Sonoma: December 2010 Archives

Wake Up Call

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Where to enjoy the best breakfasts in Wine Country.

by Jill Silverman Hough

There's nothing like waking up in Wine Country, with the promise of a perfect day ahead. So, why not indulge in an amazing breakfast? Whether you like to ease into the day with coffee and a fresh-baked scone, or you're up for a three-course brunch, here are the spots to start your day off right.

Cantinetta Piero
The venue: A hotel restaurant, but the hotel feels like a bit of Tuscany.
The food: The two-course prix fixe breakfast starts with fresh-squeezed orange juice, coffee, a small pastry, and yogurt with fruit and house-made granola. Then, it moves to your choice of three egg dishes. Go for the side of artisan-smoked bacon, and linger over every bite.
The prices: $18 (30 percent off for locals).
The details: Breakfast Mon.-Sun. 7:30-10 a.m. 6774 Washington St., Yountville, (707) 299-5015, cantinettapiero.com.

Solbar
The venue: Michelin star-rated hotel restaurant, with a hip yet casual vibe.
The food: The on-premise garden influences the menu, and everything is expertly prepared. Lemon ricotta pancakes are crisp around the edges but light inside, thanks to whipped egg whites. Beef for the hash is house corned. Juices aren't just fresh squeezed, they're squeezed to order. And coffee comes in a personal French press.
The prices (entrées): $11-$17.
The details: Breakfast Mon.-Sun. 7-11 a.m., brunch Sun. 11:30 a.m.-3 p.m. 755 Silverado Trail, Calistoga, (707) 226-0800, solbarnv.com.

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Time To Stop Beating Around the Bûche

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By Deirdre Bourdet

Growing up in California, I always thought a yule log was the crackling fire you tuned your televisions to while you opened your Christmas gifts.  I was stunned to learn that the yule log is not only a real cake consumed by many Americans, but the Christmas Eve dessert for families in France.

In contrast to the rest of the traditional Réveillon menu for December 24th--oysters, foie gras, truffles, and roast capon--the Bûche de Noël is a humble little creature.  Thin genoise cake, usually chocolate, is rolled around a flavored cream-based filling and then frosted and decorated with meringue mushrooms to look like a felled log in the forest.  Although some French seem to prize an ultra-realistic log, and others opt for a more cartoonish look, everyone's goal is clearly to make the cake look like a moldering piece of wood.

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