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Now open in Calistoga is Stomp Restaurant, Bar and Cafe, replacing Catahoula in the Mount View Hotel. It’s owned by Robert Simon, a St. Helena resident who also co-owns well-known Bistro 45 in Pasadena.

“We want both local and visitor’s to have the ultimate dining experience, whether they are looking for fine dining, a light lunch,” says Simon.
He calls the cuisine "California Wine Country cuisine with a French influence," and it contains eight main dishes as well as 14 small plates. Chef Chris Aken, formerly of Catahoula, has put together a dining menu experience featuring 16 cheeses, half imported.

The restaurant also features more than 40 wines by the glass plus many half, as well as full bottles. Guests can bring their own with no corkage fee.
Across from the restaurant, the café and bar have been renovated with a large screen TV, there is regular jazz piano for listening, as well as a featured house band on Friday and Saturday nights.

Stomp is open for dinner Tuesday through Sunday
1457 Lincoln Ave. in Calistoga (707) 942-8272.

photo courtesy of Anthony Vizzari


Recently opened Barndiva is located in the heart of Healdsburg, one-half block south of the beautiful plaza. The barn structure design was built in honor of the artisanal history of this beautiful farming and wine growing town, and is enclosed with a thyme-filled stone wall and 19th-century wrought iron gates. The outdoor surroundings open onto beautiful gardens along with a fountain, and espaliered arbor.
Barndiva features an elegant lounge along with signature cocktails and a comprehensive wine cellar. The menu emphasis is on local, sustainable farming tailored to a Modern Country cuisine.

For more information or to make reservations, call (707) 431-0100.
231 Center Street




1 1/2 ounces Charbay Meyer Lemon Vodka
1/2 ounce Cointreau
1 ounce simple syrup
Juice of 1 Meyer lemon (zest 1/2 of rind and reserve before juicing lemon)
>>Muddle* the ingredients, including rind, in a shaker. Add ice & shake some more.
Strain into sugar-rimmed martini glass and garnish with lemon wheel.
*Muddle: to mash or crush ingredients with a spoon or muddler (a rod with a flattened end).

1347 Main Street
(707) 963-3799

Charbay Winery & Distillery |
St. Helena
(800) 634-7845


Editor's Pick - Two Sonoma and Napa Valley Wine Country Delicatessen Favorites

Ahead of an awe-inspiring hike or idyllic winery picnic, or perhaps before checking into your blissful vacation cottage, a quick supply run for tasty victuals from one of Sonoma or Napa wine country’s delectable deli’s might be in order. Here are two favorites of the locals from each area, close at hand when you need them during your wine country travels.

To the north in Healdsburg is Anstead’s Marketplace & Deli. There is a great selection of natural foods and fresh organic produce, perfectly integrated with the deli offerings. Salads like Jicama Coleslaw with Buttermilk Dressing and Fresh Mozzarella and Cherry Tomatoes, along with marinated cheeses and prepared items like Roasted Organic Rosie Chickens, complement the Harvest Fair Gold Medal award-winning sandwiches. The Italian Pressed Panino sandwich with grilled bread is perfectly crunchy around the tasty ingredients, all dressed in a pretty package to make any picnic special. At 428 Center Street in Healdsburg, just a few blocks north of the Plaza, the deli is open daily from 11 a.m. to 4 p.m., the market has longer hours.

Up valley in Calistoga, conveniently located on Lincoln Street, is Palisades Market. This deli and snack supply stop has all the classic, charming, old-California appeal that locals and tourists appreciate. Once inside, a wealth of food and snack opportunities will delight your voracious crew. A unique variety of seasonal, prepared salads, green salads, soups, wraps and desserts complement the diverse; hot and cold sandwiches offered at this standout deli. The Palisades Pesto and Gobble Gobble Turkey sandwiches are local favorites. Open 7:30 a.m. to 7 p.m. at 1506 Lincoln Ave, though many deli items are not available until fresh artisan breads arrive in the morning from around the Bay Area.

Pumpkin Tips:
Pumpkins aren't just for carving during Halloween.
When harvesting pumpkins the stems should be cut so you have a 4 or 5 inch stem if possible.
• Don't store the pumpkins near apples or allow them to sit directly on a concrete
• Small to medium sizes pumpkins are best for baking and cooking because they have a finer textured flesh than the very large pumpkins.
• Spray your pumpkins (insides & where you carved) with straight lemon juice after you are done carving them, they will keep that brilliant orange color and last a few days longer.
• When you get done carving out your pumpkin, coat it down with petroleum jelly on the outside. This will keep it shiny and fresh looking for a longer time.

Roasting Pumpkin Seeds
Boil seeds in water for 5 minutes. Drain well. Sprinkle with salt or seasoned salt. Place a thin layer on a cookie sheet. Bake at 250 . Stir after 30 minutes. Bake 30 minnutes to 1 hour more or until crunchy.



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Visitor Favorites:
Monterey Bay Aquarium

The Monterey Bay Aquarium is rightfully renowned for its extraordinary facilities that showcase the bounty and magic of the neighboring ocean. Blessed by its location adjacent to the Monterey Bay.

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