Of course on this holiday that is completely centered on the idea of being thankful for the things each of us have in our lives, we’re meant to stop and take a moment to remember those things. I even believe that most of our traditions, no matter who you are, include a purposeful pause at the holiday table to each take a turn to share what it is that we’re truly thankful for. This Thanksgiving, I have never been so thankful for so many things and believe me when I tell you that I don’t need it to be Thanksgiving to remember these things. Everyday of my life, living in this amazing place, I am reminded of how fortunate I am to simply be here. Read on to hear about a small handful of the reasons why. I wish you all the happiest, healthiest and most delicious of Thanksgivings and hope that you feel as thankful in your everyday life as I!

Cornering the market

My husband and I effortlessly made the decision to move to the California Wine Country four years ago, but were not quite sure of exactly what town would be perfect for us. We concluded that an epic, two-week reconnaissance mission was necessary to explore fourteen idyllic towns. We practically lived in our car scrutinizing Sonoma, Healdsburg, Sebastopol, Napa and every village in between. Sonoma won by a landslide, easily meeting many requirements on our “dream town” wish list, but the absolute deciding factor in Sonoma’s favor was Sonoma Market. I am utterly and wonderfully in love with everything about it. From the absolutely charming, eager to please staff in all the departments – especially the meat and seafood departments! – to the small, but wonderfully procured selection of specialty and basic grocery items, to the huge, always fresh, selection of bulk spices, and the lovely cheese counter stocked with an interesting array of local and imported choices. Thank you, Sonoma Market and your wonderful staff for being all of these things and more!

Foodie utopia

I cannot imagine a place where people are more passionate about food and wine and sharing that passion with each other more than they are here in Sonoma. I love that, without leaving the Plaza you can find the most spectacular clay cooking vessels at Bram, or unearth that totally obscure kitchen gadget you didn’t know you needed at the Sign of the Bear, pop into the Eldorado Kitchen for a snack of crispy duck wings, strike up a hour-long conversation with a bar-mate at the Swiss Hotel concerning the intricacies of game bird cookery or forage for a vast array of wild edibles, from window box rosemary to parking lot persimmons. I am so thankful that in Sonoma, I am able to be a member of a cookbook club, a sparkling wine tasting club – a clean plate club…just kidding! – and a gleaning club, and can tag along on a hunting expedition, a morning of mushroom foraging or partake in a charcuterie class all in one day!

Saying grace

After living in not only a dry county, but also a restaurant wasteland for more than six years while in the mountains of North Carolina, I thank the food gods everyday that I now live in Sonoma. We are so lucky to live in a tiny town that is not only successful and established, but also one that up and coming restauranteurs embrace. For a town of our small size, it’s positively wonderful to have such an array of yummy restaurant choices. I cannot sink my teeth into the extraordinarily fluffy biscuit, layered with smoky ham and sweet, homemade jam at the Fremont Diner, the super crispy duck fat fries at the Hot Box Grill, or a wonderfully crazy sushi roll at Rocket Cafe without being thankful that there are these fearless, small entrepreneurs willing to risk everything to share their overwhelming passion for food with the rest of us. Recently, we have been incredibly blessed with restaurateurs opening spots with that same passion for great food and products, but who have a bit more experience, credibility and financial backing. Karen Waikiki’s immeasurable skill and fanaticism for artisanal Mexican cuisine at El Molino Central will ultimately reshape dining in not only the Springs, but all of Sonoma, while Sondra Bernstein’s third spot in our area, a substantial investment in the historic building and grounds that once housed the General’s Daughter proves that the best and most dedicated and successful restaurant owners are never ending supporters of their community, thankfully for us. The biggest and brightest news on the high-profile dining scene in town is the much-lauded arrival of Dean Biersch’s Hopmonk Tavern on Broadway. Of course, I am thoroughly thankful to have a new spot within walking distance of my home to snag a barstool, crack open a bottle of wine – with NO corkage! – and enjoy anything from a snack to a blow out meal. But, what I am truly thankful for is that Dean’s investment in his and our hometown will only inspire the other guys, big or small, to also bring their food or other businesses to Sonoma. If it’s yummy, we’ll be there and we’re thankful!

On the Menu

There are plenty of tasty options to keep your out of town guests occupied this weekend. The 27th Annual Heart of Sonoma Valley Holiday Open House is two days – Friday and Saturday, Nov. 26 and 27 – of tastings, mingling with winemakers, holiday entertainment, food and big discounts on wine at twenty-three Sonoma Valley wineries. A great new food feature this year brings a selection of local street food vendors scattered throughout the Valley from Harvey’s Donuts, Street Eatz, Taste of Gyro, Fork, Buon Gusto and more. Visit heartofsonomavalley.com for all the details and to purchase your two-day, $40 pass in advance and save $5 at the door.

• Saturday, Nov. 27, join Cornerstone Gardens for an evening of holiday festivities to celebrate their Annual Lighting of the Snowmen. From 4 p.m., children and adults alike will delight in complimentary live music, treats, crafts and Christmas activities. The highlight of the evening is the Chef’s Dessert Buffet, a decadent treat for $10 per person. Mike the Baker will be on hand offering his just-baked flat breads, warm and toasty from the oven. This year, the celebration benefits the Sonoma Valley Education Foundation’s School Garden Project. Another good reason to get out and join the festivities at Cornerstone. For more information, visit cornerstonegardens.com or call 933.3010.

• Whether you have olives for the mill or not, the Community Press Day at the Olive Press this Sunday, Nov. 28, is bound to be a blast for your visitors and for us locals too. From 10 a.m. until 3 p.m. you can bring your olives to be milled or just watch the milling process and enjoy a demonstration and tasting of authentic Spanish paella, complimentary wine tastings and tastings of the first of the season’s Olio Nuovo. Call the Olive Press at 800.965.4839 for more information.

• If you’re so tired of turkey and Thanksgiving leftovers ­— and guests? — this weekend, head out to Estate for their $15 Pizza and Pinot special offered daily during the small window between 5 and 6:15 p.m. A perfect option for a quick, after shopping bite, and is especially cozy when enjoyed in Estate’s heavenly little bar. Estate is located at 400 West Spain. Call 933.3663 for details.

Crispy Duck Fat Fries

Recipe by Kristin Viguerie, inspired by the Hotbox Grill
Serves 4 as a side dish

Duck fat, which is something of a well-kept (and wildly delicious) secret on this side of the Atlantic, is a common pantry staple in France. Here, it enhances the earthy flavor of skillet-fried potatoes and gives them a gorgeous silkiness and golden-crisp edges. Find duck fat in the freezer section at Sonoma Market.

1 1/2 pounds waxy potatoes such as Yukon Gold
3 tablespoons rendered duck or goose fat
1/2 cup packed Italian parsley leaves
2 garlic cloves
Generous amounts of salt and pepper to taste

Peel potatoes, then cut into 3/4 inch cubes. Rinse in 2 or 3 changes of cold water until water runs clear. Drain and pat until extremely dry. Heat fat in a 12 inch nonstick skillet over medium heat until melted. Sprinkle potatoes with a bit of salt and cook, turning gently, until coated with fat. Reduce heat to medium-low and cook, turning occasionally, until golden in spots and potatoes are tender, about 20 to 25 minutes. Meanwhile, finely chop parsley and garlic together. Gently stir parsley mixture into cooked potatoes. Season with salt and pepper and serve immediately.