Food

Here at the Santa Nella House Bed and Breakfast, we use the fresh herbs and tomatoes from our garden and other local produce to create a luscious recipe for one of our gourmet breakfasts.  Along with home baked muffins, breads or coffee cakes, seasoned potatoes and homemade sausage, our meals will send you off for a day to enjoy our many sights and activities here in the Russian River area.   Please view our website for more information and a list of our specials, www.santanellahouse.com.

By Deirdre Bourdet

The terrace seating at Auberge du Soleil is an institution. Not simply for the people-watching possibilities, or for the ultra-romantic setting, or for the impeccable Relais & Chateaux service, or even for the perfectly executed and perfectly delicious cuisine from chef Robert Curry.  Dining on the Auberge terrace is special because it offers all of these in one spectacular place--and that's the reason it belongs on the bucket list of everyone who loves the wine country.

By Deirdre Bourdet

NAPA, CA - All too frequently, people complain that it's too hot to eat dessert. While I'd agree that a chunk of bread pudding is probably the last thing I would choose to end a meal in 90+ degree heat, there are tons of refreshing sweet finales to be had around the Valley at this time of year--and many of them involve peaches, my favorite summertime fruit.

By Deirdre Bourdet

Anyone raised eating hydroponically grown tomatoes year round must, at some point in their life, attend a tomato event in an agricultural community. Conveniently, August and September bring with them numerous opportunities to taste the ubiquitous fruit in its full seasonal glory.

The first sign of tomato season is the return of Azzurro Pizzeria's locally-beloved BBLT manciata--a perfectly seasoned thin pizza crust served hot out of the oven, and topped with a mountain of bacon, blue cheese, iceberg lettuce, and tomato.  Hot, cold, salty, juicy, creamy, crunchy, meaty, cheesy, and 100% delicious, the cult following of this dish is explained with your first bite.

Banana-Hazelnut Pancake,
with Gianduja Butter, Amaretto Caramel & Cocoa Nib Tuile

Submitted by Hotel Yountville
Executive Chef David Frakes

Breakfast never looked so good! David Frakes is the new Executive Chef at Hotel Yountville - the newest boutique resort coming to the town of Yountville October 23rd! This recipe calls for a twist on the traditional. Instead of regular butter and syrup with your pancakes, spice them up with Gianduja BUtter, Amaretto Caramel & Cocoa NIb Tuile!