Category Archives{Chefs’ Recipes}

Bellwether-Ricotta_feat

Bellwether Farms Ricotta Blintzes with Smoked Salmon

by secretlocal2 weeks ago in Chefs' Recipes, Recipes.0 Comments

From Tom Schmidt, Executive Chef, John Ash and Company One of Sonoma County’s yummiest events is the California Artisan Cheese Festival. This year’s event included a full weekend of cheese tastings, trips to local farms, conversations with cheese makers, and seminars on how to pair cheeses with beer, wine and other beverages. Local chefs are huge supporters of the festival, {…}

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Q&A with John Ash

by secretlocal1 month ago in Chefs' Recipes.1 Comment

John Ash is one of Sonoma County’s local gems. He is the pioneering visionary who came to Sonoma County in the 1970s and started the movement of building relationships with local farmers, cooking with their ingredients, and pairing his food with the wines that were being produced in the area. Today John is an award-winning chef, culinary instructor, cookbook author, {…}

Warm Laura Chenel's Chevre and Tomato Confit

Warm Laura Chenel’s Chèvre and Tomato Confit

by Beth9 months ago in Chefs' Recipes, Recipes.0 Comments

Congratulations to Laura Chenel’s Chèvre,that won two first-place awards in cheese making from the American Cheese Society 2011 Annual Competition.  The winning cheeses are the Fresh Chèvre and Cabecou.  Try them in this delicious recipe served with summer’s bright star – fresh ripe tomatoes. Warm Laura Chenel’s Chèvre and Tomato Confit Serves 6 1 6.2-ounce jar Laura Chenel’s Chèvre Cabecou {…}

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Escape to Wine Country with MacMurray Wines

by kerih1 year ago in Chefs' Recipes.0 Comments

Located in the exquisite Russian River Valley of Sonoma County, California, the historic MacMurray Ranch is increasingly known for crafting a collection of elegant, expressive wines from cool-climate vineyards in premier growing regions. The ranch itself began in the 1850s. Then, in the 1940s, it was taken over by Hollywood legend Fred MacMurray. Now, his daughter Kate has a genuine appreciation for viticulture and winemaking. MacMurray Ranch wines have received critical acclaim from many top wine critics. {…}

Fish Fry: From New Orleans to Sonoma

by kerih1 year ago in Chefs' Recipes.0 Comments

For lots of people, Fridays in Lent mean a fish fry in a community hall. Sonoma County has some great spots for fish, as well as plenty of community halls offering crab feasts. We’ve found a good recipe for a fish fry you can make at home. Invite over some friends and try out this Louisiana style fish fry from {…}

Sonoma County Fondue Recipes from Sheana Davis

by kerih1 year ago in Chefs' Recipes.1 Comment

Winter has fully arrived and now we settle in for cold nights and cool days.  Following are some great recipes for lighting a fire and hanging out with your family or hosting a dinner party to break through the winter blues.  All recipes were created by Sonoma Valley specialty store owner and cheese maker Sheana Davis.  Most of the recipes {…}

Pumpkin Pie a la Sheana Davis

by kerih1 year ago in Chefs' Recipes.1 Comment

Everyone here at Inside-Sonoma HQ knows I have a slight pumpkin addiction. I always roast my own for breads, loaves, soups, stews, you name it I have made it! When Sheana sent us this recipe to share with our readers as a new take on the traditional Thanksgiving Pumpkin Pie, my mouth started to water. I can’t wait to try this decadent pie recipe. And frankly, who doesn’t love a little booze in their whipped cream? Enjoy and let us know your thoughts! {…}

The Sea Ranch Lodge Executive Chef Phillip Kaufman

by kerih1 year ago in Chefs' Recipes.1 Comment

After relocating back to the Bay Area from Las Vegas, Phil opened the acclaimed Varenna at Fountaingrove, in Santa Rosa. Phil is very excited to be at The Sea Ranch Lodge, where his aim is to continue in the tradition of using the best locally grown fresh and sustainable products here from northwest Sonoma county, and transforming them into a culinary statement which matches the spectacular setting. {…}

HelloCello Limoncello di Sonoma Recipes

by kerih1 year ago in Chefs' Recipes.1 Comment

The Groths have studied the traditional Italian process of making Limoncello. Fred even traveled to Italy where he learned methods and techniques used by both the largest and smallest producers in Italy. The result is a Limoncello that is handcrafted in small batches using only 100% certified organic ingredients.

As is the tradition in Italy, HelloCello Limoncello di Sonoma can be enjoyed after dinner as a chilled digestif, but that’s just the beginning of its uses. Shaken and stirred into creative cocktails or mixed into recipes for savory entrees to sweet desserts, Limoncello di Sonoma is a welcome addition to the bar or pantry. Here are a couple of recipes to get you started! {…}

And the Gravenstein Apple Recipe winner is …

by kerih1 year ago in Gravenstein Apple Recipes.1 Comment

After an exceptionally tasty afternoon of cooking, baking and peeling apples the winner of the recipe contest is … Tammy Rossitto and her Gravenstien Apple Cobbler.  The cobbler had a wonderful mix of textures and using the pound cake mix as part of the crumble really pushed this one to the number top spot.  Following close behind in second and {…}