Bistro Time: Flavor and Wappo

Have been out-and-about of late (surprise, suprise!) and by chance recently visted two self-proclaimed bistros: Flavor Bistro in Santa Rosa, and Wappo Bar and Bistro in Calistoga.

Wappo is a California-cool place, set nicely off the Calistoga main drag and, while the dining room is so-so in terms of look and feel, it has a lovely outdoor garden setting where most of its tables are located. I ate there this week with my friend j., and we had a great meal. Started with the fresh flatbread with three (count em) Middle Eastern dips, and then I had the grilled skewered chicken with orzo pasta and a delicious Greek salad (can you say 'pinenuts' and 'feta cheese'???) while j had the duck carnitas yucateco, complete with pumpkin seed mole.

Wappo has a great wine list (it is the Napa Valley), and a very cool dessert and sweet wine list, too. It's a bit of a strange place, though, with the mix of foods and such (Middle Eastern, Yucatan, a Tarte Demoiselles Tatin, etc.) and while the prices are a bit steeper then similar places (it is the Napa Valley), it's a great location, particularly for a lazy afternoon lunch under a sunny sky.

Wappo Bar & Bistro

1226 Washington Street, Calistoga 94515
707-942-4712

My other Bistro journey of late was to Flavor in downtown Santa Rosa, which is located right on Courthouse Square beneath one of my favorite night spots: Upper Fourth. G. and had a wonderful dinner among the throngs of Flavor-goers, as the restaurant has that French-bistro-noisy-cramped-quarters feel. I think the food is excellent, and best of all, they have different things on the menu. I quite happily enjoyed my Martin's Ragu and-- get this--Hess cab by the glass. You can't go wrong with Flavor, in my opinion.

Flavor Bistro

96 Old Courthouse Square, Santa Rosa, 95404

707-573-9600

An Oscar of a Winery

With Sunday's 80th Academy Awards still fresh in most people's minds, why not talk about an Oscar food-and-wine connection: Francis Ford Coppola's (he of multiple Oscars fame) Rosso y Bianco winery near Geyserville. The winery is a great facility which the Great One has Big Plans For in terms of updating and remodeling, including (I've been told) adding a swimming pool and other goodies to turn it into a family day adventure. And the wine is... well, I like (though not love) it but it's early in their Sonoma County stay so stayed tuned...because FFC has a habit of doing great things. Enjoy the pics....

"That's gold, Jerry! Gold!"

Yes, we did a cellar tour...

Friend Tim at the piano...

Great views from the patio...

Anyway, check out Rosso y Bianco for a little bit of the Great One...and some nice wines, too.

Flying High with the Green Fairy

O.K., my head has finally cleared enough to report on my “encounter” with the Green Fairy. Yes, at my friend ms’s house the other night, while discussing our plans to lure Tony Bourdain to Sonoma County, m introduced me to his bottle of Absinthe—that formally-banned, very-high-proof spirit so popular (and controversial) in France at the turn of the 19th Century.

It was a fascinating experience on all counts. First, a little history. Absinthe is an anise-flavored spirit distilled from herbs. One of those herbs contains wormwood, which for years was thought to provoke hallucinations. Absinthe became a hugely popular drink in France, and because it was thought to be addictive and psychoactive, it was banned in the U.S. in 1912 and in France in 1915. Over the years, however, cooler heads have prevailed (so to speak), and since May 2007 Absinthe may now be sold in the U.S.

M had a bottle produced made Kübler & Wyss, part of the Blackmint family of spirit-producers, which is distilled at the so-called home of absinthe, in Val-de-Travers, which is in the French-speaking part of Switzerland.

The goodies: drink, slotted-spoon, sugar cubes


Part of the allure of absinthe is the ritual required to properly prepare it. Here’s the recipe: To a glass, add one shot of absinthe, then slowly – slowly – drizzle three shots of ice-cold water over a sugar cube into the absinthe. The once-green absinthe (hence its nickname “the Green Fairy”) turns a milky-white.

Like being back in Science lab!

The results? I thought it tasted exactly like black liquorice. Because of that, it doesn’t burn/you can’t really taste the alcohol, and hence I can readily see how people could drink it easily…and often. Because of its high alcohol content, however (53% abv, 106 proof), it does pack a wallop. My head was spinning by the time I finished my drink, even while nibbling on bread and (a very nice) goat cheese.

All in all, it was quite the fun experience, and I'd like to thank m for sharing with me. While I might not run out and by my own bottle (I’m not a big spirits guy), I’d definitely have another glass down the road: with friends, and at the right occasion. (P.S. And I must say, muffy—you rock. Any wife who buys her husband a bottle of absinthe and a slotted-spoon and some cool sugar cubes is way-cowgirl-cool in my book.)

Anyway, if you're interested, the web is filled with all kinds of absinthe-related goodies, including a buyer's guide an even an Absinthe Lounge in, of all places, Texas. If you get a chance, have a glass...and you too can fly high with the Green Fairy.

The Saveur 100

What can I say, I like to read food and wine mags. Of all, my favorite is Saveur -- the pictures are incredible, and I like the extra-wide format. Reading a new issue while sipping on some wine and nibbling on cheese and crackers (preferrably a nice goat cheese) remains one of my best "quiet luxury" moments. Each year, Saveur publishes the "Saveur 100", which is a list of "Our favorite foods, restuarants, drinks, people, places, and things." The Jan-Feb issue, out now, is their 10th edition of the list. Some of the items are whacky: muffelatta, daim, Peter Reinhart, off the top skimmer, and so on. Some of my favorites from this list were No. 8: New Mexico Road Food; No. 23: Salt-cured Anchovies; No. 79, Ludwig Bemelmans, who of course wrote the Madeline series of children's books (who M. is named after) and who also wrote restaurant-inspired books for adults, such as Hotel Splendide and How to Travel Incognito.

An item that should've made the Saveur 100:

What really caught my eye, though, was Number 96, a web site devoted to the history of old grocery stores: groceteria.com. The site is cool, though I was a bit disappointed as (1) I'm from Ohio and (2) most of the site appears to focus on West Coast chains. I can remember vividly the grocery in my hometown. It was an IGA, which stands for Idependent Grocers Alliance. The store was TINY, with I think only three or four check-out lanes. It's gone now (like most of the rest of my hometown, which is another story unto itself), but the memories of grocery shopping with my mom remain. Anyway, check out groceteria.com sometime, and definitely check out Saveur for a delicious escape.

P.S. And yes, I promise, I haven't forgotten about The Green Fairy. (I'm still trying to decipher the notes I took -- for some reason, they become almost un-readable near the end. Anyway... my adventures with the Fairy will be detailed in my next post.)

Me and...Tony?

OMG, OMG, OMG, this is too cool for school: Tony Bourdain of my favorite food and wine show No Reserverations is hosting a fan contest in which a selected fan will get to hang out with Tony during the filming of one his episodes. All I need to do (!) is make a no-more-than three minute video. Let's just say that wheels-are-in-motion, wheels-are-in-motion. I already have my friend PM on the stand-by, as he's a video/film guy. And I met last night with my friend MR to discuss ideas and food and wine places to suggest. (M and I met at his place, and had some of his Absinthe, aka the "Green Fairy" that's been banned for so many years because of its extremely high alcohol content and, supposidely, hallucination-causing capabilities. Let's just say you'll hear more about my Absinthe adventure in a few days, when my head clears and I can coherently write more than one paragraph.) I'm going to pitch Tony on coming to...Sonoma County. I mean, we really do have it all here, from organic produce to fantastic restaurants to taco trucks. Anyway, if YOU have any ideas on where you would suggest I take Tony when he comes to Sonoma County, let me know. Ciao.

The Greatest Tagline Ever*

Earlier I wrote about what I consider The Greatest Sentence Ever. Lately, I've been intrigued by what I consider The Greatest Tagline Ever--and, in the spirit of Every Meal A Feast, I'm sharing it with you here now, as it has a food and wine connection. First though, the marketing guy in me (and here's a shameless plug for my new marketing blog: Surviving to Thriving) wants me to explain that a tagline is simply a short phrase that describes the company or product, or is used extensively in an advertising campaign. You've heard and seen thousands of taglines. (One of the most famous taglines ever, for example, is Folger's Coffee: good to the last drop.)

So the tagline that I love? For Jack Daniels whiskey:

Served in fine establishments and questionable joints since 1866

Love it, love it, love it! Why? Well, to me, it hits that part in all of us where we're refined... and wild and crazy. It's a little bit rock-and-roll... and a little bit country. It's the play between the real and the desired (which is the theme, of course, behind all great literature). Anyway, I just love it for the complexity and the "roundness"--none of us are one-dimensional, we all have many layers to our character. Sometimes, in other words, we're all about fine establishments... and other times we're all about questionable joints. And throw in the history "since 1866" and well, it doesn't get much better than that.

BTW, yes, I love Jack Daniel's, on the rocks. And their web site is quite well done, with all kinds of stories and legends regarding Jack (yes, there really was a Jack Daniels) and especially the term "Old No. 7", which no one knows what that refers to. Anyway, the next time you find yourself in a drinking establishment -- either fine or questionable -- order a JD, sip and savor, and meditate on that tagline and the complexities which we all share.

*IMHO

Almost good enough to eat...

Of course I love to eat great food, and drink great wine. I also love to watch television shows and movies about food and wine, and read books, and talk to my friends and Frequent Readers of This Blog (FRTBs) about great food and wine. But one of the things I've discovered since beginning Every Meal A Feast back in May 2007 is this: I love to view great food and wine photos, too. And wow, Briana Marie of Briana Marie Photography takes some GREAT ones, like the strawberries at the top of this post.

And this on:

And this:

Anyway, the pics here don't do her photography justice, so check out her web site, which in my opinion is very well done (that's the marketing guy in me talking). And best of all, if you want to meet her and see more of her pics, she'll be the featured photographer at an event at Studio on Main in downtown St. Helena on Friday, Feb 15, from 4:00 p.m. - 6:30 p.m. We plan to stop over and visit the store, have some champagne and chocolate (score!), see more of Briana's photographs, and then go have dinner. (But where tis the question: Cindy's Backstreet Kitchen? Maybe Bar-Vino? Ah, decisions, decisions!)

See you out out and about...

On the RR Wine Road

Wow, just back from a grueling day of work (!) touring Sonoma County wineries with my friends/clients G. and R. I., as part of our education of Sonoma County wine, food, and wedding options. Today, we began in Healdsburg, then went south on Westside Road, visiting wineries which fall in the Russian River appellation. Hop Kiln Winery has a great location, Garry Farrell Winery stunning views, but we all agreed that the "wow' wines (at least for us, on this day) were found at relatively new (about four-six years old) Arista Winery. We all LOVED their 2006 Sonoma County Pinot Noir, which was just released February 1, 2008 (400 cases; $30/bottle). Owned by the McWilliams family, Arista (which is derived from the Greek word aristos, which means "the best") is definitely a place to check out...and wines to know about.

Later, lunch at the Hoffman House Cafe in Geyserville. Had the crab cake reuben--very nice. Is life good or what?

Arista Winery

7015 Westside Road, Healdsburg 95448

707-473-0606

open daily 11:00 a.m. to 5:00 p.m.

Living Large

Talked to my friend Todd Anderson yesterday, who's the winemarker extraordinaire at Ghost Horse Vineyards, and every time I talk to Todd, I think of James Bond (cause Todd's a HUGE James Bond fan), and every time I think of James Bond, I think of one of the coolest web sites I've ever seen: JamesBondLifestyle.com. It's a lot of fun (I think) and captures perfectly the whole James Bond way of "living large."

And there's even a food and wine (!) connection. Here's the recipe for the "Vesper" martini Bond ordered in the last Bond film, Casino Royale:

Vesper Martini

Mix: three measure's of Gordon's, one of vodka, and half a measure of Kina Lillet

Shake: Over ice

Finish: Strain into a chilled cocktail glass

Garnish: Thin slice of lemon peel

Note--Kina Lillet, now called Lillet, is hard to find, so you may need to replace with another dry Vermouth

Anyway, enjoy the site, and this pic below, one of the Bond lifestyle photo contest honorees!

Sonoma County: Putting the "O" in Organic

From my travels about, and just because I like the pic...

Santi!

Had a wonderful lunch recently with D.C. and J.S. at Santi Restaurant in beautiful downtown Geyserville, in north Sonoma County. Santi has been getting rave food reviews for downhome yet sophisticated Italian fair, led by Chef Emeritus Franco Dunn and Executive Chef Dino Bugica.

The lunch menu is fantastic, with goodies such as Panino con Salsicca alla Griglia (grilled house-made sausage with fontina, arugula, peperonata and ailoi), roman-style (I have NO idea what that means) beef tripe, grilled cod wrapped in grape leaf, and a selection of salads, including Frico di Patate (fried potatoes with caramelized onions and crispy melted Piave cheese).

Me? I quite happily choose the Ragu di Maiale con Polenta--house-made sausage ragu over Anson Mills soft polenta. The polenta was a creamy body-warming treat (it was raining outside) and the ragu had just the right amount of heartiness and, from the sausage, kick.

And yes, you read it right: Santi makes its own sausages.

Geyserville is only about a 25-minute drive north of Santa Rosa. And Santi definitely makes the drive worthwhile. Check it out sometime.

Santi Restaurant

21047 Geyserville Avenue

Geyserville, CA 95441

707-857-1790

P.S. And yes, of course, another Santi benefit: Only minutes away from River Rock Casino and it's poker room.

New Wine Web Site

I'm excited to announce that my friends at Nord Estate Wines in Yountville, in the Napa Valley, have just launched a new web site: http://www.nordvineyards.com/. I think it's a great reflection on their three core businesses, which are: vineyard management, wine making, and vineyard ownership. In fact, it's the Nord's family love of the land that I think sets them apart among all Napa Valley wineries. The Nord's are first and foremost vineyard folks. They get their boots dirty and have their hands on the vines. This translates directly into their winemaking, where they focus on producing the most superior fruit possible and then "touching" the fruit as little as possible during the winemaking process.

And best of all, they've been practising sustainable vineyard management practices for more than thirty years and are recognized throughout the Napa Valley and the State of California as leaders in this movement.

Anyway, check out their new web site, and by all means, check out their great wines: drinkable, affordable, and with something else most other Napa Valley wineries lack -- a sense of fun.

Tours and tastings by appointment.

Contact Julie Nord for information: 707-945-1094

Keira and the Clams

Last night, A. rented a movie I had seen earlier but enjoyed watching again: Pirates of the Caribbean, The Curse of the Black Pearl. Now when I wasn't watching Keira Knightley's every wonderful move, I was reminiscing about my trip last May to New York City where I had a great time hanging out at the Black Pearl Restaurant and meeting co-owner David Leonard.

I LOVE the Black Pearl. I mean, come on: the freshest seafood combined with a great atmosphere, cool bar, long martini and beer list...and cool owners who hang out at the bar late at night. Even now the menu makes my mouth water: Maine lobster pot pie, lobster rolls, Portsmouth seafood chowder, Ipswich fried clams, a whole lot of different types of steamed mussels...and of course, and AWESOME oyster menu.

Let's just say that wheels are in motion regarding my next (ad)venture to New York City, and one of my first stops will be the Black Pearl.

Black Pearl Restaurant

37 West 26th Street

New York, NY 10010

P.S. Hmmm...and I wonder if Keira likes seafood?