Jodi Jackson’s Hollywood

Sunday, January 20, 2013

I first went to the Pinot Noir seminar, at Fess Parker’s Doubletree Resort in Santa Barbara. The San Miguel Room hosted a seminar and tasting called “Exploring Pinot Noir – The Power of Three”. The three winemakers, from three different vineyards, who have produced the three distinct Santa Rita Hills Pinot Noirs were the panelists. To feel and taste these 3 different wines was very enlightening, especially hearing the stories from the wine makers themselves. They explored the trio of California’s most beautiful Pinots and how they express themselves differently. Lots of love and perfection went into these 3 wines, and they were all fantastic. Many elements are at play for these artists, including cooperage, fluctuations of maceration times as well as terroir among others. Really worth exploring and tasting.

Featured Wineries: Flying Goat Cellars, Foley Estates Vineyard & Winery & Melville Winery

After being able to taste the best Pinot’s in the region I am off to the classic, where food and wine are abundant and delicious.

Here are all the participants:
Restaurants & Food Purveyors:
Acqua Panna ~ S. Pellegrino, Blush Restaurant & Lounge, Butler Event Center, Butterfly Brittle, Cabot Creamery, Carlsbad Aquafarm, Casa Blanca Restaurant, Cupcakes in Wonderland, Enterprise Fish Co., Georgia’s Smokehouse, Kerrygold Irish Dairy, Olivos del Mar, Marmalade Cafe & Catering Co., Nan’s Gourmet Good Pastamore, Santa Ynez Olive Oil Company.

Participating Wineries:
Grassini Family Vineyards, HammerSky Vineyards, Honig Vineyards & Winery, Lancaster Estate, LinCourt, Lone Madrone, Madrona Vineyards, Medlock Ames Winery, Melville Winery, Michael-David Winery, Miner Family Winery, Qupé, Roth Estate Winery, Roxo Port Cellars, Saddleback Cellars, Silver Oak Cellars, Somerston Wine Co., Starlane Vineyards, Summit Lake Vineyards, Tablas Creek, Tercero Wines, Three Rivers Winery, Twomey Cellars, Viansa Winery & Marketplace, Ahnfeldt Winery, Ampelos Cellars, Au Bon Climat, Bernardus Winery, Bianchi Winery, Bouchaine Vineyards, Bridlewood Estate Winery, Ceja Vineyards, Chalk Hill, Daou Vineyard, Dierberg Vineyard, Duck Pond Cellars, Epiphany Cellars, Fess Parker Winery & Vineyard, Flying Goat Cellars, Foley Estates Vineyard & Winery, Fritz Winery.

The wines were all amazing, and the food went nicely with all of the wines. I might add that some of these wines were very expensive, so it was definitely worth the price of admission. The Fess Parker is a Hilton Resort and a minute away from the beach, so that too is enticing. They also do some other wine events during the year, another in Santa Barbara, and in Dana Point. Really, buy your tickets now and enjoy these tastings, you will be so happy you did!

California Wine Festival – Winter Wine Classic – 2013
californiawinefestival.com/eventschedule.html

January 21, 2013

Just imagine that all your dreams came true one particular day, well that is what happened to me when I had Sunday brunch at Casa Blanca. I set up my tasting prior, but really had no idea how my day would turn out, and oh silly me, I called and asked the restaurant if they had flat screen TV’s to watch sports. Turns out they have 7 flat screens, and they are everywhere!

I love a good margarita with chips and salsa while I am watching a sporting event. Here, with over 75 different Tequilas, and a packed menu, the football game played second fiddle to this marvelous Mexican cuisine. Don’t get me wrong; my spectacular San Francisco 49ers were playing their last playoff game to become super bowl bound, so seeing this game was very important. And might I add that Santa Barbara has a huge San Francisco 49ers fan base. So here I am doing an official tasting when everyone around me is screaming and yelling at the TV’s trying to get San Francisco to the super bowl, please pinch me, I am in heaven!

Here what I tried:

Appetizers:
Guacamole – Haas avocados with Serrano chilies, chopped tomato, onion, garlic and cilantro, nice and chunky, perfect for dipping those very crispy tortilla chips.
Taquitos Tinga – Your choice of chicken or beef with sweet onion, tomato, chipotle sauce and topped with guacamole and queso fresco. Both the chicken and the beef were great, as well as the toppings.
Ceviche de Camarones – The finest Mexican white shrimp, lightly poached and marinated in fresh lime and mixed with tomato, cucumber and avocado. Just what the Doctor ordered, fresh, delectable and the perfect marriage of flavors.

Soups & Salads:
Traditional Chicken Tortilla Soup – Traditional tortilla soup or Central Mexico. Blended smooth and garnished with pulled chicken, queso fresco, avocado, toasted poblano chiles and sour cream. If I had a Mexican Grandmother this is what she would make, very delicious and southing.

Combinations:
*All combinations come with choice of beans and rice*
Chile Relleno – Topped with our ranchera salsa, queso fresco and salsa fresco. Everything a fantastic Chile Relleno should be!
Crispy Tacos – Shredded chicken, shredded beef, served with shredded lettuce, salsa fresco and queso fresco. I liked the beef better then the chicken in its entire traditional splendor.
Enchiladas- Cheese w/ Red Sauce. I would stick to the Chile Relleno and tacos.
Tamales – Chicken. This tamale had lots of heat and great flavor.

Daily Specials:
New York Steak – 8oz New York Steak cooked to order and paired with 2 jumbo bacon wrapped shrimp. Served with home-style potatoes and mixed veggies. The jumbo bacon wrapped shrimp is the highlight of this dish for me, so succulent, and the bacon is to die for.
Baja Tacos – Two fresh, battered white snapper tacos with cabbage, pico de gallo and a jalapeno tartar sauce. A very unique version of this otherwise typical Mexican dish. One of the best fish tacos ever.

Specialty Cocktails:
Casa Blanca Margarita – El Charro Tequila, triple sec, fresh lemon, lime and orange juice. My favorite margarita here, so smooth and sweet. What a way to get drunk!
El Matador – Blanco tequila, fresh lime, pineapple juice and champagne float with mixed berries. This one I would skip next time, kind of weird having tequila with champagne.

Featured Tequilas:
Don Julio Blanco Margarita, great tequila flavor, very refreshing.

Casa Blanca is owned by Tom and Adam White. (Father and son). They have four total restaurants in town, Santa Barbara Shellfish Co., The Fishouse, The Boathouse, and Casa Blanca. The building used to be World One Imports furniture Store. Local Architect Jeff Shelton designed the building, and his brother Dave Shelton did all of the specialty ironwork. Santa Barbara Art Glass’s Saul Alcaraz did all of the very sexy hand-blown light fixtures. Their lovely blue fish design tiles were shipped from Mexico. Much of the other materials used are Local, including the wood for their tabletops. The front of the curvy bar top is one long solid piece of wood from a Black Acacia Tree that shot up in nearby Goleta,

Chef Onofre Zuniga has 15 years of experience creating food for Mexican Restaurants in Santa Barbara. He is originally from Zihuatanejo, Mexico from which his tastes are heavily influenced. His creations are bold, and unique, with an enormous degree of flavor.

When in Rome do as the Roman’s do, when in Santa Barbara, go have brunch here!!! And catch a little sports while your enjoying glorious Mexican cuisine and fantastic inspired cocktails.

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Casa Blanca Restaurant and Cantina
330 State Street
Santa Barbara, CA 93101
http://casablancasb.com/
805.845.8966

Jan. 19, 2013

Downtown Santa Barbara can be quite happening, and this place is at the center of it all. With it’s cool interior, reminiscent of a warehouse space but with charm, it paints the canvas for all of the beautiful people in town. I went on a Saturday night, which I would say the evening gets divided into two completely separate events. The first is a very upscale eatery, with its nice array of fun casual dining. The second; a hot DJ inspired nightclub, with all the bells and whistles, including the scantily clad young babes, and the dudes who have a thing for plaid here. It is as a 25 to 40’s crowd. I started during the dinner hours and finished watching the parade of starlet types in this well-known beach town.

Blake is the General Manager here, who used to be at another Santa Barbara dining establishment, Holdrens, and my fantastic server Mikey has been with Blush for 6 months. Mikey grew up in Tarzana, and went to college in Santa Barbara and never left. Chef Kyle is fantastic with his emphasis on great sauces. He believes in balance, and his dishes have a Mediterranean inspiration. Both of these guys were very sweet and attentive!

Here’s what I tried:

Soups & Salads
Caesar Salad – Romaine Lettuce, Crostini, Pickeled Cherry Tomatoes, Caesar Dressing, very classic Caesar salad with good dressing.

Sandwiches
Blush Beef Burger – Tomato fondue, caramelized onions, pickles, roasted garlic aioli, arugula, on a challah bun. Choice of: Gruyere, White Cheddar, or Bleu Cheese. What a burger, reminds me of my childhood, eating at Delores Burgers in Los Angeles with the servers skating up to your car. I remember this great tomato flavored sauce, reminiscent of tomato fondue on this burger. How do say spectacular!!!

Shared Plates
Ahi Tartare – Ginger Celery Root Puree, Pickled Baby Bok Choy, Ponzu Sauce, Taro Crisps. This just poped in my mouth, the Ahi is very fresh, great presentation, and the accompaniments add to this wonderful dish
Lobster Mac –N- Cheese – Three Cheese Sauce, Crisp Pancetta, Fine Herbs. So rich and yummy, a beginning of a pleasant addiction.
Crab Cakes – Jumbo Blue Crab, Papaya Relish, Shaved Jicama, Chipotle Crema. It’s the Chipotle Crema that does the trick with this menu item.

Entrees
Pappardelle Pasta – Porcini Pasta, Arugula, Wild Mushrooms, Truffle Oil, Shaved Pecorino, Pearl Onions. I am not one for pearl onions, but these are so sweet and succulent. The pasta itself is cooked al dente, and the sauce is very rich and creamy. I loved this dish.
Pan Seared Scallops – Roasted Cauliflower Pudding, Ginger Carrot Puree, Baby Turnips. Another dish to write home about. The scallops are plump and seared to perfection, with all the sides, it just works!
8oz Filet Mignon – Spanish Chorizo Potato Hash and a Petite Chile Relleno, the filet is cooked medium rare, and is so tasty. The hash is a very new and different great dish.

White Wines:
Lincourt Chardonnay, Santa Barbara, CA, fantastic with the scallops and crab cakes, has just the right amount of fruit to add to both of these shellfish creations.
Hahn Chardonnay, “SLH Estate” Monterey, CA, works so well with the Ceasar Salad and Ahi Tuna.

Red Wines
Rosenblum Zinfandel – Sonoma, CA, paired well with the the tomato in The Blush burger.
Terrazas Malbec “Reserva” – Mendoza, ARG, so perfect along side the filet.
Buena Vista Cabernet Sauvignon – Sonoma, CA, excellent with the filet.
Justin Cabernet Sauvignon – Paso Robles, CA, great with the pasta and filet.

I saw two bridal parties here, starting their debauchery at a great spot. Later I saw one of the bridal parties wobbling down the street, those thousand inch heels were taking their toll.

The restaurant and lounge serves food and cocktails everyday of the week. Dinner is not to be missed and they also have a great lunch and late night menu. You can start things off with a fabulous happy hour Monday through Sunday from 3:00 p.m. to 7:00 p.m.

The indoor dining room has a sexy ambience with floating amber lights, and the exquisite outdoor patio is accompanied with fireside seating. Blush features seasonal California cuisine, with a perfect blending of culinary delights. The bar presents very innovative signature cocktails. In all, a great atmosphere, with exceptional food, what more could you want.

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Blush
630 State St
Santa Barbara, CA 93101
(805) 957-1300
blushsb.com

January 18, 2013

NoHo, formerly known as North Hollywood, used to be a very blighted area. It was known for burglaries, drug deals, and down trodden folks. But soon after 1993, North Hollywood’s grand resurgence began; with the fantastic appearance of the Noho Arts District, this neighborhood has really had a complete makeover.

Among much of the added touches to the area is the popular Spanish inspired eatery ‘Bow and Truss’. It is easily the leader of the pack. When my old PR friend Henry Eshelman suggested that I try one of his client’s new restaurants, I was very excited. The place offers a Latin inspired fare with a marvelous twist that is just simply delicious.

My waiter Tor, was most inspiring. He must have taken lessons from
Ellen Degeneres, with his non-stop dancing. When he would stop to take your order, he was still doing some serious hip shaking. Besides being quite entertaining, his descriptions of the menu items were all perfectly on point. Tor really added a special sparkle to my otherwise grueling day.

Here’s what I tried:
Artisanal Cheese & Charcuterie: Idiazabal – sheep’s milk, hard cheese,
Blue Picon – cows, goats & sheep’s milk soft cheese.
Serrano, salchichon, chorizo, and house made jam, house mustards, pickled carrots, toasted pepitas, caramelized onions & warm bread. How wonderful is this, all of these homemade condiments are just
delightful. The very large stack of caramelized onions and jams were by far my favorites.

Appertivo y Tacos:
Fried Mahi Mahi Taco (3) – Ecuadorian wild caught Mahi Mahi, cabbage & chipotle aioli.
Pork Belly Taco (3) – with pickled jicama & avocado sauce.
Mixed Mushroom Taco (3) – cotija & pickled jalapenos.
All 3 tacos were fantastic, each with it’s own little nuances.

Green Salad- frisee, arugula, cotija, Mahon, Castelvertrano, pasilla,
pepitas, very refreshing after those hot tacos.

Clam Bowl – Manila clams, sherry broth, andouille, peppers, onions, the clams just popped in my mouth, so fresh and tasty.

Plato Principal:
Flat Iron Steak – prime cut steak, white beans & peppers, Aji Amarillo
churri, the steak was perfectly cooked, very smokey and moist, the
sides added to this great menu item.
Pan Seared Chicken – Free range airline chicken with black bean puree,
caramelized plantains & red mojo sauce. All this fantastic Spanish
inspired fare, with great attention to detail, this chicken is one more
magical taste treat.
Scallops – saffron polenta, corn & pepper salsa and roasted pepper
sauce. This dish is so amazing, it was my favorite of the night, the
best part is the oh so creamy saffron polenta.

Paellas:
Evolution – clams, shrimp, mussels, chorizo, andouille, morcilla de
arroz, a lot of big flavors, the shell fish is very fresh, and
everything is perfectly cooked.

Wine:
Spanish Whites:
Albarino – Martin Codax, Rias Baixas 2010, this wine paired well with
any of the shellfish dishes, including the clams and the paella.

Domestic Whites:
Chardonnay – LaMerika, Russian River – this wine was terrific with the Artisanal Cheese and Charcuterie plate.
Garnacha Blanca – Bokish, Lodi 2011 – nice light fruit, very drinkable, and paired great with the Artisanal Cheese & Charcuterie.

Spanish Reds:
Tempranillo – Campo Viejo Gran Reserva 2004, this wine very heavy, with a leather tobacco flavor, it went great with the Flat Iron Steak.
South American Reds:
Malbec – Dona Paula Estate, Mendoza, nice fruit forward kick, paired good with Pan Seared Chicken.

Domestic Reds:
Pinot Noir – 24Knots, Monterey Bay, very elegant wine, paired with the meats, as well as The Scallops, also was good with chorizo, andouille sausages in the Paella.

Signature Cocktails:
Go Figure – Habiki Whiskey, Aged Dos Maderas Rum, Dry Olorosso Sherry, Fig Syrup and Fresh Grapefruit. This is very unique, bold and fun, give it a try.

The atmosphere was very industrial, but with a nice modern flair. The big open kitchen lends itself to a perfect view of Executive Chef Stefhanie Meyers creations. She earned her chops at John Sedlar’s Playa and Rivera. There is also a very fun patio, scented by thyme and basil from the adjacent garden, with 2 large flat screens that play major sports events. It is completely walled from the street, transports you to the beaches of Spain with crushed granite sand, umbrellas, and an exterior bar. The name ‘Bow and Truss’ reflects the original design element; the bow and truss ceiling. The hydraulic lifts are gone, and so are the days of this place being a body shop. The background jazz music added yet another cool component.

My old friend Ed, from ‘The Joint’, now acts as one of the owners. He runs both ‘Bow and Truss’ and the new up and coming, “The Federal” which I will be reviewing at a later date. Ed sat right across from me and was very helpful in my ordering.

The crowd here is upscale, but casual, everyone handsome and prettier then the next. But truly there is no attitude, just an eager friendly staff, taking care of your every whim. You can also hang at the bar and order your savory courses there; did I mention how affordable the food is? The culinary cocktails are designed by Marcos Tellos and Aidan Demarest of Liquid Assets.

Yes, Noho might be a bit of a schlep for some of us city dwellers, but it is well worth it. You can stroll freely in this eclectic arts area, and stop in at some of the new shops and coffee houses. It is all very safe and very fun, while remaining approachable and relaxed.There are lots of locals out on the streets. I would definitely run back to this great new restaurant and fun new area, time and time again!

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Bow & Truss
bowandtruss.com
11122 Magnolia Blvd
North Hollywood, CA
(818) 985-8787

Oct. 26,2012

So you think Disneyland is the happiest place on earth, well ROFL Café will give you a run for your money. AKA Republic of Laughter Cafe is just one big happy family. Their credo is “Laughter, Love, Joy, Happiness” They are dedicated to making their customers happy through yummy, conscientiously sourced food, exceptional Intelligentsia coffee and uplifting service. The team there strives to make everyone’s day brighter by leaving a lasting smile on your face and in your heart.

As if all of this great food, fun and laughter were not enough, then you throw renowned Los Angeles celebrity chef Govind Armstrong. His restaurant history speaks for itself; starting off at Spago, then all of these very famous dining establishments; City, Campanile, Patina, Pinot, Chadwick, 8 oz. Burger Bar, Post & Beam, and now ROFL. He has worked with so many culinary wizards: Wolfgang Puck, Mark Peel, Nancy Silverton, Susan Feninger, Mary Sue Miliken, Joachim Spichal, Ben Ford, Andrew Kirshner, Neal Fraser, Jon Shook and Vinny Dotolo.

Even with it’s cafe style atmosphere, ROFL manages to inspire
you while you are getting your laugh on. The walls are lined with uplifting words, and it is very bright and cheery.

My server was Liz, who from the moment she entered my world she definitely made a difference in my experience. Her stories, her attention to detail, her energy really made the difference. The food is astounding, and Liz equally described the entire fresh farm to table goodness to perfection.

Here is what I tried:

Nibbles:
Dips with Flat Bread- Lentil hummus, tapenade, creamy yogurt feta. This is so perfect for someone who does not want to eat meat. The lentil hummus is very rich and meaty. The 2 other dips are fantastic as well.

Fall Specials:
Soup:
Yellow Split Pea-Bacon, green peas, and yogurt. Like mothers milk, makes you feel so comfortable and relaxed, just like home.

Salad:
Baked Tomato Salad- Olive oil braised chickpeas, frisee, feta cheese, olives, cucumber, fennel, red onion, and red wine vinaigrette. So fresh, so tantalizing, you forget how healthy this salad really is.

Pizza:
Mushroom Gorgonzola- Gorgonzola, white sauce, 3 cheese blend, roasted mushrooms, and baby wild arugula.

Pepperoni de Filippi – Crushed Tomato, cup pepperoni, three cheeses, grana, and extra virgin olive oil.

Both pizzas were miraculous, one with thick crust and one with then, but both to die for.

Sandwiches:
Barbecue Burger – 1/3rd lb burger, roasted poblano, fried onion rings, bacon, white cheddar cheese, and classic barbecue sauce. Some burgers are meant to be eaten and some cherished, this one should be put on a pedestal. The combination of these marvelous textures and flavors really is the best of the best.

Tuna Melt – Fresh olive oil poached albacore tuna salad, white cheddar cheese, and sourdough. Like no other tuna melt ever, this one melts in your mouth and then some.

Big Bites:
Pastrami Spiced Kurobuta Pork Ribs; Mustard BBQ sauce glazed ribs, caraway roasted cabbage, and caramelized sweet potato. These ribs are outstanding, with so much juicy pork flavor and all of the fantastic seasonings, a true original.

Dessert:
House Made Cheesecake, so light so fluffy, so wonderful.

My experience was pure and heavenly, even without pairing this food with wine, (they are applying for liquor license now) I still truly enjoyed this culinary delight.

I was also very fortunate to have tasted their offerings at their grand opening as well, my highlights on that night were their perfectly cooked BBQ Pork Ribs, and the crowd was fantastic. Can you imagine break dancing at a grand opening party; well that is what ensued, as well as landing on the front page of AOL the following morning!
http://westhollywood.patch.com/articles/rofl-cafe-celebrates-grand-opening-on-melrose

Whether you just want some truly fantastic food or to soak up a good dose of joy, try ROFL Cafe, you will be happy about this new slice of neighborhood excitement.

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ROLF cafe
7661 Melrose Ave.
Los Angeles, CA.
323-951-1536
www.roflcafe.com
http://www.facebook.com/roflcafela

Sept. 14

Friday nights they have live music at Sebastiani winery, and fantastic BBQ. I was so fortunate to have met that night, and without any set-up to do a review he gave me a plate of Baby Back Ribs and chicken with all the fixings. Both meats were so tender and very tasty. Their sides were also nicely blended. The best part is that you can buy bottles of wine that pair perfectly to this glorious food. I really enjoy my fine array of yummy BBQ, and would go to Sebastiani for the music, the wine and the amazing BBQ anytime I am in glorious Sonoma.

Palooza Catering and Events
707-578-5000
www.paloozacateringandevents

Sept. 13, 2012

Chef – Owner Jose Pelayo has been serving up amazing food for 30 years in Sonoma county. His wife Mary and Jose formed a cooking partnership; creating their own style of Italian cuisine. But you not only get them you also get their lovely daughter Nicole as a server, and it is all wrapped in a very nice package. You don’t feel the confines of a real fancy Italian dinner house, but you do get the same bold fantastic food. This place oozes locals, and they come in all shapes and sizes. There is a counter that you would find in a coffee shop where the locals like to congregate to shoot the breeze with Mary and Jose, and can feel comfortable eating alone. But here you are never alone; the minute you walk in their front door you are part of the Pelayo family. Both Jose and Mary are on constant watch to make sure your experience is on point. They have hit the nail on the head with their Italian dishes bursting with flavor.

Next time your in Cloverdale and fall short of good food, try Paciere, and your faith will be restored to what home cooked Italian food is all about. Piacére is Italian for “With Pleasure.”

Here’s what I tried:

Scallop and Prawn with arugula white wine sauce, tobiko on top, with garlic cream sauce. The seafood is cooked tender and the sauce is luscious, while the tobiko on top pops nicely in your mouth.

Steamed Clams, in a white wine broth. I am always craving these little wonders and these clams were so delectable.

Tortellini all Romana with prosciutto, peas and pesto with an impeccable cream sauce, so fantastic, just melts in your mouth.

Ceasar Salad Hearts of Romaine in classic Caeser dressing with garlic croutons. The perfect amount of everything in this terrific salad.

Papardella with smoked chicken, sundried tomatoes and mushrooms. Homemade pasta is so scrumptious, and the sauce is a wonderment in itself.

Mushroom Ravioli with pesto sauce, this is one of their specialties, and after you taste you will know why.

Lamb with Apricots and ginger, what a combination, so creative and so good.

New York Steak with Cabernet, sage and mushrooms. This steak is a must have, cooked beyond perfection.

Wines Tasted:

Liars Dice Murphe-Goode, this wine went great with the meats, highlighting the rich fruit sauces.
Frances Coppola Chardonnay, any and all pastas and fish worked great with this lovely Chardonnay.
Cloverdale Ranch merlot, paired nicely with the lamb.

Desert:
Crème Flan, honestly I have never tasted flan that as so light and refreshing, a culinary miracle.
Mary’s Homemade Tiramisu, this is very good, but I would get the flan everytime.

The history of this place is pretty cool, it was a Smorgette, like a Smorgasbord but smaller, and then it was a Café Victoria,that is why there is a coffee style counter near the entrance. Chef Jose was the chef at Santa Rosa’s Roberto’s restaurant for four and a half years. Mary and Jose met at Cellini’s restaurant, where Jose was the head chef for two and a half years. Mary is Armenian; and English, Jose is Mexican. They say their cuisine is Italian with a Mexican flare. What ever they say I believe because Mexican, Italian, Armenian, its all one great marriage. A marriage of two people and a marriage of very wonderful cuisine, how can you go wrong? Why not try Paicere the next time you are wine tasting in the Alexander Valley. Even better just hop in your car and drive up to Cloverdale, take in some sights and get your appetite ready for some extra special food.

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Piacere Ristorante Italiano
504 N. Cloverdale Blvd.
Cloverdale, CA.
707-894-0885
piacereristorante.com

Sept. 13, 2012

Now this place was a complete surprise. It was as if I found my missing link. You have to go kind of outside of town to find this gem. A classic Americana Road stop. This legendary restaurant has long been a favorite stopping point for travelers along Highways 101 and 128, as well as local loggers and ranchers. Bob krucker and his wife Joanne are the owners. I was completely blown away when I met ,Joanne, she looks like she could be a long lost sister of mine. Her roots followed a similar path to my own family. She was raised in London, like my father Philip, and went to a Kibbutz in Israel for 30 years, where she met her second husband. Bob is from Kansas City, hence the BBQ restaurant. And her daughter was born and raised in Israel.

With Bob’s Kansas City roots, he has brought in a giant wood-fired smoker where BBQ favorites like Brisket, Baby Back Ribs, Pulled Pork and Chicken is slowly cooked and available all year long. Joanne told me that I looked like one of her relatives; she could have very well been a cousin on my father’s side. Knowing Sonoma county and all of the bounty it has to offer I was lucky to be able to experience this mouth watering BBQ, especially with such an interesting back-story. The walls are lined with post cards from around the world. After you have enjoyed your spectacular BBQ they give you a post card to send back from where ever you came from. So many foreign places, I could not keep up. And then there is the food. So many items slow cooked, anywhere from 18 to 30 hours and all delectable. Bob is also a judge at many national BBQ events, so he knows his stuff.

Here is what I tried;

Baby Back BBQ Ribs, so tender, so moist, slow cooked and delicious.
Pastrami, better then any deli pastrami I’ve ever tasted, wow!
Tri-Tip, nice flavor, just what the doctor ordered.

Brisket, just what you would expect from this amazing BBQ joint, nice bark, great smoke ring, and oh so good.
Pulled Pork, nice flaky meat with some mush BBQ goodness.
Pulled Chicken, I really loved the flavor of this, a nice blend of BBQ and seasoning.

Chorizo and andouille sausage, sliced thin and grilled to perfection.
Daily Homemade Soup, brisket and vegetable. Very wholesome, kind of like what my grandma “Tillie” used to make. She would use the scraps from a good brisket and make a nice rich soup. My grandfather David was a butcher and meat was always abundant.

Onion Rings, these bad boys are to die for, and I am the official onion ring junkie.
Potato Salad, made fresh everyday with lots of great fresh potatos.
Coleslaw, again made fresh everyday, really simple but very nice.

Baked Beans, this is a must have, so sweet and perfect with the BBQ meats.
Sweet Potato Fries, kind of the light side, but you can’t stop eating these fries.
Mac N Cheese, so rich, so cheesy, a nice addition.

These are their homemade sauces: BBQ sauce; sweet-spicy or Carolina Spicy, Carolina Spicy mustard. All of their sauces are really fantastic, you just want to float away in all of them.

These are the wines I tried:
Marietta, Geyserville, Zinfindel.
Mauritson, Dry Creek, Chardonnay.
Both wines went great with the meats and the variety of side dishes. They have a great selection of wines to match any of their menu items.

They won some great accolades at the 2012 Sonoma County Harvest fair: a silver ribbon for their Bojos mild BBQ Sauce, a gold for their Bojos spicy BBQ Sauce, and a double gold for their Bojos Carolina style spicy BBQ sauce. For their appetizers and entrees they won Silver for their Homemade andouille sauage, double gold for their pulled pork sliders, and double gold and best use of pork for their baby back ribs and BBQ sauce. Their desserts won big too; caramel apple crisp won silver, English bread pudding with butterscotch won gold, and butterscotch cream pie won double gold.

You just feel like you are transported to another time, of good ole home style BBQ, in all its American glory. During the summer months, Bob and Joanne work the outdoor grill serving big steaks, salmon and oysters, and there is a great selection of local wine, micro-brews and domestic beers.

The family is so unique, so not only are you transported from the food, but as well as all of their individual ethnicities, Israel, London and Kansas City. Everything here is one big happy marriage and the food reflects all of this family’s happiness. It is so worth a road trip to Cloverdale.

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Hamburger Ranch and BBQ
31195 N Redwood Hwy, Cloverdale, CA
(707) 894-5616
hamburgerranchandbbq.com
North of town-Top of the Hill

Winery Tour Sept. 13, 2012

Roxanne from Auberge set-up my going to Bob Dog winery, she said it was a must see. Little did I know when she set it up that it would become a highlight of my time in Cloverdale. She gave us a map and said it was four miles up the hill. Roxanne also said that there is a big grade so be careful to get enough power in your car so that you don’t go backwards and then want to turn around. What she did not tell me was how many more mountains I would climb once I got up there!

Tim Ward, who is the wine maker, chief bottle washer, self-appointed dirt farmer, greeted us with his very funky jeep. It was like being on an African Safari without the animals, and lots of grapes instead of natives. But the point is that his jeep climbed a lot of very steep mountains. He said I might throw up, not with my iron clad stomach, but there was a lot of excitement in out tour. The hills were very steep and the terrain is very rough, which made for a tour that was like a Disneyland ride. It was especially exciting when the clutch pooped out and we started rolling down the hill. After we were finished I was in need of a wine tasting. All of his wines were very good and true to his winemaking philosophy.

BobDog Wines is a grower-based winery.  What does that mean?  Well it’s quite straight forward.  All great wines start with the vineyard, it’s the grapes.  You cannot make a good wine from bad grapes.  The key is to grow great grapes, and then have the Wine Maker build from there.  As a winery, their priority is to handcraft the best grapes from the noble varietals they grow, and combine that treasure with the skills of the artisan wine maker.

The mission of BobDog Wines is summarized in its credo, Sustainable Agriculture, (the love and husbandry of the land itself). Social Stewardship, (charitable giving from wine sales proceeds to programs for the protection and care of animals); Consumer Education, (multi-media programs and hands on vineyard events for the consumer: theie vineyard boot camp series; and their renowned: RedWine and BlueMusic Festival).

This place is not to be missed, and Tim will make your experience all the more enjoyable. He is an expert on winemaking and filling you in on all the details of his winery. After all BobDog wines are located on Sky Pine Vineyards, which are known as the highest winery in town and Sky Pine Vineyards has the best Bordeaux on the mountain.

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Skypine Vineyards

BobDog LLC

31955 Pine Mountain Road

Cloverdale, CA 95425

Phone: 707 894-4812

www.bobdogwine.com

www.skypinevineyards.com

Dinner at The Hacienda – Sept. 12, 2012

Like something out of a Robert Rodriguez or Quentin Tarantino film, this place is a throwback from days gone by. The next time I hear of a location needed for Old Mexico I will absolutely suggest La Hacienda Restaurant. It has brilliant neon both in the bar and on the outside Marquees. The stuffed deer in the case in the bar is also something to see, not to mention the other deer heads on the wall.

La Hacienda opened it’s doors 12 years ago, owner Victor Calderon has been a chef for 25 years, his originals Mexican recipes have been passed from his family from generation to generation.

Victor who originally comes from the beautiful state of Michoacan, bring’s all this authentic food that originally comes from the Southern border and the heart of Mexico. Victor was a very generous host and served up some amazing Mexican food, for sure one of the best in Sonoma County.

During the summer, La Hacienda uses their BBQ, located in the deck, and servs all class of Steaks and Prime Rib, BBQ Ribs, BBQ Chicken, Shrimp, Pastas and Salads.

Here’s what I tried:

Probably the best top shelf Margarita I have ever tried was my beverage of this dining experience, they do have wine, but Victor suggested his drink of choice instead.

Shredded Beef Taco, very simple with great flavor.

Guacamole Chips and Salsa, you get a big plate that is rich with avocado, very authentic.

La Hacienda Chicken Enchiladas, chicken is very tender, and the beans and rice are delicious.

Carne Asada Al La Tampiquena, the steak is tender and moist, with exceptional flavor. You get so much food; it is served on big platters.

Grilled Pork Loin, so much pork on this plate, had to take most of it home.

Camarones Al Mojo De Ajo, with the shells on and butter flied, this dish was by far my favorite.

Caldo Siete Mares, a staple is real Mexican cuisine and this one could battle with the big boys, great seafood, and nice texture. This one is a keeper.

This place is the only good Mexican place in town. They do a lot of to go orders and you can see why. You can come for the atmosphere or come for the food, either way you will in for a treat.

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La Hacienda

143 N. Cloverdale Blvd. North Cloverdale, CA.

707-894-9365

http://www.lahaciendarestaurante.com/