Take a trip to Sonoma for a GASTRO TREATCarneros Bistro Excellent cuisine can be found everywhere in Wine Country, so with a formidable list of eateries in Sonoma, why would one consider dining in a restaurant at a hotel— as opposed to a hotel restaurant? There are thirty-two reasons—not counting the “Signature Cocktails”— printed on the menu at Carneros Bistro and Wine Bar, located at The Lodge at Sonoma Renaissance Resort & Spa. Granted, it would be a hearty challenge to taste-prove every item, but from what I consumed, I would bet another Chocolate Peanut Butter Mousse Cake ($9) there could not be any wrong selection. The entrance to the Carneros Bistro, situated on Broadway a mile south of the Sonoma town square, immediately welcomes you into an airy modern and casual dining room, or you may choose to plant yourself on one of the high-backed chairs at the kitchen bar to observe the hustle and bustle of the team of cooks led by the award-winning Chef de Cuisine, Andrew Wilson. At Carneros Bistro & Wine Bar, Wilson and his team have at their disposal a year-round 480-square-foot organic garden adjacent to the restaurant. They also cultivate ingredients from local Sonoma farms, ranches, and dairies to create bold, hearty bistro cooking. And to support the fact that you are dining in Wine Country, with 400-plus local wines available at the restaurant, the in-house sommelier offers a suggested wine pairing, listed under every menu item. “We are extremely fortunate to be in one of the premier agricultural areas of the world,” says Wilson. “I strive to use the very best ingredients and do as little as necessary to make them shine, while remaining true to the spirit and history of the dish being cooked.” 66 www.nAPAVA L L E Y L I F Emagaz ine.com Carneros Wilson’s culinary expertise does not disappoint, starting at the top with appetizers that include selections such as Wood Oven BBQ Oysters with Jack Daniels chipotle garlic butter (AQ), Wood Grilled Octopus accented with Saffron potato, arugula, house pickled peppers and salsa verde ($15), or Jamy’s Favorite Cured Salmon “Pastrami” with mustard sauce, pickled red onions and rye crisps ($15). The chef continues to have fun sharpening his culinary talent with a couple well-proportioned signature plates, including the All Natural Lamb Sirloin with Yukon Gold potato puree, sautéed pea tendrils and Hobbs’ bacon and Faurot Ranch baby carrots ($30), or the entrée catching my attention, the Square Pig, two day slow-cooked Berkshire pork with summer corn succotash, confit shallots, and Carolina Gold ‘cue ($29). Wood-grilled fish selections and Mary’s Organic Petaluma Chicken are also popular choices. In addition to the aforementioned dessert, there is a creative variety of sweet treats consisting of Cookies ‘n Cream with chocolate chip pecan cookie, vanilla bean ice cream and a shot of Kahlua milk, Lemon Tart with Meyer Lemon Cream and berries, or the Crème Brûlée Trio of vanilla bean, butterscotch and white chocolate. Don’t be misled by the hotel setting. Whether you’re a tourist or a local, there’s no need to search far for a superb gastronomical experience. And if you want to treat your canine companion, they are welcome. Carneros Bistro & Wine Bar the Lodge at Sonoma Renaissance Resort & Spa 1325 Broadway, Sonoma 95476, (707) 913-2042 by Robert Kaufman, NVL Travel Editor and Wine Bar
NVLife_NovDec_2014
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