Spent the day with my niece Marie at one of my favorite places, Healdsburg, California. Today’s blog will be all about our fun day exploring, eating good food, drinking great wine, munching on chocolate treats and buying tea. After all, an aunt’s job is to spoil people on their birthday, right? And I will be spoiling you too by sharing my buttermilk chive biscuit recipe at the end of this blog.
To start things off right, we began our day by being introduced to Russian River Flowers just a few blocks from town. We learned that they provided flowers for the restaurant The Shed, which went out of business and only has a pop up store next door now. The flower arrangements on display were beautiful and provided me with a lot of inspiration. Gardening is a passion of mine and I spend a lot of time growing perennials and annuals so I can make my own gifts for family and friends. Russian River Flowers store can be rented for special occasions as well. So clever! Marie and I enjoyed our time there, but were happy to move on to Banshee Wines.
Marie was drawn to Banshee because there was a bar in Chico with the same name and she spent four happy years studying communications there. She enjoyed their Fog Line tasting menu which included a 2016 Sonoma Coast Chardonnay, and 2017 Pinot Noir, Grenache and a Russian River Cabernet Franc. They spoiled her with more tastings because she works at Wente Winery in Marketing. We thought the service could have been better since we waited for a bit to be acknowledged, but had a nice experience at their cozy location.
Next we were ready for lunch and opted for a burger and glasses of red wine at Journeyman Meat Company. They had salumi, cheeses, sandwiches, pizza and more, but this combination was perfect after an hour and a half long car ride.
Of course we had to stop for chocolate and tea at the Russian River Tea Company. I made sure I purchased some apricot tea for my mom for Mother’s Day, her favorite! They had confections like toffee and peanut butter cups from Healdsburg Toffee Company, Volo Chocolate Bars and teas of every kind. I make toffee candy every holiday and have for years in case you are interested in a good recipe.
Next up, was JCB Tasting Salon. I was surprised to find this gem in Healdsburg, since I’ve written about JCB in Yountville. This place is extraordinary and not to be missed. We were taken back by the hospitality and attention not to mention their relaxing comfortable velvet booths they seat you in. Marie was swimming in sparkling flights and we had a great conversation.
Lingering around in Healdsburg for hours is not a problem when you can find a reservation open at Valette. We were trying to get a table at Single Thread Farm Restaurant, but one needs to plan in advance for that occasion. Someday, I will make it back there and maybe stay in one of their executive suites at their Inn. I’m dreaming I know.
Valette was just as fancy serving Marie a special birthday cocktail and a nice pasta dish for her hungry appetite. Next time I want to try the Chef Vallete’s “Trust me” Tasting Menu offering up to $15.00 per course and ordering a minimum of five courses which sounds interesting. Lastly, they surprised her with a “It’s Not a Snickers Bar” dessert made with cocoa nib tuile, peanut powder and Volo dark chocolate ganache. Bob Valette the owner even stopped by to join us for a brief chat.
Overall, I can’t imagine our day being any better during our visit to Healdsburg. And to think this was a spontaneous get together because we were thinking of each other at the same time! So if you happen to think of one of your relatives, give them a call and you could make an impromptu road trip like we did. It’s as easy as one, two tea!
Thanks again for reading my blog and subscribing so you get to read about my travels. Lots of good food places and wineries to choose from any day of the week.
Here’s a Buttermilk Chive Recipe that is to die for.
Buttermilk Chive Biscuits
2 C. Unsifted Unbleached All Purpose Flour
2 ½ teas Baking Powder
½ teas Kosher Salt
½ teas Baking Soda
⅓ C cold Unsalted Butter Grated
¾ C Buttermilk or sour Milk (add 2 teaspoon vinegar or lemon juice to Milk)
2 T Chopped Fresh Chives
Extra 3 T melted butter for brushing on biscuits
Preheat oven to 450 degrees.
Sift flour with the baking powder, baking soda and salt.
Cut in the grated cold butter and chives until mixed well being careful to not over mix.
Stir in the buttermilk with a fork and pour onto plastic wrap or parchment paper and form a ball. Put plastic wrap on top of ball. Use a rolling pin to flatten out disk. Then lift plastic wrap and fold dough onto itself a few times creating layers in the dough flattening out with rolling pin.
Roll out to ½ inch thickness. Using a round cutter, or a glass cut out small rounds and place in a pie dish with melted butter. Brush each biscuit with more melted butter. Bake for 12-15 minutes or until brown.
I cut them in half and spread them with more butter and some of my home made apricot jam.
Happy Father’s Day to you and I hope you are celebrating the great men in your life this weekend.