It seems that every time I convince myself that I have experienced all the most beautiful spots in Wine Country, I am thrilled and amazed to find that yet one more opens. I can easily say that there truly cannot be a more beautifully designed winery in Sonoma County than the just completed Ram’s Gate. Located near Infineon Raceway on the property once owned by Roche, Ram’s Gate sits on a hill with dramatic views overlooking Carneros. The soaring barn-like building will completely take your breath away. I staggered around oo-ing and ah-ing over every little amazing detail. At every turn I was distracted with sweeping views either through floor to ceiling glass walls or where there simply are no walls. Thoughtfully placed seating areas promote lounging either in low, cushy armchairs, along a gorgeous white marble-topped bar or linen-covered couches. Several fireplaces will be the most ideal spot for whiling away a winter afternoon, while a soft grassy lawn in front of a sparkling pond simply screams summer picnic. The vibe here is more swanky resort or even restaurant than tasting room. Wine is available either by the taste, the glass or the bottle. Start with a little bubbly whatever you do, but don’t miss out on the yummy Pinot or their late harvest Zinfandel.
The obvious geniuses behind the property have hired Chef Jason Rose, previously with Tyler Florence’s restaurant group, to head the culinary program. Again, almost more restaurant than winery tasting room. The creative menu of scrumptious small plates are paired up and meant to be enjoyed with their wines. A simple bowl of olives was made brilliant by the addition of warmed olive oil, orange and cardamon. The sweet and spicy almonds are ridiculously addictive. Both are exactly the sort of nibbles you’d like to snack on while sipping. All the choices are fun to share, particularly the crispy risotto arancini, the lamb meatballs doused in a spiced mole – particularly tasty with the Parmelee-Hills Syrah – or a wooden platter filled with charcuterie made in-house and from my favorite, Napa’s Fatted Calf. Be sure to save room for a little something sweet, although it’s worth a visit just for the dark chocolate olive oil cake with whipped goat cheese and candied orange. Yes, folks, chocolate olive oil cake with whipped goat cheese. Yum. Well-stocked picnic baskets can be ordered and romantically enjoyed on the lawn and private luncheons or dinners can be arranged and served in any of the winery’s magnificent settings. Stay tuned for future cooking classes and extensive culinary gardens. Call 721.8700 or visit ramsgatewinery.com for more information.
What’s cookin’ Sonoma?
Café 522 is now open for lunch. I have had some tasty dinner experiences at the new spot on Broadway and am excited to experience lunch here. The small menu sounds nice with offerings ranging from a little gem Caesar salad, to a decadent sounding wild mushroom grilled cheese, fish and chips and a Lucky Dog Ranch burger. Lunch hours will be Tuesday through Sunday 11:30 a.m. to 2:30 p.m. Visit cafe522.com for the complete menu.
• In more good chicken liver news, find them now on the menu at Estate and the Hot Box Grill! Estate’s version is creamy and arrives on toast with the most heavenly accompaniment of pickled nectarines. Also as an appetizer, the Hot Box serves their version in a little crock with perfect accoutrement of little pickles, grainy mustard and a fine dice of onion.
• There are a couple of fun new coffee options in town. Café Scooteria is the adorable little coffee cart located at the scooter dealer near Safeway. Classic hot and cold coffee and espresso drinks are on the menu, in addition to a small selection of pastries. The best part? They deliver in rain or shine from 7 a.m. till noon Monday through Saturday. Call 938.0800 for details. The café in the Museum of Art on Broadway has a new barista who has been in the business for more than fifteen years and it shows. My latte was rich and strong, with the milk expertly steamed to a state of lush, velvety perfection. The setting here is lovely, big doors open wide to the sidewalk and views into the museum exude a sort of big city cool. Stay tuned for possible art and music happenings at the café. Call the museum at 939.7862 for information.
On The Menu
Not necessarily a food event, but one I find delicious all the same, the spectacular Cornerstone retailer, Artefact Design and Salvage, is having their first huge sale in more than a decade. At their “Hoist and Haul Event” from October 22-30, find discounts of more than 40 to 70 percent off most of their inventory. For details visit artefactdesignsalvage.com or call 933.0660.
• Celebrate harvest with the Robledo Family Winery during their “Ninth Annual Harvest Festival” on Saturday, October 22 beginning at noon. There will be the blessing of the grapes, live Mariachi music, a performance by Aztec dancers, a grape stomp competition and plenty of food and wine, of course. Reservations are required and can be made by calling 939.6903.
• If you’re a Zinfandel fan, you’ll want to be sure to join St. Francis Winery on Saturday, October 22 beginning at 3 p.m. for their “Zinfandel Sale and Harvest BBQ.” Executive Chef David Bush will be at the grill and there will be live music by the Carlos Herrera Band. Reservations are required and can be made by calling 888.675.WINE, extension 259.
• Another of Alsina Station Grill’s “Tango and Milonga Nights” happens Sunday, October 30. Beginning at 5 p.m., the atmospheric Argentinian restaurant at Cornerstone has live music by Mercel Puig and Seth Asarnow. The evening sounds like a fabulous opportunity to sit beneath the olive trees, dig into a wood-grilled, all-natural steak, while sipping some wonderful Argentinian wines and either watching – or taking part – in the open Tango. Call Alsina at 933.4422 to make reservations. Visit alsinagrill.com for more information.
Chocolate Olive Oil Cake
Olive oil and flour for the pan
1/2 cup best quality dark chocolate cocoa powder
1 tsp. vanilla extract
1/2 tsp. almond extract
1 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. baking soda
3 large eggs plus 1 egg yolk, at room temperature
2/3 cup olive oil
1-1/3 cups sugar
1/4 cup confectioners’ sugar for dusting
Position a rack in the middle of the oven. Heat the oven to 325°F. Generously oil an 8×2-inch round cake pan with olive oil and line the bottom of the pan with parchment or waxed paper. Oil the paper and dust it lightly with flour. In a small saucepan, boil about 1/2 cup of water. Meanwhile, sift the cocoa powder through a strainer over a small bowl. Stir 6 Tbs. of the boiling water into the cocoa until it’s smooth and glossy. Stir in the vanilla and almond extracts. Set aside to cool slightly. In another small bowl, mix together the flour, salt, and baking soda and set aside. In the bowl of a stand mixer, combine the eggs and yolk, olive oil, and sugar. Using the whisk attachment, beat on medium-high speed until thick, lemon colored, and creamy, 2 to 3 minutes, scraping down the sides of the bowl. Reduce the speed to low and gradually add the warm cocoa mixture until it’s well combined, scraping down the sides of the bowl once. Gradually mix in the dry ingredients until just combined, scraping down the sides of the bowl.
Pour the batter into the prepared cake pan and bake in the center of the oven until a toothpick comes out with a few moist crumbs clinging to it but with no wet batter, 55 to 60 minutes. Put the pan on a rack and carefully run a paring knife around the inside edge to release the cake. Let cool for 10 minutes. Using a second rack to sandwich the cake pan, flip the pan over. Carefully lift the pan from the cake, gently peel off and discard the paper liner, and let the cake cool completely. Before serving, dust the top of the cake with confectioners’ sugar.
Kristin Viguerie 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. Find her blogging daily as the Cook (thecardiganandcook.com) or via email at foodandwine@sonomasun.com.
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