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It's time to vote for the Best of Petaluma again. A great way to recognize the outstanding businesses and service providers in our community. I really mean that, this isn't just a shameless attempt at self promotion. Really! :) Anyway here's the link http://best.petaluma360.com/ don't forget to vote in at least 25 catagories so your ballot counts.
A
Thursday, January 27, 2011
Monday, January 24, 2011
P30
For over a year I have wanted to head out west of Sebastopol to a cool little restaurant (P30) that I had heard about. Situated between Sebastopol and Freestone on Bodega Hwy, you have to be careful not to just drive past it.
As you enter the front door and look around I was afraid that there may not be a table for four available but as we went to the back room by the wood burning stove there was plenty of room. The ambiance is very nice and just a bit shabby chic, with white paper and crayons on the tables.
The food was really great, a good size menu. Their food is not fussy, with a leaning towards local produce and a homey feel.
Our first course split with their house greens and roasted beet salad. The beet salad came with a citrus Chevre mousse that was beautiful.
For our entrees we covered the menus well, I enjoyed the petrale sole with brown butter spaghetti squash, the sole was sautéed perfectly and I really cannot believe how good the spaghetti squash was, the brown butter just made it light up! Another had the cauliflower soup and all I can say is that there was not a speck left in the bowl, the chicken pot pie was delish and, of course, the fried chicken and waffles. This was new for our friend and he decided to try it. A huge chicken breast sandwiched between two Belgium waffle wedges was a huge hit.
It had a nice ambiance and good service.
That evening we passed on desserts, but the menu looked great.
A bit of a destination but well worth it, we’ll be back
A
As you enter the front door and look around I was afraid that there may not be a table for four available but as we went to the back room by the wood burning stove there was plenty of room. The ambiance is very nice and just a bit shabby chic, with white paper and crayons on the tables.
The food was really great, a good size menu. Their food is not fussy, with a leaning towards local produce and a homey feel.
Our first course split with their house greens and roasted beet salad. The beet salad came with a citrus Chevre mousse that was beautiful.
For our entrees we covered the menus well, I enjoyed the petrale sole with brown butter spaghetti squash, the sole was sautéed perfectly and I really cannot believe how good the spaghetti squash was, the brown butter just made it light up! Another had the cauliflower soup and all I can say is that there was not a speck left in the bowl, the chicken pot pie was delish and, of course, the fried chicken and waffles. This was new for our friend and he decided to try it. A huge chicken breast sandwiched between two Belgium waffle wedges was a huge hit.
It had a nice ambiance and good service.
That evening we passed on desserts, but the menu looked great.
A bit of a destination but well worth it, we’ll be back
A
Monday, January 17, 2011
Winter Wine Land
Could you have asked for a more beautiful weekend? We spent Winter Wine Land weekend with Dutcher Crossing Winery up on Dry Creek road. After all of the rain the sun came out and made for a great event. By this morning (Monday) I have already had servreal requests for the recipe for our Truffle Mushroom Bisque that we served.
This bisque goes well with the richer red wines. The cream on the palate and the touch of truffle oil add an earthy full flavor. Look for the truffle oil at gourmet food stores and often at Trader Joes
2 tsp Thyme
4 oz Butter
4 oz Onions
8 oz Crimini Mushrooms
16 Tbs Flour
5 cup Stock – chix, veg or mushroom
2 cup Heavy Cream
3 Tbs White Truffle Oil
Sauté thyme, butter, onions & mushrooms.
Add flour & cook 2 to 3 minutes
Add stock & whisk well
After it starts to thicken, finish with the heavy cream and truffle oil
May be served chunky or pureed
Enjoy
A
This bisque goes well with the richer red wines. The cream on the palate and the touch of truffle oil add an earthy full flavor. Look for the truffle oil at gourmet food stores and often at Trader Joes
2 tsp Thyme
4 oz Butter
4 oz Onions
8 oz Crimini Mushrooms
16 Tbs Flour
5 cup Stock – chix, veg or mushroom
2 cup Heavy Cream
3 Tbs White Truffle Oil
Sauté thyme, butter, onions & mushrooms.
Add flour & cook 2 to 3 minutes
Add stock & whisk well
After it starts to thicken, finish with the heavy cream and truffle oil
May be served chunky or pureed
Enjoy
A
Sunday, January 9, 2011
Wayfare Tavern
Had a wonderful dinner out in SF this last week. It's always hard to decide where to go, there are so many great places, how to decide where to go? Do you go to a past favorite? Try somewhere new? Who is hot? Who is not? After asking around I chose to go to Tyler Florence’s new place Wayfare Tavern. Located in the financial district about a 10 minute walk from the ferry building – I had to do some shopping.
Decorated in classic dark wood with a fire place it has a warm and cozy feel. The menu is made of classic American cuisine with some modern touches. One of the first things that caught my eye on the menu was the foie gras and French toast – a favorite dish every time; we also chose the ahi crudo that was prepared in a unique style as large pieces of tuna instead of the finer chop that you expect.
I had to ask what one of the itmes on the menu was – Poutine. The waiter went to explain it as the national dish of Canada- aha, I thought, the French fries with cheese and gravy. They dressed theirs up with a bit of white truffle oil.
And no American menu can be finished without having fried chicken. Theirs is brined then rubbed with rosemary and finished with a very light fired crust.
As I headed toward the back of the stairs I look over at a table of chef’s that were having their daily meeting, and there was Tyler with his cooks. Our wiater said that he is there often, between opeing restaunts in both Napa and Mill Valley in the near future.
A
Decorated in classic dark wood with a fire place it has a warm and cozy feel. The menu is made of classic American cuisine with some modern touches. One of the first things that caught my eye on the menu was the foie gras and French toast – a favorite dish every time; we also chose the ahi crudo that was prepared in a unique style as large pieces of tuna instead of the finer chop that you expect.
I had to ask what one of the itmes on the menu was – Poutine. The waiter went to explain it as the national dish of Canada- aha, I thought, the French fries with cheese and gravy. They dressed theirs up with a bit of white truffle oil.
And no American menu can be finished without having fried chicken. Theirs is brined then rubbed with rosemary and finished with a very light fired crust.
As I headed toward the back of the stairs I look over at a table of chef’s that were having their daily meeting, and there was Tyler with his cooks. Our wiater said that he is there often, between opeing restaunts in both Napa and Mill Valley in the near future.
A
Friday, January 7, 2011
Rustic
Over the holiday season I had the chance to check out Francis Ford Coppola’s new winery and its restaurant Rustic.
Over the last several years he has remodeled what many of us knew at Chateau Souvereign in Geyserville. A nice 45 minute drive up the highway from Petaluma. Just long enough to feel like a getaway but know that you will be back in your own bed that night.
We went up with the in-laws for a celebration day, as we arrived at the winery you felt like you were in a magical place (even a bit Disney-esc). From the entrance to the drive in he has looked at every aspect. The grounds are beautiful, and the building perfectly restored. We arrived the day after the pool was closed for the season, but they have a great area with outside dining and cabanas that is open to the public over the summer. The staff (even at the closed pool and working in the gardens) were very accomdating and eager to discuss the facility.
The restaurant Rustic was comfortably rustic chic, with heavy wooden tables and leather banquets; all very comfy for settling in to conversation and a meal. They bring out a fresh warm bag of Zeppole (Italian fried bread) that is lightly salted as you are reading the menu –I could have eaten 10 but shared with the rest of the table. I had made reservations the week before and needed them even for a Wednesday lunch.
I felt the menu was a bit confusing as they have printed all of the daily menu items for every day on the week on the menu and then tell you which are for that day. I had hoped for the lamb tagine but it was not being served that day. The spaghetti was very tasty, the calzone that I had was enormous, it could have fed two. The pasta bumbola was interesting; it is made with a red wine cream reduction and the pasta was almost rouge in color
We enjoyed our day and the meal was quite nice. Next time I hope to make it up for dinner.
A
Over the last several years he has remodeled what many of us knew at Chateau Souvereign in Geyserville. A nice 45 minute drive up the highway from Petaluma. Just long enough to feel like a getaway but know that you will be back in your own bed that night.
We went up with the in-laws for a celebration day, as we arrived at the winery you felt like you were in a magical place (even a bit Disney-esc). From the entrance to the drive in he has looked at every aspect. The grounds are beautiful, and the building perfectly restored. We arrived the day after the pool was closed for the season, but they have a great area with outside dining and cabanas that is open to the public over the summer. The staff (even at the closed pool and working in the gardens) were very accomdating and eager to discuss the facility.
The restaurant Rustic was comfortably rustic chic, with heavy wooden tables and leather banquets; all very comfy for settling in to conversation and a meal. They bring out a fresh warm bag of Zeppole (Italian fried bread) that is lightly salted as you are reading the menu –I could have eaten 10 but shared with the rest of the table. I had made reservations the week before and needed them even for a Wednesday lunch.
I felt the menu was a bit confusing as they have printed all of the daily menu items for every day on the week on the menu and then tell you which are for that day. I had hoped for the lamb tagine but it was not being served that day. The spaghetti was very tasty, the calzone that I had was enormous, it could have fed two. The pasta bumbola was interesting; it is made with a red wine cream reduction and the pasta was almost rouge in color
We enjoyed our day and the meal was quite nice. Next time I hope to make it up for dinner.
A
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