Steppin' Out Winter Spring 2017

Northern California Wine Country Living

Fine Dining & Gourmet Recipes • Wineries and Maps • Arts and Entertainment • Lodging and Recreation

issue 65

Smithsonian National Museum of American History

Helwig Winery Come for the wine... stay for the views For those of us who are avid wine tasting enthusiasts, we already know how many awesome wineries there are to discover; but every once in a while, you come across one that offers a little something extra. Perched on top of a hill in Amador County less than an hour from downtown Sacramento sits Helwig Winery.

Fifty feet underground lies Helwig’s dynamic 5,000 square foot wine cave. Deep enough to maintain a natural climate of 55-60 degrees, this working cave is lined with barrels and includes a Private Library Room and a larger Dining and Tasting area. Helwig offers Cave Tours and Tastings, Wine and Food Pairings or Private Events in this one of kind atmosphere.

There is a 360°, two hundred-fifty mile view with the Coastal Mountain Range to the west and the Sierra Nevada Mountains just to the east, seemingly only a stone’s throw away. The winery and outbuildings have an understated elegance to them, with the tasting room being crafted from trees harvested from the property during vineyard planting and construction.

Helwig Winery is family-owned with Dave and Nancy Helwig at the helm, and their son Scott is the winemaker. They’re currently producing 10,000 cases per year (20,000 capacity) and have been in business since 2011. The winery is located in the Shenandoah Valley of the Sierra Foothills, a region where wine has been made for over one hundred and fifty years.

Scott Helwig has an incredible array of resources for producing world-class wines, and he does just that. The family owns all their own vineyards, which range in age from the eight year old “Estate” to the sixteen year old "Frenchmen's Creek" and twenty six year old “Davancy”. All are located within five miles of each other in Amador and El Dorado counties in the famed Gold Country, and are set at the 1600-2200 feet elevation.

The vineyards are incredibly diverse, which allows

Scott to express his talents in many ways. Their mainstay varietals are Barbera, Zinfandel, Syrah, Sauvignon Blanc, and Viognier. They also grow a wide variety of eclectic varietals such as Marsanne, Roussanne, Primitivo, Petite Sirah, Tempranillo, Graciano, Mourvèdre and Grenache.

Scott makes over twenty wines annually that can only be enjoyed in the Helwig Winery tasting room or sent to their enormously popular three thousand member wine club.

He also makes the wines for their newly released distribution brand called "Gold Country".

Scott’s philosophy about wine making is terroir-driven, or "let the vineyard speak”. The influence of oak is judiciously used to accent the red wines, while the whites are almost exclusively fermented in stainless steel. This minimalistic approach has met with great success, not only in major wine competitions, but also with thousands of visitors who call Helwig Winery their “must stop” when visiting the Amador region.

Helwig winery is located at 11555 Shenandoah Road in Plymouth TASTING ROOM is open 10:30-4:30 Daily helwigwinery.com, 209.245.5200

On top of making world-class wine, Helwig’s facility is second to none in the Shenandaoh Valley. Every year they host a Summer Concert Series in their beautiful seven hundred and fifty person tiered amphitheater and specialize in weddings, private and corporate events. If you’re just looking to relax and unwind, bring a picnic lunch and enjoy their spectacular outdoor pavilion and gorgeous landscape.

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Good to Know…

by Ken Sheffer

In 1991 Grgich and other producers came together as the Zinfandel Advocates and Producers (ZAP) with the objectives of promoting the varietal and wine, and supporting scientific research on Zinfandel.

Q

uoting the Wine Institute, Zinfandel was introduced to California during the Gold Rush somewhere between 1852 and 1857 and became widely planted because it thrived so well in the state’s climate and soil. Today, Zinfandel is the thirdleading wine grape variety in California.

Historians believe that in the 1820s a nursery owner brought Zinfandel cuttings that were Croatian in origin to the United States from an Austrian collection. The Zinfandel name, however, is truly American—the earliest and only documented use of the name is in America where a Boston nursery owner advertised Zinfandel for sale in 1832.

Some Croatians became convinced that Plavac Mali was the same as Zinfandel, among them Croatian-born winemaker Mike Grgich. In 1991 Grgich and other producers came together as the Zinfandel Advocates and Producers (ZAP) with the objectives of promoting the varietal and wine, and supporting scientific research on Zinfandel.

By 1998, UCD professor Carole Meredith's team realized that Plavac Mali was not Zinfandel but rather that one was the parent of the other. In 2000 they discovered that Primitivo / Zinfandel was one parent of Plavac Mali.The other parent of Plavac Mali was determined by Ivan Peji

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and Edi Maleti (University of Zagreb) to be Dobrici, an ancient variety from the Adriatic island of Šolta.

Certain California regions are regarded as "exceptional" for Zinfandel, each with identifiable flavor characteristics: Sonoma county has a Zinfandel-producing land area second only to that of San Joaquin County. The county contains the warm Dry Creek Valley AVA, known for its juicy Zinfandel with bright fruit, balanced acidity and notes of blackberry, anise and pepper. Dry Creek Valley produces Zinfandel in a variety of styles ranging from the high-alcohol Amador style to balanced, spicy wines.

Amador has a reputation for big, fullbodied Zinfandel. These extra-ripe wines have been called jammy, briary, and brambly, having aromas of sweet berries

While the Napa Valley AVA is known primarily for its Cabernet Sauvignon, Merlot, and Syrah, Napa also produces Zinfandel wines described as plummy and intense, tasting of red berry fruits with cedar and vanilla. Zinfandel in Napa tends to be made in a claret style like red Bordeaux.

The Russian River Valley generally produces well during warm vintages. Otherwise, the grapes do not fully ripen, leaving the wines with excessive acidity. The area has mostly "old vine" Zinfandel, char-

acterized as spicy and somewhat lower in alcohol than Zinfandel from other regions.

Mendocino County Zinfandel wines have been considered high quality, but they are less known because they are not heavily marketed.

Lodi has some of the oldest Zinfandel vines in California. While often used for bulk wine production, in the red style, Lodi Zinfandels have a reputation for being juicy and approachable.

The taste of the red wine depends on the ripeness of the grapes from which it is made. Red berry fruit flavors like raspberry predominate in wines from cooler areas, whereas blackberry, anise and pepper notes are more common in wines made in warmer areas and in wines made from the earlier-ripening Primitivo clone.

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from the

Publisher We are celebrating our 35th year in featuring people from the magical Mendocino Coast to the splendid Sierras….

Patty and John Sorensen, Carol Shelton, Irie Gengler of Source Tapas, Team Trione, Grigich Estate— Mike, Violet and Ivo

You’ll enjoy this Summer and Fall issue with tantalizing recipes from our Creative, celebratory Chefs and Master Winemakers, pairing their fine wines to match the nuances of delicate dishes that have been modified for our own home cooking. You’ll find features on our noted Artists, finding what has inspired them to create the Fine Art that we may appreciate and learn more about….

We have spent a little time collecting information on our own Heritage Grape, Zinfandel, introduced from Croatia many, many years ago.

We are able to Follow the Dream of the noted Winemakers in their quest for the perfect wine for your most elegant affair and for our everyday dining…

NORTHERN CALIFORNIA: What better place to visit and, perhaps, stay for a long while?

The Best to You, Jeanne Please visit our online magazine: traveltowinecountry.com Credits Publisher: Jeanne Bandiera Francis Editor: Cam Hilton Francis Art Director: Carrie Wallahan Staff Photographer: Ken Sheffer contributing writers: Sue Straight, Tim Vallerg 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 Publication Printers Corp.

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Volume LXV

Issue 65

THE REAL PEOPLE OF WINE COUNTRY Germain-Robin – Cool Stuff to do in Ukiah......................................................................................... 3 Pedroncelli Celebrating Their 90th Anniversary................................................................................ 7 Rock Wall – Premium Wine without the Pretense............................................................................. 23 Meet Dave from Back Country .......................................................................................................... 56

WINERIES, WINE EDUCATION Helwig..................................................................................................................................................... 1 Good to Know – Zinfandel................................................................................................................... 2 Trattore Farms – A Sense of Place....................................................................................................... 8 Wine Growers of Dry Creek Valley..................................................................................................... 10 Simply Summer Celebration, a Zin Tradition.................................................................................... 22 Trentadue – Experience Old World Italy........................................................................................... 24 Trione Vineyards & Winery – Chevre Stuffed Brussel Sprouts......................................................... 27

DINING AND LODGING Baci Café and Wine Bar...................................................................................................................... 17 Wine Pairings – Grgich Hills Estate Celebrating 40 years................................................................ 20 w ine • food Eat Clean, Eat Healthy & Eat Well...................................................................................................... 26 Savvy on First – Strawberry Breakfast Crisp....................................................................................... 33 mu sic • a uction The Coastal Trio................................................................................................................................... 36 Volcano Union Pub + Inn.................................................................................................................... 41 Rest....................................................................................................................................................... 43 Amador Vintage Market and Taste.................................................................................................... 44 winesong.org Jeff Runquist Wines – Braised Lamb Shanks Osso Buco................................................................ 46 Recipes from Lava Cap Winery and Wofford Acres.......................................................................... 47 Newcastle Produce-Thai Chili-Lime Scallops- Black Garlic.............................................................. 53 Bacchus House Bistro— A Destination Restaurant.......................................................................... 62

On the Beautiful Mendocino Coast

MAPS Sonoma................................................................................................................................................ 12 Napa Valley.......................................................................................................................................... 28 Amador................................................................................................................................................. 40 El Dorado............................................................................................................................................. 48 Placer.................................................................................................................................................... 50 Sierra Foothills Map............................................................................................................................ 61

TRAVELING AND EVENTS Winesong – A Recipe for Fun & Philanthropy................................................................................... 34 Point Cabrillo Light Station................................................................................................................. 35 Barbera Festival................................................................................................................................... 42 Truckee Wine Walk.............................................................................................................................. 60

ART, GALLERIES, SHOPPING Mendocino Coast Botanical Gardens................................................................................................ 37 Mendocino Gems................................................................................................................................ 39 Hiking the Auburn Mountain Quarries Trail...................................................................................... 52 Chasing the Light with Victoria Brooks.............................................................................................. 58 Sorensen's............................................................................................................................................ 64 Kit Carson Lodge................................................................................................................................. 65

on the cover An association of over 60 wineries and 150 winegrape growers, the Winegrowers of Dry Creek Valley are committed to growing high-quality fruit, producing world-class wines, and preserving the quality of the wines and unparalleled beauty of Dry Creek Valley for future generations to discover. • Experience Barbera! The Barbera Festival held at Terra d’ Oro Winery is celebrating it’s seventh year this Fall in Amador. With more than eighty wineries, top restaurants and chefs offering gourmet food, live music, local artists and vendors, this outdoor Wine & Food Festival is the way to experience Barbera. • Plein Air Artist, Victoria Brooks captures the essence of sun-drenched images typical of California in a vibrant, impressionistic style. Victoria’s paintings are characterized by intimate moments set in romantic, richly conceived landscapes and seascapes.

• With a passion for wine, the Trione family uses only the best grapes in three valleys. The Staff enjoys food and camaraderie that comes with entertaining family and friends; they share this Sparkling wine and Brussels pairing to inspire you to create that same experience at home!

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Dry Creek valley Preserving the quality of the wines and the unparalleled beauty of Dry Creek Valley for future generations to discover.

Engaging in sustainable, organic, and biodynamic farming practices.

Featuring over 60 world-class wineries minutes from Healdsburg.

Visit DryCreekvalley.org for more information

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Pedroncelli The second, third and fourth generations of the Pedroncelli family are celebrating their 90th anniversary this year. July 22nd is the offical date but a commemorative Open House celebration will be held August 12, 2017. Their legacy withstands the three pillars of success: family, farming and flagships.

Family Giovanni and Julia Pedroncelli purchased a vineyard, shuttered winery and a home mid-Prohibition in 1927.

Working together they forged a family business which today spans four generations, so far.

Pedroncelli was among the earliest on the Sonoma County wine scene and there are many firsts for them: inviting customers to taste wine in the cellar and take away bottles blended by Giovanni, crafting a varietal Zinfandel (1949); adding Sonoma to the label in the 1950s and making a Rosé out of Zinfandel (1954) now more than sixty consecutive vintages; among the first to plant Cabernet Sauvignon in Dry Creek Valley (1965); early adopters of small oak barrel aging and temperature controlled stainless steel tanks; creating an independent sales & marketing network in the 1980s. Today they work together tending estate vineyards and carrying on the heritage of classic Sonoma County wines.

Farming

Flagships

The winery and vineyards are located in Dry Creek Valley, an American Viticultural Area they helped form. Renowned as prime land for grape growing, high quality wines are the result. The climate, where the development in ripening grapes is protected from the heat by the marine fog intrusion in the evenings, is singular and unparalleled. Pedroncelli wines are regionally focused and site specific and they’ve learned to pair the right varietal with the best site creating great character.

Did you know? Half of all Zinfandel planted in Sonoma County is in Dry Creek Valley; it’s been growing here since the 1860s and on their ranch since the early 1900s. Today there are twenty-five hundred acres planted valley wide in the smallest of the four major appellations.

Dry Creek Valley and Zinfandel are synonymous so it’s natural that it would be their first and flagship wine. Zinfandel is distinctive when grown here showcasing the berry-pepper dynamic of fruit on one side and the signature spice on the other. Their winemaker Montse Reece says they make spice bombs not fruit bombs. Among the first to plant Cabernet Sauvignon in Dry Creek Valley, it flourishes after fifty years. It makes sense that these two varietals total over fifty percent of estate vineyards and both are considered hallmark wines in the appellation.

With thirteen varietals planted on one hundred five acres as well as sourcing grapes from nearby neighbors and friends they craft wines with delightful acidity, superb balance and significant varietal personality. Pedroncelli wines are made with food, friends and family in mind.

pedroncelli is located at 1220 Canyon Road in Geyserville Join in the celebration of their 90th anniversary and visit pedroncelli.com or call 707.857.3531 for more information

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Trattore Farms A “Sense of Place”

By Sue Straight, The Wine Wench®

Ready for a totally unique, slightly quirky, classy-yet-unpretentious and completely delicious adventure?

Jump in your car, direct your wine tour driver or jump on your motorcycle or bicycle (if you are the athletic type – it’s a bit of a ride) and wind your way a few miles out Dry Creek Road. Go directly to Trattore Farms. Take my word for it – this place is a must stop!

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“Trattore” is translated from the Italian word for tractor and owner, Tim Bucher felt that it was the perfect name for the forty acres of steep rolling hillsides in the Dry Creek Valley where he built his winery. The ranch is a tribute to his appreciation for the craftsmanship and enduring tradition of an iconic old red tractor that he brought over from Europe. This tractor can be seen on his wine labels and out working among his vines and olive trees.

The tasting room sits atop a steep knoll and the views of the surrounding ranch (planted with grapevines and olive trees) and the Dry Creek Valley in general are absolutely stunning. The spacious patio that surrounds the tasting room beckons relaxation with tasteful groupings of comfy outdoor couches, chairs and café tables with patio umbrellas thoughtfully set up all around.

The building, completed in October 2015, is the perfect architectural blend of modern and rustic and melds seamlessly with the surrounding hillsides. This modern/ rustic theme continues inside the large, airy tasting room. Concrete floors echo with the footsteps and laughter of happy team members and visitors as they experience this truly unique place. A gleaming state-of-the-art kitchen spans one side of the room and the long, curved tasting bar (which also provides an amazing view of the

Dry Creek Valley) spans the opposite wall. A cozy leather couch and a couple of leather easy chairs flank a modern gas fireplace and tables and chairs are thoughtfully arranged for seated tasting experiences. A couple of spotlessly clean tractors are accent pieces in the room.

One of the tractors is signed by musical greats John Mellencamp, Colbie Caillat and more. The musical connection comes from the charity concerts that Trattore Farms sponsors every year. The proceeds from these concerts go to Farm Aid and school music programs. Cool, huh?

The wines, olive oils and cheese/charcuterie plates are fabulous, the service is wonderful, the views are stunning and there’s so much more about this magical place I wish I had room to write about. Just go there and experience it for yourself - you’ll be glad you did!

Trattore Farms is located at 7878 Dry Creek Road, Geyserville. visitors welcome seven days a week from 11AM-5 PM. 707.431.7200, trattorefarms.com.

Tell them “The Wine Wench® sent me!”

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Wineries & Growers o f Dry Cree k Valley

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.

1010 Dry Creek Road in Healdsburg. Tastings by appointment only. 707.433.1010, 32windswine.com

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.

5610 Dry Creek Road in Healdsburg. The tasting room at Truett Hurst is open daily from 1o am to 5 pm.

707.433.9545, truetthurst.com

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Talty Vineyards & Winery 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 six-acre 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.

7127 Dry Creek Road in Healdsburg. Open Friday through sunday 12 - 4 pm 707.433.8438, taltyvineyards.com

kokomo winery Kokomo winery is perched on the east side of Dry Creek Valley amidst the one hundred and twenty acres of prime benchland vineyards of Timber Crest Farms. Owner and Winemaker, Erik Miller started the winery in 2004 naming it after his hometown of Kokomo, IN, and decided on a Coastal Cypress Tree as a logo to signify his move out west. Kokomo currently produces over a dozen different varietals and several single vineyard designates which are farmed by his partner in the winery, grower Randy Peters. Kokomo Winery focuses their terroir-driven wines on the three distinctive appellations of Sonoma County - Russian River, Dry Creek and Alexander Valleys. This dynamic partnership of a grower and a winemaker ensures the winery’s ongoing commitment to quality and consistency for future vintages. Kokomo Winery has been making its mark in Sonoma County, unfailingly earning 90+ ratings, Best of Class, and Gold Medals across all of their varietals since the beginning. Kokomo winery takes pride in being a family winery.

The Kokomo team has created a place for visitors to enjoy a laid-back wine tasting experience immersed in their cellar surrounded by wine barrels.

4791 Dry Creek Road in Healdsburg. Tasting Room is open 7 days a week 11 am to 4:30 pm 707.433.0200, kokomowines.com

ramazzotti winery Joe and Norma Ramazzotti's experience growing grapes and managing vineyards in Dry Creek and Alexander Valley has resulted in a winery of handcrafted, small-lot artisan wines which include their signature blends of Regale (Cabernet), Raffinto (Super Tuscan), Ricordo (Zinfandel), Sparkling, Rosé, Chardonnay, Sangiovese and Port – The Old World artfully conjoined with the New. Mel and Patty Ratto have joined Ramazzotti Wines, L.L.C., as members and shareholders, bringing a wealth of business experience and acumen. These farmers and wine artisans, while humble and grounded, offer a state-of-the art liquid elixir of happiness and spirit, appropriate for consumption at any occasion. You will want to taste the Ramazzotti family tradition — like a good marinara — again and again and again!

21015 Geyserville Ave. in geyserville. Open daily from 11 am - 6 pm 707.814.0016, ramazzottiwines.com

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NORTHERN SONOMA wine country

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Sonoma-Cutrer

trentadue winery Experience Old World Italy 19170 Geyserville Ave, Geyserville, CA Open Daily 10-5 888.332.3032 • trentadue.com

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trione Vineyards & winery Handcrafted wines from five estate vineyards in three So. Co. appelations May-Oct: Thur - Mon. Nov-April: Thur - Sun. 19550 Geyserville Ave., Geyserville, CA 707.814.8100 • trionewinery.com

La Crema C5 Lancaster D5 Lambert Bridge C4 Limerick Lane C5 Longboard C5 MacRostie B5 Martin Ray B6 Martinelli C6 Martorana C3 Marimar B6 Matrix B5 Mauritson C5 Mazzocco C4 McPhail B5 Medlock Ames D4 Mercury C3 Merriam C5 Merry Edwards B6 Mill Creek C5 Mosaic C3 Moshin Winery B6 Montemaggiore C3 Mounts B3 Mueller C5 Murphe-Goode Estate C5 Nalle C4 Old World Wines C6 Papapietro Perry C4 Passalacqua B4 Pech Merle C3 J. Pedroncelli C4 Pellegrini C6 Petroni E4 Pezzi King C5 Preston B3 Quivira B4 A. Rafanelli B4 Ramey C5 Ramazzotti C3 Raymond Burr B3 Ridge C4 Robert Young D4 Rochioli Vineyards B6 Rodney Strong C5 Route 128 C3 RUED B4 Russian River Vineyards B6 Sausal D4 Sbragia B3 Seghesio C4 Selby C5 Silver Oak Cellars C3 Simi C4 Sonoma-Cutrer C6 Starlite C4 Stephen & Walker C5 Stryker C4 Stonestreet D4 Talty B3 Tara Bella C6 Teldeschi C4 Topel C5 Trentadue C4 Trione C3 Truett & Hurst C3 Russian River Vineyards B6 Unti C3 Virginia Dane C3

GUSTAFSON FAMILY VINEYARDS All-Estate wines, friendly hospitality, and the best views in Dry Creek Valley 9100 Skaggs Springs Rd, Geyserville Saturdays 10-4 and by appointment 707.433.2371 • gfvineyard.com

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Carol Shelton Paradise Ridge Sheldon D’ Argenzio

Joseph Phelps Freestone

Ledson St. Francis Landmark ChateauSt. Jean Muscardini St. Anne’s Crossing Kamen VJB Cellars Ty Canton Kenwood

Deerfield Matanzas

Kenwood

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Deerfield Benziger

Wellington

Mayo Imagery Arrowood Petroni B.R. Cohn Little

Navillus Burney

Karah Estate Winery

Valley of the Moon

Ram’s Gate Bartholomew Park Sebastiani Ravenswood Sonoma Valley Inn MacLaren Passagio Enoteca Della Santina

Family Wineries

Best Western Dry Creek Inn Affordable Luxury in the heart of California’s Premium Wine Country 198 Dry Creek Road, Healdsburg, CA 707.433.0300 • drycreekinn.com

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Bonneau Schug Carneros

Keller Estate Meadowcroft Keating HWY.

Paradise Ridge Passagio Pellegrini Petroni Porter Creek Ram’s Gate Ravenswood Robledo Schug Carneros Sebastiani Sonoma Valley Inn St. Anne’s Crossing St. Francis Suncé Taft Street Tara Bella Twist VJB Cellars Valley of the Moon Viansa Wellington Woodenhead

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Anaba E5 Arrowood E4 Balletto C2 Bartholomew Park E5 Benziger D3 Bonneau E5 E4 B.R.Cohn Buena Vista E5 Carol Shelton C2 Chateau St. Jean E3 Cline Cellars E6 De Loach B2 Dutton Estate B1 Dutton Goldfield C2 Enkidu E3 Enoteca Della Santina E5 Joseph Phelps Freestone A2 Graciana B4 Graton Ridge B2 Gloria Ferrer E6 Gundlach Bundschu E5 Hanna C2 Harvest Moon C1 Hook & Ladder B2 Imagery E4 Inman C1 Iron Horse B1 J Winery C1 Jacuzzi E6 Joseph Swan B1 Karah Estate Winery C4 Kastania C5 Keating E6 Keller Estate D5 Kenwood E3 Kosta Browne B2 Kunde E3 Landmark E3 Ledson E3 Little E4 Loxton E3 Lynmar B2 MacLaren E5 Matanzas Creek D3 Martin Ray B1 Martinelli C1 Marimar B1 Meadowcroft E1 B1 Merry Edwards Muscardini E3 Old World Wines C1

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TWIST EATERY 6536 Front Street Forestville, CA 707.820.8443 • twisteatery.com Tuesday - Saturday, 11 - 4

best western sonoma valley Inn & krug event center Steps from the Historic Sonoma Plaza 550 Second Street West Sonoma, CA 707.938.9200 sonomavalleyinn.com www.traveltowinecountry.com 13

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. “Pinoli� Cucina Rustica the new restaurant at Applewood is based on a new concept. The front and back of the house is worked by cooks. They will welcome you, cook your food and serve you.

Chef Christian Darcoli brings the culinary magic of his native Liguria in Northern Italy and highlights the bounty of the Russian River Valley.

The Spa at Applewood offers relaxed pampering in a tranquil setting among the redwoods. www.applewoodinn.com 14 www.traveltowinecountry.com

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“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?”

Baci Café & Wine Bar Authentic Italian

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aci (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 seven 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!

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

Rigatoni Salsiccia Ramazzotti Food & Wine Affair 2016

1 lb. fennel sausage 1 yellow onion, finely diced 1 Tbsp. garlic, minced 3 fresh, ripe tomatoes 4 cups organic Italian tomato sauce 2 cups Zinfandel salt & pepper to taste ½ cup parmesan cheese 1 lb. dry rigatoni Sauté the meat until slightly brown and drain the grease. Add onion, garlic and fresh tomatoes. Cook until meat is coarse. Add tomato sauce and wine, let simmer for an hour. Add salt and pepper to taste. Cook the pasta al dente. Toss the pasta in the salsiccia sauce, and add the parmesan cheese when ready to serve. Serves 6.

This is Frankie Williams', owner of Toad Hollow Winery, favorite dish!

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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 18 www.traveltowinecountry.com

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

Timothy Gordy, Owner Designer Goldsmith

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Recipes &

Wine Pairings grg i ch h i ll s e s tat e Lamb Tagine with Green Olives and Prunes ¼ cup olive oil 3 lb. Boneless Leg of Lamb- cut into 1 inch cubes 1 large yellow onion, sliced ¼ inch thick 4 cloves garlic 1 tsp. ground ginger ½ tsp. ground cardamom 2 tsp. sweet parprika 1 tsp. smoked paprika 1 tsp. ground coriander 2 tsp. ground cumin 1 tsp. freshly cracked black pepper 1 cinnamon stick 1 cup prunes, halved 2 cups pitted Picholine olives ½ cup fresh parsley, coarsely chopped 1 Tbsp. fresh lemon juice

Heat a traditional tagine or Dutch oven over high heat, add olive oil to cover the bottom with a thick film. Season the lamb with salt and brown, working in small batches, remove to a bowl. Reduce heat to medium, add more olive oil if needed. Add onions and garlic and cook until translucent and fragrant. Add spices, cook for 30 seconds stirring constantly. Add lamb and any extra juices back to the pot and glaze it in the spices. Add enough water to cover the lamb halfway and add the prunes.

Simmer 1.5 – 2 hours or until the lamb is tender. Add olives, cook for additional 5 minutes. Stir in the lemon juice and sprinkle with parsley. Serve by itself or over freshly steamed couscous.

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Meyer Lemon Ricotta Cake

by Chef Jill Prescott This buttery ricotta cake is made with fragrant Meyer lemon. With its hint of sweet orange and a floral lemony flavor it is a perfect dessert accompanied by the elegant Grgich Violetta Late Harvest Riesling 2004. ½ cup unsalted butter, room temperature ¾ cup granulated sugar grated zest of one Meyer lemon slightly rounded 1/3 cup ricotta cheese 3 Tbsp. Meyer lemon juice 4 large eggs, separated 1/8 tsp. cream of tartar 1 ½ cups flour 1 ½ tsp. baking powder 1/4 slightly rounded tsp. salt powdered sugar in a fine mesh strainer for decorating the cake 1 cup crème fraîche Preheat oven to 350°F. Butter an 8-inch round cake pan, line with parchment paper, butter the paper. Dust paper with a tablespoon of flour and tap out the excess.

Cream the butter, sugar and lemon zest till smooth and light. Beat in ricotta and lemon juice. Beat in yolks one at a time until well creamed.

Whisk or sift flour, baking powder and salt in a small bowl. Beat whites until they foam, add cream of tartar, then beat the whites till they form stiff peaks. Mix in one third of the flour into the butter mixture, then fold in half the whites, alternating

flour/whites until both are incorporated.

Pour batter into prepared pan. Bake for 30 minutes or until a toothpick comes out clean.

Allow the cake to cool for 15 minutes before turning out of pan onto a cooling rack. Peel off the parchment. Turn right side up. Dust cooled cake with powdered sugar. Serve with a dollop of sweetened whipped cream.

Prosciutto-Wrapped Asparagus with Meyer Lemon Aïoli

by Jill Silverman Hough 16 asparagus spears, trimmed 2 Meyer lemons 1/3 cup mayonnaise 1 clove garlic, pressed through a garlic press or minced Salt and white pepper to taste 6 thin slices prosciutto (about 3 ounces), each cut crosswise in thirds 16 chives, 5 to 6 inches long In a large saucepan of boiling well-salted water (1 tablespoon of coarse kosher salt per quart), cook the asparagus until crisp-tender, 2 to 4 minutes. Drain, then rinse under cold water until cool. Transfer the asparagus to a paper towel-lined platter or plate, pat the spears dry, and set aside. Zest one of the lemons. Juice the zested lemon to yield 2 tablespoons of juice. In a small bowl, combine the zest, juice, mayonnaise, garlic, and salt and white pepper to taste. Set aside.

Cut the remaining lemon into wedges and set aside. Wrap a piece of prosciutto around each of the asparagus spears and tie one of the chives around the prosciutto. Arrange the aioli on the side for dipping, garnish with the lemon wedges, and serve.

Over Twenty Years of Fabulous Russian River Pinot Noir Carol Shelton has been Mastering the Zen of Zin for almost forty years - focusing mostly on her favorite varietal, Carol is a guru of single vineyard Zinfandel. California is the only place in the world to grow Zin for over a century, making it the benchmark varietal of American wine culture. Carol has won Winemaker of the Year seven times, has countless gold medals for her wines and was named one of eight Pioneer Women Winemakers of Sonoma County in 2005. She continues to win awards and accolades - her 2011 Wild Thing Zinfandel was included in Wine Spectator’s Top 100 Wines of 2014.

Carol and Mitch Mackenzie, her husband and business partner, have sought out exceptional vineyards throughout California including Dry Creek Valley, Rockpile, Russian River Valley, Mendocino, and the Cucamonga Valley of Southern California. Many of her vineyard sources are organically grown and decades old. She develops close partnerships with each grower to ensure her wines maintain and express the unique terroir of the vineyard.

Each of Carol’s wines receives its own whimsical and memorable name, echoing both her playfulness and love of words. Her Wild Thing label denotes that the wine is produced using the wild yeasts found on organically grown grapes, while Karma Reserve represents the happy results of the giving relationship between grower and winemaker. The appellation Cucamonga is merged with the humongous flavor descriptor for the Monga Zin, and Rocky Reserve is Carol’s nickname for the wonderful Reserve Zin she makes from the Rockpile appellation.

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

Carol Shelton Wines is located at 3354-B Coffey Lane in Santa Rosa. open daily from 11am to 4pm For more information: 707.575.3441, carolshelton.com

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fourth annual

Zinfandel Advocates and Producers (ZAP) Sunday, August 13, 2017

C

12:30PM - 3:30PM Trentadue Winery, Geyserville

Celebrate the history of Zinfandel in Northern Sonoma where the spirit of Zinfandel is calling you. Zinfandel is known for its versatility—pairing the widest range of foods, while showcasing the unlimited expressions of taste. Come explore the qualities of Zinfandel and delight in the tastes of summer!

ZAP is returning to Trentadue Winery in Geyserville, where a touch of Tuscany greets you in their air-conditioned indoor pavilion. Outdoors, a comfortable and romantic area creates an old world Italian ambiance surrounded by lush vineyards, picturesque mountains, vine covered arbors, shaded gardens, mature redwoods and expansive lawns.

What to Expect

A wine and food tasting featuring Zinfandel wines and blends Beautiful location nestled among the vineyards and rolling hills of Geyserville More than sixty wineries from all over California A chance to meet celebrity winemakers ZAP Heritage Club members are invited to a special feature at no charge Ticket includes admittance, wine tasting, and ZAP logo wine glass

Attendees can also enjoy the popular Meet the Maker Roundtables, where guests and winemakers have an opportunity to get to know each other in a fun and informal setting. With only a handful of people seated around the table, the winemaker shares their wine and tells stories about how it was made. Guests are encouraged to ask questions and discover new ways to enjoy Zinfandel.

For more information visit zinfandelevents.com

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Rock Wall Wine Company Premium Wine Without Pretense The Rock Wall Wine Company represents a new chapter in the East Bay, urban winemaking scene, offering wine lovers one of the most unique experiences in the wine world.

R

ock Wall was established in 2008 by Kent Rosenblum (The King of Zin) and his daughter, winemaker Shauna Rosenblum. Shauna has expanded the family winemaking business with the same love and commitment to not only Zinfandel but the slew of international varietals such as Tannat, Teroldego and Montepulciano that appeal to new wine drinkers as well as seasoned wine enthusiasts looking for a new experience.

The beautiful Rock Wall tasting room is next to the original hangar. It welcomes visitors with luxurious bamboo flooring, a granite counter top bar and an outdoor deck, perfectly situated for taking in city skyline views. Adjacent to the tasting room is a full-service chef’s kitchen and a three thousand square foot geodesic dome.

Ideally situated in Alameda, California, the winery boasts spectacular views of the San Francisco skyline, and more importantly its centralized locale allows the production team to be able to handle the fruit soon after it is picked. Housed in a converted forty thousand square-foot airplane hangar, Rock Wall is located on what was once a Naval Air Base. Also known as “Building 24,” the hangar is due north of a defensive rock wall, which made up the perimeter of the base. Taking their name from this protective wall, the Rock Wall winery hangar has been retrofitted with state-of-the-art winemaking equipment and has a fully operational production facility and barrel room.

The Rock Wall Wine Company strives to provide premium wine without pretense. Continuing the legacy of urban winemaking while creating an environment where making, tasting and learning about wine is fun and welcoming to all wine lovers!

The tasting room is open seven days a week (Mon-Fri: 11:30-8 pm and Saturday and Sunday 11:30-6:00 pm). Food from Scolari's at the Point is available during tasting room hours.

For more information on the Rock Wall Wine Company please visit Rockwallwines.com.

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Trentadue is a touch of Tuscany nestled in the breathtakingly beautiful Alexander Valley where authentic wine country experiences await. You are cordially invited to taste our world-class wines in an oasis of Californian/Italian hospitality steeped in Sonoma County winemaking history.

Trentadue Winery

Experience Old World Italy in Alexander Valley

F

ounders Leo and Evelyn Trentadue were early pioneers who purchased the two hundred-eight acre ranch in the late 1950s. The winery and event center—ideal for weddings or any other elegant, festive event you can imagine—continues to be family-owned and operated to this day by son Victor and daughter Annette. The tasting room is an Italianate villa, surrounded with verdant landscaping and flowing fountains, where guests can sip, savor and stay awhile either inside or relax outdoors in the redwood-shaded picnic area.

In addition to introducing dry farming and modern irrigation practices, Leo and Evelyn were among the first to plant new grapevines in Sonoma County since Prohibition. Leo and Evelyn began producing their own wines under the Trentadue brand in 1969. Sangiovese and other grapes were planted at the estate in the early 1970s, leading to the release of the first one hundred percent sangiovese varietal wine in the United States in 1984.

In addition to carignane and sangiovese, Trentadue is primarily known for producing Bordeaux-style varietal wines and blends like cabernet sauvignon and merlot as well as zinfandel, petite sirah, and syrah, along with a

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selection of port-style and fortified dessert wines.

Our 2014 Alexander Valley Estate Zinfandel was recently recognized by the Press Democrat’s Wine of the Week column as “a tasty, full-bodied zin with a nice dollop of petite sirah. Aromas and flavors of cherry, plum, toast and spice. Smoky finish”.

Evelyn’s Chicken and Noodles Cacciatore Place a 5-lb. young chicken in a large kettle/Dutch Oven with 3 cups of water, 2 stalks of celery (chopped), 1 onion (sliced), and 1 teaspoon salt. Place in oven and steam at 375°F for 3-4 hours until tender. Cool and remove meat in large pieces, reserving broth.

For nearly twenty years, Trentadue winemaker Miro Tcholakov has been crafting a wide variety of medal-winning wines, including sparkling wines, big luscious reds, crisp elegant whites and Port style wines. Also available for purchase is an estate Grappa for those who like something decidedly more spirited.

Trentadue Winery is located at 19170 Geyserville Avenue in Geyserville. Gondola tours of the vineyards are available by appointment and private tasting areas are available for groups of up to twenty-five people. Open 7 days a week from 10:00 to 5:00 pm daily (closed major holidays). Four complimentary tastings of classic reds and charge $5.00 for port tastings and $5.00 for La Storia Reserve tastings.

Cacciatore Sauce 2 Tbsp. olive oil ¼ cup onions, chopped 1 clove garlic, minced 1 can tomatoes 12 stuffed olives 4 oz. canned mushrooms, sliced ½ cup green pepper, cut in strips 1 tsp. salt Dash of pepper ¼ tsp. basil Combine olive oil, onions and garlic in heavy skillet; cook over low heat gently until soft and golden. Add tomatoes, olives, mushrooms, green pepper, salt, pepper and basil. Continue cooking over low heat about 20 minutes. Skim fat from chicken broth; measure broth and add water to make 5 cups, pour into large saucepan. Bring to a boil; add 1 tablespoon salt and 1 pound package of broad noodles. Bring to boil again; cook 15 to 20 minutes till tender. Drain, place in a shallow two-quart casserole.

Arrange chicken on noodles; pour over the sauce. Bake in 350°F for 20 minutes. Serves 8

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Eat Clean, Eat Healthy, & Eat Well with Jess Poshepny Vallery of Trione Vineyards & Winery

These recipes are Whole30 and Paleo compliant. Whole30 is the practice of eating all whole foods and eliminating all of the food groups that could potentially cause harm to our bodies: legumes, dairy, sugar, soy, and grains. With the Whole30, one eliminates these food groups for thirty days and then at the end, reintroduces each food group one at a time in order to see and feel how their body reacts to it. This way of eating is a good healthy lifestyle and it’s also great for a reset after an indulgent vacation or even the holiday season.

YUM Bars

Ginger Chicken Stir Fry Whole30 & Paleo Approved

Whole30 & Paleo Approved 4 cups dates, pitted and blended 2 cups unsalted cashews, blended 1 1/2 cups shredded coconut, toasted, then blended 1 cup water 2 tsp. Red Hawaiian salt Juice from 1 lemon Blend in a vitamix or food processor one item at a time: dates, toasted coconut, and cashews. Add the water to the dates while blending. After each item is blended in a Vitamix or run through the food processor individually, put dates, cashews and coconut in a large mixing bowl and mix with your hands until thoroughly combined. Add salt and lemon juice, mix again. Spread out evenly on a quarter sheet tray, press down, spread the top with a spoon to get rid of any finger imprints. Refrigerate at least 2 hours, cut and serve.

1 lb. boneless, skinless chicken breast, cut into bite size pieces 1 lb. mushrooms, cut in half, then sliced 1 ½ red bell peppers, chopped ½ head of green cabbage, sliced then chopped 2 Tbsp. fresh ginger, finely chopped 3 cloves of garlic, minced ½ tsp. red pepper flakes 1 tsp. salt 1 tsp. pepper 1 Tbsp. sesame oil ¼ cup coconut aminos 1 Tbsp. olive oil In a frying pan add ½ of the olive oil, red pepper flakes, and chicken. Cook until chicken is cooked through, about 6-8 minutes. Remove chicken then add more olive oil if needed and mushrooms. Cook until mushrooms shrink and get darker, then add peppers, cabbage, ginger, and sesame oil. Stir and cook for about 10 minutes or until the cabbage starts to get softer. Then add the garlic, salt and pepper, and coconut aminos. Stir, turn heat down and let cook another 8-10 minutes. Serve with cauliflower “rice”.

Find more recipes and fun things about the Bay Area on the Moxie Lady Blog at jessvallery.com

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Chevre Stuffed Brussels Sprouts Photography by John Costill and Tim Vallery

2 lbs. brussels sprouts 8 oz. local goat cheese (Chevre) 8 oz. heavy whipping cream 3 garlic cloves, crushed 3 thyme sprigs 1 bay Leaf 1 tsp. black peppercorns, toasted and cracked 1 navel orange 1 lb. bay shrimp 4 Tbsp. Extra Virgin Olive Oil 2 Tbsp. Italian parsley, chopped salt and pepper, to taste Italian Parsley, chopped to garnish

A

s 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.

Zest the orange and divide into two containers and reserve. Combine the cream, bay leaf, garlic cloves, thyme sprigs and peppercorn.

Bring the mixture to a simmer. Remove from the heat, cover, and steep for 20 minutes.

Meanwhile soften the goat cheese in a double boiler over low heat. Strain in the cream mixture into the goat cheese to combine. Add the zest of half an orange. Stir to combine and refrigerate for at least 3 hours or overnight.

Transfer the Chevre Mousse to a plastic pastry bag and reserve. Peel and segment the orange. Combine the shrimp in olive oil, salt and pepper, parsley, and the remaining citrus zest. Stir to combine and reserve until ready to serve. Remove the outer leaves of the Brussels Sprouts. Pipe 1 tsp. of chevre mousse in the individual Brussels sprout leaves.

Top with a couple broken pieces of citrus segments. Add a few marinated bay shrimp and garnish with parsley. Serve immediately.

Yield: 100 bite size portions

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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NORTHERN napa wine country Storybook Mountain Robert Pecota Bennett Lane

Chateau Montelena

Lava Vine B Cellars Kelly Fleming Cuvaison Barlow Dutch Henry Joseph Cellars Sterling Von Strasser N. RD. T Failla DM ON AM I D Twomey Titus

Summit Lake

Pope Valley Winery Black Sears Summit Lake Outpost

Burgess

P E VA L L E

Casa Nuestra Cairdeen Tricheros Boeschen Ladera Duckhorn Freemark Abbey Ballentine Meadowood Markham Resort St. Clement Charles Krug Cairdean

RD .

Beringer Ehlers Estate Spring Mt. Winery Newton Prager Merryvale

Y

Terra Valentine

Ladera Neal

PO

Alpha Omega D6 Atlas Peak E7 August Briggs B2 B Cellars B3 Ballentine C4 Barlow B2 Barnett B3 Beaulieu Vineyards D6 Benessere C3 Bennett Lane B1 Beringer C4 Burgess D3 Cade D3 Cafaro B3 Cakebread C6 Cairdeen C4 Casa Nuestra C4 Castella di Amorosa B3 Caymus D6 Chappellet E6 Charles Krug C4 Chateau Montelena B1 Clos Pegase B2 Corison C5 Conn Creek D5 Conn Vly Vineyards D5 Cuvalson B2 Duckhorn C4 Dutch Henry C3 Elhers Estate B2, C5 Elizabeth Spencer D6 Far Niente C7 Flora Springs C5 Foley Johnson D6 C6 Franciscan Frank Family C3 Freemark Abbey C4 Frog’s Leap D6 Goosecross Cellars D7 Grgich Hills Estate C6 Groth D6 Hall C5 Heitz Cellars C5 Joseph Cellars B2

Cade

Conn Valley Vineyards

Louis B. Martini

Sutter Home Hall Corison

Heitz

Cliff Family Arger-Martucci Flora Springs

William Harrison Rutherford Hills Raymond Rutherford Ranch Sullivan The Terraces Conn Creek Whitehall Lane Franciscan Conn Ck./Villa Mt. Eden Alpha Omega Mumm Napa Valley Provenance Frog’s Leap ZD Pína Napa Grgich Hills Estate Beaulieu Caymus Paraduxx Bond Peju Province Elizabeth Spencer Rubicon ContinulmChappelet St. Supéry Foley Johnson Miner Family Robert Mondavi Nickel & Nickel

Sequoia Grove Opus One

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D5 B4 C5 B2 E3 C5 B3 C4 C5 D6 D6 C5 C5 F6 D7 D6 B4 E7 D6 D6 E6 E4 C5 B3 C6 D5 D7 E7 C3 C6 D6 D5 D5 D6 B3 C5 D6 D7 B4 C4 D6 B2 A1 D5 C5 C4 B2 C5 D6 B3 C6 D6

Volicel Bisle

Joseph Phelps

V.Sattui

Rudd Saddleback Plumpjack

Rustridge

Nichelini Brown Estates Kuleto

Groth Silver Oaks

Far Niente Cardinale & Lokoya Napa Cellars Cosentino

Grgich hills

Premium Cabernets & Chardonnays 1829 St. Helena Hwy, Rutherford Open Daily • 800.532.3057 grgich.com

S A ND

Madrigal Wermuth Ehlers Estate Benessere Cafaro Rombauer

Barnett Smith Madrone Pride Keenan Schweiger Paloma

C H I LE

Schramsberg Castella di Amorosa Frank Family

Joseph Phelps Keenan Kelham Kelly Fleming Ladera Louis B. Martini Madigral Markham Merryvale Miner Family Mumm Napa Valley Napa Cellars Newton Nichelini Nickel & Nickel Opus One Paloma Paraduxx Peju Province Pina Napa Valley Plumpjack Pope Valley Prager Pride Provenance Raymond Robert Mondavi Robert Sinskey Rombauer Rubicon Rudd Rutherford Hill Rutherford Ranch Saddleback Schramsberg Schweiger Sequoia Grove Silver Oak Smith Madrone St. Clement St. Supéry Sterling Storybook Mt. Sullivan Sutter Home Trinceros Twomey V.Sattui Villa Mt. Eden Von Strasser Whitehall Lane ZD

Paloma Vineyards

Congratulations Grgich on your 40th Anniversary

4013 Spring Mountain Road, St. Helena, CA Tastings are by appointment only 10 am - 4 pm, Mon. – Sat. 707.963.7504 • palomavineyard.com

southern napa wine country Paraduxx Cosentino

Cliff Lede

Yountville

Domaine Chandon

Mayacamas

Robert Sinskey

Goosecross Cellars

Noah Baldacci Silverado Pine Ridge

Shafer Steltzner Robinson Family Stag’s Leap Winery Odette Stag’s Leap Cellars Regusci Chimney Rock

Atlas Peak

Astrale & Terre

Clos du Val

Calafia

Signorello

Elyse Trefethen

Hess Collection

Laird

Materra/Cunat Dariosh Monticello Andretti Van Der Heyden Biale Hagafen William Hill Reynolds Black Stallion .

NCH RD

BIG RA

Andretti D3 Artesa B5 Atlas Peak E1 Baldacci Family E2 Biale D3 Black Stallion E4 Bouchaine C6 Bouraåssa D6 Chimney Rock E2 Cliff Lede D1 Clos du Val E2 Cosentino D1 Cuvalson B5 Dariosh D3 Del Dotto F3 Domaine Carneros B5 Domaine Chandon D2 Elyse D3 Etude C6 fumé Bistro D4 Far Niente C1 Goosecross Cellars D1 Hagafen E3 Hendry Winery C4 Hess Collection C3 Javis E4 Laird D3 Luna E4 Madonna C5 Matera/Cunat D4 Mayacamas C2 McKenzie-Mueller C6 Michael Mondavi Family C5 Monticello D3 Napa River Inn D4 Napa Wine Co. D1 Nickel & Nickel D1 Odette E2 Paraduxx E1 Pine Ridge E2 Preserve Spa D4 Regusci E2 Reynolds Family D5 Robert Mondavi D1 Robert Sinskey E1 Robinson Family E2 Saintsbury C5 Shafer E2 Signorello E3 Silverado E2 Silver Oak D1 Stags’ Leap Wine Cellars E2 Stag’s Leap Winery E2 Trefethen D3 Truchard C5 Vine Cliff E1 William Hill E3

fumé Bistro

Hendry

Preserve Spa

Bighorn Luna

Del Dotto Jarvis

Artesa Michael Truchard Mondavi Family Domaine Carneros Cuvaison Saintsbury

The Carneros

Napa River Inn Vintners Collective

Rocca Mason Cellars Tulocay Whitford Cellars

Madonna

Etude

Bouchaine

Bourassa

fumé BISTRO & BAR

4050 Byway East, Napa Open at 11:30-4 for lunch and until 9:30 for dinner. Brunch 10-3 Saturday & Sunday​ 707.257.1999 • fumebistro.com

Biale

4038 Big Ranch Road, Napa Open daily from 10 am - 4 pm 707.257.7555 • biale.com

Napa river inn

500 Main Street, Napa, CA 877.251.8500 napariverinn.com www.traveltowinecountry.com 29

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mendocino & lake county wine country Balo C4 Barra C3 Baxter B4 Beachcomber A2 Bink C4 Brassfield E4 Breggo A3, B4 Brutocao B4, D5 Cache Creek F4 Campovida D5 Ceàgo del Lago E4 Cesar Toxqui D5 Claudia Springs B4 Domaine Anderson D5 Drew C4 Edmeades B4 Foursight B4 Frey C3 Gabrielli C3 Germain-Robin C4 Goldeneye B4 Greenwood Ridge B4 Greg Graham E5 Guenoc G6 Handley B4 Hidden Cellars D4 Harmonique B4 Husch B4 Jaxton Keys C4 Jeriko D4 Knez C4

Pacific Star

Surf & Sand Beachcomber

Frey

Stanford Inn

Lolonis Silversmith

Barra

Meyer Family Cellar

Terra Savia Yorkville Cellars

Upper Lake Ceago de Lago Brassfield Estate Winery Shannon Ridge

Steele Wildhurst

F6 B4 D5 B4 C5 D4 D4 D4 C5 D5 E5 B4 C4 D5 A1 C4 B4 C4 B4 C4 B4 B4 C3 F4 C4 F5 D5 B3 E4 A2 D5 E5 D5 B4 E5 E4 B4 D5 C4

Cache Creek

Vigilance Thorn Hill Moore Greg Graham

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Maple Creek

. Hou s e Rd Mt

Harmonique Claudia Springs Mendocino Wine Co. Germain Robin Lula Cellars Handley Esterlina Roederer Husch Lazy Creek Rivino Toulousse Phillips Hill Greenwood Ridge Edmeades Nelson Brutocao Navarro Vineyards Sarafina Scharffenberger Whaler Witching Stick BaloBaxter Philo Goldeneye Breggo Cellars Domaine Anderson Weibel Signal Ridge Seabass Jaxton Keys Harmonique McFadden Philo Ridge Jeriko Grazioano McDowell Foursight McNab Ridge Boonville Sip! Topel Brutocao Campovida Cesar Toxqui Milano

Langtry Lazy Creek Lone Oak Lula Cellars Maple Creek McDowell McFadden McNab Ridge Meyer Family Cellar Milano Moore Navarro Nelson Oracle Oaks Pacific Star Parducci Phillips Hall Philo Ridge Raye’s Hill Rivino Roederer Estate Scharffenberger Saracina Shannon Ridge Signal Ridge Six Sigma Ranch Sip! Stanford Inn Steele Surf & Sand Terra Savia Thorn Hill Topel Toulousse Vigilance Wildhurst Witching Stick Yorkville Cellars Seabass

Lone Oak

Six Sigma Ranch

Langtry

PHILO RiDGE TASTING ROOM

roederer estate

handley cellars Tasting room open daily 10am - 5pm 3151 Hwy 128, Philo, CA 800.733.3151 • handleycellars.com

14125 Highway 128, Boonville, CA Open Friday to Monday 11am - 5pm 707.895.3036 • philoridge.com

Tasting Room open daily from 11 - 5 4501 Highway 128, Philo, CA 707.895.2288 • roedererestate.com

DOMAINE ANDERSON 9201 Highway 128, Philo, CA Thurs – Sun 11am - 5pm 707.895.3626 • domaineanderson.com

scharffenberger cellars

brutocao Cellars

Tasting Room open daily from 11 - 5 8501 Highway 128, Philo, CA 707-895-2957 • scharffenbergercellars.com

Hwy. 101, Hopland • 800-433-3689 Hwy. 128, Philo • 707-895-2152 Open Daily 10 - 6 pm BrutocaoCellars.com

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Cloverdale’s

S

Neighborhood Restaurant

avvy’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 PM - 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 ½ cups strawberries, sliced 1 lemon, squeezed 1 cup oats 3 Tbsp. whole wheat flour, divided ½ tsp. salt ½ cup pecans chopped 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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Photography by D Magdalik

September 8th & 9th

A Recipe for Fun & Philanthropy Winesong is a dish to delight friends and family with! It takes several months to prepare, a few weeks to cook, and a couple of days to enjoy… plus the time necessary to digest all of the sights, sounds, smells, and good vibes!

This delicious blend of wine, food, and fundraising requires key ingredients.

A large heaping of people with passion Hundreds of cases of fabulous wines Thousands of bite size culinary concoctions A dozen or so travel packages Exquisite collectible wines Twenty or so creative artisans A couple of stellar auctioneers A tent full of generous bidders A dedicated community of volunteers A handful of gracious sponsors A myriad of musicians Dozens of cozy coastal inns A spectacular outdoor setting

Sprinkle in large doses of: Love Generosity Kindness Joy

Blend these ingredients together over low heat…until it comes to a boil during a frenzied live auction. Remove from heat, keep stirring until the sweet aroma tickles your nose. Sample this bold, flavorful dish, and share with others! Make again every year – the weekend after Labor Day! Benefiting the Mendocino Coast District Hospital, this year’s Winesong will be served September 8th & 9th. Tickets are on sale now: winesong.org.

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Point Cabrillo Light Station A California Historic State Park

he Point Cabrillo Light Station was established in 1909 on a point of land extending westward into the ocean. This location was selected for the Lighthouse by the US Lighthouse Service so that the light would be most visible to shipping on the hazardous coast of Mendocino. This same attribute makes Point Cabrillo a preeminent location from which to watch the annual migration of the gray whales from the lagoons of the Baja Peninsula in Mexico to their summer feeding grounds in the Arctic Ocean.

A spectacular opportunity for family fun awaits visitors during Whale Festival on the first and third weekends of March at the Light Station from 10 am to 4 pm each day. In addition to a grandstand view of the annual gray whale migration, you may visit the 240 gallon saltwater aquarium and our

Marine Science Exhibit.The 1st Assistant Lightkeeper’s House is also open. This period museum shows how lightkeepers and their families lived in the 1930s.

Point Cabrillo Lightkeepers Association (PCLK) volunteer docents will highlight Light Station history and local culture with visitor presentations at the Lighthouse and other locations in the State Historic Park. Weather permitting, docents will also lead walks to nearby Frolic Cove and relate the story of the clipper brig Frolic, wrecked off the cove in July 1850 bound from China to San Francisco with a valuable cargo of Chinese merchandise for the Gold Rush miners and their families.

The eastern Pacific grey whales pass by Point Cabrillo twice, on their southward journey from late November into February, and again going north between February and early May. They do not migrate simultaneously, and not all the whales make it all the way to Baja.

Some linger off shore; observations suggest that these are primarily the younger males. Newly pregnant females lead the northward migration, followed by males, and the last to leave Baja are usually females with babies.

Drawing by J D Mayhew

T

Mendocino Coast's national treasure and marvelous spot for weddings, family reunions and gatherings

Point Cabrillo State Historic Park is open from sunrise to sunset. the Light Station Museum and Giftshop, 1st Assistant Lightkeeper's House, Aquarium & Marine Science Exhibit are open from 11am-4 pm daily pointcabrillo.org 707.937.6123

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The Coastal Trio Silver’s at the Wharf, Mayan Fusion and Point Noyo Dining

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ilver Canul, co-owner and Executive Chef of Silver’s at the Wharf, was born in the Yucatan and has been an Executive Chef on the Mendocino Coast for twenty-three years starting with the Little River Inn in 1994. As well as Silver’s at the Wharf, one of the oldest family-fun eating and lodging establishments on the Northern Coast of California, Silver established the Mayan Fusion Restaurant in 2014, and recently with his partners renovated the former Cliff House of Fort Bragg and renamed it Point Noyo, Restaurant and Bar, overlooking the harbor at the mouth of Noyo River and the breakwater leading to the open sea. The breathtaking view has been a destination for many over the years.

At Silver’s at the Wharf, Chef Silver and his brother Juan Pablo, have created an extensive menu offering oysters on the half shell, prize winning crab cakes, calamari, cioppino, salmon, halibut, lobster tails, steaks, lamb shanks and games hens. Portion pricing, has proven extremely popular giving guest’s choices on quantity and price.

Lighter Fare choices, such as fish tacos, burgers and crab melts, quesadillas and chimichangas are also available in the lounge, dining room and dog friendly deck anytime the restaurant is open.

Dedicated to using only fresh ingredients and individual preparation of menu items, the brothers have added their Mayan touch and knowledge of French reduction methods to create wonderfully tasting sauces. “With concern for people’s health, my style is pan searing rather than frying... giving a new dimension to foods...and adding a touch of habanero sauce to ‘kick it up a notch!’", says Silver.

Silver's at The Wharf also operates Anchor Lodge, the only lodging in Noyo Harbor, offering economy, waterfront and Penthouse Apartment accommodations. Located at 32260 North Harbor Drive in Fort Bragg.

For more information: silversatthewharf.com, thewharf@mcn.org, 707.964.4283.

For lodging reservations or information please call 800.643.2700.

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Point Noyo Restaurant and Bar, overlooking the Pacific Ocean and Noyo Bay Anchorage, offers high quality food, craft cocktails in a View Bar, with three TV’s for Sports. Point Noyo Restaurant & Bar is located at 1011 S. Main Street in Fort Bragg. Dinner is served from 4 pm - 10 pm, seven days a week. Mitch Michelle Peace is now the Point Noyo Chef de cuisine. For more information: 707.962.3035, pointnoyo.com, info@pointnoyo.com.

Mayan Fusion, features dishes from Silver's home country as well as New York steak, local and imported sea food, poultry and vegetables. Mayan Fusion is located in the former space of The Restaurant on Main Street in Fort Bragg. A full Bar, Lunch from 11 am - 3 pm and Dinner from 4 pm - 9 pm.

For more information call 707.961.0211.

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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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 38 www.traveltowinecountry.com

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 Negré, 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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D

RD

amador wine country K

T. A

Fair Play

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BellaGrace Spinetta Il Gioiello/Morse Andis Shenandoah Borjon 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 CG Di Arie

Rest Young’s

Drytown

RD

Volcano

Drytown Cellars

Volcano Union Pub & Inn

Amador City

Sutter Creek Inn Yorba

Bella Grace

Ione

Fiddletown

Scott Harvey Wines

Sutter Creek

Tanis

FI DDLETO WN

Avio

Wine Tree Farm Sierra Feist • Binz Legendre Cellars Ridge Uphill Vineyards

Jackson

Clos du Lac

Pine Grove

Amador Cellars B1 B1 Andis B2 Avio Vineyards B1 BellaGrace B1 Bella Piazza Borjón A1 B1 Bray Vineyards C1 C.G. de Arie B1 Charles Spinetta A2 Clos du Lac A1 Convergence C1 Cooper B1 Deaver B1 Dillian Dobra Zemija B1 B1, C2 Driven Drytown Cellars B1 B1 Helwig C2 Il Gioiello B1 Iron Hub Jeff Runquist Wines C1 B1 Karmere C1 Nine Gables Nua Dair A2 B2 Prospect Cellars B1 Renwood C3 Rest Hotel Scott Harvey Wines B1 B2 Sera Fina B1 Shenandoah B2 Sierra Ridge B1 Sobon Estate Spinetta B1 B1 Stonehouse B1 Story C2 Sutter Creek Inn B1 TKC A2 Tanis C1 Terra d’Oro Terre Rouge B1 B1 Turley Villa Toscano B1 B1 Vino Noceto C2 Volcano Union Wilderotter B1 B1 Young’s

Scott Harvey Winery

jeff runquist winery

REST HOTEL

10861 Shenandoah Rd. Plymouth, CA 95669 209-245-3670 info@scottharveywines.com

10776 Shenandoah Rd Plymouth, CA Open Thursday – Monday 11 – 5 209.245.6282 • Jeffrunquistwines.com

9372 Main Street, Plymouth, CA 209.245.6315 hotelrest.net

volcano union Pub & inn

helwig Winery

Pub Open Thursday & Monday 5 – 8; Friday 5 – 9; Saturday 12 – 9; Sunday 12 – 8 209.296.7711 • volcanounion.com

11555 Shenandoah Road Plymouth, CA Open 10:30 – 4:30 daily 209.245.5200 • helwigwinery.com

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sutter creek inn 75 Main Street (Hwy 49), Sutter Creek, CA 209.267.5606 suttercreekinn.com

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.

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istoric 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

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

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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.

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lowly returning to life, Main Street Plymouth is an eclectic combination of brick buildings, Victorian restoration, turn of the century storefronts 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. Rest is a sixteen room boutique hotel that resides on the rustic historic Main street of Plymouth, California. 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.

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 buildings were originally built, wine country whimsical art and some modern flash and fun. Each room is decorated with a theme based on 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 that features 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, a good book by the fountain or s’mores at the fire pit.

In the evening you can enjoy a glass of local wine and appetizers from Taste Restaurant during the nightly Happy Hour.

One of the most important aspects of any guests stay at Rest is 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. In just over a year, Rest has many repeat guests enjoying the region for winery events, family gatherings, cycling races and just an overnight getaway not too far from home.

The next time you need to get away, think of 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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Historic

P

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 during its Centennial celebration year. All year long Plymouth will offer special celebrations in honor of the Centennial of the town. Additions in the last two years to the Plymouth business community include a wine tasting room, a brewery, a gift shop, gourmet foods 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.

Over thirteen 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, living up to the “No Worry Caterer” set up t-shirts her crew wears. “Being part of the

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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 foodie renaissance is award winning Taste Restaurant and Wine Bar. Celebrating twelve years, 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 does a great job at finding the perfect pairing.” Chef Mark says of his restaurant. In 2013, Chef Mark was invited to cook at the James Beard House in New York.

An honor awarded to very few Chefs in the world annually.

Spring Fruit Pavlova amador vintage market

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 Amador County Fair, the Bluegrass Festival and much more.The Plymouth Community Market is held on Thursdays during August and September in the town park. The Market is part Farmer’s Market, part Crafts Fair, throw in some wine tasting, delicious food and live music and that’s a perfect Thursday night out!

Amador Vintage Market, located at 9393 Main Street in Plymouth, is now open everyday from 9 AM - 6 PM. 209.245.3663; amadorvintagemarket.com 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

6 large egg whites pinch salt 1 1/4 cups sugar 1 tsp. white vinegar 1 tsp. vanilla extract 2 tsp. cornstarch 3 cups lightly sweetened whipped cream 4 cups fresh fruit, sliced if large, such as berries, kiwi, mango, etc.

Preheat your oven to 250°F. Whip the egg whites with the pinch of salt until soft peaks form. Continue whisking while gradually adding the sugar. The egg whites will get very glossy as the sugar dissolves into it. Fold in the vinegar, vanilla and cornstarch until well combined. Line a baking sheet with parchment or foil and spread the meringue mixture into a round disk about 8 inches across. With a spatula or a spoon indent the center to form a slight crust around the rim.

Bake in the 250°F oven for 1 1/2 hours or until hard to the touch - but not browning. Turn off the oven and let the pavlova cool inside with the door ajar. Right before serving, spoon over the whipped cream and then decorate the top with the fruit. Slice into wedges and serve immediately.

Serves 8.

Notes: Crunchy, chewy and ethereal the meringue base shows off California's bountiful fruit.

Grilled Corn Risotto Taste Restaurant, Chef Mike Hom

Serve with seared scallops and seasonal vegetables Grilled Corn Stock 2 corn ears grilled, corn kernals removed, cut in half (reserve kernels for risotto) ½ yellow onion, finely sliced 2 each garlic cloves 4 springs of thyme 6 cups of cold water Add all ingredients to a medium size sauce pan and bring to a boil. Reduce to a low simmer and continue to simmer for two hours. Remove from heat. Strain through a fine mesh sieve and reserve liquid for use in risotto.

Grilled Corn Risotto 1 each shallot, minced 1 cup Arborio rice ¼ teaspoon garlic, minced 1 tablespoon butter 1 cup white wine 3 cups corn stock (see recipe above, may need more) Reserve corn kernels from corn stock ½ cup parmesan cheese, grated 1 tablespoon each chives and basil, finely chopped 1 teaspoon lemon juice In a medium size saucepan over medium heat add butter, when melted add shallots and garlic, cook until shallots are translucent. Add Arborio rice and stirring frequently cook for about 7 minutes until barely toasted. Add white wine and reduce until half. Add corn stock until it covers the rice, bring to a boil, then reduce heat to a simmer, stirring occasionally. When liquid is almost gone, add more stock to cover rice and simmer, stirring occasionally until liquid is reduced, check rice for doneness, add cheese, herbs, lemon juice stirring gently. Season with salt and serve. We like to serve this dish with Seared Scallops and cherry tomato and herb salad. Serves 4

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Recipes

l

jeff r u n q u ist w i n es

Braised Lamb Shanks Osso Buco Serve with 2015 “R” Barbera

to medium, add the prosciutto, onions, and carrot, cover, and cook for 10 minutes, stirring often, until the vegetables are quite soft. Add the garlic and cook for 1 minute more. Add the wine, tomatoes, and stock and bring to a boil. Add the lemon peel, bay leaf, rosemary, thyme or oregano, and the shanks. Cover the pot and put it in the center of the oven. Bake for 1 ½ to 2 hours, or until the meat is quite tender, turning it from time to time during cooking. Remove the shanks and cover them loosely to keep warm. Degrease the sauce and discard the bay leaves and lemon peel. Reduce the sauce by half over high heat. Taste for salt and pepper. Serve the shanks on a bed of risotto or polenta. Pour over some of the sauce, sprinkle the gremolata generously over the top and serve.

4-6 large lamb shanks 2 Tbsp. olive oil Braising Sauce 1 oz. prosciutto, chopped 2 medium onions, thinly sliced 1 carrot, finely chopped 2 Tbsp. garlic, minced 1 cup red wine 1 ½ cups peeled, seeded and diced fresh tomatoes or canned 2 cups lamb, beef, or chicken stock 2-3 small strips of lemon peel 1 bay leaf 1 tsp. fresh rosemary, chopped (or 1/2 tsp dried) 1 tsp. fresh thyme or oregano, chopped (or ½ tsp. dried) salt and freshly ground black pepper Basil Gremolata (recipe follows) Preheat oven to 325°F. In a large skillet or a Dutch oven, heat the oil over high heat. Add the shanks and brown them on all sides, 5-7 minutes. Remove the meat and set aside. To make the Braising Sauce: Pour off all but 2 Tbsp. of fat from the pan. Turn the heat down

Jeff Runquist Wines

Basil Gremolata 2 tsp. lemon zest, chopped ½ tsp. garlic, chopped 2 Tbs. fresh basil, chopped ½ tsp. freshly ground black pepper Pinch of sea salt Finely chop all the ingredients together by hand or in a food processor.

Discover the Trademarks of

“R” Wine

Fruit Forward • Deeply Pigmented • Rich Flavors • Smooth & Elegant Finish

24 Wines, 11 Appellations Tour California in One Visit Three Time Winner of the California State Fair Golden Bear Award

Visit Our Tasting Room 10776 Shenandoah Rd Plymouth, CA Thur - Mon 11am to 5 pm

209-245-6282 Jeffrunquistwines.com 46 www.traveltowinecountry.com

Working with some of the finest growers in California, winemaker Jeff Runquist produces award winning wines renowned for their succulent fruit and silky tannins.

Recipes &

Wine Pairings la v a cap & w offord acres

Wrap prawns in a half strip of bacon and secure on a skewer. If you are using wooden skewers, soak them for 30 minutes in water before using. Cook on the barbecue for 5 minutes, turning several times. Halfway through cooking, season with fresh cracked pepper.

For the relish, mix all the ingredients together.

The mixture will keep for up to two days in the refrigerator in an airtight container. To serve: On individual dishes, lay out the spring mix with the skewers on top. Cover with a healthy spoonful of relish.

2 cups shredded Italian cheese blend 1 cup grated Parmesan 1 egg beaten with water for egg wash

In a large skillet cook the sausage over medium heat until it crumbles and is cooked through. Remove onto paper towels with a slotted spoon and drain well. Remove all but about 1 tablespoon of the sausage grease, add the veggies and seasoning blend, and cook until the veggies are a consistency you like. Remove from heat and cool.

If the dough was frozen it will have risen within the wrapping. Punch it down and roll out on a lightly floured surface. You can roll it as thin as 10 inches by 14 inches, but about 8 inches square is also fine. Spread half the sausages and veggies and cheese blend on the first dough. Brush the egg wash along the edge of the longest side.

Starting on the edge opposite the egg wash, roll the dough toward the egg wash, which will seal the crust on that end. Place on a large parchment lined baking sheet, seam side down. Repeat with the second ball of dough and remaining ingredients. Let them rise 20-30 minutes. Preheat the oven to 350°F. If they have risen so they are touching each other nudge them apart so there is space between them. Bake for 20 minutes, and then flip the stombolis around so that the two sides that were next to each other are now the outsides. Brush the tops and sides with egg wash, and sprinkle with the Parmesan cheese. Finish baking (10-20 minutes, depending on your oven) until the cheese is melted and the crust is brown (it should look like a good loaf of bread). Allow to cool for at least 10 minutes before slicing thickly and enjoying with wine and friends!

Stromboli wofford acres

LAVA CAP Serve with Lava Cap Viognier

This recipe entered my line-up through the wife of one of our Staff, who brought it to a Company Party. I have adapted it, and you should as well, because, like all great pot-luck dishes, it is flexible and forgiving. It is also delicious!!! The amounts called for make two Stromboli, so you need two balls of pizza dough, each for a 6-8 slice pizza.

16 large prawns, peeled and deveined, but leave the tail on 8 strips of bacon, partially cooked and cut in half Spring mixed greens 2 limes, juiced Pinch of kosher salt, cracked pepper to taste

2 packages pizza dough (defrosted, if frozen) I pound hot Italian sausage, removed from casing 1 cup yellow onions, sliced 1 14.5 oz. can diced tomatoes I fennel bulb, sliced 8 oz. mushrooms, sliced Italian seasoning blend

Bacon Wrapped Prawns with Melon

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el dorado wine country Everhart Cellars Hart 2 Hart

Wofford

Gold Hill Vineyard David Girard Nello Olivo Cary House Dedrick’s Cheese

El Dorado Hills Folsom Bacchus House

EVERHART CELLARS hart 2 hart vineyards Tasting Room Open Thur-Sun 11:30-5:30 5821 Ca Hwy 49, Pilot Hill, CA 530.885.WINE (9463) Hart2HartVineyards.com

Miraflores winery 2120 Four Springs Trail Placerville, CA • 530-647-8505 Open daily from 10-5 mirafloreswinery.com 48 48 www.traveltowinecountry.com www.traveltowinecountry.com

Lava Cap

Fenton Harriet Madroña ParaVi Jodar

Camino

Chateau Davell

To So. Lake Tahoe

Crystal Basin

Boeger Findleton, Illuminare Grace Patriot

Chateau Rodin Holly’s Hill Sierra Vista

Auriga

Busby

Narrow Gate

Miraflores GRIZZL Y FLAT RD.

Sierra Oaks Van der Vijver Windwalker Colibri Ridge Granite Springs Fitzpatrick Oakstone Single Leaf Fleur de Lys Cedarville MV Skinner Iverson Montroserio Winery by the Creek Mt. Auckum Palissandro Toogood Gwinllan Shadow Ranch

HISTORIC CARY HOUSE HOTEL The Jewel of Placerville 300 Main Street, Placerville, CA 530.622.4271 • caryhouse.com

Saluti

Auriga B1 Bacchus House A1 B1 Bechard Boeger B1 Busby Cellars B1 B1 Cary House Hotel Cedarville B2 B1 Chateau Rodin Colibri C2 Crystal Basin C1 B1 David Girard Dedrick's Cheese B1 Everhart Cellars Hart 2 Hart A1 Fenton Harriet B1 B2 Fitzpatrick Fleur de Lys B2 A1 Gold Hill Grace Patriot B1 Granite Springs B2 B2 Gwinllan Estate Holly’s Hill B1 Jodar C1 Lava Cap B1 MV B2 B1 Madrona Miraflores C1 B2 Montroserio Mount Aukum B2 B1 Nello Olivo Narrow Gate B2 Oakstone B2 Palissandro B2 B2 ParaVi B2 Perry Creek Saluti C2 Shadow Ranch B2 Sierra Vista B1 B2 Single Leaf C2 Skinner Toogood B2 Van der Vijver B2 Windwalker B2 B1 Wofford Acres

Bacchus House Bistro 1004 East Bidwell Street, Folsom, CA 916.984.7500 bacchushousebistro.com

lava Cap winery 2221 Fruitridge Road, Placerville, CA Tasting Room Open Daily 10-5 530.621.0175 • lavacap.com

Apple Hill Wineries ®

The romance of drinking a bottle of wine is countered by the risk of farming and the drudgery of hauling hoses and scrubbing down barrels. And the wineries wouldn’t have it any other way. — Ann Wofford

Lava Cap Winery is located high in the Sierra Foothills of Northern California, where the Jones family has been dedicated to the production of premium estate bottled wines utilizing only mountain-grown grapes since 1986. The unique volcanic soil that the winery is named for and the mountainous topography are ideal for the creation of world-class wines.

This spectacular environment with the high Sierras as a backdrop is a wonderful setting where we welcome you to sample the wines in our tasting room and enjoy a picnic in the gardens overlooking the vineyards.

Lava Cap Winery is located at 2221 Fruitridge Road in Placerville. The tasting room is open daily 10 am to 5 pm, except major holidays. Visit lavacap.com, or call 530.621.0175 for additional information.

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.

Try the Molino de Viento, their dry Syrah Rosé and the two different styles of South Fork Hard Apple Cider.

Paul is renowned for creating unexpected blends, such as the LaMancha, a Nebbiolo/ Petite Sirah/ Cabernet Sauvignon blend, the signature wine for WAV. LaMancha is consistently a favorite with guests. Other popular blends are the Redbird Canyon and Iowa Hill, along with varietals 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. Open weekends year round, call for weekday hours at 888.928.9643 or 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

Year-Round Recreation Area Located in the Heart of Gold Country!

120 Grass Valley Hwy, Auburn, CA 530.887.8787 auburnhi.com

SOURCE “Sourcing” the freshest ingredients through local relationships Dinner Tuesday-Sunday from 4-9pm Lunch Wed.-Sunday from 11:30-1:30, Happy Hour daily from 4-6 5540 Douglas Blvd. Ste 110 Granite Bay, Ca 95746 916.772.3900 • sourcetapas.com 50 www.traveltowinecountry.com

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 Open by Appointment and Special Saturday Events and Studio Tours.

5555 Bell Road, Auburn Studio: 530.823.1631 • Mobile: 530.320.8416 nicholsonblownglass.com

Local Food, Wine & Beer

Voted “BEST” Restaurant in Auburn

THE Place To Meet For Lunch & Dinner A warm and inviting atmosphere! Dog friendly seating on the patio!

By the readers of the Auburn Journal and Sacramento Magazine.

FINE DINING IN DOWNTOWN AUBURN Fabulous Food!

Private Dining Room!

Seafood, Steaks, Lamb, Duck, Pastas, Salads & Deserts!

Happy Hour Specials!

Book your private party or special event! Customize your menu. Seats up to 28.

LUNCH

M-F 11:30am-2pm

805 Lincoln Way, Auburn • 530-888-8492 • MonkeyCat.com

DINNER

7 Days/Wk @ 5pm

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Walk along the river where the historic railway once traveled and end up at a stunning amphitheater of carved limestone.

The Auburn Mountain Quarries Trail An Auburn State Recreation Area

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Whether hiking or trail running, starting at the American River Confluence in Auburn provides many options. A California State Park, the hike to Hawver Cave follows The Quarry Trail and the route of the gold-rush era Grand Flume, a thirteen-mile long wood and canvas flume that was built annually by private mining companies to extract gold from the river during the late 1850’s.

This great hike along the Middle Fork of the American River ends in a spectacular amphitheater of sheer limestone walls rising around you.

You’ll enjoy the natural beauty of the American River Canyon as you pass by an enormous cave that was the site of both paleontological excavations and more mining activities. You may plan a twelve-mile loop that traverses parts of the famed Western States 100 Mile Run and Way Too Cool 50K courses or simply do an Out-and-Back on the Quarry Trail, which meanders 5.6 miles along the free-flowing American River.

The loop starts at the Quarry Trail trailhead, off Highway 49 about 100 yards past the confluence —it’s somewhat deceivingly hilly. The real climb starts when you make the right turn onto the Brown’s Bar Trail (at about 3.5 miles) and literally reaches its peak on the unsigned Goat Hill Trail. Pay attention for Goat Hill on the right. It’s a right turn that imme-

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diately becomes switchbacks. If you go straight, you’ll eventually hit a housing development and have to retrace steps.

From Sacramento, take Interstate 80 to the Elm Avenue exit in Auburn. Make two lefts onto Highway 49. Drive 2.5 miles down to the American River Confluence. Turn right at the confluence to stay on Highway 49.

Make a quick left into the Quarry Trailhead parking lot. Cost is $10 per vehicle. Or you can use a yearly State Parks Poppy Pass to park.

Route: From the trailhead, go 3.5 miles on the Quarry Road (veering slightly right and uphill at a picnic area a mile in) to the signed Brown's Bar junction. Proceed uphill 1.1 miles to the Western States/Robie trail.

Turn right and go 0.3 miles to the unsigned Goat Hill Trail on the right (it's a noticeable switchback heading uphill). Ascend Goat Hill and continue for about 2.5 miles on a technical single-track with distinct elevation gains and losses until you reach the upper Highway 49 crossing. Cross carefully and follow the trail to a meadow in Cool. Veer right and follow brown signs for the Robie/Western States Trail downhill about 2 miles to the confluence. You'll need to cross Highway 49 again to get to the Quarry parking lot. A wonderful year-round hike, this mixture of dirt road and single-track trail is not always clearly marked especially as it passes through the old quarry.

Lois’s Favorite Peach Cobbler Jan says, "This is my mom's recipe and it is the best cobbler in the world. When your family is in the peach growing business, you get to eat a lot of peach cobbler."

1 ½ cups flour ¾ cup sugar 2 ½ tsp. baking powder ¾ cup milk ¾ tsp. salt ¼ cup oil 1 egg

Buy Local at Newcastle Produce

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ess 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!

Newcastle Produce is located at 9230 Cypress Street in Newcastle. 916.663.2016, newcastleproduce.com

Slice fresh, peeled peaches into a 9x11 glass baking dish. Sprinkle with sugar; 1/2 to 1 cup, depending on the sweetness of the fruit. Sprinkle generously with cinnamon. Set oven to 375°F and place dish with peaches into the oven to heat while preparing batter.

Combine flour, sugar, baking powder and salt. Mix together oil, milk and egg and add to dry ingredients. Drizzle over fruit. Bake 30 to 45 minutes at 375°F. Serve warm with vanilla ice cream. OPTION: Try substituting fresh boysenberries for the peaches.

Peach & Gorgonzola Bruschetta This rich and flavorful bruschetta is a great way to celebrate the bounty of summer peaches. Try it as a luscious breakfast treat, an afternoon snack, or a prelude to a simple summer meal.

2 Tbsp. extra virgin olive oil 4 slices country bread 2 peaches, halved, pitted, and thinly sliced 4 to 6 oz. gorgonzola cheese Brush or drizzle both sides of the sliced bread with olive oil. Broil the slices, turning when necessary, until both sides are golden brown. Remove bread from oven and spread the gorgonzola generously on each slice.

Arrange 3 to 4 peach slices on top and serve immediately. Serves 4 as a light breakfast or appetizer.

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A Little Rock Shop Tucked Away in Old Town Auburn

Meet Dave Holtzinger Chemist, Physicist, Teacher, Jewelry Designer Owner of BACK COUNTRY

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hen I first met Dave about ten years ago, I brought my small grandchildren in to choose fun, tumbled rocks for their beginning collections.

This became their favorite shop when visiting me — Over the years, they have enjoyed rock tumbling, learning about rocks and minerals through informative books and of course, from information from Dave.

He mentions that he always has had an interest in picking up rocks and minerals as a child and now sixty-four years later, stills enjoys his “finds”.

Most recently, I have found that Dave purchases Gold and Silver and also sells Estate jewelry as well as his own designed gold and silver jewelry. Now this is MY shop to find my “treasures” and to visit Dave as well...He has a wealth of knowledge and I always leave with more knowledge about his fields.

Dave, an avid outdoorsman and athlete in his youth, through high school and college, graduated from Shippunburg, PA with degrees in Chemistry and Physics; he then taught in Maryland for eight years , retiring to move to Canada to analyze Gold for mining companies.

During his career during the mining days, Dave says that he worked seven days a week, 8090 days straight flying back and forth from companies as an Assayer for gold and silver in the Ore. But, after the fall of gold and silver, no one was hiring non-citizens in Canada so he decided to move back home to the States. The Gold was so prominent in California, Dave settled in the Sierra Foothills, in 1986 he opened his collective shop in Old Town Auburn and has been welcoming children to rocket scientists alike, expanding their knowledge. You certainly will enjoy visiting this great treasure!

Back country rocks and minerals is the second-oldest shop with same owner in Old Town Auburn. located at 1578 Sacramento Street Open Seven Days a Week from 8 am until 5 pm 530.889.9313

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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.

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 57

“Secret Cove” 24 x 30 original oil on linen

Chasing the Light with Victoria Brooks

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Of course, like any other job, being an artist has its challenges. You need the discipline to master many different craft tools and techniques. You must develop keen analytical and problem-solving skills. You need the dedication to refine your sensibilities into a unique artistic voice. And you must learn how to run the business of Yourself, Inc. None of this happens overnight. But the work also offers deeply satisfying rewards— from the thrill of discovery to the satisfaction of bringing something beautiful into the world, from the validation of your work by experts at art shows and competitions to the joy of seeing how your creations affect the lives of others. For me, this last—how my work connects with my clients—is the most rewarding.

These connections can be both profound and simple. Sometimes a painting resonates with a client emotionally, and she takes my painting home to savor the feelings it evokes again and again. Sometimes a painting reminds a client of something in her own life, and she gifts the painting to a friend or relative to rekindle memories of shared moments they cherish. And sometimes clients just like a painting's technical execution or want to add a little beauty to their lives and “know it when they see it.” It's with these connections in mind that I select my subjects and my style.

Although I do lots of studio work, I love the outdoors and favor the direct approach of working en plein air (in the open air). When I work outside, I use oils and all my senses to capture landscapes, portraits, and

“Repose” 16 x 12 original oil on linen

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“Hope Valley Fall" 8 x 16 original oil on linen

I feel blessed to have a career in fine art. emotional moments of people in natural settings. Working outside means I have to chase the ephemeral effects of sunlight, moving water, wind, and weather (while dealing with the occasional animal, insect, or onlooker). As a result, my paintings have a strong sense of spontaneity and freshness.

A graceful woman strolls along a beach alone, the wind teasing her hair. Sun-washed children discover treasures translucent, breaking waves have tossed ashore. A monumental rock formation, bathed in a kaleidoscope of hues by the setting sun, stands guard where sea meets land and day meets night. You get the picture.

Because I'm serious about my work, I'm always looking for ways to grow artistically, spiritually, and professionally. To that end, for the past dozen years or so, I have had the pleasure of hosting en plein air workshops and classes around the world. My students have represented a wide range of ages, backgrounds, and skill levels. My goal has been to help all of them reach the next level in their journeys as artists. For some, painting is now a fulfilling pastime. Others have become accomplished, award-winning pros in their own right.

As for me, my students' enthusiasm, sharing, and comradery has been inspirational in many ways. And they continue to affirm in me the one great Truth about art: We are all chasing the light together.

“Amigos” 20 x 24 original oil on linen

for more information: Vbrooks.com; Victoria@vbrooks.com “Point Lobos Poppies” 20 x 24 original oil on linen

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The Downtown Truckee Wine, Walk & Shop is the perfect excuse to explore historic downtown Truckee with friends or enjoy a quick getaway.

2017 Downtown Truckee

Wine, Walk & Shop

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he Downtown Truckee Wine, Walk & Shop gives nearly one thousand locals and out-of-towners the opportunity to experience Truckee, California like never before as they peruse the unique businesses and boutiques, sample gourmet food offerings and sip delicious wines. The quaint mountain town playing host to the event for the 14th year is located in the Sierra Nevada mountain range thirty-five miles west of Reno, Nevada and twelve miles north of Lake Tahoe, California.

Set for Saturday, Oct. 7, participants will receive a commemorative wine glass for tasting at more than thirty locations, five food tickets for sampling (additional food tickets may be purchased for $2) and a map.

Attendees will visit each venue to learn about the particular vino the location is featuring, sample food, shop and mingle.

Local restaurants showcase unique menu items while wineries from across the United States offer samples of their latest wines. Small bites that have been served in the past include blackened shrimp on pineapple, ahi poke on crisp wonton, pulled pork sliders topped with crisp onion strings, chicken and brie sandwiches, ceviche and gazpacho, beignets and more.

Wineries may bring as many varietals as they like so there can be more than ninety different wines to try with no limit on tastings for $40 per ticket in advance or $45 at the door.

Each year proceeds go to a charitable organization in the area. Attendees can feel good knowing that the event has donated more than $26,000 to local non-profit organizations to date. Past partners include

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Tahoe Safe Alliance, Girls on the Run, The Humane Society of TruckeeTahoe, Sierra Senior Services, Tahoe Food Hub and Big Brothers Big Sisters of Nevada County and North Lake Tahoe.

An array of venues have participated in the past including Aspen Leaf Interiors, Bar of America, Bella Tora, BlueStone Jewelry & Wines, Dark Horse Coffee Roasters, Dress the Party, Engel & Völkers Real Estate, Kalifornia Jean Bar, Moody’s Bistro & Bar Beats, Morgan’s Lobster Shack & Fish Market, Riverside Studios, Spirit Interior Design Gallery, Tahoe Oil & Spice, Tahoe Sports Hub, Tahoe University, Uncorked Truckee and more.

Free High Sierra Taxi cab rides will be available for attendees before, during and after the event within Truckee town limits. There will also be a Designated Driver Program so sober drivers aren’t left out.

Designated Driver tickets can be purchased for $10 and participants will receive a non-alcoholic beverage at several stations, five food tickets and a map to all participating venues.

There are currently sponsorship opportunities available to participate in a well-attended, legacy event. Sponsorship packages range from $500 to $2,500.

For more information about sponsorships, tickets and volunteering visit truckeewinewalk.com.

Sierra high 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.

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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 Tahoe City an extensive traditional and modern menu, including 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.

Camino Gluten free options and children’s portions are availSorensen’s able at every meal.

Resort Pollock Pines

Cucina Verona truly has something for everyHope Valley one! Friendly and familiar, not fussy or pretentious, Caple’s Kit Carsonwhile you Lake Cucina Verona will make you feel at home Kit Carson Lodge enjoy one of the best meals you’ve ever had.Silver Come Lake and experience for yourself!

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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

Twisted Oak

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Ironstone Chatom

Frog’s Tooth Bodega Del Sur

Mt. Brow Yankee Hill Gold Mine

sorensen's resort

Your All 8Season Resort 14255 Highway 88, Hope Valley 800.423.9949 sorensensresort.com

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Bacchus House Bistro A Destination Restaurant

A local secret and local favorite, nestled between the Great American River and the crystal blue waters of Folsom Lake, a mere thirty-five minutes or so southeast from the famous grapevines of Amador County with such pristine wineries such as DiArie, Andis, Renwood & Sobon, you will stumble across a true gem of a “mom & pop” bistro in this treasure chest of a town, and that gem….that….. diamond, is Bacchus House Bistro.

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“Bacchus" is the mythological Roman god of wine, delicious harvest, merriment, and all things of ecstasy and abundance; A name rightfully fitting this quaint little bistro.

With Award-winning Executive Chef, Victor Octavio, an internationally influenced, quiet, rather shy, master of the culinary arts with over thirty years of experience, and Eric Adams, a high-end, highenergy event planner, (both owners) behind the curtain of this culinary kingdom, it makes Bacchus, a foodies “Midsummer Night’s Dream- all year round.

Both gentlemen are passionate and true artists in what they do.

From the exquisite dishes that flow onto your dining table from the chef’s kitchen, to the old world charm and seasonally changing holiday decor, to LIVE music events that Eric puts together for guests, it is clear that these two artisans are the true Yin & Yang in the culinary & hospitality field---no holds barred.

However, the true star of this show is the incredible food, and it must be said it is outstanding on every level.

From the seasonings to the sauces, and everything in between, Executive Chef Victor Octavio is a passionate chef and aims to please… and it shows!

Bacchus House Bistro proudly and passionately supports and delivers the “farm to fork” concept, and happily lists it’s “featured farms” right on the menu.

Bacchus is best known for its incredible Signature prime rib, it compares only to the TOP prime rib houses in the country, (Trust me on this… and I invite you to indulge your palate) it also has delicious seasonal soups such as organic carrot & ginger with local leeks and fresh ginger

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or Cream of Tomato with local creme fraiche and micro greens just to name a few, and an array of fresh garden salads such as the Bistro Caesar or Fuji Apple with sun-dried cranberries, toasted pecans and an amazing Honey Vinaigrette- all with a flavorful twist, of course.

From fresh daily sea food, perfect crab cakes and amazingly light calamari, to incredible specials like Beef Wellington, Prime Rib Enchiladas and Rack of Lamb, anything you choose at this beautiful bistro will pair harmoniously with your favorite wine and joy of life.

Desserts are out of this world, too, such as the Apple Crisp with Bourbon Streusel and Cinnamon ice cream or Mocha Creme Brulee, with Temple Coffee, Valrohna & Chocolate or assorted house made ice creams and gelato…again, all house made by Pastry Chef “D”. Ahhh….

Willie Wonka would be proud.......!

And finally, you MUST try Chef Octavios’ signature Warm Salted Carmel Bread Pudding, with Vanilla Ice Cream & Fleur de Sel… Magnifico!!!

Hospitality is also held in high esteem at Bacchus, as most of the staff has been with this delight since the beginning. It’s the kind of place where the wait staff eventually gets to know your name, and in some instances, even has your favorite spirit, iced, shaken and poured as you pull up to the grape -canopied bar to start your evening at a week night Happy Hour that begins at 4PM, as the sounds of Sinatra and the “Rat Pack” fill the air with musical nostalgia.

As if all that wasn’t enough, Bacchus House has two gorgeous dining patios, both with an oasis of foliage, statues paying tribute to the seasons and water features. On some summer nights you can even catch LIVE music out on the patio with the musical sounds of “4Thought” as they play the night away for your enjoyment under the stars. Other resident musicians include Craig Faniani on the baby Grand Piano on First Fridays, Daniel Roest on Classical guitar on second Saturdays, and Ms. Pam Pamprin on Harp - third Sundays. There is also a beautiful lounge (with its arms around that Baby Grand Piano) with a Great Gatsby feel, complete with a second bar and private entrance that is ideal for private parties, late night old school martinis and those special events.

This is a destination restaurant for many reasons, the location, the hospitality, the wine and of course, Chef Victor and his incredible cuisine.

Don't miss out this October, just in time for Halloween, as Bacchus House Bistro “Salutes Classic Movie Monsters” a Hollywood themed salute to legends such as Bella Lugosi. Boris Karloff, Lon Cheney and the like!

For two guys with a passion for the arts and seemingly endless energy, equaled by the long hours, the constant uncertainty, and downright hard work of the restaurant industry, it's hard to imagine these two gentlemen keeping up with the pace... Adams says in a determined no nonsense tone, "we've been doing it all our lives. It’s no problem for us, that's as close as I can get to saying that's not a problem for us (keeping up with the pace). It’s our life.

Yes, but you could say you're both getting older...well that's not a problem for us....Ya know, people ask us when we are going to slow down--know what I tell them…? We’re just getting started”

Visit Bacchus House Bistro at 1004 East Bidwell Street in Folsom. Hours TuesdayFriday Lunch 11:30-2PM, Happy Hour 4-7PM, and Dinner 5-9PM, Saturday Dinner 5-9PM, Sunday Dinner 4-8PM, Dark Mondays.

916.984.7500; Bacchushousebistro.com

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Sorensen’s Resort Your All Season resort in the Sierra Nevada

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ucked away on the eastern edge of spectacular Hope Valley, near Lake Tahoe, Sorensen's Resort is an ideal home base for recreation and relaxation all year long. This historic settlement offers cozy housekeeping cottages, log cabins, and mountain home vacation rentals providing a range of charming accommodations. During the Summer months, there are many fun activities: spectacular hiking, biking, fishing and maybe even napping under the aspens in one of the comfy hammocks. Fall brings the ever-changing of the leaves — Autumn colors grace Sorensen’s and the Hope Valley landscape with the opportunity to hike through aspen-forested trails of gloriously golden leaves.

Winter finds guests snuggled by the fire in their cabin or our Café with a good book; or head out into the wilderness landscape shushing through meadows of new-fallen snow.

Stay at Sorensen’s and try out our fleet of easy-to-use complimentary snowshoes! Just strap ‘em on and take off on one of the beautiful trails.

Sample the amenities of a small resort that include a fullservice restaurant, a wood-fired sauna, and one hundred and sixty-five beautiful acres of pine and aspen forest to play on. With the West Fork Carson River meandering through high-mountain meadows, Sorensen’s is located close to Kirkwood Ski Area and Grover Hot Springs State Park and has easy access to all the fun and beauty of Lake Tahoe. A perfect spot for small weddings and conferences make Sorensen’s Resort your home-away-from-home when visiting the High Sierra.

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“Take a course in good water and air; and in the eternal youth of Nature you may renew your own”. John Muir Sorensen’s Resort is located at 14255 Highway 88 in Hope Valley. 800.423.9949, sorensensresort.com

In the beautiful California Sierra, nestled along the quiet shores of Silver Lake rests the Kit Carson Lodge Resort.

Kit Carson Lodge Best Kept Sierra Secret Unveiled

J

ust 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 Tuesday night. Full multinight 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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Taste The Legacy THE MAN

THE ICON

THE WINE

The man is Miljenko, “Mike” Grgich, Wine Icon and Vintner Hall of Fame Inductee. The wine is Chardonnay, America’s first and greatest (wine) love.

Celebrating 40 years in the Art of Winemaking From its legacy rooted in a tiny vineyard in Croatia though a historic tasting in Paris, to a family-owned winery in the Napa Valley, Grgich Hills Estate is consistently superior in quality and experience.

707.963.2784

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grgi ch.com

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