Discovering deliciousness

Winter is typically the time for Sonoma to rest, to maybe travel a bit and escape the rain, or to simply hunker down and nestle into our own homes.  For local businesses and restaurants it is a time to squeeze in a bit of vacation time or do annual repairs, or maybe just get some much-needed sleep.

For many of the wet winter months, there isn’t much happening around town, and that is really all right with most of us.  Now that the sun is beginning to make more frequent appearances and it feels as if town is waking up from its annual winter nap and I have felt more like getting out.  Exploring.  I’ve felt more like discovering what yummy developments have occurred while I was burrowing under my down comforter.

Below, a few excellent ideas if you’re in the mood for getting out, and discovering some deliciousness as well.

In what was once the, mostly vacant, Sonoma Court Shops and has thankfully now become the fabulously bustling “Tasting Room Alley,” behind Chico’s on the Plaza, you’ll find a heavenly little storefront, not so curiously named Sigh.  It is here, at the fabulously conceived and sweetly coined all-sparkling wine tasting room, that you can cozy up to the bar or a tiny cafe table and sample a plethora of sparkling wines from near and far.  Select a flight of various bubbles or indulge in a whole glass, or more.  It is an adorable place for an outing with the girls or a romantic beginning to date night with your honey.  On a recent visit, yes with my honey, a flight of three beautiful, pale rosés were simply scrumptious.  Sigh is right.  Call 996.AHHH (cute) or visit sighsonoma.com for details on hours, events, and offerings.

Settle into the lovely little bar or a comfy corner booth at Restaurant Rudy, it could easily be one of the more refreshing spots right now for discovering deliciousness in Sonoma.  We popped in recently for a pre-movie nibble and perused the perfectly sized menu, which features a mere handful of carefully chosen starters and main courses.

That particular Friday evening, Rudy had me at liver.  This chicken version was a velvety terrine, smooth pureed livers encased in a golden, melting sheath of lush duck fat.  The whole beautiful slab heavenly when spread on slices of buttery, toasted brioche.  A pretty pile of head-on, pink shrimp were also out of this world.  They were so sweet, their bodies tender, decadent when dunked in a homemade aioli. The best part?  Their crispy, crunchy, salty legs.  If you haven’t yet enjoyed a meal at Rudy, what are you waiting for?  Restaurant Rudy is located at 522 Broadway in Sonoma, 938.7373.

I love lunch.  I would choose it over dinner any day of the week.  I love, love long Friday lunches, the best way to celebrate the arrival of the weekend, the week’s work ending at the more appropriate hour of noon.  Then there is Sunday lunch.  Supper, really.  I love long Sunday afternoons lingering over bottles of wine, my tummy full from a multi-course feast, followed by a luxurious nap and nothing more than popcorn or a bit of cheese for dinner.  Lunch is certainly more fun, don’t you think?  So, I couldn’t be more excited for lunch to begin this week at one of my favorite local spots, Glen Ellen Star.

Beginning April 5, the super talented gang there will offer a divine sounding menu of their spectacular wood-roasted pizzas, sure-to-be gorgeous salads, vegetables, and burgers.  I am especially thrilled about the possibility of whole fish from the wood-burning oven and cute little pints of their homemade ice cream, which is always ridiculously good.  I can’t wait to luncheon here very soon with the gang on the pretty, soon-to-be sunny, patio or maybe I’ll secret away from them and the rest of the Plaza, just me and Mr. B. and a date with that whole fish!  Lunch hours: Friday thru Sunday, 11 a.m. to 2 p.m. Call 343.1384 for more information or to make a reservation.

On the Menu

Be sure to consider doing your grocery shopping at Whole Foods on Wednesday, April 10: “Community Giving Day” benefits the Jamie Oliver Food Foundation in which five percent of net sales from all Whole Foods’ Northern California and Reno stores on this day will support local food education programs.  A very worthy cause indeed.

On Sunday, April 14, from 11 a.m. to 1 p.m. join Andrea of Quarter Acre Farm for a morning of tomato education during her, now famous, “Tasty Tomato Talk!”  During this class, you’ll learn the ABC’s of successfully growing the most delicious tomatoes at home.  The topics that will be covered include choosing which varieties to grow, how many plants to grow, deciding on their location within the garden, transplanting tomatoes, watering for healthy plants and tasty fruit, and pruning for less leaves and more fruit.  The cost is only $10 per person and will be held at the Stone House (HWY 12 Properties office) at 147 East Spain Street.  Reservations are required as space is very limited. RSVP to quarteracre-tomato.brownpapertickets.com or [email protected].

Observe Earth Day at Jack London Park as you raise a glass of wine to toast the land we cherish so much during “Sonoma Valley’s Earth Day Wine & Walk Celebration.”  On April 20 and 21, participating Sonoma Valley wineries will donate a percentage of their weekend’s sales to Jack London Park.  Interested guests can first stop at those wineries supporting Jack London Park, and then possibly enjoy their winery purchases with a picnic at the park.  Savoring the wines that are made from the abundant Sonoma Valley vineyards combined with experiencing the 1400 acres and 20 plus miles of trails in Jack London Park is an ideal way to mark Earth Day.  Participating wineries include Bartholemew Park, Benziger Family Winery, Envolve Winery, Gundlach Bundshu Winery, Hanzell, Imagery Estate Winery, Kaz Winery, Mayo Family Winery, Moondance Cellars, Ravenswood Winery, VJB Cellars among others.  For more information please call 938.5216 or visit jacklondonpark.com.

Chicken Liver Mousse

Recipe inspired by the luxurious version at Restaurant Rudy

• Serves 8 as an hors d’oeuvres
• 2 tablespoons finely chopped shallot
• 1 teaspoon olive oil
• 1 garlic clove, minced
• 1/3 cup brandy
• 6 oz chicken livers, trimmed (3/4 cup)
• 5 large egg yolks
• 1 cup whole milk
• 1/4 cup all-purpose flour
• 1 1/4 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 3/4 stick (6 tablespoons) unsalted butter
• Several fresh bay leaves

Accompaniments: toasted baguette slices, flaky sea salt, and cornichons

Put oven rack in middle position and preheat oven to 350°F. Cook shallot in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 4 minutes. Add garlic and cook, stirring, 1 minute. Remove from heat and carefully add Cognac (use caution; if Cognac ignites, shake skillet), then boil until reduced to about 2 tablespoons, 1 to 2 minutes. Transfer to a blender and add livers and yolks, then purée until smooth. Add milk, flour, salt, pepper, nutmeg, and allspice and blend until combined. Pour into crock, skimming off any foam. Put crock in a larger baking pan and bake in a water bath until mousse is just set and a small sharp knife inserted in center comes out clean, about 55 minutes. Melt butter in a small saucepan over low heat, then remove from heat and let stand 3 minutes. Arrange bay leaves decoratively on top of mousse. Skim froth from butter, then spoon enough clarified butter over mousse to cover its surface, leaving milky solids in bottom of saucepan. Chill mousse completely, uncovered, about 4 hours. Bring to room temperature about 1 hour before serving.

Kristin Jorgensen is one of Sonoma’s most passionate, food obsessed residents. In this weekly column, she covers all the delicious happenings, foodie events and restaurants in Sonoma, the rest of Wine Country and beyond.  Email her with comments, questions, or your food related events at [email protected].