During these rather quiet, uneventful winter days there’s plenty of time to spend pondering life’s most important questions. Queries such as, “What’s up with baked potatoes?” and why aren’t they on the menu at any restaurants anymore. Baked potatoes are by far one of life’s greatest pleasures and always immensely more satisfying when enjoyed out. You’d never put that much butter on one at home! Is it just me or am I the only one to wonder, “What’s up with grilled cheese?” It’s cheese and bread. Grilled. Do we really need cookbooks about it, restaurants devoted to it and grills used to only prepare that one thing? I cannot possibly be alone in thinking, “What’s up with bar snacks?!” Why oh why, when I sit at a bar and fork out $20 for a glass of wine is there no longer a cheap, little bowl of peanuts? I am an eater-drinker and believe me I will order more when I have a mouthful of something salty. A pretzel or a wasabi pea would do, or even a cashew if you’re feeling extravagant. Please, people, bring back the bar snacks! So, my hungry readers…what’s got you thinking, “What’s up?” Email me your thoughts at kristinviguerie@mac.com.

Spring!

It’s spring. It’s not. Oh, wait…yes it is. Hmm nope, it’s not. It must be February in Sonoma. The weather has truly been downright dreary. Freezing, cold rain and snow even! I don’t know about you, but I have been keeping warm and cozy with hearty dishes such as homemade braised pork cheeks and plenty of long-cooked greens like tender dinosaur kale from Paul’s Produce. And then, out of the blue, at last week’s Friday Farmer’s Market, while bundled up in my four layers, with teeth chattering and umbrella up, I stumbled upon a happy little bit of spring…the very first of the season asparagus at Oak Hill Farm’s booth! I have been dreaming of fresh asparagus since I enjoyed my last spear, approximately nine months ago. There simply is nothing as perfect as a fresh from the farm, big fat spear of asparagus – either perfectly steamed and drizzled with olive oil and good salt or roasted in a hot oven and topped with a runny, poached backyard farm egg. It was that same fateful day that I walked into Sonoma Market, high on my early spring find, and saw – yea! – fresh English peas from California! It may be wicked and wintery out there, but at my house, spring has arrived.

Say Cheese

February and March bring two wonderfully cheesy events to Sonoma County. First up is local cheesemaker, Sheana Davis’ “Sonoma Valley Cheese Conference.” In its eighth year, the highly respected conference draws cheese industry folks from around the country to study and network with fellow cheesemakers, retailers, distributors, food writers and cheese enthusiasts. The festivities kick off in San Francisco on Saturday, Feb. 26, and then move to MacArthur Place with two full days of seminars and tastings. To register for the conference or to see a detailed listing of events, email Sheana at sheanadavis@vom.com or see sheanadavis.com. The “California Artisan Cheese Festival” is four days of serious cheese education and consumption at the Sheraton Hotel in Petaluma. Beginning March 25, the festival offers a day of farm tours, dining events in downtown Petaluma, educational seminars and tastings led by cheese experts from across the country, an evening dubbed “Curds, Cooks & Cuvées,” with the grand finale being an all-day Artisan Cheese Marketplace with more than 65 artisan producers. Visit artisancheesefestival.com for complete details and to purchase tickets.

On the Menu

Tonight, Feb. 24, the historic and delicious winery, Buena Vista, holds a fabulous-sounding – think foie gras terrine, salmon gravlox, dungeness crab, venison and duck breast! – dinner at Santé at the Sonoma Mission Inn. Join Buena Vista’s Winemaker, Jeff Stewart and Santé’s Chef, Andrew Cain for an evening of perfect pairings. $105 per person. Call 939.2415 for reservations.

• The Sonoma Valley Museum of Art will throw a grand opening party and ribbon cutting ceremony for their Museum Café on Friday, February 25 beginning at 9:30 a.m. Harvey’s Gourmet Donuts will be making their fresh, on the spot hot donuts while the Café will be whipping up coffee, tea and espresso drinks. Sonoma’s Artisan Bakers will be providing baked goods on a regular basis. Regular hours for the Café will be 8 a.m. through noon on weekdays, except for Tuesdays, and 11 a.m. until 5 p.m. on the weekends. This Friday and Saturday, in honor of the opening, the museum’s newest exhibition, “Eco Chic: Towards Sustainable Swedish Fashion” and “Daniel McCormick: Iterations of Ecological Art and Design” will open early to allow Café patrons a chance to visit the show. The Museum Café is located at 551 Broadway, inside the Sonoma Valley Museum of Art.

• Another festive, and affordable, dinner brought to you by Rob Larman and the Valley Wine Shack. This Saturday, Feb. 26, Chef Larman will be preparing a feast of fresh fish and shellfish Cioppino with polenta, Caesar salad and a sun-dried cherry and pear crisp. The dinner is $35 and a plethora of perfectly paired beers and wines are available by the bottle and glass. Call the Wine Shack for reservations at 938.7218. To find out more information about Larman or to discuss catering or private events visit roblarman.com or call him at 480.4768.

• If it’s February, it must be Oscar time! This Sunday, Feb. 27, is the Sonoma International Film Festival’s annual Academy Awards party at Estate, “It’s So Hollywood; It’s So Sonoma.” Gloria Ferrer sparkling wine, HelloCello Limoncello di Sonoma, wine and hors d’oeuvres will be served, followed by an elaborate buffet created by the culinary masterminds behind ESTATE and the girl & the fig catering. Multiple large screens will broadcast the awards while guests make their own predictions, with prizes for the winners! Tickets are $125 and can be purchased by visiting sonomafilmfest.org or by calling 933.2600. Estate is located at 400 West Spain Street.

• A great reason to visit Murphy’s Irish Pub and experience their comfy renovations is their upcoming live theatre showing of, “The Beauty of Queen Leenane.” The play is a riveting Irish comic-tragedy by renowned playwright Martin McDonagh and acted by Jamie Love, Philip Sales, Bob Smith and Linda Tiefanthal. The performances benefit Solar Cookers International, a solar education program in Haiti. Tickets are $22 in advance or $25 at the door and may be purchased at Murphy’s or at Reader’s Books. Performances are on Tuesday, March 8 and Friday, March 11. For more information call 996.4359.

• Our little local organic distillery, HelloCello, was featured on an episode of “Drinking Made Easy” with host and comedian, Zane Lamprey. The episode was filmed at the company’s headquarters on Eighth Street East and showed many of the partying locals who were in attendance for the taping. In other HelloCello news, on a recent episode of the Conan O’Brien show, the company’s new Fig Liqueur was used to make a sexy Valentine’s cocktail. Congrats to Amy and Fred! Sonomans can find the delicious fig liqueur at ESTATE and the girl and the fig.

• Saturday, Feb. 26, is the annual “Eighth Street Wineries Open House,” always a special opportunity to visit these unique, small wineries. Try current releases, library offerings and barrel tastings while nibbling on snacks from local restaurants and caterers. Visit 8thstreetwineries.eventbrite.com for more information and tickets.

The best thing I ate this week:

Tarragon has to be the most under-appreciated herb out there and it just so happens to be my favorite. I love the fresh, slightly peppery, anise-flavored flavor in most anything, but nothing beats the decadent, buttery sauce named Bearnaise. A sister to the more well known Hollandaise, Bearnaise transforms a lowly steamed vegetable into an aphrodisiac and a French fry into…well, also an aphrodisiac! Where to get this enchanting elixir? Surprisingly, not many places anymore. Maybe cause for another “What’s up with that?” Recently, I greedily overindulged on the stellar Bearnaise at the Hot Box Grill. I got literally sauced dipping their to-die-for fries in that sinful stuff. And, I’d do it again.

Quick & Easy Farmer’s Market Lunch

Recipe submitted by Leslie Tippell

Leslie writes, “I quickly ran to the Farmer’s Market last Friday, went home and made the most delicious, easy, open face sandwich!”

Ingredients:
Loaf of Bread from Mike the Baker
Smoked Salmon with Chili Pepper Flakes from Carson’s Catch
Garlic Quaark Boz from Petaluma Cheese Company
Wild Arugula from Oak Hill Farm

Directions:
Slice bread to desired thickness and toast if you desire. Spread bread generously with the cheese. Top with smoked salmon and arugula. Serve with a squeeze of lemon or drizzle of your best quality olive oil.

Note: This dish would make an elegant and easy hors d’oeuvres or breakfast, too!