Northern California Wine Country Living Fine Dining & Gourmet Recipes S Wineries and Maps S Arts and Entertainment S Lodging and Recreation
Issue 63
Photography by Derek Magdalik of FotoMendo
Eat, Drink
& Be
Merry
at Winesong 2016! September 9th & 10th
This beloved, legacy event happens every September on the weekend following Labor Day. Winesong is the perfect blend of wine, food pairings, music, and charitable giving – all for the sake of the Mendocino Coast District Hospital. What sets Winesong apart is the gorgeous locale of the coastal botanical gardens, the expansiveness of the tasting itself, the friends you meet up with at this annual event, and the unique offerings in the Auction. Many a guest has been overheard saying they were bidding on their next vacation! And it’s true…Winesong offers some amazing trips, both around the globe and across the country. Trips to South Africa, Amsterdam, Barbados and Italy have delighted expert travelers with the warm welcomes and personal touches that Winesong partners graciously offer. Domestic travel experiences have included the renowned Carnival du Vin in New Orleans, deluxe New York City vacations, art and food in Santa Fe, and more, not to mention the numerous exclusive trips at some of the finest vineyards in Napa, Sonoma, and Mendocino counties that are available. Winesong also boasts some incredible art on large format bottles as well as multi-bottle boxes. Known as an artist community, the Mendocino Coast, and in particular Mendocino Village, is a haven for the artistically gifted; and Winesong reaps the benefits as these artists generously donate their works – created exclusively for Winesong, making both artwork and wine appealing to Winesong attendees! Other mediums of art are also offered – neon, sculptures, fine jewelry, photography and more!
As a legacy event, Winesong enjoys a loyal following as guests return year after year from all over the country, with some even traveling from International shores. The day is electric with excitement and anticipation of finding new favorite wineries, new dishes from seasoned chefs, new bands, and discovering what the ‘Hot Lots’ of the year are! Nearly one hundred wineries, breweries, and distilleries share their offerings along with executive chefs, caterers, and restaurateurs that number upwards of fifty culinary stations – hence, the Grand Tasting of Winesong. Guests can enjoy groups of musicians in each of the nine tasting areas that line the picturesque pathways of the gardens. Certainly it’s not possible to try every single libation or culinary bite (which is not a challenge), so tasting maps are provided for guests to scope out their route to their preferred must-sample spots. Of course, it’s quite likely you’ll hear fellow guests jovially making their own suggestions of favorite pairings…which could become yours as well! Throughout the entire weekend, you’ll find yourself rejoicing in the relaxed and carefree atmosphere, which begs the question…have you purchased your tickets yet? Don’t miss out on another splendid year of joy and revelry at one of the most beloved events – Winesong! for more information about winesong! visit winesong.org
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RECIPESfrom our Winemakers
Grilled Chicken Salad with Peas, Parmesan, and Dijon Vinaigrette grgich hills estate winery
from Jill Silverman Hough A light, bright salad for spring and early summer, plus a bold vinaigrette that pairs especially well with Chardonnay. Pair with Grgich Hills Estate 2011 Napa Valley Paris Tasting Chardonnay. 4 tsp. red wine vinegar 2 cloves garlic, minced 1 tsp. Dijon mustard 1 ½ tsp. coarse kosher salt, divided 3/4 tsp. freshly ground black pepper, divided 3 Tbsp. olive oil 4 boneless skinless chicken breasts, about 1 ¾ pounds 9 cups loosely packed mixed salad greens ½ small red onion, halved and thinly sliced ½ cup peas, thawed if frozen 3 radishes, thinly sliced 1 oz. Parmesan cheese, cut into thick shaves with a vegetable peeler In a small bowl, combine the vinegar, garlic, mustard, ½ teaspoon of the salt, and ¼ teaspoon of the pepper, whisking to dissolve the salt. Whisk in the olive oil. Set aside. Prepare the grill to high heat and lightly oil the grate. Sprinkle the chicken with the remaining 1 teaspoon of salt and ½ teaspoon of pepper. Grill until cooked through, 3 to 4 minutes per side. Remove the chicken from the grill and let it rest for 5 minutes. Meanwhile, in a large bowl, combine the greens, onion, and about half of the dressing. Arrange the mixture on plates or a platter. Slice the chicken. Arrange the chicken, peas, and radishes on top of the greens. Drizzle with the remaining dressing, sprinkle with the cheese, and serve. Serves 4. Visit Us, We are open 9:30 am4:30 pm for tasting and sales. Open every day of the year except for New Year’s Day, Easter, Thanksgiving, and Christmas Day. Grgich Hills Estate is located at 1829 St. Helena Hwy in Rutherford 707.963.2784 info@grgich.com
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Celebrating 40th Anniversary of the Paris Tasting A Daily Habit Of Excellence Can Create Miracles This seminal tasting was arguably the single most important event in catapulting the Napa Valley to world-class status. In 1976, Steven Spurrier, a British expatriate operating a wine school and store in Paris, invited leading French industry experts to a blind tasting of California Chardonnays and Cabernets mixed with the best of France. A panel of eminent French judges swirled, sniffed, and sipped but when their scores were tallied, the judges were shocked: the 1973 Chateau Montelena Chardonnay, crafted by Miljenko “Mike” Grgich, came out on top—132 points from the judges, the highest score of all the wines, Mon Dieu! The results stunned the international wine establishment and cemented Mike’s reputation as one of the world’s top winemakers. After his victory in Paris, Mike joined with Austin Hills and on Independence Day 1977, broke ground to build Grgich Hills Estate. The winery immediately became renowned for Chardonnay when its inaugural 1977 vintage was called “The best Chardonnay in the world,” beating 221 top Chardonnays in a blind tasting organized by the Chicago Tribune. In November 2012 the Smithsonian National Museum of American History in Washington DC opened its first major exhibition on food history—“FOOD: Transforming the American Table 1950–2000.” A major section of the exhibition focuses on the revolution in American wine in the second half of the 20th-Century and features the Chardonnay crafted by Mike, which won the 1976 Paris Tasting. Mike, 92 years old and still sporting his signature blue beret, his daughter, Violet, and his nephew, Ivo Jeramaz, prefer to stay small and focus on the art of winemaking. Their aim year after year is to improve the quality of their vineyards and their wines, which display an artistic and intuitive touch. Grgich Hills’ vineyards, certified organic, and all of its wines are labeled “Estate Grown” guaranteeing a consistently superior level of quality. The future looks bright for Grgich Hills.
Smithsonian National Museum of American History
707.963.2784 | grgich.com |
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from the
Publisher With This Issue We are celebrating thirty-three years in promoting our Northern California LIfestyle — our friends in the Food and Wine industries, the numerous fields of Art, and Music — the diverse Shops selling their art designs, creative literary inspirations, and the many Events combining all of these delights.
In this issue, we are introducing the Lake Tahoe region, rich in vista discoveries, active pastimes, hiking and biking trails. We’ve added Maps to explore the Basin leading to your own favorite spots and discoveries. We want to thank you Writers, Photographers and Contributors who have richly added to the Content of Steppin’ Out and helped project our advertisers’ images and focus. Thank you as Readers and Web Browsers who have enjoyed Steppin’ Out over the years and refer your Friends and Family,
Jeanne
Credits Publisher: Jeanne Bandiera Francis Editor: Cam Hilton Francis Art Director: Carrie Wallahan Staff Photographer: Ken Sheffer Sales: Jeanne Francis 530.889.8950, 707.972.0066 cell Distribution: Richard Bandiera 707.972.3032; Francine Parr 530.388.8276 Printed on recycled paper by American Web, Denver, CO On the Cover: Winesong! Photographed by Derek Magdalik of FotoMendo
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Volume LXIII
Issue 63
THE REAL PEOPLE OF WINE COUNTRY
Celebrating 40th Anniversary of the Paris Tasting............................................................................. 3 A Special Woman: In Memory of Barbara Richards .......................................................................... 7 North Coast Dentistry, Rick McMillen, D.D. S.................................................................................. 35
FOOD & WINE RECIPES
Recipes from our Winemakers—Grgich Hills Estate ........................................................................ 2 Baci Cafe and Wine Bar— Authentic Italian..................................................................................... 15 TWIST eatery— World Cuisine, Locally Sourced............................................................................. 16 Moshin Vineyards Cook Grilled Lamb T-Bone Chops..................................................................... 18 RECIPES from the Wine Road........................................................................................................... 20 Healthy Living with Jess Poshepny Vallery....................................................................................... 24 Kendall Jackson's Tomato Festival Recipes..................................................................................... 26 SAVVY on First— Cloverdale’s Antidote to Ordinary Dining.......................................................... 28 Mediterranean Recipes...................................................................................................................... 30 Dining at the Ravens— A Vegan Resort on the Mendocino Coast..................................Centerfold Silver’s at the Wharf..............................................................................................................Centerfold TASTE.................................................................................................................................................. 42 Amador Vintage Market..................................................................................................................... 43 Newcastle Produce............................................................................................................................. 57
Sav e t h e D ate
Winesong! S eptem b er 9th & 1 0 t h 2 0 1 6
ART, WINE and MUSIC EVENTS
Eat, Drink and be Merry— Winesong 2016........................................................................................ 1 The Clay Corner— Beautifully Inspired Living................................................................................... 8 Inspirational Journey: The Folsom Lake Symphony.......................................................................... 9 The 40th Ruby Anniversary for Wine Road....................................................................................... 21 Il Palio- The Most Dangerous Horse Race in the World.................................................................. 31 Mendocino Gems............................................................................................................................... 37 Amador Four Fires.............................................................................................................................. 40 Barbera Festival.................................................................................................................................. 45 Nancy Holtz— Running for the Cure................................................................................................ 64
TRAVEL, LODGING and RECREATION
Thankfully, There’s Healdsburg.......................................................................................................... 10 Applewood Boutique Wine Country Inn.......................................................................................... 17 Noyo Headlands Park and Coastal Trail........................................................................................... 34 Mendocino Coast Botanical Gardens............................................................................................... 36 Volcano Union Pub & Inn................................................................................................................... 39 REST- A Boutique Hotel..................................................................................................................... 41 Historic Plymouth— Amador’s Best Dining Experiences................................................................ 43 Holiday Inn Auburn- Your Home Away from Home......................................................................... 51 Come Home to Auburn..................................................................................................................... 55 Crystal Heritage Gardens................................................................................................................... 56 Exploring and Appreciating the American River Canyons.............................................................. 58 Lake Tahoe— the Crown Jewel of the Sierras.................................................................................. 62 Hiking in the Sierras............................................................................................................................ 64 Kit Carson Lodge on Silver Lake.............................................................................Inside Back Cover
wine • food mu sic • a uction
On the Beautiful Mendocino Coast winesong.org
WINE and SPIRITS
Good to Know....................................................................................................................................... 6 Gustafson Winery............................................................................................................................... 14 Trione Vineyards................................................................................................................................. 25 Dry Creek Vineyard............................................................................................................................. 27 Q & A Germain Robin of Craft Distillers.............................................................................Centerfold Lava Cap Winery................................................................................................................................. 48 Woffard Acres Vineyards.................................................................................................................... 49
MAPS
Napa, Sonoma, Mendocino.................................................................................................Centerfold Amador................................................................................................................................................ 38 El Dorado............................................................................................................................................ 46 Placer................................................................................................................................................... 50 Sierra Foothills.................................................................................................................................... 60 Historic Tahoe Map............................................................................................................................ 61
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Good to know… by Ken Sheffer Have you ever wondered how many grapes it takes to make a bottle of wine? How many grapes are in a barrel of wine? The following information is general in nature as the quality of the grapes and the location of the vineyard play a very important role in wine production. The wines used in bulk wine production may come from vineyards producing 6 -8 tons of grapes per acre, but the amount of grapes by weight required to fill a bottle of wine after fermentation and aging should be fairly consistent.
One Bottle of Wine contains: 750 ml of liquid 2.6 pounds of grapes (42 oz.) 25.6 ounces of wine (4/5 quarts) 4 glasses of wine
One Case of Wine Contains: 12 x 750ml bottles or 24 half bottles 32 pounds of grapes 307.2 ounces of wine 48 glasses of wine
One Barrel of Wine contains: 780 Pounds of grapes and 59 gallons 24.6 cases of wine (12x750ml bottles) 295 bottles of wine 1,180 glasses of wine
One Acre of land Averages: 2.5 tons of grapes = 5000 pounds 6.755 Barrels of wine at 59 gal ea. 398.5 Gallons of wine 1979 Bottles of wine at 25.6 oz. ea. 7916 Glasses of wine at 6.4 oz. ea.
And here are a few other interesting facts pertaining to large bottle formats, did you know that: One Magnum contains two 750 ml bottles of wine One Jeroboam contains four 750 ml bottles of wine One Methuselah contains eight 750 ml bottles of wine One Salmanazar contains twelve 750 ml bottles of wine One Nebuchadnezzar contains twenty 750 ml bottles of wine Please make it a point to read the next issue of Steppin' Out for more wine information that’s “Good to Know”! Ken Sheffer has been a student of all things wine for over twenty years. Mr. Sheffer has earned his first level certificate from the Court of Master Sommeliers and will provide on-going interesting wine facts in his “Good to know” column
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A thoughtful sendoff to
A Special Woman Barbara Richards, who founded Paloma Vineyard in Napa Valley with her husband, Jim, and created one of California’s finest sources of Merlot, died of complications from a stroke in early April. She was 83. Barbara was a dedicated farmer who tended the couple’s fifteen-acre vineyard at the top of Spring Mountain for three decades. Gracious and humble, she could often be found driving her ATV through the vines, armed with pruning shears on one hip and a revolver for the rattlesnakes on the other. “She was Paloma,” her son, Sheldon Richards, stated.
We’d like to reiterate Her life account as she wrote to us several years ago… Her Vines Were Her Life….
Paloma Vineyard Happy Vines That Make Happy Wine Barbara and Jim have always had an interest in wine, both in its making and its consumption and in food and gardening. In 1978, Barbara and Jim took a wine tasting class in St. Helena where they met John Thoreen (their instructor), and Dan & Margaret Duckhorn. Living in Midland, Texas, they fell in love with the area around St Helena so they started looking for land. Dan was also looking and in 1983, called and told the Richards about the property that is now Paloma Vineyard. The property is located five miles northwest of St. Helena at the top of Spring Mountain. In the late 1800’s, it was a vineyard but was allowed to return to forest around the turn of the century. When meeting with Barbara in her gracious home, overlooking the Napa Valley, she mentioned that she hand prunes each vine: “We used to find old redwood stakes. There is one old zinfandel vine that survived, barely. Each year it has seven clusters; I drop all but three. When those are ripe, I put them in with the merlot for luck. The purchase of this raw land was the beginning of an odyssey that is ongoing, ever changing, but with one goal: to grow the best grapes possible and make a wine that reflects the terroir of our vineyard.” “When we started the vineyard, we did the work ourselves. When we pruned, it would take us nearly one and one-half months to two months working seven days a week. We did all the shoot thinning, leaf thinning, fruit thinning and lateral thinning. We worked in the vineyard until nearly harvest, I know every vine in the vineyard—7000 vines. We do and always have had help at harvest”. “We used to sell grapes to big wineries then finally to our neighbor Pride Mountain Vineyard. Bob Foley made Pride’s wine, then ours. We built the winery in 2000 so at that time we started doing everything ourselves”, reflects Barbara. “My husband died in 2009 so now my son, Sheldon, makes the wine”.
Paloma Vineyard is located at 4013 Spring Mountain Road in St. Helena. Tastings are by appointment only 10 am - 4 pm, Monday – Saturday. For additional information: palomavineyard.com, info@palomavineyard.com or 707.963.7504.
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The Clay Corner Beautifully Inspired Living Cricket opened her store in 2006 with the same goal that still motivates her today – to find wonderful, handcrafted products and introduce them to customers who appreciate her selections and want to incorporate them into their homes or give them as special and thoughtful gifts. In a world of machines and mass production, she feels it is important to support the best of individual artisans, and is always on the lookout for interesting new things, both sophisticated and rustic, artsy and whimsical, to bring into her colorful and cozy little shop.
Clay corner is located at 5530 douglas blvd., suite 160 in granite bay. For more information: 916.791.2529 theclaycorner.com
Arte Italica • Match Pewter • Carol Boyes Functional Art
5530 Douglas Blvd., Suite 160 916-791-2529 TheClayCorner.com Specializing in Unique Home Décor, Tableware, Gifts, and Gift Registry Italian Ceramics • Polish Pottery • Vietri • Mexican Talavera 8 www.traveltowinecountry.com
SUMMER TOMATO PIZZA Recipe by Cricket at The Clay Corner
Makes two individual pizzas
1 recipe pizza dough, about 1-¼ lbs, either purchased or handmade, divided into 4 equal pieces (use a scale if you have one). Shape into slightly flatened balls and freeze 2 for another day. Roll out the 2 you will be using and put on pizza peels which have been sprinkled with a little semolina flour (this acts like ball bearings, making it easier to slide off the peel. You will appreciate this when bending over into the 550° F oven!) 1 basket vine ripened cherry tomatoes sliced in half. Toss these in a bowl with about 2 tablespoons olive oil, salt and pepper, and fresh basil torn into small pieces. About 6 oz grated mozzarella cheese Freshly grated Parmesan . OVEN DIRECTIONS Your pizza stone should be on the bottom rack. Preheat oven to 550° F for 20 - 30 minutes. Meanwhile, roll out the dough rounds (I make them oval in shape to fit on the pizza stone more easily). Sprinkle with the mozzarrella, the tomato mix, then the parmesan. (The parmesan on top of the tomatoes will discourage them from rolling off as you slide them off the peel and into the oven.) Make sure the pizzas are sliding on the peels before attempting to put them in the oven. If necessary, gently lift dough and add a little more semolina underneath to make sure they slide easily. Slide onto the stone and bake about 10 minutes, or until the edges are just starting to brown and cheese is bubbling. Remove with large flat spatula and sprinkle with more fresh basil. BARBECUE DIRECTIONS Prepare your barbecue and allow enough room so that you can cook the pizzas indirectly. Slide the rounds onto the grill over indirect heat and cook about 2 minutes. Remove and turn them over onto your peel so that the side that was down on the barbecue is now facing up. Divide the tomatoes and cheeses as above and place back on the grill, again over indirect heat. Cover and cook until cheese is melted, then remove, rest and slice as above. BUON APETITO!
pP save the date saturday, september 17, 2016 the fourth annual folsom lake symphony benefit gala
An Evening under the Stars with a special concert by internationally acclaimed Italian Tenor Pasquale Esposito
N6n
Peter Jaffe, Music Director and Conductor
Inspirational Journey Composers are often motivated by famous dramas, paintings, poetry, and a myriad of other sources. These extra-musical inspirations figure into several important works this season – from Musorgsky’s stroll through an art exhibition to Copland’s and Sibelius’ pieces born through patriotic sentiment, from Glinka’s bubbly operatic curtain-raiser to an entire evening of music created from cinematic inspiration. As we are taken on these musical journeys and transported by imagination, we can admire the genius of the “sound-painting,” keeping the original subjects in mind. And yet, when their masterpieces are finally completed, composers of programmatic works often wish we’d never gotten wind of their initial inspirations, preferring we’d hear the music on its own terms. This is not as self-defeating as it might seem, for a finely crafted piece takes us on a tour of its own sort that can’t even be described in words. Think, after all, of our season works that are not specifically programmatic — the symphonies and concertos of Beethoven, Brahms, Tchaikovsky, and even Khachaturian all take us on an emotional journey nevertheless. The process of rehearsing and performing these symphonic monuments is a fascinating excursion unto itself. What a job it is to see the musicians of the Folsom Lake Symphony inspiring each other as we work toward compelling and stirring performances. Then add into the mix our stellar array of guest artists — their passion, virtuosity, and consummate musicianship leave us spellbound. The real magic happens, though, when you’re there. Our mission can finally be accomplished when we share this marvelous orchestral repertoire with an engaged audience — you provide the inspiration; you spur us on. We are so appreciative of your enthusiastic patronage and support – by keeping the Folsom Lake Symphony thriving you are helping to sustain the rejuvenating experience of live orchestral performance. Thanks — not just for coming along for the ride, but for helping to create it!
Enjoy an Incredible evening filled with performances by symphony musicians, gourmet dinner, and silent & live auctions. Set under the stars on the exquisite grounds of Palazzo di Migianella in El Dorado Hills.
916.357.6718
folsomlakesymphony.com @'3 All Proceeds benefit the Folsom Lake Symphony Youth Programs and funding for guest artists.
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A Healdsburg Tradition Since 1923 As Healdsburg’s bakery, Costeaux, traces its roots back to its beginnings in 1923; baking and selling breads to townsfolk and farmers throughout the surrounding valleys. Today the venerable Costeaux remains a charming and beloved establishment just a block and a half walk from the downtown plaza and boasts a full service café and complete line of baked goods including world-class artisan breads.
Bakery Café Espresso Bar Breakfast & Lunch Daily from 7 am 707.433.1913 | 417 Healdsburg Ave, Healdsburg | costeaux.com
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A Good Fit For Savvy Women
Cut Loose • Nic & Zoe Weston • Komarov Indigenous • Lilla P. Three Dots • Margaret O'Leary Johnny Was • Porto • Neesh
334 Healdsburg Ave., Healdsburg,Ca
707-431-2209 zizihealdsburg.com 12 www.traveltowinecountry.com
429 Healdsburg Ave. Healdsburg, CA 95448 Open Daily 707~431~1645 shopginasboutique.com
Bailey 44 ~ Elisa Cavaletti ~ Zynni Cashmere ~ Joe's ~ Joseph Ribkoff Donald J Pliner ~ Old Gringo ~ DL 1961 ~ Isabel De Pedro
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short ribs By Chef Shari
Serves 6 3 lbs. short ribs well marbled boneless (Chuck flat) ½ cup of olive oil 1 Tbsp. tomato paste 1 large onion 2 carrots 2 celery ribs 4 peeled garlic ¼ bunch of flat parsley 4 sprig of thyme 2 bay leave 2 cups of red wine 2 quart of veal stock or organic beef stock 1 stick of cold unsalted butter for the sauce Kosher salt and fresh ground pepper
Baci Café & Wine Bar Authentic Italian
Baci (which means “Kisses”) is serving fine regional Italian & Mediterranean food, paired with wines from Sonoma, Napa & Italy. The Café is located at 336 Healdsburg Avenue, one block north of the plaza in Healdsburg. The café has now been open for six years, and both locals and visitors keep returning for a taste of Italy in the wine country. The extensive menu offers salads, pastas, pizza, veal, meat dishes and seafood dishes. In addition there are weekly specials, featuring seasonal dishes created by Chef Shari. The wine list is extensive and features many small family run wineries that are dedicated to making hand-crafted wines at affordable prices. At Baci Café & Wine Bar Lisbeth and Shari strive to incorporate decades of culinary expertise, their concern for a sustainable and organic-based cooking method, and their passion for truly authentic Italian recipes and ingredients to create a genuinely Mediterranean dining experience. Their personal mission is to use local and organic products where possible, to bring you the true taste of Italy, while supporting the community as a whole. Above all, they approach all of the cooking with the purest and most transparent intention to bring their clients the essential character and spirit of every dish. Buon Appetito! “Vorrei Coprir Le Tua Bocce Di Baci Per Diti Quanto Mi Piaci?” “May I cover your lips with kisses, to tell you how much I like you?”
The Café serves dinner thursdays through Mondays from 5 PM. Closed Tuesdays & Wednesdays. Reservations are highly recommended. Please call about catering and private parties. Baci is located at 336 Healdsburg Avenue in Healdsburg. For more information: 707.433.8111, Lisbeth@BaciCafeandWineBar.com, BaciCafeandWineBar.com
Clean the meat from all the excess fat and cut in to 12 equal pieces (2 piece per person). Season well with salt and pepper set a side for ½ hour. Heat the olive oil in a large sauté pan and sauté all sides of the meat till they are equally brown and caramelized, remove and place in to a braising pan (be sure the pan is large enough to allow the meat to sit loosely in one layer). Rough cut the onion, carrot and celery, then sauté the vegetables with whole garlic in the same pan till the vegetables are well caramelized. With slotted spoon remove the vegetables and add to the meat in the braising pan. Drain the excess oil and deglaze with the red wine by adding the wine to the sauté pan while it is hot (to burn the alcohol). In the wine braising pan add stock, all the herbs and tomato paste and pour this liquid over the meat in the braising pan. (The liquid should be slightly over the meat). Cover the pan with wax paper & then cover the pan with aluminum sheet and be sure its air tied. Place the pan in a 350° F oven and cook the ribs for 2 ½ to 3 hours or till the meat is fork tender. Take the meat out of the braising liquid (be careful when removing the wax paper & foil, there will be a lot of hot steam). Set aside. Strain the liquid and cook till it’s reduce to half or to a sauce consistency. When ready to serve return the meat to the sauce, bring the meat to temperature. Place 2 pieces of the short ribs on each plate. At this point while the sauce is still hot but off the stove add the cold butter and mix with hand mixers vigorously, (to thicken the sauce). Add the selected starch and vegetables to your plate with the short ribs and spoon the sauce over the short ribs.
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Red Chicken Curry Serves 2 to 4 people
World Cuisine — Locally Sourced Twist is the evolution of Chef Jeff Young’s and Toni Echols’ combined skills. She operates the front of the house and he creates the delectable dishes that entice their guests. Chef Jeff’s years of restaurant and winery experience have him drawing ideas for the seasonal menus from around the world, but the organic and sustainable ingredients are sourced from local farmers in this most bountiful County of Sonoma. Whether Chef Jeff is preparing Chicken Fried Chicken on Pasta with a Garlic Cream Sauce, or his famed Pulled Pork; his passion for food shines through. Toni has selected wines that pair well with Jeff’s offerings. The wine list changes seasonally but the philosophy remains the same - to showcase family run wineries that produce reasonably priced, delicious wines. The whimsical eatery is tiny, but the food abounds with flavor and the service is always friendly. Sit at the chef’s counter and watch the show or sit on the intimate garden patio and sip a glass of wine or an ice cold beer. Twist Eatery is located at 6536 Front Street in Forestville. Twist is open Tuesday thru Saturday 11 am to 4 PM. Closed Sunday and Monday. Please call about catering or private parties. Twist is dog friendly. For more information: 707.820.8443; toni@twisteatery.com; twisteatery.com
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1 lb. boneless, skinless chicken thighs, chopped 1 Tbsp. canola oil 1 ½ Tbsp. Thai red curry paste 8 baby yukon potatoes, quartered ½ sweet onion, thinly sliced 3 Tbsp. garlic, minced 1 Tbsp. ginger, grated 1 Tbsp. black bean garlic paste 1 tsp. red chili sauce 1 15 oz. can coconut milk 1 lime, zested and juiced 4 Tbsp. cilantro, chopped Heat a wok or large skillet to high and add oil. When the oil is hot, add the Thai curry paste and stir to dissolve. Add the chicken pieces and sear for approximately 3 minutes. Stir in the potatoes, onion, garlic, ginger, black bean paste, red chili sauce and coconut milk. Bring to a boil, then reduce to a simmer and cook for 15 minutes or until the potatoes are cooked through. Meanwhile, cook the jasmine rice as the package instructs. Just before serving, lightly stir in fresh cilantro, lime zest and juice to the curry. Place rice in individual bowls and spoon curry around the rice or for family style, place in a serving bowl.
800.555.8509 applewoodinn.com 13555 Highway 116, Guerneville, CA 95446
An Enclave for Romance in the Russian River Valley This Boutique Wine Country Inn, located one hour north of the golden Gate Bridge at the heart of the Russian River Valley Pinot growing region, is a romantic getaway that provides adults a secluded and peaceful refuge to unwind, rejuvenate and re-connect. The Restaurant at Applewood has been awarded a Michelin star for 2011 and 2012. Its acclaimed wine country cuisine is inspired by the lush bounty of the Russian River Valley and accented by Mediterranean influences. The Spa at Applewood offers relaxed pampering in a tranquil setting among the redwoods. www.applewoodinn.com www.traveltowinecountry.com 17
Moshin Vineyards Family Winemaking Grilled Lamb T-Bone Chops Recipe courtesy of Richard & Terri Milkovich - Growers, Rosalina Vineyard
We've shared many a bottle of wine with our friends, neighbors and grower partners, Richard and Terri Milkovich. Their lamb chop recipe has been a favorite over the years and now we have an opportunity to share it with you! Be sure to pop open a bottle of Moshin Vineyards Pinot Noir from the Rosalina Vineyard to enjoy while grilling this beautiful lamb dish! Begin 24 - 48 hours in advance. 5 lbs. Lamb T-Bone Chops 1 to 2" thick (serves 6-8 guests) Marinade: 1 large yellow onion, diced 1 cup canola or vegetable oil 1 cup white wine 2 Tbsp. ea.: fresh herbs - Rosemary, Thyme and Oregano, finely chopped 2 Tbsp. crushed black peppercorn 8-10 garlic cloves, minced ½ cup olive oil ¼ cup soy sauce 1 Tbsp. sea salt
Moshin Vineyards celebrates over twenty years of making fabulous Russian River Pinot Noir! In 1989, Rick Moshin and his family entered the wine business by purchasing a ten-acre Pinot Noir vineyard in the heart of the Russian River Valley and bottling a mere two hundred cases of their inaugural vintage. Today, the Moshin family continues to operate the Russian River Valley’s only four-tier gravity flow solar-powered winery which produces these delicious varietals: Pinot Noir, Sauvignon Blanc, Chardonnay, Zinfandel, Petite Sirah and Merlot. The friendly and knowledgeable staff welcomes you to the Moshin tasting room for a taste of “Pure Pinot Passion.”
Moshin Vineyards is located at 10295 Westside Road in Healdsburg. Open daily for tasting from 11 am – 4:30 pm. Tours by appointment. 707.433.5499; moshinvineyards.com
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Prepare marinade. In a large bowl press onions with fist to get them to sweat. Add chopped garlic, peppercorn and salt and mix together. Add wet ingredients and fresh herbs, mix together. Place chops in a large non-reactive pan or glass bowl, pour marinade over making sure to cover chops. Cover and refrigerate for 24 to 48 hours. Turn chops over after 12 hours for maximum marinade coverage. Remove lamb from fridge 20-30 minutes before grilling to bring to room temperature. Pre-heat grill to high (400-450°F). Starting with the sides, place long side down, after 2 minutes flip to the other long side. Place bone side standing up for 2 minutes. Finish by grilling top and bottom for 2 minutes each (grill for 2-3 minutes on each side for rare-medium rare). Let chops rest for 5 minutes then serve with your favorite vegetable dish and cous cous or roasted potatoes.
Burke's
Canoe Trips Burke's invites you to spend a day or more canoeing down the Russian River. In this day of stress and highpressure living, Burke's offers an outlet of carefree fun in the great outdoors. Thousands of individuals, couples and families have made Burke's a Russian River tradition and will be happy to assist you in planning your group trips. A ten-mile self-guided canoe trip through the Redwoods includes a return shuttle. Picnic, swim, sunbathe at beaches along this magnificent stretch of the river viewing wildlife along the way. Riverside camping and kayaks also available. Located one mile north of Forestville, CA— one hour and twenty minutes north of San Francisco. burkescanoetrips.com; 707.887.1222
Woodenhead Woodenhead is the origin of the name. This, stated proudly and bashfully by winemaker Nikolai Stez is “It was given to me by an ex-girlfriend…and it stuck.” Humorous as it may be, this same willful nature has also been a contributing factor to the unmistakable quality of his wines. Nikolai learned his art at the renowned Williams Selyem in his 20’s and has carried on this old-fashioned process of winemaking into his 50’s. It is slow and meticulous, yet, natural and rewarding. In 2010 Woodenhead took home the Pinot Cup as well as first place in the Pinot Smackdown in 2009. Both awards were received from Charlie Palmer at the prestigious Pigs and Pinot event at Dry Creek Kitchen, Healdsburg, CA. Recognitions like this have given praise to Woodenhead’s place in a shrinking category of family run and operated wineries as well as the truly handcrafted process with which the wines are made. Woodenhead uses gravity as opposed to mechanical pumping and a methodology based on the sun, moon and stars. The tasting room is a converted hilltop home, adorned with woodenhead art pieces from around the world and a gorgeous handmade jatoba and maple tasting bar. Zina Bower, Nikolai’s business partner, who has managed the business since its humble start in 1999, is the face of Woodenhead, creating a welcoming environment for new and faithful tasters alike. Spectacular views await you from the deck, where guests may enjoy picnic lunches and good conversation. Equally captivating, winter time turns this room with a view into a comfortable lounge, complete with a wood burning fire!
Woodenhead Vintners is located at 5700 River Road in Santa Rosa. Open Thursday - Monday 10:30 am - 4:30 pm. For additional information: 707.887.2703; woodenheadwine.com
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from
RECIPES Photography by Tim Vallery & Patrick Tafoya of Peloton Catering
Tasting Along the Wine Road is the premier event for Wine Road – Northern Sonoma County! Wine & Food Affair is a weekend of wine and food pairing in the Alexander, Dry Creek and Russian River Valleys. All of the wineries participating have a favorite winery recipe along with the perfect wine. Here are two of our favorites for you to enjoy!
Then grill the prawns, toss a salad and enjoy a wonderful dinner in 15 minutes. 1 lb. fresh wild prawns (16 to 20 count) 2 or 3 serrano chiles (green and/or red) 3 Tbsp. olive oil Juice of 1 lime 3 Tbsp. honey 2 Tbsp. fresh cilantro, chopped 1 or 2 green onions, white and tender green portions, sliced
Asian Noodle Box RECIPE by Chefs Tim Vallery and Patrick Tafoya of Peloton Catering
Pairs well with 2014 Trione Sauvignon Blanc For the chicken: 1 oz. ginger, peeled, thinly sliced 3 garlic cloves 1 Tbsp. black peppercorns 1 Tbsp. soy sauce 8 chicken breasts 1 Tbsp. salt water For the dressing: 2 cups ponzu ¼ cup brown sugar 3 Tbsp. ginger, freshly micro planed 2 limes, zest & juiced 1 cup canola / olive oil blend 3 garlic cloves, freshly microplaned ¼ cup cilantro, chopped 1 Tbsp. sriracha pepper sauce 2 scallions, white and green thinly sliced For the noodles: 1 lb. rice noodles 2 carrots, julienned 1 cucumber, peeled, halved, seeded and thinly sliced into half rounds ¼ cup mint, sliced ½ cup napa cabbage, shredded ¼ cup dry-roasted nuts, chopped Place all ingredients in a large pot. Add enough water to completely cover the chicken and season with salt. Bring water to a boil over high heat. Reduce the temperature to a sim-
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mer. Simmer for 30 minutes, or until chicken is cooked through. Remove the pan from the heat and allow the chicken to cool slightly in the water. Once the chicken has cooled enough to touch, shred the chicken by hand or with a fork and reserve in a little bit of the poaching liquid. Dressing: Whisk all ingredients together, reserve. Can be made up to 48 hours in advance. Noodles: While the chicken is cooling, bring another large pot of water to a boil. Cook the noodles according to instructions on package. Drain well and rinse under cool water and reserve. Combine the cooked noodles, vegetables, chicken and season with dressing to taste. Allow the salad to rest, as it will continue to absorb dressing. Adjust seasoning with salt and pepper. Add sriracha if desired.
Sweet and Spicy Grilled Prawns Recipe by Kathleen Kelley Young
2015 Sauvignon Blanc & 2015 Kathleen Rose A little sweet, a little spicy and hot off the grill—absolutely perfect with a cold glass of our Sauvignon Blanc. Super easy and a crowd-pleaser every time! You can assemble the ingredients in the morning and let the prawns marinate in the refrigerator all day.
Wash and peel the prawns, leaving the tails intact, and pat dry. Set aside. Remove the stem end from the chiles and, using a small knife, remove the white membrane and seeds. Caution: if you are sensitive to chilies, you may want to wear latex gloves. Cut the chiles into slices. Set aside. In a medium nonreactive bowl, stir together the olive oil, lime juice, honey and cilantro. Add the prawns, chiles and green onions and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 24 hours, tossing the prawns occasionally. Prepare a medium-hot fire in a grill. Remove the prawns from the marinade and thread them onto metal or soaked bamboo skewers, leaving a finger's width in between each prawn to ensure even cooking. Place the skewers on the grill and cook, turning once, for 2 to 3 minutes per side. Do not overcook; the prawns will continue cooking after they are removed from the grill. Alternatively, to cook the prawns on the stovetop, do not skewer them. In a large sauté pan, warm a drizzle of olive oil. Add the prawns and cook, turning once, for 2 to 3 minutes per side. Remove the prawns from the skewers. If serving as an appetizer, accompany with sweet and spicy dip dipping sauce or mango salsa. If serving as an entrée, accompany with a salad or sautéed or grilled vegetables. Serves 4.
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Taste the Trattore Estate Winery Ready for a unique, modern/rustic-chic, yet unpretentious and delicious experience? Come up the winding driveway to Trattore Farms. With 360 degree views surrounded by vineyards and olive orchards on the estate and jaw dropping views of Dry Creek Valley, this winery won’t disappoint. Estate grown Rhone varietals and twenty-two different olive varietals, makes this a unique place to enjoy sustainably farmed wines, olive oils and cheese/charcuterie plates. The large, relaxed patio with mixed seating overlooks views which might just lead you to think you’re in Tuscany. The culinary kitchen, fire place and merchandise along with the service is fantastic.“Trattore” means tractor in Italian and is a tribute to the craftsmanship and enduring tradition of an iconic old red tractor that he brought over from Europe and can be seen on our wine labels and is displayed in the tasting room for all to enjoy. More than that, Trattore offers a “sense of place” where we look forward to sharing with guests who want to slow down and enjoy…from a tractor’s point of view.
Rued Winery Rued Winery is a small family winery situated on seventy acres of vineyards on the east side of bucolic Dry Creek Valley. Just past the Dry Creek General Store, the intimate winery structure offers a vast panorama of grapevines framed by rugged forests along the western mountain ridges. Another window view from the tasting room allows visitors to gaze inside the working winery. Built on a five-generation foundation of grape growing in Sonoma County, Rued represents the iconic agricultural family, with all actively involved in the farming, winemaking and hospitality. Wines include small lots of Sauvignon Blanc, Chardonnay, Zinfandel, Cabernet Sauvignon and Pinot Noir.
is passion. It's family and friends. It's warmth of heart and generosity of spirit."
TRATTORE ESTATE WINERY is located at 7878 DRY CREEK ROAD in GEYSERVILLE. OPEN DAILY 11 AM TO 5 PM. 707.431.7200, TRATTOREFARMS.COM
—Robert Mondavi Rued Winery is located at 3850 Dry Creek Road in Healdsburg. Open daily 11 am to 4:30 pm. Please visit ruedvineyards.com; facebook.com/ruedvineyards; email dee@ruedvineyards.com, or call 707.433.3261
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"Wine to me
D ry C r e e k Va l l e y Hand-Crafted Wines from Vine to Wine
Talty Vineyards & Winery Truett Hurst Nestled in the heart of Dry Creek Valley is a very special estate called Truett Hurst. Our commitment to responsible stewardship of this property is matched by the passion with which we hand craft award winning Zinfandel and Petite Sirah wines. You can savor these wines in one of the most comfortable and relaxing wineries in the valley. You have a choice of Adirondack chairs down by the creek where you may be lucky enough to see Steelhead or Coho Salmon. If you prefer, you can hang out on the patio and enjoy a picnic. We invite you to visit our tasting room where you can be served by our friendly wine pourers who will make you feel right at home. Most Saturdays we have live music from some of the finest local musicians and there may even be something from the grill to pair with our wine. TRuett Hurst is located at 5610 Dry Creek Road in Healdsburg. For additional information: 707.433.9545, truetthurst.com. The tasting room at Truett Hurst is open daily from 1o am to 5 pm.
My father, William Talty, was the first to introduce me to "Zinfandel Country" aka Dry Creek Valley, and it was with him that I learned and practiced the fine art of winemaking. My family and I bought our vineyard in 1997, shortly after my father's passing, and named it in his honor. The Estate wine of the Talty Winery comes from our fifty-two year old dry-farmed vines grown on our own sixacre vineyard in Sonoma's 'Dry Creek Valley'.
As was my father's way, each Talty Zinfandel is truly handcrafted from vine to wine. Our dry-farmed and head-pruned vines purposely produce a very small crop through the careful farming direction of our winemaker Michael Talty— approximately two tons per acre. This ensures the intensity and concentration of the fruit from the very start. Once picked, our grapes are only destemmed, not crushed, and fermented as whole berries on their own natural yeast in small, open-top bins.
32 Winds Down a dirt road, tucked away against the beautiful Steelhead Run section of Dry Creek, 32 Winds is Sonoma Wine Country at it’s best. Award winning, hand crafted wines await you along with the famous 32 Winds hospitality in our new tasting room. Enjoy private tastings at the community table inside the renovated barn or outside overlooking the creek and vineyards. If you time it right, you can enjoy schools of Steelhead as they travel upstream. Custom Sonoma Style picnics available for Founder's Club members. 32 Winds specializes in Chardonnay, Pinot Noir, Zinfandel and Cabernet Sauvignon. 32 Winds Winery and Tasting Room is located at 1010 Dry Creek Road in Healdsburg. Tastings by appointment only. 707.433.1010, 32windswine.com
Talty Vineyards & Winery is located at 7127 Dry Creek Road in Healdsburg. For additional information: 707.433.8438, taltyvineyards.com
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Photography by Tim Vallery
H ealthy Livi ng with Jess Poshepny Vallery of Trione Vineyards & Winery Living in Sonoma County affords us the opportunity to eat very well and cook with some of the best, freshest products. Visit my blog “Moxie Lady” at www.JessVallery.com, to find tips, ideas, and recipes that will change your mind about eating healthy for good! The best advice I can give is to prepare more so that you can store containers of delicious foods in your freezer for a “grab and go” lunch or dinner.
Asian Roasted Cauliflower "Rice" Bowl 3 boneless, skinless chicken breast 6 carrots, peeled, and sliced 2 zucchini, cut in quarters, then sliced ½ yellow onion, sliced, then cut in half 1 red bell pepper, chopped in ½ cm squares 2 heads broccoli, cut into bite size pieces 1 head cauliflower, roasted Salt and pepper ½ cup sesame oil 2 Tbsp. chinese mustard 1 Tbsp. Sriracha 2 Tbsp. Ponzu 3 tsp. Garam Masala 2 tsp. red curry paste Olive oil for cooking Sesame seeds to garnish Roasted cauliflower: Drizzle with olive oil, season with salt, pepper, and 1 tsp Garam Masala, wrap in foil and roast in 375°F oven for 45 minutes. Remove from oven and unfoil. Let stand for a few minutes to cool enough to handle. Cut in half, slice thinly, then chop into rice-like size pieces. Reserve.
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Sauce for chicken: Mix up 4 tbsp. Sesame oil, red curry paste, sriracha, ponzu, 3 tsp. chinese mustard, and 1 tsp. Garam Masala in a bowl and set aside. Sauce for vegetables: Mix remaining chinese mustard, sesame oil, and 1 tsp. Garam Masala. Heat large skillet, drizzle with olive oil, add onions, cook 5 minutes then add in carrots, stir and saute for about 10 minutes. Add in red pepper and zucchini, saute another 10 minutes while stirring. Add the vegetable sauce, mix up well while adding in broccoli making sure to coat everything. Turn the heat down to low and cover. Chicken: Butterfly the breasts, cut in half, then slice into strips. Season with salt and pepper. Heat a saute pan, add olive oil then chicken. Sear on both sides, finish in the oven, about 5 minutes. Remove and drizzle the chicken sauce over, mix and let set 3-5 minutes. To serve: Scoop in the cauliflower “rice”, veggies, top with chicken, and sprinkle with sesame seeds.
Moxie’s Chicken Avocado & Salsa Fresca Soup 6 chicken thighs 2 cans diced tomatoes 2 shallots, chopped 2 jalapenos, cleaned of seeds and diced 6 cloves of garlic, 4 minced, 2 smashed 2 Tbsp. olive oil 1 head celery, cleaned and cut into chunks 5 stalks celery, chopped 1 32 oz. container low sodium chicken stock 3 cups celery stock
1 bunch fresh cilantro 3 avocados 3 limes 1 tsp. salt 1 tsp. pepper 2 bay leaves Celery Stock: Add 2-4 cups cold water, 2 bay leaves, 2 smashed garlic cloves, celery chunks, bring to boil, turn down to a simmer for 25 minutes. Reserve for later. Season chicken with salt and pepper. Drizzle a tablespoon of olive oil in a hot stock pot, add in chicken and brown on both sides, about 4-5 minutes per side. Remove from heat, set aside. Turn heat down to medium and add in shallot, saute, stirring frequently. Add in half of the white wine as needed to deglaze the pan. Continue to saute for about 10 minutes. Add jalapeno and continue to cook for 6-8 minutes, add in chopped celery, cook 4 minutes, add the remaining white wine, deglaze. Add in garlic and cook for about 3 minutes. Slowly add in broth deglazing the pan one final time, then add in remaining broth and the 3 cups of celery stock. Place chicken thighs back into pot, bring to a boil, reduce heat to simmer, cover and cook for 30 minutes. Add in tomatoes, stir, cover and simmer for another 30 minutes. Remove chicken, let stand until cool enough to handle. Break down the chicken, remove the bones, skin, and any fat. Chop up the meat and add back into the soup. To serve: Loosely chop cilantro. Cut avocados into chunks. Slice limes in quarters. Dish up 6 bowls, add ½ chopped avocado, squeeze half a lime, and sprinkle cilantro sparingly in each dish. Mix and enjoy!
As a tribute to the distinctive grapes of the Alexander and Russian River Valleys, the Trione family founded Trione Vineyards & Winery and started making wines of its own. Brothers Mark and Victor Trione have farmed and managed some of Sonoma County’s finest premium wine vineyards for more than thirty-five years. When the family decided to start its own portfolio, Mark’s daughter Denise stepped up to help. The first vintage was released to rave reviews and a flurry of medals followed. This came as no surprise to Mark, Vic, and Denise, whose exhaustive search for a winemaker resulted in the selection of a local, Scot Covington. Scot came to Trione with degrees in agricultural science and enology, along with a couple of decades of winemaking experience. After spending several years at Sonoma-Cutrer Vineyards and Marimar Torres Estate, he trotted the globe, spending time in a few South African and Australian wineries before joining the Triones in 2005. “Working with the Trione family is a winemaker’s dream come true,” Scot says proudly. “The foundation for our wines is some of the best fruit in the country.” Trione’s state-of-the-art winemaking facility and tasting room was built alongside Sonoma County’s historic Old Stone Building, dating back to 1908. The storied building, carefully erected to be earthquake proof, features the area’s first concrete floor and magnificent
Douglas fir beams. It now serves as the winery’s venue for events. Trione treasures its local history and was able to retain the original bond number, 350, that was given to its predecessor, Nervo Winery. The authentic building is an intriguing stop for wine tourists eager for a taste of Sonoma County history and the wines that have earned the Trione name. Guests often join the Estate Guild wine club, so they can return and bring their families for Trione’s ultimate VIP experience.
Trione Vineyards and Winery is located at 19550 Geyserville Avenue in Geyserville. Open Thursday through monday from 10 am until 5 pm. For more information: 707.814.8100; trionewinery.com.
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September 24, 2016 KENDALL-JACKSON HEIRLOOM TOMATO FESTIVAL
1 cup cashews, soaked in cold water for at least 20 minutes 1/3 cup hearty dark miso ¼ cup fresh herbs, such as basil and tarragon Filtered water Kosher salt Freshly ground black pepper ½ cup cherry tomatoes Extra virgin olive oil, to garnish
Greek Bread Salad by Chef Justin Wangler
5 cups (about 4 oz.) cubed stale country bread such as levain 1⁄3 cup extra virgin olive oil 2 Tbsp. freshly squeezed lemon juice 12 oz. colorful heirloom tomatoes, seeded and coarsely chopped 1 small cucumber (6 oz.), peeled, seeded, and cut into 1⁄2” dice 3⁄4 cup (4 oz.) crumbled feta cheese 1⁄3 cup pitted green olives, chopped 1⁄3 cup red onion, diced 2 Tbsp. capers, drained and rinsed 2 Tbsp. fresh lemon or regular thyme, minced 2 Tbsp. fresh flatleaf parsley, minced 1 Tbsp. fresh chives, minced 1 Tbsp. fresh basil, minced 2 tsp. fresh oregano, minced Kosher salt and freshly ground black pepper
RECIPES
from Kendall-Jackson Wine Estate and Gardens
Save the date
Put the bread in a large bowl. In a small bowl, whisk the olive oil and lemon juice together. Pour over the bread and toss to coat well. Stir in all the remaining ingredients, reserving a small portion of the feta and herbs to use as garnish. Let stand for 30 minutes to let the flavors meld. Divide among 6 small bowls and garnish with the reserved feta and herbs. Serves 6.
Creamy Tomato Soup
Preheat oven to 400°F. Over medium heat, sauté onion and garlic in olive oil until they are translucent with a bit of color. Add tomatoes and simmer until they begin to release their juice. Strain cashews and add to tomatoes, simmer for another 5 minutes. Remove from heat and carefully blend. Add miso and herbs; blend until smooth. Add water until you reach desired consistency. Season to taste with salt and pepper. On a baking sheet, toss cherry tomatoes in olive oil and sprinkle with salt. Blister in oven for 5 minutes until the skins start to peel and juices are released. Pour soup into bowls and garnish with a drizzle of extra virgin olive oil and cherry tomatoes. Serves: 6-8.
Mini Summer Squash Cupcakes with Lemon Glaze by Chef Justin Wangler
By Chef Sarena Stern
1 large yellow onion, small dice 2 garlic cloves, chopped Olive oil 3½ lbs. heirloom tomatoes, chopped
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1⁄2 cup all-purpose flour 2 Tbsp. almond flour (almond meal) 1⁄2 tsp. baking powder pinch of salt 4 Tbsp. unsalted butter at room temp. 1⁄3 cup granulated sugar
1 large egg 1⁄2 tsp. vanilla extract 1⁄2 tsp. grated lemon zest 6 Tbsp. buttermilk 3⁄4 cup shredded yellow zucchini or summer squash 3⁄4 cup confectioners’ sugar 1-2 Tbsp. freshly squeezed lemon juice 1 Tbsp. lemon zest cut into fine slivers, for garnish Preheat the oven to 350°F. Butter and flour 18 mini-muffin cups. Knock out the excess flour. In a small bowl, combine the flour, almond flour, baking powder, and salt. Stir with a whisk to blend. In a large bowl, combine the butter and granulated sugar using an electric beater on medium-low speed. Add the egg, vanilla, and lemon zest and beat until blended. Add half of the flour mixture, then half of the buttermilk, adding each after the last is completely incorporated. Repeat with the remaining flour mixture and buttermilk. Place the shredded zucchini or squash in a tea towel, roll up, and squeeze firmly to wring out the excess moisture. Stir into the batter. Spoon into the prepared muffin cups, leaving 1⁄4” of space at the top of each cup. Bake until a toothpick inserted into the center of a cupcake comes out clean, 25-30 minutes. Remove from the oven and let cool in the pan for 10 minutes. Unmold onto a wire rack set over a sheet of parchment or waxed paper. Let cool completely. In a small bowl, stir together the confectioners’ sugar and lemon juice. Spoon the glaze over the cupcakes and garnish with the lemon zest slivers. Let stand until set, 1-2 hours. Arrange on a platter or place 3 cupcakes on each of 6 small plates and serve.
Dry Creek Vineyard Established in 1972, Dry Creek Vineyard is Dry Creek Valley’s flagship winery located in the heart of Sonoma County, California. As the region’s first new winery following
Prohibition, founder David Stare paved the way for a viticultural rebirth in this vibrant winegrowing appellation. Among other industry benchmarks, Dry Creek Vineyard is recognized as the first winery to plant Sauvignon Blanc in the Dry Creek Valley. A pioneer of Bordeaux-style blending, the winery was also the first to use the term Meritage with the 1985 vintage and the first to coin the term “Old Vine” to describe pre-Prohibition era Zinfandel vineyards.
This premier, family-owned winery is now celebrating more than four decades of winemaking and is led by the second generation. Dave’s daughter, Kim Stare Wallace, serves as President overseeing a successful family winemaking and grape growing business that includes one hundred eighty-five acres of sustainably farmed vineyards. In 2014, the winery received a certificate for being a Certified California Sustainable Winery. Recognized as a green leader, Dry Creek Vineyard practices the Triple "E" approach to sustainability - Environmentally Friendly, Economically Viable and Socially Equitable. Dry Creek Vineyard proudly produces delicious Dry Chenin Blanc, Sauvignon Blanc, Chardonnay, Zinfandel, Cabernet Sauvignon and Meritage blends as well as a handful of single vineyard selections. drycreekvineyard.com
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Geyserville Pech Merle (pesh-mel) n., 1. the vigilant courtship between land and artisan reminiscent of a bygone era. 2. an awakened memory sparked by the cultivation of senses and emotion. With a total production of fewer than three thousand cases, our family-run winery sources the best fruit in Sonoma County to produce a repertoire of wines that celebrate the passion from the vine to the emotion in the bottle. Our brand is a celebration of romance, human connection and the surprise, wonder and radical amazement of love. The addition of the Geyserville tasting room enables us to continue cultivating devoted members and acclaim. Judges, both international and domestic, recognize and celebrate the quality of Pech Merle wines: Sweepstakes winner, 7 Best in Class, 9 Double Gold and 31 Gold medals.
Tasting room open Mon-Sun from 11 am to 6 pm 21001 geyserville ave. in Geyserville 707.891.3015; pechmerlewinery.com
Bosworth & Son General Merchandise Bosworth & Son General Merchandise is an old fashioned store, rich in nostalgia and charm. A family run business since 1911, visiting the store is like a step back in time. Today, Bosworth’s continues to sell feed, tack, ammunition, hardware, kid’s toys, men & women’s boots, hats and jeans. Bosworth & Son is located at 21060 Geyserville Avenue in Geyserville. Open Monday - Saturday 9 am - 5:30 pm. 707.857.3463 bosworthandson.com
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Ramazzotti Wines From ground to glass, we strive for excellence the old fashioned way! Joe Ramazzotti continues to craft the old-fashioned zinfandel field blend that he and his father used to make in the cellar at his home in Dry Creek. Joe’s personal attention to growing grapes and crafting his wines reflects in the flavors of his wines which includes Sparkling Wine, Chardonnay, Barbera, Cab Franc, Grenache Noir, Sangiovese, Zinfandel blend, Cabernet blend, Super Tuscan blend, and Port. Stop by our tasting room in beautiful downtown Geyserville to taste these delicious wines and enjoy warm and friendly hospitality.
Ramazzotti Wines is located at 21015 Geyserville Avenue in Geyserville. Open Seven Days a week, 11 am – 6 pm. 707.814.0016; ramazzottiwines.com
Cloverdale’s
Neighborhood Restaurant Savvy’s Owner and Executive Chef, Kristine Bodily, has always had a passion for good food, family and friends. She’s taken her love of bringing people and food together by combining the freshest, seasonal ingredients with unique, elegant presentation, creating truly memorable events. Kristine grew up in Sonoma County. Being the eldest in her large family, she was always responsible for helping make dinner for her siblings. She jumped at the opportunity to study culinary arts, perfecting her hobby. Kristine worked her way through school in restaurants around the area as a pastry chef. She ultimately realized she wanted to own her own business and expand her culinary experience. In 2007, she had an opportunity to plan and prepare lunch for a prominent hospitality figure in Sonoma County. She used her rent money to make it happen and has been catering on her own ever since. In December 2013, Savvy on First opened its doors to the Cloverdale community, serving fresh pastries baked daily, homemade sandwiches and soups. In the January 2014 issue of the Sonoma County Gazette, Cloverdale correspondent Carol Russell wrote she had “found the best blueberry muffin I have eaten in a very, very long time.”
Savvy on first is located at 116 East First street in Cloverdale. Dinner is served wednesday thru saturday from 5:30 AM - 9 pm; Breakfast & Lunch is served Wednesday thru Friday 9 am - 3 pm; and Brunch is served Saturday & Sunday 9 am - 3 pm. f or more information including catering call 707.894.3200 or visit savvyonfirst.net
Strawberry Breakfast Crisp 1 1/2 cups strawberries, sliced 1 lemon, squeezed 1 cup oats 3 Tbsp. whole wheat flour, divided 1/2 tsp. salt 1/3 cup chopped pecans 2 Tbsp. brown sugar 2 Tbsp. honey 2 Tbsp. pure maple syrup 1 tsp. cinnamon Heavy cream or Greek yogurt, to serve (optional) Preheat oven to 350°F. Mix sliced strawberries with lemon juice and 1 tbsp whole wheat flour; set aside. Combine oats, nuts, cinnamon, salt, and remaining flour. In a separate bowl, mix brown sugar, honey, and maple syrup. Add this to the oat mixture until combined. Line an 8×8 inch baking dish with the strawberries, top with oats and bake for 25 minutes. Serve with a scoop of Greek yogurt – or a drizzle of cream.
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RECIPES Mediterranean
Melina Thompson, a passionate cake baker/eater/recipe creator and food photographer was born and raised in south-west Germany. She mentions that the first-ever word out of her mouth was “Kuchen” (German for cake) on her first birthday and her fate was decided right there. It was a sign. Melina recently moved to Texas and is still discovering the American way of baking, coming up with new creations, experimenting in the kitchen and mixing new recipes with old family recipes. A true believer in a messy kitchen is a happy kitchen. "It’s just not as fun without the mess”. Melinda started her blog "to have a creative outlet for my baking-obsessed, photography-enthused, always-need-to-makesomething-and-be-creative self, and to share some of my recipes with friends and family. After my first post, I was surprised about the response I got and the amount of clicks from people all over the world! I was amazed about how many people are actually interested in what I’m doing here. So I keep on going and hope you join me on my kitchen adventures!" sugaryand bakery.com
1 ½ cups powdered sugar, divided 1 tsp. baking powder ¼ tsp. salt 2 egg whites 2 tsp. almond extract ½ tsp. vanilla extract 1 Tbsp. lemon zest
Spanish Ricotta Cheesecake with Toasted Meringue Melina Thompson
This cheesecake is a twist on a traditional Spanish cheesecake recipe, Quesada Asturiana, from a northern region of Spain. Usually, the recipe calls for requeson, a Spanish goat cheese, but here it is replaced with ricotta, which makes an absolute perfect substitute, flavored with cinnamon, lemon and brandy. Top it with toasted meringue and you get one of the most beautiful summer cakes for your next garden party. Cheesecake: 3/4 cup sugar 1 ½ lbs. ricotta cheese 6 large eggs, separated 1/4 cup all-purpose flour Finely grated zest of 1 lemon Meringue: 4 egg whites cream of tartar ¼ cup sugar Preheat oven to 375°F. Grease a 9-inch spring form pan. Whisk together ricotta, brandy, egg yolks, flour, the zest and cinnamon in a large bowl. Whisk egg whites with a mixer on low speed until foamy. Raise speed to high, and gradually add sugar, whisking until glossy peaks form,
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3 to 4 minutes. Gently fold egg whites into ricotta mixture using a rubber spatula until just combined. Pour batter into pan and bake until center is firm and top is golden brown, about 1 hour. Let cool on a wire rack for 10 minutes. Run a knife around edge of cake; release sides to remove from pan, and let cool completely. To make the meringue, whisk egg whites with a mixer on low speed until foamy. Add a pinch of cream of tartar and raise speed to high. Gradually add sugar, whisking until glossy peaks form, 3 to 4 minutes. Spoon meringue on top of the cheesecake and toast with a torch.
Ricciarelli an Italian favorite from our family collection
These chewy little almond cookies from Siena are naturally gluten-free. Topped with a generous amount of powdered sugar, they have a sweet, snowy appearance. Easy to make in a short amount of time, ricciarelli are a great project for kids. Make sure to use a brand of almond flour with a fine texture. 3 cups fine almond flour 1 ¼ cups granulated sugar
Line two baking sheets with parchment paper. Combine the almond flour, granulated sugar, 1 cup of the powdered sugar, the baking powder, and the salt in a bowl. In a separate large bowl, beat the egg whites into soft peaks. Fold in the almond extract, vanilla extract, lemon zest, and almondflour mixture. Stir until completely combined. Use a tablespoon to scoop out a large ball of cookie dough. Roll the dough into a ball in your hands, then use the bottom of a glass to gently smash the cookie into a disk about ½-inch thick. Roll in the remaining powdered sugar and set on the parchment-lined baking sheet. Repeat with the remaining dough. Let sit, uncovered, on the counter for about 45 minutes, or until the surfaces dry out just a touch. Preheat the oven to 250°F. Place the cookies into the preheated oven and bake for 22 to 27 minutes, until they are golden brown around the edges. Cool completely on a cooling rack, then store in an airtight container for up to a week. Makes 4 dozen cookies.
The collection of Siena Contrade plates represent the various emblems of Siena's 17 historical districts, or "Contrade." Collect the various plates and use them to add a festive Italian touch to your dinner parties. A wide selection is available at The Clay Corner, and serving platters and other pieces are available to order.
Unicorn (Leocorn)
Snail (Chiocciola)
Eagle (Aquila)
Il Palio
Panther (Pantera)
The Most Dangerous Horse Race in the World Ram (Montone)
The horse race known as Il Palio, held twice each summer, is a ninety-second bareback dash around the enormous Piazza del Camp in the city of Siena. Often called the most dangerous horse race in the world, it is a competition that has occurred every year (except one during WWII) since the first stallions lined up in 1656. Prior to that, the participants rode buffalos. Seriously! Though the Event appears festive and joyous to outsiders, the honor at stake is no laughing matter. Each of the ten horses in the race represents one of Siena’s contrade, or districts. There are seventeen in all, but it was deemed too dangerous to have all seventeen racing at once. The seven that aren’t selected automatically race the next year (the remaining three are chosen by draw) and the rider who brings his steed to victory, also brings great esteem to his contrade. Though no money is involved (officially), a special hand-painted silk banner of the Virgin Mary created for each race goes to the winner. This banner, or “palio”, is thought to deliver great luck to the district that wins it. Although the race itself is brief, the medieval streets of Siena are alive with the sound of music, singing, parades, and feasts a week before the horses even make an appearance; and, afterwards, the winning contrade throws a blow-out street party that can last for days! The Italians say that there are rules for this race, but no one follows them!
Dragon (Drago)
5530 douglas blvd., suite 160 granite bay theclaycorner.com 916.791.2529
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FINE ITALIAN CUISINE & WINE BAR
Cucina Verona
Breakfast - Lunch- Dinner open daily 8am til9pm
espresso
Italian Osteria and Ristorante
.
FINE DINING
AE IT RN RO RA ISSTT OE
~osteria~ sports bar 3 hi- def screens
with reservations recommended
Tuesday Night Family Specials
FREE WiFi
ristorante features
live acoustic music fri & sat nights •
6:30pm -9:30pm
chef joe harris
primo music
kathleen murray proproetor
east laurel street • fort bragg • ca 95437 707.964.6844 124 downtown fort bragg laurel ( . )
cucinaverona . com
on
Strolling past the attractive shops along Laurel Street, one cannot help but stop and notice the beautifully restored paprika–colored historic building, home of Cucina Verona, serving Northern Italian and Northern California cuisine. Two signs hang--Cucina Verona’s Osteria and Ristorante. In Italy, the Osteria is a place to share a glass of wine and gather for fine country Italian food. Cucina Verona offers just this. The Osteria’s Sports Bar offers three high definition large screen TVs, handcrafted microbrews, an extensive wine list, and authentic espresso and coffees. The Ristorante offers a quieter dining experiences with music on the weekends. Executive Chef Joe Harris, creates gourmet food based on his French training resulting in an extensive traditional, fresh, organic menu. Cucina Verona will make you feel at home while you enjoy one of the best meals you’ve ever had. Come and experience for yourself!
Cucina Verona is located at 124 EAST LAUREL STreet in FORT BRAGG. For more information: 707.964.6844 EAT@CUCINAVERONA.COM; RESERVATIONS SUGGESTED Breakfast, Lunch, and Dinner Seven days a week
e of skunk train
1 1/2 blocks east of intersection with hwy one
SteppingOut_ad.indd 1
3/10/16 8:07 PM
A Delightful Eclectic Place to Shop Interior is the Place to Go "INTERIOR is designed for coast locals and visitors, offering a large selection of great products," says Monica Mankinen, proprietor of interior. Interior’s pride and joy is their large selection of in-stock and ready-to-go area rugs with nicely—discounted pricing. Also, a large selection of patterns is available for custom sizing. To help you make your choice, expert design consultation is always available, friendly and complimentary. The light and cheerful store is filled with bright and unique treasures. The selections will delight you. Customers love returning to Interior and discovering the ever changing merchandise, from functional to fabulous. Interior has something for everyone— home items with a little fun!
Interior is located at 224 East redwood avenue, in fort bragg. For more information: 707.962.1651
Shopping On The Coast
INTERIOR 224 EAST REDWOOD AVENUE FORT BRAGG, CA. 95437 707.962.1 651
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7 07 9 64 2402 | 800 400 7 87 3 | t h eb ea c h co mb er mo t el . c o m highway one just north of fort bragg on california ' s north coast
located in Fort Bragg on northern california’s spectacular and rugged mendocino coast
enjoy the magnificent ocean, whale watching,
and beautiful sunsets, all from your own private balcony.
707.964.9383 | www.surfsandlodge.com www.traveltowinecountry.com 33
Noyo Headlands Park and Coast Trails
California’s North Coast is the “stuff of legend”. Ranked “Third Best Place to Go” by New York Times, the stunning Mendocino Coast and Fort Bragg area provide an abundant and diverse array of natural wonders, shops, botanical gardens, restaurants, beaches and historical walks and hiking trails. Although the wild and busy logging days are gone, industry lives on in art galleries, interesting shops, restaurants, small mills, construction businesses, and fishing fields. A new Coastal Trail project by the City is connecting the town to the beaches. Recently, a new trail, the entrance just north of the Noyo Bridge, will in time connect with the trail from the Glass Beach Headlands State Park-- paved for walking, skating, biking and on-leash pets. Directions: Noyo Headlands Parking Just north of the Noyo Bridge, take the Cypress Street exit toward the Pomo Bluffs’ parking; several trails lead along the bluffs and meander on around to the Bay. You will see an abandoned landing strip from the Mill’s use in years past. For Glass Beach Trail In the middle of the town, the parking area is at the end of Elm Street. While walking the trail, you may take a right to peruse Glass Beach, or to the left to access the paved trails ending at the Bay where you may still
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see remnants of the Doghole Ports of days gone by. Visitors may enjoy the interpretive panels that tell the history of the mill site and of Fort Bragg’s logging past. State Park Access Park between Surf and Sand and the Beachcomber Motels just north of Fort Bragg. You may walk back South across the Pudding Creek Trestle which will take you to Glass Beach to the right and left to the Headlands Park which for now, ends at the Bay. Or take the trail to the right to walk to Jughandle Beach, famous for surfing, and continue on to Mac Kerricher State Park, the Boardwalk to the Cliffs on to Lake Cleone; although many parts of the former railroad, then logging road, are washed out, you may continue on the sand along pristine beaches north to Ten Mile Beach.
Fort Bragg on the Mendocino Coast is an ideal spot to visit. Enjoy the numerous outdoor activities: walking the new Coast Trail, whale watching, fishing, hiking, beach combing; try the sumptuous restaurants and plan your stay at great lodging near the Pacific Ocean.
You can even find time to have high-quality dentistry done at the same time! Rick McMillen is a general dentist located in Fort Bragg on the beautiful Mendocino Coast. He has been in private practice there for forty-seven years. After graduating from the University of California Dental School in San Francisco in 1965, he spent three years in Okinawa with his family as a dental officer in the U.S. Air Force. It was there that he had the opportunity to be trained in a wide range of dental experiences such as a oral surgery and crown and bridge work as well as a special technique for making a denture, called Swissdent. Because of the extensive training in dentistry he had in Okinawa, Rick wanted to practice in a location where there were no specialists and where he felt he was needed. He and his family found the Mendocino Coast to fit the bill. Dr. McMillen, has been using a dental laser for thirty years. He has utilizes a “teeth-straightening” procedure called “Invisalign” even straightening his own teeth. Another technological wonder in the field of dentistry is the CEREC machine which enables the dentist to make crowns and bridges, cementing them a few hours, not days later. This in-office procedure is made out of porcelain blocks and is milled right in his office.
Personally, Rick and his wife raised their family in Fort Bragg, built their dental building and have been involved with many local activities as they have enjoyed the benefits of living and working in this beautiful area. Prior to discovering Fort Bragg and the opportunities living here provides, Rick received a football scholarship to Stanford University having graduated from San Ramon High School in Danville in 1956. He gives credit for that experience as it helped prepare him to apply for admission to UCSF Dental School in San Francisco where he and his wife lived for four years while attending school. Dr. McMillen loves doing dentistry, doesn’t have any specific retirement plans, and receives a great deal of satisfaction helping patients understand how to care for their teeth, and hopefully, keep them! We invite you to come and see what Rick and his Staff have to offer you at North Coast Dentistry. You won’t regret it!!! And, we are only 1/4 mile from that beautiful ocean!
Rick played football at Stanford University on a full scholarship from 1956-1960. He was a halfback and a punter for the, then, “Stanford Indians." The picture shown here was the first time a player was used to advertise the season home games. Note the season ticket prices!!!
N O RT H C OAST D E N T I ST RY • R I C K Mc M I L L E N , D D S 825 Sequoia Circle • Fort Bragg, Ca 95437 • 707.964.0242 • northcoastdentistry.comwww.traveltowinecountry.com • mcdental1@hotmail.com
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Mendocino Coast Botanical Gardens Lose yourself for an hour—or all day—at Mendocino Coast Botanical Gardens, one of a handful of public gardens fronting on the ocean shore. Our forty-seven acres encompass manicured gardens, fern-ringed ponds, hidden pocket gardens, coastal pine forests, and wildflower-strewn bluffs at ocean’s edge. Enjoy a picnic on a lush meadow lawn, let your children discover our whimsical playground, or plan your celebration in a rustic gazebo encircled by the glory of late-summer dahlias. The Mendocino Coast Botanical Gardens is a rare and wonderful place, truly a jewel on the Mendocino Coast. Come see what makes this garden special. gardenbythesea.org
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Mendocino Gems Jewelry Design Studio & Gallery
Once the site of Mendocino’s earliest church, Mendocino Gems is a spiritual awakening for all travelers. Diamonds, sapphires, rubies, emeralds, gold and silver Mendocino Gems offers fine jewelry by local artists. Owner Judith Beam has lived in Mendocino since 1983. Custom jobs, special orders and difficult repairs are de rigueur at Mendocino Gems. Jewelry artists Kathy Askijian, Mona Clee, Ann Hedges, Joann Humphrey, Hitomi Jacobs, Yvonne Giambrone Martin, Suzanne Otwell NegrÊ, Yoli & Eagle Rose, Claudio Starzak, Maria Tina, Tara Turner and Judith Beam all represent their work at Mendocino Gems. Mendocino Gems is located at 10483 Lansing St. in Mendocino. For more information: 707.937.0299, mendocinogems.com
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U
R O BE R LAT
M
D
RD
amador wine country K
T. A
Fair Play
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BellaGrace Spinetta Il Gioiello/Morse Borjon Andis Shenandoah Dobra Zemija Helwig Renwood Iron Hub Amador Cellars Deaver Scott Harvey Wines Sobon Estate Driven Nine Gables Karmere TKC Story Helwig Cooper Vino Noceto Nine Gables Runquist
Turley Terre Rouge
Sera Fina
Wilderotter Bella Piazza
Bray
Villa Toscano Prospect Cellars
Plymouth
Convergence Nua Dair
Terra d’Oro Rest
Young’s
FI DDLETO WN
Fiddletown
RD
Scott Harvey Wines
Drytown
Volcano
Drytown Cellars
Volcano Union Pub & Inn
Amador City Sutter Creek Yorba
Bella Grace
Tanis
CG Di Arie
Ione
Avio
Wine Tree Farm Sierra Feist • Binz Legendre Cellars Ridge Uphill Vineyards
Pine Grove
Jackson
Clos du Lac
Amador Cellars B1 Andis B1 B2 Avio Vineyards BellaGrace B1 B1 Bella Piazza Binz C2 Borjón A1 B1 Bray Vineyards C.G. de Arie C1 B1 Charles Spinetta Clos du Lac A2 A1 Convergence Cooper C1 Deaver B1 B1 Dillian Dobra Zemija B1 B1, C2 Driven Drytown Cellars B1 Feist C2 B1 Helwig Il Gioiello C2 B1 Iron Hub Jeff Runquist Wines C1 B1 Karmere Legendre Cellars C2 Nine Gables C1 A2 Nua Dair Prospect Cellars B2 B1 Renwood Rest C3 Sera Fina B2 B2 Stonehouse Shenandoah B1 B1 Sobon Estate Spinetta B1 B1 Stonehouse Story B1 Sierra Ridge B2 A2 Tanis Terra d’Oro C1 Terre Rouge B1 TKC B1 Turley B1 C2 Uphill Vineyards Villa Toscano B1 C2 Volcano Union Vino Noceto B1 B1 Wilderotter Wine Tree Farm C2 Young’s B1
driven cellars
jeff runquist winery
REST HOTEL
12595 Steiner Road, Plymouth, CA Open Thursday through Sunday 11 – 4:30 209.245.4545 • drivencellars.com
10776 Shenandoah Rd Plymouth, CA Open Thursday – Monday 11 – 5 209.245.6282 • Jeffrunquistwines.com
Pub Open Thursday & Monday 5 – 8; Friday 5 – 9; Saturday 12 – 9; Sunday 12 – 8 209.296.7711 • volcanounion.com
volcano union Pub & inn
Vino NOCETO
Pub Open Thursday & Monday 5 – 8; Friday 5 – 9; Saturday 12 – 9; Sunday 12 – 8 209.296.7711 • volcanounion.com
California’s Leading Sangiovese Producer
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11011 Shenandoah Road, Plymouth, CA Open weekdays 11 – 4, weekends 11 – 5 209.245.6556 • noceto.com
Historic Volcano boasts one hundred three residents and many firsts in the history of California. Volcano is home to one of the first theater groups in California and has five productions annually. Three in the fifty seat theater, where there is not a bad seat in the house. The other two productions are in the amphitheater which seats over two hundred and fifty. There is nothing more enjoyable than a picnic dinner, live theater and stars so close you could reach out and touch them. At the Country Store you can find the free map for a historical walking tour of Volcano. The tour is highlighted with interesting facts and easily followed with red plaques on each point of interest. The Kneading Dough Bakery is a must stop for freshly baked goods, coffee or an afternoon snack. Throughout the year Volcano is host to the annual 4th of July Cannonball Run Car Show and town parade. Town is so small the parade goes around twice! Supper under the Stars, the first Sunday in August, is a gala evening where the street in front of the Union becomes a dining room and the town hall is jumping with live music. The Chowder Chomp chowder cook-off is held the second Sunday of November. The Scott’s Walk candlelight parade is held the second Saturday of December. The Volcano Union Pub + Inn, home to great food, delicious libations and four well-appointed guest rooms upstairs. Built in 1880 as a boarding house and saloon the Union, as locals call it, is the place for the community to gather year round. At the Union you can enjoy live comedy, beer and wine tastings, special dinners, live original music, seasonal food and a fun atmosphere. Overnight guests become quickly attached to the upstairs balcony as they can look out into the pine studded hills and imagine a time when thousands of miners sought their fortunes in Volcano. Each afternoon the guests are treated to a sweet or savory snack. In the mornings Inn guests enjoy a delicious homemade breakfast at their leisure. You can escape the stresses of your life and surrender to the peace of Volcano where the stars are your nightlights and the crickets serenade you to sleep. Volcano Union Pub + Inn is located at 21375 Consolation Street in Volcano. Rooms available nightly Pub Hours: Thursday & Monday 5 pm – 8 pm; Friday 5 pm – 9 pm; Saturday 12 pm – 9 pm; Sunday 12 pm – 8 pm volcanounion.com 209.296.7711
Cherry Tomato Jam vocano union pub + inn
Yield 1 quart This is a very versatile jam that can be used for sweet and savory applications. Try it on a grilled slice of bread for a different take on bruschetta. Enjoy it over pork loin, fresh fish or a grilled steak. We have used this jam on a seared salmon dish with herbed risotto and spinach. Try it with a sweet corn pound cake topped with an aged balsamic or balsamic reduction. 3 ½ lbs. cherry tomatoes, halved 1 cup red wine vinegar ½ cup sugar, granulated 1 Tbsp. thyme, chopped Add all ingredients to a medium sauce pot. Cook on low heat until the cherry tomatoes have begun to breakdown, stirring occasionally. Remove from heat and let cool. Store covered under refrigeration. Will keep for 7 days.
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Don't Miss
Amador Four Fires Festival A celebration of Wine, Fire & Food to ignite your senses!
May 7, 2016
Come join us at Amador Four Fires on May 7th, at the Amador County Fairgrounds. This event celebrates the four distinctive wine regions that inspire the Amador winemakers and winegrowers: Southern France, Italy, Iberia, and "Heritage California." Each of the four winery and food zones is paired with regionally-inspired, open-fire dishes presented by renown local chefs. In addition, This unique “immersive� event also features locavore tastings of olive oils, chocolates, and more; cooking demonstrations, over twenty mini-seminars, and artists and artisan crafts. And, back again this year is the Renwood Sensory Station! Tickets are all inclusive and include wine, food, all activities, live music, parking, and a commemorative glass. www. amadorfourfires.com ($10 discount for advance purchase). Be greeted with sparkling wine toast and early entrance by purchasing one of the limited VIP Experience tickets. All proceeds from the Amador Four Fires festival go to benefit the Amador County Fair Foundation and its Farm to Future Initiative. 40 www.traveltowinecountry.com
This sixteen room boutique hotel resides on the rustic historic main street of Plymouth, California. Slowly returning to life, Main Street Plymouth is an eclectic combination of brick buildings, Victorian restoration, turn of the century store fronts slowly sinking into the ground and simply restored street corners. At the corner of Main and Poplar resides one of the simply restored buildings, Rest. The newest renovation in downtown Plymouth is poised to cajole the Main Street property owners into action. For many years, owners Mark and Tracey Berkner, imagined creating a forward thinking lodging property that would delight the growing number of wine country visitors to the nearby Amador and El Dorado wine region. By renovating two neighboring buildings, long ago the town movie theater and the other a popular restaurant, most recently low income apartments the lodging property is now a reality. Rest opened in February of 2016. A boutique hotel is often very reflective of the story of what the building may have been or pays homage to the history of the region. Rest is focused on the repurposed finds in barns from multi-generational ranches, the era in which the structures were originally built, wine country whimsical art and some modern flash and fun. Each room is decorated with treasures found and warm earth tones. No two rooms are exactly alike. Four suites feature a separate living room and bedroom as well as a jetted tub in the bathroom. The twelve remaining rooms boast an average of 340 square feet of inviting space to rest and relax after a day of wine tasting, treasure hunting, hiking, cycling or spelunking. Guests enjoy the delicious breakfast offerings each morning featuring freshly baked goods, Nut House granola, yogurt, fruit, juice and coffee. The courtyard in the
center of the hotel is a perfect setting for a peaceful breakfast or a good book. In the evening you can enjoy a glass of local wine in front of the lobby fireplace. A commitment to bringing back the popularity of the hotel mini bar, Rest will offer retail pricing on a healthy and picnic worthy variety of snacks at the in room honor bar. One of the most important aspects of any guests stay at Rest will be the level service that they receive from each and every staff member. The commitment of the guest service team is to ensure that every guests needs are anticipated and expectations are exceeded. From the moment you reserve your stay to the generous welcome to the heartfelt sendoff you will anticipate your next return to Rest.
REST is located at 9372 Main Street in Plymouth. For reservations and information: 209.245.6315 hotelrest.net, rest@hotelrest.net
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Next time you find yourself wandering Hwy 49 through Plymouth, take that turn on to Main Street. You’ll be glad you did.
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Historic
Plymouth
Amador’s Best Dining Experiences Plymouth California, rich in agricultural history, is a quirky community steeped with old time charm and poised for a renaissance. The most change in over nine years to Plymouth has occurred with the addition of a wine tasting room, a brewery, a home accents store and a boutique hotel all within the downtown limits. The energy from the new businesses is fueling the current forward momentum of change to Plymouth and more is about to come. Over twelve years ago, local caterer Beth Sogaard knew the potential of downtown Plymouth and established her catering business and gourmet deli and grocery, the Amador Vintage Market, in the center of town. Specializing in local and imported beer and wine, gourmet ingredients, famous pita chips and hummus and a delicious array of deli items the Vintage Market has you covered for a day in the wine country. The truffle potato chips are addictive, you’ve been warned. Chef Beth Catering is well known all over Northern California. For events from 40 to 4,000 her team makes your special events a breeze, full of flavor and fun. To keep things fun all year long Chef Beth offers greatly anticipated cooking classes in the winter months. These classes always are a sell out and lots of fun. “Being part of the Plymouth community has been very rewarding. We are thrilled to be here and watch the new businesses help our community grow in a positive way.” says Chef Beth. Another pioneer of Plymouths early renaissance is award winning Taste Restaurant and Wine Bar. Since 2006 this destination restaurant has been drawing accolades from coast to coast. Mentions in the New York Times, Sacramento Bee and San Francisco Chronicle to awards from Wine Spectator, Wine Enthusiast and ZAGAT have garnered Taste as the top restaurant in the Sacramento region. Serving fresh and seasonal is what Taste Chef/Owner, Mark Berkner and his team is focused on providing. They work with local farms and cultivate a small garden at the restaurant. “Being located at the gateway to the wine country has allowed us to work closely with the wineries to create special guest experiences. We are always pairing each dish with beer or wine to elevate our guests’ experience. The staff is very skilled in making the perfect match.” Chef Mark says of his restaurant. Plymouth is thriving year around with something for everyone. As home to the Amador County Fairgrounds there are events such as the California High School Rodeo, Amador Four Fires, the Highland Games, the County Fair, the Bluegrass Festival and much more. The Plymouth Community Market is held on Thursdays during August and September in the town park on Main Street. The Market is part Farmer’s Market, part Crafts Fair and throw in some wine tasting, delicious food and live music and it is a perfect Thursday night out! Next time you find yourself wandering Hwy 49 through Plymouth, take that turn on to Main Street. You’ll be glad you did. So will your tastebuds.
Taste Restaurant and wine bar, located at 9402 Main Street in Plymouth, is open for lunch Fridays thru sundays from 11:30 am - 2 pm and dinner Thursday - tuesday. 209.245.3463; restauranttaste.com
Amador Vintage Market, located at 9393 Main Street in Plymouth, is now open everyday from 9 AM - 6 PM. 209.245.3663; amadorvintagemarket.com
Scallop Skewers with Jade Sauce RECIPE by BETH SOGAARD AMADOR VINTAGE MARKET
12 Servings 1 Tbsp. fresh ginger root, peeled and grated 2 green onions, chopped 3 kaffir lime leaves, optional, chopped ½ bunch cilantro, chopped ½ bunch Thai basil, stemmed and chopped, or 3 stems regular basil 3 mint leaves, chopped 1 pinch kosher salt 1 cup coconut milk 2 Tbsp. lime juice, or to taste 1 tsp. brown sugar, or to taste 48 poached bay scallops 24 cherry tomatoes Puree ginger, green onion, lime leaves, cilantro, basil, mint and salt in a blender or food processor until fairly smooth (add a tablespoon of coconut milk if needed to get the herbs to puree). Pulse in the coconut milk, lime juice and sugar. Taste and adjust seasonings if needed. Skewer two scallops on either side of the cherry tomatoes on wooden or bamboo picks. Serve the scallop skewers with the sauce - it is particularly nice presented in fancy stemmed glasses. Serving Ideas: Pour over grilled firmfleshed fish such as salmon or swordfish. Use as a dip for seafood pot stickers or spring rolls or drizzle over seafood and rice noodle salad. Yield: 1 ½ cups.
Cherries with Soy and Ginger RECIPE by MARK BERKNER of TASTE
This is a bold cherry salad that works well with grilled pork as well as roast duck breast. 1 cup fresh cherries, pitted and halved 1 Tbsp. ginger, minced ½ shallot, finely diced 1 clove garlic 1 oz. soy sauce 1 lime, zested and juiced 1 tsp. chili flakes Salt and pepper as needed In a medium bowl mix all ingredients, except cherries, until incorporated. Add cherries and fold into dressing. Serve at room temperature. Serves 2. If fresh cherries are not available substitute dried cherries or fresh stone fruit. You can also add cilantro, mint and basil.
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Everyone has a dream, and I think that it's the drive inside that determines whether that dream stays a dream or becomes a reality." Isy Borjon
Passion, Quality, Tradition, Innovation and Borjon
With over thirty years experience in the grape growing industry, the Borjon Family knows a thing or two about producing premium wine grapes. A vineyard service company that began in the early 90’s quickly escalated into becoming Borjon Vineyard & Labor Services (BVLS). Instead of attending college, Isy decided to take over the family business; his ability to absorb and retain information has made him to be a very sought after viticulturist. The belief that great wine starts in the vineyard is crucial for producing world-class wines and allows Borjon Winery to surpass both the expectations of their followers and their own. Borjon has a different approach in the world of grape growing than the majority of the grape growers in Amador County and the Shenandoah Valley. They consider themselves more winegrowers than grape growers in everyday vineyard operations. With the thought that great wine begins with great grapes, they work and create the best product for customer wineries, as well as for themselves. Borjon Winery is located at 11270 Shenandoah Road in Plymouth. Open Thursday-Monday, 11 am - 5 pm. Closed on select holidays. For more information: info@borjonwinery.com; 209.245.3087; borjonwinery.com
Vino Noceto, family-run for over twenty-five years, is the home of “California’s Best Sangiovese.” With eight different Sangioveses, Vino Noceto showcases the Italian varietal in all of its diversity. The line-up includes a wide variety of other award-winning wines: Pinot Grigio, Barbera, Old Vine Zinfandel, a light and lively Moscato called Frivolo, Ruby-style Port, and even three different varieties of Grappa! Owners, Suzy and Jim Gullett visited Radda, in the center of Italy’s Chianti Classico region, learning about the vineyards of respected Chianti and Brunello producers, and returned convinced that high-quality, varietally accurate Sangiovese wine could be made from their sunny Amador County property. Vino Noceto’s goal has always been to produce a foodfriendly, Chianti-style Sangiovese that is true to its Tuscan roots. The Gulletts’ passion for Sangiovese has never waned. Today, Vino Noceto is “recognized widely within the commercial wine trade for producing most consistently the best sculpted Sangiovese in California,” according to Mike Dunne. Vino Noceto offers a fun, friendly, and educational approach to wine tasting. Visitors can relax while enjoying Noceto wines in the
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Tasting Room or join a Farm-to-Glass Tour for an insider’s look into winemaking from vine to bottle. The sixty-minute guided walking tour of the estate lets visitors experience the entire production cycle of Noceto wines, with stops in the Estate vineyard and winemaking facilities. Vino noceto is located at 1101 Shenandoah Road in plymouth. OPEN WEEKDAYS 11 AM – 4 PM; WEEKENDS 11 AM – 5 PM FARM TO GLASS TOURS—11 AM DAILY, RESERVATIONS RECOMMENDED NOCETO.COM OR 209.245.6557
Celebrating
Barbera F e s t i va l June 11, 2016
Terra d' Oro Winery
Got a love for Barbera? Then join us at the 6th annual Barbera Festival, June 11 at Terra d' Oro Winery. Featuring eighty wineries from all over California and beyond. It's everything Barbera — wineries participating come from the Sierra Foothills, Paso Robles, Napa, Sonoma, Mendocino, Livermore, Ventura County, Lodi, Bay Area and four wines will be showcased from Italy! Enjoy top local chefs as they prepare food to pair with Barbera. Set in a beautiful meadow under the shade of magnificent oaks, the event provides a unique opportunity to enjoy this versatile varietal. Get your tickets early, as this event always sells out. Fill your senses! Participate in the Barbera Sensory station sponsored by Terra d' Oro. Explore over four tents with unique art and artisan crafts. Relax in one of our covered areas while enjoying the live music by the Carolyn Sills Band. Spend the day with us....
Tickets available at barberafestival.com All proceeds go to support the Amador Community Foundation, supporting local non-profits and community-enhancing endeavors.
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el dorado wine country Hart 2 Hart Wofford
Gold Hill Vineyard David Girard Findleton Cary House Synapse
Fenton Harriet Madroña ParaVi Boeger Grace Patriot
Holly’s Hill Sierra Vista
Narrow Gate
Van der Vijver Granite Springs Single Leaf Cedarville MV Montroserio Mt. Auckum
Premium Estate Wines, Events, Farmhouse Vacation Rental Tasting Room Open Thur-Sun 11:30-5:30 5821 Ca Hwy 49, Pilot Hill, CA 530.885.WINE (9463) Hart2HartVineyards.com
To So. Lake Tahoe
Crystal Basin Jodar Camino Findleton, Illuminare
Chateau Rodin
hart 2 hart vineyards
Chateau Davell
Lava Cap
Auriga Busby
Sierra Oaks Windwalker
Miraflores GRIZZL Y FLAT
Saluti
RD.
Colibri Ridge Fitzpatrick Oakstone Fleur de Lys Skinner Iverson Winery by the Creek Palissandro Toogood Gwinllan Shadow Ranch Perry Creek
HISTORIC CARY HOUSE HOTEL The Jewel of Placerville 300 Main Street, Placerville, CA 530.622.4271 • caryhouse.com
Auriga Bechard Boeger Busby Cellars Cary House Hotel Cedarville Chateau Rodin Colibri Crystal Basin David Girard Fenton Harriet Findelton Fitzpatrick Fleur de Lys Gold Hill Grace Patriot Granite Springs Gwinllan Estate Hart 2 Hart Holly’s Hill Jodar Lava Cap MV Madrona Miraflores Montroserio Mount Aukum Narrow Gate Oakstone Palissandro ParaVi Perry Creek Saluti Shadow Ranch Sierra Vista Single Leaf Skinner Toogood Van der Vijver Windwalker Wofford Acres
david girard vineyards Excellence in Rhone-Style Wines Open seven days a week by appointment only. 11-5 741 Cold Springs Road, Placerville, CA 530.295.1833 • davidgirardvineyards.com
lava Cap winery 2221 Fruitridge Road, Placerville, CA Tasting Room Open Daily 10-5 530.621.0175 • lavacap.com
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Kathy’s Italian Swiss Steak Kathy was our dear friend in Santa Cruz County who moved to El Dorado County at the same time we did, and she has helped us out at Wofford Acres from the beginning. This recipe is the one most requested by her family, and we know it will be a hit with yours as well. Open a bottle of our Redbird Canyon to enjoy while you are cooking and with dinner! 4 cube steaks 1 yellow onion, diced 4 garlic cloves, minced ½ cup olive oil ¼ tsp. dried thyme 1 12 oz. can tomato sauce salt & pepper flour for dredging In large frying pan sauté onions, garlic and thyme. Salt and pepper cube steaks on both sides, then place in flour and coat both sides. Add to pan and brown on both sides. Add tomato sauce and stir to combine ingredients around steaks. Simmer 30 minutes, stirring occasionally. Salt and pepper to taste. Serve with mashed potatoes, using the sauce for gravy.
Wofford Acres Vineyards invites you to experience wine tasting with a personal touch. Owners Paul, Mike and Ann are usually found in the sales room or in the vineyard, and love to answer your questions. Paul is a master at marrying the art and science of winemaking, and has been known to take folks into the cellar to share his nearly forty years of knowledge. WAV wants your experience to be memorable and "one of a kind." Paul is renowned for creating unexpected blends, such as the LaMancha, a Nebbiolo Syrah, the signature wine for WAV. LaMancha is consistently a favorite with guests. Other popular blends are the Dulcinea, Redbird Canyon and Iowa Hill, along with single varietal Cabernet Sauvignon, Merlot and Syrah. Escape from the outside world and immerse yourself in the peaceful beauty of the magnificent view overlooking the South Fork of the American River. Bring a picnic to enjoy with a glass of your favorite WAV wine. "Come for the wine and stay for the view"- we think you'll agree!
Wofford Acres Vineyards is located at 1900 Hidden Valley Lane in Camino. The Sales Room is open Thursday-Sunday, 11 am to 5 pm, with the last tasting beginning at 4:45 PM. Due to limited counter space and parking we are unable to accommodate limos or party buses without a reservation made by email and confirmed 48 hours in advance. 888.928.9643; 530.626.6858; wavwines.com
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Max’s restaurant Everything You’ve Always Wanted to Eat 110 Grass Valley Hwy, Auburn, CA 530.888.6100 maxsworld.com
Holiday Inn Auburn Year-Round Recreation Area Located in the Heart of Gold Country! 120 Grass Valley Hwy, Auburn, CA 530.887.8787 auburnhi.com
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meritage Comprehensive Repair for European Cars 984 Lincoln Way, Auburn, CA 95603 530.886.8900 • meritageauto.com euroautocareauburnca.com
NICHOLSON BLOWN GLASS Fine hand-blown art glass specializing in custom commercial, corporate and residential commissions and awards including wall and ceiling glass art, chandeliers, lighting and metal sculpture. Open by Appointment and Special Saturday Events and Studio Tours. 5555 Bell Road, Auburn Studio: 530.823.1631 . Mobile: 530.320.8416 For a schedule and directions visit nicholsonblownglass.com 50 50 www.traveltowinecountry.com www.traveltowinecountry.com
Max’s is an up-scale New York style deli — steak, seafood, pasta, soup, salad, sandwich, pastry, dessert —
Experience the enchantment of California’s Gold Country Ask about our wine, ski and golf packages
everything you’ve always wanted to eat restaurant!
Full service banquet and catering available on site
Lunch & Dinner Daily Mon-Thurs 11 am-9 pm / Fri 11 am-10 pm Sat 10 am-10 pm / Sun 10 am-9 pm 530.888.6100 / MaxsWorld.com
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Aloha Wear for Men & Women Reyn Spooner, Kahala, Tori Richard, Koa Road, OluKai, plus 100% Kona Coffee & Gifts
Acentos de Mexico
-Located in Old Town Auburn-
Old Town Auburn across from Awful Annie’s 157 Sacramento St., Auburn 530.889.2545 52 www.traveltowinecountry.com
149 Sacramento St., Auburn CA 95603 530-887-9442
Gold Mining Gold has been mined out of the foothills of the Sierra Nevada Mountains since it was first discovered by James Marshall in what is now Coloma in 1848. Placer gold, the nuggets, flakes and dust that are distributed in rivers and ancient gravel beds, continues to be sluiced and panned throughout the region. Though good sized nuggets are difficult to find, most adept miners have little trouble finding “color” in their pans. This photograph was taken in 1852 in the Auburn Ravine near Auburn. The miners are using a Long Tom to trap gold.
Custom Jewelry Design Gifts & Art Glass Lladro • Swarovski • Jay Strongwater Same Day Jewelry Repair
The golden swann jewelers 881 lincoln way in downtown auburn open seven days a week 530.823.7926 goldenswann.com www.traveltowinecountry.com 53
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Crystal Hermitage Gardens Strolling down the meandering trail from the parking area to the swinging wooden gate of Crystal Hermitage is the first meeting of color, the melodies of nature. Entering the courtyard creates the initial impression – the resonant sound of the musical wind chimes; the beauty and grace of the statues of saints and masters of the world; the first feeling of tranquility, peace and upliftment. In any season, what visitors find as they continue down the grand staircase is wondrous color – the lush greens of evergreens and nearby tallow trees; the purples of winter pansies planted until the tulips burst through the ground in a kaleidoscope of color; the blues, reds and oranges of dahlias, petunias and geraniums in the summer; the pinks, yellows, and whites of winter roses; the brilliant burgundies and burnt oranges of the fall leaves. Every season is its own rainbow. In addition to the beautiful year round terraced gardens, visitors find solitude in our lovely Chapel, The Little Church of St. Francis, or in the Shrine of the Masters, which displays relics of our gurus and other great saints of Selfrealization. The gold at the end of the rainbow is the Dome itself, a place of unparalleled space, light and harmony rich in collectible art. At one time a piece of raw land situated on a precipice overlooking the Yuba River and the Sierra Nevada foothills, Crystal Hermitage is the spiritual heart of Ananda Village, renowned for being one of the longest existing cooperative spiritual communities in the world. Crystal Hermitage at Ananda Village is located at 14618 Tyler Foote Road in Nevada City. crystalhermitage.org; 530.478.7587
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Buy Local at Newcastle Produce
Italian Summer Veggie Medley Delightful Burrata is fresh cheese at its best—a fragile pouch of fresh mozzarella filled with a soft, rich combination of mozzarella curds and cream.
Less than a minute from busy Interstate 80, Newcastle Produce is tucked into the historic fruit sheds of old town Newcastle, once the fruit shipping capital of the world. Locals say that Newcastle Produce is the best place around to find fresh, local produce, and no wonder! “At our own Twin Brooks Farm just a few minutes from here, we pick produce fresh every morning and take it to NP to sell at its peak of flavor and nutrition,” says owner Jan Thompson. “When you pay attention to your taste buds, you know that local produce tastes the best.” The dizzying array of foothill bounty shares space with gourmet food products, including oodles of olive oils, sassy sauces and jams, a large collection of foothill wines, artisan cheese, divine chocolates, local free range eggs, local grass fed meats, freshly baked breads, dried fruits, nuts and more. “I always look to Placer County producers first, then to the surrounding counties of our food shed, and then to Northern California,” Jan adds. “There is a tremendous wealth of products to choose from within a one hundred mile radius of our own front door.” Chef Chelsea Federwitz and her talented staff prepare fresh, healthful salads, sandwiches, soups, casseroles, quiche and more for the hungry crowds who come to the NP deli every day for lunch and for quick dinner items to take home – all featuring local produce, of course. Chelsea was trained at the prestigious Culinary Institute of America in Saint Helena and her irresistible scones pair perfectly with a latte, cappuccino or cup of house-made chai. So go ahead, sit for awhile and take a break from your busy day before you begin your shopping adventure at Newcastle Produce. Come on in and taste the difference!
3 ears of white or yellow sweet corn, cleaned and cut off the cob ½ lb. green beans, finely chopped ½ basket assorted cherry tomatoes, halved 2 types cucumbers (lemon, Japanese, or other) ¼ inch diced 1/4 cup sour cream Olive oil Sea salt Pepper 2 Tbsp. basil, minced Burrata In a bowl, combine the corn, green beans, cherry tomatoes, and cucumbers. Toss with the sour cream, sea salt, pepper, and basil. Divide the veggies between 4 plates and top each plate with Burrata. Drizzle with a little olive oil and finish off with a grind of black pepper.
Newcastle Produce is located at 9230 Cypress Street in Newcastle. 916.663.2016, newcastleproduce.com
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Nature's peace will flow into you as sunshine flows into trees. — John Muir
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Imagine
Exploring and Appreciating the American River Canyons The Auburn State Recreation Area, located along forty-eight miles of the North and Middle Forks from Auburn to Colfax and Foresthill in the American River Watershed, offers diverse recreational options and seemingly limitlessness opportunities for meaningful wilderness experiences in scenic picturesque canyons for everyone. Over one hundred miles of trails, framed in the springtime by a rainbow pallet of wildflowers and butterflies, host world class endurance events and leisurely trail hikers, equestrians and mountain bikers. Both river forks attract whitewater enthusiasts from Class V adrenaline fans to Class 1 family boaters. Swimming and fishing are very popular seasonally. The Cave Valley Limestone Quarry walls offer a challenge to beginner and advanced climbers. Charming picture perfect Lake Clementine offers year-round motor boating, paddling and lake camping. PARC is a community-based non-profit organization located in Auburn that is dedicated to building American River community through collaboration and protection of the natural, recreational and historical resources for the North and Middle Forks of the American River Watershed.
For information on the 2017 Event, contact: Protect American River Canyons PARC P.O. Box 9312, Auburn, CA 95604 parc@jps.net
SAVE THE DATE
2017
“On Tour” Wild & Scenic Film Festival in Auburn 22 Films
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Live Music • Food & Drinks
Speakers
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Silent Auction
“On Tour” 2016 Wild & Scenic Film Festival returned to the State Theatre in Auburn with another incredible selection of films to change your world. The theme of this year’s festival was “A Change of Course” and was chosen because issues surrounding water and our watercourses are timely and warrant special attention. Considered one of the nation’s premiere environmental and adventure film festivals, this year’s films combined stellar film making, beautiful cinematography and first-rate storytelling to inform, inspire and ignite solutions and possibilities to restore the earth and human communities while creating a positive future for the next generation. Festival-goers were able to see award winning films about nature, community activism, adventure, conservation, water, energy and climate change, wildlife, environmental justice, agriculture, Native American and indigenous cultures. The Protect American River Canyon (PARC) Board Members extend to you an enthusiastic invitation to explore the American River Canyons for yourself and discover this area rich in biological diversity, Native American and Gold Rush history and exciting recreational adventure for all to responsibly enjoy and care for.
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NORTH LAKE TAHOE
HIKING TRAILS
The Best North Lake Tahoe hiking trails range from easy strolls to steep switchbacks leading into the clouds. Whether you’re looking for the forest around Tahoe City or the waterfalls of Shirley Canyon, find the best North Lake Tahoe hiking trails and trail descriptions. Visit the USDA Forest Service for additional information
Goose Meadows Campground is located between the Truckee River and Highway 89, five miles from Truckee, and not far from Tahoe City. Visitors enjoy the area for its fishing and hiking opportunities, as well as its proximity to Lake Tahoe. The campground is situated on the banks of the Truckee River. A scenic forest of lodgepole pine and fir trees covers the area. Fly-fishing for rainbow trout in the Truckee River is a popular activity enjoyed by visitors to the campground. Campers also enjoy swimming and tubing. The surrounding area offers hiking and biking trails. The campground offers single-family campsites, each equipped with a picnic table, campfire ring and grill. Vault toilets and drinking water are provided. Goose Meadows is centrally located between the Prosser, Boca and Stampede reservoirs to the north, and Lake Tahoe and Squaw Valley to the south. A variety of outdoor recreational activities is available at each location.
Running for the Cure Nancy Holtz is a local artist, with roots in Placer County, who works mainly with ink and watercolor creating her illustrations of historic buildings and street scenes of Auburn and surrounding areas. Nancy has also lived and worked in many countries during her career in the Foreign Service that spanned twenty-five years. After retiring to Auburn in 1994, she began to seriously pursue her dream of pen and ink sketching. While living overseas she was exposed to and was inspired by a wide range of art, architecture, design and art history over the years, which is reflected in her artwork. Nancy takes painting workshops, travels extensively, and enjoys sketching on location. In fact, her recent Italian series of paintings show
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Sketch by
Nancy Holtz
her fascination with painting ancient buildings and capturing some of the flavor of the old world. People have commented that she has a “squiggly line” style of sketching, hence the name of her business is “Squiggly Lines by Nancy Holtz.” She also sells cards and prints and is available for painting house portraits and other commissioned work. 530.885.1235; tomnancy0083@att.net
The Beauty of Lake Tahoe Surrounds You Where California and Nevada Meet A large freshwater lake in the Sierra Nevada, Lake Tahoe is located along the border between California and Nevada, west of Carson City. At a surface elevation of 6,225 feet, hiking and mountain bike trails abound in the paradise of Lake Tahoe. The Tahoe Basin is crisscrossed with thousands of miles of trails. Whether your passion is waterfalls, wildflowers or epic vistas, there are hikes for adults and children of every level. A trip to Tahoe is not complete without a visit to the national landmark, Emerald Bay and Nannette Island, easily viewed from roadside parking lots or with sweeping vistas by hiking up many of the trails surrounding the area. No matter where you turn, sweeping Lake views are everywhere.
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Formed approximately two million years ago, LAKE TAHOE is the largest alpine lake in North America and the second deepest in the United States. North Lake Tahoe spans two states and boasts two dozen beaches, twelve ski resorts, hundreds of miles of biking trails, half a dozen communities, and a growing number of nationally recognized humanpowered events, races and festivals. North Lake Tahoe is a 45-minute drive from the Reno Tahoe International Airport, two hours from Sacramento International Airport and just over three hours from San Francisco International Airport. Visitor information centers are located at 100 North Lake Boulevard in Tahoe City and 969 Tahoe Boulevard in Incline Village. For the latest deals on gotahoenorth.com
Lake Tahoe
THE CROWN JEWEL OF THE SIERRA Tahoe history tells how the Sierra persisted as major obstacle for pioneers trying to reach the California land of milk and honey with dreams of gold mining. But there was no holding back and the westward migration was steady. In 1849, with the advent of the California Gold Rush, the emigrant influx morphed into a flood, and passes to the north and south of the Basin sustained considerable pioneer traffic. The first East-West road to carve directly across the mountains was the “Bonanza Road,” built after the 1859 discovery of the Comstock Lode in Virginia City. Today, this route is known as Highway 50. The Comstock Lode, which emerged as the richest known deposit of silver in the U.S., turned Virginia City into a metropolis of 20,000, gaining Nevada statehood and developing the area into a center of wealth and culture. The effect on Tahoe was not quite as positive. Between 1860 and 1890, nearly all of the trees in the Tahoe Basin were logged to provide wood for the complex underground tunnels and excavation. The demise of the Comstock Lode just before the turn of the century could not have occurred soon enough; evidence of this extensive logging can still be seen today in the area’s forests. During the 1850s, San Francisco’s population had grown significantly to where the city’s inhabitants required communication with the rest of the world. The snowy winters and high climbs of the Sierra Nevada, made carrying the mail a dangerous job. After two brave souls failed to regularly complete the route via mule pack. This changed when Norwegian-born John
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“Snowshoe” Thompson, now part of Tahoe history, used the snowshoes his father had rigged for him in combination with a rudimentary pair of skis to make the 90-mile trek up and over the Sierra to the Carson Valley. Twice monthly, carrying a pack weighing more than 100 pounds, Thompson completed the eastern-bound route in only 3 days. The western section of the transcontinental railroad was completed in 1868, extending the Central Pacific Railroad via Donner Pass at Donner Lake. The line, which still functions today, winds roughly along the Truckee River, clinging to granite walls, crossing bridges, and passing through tunnels that protect the train from the winter snows. Much of this portion of the railway can be seen from Highway 80 and is an impressive feat of engineering. The current tunnels are a ridgeline to the south from the Snowshed tube. But, you can explore the abandoned eerie lengths of the original “Snowshed Tunnels” that snake along the mountains over Donner Lake. The first automobile arrived in Tahoe in 1905 in the form of a chain-driven Simplex. The car’s not-so-humble owner, Mrs. Joseph Chanslor, completed the trip from Sacramento in only eight hours. In 1913, the Lincoln Highway crossed the Sierra as part of the first coast-to-coast paved route. Though replaced by US 40 in 1930, sections of this road are open during the summer as scenic, historic drives. The introduction of these fast, load-bearing transcontinental routes immediately increased the flow of raw goods, manufactured products and people in and out of California. Railway and roadside stops throughout the Sierra exposed more travelers to the beauty of the Tahoe Basin and created a buzz about the area as a viable vacation destination.
By the late 19th century, Lake Tahoe had become a popular vacation spot for wealthy San Francisco residents. Beginning in 1887, Robert M. Watson, who later became Tahoe’s first constable, ran an inn called the Tahoe House with his wife and five children. In 1901, the original Tahoe Tavern was constructed by Walter Danforth Bliss. Over the next several decades, the Tavern was expanded to include such amenities as a casino with a bowling alley, ballroom (which was later converted to a movie theater), physician’s office, laundry, steam plant and water system. Both the Tahoe House and Tahoe Tavern were located in Tahoe City on the West Shore. Today, modern buildings bearing the same names commemorate their existence.
Other notable hotels and residencies around the Lake included the Glenbrook Inn on the East Shore; Tallac House on the West Shore; and Brockway Springs Hotel near Crystal Bay, which was originally constructed as a getaway for Comstock miners. In 1904, when Tahoe House owner Watson returned from trying his luck at gold mining, North Lake Tahoe was so well populated that the citizens decided a full-time constable was necessary, and they elected Watson to the position. Watson, who was known to local youth as “Grandpa,” is famous for having declared the Tahoe City jail unsuitable even for miscreants and allowing prisoners to sleep on his kitchen floor. Guests of these popular resorts could take a South Pacific train from San Francisco all the way to Truckee. The Lake Tahoe Railway would then take them into Tahoe City, where they either settled down into one of the nearby lodging options, or climbed aboard a steamship that could deliver them to several spots around the Lake.
Modern recreational skiing in the Sierra dates back to 1938, when the bravest Bay Area souls found their ways up to present-day Sugar Bowl mountain peaks via the Southern Pacific Railroad. Walt Disney, Austrian Hannes Schroll and a few others had the foresight to recognize the area’s potential as a world-class ski resort, and in 1938 Sugar Bowl officially opened. The resort would go on to build the first ski lift in California, and to this day is a second home to some of the Bay Area’s most established families. Meanwhile, the Lake Tahoe Ski Club had already put the North Shore on the map for winter recreation, having hosted the 1931 and 1932 Winter Olympic Tryouts. National Jumping and Cross-Country competitions all took place at present-day Granlibakken, then known as Olympic Hill and owned by the Tahoe Tavern. In 1960, Tahoe’s reputation for winter sports gained international recognition when Squaw Valley hosted the Winter Olympics. North Lake Tahoe tourism benefited greatly from the exposure, as these were the first Olympic Games to be televised. Many of the resorts, motels, restaurants and ski lifts built to accommodate the influx of Olympians and fans still proudly host guests today. With a total population of 65,000 and approximately 3 million visitors each year, the Tahoe Basin remains the same awe-inspiring place that drew the Washoe Indians here 10 thousand years ago. Tourism booms as the area’s main source of income, while visitors and locals alike bask in the outdoor and indoor recreational options available at every turn. North Lake Tahoe continues to produce nationally ranked athletes year after year; the rich and famous continue to flock here; and the wildlife continues to abound. Most importantly though, the Lake remains an icon of American history, tradition and values.
The unofficial motto of the United States Postal Service is "Neither snow, nor rain, nor heat, nor gloom of night, stays these couriers from the swift completion of their appointed rounds" and there is no better example than that of John "Snowshoe" Thompson. Throughout his journeys, "Snowshoe" Thompson never carried more than a compass, some matches and some non-perishable food. He was unarmed and rarely stopped for food or shelter. He is thought to have rescued up to seven stranded and hurt travelers along the way and despite his heroics and dependability, he was never paid for his services. For years he was promised proper compensation by local authorities, but none was ever given because his naive faith in humanity had resulted in him not ever signing a formal contract with the U.S. Postal Service. He famously said, "If I do my job and get the mail to the people, Uncle Sam will pay me." He was wrong. John "Snowshoe" Thompson died in 1876 from appendicitis that became pneumonia. Monuments and statues to his memory abound and can be found along his routes through the Sierras—perhaps the most famous and fitting location being at Boreal Ski Resort on Donner Pass.
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Sierra Foothill wine country Strolling past the attractive shops along Laurel Street, one cannot help but stop and notice the beautifully restored paprika–colored historic building, home of Cucina Verona, serving Northern Italian and Northern California cuisine. From the building, two signs hang—Cucina Verona’s Osteria and Ristorante. In Italy, the Osteria is a place to share a gourmet specialty glass of wine and gather for fine country Italian food, never lacking a local product or a traditional and luscious dish. Cucina Verona offers just this. In the Osteria’s Sports Bar with three high definition large screen TVs, a wide selection of handcrafted microbrews, an extensive, selective wine list, authentic espresso and coffee drinks made with Cucina Verona’s Thanksgiving specialty-blend coffee, can be found. The Ristorante offers a quieter dining experience with photographs of Verona and Florence, Italy by renowned photographer, Rita Crane and a small stage where local and guest musicians play soft jazz piano, guitar and bass on the weekend. WOLF RD.
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In both the Osteria and Ristorante, Please Cucina Verona refer to our offers something fresh, organic and delicious for detailed wine country everyone. Executive Chef Joe Harris, creates gourmaps inon the met food based on his French training resulting following pages an extensive traditional and modern menu, includTahoe City ing pizzas, organic burgers, fresh fish & chips, jumbo shrimp, raw oysters, risotto,el housemade doradoravioli, wine country pg 40 gnocchi, local salmon, day boat scallops, fresh loAmador wine country pg 44 cal crab in season, organic lamb shanks, 12 oz. rib Placer and northern sierra eye, lasagna, eggplant parmesan, chicken cacciawinesquash country pg 52 tore, baked cannelloni, manicotti, butternut lasagna, salads, and housemade soup. Chef Joe’s signature dishes are made to order in house for breakfast, lunch and dinner using local fare from the farmers market, Round Man’s Smokehouse and freshly-caught fish from the Noyo Harbor. Cucina Verona’s inhouse Italian trained pastry chef, Donna Marie Hagan, makes authentic desserts such as Tiramisu and Panne Cotta, and the specialty raviolis. Gluten Camino free options and children’s portions are available at every meal. Hope Valley Pines Cucina Verona truly has something for everyPollock one! Friendly and familiar, not fussy or pretentious, Cucina Verona will make you feel at home while youCaple’s Kit Carson Lake enjoy one of the best meals you’ve ever had.Silver Come Lake and experience for yourself! GRIZZLY
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Cucina Verona is located at 124 EAST LAUREL ST. in FORT BRAGG. For more information: 707.964.6844 EAT@CUCINAVERONA.COM; RESERVATIONS SUGGESTED Breakfast, Lunch, and Dinner Seven days a week
Pardee Reservoir
Calavares
Stevenot
Order wine country recipes cookbook and receive a complimentary subscription to steppin’ Out Magazine — $15 for two issues: Spring & Summer, Fall & winter Mt. Brow Yankee Hill Twisted Oak
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Kit Carson Lodge Best Kept Sierra Secret Unveiled In the beautiful California Sierra, nestled along the quiet shores of Silver Lake rests the Kit Carson Lodge Resort. Just five miles west of Kirkwood ski resort on highway 88, Kit Carson Lodge offers a vacation destination for those seeking a retreat from the everyday. For over ninety years the Lodge has welcomed visitors to enjoy the peace and serenity of the clear blue alpine lake. Guests come to hike, fish, boat, swim, relax and enjoy the pleasures of a by-gone era. “Connecting” with your family takes on a new meaning here. There is no cell signal within five miles of the Lodge and they like it that way. To stay at Kit Carson is to unplug from technology and reconnect with nature and those you love. Not that you are incommunicado, the Lodge offers a complementary guest telephone and high speed internet (in the Lodge only) to check your email if you must. The resort is seasonal, June to October and was named “Best Mountain Resort in the Sierra” by Sunset Magazine for 2013, 2014, and 2015. Lodge accommodations consist of nineteen housekeeping cabins and eight lake view hotel rooms. The cabins sleep from two to eight guests. All have decks for relaxing and many cabins have beautiful lake views. The best description of the accommodations is “rustic elegance”. The rough hewn cedar exteriors blend into the surrounding forest and the knotty pine interiors have aged and taken on a golden patina making them feel comfortable and warm. The hiking trails in the Carson Pass area take you to pristine lakes that can only be accessed on foot and through breathtaking fields of wildflowers that abound in the summer months. After a day filled with activity, have a wonderful meal in the restaurant at Kit Carson Lodge. The menu has a variety of gourmet offerings and the restaurant also caters to those on vegetarian or gluten free diets. The restaurant features wines from the local region and the Lodge hosts a free wine tasting every Tues-
day night. Full multi-night resort rentals are available for weddings, reunions and special events. Kit Carson Lodge is also the home of the Silver Lake Art Gallery. The Gallery features many types of media including photography, wood carving and jewelry. The resort also rents fishing boats, kayaks and canoes to explore beautiful Silver Lake and the mysterious Treasure Island. A visit to Kit Carson Lodge would not be complete without a trip to the general store. Browse the fishing tackle, toys and gifts or just enjoy an ice cream on the front deck and maybe catch a glimpse of the bald eagles that nest nearby. It’s a magical place and you will agree that your first visit to Kit Carson Lodge will not be your last.
Kit Carson Lodge is located at 32161 Kit Carson Road in Kit Carson 209.258.8500; kitcarsonlodge.com
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