Breakfast takes on a whole new meaning when you can drink it from a shot glass. As does dessert, and pretty much anything in between.

Welcome to the brave new world of flavored vodkas that range from a dead-on version of Fruit Loops and bacon to cookie dough, bubble gum, peanut butter and jelly, whipped cream, marshmallow and smoked salmon. Yes, smoked salmon.

If you’ve walked the aisles of BevMo or Bottle Barn (3331 Industrial Dr., Santa Rosa, 528-1161) lately, you’ve likely noticed the boom. Flavored vodkas account for about 20 percent of all vodka sales (which are 32 percent of the entire liquor market), according to the Distilled Spirits Council, worth more than a billion dollars in sales in 2011. High-end brands like Grey Goose, Van Gough and Charbay have branched out with haute flavors including green tea, citrus, chocolate and blood orange, while value-priced brands appeal to the sweet tooth with dessert-inspired flavors. To get some perspective on just how hot these drinks are, Beam Inc., recently purchased Pinnacle (famous of their whipped cream, cake and cotton candy-flavored vodkas) for $605 million and nearly all the big booze companies have a hand in the market.

Why is this such a big thing right now?

It’s a perfect storm of a crummy economy, the sugar-trained palates of younger drinkers and a growing interest in pairing food and alcohol.

“Americans love to drink sweet,” said Ziggy Eischelman, a local wine and spirits expert who recently judged the flavored vodka category at the World Wine and Spirits Competition in San Francisco. “There are entire lines of these flavored vodkas catered toward a young demographic, the under-35 set,” she said. “They’re meant to be fun, but let’s face it, probably no one over 35 is ordering a cookie dough cocktail…or cupcake body shot,” she said. Most judges actually took the category pretty seriously, quaffing root beer and marmalade vodkas. “If its supposed to taste like a cupcake, then we’re looking for it to taste like a cupcake,” said Eischelman. Their favorite: Effen Cucumber Vodka.

We’re also drinking out less, and staying in more, according to a Nielsen study in 2011. Needing little more than a splash of soda or juice, flavored vodka cocktails are dessert — or dinner — in a glass, something impressive and fun for guests or a night at home.

Food is also an influencer. Whether they’re using essential oils and essences to infuse flavors or merely dumping extracts and sugar, the idea of drinking, rather than eating fruit, cereal, cupcakes or bacon have a novelty that’s hard to deny.

“I don’t think this is going away. People are really thinking of innovative ways to capture our palates,” said Eischelman.

What to drink? It depends what you’re after your glass. Brands like Absolut, Hangar One, Grey Goose and Charbay are more about the essence. There’s little or not sugar, instead, you’ll smell and taste the fruit with the unmistakable kick of vodka. Brands including Pinnacle, Three Olives and Smirnoff play wackier sandboxes, with very sweet, strongly flavored liquor that masks the sting of alcohol — making them go down very easy. Almost too easy. It’s important to remember that vodka can be upwards of 40 percent alcohol, compared to between 5 and 12 percent in most beers and wines. I can speak from experience that little ones will be more than a little intrigued by mom and dad’s raspberry chocolate whipped cream cocktail, or worse yet, bubble gum shot, so be forewarned.

Though Sonoma County’s restaurant bars are more about the “garden to glass” philosophy of fresh ingredients infused into cocktails, a few are playing with flavored vodkas. At Spoonbar (219 Healdsburg Ave., Healdsburg, 431-2202), they’re using Bakon (bacon-flavored vodka) in a Bloody Mary. Jackson’s Bar and Oven (135 Fourth St., Santa Rosa, 545-6900) recently featured a whipped cream cocktail called Whip Me Pretty, and has jalapeno-infused vodka for several of its cocktails. “Loopy”, a Fruit Loop-inspired vodka, is featured in a cocktail at the Nutty Irishman (995 Piner Rd., Santa Rosa, 544-1447).

But wait, aren’t these just liqueurs in disguise? The definition of a liqueur is a neutral spirit (like vodka) infused with a flavor (like coffee, mint or orange). The difference is that liqueurs must be sweetened, with up to 20 percent sugar. Not all flavored vodkas are sweetened, but many are, making it an increasingly fuzzy line.

As the flavored vodka boom continues to gain momentum — and growing concern from some underage drinking watchdogs — it’s worth noting that other spirits have ramped up flavored versions of rum, tequila, bourbons and whiskeys. “I can remember five years ago when there were just a couple flavors, raspberry, peach. But the category is just growing. Who knows what they’ll come up with next,” said Eischelman.

Sonoma County Farmer's Markets

If you loved one Santa Rosa farmer’s market, you’ll be doubly excited that we now have two…

Here’s the scoop: On Saturday, May 19 there will be a changing of the guard at the Santa Rosa Veteran’s Hall farmer’s market. Taking over is the Redwood Empire Farmer’s Market. You’ll find old favorites like Santa Rosa Seafood, Gleason Ranch, Leon Day Condiments and Redwood Empire Farm, The Ravioli Lady and Cookie, Take a Bite along with newcomers including Sebastopol’s Victorian Farmstead Meat, Republic of Paradise, Adel’s Sausage and French Garden Farm.

They’ll have magic shows at 9 and 11am, along with other family-friendly activies.

Meanwhile, the Original Farmer’s Market moves northward to its new home at the Wells Fargo Center parking lot with Bohemian Well Being Farm (mushrooms), Costeaux Bakery, Foggy River Farms, Salmon Creek Ranch and Tierra Vegetables among others.

Both will be open on Wednesday and Saturday mornings, so take your pick of the best stuff Sonoma County has to offer.

Here are a list of vendors at the Santa Rosa’s Original Certified Farmer’s Market, according to their website: http://thesantarosafarmersmarket.com/vendors/

The REFM website does not have a listing of vendors currently, but sent the following information via email regarding vendors they anticipate on Saturday:

Bellwether Farms
Felton Acres
French Garden Farm
Fulton Creek Nursery and Farm
Gleason Ranch
Neufeld Farms
Neve Brothers
Ortiz Brothers
Peppahead
Santa Rosa Seafood
Skyview Nursery
Sonoma County Honey
Dacheva & Sons Cheese (formerly Sonoma Mountain Cheese Co.)
Spring HIll Jersey Cheese
Tolay Twisted Farms
Triple T Ranch
Bella Rosa Coffee Co.
Cook’s Spices
Cookie.. Take a Bite
Nicky’s Flour Creations
Homemaid Ravioli
Just Like Grandma’s
Leon Day Condiments
Malaysia Mei
Mi Fiesta Catering
OG Coffee
Pan-o-Rama Baking Co.
Republic of Paradise (Filipino food)
Nellie’s Oysters
The Handmade Pantry
The Kettles Corn show
The Smoked Olive
Ghost Eye Planters
Talented Lady Jewelry
O’Malley’s Knife Sharpening
JJ’s Bottlecap creations

Is Cloverdale the next food hot spot? Two recent openings in the north of note.

Plank Coffee (227 N. Cloverdale Blvd., Cloverdale, 894-6187) opened last week, a hipster hangout featuring lots of recycled wood, Flying Goat Coffee, locally made pastries and the best iced Bangkok (espresso, evaporated milk) I’ve ever had. It’s owned by Mike Morisette and Marne Dupere of 14ft design in Healdsburg.

Nearby, Railroad Station Bar and Grill (114 Railroad Ave., Cloverdale, 894-4779) does two things I’m just wild about: Poutine and Pretzel buns. Poutine (for the non-Canadians) is a magical concoction of gravy and cheese smothered fries (they call them Disco Fries). The pretzel buns (imported from Texas) are soft pretzels sliced in half, cradling a hunk of ground beef that’s cooked to perfection (which is of course medium rare). Also worth a look:  The shrimp po-boy and daily soup specials.  Full bar.

Where else to eat in Cloverdale? Ruth McGowan’s Brew Pub (131 E. First St., Cloverdale, 894-9610) for brews and Zini’s Diner (796 S. Cloverdale Blvd., Cloverdale, 894-9444) for Swedish pancakes all day.

The new BJ’s Brewhouse and Restaurant is officially open for biz at  the Coddingtown Mall. It’s Santa Rosa’s first mega restaurant, with more than 250 seats, and frankly, a pretty imposing exterior that’s brings to mind a Borg spaceship decorated by Bolsheviks. It’s really, really, immense. And square.

To get an idea of the scope, the Southern California-based chain is rumored to be anticipating 1000 covers a day, compared to the maybe 2-300 covers a smaller local spot would do on a good day. The Titanic scale continues to their 15 page menu. Grab a cool beer or house-made cream soda while you peruse the brief novel in your hands. Try not to linger too long on the calorie counts next to each item.

Appetizers range from poké (Hawaiian style raw tuna) to all things fried. Gourmet salads, burgers, deep dish pizzas (their speciality) and heartier pastas and steak entrees make up the rest of the menu. Most of what we tried (fried jalapeno burger, poke, mango Thai salad, mushroom pizza) are good, hearty dishes that won’t leave you breathlessly impressed, but will certainly satisfy a crowd.

A Borg Spaceship with a Bolshevik poster. See?

The Pizookie™ is a monster dessert– a big-as-your-head cookie made in a pizza dish that’s made to order with two scoops of ice cream. You’ll likely be asked several times during your meal if you are “saving room for a Pizookie™”. Of course you are, and it’s worth doing at least once. Probably not twice.

Most waitstaff are still being “spotted”, meaning you’ll have two or three folks checking in and whispering instructions (“Take away the ketchup”, “Ask how they want their burger cooked”) in these early days, and service is a strong corporate mandate. I turned around to look at a television, and a staff member was immediately at the table asking if we needed anything. Nice.

There’s a cozy patio outside, a large bar (again, beer is a a big deal at BJ’s) and a kid-friendly Cheesecake Factory meets Applebees vibe that’s suitable for families.

The quick Bite: A major Western chain with outposts across California, Arizona, Texas and the Midwest seems out of scale with Sonoma County – both in terms of menu and physical size – but offers up reasonably-priced, family-friendly food and brews. Not to mention something called a Pizookie.

Rendering of Social Club Exterior

More SF players moving north: The team behind SF’s CIRCA, The Cosmopolitan and Parlor Bar plan to open The Social Club, in Petaluma this July.

Taking over the long-empty Pazzo space at 132 Keller Street, Exec Chef Steven Levine will create a rustic American menu around a wood-fired oven and grill expected to include smoked short ribs, grilled Angus hangar steak, Prather Ranch burgers and Sonoma fried chicken. Prices will range from $5 to $24. Levine garnered critical acclaim for The Cosmopolitan and was the former chef of Freestyle in Sonoma. Owners are currently looking for a chef de cuisine.

Big names attached include restaurateur Mick Suverkrubbe, designer Lauren Germia ((Blackbird, Churchill, Citizens Band), a beverage program developed by Alex Fox (Bar Tartine, Gary Danko and Myth) and GM Damion Wallace (Wexler’s, Bistro Aix, Gary Danko and Myth).

The bar menu will include 50 bottled craft beers, single malt whiskeys, scotches and bourbons, along with an affordable wine list. Outdoor fire-pits and a large patio are a key outdoor feature planned for the restaurant.

Wednesday night steps up the food scene at the Downtown Market.

BBQ is becoming a Sonoma County thing.  Dad and Son’s hits it out of the park with carefully smoked brisket, St. Louis style ribs and four kinds of sauce, including Alabama white. Cochon Volant, from Chef Rob Larman (La Poste, Sonoma) brings bbq onsite with a custom made smoker, 5 Dot Ranch meat, ABC baking buns and his own pickled red onions. Two very different personalities, but both equally charming.

Republic of Paradise smoked, fried tofu stuffed with mushrooms, fresh arugula salad and sweet potato chips only teases to the rest of the lineup of jerk chicken and steamed pork buns. For southeast Asian noodle fanatics, pho-style rice noodles laden with fresh and pickled veggies, pork, chicken and hard-boiled eggs in a fragrant broth.

Eat. Eat. Eat.

If there’s one holiday you better get right, it’s Mother’s Day (May 13). Not because your mama slaved away for years, raising you right. Not because even though you’re 41, she still worries about you. And not because she has helped you out of too many jams to count. But because mom deserves a day where she gets to be the center of attention, for once.

And while scrambled eggs in bed, homemade cards and hugs are much appreciated, we’ve found a few other events to make your favorite lady feel extra special — from Elvis impersonators to luxe brunches.

But no matter what you do, just make sure to tell her how much you love her.

Saturday
Edible Bouquet Class for Kids
Small chefs aged 6-10 can make cake, cookie and chocolate lollipops to put in an edible bouquet for mom (if it lasts that long). Recipe packet and arrangement included. 10a.m. to noon, $30. G&G Market, 1211 West College Ave., Santa Rosa. Register at gandgmarket.com.

Queen for a Day Cooking Class & Brunch
Fun in the kitchen, with a tasty reward. Chef Annie Simmons offers a hands-on class that includes a sparkling wine fruit cocktail, lemon-lavender beignets, spring veggie salad with Champagne vinaigrette, smoked salmon and Florentine Benedicts. Berry meringue trifle for dessert. 10a.m. to 1p.m., $90, 450 W. Spain St., Sonoma.

Sunday
Flock to the Flock
Canvas Ranch, home to babydoll lambs and cashmere goats, invites families to an old-fashioned farm day social from 11a.m. to 4p.m. Bring a blanket and picnic to eat on the lawn, shop their fresh farm products and enjoy a little country air. Free for CSA members; adults $10, children $3. 755 Tomales Road, Petaluma.

Cheap Kitchen Inspiration
The BrokeAss Gourmet, aka Gabi Moskowitz, celebrates the release of her cookbook at The Olive Press from 11a.m. to 3p.m., featuring tips on maximizing grocery shopping and making meals under $20 (like oven-fried sriracha chicken). Enter mom in a raffle for a liter of extra virgin olive oil and a copy of the cookbook. 24724 Arnold Dr., Sonoma.

For the Birds
Take a guided hike through the Martin Griffin Preserve and observe nesting mother egrets near the Bolinas Lagoon, along with a barbecue luncheon of chicken (don’t tell the egrets) or vegetarian quiche. $25 for adults, $12 for children. The event is a benefit for the Audubon Canyon Ranch and Marin Audubon Society. Tickets required: marinaudubon.org or (415) 453-2216.

Picnic in the Blooms
Sonoma Valley Winery Chateau St. Jean celebrates moms with the annual Fete De La Fleur. Stroll through the gardens, in full bloom, sample wine and hors d’oeuvres and take a terroir tour. $25, (877) 478-5326 for reservations. 8555 Sonoma Hwy, Kenwood.

Elvis Your Mama
Treat your queen to the King! The AllwaysElvis Show & Band channels the Viva Las Vegas vibe, rocking by the river at Stumptown Brewery from 2 to 7p.m. No cover, 15045 River Road, Guerneville

Brunches
Brasserie: Crispy Buttermilk Chicken Salad ($13), Humboldt Fog tomato galette ($10), Seafood Louie Salad, fish and chips, roasted chicken breast or treat her to filet mignon with bacon potato puree ($36). 10a.m. to 3p.m., Hyatt Vineyard Creek, 170 Railroad St., Santa Rosa.

Duck Club: Seafood buffet, assorted breakfast pastries, Thai beef salad, quiche plus mushroom chicken crepes, pan-roasted salmon, eggs Benedict, berry waffle, creme brulee, mini cheesecakes. Starter and dessert buffet, entrees a la carte. Adults $39, children under 12, $19.

Zazu: Cornmeal waffle, smoked salmon, bacon burger with onion rings, maple glazed donuts with bacon, $39, 523-4814, reservations required. 3535 Guerneville Road, Santa Rosa.

Corks: Scones, cheeses and choice of smoked salmon scramble, steak and eggs, crab and asparagus omelet, dessert ($42.95) and special kids brunch menu with french toast, grilled cheese sandwich, buttered pasta ($19.95). 5700 California, Forestville.

Estate: House salumis, eggs Benedict, veggie frittata, brunch pizza, bacon panini, berry semifreddo, $32 per pesron, $15 for kid under 11. Reservations required. 400 West Spain St., Sonoma, 933-3663.

Hungry for more? Check out BiteClubEats.com for updated food and dining news.

Regrets on not announcing this sooner, because I know that Craig was well known to many in the food community:

Restaurateur (Bella Luma Caffe) and well-known Petaluman Craig Stammler died suddenly on April 22, 2012. Friends, family and community gathered at the Mystic Theater to celebrate his life. Stammler, who worked with wife Melanie at StarStruck Boutique and most recently at LoCoco’s Cucina Rustica in Santa Rosa was 50.

Sign the guest book
Read the full obituary

Photographer and friend Will Bucquoy shares his photos…

Just a week after opening his new burger cafe in downtown Santa Rosa, Flipside and Rendez Vous restaurant owner Nino Rabbaa tells BiteClub he’ll also be opening a burger concession at Spring Lake Park this summer.

Though an official announcement from the Regional Parks has yet been made, insiders confirmed Rabbaa’s intent to take over the concession stand near the swimming pond. That may sound like small potatoes, but Spring Lake averages more than 600,000 visitors each year, with 300,000 folks visiting nearby Annadel Park.

What’s even more intriguing? There’s discussion of a possible construction of a cafe/restaurant inside the park being explored. The concession, which typically runs from Memorial Day to Labor Day, will join a fleet of food trucks who pull up to Spring Lake’s boat ramp each Tuesday from 4p.m. to dusk throughout the summer.

The new outpost of Rosso Pizzeria and Wine Bar opens Monday, May 14, 2012 in Petaluma’s Theater District.

Think again if you’re expecting a carbon copy of the Santa Rosa restaurant. It’s more like an evolution, said co-owner Kevin Cronin.  The 25-item menu includes some familiar favorites (calamari fritti, housemade burrata, margherita pizza) but ventures into new territory with a dedicated latteria (a cheese bar) featuring Ramini buffalo mozzarella, braised leeks with burrata and stretched-to-order mozzarella. “In Petaluma, we’re reflecting the focus on cheese and dairy,” said Cronin.

Also added to the menu are dishes including tripe, Italian Surf and Turf (roasted pork belly with Drake’s Bay crispy oysters), a Clam Pie with Manila clams, a smoked brick chicken pizza and a piadini (flatbread) Po Boy with oysters, remoulade, romaine, shaved fennel and bacon vinaigrette.

Gluten-free pizzas are available. Because no one should have to miss out on this opening. 25+ wines by the glass, plus beer. No dessert, cause they don’t do that.

Rosso Pizzeria Petaluma, 151 Petaluma Blvd S., Petaluma