Tasked with creating a menu for Hotel Healdsburg’s Spirit Bar — which opened earlier this year as a reincarnation of the hotel’s former no-name lobby bar — Dustin Valette, the Executive Chef of Charlie Palmer’s Dry Creek Kitchen (also housed in the hotel) started thinking about some of his favorite childhood food.
1313 Main, the wine bar in downtown Napa popular for their Winemaker Wednesday series — which attracts some seriously important and interesting characters each week — is now serving food. Called “Lulu’s Kitchen” the newly minted restaurant is offering an eclectic assemblage of dishes to pair with the diverse wine list.
It is, quite possibly, the most important meal of the week. A meal deserving of a verb. To brunch is about more than just consuming food and drink — it’s a tradition, an event, a meal that feeds not just your hunger but the hunger of your tired, work-weary, hungover soul.
The ten minute drive between the towns of St. Helena and Calistoga at the northern end of Napa Valley is an idyllic one.
When it comes to Syrah, retailers will tell you they can’t even give it away. What was once considered the next big thing (among sommeliers and wine writers, at least) proved to be one big epic failure in the marketplace.
Extreme. Treacherous. Dramatic. Unpredictable. These were just a few of the adjectives being thrown around on Saturday afternoon at Sebastopol’s Barlow Center. No, it wasn’t the X Games Sonoma, it was the West of West Wine Festival, and the activity in question was not the Moto X Best Whip–it was grape growing.
Zinfandel has become synonymous with ripe, fruity and often affordable California red. Whereas “Primitivo” on a bottle of wine suggests something of Italian origin. They must be completely different wines, right? Not so much.
The town of Los Olivos in Santa Barbara County used to be little more than a stage coach stop — a resting place for cattlemen and miners and cowboys. It still feels that way, in spite of the region’s growing reputation for fine wine.
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