Just in time for our chilly Sonoma winter nights many local restaurants are changing up their menus and hours to reflect the changing of the season, while others are completing renovations or taking much-needed vacations. Shiso Sushi and Grill has launched their Yakitori grill, offering traditional Japanese skewered meats, fish and seasonal vegetables. Their winter menu also has some fun, new items such as crispy calamari with a Japanese mustard aioli and a tasty sounding dish of red curry prawns a top a mango salad. Shiso has also altered their hours for winter, now closing all day Sunday and Monday, although still open for lunch and dinner Tuesday thru Saturday. Visit their newly updated website for complete menus, a link to make your reservation online and gorgeous food photos by the super talented local photographer, Megan Clouse, at shisorestaurant.com.
• Murphy’s has also updated their menu to reflect the changing of the seasons and it includes a delicious selection of new items created by Chef Sarah Pinkin. New flatbreads are the ideal choice to share with friends while sipping a frosty beer. Pinkin’s sliders are always really yummy, but the new lamb slider with a tangy yogurt Tzaziki is particularly delish. The new spinach salad with pears and goat cheese paired with the outrageous Adult Grilled Cheese would be my perfect winter weekday meal! A house made chicken Cordon Bleu or Gnocchi with heirloom squash and sage also sounds fabulous, particularly when followed by the Pub’s caramel pudding with a salted caramel sauce! Visit sononomapub.com for the complete menu and Murphy’s awesome live music schedule.
• The Sunflower Caffé, already my go-to Plaza spot for perfect, seasonal, homemade soups – particularly the cozy bean offerings – has a few new items that are ideal for lunch on a rainy Sonoma afternoon. Favorites include a roasted pork loin sandwich glazed with mango chutney and served warm on foccacia and house made harissa and a salad of roasted vegetables and feta cheese. The cafe’s “ParmKin Waffle” is an outrageous savory waffle made with parmesan and buttermilk, and served with a house made sweet and spicy pumpkin mostarda. Yummy! They are now open daily from 7 a.m. until 4 p.m. offering my favorite happy hour from 3 to 4 p.m. daily. Visit sonomasunflower.com for their complete menu.
• Winter is also a great time for restaurants to complete renovations. Café la Haye is now closed temporarily while owner Saul Gropman implements some lovely sounding changes to the restaurant’s charming dining room. New paint, lighting and other small design elements will freshen up the space. They will reopen with their normal hours, dinner daily Tuesday thru Saturday, on December 6.
• Congratulation to Café 522, the newish eatery on Broadway in the spot which last housed Lokal, which was recently voted a “Diners Choice” winner on OpenTable.com. The cozy spot, which is garnering plenty of praise for their professionally executed food and affordable, thoughtful selection of wine, is now offering a daily Chef’s Tasting Menu; three-courses for only $25. Visit cafe522.com for menus, hours and to make reservations. They’re open Tuesday thru Friday for lunch, brunch on Saturday and Sunday, and dinner Tuesday thru Sunday. Closed on Monday.
• Norman and Addie Owens, owners of the Hot Box Grill, are now proud parents to beautiful baby Ruby…more than likely the duo’s most delicious creation yet. A huge congratulations to the new parents! The restaurant, which recently received a Michelin Bib Gourmand rating, suspended their lunch hours until Spring. The constantly changing dinner menu continues to wow with seasonal selections such as a persimmon carpaccio with fresh pomegrante, apple and a honey vinaigrette. The roasted pork porterhouse is killer, with cozy sides of Brussels sprouts and parsnip puree. It might be difficult after the generous portions of to-die-for comfort food, but try to save room for the restaurant’s amazing desserts. Although it just may be impossible to choose between the roasted pumpkin crème brûlée, pear frangipane tart or a warm local apple crisp! Visit hotboxgrill.com for hours, menus and to make reservations.
On The Menu
One of my favorite events of the year, the “Annual Blessing of the Olives” takes place at the Mission this Saturday, December 3. Beginning at 11 a.m. enjoy coffee and cookies while listening to a fabulous Mariachi band. The blessing is then held in the atmospheric chapel. Complimentary. Call 996.1090 for more information.
• Two festive holiday events are held this month at Ramekins that you won’t want to miss. This Sunday, December 4, from 11 a.m. to 2 p.m. is a “Holiday Baking Class with Christa Resing Colardo.” In the hands-on baking class students will learn how to prepare festive recipes including pumpkin cupcakes, white chocolate-cranberry bread pudding and more. On Sunday, December 11, from 11 a.m. to 1 p.m. is Ramekins’ “Annual Santa’s Brunch.” Bring the whole family to celebrate the holiday season with Santa and indulge in a delicious, bountiful brunch buffet. Children can participate in holiday cookie decorating and pictures with Santa while parents sip mimosas. Seating for this popular event is limited, so be sure to make your reservations soon! For more information or to make reservations for either of these events, contact Ramekins at 933.0450.
• On Wednesday, December 7, Slow Food Sonoma Valley and the Sonoma Valley Grange invite you to “An Old Fashioned Holiday Cookie Exchange.” Bring three dozen – or more – of your favorite cookies, labeled with the name of the cookie, which you’ll be able to swap for cookies others have made. One dozen of each person’s cookies will be donated to the Meals on Wheels and Brown Baggers organizations. Festive, non-alcoholic beverages will be provided, but bring wine, beer or other beverages to share. Complimentary. 6 p.m. to 8 p.m. at the Sonoma Valley Grange at 18627 Sonoma Highway in the Springs. Email margarita@travelingmatters.com or call 939.7638 for more information or to volunteer.
• Sondra Bernstein and John Toulze celebrate the launch of their gorgeous new cookbook, “Plats du Jour” during their “Holiday Open House and Book Signing Party” at ESTATE on Saturday, December 10 beginning at 11:30 a.m. Guests will enjoy pre-release pricing on the book, have the opportunity to meet the book’s photography team, sip wine and enjoy festive nibbles all while shopping with a great selection of area artisans. Pet’s Lifeline will also be on-hand accepting donations of blankets, cat and dog toys, and food. For details, visit thegirlandthefig.com.
• Don Landis’ annual “Home Olive Curing Seminar” takes place on Sunday, December 11, from 11 a.m. to 1 p.m. at Cline Cellars. Don will talk about the history of the olive, the history of the olive in California and give a thorough description of how to make olives edible with out lye. Discussion of the many varieties of olives, when to pick and other important tips will also be covered, followed by a tasting of olives with cheese and crackers. Admission is free, but reservations are required. Cline Cellars is located at 24737 Highway 121. Call 940.4030 to reserve your space.
Festive fireplaces, Vol. 2
The absolute most scrumptious spot in Sonoma to dine in front of a fire is while snuggling up at the intimate little food bar at LaSalette. While not actually a “fireplace” per se, this romantic spot overlooks the restaurant’s atmospheric wood burning oven. Gorgeous tiles ring the wide opening where chefs slide in dish after dish of winter-worthy fare; roasting whole fish, fat sea scallops, hearty vegetables and more. Particularly on a stormy Sonoma evening, it’s heavenly to keep warm here with a big glass of vinho tinto and a decadent dish like LaSalette’s slow-cooked lamb shank served over the creamiest polenta. Be sure to finish your evening the way I would, with a glass of port and the crème brûlée. Lasalette-restaurant.com.
Pumpkin Waffles
Makes 8 waffles
2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs
1 cup whole milk
1 cup well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron
Accompaniment: warm pure maple syrup and softened butter.
Special equipment: a Belgian waffle iron (preferably nonstick)
Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth. Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions. Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner. Serve immediately with butter and syrup.
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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