Eating out with Kids in Sonoma County: Having offspring isn’t a culinary catastrophe. It just means you need to know where to go to find great food that’s family-friendly. Plenty of restaurants welcome pint-sized customers with kid-friendly menus, an entertaining environment and solid food (and cocktails!) for mom and dad.
Easter Brunch 2010: After scarfing down all those chocolate bunnies a ham and egg chaser is clearly in order. Preferably in brunch form. Grab your bonnet, your Sunday best and head out for some of Sonoma County’s best spring holiday brunches…
Patisserie Angelica: The Cake Speakeasy…Sebastopol’s favorite bakery, Patisserie Angelica, is cracking open their doors again after the outcry of folks missing their cream scones, cakes and chocolate bon bons. But only on Fridays and Saturdays.
Taylor’s Automatic Refresher becomes Gott’s starting….now! Rolling off the tongue like a bag of rocks, Taylor’s Automatic Refresher has changed its name to Gott’s Roadside Tray Gourmet for “legal reasons.”
Franco’s Pizzeria: The newest entrant in the pie-game: Franco’s, housed in the former 505/Acapulco space along with the new Chrome Lotus nightclub. At the helm: Franco Fabiani, the former owner of Fabiani’s
Artisan Cheese Festival 2010; Follow your nose to the fourth annual Artisan Cheese Festival, served up ripe, runny and wonderfully aged throughout this weekend, March 26-28, 2010. The dairy-tastic event brings together some of the top cheesemakers from the West Coast (and beyond) in four curd-filled days of eating, sniffing, and celebrating the renaissance of hand-crafted cheeses.
Turns out BiteClubbers aren’t the only huge fans of Santa Rosa’s El Coqui — the downtown Puerto RIcan bistro where I regularly indulge in fried plantains much to the consternation of my thighs. Last week, Danny Gokey from American Idol (you’ll remember him as a finalist from Season 8, if you follow such things) brought [...]
The Art of Charcuterie: Your bologna has a new first name, and it’s charcuterie. Because unlike the lunchbox fare most of us grew up with, preserved meats — called charcuterie by the French — are finally getting the respect they deserve.
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