Summer is breezing by and if you haven’t already perused our chefs’ latest creations, you might like to have a glance at the menu, or, better yet, pay us a visit! I recently hosted my sweet sister and her family from Juneau, and I can say that there’s no better way to find again your love for this season in Sonoma than to travel our back roads with an Alaskan! With an impromptu stop required at every market, farm, and roadside stand that we passed, I’ve sampled ripe cherries and apricots, cold-smoked salmon and raw oysters, crunchy carrots and sweet cloudberries, to name a few.
Besides the new potatoes, baby carrots, homemade apricot jam, and heirloom tomatoes that are gracing the menu from our own farm, you might have noticed the addition of some delectable locally caught salmon dishes. Fisherman Ray, of Bodega Bay (from whom we procure our salmon), is loving this year’s salmon season. The hauls are ample, the fish and ocean healthy, and plump, pink salmon that were caught that morning are arriving in our kitchens. Ray tells me that the bumper harvest we’re experiencing this season is due to the thick layers of krill in the waters that the salmon eat, imbibing the deep, red color that we know means a tasty salmon.
Our chefs are making use of those fresh fish in a house-smoked salmon dish, served with pickled beans, frisee, dill, fennel, and a farm egg vinaigrette, as well as a king salmon entree that is heavenly. We love to know where our food comes from, and thought that you might like to learn a bit about it, too. And if you’re craving some locally-grown goodness, come see us at “the fig.” I recommend traveling the scenic route.