HEALDSBURG
Wine Road barrel tasting is back
Here’s an event that has truly become a spring rite of passage — the 34th Annual Wine Road Barrel Tasting. It unfolds on two back-to-back weekends, March 1 through 3, and March 8th through 10th. Each day, from 11 a.m. to 4 p.m., participating wineries offer an opportunity for wine-lovers to taste barrel samples and buy futures — bottlings not yet released. Tasters also can often taste through older and current vintages. People are encouraged to bring picnic fixings, a portable feast of sorts to pair with the wines from the cellar. Prices range from $30 to $50, and to reserve tickets and/or get more information about participating wineries, visit events at www.wineroad.com or call 433-4335.
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SONOMA VALLEY
Savor Sonoma Valley barrel tasting
Yet another spring rite of passage is the spring Savor Sonoma Valley event on March 16th and 17. Wineries in the valley will be showcasing 2012 vintage wines in barrel, as well as offering samples of new releases. You’ll have a good shot at meeting the winemakers, as well as enjoy live music and peruse art from local artists. The event is 11 a.m. to 4 p.m. both days, and the price is $65 in advance for a weekend pass. For more information, call 431-1137. To peruse participating wineries, visit: https://www.heartofsonomavalley.com/products/2013-savor-sonoma-valley.
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BAY AREA
Beard Foundation Awards semifinalists
The James Beard Foundation has announced its semifinalists for the Restaurant and Chef Awards, with several Sonoma County winemakers and Mark and Terri Stark of Stark Reality Restaurants given nods.
The Starks, who own five restaurants in Santa Rosa and Healdsburg, are among 20 semifinalists up for Outstanding Restaurateurs.
Among the 20 semifinalists for Outstanding Wine, Spirits or Beer Professionals are Merry Edwards of Merry Edwards Winery in Sebastopol, Ted Lemon of Littorai Wines of Sebastopol, Duncan Meyers and Nathan Roberts of Arnot-Roberts in Healdsburg, and founder Burt Williams of Williams Selyem Winery in Healdsburg.
Other Bay Area nominees include Rich Table and State Bird Provisions of San Francisco for Best New Restaurant; Bar Agricole of San Francisco for Outstanding Bar Program; Foreign Cinema, Greens Restaurant, The Slanted Door, all of San Francisco, and Terra of St. Helena, for Outstanding Restaurant; Michael Mina and Quince of San Francisco and The Restaurant at Meadowood in St. Helena for Outstanding Service; A16 and Nopa of San Francisco and Press of St. Helena for Outstanding Wine Service; Danny Bowien of Mission Chinese Food in San Francisco and Thomas McNaughton of Flour + Water in San Francisco for Rising Star Chef of the Year.
In the Best Chef in the West category, there were nine Bay Area semifinalists: Matthew Accarrino of SPQR in San Francisco, Nicolaus Balla of Bar Tartine in San Francisco, Michael Chiarello of Bottega in Yountville, Chris Cosentino of Incanto of San Franciso; Dominique Crenn of Atelier Crenn in San Francisco, Christopher Kostow of The Restaurant at Meadowood in St. Helena; Mourad Lahlou of Aziza in San Francisco, Corey Lee of Benu in San Franciso and Daniel Patterson of Coi in San Francisco.
The nominees for the 2013 awards will be announced on March 18. The Awards Gala and Reception will be held on May 6 in New York City. For more information, www.jamesbeard.org/awards.
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HEALDSBURG
Executive chef for J Vineyards
J Vineyards & Winery has named Jason LaBue, a graduate of the California Culinary Academy in San Francisco, as its new executive chef overseeing all food and wine programs at the winery.
LaBue has cooked at Madrona Manor in Healdsburg, the Farm at Carneros Inn in Napa, Murray’s Circle at Cavallo Point in Sausalito and The Restaurant at Meadowood Resort in St. Helena.
LaBue is in charge of the seasonal menu at the J Bubble Room, which offers wine and food pairings on Fridays through Sundays.
J Vineyards & Winery is at 11447 Old Redwood Highway. www.jwine.com. 431-5430
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HEALDSBURG
Annual Cyrus dinner at AVV
Alexander Valley Vineyards will holds its annual Cyrus Dinner at 6 p.m. March 9 in their wine caves.
The three-course dinner will be prepared by chef and restaurateur Mark Stark, with each course paired with an AVV wine.
The evening begins with passed hors d’oeuvres and wine tasting, including a barrel sample of a future vintage of Cyrus, the winery’s flagship Bordeaux-style blend.
The courses include Parmesan Gnocchi with Exotic Mushrooms, Grass-Fed Filet Mignon with Fried Egg and Parsnip Puree, and a Bittersweet Chocolate Mousse.
Tickets are $135. To reserve, call Lu Hughes at 800-888-7209, ext. 108. The winery is located at 8644 Highway 128.
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SEBASTOPOL
New chef in charge at Gypsy Cafe
The Gypsy Cafe in Sebastopol has named a new chef, Martin Maigaard, to head up the cafe and its comfort-food menu.
The chef has already introduced a few new dishes, including Deep Fried Portobello Mushroom Po’Boy with Cajun Remoulade and Hush Puppies with Honey Butter.
The cafe at 162 N. Main St. is open for breakfast and lunch from 8:30 a.m. to 2:30 p.m. Wednesday through Monday, and for dinner from 5:30 to 9 p.m. on Friday only. 861-3825.
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SANTA ROSA
Feasting on the 3 not-so-little pigs
Zazu Restaurant and Farm in Santa Rosa will throw a Three Big Pig Feast at 6 p.m. Sunday, featuring a comparison tasting of three breeds of pigs paired with Sanglier wines.
The five-course dinner includes three appetizers, Three Bellies “Under a Brick,” Three Shoulders “Roasted in Hay,” Three Loins “With Sticks,” and some Swine Sweets, including Bacon Caramel Popcorn and Chicharrone Peanut Butter Cups.
Cost is $93 for food and wine, tax and tip not included. To reserve, call 523-4814. 3535 Guerneville Road.
