top of page

Explore the Gastronomy of Northern California



Experiencing Northern California has never been easier. Hop on a non-stop flight from Miami to San Francisco, rent a car and drive north to Sonoma and Napa to experience a world of wineries, quaint towns and culinary excellence. Just under a 2-hour drive from San Francisco International Airport, we booked dinner at the Michelin-starred Dry Creek Kitchen and The Restaurant at Abourge, both known for their exceptional cuisine.



Dry Creek Kitchen


317 Healdsburg Ave.

Healdsburg, CA 95448

(707) 431-0330


Dry Creek Kitchen is located in the heart of Healdsburg, a charming town that is a must-visit when visiting Northern Sonoma County, and is run by master chef, hotelier and entrepreneur Charlie Palmer.


The elegant restaurant, located in the chic sleek Hotel Healdsburg, offers an upscale dining experience both outdoors and indoors. The cozy outdoor seating area is covered in vines and offers guests the opportunity to dine elegantly al fresco, while the indoor dining area features modern decor, curved columns and floor-to-ceiling windows.



We recommend the 5-course tasting menu featuring an array of Charlie Palmer’s popular dishes made from farm-to-table and locally sourced ingredients. Choose the wine pairing option to complement your meal and enjoy Sonoma’s finest wines - from Pinot Noir and Chardonnay from the Russian River Valley and Sonoma Coast to Cabernet Sauvignon from Alexander Valley and Zinfandels from Dry Creek. With a selection of over 500 wines, do not miss the wine pairing option. To learn more about Dry Creek Kitchen’s extensive wine list, visit https://drycreekkitchen.com/wine/.


Start your culinary journey with the Spring Pea Rigatoni with morels, green garlic and Pecorino Romano. Then you can look forward to a delicious roasted squab breast with rhubarb and a 25-year-old Manicardi balsamic. For your main dish, the Creekstone Ranch Prime New York Strip Steak with white asparagus, crips, potato terrine, wild mushrooms and cipollini. If you prefer a fish entrée, the seared king salmon is served with roasted farro, braised fennel and a lemon chervil beurre blanc sauce. For dessert, treat yourself to a warm butter cake with raspberries and crème fraîche. Certainly one of our favorite desserts.


Please note that Dry Creek Kitchen’s menu changes frequently and reservations are a must.



The Restaurant at Auberge du Soleil


180 Rutherford Hill Rd

Rutherford, CA 94573

+1 800-348-5406


With spectacular vistas overlooking lush vineyards and picturesque mountains, The Restaurant at Auberge du Soleil is considered to be one of the finest restaurants in Napa Valley. With an impressive 14 consecutive Michelin Star awards, Executive Chef Robert Curry oversees all culinary operations from the renowned restaurant.


Located at Auberge du Soleil, a 5-star high-end boutique resort in the heart of Napa Valley’s wine country, the restaurant offers a touch of Provence in California. Curry’s Mediterranean-inspired menu blends the flavors and traditions of Napa Valley and French cuisine. The menu showcases seasonal and locally sourced ingredients and is best enjoyed with one of the restaurant’s impressive selection of local and international wines from its award-winning 15,000-bottle cellar.



The restaurant offers a two- or three-course prix fixe lunch or a multi-course prix fixe menu or a chef’s tasting menu for dinner. Executive Pastry Chef Paul Lemieux creates exquisite desserts from homemade ingredients, including his own chocolates.


Notable entrees include the chilled Main Lobster served with roasted beetroot, fennel, cara cara navel oranges and bee pollen, and the Diver Scallops served with celery root and apple salad, black garlic, sunchoke and hazelnut. For your second dish, the pan-fried Hawaiian Wahoo, was perfectly prepared. It comes with baby leeks, turnips, green peppercorns and lobster jus. For the main course, enjoy the local Lamb served with roasted cauliflower, Medjool dates, harissa and pistachios. The Potato Gnocchi with wild mushrooms, pea shoots and parmesan nage is also a delicious choice. For dessert, the mascarpone cheesecake on a pistachio crust is perfectly matched with a spring rhubarb sauce and drizzled with ladyfingers. For chocolate lovers, try the chocolate cremeux made with homemade 70% Zoral cocoa beans from the Dominican Republic.


Please note that the menu changes seasonably. Advance reservations are required.


By Markin Abras. Images courtesy of each featured venue

Comments


bottom of page