Jodi Jackson’s Hollywood

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/

Sept. 12 & 13, 2012

Nestled amongst a very rustic Oak Tree is the mighty splendor of this very old Victorian Inn. It boasts one of the very few Inns in Sonoma to actually be on a vineyard. When I was there you can walk right out of your room onto a very lush vineyard with grapes about to be harvested. I even tasted one of the grapes, it was sweet and juicy, and seemed just right for the picking. I was there in September, but the main crush is usually in October, so their grapes were a little early.

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Sept. 12, 2012

I really like to sample the dives and the finer establishments, this  one is somewhere in the middle. With its diner like feel, it truly  offers some tantalizing home cooked creations. The main highway in Cloverdale 101 used to run right threw downtown, but in the early  nineties they moved the freeway to its own location, so now you have to  get off of the freeway to explore downtown Cloverdale. This landmark is worth getting off the freeway, there were some naysayer about many choices in reviewing this place, but I said what the heck. What is a good trip without experiencing the divvy diners in every small town.

Jeff the owner inherited this spot, which I heard from a third party,  because I never even got to meet Jeff. I met Ashley, our very sweet  server, and Victalina who has been serving up good food at The Owl for  quite a while. Valencia started in 1989 as a dishwasher, and then got a promotion into the kitchen, and has been slinging hash since then. She is the best-kept secret here, besides The Corn beef hash.

Here’s what I tried:  Homemade Corn beef hash, their best seller, and you can see why. The corn beef is slow cooked daily; this is the perfect combo for an amazing breakfast.

Combo Omelet; with an assortment of fresh vegetables. Melted cheddar  cheeses and mushrooms. This omelet was really light and fluffy; I would  suggest this one when you’re in the mood for eggs.

Tortilla Soup, I would skip this one next time.

Chicken Caesar Salad with broiled chicken breast, atop romaine, tossed with parmesan cheese, tomatoes, olives, croutons and special Caesar  dressing. For a light lunch this one is the way to go.

Chef Salad with julienne turkey, ham and two kinds of cheese atop crisp greens with fresh seasonable vegetables. Maybe just too familiar with not much that’s special, but it is fresh and crispy, and has all of what you would expect from a Chef salad.

My Burger Got The Blues with bacon and blue cheese crumbles. This burger is astounding, with all of it’s great meaty flavor, and the blue cheese crumbles makes this one a sure fire winner.

Alaskan Salmon Burger with tartar sauce, given the choice I would go for the Blues Burger hands down.

I also tried the made fresh everyday coleslaw and potato salad, and  will say two big thumbs up to both.

I tried a few wines as well:

Milano Winery, Hopland, California – Big Ass Red, went great with the blue cheese burger.

Milano Winery, Hopland, California – Chardonnay 2009, paired nicely with the two salads and the Alaskan Salmon Burger.

There are owls all over the place, as well as handmade airplanes made   from recycled beer cans. What the place lacks in ambiance is made up for by the down home good food.

This place is so kitschy and corny, but there is also a real element of Americana, and makes you just want to come back for more. It takes you back in time, when things were just plain old fun, and you could find simple tasty food at a place like this. So get off that darn freeway and jump into The Owl Café, you will be glad you did.

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The Owl Cafe 485 S Cloverdale Blvd Cloverdale, CA. (707) 894-8967

Macarthur Place Inn and Spa Stay – Sept. 11, 2012   Back in April I had the great opportunity to have dinner at Saddles, and Bill Blum was so generous to offer me a night stay at Macarthur Place Inn and Spa. I was very pleased, and had a wonderful time.  Such a perfect location, in the beautiful Sonoma Valley Wine Country four blocks from historic Sonoma Plaza, Macarthur Place is a luxurious 64-room hotel and spa set in the midst of wineries, fine dining, shops, and unique galleries. Just a short fifteen-minute drive from the Napa Valley and forty-five minutes from San Francisco, the Inn is convenient to both Sonoma Valley and Napa Valley wineries.  My room was very large and bright. There is a fantastic claw foot bathtub housed in the bathroom, but the shutters allow the bather to also see the living room, and fireplace. The room has all of the amenities, and after along hard day of wine tasting it is just what a traveler needs. The grounds are so spectacular; a very large chessboard enhances one of the many gardens. The spa and pool is equally luxurious. The pool water is very warm and inviting, and the Jacuzzi is guaranteed to ease your tired muscles. They have a wonderful wine tasting in the Library everyday from 5-6, which also includes some nice cheese and snacks. A great way to start your day is their very high-end breakfast  buffet that has all of the necessary energy building foods to  make sure you have a great day.  I would say to any Sonoma visitor, if you want to be pampered in luxury then by all means book a stay at Macarthur Place Inn and Spa, it would  be one of your highlights, just like it was mine.

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Macarthur Place Inn and Spa

29 East MacArthur St.

Sonoma, CA 95476

707-938-2929

www.macarthurplace.com

I met Santos Uy at the Live and Dine LA event at the Fairmont in Santa Monica, his food was simply divine, so I was so excited when he invited me to come taste his mouth watering cuisine. His restaurant is tucked away in a small corner mall on busy Franklin Blvd, in Hollywood. It would have to be something you would stumble upon by accident or by word of mouth. Santos was the owner of 2 very successful restaurants, Bacaro and Mignon. In 2011 he sold his shares and started to conceive Papilles. The menu is pre fix and changes weekly.

Tim Carey is the chef. A California native, his first industry job was as a fish monger at Point Loma Seafoods in San Diego. He has worked at Sbicca Bistro in Del Mar and Island Prime in San Diego. While working, he graduated from The California School of Culinary Arts. He knew he had really arrived when he started cooking at Patina, now he is the quintessential chef driving this kitchen where he is very happy with his culinary journey, and what he calls bistronomy at Papilles.

I came on a Tuesday night; with 35 seats half the restaurant was full.  There were some nice menu choices and Santos did the wine pairing for me.

Here’s what I tried:
The bread is served in a cute little red colander, and it is delicious.

First Course:
Potato Leek soup, with a basil coule. Chef Tim Carey specializes in soups and sauces, and this soup hits the spot. Just the right amount of potato leek flavors with a very creamy consistency.

Smoked Salmon Frisee Salad. The smoked salmon is so fantastic, never tasted smoked salmon like this before, a big winner.

The wine paired with both was Ze Ruze 2011  Domaine Du Pas De L’escallete Coteaux du Languedoc. The perfect choice with all its great fruit essence, very bright, with no immediate sweetness that you might expect from a Rose.

Second Course:

Swordfish with eggplant and heirloom tomato, with chorizo saffron nage. This fish is so delicate, and the sauce is the crowning jewel of this most astonishing dish. Chef Tim Carey is a magician, it must be slight of hand, but what is presented to you is truly magical.

Small Loin Lamb Chops confit potato, heirloom beans and lamb jus. The lamb is perfectly grilled, with a nice seasoned crust. The beans are a very interesting choice, they are not mashed or refried, they are just presented in their large original form.

The wines paired with this by Santos:
Gigondas 2007 Greneche and Domaine Du Terme 2007. This wine is so good with the lamb; ripe cherry flavors enhance the meat and the sauce.

Henri Milan – Le Grand Blanc. Rich floral accents in this wine work great with this fish.

Third Course:
Blue Cheese, almonds and honey.

Creamy custard with basil.
The wine paired was a nice sauterne, matched the cheese and the sweetness of the custard.

The décor is simple, with all of the great wines on shelves on one wall, and some nice floral artwork on another. They play a good variety of old 30’s 40’s music, which adds to the overall ambiance.

From what I tasted, everything is prepared with all the little nuances that great food provides. Every attention to detail, and very high-end ingredients are implemented. The same feeling I had when I was in Paris, where you can eat well casually, and need not pay top dollar to enjoy haute cuisine. Santos spent a lot of time in Paris, and has successfully fashioned his dining room like a casual Paris Bistrot. Papille is French for tastebuds, and it is guaranteed to make them sing! I would try this unique restaurant, and know that you are being blessed by a very profound experience. Especially because chef Tim Carey makes it all very worthwhile.

My disappointment:
I try to be upbeat in all of my reviews, and critique the good things, as I am an eternal optimist. Here I had to say something; I noticed that there was a steak for a very inexpensive 33.00 for 2, and asked if I could taste that as well, Santos said it was reserved for some special, or something like that, was not really sure what he said or meant. He basically said that I would not be trying this special. I would have not minded not trying it however, his Mother and Father were sitting at a table with 3 other people right behind me, and Chef Tim Carey made a big deal when he served it to them, and announced it. he served it in a frying pan, and you could not help hear the sizzle and smell the great steak aroma. Then to make matter worse I listened to all of them gush at how good it was. Honestly, when I go to do a proper review I like to taste all of the house specialties. What were they thinking? How can I recommend something when I am not allowed to taste it? I even said something to the chef and he said I should come back and try one. Too late. Oh well, maybe one of my viewers can try for me.

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Papilles Bistro
(323) 871-2026
6221 Franklin Ave
Los Angeles, CA.
www.papillesla.com