Each has a special meaning, but the octopus is our favorite. Among his favorite pieces: an antique meat grinder, forks, spoons, knives, beets, fiddlehead ferns, a sardine skeleton, three stars (for a review from the San Francisco Chronicle when Peden worked at Petite Syrah in Santa Rosa), artichokes, mussels, kelp and an octopus. Jamil Peden: Chefs aren’t shy about inking themselves liberally (to hide all the cooking scars?), but Woodfour Brewing’s Jamil Peden goes a few steps beyond with his food-centric body art. As an option, try the tostada de pata, served with some choice pig’s feet chunks, lettuce, onions, tomatoes, peppers and sour cream. But there’s a catch: pozole is available only on Saturdays and it often sells out by 2 p.m. They’re boiled with garlic for four hours and added to the pozole, a traditional Mexican stew with hominy. “It’s definitely not something you see a lot around here.” The cook takes pig’s feet and cuts them into quarters. Tortilleria Jalisco: When you order the pozole at Tortilleria Jalisco in Sonoma, the server will ask, “Would you like a pig’s foot with that?” The answer: “You bet.” “It tastes salty and soft and very tender,” says co-owner Albert Cerna. This bad boy comes with house pickles and fries.ĥ21 Adams St., Santa Rosa, 70, On top and bottom is a Franco American bun, and in between you can pile it up with blue cheese, Gruyere cheese, caramelized onions, truffle aioli, sautéed mushrooms, truffled sunny-side-up egg and salsa verde. But when it comes to a build-your-own burger, Stark’s Steak & Seafood starts with a half-pound, house-ground burger cooked to order perfectly. Stark’s Steak & Seafood: Burgers are serious business in Wine Country, and everyone’s got an opinion. Need recipes? Check out company co-founder Malcolm Clark’s new cookbook, “The Marriage of Mushrooms and Garlic.” Gourmet Mushrooms isn’t open to the public, but there is a shopping cart and farm video tour on its website,. You can find meaty Trumpet Royales and Nebrodini Biancos, and earthy Forest Nameko and Maitake Frondosa fungi, in stores ranging from Costco to Whole Foods. Each week, more than 60,000 bottles’ worth of mushrooms is hand-harvested, packed under the Mycopia label and shipped to chefs across the country. Instead of the forest floor, the certified organic mushrooms grow indoors in sawdust-packed bottles. Fortunately, the folks at Sebastopol’s Gourmet Mushrooms grow eight kinds of exotic culinary mushrooms year-round, using blasts of cold, damp air to mimic Mother Nature’s wintry bluster. Gourmet Mushrooms: Wine Country’s mushroom hunters haven’t had much luck this year foraging for earthy fungi such as chanterelles and porcini, which rely on rain and plunging temperatures to stimulate growth.
COZY GROVE CLAM IN OCEAN WINDOWS
Large windows offer one of the best views of the ocean around. Bones Roadhouse smokes its own brisket, ribs, chicken, pork and salmon on-site, Texas-style. What you might not expect is the smell of pit barbecue smoke mingling with the briny air. Iconic foods for foodies, and things that make you go mmmmmm…įar-Flung BBQ Joint – Bones Roadhouse: Head up the Sonoma Coast, just past the Mendocino border, and you’ll find the seaside hamlet of Gualala.
Our “favorites” provide an insider’s view of our backyard and reflect the odd corners and offbeat details you’d miss if you drove by too fast.
Together, they’re what give Sonoma its colorful personality, its spice. But the favorite things we compiled here are out of the ordinary. So much of what sets Sonoma apart is obvious to the wider world.
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