January 24th, 2012
by Scott Keneally
Who is that?
‘Tango the Cheetah.’ He’s kind of a big deal… he’s famous.
How famous?
Well, for starters, he was recently featured in National Geographic for his work as an “Ambassador Cat.”
That’s not very famous.
Ahem… I said ‘for starters.’ There’s more. He recently starred in an Infinity commercial with Neil Patrick Harris. And in two weeks he’s starring in a Superbowl commercial for Hyundai. A SUPERBOWL commercial! Is that famous enough for you?
Yes.
Very well then.
What’s an “Ambassador Cat”?
Pretty much what it sounds like. It’s a cat that, while not tamed, is trained to make public appearances in hopes of raising awareness about the species. The end goal, of course, is conservation. Conservationists feel like the best way to forge a lasting, emotional connection (ie. the best way to make people care) is by putting them in a room with these animals… with nothing but air, and a few feet between them.
Where’s he from?
South Africa. He was raised by the folks at Cheetah Outreach, though he currently resides with his people at Project Survival’s Cat Haven (just outside Kings Canyon, CA.)
What is Cat Haven?
It’s a non-profit group dedicated to helping researchers and conservationists in their efforts to study and protect wild cats. Its goal is to engage the support of like-minded individuals through education, and channel it directly to specific projects. The organization supports wildlife specialists through grant writing, fundraising and the donation of equipment and supplies. These efforts are designed to further our understanding of captive husbandry and the effective management of wild populations.
Why is he on your blog again?
Right! This weekend we’re hosting a fundraising Benefit Dinner for Project Survival’s Cat Haven. The event includes a three course meal with wine provided by Hook & Ladder, a “meet-and-greet” with Tango, and a presentation by the organization’s founder, Dale Anderson. (Dale’s brother, Dean, is Hotel Healdsburg’s longtime night audit, which is how we came to learn about Cat Haven.) Also, a special photography exhibit of artist Renae Sandberg’s work on endangered cats will be on display courtesy of Just for You Gallery.
When and Where?
The Benefit Dinner is Saturday, January 28th (6-9 pm) in h2hotel’s Green Room. Tickets are $75 and will be available at the h2 front desk, or online at cathaven.com.
What if I can’t make it but still want to help the cause?
You can write a check to “Project Survival” and send it to the folks at Cat Haven. I’m sure they’d love that.
Tags: Cat Haven, Project Survival, Tango the Cheetah
Posted in Spoonbar, Sustainability | No Comments
January 12th, 2012
by Scott Keneally
 Envolve Winery's Danny Fay, Ben Flajnik and Mike Benzinger pouring wines for writer Matt Villano Yup. That’s him.
Ben Flajnik.
You know, the guy that approximately 30 gazillion women are currently swooning over. For those of you who live under a rock, Ben is the current star of ABC’s hit reality show, The Bachelor.
And he’s also a partner in a very cool Sonoma winery, Envolve.
This afternoon, Ben and his buddies tasted local writer Matt Villano on Envolve’s wines. And from what I can overhear, Matt’s writing a fun story about how to talk about wine around girls without sounding like an idiot. We’ll link to the piece when he publishes it.
 Spoonbar's stud slash manager guy Justin Dominiak (left) with the Envolve crew
Tags: Ben Flajnik, Danny Fay, Envolve Winery, Matt Villano, Mike Benzinger, The Bachelor
Posted in Celebrity, Spoonbar | No Comments
January 5th, 2012
by Scott Keneally
 It’s no secret we like all things sustainable and green. So naturally, when we heard about the book, Urban Homesteading, we jumped at the chance to host an event with author Rachel Kaplan. And with the help of Copperfield’s Books, we’re doing just that this weekend.
For the uninitiated, urban homesteading is a rapidly growing movement comprised of urbanites looking to reduce their impact on the environment. And this book is a comprehensive, back-to-the-land guide filled with tips, practical info and stories from people already living the urban homesteading lifestyle. It embraces the core concepts of localization (providing our basic needs close to where we live), self-reliance (re-learning that food comes from the ground, not the grocery store), and sustainability (giving back at least as much as we take). Readers will find concise how-to information that they can immediately set into practice, from making solar cookers to growing tomatoes in a pot to raising chickens on a tiny plot and maintaining the mental serenity of country life in the fast-paced city environment.
Sounds great, right? We thought you’d think so.
Rachel Kaplan will be on hand this weekend to discuss the book, and we hope you’ll be around to hear it.
If not, buy the book anyway. Read it and reap.
Urban Homesteading Author Event. Saturday, 12/7, 3-4 pm. h2 Green Room.
Cost? FREE!
Posted in Activities, Author Events, Sustainability | 1 Comment
December 21st, 2011
by Scott Keneally
There’s no question that Scott Beattie is the star behind the bar here at Spoonbar. And rightfully so. The guy wrote the book on artisinal cocktails and is a virtual magnet for national press.
But Scott Beattie isn’t the only reason Spoonbar has one of the country’s premier cocktail programs. We have a secret weapon behind the bar.
Meet Cappy Sorentino, a 25-year-old Santa Rosa native who, before landing at Spoonbar, manned the bars at the Michelin-starred Spruce (SF), Starks and Willi’s.
And no, he’s not our secret weapon just because the guy has guns of glory.
Cappy is a bright up-and-comer with the kind of curiosity that lies behind every great mixologist.
Take his ‘Great Pumpkin’, for instance. Anyone who roasts pumpkin in-house (with clove, sugar, salt, allspice, nutmeg and cinnamon), and utilizes the puree in a crisp and refreshing seasonal cocktail is Aces in our book. And Cappy is, in fact, Aces in our book.
Says he: “I love making cocktails, and exploring new combinations of liquors and fresh ingredients. The sum is always greater than the individual parts, but if you do it right, the elements never get lost in the mix. You can taste and appreciate each flavor. Sometimes I feel like a mad scientist. I love it.”
While the Great Pumpkin is a newcomer to the list, that’s not the only recent addition here at Spoonbar. Cappy just installed a DeLonghi espresso and cappuccino maker at the bar. Not for espressos or cappuccinos, but to heat up a series of new winter drinks.
Yes, it’s COLD out there. Dare we say unseasonably? And to raise the temp of your cocktails (and spirits), Cappy has added some new drinks to the list. Like the Mexican Hot Chocolate, Hot Buttered Rum, Hot Lion’s Tail and a Spiced Cider.
So come to Spoonbar and cozy up to one of Cappy’s new cocktails.
And don’t worry if you find yourself gawking at his guns.
We all do.
Tags: Cappy Sorentino, Scott Beattie, Spoonbar cocktails
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August 16th, 2011
by Scott Keneally
 Paper or plastic?
Paper, right?
Well, not necessarily. The fact is that they both suck for the environment in their own insidious ways. For instance, did you know it takes almost 4x as much energy to manufacture a paper bag as it does to manufacture a plastic one? Shocking, right? You can read about that study, and other myth busting info here.
Or you can pick up a copy of Susan Freinkel’s stunning new book, Plastic: A Toxic Love Story. The book traces the rise of plastic in consumer culture, and its effects on our health and the environment. And it too addresses the Sophie’s Choice we face whenever we select one disposable bag or another.
So, while the Healdsburg City Council has recently joined the proposed countywide ban on plastic bags, the real discourse shouldn’t be between paper or plastic, but centered around reusable.
And here at h2hotel, we know a thing or two about that. For starters, we’re offering our bathroom amenities in refillable containers, and farmers’ market bags in the lobby. But much more importantly, David Baker’s team designed the hotel with custom h2o bars on every floor. All rooms come equipped with a carafe and water glasses (repurposed from wine bottles), and at the h20 bars, guests can choose between chilled and purified sparkling and flat water. While lots of restaurants have their own similar water service, as far as we know, we’re the only hotel with such a feature designed into the building.
Here’s what co-owner, Circe Sher, had to say about it…
“So many hotels charge for water in the guest room. We just don’t believe in this, and have offered complimentary plastic bottles in Hotel Healdsburg since our opening. But using plastic always felt wasteful to me and excessive. Plus, water just tastes better out of a glass. In my home life, I’ve tried to eliminate plastic bottles for several years, so after seeing the sparkling and flat water offered in restaurants, I thought why can’t we do it in a hotel?”
And so, we did.
“It’s such a simple amenity, and a no-brainer for us. From our focus on the Foss Creek Restoration, to the living roof that filters storm water, or our Ned Khan ‘Spoonfalls’ sculpture, water plays such a key role in our hotel’s identity. And luckily, guests have really embraced it. It comes up time and time again in their reviews of the hotel.”
It’s been such a success, in fact, that we’ve decided to also implement the program at Hotel Healdsburg as well.
Love it? Hate it? What do you think about our water bars? We’d love to hear from you!
Tags: h2o bar
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August 15th, 2011
by Scott Keneally
 Chef Rudy loves to BBQ. And Wine Whiz Ross Hallett thinks syrah is the perfect, underrated pairing for grilled meats. So it makes sense that they’d team up on something like the syrah-becue.
Yes, the syrah-becue! (Catchy, right?)
Every Wednesday night through October, Rudy will be firing up chicken and ribs on spoonbar’s new outdoor grill. And Ross will pair the family style meal with a fantastic syrah. Each week will feature a different local producer, with superstars, Acorn, earning the first honors.
According to Ross, “Due to overplanting, and the increased popularity of Pinot Noir, Syrah has fallen by the wayside in recent years. But it’s a fantastic grape which is well suited for Sonoma County and, specifically, the Russian River Valley. I wanted to find a way to celebrate this varietal and showcase its versatility. I know it will perfectly compliment Rudy’s creative BBQ menu.”
Syrah isn’t the only beverage that pairs well with BBQ, of course. Bar master Scott Beattie votes for bourbon. Which is why he’ll be offering special bourbon drinks using Makers Mark 46. Manhattans, Whisky Sours and straight shots of the premium bourbon will be just $7.50.
The dinners will be served family style from 5-9pm and are just $25 per person. Unless you are under the age of 12, in which case we’ll only shake ten bucks out of your piggy bank.
For more info on Syrah’s recent woes, check out this piece from Eater.com.
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July 28th, 2011
by Scott Keneally
We just turned ONE. And since we love a good party (see our St. Patrick’s Day Celebration), we threw ourselves a big birthday bash.
Thanks to the superstar local photographer, Craig Clement, we’re able to show you what it was all about. So without any further ado, here’s our party in pictures…
For starters, you can’t have a birthday party without birthday cake of some sort. So we enlisted Pastry Chef Tosha Callahan to do what she does best… dazzle. The result was a Lemon Cupcake with Lemon Mousse that was outta this world.
Yes, it tasted as good as it looked.
Guests were also treated to a new Russian River Valley Trousseau Gris from Spoonbar’s resident Wine Wizard, Ross Hallett.
And anyone who spent $20.11 at the bar, or in the dining room, were automatically entered into a drawing for a free PUBLIC bike.
Yes, you read that right. We gave away a brand new bike.
Drum roll, please.
Owner Circe Sher, moments before announcing the winner…
And here’s whole lot of people, all hoping their name is called…
Can’t you just hear their inner thoughts? (”Pick me! No, pick me!)
But when it was all said and done, the PUBLIC bike was won by one lucky ducky.
Meet Betsy Nachbaur of Acorn Winery.
Doesn’t she look happy? Yeah. You’d be happy too if you won a snappy new bike.
And while only one person rolled away with the free bike, everyone was free to dance.
And dance they did.
The night featured vintage blues from David Katznelson of KUSF’s The Cotton Exchange.
 s
And electro-pop mash-ups from Healdsburg-naive Josh Williams, aka DJ 8Ball of Space Cowboys‘ fame. (Click that link. He’s kind of a big deal.)
Oops! That’s not 8Ball. That’s Julian Hull and brother Gianni. They’ve apparently hijacked the decks.
THAT’S more like it. 8Ball mixing the beats.
All in all, it seemed like people were having a great time. Especially Mr. Healdsburg, Tejpal Singh Sekhon.
This next photo is of Tej, holding court with the ladies. He sure knows how to captivate an audience. (Which is probably why he whipped your bloggers tail in the 2011 Mr. Healdsburg contest).
And below left, you’ll find Spoonbar regular, Elizabeth Cosin, waving at us. She’s a best-selling novelist. And has even penned some episodes of Law and Order. She’s brilliant.
And not to name drop too much, but that’s Jack Sonni. Another regular, and a former guitarist for Dire Straits. He’s an all around swell guy.
And I certainly had fun. That’s me, your blogger, and my wife and friends.
Of course, since h2hotel is on a mission to help green things, we wanted to give something back to this lovely planet of ours. The first thought was “Buy a cocktail, plant a tree.” While this was catchy and had a very nice ring to it, it wasn’t the right fit for us. The organizations that run such programs are usually focused on the Amazon or other far flung stretches of the world. Not that there’s anything wrong with them. Or that those programs aren’t absolutely essential. But ultimately, we wanted to keep the money in the community and support a cause that’s near and dear to our hearts – saving Foss Creek. And so for every Tres Agaves cocktail we sold, we donated a dollar to the Russian Riverkeepers organization. ($375 in all).
So cheers to that! And to a fantastic birthday bash. We’ll see you next year.
 Helping save the planet! One cocktail at a time.
Tags: foss creek, h2hotel birthday party, PUBLIC bike, Spoonbar
Posted in Spoonbar, h2hotel | 1 Comment
June 9th, 2011
by Scott Keneally
 it's official. h2 is solid gold. The wait is over! h2hotel has finally gone gold.
The U.S. Green Building Council has just awarded us LEED Gold Certification. And we’re the first LEED Gold hotel in all of Sonoma County.
What’s that? you ask.
LEED is an acronym for the Leadership in Energy and Environmental Design. It’s an internationally recognized, third-party certification for the design, construction and operation of high-performance green buildings. In short, it’s a point-based rating system that establishes whether a building was designed and built with green principles and practices in mind. The rating system offers four certification levels for new construction — Certified, Silver, Gold and Platinum — that correspond to the number of credits accrued in five green design categories. And yes, we went above and beyond to achieve Gold status.
What did this mean for us?
For us, this meant installing a living roof and solar heated pool. Those are the most obvious green features.
But it was the little things, the details you might not notice unless you knew what to look for, that earned us the majority of our points.
For instance, during our build-out, more than 85% of h2hotel’s construction debris was recycled. Many of the materials used to build the hotel—from steel to concrete to glazing—contained a high percentage of recycled content. And the custom furnishings, exterior wood decking, main stairs, and meeting room floor are all made from salvaged lumber (such as American elm, acacia, and black walnut) in percentages far exceeding the LEED standard.
Or, to pull another example… rather than stock your room with plastic water bottles, we offer you empty glass carafes which you can fill with purified sparkling and still water at the custom-made h2O bars on each floor.
Oh, and let’s not forget about the energy efficient appliances, or occupancy sensors that conserve electricity when the room is empty. Or the complimentary PUBLIC bikes that help you wheel around town. Or our efforts to help restore Foss Creek, a troubled habitat for wild Steelhead trout that lines our property.
See, there’s almost too many details to list!
But it’s important to note that this isn’t about bragging or being green for green’s sake. Rather, we believe strongly in this Healdsburg community and in taking care of the world we inhabit. And so long as it makes financial and practical sense, we are committed to creating a super green luxury experience.
**
Special thanks to David Baker + Partners (the architect responsible for the AIA design award-winning Hotel Healdsburg), Andrea Cochran Landscape Architecture, and Interior Designers Marie Fisher and Jennifer Gadiel for thoughtfully incorporating an eco-conscious sensibility into every aspect of h2’s design.
Posted in Sustainability, h2hotel | No Comments
April 15th, 2011
by Scott Keneally
 biodynamic vegetable garden at Quivira As you might imagine, lots and lots of people ask us what to see, eat and drink around these parts. So much so that by now, you’d think we have the answers down pat. This is hardly the case. With so many fantastic restaurants, wineries, galleries, boutiques and bike rides to experience, helping you plan your visit – be it a day or week – can be rather trying. (Which, by the way, is why we recommend visiting Healdsburg at least once a month.)
Of course, having too many great choices isn’t the worst problem to have. Sure, sometimes you may feel like the proverbial kid in the candy shop – paralyzed with indecision – but at least you’re in a candy shop. A candy shop packed with awesome treats like Quivira Winery & Vineyard.
There are so many reasons we love Quivira. And the exceptional wines are just the start. It’s the guiding principle and philosophy behind the wines that really appeals to us. Like Medlock Ames, they’re also a model of sustainability. They’re solar powered and biodiverse. They use a small herd of goats for weed control. They use compost and cover crops rather than synthetic fertilizers. Chickens roam freely. Bees make honey. Some fruit from their orchards is turned into spectacular preserves. And with their 120 raised beds (crafted from salvaged redwood) they supply local restaurants with fresh produce that’s both organic and biodynamic. Oh, and if this wasn’t enough, they’re actively engaged in restoring Wine Creek, a key spawning stream for the Coho salmon and Steelhead trout. If h2hotel was a winery, we’d be Quivira’s twin sister.
We’re so crazy about them, in fact, that we rub them all over you in the Spa at Hotel Healdsburg. No joke. Their wine and honey are key ingredients in a cream for the ever-popular Wine and Honey Wrap. And their olive oil is featured in our Meyer Lemon Sage Massage. But while you can experience Quivira from the comfort of our massage table, we suggest you head down into the heart of the Dry Creek Valley and experience them in person. . Whether you want to taste wine, picnic, or learn the mechanics of biodynamic farming and viticulture, there’s something for everyone at Quivira. Especially the green at heart.
Here’s a great piece about Quivira from the San Francisco Chronicle.
And here’s Quivira’s website with all the pertinent info.
Posted in Uncategorized | No Comments
March 27th, 2011
by Scott Keneally
 Pigs & Pinot Celebration Dinner If our spirited St. Patrick’s Day party is any indication, we know how to let loose here at spoonbar. But if you were lucky enough to attend our sold out Pigs & Pinot Celebration Dinner two nights later (part of Charlie Palmer’s wildly popular Pigs & Pinot weekend), you’d have experienced the other side of spoonbar. The side that makes your taste buds soar.
Since the dinner was limited to 50, we’re assuming you weren’t there. But we thought we’d show you what you missed.
 h2hotel's ever versatile Green Room Spoonbar Executive Chef Rudy Mihal and superstar guest chef Liza Shaw (formerly of A16) teamed up to deliver a spring menu of pork inspired dishes paired with equally inspiring Pinot Noir.
 Chef Rudy Mihal and Chef Liza Shaw making magic happen.  Ross Hallett introducing Liza and Rudy Now, onto the food.
There was this for starters…
 Selection of Handmade Pork Charcuterie with Seasonal Accompaniments, Fruit Preserves and Relishes Followed by this…
 Prosciutto Wrapped Jumbo Gulf Prawns with Garbanzo Beans and Pork Guazzetto And this…
 Quattro Formaggio Ravioli with Heritage Pig Pancetta and Sonoma Coast Wild Mushrooms And how could we forget the main course…
 Slow Roasted Gleason Ranch Porchetta with County Line Harvest Greens Naturally, the evening kicked off with a cocktail hour featuring dazzling concoctions by Scott Beattie. Think…
 Whistle Pig Myer Lemon Sour, with Myer Lemon Bacon-Salt And of course, there was wine. The evening featured six exquisite Pinot Noirs. Winemakers Kathleen Inman (Inman Family Winery) and Chris Russi (Thomas George Winery) joined the dinner and presented their Sonoma County Pinot Noir. Jeffrey Meisel (Domaine Wine Estates) represented their international wines from Italy and Solvania. Spoonbar wine whiz Ross Hallett directed the evening’s program…
 You can't have a Pigs & Pinot Celebration Dinner without the pinot. Lots and lots of pinot.  Cheers!  Spoonbar's Ross Hallett with Chris Russi, Kathleen Inman and Jeffrey Meisel The evening ended at the Hotel Healdsburg lobby, where our 50 lucky guests met up with attendees of Dry Creek Kitchen’s Pigs & Pinot Gala dinner. Ports and desserts were served in this festive atmosphere.
Now that we’ve teased you with these photo essay, we’re sure you won’t want to miss out on future special events. And the best way to stay connected, is to CLICK ON THIS LINK. It’ll lead you to our mailing list and Facebook pages.
Oh, and in case you’re wondering who took all these titillating photos. It’s the ever-talented Craig Clement. He’s the real deal.
Tags: Liza Shaw, Pigs & Pinot, Ross Hallett, Spoonbar
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