Food Quest: California Wine Country

The benevolent climate in the Napa and Sonoma Valleys ensures a steady supply of quality produce and endless inspiration for epicurean luminaries. The Wine Country is a galaxy of Michelin-starred restaurants, with sky-high Zagat scores and unceasing rave reviews from food critics. Not surprisingly, the West Coast location for the Culinary Institute of America is located here as well.

Yountville
www.tkrg.org

“It's the best restaurant in America. Period. It dazzles on every level, emotionally and physically. Makes me want to weep.” That’s Anthony Bourdain lapsing into rhapsodic, gastronomic bliss describing French Laundry. Gallons and gallons of ink have been used in praise of Thomas Keller’s restaurant -- all of it well deserved. We won’t even attempt to add to the literary canon that already exists, other than to say that the food is sublime and more than outpaces the hype.

BUT........if you want to dine at the French Laundry sometime before you receive your final celestial boarding pass, exit this site immediately!!! Click onto www.frenchlaundry.com and keep clicking. Reservations require at least two months to confirm. Another alternative is to book into one of Keller’s other two Yountville restaurants: Bouchon or Ad Hoc. Perhaps neither quite qualifies as a “culinary temple” but both are equally wonderful.

Healdsburg
www.cyrusrestaurant.com

With two Michelin Stars in his toque, Chef Douglas Keane is doing his part to keep the astral count high in the Wine Country galaxy. Diners are greeted with a champagne and caviar cart--just to ensure things get off to a memorable start. Four set menus are available nightly, each with five-to eight-courses. A few of the delectable plates: Foie Gras Torchon with Blood Orange and Pistachio; Roasted Lobster with Cauliflower Cream, Uni Emulsion; and Crispy Chicken Thigh with Truffled Risotto and Celery, Parmesan Froth.

The wine list consists of over 700 selections. Although the cocktails are particularly good if you need a break from the “noble grapes.” The Cyrus Bar serves many of the menu items a la carte. This is a popular option, however, so arrive early if you intend to sit at the Bar. Reservations are taken only for the main dining rooms and the Bar tends to fill up quickly.

www.thegirlandhtefig.com

Both of Chef Sondra Bernstein’s restaurants are wonderfully homey, comforting bistros -- with lots of fig and French-inspired dishes. Plates of radishes and citrus butter are piled on tables along with condiments. Bernstein’s eponymous figs show up in salads and desserts, but also in creatively unexpected places like pizza and duck confit. Other popular items include steamed mussels with crispy fries and braised pot roast.

Bernstein collaborates with the Benziger Family who own a major winery in Glen Ellen as well as Imagery Estate, a 20-acre farm for vegetables, herbs, and fruit orchards. Bernstein says that the partnership has added “a lot of “feel good’ product diversity, major amounts of man power, and a good amount of aspirin for the back pain!” Lucky diners at her “Fig” restaurants will feel only gratitude for the rich, fresh flavors that Bernstein has painstakingly transported to their plates.

Yountville
www.botteganapavalley.com

If you caught Michael Chiarello on recent Food Network competitions, you can understand why his Napa restaurant is so successful. The guy can really cook!!! The dishes are refined and sophisticated but still have a boldness and verve that is earthy and welcoming. The Burrata alone is worth the ticket to Napa.

A few of the courses: Walnut pesto bruschetta, peppercress, truffle vinaigrette & orange essence; Potato dough Raviolo filled with spinach and ricotta, black truffles, farm fresh egg yolk, sage browned butter; Wood Grilled Loin of Grass-Fed Lamb saffron braised potatoes, green onions, pistachio pesto & rosemary scented lamb jus.

Wine choices are excellent and quite reasonable. Chiarello’s own production, Chiarello Family Vineyards are on hand, of course. Michael Chiarello won an Emmy for his Food Network's Easy Entertaining, and at Bottega he manages to make complex food and attentive service look absolutely effortless.

St. Helena
www.ciachef.edu/california

The West Coast offices for the Culinary Institute of America (CIA) are in the Greystone Winery, once the Christian Brothers Winery. The structure was the largest stone winery building in the world when it was completed in 1889. The mammoth Greystone rises castle-like above the surrounding hills. Here, the CIA offers certificate programs for the Culinary Arts and for Wine and Beverages. Continuing education classes are also provided for hospitality specialists or anyone looking to improve their cooking skills and knowledge of wine.

The popular restaurant is in the north wing of the Greystone Cellars. Three open kitchen stations make for great visual entertainment. You’ll feel as if you have a front row seat at an Iron Chef competition. The menu is Mediterranean-influenced and emphasizes locally grown produce.

Healdsburg
http://www.h2hotel.com/spoonbar/

Located on the main street running through Healdsburg in the h2hotel, Spoonbar specializes in small, inventive plates, many with handmade pasta, such as: Crudo of local halibut with baby fennel and chiogga beets or West county game terrine with medjool date jam and pistachios. For hardier appetites, handmade pasta, steaks, fish and a decadent Spoonbar Burger should fill the bill.

Spoonbar also prides itself on its artisinal cocktails, that use locally sourced organically-grown herbs, fruits and vegetables. If you’re really inspired, cocktail classes can also be arranged.

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