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by SBK | July 3, 2010
Several weeks back, in a post titled SF Chronicle is Hot for Healdsburg, we learned that our little town was making quite a splash outside of our little town. Namely, in the Bay Area media. Well, we’re (more than) happy to report that news has spread to our Southern half of the state as well. And this weekend’s LA Times Travel section is all about Healdsburg.
There’s the story about how the food revolution has transformed Healdsburg from a sleepy Sonoma County village to a food-and-wine haven. These days, writes Janis Cooke Newman, Healdsburg is “where the Slow Food Movement meets the Wine Spectator, and the only downside is that there aren’t enough meals in a weekend to try everything.” Though she admits, it’s not for lack of trying. Lucky for us, she’s rather smitten with Dry Creek Kitchen. In her great roundup of the some of the best places to eat, she writes:
“The actual definition of heaven just might be spending a warm Sonoma afternoon or evening on the arbor-shaded patio of the Dry Creek Kitchen, where you nibble on the house-made charcuterie (with three kinds of mustard) or the salmon carpaccio decorated with tiny edible flowers. If that’s not enough to propel you into paradise, you’ll find 650 local wines on Dry Creek’s wine list. As with Barndiva, the focus here is on local ingredients. On Saturdays, you’re likely to spot chef Dustin Valette at the Healdsburg Farmers Market, planning that night’s menu, but at DCK, those local ingredients receive a dose of sophistication. Think American Kobe flat-iron steak served with a sunchoke mousseline.”
And in another feature about Healdsburg’s “green fever,” writer Bonnie Wach kicks off the story with a rather humorous anecdote about her Beyond Organics biodynamic treatment at our Spa.
“I’m lying naked facedown on a table while a masseuse anoints my feet with a balm of freshly crushed organic Meyer lemon, sage and olive oil. Part of me finds the sensation ‘rejuvenating’ and ‘invigorating,’ as the spa description promised. The other part is fighting the urge to roll over and give myself a good licking. It’s a good thing I didn’t go for the body wrap of local organic honey and Sonoma Sauvignon Blanc.”
She continues, “Welcome to Healdsburg, once an agricultural backwater known as the buckle on the Prune Belt but now the fashionable heart of tree-hugging Sonoma wine country, where the gospel of green (the Earth-friendly and the Abe Lincoln variety) is preached everywhere.”
That’s funny stuff.
In addition to the great coverage on The Spa, the story goes on to spotlight our new sister spot, h2hotel, and the seasonal food and drink menu at Spoonbar. Among other green things in town. (More on this article is forthcoming on the h2blog).
Read it for yourself. And then do the right thing. Book your trip to Healdsburg before toooo many folks find out about it.
by SBK | May 25, 2010
 The word is out.
Healdsburg was all over the Sunday San Francisco Chronicle, featured in a new monthly pullout of the “Food & Wine” section. Splashed over eight pages, the message of each story was pretty clear… our “bucolic little town” has blossomed into THE premier Wine Country destination.
In a piece about the abundance of fine dining in town, famed food critic, Michael Bauer, writes, “the watershed to me was in 2001 when New York powerhouse chef Charlie Palmer opened the upscale Dry Creek Kitchen in sleepy Healdsburg.” He later praises DCK’s 600-plus wine list that includes “more Pinot Noir than you’ll find anywhere else,” and says there’s “something indulgent about eating intricately prepared cuisine alfresco, overlooking the street.” Bauer also spotlights some of the other incredible restaurants in town – like Barndiva, Scopa and Cyrus.
Other pieces highlighted the best tasting rooms, or places to grab breakfast or lunch on the go. Chronicle wine editor Jon Bonne’ filed a feature about all the great things our friends at Quivira are doing. Not only has Quivira pushed the envelope with their progressive approach to grape growing, but they produce incredible, biodynamically farmed fruits and vegetables, olive oils and honey, some of which you’ll find in our unique DCK dishes (and infused in the products used in our Beyond Organics Spa Treatments).
We also love the story Bonne’ wrote about Healdsburg’s laid back vibe. He writes that our town “hits that sweet spot that Wine Country always strives for: a slice of the old-time California countryside, with all the amenities to make a visit as posh as you like. And you’ll find it’s a very welcoming place.” Sure, our town has changed a lot in recent years with the addition of new hotels, restaurants, tasting rooms and boutiques. And yes, in the blink of an eye, “it has acquired all the trappings of a wine haven, with luxe hotels, four-star dining and coffee to make a San Franciscan green with envy.” But what’s really important is that somehow, this town “manages to be the same old Healdsburg.”
And that’s why we love it here so much. Clearly we’re not the only ones.
Visit us soon and see what the editors at the SF Chronicle already know.
by SBK | April 6, 2010
 Of course, there’s much much more to Pigs & Pinot than the to-die-for-doughnuts spotlighted in our previous posting. Once again, the sold-out charity event delivered on it billing as a “one-of-a-kind-epicurian-extravaganza.” Among the annual highlights…
The Pinot Cup – a blind tasting competition between fifty hand-selected Pinot Noirs. The judges included Food & Wine’s Wine Editor, Ray Isle, The Press Democrat’s Virginie Boone and The Pinot File’s Rusty Gaffney. Congratulations to the winner, Woodenhead Winery (2007 Russian River Valley, Buena Tierra Vineyard, Pinot Noir) and runner up, Williams Selyem (2007 Russian River Valley, Westside Road Neighbors Block, Pinot Noir).
The Tournament of the Pig – a Top Chef style face-off starring none other than two Top Chef alums, Bryan Voltaggio and Kevin Gillespie. With help from Chefs Matt Hill and Amar Santana, they went head to head to prepare the best pork dishes from ingredients pre-selected from Dry Creek Kitchen. Charlie Palmer moderated while the judging panel including Tyler Florence, Roland Passot and Philippe Rispoli ultimately chose Kevin as the Tournament of the Pig winner in a close battle.
The Ultimate Sommelier Smackdown Seminar – a “March-Madness” style competition between Master Sommeliers Keith Goldston, Fred Dame, Drew Hendricks, and William Sherer. Each entered his personal selection of four Pinot Noirs from around the world and then “pitched” the audience on why his pick was the best. Four heats later, the audience ultimately chose Kosta Browne (2007 Koplen Vineyard Russian River Pinot Noir) as the winner and Penner Ash (2008 Dussin Vineyard Pinot Noir) as the runner up.
And finally, there’s….
The Gala Dinner – held at the Dry Creek Kitchen, this is five-course collaborative offering from the master chefs. Each different course featured a signature creation from Palmer or one of his guest chefs, paired with limited-production Pinot Noirs from wineries Papapietro Perry (Pinot Cup 2009 winner), Paul Hobbs, Kosta Browne, Soter Vineyards and Domaine de L’Arlot. Each chef introduced his own course alongside his paired winemaker.
For those who missed the action, check out our PHOTO GALLERY from Pigs & Pinot 2010. There are some great shots of the food and folks that make the event such a success.
by Suzanne | March 22, 2010
 Watch Dry Creek Kitchen owner Charlie Palmer and Chef Dustin Valette prepare a Prosciutto and Diver Scallop “En Pappillote” and discuss Pigs and Pinot event on View from The Bay.
This special scallop recipe is a twist on a classic French dish that can be served as an appetizer or starter. The term ‘En Pappillote’ is simply a fancy French way of traditionally wrapping fish in layers of paper; this is a little twist using the Prosciutto as the paper and placing the scallops over a lightly wilted salad.
The dish below is an excellent appetizer and a great way to start a meal.
Prosciutto & Diver Scallops ‘En Pappillote’
Lightly Wilted Arugula, Pickled Red Onion, Walnut ‘Pesto’ Ingredients:
* 8 ea Diver Scallops (always fresh, never frozen)
* 6 oz Prosciutto, Sliced very thin and in large sheets, approx. 18 slices
* 14 oz Petite Arugula
* 1 ea Red Onion, peeled and cut into thin strips
* 1 bunch Chives, sliced thin
* 4 oz Walnut Halves
* 2 oz Red Wine Vinegar
* 3 oz Good Quality Extra Virgin Olive Oil
* 8 oz Sourdough Croutons, warmed in the oven lightly (preferably home made)
* ½ oz Sugar
* 1 tsp. Coriander Seed, crushed with the back of a knife
* Kosher Salt
* Fresh Pepper
Method:
1. First start by removing the small muscle on the side of the scallops. Place the scallops on a clean plate and season both sides with the salt and pepper. Lay two sheets of the prosciutto side by side to form a square. Place the scallop on the prosciutto and wrap around having all the ends meet on the top, place in the cooler and continue with the remaining scallops.
2. Once the scallops are wrapped it’s time for the pickled onions, in a small pot add the red wine vinegar, coriander, a pinch of salt and sugar. Bring the liquid up to a boil and add the onions, cook for 2 minutes and reserve.
3. Toast the walnuts in a 350 degree oven for approximately 3-4 minutes, or until light brown. Allow to cool slightly then chop the walnuts into very small pieces, you may also use a food processor if you wish. Combine one ounce of the Extra Virgin Olive Oil, chives and walnuts together in a bowl, season with the salt and pepper.
4. In a large sauté pan pre-heat to medium-high and sear the prosciutto wrapped scallops on both sides, careful not to allow the prosciutto to unwrap. Once the scallops are golden brown transfer the scallops to the oven to finish cooking, usually about 3 minutes.
5. To assemble, place the salad in a large bowl, add the hot pickled onions, remaining olive oil, croutons and season with salt and pepper. As you toss the salad together the arugula will slightly ‘wilt’ from the hot onions and croutons. Place the salad on the left side of a large plate; slice the scallops in half to showcase the gorgeous interior and place cascading down in the center on the plate. On the right side of the plate make an artistic line with the walnut ‘pesto’.
Click here to watch the video clip.
by Suzanne | February 6, 2010
 When planning your next trip to California wine country, Janis Cooke Newman, writer for the Los Angeles Times Travel section, recommends Hotel Healdsburg and Dry Creek Kitchen as her top “Where to Stay” and “Where to Eat” destinations. Click here to read full article.
by Suzanne | February 5, 2010
 Hotel Healdsburg & Barefoot and Pregnant team up with View From The Bay for a segment on taking care of yourself before, during and after pregnancy. You will want to take your own “Babymoon” after watching the video from today’s show. Click here to begin video.
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