If you’re the type who loves discovering hidden gems and living like a local during your stay, Sonoma’s many guest cottages and vacation rentals make for intimate and fun travel experiences. Whether you use Airbnb, VRBO, or HomeAway to find the best deals or just book the property directly, finding a great vacation rental in Sonoma Valley is just a click away.

Sonoma Valley Escapes offers a number... Read More »

Cradled between the Mayacamas and Sonoma Mountain ranges, Sonoma Valley encompasses a pastoral patchwork of vineyards, quaint farms and 13,000 acres of scenic state and regional parkland. Sonoma Valley is also the closest wine region to San Francisco, just 45 miles north of the Golden Gate Bridge. In the center of town, the eight-acre Sonoma Plaza is a National Historic Landmark, strewn with... Read More »

Foodies of the world, rejoice! Sonoma Valley’s ideal Mediterranean climate makes outdoor dining possible nearly all year long. With umbrellas and mist sprays to keep you cool in the summer and with heat lamps and romantic firepits to keep you warm in the winter, Sonoma Valley is patio dining paradise. If you also love the simplicity of a picnic, you’re in luck! Sonoma Valley’s public spaces and... Read More »

Backyard Barbecue Wine & Spirits Basics

Tuesday, July 7, 2020 1:00 PM

“Drink what you like,” may seem like a great rule for wine and food pairing, but any seasoned Sonoma wine pro will tell you that the right pairing does make a difference and it can really maximize your enjoyment of both food and drink. And by considering a few backyard barbecue wine-pairing basics, you can apply the rules to almost anything you want to serve, even inside during the winter months.... Read More »

Welcome back to Sonoma

Wednesday, June 17, 2020 10:00 AM by Sonoma Valley Visitors Bureau

It’s probably been a while since you last left the house, let alone imagined leaving town. For those who are eager to get away, as of June 19, Sonoma Valley is open and welcoming visitors again. The valley is the perfect escape, whether you come for the day or stay for a week. There’s plenty to do—even in the era of social distancing—from wine tasting and amazing restaurants to hiking and biking.... Read More »

LaSalette's African Piri Piri Chicken

Monday, June 8, 2020 1:00 PM

By Manuel Azevedo, Chef/Owner of LaSalette Restaurant

Piri piri chicken or frango piri piri is one of the most famous Portuguese dishes outside Portugal. Piri piri chicken is now popular in many African countries, in Macau (where it’s known as African chicken), and in various parts of Europe, especially in areas with a strong Lusophone (Portuguese-speaking) community. You’ve probably even seen... Read More »

Tasca Tasca's Sopa de Agua

Monday, June 8, 2020 1:00 PM

By Manuel Azevedo, Chef/Owner Tasca Tasca

This refreshing “soup” is commonly enjoyed in the hottest regains for central Portugal. When I first encountered it, I thought this unique soup sounded wonderful, so I adapted it by adding more distinctive yet basic ingredients I thought would work well and came up with the idea of serving the soup in a shot glass so that these flavors could provide one... Read More »

This is a great way to use your under-ripe tomatoes (and it's also delicious in your BLT!). This recipe is written in components, so if you don't feel like making corn stock, you can also make a quick aioli and that will work too.

PREPARE THE CORN STOCK

INGREDIENTS

  • 2 tablespoons unsalted butter
  • ½ large white onion, diced
  • 1 leek, diced
  • 1 celery stalk, diced
  • 1 shallot, diced
  • 1 garlic clove, minced

INGREDIENTS

  • 14 oz tagliatelle fresh or dried
  • 17 oz of fresh or frozen porcini mushrooms
  • 1/2 glass white wine
  • 3-4 mint sprigs or thyme
  • 2-3 tbsp extra virgin olive oil
  • 2 garlic cloves peeled
  • 2 tbsp unsalted butter
  • Salt and pepper to taste
  • Grated parmesan for serving
  • Lemon for zesting

INSTRUCTIONS

  • Put water on to boil for the pasta. Add salt once it starts to boil.
  • Clean and gentle rinse dirt from