Nothing says springtime like fresh snap peas, shallots and a light-bodied fish like sole. Gloria Ferrer has captured the flavors of spring in this light and delicious seasonal dish, complemented by fresh flavors like lemongrass and ginger. Easy to prepare and quick to make an impression, it's a…
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This festive dessert comes to us from the Songbird Parlour and is perfect for a cocktail-style party for the holidays. Chef Lauren Kershner's popular venue is right on the banks of Sonoma Creek in the historic Jack London Village. Oranges are abundant and easy to come by in the months December-March. Try a vanilla ice cream with lemon instead of orange for another interesting dessert. Enjoy…
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This recipe comes to us courtesy of Executive Chef Stacey Combs of Songbird Parlour and Goodness Gracious Catering in Glen Ellen, CA--it's the ultimate fall recipe! The "Creekside shiitake" mushrooms can only be found at the Friday Farmer's Market in Sonoma and are far superior to anything you'll find at a grocery store. Try it as an opener to Thanksgiving dinner or as a healthy and simple…
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When Kina's mom would cook up a delicious salsa it would require open-fire roasted tomatoes as a key ingredient. As Kina starting dabbling in American cuisine she thought of incorporating this style of Tomate Tatemado (fire roasted tomatoes) as a key differentiator for her version of Roasted Tomato Soup. Enjoy with a nice grilled white-cheese sandwich for the full experience. Try it fresh at…
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There's nothing like ripe, succulent summer peaches and tart, fresh blueberries to grace your summer table! This delicious summer dessert, brought to us by Highwayman Wines, is the perfect Sonoma summer treat. We recommend trying it alongside a cool, crisp bottle of Highwayman's Doxy Charm, a light and bright sparkling wine of rosé made in the traditional method, sure to refresh the palate…
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Chef Lauren Kershner brought her delicious recipes to acclaim through her catering company, Goodness Gracious. Today, she's taking the next step with the creation of her own event venue, Songbird Parlour. If you can't get over the Songbird to experience this yourself, try this recipe at home for a delicious addition to your spring fare! INGREDIENTS 12 fresh sea scallops 2 tbsp. canola oil 1 tbsp…
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Recipe by Manuel Azevedo at Tasca Tasca The marinade ¾ cup (177 grams) dry red wine 6 cloves garlic, smashed 2 tablespoons (30 grams) red wine vinegar 1 tablespoon (14 grams) fine sea salt 2 teaspoons (4 grams) Portuguese spice blend (p. 21) 1 bay leaf, crumbled The pot roast 5 pounds (2.3 kilograms) boneless beef short ribs, cut into 3-inch pieces 6 ounces (170 grams) linguiça, cut into ½-inch…
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St. Francis Winery & Vineyards' Executive Chef Peter Janiak came up with this fabulous twist on deviled eggs. Perfect for your next Sonoma picnic or to use leftover eggs from Easter, these salty, smoky, briny and unctuous eggs offer an explosion of flavors and textures to enjoy! Chef Janiak recommends pairing this with St. Francis' elegant Sonoma County Rosé. INGREDIENTS 6 each hardboiled eggs…
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Kunde Family Winery serves this appetizer at the height of spring, when fresh herbs like dill and green onions are in season. Serve this to start off a meal, or on its own for an afternoon picnic or winetasting. With bright lemony flavors, the crostini pair beautifully with Kunde's Block 4SB20 Sauvignon Blanc--yum! INGREDIENTS 1 sourdough baguette – thinly sliced Olive oil 8 oz package cream…
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The Old Tradition is a wintery spin on an Old Fashioned--the hint of spice and Italian Amaro add warmth and richness, making this a great fireside sipper. Layla's cozy bar and lounge makes for a wonderful place to relax and unwind and their cocktails are a highlight of the drinks menu. Make sure to try this the next time you're here and listen to their line-up of great live music. INGREDIENTS 2…
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