Inside Sonoma

Gravensteins make the best pies! I have a Chocolate Blog-and what a better marriage than chocolate and Gravensteins. Here’s a link to the blog, and a photo of one of my Gravenstein trees (alas not in Sonoma County..but I bought it there). Chocolate Gravenstein Apple Pie Ingredients Pastry for a double-crust 9-inch pie, unbaked 8-10 [...]

This recipe was developed for the kick-off to the Save the Gravenstein Apple event sponsored by Slow Food Russian River. – David Vargas Cold Apple Ginger Soup 5 ea Gravenstien Apples core removed and diced into 1 in pieces 1 1/2 in piece of ginger peeled and sliced 1 white onion sliced 1 garlic clove [...]

I grew up in West Marin with an apple orchard outside of my bedroom window; it was a place to play, and best of all, a place to refresh oneself while playing! Nothing better than realizing during a game that you’re hungry and thirsty, and reaching over to a fully-laden branch and twisting off a [...]

To read more about Chef Neil and his unique brews (or just to get more information on making the particular mead) visit his website which is full of unique and helpful drink recipes. A note that this recipe does take a year before it is ready for consumption so get started today so you can [...]

As a child, my mom lived and breathed the mantra “an apple a day keeps the doctor away”. We had apples at least once a day for a meal. Even into my high school years an apple made its way into my backpack on a regular basis. It wasn’t until I moved to paradise, also [...]

Today, as Director of Culinary Development for another legendary Bay Area food company, Laura Chenel’s Chèvre, Jacquelyn’s enduring interest in the art of fine cheesemaking overlays her sensibility when it comes to educating others about artisan cheese. “I let the cheese dictate what should be done with it,” she says. “I remember discovering Laura Chenel’s Chef’s Chèvre early in my career and falling love with it. Chèvre is incredibly versatile in addition to having many health benefits. Sonoma County has such a bounty of local, seasonal, and artisan foods, and I’m excited to work with a company that helped to pioneer that movement.”

The Annual Taste of Alexander Valley offered the perfect weekend of pairing great chefs preparing food with the quality wines made in the Alexander Valley. See what you missed in 2010 and makes plans to taste your way through Alexander Valley in 2011.

****UPDATE**** – Congrats to Jolene Cortright on winning the tickets.  Thanks for all your comments!  I have enjoyed finding new songs from all your favorites!  Stay tuned for giveaways for other Rodney Strong Concerts. The smooth jazz sounds of Boney James have wooed and romanced listeners since his first debut album in 1992.  His latest [...]

The 2008 Russian River Valley, Kiamberell’s Pinot Noir ($45) is a medium-dark hue, and the aroma is between floral and fruity, with woodsmoke, rose potpourri drifting over dried cherries, cranberries and plum. Sourced from a diminutive vineyard of “Dijon clones” in the Sebastopol hills, this is an A-list example of contemporary Pinots from this area, full of sharply focused dark, woodsy berries, glycerin smoothing out the initial, tingly tongue, and a lengthy finish that’s silky yet firm.

Given that the Bay Area has an abundance of fresh, locally-grown produce and artisan food products available, Mark passionately changes his menus regularly to showcase seasonal foods. Some of Caldwell’s favorite dishes paired with J wines have included Dungeness Crab with Curry Crème Fraîche atop a Green Onion Basmati Rice Cake paired with Russian River Valley Pinot Gris, Braised Painted Hills Beef Short Ribs with a Coffee and Pinot Noir Reduction topped with a Horseradish Cream matched with a Russian River Valley Pinot Noir, and Saigon Pumpkin Pottage with Pork, Chicken and Shrimp paired with a crisp Russian River Valley Chardonnay. At an early age, Mark knew he was destined to become a chef.