In a new fashion editorial titled “Life in the Slow Lane,” they write:

“You don’t have to be a foodie to love Healdsburg. You don’t have to be a wine snob, either. Or a cycling geek. But if you’re all three, leaving this Sonoma County outpost after a weekend getaway will surely break your heart. Which explains why there’s a growing community of creative and impressively fit professionals living in this town of just 11,000. They came to eat, drink, and play – and realized this is how they wanted to live.”

Pretty cool, right?

Pick up a copy of the June issue.

And come into Spoonbar for Cappy’s autograph. And one of his mind-bending cocktails.

As you may have heard or read or tasted, Spoonbar has a new chef. And yes, we’re positively thrilled. Not just because Louis Maldonado, 30, cut his teeth at The French Laundry and was recognized as a “Rising Star Chef” by the SF Chronicle in 2009 (joining the rarified ranks of past winners like Michael Minna and Douglas Keane). And not just because he came from San Francisco’s Michelin starred hot spots Aziza and Cortez. And most certainly not because Eater SF named him the “Hottest Chef in the Bay.” (Note: Don’t ask him about that. Like… ever. His skin visibly crawled in embarrassment when I did. He hopes that goes away soon. Sorry, Louis.) No, the main reason we’re thrilled is because he’s an exceptional chef.

And he’s excited to be in Healdsburg.

“Every chef probably dreams of going to a small town and doing something big,” he says. “It’s not a big fish, small pond thing. For me, it’s more about being a part of something bigger than myself. I want to be part of that sea change that puts Healdsburg and Sonoma County ahead of Napa as a dining destination. Cyrus and Dry Creek Kitchen started that conversation. And other great restaurants like Scopa and Mateo’s have continued it. I’d like Spoonbar to be one more asset to all this town has to offer.”

Maldonado has created a menu that can best be described as simple yet totally original. The preparations are grounded in classic cooking techniques, but feature unexpected flavor combinations. The modern presentation of each dish is as artful as the surrounding dining space.

The menu is divided into five categories: Snacks, Vegetable Appetizers, Cured Fish, Pasta and Mains. Snacks are dramatic showpieces that just so happen to compliment Spoonbar’s creative cocktails. Vegetable Appetizers are sourced from local farms and showcase Louis’ artistry on the plate. The Cured Fish section is Louis’ personal favorite as it allows him to present a variety of fish in simple and thoughtful dishes. The pasta section features inventive takes on traditional favorites. The Mains are protein-centric and offer exotic sides.

“The menu is priced and set up so that locals can eat here more than once a month,” he says. “You don’t always have to be committed to an entrée. You can do snacks or appetizers or any combination, really.”

If he had to brand his style, he’d call it American.  Though in truth, it’s an adjective that acts as a philosophy: “There’s a lot of confusion about what American food is. Around the world, people probably think it means meatloaf and hamburgers. But it’s not. We’re a cultural melting pot, and I think it’s important to reflect that in the food. I like pulling from everywhere, across all cultures, and putting it all into one dish.”

For instance, in the Short Rib entrée, Maldonado uses quinoa, torn mint, red jalapeno, and preserved orange. Or for the Beet appetizer, he inventively uses Tokyo turnip, baby lettuces and ash yogurt for a fresh but smoky twist.

Short Rib!

“I like thinking that everyone will recognize the flavors, but maybe can’t put their fingers on where they’ve had it or where it ‘comes from’ because they’re in new combinations.”

This idea excites him, but he doesn’t want to over-intellectualize it. “Yes, I’m trying to elevate the conversation about what American food really is,” he says, “but I’m also creating minimal, simplistic dishes that are very much to the point.”

Maldonado primarily sources his produce from Preston and Front Porch Farms. The Vineyard Salad, for instance, came about during a recent tour of Preston, when he discovered a rich, naturally growing cover crop of edible greens. He thought it would make a great salad, and enhanced the dish with green almonds and romesco sauce. And he was right. It is a fun and fitting salad, given the region.

But as the seasons change, so will the menu.

And while we’re all very excited about what Louis is doing now, like him, we look forward to all the future holds.

Shrimp on brioche, kohlrabi, celery

Sunchokes, fava beans, green garlic, poached egg

Ocean trout, shishito peppers, cabbage

We already know this guy’s a rock star behind the bar.

And now, so do the judges at the recent Bulleit Bourbon Cocktail Competition at John Ash Restaurant. More than a dozen of the North Bay’s best bartenders shook and stirred for their chance at glory. And well, Cappy proved to be the very best that night, taking home first place. (Go Cappy!)

Here’s the winning drink:

“Boom Goes the Dynamite”

1.5 Bulliet bourbon
.75 lemon
.75 Pinapple gomme (housemade)
.25 allspice dram
1 dash whiskey barrel aged bitters
.5 egg white

Finished with stenciled bitters and dehydrated Pineapple.

Sounds good, right?

(Tastes even better.)

Stop by Spoonbar and try for yourself.

Oh, and… CONGRATS CAPPY!

So says writer Stett Holbrook in a recent feature for The North Bay Bohemian. And we tend to agree. The piece goes on to spotlight four area pastry chefs “with the gift of sugar, egg and cream,” and our Amber Simpkins earned some much deserved praise. Here’s a link to the whole story, and here’s the part about Amber…

“As is the case with many chefs, Amber Simpkins doesn’t get fancy when talking about her favorite dessert. “Anything with chocolate,” she says. Specifically, her pleasure is a simple fudgey chocolate cake with chocolate frosting, accompanied by a glass of milk.

But her creations at Healdsburg’s Spoonbar are more than just simple pleasures. Not only does Simpkins create fresh, new desserts on a nightly basis for the restaurant, she’s in charge of confections for h2h hotel guests, and for making bread each day.

Though she was educated at the Culinary Institute of America in New York, Simpkins says she essentially started her career around age 10, when she would help her mom bake in the winter (”It helped keep the house warm,” she says), and tagged along during catering gigs.

Now Simpkins likes to take advantage of the local bounty, using seasonal fruit for a pop of color. She rarely uses a recipe more than once for dessert, which bodes well for frequent guests.

Simpkins is modest about her abilities and sees her job as no different than anyone else’s. “People think it’s this glamorous job,” she says, “but it’s not.” She stretches out her burn-marked arms as evidence, and motions to the lingering darkness outside during a 6am interview.

Asked what else she might be doing, Simpkins pauses for a minute. She might be a stay-at-home mom, she mentions, with her two-year-old daughter and four-year-old son, but Simpkins doesn’t escape the critics when she gets home. Her husband was also a chef at Spoonbar when she started, and her daughter can be a picky eater. Luckily, her son “pretty much eats everything,” she says.

Simpkins has been at Spoonbar for almost two years (since about the time it opened, she says), assisting the previous pastry chef before stepping into her current role in October.

Though she arrives at work sometimes as early as 3:30am, even being surrounded by fresh pastries doesn’t tempt Simpkins to drink coffee—it makes her jittery. Sometimes she naps after work. This easygoing personality might be traced back to her growing up in Jenner.

“There’s not much to do there,” she quips of the tiny town, “if you’re not a surfer.”

Amber knows how to WOW with this "Lebanese Pancake"

That looks pretty good, huh? It’s Amber’s latest creation… The Lebanese Pancake. Lightly flavored with orange blossom water, it features house made ricotta cream and pistachio filling, drizzled with blood orange syrup. And like all of our  desserts, it’s only $8. Come in and try it!

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.

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

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.

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.

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.

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.

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.