
"bayareabites_10146",
"bayareabites_187",
"bayareabites_3472",
"bayareabites_1377",
"bayareabites_356",
"bayareabites_10321",
"bayareabites_14748",
"bayareabites_3788"
],
"featImg": "bayareabites_134584",
"label": "bayareabites"
},
"bayareabites_134542": {
"type": "posts",
"id": "bayareabites_134542",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "134542",
"score": null,
"sort": [
1567006565000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1567006565,
"format": "standard",
"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)",
"headTitle": "Bay Area Bites | KQED Food",
"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",
"disqusIdentifier": "134542 https://ww2.kqed.org/bayareabites/?p=134542",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/08/28/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2065,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"https://www.google.com/maps/d/u/0/embed"
],
"paragraphCount": 57
},
"modified": 1567097873,
"excerpt": "The Northern California Wine Bootcamp Adventure continues with visits to Peter Michael Winery, Idlewild Wines and a visit to an Alexander Valley legend.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Northern California Wine Bootcamp Adventure continues with visits to Peter Michael Winery, Idlewild Wines and a visit to an Alexander Valley legend.",
"title": "A Northern California Wine Bootcamp Adventure: From Healdsburg to Calistoga (And Back) | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Northern California Wine Bootcamp Adventure: From Healdsburg to Calistoga (And Back)",
"datePublished": "2019-08-28T08:36:05-07:00",
"dateModified": "2019-08-29T09:57:53-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back",
"status": "publish",
"path": "/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_134208",
"label": "Back to Wine Bootcamp Central "
},
"numeric": []
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_134434",
"align": "left",
"label": "Cobb, Fort Ross and More "
},
"numeric": []
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/Bq1fml5B_RI/"
},
"numeric": []
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/Bq3Dd5HheZd/"
},
"numeric": []
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back",
"authors": [
"11338"
],
"categories": [
"bayareabites_13306",
"bayareabites_1244",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1146",
"bayareabites_15155",
"bayareabites_1807",
"bayareabites_61",
"bayareabites_119"
],
"tags": [
"bayareabites_13419",
"bayareabites_10146",
"bayareabites_187",
"bayareabites_3472",
"bayareabites_1377",
"bayareabites_356",
"bayareabites_10321",
"bayareabites_14748",
"bayareabites_3788"
],
"featImg": "bayareabites_134569",
"label": "bayareabites"
},
"bayareabites_134434": {
"type": "posts",
"id": "bayareabites_134434",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "134434",
"score": null,
"sort": [
1566922201000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1566922201,
"format": "standard",
"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",
"disqusIdentifier": "134434 https://ww2.kqed.org/bayareabites/?p=134434",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/08/27/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1860,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"https://www.google.com/maps/d/u/0/embed"
],
"paragraphCount": 52
},
"modified": 1567006761,
"excerpt": "Our Northern California Wine Bootcamp Adventure starts with a drive from San Francisco to Occidental and then Healdsburg for wine, scones and chocolate.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Our Northern California Wine Bootcamp Adventure starts with a drive from San Francisco to Occidental and then Healdsburg for wine, scones and chocolate.",
"title": "A Northern California Wine Bootcamp Adventure: From San Francisco to Healdsburg | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Northern California Wine Bootcamp Adventure: From San Francisco to Healdsburg",
"datePublished": "2019-08-27T09:10:01-07:00",
"dateModified": "2019-08-28T08:39:21-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg",
"status": "publish",
"path": "/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_134208",
"label": "Back to Wine Bootcamp Central "
},
"numeric": []
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/BqwR1b-hHNJ/"
},
"numeric": []
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_133932,bayareabites_133593",
"align": "left",
"label": "More Wine Stories "
},
"numeric": []
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/Bqz-JCphV8O/"
},
"numeric": []
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg",
"authors": [
"11338"
],
"categories": [
"bayareabites_13306",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1146",
"bayareabites_15155",
"bayareabites_1807",
"bayareabites_61",
"bayareabites_119"
],
"tags": [
"bayareabites_13419",
"bayareabites_10146",
"bayareabites_3472",
"bayareabites_14748",
"bayareabites_3788"
],
"featImg": "bayareabites_134442",
"label": "bayareabites"
},
"bayareabites_134208": {
"type": "posts",
"id": "bayareabites_134208",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "134208",
"score": null,
"sort": [
1566921810000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1566921810,
"format": "standard",
"disqusTitle": "A Northern California Wine Bootcamp Adventure",
"title": "A Northern California Wine Bootcamp Adventure",
"headTitle": "Bay Area Bites | KQED Food",
"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",
"disqusIdentifier": "134208 https://ww2.kqed.org/bayareabites/?p=134208",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/08/27/a-northern-california-wine-bootcamp-adventure/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 822,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"https://www.google.com/maps/d/u/0/embed"
],
"paragraphCount": 12
},
"modified": 1567629027,
"excerpt": "Follow along on a Northern California Wine Bootcamp Adventure: a six-day, 31 winery trip introducing an East Coaster to NorCal’s definitive wineries and their regions.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Follow along on a Northern California Wine Bootcamp Adventure: a six-day, 31 winery trip introducing an East Coaster to NorCal’s definitive wineries and their regions.",
"title": "A Northern California Wine Bootcamp Adventure | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Northern California Wine Bootcamp Adventure",
"datePublished": "2019-08-27T09:03:30-07:00",
"dateModified": "2019-09-04T13:30:27-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-northern-california-wine-bootcamp-adventure",
"status": "publish",
"path": "/bayareabites/134208/a-northern-california-wine-bootcamp-adventure",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\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\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_133932,bayareabites_133593",
"label": "More Wine Stories "
},
"numeric": []
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/134208/a-northern-california-wine-bootcamp-adventure",
"authors": [
"11338"
],
"categories": [
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_15155",
"bayareabites_1807",
"bayareabites_15156",
"bayareabites_61",
"bayareabites_119"
],
"tags": [
"bayareabites_13419",
"bayareabites_10146",
"bayareabites_187",
"bayareabites_3472",
"bayareabites_1377",
"bayareabites_356",
"bayareabites_10321",
"bayareabites_14748",
"bayareabites_3788"
],
"featImg": "bayareabites_134572",
"label": "bayareabites"
},
"bayareabites_134529": {
"type": "posts",
"id": "bayareabites_134529",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "134529",
"score": null,
"sort": [
1566838584000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1566838584,
"format": "standard",
"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",
"disqusIdentifier": "134529 https://ww2.kqed.org/bayareabites/?p=134529",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/08/26/dog-friendly-restaurants-bars-bay-area/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1113,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1567629035,
"excerpt": "These dog-friendly eateries around the Bay Area get four paws up and two thumbs up from us.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "These dog-friendly eateries around the Bay Area get four paws up and two thumbs up from us.",
"title": "Dog-Friendly Bars, Restaurants And More Near You | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Dog-Friendly Bars, Restaurants And More Near You",
"datePublished": "2019-08-26T09:56:24-07:00",
"dateModified": "2019-09-04T13:30:35-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "dog-friendly-restaurants-bars-bay-area",
"status": "publish",
"path": "/bayareabites/134529/dog-friendly-restaurants-bars-bay-area",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"tag": "dogs",
"num": "2",
"label": "More on Dogs "
},
"numeric": []
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/BrJAODFF5z4/"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/Bwz4z4CHSaY/"
},
"numeric": []
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/Bv647B7B-jJ/"
},
"numeric": []
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/Bwuyux0hs0z/"
},
"numeric": []
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/B1SKdtIhyv8/"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/134529/dog-friendly-restaurants-bars-bay-area",
"authors": [
"11404"
],
"categories": [
"bayareabites_301",
"bayareabites_264",
"bayareabites_13306",
"bayareabites_8770",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1146",
"bayareabites_15155",
"bayareabites_366",
"bayareabites_1619",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_91",
"bayareabites_119"
],
"tags": [
"bayareabites_14751",
"bayareabites_16220",
"bayareabites_13822",
"bayareabites_9710",
"bayareabites_13419",
"bayareabites_9563",
"bayareabites_14757",
"bayareabites_14745",
"bayareabites_2736"
],
"featImg": "bayareabites_134533",
"label": "bayareabites"
},
"bayareabites_134496": {
"type": "posts",
"id": "bayareabites_134496",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "134496",
"score": null,
"sort": [
1566590455000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1566590455,
"format": "standard",
"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",
"disqusIdentifier": "134496 https://ww2.kqed.org/bayareabites/?p=134496",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/08/23/at-singlethread-the-taste-of-tradition-in-a-piping-hot-donabe/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2061,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1566590455,
"excerpt": "SingleThread celebrates the tradition of donabe with a hearty, in-room dining experience.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "SingleThread celebrates the tradition of donabe with a hearty, in-room dining experience.",
"title": "At Singlethread, the Taste of Tradition in a Piping Hot Donabe | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "At Singlethread, the Taste of Tradition in a Piping Hot Donabe",
"datePublished": "2019-08-23T13:00:55-07:00",
"dateModified": "2019-08-23T13:00:55-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "at-singlethread-the-taste-of-tradition-in-a-piping-hot-donabe",
"status": "publish",
"path": "/bayareabites/134496/at-singlethread-the-taste-of-tradition-in-a-piping-hot-donabe",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>by Nick Czap\u003c/i>\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_133841,bayareabites_124357",
"label": "More SingleThread News "
},
"numeric": []
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\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\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/134496/at-singlethread-the-taste-of-tradition-in-a-piping-hot-donabe",
"authors": [
"11590"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_10028",
"bayareabites_1146",
"bayareabites_1875",
"bayareabites_15155",
"bayareabites_1807",
"bayareabites_15156"
],
"tags": [
"bayareabites_3328",
"bayareabites_10422",
"bayareabites_3472",
"bayareabites_9856"
],
"featImg": "bayareabites_134498",
"label": "bayareabites"
},
"bayareabites_134397": {
"type": "posts",
"id": "bayareabites_134397",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "134397",
"score": null,
"sort": [
1565736230000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1565736230,
"format": "standard",
"disqusTitle": "The Story of Netflix's 'Las Crónicas Del Taco' Is a Bay Area Story Too",
"title": "The Story of Netflix's 'Las Crónicas Del Taco' Is a Bay Area Story Too",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_129463,bayareabites_101583' label='More Taco Stories']\u003c/p>\n\u003cp>The late L.A. Times restaurant critic, Jonathan Gold used to say about tacos, “...when we move to New York or Paris, it is tacos that haunt our dreams; when we are hungry after a night of dancing, it is the taqueros who nourish us, who appear precisely where and when we need them the most.”\u003c/p>\n\u003cp>Gold was right, and if he were alive today, he would be incredibly proud to see that \u003ca href=\"https://www.lataco.com/a-cold-email-from-a-food-obsessed-teen-why-i-owe-everything-to-jonathan-gold/\">his former restaurant scout, Javier Cabral\u003c/a> (now editor of L.A. Taco) became an associate producer and taco scout behind the recently premiered Netflix series, \u003cem>Las Crónicas del Taco\u003c/em> (Taco Chronicles). The show takes viewers on a journey through various parts of Mexico, to dissect how tacos such as asada, al pastor, carnitas, barbacoa, canasta, and guisados land on your plate, their history, and the labor of love behind them.\u003c/p>\n\u003cfigure id=\"attachment_134410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134410\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/las-cronicas-del-taco-concept-art-e1565712544229.jpg\" alt=\"Netflix's documentary series 'Las Crónicas del Taco' was released in July 2019.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Netflix's documentary series 'Las Crónicas del Taco' \u003ccite>(Courtesy of Netflix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cabral became involved with the project thanks to the creator of the series, Mexican producer, Pablo Cruz. For those not familiar with his work, Cruz is behind projects such as the movie \u003cem>Miss Bala\u003c/em> starring Gina Rodriguez, the AMC TV show, \u003cem>Fear The Walking Dead\u003c/em>, and the Spanish series, \u003cem>Luis Miguel\u003c/em> (now streaming on Netflix).\u003c/p>\n\u003cp>“We had an instant creative food chemistry, we both love food in a very obsessive and human level,” Cabral said. “We love the stories of the people behind it, especially now in this day and age where that stuff really matters for political and ethical reasons.” The two initially met years prior over Korean style smoked duck bbq at a restaurant in L.A.'s Koreatown.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their eye, not only for the delectable visions of the tacos in each episode but also the personal stories behind it, genuinely sets the series apart from others currently streaming on the platform. And so, Cabral set off on a year-long mission to find the taqueros and their respective taquerias that would ultimately land in the show. The hashtag \u003ca href=\"https://www.instagram.com/explore/tags/tacosforpablo/\">#tacosforpablo\u003c/a> on Instagram showcases his journey.\u003c/p>\n\u003cp>http://www.instagram.com/p/Bv5-jg0BZNT/\u003c/p>\n\u003cp>What they wanted was for viewers in both Mexico and the United States to feel connected to each episode. Living in L.A., Cabral captured noticeable cultural differences between the way tacos are seen in Mexico versus here in the states. “In the U.S., tacos are taken for granted, its deliciousness, and cost-effectiveness,” Cabral said of some people expecting a taco to be cheap. “In Mexico, tacos are just tacos, people just love them. Tacos are celebrated as a way of life.”\u003c/p>\n\u003cp>“Tacos are a collective experience,” Cruz said. “Mexicans don’t take them for granted.” For Cruz, tacos are unequivocal, the maximum representative of Mexico.\u003c/p>\n\u003cp>While working on the series, he also wanted to avoid the Taco Chronicles from being seen from an outside perspective. Instead of celebrity chefs, each episode is narrated by the taco itself thanks to the work of voiceover actors. “We wanted to give each type of taco a personality,” Cruz said of the distinctive voice narrating each episode. The goal, Cruz added was to showcase the actual taqueros. “There’s no one better to talk about their creative food journey, than the taqueros themselves.”\u003c/p>\n\u003cp>The process taqueros work through—how they develop their craft—is something he knows doesn’t only happen in Mexico, and can also be seen here in the states. His favorite place comes out of the neighborhood in L.A. where he resides. “Just imagine the story, an immigrant family from Oaxaca, they come [to the states] and set up their taco stand.”\u003c/p>\n\u003cp>Series creator Cruz said, “the taco is an art, [and] this series pays homage to tradition.”\u003c/p>\n\u003cp>Here in the Bay Area, there are countless similar stories of perseverance. Some of the best food you have probably eaten comes thanks to the labor of immigrants.\u003c/p>\n\u003cfigure id=\"attachment_134412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134412\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/la-santa-torta-truck.jpg\" alt=\"\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Business partners Leonel Oblea and Victor Guzman in front of their taco truck, La Santa Torta. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For business partners Leonel (Leo) Oblea and Victor Guzman, opening the taco truck \u003ca href=\"https://www.instagram.com/lasantatorta/?hl=en\">La Santa Torta\u003c/a> where they specialize in Jalisco style birria and consome was a result of wrongdoings by the Trump Administration. Both Oblea and Guzman are Dreamers (a name given to young adults who came to the States as kids at no fault of their own). Both are \u003ca href=\"https://www.nilc.org/issues/daca/\">DACA\u003c/a> recipients (the Deferred Action for Childhood Arrivals is a policy implemented by the Obama Administration which granted Dreamers the opportunity to apply for a work permit).\u003c/p>\n\u003cp>In March of 2018, the program was rescinded by the then Attorney General Jeff Sessions. It meant that thousands of Dreamers were put back in limbo, and many whose work permits expired that year would lose their status. Oblea and Guzman were two of those Dreamers who lost their jobs after their work permits expired.\u003c/p>\n\u003cfigure id=\"attachment_134419\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134419\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/la-santa-torta-birria-tacos.jpg\" alt=\"La Santa Torta specializes in Jalisco style birria and consome.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Santa Torta specializes in Jalisco style birria and consome. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Oblea, the labor of love behind the food at La Santa Torta is deeply personal for him. “My goal [with my food] is to make people feel like they are back in Jalisco,” Oblea who is unable to return to Mexico said. Thanks to a ruling in the U.S. district court in the District of Columbia, he and Guzman are able to renew their work permits once more (DACA recipients who previously held a work permit can submit the $495 fee to renew their two-year work permit).\u003cbr>\n[aside postID='bayareabites_132646,bayareabites_118885' align='left' label='Eat More Tacos']\u003cbr>\nIn the year-and-half, since they opened, Oblea and Guzman already have a second truck, and their goal is to expand to a brick and mortar in Oakland. They see their food and service as a way to help those who are much like them and cannot travel back to Mexico. “Our spices come from the mercado de abastos in Guadalajara,” Oblea said. “My grandma goes out there and brings us back chiles de Yahualica which we use in our salsa, and spices for the birria.”\u003c/p>\n\u003cp>“Our food is comfort food,” Oblea said of making his customers feel close to home. “It tastes like Mexico, it takes them back [in the form a taco de birria].”\u003c/p>\n\u003cfigure id=\"attachment_134413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134413\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/el-ultimo-baile-dominic.jpg\" alt=\"Dominic Prado, the taquero behind Tacos El Último Baile\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dominic Prado, the taquero behind Tacos El Último Baile \u003ccite>(Courtesy of Dominic Prado)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not far from the Jack London Square neighborhood where you can find La Santa Torta, another taco truck is gaining notoriety and a cult following. \u003ca href=\"https://www.instagram.com/tacoselultimobaile/?hl=en\">Tacos El Último Baile\u003c/a> started off as a taco stand, much like Pablo Cruz’s favorite place in L.A.. Back in 2016, Dominic Prado, the taquero behind it, started out of the outdoor space of The Legionnaire Saloon, a bar in the Uptown neighborhood of Oakland.\u003c/p>\n\u003cp>Now, Prado is the proud owner of an actual truck. Most weekends, you’ll catch him at “23rd and Telegraph,” as he often advertises on the business’s Instagram account. Other times, you might see the truck outside of Bandcamp off Broadway, but still in the same vicinity.\u003c/p>\n\u003cp>For Prado who spent time in Mexico, the best tacos al pastor he’s ever tried are from the Mexican state of Morelos in the city of Cuernavaca. The best asada out of the many places here in the States and in Mexico where he has tried tacos? “In Tijuana, but also, Calexico has better tacos than Mexicali,” he said.\u003c/p>\n\u003cp>Prado takes pride in making the asada and chicken meat al carbon. A process which basically means grilling meat over mesquite charcoal. “Not all charcoal is the same,” Prado said. He has a favorite type which is a quintessential part of his secrets behind how he grills the meat.\u003c/p>\n\u003cfigure id=\"attachment_134414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/ultimo-baile-tacos.jpg\" alt=\"Prado makes his asada and chicken meat al carbon.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prado makes his asada and chicken meat al carbon. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area taquero scene is such that instead of competitiveness, you’ll often see taqueros like Miguel Escobedo of \u003ca href=\"https://www.instagram.com/alpastorpapi415/?hl=en\">Al Pastor Papi\u003c/a> rooting for other comrades and posting pictures of them on his social media. \"Those are the homies,” he said of La Santa Torta and Tacos El Último Baile.\u003c/p>\n\u003cp>Escobedo is a recognized name and face in the Bay Area food scene. For many years, he was part-owner of a popular Mexican restaurant in San Francisco. In 2012, he competed in the Food Network show \u003cem>Chopped\u003c/em>. Escobedo also competed in \u003cem>Throwdown with Bobby Flay\u003c/em>, where his triple threat burrito was the champion against the Food Network chef.\u003c/p>\n\u003cp>Before his departure from the restaurant in San Francisco, Escobedo had been looking into incorporating tacos al pastor into the menu, but he also wanted his tacos to represent their pure form. “I wanted to go back home and keep it one hundred percent real,” he said.\u003c/p>\n\u003cfigure id=\"attachment_134415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134415\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi-spit.jpg\" alt=\"A trompo is a vertical grill in which the pork meat for al pastor tacos is slowly cooked.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trompo is a vertical grill in which the pork meat for al pastor tacos is slowly cooked. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to do this, his first order of business was to order a trompo, the vertical grill in which the pork meat is slowly cooked. “When I received the trompo, and I opened and touched it, I felt like when I was 14 and received my first turntables,” the now retired formerly known DJ MR.E said. He knew he was onto something with his soon to be Al Pastor Papi taco truck.\u003cbr>\n[aside postID='bayareabites_117626,bayareabites_103206' label='Make Your Own Tacos']\u003cbr>\nIn order to bring a piece of Mexico City (where he was born) back with him and make his al pastor tacos a success, Escobedo knew had to go back there to delve into what it would take to preserve the culture of this now ancestral dish. “I needed to get some street game,” he said of traveling to Mexico to talk to local taqueros but also to take a crash course at the Instituto de Gastronomía México.\u003c/p>\n\u003cp>There, he was able to learn the mother recipe of al pastor from one of the chefs teaching the course. “He [the chef] solidified my sentiments that this is where I needed to be,” Escobedo said, and everything he learned about the making of the al pastor meat was brought back to San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_134416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134416\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi-tacos.jpg\" alt=\"“The usual order is tacos al pastor, y una coca-cola [Mexican coke],” says Escobedo.\" width=\"1920\" height=\"1441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-1200x901.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The usual order is tacos al pastor, y una coca-cola [Mexican coke],” says Escobedo. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Escobedo takes pride in each taco he serves, and much like the owners of La Santa Torta, he sees the gleaming faces of chilangos (a name given to those from Mexico City) who come by Al Pastor Papi to gets tacos and with each bite feel like they are back home, “the usual order is tacos al pastor, y una coca-cola [Mexican coke],” he added.\u003c/p>\n\u003cp>The lack of taquerias equipped with trompos is partly to blame for the lack of authentic tacos al pastor in the Bay Area. Another hurdle is an ordinance with the health department which doesn’t allow for the meat to be sliced off the trompo and served immediately on the tortilla. The meat that goes in the tacos has to first be put on the flat top, then inside the tortilla.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This added step deviates from the original way of serving tacos al pastor like they do back in Mexico City. “I want to lead the fight in educating the health department [inspectors] on what can be done to be able to get the meat right off the trompo,” Escobedo said.\u003c/p>\n\u003cfigure id=\"attachment_134409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134409\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi.jpg\" alt=\"Miguel Escobedo of Al Pastor Papi holds up his trompo-roasted al pastor.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miguel Escobedo of Al Pastor Papi holds up his trompo-roasted al pastor. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "134397 https://ww2.kqed.org/bayareabites/?p=134397",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/08/13/the-story-of-netflixs-las-cronicas-del-taco-is-a-bay-area-story-too/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1989,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1565736230,
"excerpt": "Just as tacos are honored in 'Las Crónicas Del Taco', taqueros in the Bay Area are sharing and celebrating their own stories and traditions through their own taco offerings.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Just as tacos are honored in 'Las Crónicas Del Taco', taqueros in the Bay Area are sharing and celebrating their own stories and traditions through their own taco offerings.",
"title": "The Story of Netflix's 'Las Crónicas Del Taco' Is a Bay Area Story Too | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Story of Netflix's 'Las Crónicas Del Taco' Is a Bay Area Story Too",
"datePublished": "2019-08-13T15:43:50-07:00",
"dateModified": "2019-08-13T15:43:50-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-story-of-netflixs-las-cronicas-del-taco-is-a-bay-area-story-too",
"status": "publish",
"path": "/bayareabites/134397/the-story-of-netflixs-las-cronicas-del-taco-is-a-bay-area-story-too",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_129463,bayareabites_101583",
"label": "More Taco Stories "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The late L.A. Times restaurant critic, Jonathan Gold used to say about tacos, “...when we move to New York or Paris, it is tacos that haunt our dreams; when we are hungry after a night of dancing, it is the taqueros who nourish us, who appear precisely where and when we need them the most.”\u003c/p>\n\u003cp>Gold was right, and if he were alive today, he would be incredibly proud to see that \u003ca href=\"https://www.lataco.com/a-cold-email-from-a-food-obsessed-teen-why-i-owe-everything-to-jonathan-gold/\">his former restaurant scout, Javier Cabral\u003c/a> (now editor of L.A. Taco) became an associate producer and taco scout behind the recently premiered Netflix series, \u003cem>Las Crónicas del Taco\u003c/em> (Taco Chronicles). The show takes viewers on a journey through various parts of Mexico, to dissect how tacos such as asada, al pastor, carnitas, barbacoa, canasta, and guisados land on your plate, their history, and the labor of love behind them.\u003c/p>\n\u003cfigure id=\"attachment_134410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134410\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/las-cronicas-del-taco-concept-art-e1565712544229.jpg\" alt=\"Netflix's documentary series 'Las Crónicas del Taco' was released in July 2019.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Netflix's documentary series 'Las Crónicas del Taco' \u003ccite>(Courtesy of Netflix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cabral became involved with the project thanks to the creator of the series, Mexican producer, Pablo Cruz. For those not familiar with his work, Cruz is behind projects such as the movie \u003cem>Miss Bala\u003c/em> starring Gina Rodriguez, the AMC TV show, \u003cem>Fear The Walking Dead\u003c/em>, and the Spanish series, \u003cem>Luis Miguel\u003c/em> (now streaming on Netflix).\u003c/p>\n\u003cp>“We had an instant creative food chemistry, we both love food in a very obsessive and human level,” Cabral said. “We love the stories of the people behind it, especially now in this day and age where that stuff really matters for political and ethical reasons.” The two initially met years prior over Korean style smoked duck bbq at a restaurant in L.A.'s Koreatown.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their eye, not only for the delectable visions of the tacos in each episode but also the personal stories behind it, genuinely sets the series apart from others currently streaming on the platform. And so, Cabral set off on a year-long mission to find the taqueros and their respective taquerias that would ultimately land in the show. The hashtag \u003ca href=\"https://www.instagram.com/explore/tags/tacosforpablo/\">#tacosforpablo\u003c/a> on Instagram showcases his journey.\u003c/p>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "http://www.instagram.com/p/Bv5-jg0BZNT/"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What they wanted was for viewers in both Mexico and the United States to feel connected to each episode. Living in L.A., Cabral captured noticeable cultural differences between the way tacos are seen in Mexico versus here in the states. “In the U.S., tacos are taken for granted, its deliciousness, and cost-effectiveness,” Cabral said of some people expecting a taco to be cheap. “In Mexico, tacos are just tacos, people just love them. Tacos are celebrated as a way of life.”\u003c/p>\n\u003cp>“Tacos are a collective experience,” Cruz said. “Mexicans don’t take them for granted.” For Cruz, tacos are unequivocal, the maximum representative of Mexico.\u003c/p>\n\u003cp>While working on the series, he also wanted to avoid the Taco Chronicles from being seen from an outside perspective. Instead of celebrity chefs, each episode is narrated by the taco itself thanks to the work of voiceover actors. “We wanted to give each type of taco a personality,” Cruz said of the distinctive voice narrating each episode. The goal, Cruz added was to showcase the actual taqueros. “There’s no one better to talk about their creative food journey, than the taqueros themselves.”\u003c/p>\n\u003cp>The process taqueros work through—how they develop their craft—is something he knows doesn’t only happen in Mexico, and can also be seen here in the states. His favorite place comes out of the neighborhood in L.A. where he resides. “Just imagine the story, an immigrant family from Oaxaca, they come [to the states] and set up their taco stand.”\u003c/p>\n\u003cp>Series creator Cruz said, “the taco is an art, [and] this series pays homage to tradition.”\u003c/p>\n\u003cp>Here in the Bay Area, there are countless similar stories of perseverance. Some of the best food you have probably eaten comes thanks to the labor of immigrants.\u003c/p>\n\u003cfigure id=\"attachment_134412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134412\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/la-santa-torta-truck.jpg\" alt=\"\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Business partners Leonel Oblea and Victor Guzman in front of their taco truck, La Santa Torta. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For business partners Leonel (Leo) Oblea and Victor Guzman, opening the taco truck \u003ca href=\"https://www.instagram.com/lasantatorta/?hl=en\">La Santa Torta\u003c/a> where they specialize in Jalisco style birria and consome was a result of wrongdoings by the Trump Administration. Both Oblea and Guzman are Dreamers (a name given to young adults who came to the States as kids at no fault of their own). Both are \u003ca href=\"https://www.nilc.org/issues/daca/\">DACA\u003c/a> recipients (the Deferred Action for Childhood Arrivals is a policy implemented by the Obama Administration which granted Dreamers the opportunity to apply for a work permit).\u003c/p>\n\u003cp>In March of 2018, the program was rescinded by the then Attorney General Jeff Sessions. It meant that thousands of Dreamers were put back in limbo, and many whose work permits expired that year would lose their status. Oblea and Guzman were two of those Dreamers who lost their jobs after their work permits expired.\u003c/p>\n\u003cfigure id=\"attachment_134419\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134419\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/la-santa-torta-birria-tacos.jpg\" alt=\"La Santa Torta specializes in Jalisco style birria and consome.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Santa Torta specializes in Jalisco style birria and consome. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Oblea, the labor of love behind the food at La Santa Torta is deeply personal for him. “My goal [with my food] is to make people feel like they are back in Jalisco,” Oblea who is unable to return to Mexico said. Thanks to a ruling in the U.S. district court in the District of Columbia, he and Guzman are able to renew their work permits once more (DACA recipients who previously held a work permit can submit the $495 fee to renew their two-year work permit).\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_132646,bayareabites_118885",
"align": "left",
"label": "Eat More Tacos "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIn the year-and-half, since they opened, Oblea and Guzman already have a second truck, and their goal is to expand to a brick and mortar in Oakland. They see their food and service as a way to help those who are much like them and cannot travel back to Mexico. “Our spices come from the mercado de abastos in Guadalajara,” Oblea said. “My grandma goes out there and brings us back chiles de Yahualica which we use in our salsa, and spices for the birria.”\u003c/p>\n\u003cp>“Our food is comfort food,” Oblea said of making his customers feel close to home. “It tastes like Mexico, it takes them back [in the form a taco de birria].”\u003c/p>\n\u003cfigure id=\"attachment_134413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134413\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/el-ultimo-baile-dominic.jpg\" alt=\"Dominic Prado, the taquero behind Tacos El Último Baile\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dominic Prado, the taquero behind Tacos El Último Baile \u003ccite>(Courtesy of Dominic Prado)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not far from the Jack London Square neighborhood where you can find La Santa Torta, another taco truck is gaining notoriety and a cult following. \u003ca href=\"https://www.instagram.com/tacoselultimobaile/?hl=en\">Tacos El Último Baile\u003c/a> started off as a taco stand, much like Pablo Cruz’s favorite place in L.A.. Back in 2016, Dominic Prado, the taquero behind it, started out of the outdoor space of The Legionnaire Saloon, a bar in the Uptown neighborhood of Oakland.\u003c/p>\n\u003cp>Now, Prado is the proud owner of an actual truck. Most weekends, you’ll catch him at “23rd and Telegraph,” as he often advertises on the business’s Instagram account. Other times, you might see the truck outside of Bandcamp off Broadway, but still in the same vicinity.\u003c/p>\n\u003cp>For Prado who spent time in Mexico, the best tacos al pastor he’s ever tried are from the Mexican state of Morelos in the city of Cuernavaca. The best asada out of the many places here in the States and in Mexico where he has tried tacos? “In Tijuana, but also, Calexico has better tacos than Mexicali,” he said.\u003c/p>\n\u003cp>Prado takes pride in making the asada and chicken meat al carbon. A process which basically means grilling meat over mesquite charcoal. “Not all charcoal is the same,” Prado said. He has a favorite type which is a quintessential part of his secrets behind how he grills the meat.\u003c/p>\n\u003cfigure id=\"attachment_134414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/ultimo-baile-tacos.jpg\" alt=\"Prado makes his asada and chicken meat al carbon.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prado makes his asada and chicken meat al carbon. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area taquero scene is such that instead of competitiveness, you’ll often see taqueros like Miguel Escobedo of \u003ca href=\"https://www.instagram.com/alpastorpapi415/?hl=en\">Al Pastor Papi\u003c/a> rooting for other comrades and posting pictures of them on his social media. \"Those are the homies,” he said of La Santa Torta and Tacos El Último Baile.\u003c/p>\n\u003cp>Escobedo is a recognized name and face in the Bay Area food scene. For many years, he was part-owner of a popular Mexican restaurant in San Francisco. In 2012, he competed in the Food Network show \u003cem>Chopped\u003c/em>. Escobedo also competed in \u003cem>Throwdown with Bobby Flay\u003c/em>, where his triple threat burrito was the champion against the Food Network chef.\u003c/p>\n\u003cp>Before his departure from the restaurant in San Francisco, Escobedo had been looking into incorporating tacos al pastor into the menu, but he also wanted his tacos to represent their pure form. “I wanted to go back home and keep it one hundred percent real,” he said.\u003c/p>\n\u003cfigure id=\"attachment_134415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134415\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi-spit.jpg\" alt=\"A trompo is a vertical grill in which the pork meat for al pastor tacos is slowly cooked.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trompo is a vertical grill in which the pork meat for al pastor tacos is slowly cooked. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to do this, his first order of business was to order a trompo, the vertical grill in which the pork meat is slowly cooked. “When I received the trompo, and I opened and touched it, I felt like when I was 14 and received my first turntables,” the now retired formerly known DJ MR.E said. He knew he was onto something with his soon to be Al Pastor Papi taco truck.\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_117626,bayareabites_103206",
"label": "Make Your Own Tacos "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIn order to bring a piece of Mexico City (where he was born) back with him and make his al pastor tacos a success, Escobedo knew had to go back there to delve into what it would take to preserve the culture of this now ancestral dish. “I needed to get some street game,” he said of traveling to Mexico to talk to local taqueros but also to take a crash course at the Instituto de Gastronomía México.\u003c/p>\n\u003cp>There, he was able to learn the mother recipe of al pastor from one of the chefs teaching the course. “He [the chef] solidified my sentiments that this is where I needed to be,” Escobedo said, and everything he learned about the making of the al pastor meat was brought back to San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_134416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134416\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi-tacos.jpg\" alt=\"“The usual order is tacos al pastor, y una coca-cola [Mexican coke],” says Escobedo.\" width=\"1920\" height=\"1441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-1200x901.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The usual order is tacos al pastor, y una coca-cola [Mexican coke],” says Escobedo. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Escobedo takes pride in each taco he serves, and much like the owners of La Santa Torta, he sees the gleaming faces of chilangos (a name given to those from Mexico City) who come by Al Pastor Papi to gets tacos and with each bite feel like they are back home, “the usual order is tacos al pastor, y una coca-cola [Mexican coke],” he added.\u003c/p>\n\u003cp>The lack of taquerias equipped with trompos is partly to blame for the lack of authentic tacos al pastor in the Bay Area. Another hurdle is an ordinance with the health department which doesn’t allow for the meat to be sliced off the trompo and served immediately on the tortilla. The meat that goes in the tacos has to first be put on the flat top, then inside the tortilla.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This added step deviates from the original way of serving tacos al pastor like they do back in Mexico City. “I want to lead the fight in educating the health department [inspectors] on what can be done to be able to get the meat right off the trompo,” Escobedo said.\u003c/p>\n\u003cfigure id=\"attachment_134409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134409\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi.jpg\" alt=\"Miguel Escobedo of Al Pastor Papi holds up his trompo-roasted al pastor.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miguel Escobedo of Al Pastor Papi holds up his trompo-roasted al pastor. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/134397/the-story-of-netflixs-las-cronicas-del-taco-is-a-bay-area-story-too",
"authors": [
"11624"
],
"categories": [
"bayareabites_63",
"bayareabites_11028",
"bayareabites_2407",
"bayareabites_2090",
"bayareabites_10028",
"bayareabites_1763",
"bayareabites_1807",
"bayareabites_181",
"bayareabites_61",
"bayareabites_1593"
],
"tags": [
"bayareabites_9710",
"bayareabites_16452",
"bayareabites_758",
"bayareabites_15182",
"bayareabites_16451"
],
"featImg": "bayareabites_134421",
"label": "bayareabites"
},
"bayareabites_134195": {
"type": "posts",
"id": "bayareabites_134195",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "134195",
"score": null,
"sort": [
1565278688000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1565278688,
"format": "standard",
"disqusTitle": "In West Marin, a Restaurant Renaissance Along the Coast",
"title": "In West Marin, a Restaurant Renaissance Along the Coast",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_133756,checkplease_20154' label='More North Bay Eats']\u003c/p>\n\u003cp>Summer is West Marin’s season. The fog blanketing the coast tempers the season’s heat but often breaks by midday, giving way to brisk sunshine. The fresh breeze and green hills are a reminder that you really are “over the hill” as locals say, in a bucolic locale with natural air conditioning and enough cows and goats to keep the local maker economy humming.\u003c/p>\n\u003cp>Stretched along the sweep of coastline that extends from the Sonoma County border along Tomales Bay to the town of Olema, a new form of West Marin crop is emerging: hip restaurants. Some with hotels attached, they hearken back (in a very modern way) to the days when West Marin served as a seaside vacation destination and refueling stop for those headed north.\u003c/p>\n\u003cp>And when the day calls for an adventure of the eating sort, West Marin’s bevy of new places has just what the day calls for.\u003c/p>\n\u003ch2>Dillon Beach Resort\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1+Beach+Ave,+Dillon+Beach,+CA+94929/@38.2497566,-122.9669502,17z/data=!3m1!4b1!4m5!3m4!1s0x80842c5e48444837:0x52b224e073d796ef!8m2!3d38.2497524!4d-122.9647615\">1 Beach Ave.\u003c/a>\u003cbr>\nDillon Beach, CA 94929\u003c/p>\n\u003cfigure id=\"attachment_134226\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134226\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-800x1067.jpg\" alt=\"Restaurant at Dillon Beach Resort,\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant at Dillon Beach Resort: photo Christina Mueller \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The speck of a town called Dillon Beach is home to \u003ca href=\"https://www.dillonbeachresort.com/\">Dillon Beach Resort\u003c/a>, a recently refurbished resort in a 130-year-old building. Stand-alone cabins, perfect for an overnight after an all-day adventure, peer over the Pacific Ocean and the long beach that snakes along the resort’s 55-acre oceanfront property. The restaurant, too, faces the ocean and enjoys its abundant breezes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The team here wisely extended the indoor space with wrap-around, clear windbreakers, doubling the interior space and providing a much-needed wind break. In the tiny kitchen, Chef Matt Elias (Saltwater Oyster Depot) built a menu that reflects the bounty of local seas and the sources pristine ingredients from local farms.\u003c/p>\n\u003cp>Of course, there are oysters and here, they are served on the half shell or baked. Local ingredients define the menu such as the Lasagna, made with Valley Ford’s Double 8 Dairy ricotta, colorful house-made pickles are a great introduction to the seasonal menu and Elias also knows his way around a beet, pairing golden ones with fresh labneh and greens from County Line.\u003c/p>\n\u003cp>For a touch of the Middle East in Marin, his falafel plate is made with fresh green chickpeas and is the essence of early summer. It will surely disappear before tomato season is in full swing.\u003c/p>\n\u003ch2>William Tell House Saloon & Inn\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/26955+CA-1,+Tomales,+CA+94971/@38.245921,-122.9072745,17z/data=!3m1!4b1!4m5!3m4!1s0x80842d5de8ba320b:0x514f54c9af9500df!8m2!3d38.2459168!4d-122.9050858\">26955 California State Route 1\u003c/a>\u003cbr>\nTomales, CA 94971\u003c/p>\n\u003cfigure id=\"attachment_134227\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134227\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-800x533.jpg\" alt=\"The 100 year-old bar at William Tell House\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The 100 year-old bar at William Tell House; photo Angela DeCenzo \u003ccite>(Angela DeCenzo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just a short drive up the hill from Dillon Beach is Tomales, the home of the \u003ca href=\"https://www.williamtellhouse.com/\">William Tell House Saloon & Inn\u003c/a>. Established in 1877, the William Tell Saloon & Inn is reported to be the oldest, continually operating bar in Marin. Perhaps knowing this, when East Bay-based restaurateur Ted Wilson took over the property in 2018, he kept the saloon running at full steam while he and his team renovated the restaurant and the lodge.\u003c/p>\n\u003cp>Along with Mixologist Ethan Terry, Wilson rebuilt the cocktail menu to include an apple brandy-laced beverage. It is an homage to the Swiss folk hero for whom the building is named (and who split an apple perched on a child’s head with an arrow), an ideal introduction to the tales sure to be spun at the revamped saloon.\u003c/p>\n\u003cp>The restaurant helmed by Chef Austin Perkins (Cyrus, Nick’s Cove) strives to anchor your eating experience to the farms and fisheries of Tomales. You can do no wrong with the Stemple Creek burger. Sourced from cows fed only on nearby grass and topped with cheese made down the road a stretch, the flavor is fresh, simple, 100 percent Marin. Or try the Tomales Bay cioppino with shellfish pulled from Tomales Bay and, in season, Dungeness crab. It’s a taste of old-time Marin that, in its simplicity, tastes utterly modern.\u003c/p>\n\u003ch2>Nick’s Cove\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/23240+CA-1,+Marshall,+CA+94940/@38.1999696,-122.9224245,17z/data=!3m1!4b1!4m5!3m4!1s0x8085d294a4148d1d:0x34740f558312959d!8m2!3d38.1999654!4d-122.9202358\">23240 Highway One\u003c/a>\u003cbr>\nMarshall, CA 94940\u003c/p>\n\u003cfigure id=\"attachment_134228\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134228\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-800x533.jpg\" alt=\"Nick's Cove Dungeness Crab Louie\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nick's Cove Dungeness Crab Louie; photo Kellie Delario \u003ccite>(Kellie Delario)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a windy, seven-mile shot down Highway One, skirting the shores of Tomales Bay, to reach \u003ca href=\"https://nickscove.com/\">Nick’s Cove\u003c/a>. The cabins perched over the water and the room-warming, fog-evaporating log fireplace in the main building are a draw for the regulars who return here year after year.\u003c/p>\n\u003cp>The property’s Croft, a lush garden and sitting area across the street, is a not too secret hidden gem, a source for much of the restaurant’s produce and an escape from the bustle of the main dining room. Hang out and play a round of bocce or chill in the garden with the birds and the bees before heading inside to eat.\u003c/p>\n\u003cp>Executive Chef Kua Speer took over the reins in the kitchen after Chef Perkins’ departure for William Tell House. He has kept the classic dishes (oysters Nickerfeller with spinach and Pernod, crab mac n’ cheese) while updating the rest of the menus with seasonal dishes, many with Croft-sourced ingredients like the Fennel Risotto and Fork and Knife Salad.\u003c/p>\n\u003cp>While you're there, a stroll on the long pier or a pause in the enclosed Tule Deck is a great way to appreciate the body of water right in front of you and the glorious seafood it produces.\u003c/p>\n\u003ch2>Hog Island Oyster Co.\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/20215+Shoreline+Hwy,+Marshall,+CA+94940/@38.1621287,-122.8957365,17z/data=!3m1!4b1!4m5!3m4!1s0x8085cdf9671c8151:0x622e4f262866679a!8m2!3d38.1621245!4d-122.8935478\">20215 Shoreline Highway\u003c/a>\u003cbr>\nMarshall, CA 94940\u003c/p>\n\u003cfigure id=\"attachment_134229\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134229\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-800x534.jpg\" alt=\"Hog Island oysters \" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-1200x801.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hog Island oysters from The Boat at their shuck-your-own-picnic; photo credit Remy Hale \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Continuing south a few miles down the eastern shore of Tomales Bay brings you to \u003ca href=\"https://hogislandoysters.com/\">Hog Island Oyster Co.\u003c/a> This is the original location, the Hog Island epicenter, the farm from which the beautiful briny bivalves pulled from Tomales Bay are sourced, shuck central.\u003c/p>\n\u003cp>It’s a casual affair with reservable picnic tables and grills and a three-hour reservation window to enjoy your Hog Island picnic. From the Hog Shack at the front of the farm, purchase any amount of unshucked oysters and take them to go. Or book a table at The Boat Oyster Bar where trained hands will shuck oysters for you. \u003c/p>\n\u003cp>Can’t get the grill lighted? Chipotle Bourbon BBQ oysters can be purchased here as well as a few local cheeses, crackers, wine and beer. Get to know your neighbor and share a table–they seat up to 15 people.\u003c/p>\n\u003cp>Seasonality is not a big issue at Hog Island–the farm pulls all varieties from these waters year-round–but “certain oysters respond to environmental conditions differently and therefore take on a seasonal aspect,” said Brenna Schlagenhauf of Hog Island’s communications team, “Our Hog Island Atlantics (\u003cem>Crassostrea virginica\u003c/em>) are a beautiful 'summer' oyster here on the West Coast.”\u003c/p>\n\u003ch2>Due West Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/10005+CA-1,+Olema,+CA+94950/@38.040251,-122.7904802,17z/data=!3m1!4b1!4m5!3m4!1s0x8085c6b5a9765427:0x5350f09017e68eda!8m2!3d38.0402468!4d-122.7882915\">10005 Coastal Highway One\u003c/a>\u003cbr>\nOlema, CA 94950\u003c/p>\n\u003cfigure id=\"attachment_134230\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134230\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg.jpg\" alt=\"Due West at Olema House\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Due West food and ambiance; photo credit Jamie Mesenburg \u003ccite>(Due West.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Continue south past the south end of Tomales Bay and through the town of Point Reyes Station to find more delights in Olema, the junction where Highway One doglegs with Sir Francis Drake Boulevard. This is the home of \u003ca href=\"https://olemahouse.com/due-west-restaurant/\">Due West Restaurant\u003c/a> and the adjacent Olema House.\u003c/p>\n\u003cp>The Inn’s 22 modern rooms and two stand-alone cottages overlook four acres of planted gardens and a rambling creek that burbles all year long. A pop-up market inside an Airstream sells a finely tuned assortment of picnic and beach supplies until the under-construction Due West Market opens this fall. The wide bar beckons to visitors and the Reyes Cup with Pimm’s No. One, lemon and cucumber is a summery spin on the classic Pimm’s Cup cocktail for resting travelers.\u003c/p>\n\u003cp>Finish off a decadent day in West Marin with the House-smoked Chicken Salad. It artfully balances subtle smoky flavors with Point Reyes Blue cheese and currants, coming together to form a savory flavor that only cheese aged nearby can provide.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It is the perfect ending for this Marin story.\u003c/p>\n\n",
"disqusIdentifier": "134195 https://ww2.kqed.org/bayareabites/?p=134195",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/08/08/in-west-marin-a-restaurant-renaissance-along-the-coast/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1369,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1565639375,
"excerpt": "Stretched along a sweep of Marin's coastline, a new form of West Marin crop is emerging: hip restaurants. Make a weekend of exploring Marin's freshest eats.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Stretched along a sweep of Marin's coastline, a new form of West Marin crop is emerging: hip restaurants. Make a weekend of exploring Marin's freshest eats.",
"title": "In West Marin, a Restaurant Renaissance Along the Coast | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "In West Marin, a Restaurant Renaissance Along the Coast",
"datePublished": "2019-08-08T08:38:08-07:00",
"dateModified": "2019-08-12T12:49:35-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "in-west-marin-a-restaurant-renaissance-along-the-coast",
"status": "publish",
"path": "/bayareabites/134195/in-west-marin-a-restaurant-renaissance-along-the-coast",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_133756,checkplease_20154",
"label": "More North Bay Eats "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Summer is West Marin’s season. The fog blanketing the coast tempers the season’s heat but often breaks by midday, giving way to brisk sunshine. The fresh breeze and green hills are a reminder that you really are “over the hill” as locals say, in a bucolic locale with natural air conditioning and enough cows and goats to keep the local maker economy humming.\u003c/p>\n\u003cp>Stretched along the sweep of coastline that extends from the Sonoma County border along Tomales Bay to the town of Olema, a new form of West Marin crop is emerging: hip restaurants. Some with hotels attached, they hearken back (in a very modern way) to the days when West Marin served as a seaside vacation destination and refueling stop for those headed north.\u003c/p>\n\u003cp>And when the day calls for an adventure of the eating sort, West Marin’s bevy of new places has just what the day calls for.\u003c/p>\n\u003ch2>Dillon Beach Resort\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1+Beach+Ave,+Dillon+Beach,+CA+94929/@38.2497566,-122.9669502,17z/data=!3m1!4b1!4m5!3m4!1s0x80842c5e48444837:0x52b224e073d796ef!8m2!3d38.2497524!4d-122.9647615\">1 Beach Ave.\u003c/a>\u003cbr>\nDillon Beach, CA 94929\u003c/p>\n\u003cfigure id=\"attachment_134226\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134226\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-800x1067.jpg\" alt=\"Restaurant at Dillon Beach Resort,\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant at Dillon Beach Resort: photo Christina Mueller \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The speck of a town called Dillon Beach is home to \u003ca href=\"https://www.dillonbeachresort.com/\">Dillon Beach Resort\u003c/a>, a recently refurbished resort in a 130-year-old building. Stand-alone cabins, perfect for an overnight after an all-day adventure, peer over the Pacific Ocean and the long beach that snakes along the resort’s 55-acre oceanfront property. The restaurant, too, faces the ocean and enjoys its abundant breezes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The team here wisely extended the indoor space with wrap-around, clear windbreakers, doubling the interior space and providing a much-needed wind break. In the tiny kitchen, Chef Matt Elias (Saltwater Oyster Depot) built a menu that reflects the bounty of local seas and the sources pristine ingredients from local farms.\u003c/p>\n\u003cp>Of course, there are oysters and here, they are served on the half shell or baked. Local ingredients define the menu such as the Lasagna, made with Valley Ford’s Double 8 Dairy ricotta, colorful house-made pickles are a great introduction to the seasonal menu and Elias also knows his way around a beet, pairing golden ones with fresh labneh and greens from County Line.\u003c/p>\n\u003cp>For a touch of the Middle East in Marin, his falafel plate is made with fresh green chickpeas and is the essence of early summer. It will surely disappear before tomato season is in full swing.\u003c/p>\n\u003ch2>William Tell House Saloon & Inn\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/26955+CA-1,+Tomales,+CA+94971/@38.245921,-122.9072745,17z/data=!3m1!4b1!4m5!3m4!1s0x80842d5de8ba320b:0x514f54c9af9500df!8m2!3d38.2459168!4d-122.9050858\">26955 California State Route 1\u003c/a>\u003cbr>\nTomales, CA 94971\u003c/p>\n\u003cfigure id=\"attachment_134227\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134227\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-800x533.jpg\" alt=\"The 100 year-old bar at William Tell House\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The 100 year-old bar at William Tell House; photo Angela DeCenzo \u003ccite>(Angela DeCenzo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just a short drive up the hill from Dillon Beach is Tomales, the home of the \u003ca href=\"https://www.williamtellhouse.com/\">William Tell House Saloon & Inn\u003c/a>. Established in 1877, the William Tell Saloon & Inn is reported to be the oldest, continually operating bar in Marin. Perhaps knowing this, when East Bay-based restaurateur Ted Wilson took over the property in 2018, he kept the saloon running at full steam while he and his team renovated the restaurant and the lodge.\u003c/p>\n\u003cp>Along with Mixologist Ethan Terry, Wilson rebuilt the cocktail menu to include an apple brandy-laced beverage. It is an homage to the Swiss folk hero for whom the building is named (and who split an apple perched on a child’s head with an arrow), an ideal introduction to the tales sure to be spun at the revamped saloon.\u003c/p>\n\u003cp>The restaurant helmed by Chef Austin Perkins (Cyrus, Nick’s Cove) strives to anchor your eating experience to the farms and fisheries of Tomales. You can do no wrong with the Stemple Creek burger. Sourced from cows fed only on nearby grass and topped with cheese made down the road a stretch, the flavor is fresh, simple, 100 percent Marin. Or try the Tomales Bay cioppino with shellfish pulled from Tomales Bay and, in season, Dungeness crab. It’s a taste of old-time Marin that, in its simplicity, tastes utterly modern.\u003c/p>\n\u003ch2>Nick’s Cove\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/23240+CA-1,+Marshall,+CA+94940/@38.1999696,-122.9224245,17z/data=!3m1!4b1!4m5!3m4!1s0x8085d294a4148d1d:0x34740f558312959d!8m2!3d38.1999654!4d-122.9202358\">23240 Highway One\u003c/a>\u003cbr>\nMarshall, CA 94940\u003c/p>\n\u003cfigure id=\"attachment_134228\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134228\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-800x533.jpg\" alt=\"Nick's Cove Dungeness Crab Louie\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nick's Cove Dungeness Crab Louie; photo Kellie Delario \u003ccite>(Kellie Delario)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a windy, seven-mile shot down Highway One, skirting the shores of Tomales Bay, to reach \u003ca href=\"https://nickscove.com/\">Nick’s Cove\u003c/a>. The cabins perched over the water and the room-warming, fog-evaporating log fireplace in the main building are a draw for the regulars who return here year after year.\u003c/p>\n\u003cp>The property’s Croft, a lush garden and sitting area across the street, is a not too secret hidden gem, a source for much of the restaurant’s produce and an escape from the bustle of the main dining room. Hang out and play a round of bocce or chill in the garden with the birds and the bees before heading inside to eat.\u003c/p>\n\u003cp>Executive Chef Kua Speer took over the reins in the kitchen after Chef Perkins’ departure for William Tell House. He has kept the classic dishes (oysters Nickerfeller with spinach and Pernod, crab mac n’ cheese) while updating the rest of the menus with seasonal dishes, many with Croft-sourced ingredients like the Fennel Risotto and Fork and Knife Salad.\u003c/p>\n\u003cp>While you're there, a stroll on the long pier or a pause in the enclosed Tule Deck is a great way to appreciate the body of water right in front of you and the glorious seafood it produces.\u003c/p>\n\u003ch2>Hog Island Oyster Co.\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/20215+Shoreline+Hwy,+Marshall,+CA+94940/@38.1621287,-122.8957365,17z/data=!3m1!4b1!4m5!3m4!1s0x8085cdf9671c8151:0x622e4f262866679a!8m2!3d38.1621245!4d-122.8935478\">20215 Shoreline Highway\u003c/a>\u003cbr>\nMarshall, CA 94940\u003c/p>\n\u003cfigure id=\"attachment_134229\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134229\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-800x534.jpg\" alt=\"Hog Island oysters \" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-1200x801.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hog Island oysters from The Boat at their shuck-your-own-picnic; photo credit Remy Hale \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Continuing south a few miles down the eastern shore of Tomales Bay brings you to \u003ca href=\"https://hogislandoysters.com/\">Hog Island Oyster Co.\u003c/a> This is the original location, the Hog Island epicenter, the farm from which the beautiful briny bivalves pulled from Tomales Bay are sourced, shuck central.\u003c/p>\n\u003cp>It’s a casual affair with reservable picnic tables and grills and a three-hour reservation window to enjoy your Hog Island picnic. From the Hog Shack at the front of the farm, purchase any amount of unshucked oysters and take them to go. Or book a table at The Boat Oyster Bar where trained hands will shuck oysters for you. \u003c/p>\n\u003cp>Can’t get the grill lighted? Chipotle Bourbon BBQ oysters can be purchased here as well as a few local cheeses, crackers, wine and beer. Get to know your neighbor and share a table–they seat up to 15 people.\u003c/p>\n\u003cp>Seasonality is not a big issue at Hog Island–the farm pulls all varieties from these waters year-round–but “certain oysters respond to environmental conditions differently and therefore take on a seasonal aspect,” said Brenna Schlagenhauf of Hog Island’s communications team, “Our Hog Island Atlantics (\u003cem>Crassostrea virginica\u003c/em>) are a beautiful 'summer' oyster here on the West Coast.”\u003c/p>\n\u003ch2>Due West Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/10005+CA-1,+Olema,+CA+94950/@38.040251,-122.7904802,17z/data=!3m1!4b1!4m5!3m4!1s0x8085c6b5a9765427:0x5350f09017e68eda!8m2!3d38.0402468!4d-122.7882915\">10005 Coastal Highway One\u003c/a>\u003cbr>\nOlema, CA 94950\u003c/p>\n\u003cfigure id=\"attachment_134230\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134230\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg.jpg\" alt=\"Due West at Olema House\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Due West food and ambiance; photo credit Jamie Mesenburg \u003ccite>(Due West.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Continue south past the south end of Tomales Bay and through the town of Point Reyes Station to find more delights in Olema, the junction where Highway One doglegs with Sir Francis Drake Boulevard. This is the home of \u003ca href=\"https://olemahouse.com/due-west-restaurant/\">Due West Restaurant\u003c/a> and the adjacent Olema House.\u003c/p>\n\u003cp>The Inn’s 22 modern rooms and two stand-alone cottages overlook four acres of planted gardens and a rambling creek that burbles all year long. A pop-up market inside an Airstream sells a finely tuned assortment of picnic and beach supplies until the under-construction Due West Market opens this fall. The wide bar beckons to visitors and the Reyes Cup with Pimm’s No. One, lemon and cucumber is a summery spin on the classic Pimm’s Cup cocktail for resting travelers.\u003c/p>\n\u003cp>Finish off a decadent day in West Marin with the House-smoked Chicken Salad. It artfully balances subtle smoky flavors with Point Reyes Blue cheese and currants, coming together to form a savory flavor that only cheese aged nearby can provide.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It is the perfect ending for this Marin story.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/134195/in-west-marin-a-restaurant-renaissance-along-the-coast",
"authors": [
"11555"
],
"categories": [
"bayareabites_752",
"bayareabites_15153",
"bayareabites_15155",
"bayareabites_1807",
"bayareabites_61"
],
"tags": [
"bayareabites_9689",
"bayareabites_16442",
"bayareabites_1021",
"bayareabites_3926",
"bayareabites_92",
"bayareabites_9690"
],
"featImg": "bayareabites_134371",
"label": "bayareabites"
},
"bayareabites_134349": {
"type": "posts",
"id": "bayareabites_134349",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "134349",
"score": null,
"sort": [
1565112552000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1565112552,
"format": "standard",
"disqusTitle": "First Taste: Tartine Bakery brings its classic offering to the Inner Sunset",
"title": "First Taste: Tartine Bakery brings its classic offering to the Inner Sunset",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_17256,news_11401794' label='More Bread to Chew On']\u003c/p>\n\u003cp>\u003ci>by Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>We can just barely remember the early days of Tartine, when it was but one small corner bakery located in a neighborhood in the midst of transition. It could have gone one of two ways, ripe to become a local favorite or lost among the location's changing times. But then, we all know how that story goes.\u003c/p>\n\u003cp>Since it opened in 2002, Chad Robertson and Elisabeth Prueitt's shop at 18th and Guerrero streets has had a line out the door on the daily, with locals and tourists alike patiently awaiting incomparable morning buns and freshly baked breads. It was the jumping off point for a pastry (and more) empire, with Tartine Manufactory and other spin-off locations now in San Francisco, Los Angeles, and even Seoul, Korea, where three locations include a bakery, coffee shop, and small market.\u003c/p>\n\u003cp>For some reason, it only took the pair 17 years to open a second bakery here in SF.\u003c/p>\n\u003cfigure id=\"attachment_134352\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134352\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-exterior.jpg\" alt=\"\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-exterior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-exterior-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A bright white wash, open garage door, and plenty of windows make Tartine a welcome and welcoming addition to the Inner Sunset. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Residents of the Inner Sunset are no doubt stoked to be the beneficiaries of \u003ca href=\"https://www.tartinebakery.com/san-francisco/inner-sunset\">Tartine's newest bakery\u003c/a>; when the fog gets thick and the Mission feels far away, one needs a delicious croissant and a cup of coffee close to home.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The formula at the newest Tartine Bakery is a classic one: stupid-good pastries, easy-tasty breakfast and lunch options; and a comfortable, familiar space. Like a breath of fresh ocean air, the Ninth Avenue place—designed by \u003ca href=\"https://studio-bba.com/studio/\">Studio BBA\u003c/a> (Tartine Manufactory LA, Nico, Mister Jiu's)—is bright white, sky-lit, and bustling. An old-school garage roll-up door opens onto an outdoor courtyard; glass doors and windows welcome you in.\u003c/p>\n\u003cp>Once you hit the pastry case, it's pretty much game over from there—you are sucked in with zero chance of winning against the temptations in store.\u003c/p>\n\u003cfigure id=\"attachment_134353\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134353\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-interior.jpg\" alt=\"Make your way past the exterior courtyard to the counter laden with pastries. Pick a few, order a coffee, and grab a hot meal item to indulge in.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-interior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-interior-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Make your way past the exterior courtyard to the counter laden with pastries. Pick a few, order a coffee, and grab a hot meal item to indulge in. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tartine regulars will recognize the menu: morning buns, pain au chocolat, open-faced sandwiches, soups, coddled eggs a la Tartine Manufactory, and many, many fresh-baked loaves of bread. \"The food mirrors what we do at Tartine Manufactory,\" says Robertson, \"making healthy, delicious, nutritious food that people want to eat every day.\"\u003c/p>\n\u003cfigure id=\"attachment_134355\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134355\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-bread-shelf.jpg\" alt=\"Whether you order it up front or on your way out, loaves of Tartine's signature country bread are a must.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bread-shelf.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bread-shelf-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bread-shelf-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bread-shelf-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Whether you order it up front or on your way out, loaves of Tartine's signature country bread are a must. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Robertson also notes the specialness of the location. \"I'm overwhelmed, thankful, and humbled by the warm welcome of this pretty old school SF neighborhood. I love that people that live in the neighborhood seem to really support the small businesses—it's a lot like the Mission in that way.\"\u003c/p>\n\u003cp>Get a taste of the offering.\u003c/p>\n\u003cfigure id=\"attachment_134357\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134357\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-bar-seats.jpg\" alt=\"Grab a seat at the high-top stools by the kitchen.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bar-seats.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bar-seats-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bar-seats-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bar-seats-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Grab a seat at the high-top stools by the kitchen. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the front area and middle space of the bakery may feel busy and bustling with crowds, if you make your way to the back you'll find a bit of breathing space at the high-top stools facing the open kitchen.\u003c/p>\n\u003cfigure id=\"attachment_134351\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134351\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-croissant.jpg\" alt=\"A buttery croissant, the legendary morning bun, and a ham-and-cheese croissant at Tartine in the Inner Sunset.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A buttery croissant, the legendary morning bun, and a ham-and-cheese croissant at Tartine in the Inner Sunset. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pastry game at Tartine is strong. You'll be happy with their classic buttery croissant, their legendary morning bun, or a slightly heartier ham & cheese laden croissant. Coffees, always.\u003c/p>\n\u003cfigure id=\"attachment_134358\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134358\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-beets-hummus.jpg\" alt=\"\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-beets-hummus.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-beets-hummus-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-beets-hummus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-beets-hummus-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A blend of beets and chickpeas make for a savory hummus. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once the lunch hour hits (read as early as 11am on Tartine time), the menu adds a slew of other dishes. The country bread offers is served with three different pairings: goat cheese, fermented veggies, or this cheery pink dip. It's a blend of beets and chickpeas for a savory hummus, topped with root top gomashio (aka un-hulled toasted sesame seeds).\u003c/p>\n\u003cfigure id=\"attachment_134359\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134359\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup.jpg\" alt=\"\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Creamy ginger carrot soup topped with a drizzle of oil and breadcrumbs. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Seasonal soups will always have a place at this neighborhood cafe. Creamy ginger carrot soup is topped with a drizzle of oil and breadcrumbs for a rich, yet healthy-ish meal.\u003c/p>\n\u003cfigure id=\"attachment_134360\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon.jpg\" alt=\"The smoked salmon tartine is a stunner.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The smoked salmon tartine is a stunner. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>No visit to Tartine would be complete without, well, a tartine. The smoked salmon tartine is a stunner. Find a well-buttered and well-toasted piece of country bread layered with cream cheese, pickled onions, a hint of meyer lemon, and fresh springs of dill.\u003c/p>\n\u003cfigure id=\"attachment_134362\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-patty-melt.jpg\" alt=\"Tartine has a hefty patty melt.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-patty-melt.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-patty-melt-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-patty-melt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-patty-melt-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Tartine has a hefty patty melt. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If your hunger is on the more dire side, opt for the hefty patty melt. A weighty beef patty is sandwiched between two pieces of country pullman bread with caramelized onions and mornay, a meal that will easily keep you very full till dinner.\u003c/p>\n\u003cfigure id=\"attachment_134363\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134363\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-rice-porridge.jpg\" alt=\"Their Japanese inspired porridge comes with a mushroom conserva, a few pickled veggies, and a soft-boiled egg.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-rice-porridge.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-rice-porridge-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-rice-porridge-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-rice-porridge-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Their Japanese inspired porridge comes with a mushroom conserva, a few pickled veggies, and a soft-boiled egg. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Japanese inspired dish, the house porridge takes advantage of grains like rice and and job's tears. A mushroom conserva, a few pickled veggies, and a soft-boiled egg complete this heartwarming comfort bowl.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.tartinebakery.com/\">Tartine Bakery\u003c/a>\u003c/b>\u003cbr>\n7am to 3pm daily\u003cbr>\n1226 Ninth Ave. (Inner Sunset)\u003c/p>\n\n",
"disqusIdentifier": "134349 https://ww2.kqed.org/bayareabites/?p=134349",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/08/06/first-taste-tartine-bakery-brings-its-classic-offering-to-the-inner-sunset/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 906,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1565112552,
"excerpt": "When the fog gets thick and the Mission feels far away, head to Tartine's newest Sunset location for a delicious croissant and cup of coffee.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "When the fog gets thick and the Mission feels far away, head to Tartine's newest Sunset location for a delicious croissant and cup of coffee.",
"title": "First Taste: Tartine Bakery brings its classic offering to the Inner Sunset | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "First Taste: Tartine Bakery brings its classic offering to the Inner Sunset",
"datePublished": "2019-08-06T10:29:12-07:00",
"dateModified": "2019-08-06T10:29:12-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "first-taste-tartine-bakery-brings-its-classic-offering-to-the-inner-sunset",
"status": "publish",
"path": "/bayareabites/134349/first-taste-tartine-bakery-brings-its-classic-offering-to-the-inner-sunset",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_17256,news_11401794",
"label": "More Bread to Chew On "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>by Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>We can just barely remember the early days of Tartine, when it was but one small corner bakery located in a neighborhood in the midst of transition. It could have gone one of two ways, ripe to become a local favorite or lost among the location's changing times. But then, we all know how that story goes.\u003c/p>\n\u003cp>Since it opened in 2002, Chad Robertson and Elisabeth Prueitt's shop at 18th and Guerrero streets has had a line out the door on the daily, with locals and tourists alike patiently awaiting incomparable morning buns and freshly baked breads. It was the jumping off point for a pastry (and more) empire, with Tartine Manufactory and other spin-off locations now in San Francisco, Los Angeles, and even Seoul, Korea, where three locations include a bakery, coffee shop, and small market.\u003c/p>\n\u003cp>For some reason, it only took the pair 17 years to open a second bakery here in SF.\u003c/p>\n\u003cfigure id=\"attachment_134352\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134352\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-exterior.jpg\" alt=\"\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-exterior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-exterior-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A bright white wash, open garage door, and plenty of windows make Tartine a welcome and welcoming addition to the Inner Sunset. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Residents of the Inner Sunset are no doubt stoked to be the beneficiaries of \u003ca href=\"https://www.tartinebakery.com/san-francisco/inner-sunset\">Tartine's newest bakery\u003c/a>; when the fog gets thick and the Mission feels far away, one needs a delicious croissant and a cup of coffee close to home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The formula at the newest Tartine Bakery is a classic one: stupid-good pastries, easy-tasty breakfast and lunch options; and a comfortable, familiar space. Like a breath of fresh ocean air, the Ninth Avenue place—designed by \u003ca href=\"https://studio-bba.com/studio/\">Studio BBA\u003c/a> (Tartine Manufactory LA, Nico, Mister Jiu's)—is bright white, sky-lit, and bustling. An old-school garage roll-up door opens onto an outdoor courtyard; glass doors and windows welcome you in.\u003c/p>\n\u003cp>Once you hit the pastry case, it's pretty much game over from there—you are sucked in with zero chance of winning against the temptations in store.\u003c/p>\n\u003cfigure id=\"attachment_134353\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134353\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-interior.jpg\" alt=\"Make your way past the exterior courtyard to the counter laden with pastries. Pick a few, order a coffee, and grab a hot meal item to indulge in.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-interior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-interior-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Make your way past the exterior courtyard to the counter laden with pastries. Pick a few, order a coffee, and grab a hot meal item to indulge in. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tartine regulars will recognize the menu: morning buns, pain au chocolat, open-faced sandwiches, soups, coddled eggs a la Tartine Manufactory, and many, many fresh-baked loaves of bread. \"The food mirrors what we do at Tartine Manufactory,\" says Robertson, \"making healthy, delicious, nutritious food that people want to eat every day.\"\u003c/p>\n\u003cfigure id=\"attachment_134355\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134355\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-bread-shelf.jpg\" alt=\"Whether you order it up front or on your way out, loaves of Tartine's signature country bread are a must.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bread-shelf.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bread-shelf-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bread-shelf-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bread-shelf-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Whether you order it up front or on your way out, loaves of Tartine's signature country bread are a must. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Robertson also notes the specialness of the location. \"I'm overwhelmed, thankful, and humbled by the warm welcome of this pretty old school SF neighborhood. I love that people that live in the neighborhood seem to really support the small businesses—it's a lot like the Mission in that way.\"\u003c/p>\n\u003cp>Get a taste of the offering.\u003c/p>\n\u003cfigure id=\"attachment_134357\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134357\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-bar-seats.jpg\" alt=\"Grab a seat at the high-top stools by the kitchen.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bar-seats.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bar-seats-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bar-seats-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-bar-seats-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Grab a seat at the high-top stools by the kitchen. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the front area and middle space of the bakery may feel busy and bustling with crowds, if you make your way to the back you'll find a bit of breathing space at the high-top stools facing the open kitchen.\u003c/p>\n\u003cfigure id=\"attachment_134351\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134351\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-croissant.jpg\" alt=\"A buttery croissant, the legendary morning bun, and a ham-and-cheese croissant at Tartine in the Inner Sunset.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-croissant-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A buttery croissant, the legendary morning bun, and a ham-and-cheese croissant at Tartine in the Inner Sunset. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pastry game at Tartine is strong. You'll be happy with their classic buttery croissant, their legendary morning bun, or a slightly heartier ham & cheese laden croissant. Coffees, always.\u003c/p>\n\u003cfigure id=\"attachment_134358\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134358\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-beets-hummus.jpg\" alt=\"\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-beets-hummus.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-beets-hummus-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-beets-hummus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-beets-hummus-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A blend of beets and chickpeas make for a savory hummus. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once the lunch hour hits (read as early as 11am on Tartine time), the menu adds a slew of other dishes. The country bread offers is served with three different pairings: goat cheese, fermented veggies, or this cheery pink dip. It's a blend of beets and chickpeas for a savory hummus, topped with root top gomashio (aka un-hulled toasted sesame seeds).\u003c/p>\n\u003cfigure id=\"attachment_134359\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134359\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup.jpg\" alt=\"\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-ginger-carrot-soup-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Creamy ginger carrot soup topped with a drizzle of oil and breadcrumbs. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Seasonal soups will always have a place at this neighborhood cafe. Creamy ginger carrot soup is topped with a drizzle of oil and breadcrumbs for a rich, yet healthy-ish meal.\u003c/p>\n\u003cfigure id=\"attachment_134360\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon.jpg\" alt=\"The smoked salmon tartine is a stunner.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-smoked-salmon-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The smoked salmon tartine is a stunner. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>No visit to Tartine would be complete without, well, a tartine. The smoked salmon tartine is a stunner. Find a well-buttered and well-toasted piece of country bread layered with cream cheese, pickled onions, a hint of meyer lemon, and fresh springs of dill.\u003c/p>\n\u003cfigure id=\"attachment_134362\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-patty-melt.jpg\" alt=\"Tartine has a hefty patty melt.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-patty-melt.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-patty-melt-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-patty-melt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-patty-melt-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Tartine has a hefty patty melt. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If your hunger is on the more dire side, opt for the hefty patty melt. A weighty beef patty is sandwiched between two pieces of country pullman bread with caramelized onions and mornay, a meal that will easily keep you very full till dinner.\u003c/p>\n\u003cfigure id=\"attachment_134363\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134363\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/tartine-sunset-rice-porridge.jpg\" alt=\"Their Japanese inspired porridge comes with a mushroom conserva, a few pickled veggies, and a soft-boiled egg.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-rice-porridge.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-rice-porridge-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-rice-porridge-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/tartine-sunset-rice-porridge-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Their Japanese inspired porridge comes with a mushroom conserva, a few pickled veggies, and a soft-boiled egg. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Japanese inspired dish, the house porridge takes advantage of grains like rice and and job's tears. A mushroom conserva, a few pickled veggies, and a soft-boiled egg complete this heartwarming comfort bowl.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.tartinebakery.com/\">Tartine Bakery\u003c/a>\u003c/b>\u003cbr>\n7am to 3pm daily\u003cbr>\n1226 Ninth Ave. (Inner Sunset)\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/134349/first-taste-tartine-bakery-brings-its-classic-offering-to-the-inner-sunset",
"authors": [
"11590"
],
"categories": [
"bayareabites_1516",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_3328",
"bayareabites_843",
"bayareabites_14745",
"bayareabites_3147"
],
"featImg": "bayareabites_134351",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"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",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"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",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"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": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"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.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"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.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"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": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"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": {
"site": "news",
"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",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"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": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"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": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"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": {
"site": "news",
"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",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"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": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"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": {
"site": "news",
"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",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"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/",
"meta": {
"site": "news",
"source": "npr"
},
"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",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"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": {
"site": "radio",
"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"
}
},
"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": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=restaurants-and-bars": {
"isFetching": false,
"latestQuery": {
"from": 48,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 969,
"relation": "eq"
},
"items": [
"bayareabites_134548",
"bayareabites_134546",
"bayareabites_134636",
"bayareabites_134544",
"bayareabites_134542",
"bayareabites_134434",
"bayareabites_134208",
"bayareabites_134529",
"bayareabites_134496",
"bayareabites_134397",
"bayareabites_134195",
"bayareabites_134349"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_restaurants-and-bars": {
"isLoading": true
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_13306": {
"type": "terms",
"id": "bayareabites_13306",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13306",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7773,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/category/beverages"
},
"bayareabites_11028": {
"type": "terms",
"id": "bayareabites_11028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7736,
"slug": "food-art",
"isLoading": false,
"link": "/bayareabites/category/food-art"
},
"bayareabites_10028": {
"type": "terms",
"id": "bayareabites_10028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8301,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/category/food-news"
},
"bayareabites_13746": {
"type": "terms",
"id": "bayareabites_13746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8219,
"slug": "guides-2",
"isLoading": false,
"link": "/bayareabites/category/guides-2"
},
"bayareabites_1146": {
"type": "terms",
"id": "bayareabites_1146",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1146",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hospitality",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hospitality Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1460,
"slug": "hospitality",
"isLoading": false,
"link": "/bayareabites/category/hospitality"
},
"bayareabites_15155": {
"type": "terms",
"id": "bayareabites_15155",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15155",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99485,
"slug": "north-bay",
"isLoading": false,
"link": "/bayareabites/category/north-bay"
},
"bayareabites_61": {
"type": "terms",
"id": "bayareabites_61",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "61",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1216,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/category/travel"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_2984": {
"type": "terms",
"id": "bayareabites_2984",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2984",
"found": true
},
"relationships": {},
"featImg": null,
"name": "boonville",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "boonville Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2086,
"slug": "boonville",
"isLoading": false,
"link": "/bayareabites/tag/boonville"
},
"bayareabites_13419": {
"type": "terms",
"id": "bayareabites_13419",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13419",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7888,
"slug": "guides",
"isLoading": false,
"link": "/bayareabites/tag/guides"
},
"bayareabites_10146": {
"type": "terms",
"id": "bayareabites_10146",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10146",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Healdsburg",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Healdsburg Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4600,
"slug": "healdsburg",
"isLoading": false,
"link": "/bayareabites/tag/healdsburg"
},
"bayareabites_187": {
"type": "terms",
"id": "bayareabites_187",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "187",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Napa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Napa Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 152,
"slug": "napa",
"isLoading": false,
"link": "/bayareabites/tag/napa"
},
"bayareabites_3472": {
"type": "terms",
"id": "bayareabites_3472",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3472",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2322,
"slug": "north-bay",
"isLoading": false,
"link": "/bayareabites/tag/north-bay"
},
"bayareabites_1377": {
"type": "terms",
"id": "bayareabites_1377",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1377",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sebastopol",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sebastopol Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1185,
"slug": "sebastopol",
"isLoading": false,
"link": "/bayareabites/tag/sebastopol"
},
"bayareabites_356": {
"type": "terms",
"id": "bayareabites_356",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "356",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sonoma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sonoma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 321,
"slug": "sonoma",
"isLoading": false,
"link": "/bayareabites/tag/sonoma"
},
"bayareabites_10321": {
"type": "terms",
"id": "bayareabites_10321",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10321",
"found": true
},
"relationships": {},
"featImg": null,
"name": "St. Helena",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "St. Helena Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4775,
"slug": "st-helena",
"isLoading": false,
"link": "/bayareabites/tag/st-helena"
},
"bayareabites_14748": {
"type": "terms",
"id": "bayareabites_14748",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14748",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 930,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/tag/wine"
},
"bayareabites_3788": {
"type": "terms",
"id": "bayareabites_3788",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3788",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine country",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine country Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2468,
"slug": "wine-country",
"isLoading": false,
"link": "/bayareabites/tag/wine-country"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_16457": {
"type": "terms",
"id": "bayareabites_16457",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16457",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Fandees Restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Fandees Restaurant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100787,
"slug": "fandees-restaurant",
"isLoading": false,
"link": "/bayareabites/tag/fandees-restaurant"
},
"bayareabites_10264": {
"type": "terms",
"id": "bayareabites_10264",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10264",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Middle Eastern food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Middle Eastern food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4718,
"slug": "middle-eastern-food",
"isLoading": false,
"link": "/bayareabites/tag/middle-eastern-food"
},
"bayareabites_16340": {
"type": "terms",
"id": "bayareabites_16340",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16340",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sonoma magazine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sonoma magazine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100670,
"slug": "sonoma-magazine",
"isLoading": false,
"link": "/bayareabites/tag/sonoma-magazine"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_15156": {
"type": "terms",
"id": "bayareabites_15156",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15156",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sonoma",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sonoma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99486,
"slug": "sonoma",
"isLoading": false,
"link": "/bayareabites/category/sonoma"
},
"bayareabites_301": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/category/beer"
},
"bayareabites_264": {
"type": "terms",
"id": "bayareabites_264",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "264",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7636,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/category/berkeley"
},
"bayareabites_8770": {
"type": "terms",
"id": "bayareabites_8770",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8770",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7634,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/category/east-bay"
},
"bayareabites_366": {
"type": "terms",
"id": "bayareabites_366",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "366",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7635,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/category/oakland"
},
"bayareabites_1619": {
"type": "terms",
"id": "bayareabites_1619",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1619",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pet food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pet food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1317,
"slug": "pet-food",
"isLoading": false,
"link": "/bayareabites/category/pet-food"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_91": {
"type": "terms",
"id": "bayareabites_91",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "91",
"found": true
},
"relationships": {},
"featImg": null,
"name": "south bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "south bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8157,
"slug": "south-bay",
"isLoading": false,
"link": "/bayareabites/category/south-bay"
},
"bayareabites_14751": {
"type": "terms",
"id": "bayareabites_14751",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14751",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 229,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/tag/berkeley"
},
"bayareabites_16220": {
"type": "terms",
"id": "bayareabites_16220",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16220",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dog-friendly",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dog-friendly Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100550,
"slug": "dog-friendly",
"isLoading": false,
"link": "/bayareabites/tag/dog-friendly"
},
"bayareabites_13822": {
"type": "terms",
"id": "bayareabites_13822",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13822",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dogs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dogs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8295,
"slug": "dogs",
"isLoading": false,
"link": "/bayareabites/tag/dogs"
},
"bayareabites_9710": {
"type": "terms",
"id": "bayareabites_9710",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9710",
"found": true
},
"relationships": {},
"featImg": null,
"name": "featured",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "featured Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4164,
"slug": "featured",
"isLoading": false,
"link": "/bayareabites/tag/featured"
},
"bayareabites_9563": {
"type": "terms",
"id": "bayareabites_9563",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9563",
"found": true
},
"relationships": {},
"featImg": null,
"name": "half moon bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "half moon bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4017,
"slug": "half-moon-bay",
"isLoading": false,
"link": "/bayareabites/tag/half-moon-bay"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_14745": {
"type": "terms",
"id": "bayareabites_14745",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14745",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 817,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco"
},
"bayareabites_2736": {
"type": "terms",
"id": "bayareabites_2736",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2736",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sausalito",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sausalito Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1932,
"slug": "sausalito",
"isLoading": false,
"link": "/bayareabites/tag/sausalito"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_3328": {
"type": "terms",
"id": "bayareabites_3328",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3328",
"found": true
},
"relationships": {},
"featImg": null,
"name": "7x7",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "7x7 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2248,
"slug": "7x7",
"isLoading": false,
"link": "/bayareabites/tag/7x7"
},
"bayareabites_10422": {
"type": "terms",
"id": "bayareabites_10422",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10422",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Japanese food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Japanese food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4876,
"slug": "japanese-food",
"isLoading": false,
"link": "/bayareabites/tag/japanese-food"
},
"bayareabites_9856": {
"type": "terms",
"id": "bayareabites_9856",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9856",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tasting menu",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tasting menu Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4310,
"slug": "tasting-menu",
"isLoading": false,
"link": "/bayareabites/tag/tasting-menu"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_2407": {
"type": "terms",
"id": "bayareabites_2407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art, writing, music, dance",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art, writing, music, dance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 941,
"slug": "food-art-writing-music",
"isLoading": false,
"link": "/bayareabites/category/food-art-writing-music"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_16452": {
"type": "terms",
"id": "bayareabites_16452",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16452",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Las Crónicas Del Taco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Las Crónicas Del Taco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100782,
"slug": "las-cronicas-del-taco",
"isLoading": false,
"link": "/bayareabites/tag/las-cronicas-del-taco"
},
"bayareabites_758": {
"type": "terms",
"id": "bayareabites_758",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "758",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mexican food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mexican food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1868,
"slug": "mexican-food",
"isLoading": false,
"link": "/bayareabites/tag/mexican-food"
},
"bayareabites_15182": {
"type": "terms",
"id": "bayareabites_15182",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15182",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Netflix",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Netflix Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99512,
"slug": "netflix",
"isLoading": false,
"link": "/bayareabites/tag/netflix"
},
"bayareabites_16451": {
"type": "terms",
"id": "bayareabites_16451",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16451",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the taco chronicles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the taco chronicles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100781,
"slug": "the-taco-chronicles",
"isLoading": false,
"link": "/bayareabites/tag/the-taco-chronicles"
},
"bayareabites_15153": {
"type": "terms",
"id": "bayareabites_15153",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15153",
"found": true
},
"relationships": {},
"featImg": null,
"name": "marin",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "marin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99483,
"slug": "marin",
"isLoading": false,
"link": "/bayareabites/category/marin"
},
"bayareabites_9689": {
"type": "terms",
"id": "bayareabites_9689",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9689",
"found": true
},
"relationships": {},
"featImg": null,
"name": "barbecued oysters",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "barbecued oysters Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4143,
"slug": "barbecued-oysters",
"isLoading": false,
"link": "/bayareabites/tag/barbecued-oysters"
},
"bayareabites_16442": {
"type": "terms",
"id": "bayareabites_16442",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16442",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Marin restaurants",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Marin restaurants Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100772,
"slug": "marin-restaurants",
"isLoading": false,
"link": "/bayareabites/tag/marin-restaurants"
},
"bayareabites_1021": {
"type": "terms",
"id": "bayareabites_1021",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1021",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oysters",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oysters Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 929,
"slug": "oysters",
"isLoading": false,
"link": "/bayareabites/tag/oysters"
},
"bayareabites_3926": {
"type": "terms",
"id": "bayareabites_3926",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3926",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oysters rockefeller",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oysters rockefeller Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2498,
"slug": "oysters-rockefeller",
"isLoading": false,
"link": "/bayareabites/tag/oysters-rockefeller"
},
"bayareabites_92": {
"type": "terms",
"id": "bayareabites_92",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "92",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1598,
"slug": "restaurants",
"isLoading": false,
"link": "/bayareabites/tag/restaurants"
},
"bayareabites_9690": {
"type": "terms",
"id": "bayareabites_9690",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9690",
"found": true
},
"relationships": {},
"featImg": null,
"name": "west marin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "west marin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4144,
"slug": "west-marin",
"isLoading": false,
"link": "/bayareabites/tag/west-marin"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_843": {
"type": "terms",
"id": "bayareabites_843",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "843",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bakery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bakery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 841,
"slug": "bakery",
"isLoading": false,
"link": "/bayareabites/tag/bakery"
},
"bayareabites_3147": {
"type": "terms",
"id": "bayareabites_3147",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3147",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tartine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tartine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2167,
"slug": "tartine",
"isLoading": false,
"link": "/bayareabites/tag/tartine"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
