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Bay Area\u003c/em> episode airing May 28th, 2020 \u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://gerardspaella.com\">Gerard's Paella\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Qbi_Alkkg/\u003c/p>\n\u003cp>In addition to pick-up and delivery, Gerard Nebesky's eponymous paella operation has begun offering online cooking tutorials as part of \"Live From Santa Rosa,\" a new weekly series of family-friendly home activities led by Santa Rosa business owners. Cook along in your home kitchen and if things go haywire, order-in from the teacher himself.\u003c/p>\n\u003cp>\u003ca href=\"http://kqed.org/checkplease/20409/check-please-bay-area-kids-review-sams-chowder-house-sangeetha-restaurant-gerards-paella-y-tapas\">Watch the \u003cem>Check, Please! 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"disqusTitle": "Are These the Best Dumpling Spots in the Bay Area?",
"title": "Are These the Best Dumpling Spots in the Bay Area?",
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"content": "\u003cp>[aside tag='dumplings' label='More Dumplings' num='1' target=_blank]\u003cbr>\nDumplings! We know them, we love them and we all have our favorite spots for them. What constitutes a dumpling, you ask?\u003c/p>\n\u003cp>\u003cstrong>Dumpling (n.)\u003c/strong>: \u003cem>a rounded mass of steamed and seasoned dough, often served in soup or with stewed meat\u003c/em>.\u003c/p>\n\u003cp>Many cultures have their own types of dumplings. According to Wikipedia, even ravioli and tortellini fit the basic definition of a dumpling — David Chang even covered this revelation in his show, \u003ca href=\"https://www.eater.com/2018/2/23/17021424/ugly-delicious-stuffed-recap-season-1-episode-8\">\u003ci>Ugly Delicious\u003c/i>\u003c/a>!\u003c/p>\n\u003cp>https://twitter.com/davidchang/status/970688482342592512?lang=en\u003c/p>\n\u003cp>When Bay Area Bites tackled the topic of dumplings in the Bay Area before, it was mostly the Chinese version of them. We tried them in the East Bay (\u003ca href=\"https://www.kqed.org/bayareabites/111374/bay-area-bites-guide-to-5-favorite-dumplings-in-oakland-and-berkeley\">Oakland and Berkeley\u003c/a>), in \u003ca href=\"https://www.kqed.org/bayareabites/108972/bay-area-bites-guide-to-5-great-dumpling-spots-in-san-francisco\">San Francisco\u003c/a> and \u003ca href=\"https://www.kqed.org/bayareabites/106934/bay-area-bites-guide-to-5-favorite-dim-sum-restaurants-south-of-san-francisco\">south of San Francisco\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We’ve even shown you how to make them at home — \u003ca href=\"https://www.kqed.org/bayareabites/10798/pork-and-shrimp-dumplings-jiao-zi\">this recipe\u003c/a> is pretty timeless and is great eaten by itself or \u003ca href=\"https://www.kqed.org/bayareabites/132285/at-chinese-new-year-every-family-has-a-tradition\">in hot pot\u003c/a>. And yes, \u003ca href=\"https://www.facebook.com/KQEDcheckplease/photos/a.10150428158745232/10162484492970232/?type=3&theater\">as many of you stated\u003c/a>, mom’s homemade dumplings will always be the best, but when you’re far from home or there are no ingredients on hand to make some, it’s good to have a place in your back pocket.\u003c/p>\n\u003cp>We recently asked you, the KQED community, to share their favorite dumpling spots, and we’ve compiled the submissions into this handy list for you! Most of the comments suggested Chinese restaurants, but shout-out to the Pushkin and Mama Papa Lithuanian lovers out there.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As always, our guides are by no means exhaustive, so, if we’re missing a dumpling eatery that people should try, let us know on \u003cb>\u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>\u003c/b> or \u003cb>\u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>\u003c/b>.\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://chinalivesf.com/\">China Live\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://cityviewdimsum.com/\">City View\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/ton-kiang-san-francisco\">Ton Kiang\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/Hang-Ah-Tea-Room-223720221142534/\">Hang Ah Tearoom\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dragonbeaux.com/\">Dragon Beaux\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-specialist-san-francisco-2\">Dumpling Specialist\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.shanghaidumplingkingsf.com/\">Shanghai Dumpling King\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/1213/check-please-bay-area-season-4-episode-2-402\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-house-san-francisco\">Shanghai House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.maklichinese.com/\">Makli\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kingofchinesedumpling.com/english/contact.htm\">Kingdom of Dumpling\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/17480/check-please-bay-area-reviews-backdoor-bistro-wine-bar-kingdom-of-dumpling-john-ash-co\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-house-san-francisco?osq=dumpling+house\">Dumpling House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.dumpling-kitchen.com/\">Dumpling Kitchen\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://harborviewsf.com/\">Harborview Restaurant & Bar\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shandong-deluxe-san-francisco\">Shandong Deluxe\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/good-luck-dim-sum-san-francisco\">Good Luck Dim Sum\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/Good-Mong-Kok-Bakery/107194425985610\">Good Mong Kok Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.orderyuanbaojiaozi.com/\">Yuanbao Jiaozi\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mamajissf.com/\">Mama Ji’s\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://shenhua.co/\">Shen Hua\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.shangrilalosgatos.com/\">Shangri-La\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.redjaderestaurant.com/mobile.html\">Red Jade\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/1347/red-jade-reviews\">Read the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/yummy-dumpling-san-francisco\">Yummy Dumpling\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.pushkinsf.com/\">Pushkin\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/china-north-dumpling-san-francisco\">China North Dumpling King\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yanksing.com/\">Yank Sing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/house-of-pancakes-san-francisco\">House of Pancakes\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-alley-san-francisco\">Dumpling Alley\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.chilihousesf.com/\">Chili House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://henryshunan.com/\">Henry’s Hunan\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingtimesf.com/\">Dumpling Time\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.zandyrestaurant.com/\">Z & Y Restaurant\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/xiao-long-bao-san-francisco\">Xiao Long Bao\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>East Bay\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.peonyseafood.com/\">Peony Seafood Restaurant\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://shandongoakland.com/\">Shandong\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.instagram.com/oramasamadumplings/?hl=en\">Oramasama\u003c/a> (Pop-up)\u003c/li>\n\u003cli>\u003ca href=\"https://www.greatchinaberkeley.com/\">Great China\u003c/a> (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://sichuanhouse.squarespace.com/\">Sichuan House\u003c/a> (Walnut Creek)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/New-Dumpling/613245789150332\">New Dumpling\u003c/a> (El Cerrito)\u003c/li>\n\u003cli>\u003ca href=\"http://hkeo.us/\">Hong Kong East Ocean\u003c/a> (Emeryville)\u003c/li>\n\u003cli>\u003ca href=\"https://www.goodtoeatdumplings.com/about-us\">Good To Eat Dumplings\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://eastoceanseafoodrestaurant.com/\">East Ocean Seafood Restaurant\u003c/a> (Alameda)\u003c/li>\n\u003cli>\u003ca href=\"https://fremontbingsdumplings.weebly.com/\">Bing’s Dumpling\u003c/a> (Fremont)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yinyinlivermore.com/\">The Yin Yin\u003c/a> (Livermore)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-bistro-newark\">Shanghai Bistro\u003c/a> (Newark)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/din-ding-dumpling-house-fremont-4\">Din Ding Dumpling\u003c/a> House (Union City)\u003c/li>\n\u003cli>\u003ca href=\"https://shanghaidumplinghouse.business.site/\">Shanghai Dumpling House\u003c/a> (Pleasanton)\u003c/li>\n\u003cli>\u003ca href=\"https://www.fullhousechinesefremont.com/\">Full House Dumpling\u003c/a> (Fremont)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/category/Chinese-Restaurant/Qi-Dumpling-Lounge-113775862461728/\">Qi Dumpling Lounge\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/house-of-dumplings-union-city\">House of Dumplings\u003c/a> (Union City)\u003c/li>\n\u003cli>\u003ca href=\"http://www.mamapapalithuania.com/\">Mama Papa Lithuania\u003c/a> (Alameda) \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/18127/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003c/ul>\n\u003ch2>South Bay/Peninsula\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.dumplinggarden.com/contact/\">Dumpling Garden\u003c/a> (Mountain View)\u003c/li>\n\u003cli>\u003ca href=\"https://dumplingempire.localon.com/\">Dumpling Empire\u003c/a> (South San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingcityca.com/\">Dumpling City\u003c/a> (Palo Alto)\u003c/li>\n\u003cli>\u003ca href=\"https://www.cookingpapa.us/\">Cooking Papa\u003c/a> (Foster City, Mountain View, Santa Clara)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/xlb-kitchen-cupertino-3\">XLB Kitchen\u003c/a> (Cupertino)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/panda-dumpling-san-carlos\">Panda Dumpling\u003c/a> (San Carlos)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/joy-restaurant-foster-city-3\">Joy Restaurant\u003c/a> (Foster City)\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingdepot.com/\">Dumpling Depot\u003c/a> (Sunnyvale)\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastyplacemillbrae.com/\">Tasty Place\u003c/a> (Millbrae)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/red-circle-dumplings-san-bruno\">Red Circle Dumpling\u003c/a> (San Bruno)\u003c/li>\n\u003cli>\u003ca href=\"http://townofdumpling.com/\">Town of Dumpling\u003c/a> (San Mateo)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-dumpling-shop-millbrae\">Shanghai Dumpling Shop\u003c/a> (Millbrae)\u003c/li>\n\u003cli>\u003ca href=\"https://idumplingredwood.com/\">iDumpling\u003c/a> (Redwood City)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/oriental-garden-campbell\">Oriental Garden\u003c/a> (Campbell)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/tong-dumpling-cupertino\">Tong Dumpling\u003c/a> (Cupertino)\u003c/li>\n\u003cli>\u003ca href=\"https://dintaifungusa.com/\">Din Tai Fung\u003c/a> (Santa Clara)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/fullsteamdumpling/\">Full Steam Dumpling\u003c/a> (Santa Cruz)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dim-sum-king-sunnyvale\">Dim Sum King\u003c/a> (Sunnyvale)\u003c/li>\n\u003cli>\u003ca href=\"http://www.grandpalaceseafoodrestaurant.com/\">Grand Palace\u003c/a> (South SF)\u003c/li>\n\u003c/ul>\n\u003ch2>North Bay\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.harmonyrestaurantgroup.com/\">Harmony Restaurant\u003c/a> (Mill Valley)\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We’ve even shown you how to make them at home — \u003ca href=\"https://www.kqed.org/bayareabites/10798/pork-and-shrimp-dumplings-jiao-zi\">this recipe\u003c/a> is pretty timeless and is great eaten by itself or \u003ca href=\"https://www.kqed.org/bayareabites/132285/at-chinese-new-year-every-family-has-a-tradition\">in hot pot\u003c/a>. And yes, \u003ca href=\"https://www.facebook.com/KQEDcheckplease/photos/a.10150428158745232/10162484492970232/?type=3&theater\">as many of you stated\u003c/a>, mom’s homemade dumplings will always be the best, but when you’re far from home or there are no ingredients on hand to make some, it’s good to have a place in your back pocket.\u003c/p>\n\u003cp>We recently asked you, the KQED community, to share their favorite dumpling spots, and we’ve compiled the submissions into this handy list for you! Most of the comments suggested Chinese restaurants, but shout-out to the Pushkin and Mama Papa Lithuanian lovers out there.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As always, our guides are by no means exhaustive, so, if we’re missing a dumpling eatery that people should try, let us know on \u003cb>\u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>\u003c/b> or \u003cb>\u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>\u003c/b>.\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://chinalivesf.com/\">China Live\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://cityviewdimsum.com/\">City View\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/ton-kiang-san-francisco\">Ton Kiang\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/Hang-Ah-Tea-Room-223720221142534/\">Hang Ah Tearoom\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dragonbeaux.com/\">Dragon Beaux\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-specialist-san-francisco-2\">Dumpling Specialist\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.shanghaidumplingkingsf.com/\">Shanghai Dumpling King\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/1213/check-please-bay-area-season-4-episode-2-402\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-house-san-francisco\">Shanghai House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.maklichinese.com/\">Makli\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kingofchinesedumpling.com/english/contact.htm\">Kingdom of Dumpling\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/17480/check-please-bay-area-reviews-backdoor-bistro-wine-bar-kingdom-of-dumpling-john-ash-co\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-house-san-francisco?osq=dumpling+house\">Dumpling House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.dumpling-kitchen.com/\">Dumpling Kitchen\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://harborviewsf.com/\">Harborview Restaurant & Bar\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shandong-deluxe-san-francisco\">Shandong Deluxe\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/good-luck-dim-sum-san-francisco\">Good Luck Dim Sum\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/Good-Mong-Kok-Bakery/107194425985610\">Good Mong Kok Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.orderyuanbaojiaozi.com/\">Yuanbao Jiaozi\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mamajissf.com/\">Mama Ji’s\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://shenhua.co/\">Shen Hua\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.shangrilalosgatos.com/\">Shangri-La\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.redjaderestaurant.com/mobile.html\">Red Jade\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/1347/red-jade-reviews\">Read the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/yummy-dumpling-san-francisco\">Yummy Dumpling\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.pushkinsf.com/\">Pushkin\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/china-north-dumpling-san-francisco\">China North Dumpling King\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yanksing.com/\">Yank Sing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/house-of-pancakes-san-francisco\">House of Pancakes\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-alley-san-francisco\">Dumpling Alley\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.chilihousesf.com/\">Chili House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://henryshunan.com/\">Henry’s Hunan\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingtimesf.com/\">Dumpling Time\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.zandyrestaurant.com/\">Z & Y Restaurant\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/xiao-long-bao-san-francisco\">Xiao Long Bao\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>East Bay\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.peonyseafood.com/\">Peony Seafood Restaurant\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://shandongoakland.com/\">Shandong\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.instagram.com/oramasamadumplings/?hl=en\">Oramasama\u003c/a> (Pop-up)\u003c/li>\n\u003cli>\u003ca href=\"https://www.greatchinaberkeley.com/\">Great China\u003c/a> (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://sichuanhouse.squarespace.com/\">Sichuan House\u003c/a> (Walnut Creek)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/New-Dumpling/613245789150332\">New Dumpling\u003c/a> (El Cerrito)\u003c/li>\n\u003cli>\u003ca href=\"http://hkeo.us/\">Hong Kong East Ocean\u003c/a> (Emeryville)\u003c/li>\n\u003cli>\u003ca href=\"https://www.goodtoeatdumplings.com/about-us\">Good To Eat Dumplings\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://eastoceanseafoodrestaurant.com/\">East Ocean Seafood Restaurant\u003c/a> (Alameda)\u003c/li>\n\u003cli>\u003ca href=\"https://fremontbingsdumplings.weebly.com/\">Bing’s Dumpling\u003c/a> (Fremont)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yinyinlivermore.com/\">The Yin Yin\u003c/a> (Livermore)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-bistro-newark\">Shanghai Bistro\u003c/a> (Newark)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/din-ding-dumpling-house-fremont-4\">Din Ding Dumpling\u003c/a> House (Union City)\u003c/li>\n\u003cli>\u003ca href=\"https://shanghaidumplinghouse.business.site/\">Shanghai Dumpling House\u003c/a> (Pleasanton)\u003c/li>\n\u003cli>\u003ca href=\"https://www.fullhousechinesefremont.com/\">Full House Dumpling\u003c/a> (Fremont)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/category/Chinese-Restaurant/Qi-Dumpling-Lounge-113775862461728/\">Qi Dumpling Lounge\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/house-of-dumplings-union-city\">House of Dumplings\u003c/a> (Union City)\u003c/li>\n\u003cli>\u003ca href=\"http://www.mamapapalithuania.com/\">Mama Papa Lithuania\u003c/a> (Alameda) \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/18127/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003c/ul>\n\u003ch2>South Bay/Peninsula\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.dumplinggarden.com/contact/\">Dumpling Garden\u003c/a> (Mountain View)\u003c/li>\n\u003cli>\u003ca href=\"https://dumplingempire.localon.com/\">Dumpling Empire\u003c/a> (South San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingcityca.com/\">Dumpling City\u003c/a> (Palo Alto)\u003c/li>\n\u003cli>\u003ca href=\"https://www.cookingpapa.us/\">Cooking Papa\u003c/a> (Foster City, Mountain View, Santa Clara)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/xlb-kitchen-cupertino-3\">XLB Kitchen\u003c/a> (Cupertino)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/panda-dumpling-san-carlos\">Panda Dumpling\u003c/a> (San Carlos)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/joy-restaurant-foster-city-3\">Joy Restaurant\u003c/a> (Foster City)\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingdepot.com/\">Dumpling Depot\u003c/a> (Sunnyvale)\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastyplacemillbrae.com/\">Tasty Place\u003c/a> (Millbrae)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/red-circle-dumplings-san-bruno\">Red Circle Dumpling\u003c/a> (San Bruno)\u003c/li>\n\u003cli>\u003ca href=\"http://townofdumpling.com/\">Town of Dumpling\u003c/a> (San Mateo)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-dumpling-shop-millbrae\">Shanghai Dumpling Shop\u003c/a> (Millbrae)\u003c/li>\n\u003cli>\u003ca href=\"https://idumplingredwood.com/\">iDumpling\u003c/a> (Redwood City)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/oriental-garden-campbell\">Oriental Garden\u003c/a> (Campbell)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/tong-dumpling-cupertino\">Tong Dumpling\u003c/a> (Cupertino)\u003c/li>\n\u003cli>\u003ca href=\"https://dintaifungusa.com/\">Din Tai Fung\u003c/a> (Santa Clara)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/fullsteamdumpling/\">Full Steam Dumpling\u003c/a> (Santa Cruz)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dim-sum-king-sunnyvale\">Dim Sum King\u003c/a> (Sunnyvale)\u003c/li>\n\u003cli>\u003ca href=\"http://www.grandpalaceseafoodrestaurant.com/\">Grand Palace\u003c/a> (South SF)\u003c/li>\n\u003c/ul>\n\u003ch2>North Bay\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.harmonyrestaurantgroup.com/\">Harmony Restaurant\u003c/a> (Mill Valley)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Northern California Wine Bootcamp Adventure: From Boonville to Sebastopol",
"title": "A Northern California Wine Bootcamp Adventure: From Boonville to Sebastopol",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_134208' label='Back to Wine Bootcamp Central']\u003cbr>\nAfter virtuous granola bowls and many glasses of outstanding \u003ca href=\"http://www.philoapplefarm.com\">Philo Apple Farm\u003c/a> apple juice that make up the serve-yourself breakfast at the \u003ca href=\"http://www.boonvillehotel.com\">Boonville Hotel\u003c/a>, it was time for the long trek to Sebastopol’s sprawling Barlow food & drink complex.\u003c/p>\n\u003cp>First, though, we stopped in Healdsburg en route for Flying Goat coffee and then Meg joined us at one of the country’s definitive cult following wineries.\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#kosta\">Kosta Browne Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#lunch\">Lunch: The Farmer’s Wife\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#littorai\">Littorai Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca>Freeman Vineyard & Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#dinner\">Dinner: Ramen Gaijin\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>[googlemaps https://www.google.com/maps/d/u/0/embed?mid=1MWlUDboNrMlEUzb5CyBRAoMC6MGnt5X3&w=640&h=480]\u003cbr>\n\u003ca id=\"kosta\">\u003c/a>\u003c/p>\n\u003ch2>Kosta Browne Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/220+Morris+St,+Sebastopol,+CA+95472/@38.4049695,-122.8220538,17z/data=!3m1!4b1!4m5!3m4!1s0x808430a7fccc5dcd:0x8931265a2331b558!8m2!3d38.4049695!4d-122.8198651\">220 Morris St.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Sebastopol, CA 95472\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134648\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Kosta-Browne-wines.jpg\" alt=\"Tasting time at Kosta Browne Winery in Sebastopol\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tasting time at Kosta Browne Winery in Sebastopol \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This was my second visit to \u003ca href=\"http://www.kostabrowne.com\">Kosta Browne\u003c/a>’s contemporary, sleek, sort of secretive Barlow home after meeting Hospitality Manager Damon Wong at a San Francisco event a few years ago. Wong is a fountain of knowledge about everything food and wine related, and he makes you want to have this wine. And you do indeed want this wine that started so humbly as a hobby project in 1997 by two Santa Rosa waiters, Dan Kosta and Michael Browne.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Kosta Browne wines’ forte is in the start-to-finish polish of these Chardonnays and Pinot Noirs. In addition to two winery visits, I have now tasted the wines at two exceptional pairing dinners, one at Petit Crenn and one at the winery with chef Mike Lofaro of HumuHumu restaurant in Maui. \u003c/p>\n\u003cp>With food or without, the wines show strength, spectacular fruit notes across the board, and a definitive layered texture. Of course, it remains to be seen if the recent purchase of the winery by the more corporate Duckhorn company will make substantial changes. Getting the wines is financially daunting and the waitlist to be a member is long, so most of us won’t know anyway. However, John and I acknowledged later that there might be an unending hype for Kosta Browne, but these are indeed some of the more spectacular, textbook perfect wines we may ever get to try.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 El Diablo Chardonnay, 2016 Mt. Carmel Pinot Noir, 2016 Free James Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.merryedwards.com\">Merry Edwards\u003c/a>, \u003ca href=\"http://hanzell.com\">Hanzell\u003c/a>, \u003ca href=\"http://www.ceritaswines.com\">Ceritas\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lunch\">\u003c/a>\u003c/p>\n\u003ch2>Lunch: \u003ca href=\"http://www.thefarmerswifesonoma.com/\">The Farmer’s Wife\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/The+Farmer's+Wife/@38.4042465,-122.8202511,15z/data=!4m5!3m4!1s0x0:0x8cc8066b64539f8c!8m2!3d38.4042465!4d-122.8202511\">\u003ci>6760 McKinley St Unit 120, Sebastopol\u003c/i>\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/Bq-mL1cBdKS/\u003c/p>\n\u003cp>Former \u003cem>San Francisco Chronicle\u003c/em> writer Sarah Fritsche once declared the grilled cheese by this previously only pop-ups and farmer’s market’s vendor as one of the \u003ca href=\"http://www.sfchronicle.com/food/article/The-Farmer-s-Wife-makes-one-of-the-Bay-Area-s-12189651.php\">Bay Area’s premier sandwiches\u003c/a>. She’s right. Lunch at its newly opened Barlow kiosk proved that the grilled cheese and all the sandwiches offered really are destination-worthy. The exceptional cookies were equally as notable.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The Farmer's Wife closed for several months after this visit because of damage sustained from major flooding. Fortunately, it has reopened.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.handline.com/\">Handline\u003c/a>, \u003ca href=\"http://forkcatering.com/\">Fork Roadhouse\u003c/a>, \u003ca href=\"http://klbistro.com/\">K&L Bistro\u003c/a>; don’t forget ice cream at \u003ca href=\"http://www.screaminmimisicecream.com/\">Screamin’ Mimi’s\u003c/a>\u003cbr>\n\u003ca id=\"littorai\">\u003c/a>\u003c/p>\n\u003ch2>Littorai Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Littorai+Wines/@38.3849138,-122.8651004,15z/data=!4m5!3m4!1s0x0:0xf07b38ff76bd2d93!8m2!3d38.3849138!4d-122.8651004\">788 Gold Ridge Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Sebastopol, CA 95472\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Littorai-vineyards.jpg\" alt=\"The organic estate vineyards at Littorai Wines in Sebastopol\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The organic estate vineyards at Littorai Wines in Sebastopol \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaker/owner Ted Lemon is a California wine icon partly because his \u003ca href=\"http://www.littorai.com\">Littorai\u003c/a> wines are downright delicious and partly because he is a pioneer in tying together biodynamic farming, biodiversity, and high-level winemaking. We’re not calling him the Alice Waters of California Wine because that’s cliché, but he’s had a similar impact in a similar way in really advocating the biodiversity niche of this agricultural product.\u003cbr>\n[aside postID='bayareabites_134544' align='left' label='Alexander Valley Wineries']\u003cbr>\nVisiting Lemon’s Sebastopol estate is as much a winery visit as it is a farm visit and guests are always astonished at how Lemon was a Brown University graduate who worked at four Burgundy houses by the age of 24. We had the chance to try a fantastic Littorai Chardonnay and Chenin Blanc, but this winery is all about exploring distinct coastal vineyard Pinot Noirs that all have excellent brightness and acidity — never too fruity or chewy; excellent balance. \u003c/p>\n\u003cp>You taste the land and the cleanliness of the grapes and barrels in each expression, never with the funk like in the wines of Lemon’s followers who have turned biodynamic/natural wine so trendy and controversial. It’s wine made naturally...not natural wine.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 One Acre Anderson Valley Pinot Noir, 2014 Theriot Sonoma Coast Pinot Noir, 2009 May’s Canyon Guerneville Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.horseandplow.com\">Horse & Plow\u003c/a>, \u003ca href=\"http://www.benziger.com\">Benziger\u003c/a>, \u003ca href=\"http://quivirawine.com\">Quivira\u003c/a>\u003cbr>\n\u003ca id=\"freeman\">\u003c/a>\u003c/p>\n\u003ch2>Freeman Vineyard & Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Freeman+Vineyard+%26+Winery/@38.4094931,-122.8831176,15z/data=!4m5!3m4!1s0x0:0x2692be2030ed1f03!8m2!3d38.4094931!4d-122.8831176\">1300 Montgomery Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Sebastopol, CA 95472\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Freeman-wines-poured.jpg\" alt=\"Freeman Winery’s winemaker Akiko Freeman at the winery’s cave in Sebastopol\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freeman Winery’s winemaker Akiko Freeman at the winery’s cave in Sebastopol \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before even trying \u003ca href=\"http://www.freemanwinery.com\">Freeman\u003c/a>’s excellent Pinot Noir from the winery’s two “estates,” we were fascinated by two things: the spectacular cave dug into a Sebastopol hill on the Freeman’s home “Gloria Estate” and the story of how husband-and-wife owners Akiko and Ken Freeman met at a keg party as college students in New York (when she was an exchange student from Japan) during Hurricane Gloria, hence the home estate’s namesake. Akiko thought that this keg party was like any ol’ party, so she dressed up to the nines for it…and was quite surprised with what she found at this “party.” \u003c/p>\n\u003cp>Well, Ken wooed her despite the bad beer in the kegs and her feeling a bit overdressed for the occasion, and all turned out swell as Akiko later followed him to San Francisco, where she decided to study Italian Renaissance history at Stanford for graduate school.\u003c/p>\n\u003cfigure id=\"attachment_134651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Freeman-Obama-wine.jpg\" alt=\"A copy of the entertainment program and menu from the 2015 White House dinner hosted by President Obama for Japanese Prime Minister Shinzo Abe, where Freeman Winery’s Ryo-fu Chardonnay was served\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A copy of the entertainment program and menu from the 2015 White House dinner hosted by President Obama for Japanese Prime Minister Shinzo Abe, where Freeman Winery’s Ryo-fu Chardonnay was served \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, all of those paintings might have been fun to read about, but she radically shifted gears to now be a self-taught winemaker whose 2013 Ryo-fu Chardonnay was served at a President Obama state dinner for Japan’s Prime Minister Shinzo Abe, paired with vegetable consommé en croûte with “shikai maki” sushi. For good measure, the Jersey Boys cast sang at the same event. With that music and Freeman wine, oh, what a night that must have been. For the three of us, it was hard to beat the Pinot Noir lineup at Freeman, just like at the other two Sebastopol stops of Day 4.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Gloria Estate Pinot Noir, 2016 Yu-Ki Estate Pinot Noir, 2015 Akiko’s Cuvée Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.kistlervineyards.com\">Kistler\u003c/a>, \u003ca href=\"http://www.emeritusvineyards.com/\">Emeritus\u003c/a>, \u003ca href=\"http://www.ballettovineyards.com\">Balletto\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"dinner\">\u003c/a>\u003c/p>\n\u003ch2>Dinner: \u003ca href=\"http://www.ramengaijin.com/\">Ramen Gaijin\u003c/a>; \u003ca href=\"http://www.anthillfarms.com\">Anthill Farms\u003c/a> 2016 Sonoma Coast Syrah\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/Ramen+Gaijin/@38.4025848,-122.8237493,15z/data=!4m5!3m4!1s0x0:0xff680e9792eec193!8m2!3d38.4025848!4d-122.8237493\">\u003cem>6948 Sebastopol Ave., Sebastopol\u003c/em>\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/Bq_siOGh5YC/\u003c/p>\n\u003cp>The ramen is excellent at this always popular and très hip spot right by the Barlow, but Ramen Gaijin is really about a stellar blend of classic Japanese izakaya dishes and other downright creative offerings. Don’t miss the cocktails, gyoza or black sesame ice cream with miso caramel. \u003c/p>\n\u003cp>Wine-wise, Anthill Farms is a trio of young, extremely talented winemakers with other industry day jobs who source fruit from Sonoma and Mendocino Counties, and they make fantastic single-vineyard Pinot Noirs, along with a little Syrah and Chardonnay.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.gravensteingrill.com/\">Gravenstein Grill\u003c/a>, \u003ca href=\"http://lowellssebastopol.com/\">Lowell’s\u003c/a>, \u003ca href=\"http://www.fernbar.com\">Fern Bar\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAfter virtuous granola bowls and many glasses of outstanding \u003ca href=\"http://www.philoapplefarm.com\">Philo Apple Farm\u003c/a> apple juice that make up the serve-yourself breakfast at the \u003ca href=\"http://www.boonvillehotel.com\">Boonville Hotel\u003c/a>, it was time for the long trek to Sebastopol’s sprawling Barlow food & drink complex.\u003c/p>\n\u003cp>First, though, we stopped in Healdsburg en route for Flying Goat coffee and then Meg joined us at one of the country’s definitive cult following wineries.\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#kosta\">Kosta Browne Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#lunch\">Lunch: The Farmer’s Wife\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#littorai\">Littorai Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca>Freeman Vineyard & Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#dinner\">Dinner: Ramen Gaijin\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://www.google.com/maps/d/u/0/embed?mid=1MWlUDboNrMlEUzb5CyBRAoMC6MGnt5X3&w=640&h=480'\n title='https://www.google.com/maps/d/u/0/embed?mid=1MWlUDboNrMlEUzb5CyBRAoMC6MGnt5X3&w=640&h=480'\n width='640'\n height='480'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003cbr>\n\u003ca id=\"kosta\">\u003c/a>\u003c/p>\n\u003ch2>Kosta Browne Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/220+Morris+St,+Sebastopol,+CA+95472/@38.4049695,-122.8220538,17z/data=!3m1!4b1!4m5!3m4!1s0x808430a7fccc5dcd:0x8931265a2331b558!8m2!3d38.4049695!4d-122.8198651\">220 Morris St.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Sebastopol, CA 95472\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134648\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Kosta-Browne-wines.jpg\" alt=\"Tasting time at Kosta Browne Winery in Sebastopol\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tasting time at Kosta Browne Winery in Sebastopol \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This was my second visit to \u003ca href=\"http://www.kostabrowne.com\">Kosta Browne\u003c/a>’s contemporary, sleek, sort of secretive Barlow home after meeting Hospitality Manager Damon Wong at a San Francisco event a few years ago. Wong is a fountain of knowledge about everything food and wine related, and he makes you want to have this wine. And you do indeed want this wine that started so humbly as a hobby project in 1997 by two Santa Rosa waiters, Dan Kosta and Michael Browne.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Kosta Browne wines’ forte is in the start-to-finish polish of these Chardonnays and Pinot Noirs. In addition to two winery visits, I have now tasted the wines at two exceptional pairing dinners, one at Petit Crenn and one at the winery with chef Mike Lofaro of HumuHumu restaurant in Maui. \u003c/p>\n\u003cp>With food or without, the wines show strength, spectacular fruit notes across the board, and a definitive layered texture. Of course, it remains to be seen if the recent purchase of the winery by the more corporate Duckhorn company will make substantial changes. Getting the wines is financially daunting and the waitlist to be a member is long, so most of us won’t know anyway. However, John and I acknowledged later that there might be an unending hype for Kosta Browne, but these are indeed some of the more spectacular, textbook perfect wines we may ever get to try.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 El Diablo Chardonnay, 2016 Mt. Carmel Pinot Noir, 2016 Free James Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.merryedwards.com\">Merry Edwards\u003c/a>, \u003ca href=\"http://hanzell.com\">Hanzell\u003c/a>, \u003ca href=\"http://www.ceritaswines.com\">Ceritas\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lunch\">\u003c/a>\u003c/p>\n\u003ch2>Lunch: \u003ca href=\"http://www.thefarmerswifesonoma.com/\">The Farmer’s Wife\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/The+Farmer's+Wife/@38.4042465,-122.8202511,15z/data=!4m5!3m4!1s0x0:0x8cc8066b64539f8c!8m2!3d38.4042465!4d-122.8202511\">\u003ci>6760 McKinley St Unit 120, Sebastopol\u003c/i>\u003c/a>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Former \u003cem>San Francisco Chronicle\u003c/em> writer Sarah Fritsche once declared the grilled cheese by this previously only pop-ups and farmer’s market’s vendor as one of the \u003ca href=\"http://www.sfchronicle.com/food/article/The-Farmer-s-Wife-makes-one-of-the-Bay-Area-s-12189651.php\">Bay Area’s premier sandwiches\u003c/a>. She’s right. Lunch at its newly opened Barlow kiosk proved that the grilled cheese and all the sandwiches offered really are destination-worthy. The exceptional cookies were equally as notable.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The Farmer's Wife closed for several months after this visit because of damage sustained from major flooding. Fortunately, it has reopened.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.handline.com/\">Handline\u003c/a>, \u003ca href=\"http://forkcatering.com/\">Fork Roadhouse\u003c/a>, \u003ca href=\"http://klbistro.com/\">K&L Bistro\u003c/a>; don’t forget ice cream at \u003ca href=\"http://www.screaminmimisicecream.com/\">Screamin’ Mimi’s\u003c/a>\u003cbr>\n\u003ca id=\"littorai\">\u003c/a>\u003c/p>\n\u003ch2>Littorai Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Littorai+Wines/@38.3849138,-122.8651004,15z/data=!4m5!3m4!1s0x0:0xf07b38ff76bd2d93!8m2!3d38.3849138!4d-122.8651004\">788 Gold Ridge Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Sebastopol, CA 95472\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Littorai-vineyards.jpg\" alt=\"The organic estate vineyards at Littorai Wines in Sebastopol\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The organic estate vineyards at Littorai Wines in Sebastopol \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaker/owner Ted Lemon is a California wine icon partly because his \u003ca href=\"http://www.littorai.com\">Littorai\u003c/a> wines are downright delicious and partly because he is a pioneer in tying together biodynamic farming, biodiversity, and high-level winemaking. We’re not calling him the Alice Waters of California Wine because that’s cliché, but he’s had a similar impact in a similar way in really advocating the biodiversity niche of this agricultural product.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nVisiting Lemon’s Sebastopol estate is as much a winery visit as it is a farm visit and guests are always astonished at how Lemon was a Brown University graduate who worked at four Burgundy houses by the age of 24. We had the chance to try a fantastic Littorai Chardonnay and Chenin Blanc, but this winery is all about exploring distinct coastal vineyard Pinot Noirs that all have excellent brightness and acidity — never too fruity or chewy; excellent balance. \u003c/p>\n\u003cp>You taste the land and the cleanliness of the grapes and barrels in each expression, never with the funk like in the wines of Lemon’s followers who have turned biodynamic/natural wine so trendy and controversial. It’s wine made naturally...not natural wine.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 One Acre Anderson Valley Pinot Noir, 2014 Theriot Sonoma Coast Pinot Noir, 2009 May’s Canyon Guerneville Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.horseandplow.com\">Horse & Plow\u003c/a>, \u003ca href=\"http://www.benziger.com\">Benziger\u003c/a>, \u003ca href=\"http://quivirawine.com\">Quivira\u003c/a>\u003cbr>\n\u003ca id=\"freeman\">\u003c/a>\u003c/p>\n\u003ch2>Freeman Vineyard & Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Freeman+Vineyard+%26+Winery/@38.4094931,-122.8831176,15z/data=!4m5!3m4!1s0x0:0x2692be2030ed1f03!8m2!3d38.4094931!4d-122.8831176\">1300 Montgomery Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Sebastopol, CA 95472\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Freeman-wines-poured.jpg\" alt=\"Freeman Winery’s winemaker Akiko Freeman at the winery’s cave in Sebastopol\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freeman Winery’s winemaker Akiko Freeman at the winery’s cave in Sebastopol \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before even trying \u003ca href=\"http://www.freemanwinery.com\">Freeman\u003c/a>’s excellent Pinot Noir from the winery’s two “estates,” we were fascinated by two things: the spectacular cave dug into a Sebastopol hill on the Freeman’s home “Gloria Estate” and the story of how husband-and-wife owners Akiko and Ken Freeman met at a keg party as college students in New York (when she was an exchange student from Japan) during Hurricane Gloria, hence the home estate’s namesake. Akiko thought that this keg party was like any ol’ party, so she dressed up to the nines for it…and was quite surprised with what she found at this “party.” \u003c/p>\n\u003cp>Well, Ken wooed her despite the bad beer in the kegs and her feeling a bit overdressed for the occasion, and all turned out swell as Akiko later followed him to San Francisco, where she decided to study Italian Renaissance history at Stanford for graduate school.\u003c/p>\n\u003cfigure id=\"attachment_134651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Freeman-Obama-wine.jpg\" alt=\"A copy of the entertainment program and menu from the 2015 White House dinner hosted by President Obama for Japanese Prime Minister Shinzo Abe, where Freeman Winery’s Ryo-fu Chardonnay was served\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A copy of the entertainment program and menu from the 2015 White House dinner hosted by President Obama for Japanese Prime Minister Shinzo Abe, where Freeman Winery’s Ryo-fu Chardonnay was served \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, all of those paintings might have been fun to read about, but she radically shifted gears to now be a self-taught winemaker whose 2013 Ryo-fu Chardonnay was served at a President Obama state dinner for Japan’s Prime Minister Shinzo Abe, paired with vegetable consommé en croûte with “shikai maki” sushi. For good measure, the Jersey Boys cast sang at the same event. With that music and Freeman wine, oh, what a night that must have been. For the three of us, it was hard to beat the Pinot Noir lineup at Freeman, just like at the other two Sebastopol stops of Day 4.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Gloria Estate Pinot Noir, 2016 Yu-Ki Estate Pinot Noir, 2015 Akiko’s Cuvée Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.kistlervineyards.com\">Kistler\u003c/a>, \u003ca href=\"http://www.emeritusvineyards.com/\">Emeritus\u003c/a>, \u003ca href=\"http://www.ballettovineyards.com\">Balletto\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"dinner\">\u003c/a>\u003c/p>\n\u003ch2>Dinner: \u003ca href=\"http://www.ramengaijin.com/\">Ramen Gaijin\u003c/a>; \u003ca href=\"http://www.anthillfarms.com\">Anthill Farms\u003c/a> 2016 Sonoma Coast Syrah\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/Ramen+Gaijin/@38.4025848,-122.8237493,15z/data=!4m5!3m4!1s0x0:0xff680e9792eec193!8m2!3d38.4025848!4d-122.8237493\">\u003cem>6948 Sebastopol Ave., Sebastopol\u003c/em>\u003c/a>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The ramen is excellent at this always popular and très hip spot right by the Barlow, but Ramen Gaijin is really about a stellar blend of classic Japanese izakaya dishes and other downright creative offerings. Don’t miss the cocktails, gyoza or black sesame ice cream with miso caramel. \u003c/p>\n\u003cp>Wine-wise, Anthill Farms is a trio of young, extremely talented winemakers with other industry day jobs who source fruit from Sonoma and Mendocino Counties, and they make fantastic single-vineyard Pinot Noirs, along with a little Syrah and Chardonnay.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.gravensteingrill.com/\">Gravenstein Grill\u003c/a>, \u003ca href=\"http://lowellssebastopol.com/\">Lowell’s\u003c/a>, \u003ca href=\"http://www.fernbar.com\">Fern Bar\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Secret Sebastopol Diner is a Culinary Gem",
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"content": "\u003cp>[aside postID='bayareabites_133434,bayareabites_132612' label='More North Bay Eats']\u003cbr>\n\u003ci>by Heather Irwin\u003c/i>\u003c/p>\n\u003cp>Hidden in the suburban camouflage of northwest Sebastopol is a blip of a restaurant you’ve probably never noticed. Perched on a concrete jetty at the intersection of Highway 116 and Covert Lane in the Fiesta Market Center is Fandee’s Restaurant. You may have missed it behind the bank ATM and jigsaw puzzle of parking spots.\u003c/p>\n\u003cp>There’s limited signage other than a very necessary placard reading “Main Entrance” next to the front door. Clearly, I’m not the first person to pull on a service door or walk all the way around the building looking for a way into Fandee’s.\u003c/p>\n\u003cfigure id=\"attachment_134640\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668.jpg\" alt=\"Salmon Roulade at Fandees Restaurant in Sebastopol.\" width=\"1024\" height=\"668\" class=\"size-full wp-image-134640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668-1020x665.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Salmon Roulade at Fandees Restaurant in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Put on your culinary pith helmet and find a path, because this not-especially-noticable diner is a rare find. A longtime favorite of locals, this neighborhood diner has always been good, but a recent menu overhaul has grabbed the attention of diners who insisted I check it out again.\u003c/p>\n\u003cp>With prices between $7 and $24 (the sweet spot is around $13) Fandee’s isn’t trying to be a palace of haute cuisine. It’s creative comfort food that doesn’t have to be as good as it is. Fandee’s is about scratch-made cabernet sauces and tiramisu, salmon roulade with lentils in a creamy pan sauce and juicy fried chicken with hand-cut Kennebec fries.\u003c/p>\n\u003cfigure id=\"attachment_134641\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668.jpg\" alt=\"Onion soup at Fandees Restaurant in Sebastopol.\" width=\"1024\" height=\"668\" class=\"size-full wp-image-134641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668-1020x665.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Onion soup at Fandees Restaurant in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Owner Tarek Alrehani, 33, is as subdued as his restaurant. A native of Jordan, the soft-spoken cook came to California to work at his uncles’ diner, Adel’s at age 17. Learning the ropes of all-day dining, from pancakes to steak dinners, he set out on his own when the former Farmhouse diner (not to be confused with the Farmhouse Inn) closed in 2013.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After a six-month remodel, he renamed the diner in honor of his grandfather, Fandee. Spending his younger years on a Jordanian farm with his grandparents, he learned the value of eating fresh food grown on the property. Milk, he says, was purchased from Bedouins and made into cheese. The rest was from the gardens.\u003c/p>\n\u003cfigure id=\"attachment_134642\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783.jpg\" alt=\"Mezze plate at Fandees in Sebastopol.\" width=\"1200\" height=\"783\" class=\"size-full wp-image-134642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783-1020x666.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Mezze plate at Fandees in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while there are a handful of Middle Eastern dishes inspired by his family — the hummus on the mezze plate is his mother’s recipe — and there is an eggplant shakshuka on the breakfast menu, the menu is mostly all-American.\u003c/p>\n\u003cp>Alrehani works out each recipe, focusing on using fresh, local ingredients to make the food he and his family would want.\u003c/p>\n\u003cp>“We know how much a family with two kids can afford,” said Alrehani. “But we want to cook it like I’d cook at home, preparing each plate. This is what I want for my family,” he said.\u003c/p>\n\u003cfigure id=\"attachment_134645\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783.jpg\" alt=\"Chocolate lava cake at Fandees Restaurant in Sebastopol.\" width=\"1200\" height=\"783\" class=\"size-full wp-image-134645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783-1020x666.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate lava cake at Fandees Restaurant in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Best Bets\u003c/h2>\n\u003cp>Portions are generous (not ridiculous), so prepare to bring an appetite and go home with leftovers.\u003c/p>\n\u003cp>\u003cb>Salmon Tournade with Lentils ($20):\u003c/b> The menu description does no justice to this dish. A filet of salmon is tied into a round disc, pan fried and set atop creamy lentils in a cast iron skillet. The green lentils have give, but don’t turn to mush, swimming in the tart cream sauce. The bite of peppery arugula completes the power-packed punch of flavor.\u003c/p>\n\u003cp>\u003cb>Fried Chicken ($17):\u003c/b> So many chefs try way too hard to get this simple dish right. Brined in lemon and honey and pressure cooked with a light crust, it’s crispy, light and juicier than a summer peach.\u003c/p>\n\u003cp>\u003cb>Corn Fritters ($7):\u003c/b> Pops of sweet yellow corn stud a lightly spiced jalapeño and cheddar batter. Hush puppies look hang dog next to these corn balls.\u003c/p>\n\u003cp>\u003cb>French Onion Gratinée ($7):\u003c/b> This deceptively simple savory-sweet stew is actually a complicated dance of long-caramelized onions and beef broth with a whisper of wine and a sliver of bread below a bubbling cape of Gruyere cheese. This isn’t exactly that, but it’s surprisingly excellent and grandmotherly in its warmth.\u003c/p>\n\u003cp>\u003cb>Mediterranean Mezze ($10):\u003c/b> A true Mediterranean platter with warmed pita bread, Kalamata olives, briney Feta cheese and a creamy hummus from Tarek’s mother’s recipe.\u003c/p>\n\u003cp>\u003cb>Tiramisu ($7):\u003c/b> Rich mascarpone cream with plenty of strong coffee. Less sugar makes it easy to eat the whole piece.\u003c/p>\n\u003cp>\u003cb>Ribeye Steak with cabernet reduction sauce, sour cream mashed potatoes ($24):\u003c/b> A bronto-sized slab that’s cooked perfectly. Mashed potatoes are other-worldly.\u003c/p>\n\u003cfigure id=\"attachment_134639\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783.jpg\" alt=\"Beef sliders at Fandees Restaurant in Sebastopol.\" width=\"1200\" height=\"783\" class=\"size-full wp-image-134639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783-1020x666.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Beef sliders at Fandees Restaurant in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Other great bites\u003c/h2>\n\u003cp>Sliders ($12) with balsamic onion jam, cheddar and whole grain mustard; Chicken citrus salad ($13) with chicken breast, oranges, cranberries, blue cheese and citrus vinaigrette; Pork chop with honey mustard glaze, pear chutney and smashed potatoes ($18).\u003c/p>\n\u003cp>\u003cb>Overall:\u003c/b> Surprisingly excellent cafe cuisine at a family-friendly diner makes this neighborhood spot a special find.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"fandeesrestaurant.com\">Fandees Restaurant\u003c/a>\u003c/b>\u003cbr>\n7824 Covert Lane\u003cbr>\nSebastopol, CA\u003cbr>\nOpen daily from 7 a.m. to 9 p.m. for breakfast, lunch and dinner\u003cbr>\n(707) 829-2642\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/secret-sebastopol-diner-is-a-culinary-gem/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>by Heather Irwin\u003c/i>\u003c/p>\n\u003cp>Hidden in the suburban camouflage of northwest Sebastopol is a blip of a restaurant you’ve probably never noticed. Perched on a concrete jetty at the intersection of Highway 116 and Covert Lane in the Fiesta Market Center is Fandee’s Restaurant. You may have missed it behind the bank ATM and jigsaw puzzle of parking spots.\u003c/p>\n\u003cp>There’s limited signage other than a very necessary placard reading “Main Entrance” next to the front door. Clearly, I’m not the first person to pull on a service door or walk all the way around the building looking for a way into Fandee’s.\u003c/p>\n\u003cfigure id=\"attachment_134640\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668.jpg\" alt=\"Salmon Roulade at Fandees Restaurant in Sebastopol.\" width=\"1024\" height=\"668\" class=\"size-full wp-image-134640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_salmon-1024x668-1020x665.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Salmon Roulade at Fandees Restaurant in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Put on your culinary pith helmet and find a path, because this not-especially-noticable diner is a rare find. A longtime favorite of locals, this neighborhood diner has always been good, but a recent menu overhaul has grabbed the attention of diners who insisted I check it out again.\u003c/p>\n\u003cp>With prices between $7 and $24 (the sweet spot is around $13) Fandee’s isn’t trying to be a palace of haute cuisine. It’s creative comfort food that doesn’t have to be as good as it is. Fandee’s is about scratch-made cabernet sauces and tiramisu, salmon roulade with lentils in a creamy pan sauce and juicy fried chicken with hand-cut Kennebec fries.\u003c/p>\n\u003cfigure id=\"attachment_134641\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668.jpg\" alt=\"Onion soup at Fandees Restaurant in Sebastopol.\" width=\"1024\" height=\"668\" class=\"size-full wp-image-134641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_soup-1024x668-1020x665.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Onion soup at Fandees Restaurant in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Owner Tarek Alrehani, 33, is as subdued as his restaurant. A native of Jordan, the soft-spoken cook came to California to work at his uncles’ diner, Adel’s at age 17. Learning the ropes of all-day dining, from pancakes to steak dinners, he set out on his own when the former Farmhouse diner (not to be confused with the Farmhouse Inn) closed in 2013.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After a six-month remodel, he renamed the diner in honor of his grandfather, Fandee. Spending his younger years on a Jordanian farm with his grandparents, he learned the value of eating fresh food grown on the property. Milk, he says, was purchased from Bedouins and made into cheese. The rest was from the gardens.\u003c/p>\n\u003cfigure id=\"attachment_134642\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783.jpg\" alt=\"Mezze plate at Fandees in Sebastopol.\" width=\"1200\" height=\"783\" class=\"size-full wp-image-134642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_mezze-1200x783-1020x666.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Mezze plate at Fandees in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while there are a handful of Middle Eastern dishes inspired by his family — the hummus on the mezze plate is his mother’s recipe — and there is an eggplant shakshuka on the breakfast menu, the menu is mostly all-American.\u003c/p>\n\u003cp>Alrehani works out each recipe, focusing on using fresh, local ingredients to make the food he and his family would want.\u003c/p>\n\u003cp>“We know how much a family with two kids can afford,” said Alrehani. “But we want to cook it like I’d cook at home, preparing each plate. This is what I want for my family,” he said.\u003c/p>\n\u003cfigure id=\"attachment_134645\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783.jpg\" alt=\"Chocolate lava cake at Fandees Restaurant in Sebastopol.\" width=\"1200\" height=\"783\" class=\"size-full wp-image-134645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_lavacake2-1200x783-1020x666.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate lava cake at Fandees Restaurant in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Best Bets\u003c/h2>\n\u003cp>Portions are generous (not ridiculous), so prepare to bring an appetite and go home with leftovers.\u003c/p>\n\u003cp>\u003cb>Salmon Tournade with Lentils ($20):\u003c/b> The menu description does no justice to this dish. A filet of salmon is tied into a round disc, pan fried and set atop creamy lentils in a cast iron skillet. The green lentils have give, but don’t turn to mush, swimming in the tart cream sauce. The bite of peppery arugula completes the power-packed punch of flavor.\u003c/p>\n\u003cp>\u003cb>Fried Chicken ($17):\u003c/b> So many chefs try way too hard to get this simple dish right. Brined in lemon and honey and pressure cooked with a light crust, it’s crispy, light and juicier than a summer peach.\u003c/p>\n\u003cp>\u003cb>Corn Fritters ($7):\u003c/b> Pops of sweet yellow corn stud a lightly spiced jalapeño and cheddar batter. Hush puppies look hang dog next to these corn balls.\u003c/p>\n\u003cp>\u003cb>French Onion Gratinée ($7):\u003c/b> This deceptively simple savory-sweet stew is actually a complicated dance of long-caramelized onions and beef broth with a whisper of wine and a sliver of bread below a bubbling cape of Gruyere cheese. This isn’t exactly that, but it’s surprisingly excellent and grandmotherly in its warmth.\u003c/p>\n\u003cp>\u003cb>Mediterranean Mezze ($10):\u003c/b> A true Mediterranean platter with warmed pita bread, Kalamata olives, briney Feta cheese and a creamy hummus from Tarek’s mother’s recipe.\u003c/p>\n\u003cp>\u003cb>Tiramisu ($7):\u003c/b> Rich mascarpone cream with plenty of strong coffee. Less sugar makes it easy to eat the whole piece.\u003c/p>\n\u003cp>\u003cb>Ribeye Steak with cabernet reduction sauce, sour cream mashed potatoes ($24):\u003c/b> A bronto-sized slab that’s cooked perfectly. Mashed potatoes are other-worldly.\u003c/p>\n\u003cfigure id=\"attachment_134639\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783.jpg\" alt=\"Beef sliders at Fandees Restaurant in Sebastopol.\" width=\"1200\" height=\"783\" class=\"size-full wp-image-134639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/hi0719__fandees_slider-1200x783-1020x666.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Beef sliders at Fandees Restaurant in Sebastopol. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Other great bites\u003c/h2>\n\u003cp>Sliders ($12) with balsamic onion jam, cheddar and whole grain mustard; Chicken citrus salad ($13) with chicken breast, oranges, cranberries, blue cheese and citrus vinaigrette; Pork chop with honey mustard glaze, pear chutney and smashed potatoes ($18).\u003c/p>\n\u003cp>\u003cb>Overall:\u003c/b> Surprisingly excellent cafe cuisine at a family-friendly diner makes this neighborhood spot a special find.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"fandeesrestaurant.com\">Fandees Restaurant\u003c/a>\u003c/b>\u003cbr>\n7824 Covert Lane\u003cbr>\nSebastopol, CA\u003cbr>\nOpen daily from 7 a.m. to 9 p.m. for breakfast, lunch and dinner\u003cbr>\n(707) 829-2642\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/secret-sebastopol-diner-is-a-culinary-gem/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Northern California Wine Bootcamp Adventure: From Healdsburg to Boonville",
"title": "A Northern California Wine Bootcamp Adventure: From Healdsburg to Boonville",
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"content": "\u003cp>[aside postID='bayareabites_134208' label='Back to Wine Bootcamp Central']\u003cbr>\nAfter the trip’s only full morning run for me (late dinners and early wine tastings make that extra hour of sleep extra tempting during Wine Bootcamp!) and the sun shining brightly, John and I were in good spirits heading north on 101. John had a frustrating long phone call during the drive and, as I later informed him, it’s a good thing it ended just before the exit for 128 to Mendocino because...the loss of phone service would have ended it anyways! We were in mostly off-the-grid country now.\u003c/p>\n\u003cp>All the Anderson Valley wineries are right off 128, so most visitors either go in a direct line Boonville-Navarro or Navarro-Boonville, with the wineries clustered at those ends and tiny Philo in between. All the wineries also are heavily focused on Pinot Noir. So I warned John to get ready for a marathon of Pinot Noir and a marathon of wine because there would be even more tasting than Day 2 since each tasting experience was close to each other.\u003c/p>\n\u003cp>As the Anderson Valley locals would say in their Boontling dialect, “Bahl hornin!”\u003c/p>\n\u003cp>\u003cb>Skip to any of these sections:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#pennyroyal\">Pennyroyal Farm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#foursight\">Foursight Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#roederer\">Roederer Estate\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#lula\">Lula Cellars\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#domaine\">Domaine Anderson\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#witching\">Witching Stick Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#baxter\">Baxter Winery Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#drew\">Drew Family Cellars Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#smith\">Smith Story Wine Cellars Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#dinner\">Dinner: Table 128\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>[googlemaps https://www.google.com/maps/d/u/0/embed?mid=1DVirkoOTwxFrYhuM_ZM87H0vSQO4z6EP&w=640&h=480]\u003cbr>\n\u003ca id=\"pennyroyal\">\u003c/a>\u003c/p>\n\u003ch2>Pennyroyal Farm\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Pennyroyal+Farm/@39.002392,-123.3624208,15z/data=!4m5!3m4!1s0x0:0x82fee3a46d8e18a0!8m2!3d39.002392!4d-123.3624208\">14930 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Boonville, CA 95415\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134579\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Pennyroyal-Farm.jpg\" alt=\"Goat cheese, Pinot Noir and spectacular views at the Anderson Valley’s Pennyroyal Farm\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134579\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goat cheese, Pinot Noir and spectacular views at the Anderson Valley’s Pennyroyal Farm \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Goat cheese and Pinot Noir? Count me in! Don’t count John, though, as goat cheese is pretty much the only food he won’t eat. He had no problems with the wine, fortunately, at this spot located at the gateway to Boonville. The $5 tasting fees at \u003ca href=\"http://www.pennyroyalfarm.com\">Pennyroyal Farm\u003c/a> were also sticker shock from the $$$ Northern California norm for us. We already loved the Anderson Valley just for that reason.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2017 Anderson Valley Sauvignon Blanc, 2015 Anderson Valley Pinot Noir, 2015 Eye of the Needle Pinot Noir\u003cbr>\n\u003ca id=\"foursight\">\u003c/a>\u003c/p>\n\u003ch2>Foursight Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Foursight+Wines/@39.0048056,-123.3627953,15z/data=!4m5!3m4!1s0x0:0x7e286734505ed5f2!8m2!3d39.0048056!4d-123.3627953\">14475 CA-128, Boonville\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Boonville, CA 95415\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Foursight-Winery.jpg\" alt=\"Goat cheese, Pinot Noir and spectacular views at the Anderson Valley’s Pennyroyal Farm\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goat cheese, Pinot Noir and spectacular views at the Anderson Valley’s Pennyroyal Farm \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This was the first winery I visited in the Anderson Valley a few years ago and it remains the region in a nutshell for me: lovely, fruit-tinged, tightly wound Pinot Noir and an uber-relaxed tasting room on the Charles Vineyard, where owners Kristy and Bill live. Along with the Cuda Ridge Semillon (\u003ca href=\"http://www.kqed.org/bayareabites/132348/a-perfect-weekend-in-livermore-valley-wine-country\">Livermore\u003c/a>), \u003ca href=\"http://foursightwines.com/\">Foursight\u003c/a>’s Semillon has made me a believer in that fickle white varietal.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Semillon, 2015 Charles Vineyard Pinot Noir, 2016 Clone 05 Charles Vineyard Pinot Noir\u003cbr>\n\u003ca id=\"roederer\">\u003c/a>\u003c/p>\n\u003ch2>Roederer Estate\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Roederer+Estate/@39.108243,-123.5020026,15z/data=!4m5!3m4!1s0x0:0x243b2957e9b26d4a!8m2!3d39.108243!4d-123.5020026\">4501 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134581\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Roederer-winery.jpg\" alt=\"Where all of the magic happens, from grapegrowing to winemaking, at Roederer Estate’s home in Philo\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Where all of the magic happens, from grapegrowing to winemaking, at Roederer Estate’s home in Philo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We traversed most of the Anderson Valley en route to the legendary Champagne house, Louis Roederer’s, American sparkling wine domain. John continually reminded me that Champagne isn’t really his thing but, of course, a) we legally can’t call this Champagne (it’s California!) and b) \u003ca href=\"http://roedererestate.com/index.html\">Roederer\u003c/a> is a different breed of sparkling wine than the average bubbles at a party.\u003cbr>\n[aside postID='bayareabites_134542' align='left' label='How Day 1 Went!']\u003cbr>\nI was fortunate enough to sample the house’s legendary 2008 Cristal at an event during the fall, so there was no way to go but down sparkling wine tasting-wise for me (and the bubbly at Roederer was really quite impressive).\u003c/p>\n\u003cp>However, the experience was one of the most enjoyable and informative of the trip, just like the day before at Mauritson. The sparkling wine house’s Strasbourg-born winemaker Arnaud Weyrich showed us the winemaking process from start to finish, a system that John had no idea about and many avid wine drinkers only know about vaguely.\u003c/p>\n\u003cfigure id=\"attachment_134582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Roederer-winemaker.jpg\" alt=\"Roederer Estate’s winemaker Arnaud Weyrich pours some of the superb Anderson Valley sparkling wine that the winery is known for\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134582\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roederer Estate’s winemaker Arnaud Weyrich pours some of the superb Anderson Valley sparkling wine that the winery is known for \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Weyrich’s delightful sparkling wine lesson for us also got John to ask more questions, something that he felt much comfortable doing at the rest of the wineries from this point. And the big takeaway from our tasting: indeed, sparkling wine improves in magnums. I never knew why before walking around Roederer.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> Brut, Brut 2011 L’Ermitage, Extra Dry\u003cbr>\n\u003ca id=\"lula\">\u003c/a>\u003c/p>\n\u003ch2>Lula Cellars\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Lula+Cellars/@39.1219547,-123.516523,15z/data=!4m5!3m4!1s0x0:0x951fa459aad78b20!8m2!3d39.1219547!4d-123.516523\">2800 Guntly Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Lula-wine.jpg\" alt=\"A 2016 Lula Cellars Costa Vineyard Pinot Noir from near Comptche in Mendocino County\" width=\"1920\" height=\"2400\" class=\"size-full wp-image-134583\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-960x1200.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A 2016 Lula Cellars Costa Vineyard Pinot Noir from near Comptche in Mendocino County \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last tasting room on 128’s “deep end” before Navarro’s redwoods wasn’t really a tasting. My girlfriend Meg joined the \u003ca href=\"http://www.lulacellars.com/\">Lulu Cellars\u003c/a> wine club last summer because she loved the dog-friendly atmosphere. Yes, this is the place to take our four-legged friends, but it’s also a fan favorite for the regular Pinot Noirs. John and I enjoyed those but the meager Chardonnay and Rosé of Pinot Noir struggled.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Pinot Noir, 2016 Costa Pinot Noir, 2015 Peterson Pinot Noir\u003cbr>\n\u003ca id=\"domaine\">\u003c/a>\u003c/p>\n\u003ch2>Domaine Anderson\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Domaine+Anderson/@39.0586064,-123.430396,15z/data=!4m5!3m4!1s0x0:0x80afb230dff6f2a6!8m2!3d39.0586064!4d-123.430396\">920 CA-128, Philo\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/DomaineAnderson-samples.jpg\" alt=\"Some of the Domaine Anderson 2017 Pinot Noir test examples recently taken from barrels\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of the Domaine Anderson 2017 Pinot Noir test examples recently taken from barrels \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roederer’s still wine sibling \u003ca href=\"http://www.domaineanderson.com/\">Domaine Anderson\u003c/a> also opened its doors and barrels graciously for us. The relatively newly hired winemaker Darren Low is on a quest to correct the direction of an estate with deep assets that so far hasn’t fulfilled its vision. John got the barrel tasting experience here, something that he has maybe done once or twice before, but certainly never in as much detail as Low provided. \u003c/p>\n\u003cp>The barrel visit and gazing at the biodynamic, organic vineyards nestled to the hills on the side of the winery with Low describing his growing techniques was easily a trip highlight...and made us feel like we had just taken a few classes at UC Davis’ winemaking school.\u003c/p>\n\u003cfigure id=\"attachment_134585\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg.jpg\" alt=\"Domaine Anderson winemaker Darrin Low discusses the latest vintage\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134585\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Domaine Anderson winemaker Darrin Low discusses the latest vintage \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It really was compelling to hear Low’s creativity, knowledge and sheer desire to succeed. The tasting also showed how the past wines were merely good and won’t improve with age. However, those in barrel had all the structure and developing nuance of turning this winery into a powerhouse.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 Dach Pinot Noir, 2014 Pinoli Pinot Noir, 2015 Walraven Chardonnay\u003cbr>\n\u003ca id=\"witching\">\u003c/a>\u003c/p>\n\u003ch2>Witching Stick Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Witching+Stick+Wines/@39.0654305,-123.4400829,15z/data=!4m5!3m4!1s0x0:0x579c969fd357bb3c!8m2!3d39.0654305!4d-123.4400829\">8627 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134586\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Witching-Stick-Wines.jpg\" alt=\"Witching Stick Winery owner Van Williamson presents his wines and offers decades of wine industry knowledge\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134586\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Witching Stick Winery owner Van Williamson presents his wines and offers decades of wine industry knowledge \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the region’s newer wineries, \u003ca href=\"http://witchingstickwines.com/\">Witching Stick Wines\u003c/a>, is pretty much exactly what you expect in the Anderson Valley: friendly dogs milling about, winemaker/owner Van Williamson presiding over the tastings and cracking jokes and zero pretension. The longtime Edmeades Winery winemaker is now making the best wine in the Anderson Valley on his own, per my opinion after two recent visits across a wide range of grape varietals, along with beautiful Pinot Noir.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Gewurztraminer, 2015 Perli Vineyard Pinot Noir, 2015 Fashauer Vineyard Zinfandel Dessert\u003cbr>\n\u003ca id=\"baxter\">\u003c/a>\u003c/p>\n\u003ch2>Baxter Winery Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Baxter+Winery+Tasting+Room/@39.0653452,-123.4405639,15z/data=!4m5!3m4!1s0x0:0xd11aabbd22905df!8m2!3d39.0653452!4d-123.4405639\">8660 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134587\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Baxter-wines.jpg\" alt=\"Baxter Winery in tiny Downtown Philo\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baxter Winery in tiny Downtown Philo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not sure what’s happening with \u003ca href=\"http://baxterwinery.com/Home.html\">Baxter\u003c/a>’s 2014 and 2015 vintages. The all-Pinot Noir lineup was collectively mediocre for both of us with some of the wines, dare I say, given the dreaded “boring” label. This is a huge bummer for me as Baxter was previously the standout Pinot Noir producer of the region for me during my first few visits. \u003c/p>\n\u003cp>Sadly, my summer 2018 visit and now fall 2018 visit proved that the wines have lost some polish and character. Then again, this is wine, an agricultural product — so maybe it’s just the vintage? I hope so and knowing Baxter’s past track record, I certainly think so.\u003c/p>\n\u003cp>\u003cb>2 wines to try:\u003c/b> 2015 Weir Yorkville Highlands Pinot Noir, 2014 Valenti Mendocino Ridge Pinot Noir\u003cbr>\n\u003ca id=\"drew\">\u003c/a>\u003c/p>\n\u003ch2>Drew Family Cellars Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Drew+Family+Cellars+Tasting+Rm/@39.0593931,-123.4346104,15z/data=!4m5!3m4!1s0x0:0x3b887a99c52d8c5b!8m2!3d39.0593931!4d-123.4346104\">9000 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Drew-Cellars-Wines.jpg\" alt=\"Drew Wines in Philo\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drew Wines in Philo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in the luxurious Madrones hotel-tasting rooms-pizza restaurant complex, Jason and Molly Drew’s tasting room is on every Anderson Valley must-try list for good reason. \u003ca href=\"http://www.drewwines.com/\">Drew\u003c/a>’s Albariño, Pinot Noir and Syrah are brilliant expressions of wind and fog-beaten Mendocino County ridges. \u003c/p>\n\u003cp>It’s a rather sleepy tasting setting and John’s palate didn’t love the very cold weather leaner style of Pinot Noir and Syrah, but it’s a wholly unique style of wine that speaks deeply of where Jason Drew sources his fruit. The reds are polarizing (not a bad thing necessarily), but the Albariño is consistently a universally praised favorite.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2017 Albariño, 2015 Perli Vineyard Mendocino Ridge Syrah, 2016 The Fog-Eater Anderson Valley Pinot Noir\u003cbr>\n\u003ca id=\"smith\">\u003c/a>\u003c/p>\n\u003ch2>Smith Story Wine Cellars Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Smith+Story+Wine+Cellars+Tasting+Room/@39.0593275,-123.4338927,15z/data=!4m5!3m4!1s0x0:0xb9ddd5986012c9d!8m2!3d39.0593275!4d-123.4338927\">9000 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134589\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Smith-Story-wine.jpg\" alt=\"Smith Story’s Riesling that literally comes from the Rheingau region in Germany\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smith Story’s Riesling that literally comes from the Rheingau region in Germany \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By this point, I had to rally John’s spirits after two straight misses in his tasting book. I was bummed that \u003ca href=\"http://www.smithstorywinecellars.com\">Smith Story\u003c/a>’s beloved Goldendoodle Lord Sandwich wasn’t on hand to welcome John when we visited this other tasting room in the Madrones, but, dog or no dog, Smith Story is always one of the best fun to quality wine ratio destinations in the Anderson Valley — and for miles beyond. \u003c/p>\n\u003cp>The six-year old winery offers a wide variety of Sonoma County and Anderson Valley wines, so it’s also one of the region’s more comprehensive tastings like Witching Stick. Husband-and-wife team Eric Story and Alison Smith-Story also craft a Pinot Noir rosé and Riesling from Germany, which is the only actual German wine “made” by Californians that I’m aware of.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Rheingau Riesling, 2015 Nash Mill Anderson Valley Pinot Noir, 2015 Pickberry Vineyard Sonoma Mountain Merlot\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.lichenestate.com\">Lichen Estate\u003c/a>, \u003ca href=\"http://www.balovineyards.com\">Balo\u003c/a>, \u003ca href=\"http://navarrowine.com/main.php\">Navarro\u003c/a>, \u003ca href=\"http://www.handleycellars.com\">Handley\u003c/a>, \u003ca href=\"http://greenwoodridge.com\">Greenwood Ridge\u003c/a>, \u003ca href=\"http://www.phillipshill.com\">Phillips Hill\u003c/a>, \u003ca href=\"http://scharffenbergercellars.com/index.html\">Scharffenberger\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"dinner\">\u003c/a>\u003c/p>\n\u003ch2>Dinner:\u003ca href=\"http://www.boonvillehotel.com/eat/\">Restaurant at Boonville Hotel\u003c/a>, \u003ca href=\"http://www.toulousevineyards.com\">Toulouse Vineyards\u003c/a> Pinot Noir\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/The+Restaurant+at+the+Boonville+Hotel/@39.008843,-123.367754,15z/data=!4m5!3m4!1s0x0:0xc843a1ea21791697!8m2!3d39.008843!4d-123.367754\">\u003cem>14050 CA-128, Boonville\u003c/em>\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/Bq82DYThjjJ/\u003c/p>\n\u003cp>Don’t even think of going to the Anderson Valley without a reservation for the relaxed, exceptional single menu prix fixe at the restaurant in the Boonville Hotel (formerly known as Table 128). It’s also “reasonably priced” by Bay Area prix fixe standards. Perry Hoffman, formerly the chef of Healdsburg SHED, will soon be taking over the kitchen (update: as of publishing time, he's now in charge of the kitchen) and I can’t wait to see what he does with the menu — yet I also hope things don’t change much since it’s pretty perfect as is. \u003c/p>\n\u003cp>Toulouse Vineyards crafts some of the deeper, giant fruit Pinot Noirs of Anderson Valley, and is one of the veteran stalwarts of the region.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://stoneandembers.com/\">Stone & Embers\u003c/a>, \u003ca href=\"http://www.bewilderedpig.com\">The Bewildered Pig\u003c/a>, \u003ca href=\"http://theharborhouseinn.com/#dining\">Harbor House Inn\u003c/a> (in Elk, not too far from Anderson Valley)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n",
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"excerpt": "Day 3 of our Northern California Wine Bootcamp Adventure had us covering Anderson Valley. As the locals would say, “Bahl hornin!”",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAfter the trip’s only full morning run for me (late dinners and early wine tastings make that extra hour of sleep extra tempting during Wine Bootcamp!) and the sun shining brightly, John and I were in good spirits heading north on 101. John had a frustrating long phone call during the drive and, as I later informed him, it’s a good thing it ended just before the exit for 128 to Mendocino because...the loss of phone service would have ended it anyways! We were in mostly off-the-grid country now.\u003c/p>\n\u003cp>All the Anderson Valley wineries are right off 128, so most visitors either go in a direct line Boonville-Navarro or Navarro-Boonville, with the wineries clustered at those ends and tiny Philo in between. All the wineries also are heavily focused on Pinot Noir. So I warned John to get ready for a marathon of Pinot Noir and a marathon of wine because there would be even more tasting than Day 2 since each tasting experience was close to each other.\u003c/p>\n\u003cp>As the Anderson Valley locals would say in their Boontling dialect, “Bahl hornin!”\u003c/p>\n\u003cp>\u003cb>Skip to any of these sections:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#pennyroyal\">Pennyroyal Farm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#foursight\">Foursight Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#roederer\">Roederer Estate\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#lula\">Lula Cellars\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#domaine\">Domaine Anderson\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#witching\">Witching Stick Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#baxter\">Baxter Winery Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#drew\">Drew Family Cellars Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#smith\">Smith Story Wine Cellars Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/food/1335723/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville#dinner\">Dinner: Table 128\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://www.google.com/maps/d/u/0/embed?mid=1DVirkoOTwxFrYhuM_ZM87H0vSQO4z6EP&w=640&h=480'\n title='https://www.google.com/maps/d/u/0/embed?mid=1DVirkoOTwxFrYhuM_ZM87H0vSQO4z6EP&w=640&h=480'\n width='640'\n height='480'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003cbr>\n\u003ca id=\"pennyroyal\">\u003c/a>\u003c/p>\n\u003ch2>Pennyroyal Farm\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Pennyroyal+Farm/@39.002392,-123.3624208,15z/data=!4m5!3m4!1s0x0:0x82fee3a46d8e18a0!8m2!3d39.002392!4d-123.3624208\">14930 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Boonville, CA 95415\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134579\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Pennyroyal-Farm.jpg\" alt=\"Goat cheese, Pinot Noir and spectacular views at the Anderson Valley’s Pennyroyal Farm\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134579\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Pennyroyal-Farm-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goat cheese, Pinot Noir and spectacular views at the Anderson Valley’s Pennyroyal Farm \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Goat cheese and Pinot Noir? Count me in! Don’t count John, though, as goat cheese is pretty much the only food he won’t eat. He had no problems with the wine, fortunately, at this spot located at the gateway to Boonville. The $5 tasting fees at \u003ca href=\"http://www.pennyroyalfarm.com\">Pennyroyal Farm\u003c/a> were also sticker shock from the $$$ Northern California norm for us. We already loved the Anderson Valley just for that reason.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2017 Anderson Valley Sauvignon Blanc, 2015 Anderson Valley Pinot Noir, 2015 Eye of the Needle Pinot Noir\u003cbr>\n\u003ca id=\"foursight\">\u003c/a>\u003c/p>\n\u003ch2>Foursight Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Foursight+Wines/@39.0048056,-123.3627953,15z/data=!4m5!3m4!1s0x0:0x7e286734505ed5f2!8m2!3d39.0048056!4d-123.3627953\">14475 CA-128, Boonville\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Boonville, CA 95415\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Foursight-Winery.jpg\" alt=\"Goat cheese, Pinot Noir and spectacular views at the Anderson Valley’s Pennyroyal Farm\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Foursight-Winery-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goat cheese, Pinot Noir and spectacular views at the Anderson Valley’s Pennyroyal Farm \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This was the first winery I visited in the Anderson Valley a few years ago and it remains the region in a nutshell for me: lovely, fruit-tinged, tightly wound Pinot Noir and an uber-relaxed tasting room on the Charles Vineyard, where owners Kristy and Bill live. Along with the Cuda Ridge Semillon (\u003ca href=\"http://www.kqed.org/bayareabites/132348/a-perfect-weekend-in-livermore-valley-wine-country\">Livermore\u003c/a>), \u003ca href=\"http://foursightwines.com/\">Foursight\u003c/a>’s Semillon has made me a believer in that fickle white varietal.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Semillon, 2015 Charles Vineyard Pinot Noir, 2016 Clone 05 Charles Vineyard Pinot Noir\u003cbr>\n\u003ca id=\"roederer\">\u003c/a>\u003c/p>\n\u003ch2>Roederer Estate\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Roederer+Estate/@39.108243,-123.5020026,15z/data=!4m5!3m4!1s0x0:0x243b2957e9b26d4a!8m2!3d39.108243!4d-123.5020026\">4501 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134581\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Roederer-winery.jpg\" alt=\"Where all of the magic happens, from grapegrowing to winemaking, at Roederer Estate’s home in Philo\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winery-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Where all of the magic happens, from grapegrowing to winemaking, at Roederer Estate’s home in Philo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We traversed most of the Anderson Valley en route to the legendary Champagne house, Louis Roederer’s, American sparkling wine domain. John continually reminded me that Champagne isn’t really his thing but, of course, a) we legally can’t call this Champagne (it’s California!) and b) \u003ca href=\"http://roedererestate.com/index.html\">Roederer\u003c/a> is a different breed of sparkling wine than the average bubbles at a party.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nI was fortunate enough to sample the house’s legendary 2008 Cristal at an event during the fall, so there was no way to go but down sparkling wine tasting-wise for me (and the bubbly at Roederer was really quite impressive).\u003c/p>\n\u003cp>However, the experience was one of the most enjoyable and informative of the trip, just like the day before at Mauritson. The sparkling wine house’s Strasbourg-born winemaker Arnaud Weyrich showed us the winemaking process from start to finish, a system that John had no idea about and many avid wine drinkers only know about vaguely.\u003c/p>\n\u003cfigure id=\"attachment_134582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Roederer-winemaker.jpg\" alt=\"Roederer Estate’s winemaker Arnaud Weyrich pours some of the superb Anderson Valley sparkling wine that the winery is known for\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134582\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Roederer-winemaker-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roederer Estate’s winemaker Arnaud Weyrich pours some of the superb Anderson Valley sparkling wine that the winery is known for \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Weyrich’s delightful sparkling wine lesson for us also got John to ask more questions, something that he felt much comfortable doing at the rest of the wineries from this point. And the big takeaway from our tasting: indeed, sparkling wine improves in magnums. I never knew why before walking around Roederer.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> Brut, Brut 2011 L’Ermitage, Extra Dry\u003cbr>\n\u003ca id=\"lula\">\u003c/a>\u003c/p>\n\u003ch2>Lula Cellars\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Lula+Cellars/@39.1219547,-123.516523,15z/data=!4m5!3m4!1s0x0:0x951fa459aad78b20!8m2!3d39.1219547!4d-123.516523\">2800 Guntly Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Lula-wine.jpg\" alt=\"A 2016 Lula Cellars Costa Vineyard Pinot Noir from near Comptche in Mendocino County\" width=\"1920\" height=\"2400\" class=\"size-full wp-image-134583\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lula-wine-960x1200.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A 2016 Lula Cellars Costa Vineyard Pinot Noir from near Comptche in Mendocino County \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last tasting room on 128’s “deep end” before Navarro’s redwoods wasn’t really a tasting. My girlfriend Meg joined the \u003ca href=\"http://www.lulacellars.com/\">Lulu Cellars\u003c/a> wine club last summer because she loved the dog-friendly atmosphere. Yes, this is the place to take our four-legged friends, but it’s also a fan favorite for the regular Pinot Noirs. John and I enjoyed those but the meager Chardonnay and Rosé of Pinot Noir struggled.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Pinot Noir, 2016 Costa Pinot Noir, 2015 Peterson Pinot Noir\u003cbr>\n\u003ca id=\"domaine\">\u003c/a>\u003c/p>\n\u003ch2>Domaine Anderson\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Domaine+Anderson/@39.0586064,-123.430396,15z/data=!4m5!3m4!1s0x0:0x80afb230dff6f2a6!8m2!3d39.0586064!4d-123.430396\">920 CA-128, Philo\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/DomaineAnderson-samples.jpg\" alt=\"Some of the Domaine Anderson 2017 Pinot Noir test examples recently taken from barrels\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-samples-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of the Domaine Anderson 2017 Pinot Noir test examples recently taken from barrels \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roederer’s still wine sibling \u003ca href=\"http://www.domaineanderson.com/\">Domaine Anderson\u003c/a> also opened its doors and barrels graciously for us. The relatively newly hired winemaker Darren Low is on a quest to correct the direction of an estate with deep assets that so far hasn’t fulfilled its vision. John got the barrel tasting experience here, something that he has maybe done once or twice before, but certainly never in as much detail as Low provided. \u003c/p>\n\u003cp>The barrel visit and gazing at the biodynamic, organic vineyards nestled to the hills on the side of the winery with Low describing his growing techniques was easily a trip highlight...and made us feel like we had just taken a few classes at UC Davis’ winemaking school.\u003c/p>\n\u003cfigure id=\"attachment_134585\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg.jpg\" alt=\"Domaine Anderson winemaker Darrin Low discusses the latest vintage\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134585\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DomaineAnderson-winemakerjpg-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Domaine Anderson winemaker Darrin Low discusses the latest vintage \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It really was compelling to hear Low’s creativity, knowledge and sheer desire to succeed. The tasting also showed how the past wines were merely good and won’t improve with age. However, those in barrel had all the structure and developing nuance of turning this winery into a powerhouse.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 Dach Pinot Noir, 2014 Pinoli Pinot Noir, 2015 Walraven Chardonnay\u003cbr>\n\u003ca id=\"witching\">\u003c/a>\u003c/p>\n\u003ch2>Witching Stick Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Witching+Stick+Wines/@39.0654305,-123.4400829,15z/data=!4m5!3m4!1s0x0:0x579c969fd357bb3c!8m2!3d39.0654305!4d-123.4400829\">8627 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134586\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Witching-Stick-Wines.jpg\" alt=\"Witching Stick Winery owner Van Williamson presents his wines and offers decades of wine industry knowledge\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134586\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Witching-Stick-Wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Witching Stick Winery owner Van Williamson presents his wines and offers decades of wine industry knowledge \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the region’s newer wineries, \u003ca href=\"http://witchingstickwines.com/\">Witching Stick Wines\u003c/a>, is pretty much exactly what you expect in the Anderson Valley: friendly dogs milling about, winemaker/owner Van Williamson presiding over the tastings and cracking jokes and zero pretension. The longtime Edmeades Winery winemaker is now making the best wine in the Anderson Valley on his own, per my opinion after two recent visits across a wide range of grape varietals, along with beautiful Pinot Noir.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Gewurztraminer, 2015 Perli Vineyard Pinot Noir, 2015 Fashauer Vineyard Zinfandel Dessert\u003cbr>\n\u003ca id=\"baxter\">\u003c/a>\u003c/p>\n\u003ch2>Baxter Winery Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Baxter+Winery+Tasting+Room/@39.0653452,-123.4405639,15z/data=!4m5!3m4!1s0x0:0xd11aabbd22905df!8m2!3d39.0653452!4d-123.4405639\">8660 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134587\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Baxter-wines.jpg\" alt=\"Baxter Winery in tiny Downtown Philo\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Baxter-wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baxter Winery in tiny Downtown Philo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not sure what’s happening with \u003ca href=\"http://baxterwinery.com/Home.html\">Baxter\u003c/a>’s 2014 and 2015 vintages. The all-Pinot Noir lineup was collectively mediocre for both of us with some of the wines, dare I say, given the dreaded “boring” label. This is a huge bummer for me as Baxter was previously the standout Pinot Noir producer of the region for me during my first few visits. \u003c/p>\n\u003cp>Sadly, my summer 2018 visit and now fall 2018 visit proved that the wines have lost some polish and character. Then again, this is wine, an agricultural product — so maybe it’s just the vintage? I hope so and knowing Baxter’s past track record, I certainly think so.\u003c/p>\n\u003cp>\u003cb>2 wines to try:\u003c/b> 2015 Weir Yorkville Highlands Pinot Noir, 2014 Valenti Mendocino Ridge Pinot Noir\u003cbr>\n\u003ca id=\"drew\">\u003c/a>\u003c/p>\n\u003ch2>Drew Family Cellars Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Drew+Family+Cellars+Tasting+Rm/@39.0593931,-123.4346104,15z/data=!4m5!3m4!1s0x0:0x3b887a99c52d8c5b!8m2!3d39.0593931!4d-123.4346104\">9000 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Drew-Cellars-Wines.jpg\" alt=\"Drew Wines in Philo\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Drew-Cellars-Wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drew Wines in Philo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in the luxurious Madrones hotel-tasting rooms-pizza restaurant complex, Jason and Molly Drew’s tasting room is on every Anderson Valley must-try list for good reason. \u003ca href=\"http://www.drewwines.com/\">Drew\u003c/a>’s Albariño, Pinot Noir and Syrah are brilliant expressions of wind and fog-beaten Mendocino County ridges. \u003c/p>\n\u003cp>It’s a rather sleepy tasting setting and John’s palate didn’t love the very cold weather leaner style of Pinot Noir and Syrah, but it’s a wholly unique style of wine that speaks deeply of where Jason Drew sources his fruit. The reds are polarizing (not a bad thing necessarily), but the Albariño is consistently a universally praised favorite.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2017 Albariño, 2015 Perli Vineyard Mendocino Ridge Syrah, 2016 The Fog-Eater Anderson Valley Pinot Noir\u003cbr>\n\u003ca id=\"smith\">\u003c/a>\u003c/p>\n\u003ch2>Smith Story Wine Cellars Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Smith+Story+Wine+Cellars+Tasting+Room/@39.0593275,-123.4338927,15z/data=!4m5!3m4!1s0x0:0xb9ddd5986012c9d!8m2!3d39.0593275!4d-123.4338927\">9000 CA-128\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Philo, CA 95466\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134589\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Smith-Story-wine.jpg\" alt=\"Smith Story’s Riesling that literally comes from the Rheingau region in Germany\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Story-wine-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smith Story’s Riesling that literally comes from the Rheingau region in Germany \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By this point, I had to rally John’s spirits after two straight misses in his tasting book. I was bummed that \u003ca href=\"http://www.smithstorywinecellars.com\">Smith Story\u003c/a>’s beloved Goldendoodle Lord Sandwich wasn’t on hand to welcome John when we visited this other tasting room in the Madrones, but, dog or no dog, Smith Story is always one of the best fun to quality wine ratio destinations in the Anderson Valley — and for miles beyond. \u003c/p>\n\u003cp>The six-year old winery offers a wide variety of Sonoma County and Anderson Valley wines, so it’s also one of the region’s more comprehensive tastings like Witching Stick. Husband-and-wife team Eric Story and Alison Smith-Story also craft a Pinot Noir rosé and Riesling from Germany, which is the only actual German wine “made” by Californians that I’m aware of.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Rheingau Riesling, 2015 Nash Mill Anderson Valley Pinot Noir, 2015 Pickberry Vineyard Sonoma Mountain Merlot\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.lichenestate.com\">Lichen Estate\u003c/a>, \u003ca href=\"http://www.balovineyards.com\">Balo\u003c/a>, \u003ca href=\"http://navarrowine.com/main.php\">Navarro\u003c/a>, \u003ca href=\"http://www.handleycellars.com\">Handley\u003c/a>, \u003ca href=\"http://greenwoodridge.com\">Greenwood Ridge\u003c/a>, \u003ca href=\"http://www.phillipshill.com\">Phillips Hill\u003c/a>, \u003ca href=\"http://scharffenbergercellars.com/index.html\">Scharffenberger\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"dinner\">\u003c/a>\u003c/p>\n\u003ch2>Dinner:\u003ca href=\"http://www.boonvillehotel.com/eat/\">Restaurant at Boonville Hotel\u003c/a>, \u003ca href=\"http://www.toulousevineyards.com\">Toulouse Vineyards\u003c/a> Pinot Noir\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/The+Restaurant+at+the+Boonville+Hotel/@39.008843,-123.367754,15z/data=!4m5!3m4!1s0x0:0xc843a1ea21791697!8m2!3d39.008843!4d-123.367754\">\u003cem>14050 CA-128, Boonville\u003c/em>\u003c/a>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Don’t even think of going to the Anderson Valley without a reservation for the relaxed, exceptional single menu prix fixe at the restaurant in the Boonville Hotel (formerly known as Table 128). It’s also “reasonably priced” by Bay Area prix fixe standards. Perry Hoffman, formerly the chef of Healdsburg SHED, will soon be taking over the kitchen (update: as of publishing time, he's now in charge of the kitchen) and I can’t wait to see what he does with the menu — yet I also hope things don’t change much since it’s pretty perfect as is. \u003c/p>\n\u003cp>Toulouse Vineyards crafts some of the deeper, giant fruit Pinot Noirs of Anderson Valley, and is one of the veteran stalwarts of the region.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://stoneandembers.com/\">Stone & Embers\u003c/a>, \u003ca href=\"http://www.bewilderedpig.com\">The Bewildered Pig\u003c/a>, \u003ca href=\"http://theharborhouseinn.com/#dining\">Harbor House Inn\u003c/a> (in Elk, not too far from Anderson Valley)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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",
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"excerpt": "The Northern California Wine Bootcamp Adventure continues with visits to Peter Michael Winery, Idlewild Wines and a visit to an Alexander Valley legend.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIt was a strong overnight downpour as predicted entering Thursday morning (Day 2 of our trip) which leads me to a key piece of advice: don’t stay in Napa if you’re visiting Calistoga in the morning. The traffic will guarantee you’re late.\u003c/p>\n\u003cp>Go for Healdsburg, like we did, if Calistoga hotels are too pricey.\u003c/p>\n\u003cp>\u003cb>Skip to any of these sections:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#peter-michael\">Peter Michael Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#medlock\">Medlock Ames Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#jimtown\">Lunch: Jimtown Store\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#idlewild\">Idlewild Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#lambert\">Lambert Bridge\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#mauritson\">Mauritson Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#aperture\">Aperture Cellars\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back#barndiva\">Dinner: Barndiva\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://www.google.com/maps/d/u/0/embed?mid=1DVirkoOTwxFrYhuM_ZM87H0vSQO4z6EP&w=640&h=480'\n title='https://www.google.com/maps/d/u/0/embed?mid=1DVirkoOTwxFrYhuM_ZM87H0vSQO4z6EP&w=640&h=480'\n width='640'\n height='480'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003cbr>\n\u003ca id=\"peter-michael\">\u003c/a>\u003c/p>\n\u003ch2>Peter Michael Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"https://goo.gl/maps/zb8YUjVS598qk6z96\">12400 Ida Clayton Rd\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Calistoga, CA 94515\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134570\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/PeterMichael-table.jpg\" alt=\"Time for some tasting...and tasting notes...of the Peter Michael wines\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-table-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Time for some tasting...and tasting notes...of the Peter Michael wines \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trip was basically scheduled around the visit to the highly esteemed, somewhat mysterious \u003ca href=\"http://petermichaelwinery.com\">Peter Michael Winery\u003c/a>. It’s in the cult following, lofty range of Harlan Estate and Screaming Eagle, but unlike those, most wines don’t sell on the secondary market for $5,000. As a bonus, the winery is actually a very friendly place and you’ll be reminded that wine is meant to be fun.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hospitality and Wine Education Manager Nathalie Vache showed us around the sprawling estate and at the turnaround point we gazed up at the magnificent, historic Les Pavots Vineyard (home to Bordeaux varietals) and the quartet of Chardonnay vineyards. Like Limerick Lane, this majestic amphitheater is mesmerizing. Sadly, the rain prevented us from going to the top of the vineyards for a panoramic view that apparently is a trademark of visits.\u003c/p>\n\u003cfigure id=\"attachment_134571\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg class=\"size-full wp-image-134571\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/PeterMichael-wines.jpg\" alt=\"Elegant wines and an elegant tasting salon at Peter Michael Winery in Knights Valley\" width=\"1080\" height=\"1350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/PeterMichael-wines-960x1200.jpg 960w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Elegant wines and an elegant tasting salon at Peter Michael Winery in Knights Valley \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll learn by this point that Peter Michael goes by “Sir Peter” and the English engineer/entrepreneur must never sleep because he has accomplished so much in his life. He created, among seemingly hundreds of things, the telestrator used on every football telecast! He also adores Knights Valley and the great wines of France. On cue, Peter Michael Winery is part Bordeaux and part Burgundy, a rarity in California where the weather and terrain usually forces wineries to choose one or the other.\u003c/p>\n\u003cp>Knights Valley’s flexible location and elevation (this small region between Calistoga and Alexander Valley) allows Peter Michael Winery to do both, though the winery’s Pinot Noir is sourced from an estate in Fort Ross-Seaview. As we left after a truly impressive tasting of four Peter Michael wines, it’s clear to both of us that, indeed, Peter Michael has a lot of hype and fame, but my goodness are the wines special.\u003c/p>\n\u003cp>\u003cb>Just try all the wines:\u003c/b> 2014 Au Paradis Cabernet Sauvignon; 2011 Les Pavots red blend, 2015 L’ Après-Midi Sauvignon Blanc, 2013 Belle Côte Chardonnay\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.silveroak.com\">Silver Oak\u003c/a>, \u003ca href=\"http://montelena.com\">Chateau Montelena\u003c/a>, \u003ca href=\"http://www.storybookwines.com\">Storybook Mountain\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"medlock\">\u003c/a>\u003c/p>\n\u003ch2>Medlock Ames Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Medlock+Ames+Tasting+Room/@38.6665079,-122.8199665,15z/data=!4m5!3m4!1s0x0:0xd5f4b15b138dcf5c!8m2!3d38.6665079!4d-122.8199665\">3487 Alexander Valley Rd\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134572\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Medlock-Ames-tasting.jpg\" alt=\"Not exactly a summer rosé day...but the rain doesn’t damper the experience of Medlock Ames’ rosé and tasting room in the Alexander Valley\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Medlock-Ames-tasting-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Not exactly a summer rosé day...but the rain doesn’t damper the experience of Medlock Ames’ rosé and tasting room in the Alexander Valley \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIt’s pretty hard to have a bigger jump from one winery to the next than Peter Michael to \u003ca href=\"http://www.medlockames.com/\">Medlock Ames\u003c/a>. They’re both outstanding in different ways. Medlock Ames is a winery with a “cocktails” faux neon sign (there used to be a cocktail bar open in the tasting area after the tasting room “closed”) and a bocce ball court, so we knew this isn’t a Peter Michael elegance type of place.\u003c/p>\n\u003cp>College pals Chris Medlock James (who works in the SF hedge fund world) and Ames Morison (the winemaking side) created the winery with a main farm not far away on Chalk Hill Road’s Bell Mountain. There, they focus on mostly Bordeaux grapes and everything is farmed organically, which is a lot less common than you’d think in this part of the country.\u003c/p>\n\u003cp>We had a grand time with the atypical and 100 percent on-the-mark local cheeses paired with the wines, which were all hits including the trip’s best rosé (summer alert!) that was shockingly made of Merlot.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2017 Rosé of Merlot, 2017 Sauvignon Blanc, 2015 Bell Mountain Estate Cabernet Sauvignon\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.jordanwinery.com\">Jordan Winery\u003c/a> (if you ever get the chance like yours truly once, also try staying overnight there), \u003ca href=\"http://gardencreekvineyards.com\">Garden Creek\u003c/a>, \u003ca href=\"http://www.stonestreetwines.com\">Stonestreet\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"jimtown\">\u003c/a>\u003c/p>\n\u003ch2>Lunch: Jimtown Store\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Jimtown+Store/@38.6688354,-122.817219,15z/data=!4m8!3m7!1s0x0:0x2f99ec9613affb32!5m2!4m1!1i2!8m2!3d38.6688354!4d-122.817219\">\u003ci>6706 CA Highway 128, Healdsburg\u003c/i>\u003c/a>\u003c/em>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Somehow I had never been to this \u003ca href=\"http://jimtown.com\">Alexander Valley legend\u003c/a>. It’s a must for sandwiches and admiring the outrageously eclectic walls selling everything from soaps to children’s books to exquisite local jams.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://journeymanmeat.com\">Journeyman Meats\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/mateos-cocina-latina-healdsburg\">Mateo’s\u003c/a>, \u003ca href=\"http://www.diavolapizzeria.com\">Diavola\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"idlewild\">\u003c/a>\u003c/p>\n\u003ch2>Idlewild Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Idlewild+Wines/@38.611279,-122.8690097,15z/data=!4m2!3m1!1s0x0:0x5b5ecef309950820?sa=X&ved=2ahUKEwifruelo9bjAhXB5J8KHanNBbIQ_BIwCnoECA8QCA\">132 Plaza St.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134573\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134573\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Idlewild-Wine.jpg\" alt=\"A 2016 Cortese at Idlewild Wines’ tasting room in Downtown Healdsburg\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Idlewild-Wine-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A 2016 Cortese at Idlewild Wines’ tasting room in Downtown Healdsburg \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam Bilbro is fanatical about Italian varietals. Sure, we all love Italian wine, but chances are you and I aren’t quite on the same fervent passion plane about Piemonte as Bilbro (Jake of Limerick Lane’s brother as you might be guessing now). Like Lioco, \u003ca href=\"http://www.idlewildwines.com\">Idlewild\u003c/a> has a shiny new tasting room/lounge near the Healdsburg plaza. Unlike Lioco and anywhere else on this trip, Idlewild is all about Italian varietals, either in blends or on their own in bottlings. All wines came from Fox Hill Vineyard near Ukiah and have superb character, more sharpness, and less of a rustic edge than their Old World siblings.\u003c/p>\n\u003cp>For an Italy wine collector like John, it was important to take a step back and realize that this is California Nebbiolo and Barbera and such…well, just don’t compare directly to Barolo and Emilia-Romagna. It’s Italy in the New World and that means you’re in for one of the more fascinating tastings in Northern California.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2017 Arneis, 2016 Barbera, 2015 Nebbiolo\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.untivineyards.com\">Unti\u003c/a>, \u003ca href=\"http://arnotroberts.com\">Arnot-Roberts\u003c/a>, \u003ca href=\"http://davero.com\">DaVero\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lambert\">\u003c/a>\u003c/p>\n\u003ch2>Lambert Bridge\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Lambert+Bridge/@38.6469572,-122.9276248,15z/data=!4m5!3m4!1s0x0:0xa8e625d2c2e56764!8m2!3d38.6469572!4d-122.9276248\">4085 W Dry Creek Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134574\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134574\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/LambertBridge-tasting.jpg\" alt=\"The spectacular and newly revamped Lambert Bridge Winery Redwood Barrel Room, all dressed up for the holidays\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LambertBridge-tasting-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spectacular and newly revamped Lambert Bridge Winery Redwood Barrel Room, all dressed up for the holidays \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hustling down Dry Creek Road and a partially flooded Lambert Bridge Road, we arrived on the western edge of Dry Creek Valley at \u003ca href=\"http://lambertbridge.com\">Lambert Bridge\u003c/a>, which actually isn’t on Lambert Bridge Road. Ah, the fun of geography.\u003c/p>\n\u003cp>Lambert Bridge is a members and direct to consumers operation, which basically means you’re not finding them at shops and restaurants. Hence, that’s why I (and probably you) have not tried their wine. The 26 year-old winery’s Zinfandel has quite a devout following and it is indeed a great Zinfandel expression. But, you’ll find several more rustic, powerful examples that better show off the Dry Creek Valley’s signature grape.\u003c/p>\n\u003cfigure id=\"attachment_134575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134575\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Lambert-Bridge-wines.jpg\" alt=\"Two standouts at Lambert Bridge Winery in the Dry Creek Valley: a 2016 Winery Ranch Zinfandel and 2014 Chambers Petit Verdot\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lambert-Bridge-wines-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Two standouts at Lambert Bridge Winery in the Dry Creek Valley: a 2016 Winery Ranch Zinfandel and 2014 Chambers Petit Verdot \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lambert Bridge, for me, was about some of the friendliest hospitality I’ve found anywhere in NorCal wine country and a comprehensive tasting that included two of the most shocking wines of the trip from much maligned red varieties: Petit Verdot and Merlot. Like me, you won’t want to leave the beautiful outdoor gardens and plush, vaulted redwood environs (with incredible holiday decorations), possibly my favorite tasting setting of the trip.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 Chambers Petit Verdot, 2015 Sonoma County Merlot, 2014 Limited Select Moon Mountain Cabernet Sauvignon\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.arafanelliwinery.com\">A. Rafanelli\u003c/a>, \u003ca href=\"http://www.ridgewine.com/visit/lytton-springs/\">Ridge Lytton Springs\u003c/a>, \u003ca href=\"http://prestonfarmandwinery.com\">Preston\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"mauritson\">\u003c/a>\u003c/p>\n\u003ch2>Mauritson Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Mauritson+Wines/@38.650488,-122.912031,15z/data=!4m5!3m4!1s0x0:0x54b54a9e67ae888a!8m2!3d38.650488!4d-122.912031\">2859 Dry Creek Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134602\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Maurtison-rockpile.jpg\" alt=\"An assortment of the Mauritson Rockpile wines shared by Owner/Winemaker Clay Maurtison\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Maurtison-rockpile-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An assortment of the Mauritson Rockpile wines shared by Owner/Winemaker Clay Maurtison \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the midway point at Lambert Bridge, I had already lost track of time but, in my slight defense, this next winery back on Dry Creek Road was a last second add-on. It turned out to be one of the most tour-de-force tastings of the trip as John still was talking about a month later during the holidays.\u003c/p>\n\u003cp>Clay Mauritson looks like the strong linebacker he previously was at the University of Oregon and, frankly, he probably could still be one. As the three of us sat in a library room next to the winemaking facility, it was easy to imagine having the x’s and o’s of a football defense meeting swapped with Mauritson’s present Powerpoint describing Rockpile AVA, just above the Dry Creek Valley. Rockpile is a tiny Zinfandel-dominant area with a 150-year history for Mauritson’s family.\u003c/p>\n\u003cp>His enthusiasm for Rockpile was contagious as we battled the fruit flies trying to drink the stellar wines shared with us, while learning about Rockpile’s weather, its turbulent history (almost entirely lost to eminent domain when the Lake Sonoma dam was built in 1968), and of course, the wines he makes from grapes sourced there. This is what Wine Bootcamp was all about: great wine, rich learning.\u003c/p>\n\u003cp>And, it wasn’t even on the original itinerary. As much as it’s a cliché to give the advice of listening to locals, when a winemaker implores you to meet with another winemaker (Jake Bilbro connected us the prior day), you’d be wise to listen. Both of us were ecstatic that we did have the chance to learn from Mauritson. By the way, the non-Rockpile Mauritson Sauvignon Blanc we tried before the meeting was also quite lovely, so a regular \u003ca href=\"http://www.mauritsonwines.com/\">Mauritson tasting room\u003c/a> visit is needed for our next trip!\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2015 Rockpile Ridge Cabernet Sauvignon, 2016 Rockpile Ridge Zinfandel, 2016 Madrone Spring red blend\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.nallewinery.com\">Nalle\u003c/a>, \u003ca href=\"http://www.forchini.com\">Forchini\u003c/a>, \u003ca href=\"http://www.yoakimbridge.com/\">Yoakim Bridge\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"aperture\">\u003c/a>\u003c/p>\n\u003ch2>Aperture Cellars\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/322+Healdsburg+Ave,+Healdsburg,+CA+95448/@38.6112432,-122.8726525,17z/data=!3m1!4b1!4m5!3m4!1s0x80841733f7e0ede7:0x9ee813a13abda607!8m2!3d38.6112432!4d-122.8704638\">322 Healdsburg Ave.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134576\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Aperture-painting.jpg\" alt=\"This famous photo of a Cuban woman smoking a cigar, by Aperture/Devil Proof winemaker Jesse Katz’s father Andy, serves as Devil Proof’s label\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-painting-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This famous photo of a Cuban woman smoking a cigar, by Aperture/Devil Proof winemaker Jesse Katz’s father Andy, serves as Devil Proof’s label \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oh no, we’re not done yet with Day 2. John was starting to wonder if every day would have nearly 10 hours of tasting and I assured him this was the one anomaly...I think?\u003c/p>\n\u003cp>Our last stop was with Jesse Katz, a winemaker with a glittery resume (Pétrus, Screaming Eagle). He crafts Bordeaux varietal wines for \u003ca href=\"http://www.aperture-cellars.com\">Aperture\u003c/a> and 100% Malbec bottlings under the Devil Proof label either from Alexander Valley or Rockpile Ridge, a fitting theme for our day that was heavy on both regions. He’s traveled to over 80 countries in his life thanks to his father being a globetrotting professional photographer. Tastings happen in his father’s photo gallery adjacent to the Healdsburg Plaza and makes for one of the quirkier tasting venues of any winery.\u003c/p>\n\u003cfigure id=\"attachment_134577\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134577\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz.jpg\" alt=\"Aperture/Devil Proof’s winemaker Jesse Katz discusses his globetrotting wine career\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Aperture-winemaker-Jesse-Katz-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aperture/Devil Proof’s winemaker Jesse Katz discusses his globetrotting wine career \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Soon, Katz will have his own winery and tasting facility towards Windsor. I’ll miss the photo gallery though, for the quirk vibe and the fact that one wrong turn could lead you into a hair salon instead of the right room for tasting some phenomenal Sonoma County wines with distinct richness cut by strong acidity (a signature of high level Bordeaux wines, like the ones Katz was trained with).\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Right Bank Red Blend, 2016 Cabernet Sauvignon, 2017 Barrel-Fermented Sauvignon Blanc\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.ryew.com\">Robert Young\u003c/a>, \u003ca href=\"http://www.stewartcellars.com\">Stewart Cellars\u003c/a> (Napa Valley), \u003ca href=\"http://ashesdiamonds.com\">Ashes & Diamonds\u003c/a> (Napa Valley)\u003c/p>\n\u003cp>\u003ca id=\"barndiva\">\u003c/a>\u003c/p>\n\u003ch2>Dinner: Barndiva\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/Barndiva/@38.6096378,-122.869437,15z/data=!4m5!3m4!1s0x0:0xca17ae99d941164b!8m2!3d38.6096378!4d-122.869437\">\u003cem>231 Center St., Healdsburg\u003c/em>\u003c/a>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This fun, seasonal Californian spot with excellent cocktails recently welcomed a new chef Mark Hopper (formerly in charge of the stellar pizza destination Vignette in Sebastopol). It was too cold for the patio, but \u003ca href=\"http://www.barndiva.com/\">Barndiva\u003c/a> is a must-visit outside of winter.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://campofina.com/\">Campo Fino\u003c/a>, \u003ca href=\"http://www.chalkboardhealdsburg.com\">Chalkboard\u003c/a>, \u003ca href=\"http://starkrestaurants.com/stark-restaurant/bravas-bar-de-tapas/\">Bravas Bar de Tapas\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Northern California Wine Bootcamp Adventure: From San Francisco to Healdsburg",
"title": "A Northern California Wine Bootcamp Adventure: From San Francisco to Healdsburg",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_134208' label='Back to Wine Bootcamp Central']\u003cbr>\nJust a few minutes before our scheduled 9:15 AM departure, I already had my doubts about the trip. Overnight and early morning rain led to a messy morning commute, as you’d expect from California drivers. That meant John’s short Uber trip from the Marriott Marquis to my Mission Bay apartment went at the speed of a wheelbarrow.\u003c/p>\n\u003cp>He finally made it and then we rushed across the Bay Bridge and the Richmond-San Rafael Bridge, eventually making it to an isolated corner of Sebastopol only about 8 minutes off schedule.\u003c/p>\n\u003cp>\u003cb>Skip to any of these sections:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#cobbs\">Cobb Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#fort-ross\">Fort Ross Vineyard\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#lunch\">Lunch: Gold Coast Coffee & Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#macrostie\">MacRostie Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#limerick\">Limerick Lane Cellars\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#lioco\">LIOCO Wine Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#dinner\">Dinner: Dry Creek Kitchen\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>[googlemaps https://www.google.com/maps/d/u/0/embed?mid=1T6WZi3kFRi9VFt4KB8BzbEtLLXFOU9oK&w=640&h=480]\u003c/p>\n\u003cp>\u003ca id=\"cobbs\">\u003c/a>\u003c/p>\n\u003ch2>Cobb Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"https://goo.gl/maps/HFQ8EvYmvdWoeYZP7\">18100 Fitzpatrick Ln\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Occidental, CA 95465\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134436\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Cobb-vineyard.jpg\" alt=\"Sebastopol’s Emmaline Ann Vineyards, one of the sources for Cobb Wines’ Pinot Noir\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sebastopol’s Emmaline Ann Vineyards, one of the sources for Cobb Wines’ Pinot Noir \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our meeting with \u003ca href=\"http://www.cobbwines.com\">Cobb Wines’\u003c/a> Jim Kuhner (who previously worked with Verve Wines in New York, which now has a wonderful Pacific Heights shop) was a different setting than the one I met Ross Cobb at a few years ago. That one was at Cobb’s home estate, even further off the beaten path at the Coastlands Vineyard in the “metro Occidental” region.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here, we were at the Emmaline Ann Vineyard on the outskirts of the “metro Sebastopol” area tasting world-class Pinot Noir in the living room of a slightly suburban vineyard house that often is rented out on AirBnb and our car was parked under a rusted out basketball hoop.\u003c/p>\n\u003cp>Yea...not your typical wine tourism spot. However, it’s exactly the setting you want for kicking off a wine trip: a non-cliché tasting room with vines everywhere with leaves evoking New England bright orange-yellow foliage.\u003c/p>\n\u003cfigure id=\"attachment_134437\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134437\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Cobb-wines.jpg\" alt=\"A variety of Cobb Wines Chardonnay and Pinot Noir\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A variety of Cobb Wines Chardonnay and Pinot Noir \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Ross Cobb makes wine for other wineries (Reeve, Anaba, Claypool Cellars), he is without question one of the true Sonoma Coast Pinot Noir whisperers with this deeply personal label he started with his father. Don’t forget the Cobb Chardonnay either, a bright, citrus-tinged, lean, well-rounded 2016 from the Mariani Vineyard near Tomales Bay.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Emmaline Anne Pinot Noir, 2015 Coastlands Diane’s Block Pinot Noir, 2016 Coastlands Old Firs Block Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.faillawines.com\">Failla\u003c/a>, \u003ca href=\"http://redcarwine.com\">Red Car\u003c/a>, \u003ca href=\"http://lynmarestate.com\">Lynmar Estate\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"fort-ross\">\u003c/a>\u003c/p>\n\u003ch2>Fort Ross Vineyard\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Fort+Ross+Vineyard+Tasting+Room/@38.5112553,-123.1945508,15z/data=!4m2!3m1!1s0x0:0x4471e2f6a1c4bc3f?sa=X&ved=2ahUKEwiLy8WxnNbjAhXCyVQKHQaWCMQQ_BIwDXoECAoQCA\">15725 Meyers Grade Rd\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Jenner, CA 95450\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134438\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/FortRoss-Vineyards.jpg\" alt=\"Fort Ross Vineyard & Winery in the far reaches of West Sonoma County\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fort Ross Vineyard & Winery in the far reaches of West Sonoma County \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After all kinds of twists and turns on River Road and Highway 1, and watching the Pacific waves crash in a pre-storm surge, we made it to what is considered the most isolated, consistently open tasting room in Sonoma County. \u003ca href=\"http://www.fortrossvineyard.com\">Fort Ross Vineyard\u003c/a>’s owners, the Schwartz Family, were told by many “experts” that grapes wouldn’t grow here in cow pasture/heavy fog country, but they didn’t listen—and were correct.\u003c/p>\n\u003cp>I didn’t swoon over any of the Pinot Noirs, nor did John, which surprised us since we found a Fort Ross Pinot Noir in Buffalo, NY while planning this trip and thoroughly enjoyed it. However, we truly appreciated the unique cold weather harshness that’s noticeable in the current Pinot Noirs being poured, and loved how the Schwartz family honors their South African heritage with Pinotage bottlings, a total rarity in California.\u003c/p>\n\u003cp>While the wine wasn’t of standout caliber, the living room space (with fireplace) and gorgeous outdoor deck with a slight Pacific view is as lovely as a wine tasting atmosphere gets. This is also the only tasting room in the now 7-years old Fort Ross-Seaview AVA which runs north on the coast towards Sea Ranch.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 Mother of Pearl Chardonnay, 2012 Top of Road Pinot Noir, 2015 Stagecoach Road Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.ironhorsevineyards.com\">Iron Horse\u003c/a>, \u003ca href=\"http://bacigalupivineyards.com\">Bacigalupi\u003c/a>, \u003ca href=\"http://www.duttonestate.com\">Dutton Estate\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lunch\">\u003c/a>\u003c/p>\n\u003ch2>Lunch: Gold Coast Coffee & Bakery\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/Gold+Coast+Coffee+%26+Bakery/@38.4528787,-123.0530545,15z/data=!4m5!3m4!1s0x0:0xf5a8ac31bbdba7ef!8m2!3d38.4528787!4d-123.0530545\">\u003ci>23577 Steelhead Blvd., Duncans Mills\u003c/i>\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/BqwR1b-hHNJ/\u003c/p>\n\u003cp>When you’re in the far reaches of the Sonoma Coast and on a tight schedule, sit-down dining is not possible. Many peers had told me about the baked goods at \u003ca href=\"http://www.duncansmills.net/gccpage.html\">Gold Coast\u003c/a> in the blink-and-you’ll-miss-it quirky town of Duncans Mills on River Road.\u003c/p>\n\u003cp>What they didn’t tell me was that there are no sandwiches, even though it’s a bakery, and the homemade pizza can’t be warmed up. So, cold pizza, scones and coffee it was for a quirky lunch in a quirky place. However, this was the finest cold pizza I’ve ever had if that counts for something.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.coastkitchensonoma.com\">Coast Kitchen\u003c/a>, \u003ca href=\"http://www.capefearcafe.net/\">Cape Fear Café\u003c/a>, \u003ca href=\"http://www.facebook.com/cafeaquatica/\">Café Aquatica\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"macrostie\">\u003c/a>\u003c/p>\n\u003ch2>MacRostie Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/MacRostie+Winery+%26+Estate+House/@38.5544444,-122.8733333,15z/data=!4m5!3m4!1s0x0:0x171027d63deb98d2!8m2!3d38.5544444!4d-122.8733333\">4605 Westside Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134439\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134439\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/MacRostie-winery.jpg\" alt=\"The magnificent MacRostie Winery & Vineyards estate in the Russian River Valley\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The magnificent MacRostie Winery & Vineyards estate in the Russian River Valley \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since Fort Ross and lunch were, to be honest, slight letdowns, we needed to be perked back up. John knew \u003ca href=\"http://macrostiewinery.com\">MacRostie\u003c/a>’s Pinot Noirs from bottles he had enjoyed in the past and owned in his East Coast cellars. After getting the friendly welcome glass of Chardonnay outside (what I later learned is a gracious touch insisted on by the winery’s owner) the owner and legend himself, Steve MacRostie, surprised us and joined for the tasting.\u003cbr>\n[aside postID='bayareabites_133932,bayareabites_133593' align='left' label='More Wine Stories']\u003cbr>\nBefore jumping into wine, MacRostie was a scientist by educational background and was drafted in 1969 by the military for non-combat in Italy (something he then discussed at length with John, who served the military in Vietnam). Post-Italy, MacRostie started making wine in 1974 because he disliked all of the tumult in society and wanted to go a more unconventional career route. He focused on relatively unknown Sonoma County vineyards while Bordeaux varieties in the Napa Valley were the trendy things to do for young winemakers.\u003c/p>\n\u003cp>MacRostie Winery and Vineyards then opened in 1987 and the lavish current Doug Thornley-designed winery and tasting building on the estate Thale’s Vineyard opened in 2015. This was our only Russian River Valley Chardonnay/Pinot Noir stop and MacRostie’s wines hail from the estate and nearby area, plus several from the Carneros/Petaluma Gap area (he has a vineyard on Wildcat Mountain Vineyard in the Petaluma Gap).\u003c/p>\n\u003cp>Fast forward to Christmas on Lake Erie when John and I decided to do a MacRostie side by side since he still had an old 2008 MacRostie Pinot Noir in his cellar. The verdict? Exactly what you would expect. It was a tie between the subtle 2008 (better on its own) and the charming, dense 2015 (better with food).\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2015 Wildcat Mountain Chardonnay, 2016 Wildcat Mountain Pinot Noir, 2016 Terra de Promissio Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.stubbsvineyard.com\">Stubbs\u003c/a>, \u003ca href=\"http://acornwinery.com\">Acorn\u003c/a>, \u003ca href=\"http://www.garyfarrellwinery.com\">Gary Farrell\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"limerick\">\u003c/a>\u003c/p>\n\u003ch2>Limerick Lane Cellars\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Limerick+Lane+Cellars/@38.5882656,-122.8299633,15z/data=!4m5!3m4!1s0x0:0xae30c2db845f5fd8!8m2!3d38.5882656!4d-122.8299633\">1023 Limerick Ln.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134440\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/LimerickLane-John-Vineyard.jpg\" alt=\"John, Limerick Lane owner/winemaker Jake Bilbro and Bilbro’s daughter Scout in the winery’s historic estate vineyard outside Healdsburg\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">John, Limerick Lane owner/winemaker Jake Bilbro and Bilbro’s daughter Scout in the winery’s historic estate vineyard outside Healdsburg \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bilbro brothers are two of the most enjoyable winemakers for a journalist to talk with because they’re really fun storytellers and don’t go too overboard on wine geek terminology. Oh, and they also happen to make fantastic wine. That was the case as \u003ca href=\"http://www.limericklanewines.com\">Limerick Lane\u003c/a>’s Jake Bilbro (more on Sam Bilbro in Day 2) and his son Cruz and daughter Scout showed us around the tree trunk-like, gnarly vines that are predominantly Syrah, Zinfandel, Grenache, with some dating back to the Limerick Lane Vineyard’s 1910 planting.\u003c/p>\n\u003cp>There’s no beating around the bush that these are big, deep wines of high (but not hot tasting) alcohol percentage. We also tried a Grenache that Cruz had made (with very little help from dad) for a fundraiser in New Orleans that fetched $325,000 at auction.\u003c/p>\n\u003cp>I’m being totally honest: it was one of the most impressive wines of the day! As the fifth generation winemaker in the family, Cruz has huge potential. And, the wines his dad makes aren’t too shabby either…this is the mandatory winery for any visit to Healdsburg.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 1023 blend, 2015 Hail Mary, 2015 Syrah\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://portercreekvineyards.com\">Porter Creek\u003c/a>, \u003ca href=\"http://www.swanwinery.com\">Joseph Swan\u003c/a>, \u003ca href=\"http://www.rameywine.com\">Ramey\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lioco\">\u003c/a>\u003c/p>\n\u003ch2>LIOCO Wine Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/LIOCO+Wine+Tasting+Room/@38.6107012,-122.8691734,15z/data=!4m5!3m4!1s0x0:0xf4df78b9bb4be7fa!8m2!3d38.6107012!4d-122.8691734\">125 Matheson St.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134443\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Lioco-tasting.jpg\" alt=\"A map in Lioco’s Healdsburg tasting room showing the different vineyards the winery sources from across Northern California\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A map in Lioco’s Healdsburg tasting room showing the different vineyards the winery sources from across Northern California \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After checking into our Healdsburg hotels, we had our aperitif at another winery — sort of. \u003ca href=\"http://www.liocowine.com\">LIOCO’s newly opened tasting room\u003c/a> is part of an exciting Downtown Healdsburg/Downtown Sonoma/Downtown Napa trend where the heart of the cities themselves are becoming tasting room destinations for smaller boutique producers instead of the customary glossy enterprises by bigger/corporate driven wineries that tended to be the downtowns’ norm. LIOCO was created in 2005 by wine salesman Matt Licklider (LI) and Spago Beverly Hills wine director Kevin O’Connor (OCO) in the alley behind the fabled restaurant.\u003c/p>\n\u003cp>Licklider and his wife Sara now run the winery, which makes the wines in Santa Rosa, but sources grapes from all over Northern California. This is a fantastic destination for an out-of-towner to get a deep education on wine geography, along with highly acidic, balanced wines of several wide-ranging grape varieties that show grace over power. Going from Limerick Lane to LIOCO might not be a big alphabetical change, but it’s a huge wine style change. The tasting room’s funky 60s and 70s soundtrack helps make this wine tasting experience one of the most approachable in the region, as well.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 Anderson Valley Chardonnay, 2015 “La Selva” Anderson Valley Pinot Noir, 2016 “Sativa” Mendocino County Carignan\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.rymecellars.com\">Ryme\u003c/a>, \u003ca href=\"http://twoshepherds.com/\">Two Shepherds\u003c/a>/\u003ca href=\"http://www.unturnedstonewine.com\">Unturned Stone\u003c/a> shared space in Windsor, \u003ca href=\"http://outlandwines.com\">Outland Wines\u003c/a> in Napa with Forlorn Hope, Farella and POE\u003c/p>\n\u003cp>\u003ca id=\"dinner\">\u003c/a>\u003c/p>\n\u003ch2>Dinner: Dry Creek Kitchen\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Dry+Creek+Kitchen/@38.6107947,-122.8708166,15z/data=!4m5!3m4!1s0x0:0x6e4aae53c18d896f!8m2!3d38.6107947!4d-122.8708166\">317 Healdsburg Ave., Healdsburg\u003c/a>\u003c/em>\u003cbr>\nPaired with \u003ca href=\"http://www.martinelliwinery.com/\">Martinelli\u003c/a> 2014 Sonoma Coast Pinot Noir\u003c/p>\n\u003cp>https://www.instagram.com/p/Bqz-JCphV8O/\u003c/p>\n\u003cp>Charlie Palmer’s \u003ca href=\"http://drycreekkitchen.com\">flagship restaurant\u003c/a> put Healdsburg fine dining on the map (with the now closed Cyrus) over a decade ago and it’s as strong as ever under executive chef Scott Romano. The chocolate peanut butter bar for dessert is a Healdsburg icon in its own right.\u003c/p>\n\u003cp>Wine-wise, Martinelli is an iconic Sonoma County winemaking and grape growing family—and has nothing to do with apple juice.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.singlethreadfarms.com\">SingleThread\u003c/a> (if money is no object), \u003ca href=\"http://thebrassrabbithealdsburg.com\">The Brass Rabbit\u003c/a>, \u003ca href=\"http://www.valettehealdsburg.com/\">Valette\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nJust a few minutes before our scheduled 9:15 AM departure, I already had my doubts about the trip. Overnight and early morning rain led to a messy morning commute, as you’d expect from California drivers. That meant John’s short Uber trip from the Marriott Marquis to my Mission Bay apartment went at the speed of a wheelbarrow.\u003c/p>\n\u003cp>He finally made it and then we rushed across the Bay Bridge and the Richmond-San Rafael Bridge, eventually making it to an isolated corner of Sebastopol only about 8 minutes off schedule.\u003c/p>\n\u003cp>\u003cb>Skip to any of these sections:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#cobbs\">Cobb Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#fort-ross\">Fort Ross Vineyard\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#lunch\">Lunch: Gold Coast Coffee & Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#macrostie\">MacRostie Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#limerick\">Limerick Lane Cellars\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#lioco\">LIOCO Wine Tasting Room\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg#dinner\">Dinner: Dry Creek Kitchen\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://www.google.com/maps/d/u/0/embed?mid=1T6WZi3kFRi9VFt4KB8BzbEtLLXFOU9oK&w=640&h=480'\n title='https://www.google.com/maps/d/u/0/embed?mid=1T6WZi3kFRi9VFt4KB8BzbEtLLXFOU9oK&w=640&h=480'\n width='640'\n height='480'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca id=\"cobbs\">\u003c/a>\u003c/p>\n\u003ch2>Cobb Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"https://goo.gl/maps/HFQ8EvYmvdWoeYZP7\">18100 Fitzpatrick Ln\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Occidental, CA 95465\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134436\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Cobb-vineyard.jpg\" alt=\"Sebastopol’s Emmaline Ann Vineyards, one of the sources for Cobb Wines’ Pinot Noir\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-vineyard-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sebastopol’s Emmaline Ann Vineyards, one of the sources for Cobb Wines’ Pinot Noir \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our meeting with \u003ca href=\"http://www.cobbwines.com\">Cobb Wines’\u003c/a> Jim Kuhner (who previously worked with Verve Wines in New York, which now has a wonderful Pacific Heights shop) was a different setting than the one I met Ross Cobb at a few years ago. That one was at Cobb’s home estate, even further off the beaten path at the Coastlands Vineyard in the “metro Occidental” region.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here, we were at the Emmaline Ann Vineyard on the outskirts of the “metro Sebastopol” area tasting world-class Pinot Noir in the living room of a slightly suburban vineyard house that often is rented out on AirBnb and our car was parked under a rusted out basketball hoop.\u003c/p>\n\u003cp>Yea...not your typical wine tourism spot. However, it’s exactly the setting you want for kicking off a wine trip: a non-cliché tasting room with vines everywhere with leaves evoking New England bright orange-yellow foliage.\u003c/p>\n\u003cfigure id=\"attachment_134437\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134437\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Cobb-wines.jpg\" alt=\"A variety of Cobb Wines Chardonnay and Pinot Noir\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Cobb-wines-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A variety of Cobb Wines Chardonnay and Pinot Noir \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Ross Cobb makes wine for other wineries (Reeve, Anaba, Claypool Cellars), he is without question one of the true Sonoma Coast Pinot Noir whisperers with this deeply personal label he started with his father. Don’t forget the Cobb Chardonnay either, a bright, citrus-tinged, lean, well-rounded 2016 from the Mariani Vineyard near Tomales Bay.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Emmaline Anne Pinot Noir, 2015 Coastlands Diane’s Block Pinot Noir, 2016 Coastlands Old Firs Block Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.faillawines.com\">Failla\u003c/a>, \u003ca href=\"http://redcarwine.com\">Red Car\u003c/a>, \u003ca href=\"http://lynmarestate.com\">Lynmar Estate\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"fort-ross\">\u003c/a>\u003c/p>\n\u003ch2>Fort Ross Vineyard\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Fort+Ross+Vineyard+Tasting+Room/@38.5112553,-123.1945508,15z/data=!4m2!3m1!1s0x0:0x4471e2f6a1c4bc3f?sa=X&ved=2ahUKEwiLy8WxnNbjAhXCyVQKHQaWCMQQ_BIwDXoECAoQCA\">15725 Meyers Grade Rd\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Jenner, CA 95450\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134438\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/FortRoss-Vineyards.jpg\" alt=\"Fort Ross Vineyard & Winery in the far reaches of West Sonoma County\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FortRoss-Vineyards-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fort Ross Vineyard & Winery in the far reaches of West Sonoma County \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After all kinds of twists and turns on River Road and Highway 1, and watching the Pacific waves crash in a pre-storm surge, we made it to what is considered the most isolated, consistently open tasting room in Sonoma County. \u003ca href=\"http://www.fortrossvineyard.com\">Fort Ross Vineyard\u003c/a>’s owners, the Schwartz Family, were told by many “experts” that grapes wouldn’t grow here in cow pasture/heavy fog country, but they didn’t listen—and were correct.\u003c/p>\n\u003cp>I didn’t swoon over any of the Pinot Noirs, nor did John, which surprised us since we found a Fort Ross Pinot Noir in Buffalo, NY while planning this trip and thoroughly enjoyed it. However, we truly appreciated the unique cold weather harshness that’s noticeable in the current Pinot Noirs being poured, and loved how the Schwartz family honors their South African heritage with Pinotage bottlings, a total rarity in California.\u003c/p>\n\u003cp>While the wine wasn’t of standout caliber, the living room space (with fireplace) and gorgeous outdoor deck with a slight Pacific view is as lovely as a wine tasting atmosphere gets. This is also the only tasting room in the now 7-years old Fort Ross-Seaview AVA which runs north on the coast towards Sea Ranch.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 Mother of Pearl Chardonnay, 2012 Top of Road Pinot Noir, 2015 Stagecoach Road Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.ironhorsevineyards.com\">Iron Horse\u003c/a>, \u003ca href=\"http://bacigalupivineyards.com\">Bacigalupi\u003c/a>, \u003ca href=\"http://www.duttonestate.com\">Dutton Estate\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lunch\">\u003c/a>\u003c/p>\n\u003ch2>Lunch: Gold Coast Coffee & Bakery\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/Gold+Coast+Coffee+%26+Bakery/@38.4528787,-123.0530545,15z/data=!4m5!3m4!1s0x0:0xf5a8ac31bbdba7ef!8m2!3d38.4528787!4d-123.0530545\">\u003ci>23577 Steelhead Blvd., Duncans Mills\u003c/i>\u003c/a>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you’re in the far reaches of the Sonoma Coast and on a tight schedule, sit-down dining is not possible. Many peers had told me about the baked goods at \u003ca href=\"http://www.duncansmills.net/gccpage.html\">Gold Coast\u003c/a> in the blink-and-you’ll-miss-it quirky town of Duncans Mills on River Road.\u003c/p>\n\u003cp>What they didn’t tell me was that there are no sandwiches, even though it’s a bakery, and the homemade pizza can’t be warmed up. So, cold pizza, scones and coffee it was for a quirky lunch in a quirky place. However, this was the finest cold pizza I’ve ever had if that counts for something.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.coastkitchensonoma.com\">Coast Kitchen\u003c/a>, \u003ca href=\"http://www.capefearcafe.net/\">Cape Fear Café\u003c/a>, \u003ca href=\"http://www.facebook.com/cafeaquatica/\">Café Aquatica\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"macrostie\">\u003c/a>\u003c/p>\n\u003ch2>MacRostie Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/MacRostie+Winery+%26+Estate+House/@38.5544444,-122.8733333,15z/data=!4m5!3m4!1s0x0:0x171027d63deb98d2!8m2!3d38.5544444!4d-122.8733333\">4605 Westside Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134439\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134439\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/MacRostie-winery.jpg\" alt=\"The magnificent MacRostie Winery & Vineyards estate in the Russian River Valley\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/MacRostie-winery-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The magnificent MacRostie Winery & Vineyards estate in the Russian River Valley \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since Fort Ross and lunch were, to be honest, slight letdowns, we needed to be perked back up. John knew \u003ca href=\"http://macrostiewinery.com\">MacRostie\u003c/a>’s Pinot Noirs from bottles he had enjoyed in the past and owned in his East Coast cellars. After getting the friendly welcome glass of Chardonnay outside (what I later learned is a gracious touch insisted on by the winery’s owner) the owner and legend himself, Steve MacRostie, surprised us and joined for the tasting.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nBefore jumping into wine, MacRostie was a scientist by educational background and was drafted in 1969 by the military for non-combat in Italy (something he then discussed at length with John, who served the military in Vietnam). Post-Italy, MacRostie started making wine in 1974 because he disliked all of the tumult in society and wanted to go a more unconventional career route. He focused on relatively unknown Sonoma County vineyards while Bordeaux varieties in the Napa Valley were the trendy things to do for young winemakers.\u003c/p>\n\u003cp>MacRostie Winery and Vineyards then opened in 1987 and the lavish current Doug Thornley-designed winery and tasting building on the estate Thale’s Vineyard opened in 2015. This was our only Russian River Valley Chardonnay/Pinot Noir stop and MacRostie’s wines hail from the estate and nearby area, plus several from the Carneros/Petaluma Gap area (he has a vineyard on Wildcat Mountain Vineyard in the Petaluma Gap).\u003c/p>\n\u003cp>Fast forward to Christmas on Lake Erie when John and I decided to do a MacRostie side by side since he still had an old 2008 MacRostie Pinot Noir in his cellar. The verdict? Exactly what you would expect. It was a tie between the subtle 2008 (better on its own) and the charming, dense 2015 (better with food).\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2015 Wildcat Mountain Chardonnay, 2016 Wildcat Mountain Pinot Noir, 2016 Terra de Promissio Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.stubbsvineyard.com\">Stubbs\u003c/a>, \u003ca href=\"http://acornwinery.com\">Acorn\u003c/a>, \u003ca href=\"http://www.garyfarrellwinery.com\">Gary Farrell\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"limerick\">\u003c/a>\u003c/p>\n\u003ch2>Limerick Lane Cellars\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Limerick+Lane+Cellars/@38.5882656,-122.8299633,15z/data=!4m5!3m4!1s0x0:0xae30c2db845f5fd8!8m2!3d38.5882656!4d-122.8299633\">1023 Limerick Ln.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134440\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/LimerickLane-John-Vineyard.jpg\" alt=\"John, Limerick Lane owner/winemaker Jake Bilbro and Bilbro’s daughter Scout in the winery’s historic estate vineyard outside Healdsburg\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/LimerickLane-John-Vineyard-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">John, Limerick Lane owner/winemaker Jake Bilbro and Bilbro’s daughter Scout in the winery’s historic estate vineyard outside Healdsburg \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bilbro brothers are two of the most enjoyable winemakers for a journalist to talk with because they’re really fun storytellers and don’t go too overboard on wine geek terminology. Oh, and they also happen to make fantastic wine. That was the case as \u003ca href=\"http://www.limericklanewines.com\">Limerick Lane\u003c/a>’s Jake Bilbro (more on Sam Bilbro in Day 2) and his son Cruz and daughter Scout showed us around the tree trunk-like, gnarly vines that are predominantly Syrah, Zinfandel, Grenache, with some dating back to the Limerick Lane Vineyard’s 1910 planting.\u003c/p>\n\u003cp>There’s no beating around the bush that these are big, deep wines of high (but not hot tasting) alcohol percentage. We also tried a Grenache that Cruz had made (with very little help from dad) for a fundraiser in New Orleans that fetched $325,000 at auction.\u003c/p>\n\u003cp>I’m being totally honest: it was one of the most impressive wines of the day! As the fifth generation winemaker in the family, Cruz has huge potential. And, the wines his dad makes aren’t too shabby either…this is the mandatory winery for any visit to Healdsburg.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 1023 blend, 2015 Hail Mary, 2015 Syrah\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://portercreekvineyards.com\">Porter Creek\u003c/a>, \u003ca href=\"http://www.swanwinery.com\">Joseph Swan\u003c/a>, \u003ca href=\"http://www.rameywine.com\">Ramey\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lioco\">\u003c/a>\u003c/p>\n\u003ch2>LIOCO Wine Tasting Room\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/LIOCO+Wine+Tasting+Room/@38.6107012,-122.8691734,15z/data=!4m5!3m4!1s0x0:0xf4df78b9bb4be7fa!8m2!3d38.6107012!4d-122.8691734\">125 Matheson St.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Healdsburg, CA 95448\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134443\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Lioco-tasting.jpg\" alt=\"A map in Lioco’s Healdsburg tasting room showing the different vineyards the winery sources from across Northern California\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Lioco-tasting-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A map in Lioco’s Healdsburg tasting room showing the different vineyards the winery sources from across Northern California \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After checking into our Healdsburg hotels, we had our aperitif at another winery — sort of. \u003ca href=\"http://www.liocowine.com\">LIOCO’s newly opened tasting room\u003c/a> is part of an exciting Downtown Healdsburg/Downtown Sonoma/Downtown Napa trend where the heart of the cities themselves are becoming tasting room destinations for smaller boutique producers instead of the customary glossy enterprises by bigger/corporate driven wineries that tended to be the downtowns’ norm. LIOCO was created in 2005 by wine salesman Matt Licklider (LI) and Spago Beverly Hills wine director Kevin O’Connor (OCO) in the alley behind the fabled restaurant.\u003c/p>\n\u003cp>Licklider and his wife Sara now run the winery, which makes the wines in Santa Rosa, but sources grapes from all over Northern California. This is a fantastic destination for an out-of-towner to get a deep education on wine geography, along with highly acidic, balanced wines of several wide-ranging grape varieties that show grace over power. Going from Limerick Lane to LIOCO might not be a big alphabetical change, but it’s a huge wine style change. The tasting room’s funky 60s and 70s soundtrack helps make this wine tasting experience one of the most approachable in the region, as well.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 Anderson Valley Chardonnay, 2015 “La Selva” Anderson Valley Pinot Noir, 2016 “Sativa” Mendocino County Carignan\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.rymecellars.com\">Ryme\u003c/a>, \u003ca href=\"http://twoshepherds.com/\">Two Shepherds\u003c/a>/\u003ca href=\"http://www.unturnedstonewine.com\">Unturned Stone\u003c/a> shared space in Windsor, \u003ca href=\"http://outlandwines.com\">Outland Wines\u003c/a> in Napa with Forlorn Hope, Farella and POE\u003c/p>\n\u003cp>\u003ca id=\"dinner\">\u003c/a>\u003c/p>\n\u003ch2>Dinner: Dry Creek Kitchen\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Dry+Creek+Kitchen/@38.6107947,-122.8708166,15z/data=!4m5!3m4!1s0x0:0x6e4aae53c18d896f!8m2!3d38.6107947!4d-122.8708166\">317 Healdsburg Ave., Healdsburg\u003c/a>\u003c/em>\u003cbr>\nPaired with \u003ca href=\"http://www.martinelliwinery.com/\">Martinelli\u003c/a> 2014 Sonoma Coast Pinot Noir\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Charlie Palmer’s \u003ca href=\"http://drycreekkitchen.com\">flagship restaurant\u003c/a> put Healdsburg fine dining on the map (with the now closed Cyrus) over a decade ago and it’s as strong as ever under executive chef Scott Romano. The chocolate peanut butter bar for dessert is a Healdsburg icon in its own right.\u003c/p>\n\u003cp>Wine-wise, Martinelli is an iconic Sonoma County winemaking and grape growing family—and has nothing to do with apple juice.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.singlethreadfarms.com\">SingleThread\u003c/a> (if money is no object), \u003ca href=\"http://thebrassrabbithealdsburg.com\">The Brass Rabbit\u003c/a>, \u003ca href=\"http://www.valettehealdsburg.com/\">Valette\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ci>Editor's note: Welcome to \"A Northern California Wine Bootcamp Adventure.\" Over 6 days, writer Trevor Felch took on the task of visiting a variety of wineries and eateries in Wine Country to make an \"as close as possible\" definitive Napa Valley-Anderson Valley-Sonoma County list. Use his journey as a jumping-off point fo your own. Cheers!\u003c/i>\u003cbr>\n[aside postID='bayareabites_133932,bayareabites_133593' label='More Wine Stories']\u003cbr>\nLike many ambitious ideas — some good, some less wise — this idea started during a wine-filled evening. I don’t remember exactly where or when, but at some point during the summer of 2018, I gave an idea to my girlfriend Meg’s stepdad John that instead of explaining for seemingly the 500th time in my life to a non-Bay Area resident that Sonoma and Napa are not the same place, why not come west and I’ll show you firsthand how complex the many Northern California wine regions really are?\u003c/p>\n\u003cp>I figured it would be laughed off but John was dead serious in agreeing to my not necessarily serious idea. Quickly, it became serious. I design the trip. He books his flight. I recommend hotels. I’ll arrange the wineries and do the driving, plus connecting all the complex dots.\u003c/p>\n\u003cp>Fast forward to the week after Thanksgiving and away we go on NorCal Wine Bootcamp, partly a nod to John’s past military experience and partly because this was going to test how much these wine lovers really \u003ci>loved\u003c/i> wine.\u003c/p>\n\u003cp>The initial idea was for seven regions in seven days. However, there were all kinds of technicalities which made that not realistic.\u003c/p>\n\u003cp>In my prior role as Zagat’s Bay Area editor, I had the rare task in food & drink journalism of having to know pretty much everything about everything in the Bay Area — burritos, coffee, croissants, Manresa, trattorias, cider, dumplings, Ethiopian cuisine spots, on and on. There was no single niche. Part of the job also involved trying to answer the question of what the “best” wineries were to visit in Sonoma and Napa counties, so I tried to meet with as many wineries as possible, which is a very different field of study than checking out restaurants.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, first, a few handy lessons from the road I’ll pass along if you ever think of doing something intense (and slightly crazy) like this:\u003c/p>\n\u003cul>\n\u003cli>Start planning the itinerary with 3-4 winery and/or restaurant “tentpoles” to determine where to be and when. Everything pivots from those vital wineries.\u003c/li>\n\u003cli>You will run late. It’s a fact. Just try and make it not an issue.\u003c/li>\n\u003cli>Visit 3-4 wineries per day.\u003c/li>\n\u003cli>Go for a variety of winery styles: the beautiful fancy estate, the family-run rustic spot, the chic millennial favorite, the bare bones wine geek.\u003c/li>\n\u003cli>Go for a variety of visit styles. As fun as it is to meet with the winemaker, it can get old if you’re having a 90 minute tour at \u003ci>every\u003c/i> winery.\u003c/li>\n\u003cli> Go for a variety of varietals! Nobody wants to miss great Syrah or Zinfandel if it’s near all the Pinot Noir and Chardonnay. Spread the love.\u003c/li>\n\u003cli> Don’t even acknowledge the wine club offerings.\u003c/li>\n\u003cli> You’ll start rating the shapes and positioning of dump buckets and spittoons.\u003c/li>\n\u003cli> You’ll want a cocktail or beer after the tasting, instead of wine. Luckily, the main hubs of our wine regions have great bars/breweries.\u003c/li>\n\u003c/ul>\n\u003cp>The hope of this article is to both give you an amusing story like any road trip can provide, along with being a list of what I consider the answer to “What wineries should I visit?” I’ve added 3 additional recommended wineries to make this as close to a definitive Napa Valley-Anderson Valley-Sonoma County list as possible per my experiences. Of course, there are still hundreds of others worth visiting, so take this with a big grain of salt.\u003c/p>\n\u003cp>I’ve also added our restaurant picks and additional recommendations, along with the wines I chose at dinner, specifically as wineries that should also be visited/known about that we didn’t have time to visit. Finally, I’ve listed the highlight wines from each winery. With the sheer amount of wine tasted, it would be a 500-page book if I added my notes on every wine tasted.\u003c/p>\n\u003cp>Cheers, and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[googlemaps https://www.google.com/maps/d/u/0/embed?mid=13qbZxuEIVJ-qBu_Tef9IZZMGiKmMzQwC&w=640&h=480]\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg\">Day 1: From San Francisco to Healdsburg\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back\">Day 2: From Healdsburg to Calistoga (and back)!\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134544/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville\">Day 3: From Healdsburg to Boonville\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol\">Day 4: From Boonville to Sebastopol\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena\">Day 5: From Sebastopol to St. Helena\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco\">Day 6: From St. Helena to San Francisco\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nLike many ambitious ideas — some good, some less wise — this idea started during a wine-filled evening. I don’t remember exactly where or when, but at some point during the summer of 2018, I gave an idea to my girlfriend Meg’s stepdad John that instead of explaining for seemingly the 500th time in my life to a non-Bay Area resident that Sonoma and Napa are not the same place, why not come west and I’ll show you firsthand how complex the many Northern California wine regions really are?\u003c/p>\n\u003cp>I figured it would be laughed off but John was dead serious in agreeing to my not necessarily serious idea. Quickly, it became serious. I design the trip. He books his flight. I recommend hotels. I’ll arrange the wineries and do the driving, plus connecting all the complex dots.\u003c/p>\n\u003cp>Fast forward to the week after Thanksgiving and away we go on NorCal Wine Bootcamp, partly a nod to John’s past military experience and partly because this was going to test how much these wine lovers really \u003ci>loved\u003c/i> wine.\u003c/p>\n\u003cp>The initial idea was for seven regions in seven days. However, there were all kinds of technicalities which made that not realistic.\u003c/p>\n\u003cp>In my prior role as Zagat’s Bay Area editor, I had the rare task in food & drink journalism of having to know pretty much everything about everything in the Bay Area — burritos, coffee, croissants, Manresa, trattorias, cider, dumplings, Ethiopian cuisine spots, on and on. There was no single niche. Part of the job also involved trying to answer the question of what the “best” wineries were to visit in Sonoma and Napa counties, so I tried to meet with as many wineries as possible, which is a very different field of study than checking out restaurants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, first, a few handy lessons from the road I’ll pass along if you ever think of doing something intense (and slightly crazy) like this:\u003c/p>\n\u003cul>\n\u003cli>Start planning the itinerary with 3-4 winery and/or restaurant “tentpoles” to determine where to be and when. Everything pivots from those vital wineries.\u003c/li>\n\u003cli>You will run late. It’s a fact. Just try and make it not an issue.\u003c/li>\n\u003cli>Visit 3-4 wineries per day.\u003c/li>\n\u003cli>Go for a variety of winery styles: the beautiful fancy estate, the family-run rustic spot, the chic millennial favorite, the bare bones wine geek.\u003c/li>\n\u003cli>Go for a variety of visit styles. As fun as it is to meet with the winemaker, it can get old if you’re having a 90 minute tour at \u003ci>every\u003c/i> winery.\u003c/li>\n\u003cli> Go for a variety of varietals! Nobody wants to miss great Syrah or Zinfandel if it’s near all the Pinot Noir and Chardonnay. Spread the love.\u003c/li>\n\u003cli> Don’t even acknowledge the wine club offerings.\u003c/li>\n\u003cli> You’ll start rating the shapes and positioning of dump buckets and spittoons.\u003c/li>\n\u003cli> You’ll want a cocktail or beer after the tasting, instead of wine. Luckily, the main hubs of our wine regions have great bars/breweries.\u003c/li>\n\u003c/ul>\n\u003cp>The hope of this article is to both give you an amusing story like any road trip can provide, along with being a list of what I consider the answer to “What wineries should I visit?” I’ve added 3 additional recommended wineries to make this as close to a definitive Napa Valley-Anderson Valley-Sonoma County list as possible per my experiences. Of course, there are still hundreds of others worth visiting, so take this with a big grain of salt.\u003c/p>\n\u003cp>I’ve also added our restaurant picks and additional recommendations, along with the wines I chose at dinner, specifically as wineries that should also be visited/known about that we didn’t have time to visit. Finally, I’ve listed the highlight wines from each winery. With the sheer amount of wine tasted, it would be a 500-page book if I added my notes on every wine tasted.\u003c/p>\n\u003cp>Cheers, and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://www.google.com/maps/d/u/0/embed?mid=13qbZxuEIVJ-qBu_Tef9IZZMGiKmMzQwC&w=640&h=480'\n title='https://www.google.com/maps/d/u/0/embed?mid=13qbZxuEIVJ-qBu_Tef9IZZMGiKmMzQwC&w=640&h=480'\n width='640'\n height='480'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg\">Day 1: From San Francisco to Healdsburg\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134542/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-calistoga-and-back\">Day 2: From Healdsburg to Calistoga (and back)!\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134544/a-northern-california-wine-bootcamp-adventure-from-healdsburg-to-boonville\">Day 3: From Healdsburg to Boonville\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol\">Day 4: From Boonville to Sebastopol\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena\">Day 5: From Sebastopol to St. Helena\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco\">Day 6: From St. Helena to San Francisco\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "At Singlethread, the Taste of Tradition in a Piping Hot Donabe",
"title": "At Singlethread, the Taste of Tradition in a Piping Hot Donabe",
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"content": "\u003cp>\u003ci>by Nick Czap\u003c/i>\u003cbr>\n[aside postID='bayareabites_133841,bayareabites_124357' label='More SingleThread News']\u003cbr>\nDonabe (doh-NAH-bay) is a kind of traditional Japanese clay cookware that is used over an open flame. The word is made from the Kanji characters do (\"clay\") and nabe (\"pot\"). The most sought-after donabe are made in Iga, a province 210 miles southwest of Tokyo, where, for nearly 1,300 years, potters have been transforming the local clay into vessels, and firing them in kilns fed by wood from the region's red pine forests. \u003c/p>\n\u003cp>What makes donabe from Iga so desirable is their porosity, a result of the fact that Iga's clay—dug from the remains of an ancient lake bed—is full of fossilized microorganisms that burn up in the heat of the kiln, leaving tiny air pockets which enhance the pottery's ability to retain heat.\u003c/p>\n\u003cp>Kyle Connaughton developed a keen appreciation for the thermal properties of donabe long before he and his wife, Katina, opened the critically acclaimed restaurant and inn, \u003ca href=\"https://www.singlethreadfarms.com/\" target=\"_blank\" rel=\"noopener noreferrer\">SingleThread\u003c/a>, in Healdsburg. In the early 2000s, Connaughton was living with his family in a tiny coastal village on Hokkaido, Japan's northernmost island, having moved there to work for Michel Bras, who had recently opened a restaurant in a hotel situated between Lake Toya and Uchiura Bay. \u003c/p>\n\u003cp>Katina, meanwhile, found work at a number of cooperative farms, where she discovered the passion for agriculture that would eventually lead to her current career, running the farm that supplies a multitude of vegetables, fruits, and other products to SingleThread's kitchen.\u003c/p>\n\u003cfigure id=\"attachment_134500\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134500\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/980x.jpg\" alt=\"SingleThread in Healdsburg, CA.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">SingleThread in Healdsburg, CA. \u003ccite>(Courtesy of SingleThread)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003csmall class=\"image-media media-photo-credit\">\u003c/small>\"Hokkaido is the Alaska of Japan,\" said Connaughton. \"It's off the coast of Siberia. The winters are long and very cold. We lived in a two-story townhouse and only had one small kerosene heater, which just didn't do the job. Donabe cooking was such a big part of how people live. You have a little burner, you have your hotpot running, and it's a very warm, filling, hearty meal. And the hotpot warms the whole house.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In 2011, Connaughton traveled to Iga to learn more about donabe. His guide was Naoko Takei Moore, a Tokyo native who had once been his pupil at the California School of Culinary Arts in Pasadena. Takei Moore, who currently lives in Los Angeles, imports Iga donabe to the States, selling them through her company, \u003ca href=\"https://toirokitchen.com/\" target=\"_blank\" rel=\"noopener\">Toiro\u003c/a>, which she founded in 2008.\u003c/p>\n\u003cp>\"Naoko is really an expert on donabe cooking,\" said Connaughton, \"although she's more oriented in home cooking than on the professional side. She's been my guide to the world of different donabe and how to use them. I knew dishes from where we lived on Hokkaido, but on a professional level I'd never thought much about it. It's funny, because I started as her culinary school teacher, and she became my teacher.\"\u003c/p>\n\u003cp>Takei Moore introduced Connaughton to the Nagatani family, whose artisanal pottery, Natagani-en, was founded in Iga in 1832. At Takei Moore's suggestion, the two collaborated on \u003ca href=\"https://www.penguinrandomhouse.com/books/239329/donabe-by-naoko-takei-moore-and-kyle-connaughton/9781607746997/\" target=\"_blank\" rel=\"noopener\">a book\u003c/a> that explores the history, craft, and culture of donabe, as well as a multitude of traditional and modern recipes that can be stewed, braised, poached, or smoked in the versatile clay pots. Beautifully illustrated by the photographer Eric Wolfinger, it's an edifying, hunger-inducing read.\u003c/p>\n\u003cfigure id=\"attachment_134512\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134512\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast.jpg\" alt=\"A donabe made an appearance at breakfast the following morning, in SingleThread's Japanese Breakfast.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A donabe made an appearance at breakfast the following morning, in SingleThread's Japanese Breakfast. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening SingleThread in December 2016, Connaughton had been pondering the idea of an in-room dining experience. Guests who stay at the inn a single night always eat at the restaurant, which in late 2018 was awarded three Michelin stars. For guests who stayed longer, Connaughton wanted to offer an alternative to the restaurant's 11-course tasting menu, which doesn't change from one evening to the next.\u003c/p>\n\u003cp>\"I like the idea that the room has its own unique experience, like a secret menu,\" he continued, \"and that there's no other way to have that experience than to come and stay.\"\u003c/p>\n\u003cp>The idea of using donabe appealed to Connaughton on a number of levels. From a service perspective, donabe had certain advantages, namely their easy portability and their ability to keep food hot. There were other considerations as well, among them the desire to share something from his background in traditional Japanese cooking, in contrast to the food served at the restaurant, which has more of a contemporary, California feel. There was also the social aspect of donabe, which resonates deeply with Connaughton's philosophy of hospitality.\u003c/p>\n\u003cp>\"One thing I think that is often lost on chefs, especially on western chefs,\" he said, \"is that the focus is so much on the food and the dish, and that there's less consideration of the fact that the guests are there to experience themselves.\" In the case of donabe, he continued, \"it's interactive. You're sharing it together, it brings you closer together, you're serving one another. It's a moment that's extended. There's something comforting about it, and in the environment of the room, it's as if you're in your home.\"\u003c/p>\n\u003cfigure id=\"attachment_134506\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134506\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/room.jpg\" alt=\"The interior design of SingleThread's guest rooms (including the master suite shown here) was a collaboration between Kyle and Katina Connaughton and their friends at the firm AvroKO.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/room.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/room-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/room-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/room-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The interior design of SingleThread's guest rooms (including the master suite shown here) was a collaboration between Kyle and Katina Connaughton and their friends at the firm AvroKO. \u003ccite>(Courtesy of SingleThread)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a brilliant spring afternoon, my wife and I took little time making ourselves at home in SingleThread's master suite, a vast, flowing space with exposed brick walls, soaring redwood-beam ceilings, and a private balcony overlooking Center Street in downtown Healdsburg. The interior design, with its beautiful furnishings and surfaces in a palette of inviting tones, is the product of a close collaboration between the Connaughtons and their friends at AvroKO, the firm responsible for the distinctive look of Eight Tables in San Francisco and numerous other restaurants worldwide.\u003c/p>\n\u003cp>Padding around the suite in a pair of complimentary Sasawashi slippers—which have since become an indispensable part of my at-home wardrobe—I perused the in-house literature: the always-enticing guide to the hotels and restaurants in the Relais & Châteaux collection, of which SingleThread is a member; the professional chefs' magazine \u003cem>Art Culinaire\u003c/em>; a collection of photography of Japanese cuisine; and Connaughton's and Takei Moore's book on donabe.\u003c/p>\n\u003cp>The minibar merited a look as well, especially since all of its temptations are included in the stay. Among its most intriguing contents were a SingleThread Domesticated Wild Ale whose Brettanomyces-inflected deliciousness was conceived in collaboration with The Russian River Brewing Company, and SingleThread's own 2017 Chardonnay, made with fruit grown in San Lorenzo in the Russian River Valley and vinified in a concrete vessel at the inn's on-site winery.\u003c/p>\n\u003cp>The latter we carried home. An utterly different species from the stereotypical, heavily oaked California chardonnay, it was as irresistibly drinkable as it is exclusive—available only in SingleThread's guest rooms, and by the glass or the bottle on the restaurant's wine list.\u003c/p>\n\u003cp>It was going on but not quite dinnertime, so I ordered some bubbles and bivalves. A perfectly timed interval later, there was a soft knock on the door, followed by a waiter bearing half a dozen kumamotos on ice in a ceramic bowl whose crackle-glazed surface epitomized the Japanese aesthetic concept of wabi-sabi, and close on his heels, SingleThread's wine director, Evan Hufford, with a 2014 \"Le Montants\" Verzy Grand Cru from Champagne Adrien Renoir.\u003c/p>\n\u003cfigure id=\"attachment_134503\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134503\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/oyster.jpg\" alt=\"Kumamoto oysters with sansho mignonette and kanzuri.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Kumamoto oysters with sansho mignonette and kanzuri. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Champagne was a beauty, bright and fruity, with a subtle saline finish. The oysters, for their part, were as plump as they were petite, and we sucked them down with alternating dabs of kanzuri—a spicy-savory chile paste particular to Niigata, Japan—and a mignonette seasoned with sansho, a zingy spice made from the unripe seedpods of the Japanese prickly ash.\u003c/p>\n\u003cp>As dusk turned to dark, dinner got underway at the suite's dining table, with a first course called Early Spring in Sonoma, which consisted of six morsels, each served on a unique ceramic dish. Connaughton later explained that this kind of thing is typical in the prelude to a donabe. \"It's such a hearty thing,\" he said, \"that it's generally preceded by some lighter bites. When we're dining with a family who does donabe, they'll do a course of raw and picked things, and then get into the donabe.\"\u003c/p>\n\u003cp>And so we got into the groove. There was a wedge of simmered young bamboo shoot, its texture somewhat like that of a boiled parsnip, only somewhat more fibrous, with a mildly sweet flavor reminiscent of baby corn. And a small cut of sawara (Spanish mackerel), the flavor of whose pearlescent pink flesh might be mistaken for steak tartare except for the hint of ocean. Nestled in the concavity of another tiny vessel, a pink bay scallop, its creamy sweetness counterposed by the wild tang of a bit of pickled ramp. A small cut of lotus root, braised in something very savory and garnished with sesame seeds, brought a nutty, umami sweetness to the game.\u003c/p>\n\u003cp>Finishing it off, a small slice of densely chewy and delicately flavored mejina (rudderfish) curled around some braised konbu and a sliver of the green stem of negi, a type of Japanese onion; and aji (Japanese horse mackerel) garnished with a dot of pickled Indian lime and a pale pinkish-purple chive blossom.\u003c/p>\n\u003cp>The second act was a composition called North Coast Tide Pool. Served in a bowl made of exotic-looking, vividly grained wood, it was a minor parade of delicacies: luxuriously fatty slivers of akabana kanpachi (akabana being one of the more mature forms of kanpachi, also known as amberjack), crispy wild seaweeds, and the salty snap of sea beans.\u003c/p>\n\u003cfigure id=\"attachment_134504\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134504\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/north-coast-tide-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">North Coast Tide Pool course. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Accompanying this course was another hard-to-come-by wine: Domaine Vacheron's L' Enclos des Remparts, Franc de Pied. One hundred percent sauvignon blanc grown in the flinty soils of Sancerre, its softly tart lemon- and tangerine-like flavors went brilliantly with the unctuous fish.\u003c/p>\n\u003cp>There was a logic to all this fishiness, since from among the donabe options—which included American Waygu shabu shabu, pork meatball tan tan, and Kyoto vegetable and housemade tofu—we'd chosen the Hokkaido seafood hotpot. To prepare it, the cooks sweat some ginger and Japanese scallions with sake, mirin ,and a little sesame oil; then add dashi (the versatile Japanese soup stock), then vegetables and tofu; and finally the seafood, which cooks in the brief amount of time it takes the covered donabe to travel from the kitchen to the guest room.\u003c/p>\n\u003cp>Set down on the table atop a portable gas burner, the donabe, a lustrous black number from the Nagatani-en pottery, was ready to go. The burner—which was only serving as a pedestal at this point, as the pot was piping hot—would come into play later on to fire up the donabe for the shime (SHE-meh), a finishing course in which rice would be added to the dashi and cooked into a porridge-like concoction.\u003c/p>\n\u003cp>From above, the Hokkaido hotpot looked like an entirely vegan affair—nothing but the most succulent-looking maitake mushrooms, savoy cabbage, Japanese onions, and watercress as far as the eye could see. The real action was down below, where scallops, mussels and clams hobnobbed with Santa Barbara abalone and prawns, and great big hunks of black cod and king salmon, each bite of which we embellished with one or another condiment, whether kanzuri, chirimen-jako (boiled and dried baby sardines), or spicy-citrusy-salty yuzu kosho.\u003c/p>\n\u003cfigure id=\"attachment_134513\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134513\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments.jpg\" alt=\"The donabe was accompanied by several small, unique ceramic pieces, each with a different condiment.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The donabe was accompanied by several small, unique ceramic pieces, each with a different condiment. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we slowly made our way through the dish, it became increasingly delicious, the dashi taking on a near-ambrosial quality as the flavors mingled over time, of which there was no shortage, thanks to that rarest of things, a table that was ours, and ours alone, for the duration.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/singlethread-in-room-donabe-dinner-2639896590.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nDonabe (doh-NAH-bay) is a kind of traditional Japanese clay cookware that is used over an open flame. The word is made from the Kanji characters do (\"clay\") and nabe (\"pot\"). The most sought-after donabe are made in Iga, a province 210 miles southwest of Tokyo, where, for nearly 1,300 years, potters have been transforming the local clay into vessels, and firing them in kilns fed by wood from the region's red pine forests. \u003c/p>\n\u003cp>What makes donabe from Iga so desirable is their porosity, a result of the fact that Iga's clay—dug from the remains of an ancient lake bed—is full of fossilized microorganisms that burn up in the heat of the kiln, leaving tiny air pockets which enhance the pottery's ability to retain heat.\u003c/p>\n\u003cp>Kyle Connaughton developed a keen appreciation for the thermal properties of donabe long before he and his wife, Katina, opened the critically acclaimed restaurant and inn, \u003ca href=\"https://www.singlethreadfarms.com/\" target=\"_blank\" rel=\"noopener noreferrer\">SingleThread\u003c/a>, in Healdsburg. In the early 2000s, Connaughton was living with his family in a tiny coastal village on Hokkaido, Japan's northernmost island, having moved there to work for Michel Bras, who had recently opened a restaurant in a hotel situated between Lake Toya and Uchiura Bay. \u003c/p>\n\u003cp>Katina, meanwhile, found work at a number of cooperative farms, where she discovered the passion for agriculture that would eventually lead to her current career, running the farm that supplies a multitude of vegetables, fruits, and other products to SingleThread's kitchen.\u003c/p>\n\u003cfigure id=\"attachment_134500\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134500\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/980x.jpg\" alt=\"SingleThread in Healdsburg, CA.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/980x-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">SingleThread in Healdsburg, CA. \u003ccite>(Courtesy of SingleThread)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003csmall class=\"image-media media-photo-credit\">\u003c/small>\"Hokkaido is the Alaska of Japan,\" said Connaughton. \"It's off the coast of Siberia. The winters are long and very cold. We lived in a two-story townhouse and only had one small kerosene heater, which just didn't do the job. Donabe cooking was such a big part of how people live. You have a little burner, you have your hotpot running, and it's a very warm, filling, hearty meal. And the hotpot warms the whole house.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 2011, Connaughton traveled to Iga to learn more about donabe. His guide was Naoko Takei Moore, a Tokyo native who had once been his pupil at the California School of Culinary Arts in Pasadena. Takei Moore, who currently lives in Los Angeles, imports Iga donabe to the States, selling them through her company, \u003ca href=\"https://toirokitchen.com/\" target=\"_blank\" rel=\"noopener\">Toiro\u003c/a>, which she founded in 2008.\u003c/p>\n\u003cp>\"Naoko is really an expert on donabe cooking,\" said Connaughton, \"although she's more oriented in home cooking than on the professional side. She's been my guide to the world of different donabe and how to use them. I knew dishes from where we lived on Hokkaido, but on a professional level I'd never thought much about it. It's funny, because I started as her culinary school teacher, and she became my teacher.\"\u003c/p>\n\u003cp>Takei Moore introduced Connaughton to the Nagatani family, whose artisanal pottery, Natagani-en, was founded in Iga in 1832. At Takei Moore's suggestion, the two collaborated on \u003ca href=\"https://www.penguinrandomhouse.com/books/239329/donabe-by-naoko-takei-moore-and-kyle-connaughton/9781607746997/\" target=\"_blank\" rel=\"noopener\">a book\u003c/a> that explores the history, craft, and culture of donabe, as well as a multitude of traditional and modern recipes that can be stewed, braised, poached, or smoked in the versatile clay pots. Beautifully illustrated by the photographer Eric Wolfinger, it's an edifying, hunger-inducing read.\u003c/p>\n\u003cfigure id=\"attachment_134512\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134512\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast.jpg\" alt=\"A donabe made an appearance at breakfast the following morning, in SingleThread's Japanese Breakfast.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-japanese-breakfast-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A donabe made an appearance at breakfast the following morning, in SingleThread's Japanese Breakfast. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening SingleThread in December 2016, Connaughton had been pondering the idea of an in-room dining experience. Guests who stay at the inn a single night always eat at the restaurant, which in late 2018 was awarded three Michelin stars. For guests who stayed longer, Connaughton wanted to offer an alternative to the restaurant's 11-course tasting menu, which doesn't change from one evening to the next.\u003c/p>\n\u003cp>\"I like the idea that the room has its own unique experience, like a secret menu,\" he continued, \"and that there's no other way to have that experience than to come and stay.\"\u003c/p>\n\u003cp>The idea of using donabe appealed to Connaughton on a number of levels. From a service perspective, donabe had certain advantages, namely their easy portability and their ability to keep food hot. There were other considerations as well, among them the desire to share something from his background in traditional Japanese cooking, in contrast to the food served at the restaurant, which has more of a contemporary, California feel. There was also the social aspect of donabe, which resonates deeply with Connaughton's philosophy of hospitality.\u003c/p>\n\u003cp>\"One thing I think that is often lost on chefs, especially on western chefs,\" he said, \"is that the focus is so much on the food and the dish, and that there's less consideration of the fact that the guests are there to experience themselves.\" In the case of donabe, he continued, \"it's interactive. You're sharing it together, it brings you closer together, you're serving one another. It's a moment that's extended. There's something comforting about it, and in the environment of the room, it's as if you're in your home.\"\u003c/p>\n\u003cfigure id=\"attachment_134506\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134506\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/room.jpg\" alt=\"The interior design of SingleThread's guest rooms (including the master suite shown here) was a collaboration between Kyle and Katina Connaughton and their friends at the firm AvroKO.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/room.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/room-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/room-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/room-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The interior design of SingleThread's guest rooms (including the master suite shown here) was a collaboration between Kyle and Katina Connaughton and their friends at the firm AvroKO. \u003ccite>(Courtesy of SingleThread)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a brilliant spring afternoon, my wife and I took little time making ourselves at home in SingleThread's master suite, a vast, flowing space with exposed brick walls, soaring redwood-beam ceilings, and a private balcony overlooking Center Street in downtown Healdsburg. The interior design, with its beautiful furnishings and surfaces in a palette of inviting tones, is the product of a close collaboration between the Connaughtons and their friends at AvroKO, the firm responsible for the distinctive look of Eight Tables in San Francisco and numerous other restaurants worldwide.\u003c/p>\n\u003cp>Padding around the suite in a pair of complimentary Sasawashi slippers—which have since become an indispensable part of my at-home wardrobe—I perused the in-house literature: the always-enticing guide to the hotels and restaurants in the Relais & Châteaux collection, of which SingleThread is a member; the professional chefs' magazine \u003cem>Art Culinaire\u003c/em>; a collection of photography of Japanese cuisine; and Connaughton's and Takei Moore's book on donabe.\u003c/p>\n\u003cp>The minibar merited a look as well, especially since all of its temptations are included in the stay. Among its most intriguing contents were a SingleThread Domesticated Wild Ale whose Brettanomyces-inflected deliciousness was conceived in collaboration with The Russian River Brewing Company, and SingleThread's own 2017 Chardonnay, made with fruit grown in San Lorenzo in the Russian River Valley and vinified in a concrete vessel at the inn's on-site winery.\u003c/p>\n\u003cp>The latter we carried home. An utterly different species from the stereotypical, heavily oaked California chardonnay, it was as irresistibly drinkable as it is exclusive—available only in SingleThread's guest rooms, and by the glass or the bottle on the restaurant's wine list.\u003c/p>\n\u003cp>It was going on but not quite dinnertime, so I ordered some bubbles and bivalves. A perfectly timed interval later, there was a soft knock on the door, followed by a waiter bearing half a dozen kumamotos on ice in a ceramic bowl whose crackle-glazed surface epitomized the Japanese aesthetic concept of wabi-sabi, and close on his heels, SingleThread's wine director, Evan Hufford, with a 2014 \"Le Montants\" Verzy Grand Cru from Champagne Adrien Renoir.\u003c/p>\n\u003cfigure id=\"attachment_134503\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134503\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/oyster.jpg\" alt=\"Kumamoto oysters with sansho mignonette and kanzuri.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/oyster-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Kumamoto oysters with sansho mignonette and kanzuri. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Champagne was a beauty, bright and fruity, with a subtle saline finish. The oysters, for their part, were as plump as they were petite, and we sucked them down with alternating dabs of kanzuri—a spicy-savory chile paste particular to Niigata, Japan—and a mignonette seasoned with sansho, a zingy spice made from the unripe seedpods of the Japanese prickly ash.\u003c/p>\n\u003cp>As dusk turned to dark, dinner got underway at the suite's dining table, with a first course called Early Spring in Sonoma, which consisted of six morsels, each served on a unique ceramic dish. Connaughton later explained that this kind of thing is typical in the prelude to a donabe. \"It's such a hearty thing,\" he said, \"that it's generally preceded by some lighter bites. When we're dining with a family who does donabe, they'll do a course of raw and picked things, and then get into the donabe.\"\u003c/p>\n\u003cp>And so we got into the groove. There was a wedge of simmered young bamboo shoot, its texture somewhat like that of a boiled parsnip, only somewhat more fibrous, with a mildly sweet flavor reminiscent of baby corn. And a small cut of sawara (Spanish mackerel), the flavor of whose pearlescent pink flesh might be mistaken for steak tartare except for the hint of ocean. Nestled in the concavity of another tiny vessel, a pink bay scallop, its creamy sweetness counterposed by the wild tang of a bit of pickled ramp. A small cut of lotus root, braised in something very savory and garnished with sesame seeds, brought a nutty, umami sweetness to the game.\u003c/p>\n\u003cp>Finishing it off, a small slice of densely chewy and delicately flavored mejina (rudderfish) curled around some braised konbu and a sliver of the green stem of negi, a type of Japanese onion; and aji (Japanese horse mackerel) garnished with a dot of pickled Indian lime and a pale pinkish-purple chive blossom.\u003c/p>\n\u003cp>The second act was a composition called North Coast Tide Pool. Served in a bowl made of exotic-looking, vividly grained wood, it was a minor parade of delicacies: luxuriously fatty slivers of akabana kanpachi (akabana being one of the more mature forms of kanpachi, also known as amberjack), crispy wild seaweeds, and the salty snap of sea beans.\u003c/p>\n\u003cfigure id=\"attachment_134504\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134504\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/north-coast-tide-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/north-coast-tide.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">North Coast Tide Pool course. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Accompanying this course was another hard-to-come-by wine: Domaine Vacheron's L' Enclos des Remparts, Franc de Pied. One hundred percent sauvignon blanc grown in the flinty soils of Sancerre, its softly tart lemon- and tangerine-like flavors went brilliantly with the unctuous fish.\u003c/p>\n\u003cp>There was a logic to all this fishiness, since from among the donabe options—which included American Waygu shabu shabu, pork meatball tan tan, and Kyoto vegetable and housemade tofu—we'd chosen the Hokkaido seafood hotpot. To prepare it, the cooks sweat some ginger and Japanese scallions with sake, mirin ,and a little sesame oil; then add dashi (the versatile Japanese soup stock), then vegetables and tofu; and finally the seafood, which cooks in the brief amount of time it takes the covered donabe to travel from the kitchen to the guest room.\u003c/p>\n\u003cp>Set down on the table atop a portable gas burner, the donabe, a lustrous black number from the Nagatani-en pottery, was ready to go. The burner—which was only serving as a pedestal at this point, as the pot was piping hot—would come into play later on to fire up the donabe for the shime (SHE-meh), a finishing course in which rice would be added to the dashi and cooked into a porridge-like concoction.\u003c/p>\n\u003cp>From above, the Hokkaido hotpot looked like an entirely vegan affair—nothing but the most succulent-looking maitake mushrooms, savoy cabbage, Japanese onions, and watercress as far as the eye could see. The real action was down below, where scallops, mussels and clams hobnobbed with Santa Barbara abalone and prawns, and great big hunks of black cod and king salmon, each bite of which we embellished with one or another condiment, whether kanzuri, chirimen-jako (boiled and dried baby sardines), or spicy-citrusy-salty yuzu kosho.\u003c/p>\n\u003cfigure id=\"attachment_134513\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-134513\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments.jpg\" alt=\"The donabe was accompanied by several small, unique ceramic pieces, each with a different condiment.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/singlethread-donabe-accompaniments-condiments-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The donabe was accompanied by several small, unique ceramic pieces, each with a different condiment. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we slowly made our way through the dish, it became increasingly delicious, the dashi taking on a near-ambrosial quality as the flavors mingled over time, of which there was no shortage, thanks to that rarest of things, a table that was ours, and ours alone, for the duration.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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>",
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"disqusTitle": "2019 Michelin Guide California Proves the Bay Area Is Still a Fine Dining Mecca",
"title": "2019 Michelin Guide California Proves the Bay Area Is Still a Fine Dining Mecca",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_133780' label='2019 Michelin Bib Gourmands']\u003cbr>\nTime to make a new list of Michelin-starred restaurants to visit in 2019! Today, the Michelin Guide California \u003ca href=\"https://guide.michelin.com/us/en/california/article/news-and-views/michelin-guide-california-2019-results\">announced\u003c/a> that 90 California restaurants (out of their 657 Michelin-recommended restaurants) have been awarded Michelin stars. For anyone new to the system, one star means “high-quality cooking, worth a stop,” two stars equals “excellent cooking, worth a detour” and the highly coveted three stars means a restaurant has “exceptional cuisine and is worth a special journey.”\u003c/p>\n\u003cp>Out of those 90 stars in California, the Bay Area made a strong stand again as we did on \u003ca href=\"https://www.kqed.org/bayareabites/133780/71-bay-area-restaurants-make-the-cut-for-2019-michelin-guide-california-bib-gourmand-list\">the Michelin Bib Gourmand list\u003c/a>, taking 63 out of 90 spots. Sacramento got the star it had been waiting for with The Kitchen, but, surprisingly, Saison dropped from three stars to two stars.\u003c/p>\n\u003cp>There weren't any new additions to the three-star category, so it mainly remains restaurants in San Francisco and wine country (sorry, Los Angeles). And congratulations to Dominique Crenn since she is now still the only female chef in America to helm a restaurant with three stars!\u003c/p>\n\u003cp>Joining the two-star category, a big congratulations to Campton Place, the country’s only South Asian restaurant to hold the honor. In the one-star category, diners will not be surprised to see Sorrel and Angler on the list—the latter was listed amongst Esquire's Best Restaurants with Bar Crenn and Che Fico.\u003c/p>\n\u003cp>Scroll through for the full list of Bay Area stars, and, if they appeared on Check, Please! Bay Area, we made sure to include a link to the restaurant's review. Cheers!\u003c/p>\n\u003ch2>Three Stars\u003c/h2>\n\u003cp>Atelier Crenn // Cow Hollow, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/17813/check-please-bay-area-reviews-tosca-cafe-nicks-next-door-atelier-crenn\">(Watch the CPBA review)\u003c/a>\u003cbr>\nBenu // Financial District, San Francisco\u003cbr>\nThe French Laundry // Yountville\u003cbr>\nManresa // Los Gatos \u003ca href=\"https://www.kqed.org/checkplease/51/manresa-reviews\">(Read the CPBA review)\u003c/a>\u003cbr>\nQuince // Financial District, San Francisco\u003cbr>\nThe Restaurant at Meadowood // St. Helena\u003cbr>\nSingleThread // Healdsburg\u003c/p>\n\u003ch2>Two Stars\u003c/h2>\n\u003cp>Acquerello // Nob Hill, San Francisco\u003ca href=\"https://www.kqed.org/checkplease/1693/acquerello-reviews\"> (Read the CPBA review)\u003c/a>\u003cbr>\nBaumé // Palo Alto\u003cbr>\nCalifornios // Mission, San Francisco\u003cbr>\nCampton Place // Union Square, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/16838/watch-check-please-bay-area-review-kingston-11-cuisine-31st-union-and-the-campton-place\">(Watch the CPBA review)\u003c/a>\u003cbr>\nCoi // North Beach, San Francisco\u003cbr>\nCommis // North Oakland\u003cbr>\nLazy Bear // Mission, San Francisco\u003cbr>\nSaison // South Beach, San Francisco\u003c/p>\n\u003ch2>One Star\u003c/h2>\n\u003cp>Al’s Place // Mission, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/20185/check-please-bay-area-reviews-the-butchers-son-sol-food-als-place\">(Watch the CPBA review)\u003c/a>\u003cbr>\nAngler // Embarcadero, San Francisco\u003cbr>\nAster (closed) // Mission, San Francisco\u003cbr>\nAubergine // Carmel-By-The-Sea\u003cbr>\nBar Crenn // Cow Hollow, San Francisco\u003cbr>\nBirdsong // SoMa, San Francisco\u003cbr>\nBouchon // Yountville\u003cbr>\nChez TJ // Mountain View\u003cbr>\nCommonwealth // Mission, San Francisco\u003cbr>\nFarmhouse Inn & Restaurant // Forestville\u003cbr>\nGary Danko // Russian Hill, San Francisco\u003cbr>\nHarbor House // Elk\u003cbr>\nHashiri // SoMa, San Francisco\u003cbr>\nIn Situ // SoMa, San Francisco\u003cbr>\njū-ni // NoPa, San Francisco\u003cbr>\nKeiko à Nob Hill // Nob Hill, San Francisco\u003cbr>\nKenzo // Napa\u003cbr>\nKinjo // Russian Hill, San Francisco\u003cbr>\nKin Khao // Union Square, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/18170/check-please-bay-area-season-12-reviews-jannah-baghdad-by-the-bay-kin-khao-el-aguila-mexican-cuisine\">(Watch the CPBA review)\u003c/a>\u003cbr>\nThe Kitchen // Sacramento\u003cbr>\nLa Toque // Napa\u003cbr>\nLe Comptoir // San Rafael\u003cbr>\nLord Stanley // Nob Hill, San Francisco\u003cbr>\nLuce // SoMa, San Francisco\u003cbr>\nMadcap // San Anselmo \u003ca href=\"https://www.kqed.org/checkplease/20122/check-please-bay-area-reviews-madcap-el-toreador-juanita-maude\">(Watch the CPBA review)\u003c/a>\u003cbr>\nMadera // Menlo Park\u003cbr>\nMadrona Manor // Healdsburg\u003cbr>\nMaum // Palo Alto\u003cbr>\nMichael Mina // Financial District, San Francisco\u003cbr>\nMister Jiu’s // Chinatown, San Francisco\u003cbr>\nMourad // SoMa, San Francisco\u003cbr>\nNico // Financial District, San Francisco\u003cbr>\nOctavia // Lower Pacific Heights, San Francisco\u003cbr>\nOmakase // Mission Bay, San Francisco\u003cbr>\nPlumed Horse // Saratoga \u003ca href=\"https://www.kqed.org/checkplease/18039/check-please-bay-area-reviews-gold-mirror-italian-restaurant-the-plumed-horse-nido\">(Watch the CPBA review)\u003c/a>\u003cbr>\nThe Progress // Western Addition\u003cbr>\nProtégé // Palo Alto\u003cbr>\nRasa // Burlingame\u003cbr>\nRich Table // Hayes Valley, San Francisco\u003cbr>\nSons & Daughters // Nob Hill, San Francisco\u003cbr>\nSorrel // Presidio Heights, San Francisco\u003cbr>\nSPQR // Lower Pacific Heights, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/8611/spqr-restaurant-info\">(Watch the CPBA review)\u003c/a>\u003cbr>\nSpruce // Presidio, San Francisco\u003cbr>\nState Bird Provisions // Western Addition, San Francisco\u003cbr>\nSushi Yoshizumi // San Mateo\u003cbr>\nThe Village Pub // Woodside\u003cbr>\nWako // Inner Richmond, San Francisco\u003cbr>\nWakuriya // San Mateo\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "2019 Michelin Guide California proves the Bay Area is a fine dining mecca, dominating the three-star category.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nTime to make a new list of Michelin-starred restaurants to visit in 2019! Today, the Michelin Guide California \u003ca href=\"https://guide.michelin.com/us/en/california/article/news-and-views/michelin-guide-california-2019-results\">announced\u003c/a> that 90 California restaurants (out of their 657 Michelin-recommended restaurants) have been awarded Michelin stars. For anyone new to the system, one star means “high-quality cooking, worth a stop,” two stars equals “excellent cooking, worth a detour” and the highly coveted three stars means a restaurant has “exceptional cuisine and is worth a special journey.”\u003c/p>\n\u003cp>Out of those 90 stars in California, the Bay Area made a strong stand again as we did on \u003ca href=\"https://www.kqed.org/bayareabites/133780/71-bay-area-restaurants-make-the-cut-for-2019-michelin-guide-california-bib-gourmand-list\">the Michelin Bib Gourmand list\u003c/a>, taking 63 out of 90 spots. Sacramento got the star it had been waiting for with The Kitchen, but, surprisingly, Saison dropped from three stars to two stars.\u003c/p>\n\u003cp>There weren't any new additions to the three-star category, so it mainly remains restaurants in San Francisco and wine country (sorry, Los Angeles). And congratulations to Dominique Crenn since she is now still the only female chef in America to helm a restaurant with three stars!\u003c/p>\n\u003cp>Joining the two-star category, a big congratulations to Campton Place, the country’s only South Asian restaurant to hold the honor. In the one-star category, diners will not be surprised to see Sorrel and Angler on the list—the latter was listed amongst Esquire's Best Restaurants with Bar Crenn and Che Fico.\u003c/p>\n\u003cp>Scroll through for the full list of Bay Area stars, and, if they appeared on Check, Please! Bay Area, we made sure to include a link to the restaurant's review. Cheers!\u003c/p>\n\u003ch2>Three Stars\u003c/h2>\n\u003cp>Atelier Crenn // Cow Hollow, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/17813/check-please-bay-area-reviews-tosca-cafe-nicks-next-door-atelier-crenn\">(Watch the CPBA review)\u003c/a>\u003cbr>\nBenu // Financial District, San Francisco\u003cbr>\nThe French Laundry // Yountville\u003cbr>\nManresa // Los Gatos \u003ca href=\"https://www.kqed.org/checkplease/51/manresa-reviews\">(Read the CPBA review)\u003c/a>\u003cbr>\nQuince // Financial District, San Francisco\u003cbr>\nThe Restaurant at Meadowood // St. Helena\u003cbr>\nSingleThread // Healdsburg\u003c/p>\n\u003ch2>Two Stars\u003c/h2>\n\u003cp>Acquerello // Nob Hill, San Francisco\u003ca href=\"https://www.kqed.org/checkplease/1693/acquerello-reviews\"> (Read the CPBA review)\u003c/a>\u003cbr>\nBaumé // Palo Alto\u003cbr>\nCalifornios // Mission, San Francisco\u003cbr>\nCampton Place // Union Square, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/16838/watch-check-please-bay-area-review-kingston-11-cuisine-31st-union-and-the-campton-place\">(Watch the CPBA review)\u003c/a>\u003cbr>\nCoi // North Beach, San Francisco\u003cbr>\nCommis // North Oakland\u003cbr>\nLazy Bear // Mission, San Francisco\u003cbr>\nSaison // South Beach, San Francisco\u003c/p>\n\u003ch2>One Star\u003c/h2>\n\u003cp>Al’s Place // Mission, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/20185/check-please-bay-area-reviews-the-butchers-son-sol-food-als-place\">(Watch the CPBA review)\u003c/a>\u003cbr>\nAngler // Embarcadero, San Francisco\u003cbr>\nAster (closed) // Mission, San Francisco\u003cbr>\nAubergine // Carmel-By-The-Sea\u003cbr>\nBar Crenn // Cow Hollow, San Francisco\u003cbr>\nBirdsong // SoMa, San Francisco\u003cbr>\nBouchon // Yountville\u003cbr>\nChez TJ // Mountain View\u003cbr>\nCommonwealth // Mission, San Francisco\u003cbr>\nFarmhouse Inn & Restaurant // Forestville\u003cbr>\nGary Danko // Russian Hill, San Francisco\u003cbr>\nHarbor House // Elk\u003cbr>\nHashiri // SoMa, San Francisco\u003cbr>\nIn Situ // SoMa, San Francisco\u003cbr>\njū-ni // NoPa, San Francisco\u003cbr>\nKeiko à Nob Hill // Nob Hill, San Francisco\u003cbr>\nKenzo // Napa\u003cbr>\nKinjo // Russian Hill, San Francisco\u003cbr>\nKin Khao // Union Square, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/18170/check-please-bay-area-season-12-reviews-jannah-baghdad-by-the-bay-kin-khao-el-aguila-mexican-cuisine\">(Watch the CPBA review)\u003c/a>\u003cbr>\nThe Kitchen // Sacramento\u003cbr>\nLa Toque // Napa\u003cbr>\nLe Comptoir // San Rafael\u003cbr>\nLord Stanley // Nob Hill, San Francisco\u003cbr>\nLuce // SoMa, San Francisco\u003cbr>\nMadcap // San Anselmo \u003ca href=\"https://www.kqed.org/checkplease/20122/check-please-bay-area-reviews-madcap-el-toreador-juanita-maude\">(Watch the CPBA review)\u003c/a>\u003cbr>\nMadera // Menlo Park\u003cbr>\nMadrona Manor // Healdsburg\u003cbr>\nMaum // Palo Alto\u003cbr>\nMichael Mina // Financial District, San Francisco\u003cbr>\nMister Jiu’s // Chinatown, San Francisco\u003cbr>\nMourad // SoMa, San Francisco\u003cbr>\nNico // Financial District, San Francisco\u003cbr>\nOctavia // Lower Pacific Heights, San Francisco\u003cbr>\nOmakase // Mission Bay, San Francisco\u003cbr>\nPlumed Horse // Saratoga \u003ca href=\"https://www.kqed.org/checkplease/18039/check-please-bay-area-reviews-gold-mirror-italian-restaurant-the-plumed-horse-nido\">(Watch the CPBA review)\u003c/a>\u003cbr>\nThe Progress // Western Addition\u003cbr>\nProtégé // Palo Alto\u003cbr>\nRasa // Burlingame\u003cbr>\nRich Table // Hayes Valley, San Francisco\u003cbr>\nSons & Daughters // Nob Hill, San Francisco\u003cbr>\nSorrel // Presidio Heights, San Francisco\u003cbr>\nSPQR // Lower Pacific Heights, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/8611/spqr-restaurant-info\">(Watch the CPBA review)\u003c/a>\u003cbr>\nSpruce // Presidio, San Francisco\u003cbr>\nState Bird Provisions // Western Addition, San Francisco\u003cbr>\nSushi Yoshizumi // San Mateo\u003cbr>\nThe Village Pub // Woodside\u003cbr>\nWako // Inner Richmond, San Francisco\u003cbr>\nWakuriya // San Mateo\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Raise a Glass (and an Oyster) to Two Newly Renovated North Bay Waterfront Classics",
"title": "Raise a Glass (and an Oyster) to Two Newly Renovated North Bay Waterfront Classics",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>By Trevor Felch\u003c/i>\u003cbr>\n[aside postID='bayareabites_92680' label='More Oysters on BAB']\u003cbr>\nWith a combined 170 years of history, it’s remarkable that a certain pair of North Bay waterfront eating and drinking staples underwent major renovations for the past few months almost simultaneously and reopened within a month and a half of each other. So many diners, so many plates of oysters, so many cold beers, so many decades since both opened — and yet, \u003ca href=\"http://tonysseafoodrestaurant.com/\">Tony’s Seafood\u003c/a> in Marshall and \u003ca href=\"http://samscafe.com\">Sam’s Anchor Cafe\u003c/a> in Tiburon just happened to decide to renovate and rejuvenate themselves under new ownerships at virtually the exact same time.\u003c/p>\n\u003cp>Amidst the flurry of standbys closing and fast-casual mini-chains opening, there can be good restaurant news as well! Sam’s Anchor Cafe will celebrate its 100th birthday next year. Tony’s Seafood has anchored its home on pilings on Tomales Bay since a Croatian fisherman, Anton ‘Tony’ Konatich, founded it in 1948. Sure, with new ownership at both institutions, things have changed a bit since the first half of the 20th century. Change can be good, though, and both restaurants have simply been freshened up without losing their core personality and purpose. This is how restaurant evolution \u003ci>should\u003c/i> be and yet so rarely happens.\u003c/p>\n\u003cfigure id=\"attachment_133802\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133802\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-800x600.jpg\" alt=\"The reopened Tony's Seafood on Tomales Bay\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The reopened Tony's Seafood on Tomales Bay \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Tony’s Seafood, the new owners are Hog Island Oyster Co., the Bay Area’s preeminent producer for sustainable shellfish since it was founded by John Finger and Terry Sawyer in 1983. Of course, Hog Island’s flagship oyster “farm” and al fresco restaurant (celebrating its 30th birthday this year) is essentially Tony’s next-door neighbor along Tomales Bay’s eastern shore. It’s such a natural growth for Tony’s baton to be handed to Hog Island that some diners almost seem puzzled that the two haven’t always been connected.\u003c/p>\n\u003cfigure id=\"attachment_133804\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133804\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-800x600.jpg\" alt=\"Hog Island Oyster Co. CEO and Co-Founder John Finger\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hog Island Oyster Co. CEO and Co-Founder John Finger \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even with Tony’s Seafood now in the group’s portfolio, Hog Island’s farm on Tomales Bay remains one of the great pilgrimages of Bay Area food, perched at the highest level with elite legends like Zuni Cafe, The French Laundry, Swan Oyster Depot, Chez Panisse and La Taqueria. Sitting outside with chilled rosé, dozens of oysters fresh out of the bay in front of you, salt water-tinged wind blowing around, and bright sunshine is an essential “This is Northern California” experience. But, here’s the big difference between the farm, Hog Island’s two oyster bar/restaurants at Napa’s Oxbow Market and SF’s Ferry Building, and Tony’s — the latter is a bonafide brick-and-mortar restaurant. There is no sharing the space with coffee bars, grocery kiosks, and The Slanted Door or The Kitchen Door.\u003c/p>\n\u003cfigure id=\"attachment_133801\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133801\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-800x1067.jpg\" alt=\"BBQ Hog Island Co. oysters at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">BBQ Hog Island Co. oysters at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finger reached out to the Konatich family a few years ago and mentioned that he would be interested in Tony’s if they ever wanted to sell. “Tony’s has been special to us since we were starting our farm and families and working so hard that it was hard to take it all in,” Finger says, “We’d go down the road for a beer at Tony’s and all the special beauty of the area would hit us—it reminded us of how absolutely lucky we were.”\u003c/p>\n\u003cfigure id=\"attachment_133807\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133807\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-800x1067.jpg\" alt=\"The renovated Tony's Seafood in Marshall, CA\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The renovated Tony's Seafood in Marshall, CA \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After closing in January of 2018, Tony’s reopened after just over a year of renovations, or “TLC” as Finger likes to say in terms of how the restaurant had slipped towards a slight decline in various areas. It’s as fresh feeling as ever now across its 96 seats in the two indoor dining areas (the southern room has a few side-by-side seats at a counter directly looking at the water for a stunning meal with a view) and outdoors on the patio (in good weather). The kitchen was substantially upgraded, the dining areas boast a cabin-like feel from wood planks for the ceiling and floor, and the sleek blue tiled oyster bar resides by the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_133803\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg\" alt=\"Alaskan halibut with grapefruit and endive at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Alaskan halibut with grapefruit and endive at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That latter point was a particularly big decision by the Hog Island crew because the oyster bar is, naturally, at the center of attention for the three other locations. At Tony’s, they want diners to acknowledge oysters but also know that they aren’t totally the focus this time around.\u003c/p>\n\u003cfigure id=\"attachment_133798\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133798\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-800x600.jpg\" alt=\"Soaking up the sun at Sam's Anchor Cafe\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Soaking up the sun at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s Anchor Cafe was sold to Conor Flaherty and James Tate in 2017 and is operated by one of the powerhouse Northern California restaurant groups, Moana (Lark Creek, Joinery in Sausalito, Piatti among a dozen or so of their restaurants). Flaherty is a Tiburon native and, according to the staff, it seems like he is the Mayor of Tiburon when he strolls around the patio any given day since all the locals know him and he knows them. For the quaint village, Sam’s really is their centerpiece, and it’s great to have it still in local hands.\u003c/p>\n\u003cfigure id=\"attachment_133800\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133800\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-800x600.jpg\" alt=\"San Francisco's skyline in the distance from Tiburon\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">San Francisco's skyline in the distance from Tiburon \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike Tony’s year-long renovation, the changes at Sam’s only took a matter of weeks. Sisters Hannah and Emily Collins of the in-demand design firm ROY (a Mano, Magnolia Dogpatch, the stunning new Velvet 48 in Burlingame) created a distinct maritime theme that reaches back in time with an early 20th century aesthetic to honor Sam’s early days under original owner Sam Vella (the Hawaiian shirts that servers wear are another nod to Sam since he apparently wore them frequently). The design is much more Queen Mary than lobster shack — no nets and buoys here.\u003c/p>\n\u003cfigure id=\"attachment_133795\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133795\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-800x600.jpg\" alt=\"Inside the revamped 99-year old Sam's Anchor Cafe\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Inside the revamped 99-year old Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead, there are aged brass finishes, a distinct navy-blue and creamy white color scheme, an exposed old-growth redwood ceiling, and several art deco elements that immediately bring to mind glamorous cruise liners. One other exceedingly important addition for the patio where it isn’t always balmy: the wrap-around bench can now be heated like how car seats can be heated.\u003c/p>\n\u003cfigure id=\"attachment_133794\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133794\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-800x600.jpg\" alt=\"The bar at Sam's Anchor Cafe in Tiburon\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Sam's Anchor Cafe in Tiburon \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Flaherty’s day job is as Head of Operations at Preserve Partners, a private real estate investment firm, and Tate is Head of Development there, as well. By virtue of that corporate background, plus being run by a large restaurant operations firm like \u003ca href=\"http://moanarestaurantgroup.com\">Moana\u003c/a>, plus being in a very tourist-friendly location, it’s understandable that diners might be skeptical of Sam’s and think of it as another high volume waterfront property that focuses on margins and glittery views over the cuisine. Sure, the views of Angel Island and the San Francisco skyline in the horizon will always be the focus for Sam’s. Luckily, like at Tony’s, the food is a worthy supporting cast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not surprisingly, fish and seafood are the heart and soul of both menus. Sure, both restaurants have a burger (and Sam’s has a fried chicken sandwich and New York steak), but let’s not get carried away about what these restaurants are really all about.\u003c/p>\n\u003cfigure id=\"attachment_133799\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-800x1067.jpg\" alt=\"Tuna poke at Sam's Anchor Cafe\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tuna poke at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Within that fish and seafood theme, there are a few differences between the two. Both serve a seafood stew ($26 at Tony’s; $34 at Sam’s), but only Sam’s explicitly considers theirs’ a “cioppino”. Sam’s has a tuna poke and fish ceviche (both $16) from the raw bar, while Tony’s has a marinated seafood plate ($14) and peel & eat Gulf shrimp ($18).\u003c/p>\n\u003cfigure id=\"attachment_133796\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133796\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-800x1067.jpg\" alt=\"Dungeness crab Louie at Sam's Anchor Cafe\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dungeness crab Louie at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s certainly has a few playful items that reflect the laid-back, weekend-every day vibe of the outdoor deck. The $55 “Sunny and 70” is a drink bowl and a pile of Old Bay dusted fries that maybe can be considered a light meal. A $25 “hamburger and Champagne” combination isn’t necessarily a natural pairing but seems exactly like what the captains of the small yachts that tie up at Sam’s dock will want after a voyage.\u003c/p>\n\u003cp>Meanwhile, Tony’s has a few more ambitious plates that show the talent of chef Matt Shapiro. Prior to joining Hog Island in 2014, the Queens, New York native cooked at some of the Mission’s most acclaimed restaurants (Wise Sons, Walzwerk, the now-closed Schmidt’s) and it’s easy for diners to see how his careful touch subtly enhances classic waterfront preparations, like a puffy tempura-like batter for the cod and chips ($21) or a touch of anchovy to liven up linguine and clams ($22).\u003c/p>\n\u003cfigure id=\"attachment_133808\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133808\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-800x1067.jpg\" alt=\"Linguine and clams 'bagna cauda' at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Linguine and clams 'bagna cauda' at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s traffics more in the sandwich realm (rock fish sandwich for $19; chilled Maine lobster roll for $27), while Tony’s boasts a fried oyster po’boy ($17). Meanwhile, Tony’s also has Hog Island’s beloved grilled oysters coated in BBQ sauce or a jalapeño butter (four for $16).\u003c/p>\n\u003cp>The biggest similarity food-wise between the two is that both sure love offering crab in various forms. At Sam’s, there’s a crab toast with smashed avocado ($21); a Sam’s Louie’s Louie salad ($30); and a crab cake starter ($19). Tony’s has an irresistible crab and Mornay gratinée ($19) and a Dungeness crab sandwich with housemade mayonnaise ($21).\u003c/p>\n\u003cfigure id=\"attachment_133809\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133809\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-800x1067.jpg\" alt=\"Seafood stew with shellfish-saffron broth at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Seafood stew with shellfish-saffron broth at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_133803\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg\" alt=\"Alaskan halibut with grapefruit and endive at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Alaskan halibut with grapefruit and endive at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both restaurants also offer noteworthy fresh fish preparations, like sand dabs with mussels and sherry cream at Sam’s ($28) or halibut surrounded by grapefruit and endive spears or black cod with Pinot Noir-braised chicories at Tony’s (these daily specials change often but usually are $28.).\u003c/p>\n\u003cp>For dessert, Sam’s leans towards Americana classics like butterscotch pudding, fried banana splits and brownie sundaes (all $8). Dessert at Tony’s is all about swirls of Straus Family Creamery soft serve ($5) with various toppings like extra virgin olive oil and sea salt ($2), or aged balsamico ($3). Not only is the soft serve always a big hit, but the creamery’s founder/CEO, Albert Straus, always dines at Tony’s on Friday nights, so they better include the beloved product from one of their most influential regulars!\u003c/p>\n\u003cfigure id=\"attachment_133805\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133805\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-800x1067.jpg\" alt=\"Straus Family Creamery soft serve with olive oil and pistachios\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Straus Family Creamery soft serve with olive oil and pistachios \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Amidst the sweeping Bay Area changes, it’s as refreshing as a San Francisco Bay breeze to see that this pair of local waterfront legends are in good hands with new, caring owners. Amidst all of the rent increases and grueling traffic jams, a road trip to Tomales Bay or a ferry ride to Tiburon are reminders of what a special place the Bay Area still is. Raise a glass — and an oyster — to another 170 years for Sam’s Anchor Cafe and Tony’s.\u003c/p>\n\u003cp>\u003cb>Tony's Seafood Restaurant\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Tony's+Seafood+Restaurant/@38.1474594,-122.8831022,15z/data=!4m2!3m1!1s0x0:0xb863628df7a94189?sa=X&ved=2ahUKEwiWl7T5r8LiAhWvJzQIHbDmA2kQ_BIwCnoECBAQCA\">18863 Shoreline Hwy, Marshall\u003c/a>\u003cbr>\nHours: 5-8pm Thurs, 11:30am-8pm Fri-Sun\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Sam's Anchor Cafe\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Sam's+Anchor+Cafe/@37.8731361,-122.4565925,15z/data=!4m5!3m4!1s0x0:0xf7a21a31036599c0!8m2!3d37.8731361!4d-122.4565925\">27 Main St, Tiburon\u003c/a>\u003cbr>\nHours: 11:30am-10pm Mon-Wed, 11:30am-12am Thurs-Fri, 10am-12am Sat, 10am-10pm Sun\u003c/p>\n\n",
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"excerpt": "With Hog Island Oyster Co.'s taking over Tony's and a renovation of 99-year old Sam's Anchor Cafe, it's time for a North Bay waterfront dining trip.",
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"description": "With Hog Island Oyster Co.'s taking over Tony's and a renovation of 99-year old Sam's Anchor Cafe, it's time for a North Bay waterfront dining trip.",
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"headline": "Raise a Glass (and an Oyster) to Two Newly Renovated North Bay Waterfront Classics",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>By Trevor Felch\u003c/i>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWith a combined 170 years of history, it’s remarkable that a certain pair of North Bay waterfront eating and drinking staples underwent major renovations for the past few months almost simultaneously and reopened within a month and a half of each other. So many diners, so many plates of oysters, so many cold beers, so many decades since both opened — and yet, \u003ca href=\"http://tonysseafoodrestaurant.com/\">Tony’s Seafood\u003c/a> in Marshall and \u003ca href=\"http://samscafe.com\">Sam’s Anchor Cafe\u003c/a> in Tiburon just happened to decide to renovate and rejuvenate themselves under new ownerships at virtually the exact same time.\u003c/p>\n\u003cp>Amidst the flurry of standbys closing and fast-casual mini-chains opening, there can be good restaurant news as well! Sam’s Anchor Cafe will celebrate its 100th birthday next year. Tony’s Seafood has anchored its home on pilings on Tomales Bay since a Croatian fisherman, Anton ‘Tony’ Konatich, founded it in 1948. Sure, with new ownership at both institutions, things have changed a bit since the first half of the 20th century. Change can be good, though, and both restaurants have simply been freshened up without losing their core personality and purpose. This is how restaurant evolution \u003ci>should\u003c/i> be and yet so rarely happens.\u003c/p>\n\u003cfigure id=\"attachment_133802\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133802\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-800x600.jpg\" alt=\"The reopened Tony's Seafood on Tomales Bay\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The reopened Tony's Seafood on Tomales Bay \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Tony’s Seafood, the new owners are Hog Island Oyster Co., the Bay Area’s preeminent producer for sustainable shellfish since it was founded by John Finger and Terry Sawyer in 1983. Of course, Hog Island’s flagship oyster “farm” and al fresco restaurant (celebrating its 30th birthday this year) is essentially Tony’s next-door neighbor along Tomales Bay’s eastern shore. It’s such a natural growth for Tony’s baton to be handed to Hog Island that some diners almost seem puzzled that the two haven’t always been connected.\u003c/p>\n\u003cfigure id=\"attachment_133804\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133804\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-800x600.jpg\" alt=\"Hog Island Oyster Co. CEO and Co-Founder John Finger\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hog Island Oyster Co. CEO and Co-Founder John Finger \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even with Tony’s Seafood now in the group’s portfolio, Hog Island’s farm on Tomales Bay remains one of the great pilgrimages of Bay Area food, perched at the highest level with elite legends like Zuni Cafe, The French Laundry, Swan Oyster Depot, Chez Panisse and La Taqueria. Sitting outside with chilled rosé, dozens of oysters fresh out of the bay in front of you, salt water-tinged wind blowing around, and bright sunshine is an essential “This is Northern California” experience. But, here’s the big difference between the farm, Hog Island’s two oyster bar/restaurants at Napa’s Oxbow Market and SF’s Ferry Building, and Tony’s — the latter is a bonafide brick-and-mortar restaurant. There is no sharing the space with coffee bars, grocery kiosks, and The Slanted Door or The Kitchen Door.\u003c/p>\n\u003cfigure id=\"attachment_133801\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133801\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-800x1067.jpg\" alt=\"BBQ Hog Island Co. oysters at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">BBQ Hog Island Co. oysters at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finger reached out to the Konatich family a few years ago and mentioned that he would be interested in Tony’s if they ever wanted to sell. “Tony’s has been special to us since we were starting our farm and families and working so hard that it was hard to take it all in,” Finger says, “We’d go down the road for a beer at Tony’s and all the special beauty of the area would hit us—it reminded us of how absolutely lucky we were.”\u003c/p>\n\u003cfigure id=\"attachment_133807\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133807\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-800x1067.jpg\" alt=\"The renovated Tony's Seafood in Marshall, CA\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The renovated Tony's Seafood in Marshall, CA \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After closing in January of 2018, Tony’s reopened after just over a year of renovations, or “TLC” as Finger likes to say in terms of how the restaurant had slipped towards a slight decline in various areas. It’s as fresh feeling as ever now across its 96 seats in the two indoor dining areas (the southern room has a few side-by-side seats at a counter directly looking at the water for a stunning meal with a view) and outdoors on the patio (in good weather). The kitchen was substantially upgraded, the dining areas boast a cabin-like feel from wood planks for the ceiling and floor, and the sleek blue tiled oyster bar resides by the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_133803\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg\" alt=\"Alaskan halibut with grapefruit and endive at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Alaskan halibut with grapefruit and endive at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That latter point was a particularly big decision by the Hog Island crew because the oyster bar is, naturally, at the center of attention for the three other locations. At Tony’s, they want diners to acknowledge oysters but also know that they aren’t totally the focus this time around.\u003c/p>\n\u003cfigure id=\"attachment_133798\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133798\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-800x600.jpg\" alt=\"Soaking up the sun at Sam's Anchor Cafe\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Soaking up the sun at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s Anchor Cafe was sold to Conor Flaherty and James Tate in 2017 and is operated by one of the powerhouse Northern California restaurant groups, Moana (Lark Creek, Joinery in Sausalito, Piatti among a dozen or so of their restaurants). Flaherty is a Tiburon native and, according to the staff, it seems like he is the Mayor of Tiburon when he strolls around the patio any given day since all the locals know him and he knows them. For the quaint village, Sam’s really is their centerpiece, and it’s great to have it still in local hands.\u003c/p>\n\u003cfigure id=\"attachment_133800\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133800\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-800x600.jpg\" alt=\"San Francisco's skyline in the distance from Tiburon\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">San Francisco's skyline in the distance from Tiburon \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike Tony’s year-long renovation, the changes at Sam’s only took a matter of weeks. Sisters Hannah and Emily Collins of the in-demand design firm ROY (a Mano, Magnolia Dogpatch, the stunning new Velvet 48 in Burlingame) created a distinct maritime theme that reaches back in time with an early 20th century aesthetic to honor Sam’s early days under original owner Sam Vella (the Hawaiian shirts that servers wear are another nod to Sam since he apparently wore them frequently). The design is much more Queen Mary than lobster shack — no nets and buoys here.\u003c/p>\n\u003cfigure id=\"attachment_133795\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133795\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-800x600.jpg\" alt=\"Inside the revamped 99-year old Sam's Anchor Cafe\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Inside the revamped 99-year old Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead, there are aged brass finishes, a distinct navy-blue and creamy white color scheme, an exposed old-growth redwood ceiling, and several art deco elements that immediately bring to mind glamorous cruise liners. One other exceedingly important addition for the patio where it isn’t always balmy: the wrap-around bench can now be heated like how car seats can be heated.\u003c/p>\n\u003cfigure id=\"attachment_133794\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133794\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-800x600.jpg\" alt=\"The bar at Sam's Anchor Cafe in Tiburon\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Sam's Anchor Cafe in Tiburon \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Flaherty’s day job is as Head of Operations at Preserve Partners, a private real estate investment firm, and Tate is Head of Development there, as well. By virtue of that corporate background, plus being run by a large restaurant operations firm like \u003ca href=\"http://moanarestaurantgroup.com\">Moana\u003c/a>, plus being in a very tourist-friendly location, it’s understandable that diners might be skeptical of Sam’s and think of it as another high volume waterfront property that focuses on margins and glittery views over the cuisine. Sure, the views of Angel Island and the San Francisco skyline in the horizon will always be the focus for Sam’s. Luckily, like at Tony’s, the food is a worthy supporting cast.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not surprisingly, fish and seafood are the heart and soul of both menus. Sure, both restaurants have a burger (and Sam’s has a fried chicken sandwich and New York steak), but let’s not get carried away about what these restaurants are really all about.\u003c/p>\n\u003cfigure id=\"attachment_133799\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-800x1067.jpg\" alt=\"Tuna poke at Sam's Anchor Cafe\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tuna poke at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Within that fish and seafood theme, there are a few differences between the two. Both serve a seafood stew ($26 at Tony’s; $34 at Sam’s), but only Sam’s explicitly considers theirs’ a “cioppino”. Sam’s has a tuna poke and fish ceviche (both $16) from the raw bar, while Tony’s has a marinated seafood plate ($14) and peel & eat Gulf shrimp ($18).\u003c/p>\n\u003cfigure id=\"attachment_133796\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133796\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-800x1067.jpg\" alt=\"Dungeness crab Louie at Sam's Anchor Cafe\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dungeness crab Louie at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s certainly has a few playful items that reflect the laid-back, weekend-every day vibe of the outdoor deck. The $55 “Sunny and 70” is a drink bowl and a pile of Old Bay dusted fries that maybe can be considered a light meal. A $25 “hamburger and Champagne” combination isn’t necessarily a natural pairing but seems exactly like what the captains of the small yachts that tie up at Sam’s dock will want after a voyage.\u003c/p>\n\u003cp>Meanwhile, Tony’s has a few more ambitious plates that show the talent of chef Matt Shapiro. Prior to joining Hog Island in 2014, the Queens, New York native cooked at some of the Mission’s most acclaimed restaurants (Wise Sons, Walzwerk, the now-closed Schmidt’s) and it’s easy for diners to see how his careful touch subtly enhances classic waterfront preparations, like a puffy tempura-like batter for the cod and chips ($21) or a touch of anchovy to liven up linguine and clams ($22).\u003c/p>\n\u003cfigure id=\"attachment_133808\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133808\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-800x1067.jpg\" alt=\"Linguine and clams 'bagna cauda' at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Linguine and clams 'bagna cauda' at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s traffics more in the sandwich realm (rock fish sandwich for $19; chilled Maine lobster roll for $27), while Tony’s boasts a fried oyster po’boy ($17). Meanwhile, Tony’s also has Hog Island’s beloved grilled oysters coated in BBQ sauce or a jalapeño butter (four for $16).\u003c/p>\n\u003cp>The biggest similarity food-wise between the two is that both sure love offering crab in various forms. At Sam’s, there’s a crab toast with smashed avocado ($21); a Sam’s Louie’s Louie salad ($30); and a crab cake starter ($19). Tony’s has an irresistible crab and Mornay gratinée ($19) and a Dungeness crab sandwich with housemade mayonnaise ($21).\u003c/p>\n\u003cfigure id=\"attachment_133809\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133809\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-800x1067.jpg\" alt=\"Seafood stew with shellfish-saffron broth at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Seafood stew with shellfish-saffron broth at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_133803\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg\" alt=\"Alaskan halibut with grapefruit and endive at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Alaskan halibut with grapefruit and endive at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both restaurants also offer noteworthy fresh fish preparations, like sand dabs with mussels and sherry cream at Sam’s ($28) or halibut surrounded by grapefruit and endive spears or black cod with Pinot Noir-braised chicories at Tony’s (these daily specials change often but usually are $28.).\u003c/p>\n\u003cp>For dessert, Sam’s leans towards Americana classics like butterscotch pudding, fried banana splits and brownie sundaes (all $8). Dessert at Tony’s is all about swirls of Straus Family Creamery soft serve ($5) with various toppings like extra virgin olive oil and sea salt ($2), or aged balsamico ($3). Not only is the soft serve always a big hit, but the creamery’s founder/CEO, Albert Straus, always dines at Tony’s on Friday nights, so they better include the beloved product from one of their most influential regulars!\u003c/p>\n\u003cfigure id=\"attachment_133805\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133805\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-800x1067.jpg\" alt=\"Straus Family Creamery soft serve with olive oil and pistachios\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Straus Family Creamery soft serve with olive oil and pistachios \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Amidst the sweeping Bay Area changes, it’s as refreshing as a San Francisco Bay breeze to see that this pair of local waterfront legends are in good hands with new, caring owners. Amidst all of the rent increases and grueling traffic jams, a road trip to Tomales Bay or a ferry ride to Tiburon are reminders of what a special place the Bay Area still is. Raise a glass — and an oyster — to another 170 years for Sam’s Anchor Cafe and Tony’s.\u003c/p>\n\u003cp>\u003cb>Tony's Seafood Restaurant\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Tony's+Seafood+Restaurant/@38.1474594,-122.8831022,15z/data=!4m2!3m1!1s0x0:0xb863628df7a94189?sa=X&ved=2ahUKEwiWl7T5r8LiAhWvJzQIHbDmA2kQ_BIwCnoECBAQCA\">18863 Shoreline Hwy, Marshall\u003c/a>\u003cbr>\nHours: 5-8pm Thurs, 11:30am-8pm Fri-Sun\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Sam's Anchor Cafe\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Sam's+Anchor+Cafe/@37.8731361,-122.4565925,15z/data=!4m5!3m4!1s0x0:0xf7a21a31036599c0!8m2!3d37.8731361!4d-122.4565925\">27 Main St, Tiburon\u003c/a>\u003cbr>\nHours: 11:30am-10pm Mon-Wed, 11:30am-12am Thurs-Fri, 10am-12am Sat, 10am-10pm Sun\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "71 Bay Area Restaurants Make the Cut for 2019 Michelin Guide California Bib Gourmand List",
"title": "71 Bay Area Restaurants Make the Cut for 2019 Michelin Guide California Bib Gourmand List",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='news_11709433' label='More Michelin News']\u003c/p>\n\u003cp>Today, Michelin released their list of Bib Gourmand establishments in the very first \u003ca href=\"https://michelinmedia.com/pages/blog/detail/article/c0/a852/\">Michelin Guide California\u003c/a>. Made up of 151 restaurants from all over California, the list covers 36 different types of cuisine, and the restaurants are all affordable (depending on your budget). Michelin's Bib Gourmand restaurants are all \"restaurants that serve high-quality meals which include two courses and a glass of wine or dessert for $40 or less\".\u003c/p>\n\u003cp>A few \u003ca href=\"https://www.kqed.org/checkplease\">Check, Please! Bay Area restaurants\u003c/a>—featured in the past or coming up this season—made it onto the list, like Pausa, Z & Y Restaurant and more. Diners might not be too surprised to see other much talked about names picked out like Thomas Keller's La Calenda (an inspector praised it saying \"The chef’s Oaxacan upbringing shines through in regional Mexican cuisine\") and Nyum Bai (owner Nite Yun was nominated for a James Beard Award, was a 2018 Eater Young Gun and her restaurant made it onto Bon Appetit's Hot Ten list).\u003c/p>\n\u003cp>See the full list of Bay Area restaurants who made the cut below (the new additions are bolded). You can read the inspectors' notes from their visit on \u003ca href=\"https://michelinmedia.com/\">Michelin's website\u003c/a>, but you can also rewatch our guests' reviews for some of these restaurants on Check, Please! Bay Area. If they appeared on the show, we linked to the respective episode or written review.\u003c/p>\n\u003cp>\u003cb>NOTE:\u003c/b> Restaurants who earn a Bib Gourmand are not eligible for a star in the same year, so any of the restaurants you see below \u003cb>will not\u003c/b> be getting any Michelin stars in 2019.\u003c/p>\n\u003cul>\n\u003cli>Anchor Oyster Bar // San Francisco, Castro\u003ca href=\"https://www.youtube.com/watch?v=eg26S7hNhs8\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>A16 // San Francisco, Marina\u003c/li>\n\u003cli>Backyard // Sonoma County, Forestville\u003c/li>\n\u003cli>Bistro Aix // San Francisco, Marina\u003c/li>\n\u003cli>Bravas // Sonoma County, Healdsburg\u003c/li>\n\u003cli>Bywater (The) // South Bay, Los Gatos\u003c/li>\n\u003cli>\u003cstrong>Canon // Sacramento\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Chalkboard // Sonoma County, Healdsburg\u003c/strong>\u003c/li>\n\u003cli>China Village // East Bay, Albany \u003ca href=\"https://www.kqed.org/checkplease/175/china-village-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ciccio // Napa Valley, Yountville\u003c/li>\n\u003cli>Comal // East Bay, Berkeley\u003c/li>\n\u003cli>Cook St. Helena // Napa Valley, St. Helena\u003c/li>\n\u003cli>Coqueta // San Francisco, Financial District\u003c/li>\n\u003cli>Corso // East Bay, Berkeley\u003c/li>\n\u003cli>Cotogna // San Francisco, North Beach\u003c/li>\n\u003cli>Delfina // San Francisco, Mission\u003c/li>\n\u003cli>Del Popolo // San Francisco, Financial District\u003c/li>\n\u003cli>Diavola // Sonoma County, Geyserville\u003c/li>\n\u003cli>Dosa // San Francisco, Marina\u003c/li>\n\u003cli>Dyafa // East Bay, Oakland\u003c/li>\n\u003cli>El Molino Central // Sonoma \u003ca href=\"https://www.kqed.org/checkplease/18232/check-please-bay-area-reviews-bistro-don-giovanni-el-molino-central-1760\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Farmhouse Kitchen Thai // San Francisco, Mission \u003ca href=\"https://www.kqed.org/checkplease/18066/check-please-bay-area-season-12-reviews-farmhouse-kitchen-ovo-tavern-eatery-anatolian-kitchen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Farmstead // Napa Valley, St. Helena \u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/25/check-please-bay-area-season-12-reviews-monkey-king-pub-and-grub-farmstead-at-long-meadow-ranch-grand-lake-kitchen/\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Frank Fat’s // Sacramento\u003c/strong>\u003c/li>\n\u003cli>Glen Ellen Star // Sonoma County, Glen Ellen \u003ca href=\"https://www.kqed.org/checkplease/18458/check-please-bay-area-reviews-rustys-southern-jupiter-glen-ellen-star\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Grace’s Table // Napa Valley, Napa\u003c/li>\n\u003cli>Gran Electrica // Napa Valley, Napa\u003c/li>\n\u003cli>Great China // East Bay, Berkeley\u003c/li>\n\u003cli>\u003cstrong>Harborview // San Francisco, Financial District\u003c/strong>\u003c/li>\n\u003cli>Insalata's // Marin, San Anselmo \u003ca href=\"https://www.kqed.org/checkplease/38/insalatas-reviews\">\u003cstrong> (Read the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ippuku // East Bay, Berkeley\u003c/li>\n\u003cli>Izakaya Rintaro // San Francisco, Mission\u003c/li>\n\u003cli>Kokkari Estiatorio // San Francisco, North Beach (\u003cstrong>CPBA alum)\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>La Calenda // Napa Valley\u003c/strong>\u003c/li>\n\u003cli>Lai Hong Lounge // San Francisco, North Beach\u003c/li>\n\u003cli>Luna Mexican Kitchen // South Bay, San Jose\u003c/li>\n\u003cli>Millennium // East Bay, Oakland\u003c/li>\n\u003cli>\u003cstrong>Mother // Sacramento\u003c/strong>\u003c/li>\n\u003cli>M.Y. China // San Francisco, SoMa \u003ca href=\"https://www.kqed.org/checkplease/10957/m-y-china-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Nopalito // San Francisco, Civic Center\u003c/li>\n\u003cli>Nyum Bai // East Bay, Oakland\u003c/li>\n\u003cli>Oenotri // Napa Valley, Napa\u003c/li>\n\u003cli>Okane // San Francisco, SoMa\u003c/li>\n\u003cli>Orchard City Kitchen // South Bay, Campbell\u003c/li>\n\u003cli>Pausa // Peninsula, San Mateo \u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Pig in a Pickle // Marin, Corte Madera\u003c/strong>\u003c/li>\n\u003cli>Playa // Marin, Mill Valley\u003c/li>\n\u003cli>Poggio // Marin, Sausalito \u003ca href=\"https://www.youtube.com/watch?v=344bXW7uxyQ\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ramen Gaijin // Sonoma County, Sebastopol \u003ca href=\"https://www.kqed.org/checkplease/19773/check-please-bay-area-reviews-4505-burgers-bbq-ramen-gaijin-eight-tables-by-george-chen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Redd Wood // Napa Valley, Yountville\u003c/li>\n\u003cli>Risibisi // Sonoma County, Petaluma \u003ca href=\"https://www.kqed.org/checkplease/5125/risibisi-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Royal Feast // Peninsula, Millbrae\u003c/li>\n\u003cli>Sichuan Home // San Francisco, Richmond & Sunset\u003c/li>\n\u003cli>1601 Bar & Kitchen // San Francisco, SoMa \u003ca href=\"https://www.kqed.org/checkplease/17525/check-please-bay-area-reviews-heartbaker-the-cook-and-her-farmer-1601-bar-kitchen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Soba Ichi // East Bay, Oakland\u003c/li>\n\u003cli>Sociale // San Francisco, Marina\u003ca href=\"https://www.youtube.com/watch?v=GtQekPwuI4k\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Starbelly // San Francisco, Castro\u003c/li>\n\u003cli>\u003cstrong>Stockhome // Sonoma County\u003c/strong>\u003c/li>\n\u003cli>Sushi Ran // Marin, Sausalito\u003c/li>\n\u003cli>Teni East Kitchen // East Bay, Oakland\u003c/li>\n\u003cli>Thai House // East Bay, Danville\u003c/li>\n\u003cli>Trestle // San Francisco, Financial District\u003c/li>\n\u003cli>Tsubasa // San Francisco, Civic Center\u003c/li>\n\u003cli>Vesta // Peninsula, Redwood City\u003c/li>\n\u003cli>Village Sake // Marin, Fairfax\u003c/li>\n\u003cli>wonderful // Peninsula, Millbrae\u003c/li>\n\u003cli>Wood Tavern // East Bay, Oakland \u003ca href=\"https://www.kqed.org/checkplease/9479/wood-tavern-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cb>YAFA // Monterey, Carmel-by-the-Sea\u003c/b>\u003c/li>\n\u003cli>Yank Sing // San Francisco, SoMa\u003c/li>\n\u003cli>\u003cstrong>Z & Y Bistro // San Francisco, Nob Hill\u003c/strong>\u003c/li>\n\u003cli>Z & Y // San Francisco, Nob Hill \u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Zero Zero // San Francisco, SoMa\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "In the very first Michelin Guide California, the Bay Area made a strong showing, taking 71 out of 151 spots.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today, Michelin released their list of Bib Gourmand establishments in the very first \u003ca href=\"https://michelinmedia.com/pages/blog/detail/article/c0/a852/\">Michelin Guide California\u003c/a>. Made up of 151 restaurants from all over California, the list covers 36 different types of cuisine, and the restaurants are all affordable (depending on your budget). Michelin's Bib Gourmand restaurants are all \"restaurants that serve high-quality meals which include two courses and a glass of wine or dessert for $40 or less\".\u003c/p>\n\u003cp>A few \u003ca href=\"https://www.kqed.org/checkplease\">Check, Please! Bay Area restaurants\u003c/a>—featured in the past or coming up this season—made it onto the list, like Pausa, Z & Y Restaurant and more. Diners might not be too surprised to see other much talked about names picked out like Thomas Keller's La Calenda (an inspector praised it saying \"The chef’s Oaxacan upbringing shines through in regional Mexican cuisine\") and Nyum Bai (owner Nite Yun was nominated for a James Beard Award, was a 2018 Eater Young Gun and her restaurant made it onto Bon Appetit's Hot Ten list).\u003c/p>\n\u003cp>See the full list of Bay Area restaurants who made the cut below (the new additions are bolded). You can read the inspectors' notes from their visit on \u003ca href=\"https://michelinmedia.com/\">Michelin's website\u003c/a>, but you can also rewatch our guests' reviews for some of these restaurants on Check, Please! Bay Area. If they appeared on the show, we linked to the respective episode or written review.\u003c/p>\n\u003cp>\u003cb>NOTE:\u003c/b> Restaurants who earn a Bib Gourmand are not eligible for a star in the same year, so any of the restaurants you see below \u003cb>will not\u003c/b> be getting any Michelin stars in 2019.\u003c/p>\n\u003cul>\n\u003cli>Anchor Oyster Bar // San Francisco, Castro\u003ca href=\"https://www.youtube.com/watch?v=eg26S7hNhs8\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>A16 // San Francisco, Marina\u003c/li>\n\u003cli>Backyard // Sonoma County, Forestville\u003c/li>\n\u003cli>Bistro Aix // San Francisco, Marina\u003c/li>\n\u003cli>Bravas // Sonoma County, Healdsburg\u003c/li>\n\u003cli>Bywater (The) // South Bay, Los Gatos\u003c/li>\n\u003cli>\u003cstrong>Canon // Sacramento\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Chalkboard // Sonoma County, Healdsburg\u003c/strong>\u003c/li>\n\u003cli>China Village // East Bay, Albany \u003ca href=\"https://www.kqed.org/checkplease/175/china-village-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ciccio // Napa Valley, Yountville\u003c/li>\n\u003cli>Comal // East Bay, Berkeley\u003c/li>\n\u003cli>Cook St. Helena // Napa Valley, St. Helena\u003c/li>\n\u003cli>Coqueta // San Francisco, Financial District\u003c/li>\n\u003cli>Corso // East Bay, Berkeley\u003c/li>\n\u003cli>Cotogna // San Francisco, North Beach\u003c/li>\n\u003cli>Delfina // San Francisco, Mission\u003c/li>\n\u003cli>Del Popolo // San Francisco, Financial District\u003c/li>\n\u003cli>Diavola // Sonoma County, Geyserville\u003c/li>\n\u003cli>Dosa // San Francisco, Marina\u003c/li>\n\u003cli>Dyafa // East Bay, Oakland\u003c/li>\n\u003cli>El Molino Central // Sonoma \u003ca href=\"https://www.kqed.org/checkplease/18232/check-please-bay-area-reviews-bistro-don-giovanni-el-molino-central-1760\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Farmhouse Kitchen Thai // San Francisco, Mission \u003ca href=\"https://www.kqed.org/checkplease/18066/check-please-bay-area-season-12-reviews-farmhouse-kitchen-ovo-tavern-eatery-anatolian-kitchen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Farmstead // Napa Valley, St. Helena \u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/25/check-please-bay-area-season-12-reviews-monkey-king-pub-and-grub-farmstead-at-long-meadow-ranch-grand-lake-kitchen/\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Frank Fat’s // Sacramento\u003c/strong>\u003c/li>\n\u003cli>Glen Ellen Star // Sonoma County, Glen Ellen \u003ca href=\"https://www.kqed.org/checkplease/18458/check-please-bay-area-reviews-rustys-southern-jupiter-glen-ellen-star\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Grace’s Table // Napa Valley, Napa\u003c/li>\n\u003cli>Gran Electrica // Napa Valley, Napa\u003c/li>\n\u003cli>Great China // East Bay, Berkeley\u003c/li>\n\u003cli>\u003cstrong>Harborview // San Francisco, Financial District\u003c/strong>\u003c/li>\n\u003cli>Insalata's // Marin, San Anselmo \u003ca href=\"https://www.kqed.org/checkplease/38/insalatas-reviews\">\u003cstrong> (Read the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ippuku // East Bay, Berkeley\u003c/li>\n\u003cli>Izakaya Rintaro // San Francisco, Mission\u003c/li>\n\u003cli>Kokkari Estiatorio // San Francisco, North Beach (\u003cstrong>CPBA alum)\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>La Calenda // Napa Valley\u003c/strong>\u003c/li>\n\u003cli>Lai Hong Lounge // San Francisco, North Beach\u003c/li>\n\u003cli>Luna Mexican Kitchen // South Bay, San Jose\u003c/li>\n\u003cli>Millennium // East Bay, Oakland\u003c/li>\n\u003cli>\u003cstrong>Mother // Sacramento\u003c/strong>\u003c/li>\n\u003cli>M.Y. China // San Francisco, SoMa \u003ca href=\"https://www.kqed.org/checkplease/10957/m-y-china-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Nopalito // San Francisco, Civic Center\u003c/li>\n\u003cli>Nyum Bai // East Bay, Oakland\u003c/li>\n\u003cli>Oenotri // Napa Valley, Napa\u003c/li>\n\u003cli>Okane // San Francisco, SoMa\u003c/li>\n\u003cli>Orchard City Kitchen // South Bay, Campbell\u003c/li>\n\u003cli>Pausa // Peninsula, San Mateo \u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Pig in a Pickle // Marin, Corte Madera\u003c/strong>\u003c/li>\n\u003cli>Playa // Marin, Mill Valley\u003c/li>\n\u003cli>Poggio // Marin, Sausalito \u003ca href=\"https://www.youtube.com/watch?v=344bXW7uxyQ\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ramen Gaijin // Sonoma County, Sebastopol \u003ca href=\"https://www.kqed.org/checkplease/19773/check-please-bay-area-reviews-4505-burgers-bbq-ramen-gaijin-eight-tables-by-george-chen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Redd Wood // Napa Valley, Yountville\u003c/li>\n\u003cli>Risibisi // Sonoma County, Petaluma \u003ca href=\"https://www.kqed.org/checkplease/5125/risibisi-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Royal Feast // Peninsula, Millbrae\u003c/li>\n\u003cli>Sichuan Home // San Francisco, Richmond & Sunset\u003c/li>\n\u003cli>1601 Bar & Kitchen // San Francisco, SoMa \u003ca href=\"https://www.kqed.org/checkplease/17525/check-please-bay-area-reviews-heartbaker-the-cook-and-her-farmer-1601-bar-kitchen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Soba Ichi // East Bay, Oakland\u003c/li>\n\u003cli>Sociale // San Francisco, Marina\u003ca href=\"https://www.youtube.com/watch?v=GtQekPwuI4k\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Starbelly // San Francisco, Castro\u003c/li>\n\u003cli>\u003cstrong>Stockhome // Sonoma County\u003c/strong>\u003c/li>\n\u003cli>Sushi Ran // Marin, Sausalito\u003c/li>\n\u003cli>Teni East Kitchen // East Bay, Oakland\u003c/li>\n\u003cli>Thai House // East Bay, Danville\u003c/li>\n\u003cli>Trestle // San Francisco, Financial District\u003c/li>\n\u003cli>Tsubasa // San Francisco, Civic Center\u003c/li>\n\u003cli>Vesta // Peninsula, Redwood City\u003c/li>\n\u003cli>Village Sake // Marin, Fairfax\u003c/li>\n\u003cli>wonderful // Peninsula, Millbrae\u003c/li>\n\u003cli>Wood Tavern // East Bay, Oakland \u003ca href=\"https://www.kqed.org/checkplease/9479/wood-tavern-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cb>YAFA // Monterey, Carmel-by-the-Sea\u003c/b>\u003c/li>\n\u003cli>Yank Sing // San Francisco, SoMa\u003c/li>\n\u003cli>\u003cstrong>Z & Y Bistro // San Francisco, Nob Hill\u003c/strong>\u003c/li>\n\u003cli>Z & Y // San Francisco, Nob Hill \u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Zero Zero // San Francisco, SoMa\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"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",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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},
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"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",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"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 />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"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",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"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",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"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": {
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"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": {
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"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": {
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