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Bay Area')","publishDate":1590187218,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_136941,bayareabites_136891' label='Takeout Guides By Region']\u003cbr>\nWith California’s coronavirus shelter-in-place order in its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations to buying hospital workers meals to advocating for government aid and\u003c/a> \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">\u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some South Bay/Peninsula restaurants that have creative and community-focused approaches to takeout within the limitations of shelter-in-place.\u003cbr>\n[aside label='All Check, Please! Bay Area Restaurants' link1='https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z']\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Also, here is a guide to safe takeout.\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.zareensrestaurant.com/\">Zareen's\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_T8Le_lcCt/\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>Zareen's continues to offer fresh and frozen takeout meals during shelter-in-place. Additionally, in honor of Eid al-Fitr, owner Zareen Khan is offering sheer khurma (an Eid specialty dessert) and kulfi at her restaurants. Proceeds will go to Doctors Without Borders.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19990/check-please-bay-area-kids-review-zareens-park-burger-tu-mero-mole\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.tobangkoreanbbq.com/\">To Bang Korean BBQ\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=2Av8QKQQjvA&feature=emb_title\u003c/p>\n\u003cp>For those missing the collective, all-you-can-eat Korean BBQ experience, Santa Clara's To Bang Korean BBQ is offering special Korean-style dinners for takeout and delivery. With the set of savory seafood pancakes, banchan (Korean side dishes) and your choice of bulgogi, kalbi, or pork belly, To Bang's takeout smorgasbord will still leave you plenty stuffed.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17268/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.dadsluncheonette.com/\">Dad's Luncheonette\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/CAOriZ1h5rn/\u003c/p>\n\u003cp>Half Moon Bay's gourmet sandwich stop housed in a historic train caboose continues to offer its signature maitake mushroom sandwich for hungry patrons along with festive seasonal desserts, like cherry pie. Owner Scott Clark is also announcing daily specials on the restaurant's Instagram to support small producers that usually supply currently-shuttered restaurants. Past offerings include bags of Ouroboros Aquaponic lettuce and fruit preservatives from Green Oaks Creek Farm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20090/check-please-bay-area-reviews-dads-luncheonette-marzano-east-bay-spice-company\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.patiofilipino.com/\">Patio Filipino\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=EmA51dYMSfc\u003c/p>\n\u003cp>To satisfy cravings for pancit, sisig, or adobo, San Bruno's Patio Filipino is still serving unique Filipino-Spanish dishes for takeout and delivery. The restaurant is also offering a complimentary order of fried chicken or lumpianitas with every takeout order totaling $50.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/3338/check-please-bay-area-season-5-episode-3-503\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 5\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Sumika\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B-YQ7NoBC5W/\u003c/p>\n\u003cp>In addition to bento boxes and sashimi, Sumika is now selling fresh udon noodle kits, complete with dashi soup and pre-chopped garnishes. Be sure to order early though because the Los Altos restaurant's limited supply sells out quickly.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite South Bay/Peninsula\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>, now updated with COVID-19 information. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n","blocks":[],"excerpt":"Here are some South Bay/Peninsula restaurants that are staying creative within the limitations of shelter-in-place.","status":"publish","parent":0,"modified":1621634287,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":575},"headData":{"title":"5 South Bay/Peninsula Spots Getting Creative With Takeout Right Now (as Featured on 'Check, Please! 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Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some South Bay/Peninsula restaurants that have creative and community-focused approaches to takeout within the limitations of shelter-in-place.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"label":"All Check, Please! Bay Area Restaurants ","link1":"https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Also, here is a guide to safe takeout.\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.zareensrestaurant.com/\">Zareen's\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_T8Le_lcCt"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003c/p>\n\u003cp>Zareen's continues to offer fresh and frozen takeout meals during shelter-in-place. Additionally, in honor of Eid al-Fitr, owner Zareen Khan is offering sheer khurma (an Eid specialty dessert) and kulfi at her restaurants. Proceeds will go to Doctors Without Borders.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19990/check-please-bay-area-kids-review-zareens-park-burger-tu-mero-mole\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.tobangkoreanbbq.com/\">To Bang Korean BBQ\u003c/a>\u003c/h2>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/2Av8QKQQjvA'\n title='//www.youtube.com/embed/2Av8QKQQjvA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>For those missing the collective, all-you-can-eat Korean BBQ experience, Santa Clara's To Bang Korean BBQ is offering special Korean-style dinners for takeout and delivery. With the set of savory seafood pancakes, banchan (Korean side dishes) and your choice of bulgogi, kalbi, or pork belly, To Bang's takeout smorgasbord will still leave you plenty stuffed.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17268/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.dadsluncheonette.com/\">Dad's Luncheonette\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CAOriZ1h5rn"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Half Moon Bay's gourmet sandwich stop housed in a historic train caboose continues to offer its signature maitake mushroom sandwich for hungry patrons along with festive seasonal desserts, like cherry pie. Owner Scott Clark is also announcing daily specials on the restaurant's Instagram to support small producers that usually supply currently-shuttered restaurants. Past offerings include bags of Ouroboros Aquaponic lettuce and fruit preservatives from Green Oaks Creek Farm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20090/check-please-bay-area-reviews-dads-luncheonette-marzano-east-bay-spice-company\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.patiofilipino.com/\">Patio Filipino\u003c/a>\u003c/h2>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/EmA51dYMSfc'\n title='//www.youtube.com/embed/EmA51dYMSfc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>To satisfy cravings for pancit, sisig, or adobo, San Bruno's Patio Filipino is still serving unique Filipino-Spanish dishes for takeout and delivery. The restaurant is also offering a complimentary order of fried chicken or lumpianitas with every takeout order totaling $50.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/3338/check-please-bay-area-season-5-episode-3-503\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 5\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Sumika\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B-YQ7NoBC5W"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In addition to bento boxes and sashimi, Sumika is now selling fresh udon noodle kits, complete with dashi soup and pre-chopped garnishes. Be sure to order early though because the Los Altos restaurant's limited supply sells out quickly.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite South Bay/Peninsula\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>, now updated with COVID-19 information. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137258/5-south-bay-spots-getting-creative-with-takeout-right-now-as-featured-on-check-please-bay-area","authors":["11614","5083"],"categories":["bayareabites_109","bayareabites_301","bayareabites_13306","bayareabites_17082","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1146","bayareabites_1875","bayareabites_2332","bayareabites_1807","bayareabites_91","bayareabites_119"],"tags":["bayareabites_9037","bayareabites_757","bayareabites_763","bayareabites_3001","bayareabites_16571","bayareabites_92","bayareabites_16564","bayareabites_14746","bayareabites_12201"],"featImg":"bayareabites_137331","label":"bayareabites"},"bayareabites_136941":{"type":"posts","id":"bayareabites_136941","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136941","score":null,"sort":[1588611645000]},"guestAuthors":[],"slug":"5-east-bay-spots-shaking-it-up-with-takeout-right-now-as-featured-on-check-please-bay-area","title":"5 East Bay Spots Shaking It Up With Takeout Right Now (as Featured on 'Check, Please! Bay Area')","publishDate":1588611645,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_136828,bayareabites_136891' label='Rally For Restaurants']\u003cbr>\nWith California’s coronavirus shelter-in-place order entering its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations and buying hospital workers meals to advocating for government aid\u003c/a>. Many of us have been busy \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some East Bay restaurants that are staying creative and community-focused within the limitations of shelter-in-place. (Coming next: picks South Bay/Peninsula and San Francisco!)\u003cbr>\n[aside label='All Check, Please! Bay Area Restaurants' link1='https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z']\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Related: Is ordering takeout safe right now? (Yes.)\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.alamaroakland.com/\">alaMar Kitchen & Bar\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Ld5RQgebt/\u003c/p>\n\u003cp>On top of offering alaMar's famous seafood boils for takeout and feeding hospital workers, chef Nelson German is serving free meals for folks in the restaurant industry. As part of the \u003ca href=\"https://www.eater.com/2020/4/10/21214022/ed-lee-community-kitchens-eaters-digest\">LEE Initiative's Restaurant Workers Relief Program\u003c/a>, the Uptown Oakland eatery feeds the industry with 300 meals from 4-6 pm Wednesday-Sunday.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20398/check-please-bay-area-reviews-alamar-kitchen-bar-sabores-del-sur-pearl-6101\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.xingones.com/\">Xingones\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Q6T-ghcQk/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Even though immigrant workers make up over half of the restaurant industry, many are unable to access institutional resources during the pandemic. Co-owners Mayra Velasquez and Justino Perez have partnered with \u003ca href=\"https://noimmigrantsnospice.org/\">No Immigrant, No Spice\u003c/a> and the \u003ca href=\"https://calmaofficial.org/\">CALMA Community Fund\u003c/a> to fundraise for their staff members as well as vulnerable Bay Area families. Beyond their items for quarantine munchies, they're also selling affordable meal kits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20531/check-please-bay-area-reviews-playt-restaurant-bar-xingones-stonemill-matcha\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.thecookandherfarmer.com/\">The Cook and Her Farmer\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_IkwbsB8e1/\u003c/p>\n\u003cp>Missing the ocean? Along with meal kits and pantry staples, The Cook and Her Farmer is selling bags of oysters for home shucking and slurping. They're also providing hospital workers with meals via \u003ca href=\"https://www.feedtheline.org/\">Feed The Line\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19944/check-please-bay-area-reviews-marnee-thai-restaurant-the-cook-and-her-farmer-ristorante-milano\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Big Country Kitchen\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_nY7X-p1Ls/\u003c/p>\n\u003cp>The veteran and woman owned Concord spot continues to post daily specials and secret menu items on their Instagram, along with relatable messages of support from chef-owner-parent Rabanjala Delancey.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20580/check-please-bay-area-reviews-big-country-kitchen-denicas-real-food-kitchen-mamas-royal-cafe\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.daughterthai.com/\">Daughter Thai Kitchen\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_kr9TGhEBS/\u003c/p>\n\u003cp>For a more festive takeout experience, Montclair's Daughter Thai Kitchen is offering a Little Lao Table Feast, an affordable \"chef's selection\" of rotating appetizers and entrees with your choice of Thai iced teas or beers. To offer some extra support to families with small children, they're also offering a free kid's meal with every order.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20553/check-please-bay-area-reviews-range-life-royal-feast-daughter-thai-kitchen\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite East Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n","blocks":[],"excerpt":"Here are some North Bay restaurants that are staying creative within the limitations of shelter-in-place.","status":"publish","parent":0,"modified":1588370414,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":568},"headData":{"title":"5 East Bay Spots Shaking It Up With Takeout Right Now (as Featured on 'Check, Please! Bay Area') | KQED","description":"Here are some East Bay restaurants, loved and reviewed by regular Bay Area residents, that are staying creative within the limitations of shelter-in-place.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 East Bay Spots Shaking It Up With Takeout Right Now (as Featured on 'Check, Please! Bay Area')","datePublished":"2020-05-04T17:00:45.000Z","dateModified":"2020-05-01T22:00:14.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"136941 https://ww2.kqed.org/bayareabites/?p=136941","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/04/5-east-bay-spots-shaking-it-up-with-takeout-right-now-as-featured-on-check-please-bay-area/","disqusTitle":"5 East Bay Spots Shaking It Up With Takeout Right Now (as Featured on 'Check, Please! Bay Area')","path":"/bayareabites/136941/5-east-bay-spots-shaking-it-up-with-takeout-right-now-as-featured-on-check-please-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136828,bayareabites_136891","label":"Rally For Restaurants "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWith California’s coronavirus shelter-in-place order entering its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations and buying hospital workers meals to advocating for government aid\u003c/a>. Many of us have been busy \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some East Bay restaurants that are staying creative and community-focused within the limitations of shelter-in-place. (Coming next: picks South Bay/Peninsula and San Francisco!)\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"label":"All Check, Please! Bay Area Restaurants ","link1":"https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Related: Is ordering takeout safe right now? (Yes.)\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.alamaroakland.com/\">alaMar Kitchen & Bar\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_Ld5RQgebt"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On top of offering alaMar's famous seafood boils for takeout and feeding hospital workers, chef Nelson German is serving free meals for folks in the restaurant industry. As part of the \u003ca href=\"https://www.eater.com/2020/4/10/21214022/ed-lee-community-kitchens-eaters-digest\">LEE Initiative's Restaurant Workers Relief Program\u003c/a>, the Uptown Oakland eatery feeds the industry with 300 meals from 4-6 pm Wednesday-Sunday.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20398/check-please-bay-area-reviews-alamar-kitchen-bar-sabores-del-sur-pearl-6101\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.xingones.com/\">Xingones\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_Q6T-ghcQk"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Even though immigrant workers make up over half of the restaurant industry, many are unable to access institutional resources during the pandemic. Co-owners Mayra Velasquez and Justino Perez have partnered with \u003ca href=\"https://noimmigrantsnospice.org/\">No Immigrant, No Spice\u003c/a> and the \u003ca href=\"https://calmaofficial.org/\">CALMA Community Fund\u003c/a> to fundraise for their staff members as well as vulnerable Bay Area families. Beyond their items for quarantine munchies, they're also selling affordable meal kits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20531/check-please-bay-area-reviews-playt-restaurant-bar-xingones-stonemill-matcha\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.thecookandherfarmer.com/\">The Cook and Her Farmer\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_IkwbsB8e1"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Missing the ocean? Along with meal kits and pantry staples, The Cook and Her Farmer is selling bags of oysters for home shucking and slurping. They're also providing hospital workers with meals via \u003ca href=\"https://www.feedtheline.org/\">Feed The Line\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19944/check-please-bay-area-reviews-marnee-thai-restaurant-the-cook-and-her-farmer-ristorante-milano\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Big Country Kitchen\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_nY7X-p1Ls"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The veteran and woman owned Concord spot continues to post daily specials and secret menu items on their Instagram, along with relatable messages of support from chef-owner-parent Rabanjala Delancey.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20580/check-please-bay-area-reviews-big-country-kitchen-denicas-real-food-kitchen-mamas-royal-cafe\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.daughterthai.com/\">Daughter Thai Kitchen\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_kr9TGhEBS"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For a more festive takeout experience, Montclair's Daughter Thai Kitchen is offering a Little Lao Table Feast, an affordable \"chef's selection\" of rotating appetizers and entrees with your choice of Thai iced teas or beers. To offer some extra support to families with small children, they're also offering a free kid's meal with every order.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20553/check-please-bay-area-reviews-range-life-royal-feast-daughter-thai-kitchen\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite East Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136941/5-east-bay-spots-shaking-it-up-with-takeout-right-now-as-featured-on-check-please-bay-area","authors":["11614"],"categories":["bayareabites_109","bayareabites_301","bayareabites_13306","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1146","bayareabites_1875","bayareabites_15155","bayareabites_1807","bayareabites_119"],"tags":["bayareabites_9037","bayareabites_757","bayareabites_763","bayareabites_14773","bayareabites_16571","bayareabites_92","bayareabites_16564","bayareabites_12201"],"featImg":"bayareabites_137067","label":"bayareabites"},"bayareabites_136891":{"type":"posts","id":"bayareabites_136891","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136891","score":null,"sort":[1588104004000]},"guestAuthors":[],"slug":"5-north-bay-spots-offering-takeout-with-a-twist-right-now-as-featured-on-check-please-bay-area","title":"5 North Bay Spots Offering Takeout With a Twist Right Now (as Featured on 'Check, Please! Bay Area')","publishDate":1588104004,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_136828,bayareabites_136732' label='Rally For Restaurants']\u003c/p>\n\u003cp>With California’s coronavirus shelter-in-place order entering its second month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations\u003c/a> and buying hospital workers meals, to advocating for government aid and \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout. \u003c/a>\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants \u003c/a>to see how they're managing to make takeout unique and enjoyable during the shutdown. Here are some North Bay restaurants that are staying creative within the limitations of shelter-in-place. (Coming next: picks from East Bay, South Bay, and San Francisco!)\u003c/p>\n\u003cp>[aside label='All Check, Please! Bay Area Restaurants' link1='https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z']\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Related: Is ordering takeout safe right now? (Yes.)\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.valettehealdsburg.com/\">Valette\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_B3exelMp5/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Healdsburg rustic-chic restaurant, Valette, is hosting a weekly photo contest for their takeout dishes. All you have to do is order dinner, snap a portrait of your plating, and post it to Instagram or Facebook with the tag #ValetteToGo. The best photo wins a free dinner for two and a six-pack of wine.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17587/check-please-bay-area-reviews-valette-eatsa-osso-steakhouse\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.proteayv.com/\">Protéa\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_LDwxXpOCn/\u003c/p>\n\u003cp>Protéa, a fast-casual oasis in downtown Yountville, serves Puerto Rican and Latin fusion cuisine. In addition to takeout and delivery, chef Anita Cartagena is offering rotating “Cook from Home” bundles of pre-marinated mains like asado pork chops and shrimp ceviche that even novice chefs can execute to perfection.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode airing May 28th, 2020 \u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://gerardspaella.com\">Gerard's Paella\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Qbi_Alkkg/\u003c/p>\n\u003cp>In addition to pick-up and delivery, Gerard Nebesky's eponymous paella operation has begun offering online cooking tutorials as part of \"Live From Santa Rosa,\" a new weekly series of family-friendly home activities led by Santa Rosa business owners. Cook along in your home kitchen and if things go haywire, order-in from the teacher himself.\u003c/p>\n\u003cp>\u003ca href=\"http://kqed.org/checkplease/20409/check-please-bay-area-kids-review-sams-chowder-house-sangeetha-restaurant-gerards-paella-y-tapas\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.poggiotrattoria.com/\">Poggio Trattoria\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_IZdGElqxY/\u003c/p>\n\u003cp>Now that Sausalito's Italian diner Poggio Trattoria has suspended lunch service, chef Benjamin Balesteri has begun fishing out in the Bay to provide customers with freshly-caught specials. Pair a rockfish filet with one of the wine bottle offerings, which are now 50% off.\u003c/p>\n\u003cp>\u003ca href=\"https://video.kqed.org/video/check-please-bay-area-borobudur-restaurant-alegrias-spanish-restaurant-poggio/\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 4\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/HummingbirdFairfax/?ref=py_c\">The Hummingbird\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=y24GynyFHok&feature=emb_title\u003c/p>\n\u003cp>Fairfax's Creole-inspired spot is offering free meals to frontline workers and giving 50% off to all essential workers. Enjoy some comfort food and help The Hummingbird pay it forward by feeding our community.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003cstrong>Add to our list\u003c/strong>\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>If your favorite North Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter in place, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> You can also find our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n","blocks":[],"excerpt":"Here are some North Bay restaurants that are staying creative within the limitations of shelter-in-place.","status":"publish","parent":0,"modified":1588284787,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":546},"headData":{"title":"5 North Bay Spots Offering Takeout With a Twist Right Now (as Featured on 'Check, Please! Bay Area') | KQED","description":"Here are some North Bay restaurants, loved and reviewed by regular Bay Area residents, that are staying creative within the limitations of shelter-in-place.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 North Bay Spots Offering Takeout With a Twist Right Now (as Featured on 'Check, Please! Bay Area')","datePublished":"2020-04-28T20:00:04.000Z","dateModified":"2020-04-30T22:13:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"136891 https://ww2.kqed.org/bayareabites/?p=136891","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/04/28/5-north-bay-spots-offering-takeout-with-a-twist-right-now-as-featured-on-check-please-bay-area/","disqusTitle":"5 North Bay Spots Offering Takeout With a Twist Right Now (as Featured on 'Check, Please! Bay Area')","path":"/bayareabites/136891/5-north-bay-spots-offering-takeout-with-a-twist-right-now-as-featured-on-check-please-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136828,bayareabites_136732","label":"Rally For Restaurants "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With California’s coronavirus shelter-in-place order entering its second month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations\u003c/a> and buying hospital workers meals, to advocating for government aid and \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout. \u003c/a>\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants \u003c/a>to see how they're managing to make takeout unique and enjoyable during the shutdown. Here are some North Bay restaurants that are staying creative within the limitations of shelter-in-place. (Coming next: picks from East Bay, South Bay, and San Francisco!)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"label":"All Check, Please! Bay Area Restaurants ","link1":"https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Related: Is ordering takeout safe right now? (Yes.)\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.valettehealdsburg.com/\">Valette\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_B3exelMp5"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Healdsburg rustic-chic restaurant, Valette, is hosting a weekly photo contest for their takeout dishes. All you have to do is order dinner, snap a portrait of your plating, and post it to Instagram or Facebook with the tag #ValetteToGo. The best photo wins a free dinner for two and a six-pack of wine.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17587/check-please-bay-area-reviews-valette-eatsa-osso-steakhouse\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.proteayv.com/\">Protéa\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_LDwxXpOCn"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Protéa, a fast-casual oasis in downtown Yountville, serves Puerto Rican and Latin fusion cuisine. In addition to takeout and delivery, chef Anita Cartagena is offering rotating “Cook from Home” bundles of pre-marinated mains like asado pork chops and shrimp ceviche that even novice chefs can execute to perfection.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode airing May 28th, 2020 \u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://gerardspaella.com\">Gerard's Paella\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_Qbi_Alkkg"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In addition to pick-up and delivery, Gerard Nebesky's eponymous paella operation has begun offering online cooking tutorials as part of \"Live From Santa Rosa,\" a new weekly series of family-friendly home activities led by Santa Rosa business owners. Cook along in your home kitchen and if things go haywire, order-in from the teacher himself.\u003c/p>\n\u003cp>\u003ca href=\"http://kqed.org/checkplease/20409/check-please-bay-area-kids-review-sams-chowder-house-sangeetha-restaurant-gerards-paella-y-tapas\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.poggiotrattoria.com/\">Poggio Trattoria\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_IZdGElqxY"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now that Sausalito's Italian diner Poggio Trattoria has suspended lunch service, chef Benjamin Balesteri has begun fishing out in the Bay to provide customers with freshly-caught specials. Pair a rockfish filet with one of the wine bottle offerings, which are now 50% off.\u003c/p>\n\u003cp>\u003ca href=\"https://video.kqed.org/video/check-please-bay-area-borobudur-restaurant-alegrias-spanish-restaurant-poggio/\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 4\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/HummingbirdFairfax/?ref=py_c\">The Hummingbird\u003c/a>\u003c/h2>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/y24GynyFHok'\n title='//www.youtube.com/embed/y24GynyFHok'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Fairfax's Creole-inspired spot is offering free meals to frontline workers and giving 50% off to all essential workers. Enjoy some comfort food and help The Hummingbird pay it forward by feeding our community.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003cstrong>Add to our list\u003c/strong>\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>If your favorite North Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter in place, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> You can also find our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136891/5-north-bay-spots-offering-takeout-with-a-twist-right-now-as-featured-on-check-please-bay-area","authors":["5083"],"categories":["bayareabites_109","bayareabites_301","bayareabites_13306","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1146","bayareabites_1875","bayareabites_15155","bayareabites_1807","bayareabites_119"],"tags":["bayareabites_9037","bayareabites_757","bayareabites_763","bayareabites_3472","bayareabites_16571","bayareabites_92","bayareabites_16564","bayareabites_12201"],"featImg":"bayareabites_136991","label":"bayareabites"},"bayareabites_135791":{"type":"posts","id":"bayareabites_135791","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135791","score":null,"sort":[1575590276000]},"guestAuthors":[],"slug":"at-ruths-buka-diners-find-jollof-egusi-and-community","title":"At Ruth’s Buka, Diners Find Jollof, Egusi and Community","publishDate":1575590276,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>During the hour and change that I was at \u003ca href=\"https://www.yelp.com/biz/ruths-buka-oakland-2\" target=\"_blank\" rel=\"noopener noreferrer\">Ruth’s Buka\u003c/a> last Wednesday, not a single customer looked at a menu when they ordered their food. Either they knew their order by heart or Sunny Ogbe, Ruth Ogbe’s husband who helps manage the family-run Nigerian restaurant, knew exactly what the customers came in to eat.\u003cbr>\n[aside postID='bayareabites_119567' label='Diverse cuisines from the continent of Africa']\u003c/p>\n\u003cp>For those not as familiar with the menu at Ruth’s Buka, you’d see a list of specialties from all over Nigeria starting with the crowd-pleasing Jollof rice to a variety of stews from Egusi to bitter leaf and pepper soup featuring your choice of fish, chicken, beef or goat.\u003c/p>\n\u003cp>Opened five years ago in October of 2015, Ruth’s Buka sits on the corner of a quiet stretch of Foothill Boulevard in East Oakland in a neighborhood of homes, mosques and churches. When Ogbe first moved to Oakland from Lagos in 1998, she couldn’t find any Nigerian restaurants to eat at when she didn’t want to cook, so she eventually opened her own to fill that hole. “I always had it in my mind like when I'm ready, that's what I'm gonna do,” she says.\u003c/p>\n\u003cfigure id=\"attachment_135802\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135802\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-800x533.jpg\" alt=\"Ruth Ogbe's mother, Maria Ejuwa, prepares Jollof rice at the family run Nigerian restaurant.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ruth Ogbe's mother, Maria Ejuwa, prepares Jollof rice at the family run Nigerian restaurant. \u003ccite>(Omeez Jones)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though Ogbe’s restaurant is only one of three Nigerian restaurants in the East Bay (Miliki is nearby in the Laurel and Golden Safari in neighboring Hayward), it doesn’t necessarily account for catering-only and informal kitchens that folks run out of their homes in the area. In fact, that’s how Ogbe got her start. First cooking out of her home and later running a catering business out of a commercial kitchen in Oakland, she has served at weddings and parties for the Nigerian and larger West African community in the Bay Area.\u003c/p>\n\u003cp>At Ruth’s Buka, she’s had the autonomy of space — a kitchen all her own where she can maintain her catering business while her customers can dine in and socialize in the front.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In Nigeria, a \u003cem>buka\u003c/em> refers to casual dining spots that function as social hubs as much as eateries, often spilling out of open-view kitchens into the street. At bukas, the menu is a visual one — pots simmer with different specialties from across the nation and folks make combinations as they please from what is in front of them. Ogbe carries this same spirit of regional diversity at her buka, providing diners with dishes from Nigeria’s delta region, as well as Igbo, Hausa and Yoruba specialties.\u003c/p>\n\u003cfigure id=\"attachment_135799\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135799\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-800x1067.jpg\" alt=\"A Jollof rice and plantain plate with tender greens and a fish to top it all of at Ruth's Buka.\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Jollof rice and plantain plate with tender greens and a fish to top it all of at Ruth's Buka. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To bring these flavors of Nigerian cuisine to Oakland, Ogbe has vendors back in Nigeria who ship her ingredients over here. “Basically, all our ingredients come from different parts of Nigeria because we serve [food from] different parts of Nigeria not just one culture,” she says. Ogbe is also buying and breaking down whole cows and goats for her restaurant and catering customers. “We eat it fresh back home not like here where everything is frozen,” she explains.\u003c/p>\n\u003cp>Unsurprisingly, the most popular item at Ruth’s Buka is the West African staple, Jollof rice. Made across Nigeria, Ghana, and Senegal, the matter of who makes the best version of the tomato-laden rice dish is \u003ca href=\"https://www.npr.org/2016/08/28/491699623/jollof-rice-wars\">an active topic of debate\u003c/a> among West Africans.\u003c/p>\n\u003cp>Ruth’s version is coated with spice bloomed oil that leaves your mouth warm and wanting more. Asked how she makes her version of Jollof, Ogbe says it’s not that hard. “It's like watching new born babies for them not to choke. That's the same way you cook Jollof rice,” she explains. “You have to care for it a lot so that it doesn't burn. For the right texture, you can't put too much water [or] too much seasoning. You just have to monitor it. Baby it.”\u003c/p>\n\u003cfigure id=\"attachment_135804\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135804\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-800x533.jpg\" alt=\"Ruth Ogbe's daughter, Deborah, helps a customer at the family run Oakland restaurant.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ruth Ogbe's daughter, Deborah, helps a customer at the family run Oakland restaurant. \u003ccite>(Omeez Jones)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sitting at Ruth’s Buka and watching neighbors and customers stopping in, it’s easy to start wondering about the role and format of a restaurant — how restaurants can fulfill the homesick cravings of a diaspora and serve as an anchor for a neighborhood. Since much of our dining experience has been standardized, from menu hierarchies to the increasingly ubiquitous “bowl” format, Ruth’s Buka stands out for its commitment to staying true to its Nigerian roots.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Instead of following American formalities of dining, Ogbe and her family welcome their customers with an inviting warmth typical of family-run eateries.\u003c/p>\n\n","blocks":[],"excerpt":" In Oakland, this Nigerian restaurant satisfies the homesick cravings of a diaspora and serves as an anchor for their neighborhood.","status":"publish","parent":0,"modified":1575590456,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":836},"headData":{"title":"At Ruth’s Buka, Diners Find Jollof, Egusi and Community | KQED","description":" In Oakland, this Nigerian restaurant satisfies the homesick cravings of a diaspora and serves as an anchor for their neighborhood.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"At Ruth’s Buka, Diners Find Jollof, Egusi and Community","datePublished":"2019-12-05T23:57:56.000Z","dateModified":"2019-12-06T00:00:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"135791 https://ww2.kqed.org/bayareabites/?p=135791","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/05/at-ruths-buka-diners-find-jollof-egusi-and-community/","disqusTitle":"At Ruth’s Buka, Diners Find Jollof, Egusi and Community","path":"/bayareabites/135791/at-ruths-buka-diners-find-jollof-egusi-and-community","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>During the hour and change that I was at \u003ca href=\"https://www.yelp.com/biz/ruths-buka-oakland-2\" target=\"_blank\" rel=\"noopener noreferrer\">Ruth’s Buka\u003c/a> last Wednesday, not a single customer looked at a menu when they ordered their food. Either they knew their order by heart or Sunny Ogbe, Ruth Ogbe’s husband who helps manage the family-run Nigerian restaurant, knew exactly what the customers came in to eat.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_119567","label":"Diverse cuisines from the continent of Africa "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For those not as familiar with the menu at Ruth’s Buka, you’d see a list of specialties from all over Nigeria starting with the crowd-pleasing Jollof rice to a variety of stews from Egusi to bitter leaf and pepper soup featuring your choice of fish, chicken, beef or goat.\u003c/p>\n\u003cp>Opened five years ago in October of 2015, Ruth’s Buka sits on the corner of a quiet stretch of Foothill Boulevard in East Oakland in a neighborhood of homes, mosques and churches. When Ogbe first moved to Oakland from Lagos in 1998, she couldn’t find any Nigerian restaurants to eat at when she didn’t want to cook, so she eventually opened her own to fill that hole. “I always had it in my mind like when I'm ready, that's what I'm gonna do,” she says.\u003c/p>\n\u003cfigure id=\"attachment_135802\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135802\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-800x533.jpg\" alt=\"Ruth Ogbe's mother, Maria Ejuwa, prepares Jollof rice at the family run Nigerian restaurant.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ruth Ogbe's mother, Maria Ejuwa, prepares Jollof rice at the family run Nigerian restaurant. \u003ccite>(Omeez Jones)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though Ogbe’s restaurant is only one of three Nigerian restaurants in the East Bay (Miliki is nearby in the Laurel and Golden Safari in neighboring Hayward), it doesn’t necessarily account for catering-only and informal kitchens that folks run out of their homes in the area. In fact, that’s how Ogbe got her start. First cooking out of her home and later running a catering business out of a commercial kitchen in Oakland, she has served at weddings and parties for the Nigerian and larger West African community in the Bay Area.\u003c/p>\n\u003cp>At Ruth’s Buka, she’s had the autonomy of space — a kitchen all her own where she can maintain her catering business while her customers can dine in and socialize in the front.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In Nigeria, a \u003cem>buka\u003c/em> refers to casual dining spots that function as social hubs as much as eateries, often spilling out of open-view kitchens into the street. At bukas, the menu is a visual one — pots simmer with different specialties from across the nation and folks make combinations as they please from what is in front of them. Ogbe carries this same spirit of regional diversity at her buka, providing diners with dishes from Nigeria’s delta region, as well as Igbo, Hausa and Yoruba specialties.\u003c/p>\n\u003cfigure id=\"attachment_135799\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135799\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-800x1067.jpg\" alt=\"A Jollof rice and plantain plate with tender greens and a fish to top it all of at Ruth's Buka.\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Jollof rice and plantain plate with tender greens and a fish to top it all of at Ruth's Buka. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To bring these flavors of Nigerian cuisine to Oakland, Ogbe has vendors back in Nigeria who ship her ingredients over here. “Basically, all our ingredients come from different parts of Nigeria because we serve [food from] different parts of Nigeria not just one culture,” she says. Ogbe is also buying and breaking down whole cows and goats for her restaurant and catering customers. “We eat it fresh back home not like here where everything is frozen,” she explains.\u003c/p>\n\u003cp>Unsurprisingly, the most popular item at Ruth’s Buka is the West African staple, Jollof rice. Made across Nigeria, Ghana, and Senegal, the matter of who makes the best version of the tomato-laden rice dish is \u003ca href=\"https://www.npr.org/2016/08/28/491699623/jollof-rice-wars\">an active topic of debate\u003c/a> among West Africans.\u003c/p>\n\u003cp>Ruth’s version is coated with spice bloomed oil that leaves your mouth warm and wanting more. Asked how she makes her version of Jollof, Ogbe says it’s not that hard. “It's like watching new born babies for them not to choke. That's the same way you cook Jollof rice,” she explains. “You have to care for it a lot so that it doesn't burn. For the right texture, you can't put too much water [or] too much seasoning. You just have to monitor it. Baby it.”\u003c/p>\n\u003cfigure id=\"attachment_135804\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135804\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-800x533.jpg\" alt=\"Ruth Ogbe's daughter, Deborah, helps a customer at the family run Oakland restaurant.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ruth Ogbe's daughter, Deborah, helps a customer at the family run Oakland restaurant. \u003ccite>(Omeez Jones)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sitting at Ruth’s Buka and watching neighbors and customers stopping in, it’s easy to start wondering about the role and format of a restaurant — how restaurants can fulfill the homesick cravings of a diaspora and serve as an anchor for a neighborhood. Since much of our dining experience has been standardized, from menu hierarchies to the increasingly ubiquitous “bowl” format, Ruth’s Buka stands out for its commitment to staying true to its Nigerian roots.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Instead of following American formalities of dining, Ogbe and her family welcome their customers with an inviting warmth typical of family-run eateries.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135791/at-ruths-buka-diners-find-jollof-egusi-and-community","authors":["11625"],"categories":["bayareabites_8770","bayareabites_1146","bayareabites_366","bayareabites_1873"],"tags":["bayareabites_2891","bayareabites_16105","bayareabites_9710","bayareabites_16513","bayareabites_16514"],"featImg":"bayareabites_135801","label":"bayareabites"},"bayareabites_135733":{"type":"posts","id":"bayareabites_135733","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135733","score":null,"sort":[1574881374000]},"guestAuthors":[],"slug":"confusion-in-the-kitchen-thanksgiving-help-lines-are-just-a-call-away","title":"Confusion In The Kitchen? Thanksgiving Help Lines Are Just A Call Away","publishDate":1574881374,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Turkeys frozen solid, ovens filling with smoke, and refrigerators stacked to the brim: For many, Thanksgiving meal prep means a kitchen in chaos. Luckily, several major food companies are throwing cooks across the country a lifeline — or, more specifically, a help line.\u003cbr>\n[aside postID='bayareabites_131638' target=_]\u003cbr>\nBasters and bakers can call a number of different hotlines for their turkey, dessert, and even cranberry needs. Many of these services also offer help through online chats, text messaging, email, and smart speakers such as Amazon Alexa. \u003c/p>\n\u003cp>Experts at the \u003ca href=\"https://www.butterball.com/about-us/turkey-talk-line\">Butterball Turkey Talk Line\u003c/a> have been solving poultry-related problems in kitchens across the U.S. and Canada for nearly four decades. \u003c/p>\n\u003cp>\"When it first started 39 years ago ... there was just a mere five home economists, all female at that time, [and] they housed all their information on an old school rolodex,\" said Nicole Johnson, the director of the Butterball Turkey Talk Line. \"And certainly we've evolved with technology and trends and now we're 50 strong, men and women answering the phone.\" \u003c/p>\n\u003cp>Johnson has been with Butterball for 18 years and works full-time, year-round. Fifty seasonal staffers from across the food industry join her in November and December. They answer calls, emails, and social media queries from an office in Naperville, Ill., about an hour outside of Chicago. \u003c/p>\n\u003cp>The line is officially open Nov. 1 through Christmas Eve, and is also operational on Canadian Thanksgiving in October. The rest of the year, it connects to the consumer affairs department, which can address off-season questions about things like ground turkey and turkey bacon. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The team also does preseason work in the test kitchen, Johnson said, and consolidates all of its information in an online reference binder. For example, they researched and experimented with air fryers over the summer after seeing an increased interest in that method among millennials. \u003c/p>\n\u003cp>\"There's really a lot of ways you can prepare your turkey, and we have it all here in our computer system,\" Johnson said. She always emphasizes using a meat thermometer, no matter how the turkey is being prepared (it should register 170 degrees Fahrenheit in the breast and 180 degrees in the thigh for best eating quality). \u003c/p>\n\u003cp>The most common question they get is about the best way to thaw turkeys (Johnson says refrigeration if they have the time, cold water bath if they're in a crunch). She said staffers also tackle a lot of turkey-adjacent topics, such as which wines pair best and how many slow cookers home chefs can plug in at once. \u003c/p>\n\u003cfigure id=\"attachment_135735\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/ap_344107979370-cf8455c141bc22dfa702641720c6538d1cebcc67-e1574881032863.jpg\" alt=\"\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135735\">\u003cfigcaption class=\"wp-caption-text\">King Arthur Flour Co. has a bakery and cafe at its flagship location in Norwich, Vt., which is also home to the more than one dozen baker support specialists who staff its Baker's Hotline. \u003ccite>(Toby Talbot/AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Groups of family members often call in to settle debates over turkey preparations, and first-time hosts may reach out from the grocery store and have hotline operators walk them through what to buy, Johnson said.\u003c/p>\n\u003cp>\"They're so grateful that we're here, and that human connection on the other side says a lot as well,\" she added. \u003c/p>\n\u003cp>Butterball may be the most high-profile of the seasonal help lines, but it is far from the only such service.\u003cbr>\n[aside postID='bayareabites_134764' align='left' target=_]\u003cbr>\nOcean Spray offers a \u003ca href=\"https://www.oceanspray.com/Contact-Us\">year-round hotline\u003c/a>, answering cranberry questions by phone and over social media. It gets roughly 150 calls a day in the off-season, and approximately 400 each day between Thanksgiving and Christmas, according to a hotline operator named Kristy who said company policy prohibited her from providing her last name. \u003c/p>\n\u003cp>Eight employees work at her office outside of Charlotte, N.C. She said they mostly answer questions about how to use and then store sauces after opening (she says refrigerate them in an airtight container for up to two weeks). Once, someone asked her if they could stuff a turkey with cranberry sauce before cooking it. \u003c/p>\n\u003cp>\"The answer was no,\" she said. \u003c/p>\n\u003cp>And for those on dessert duty, help is just a phone call away. \u003c/p>\n\u003cp>For five years, Betty Crocker has offered an \"\u003ca href=\"https://www.bettycrocker.com/how-to/ask-betty\">Ask Betty\" service \u003c/a>through which users can submit kitchen questions online and receive expert responses within 48 hours. General Mills spokesperson Jamie Bastian wrote in an email to NPR that the company receives more than triple the number of inquiries between mid-November and Christmas than during the rest of the year. \u003c/p>\n\u003cp>Questions are usually about cooking and baking tips and substitutions, she said, and not necessarily related to Betty Crocker products or recipes. \u003c/p>\n\u003cp>\"Around Thanksgiving we also see consumers ask panic questions about how to avoid lumpy gravy or how to prevent burnt edges on pumpkin pie,\" Bastian wrote. \u003c/p>\n\u003cp>King Arthur Flour, based in Norwich, Vt.,\u003ca href=\"https://www.kingarthurflour.com/bakers-hotline\"> operates a Baker's Hotline\u003c/a> all year, staffed by over a dozen baker support specialists with varying areas of expertise. \u003c/p>\n\u003cp>According to Tara Mitchell, a customer experience supervisor who answered baking hotline calls for many years, the line averages 300 to 350 calls a day, and their LiveChat feature receives between 30 and 70 messages per day. \u003c/p>\n\u003cp>This time of year, she says, the overall call volume is between 10 and 12 calls an hour for each specialist, with conversation lengths averaging out to about three minutes. \u003c/p>\n\u003cfigure id=\"attachment_135736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/gettyimages-fd004432-4ea62abeafba320bd029a2716c3de5a4e6d7720d-e1574881069899.jpg\" alt=\"\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135736\">\u003cfigcaption class=\"wp-caption-text\">People who are struggling with their holiday meal can get cooking and baking tips from various hotlines. \u003ccite>(Janis Christie/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Baker support specialist Maggie Perry said most questions fall into one of two categories: pies and dinner rolls. Some of her most memorable calls are from people looking to recreate a treasured recipe a family member used to make. \u003c/p>\n\u003cp>\"Usually that person has passed on and so there's nobody to ask, and those [conversations] can be really uplifting and powerful but also a little bit sad as well,\" Perry said.\u003cbr>\n[aside postID='bayareabites_123879' target=_]\u003cbr>\nSometimes questions have nothing to do with baked goods. That very morning, Perry said she had \"chatted with a gentleman about meatloaf.\" And Mitchell said they get so many people calling with turkey-related questions in the fall that they keep the Butterball Talk Line number posted on their desks for reference. \u003c/p>\n\u003cp>Perry has observed that hotline callers tend to be either older people who don't use the Internet often or younger bakers in their 20s and 30s who are looking for help beyond a specific searchable question. She says the company talks a lot about reaching out to the next generation, and has a team dedicated to social media and digital engagement. \u003c/p>\n\u003cp>These help lines have expanded across platforms, giving cooks options beyond a single toll-free number. Company websites offer how-to videos and live chat, social media teams answer questions over Facebook and Twitter, and additional phone numbers make it possible to text with experts. Last year, Butterball added a callback feature that allows callers to leave their numbers with the operators rather than wait on hold. \u003c/p>\n\u003cp>Several of these services have also started providing hands-free help to users with an Amazon Alexa device. \u003c/p>\n\u003cp>The Betty Crocker skill for Alexa is voice-activated to answer cooking and baking questions, and as of recently, all of Betty's recipes can be displayed on Google Home and Alexa devices with screens, Bastian said. Butterball identified the top 20 questions consumers ask each year and had three turkey experts answer them and download them into the Alexa skill set, Johnson said.\u003c/p>\n\u003cp>\"So not only are you going to get that information in your very own kitchen, but it could be Marge's or Beth's or Christopher's voice delivering that information,\" she said, excited about hearing her coworkers' voices through the devices. \u003c/p>\n\u003cp>Johnson said she and her colleagues will be in the office from 6 a.m. to 6 p.m. ET on Thanksgiving, and if previous years are any indication, their voices will be a little bit hoarse by the end of the day. \u003c/p>\n\u003cp>\"It's kind of like a wedding, where you have all this prep throughout the whole year for this one big day,\" she said. \u003c/p>\n\u003cp>The team will eat in shifts and have their own Thanksgiving lunch, which will consist of soup and pasta. \u003c/p>\n\u003cp>But there's no need to worry that the Butterball experts aren't getting enough turkey. They've had catered meals each day of the week leading up to Thursday, featuring the meat in dishes like sandwiches, soup, salad and chili. And after talking turkey all day every day, Johnson said, she's decided to change things up a bit. \u003c/p>\n\u003cp>\u003cem>Rachel Treisman\u003c/em> \u003cem>is an intern on NPR's National Desk. \u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/11/27/783126777/confusion-in-the-kitchen-thanksgiving-helplines-are-just-a-call-away\">NPR.org\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Expert-staffed hotlines by companies including Butterball, Ocean Spray and Betty Crocker help thousands of home cooks each holiday season. ","status":"publish","parent":0,"modified":1574881615,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":1457},"headData":{"title":"Confusion In The Kitchen? Thanksgiving Help Lines Are Just A Call Away | KQED","description":"Expert-staffed hotlines by companies including Butterball, Ocean Spray and Betty Crocker help thousands of home cooks each holiday season. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Confusion In The Kitchen? Thanksgiving Help Lines Are Just A Call Away","datePublished":"2019-11-27T19:02:54.000Z","dateModified":"2019-11-27T19:06:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"135733 https://ww2.kqed.org/bayareabites/?p=135733","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/27/confusion-in-the-kitchen-thanksgiving-help-lines-are-just-a-call-away/","disqusTitle":"Confusion In The Kitchen? Thanksgiving Help Lines Are Just A Call Away","nprImageCredit":"Diana Haronis ","nprByline":"Rachel Treisman, NPR Food","nprImageAgency":"Getty Images","nprStoryId":"783126777","nprApiLink":"http://api.npr.org/query?id=783126777&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2019/11/27/783126777/confusion-in-the-kitchen-thanksgiving-helplines-are-just-a-call-away?ft=nprml&f=783126777","nprRetrievedStory":"1","nprPubDate":"Wed, 27 Nov 2019 09:36:00 -0500","nprStoryDate":"Wed, 27 Nov 2019 05:01:14 -0500","nprLastModifiedDate":"Wed, 27 Nov 2019 09:36:39 -0500","path":"/bayareabites/135733/confusion-in-the-kitchen-thanksgiving-help-lines-are-just-a-call-away","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Turkeys frozen solid, ovens filling with smoke, and refrigerators stacked to the brim: For many, Thanksgiving meal prep means a kitchen in chaos. Luckily, several major food companies are throwing cooks across the country a lifeline — or, more specifically, a help line.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_131638","target":"_","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nBasters and bakers can call a number of different hotlines for their turkey, dessert, and even cranberry needs. Many of these services also offer help through online chats, text messaging, email, and smart speakers such as Amazon Alexa. \u003c/p>\n\u003cp>Experts at the \u003ca href=\"https://www.butterball.com/about-us/turkey-talk-line\">Butterball Turkey Talk Line\u003c/a> have been solving poultry-related problems in kitchens across the U.S. and Canada for nearly four decades. \u003c/p>\n\u003cp>\"When it first started 39 years ago ... there was just a mere five home economists, all female at that time, [and] they housed all their information on an old school rolodex,\" said Nicole Johnson, the director of the Butterball Turkey Talk Line. \"And certainly we've evolved with technology and trends and now we're 50 strong, men and women answering the phone.\" \u003c/p>\n\u003cp>Johnson has been with Butterball for 18 years and works full-time, year-round. Fifty seasonal staffers from across the food industry join her in November and December. They answer calls, emails, and social media queries from an office in Naperville, Ill., about an hour outside of Chicago. \u003c/p>\n\u003cp>The line is officially open Nov. 1 through Christmas Eve, and is also operational on Canadian Thanksgiving in October. The rest of the year, it connects to the consumer affairs department, which can address off-season questions about things like ground turkey and turkey bacon. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The team also does preseason work in the test kitchen, Johnson said, and consolidates all of its information in an online reference binder. For example, they researched and experimented with air fryers over the summer after seeing an increased interest in that method among millennials. \u003c/p>\n\u003cp>\"There's really a lot of ways you can prepare your turkey, and we have it all here in our computer system,\" Johnson said. She always emphasizes using a meat thermometer, no matter how the turkey is being prepared (it should register 170 degrees Fahrenheit in the breast and 180 degrees in the thigh for best eating quality). \u003c/p>\n\u003cp>The most common question they get is about the best way to thaw turkeys (Johnson says refrigeration if they have the time, cold water bath if they're in a crunch). She said staffers also tackle a lot of turkey-adjacent topics, such as which wines pair best and how many slow cookers home chefs can plug in at once. \u003c/p>\n\u003cfigure id=\"attachment_135735\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/ap_344107979370-cf8455c141bc22dfa702641720c6538d1cebcc67-e1574881032863.jpg\" alt=\"\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135735\">\u003cfigcaption class=\"wp-caption-text\">King Arthur Flour Co. has a bakery and cafe at its flagship location in Norwich, Vt., which is also home to the more than one dozen baker support specialists who staff its Baker's Hotline. \u003ccite>(Toby Talbot/AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Groups of family members often call in to settle debates over turkey preparations, and first-time hosts may reach out from the grocery store and have hotline operators walk them through what to buy, Johnson said.\u003c/p>\n\u003cp>\"They're so grateful that we're here, and that human connection on the other side says a lot as well,\" she added. \u003c/p>\n\u003cp>Butterball may be the most high-profile of the seasonal help lines, but it is far from the only such service.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_134764","align":"left","target":"_","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nOcean Spray offers a \u003ca href=\"https://www.oceanspray.com/Contact-Us\">year-round hotline\u003c/a>, answering cranberry questions by phone and over social media. It gets roughly 150 calls a day in the off-season, and approximately 400 each day between Thanksgiving and Christmas, according to a hotline operator named Kristy who said company policy prohibited her from providing her last name. \u003c/p>\n\u003cp>Eight employees work at her office outside of Charlotte, N.C. She said they mostly answer questions about how to use and then store sauces after opening (she says refrigerate them in an airtight container for up to two weeks). Once, someone asked her if they could stuff a turkey with cranberry sauce before cooking it. \u003c/p>\n\u003cp>\"The answer was no,\" she said. \u003c/p>\n\u003cp>And for those on dessert duty, help is just a phone call away. \u003c/p>\n\u003cp>For five years, Betty Crocker has offered an \"\u003ca href=\"https://www.bettycrocker.com/how-to/ask-betty\">Ask Betty\" service \u003c/a>through which users can submit kitchen questions online and receive expert responses within 48 hours. General Mills spokesperson Jamie Bastian wrote in an email to NPR that the company receives more than triple the number of inquiries between mid-November and Christmas than during the rest of the year. \u003c/p>\n\u003cp>Questions are usually about cooking and baking tips and substitutions, she said, and not necessarily related to Betty Crocker products or recipes. \u003c/p>\n\u003cp>\"Around Thanksgiving we also see consumers ask panic questions about how to avoid lumpy gravy or how to prevent burnt edges on pumpkin pie,\" Bastian wrote. \u003c/p>\n\u003cp>King Arthur Flour, based in Norwich, Vt.,\u003ca href=\"https://www.kingarthurflour.com/bakers-hotline\"> operates a Baker's Hotline\u003c/a> all year, staffed by over a dozen baker support specialists with varying areas of expertise. \u003c/p>\n\u003cp>According to Tara Mitchell, a customer experience supervisor who answered baking hotline calls for many years, the line averages 300 to 350 calls a day, and their LiveChat feature receives between 30 and 70 messages per day. \u003c/p>\n\u003cp>This time of year, she says, the overall call volume is between 10 and 12 calls an hour for each specialist, with conversation lengths averaging out to about three minutes. \u003c/p>\n\u003cfigure id=\"attachment_135736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/gettyimages-fd004432-4ea62abeafba320bd029a2716c3de5a4e6d7720d-e1574881069899.jpg\" alt=\"\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135736\">\u003cfigcaption class=\"wp-caption-text\">People who are struggling with their holiday meal can get cooking and baking tips from various hotlines. \u003ccite>(Janis Christie/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Baker support specialist Maggie Perry said most questions fall into one of two categories: pies and dinner rolls. Some of her most memorable calls are from people looking to recreate a treasured recipe a family member used to make. \u003c/p>\n\u003cp>\"Usually that person has passed on and so there's nobody to ask, and those [conversations] can be really uplifting and powerful but also a little bit sad as well,\" Perry said.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_123879","target":"_","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nSometimes questions have nothing to do with baked goods. That very morning, Perry said she had \"chatted with a gentleman about meatloaf.\" And Mitchell said they get so many people calling with turkey-related questions in the fall that they keep the Butterball Talk Line number posted on their desks for reference. \u003c/p>\n\u003cp>Perry has observed that hotline callers tend to be either older people who don't use the Internet often or younger bakers in their 20s and 30s who are looking for help beyond a specific searchable question. She says the company talks a lot about reaching out to the next generation, and has a team dedicated to social media and digital engagement. \u003c/p>\n\u003cp>These help lines have expanded across platforms, giving cooks options beyond a single toll-free number. Company websites offer how-to videos and live chat, social media teams answer questions over Facebook and Twitter, and additional phone numbers make it possible to text with experts. Last year, Butterball added a callback feature that allows callers to leave their numbers with the operators rather than wait on hold. \u003c/p>\n\u003cp>Several of these services have also started providing hands-free help to users with an Amazon Alexa device. \u003c/p>\n\u003cp>The Betty Crocker skill for Alexa is voice-activated to answer cooking and baking questions, and as of recently, all of Betty's recipes can be displayed on Google Home and Alexa devices with screens, Bastian said. Butterball identified the top 20 questions consumers ask each year and had three turkey experts answer them and download them into the Alexa skill set, Johnson said.\u003c/p>\n\u003cp>\"So not only are you going to get that information in your very own kitchen, but it could be Marge's or Beth's or Christopher's voice delivering that information,\" she said, excited about hearing her coworkers' voices through the devices. \u003c/p>\n\u003cp>Johnson said she and her colleagues will be in the office from 6 a.m. to 6 p.m. ET on Thanksgiving, and if previous years are any indication, their voices will be a little bit hoarse by the end of the day. \u003c/p>\n\u003cp>\"It's kind of like a wedding, where you have all this prep throughout the whole year for this one big day,\" she said. \u003c/p>\n\u003cp>The team will eat in shifts and have their own Thanksgiving lunch, which will consist of soup and pasta. \u003c/p>\n\u003cp>But there's no need to worry that the Butterball experts aren't getting enough turkey. They've had catered meals each day of the week leading up to Thursday, featuring the meat in dishes like sandwiches, soup, salad and chili. And after talking turkey all day every day, Johnson said, she's decided to change things up a bit. \u003c/p>\n\u003cp>\u003cem>Rachel Treisman\u003c/em> \u003cem>is an intern on NPR's National Desk. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/11/27/783126777/confusion-in-the-kitchen-thanksgiving-helplines-are-just-a-call-away\">NPR.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135733/confusion-in-the-kitchen-thanksgiving-help-lines-are-just-a-call-away","authors":["byline_bayareabites_135733"],"categories":["bayareabites_1516","bayareabites_2695","bayareabites_10028","bayareabites_1763","bayareabites_1146","bayareabites_10916"],"tags":["bayareabites_16227","bayareabites_16272","bayareabites_530"],"featImg":"bayareabites_135738","label":"bayareabites"},"bayareabites_135383":{"type":"posts","id":"bayareabites_135383","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135383","score":null,"sort":[1573242077000]},"guestAuthors":[],"slug":"after-the-fire-how-to-support-sonoma-county-farmers-restaurants-wineries-and-stores","title":"After the Fire: How to Support Sonoma County Farmers, Restaurants, Wineries and Stores","publishDate":1573242077,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>by Sofia Englund\u003c/i>\u003cbr>\n[aside tag='sonoma-magazine' num='2' label='More From Sonoma Magazine']\u003cbr>\nTwo weeks after the Kincade fire sparked in northern Sonoma County, local businesses are taking to social media to welcome visitors back to the area. After week-long closures due to power shutoffs and mandatory evacuation orders, they are eager to let the public know that Sonoma County is open for business. And understandably so: in a region where much of the local economy relies on tourism, the effects of natural disasters like the Kincade fire — \u003ca href=\"https://www.pressdemocrat.com/news/10272861-181/88-percent-containment-for-kincade\">now fully contained\u003c/a> — can linger and negatively impact businesses for weeks, months, even years to come.\u003c/p>\n\u003cp>This is the second time in two years that fires have burned in Sonoma County during the bustling harvest season — in October 2017, \u003ca href=\"https://www.sonomamag.com/sonoma-county-fires-in-40-photographs/\">the Tubbs, Nuns and Pocket fires raged for three weeks\u003c/a>. Last year, smoke from the Camp fire in Butte County blanketed the area in November and, in February of this year, \u003ca href=\"https://www.sonomamag.com/zazu-pulls-out-of-the-barlow-two-months-after-flood/\">floods damaged businesses and homes in Guerneville and Sebastopol\u003c/a>.\u003c/p>\n\u003cp>Fortunately, the local community remains resilient. Just as in October 2017 and in February of this year, \u003ca href=\"https://www.pressdemocrat.com/news/10243821-181/close-calls-and-grace-notes?ref=related\">the outpouring of support and generosity is again prevalent\u003c/a>. Sonoma County will recover from this recent blow and while it does, we will continue to celebrate this beautiful place we’re proud to call home. If you’d like to show local businesses a little extra love in the weeks and months to come, we’ve rounded up a few ideas — click on the hyperlinks for details.\u003c/p>\n\u003ch2>Shop Local\u003c/h2>\n\u003cfigure id=\"attachment_135386\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/MIRACLEPLUM024_887818.jpg\" alt=\"A customer browses the goods at Miracle Plum in Santa Rosa.\" width=\"1280\" height=\"866\" class=\"size-full wp-image-135386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-1200x812.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">To support Sonoma County stores, consider shopping local this holiday season: For every $100 spent at an independently owned store, $68 stays in the community, according to the Business Alliance for Local Living Economies. \u003ccite>(Chris Hardy/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Week-long closures due to power shutoffs and evacuation orders have delivered a blow to local retailers, \u003ca href=\"https://www.sonomamag.com/local-retailers-affected-by-kincade-fire-and-power-shutoffs-we-need-your-support/\">especially small independently owned stores\u003c/a> already struggling to compete with national chains and online megastores. Many businesses have lost critical sales during the normally busy harvest season as threats of fire have kept customers away.\u003c/p>\n\u003cp>To support Sonoma County stores, consider \u003ca href=\"https://www.sonomamag.com/diy-and-buy-local-at-these-sonoma-county-makerspaces-fairs-and-shops/\">shopping local this holiday season\u003c/a>: For every $100 spent at one of these businesses, $68 stays in the community, according to the Business Alliance for Local Living Economies. Meanwhile, spending $100 at a big-box store contributes only $32 to the local economy, while the rise of online shopping continues to disrupt traditional retail. Visit \u003ca href=\"https://www.sonomamag.com/category/lifestyle/shop/\">our shopping page\u003c/a> for inspiration, and sign up to \u003ca href=\"https://www.sonomamag.com/newsletters/\">our Retail Therapy newsletter\u003c/a>.\u003c/p>\n\u003ch2>Support Sonoma County Farmers\u003c/h2>\n\u003cfigure id=\"attachment_135388\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768.jpg\" alt=\"Corrie Leisen of Garden Earth Farm sells food to customers at the Petaluma East-Side Farmers Market at Lucchesi Park on Tuesday, April 28, 2015 in Petaluma, California.\" width=\"1280\" height=\"823\" class=\"size-full wp-image-135388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-1020x656.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-1200x772.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Corrie Leisen of Garden Earth Farm sells food to customers at the Petaluma East-Side Farmers Market at Lucchesi Park on Tuesday, April 28, 2015 in Petaluma, California. \u003ccite>(Beth Schankler/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Closed farmers markets, evacuations and lost refrigeration due to power outages have devastated small family farms throughout the region over the last two weeks. Many count on weekly markets as a significant source of revenue and thousands of pounds of perfect produce have been reduced to compost.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To support your local farmers and ranchers, think about making warm butternut squash soup, braised greens, and French onion soup from local farmers produce or cook up a hearty meat stew with beef from local ranchers. Many farmers also have lots of salad greens to sell quickly — so eat healthily, while helping the farmers. Even better, \u003ca href=\"https://www.farmtrails.org/guide/csas\">join a CSA\u003c/a>, which will help farms throughout the season.\u003c/p>\n\u003cp>Year-round \u003ca href=\"https://www.sonomamag.com/the-ultimate-guide-to-sonoma-county-farmers-markets-2019/\">farmers markets\u003c/a> include Petaluma East Side Farmers Market, Santa Rosa Farmers Market, Sebastopol Farmers Market, Sonoma Valley Certified Farmer’s Market. Cloverdale Community Market & Exchange and Windsor Certified Farmer’s Market are open until mid-December. — \u003ci>Heather Irwin\u003c/i>\u003c/p>\n\u003ch2>Eat at Sonoma County Restaurants\u003c/h2>\n\u003cfigure id=\"attachment_135390\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800.jpg\" alt=\"Dino Bugica, chef/owner of Diavola grilling vegetables\" width=\"1200\" height=\"800\" class=\"size-full wp-image-135390\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Dino Bugica, chef/owner of Diavola grilling vegetables \u003ccite>(Chris Hardy/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Kincade fire has been a triple whammy for local restaurants, who lost power, lost customers and continue to struggle with lackluster tourism. Most restaurants store hundreds of pounds of food in large “walk-in” refrigerators — from meat and dairy to prepared stock, vegetables and fruit.\u003c/p>\n\u003cp>The Sonoma County Tourism Bureau estimates that each power outage costs restaurateurs $4,700, something they can’t easily afford repeatedly. Restaurant workers lose salary, producers lose restaurant business, and it takes months or years to recoup (if at all) when profit margins average 5 percent.\u003c/p>\n\u003cp>We’ve been glad to see some restaurants packed in the last few days, but they’ll continue to need local support through the quiet winter season. How to help: Book a holiday party, take a friend out, schedule a date night or just head out by yourself for a glass of wine and an appetizer. You could also eat your way through this list of \u003ca href=\"https://www.sonomamag.com/dont-take-it-off-the-menu-sonoma-county-dishes-locals-cant-live-without/\">50 dishes locals can’t live without\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_135389\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/ZAZU_48_785145-2.jpg\" alt=\"Try iconic Sonoma County dishes and support local restaurants at the same time.\" width=\"1280\" height=\"854\" class=\"size-full wp-image-135389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-1200x801.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Try iconic Sonoma County dishes and support local restaurants at the same time. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Prefer to dine at home? Eat your way through \u003ca href=\"https://www.sonomamag.com/iconic-sonoma-foods/\">this list of iconic Sonoma County foods\u003c/a>. From Liberty Farms duck to Dungeness crab, olive oil to local peaches — you’ve got work to do for a good cause. Find more dining inspiration on \u003ca href=\"https://www.sonomamag.com/category/biteclub/\">BiteClub\u003c/a>. — \u003ci>Heather Irwin\u003c/i>\u003c/p>\n\u003ch2>Visit Sonoma County Wineries and Buy Local Wines\u003c/h2>\n\u003cfigure id=\"attachment_135391\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Jordanwinery.jpg\" alt=\"Jordan Winery\" width=\"1280\" height=\"853\" class=\"size-full wp-image-135391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-1200x800.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Jordan Winery \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Out of the more than 400 wineries in Sonoma County, \u003ca href=\"https://www.sonomamag.com/latest-update-the-kincade-fires-impact-on-sonoma-county-wineries-and-vineyards/\">only one winery — Soda Rock Winery in Healdsburg — was destroyed by the Kincade fire\u003c/a>. Now that the fire is fully contained, power has been restored and evacuation orders lifted, most wineries and tasting rooms have resumed normal opening hours.\u003cbr>\n[aside postID='bayareabites_134208' align='left' label='More Wineries to Visit']\u003cbr>\nIf you’re planning a visit to Sonoma wine country in the coming weeks and months, you will have plenty to look forward to: in addition to serving award-winning wines, many of the local wineries are hosting holiday events.\u003c/p>\n\u003cp>\u003ca href=\"https://www.sonomamag.com/latest-update-the-kincade-fires-impact-on-sonoma-county-wineries-and-vineyards/\">Support Alexander Valley wineries\u003c/a>, which were especially impacted by the fire and give a little extra love to \u003ca href=\"https://www.sonomamag.com/small-but-mighty-boutique-sonoma-wineries-to-check-out-right-now/\">small wine producers\u003c/a>. New to Sonoma County? Here are \u003ca href=\"https://www.sonomamag.com/best-sonoma-wineries-for-first-time-visitors/\">a few great wineries for first-time visitors\u003c/a>.\u003c/p>\n\u003ch2>Discover Healdsburg, Geyserville and Windsor\u003c/h2>\n\u003cfigure id=\"attachment_135392\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo.jpg\" alt=\"Dutcher Crossing Vineyards in Geyserville\" width=\"1200\" height=\"803\" class=\"size-full wp-image-135392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-1020x683.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Dutcher Crossing Vineyards in Geyserville \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Kincade fire came alarmingly close to Healdsburg, Geyserville and Windsor. It burned 77,758 acres in the surrounding area and destroyed 374 buildings, including 174 homes, but thanks to \u003ca href=\"https://www.pressdemocrat.com/news/10229306-181/after-second-visit-to-alexander\">the valiant efforts of firefighters from across the United States, California and Sonoma County\u003c/a>, devastation on the scale following the October 2017 fires was averted.\u003c/p>\n\u003cp>As the fire is now fully contained, the three towns — each with its own particular charm — are welcoming visitors again.\u003c/p>\n\u003cp>Healdsburg, with its picturesque plaza surrounded by award-winning wineries and restaurants, makes for \u003ca href=\"https://www.sonomamag.com/how-to-spend-24-hours-in-healdsburg-according-to-charlie-palmer/\">an idyllic introduction to wine country\u003c/a>. The tiny town of Geyserville, with top notch restaurants, tasting rooms and vintage shops, is \u003ca href=\"https://www.sonomamag.com/how-to-spend-24-hours-in-geyserville-ca/\">a hidden gem\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_135393\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/bs_102518_GrandCru2.jpg\" alt=\"Guests do a wine tasting at Grand Cru Custom Crush in Windsor on Thursday, October 25, 2018.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-135393\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-1200x800.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Guests do a wine tasting at Grand Cru Custom Crush in Windsor on Thursday, October 25, 2018. \u003ccite>(Beth Schlanker/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And Windsor is home to \u003ca href=\"https://www.sonomamag.com/russian-river-brewing-company-close-to-raising-900000-for-wildfire-victims/\">Russian River Brewing Company\u003c/a>'s new state-of-the-art facility and the \u003ca href=\"https://www.sonomamag.com/10-things-to-do-in-windsor-after-your-pliny-adventure/?gSlide=8\">Grand Cru custom crush\u003c/a>, featuring over fifteen independent winemakers.\u003c/p>\n\u003ch2>Stay in Sonoma County\u003c/h2>\n\u003cfigure id=\"attachment_135394\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/grape-leaf-inn.jpg\" alt=\"Grape Leaf Inn in Healdsburg\" width=\"960\" height=\"640\" class=\"size-full wp-image-135394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn-768x512.jpg 768w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Grape Leaf Inn in Healdsburg \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Escaping the Midwest winter with a trip to Wine Country? Looking for a quick weekend getaway from San Francisco? Or maybe you’re just a Petaluman \u003ca href=\"https://www.sonomamag.com/best-hotels-for-a-staycation-in-sonoma-county/\">in search of a fun staycation\u003c/a> in your own backyard? Rest your head at \u003ca href=\"https://www.sonomamag.com/category/stay/\">local hotels\u003c/a>, \u003ca href=\"https://www.sonomamag.com/sonoma-bed-and-breakfasts-to-check-into-right-now\">inns and B&Bs\u003c/a>, after shopping, drinking and eating your way through Sonoma County. \u003ca href=\"https://www.sonomamag.com/cheap-trendy-hotels-in-sonoma-county/\">These hotels offer a little extra for those on a budget\u003c/a>. \u003c/p>\n\u003cp>There are \u003ca href=\"https://www.sonomamag.com/best-kid-friendly-hotels-in-sonoma-county/\">family-friendly options\u003c/a>, too, and \u003ca href=\"https://www.sonomamag.com/take-a-peek-inside-the-sonoma-county-hotel-where-sustainability-comes-naturally/\">properties suited for those who are looking for an eco-friendly vacation\u003c/a>.\u003c/p>\n\u003ch2>Donate money\u003c/h2>\n\u003cfigure id=\"attachment_135395\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800.jpg\" alt=\"Meghan Dixon stands next to the ruins of her rental home on Hwy 128 in Healdsburg after it burned in the Kincade fire. Photo taken on Monday, November 4, 2019.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-135395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Meghan Dixon stands next to the ruins of her rental home on Hwy 128 in Healdsburg after it burned in the Kincade fire. Photo taken on Monday, November 4, 2019. \u003ccite>(Beth Schlanker/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='bayareabites_135217,bayareabites_135105' label='More on Kincade Aid']\u003cbr>\nIf you’d like to support fire recovery efforts in Sonoma County by making a financial donation, there are a number of organizations to consider: \u003ca href=\"https://cfs.fcsuite.com/erp/donate/create?setc=1&funit_id=1652\">The Community Foundation of Sonoma County’s Resilience Fund\u003c/a> continues to accept donations to support the mid- and long-term recovery needs of individuals and families; \u003ca href=\"https://latino-community-foundation.networkforgood.com/projects/17203-latino-community-foundation-donate-now\">The Latino Community Foundation’s NorCal Wildfire Relief Fund\u003c/a> supports nonprofits that provide essential sheltering and supportive services to Latino immigrants and farmworkers affected by the fire; \u003ca href=\"https://donorbox.org/undocufund\">The UndocuFund for Fire Relief in Sonoma County\u003c/a> provides direct funding to undocumented immigrants and their families in Sonoma County to help with fire-related expenses.\u003c/p>\n\u003cp>Find more ways to donate money \u003ca href=\"https://www.sonomamag.com/how-to-help-kincade-fire-victims-and-evacuees-volunteer-and-donate/\">here\u003c/a>.\u003c/p>\n\u003ch2>Donate time\u003c/h2>\n\u003cfigure id=\"attachment_135396\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801.jpg\" alt=\"The Redwood Empire Food Bank deployed its emergency response program, Station 3990, during the Kincade fire.\" width=\"1200\" height=\"801\" class=\"size-full wp-image-135396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-1020x681.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Redwood Empire Food Bank deployed its emergency response program, Station 3990, during the Kincade fire. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are over 1,500 nonprofits in Sonoma County — many are volunteer operated. If you’re able to donate your time — a little or a lot — this can have a tremendous impact. The best place to start is the \u003ca href=\"https://www.volunteernow.org/\">Volunteer Center of Sonoma County\u003c/a>, which places thousands of volunteers with their “right match” nonprofits annually.\u003c/p>\n\u003cp>The \u003ca href=\"https://refb.org/ways-to-give/make-donation/\">Redwood Empire Food Bank\u003c/a>, the “largest hunger-relief organization serving north coastal California from Sonoma County to the Oregon border,” deployed its emergency response program, Station 3990, during the Kincade fire. To volunteer at the food bank — includes helping out in the kitchen and with food distribution — sign up for a shift \u003ca href=\"https://refb.org/volunteer-opportunities/\">here\u003c/a>.\u003c/p>\n\u003cp>Find more ways to volunteer \u003ca href=\"https://www.sonomamag.com/how-to-help-kincade-fire-victims-and-evacuees-volunteer-and-donate/\">here\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/after-the-fire-how-to-support-sonoma-county-farmers-restaurants-wineries-and-stores\" rel=\"canonical\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"After week-long closures, local businesses are eager to let the public know that Sonoma County is open for business. This is a great time to show them a little extra love.","status":"publish","parent":0,"modified":1573242077,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1614},"headData":{"title":"After the Fire: How to Support Sonoma County Farmers, Restaurants, Wineries and Stores | KQED","description":"After week-long closures, local businesses are eager to let the public know that Sonoma County is open for business. This is a great time to show them a little extra love.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"After the Fire: How to Support Sonoma County Farmers, Restaurants, Wineries and Stores","datePublished":"2019-11-08T19:41:17.000Z","dateModified":"2019-11-08T19:41:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"135383 https://ww2.kqed.org/bayareabites/?p=135383","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/08/after-the-fire-how-to-support-sonoma-county-farmers-restaurants-wineries-and-stores/","disqusTitle":"After the Fire: How to Support Sonoma County Farmers, Restaurants, Wineries and Stores","path":"/bayareabites/135383/after-the-fire-how-to-support-sonoma-county-farmers-restaurants-wineries-and-stores","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>by Sofia Englund\u003c/i>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"sonoma-magazine","num":"2","label":"More From Sonoma Magazine "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nTwo weeks after the Kincade fire sparked in northern Sonoma County, local businesses are taking to social media to welcome visitors back to the area. After week-long closures due to power shutoffs and mandatory evacuation orders, they are eager to let the public know that Sonoma County is open for business. And understandably so: in a region where much of the local economy relies on tourism, the effects of natural disasters like the Kincade fire — \u003ca href=\"https://www.pressdemocrat.com/news/10272861-181/88-percent-containment-for-kincade\">now fully contained\u003c/a> — can linger and negatively impact businesses for weeks, months, even years to come.\u003c/p>\n\u003cp>This is the second time in two years that fires have burned in Sonoma County during the bustling harvest season — in October 2017, \u003ca href=\"https://www.sonomamag.com/sonoma-county-fires-in-40-photographs/\">the Tubbs, Nuns and Pocket fires raged for three weeks\u003c/a>. Last year, smoke from the Camp fire in Butte County blanketed the area in November and, in February of this year, \u003ca href=\"https://www.sonomamag.com/zazu-pulls-out-of-the-barlow-two-months-after-flood/\">floods damaged businesses and homes in Guerneville and Sebastopol\u003c/a>.\u003c/p>\n\u003cp>Fortunately, the local community remains resilient. Just as in October 2017 and in February of this year, \u003ca href=\"https://www.pressdemocrat.com/news/10243821-181/close-calls-and-grace-notes?ref=related\">the outpouring of support and generosity is again prevalent\u003c/a>. Sonoma County will recover from this recent blow and while it does, we will continue to celebrate this beautiful place we’re proud to call home. If you’d like to show local businesses a little extra love in the weeks and months to come, we’ve rounded up a few ideas — click on the hyperlinks for details.\u003c/p>\n\u003ch2>Shop Local\u003c/h2>\n\u003cfigure id=\"attachment_135386\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/MIRACLEPLUM024_887818.jpg\" alt=\"A customer browses the goods at Miracle Plum in Santa Rosa.\" width=\"1280\" height=\"866\" class=\"size-full wp-image-135386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-1200x812.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">To support Sonoma County stores, consider shopping local this holiday season: For every $100 spent at an independently owned store, $68 stays in the community, according to the Business Alliance for Local Living Economies. \u003ccite>(Chris Hardy/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Week-long closures due to power shutoffs and evacuation orders have delivered a blow to local retailers, \u003ca href=\"https://www.sonomamag.com/local-retailers-affected-by-kincade-fire-and-power-shutoffs-we-need-your-support/\">especially small independently owned stores\u003c/a> already struggling to compete with national chains and online megastores. Many businesses have lost critical sales during the normally busy harvest season as threats of fire have kept customers away.\u003c/p>\n\u003cp>To support Sonoma County stores, consider \u003ca href=\"https://www.sonomamag.com/diy-and-buy-local-at-these-sonoma-county-makerspaces-fairs-and-shops/\">shopping local this holiday season\u003c/a>: For every $100 spent at one of these businesses, $68 stays in the community, according to the Business Alliance for Local Living Economies. Meanwhile, spending $100 at a big-box store contributes only $32 to the local economy, while the rise of online shopping continues to disrupt traditional retail. Visit \u003ca href=\"https://www.sonomamag.com/category/lifestyle/shop/\">our shopping page\u003c/a> for inspiration, and sign up to \u003ca href=\"https://www.sonomamag.com/newsletters/\">our Retail Therapy newsletter\u003c/a>.\u003c/p>\n\u003ch2>Support Sonoma County Farmers\u003c/h2>\n\u003cfigure id=\"attachment_135388\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768.jpg\" alt=\"Corrie Leisen of Garden Earth Farm sells food to customers at the Petaluma East-Side Farmers Market at Lucchesi Park on Tuesday, April 28, 2015 in Petaluma, California.\" width=\"1280\" height=\"823\" class=\"size-full wp-image-135388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-1020x656.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-1200x772.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Corrie Leisen of Garden Earth Farm sells food to customers at the Petaluma East-Side Farmers Market at Lucchesi Park on Tuesday, April 28, 2015 in Petaluma, California. \u003ccite>(Beth Schankler/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Closed farmers markets, evacuations and lost refrigeration due to power outages have devastated small family farms throughout the region over the last two weeks. Many count on weekly markets as a significant source of revenue and thousands of pounds of perfect produce have been reduced to compost.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To support your local farmers and ranchers, think about making warm butternut squash soup, braised greens, and French onion soup from local farmers produce or cook up a hearty meat stew with beef from local ranchers. Many farmers also have lots of salad greens to sell quickly — so eat healthily, while helping the farmers. Even better, \u003ca href=\"https://www.farmtrails.org/guide/csas\">join a CSA\u003c/a>, which will help farms throughout the season.\u003c/p>\n\u003cp>Year-round \u003ca href=\"https://www.sonomamag.com/the-ultimate-guide-to-sonoma-county-farmers-markets-2019/\">farmers markets\u003c/a> include Petaluma East Side Farmers Market, Santa Rosa Farmers Market, Sebastopol Farmers Market, Sonoma Valley Certified Farmer’s Market. Cloverdale Community Market & Exchange and Windsor Certified Farmer’s Market are open until mid-December. — \u003ci>Heather Irwin\u003c/i>\u003c/p>\n\u003ch2>Eat at Sonoma County Restaurants\u003c/h2>\n\u003cfigure id=\"attachment_135390\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800.jpg\" alt=\"Dino Bugica, chef/owner of Diavola grilling vegetables\" width=\"1200\" height=\"800\" class=\"size-full wp-image-135390\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Dino Bugica, chef/owner of Diavola grilling vegetables \u003ccite>(Chris Hardy/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Kincade fire has been a triple whammy for local restaurants, who lost power, lost customers and continue to struggle with lackluster tourism. Most restaurants store hundreds of pounds of food in large “walk-in” refrigerators — from meat and dairy to prepared stock, vegetables and fruit.\u003c/p>\n\u003cp>The Sonoma County Tourism Bureau estimates that each power outage costs restaurateurs $4,700, something they can’t easily afford repeatedly. Restaurant workers lose salary, producers lose restaurant business, and it takes months or years to recoup (if at all) when profit margins average 5 percent.\u003c/p>\n\u003cp>We’ve been glad to see some restaurants packed in the last few days, but they’ll continue to need local support through the quiet winter season. How to help: Book a holiday party, take a friend out, schedule a date night or just head out by yourself for a glass of wine and an appetizer. You could also eat your way through this list of \u003ca href=\"https://www.sonomamag.com/dont-take-it-off-the-menu-sonoma-county-dishes-locals-cant-live-without/\">50 dishes locals can’t live without\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_135389\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/ZAZU_48_785145-2.jpg\" alt=\"Try iconic Sonoma County dishes and support local restaurants at the same time.\" width=\"1280\" height=\"854\" class=\"size-full wp-image-135389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-1200x801.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Try iconic Sonoma County dishes and support local restaurants at the same time. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Prefer to dine at home? Eat your way through \u003ca href=\"https://www.sonomamag.com/iconic-sonoma-foods/\">this list of iconic Sonoma County foods\u003c/a>. From Liberty Farms duck to Dungeness crab, olive oil to local peaches — you’ve got work to do for a good cause. Find more dining inspiration on \u003ca href=\"https://www.sonomamag.com/category/biteclub/\">BiteClub\u003c/a>. — \u003ci>Heather Irwin\u003c/i>\u003c/p>\n\u003ch2>Visit Sonoma County Wineries and Buy Local Wines\u003c/h2>\n\u003cfigure id=\"attachment_135391\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Jordanwinery.jpg\" alt=\"Jordan Winery\" width=\"1280\" height=\"853\" class=\"size-full wp-image-135391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-1200x800.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Jordan Winery \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Out of the more than 400 wineries in Sonoma County, \u003ca href=\"https://www.sonomamag.com/latest-update-the-kincade-fires-impact-on-sonoma-county-wineries-and-vineyards/\">only one winery — Soda Rock Winery in Healdsburg — was destroyed by the Kincade fire\u003c/a>. Now that the fire is fully contained, power has been restored and evacuation orders lifted, most wineries and tasting rooms have resumed normal opening hours.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_134208","align":"left","label":"More Wineries to Visit "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIf you’re planning a visit to Sonoma wine country in the coming weeks and months, you will have plenty to look forward to: in addition to serving award-winning wines, many of the local wineries are hosting holiday events.\u003c/p>\n\u003cp>\u003ca href=\"https://www.sonomamag.com/latest-update-the-kincade-fires-impact-on-sonoma-county-wineries-and-vineyards/\">Support Alexander Valley wineries\u003c/a>, which were especially impacted by the fire and give a little extra love to \u003ca href=\"https://www.sonomamag.com/small-but-mighty-boutique-sonoma-wineries-to-check-out-right-now/\">small wine producers\u003c/a>. New to Sonoma County? Here are \u003ca href=\"https://www.sonomamag.com/best-sonoma-wineries-for-first-time-visitors/\">a few great wineries for first-time visitors\u003c/a>.\u003c/p>\n\u003ch2>Discover Healdsburg, Geyserville and Windsor\u003c/h2>\n\u003cfigure id=\"attachment_135392\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo.jpg\" alt=\"Dutcher Crossing Vineyards in Geyserville\" width=\"1200\" height=\"803\" class=\"size-full wp-image-135392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-1020x683.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Dutcher Crossing Vineyards in Geyserville \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Kincade fire came alarmingly close to Healdsburg, Geyserville and Windsor. It burned 77,758 acres in the surrounding area and destroyed 374 buildings, including 174 homes, but thanks to \u003ca href=\"https://www.pressdemocrat.com/news/10229306-181/after-second-visit-to-alexander\">the valiant efforts of firefighters from across the United States, California and Sonoma County\u003c/a>, devastation on the scale following the October 2017 fires was averted.\u003c/p>\n\u003cp>As the fire is now fully contained, the three towns — each with its own particular charm — are welcoming visitors again.\u003c/p>\n\u003cp>Healdsburg, with its picturesque plaza surrounded by award-winning wineries and restaurants, makes for \u003ca href=\"https://www.sonomamag.com/how-to-spend-24-hours-in-healdsburg-according-to-charlie-palmer/\">an idyllic introduction to wine country\u003c/a>. The tiny town of Geyserville, with top notch restaurants, tasting rooms and vintage shops, is \u003ca href=\"https://www.sonomamag.com/how-to-spend-24-hours-in-geyserville-ca/\">a hidden gem\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_135393\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/bs_102518_GrandCru2.jpg\" alt=\"Guests do a wine tasting at Grand Cru Custom Crush in Windsor on Thursday, October 25, 2018.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-135393\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-1200x800.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Guests do a wine tasting at Grand Cru Custom Crush in Windsor on Thursday, October 25, 2018. \u003ccite>(Beth Schlanker/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And Windsor is home to \u003ca href=\"https://www.sonomamag.com/russian-river-brewing-company-close-to-raising-900000-for-wildfire-victims/\">Russian River Brewing Company\u003c/a>'s new state-of-the-art facility and the \u003ca href=\"https://www.sonomamag.com/10-things-to-do-in-windsor-after-your-pliny-adventure/?gSlide=8\">Grand Cru custom crush\u003c/a>, featuring over fifteen independent winemakers.\u003c/p>\n\u003ch2>Stay in Sonoma County\u003c/h2>\n\u003cfigure id=\"attachment_135394\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/grape-leaf-inn.jpg\" alt=\"Grape Leaf Inn in Healdsburg\" width=\"960\" height=\"640\" class=\"size-full wp-image-135394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn-768x512.jpg 768w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Grape Leaf Inn in Healdsburg \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Escaping the Midwest winter with a trip to Wine Country? Looking for a quick weekend getaway from San Francisco? Or maybe you’re just a Petaluman \u003ca href=\"https://www.sonomamag.com/best-hotels-for-a-staycation-in-sonoma-county/\">in search of a fun staycation\u003c/a> in your own backyard? Rest your head at \u003ca href=\"https://www.sonomamag.com/category/stay/\">local hotels\u003c/a>, \u003ca href=\"https://www.sonomamag.com/sonoma-bed-and-breakfasts-to-check-into-right-now\">inns and B&Bs\u003c/a>, after shopping, drinking and eating your way through Sonoma County. \u003ca href=\"https://www.sonomamag.com/cheap-trendy-hotels-in-sonoma-county/\">These hotels offer a little extra for those on a budget\u003c/a>. \u003c/p>\n\u003cp>There are \u003ca href=\"https://www.sonomamag.com/best-kid-friendly-hotels-in-sonoma-county/\">family-friendly options\u003c/a>, too, and \u003ca href=\"https://www.sonomamag.com/take-a-peek-inside-the-sonoma-county-hotel-where-sustainability-comes-naturally/\">properties suited for those who are looking for an eco-friendly vacation\u003c/a>.\u003c/p>\n\u003ch2>Donate money\u003c/h2>\n\u003cfigure id=\"attachment_135395\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800.jpg\" alt=\"Meghan Dixon stands next to the ruins of her rental home on Hwy 128 in Healdsburg after it burned in the Kincade fire. Photo taken on Monday, November 4, 2019.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-135395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Meghan Dixon stands next to the ruins of her rental home on Hwy 128 in Healdsburg after it burned in the Kincade fire. Photo taken on Monday, November 4, 2019. \u003ccite>(Beth Schlanker/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_135217,bayareabites_135105","label":"More on Kincade Aid "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIf you’d like to support fire recovery efforts in Sonoma County by making a financial donation, there are a number of organizations to consider: \u003ca href=\"https://cfs.fcsuite.com/erp/donate/create?setc=1&funit_id=1652\">The Community Foundation of Sonoma County’s Resilience Fund\u003c/a> continues to accept donations to support the mid- and long-term recovery needs of individuals and families; \u003ca href=\"https://latino-community-foundation.networkforgood.com/projects/17203-latino-community-foundation-donate-now\">The Latino Community Foundation’s NorCal Wildfire Relief Fund\u003c/a> supports nonprofits that provide essential sheltering and supportive services to Latino immigrants and farmworkers affected by the fire; \u003ca href=\"https://donorbox.org/undocufund\">The UndocuFund for Fire Relief in Sonoma County\u003c/a> provides direct funding to undocumented immigrants and their families in Sonoma County to help with fire-related expenses.\u003c/p>\n\u003cp>Find more ways to donate money \u003ca href=\"https://www.sonomamag.com/how-to-help-kincade-fire-victims-and-evacuees-volunteer-and-donate/\">here\u003c/a>.\u003c/p>\n\u003ch2>Donate time\u003c/h2>\n\u003cfigure id=\"attachment_135396\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801.jpg\" alt=\"The Redwood Empire Food Bank deployed its emergency response program, Station 3990, during the Kincade fire.\" width=\"1200\" height=\"801\" class=\"size-full wp-image-135396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-1020x681.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Redwood Empire Food Bank deployed its emergency response program, Station 3990, during the Kincade fire. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are over 1,500 nonprofits in Sonoma County — many are volunteer operated. If you’re able to donate your time — a little or a lot — this can have a tremendous impact. The best place to start is the \u003ca href=\"https://www.volunteernow.org/\">Volunteer Center of Sonoma County\u003c/a>, which places thousands of volunteers with their “right match” nonprofits annually.\u003c/p>\n\u003cp>The \u003ca href=\"https://refb.org/ways-to-give/make-donation/\">Redwood Empire Food Bank\u003c/a>, the “largest hunger-relief organization serving north coastal California from Sonoma County to the Oregon border,” deployed its emergency response program, Station 3990, during the Kincade fire. To volunteer at the food bank — includes helping out in the kitchen and with food distribution — sign up for a shift \u003ca href=\"https://refb.org/volunteer-opportunities/\">here\u003c/a>.\u003c/p>\n\u003cp>Find more ways to volunteer \u003ca href=\"https://www.sonomamag.com/how-to-help-kincade-fire-victims-and-evacuees-volunteer-and-donate/\">here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/after-the-fire-how-to-support-sonoma-county-farmers-restaurants-wineries-and-stores\" rel=\"canonical\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135383/after-the-fire-how-to-support-sonoma-county-farmers-restaurants-wineries-and-stores","authors":["11349"],"categories":["bayareabites_1874","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1146","bayareabites_15155","bayareabites_119"],"tags":["bayareabites_16481","bayareabites_356","bayareabites_16340","bayareabites_1045"],"featImg":"bayareabites_135397","label":"bayareabites"},"bayareabites_134550":{"type":"posts","id":"bayareabites_134550","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134550","score":null,"sort":[1567352724000]},"guestAuthors":[],"slug":"a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco","title":"A Northern California Wine Bootcamp Adventure: From St. Helena to San Francisco","publishDate":1567352724,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_134208' label='Back to Wine Bootcamp Central']\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#charles-krug\">Charles Krug Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#smith-madrone\">Smith-Madrone Vineyards\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#lunch\">Oakville Grocery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#shafer\">Shafer Vineyards\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#far-niente\">Far Niente Winery\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>[googlemaps https://www.google.com/maps/d/u/0/embed?mid=1ONI_1j0NZr4gINICM4XI49EM0C7RGeCB&w=640&h=480]\u003c/p>\n\u003cp>\u003ca id=\"charles-krug\">\u003c/a>\u003c/p>\n\u003ch2>Charles Krug Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Charles+Krug+Winery/@38.518744,-122.480955,15z/data=!4m5!3m4!1s0x0:0x5ed38c326d8a3f5a!8m2!3d38.518744!4d-122.480955\">2800 Main St.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>St. Helena, CA 94574\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone.jpg\" alt=\"Estate vines at Charles Krug Winery, looking at the Culinary Institute of America’s Greystone campus\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Estate vines at Charles Krug Winery, looking at the Culinary Institute of America’s Greystone campus \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trip’s earliest start and most rushed visit (with just one taste because of timing) came at one of California wine history’s true icons: \u003ca href=\"http://www.charleskrug.com\">Charles Krug\u003c/a>. Contrary to what most people think, THIS is actually the winery owned by the Mondavi family. Robert Mondavi Winery is now part of Constellation Brands. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You won’t hear much at Charles Krug about the infamous family split where brothers Peter and Robert had various disagreements about the direction of the winery, the style of a winery (with nitpicks like how Robert wanted all French oak) and how the winery’s money should be spent. After the split, Robert created his namesake winery further south towards Oakville and Peter ran Charles Krug.\u003c/p>\n\u003cp>Several Mondavi family members still live on the Charles Krug property, which stayed that name because its original owner (Charles Krug) wrote in the land grant (it was originally given to him as a wedding dowry) that it shall never change. Hence the confusion for many wine drinkers, myself included, how Charles Krug is the real Mondavi domain. Got it all? Yes, this family is one of the most famous and confusing in all of wine.\u003c/p>\n\u003cfigure id=\"attachment_134661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Charles-Krug-barrels.jpg\" alt=\"The signature burgundy painted barrels resting at Charles Krug Winery\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The signature burgundy painted barrels resting at Charles Krug Winery \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Everywhere you look on the property across Highway 29 from the Culinary Institute of America Greystone complex is history and something majestic: gorgeous valley vistas, barrels with red stripes that are painted to look like they’re bleeding wine, and a striking Howard Backen redesigned carriage house that John fell in love with since he does lots of woodwork at his homes. \u003c/p>\n\u003cp>I can’t vouch for the quality of all 50,000 cases the winery produces, but our one taste was a phenomenal 2015 'Generations’ Bordeaux blend.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.freemarkabbey.com\">Freemark Abbey\u003c/a>, \u003ca href=\"http://www.inglenook.com\">Inglenook\u003c/a>, \u003ca href=\"http://www.ackermanfamilyvineyards.com\">Ackerman Family Vineyards/Heritage House\u003c/a>\u003cbr>\n\u003ca id=\"smith-madrone\">\u003c/a>\u003c/p>\n\u003ch2>Smith-Madrone Vineyards\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Smith-Madrone+Vineyards/@38.5322882,-122.549057,15z/data=!4m5!3m4!1s0x0:0x8c5e7f7cfbc3e671!8m2!3d38.5322882!4d-122.549057\">4022 Spring Mountain Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>St. Helena, CA 94574\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Smith-Madrone-Wines.jpg\" alt=\"Some of Smith-Madrone’s exceptional wines including a 2016 Chardonnay, 2013 Cook’s Flat Reserve and 2014 Cabernet Sauvignon\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of Smith-Madrone’s exceptional wines including a 2016 Chardonnay, 2013 Cook’s Flat Reserve and 2014 Cabernet Sauvignon \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily, I had been to this rustic Spring Mountain legend once before, so I already knew how many twists and turns were coming up en route to stop 2 for the day. You \u003ci>will\u003c/i> get lost your first time going to \u003ca href=\"http://www.smithmadrone.com\">Smith Madrone\u003c/a>. This time, we weren’t lost, but we did get greeted by a giant fallen tree in the process of being removed, so there was some off-roading needed. Speaking of off-roading, assistant winemaker Sam Smith whisked us away almost immediately in an off-road four-wheeler and zoomed us all over the dry-farmed estate vineyards, through forests, by streams, and almost everywhere yielded panoramic valley views. \u003c/p>\n\u003cp>Sam is the son of Stuart Smith, who founded the winery in 1971 and runs it with his brother Charles, who serves as the winemaker. Sam is also the most talented balancer of a wine glass while driving through potholes I have ever seen.\u003c/p>\n\u003cfigure id=\"attachment_134663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Smith-Madrone-exploring.jpg\" alt=\"John and Smith-Madrone Vineyard & Winery’s Assistant Winemaker Sam Smith discuss wine and off-road vehicles in the redwood forests of Spring Mountain\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">John and Smith-Madrone Vineyard & Winery’s Assistant Winemaker Sam Smith discuss wine and off-road vehicles in the redwood forests of Spring Mountain \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is old Napa, where there is no glitz, the Cabernet Sauvignon still hovers around the $50 mark, and it’s one of three wineries still growing Riesling, which way back in the day was a primary grape of Napa Valley. Smith-Madrone’s Cook’s Flat Reserve is their answer to the Screaming Eagles of Napa Valley, with extensive layers and giant, rich red and black fruit notes. It is priced accordingly since the Smiths finally realized they needed to adapt a little bit to the Napa Valley of the 2010s.\u003c/p>\n\u003cp>When tourists and locals alike ask about \u003ci>the\u003c/i> Napa Valley winery to visit — you know, the secret one with gorgeous views, no pretention, excellent wine, no wine club hard sell, huge character — this is that winery.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2015 Riesling, 2014 Cabernet Sauvignon, 2013 Cook’s Flat Reserve\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.stonyhillvineyard.com\">Stony Hill\u003c/a>, \u003ca href=\"http://www.greenandred.com/\">Green & Red\u003c/a>, \u003ca href=\"http://www.tressabores.com\">Tres Sabores\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lunch\">\u003c/a>\u003c/p>\n\u003ch2>Lunch: \u003ca href=\"http://oakvillegrocery.com/?SID=0dd07f4f7569a623bff82ace209f3e98\">Oakville Grocery\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/Oakville+Grocery/@38.4373272,-122.4029416,15z/data=!4m5!3m4!1s0x0:0x47087a7305951bc9!8m2!3d38.4373272!4d-122.4029416\">\u003ci>7856 St. Helena Hwy, Oakville\u003c/i>\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/BrGVX1Lhr7r/\u003c/p>\n\u003cp>A Napa Valley daytime staple. On weekends, it’s Bay Bridge rush hour traffic-like packed. Luckily, on a Monday in early December we were almost alone. The bread for the sandwiches is shockingly pedestrian, so opt for the prepared salads and any dessert.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.lacalendamex.com\">La Calenda\u003c/a>, \u003ca href=\"http://www.thomaskeller.com/bouchonyountville\">Bouchon\u003c/a>, \u003ca href=\"http://www.redd-wood.com/\">Redd Wood\u003c/a>\u003cbr>\n\u003ca id=\"shafer\">\u003c/a>\u003c/p>\n\u003ch2>Shafer Vineyards\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Shafer+Vineyards/@38.421021,-122.326365,15z/data=!4m5!3m4!1s0x0:0xf32e8bbbafb3a50b!8m2!3d38.421021!4d-122.326365\">6154 Silverado Trail\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Napa, CA 94558\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134664\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Shafer-cave.jpg\" alt=\"Barrels resting in Shafer Vineyards’ sprawling caves\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barrels resting in Shafer Vineyards’ sprawling caves \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>John figured out the “surprise winery” of the trip secretly long before seeing \u003ci>the\u003c/i> hillside. That hillside, nestled behind \u003ca href=\"http://shafervineyards.com/\">Shafer Vineyards\u003c/a> a little off the Silverado Trail in what is considered the Stags Leap District, is probably the most famous “hillside” in Napa Valley and thankfully just missed being struck by the 2017 fires, whose damage you can still clearly see further up the hill towards Atlas Peak. It’s the hillside of “Hillside Select”, one of Napa Valley’s definitive wines.\u003c/p>\n\u003cp>I had seen in John’s cellar spreadsheet that he had some Shafer, though it wasn’t Hillside Select, so I figured this would be a fun surprise. Somehow, he already knew it would be Shafer, perhaps because he might not have any other Napa Valley wines? Anyhow, what I didn’t know is that he and Meg’s mom had tried to visit Shafer before and failed since they couldn’t just walk in. \u003c/p>\n\u003cp>Reservation in hand, our host Andy Demsky asked if we were “winery toured out” and we pretty much were. But, when you’re at a place of Shafer’s renown, you must see what you can see. So we breezed through the gorgeous winery, saw winemaker Elias Fernandez in action doing some careful cleaning and sampling, then tasted what was easily one of the trip’s finest lineups.\u003c/p>\n\u003cfigure id=\"attachment_134665\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Shafer-wine-tasting.jpg\" alt=\"The celebrated Hillside Select (far right) and its excellent peers at Shafer Vineyards\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134665\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The celebrated Hillside Select (far right) and its excellent peers at Shafer Vineyards \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like at Peter Michael and Kosta Browne, those lofty Wine Spectator scores didn’t lie in this instance. Shafer is deservedly a Napa Valley legend, 30,000 cases strong, and really doing a fantastic job creating big wines that also boast excitement. One reason for that is the fun use of different oaks in the wine. Winery president Doug Shafer calls the different types of barrels “the spice rack” with so many unique options that can add a slightly new angle to high caliber grapes, like spices might work for Thomas Keller at The French Laundry. It was an eye-opening analogy to winemaking for us.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2015 One Point Five, 2015 Relentless, 2014 Hillside Select\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.chappellet.com\">Chappellet\u003c/a>, \u003ca href=\"http://www.robertsinskey.com/\">Robert Sinskey\u003c/a>, \u003ca href=\"http://www.frogsleap.com\">Frog’s Leap\u003c/a>\u003cbr>\n\u003ca id=\"far-niente\">\u003c/a>\u003c/p>\n\u003ch2>Far Niente Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Far+Niente+Winery/@38.4257839,-122.4031331,15z/data=!4m5!3m4!1s0x0:0xc635dcaf43c9e1db!8m2!3d38.4257839!4d-122.4031331\">1350 Acacia Dr.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Oakville, CA 94562\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/FarNiente-NobHill.jpg\" alt=\"Far Niente’s predecessor — a 1977 bottle of Nob Hill Cellars by Far Niente founder Gil Nickel who bought an apartment on Nob Hill in San Francisco with winemaking equipment, which started off his illustrious wine career\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Far Niente’s predecessor — a 1977 bottle of Nob Hill Cellars by Far Niente founder Gil Nickel who bought an apartment on Nob Hill in San Francisco with winemaking equipment, which started off his illustrious wine career \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At long last, we arrived at the final winery of the trip. Of course, we were a bit leisurely with the exceptional Shafer wines, so we joined our \u003ca href=\"http://farniente.com\">Far Niente\u003c/a> tour as they were strolling through the endless ornate barrel rooms and cellars under the estate. Yes, this was our one public tour of the trip and by now we kind of just wanted to experience a winery as a tourist.\u003cbr>\n[aside postID='bayareabites_134546' align='left' label='Wineries from Boonville to Sebastopol']\u003cbr>\nAnd so we toured through Far Niente’s own Chardonnay and Cabernet Sauvignon, including a regal 2005 Cabernet Sauvignon which was our oldest vintage of the trip, and Far Niente’s sibling EnRoute Pinot Noir from Russian River Valley, déjà vu from our first day of the trip. Not surprisingly, I was the only guest taking notes, something that reminded me that while it was a Monday work assignment for me, Napa Valley for these other guests from the likes of Miami and Orange County was a truly special vacation experience. They wanted that wine. They wanted the spectacular gardens and winery luxury, something Far Niente does particularly well at its Oakville estate. \u003c/p>\n\u003cp>Though it dates back to 1885 when a forty-niner founded the estate, Far Niente fell into disrepair because of Prohibition, but was resuscitated by the late Oklahoma based nursery owner (and later vintner) Gil Nickel. Hence, that’s why the gardens and exteriors of the property are particularly spectacular at this winery where landscape and wine were intertwined in the DNA of its longtime proprietor.\u003c/p>\n\u003cp>We closed with a sip of our only sweet wine of the trip, the Dolce late harvest Sauternes style Semillon and Sauvignon Blanc sourced from the southern edge of the Napa Valley. Fittingly, it was our final sip of the trip and a sweet way to send us back to the big city.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2012 Dolce, 2016 EnRoute Pinot Noir “Les Pommiers,” 2016 estate Cabernet Sauvignon (and 2011 and 2009 if you can find them)\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.josephphelps.com\">Joseph Phelps\u003c/a>, \u003ca href=\"http://corison.com\">Corison\u003c/a>, \u003ca href=\"http://www.hesscollection.com\">Hess Collection\u003c/a>\u003c/p>\n\u003cp>Our trip prelude dinner was at the intimate Potrero Flats wine geek favorite (and a worthy destination for delicious seasonal cooking) \u003ca href=\"http://themorris-sf.com\">The Morris\u003c/a> (\u003ca href=\"http://www.google.com/maps/place/The+Morris/@37.7629657,-122.4085607,15z/data=!4m5!3m4!1s0x0:0xc9872041746a8751!8m2!3d37.7629657!4d-122.4085607\">\u003cem>2501 Mariposa St., San Francisco\u003c/em>\u003c/a>).\u003c/p>\n\u003cp>https://www.instagram.com/p/Bqt8fQqBcRO/\u003c/p>\n\u003cp>After Far Niente and a delightful sluggish rush hour trip across the Bay Bridge back to San Francisco, we closed with \u003ca href=\"http://biale.com\">Robert Biale\u003c/a> Zinfandel, Negronis, and the indulgent jazz club/supper club delight that is \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a> (\u003ca href=\"http://www.google.com/maps/place/Bix/@37.7968728,-122.4029372,15z/data=!4m5!3m4!1s0x0:0xcba0a2e0fa5d9191!8m2!3d37.7968728!4d-122.4029372\">\u003cem>56 Gold St., San Francisco\u003c/em>\u003c/a>) near Jackson Square. It was indeed a fitting celebration to celebrate a special week.\u003c/p>\n\u003cp>https://www.instagram.com/p/BrLrhibh8Xb/\u003c/p>\n\u003cp>\u003cstrong>Total Mileage:\u003c/strong> 542\u003c/p>\n\u003cp>\u003cstrong>Total Wineries:\u003c/strong> 31\u003c/p>\n\u003cp>\u003cstrong>Sips/Tastes:\u003c/strong> No idea\u003c/p>\n\u003cp>\u003cstrong>Did we still like wine afterwards?\u003c/strong> You bet\u003c/p>\n\u003cp>\u003cstrong>Are we still talking?\u003c/strong> Yes\u003c/p>\n\u003cp>Sounds like a success to me. And now we’re bringing Wine Bootcamp to Burgundy in early March. This time, though, we’ll both be the rookies and it’s significantly harder to lasso together an itinerary. I sure wish somebody had written that Wine Bootcamp article for Burgundy already. Hopefully this one for Sonoma, Napa and Mendocino Counties will be of use for you.\u003c/p>\n\u003cp>Cheers!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Northern California Wine Bootcamp Adventure winds down with a trip to one of California wine history’s true icons.","status":"publish","parent":0,"modified":1567628300,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://www.google.com/maps/d/u/0/embed"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":46,"wordCount":1849},"headData":{"title":"A Northern California Wine Bootcamp Adventure: From St. Helena to San Francisco | KQED","description":"Northern California Wine Bootcamp Adventure winds down with a trip to one of California wine history’s true icons.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Northern California Wine Bootcamp Adventure: From St. Helena to San Francisco","datePublished":"2019-09-01T15:45:24.000Z","dateModified":"2019-09-04T20:18:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134550 https://ww2.kqed.org/bayareabites/?p=134550","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/09/01/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco/","disqusTitle":"A Northern California Wine Bootcamp Adventure: From St. Helena to San Francisco","path":"/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_134208","label":"Back to Wine Bootcamp Central "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#charles-krug\">Charles Krug Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#smith-madrone\">Smith-Madrone Vineyards\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#lunch\">Oakville Grocery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#shafer\">Shafer Vineyards\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#far-niente\">Far Niente Winery\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://www.google.com/maps/d/u/0/embed?mid=1ONI_1j0NZr4gINICM4XI49EM0C7RGeCB&w=640&h=480'\n title='https://www.google.com/maps/d/u/0/embed?mid=1ONI_1j0NZr4gINICM4XI49EM0C7RGeCB&w=640&h=480'\n width='640'\n height='480'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca id=\"charles-krug\">\u003c/a>\u003c/p>\n\u003ch2>Charles Krug Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Charles+Krug+Winery/@38.518744,-122.480955,15z/data=!4m5!3m4!1s0x0:0x5ed38c326d8a3f5a!8m2!3d38.518744!4d-122.480955\">2800 Main St.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>St. Helena, CA 94574\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone.jpg\" alt=\"Estate vines at Charles Krug Winery, looking at the Culinary Institute of America’s Greystone campus\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Estate vines at Charles Krug Winery, looking at the Culinary Institute of America’s Greystone campus \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trip’s earliest start and most rushed visit (with just one taste because of timing) came at one of California wine history’s true icons: \u003ca href=\"http://www.charleskrug.com\">Charles Krug\u003c/a>. Contrary to what most people think, THIS is actually the winery owned by the Mondavi family. Robert Mondavi Winery is now part of Constellation Brands. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You won’t hear much at Charles Krug about the infamous family split where brothers Peter and Robert had various disagreements about the direction of the winery, the style of a winery (with nitpicks like how Robert wanted all French oak) and how the winery’s money should be spent. After the split, Robert created his namesake winery further south towards Oakville and Peter ran Charles Krug.\u003c/p>\n\u003cp>Several Mondavi family members still live on the Charles Krug property, which stayed that name because its original owner (Charles Krug) wrote in the land grant (it was originally given to him as a wedding dowry) that it shall never change. Hence the confusion for many wine drinkers, myself included, how Charles Krug is the real Mondavi domain. Got it all? Yes, this family is one of the most famous and confusing in all of wine.\u003c/p>\n\u003cfigure id=\"attachment_134661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Charles-Krug-barrels.jpg\" alt=\"The signature burgundy painted barrels resting at Charles Krug Winery\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The signature burgundy painted barrels resting at Charles Krug Winery \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Everywhere you look on the property across Highway 29 from the Culinary Institute of America Greystone complex is history and something majestic: gorgeous valley vistas, barrels with red stripes that are painted to look like they’re bleeding wine, and a striking Howard Backen redesigned carriage house that John fell in love with since he does lots of woodwork at his homes. \u003c/p>\n\u003cp>I can’t vouch for the quality of all 50,000 cases the winery produces, but our one taste was a phenomenal 2015 'Generations’ Bordeaux blend.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.freemarkabbey.com\">Freemark Abbey\u003c/a>, \u003ca href=\"http://www.inglenook.com\">Inglenook\u003c/a>, \u003ca href=\"http://www.ackermanfamilyvineyards.com\">Ackerman Family Vineyards/Heritage House\u003c/a>\u003cbr>\n\u003ca id=\"smith-madrone\">\u003c/a>\u003c/p>\n\u003ch2>Smith-Madrone Vineyards\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Smith-Madrone+Vineyards/@38.5322882,-122.549057,15z/data=!4m5!3m4!1s0x0:0x8c5e7f7cfbc3e671!8m2!3d38.5322882!4d-122.549057\">4022 Spring Mountain Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>St. Helena, CA 94574\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Smith-Madrone-Wines.jpg\" alt=\"Some of Smith-Madrone’s exceptional wines including a 2016 Chardonnay, 2013 Cook’s Flat Reserve and 2014 Cabernet Sauvignon\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of Smith-Madrone’s exceptional wines including a 2016 Chardonnay, 2013 Cook’s Flat Reserve and 2014 Cabernet Sauvignon \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily, I had been to this rustic Spring Mountain legend once before, so I already knew how many twists and turns were coming up en route to stop 2 for the day. You \u003ci>will\u003c/i> get lost your first time going to \u003ca href=\"http://www.smithmadrone.com\">Smith Madrone\u003c/a>. This time, we weren’t lost, but we did get greeted by a giant fallen tree in the process of being removed, so there was some off-roading needed. Speaking of off-roading, assistant winemaker Sam Smith whisked us away almost immediately in an off-road four-wheeler and zoomed us all over the dry-farmed estate vineyards, through forests, by streams, and almost everywhere yielded panoramic valley views. \u003c/p>\n\u003cp>Sam is the son of Stuart Smith, who founded the winery in 1971 and runs it with his brother Charles, who serves as the winemaker. Sam is also the most talented balancer of a wine glass while driving through potholes I have ever seen.\u003c/p>\n\u003cfigure id=\"attachment_134663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Smith-Madrone-exploring.jpg\" alt=\"John and Smith-Madrone Vineyard & Winery’s Assistant Winemaker Sam Smith discuss wine and off-road vehicles in the redwood forests of Spring Mountain\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">John and Smith-Madrone Vineyard & Winery’s Assistant Winemaker Sam Smith discuss wine and off-road vehicles in the redwood forests of Spring Mountain \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is old Napa, where there is no glitz, the Cabernet Sauvignon still hovers around the $50 mark, and it’s one of three wineries still growing Riesling, which way back in the day was a primary grape of Napa Valley. Smith-Madrone’s Cook’s Flat Reserve is their answer to the Screaming Eagles of Napa Valley, with extensive layers and giant, rich red and black fruit notes. It is priced accordingly since the Smiths finally realized they needed to adapt a little bit to the Napa Valley of the 2010s.\u003c/p>\n\u003cp>When tourists and locals alike ask about \u003ci>the\u003c/i> Napa Valley winery to visit — you know, the secret one with gorgeous views, no pretention, excellent wine, no wine club hard sell, huge character — this is that winery.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2015 Riesling, 2014 Cabernet Sauvignon, 2013 Cook’s Flat Reserve\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.stonyhillvineyard.com\">Stony Hill\u003c/a>, \u003ca href=\"http://www.greenandred.com/\">Green & Red\u003c/a>, \u003ca href=\"http://www.tressabores.com\">Tres Sabores\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lunch\">\u003c/a>\u003c/p>\n\u003ch2>Lunch: \u003ca href=\"http://oakvillegrocery.com/?SID=0dd07f4f7569a623bff82ace209f3e98\">Oakville Grocery\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/Oakville+Grocery/@38.4373272,-122.4029416,15z/data=!4m5!3m4!1s0x0:0x47087a7305951bc9!8m2!3d38.4373272!4d-122.4029416\">\u003ci>7856 St. Helena Hwy, Oakville\u003c/i>\u003c/a>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BrGVX1Lhr7r"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A Napa Valley daytime staple. On weekends, it’s Bay Bridge rush hour traffic-like packed. Luckily, on a Monday in early December we were almost alone. The bread for the sandwiches is shockingly pedestrian, so opt for the prepared salads and any dessert.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.lacalendamex.com\">La Calenda\u003c/a>, \u003ca href=\"http://www.thomaskeller.com/bouchonyountville\">Bouchon\u003c/a>, \u003ca href=\"http://www.redd-wood.com/\">Redd Wood\u003c/a>\u003cbr>\n\u003ca id=\"shafer\">\u003c/a>\u003c/p>\n\u003ch2>Shafer Vineyards\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Shafer+Vineyards/@38.421021,-122.326365,15z/data=!4m5!3m4!1s0x0:0xf32e8bbbafb3a50b!8m2!3d38.421021!4d-122.326365\">6154 Silverado Trail\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Napa, CA 94558\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134664\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Shafer-cave.jpg\" alt=\"Barrels resting in Shafer Vineyards’ sprawling caves\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barrels resting in Shafer Vineyards’ sprawling caves \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>John figured out the “surprise winery” of the trip secretly long before seeing \u003ci>the\u003c/i> hillside. That hillside, nestled behind \u003ca href=\"http://shafervineyards.com/\">Shafer Vineyards\u003c/a> a little off the Silverado Trail in what is considered the Stags Leap District, is probably the most famous “hillside” in Napa Valley and thankfully just missed being struck by the 2017 fires, whose damage you can still clearly see further up the hill towards Atlas Peak. It’s the hillside of “Hillside Select”, one of Napa Valley’s definitive wines.\u003c/p>\n\u003cp>I had seen in John’s cellar spreadsheet that he had some Shafer, though it wasn’t Hillside Select, so I figured this would be a fun surprise. Somehow, he already knew it would be Shafer, perhaps because he might not have any other Napa Valley wines? Anyhow, what I didn’t know is that he and Meg’s mom had tried to visit Shafer before and failed since they couldn’t just walk in. \u003c/p>\n\u003cp>Reservation in hand, our host Andy Demsky asked if we were “winery toured out” and we pretty much were. But, when you’re at a place of Shafer’s renown, you must see what you can see. So we breezed through the gorgeous winery, saw winemaker Elias Fernandez in action doing some careful cleaning and sampling, then tasted what was easily one of the trip’s finest lineups.\u003c/p>\n\u003cfigure id=\"attachment_134665\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Shafer-wine-tasting.jpg\" alt=\"The celebrated Hillside Select (far right) and its excellent peers at Shafer Vineyards\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134665\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The celebrated Hillside Select (far right) and its excellent peers at Shafer Vineyards \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like at Peter Michael and Kosta Browne, those lofty Wine Spectator scores didn’t lie in this instance. Shafer is deservedly a Napa Valley legend, 30,000 cases strong, and really doing a fantastic job creating big wines that also boast excitement. One reason for that is the fun use of different oaks in the wine. Winery president Doug Shafer calls the different types of barrels “the spice rack” with so many unique options that can add a slightly new angle to high caliber grapes, like spices might work for Thomas Keller at The French Laundry. It was an eye-opening analogy to winemaking for us.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2015 One Point Five, 2015 Relentless, 2014 Hillside Select\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.chappellet.com\">Chappellet\u003c/a>, \u003ca href=\"http://www.robertsinskey.com/\">Robert Sinskey\u003c/a>, \u003ca href=\"http://www.frogsleap.com\">Frog’s Leap\u003c/a>\u003cbr>\n\u003ca id=\"far-niente\">\u003c/a>\u003c/p>\n\u003ch2>Far Niente Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Far+Niente+Winery/@38.4257839,-122.4031331,15z/data=!4m5!3m4!1s0x0:0xc635dcaf43c9e1db!8m2!3d38.4257839!4d-122.4031331\">1350 Acacia Dr.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Oakville, CA 94562\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/FarNiente-NobHill.jpg\" alt=\"Far Niente’s predecessor — a 1977 bottle of Nob Hill Cellars by Far Niente founder Gil Nickel who bought an apartment on Nob Hill in San Francisco with winemaking equipment, which started off his illustrious wine career\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Far Niente’s predecessor — a 1977 bottle of Nob Hill Cellars by Far Niente founder Gil Nickel who bought an apartment on Nob Hill in San Francisco with winemaking equipment, which started off his illustrious wine career \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At long last, we arrived at the final winery of the trip. Of course, we were a bit leisurely with the exceptional Shafer wines, so we joined our \u003ca href=\"http://farniente.com\">Far Niente\u003c/a> tour as they were strolling through the endless ornate barrel rooms and cellars under the estate. Yes, this was our one public tour of the trip and by now we kind of just wanted to experience a winery as a tourist.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_134546","align":"left","label":"Wineries from Boonville to Sebastopol "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAnd so we toured through Far Niente’s own Chardonnay and Cabernet Sauvignon, including a regal 2005 Cabernet Sauvignon which was our oldest vintage of the trip, and Far Niente’s sibling EnRoute Pinot Noir from Russian River Valley, déjà vu from our first day of the trip. Not surprisingly, I was the only guest taking notes, something that reminded me that while it was a Monday work assignment for me, Napa Valley for these other guests from the likes of Miami and Orange County was a truly special vacation experience. They wanted that wine. They wanted the spectacular gardens and winery luxury, something Far Niente does particularly well at its Oakville estate. \u003c/p>\n\u003cp>Though it dates back to 1885 when a forty-niner founded the estate, Far Niente fell into disrepair because of Prohibition, but was resuscitated by the late Oklahoma based nursery owner (and later vintner) Gil Nickel. Hence, that’s why the gardens and exteriors of the property are particularly spectacular at this winery where landscape and wine were intertwined in the DNA of its longtime proprietor.\u003c/p>\n\u003cp>We closed with a sip of our only sweet wine of the trip, the Dolce late harvest Sauternes style Semillon and Sauvignon Blanc sourced from the southern edge of the Napa Valley. Fittingly, it was our final sip of the trip and a sweet way to send us back to the big city.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2012 Dolce, 2016 EnRoute Pinot Noir “Les Pommiers,” 2016 estate Cabernet Sauvignon (and 2011 and 2009 if you can find them)\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.josephphelps.com\">Joseph Phelps\u003c/a>, \u003ca href=\"http://corison.com\">Corison\u003c/a>, \u003ca href=\"http://www.hesscollection.com\">Hess Collection\u003c/a>\u003c/p>\n\u003cp>Our trip prelude dinner was at the intimate Potrero Flats wine geek favorite (and a worthy destination for delicious seasonal cooking) \u003ca href=\"http://themorris-sf.com\">The Morris\u003c/a> (\u003ca href=\"http://www.google.com/maps/place/The+Morris/@37.7629657,-122.4085607,15z/data=!4m5!3m4!1s0x0:0xc9872041746a8751!8m2!3d37.7629657!4d-122.4085607\">\u003cem>2501 Mariposa St., San Francisco\u003c/em>\u003c/a>).\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"Bqt8fQqBcRO"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>After Far Niente and a delightful sluggish rush hour trip across the Bay Bridge back to San Francisco, we closed with \u003ca href=\"http://biale.com\">Robert Biale\u003c/a> Zinfandel, Negronis, and the indulgent jazz club/supper club delight that is \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a> (\u003ca href=\"http://www.google.com/maps/place/Bix/@37.7968728,-122.4029372,15z/data=!4m5!3m4!1s0x0:0xcba0a2e0fa5d9191!8m2!3d37.7968728!4d-122.4029372\">\u003cem>56 Gold St., San Francisco\u003c/em>\u003c/a>) near Jackson Square. It was indeed a fitting celebration to celebrate a special week.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BrLrhibh8Xb"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Total Mileage:\u003c/strong> 542\u003c/p>\n\u003cp>\u003cstrong>Total Wineries:\u003c/strong> 31\u003c/p>\n\u003cp>\u003cstrong>Sips/Tastes:\u003c/strong> No idea\u003c/p>\n\u003cp>\u003cstrong>Did we still like wine afterwards?\u003c/strong> You bet\u003c/p>\n\u003cp>\u003cstrong>Are we still talking?\u003c/strong> Yes\u003c/p>\n\u003cp>Sounds like a success to me. And now we’re bringing Wine Bootcamp to Burgundy in early March. This time, though, we’ll both be the rookies and it’s significantly harder to lasso together an itinerary. I sure wish somebody had written that Wine Bootcamp article for Burgundy already. Hopefully this one for Sonoma, Napa and Mendocino Counties will be of use for you.\u003c/p>\n\u003cp>Cheers!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco","authors":["11338"],"categories":["bayareabites_13306","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1146","bayareabites_15155","bayareabites_1807","bayareabites_61","bayareabites_119"],"featImg":"bayareabites_134667","label":"bayareabites"},"bayareabites_134548":{"type":"posts","id":"bayareabites_134548","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134548","score":null,"sort":[1567266318000]},"guestAuthors":[],"slug":"a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena","title":"A Northern California Wine Bootcamp Adventure: From Sebastopol to St. Helena","publishDate":1567266318,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_134208' label='Back to Wine Bootcamp Central']\u003cbr>\nOur brisk Sunday morning started with a rushed drive (two of us are not morning people!) from Santa Rosa to Sonoma through the Kenwood area, bypassing dozens of wineries en route to Sonoma Plaza.\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena#bedrock\">Bedrock Wine Co.\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena#saintsbury\">Saintsbury LLC\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena#lunch\">Lunch: Farmstead at Long Meadow Ranch\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena#larkmead\">Larkmead Vineyards\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena#alpha\">Alpha Omega Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena#dinner\">Dinner: Oenotri\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>[googlemaps https://www.google.com/maps/d/u/0/embed?mid=1e-En_gM08O-wKwu-SAM0E9pQ0OvuvpSa&w=640&h=480]\u003cbr>\n\u003ca id=\"bedrock\">\u003c/a>\u003c/p>\n\u003ch2>Bedrock Wine Co.\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Bedrock+Wine+Co.+-+By+Appointment/@38.293239,-122.45621,15z/data=!4m5!3m4!1s0x0:0x78357e0a8973fec9!8m2!3d38.293239!4d-122.45621\">414 1st St. E\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Sonoma, CA 95476\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134672\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Bedrock-Chris.jpg\" alt=\"Bedrock Wine Co. partner Chris Cottrell discusses wine and the world at-large in Bedrock’s Sonoma Square tasting room\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134672\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-Chris.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-Chris-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-Chris-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-Chris-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-Chris-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-Chris-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bedrock Wine Co. partner Chris Cottrell discusses wine and the world at-large in Bedrock’s Sonoma Square tasting room \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone following the past decade of California wine knows the \u003ca href=\"http://www.bedrockwineco.com\">“Bedrock”\u003c/a> name. The label by Morgan Twain-Peterson (son of Ravenswood legend Joel Peterson) and Chris Cottrell is a stalwart for both Zinfandel and being an ardent proponent for the state’s older vineyards filled with field of blends grape varieties most of us have never heard of. They’ve managed to be that rare winery that can satisfy the most picky of wine collector nerds, while having fantastic value wines that actually can be considered by many as weeknight wines.\u003c/p>\n\u003cp>You’ll learn all about those historic vineyards and Bedrock’s own history in the bucolic tasting room that recently took over the old General Joseph Hooker house. Cottrell joined us midway in the tasting and, if we had time, we would have had the honor to visit the Bedrock Vineyard itself with him, located near Moon Mountain by Hamel Winery. Still, we took plenty of time to discuss all kinds of winemaking terminology and all sorts of New York stuff since Chris and Meg both spent much of their lives there.\u003c/p>\n\u003cfigure id=\"attachment_134673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Bedrock-winesjpg.jpg\" alt=\"Some 2017 vintage Bedrock wines sourced from vineyards all over Northern California\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-winesjpg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-winesjpg-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-winesjpg-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-winesjpg-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-winesjpg-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-winesjpg-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some 2017 vintage Bedrock wines sourced from vineyards all over Northern California \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to tasting a few excellent Bedrock blends and a Zinfandel that all showed the unique strengths of each vineyard, we tried the other project of Twain-Peterson and Cottrell, “Under the Wire,” a single-vineyard, single vintage specific sparkling wine concept à la grower champagne. The pair is at the forefront of this idea for California and it’s no doubt going to be a hot trend in the next few years.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>4 wines to try:\u003c/b> 2011 Under the Wire Brosseau Vineyard sparkling wine, 2017 Esola Amador County Zinfandel, 2017 The Bedrock Heritage Wine, 2016 Hudson Syrah\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://scribewinery.com\">Scribe\u003c/a>,\u003ca href=\"http://hamelfamilywines.com\"> Hamel\u003c/a>, \u003ca href=\"http://www.kivelstadtcellars.com\">Kivelstadt\u003c/a>\u003cbr>\n\u003ca id=\"saintsbury\">\u003c/a>\u003c/p>\n\u003ch2>Saintsbury LLC\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Saintsbury+LLC/@38.2501452,-122.3255536,15z/data=!4m5!3m4!1s0x0:0x1a75096ebf61f66f!8m2!3d38.2501452!4d-122.3255536\">1500 Los Carneros Ave.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Napa, CA 94559\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134674\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Saintsbury-wine-tasting.jpg\" alt=\"A perfectly framed view of Saintsbury’s vineyards in Carneros\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134674\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-tasting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-tasting-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-tasting-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-tasting-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-tasting-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-tasting-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A perfectly framed view of Saintsbury’s vineyards in Carneros \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Sonoma-Napa drive reminds visitors how close the Sonoma and Napa valleys are when you’re at the southern tip of both, also known as the Carneros region. This is flat, Bay-influenced winds territory, so you’re very much in the land of Pinot Noir and Chardonnay. On cue, stop 2 of the day was at \u003ca href=\"http://www.saintsbury.com/\">Saintsbury\u003c/a>, one of the few Carneros producers, though a significant part of their fruit is sourced from other regions like Russian River Valley and Anderson Valley.\u003c/p>\n\u003cp>The winery is a strong success story, from a 1981 first vintage by Dick Ward and David Graves who met in a home brewing class as graduate students at UC Davis, to a 20,000 case operation today that is one of the few producers of that size that is resolutely focused on single vineyard expressions. A tasting in the beautifully built, spacious winery (or on warm days on the patio overlooking miles of Carneros vines) is eye-opening in terms of side-by-side comparisons of the deep differences in California Pinot Noir and Chardonnay terroir. Basically, this tasting was our Bootcamp trip in one sitting.\u003c/p>\n\u003cfigure id=\"attachment_134675\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Saintsbury-wine.jpg\" alt=\"Saintsbury’s hard-to-find Brown Ranch estate Pinot Noir\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saintsbury’s hard-to-find Brown Ranch estate Pinot Noir \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two fun notes that we loved: each visitor gets a postcard that they can send for free from Saintsbury, and George Saintsbury was a late 19th and early 20th century literary critic who Ward and Graves read at UC Davis. Saintsbury’s writings were dry in their opinion, but one saying stuck with the pair to lean towards Pinot Noir: “If Claret is queen, Burgundy is king.” That is true in Carneros...but not a few miles up Highway 29, our next destination.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Pratt Vineyard Sonoma Coast Pinot Noir, 2009 estate Carneros Pinot Noir, 2015 Stanley Ranch Dijon Clone 115 Carneros Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.bouchaine.com/\">Bouchaine\u003c/a>, \u003ca href=\"http://www.matthiasson.com\">Matthiasson\u003c/a>, \u003ca href=\"http://www.yrousseauwines.com/\">Y. Rousseau\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lunch\">\u003c/a>\u003c/p>\n\u003ch2>Lunch: \u003ca href=\"http://www.longmeadowranch.com/eat-drink/restaurant\">Farmstead at Long Meadow Ranch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Farmstead+at+Long+Meadow+Ranch/@38.5010527,-122.463001,15z/data=!4m5!3m4!1s0x0:0x5037d70c390f3f5!8m2!3d38.5010527!4d-122.463001\">\u003cem>738 Main St., St. Helena\u003c/em>\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/BrBuNyohF_I/\u003c/p>\n\u003cp>The back patio is hard to beat for atmosphere, but our St. Helena lunch destination underwhelmed with the signature ribs and Red Lobster-inspired cheddar biscuits presenting strangely muted flavors. That being said, the real highlight was Farmstead’s eggnog. Can’t beat that on the second day of December, right? Also, the brunch-only lamb hash is a must-order and was devoured instead of the ribs.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.thecharteroak.com\">The Charter Oak\u003c/a>, \u003ca href=\"http://cooksthelena.com\">Cook\u003c/a>, \u003ca href=\"http://www.gotts.com\">Gott’s Roadside\u003c/a>\u003cbr>\n\u003ca id=\"larkmead\">\u003c/a>\u003c/p>\n\u003ch2>Larkmead Vineyards\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Larkmead+Vineyards/@38.5587193,-122.5245894,15z/data=!4m5!3m4!1s0x0:0x584d08b1fd7ac451!8m2!3d38.5587193!4d-122.5245894\">1100 Larkmead Ln.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Calistoga, CA 94515\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134676\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Larkmead-views.jpg\" alt=\"The gorgeous Larkmead Vineyards estate towards the northern end of the Napa Valley in Calistoga\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134676\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-views.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-views-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-views-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-views-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-views-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-views-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The gorgeous Larkmead Vineyards estate towards the northern end of the Napa Valley in Calistoga \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For history purposes, \u003ca href=\"http://www.larkmead.com\">Larkmead\u003c/a> deserves to be amongst the historic titans like Stag’s Leap, Charles Krug and Chateau Montelena for the Napa Valley. However, Larkmead has managed to avoid the gaudy/corporate nature that has crept into almost all of the “famous” Napa Valley wineries, focusing on the wine itself being made in Calistoga on Larkmead Lane, where the Silverado Trail and Highway 29 are so close together you can almost start seeing one from the other. \u003c/p>\n\u003cp>Winemaker Dan Petroski has the magic Cabernet Sauvignon touch and manages to find the perfect middle ground of Napa styles over his dozen harvests: strong flavors, mildly rugged textures, and superb balance of tannins and ripeness that keeps the wines from being too dominant on the palate.\u003c/p>\n\u003cfigure id=\"attachment_134680\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Larkmead-John-vineyards.jpg\" alt=\"Larkmead’s Deanna Basham explains vine grafting to John\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-John-vineyards.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-John-vineyards-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-John-vineyards-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-John-vineyards-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-John-vineyards-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-John-vineyards-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Larkmead’s Deanna Basham explains vine grafting to John \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He’s a bit fortunate, though, since Larkmead’s 110-acre estate is some of the most notable land in Napa for its diverse soils that are usually found on the Napa hillsides, so the estate gets valley weather above ground and hillside character below ground. He’s working with some of the best terroir in one of the world’s definitive wine growing regions. Indeed, several of the wines prove that combination can translate with gusto to the finished product.\u003c/p>\n\u003cp>Somehow, Petroski (a Brooklyn-born, former Manhattan publishing industry worker) still has time for his Italian centric personal label, Massican, that has its own cult following. You won’t get the chance to try that at Larkmead, but seek it out. Overall, Larkmead’s Cabernet Sauvignons (and Tocai Friulano), history (dating back to 1895), gorgeous pastel paintings by co-owner Kate Solari-Baker) and beautiful valley floor vistas will keep you plenty entertained. The staff is particularly enlightening here, as well, and our host Deanna Basham even took John out into the vineyard at twilight to fully explain how vine grafting works.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2017 Lillie Sauvignon Blanc, 2015 Napa Valley Cabernet Sauvignon, 2015 Solari Cabernet Sauvignon\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.spottswoode.com\">Spottswoode\u003c/a>, \u003ca href=\"http://www.younginglewood.com/\">Young Inglewood\u003c/a>, \u003ca href=\"http://www.davisestates.com\">Davis Estates\u003c/a>\u003cbr>\n\u003ca id=\"alpha\">\u003c/a>\u003c/p>\n\u003ch2>Alpha Omega Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Alpha+Omega+Winery/@38.4705541,-122.4289289,15z/data=!4m5!3m4!1s0x0:0x127b00c2be70c6fc!8m2!3d38.4705541!4d-122.4289289\">1155 Mee Ln.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>St. Helena, CA 94574\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Alpha-Omega-wines.jpg\" alt=\"Two of the Napa Valley’s most iconic vineyards, Beckstoffer Dr. Crane and Stagecoach, are sources for Alpha Omega Cabernet Sauvignon\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Alpha-Omega-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Alpha-Omega-wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Alpha-Omega-wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Alpha-Omega-wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Alpha-Omega-wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Alpha-Omega-wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Two of the Napa Valley’s most iconic vineyards, Beckstoffer Dr. Crane and Stagecoach, are sources for Alpha Omega Cabernet Sauvignon \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, let’s talk about \u003ca href=\"http://www.aowinery.com\">Alpha Omega\u003c/a> wines: they are grand, powerful and everything that everyone talks about in terms of “new Napa.” That means heavy oak, high alcohol and even higher prices. Some of the wines are more held in check, while others are explosive. Now, is it a bad thing to make these high octane, rich wines? Not necessarily. All the wines I sampled at Alpha Omega were either very good or absolutely excellent. Nobody should be penalized for fulfilling a vision and a style if they can pull it off in a delicious way, contrary to the many writers who try to bring down the new Napa style. Alpha Omega makes terrific wine.\u003c/p>\n\u003cp>Eventually, after enough give and take between the winery and our group to get Meg frustrated and just want to leave, we relented and bought a bottle over a membership despite our host’s multiple tries to get us to spend lots more money. There needs to be a balance of being a salesperson, but also knowing that some visitors simply are there to learn and have a good time, as I mentioned in the introduction. A lesson for wineries since, the attempts at a vigorous upsell certainly put a damper on our drive back to Napa after what was a fantastic day.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Stagecoach Atlas Peak Cabernet Sauvignon, 2016 Becstoffer Dr. Crane Cabernet Sauvignon, 2016 ERA Cabernet Sauvignon\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.grgich.com\">Grgich Hills\u003c/a>, \u003ca href=\"http://www.kenzoestate.com\">Kenzo Estate\u003c/a>, \u003ca href=\"http://www.roundpond.com\">Round Pond\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"dinner\">\u003c/a>\u003c/p>\n\u003ch2>Dinner: \u003ca href=\"http://oenotri.com\">Oenotri\u003c/a>; 2013 \u003ca href=\"http://www.seaveyvineyard.com\">Seavey\u003c/a> “Coravina” Cabernet Sauvignon\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/Oenotri/@38.297317,-122.288834,15z/data=!4m5!3m4!1s0x0:0x5c8a199dd2540770!8m2!3d38.297317!4d-122.288834\">\u003ci>1425 1st St., Napa\u003c/i>\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/BrD50SLhPlS/\u003c/p>\n\u003cp>Pizza and pasta are the strengths of this restaurant that pretty much put Downtown Napa dining on the map with the much-missed Ubuntu. Unfortunately, my last visit was, well, not the most impressive to put it lightly. So I decided to give the restaurant another chance (as all diners and writers should!), and really saw a sizable improvement.\u003c/p>\n\u003cp>Wine-wise, as a preview of our final day and since Meg would be Uber-ing home after Oenotri in advance of the work week after this and not get to try any more Napa wineries, we tried one of the important wineries off the Silverado Trail beyond Lake Hennessey in one of the more non-tourist visited areas of the valley.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.ciccionapavalley.com\">Ciccio\u003c/a>, \u003ca href=\"http://www.miminashi.com\">Miminashi\u003c/a>, \u003ca href=\"http://www.torcnapa.com\">Torc\u003c/a> (obviously little places called \u003ca href=\"http://www.thomaskeller.com/tfl\">The French Laundry\u003c/a> and \u003ca href=\"http://www.therestaurantatmeadowood.com\">The Restaurant at Meadowood\u003c/a> if money is no object)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"The Northern California Wine Bootcamp Adventure continues with a drive to Sonoma plaza and visits to Alpha Omega Winery and more.","status":"publish","parent":0,"modified":1567628322,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://www.google.com/maps/d/u/0/embed"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":1719},"headData":{"title":"A Northern California Wine Bootcamp Adventure: From Sebastopol to St. Helena | KQED","description":"The Northern California Wine Bootcamp Adventure continues with a drive to Sonoma plaza and visits to Alpha Omega Winery and more.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Northern California Wine Bootcamp Adventure: From Sebastopol to St. Helena","datePublished":"2019-08-31T15:45:18.000Z","dateModified":"2019-09-04T20:18:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134548 https://ww2.kqed.org/bayareabites/?p=134548","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/31/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena/","disqusTitle":"A Northern California Wine Bootcamp Adventure: From Sebastopol to St. Helena","path":"/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_134208","label":"Back to Wine Bootcamp Central "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nOur brisk Sunday morning started with a rushed drive (two of us are not morning people!) from Santa Rosa to Sonoma through the Kenwood area, bypassing dozens of wineries en route to Sonoma Plaza.\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena#bedrock\">Bedrock Wine Co.\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena#saintsbury\">Saintsbury LLC\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena#lunch\">Lunch: Farmstead at Long Meadow Ranch\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena#larkmead\">Larkmead Vineyards\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena#alpha\">Alpha Omega Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena#dinner\">Dinner: Oenotri\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://www.google.com/maps/d/u/0/embed?mid=1e-En_gM08O-wKwu-SAM0E9pQ0OvuvpSa&w=640&h=480'\n title='https://www.google.com/maps/d/u/0/embed?mid=1e-En_gM08O-wKwu-SAM0E9pQ0OvuvpSa&w=640&h=480'\n width='640'\n height='480'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003cbr>\n\u003ca id=\"bedrock\">\u003c/a>\u003c/p>\n\u003ch2>Bedrock Wine Co.\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Bedrock+Wine+Co.+-+By+Appointment/@38.293239,-122.45621,15z/data=!4m5!3m4!1s0x0:0x78357e0a8973fec9!8m2!3d38.293239!4d-122.45621\">414 1st St. E\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Sonoma, CA 95476\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134672\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Bedrock-Chris.jpg\" alt=\"Bedrock Wine Co. partner Chris Cottrell discusses wine and the world at-large in Bedrock’s Sonoma Square tasting room\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134672\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-Chris.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-Chris-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-Chris-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-Chris-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-Chris-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-Chris-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bedrock Wine Co. partner Chris Cottrell discusses wine and the world at-large in Bedrock’s Sonoma Square tasting room \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone following the past decade of California wine knows the \u003ca href=\"http://www.bedrockwineco.com\">“Bedrock”\u003c/a> name. The label by Morgan Twain-Peterson (son of Ravenswood legend Joel Peterson) and Chris Cottrell is a stalwart for both Zinfandel and being an ardent proponent for the state’s older vineyards filled with field of blends grape varieties most of us have never heard of. They’ve managed to be that rare winery that can satisfy the most picky of wine collector nerds, while having fantastic value wines that actually can be considered by many as weeknight wines.\u003c/p>\n\u003cp>You’ll learn all about those historic vineyards and Bedrock’s own history in the bucolic tasting room that recently took over the old General Joseph Hooker house. Cottrell joined us midway in the tasting and, if we had time, we would have had the honor to visit the Bedrock Vineyard itself with him, located near Moon Mountain by Hamel Winery. Still, we took plenty of time to discuss all kinds of winemaking terminology and all sorts of New York stuff since Chris and Meg both spent much of their lives there.\u003c/p>\n\u003cfigure id=\"attachment_134673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Bedrock-winesjpg.jpg\" alt=\"Some 2017 vintage Bedrock wines sourced from vineyards all over Northern California\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-winesjpg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-winesjpg-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-winesjpg-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-winesjpg-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-winesjpg-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Bedrock-winesjpg-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some 2017 vintage Bedrock wines sourced from vineyards all over Northern California \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to tasting a few excellent Bedrock blends and a Zinfandel that all showed the unique strengths of each vineyard, we tried the other project of Twain-Peterson and Cottrell, “Under the Wire,” a single-vineyard, single vintage specific sparkling wine concept à la grower champagne. The pair is at the forefront of this idea for California and it’s no doubt going to be a hot trend in the next few years.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>4 wines to try:\u003c/b> 2011 Under the Wire Brosseau Vineyard sparkling wine, 2017 Esola Amador County Zinfandel, 2017 The Bedrock Heritage Wine, 2016 Hudson Syrah\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://scribewinery.com\">Scribe\u003c/a>,\u003ca href=\"http://hamelfamilywines.com\"> Hamel\u003c/a>, \u003ca href=\"http://www.kivelstadtcellars.com\">Kivelstadt\u003c/a>\u003cbr>\n\u003ca id=\"saintsbury\">\u003c/a>\u003c/p>\n\u003ch2>Saintsbury LLC\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Saintsbury+LLC/@38.2501452,-122.3255536,15z/data=!4m5!3m4!1s0x0:0x1a75096ebf61f66f!8m2!3d38.2501452!4d-122.3255536\">1500 Los Carneros Ave.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Napa, CA 94559\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134674\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Saintsbury-wine-tasting.jpg\" alt=\"A perfectly framed view of Saintsbury’s vineyards in Carneros\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134674\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-tasting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-tasting-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-tasting-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-tasting-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-tasting-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-tasting-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A perfectly framed view of Saintsbury’s vineyards in Carneros \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Sonoma-Napa drive reminds visitors how close the Sonoma and Napa valleys are when you’re at the southern tip of both, also known as the Carneros region. This is flat, Bay-influenced winds territory, so you’re very much in the land of Pinot Noir and Chardonnay. On cue, stop 2 of the day was at \u003ca href=\"http://www.saintsbury.com/\">Saintsbury\u003c/a>, one of the few Carneros producers, though a significant part of their fruit is sourced from other regions like Russian River Valley and Anderson Valley.\u003c/p>\n\u003cp>The winery is a strong success story, from a 1981 first vintage by Dick Ward and David Graves who met in a home brewing class as graduate students at UC Davis, to a 20,000 case operation today that is one of the few producers of that size that is resolutely focused on single vineyard expressions. A tasting in the beautifully built, spacious winery (or on warm days on the patio overlooking miles of Carneros vines) is eye-opening in terms of side-by-side comparisons of the deep differences in California Pinot Noir and Chardonnay terroir. Basically, this tasting was our Bootcamp trip in one sitting.\u003c/p>\n\u003cfigure id=\"attachment_134675\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Saintsbury-wine.jpg\" alt=\"Saintsbury’s hard-to-find Brown Ranch estate Pinot Noir\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Saintsbury-wine-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saintsbury’s hard-to-find Brown Ranch estate Pinot Noir \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two fun notes that we loved: each visitor gets a postcard that they can send for free from Saintsbury, and George Saintsbury was a late 19th and early 20th century literary critic who Ward and Graves read at UC Davis. Saintsbury’s writings were dry in their opinion, but one saying stuck with the pair to lean towards Pinot Noir: “If Claret is queen, Burgundy is king.” That is true in Carneros...but not a few miles up Highway 29, our next destination.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Pratt Vineyard Sonoma Coast Pinot Noir, 2009 estate Carneros Pinot Noir, 2015 Stanley Ranch Dijon Clone 115 Carneros Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.bouchaine.com/\">Bouchaine\u003c/a>, \u003ca href=\"http://www.matthiasson.com\">Matthiasson\u003c/a>, \u003ca href=\"http://www.yrousseauwines.com/\">Y. Rousseau\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lunch\">\u003c/a>\u003c/p>\n\u003ch2>Lunch: \u003ca href=\"http://www.longmeadowranch.com/eat-drink/restaurant\">Farmstead at Long Meadow Ranch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Farmstead+at+Long+Meadow+Ranch/@38.5010527,-122.463001,15z/data=!4m5!3m4!1s0x0:0x5037d70c390f3f5!8m2!3d38.5010527!4d-122.463001\">\u003cem>738 Main St., St. Helena\u003c/em>\u003c/a>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BrBuNyohF_I"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The back patio is hard to beat for atmosphere, but our St. Helena lunch destination underwhelmed with the signature ribs and Red Lobster-inspired cheddar biscuits presenting strangely muted flavors. That being said, the real highlight was Farmstead’s eggnog. Can’t beat that on the second day of December, right? Also, the brunch-only lamb hash is a must-order and was devoured instead of the ribs.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.thecharteroak.com\">The Charter Oak\u003c/a>, \u003ca href=\"http://cooksthelena.com\">Cook\u003c/a>, \u003ca href=\"http://www.gotts.com\">Gott’s Roadside\u003c/a>\u003cbr>\n\u003ca id=\"larkmead\">\u003c/a>\u003c/p>\n\u003ch2>Larkmead Vineyards\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Larkmead+Vineyards/@38.5587193,-122.5245894,15z/data=!4m5!3m4!1s0x0:0x584d08b1fd7ac451!8m2!3d38.5587193!4d-122.5245894\">1100 Larkmead Ln.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Calistoga, CA 94515\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134676\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Larkmead-views.jpg\" alt=\"The gorgeous Larkmead Vineyards estate towards the northern end of the Napa Valley in Calistoga\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134676\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-views.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-views-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-views-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-views-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-views-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-views-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The gorgeous Larkmead Vineyards estate towards the northern end of the Napa Valley in Calistoga \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For history purposes, \u003ca href=\"http://www.larkmead.com\">Larkmead\u003c/a> deserves to be amongst the historic titans like Stag’s Leap, Charles Krug and Chateau Montelena for the Napa Valley. However, Larkmead has managed to avoid the gaudy/corporate nature that has crept into almost all of the “famous” Napa Valley wineries, focusing on the wine itself being made in Calistoga on Larkmead Lane, where the Silverado Trail and Highway 29 are so close together you can almost start seeing one from the other. \u003c/p>\n\u003cp>Winemaker Dan Petroski has the magic Cabernet Sauvignon touch and manages to find the perfect middle ground of Napa styles over his dozen harvests: strong flavors, mildly rugged textures, and superb balance of tannins and ripeness that keeps the wines from being too dominant on the palate.\u003c/p>\n\u003cfigure id=\"attachment_134680\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Larkmead-John-vineyards.jpg\" alt=\"Larkmead’s Deanna Basham explains vine grafting to John\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-John-vineyards.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-John-vineyards-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-John-vineyards-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-John-vineyards-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-John-vineyards-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Larkmead-John-vineyards-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Larkmead’s Deanna Basham explains vine grafting to John \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He’s a bit fortunate, though, since Larkmead’s 110-acre estate is some of the most notable land in Napa for its diverse soils that are usually found on the Napa hillsides, so the estate gets valley weather above ground and hillside character below ground. He’s working with some of the best terroir in one of the world’s definitive wine growing regions. Indeed, several of the wines prove that combination can translate with gusto to the finished product.\u003c/p>\n\u003cp>Somehow, Petroski (a Brooklyn-born, former Manhattan publishing industry worker) still has time for his Italian centric personal label, Massican, that has its own cult following. You won’t get the chance to try that at Larkmead, but seek it out. Overall, Larkmead’s Cabernet Sauvignons (and Tocai Friulano), history (dating back to 1895), gorgeous pastel paintings by co-owner Kate Solari-Baker) and beautiful valley floor vistas will keep you plenty entertained. The staff is particularly enlightening here, as well, and our host Deanna Basham even took John out into the vineyard at twilight to fully explain how vine grafting works.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2017 Lillie Sauvignon Blanc, 2015 Napa Valley Cabernet Sauvignon, 2015 Solari Cabernet Sauvignon\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.spottswoode.com\">Spottswoode\u003c/a>, \u003ca href=\"http://www.younginglewood.com/\">Young Inglewood\u003c/a>, \u003ca href=\"http://www.davisestates.com\">Davis Estates\u003c/a>\u003cbr>\n\u003ca id=\"alpha\">\u003c/a>\u003c/p>\n\u003ch2>Alpha Omega Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Alpha+Omega+Winery/@38.4705541,-122.4289289,15z/data=!4m5!3m4!1s0x0:0x127b00c2be70c6fc!8m2!3d38.4705541!4d-122.4289289\">1155 Mee Ln.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>St. Helena, CA 94574\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Alpha-Omega-wines.jpg\" alt=\"Two of the Napa Valley’s most iconic vineyards, Beckstoffer Dr. Crane and Stagecoach, are sources for Alpha Omega Cabernet Sauvignon\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Alpha-Omega-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Alpha-Omega-wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Alpha-Omega-wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Alpha-Omega-wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Alpha-Omega-wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Alpha-Omega-wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Two of the Napa Valley’s most iconic vineyards, Beckstoffer Dr. Crane and Stagecoach, are sources for Alpha Omega Cabernet Sauvignon \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, let’s talk about \u003ca href=\"http://www.aowinery.com\">Alpha Omega\u003c/a> wines: they are grand, powerful and everything that everyone talks about in terms of “new Napa.” That means heavy oak, high alcohol and even higher prices. Some of the wines are more held in check, while others are explosive. Now, is it a bad thing to make these high octane, rich wines? Not necessarily. All the wines I sampled at Alpha Omega were either very good or absolutely excellent. Nobody should be penalized for fulfilling a vision and a style if they can pull it off in a delicious way, contrary to the many writers who try to bring down the new Napa style. Alpha Omega makes terrific wine.\u003c/p>\n\u003cp>Eventually, after enough give and take between the winery and our group to get Meg frustrated and just want to leave, we relented and bought a bottle over a membership despite our host’s multiple tries to get us to spend lots more money. There needs to be a balance of being a salesperson, but also knowing that some visitors simply are there to learn and have a good time, as I mentioned in the introduction. A lesson for wineries since, the attempts at a vigorous upsell certainly put a damper on our drive back to Napa after what was a fantastic day.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Stagecoach Atlas Peak Cabernet Sauvignon, 2016 Becstoffer Dr. Crane Cabernet Sauvignon, 2016 ERA Cabernet Sauvignon\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.grgich.com\">Grgich Hills\u003c/a>, \u003ca href=\"http://www.kenzoestate.com\">Kenzo Estate\u003c/a>, \u003ca href=\"http://www.roundpond.com\">Round Pond\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"dinner\">\u003c/a>\u003c/p>\n\u003ch2>Dinner: \u003ca href=\"http://oenotri.com\">Oenotri\u003c/a>; 2013 \u003ca href=\"http://www.seaveyvineyard.com\">Seavey\u003c/a> “Coravina” Cabernet Sauvignon\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/Oenotri/@38.297317,-122.288834,15z/data=!4m5!3m4!1s0x0:0x5c8a199dd2540770!8m2!3d38.297317!4d-122.288834\">\u003ci>1425 1st St., Napa\u003c/i>\u003c/a>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BrD50SLhPlS"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Pizza and pasta are the strengths of this restaurant that pretty much put Downtown Napa dining on the map with the much-missed Ubuntu. Unfortunately, my last visit was, well, not the most impressive to put it lightly. So I decided to give the restaurant another chance (as all diners and writers should!), and really saw a sizable improvement.\u003c/p>\n\u003cp>Wine-wise, as a preview of our final day and since Meg would be Uber-ing home after Oenotri in advance of the work week after this and not get to try any more Napa wineries, we tried one of the important wineries off the Silverado Trail beyond Lake Hennessey in one of the more non-tourist visited areas of the valley.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.ciccionapavalley.com\">Ciccio\u003c/a>, \u003ca href=\"http://www.miminashi.com\">Miminashi\u003c/a>, \u003ca href=\"http://www.torcnapa.com\">Torc\u003c/a> (obviously little places called \u003ca href=\"http://www.thomaskeller.com/tfl\">The French Laundry\u003c/a> and \u003ca href=\"http://www.therestaurantatmeadowood.com\">The Restaurant at Meadowood\u003c/a> if money is no object)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134548/a-northern-california-wine-bootcamp-adventure-from-sebastopol-to-st-helena","authors":["11338"],"categories":["bayareabites_13306","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1146","bayareabites_15155","bayareabites_1807","bayareabites_61","bayareabites_119"],"featImg":"bayareabites_134677","label":"bayareabites"},"bayareabites_134546":{"type":"posts","id":"bayareabites_134546","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134546","score":null,"sort":[1567181142000]},"guestAuthors":[],"slug":"a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol","title":"A Northern California Wine Bootcamp Adventure: From Boonville to Sebastopol","publishDate":1567181142,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_134208' label='Back to Wine Bootcamp Central']\u003cbr>\nAfter virtuous granola bowls and many glasses of outstanding \u003ca href=\"http://www.philoapplefarm.com\">Philo Apple Farm\u003c/a> apple juice that make up the serve-yourself breakfast at the \u003ca href=\"http://www.boonvillehotel.com\">Boonville Hotel\u003c/a>, it was time for the long trek to Sebastopol’s sprawling Barlow food & drink complex.\u003c/p>\n\u003cp>First, though, we stopped in Healdsburg en route for Flying Goat coffee and then Meg joined us at one of the country’s definitive cult following wineries.\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#kosta\">Kosta Browne Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#lunch\">Lunch: The Farmer’s Wife\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#littorai\">Littorai Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca>Freeman Vineyard & Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#dinner\">Dinner: Ramen Gaijin\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>[googlemaps https://www.google.com/maps/d/u/0/embed?mid=1MWlUDboNrMlEUzb5CyBRAoMC6MGnt5X3&w=640&h=480]\u003cbr>\n\u003ca id=\"kosta\">\u003c/a>\u003c/p>\n\u003ch2>Kosta Browne Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/220+Morris+St,+Sebastopol,+CA+95472/@38.4049695,-122.8220538,17z/data=!3m1!4b1!4m5!3m4!1s0x808430a7fccc5dcd:0x8931265a2331b558!8m2!3d38.4049695!4d-122.8198651\">220 Morris St.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Sebastopol, CA 95472\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134648\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Kosta-Browne-wines.jpg\" alt=\"Tasting time at Kosta Browne Winery in Sebastopol\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tasting time at Kosta Browne Winery in Sebastopol \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This was my second visit to \u003ca href=\"http://www.kostabrowne.com\">Kosta Browne\u003c/a>’s contemporary, sleek, sort of secretive Barlow home after meeting Hospitality Manager Damon Wong at a San Francisco event a few years ago. Wong is a fountain of knowledge about everything food and wine related, and he makes you want to have this wine. And you do indeed want this wine that started so humbly as a hobby project in 1997 by two Santa Rosa waiters, Dan Kosta and Michael Browne.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Kosta Browne wines’ forte is in the start-to-finish polish of these Chardonnays and Pinot Noirs. In addition to two winery visits, I have now tasted the wines at two exceptional pairing dinners, one at Petit Crenn and one at the winery with chef Mike Lofaro of HumuHumu restaurant in Maui. \u003c/p>\n\u003cp>With food or without, the wines show strength, spectacular fruit notes across the board, and a definitive layered texture. Of course, it remains to be seen if the recent purchase of the winery by the more corporate Duckhorn company will make substantial changes. Getting the wines is financially daunting and the waitlist to be a member is long, so most of us won’t know anyway. However, John and I acknowledged later that there might be an unending hype for Kosta Browne, but these are indeed some of the more spectacular, textbook perfect wines we may ever get to try.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 El Diablo Chardonnay, 2016 Mt. Carmel Pinot Noir, 2016 Free James Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.merryedwards.com\">Merry Edwards\u003c/a>, \u003ca href=\"http://hanzell.com\">Hanzell\u003c/a>, \u003ca href=\"http://www.ceritaswines.com\">Ceritas\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lunch\">\u003c/a>\u003c/p>\n\u003ch2>Lunch: \u003ca href=\"http://www.thefarmerswifesonoma.com/\">The Farmer’s Wife\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/The+Farmer's+Wife/@38.4042465,-122.8202511,15z/data=!4m5!3m4!1s0x0:0x8cc8066b64539f8c!8m2!3d38.4042465!4d-122.8202511\">\u003ci>6760 McKinley St Unit 120, Sebastopol\u003c/i>\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/Bq-mL1cBdKS/\u003c/p>\n\u003cp>Former \u003cem>San Francisco Chronicle\u003c/em> writer Sarah Fritsche once declared the grilled cheese by this previously only pop-ups and farmer’s market’s vendor as one of the \u003ca href=\"http://www.sfchronicle.com/food/article/The-Farmer-s-Wife-makes-one-of-the-Bay-Area-s-12189651.php\">Bay Area’s premier sandwiches\u003c/a>. She’s right. Lunch at its newly opened Barlow kiosk proved that the grilled cheese and all the sandwiches offered really are destination-worthy. The exceptional cookies were equally as notable.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The Farmer's Wife closed for several months after this visit because of damage sustained from major flooding. Fortunately, it has reopened.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.handline.com/\">Handline\u003c/a>, \u003ca href=\"http://forkcatering.com/\">Fork Roadhouse\u003c/a>, \u003ca href=\"http://klbistro.com/\">K&L Bistro\u003c/a>; don’t forget ice cream at \u003ca href=\"http://www.screaminmimisicecream.com/\">Screamin’ Mimi’s\u003c/a>\u003cbr>\n\u003ca id=\"littorai\">\u003c/a>\u003c/p>\n\u003ch2>Littorai Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Littorai+Wines/@38.3849138,-122.8651004,15z/data=!4m5!3m4!1s0x0:0xf07b38ff76bd2d93!8m2!3d38.3849138!4d-122.8651004\">788 Gold Ridge Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Sebastopol, CA 95472\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Littorai-vineyards.jpg\" alt=\"The organic estate vineyards at Littorai Wines in Sebastopol\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The organic estate vineyards at Littorai Wines in Sebastopol \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaker/owner Ted Lemon is a California wine icon partly because his \u003ca href=\"http://www.littorai.com\">Littorai\u003c/a> wines are downright delicious and partly because he is a pioneer in tying together biodynamic farming, biodiversity, and high-level winemaking. We’re not calling him the Alice Waters of California Wine because that’s cliché, but he’s had a similar impact in a similar way in really advocating the biodiversity niche of this agricultural product.\u003cbr>\n[aside postID='bayareabites_134544' align='left' label='Alexander Valley Wineries']\u003cbr>\nVisiting Lemon’s Sebastopol estate is as much a winery visit as it is a farm visit and guests are always astonished at how Lemon was a Brown University graduate who worked at four Burgundy houses by the age of 24. We had the chance to try a fantastic Littorai Chardonnay and Chenin Blanc, but this winery is all about exploring distinct coastal vineyard Pinot Noirs that all have excellent brightness and acidity — never too fruity or chewy; excellent balance. \u003c/p>\n\u003cp>You taste the land and the cleanliness of the grapes and barrels in each expression, never with the funk like in the wines of Lemon’s followers who have turned biodynamic/natural wine so trendy and controversial. It’s wine made naturally...not natural wine.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 One Acre Anderson Valley Pinot Noir, 2014 Theriot Sonoma Coast Pinot Noir, 2009 May’s Canyon Guerneville Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.horseandplow.com\">Horse & Plow\u003c/a>, \u003ca href=\"http://www.benziger.com\">Benziger\u003c/a>, \u003ca href=\"http://quivirawine.com\">Quivira\u003c/a>\u003cbr>\n\u003ca id=\"freeman\">\u003c/a>\u003c/p>\n\u003ch2>Freeman Vineyard & Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Freeman+Vineyard+%26+Winery/@38.4094931,-122.8831176,15z/data=!4m5!3m4!1s0x0:0x2692be2030ed1f03!8m2!3d38.4094931!4d-122.8831176\">1300 Montgomery Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Sebastopol, CA 95472\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Freeman-wines-poured.jpg\" alt=\"Freeman Winery’s winemaker Akiko Freeman at the winery’s cave in Sebastopol\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freeman Winery’s winemaker Akiko Freeman at the winery’s cave in Sebastopol \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before even trying \u003ca href=\"http://www.freemanwinery.com\">Freeman\u003c/a>’s excellent Pinot Noir from the winery’s two “estates,” we were fascinated by two things: the spectacular cave dug into a Sebastopol hill on the Freeman’s home “Gloria Estate” and the story of how husband-and-wife owners Akiko and Ken Freeman met at a keg party as college students in New York (when she was an exchange student from Japan) during Hurricane Gloria, hence the home estate’s namesake. Akiko thought that this keg party was like any ol’ party, so she dressed up to the nines for it…and was quite surprised with what she found at this “party.” \u003c/p>\n\u003cp>Well, Ken wooed her despite the bad beer in the kegs and her feeling a bit overdressed for the occasion, and all turned out swell as Akiko later followed him to San Francisco, where she decided to study Italian Renaissance history at Stanford for graduate school.\u003c/p>\n\u003cfigure id=\"attachment_134651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Freeman-Obama-wine.jpg\" alt=\"A copy of the entertainment program and menu from the 2015 White House dinner hosted by President Obama for Japanese Prime Minister Shinzo Abe, where Freeman Winery’s Ryo-fu Chardonnay was served\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A copy of the entertainment program and menu from the 2015 White House dinner hosted by President Obama for Japanese Prime Minister Shinzo Abe, where Freeman Winery’s Ryo-fu Chardonnay was served \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, all of those paintings might have been fun to read about, but she radically shifted gears to now be a self-taught winemaker whose 2013 Ryo-fu Chardonnay was served at a President Obama state dinner for Japan’s Prime Minister Shinzo Abe, paired with vegetable consommé en croûte with “shikai maki” sushi. For good measure, the Jersey Boys cast sang at the same event. With that music and Freeman wine, oh, what a night that must have been. For the three of us, it was hard to beat the Pinot Noir lineup at Freeman, just like at the other two Sebastopol stops of Day 4.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Gloria Estate Pinot Noir, 2016 Yu-Ki Estate Pinot Noir, 2015 Akiko’s Cuvée Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.kistlervineyards.com\">Kistler\u003c/a>, \u003ca href=\"http://www.emeritusvineyards.com/\">Emeritus\u003c/a>, \u003ca href=\"http://www.ballettovineyards.com\">Balletto\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"dinner\">\u003c/a>\u003c/p>\n\u003ch2>Dinner: \u003ca href=\"http://www.ramengaijin.com/\">Ramen Gaijin\u003c/a>; \u003ca href=\"http://www.anthillfarms.com\">Anthill Farms\u003c/a> 2016 Sonoma Coast Syrah\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/Ramen+Gaijin/@38.4025848,-122.8237493,15z/data=!4m5!3m4!1s0x0:0xff680e9792eec193!8m2!3d38.4025848!4d-122.8237493\">\u003cem>6948 Sebastopol Ave., Sebastopol\u003c/em>\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/Bq_siOGh5YC/\u003c/p>\n\u003cp>The ramen is excellent at this always popular and très hip spot right by the Barlow, but Ramen Gaijin is really about a stellar blend of classic Japanese izakaya dishes and other downright creative offerings. Don’t miss the cocktails, gyoza or black sesame ice cream with miso caramel. \u003c/p>\n\u003cp>Wine-wise, Anthill Farms is a trio of young, extremely talented winemakers with other industry day jobs who source fruit from Sonoma and Mendocino Counties, and they make fantastic single-vineyard Pinot Noirs, along with a little Syrah and Chardonnay.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.gravensteingrill.com/\">Gravenstein Grill\u003c/a>, \u003ca href=\"http://lowellssebastopol.com/\">Lowell’s\u003c/a>, \u003ca href=\"http://www.fernbar.com\">Fern Bar\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"On the 4th leg of the Northern California Wine Bootcamp Adventure, we head to Sebastopol for Kosta Browne Winery, ramen and more.","status":"publish","parent":0,"modified":1567181930,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://www.google.com/maps/d/u/0/embed"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1300},"headData":{"title":"A Northern California Wine Bootcamp Adventure: From Boonville to Sebastopol | KQED","description":"On the 4th leg of the Northern California Wine Bootcamp Adventure, we head to Sebastopol for Kosta Browne Winery, ramen and more.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Northern California Wine Bootcamp Adventure: From Boonville to Sebastopol","datePublished":"2019-08-30T16:05:42.000Z","dateModified":"2019-08-30T16:18:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134546 https://ww2.kqed.org/bayareabites/?p=134546","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/30/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol/","disqusTitle":"A Northern California Wine Bootcamp Adventure: From Boonville to Sebastopol","path":"/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_134208","label":"Back to Wine Bootcamp Central "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAfter virtuous granola bowls and many glasses of outstanding \u003ca href=\"http://www.philoapplefarm.com\">Philo Apple Farm\u003c/a> apple juice that make up the serve-yourself breakfast at the \u003ca href=\"http://www.boonvillehotel.com\">Boonville Hotel\u003c/a>, it was time for the long trek to Sebastopol’s sprawling Barlow food & drink complex.\u003c/p>\n\u003cp>First, though, we stopped in Healdsburg en route for Flying Goat coffee and then Meg joined us at one of the country’s definitive cult following wineries.\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#kosta\">Kosta Browne Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#lunch\">Lunch: The Farmer’s Wife\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#littorai\">Littorai Wines\u003c/a>\u003c/li>\n\u003cli>\u003ca>Freeman Vineyard & Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol#dinner\">Dinner: Ramen Gaijin\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://www.google.com/maps/d/u/0/embed?mid=1MWlUDboNrMlEUzb5CyBRAoMC6MGnt5X3&w=640&h=480'\n title='https://www.google.com/maps/d/u/0/embed?mid=1MWlUDboNrMlEUzb5CyBRAoMC6MGnt5X3&w=640&h=480'\n width='640'\n height='480'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003cbr>\n\u003ca id=\"kosta\">\u003c/a>\u003c/p>\n\u003ch2>Kosta Browne Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/220+Morris+St,+Sebastopol,+CA+95472/@38.4049695,-122.8220538,17z/data=!3m1!4b1!4m5!3m4!1s0x808430a7fccc5dcd:0x8931265a2331b558!8m2!3d38.4049695!4d-122.8198651\">220 Morris St.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Sebastopol, CA 95472\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134648\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Kosta-Browne-wines.jpg\" alt=\"Tasting time at Kosta Browne Winery in Sebastopol\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Kosta-Browne-wines-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tasting time at Kosta Browne Winery in Sebastopol \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This was my second visit to \u003ca href=\"http://www.kostabrowne.com\">Kosta Browne\u003c/a>’s contemporary, sleek, sort of secretive Barlow home after meeting Hospitality Manager Damon Wong at a San Francisco event a few years ago. Wong is a fountain of knowledge about everything food and wine related, and he makes you want to have this wine. And you do indeed want this wine that started so humbly as a hobby project in 1997 by two Santa Rosa waiters, Dan Kosta and Michael Browne.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Kosta Browne wines’ forte is in the start-to-finish polish of these Chardonnays and Pinot Noirs. In addition to two winery visits, I have now tasted the wines at two exceptional pairing dinners, one at Petit Crenn and one at the winery with chef Mike Lofaro of HumuHumu restaurant in Maui. \u003c/p>\n\u003cp>With food or without, the wines show strength, spectacular fruit notes across the board, and a definitive layered texture. Of course, it remains to be seen if the recent purchase of the winery by the more corporate Duckhorn company will make substantial changes. Getting the wines is financially daunting and the waitlist to be a member is long, so most of us won’t know anyway. However, John and I acknowledged later that there might be an unending hype for Kosta Browne, but these are indeed some of the more spectacular, textbook perfect wines we may ever get to try.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 El Diablo Chardonnay, 2016 Mt. Carmel Pinot Noir, 2016 Free James Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.merryedwards.com\">Merry Edwards\u003c/a>, \u003ca href=\"http://hanzell.com\">Hanzell\u003c/a>, \u003ca href=\"http://www.ceritaswines.com\">Ceritas\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lunch\">\u003c/a>\u003c/p>\n\u003ch2>Lunch: \u003ca href=\"http://www.thefarmerswifesonoma.com/\">The Farmer’s Wife\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/The+Farmer's+Wife/@38.4042465,-122.8202511,15z/data=!4m5!3m4!1s0x0:0x8cc8066b64539f8c!8m2!3d38.4042465!4d-122.8202511\">\u003ci>6760 McKinley St Unit 120, Sebastopol\u003c/i>\u003c/a>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"Bq-mL1cBdKS"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Former \u003cem>San Francisco Chronicle\u003c/em> writer Sarah Fritsche once declared the grilled cheese by this previously only pop-ups and farmer’s market’s vendor as one of the \u003ca href=\"http://www.sfchronicle.com/food/article/The-Farmer-s-Wife-makes-one-of-the-Bay-Area-s-12189651.php\">Bay Area’s premier sandwiches\u003c/a>. She’s right. Lunch at its newly opened Barlow kiosk proved that the grilled cheese and all the sandwiches offered really are destination-worthy. The exceptional cookies were equally as notable.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The Farmer's Wife closed for several months after this visit because of damage sustained from major flooding. Fortunately, it has reopened.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.handline.com/\">Handline\u003c/a>, \u003ca href=\"http://forkcatering.com/\">Fork Roadhouse\u003c/a>, \u003ca href=\"http://klbistro.com/\">K&L Bistro\u003c/a>; don’t forget ice cream at \u003ca href=\"http://www.screaminmimisicecream.com/\">Screamin’ Mimi’s\u003c/a>\u003cbr>\n\u003ca id=\"littorai\">\u003c/a>\u003c/p>\n\u003ch2>Littorai Wines\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Littorai+Wines/@38.3849138,-122.8651004,15z/data=!4m5!3m4!1s0x0:0xf07b38ff76bd2d93!8m2!3d38.3849138!4d-122.8651004\">788 Gold Ridge Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Sebastopol, CA 95472\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Littorai-vineyards.jpg\" alt=\"The organic estate vineyards at Littorai Wines in Sebastopol\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Littorai-vineyards-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The organic estate vineyards at Littorai Wines in Sebastopol \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaker/owner Ted Lemon is a California wine icon partly because his \u003ca href=\"http://www.littorai.com\">Littorai\u003c/a> wines are downright delicious and partly because he is a pioneer in tying together biodynamic farming, biodiversity, and high-level winemaking. We’re not calling him the Alice Waters of California Wine because that’s cliché, but he’s had a similar impact in a similar way in really advocating the biodiversity niche of this agricultural product.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_134544","align":"left","label":"Alexander Valley Wineries "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nVisiting Lemon’s Sebastopol estate is as much a winery visit as it is a farm visit and guests are always astonished at how Lemon was a Brown University graduate who worked at four Burgundy houses by the age of 24. We had the chance to try a fantastic Littorai Chardonnay and Chenin Blanc, but this winery is all about exploring distinct coastal vineyard Pinot Noirs that all have excellent brightness and acidity — never too fruity or chewy; excellent balance. \u003c/p>\n\u003cp>You taste the land and the cleanliness of the grapes and barrels in each expression, never with the funk like in the wines of Lemon’s followers who have turned biodynamic/natural wine so trendy and controversial. It’s wine made naturally...not natural wine.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2014 One Acre Anderson Valley Pinot Noir, 2014 Theriot Sonoma Coast Pinot Noir, 2009 May’s Canyon Guerneville Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.horseandplow.com\">Horse & Plow\u003c/a>, \u003ca href=\"http://www.benziger.com\">Benziger\u003c/a>, \u003ca href=\"http://quivirawine.com\">Quivira\u003c/a>\u003cbr>\n\u003ca id=\"freeman\">\u003c/a>\u003c/p>\n\u003ch2>Freeman Vineyard & Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Freeman+Vineyard+%26+Winery/@38.4094931,-122.8831176,15z/data=!4m5!3m4!1s0x0:0x2692be2030ed1f03!8m2!3d38.4094931!4d-122.8831176\">1300 Montgomery Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Sebastopol, CA 95472\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Freeman-wines-poured.jpg\" alt=\"Freeman Winery’s winemaker Akiko Freeman at the winery’s cave in Sebastopol\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-wines-poured-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freeman Winery’s winemaker Akiko Freeman at the winery’s cave in Sebastopol \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before even trying \u003ca href=\"http://www.freemanwinery.com\">Freeman\u003c/a>’s excellent Pinot Noir from the winery’s two “estates,” we were fascinated by two things: the spectacular cave dug into a Sebastopol hill on the Freeman’s home “Gloria Estate” and the story of how husband-and-wife owners Akiko and Ken Freeman met at a keg party as college students in New York (when she was an exchange student from Japan) during Hurricane Gloria, hence the home estate’s namesake. Akiko thought that this keg party was like any ol’ party, so she dressed up to the nines for it…and was quite surprised with what she found at this “party.” \u003c/p>\n\u003cp>Well, Ken wooed her despite the bad beer in the kegs and her feeling a bit overdressed for the occasion, and all turned out swell as Akiko later followed him to San Francisco, where she decided to study Italian Renaissance history at Stanford for graduate school.\u003c/p>\n\u003cfigure id=\"attachment_134651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Freeman-Obama-wine.jpg\" alt=\"A copy of the entertainment program and menu from the 2015 White House dinner hosted by President Obama for Japanese Prime Minister Shinzo Abe, where Freeman Winery’s Ryo-fu Chardonnay was served\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Freeman-Obama-wine-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A copy of the entertainment program and menu from the 2015 White House dinner hosted by President Obama for Japanese Prime Minister Shinzo Abe, where Freeman Winery’s Ryo-fu Chardonnay was served \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, all of those paintings might have been fun to read about, but she radically shifted gears to now be a self-taught winemaker whose 2013 Ryo-fu Chardonnay was served at a President Obama state dinner for Japan’s Prime Minister Shinzo Abe, paired with vegetable consommé en croûte with “shikai maki” sushi. For good measure, the Jersey Boys cast sang at the same event. With that music and Freeman wine, oh, what a night that must have been. For the three of us, it was hard to beat the Pinot Noir lineup at Freeman, just like at the other two Sebastopol stops of Day 4.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2016 Gloria Estate Pinot Noir, 2016 Yu-Ki Estate Pinot Noir, 2015 Akiko’s Cuvée Pinot Noir\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.kistlervineyards.com\">Kistler\u003c/a>, \u003ca href=\"http://www.emeritusvineyards.com/\">Emeritus\u003c/a>, \u003ca href=\"http://www.ballettovineyards.com\">Balletto\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"dinner\">\u003c/a>\u003c/p>\n\u003ch2>Dinner: \u003ca href=\"http://www.ramengaijin.com/\">Ramen Gaijin\u003c/a>; \u003ca href=\"http://www.anthillfarms.com\">Anthill Farms\u003c/a> 2016 Sonoma Coast Syrah\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/Ramen+Gaijin/@38.4025848,-122.8237493,15z/data=!4m5!3m4!1s0x0:0xff680e9792eec193!8m2!3d38.4025848!4d-122.8237493\">\u003cem>6948 Sebastopol Ave., Sebastopol\u003c/em>\u003c/a>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"Bq_siOGh5YC"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The ramen is excellent at this always popular and très hip spot right by the Barlow, but Ramen Gaijin is really about a stellar blend of classic Japanese izakaya dishes and other downright creative offerings. Don’t miss the cocktails, gyoza or black sesame ice cream with miso caramel. \u003c/p>\n\u003cp>Wine-wise, Anthill Farms is a trio of young, extremely talented winemakers with other industry day jobs who source fruit from Sonoma and Mendocino Counties, and they make fantastic single-vineyard Pinot Noirs, along with a little Syrah and Chardonnay.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.gravensteingrill.com/\">Gravenstein Grill\u003c/a>, \u003ca href=\"http://lowellssebastopol.com/\">Lowell’s\u003c/a>, \u003ca href=\"http://www.fernbar.com\">Fern Bar\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134546/a-northern-california-wine-bootcamp-adventure-from-boonville-to-sebastopol","authors":["11338"],"categories":["bayareabites_13306","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1146","bayareabites_15155","bayareabites_1807","bayareabites_61","bayareabites_119"],"tags":["bayareabites_2984","bayareabites_13419","bayareabites_10146","bayareabites_187","bayareabites_3472","bayareabites_1377","bayareabites_356","bayareabites_10321","bayareabites_14748","bayareabites_3788"],"featImg":"bayareabites_134649","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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