Comments on: Paella: Wine Country’s Party in a Pan

By: Melissa G.

Melissa G. — Wed, 23 Jun 2010 13:54:31 +0000

Any chance we get we are at events where Gerard is the main event, and have never been let down. In two words: SIMPLY AMAZING.
We recently went to Vineyard Inn for a nice low key meal and were very pleased with the paella. We also popped into Jackson’s after word of paella being served there hit the streets and although we were not pleased with our dish we have to give the cook applause for trying. Lack of seasoning and product is a common mistake when one is not in tune with any dish. Anyone can cook a pizza and it will be good, but there has to be a level of respect for paella that some places just don’t have.

By: Kate

Kate — Tue, 22 Jun 2010 15:19:39 +0000

I love Gerard’s especially because he makes a vegetarian paella. I wish more chef’s would prepare paella without shellfish. I know I am not the only paella lover out there who is allergic to shellfish. I would totally eat a paella with chicken and chorizo, but our friend’s from the sea make it impossible! More shellfish-free paella, please!

By: xtinaznap

xtinaznap — Tue, 22 Jun 2010 02:48:26 +0000

I had Gerard’s paella at the Occidental Farmer’s market last year and it was AMAZING – I can’t wait to go back and have it again. But – have you actually tried the Paella at Jackson’s Bar and Oven? I am a total fan of Jackson’s Bar and Oven – have been there for brunch twice and dinner three times, and every time the dish I ordered was perfect. Their wild mushroom pizza is one of the best things I’ve ever tasted. But, last time we were there, my husband ordered the paella, and we were totally underwhelmed. We actually almost sent it back because it, in no way, resembled paella….but he was so hungry that he ate it anyway. To give them credit, it wasn’t a bad tasting dish or anything – the fish, sausage, and rice was all tasty. It’s just that it was essentially a bed of very lightly flavored rice (looked almost like white rice) with a somewhat meager portion of shrimp, mussels, and sausage on top. It wasn’t the amazing, colorful, flavorful, almost stew-like concoction that Gerard serves, or that I’ve had on other occassions. To the credit of Jackson’s Bar and Oven, we did mention that we thought the dish was sub-par after the waitress asked us how everything was, and when we did, the waitress was really sweet and actually gave us a free dessert even though he had eaten the entire dish. So, don’t let this review stop you from going to Jackson’s Bar and Oven, b/c I love that place – just be cautious about ordering the paella unless there is evidence that they’ve changed their recipe, esp. given that there are so many other, less expensive and WAY yummier things on their menu. And definitely get those beingets for dessert – delish!!