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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While the adage of drinking what you enjoy always rings true, it’s also true that the perfect wine and food pairing can be transcendent. Take it from us: understanding grape varietals and which meals match them best is sure to create a flavor explosion that you won’t soon forget. Whether you seek to match textures, or balance out flavors, pairing wine with intention can take your dining experience…
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The team at Prohibition Spirits cooked up this scrumptious little cocktail using two of their signature cordials--Figcello and Limoncello di Sonoma. Check out how to order them here, and bring some fruitiness, tartness and sweetness to your holiday cocktail hour! INGREDIENTS 1 oz Figcello di Sonoma 1 oz Limoncello di Sonoma 3 oz Cranberry Pomegranate Juice Garnish: lemon wheel and loose…
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As one of the early trailblazers of farm-to-table fare in Sonoma Valley, the girl + the fig knows a thing or two about how to make vegetables shine. This sweet and savory side dish is sure to make your fall table or Thanksgiving dinner even more special! Serves 8-10 people as a side. INGREDIENTS: 1 Delicata squash 1 Acorn squash 1 Small butternut squash 2 Tablespoons extra virgin olive oil 2…
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Impress your friends and family with this extremely flavorful lasagna-like dish. Written by Shaun Myrick, this celebrated Greek dish makes for the perfect fall Sunday supper or holiday showpiece. We recommend serving with a salad and the delicious 2017 Laurel Glen Estate Cabernet Sauvignon. Yassou! INGREDIENTS 2 eggplants — about 3 pounds 1 yellow onion, diced 3 cloves garlic, minced ½ pound…
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Taub Family Outpost's Chef Trevor Anderson created this velvety soup to showcase the flavors of fall in Sonoma Valley. Complemented by the crunchiness of the Curry Granola, there is a marriage of amazing textures, as well as flavors! Serve it as a Thanksgiving Day opener or on a cool fall night. Serves 10 to 12. SOUP INGREDIENTS ¼ pound butter 1 butternut squash, peeled and large dice 1 yellow…
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Golden persimmons dominate the farmers markets throughout the fall in Sonoma Valley. Chef Jen Demarest of Baker & Cook harnesses persimmon's sweet succulence with tangy cranberry to bring out the best of the season. Whether you serve these as a breakfast treat or as dessert, or swap them out for cupcakes at your next birthday party, you're sure to create a crowd pleaser. Makes 9 individual bundt…
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Families from around the world love this wintery treat, and many cultures have their own special spin. Italian Hot Chocolate is thick and creamy, and almost its own dessert (we never say no to Tiramisu, of course). In the Della Santina house growing up, owner Rob, his siblings, and many cousins loved to delight in a cup of cocoa and listen to stories told by Nonno of his Italian life before coming…
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What better way to drink wine as a precursor to drinking wine at the table than with a cocktail holiday sangria to kick off your holiday feast? We share this fruit-forward fall recipe because we love its pomegranate touch. Pomegranates originated in the region from Iran to Northern India, in season from October through February, and play a part in so much Mediterranean cuisine, like we serve at…
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Recipe submitted by Eric Markson, Sonoma Valley Inn In Sonoma, winter means fresh Dungeness Crab enjoyed by friends and family, highlighted best through Cioppino, a regional dish popularized by California's first Italian immigrants. Often served on Christmas Eve, New Year’s Eve or both, it's become a seasonal favorite. Cioppino is easy to make, but make sure you use the freshest seafood you can…
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