We dined at The Grille and Bar. After the spa treat, I recall floating across the serene grounds to the main building. There, the elegant dining room has French doors that overlook one of the shimmering pools.
We may have looked elegant in the setting, but I am certain that we greedily attacked new Chef Toni Sakaguchi's menu. For starters, we had a Confit of Duck, Pancetta, Frisee and Fennel with Sherry - Thyme Vinaigrette; Dungeoness Crab Cakes with Garlic Aoli and Roasted Red Peppers. Then, a very tender Grilled Rack of Sonoma Lamb with Stewed Cranberry Beans; Oven Roasted Tomatoes and Zinfandel Essence; Sauteed Sea Scallops with warm Tomato and Applewood Smoked Bacon Chutney, Saffron and Pepper Orzo. The scallops were some of the best I've tasted in quite a while. I can't say I wasn't completely satisfied, but I coveted the beautifully crafted confection that I had seen at other tables during dinner. It was called a Kona cup, and was shaped like a coffee mug, complete with handle. After that delicious desert, we knew Chef Sakaguchi and her new menu had hit the mark.
Back at the Inn, the staff was extremely helpful, and professional in every way. We were taken care of in a much appreciated non-intrusive way. I applaud the effort that goes into keeping the Sonoma Mission Inn such a glorious experience. My mind and body strongly resisted leaving, but we were due to hit the road the next morning to visit a few wineries. Then on to Yountville in the Napa Valley for our hard-to-get- reservations to lunch at the French Laundry.
Our first
stop the next morning was the Benzinger Family Winery in Glen Ellen. It's a
charming place to stop for wine tasting, vineyard tour, or picnic. After trying
a few of the wines, we were off again, heading to the Matanzas Creek Winery and
Estate Gardens (which also produces lavendar and lavendar products). Matanzas
Creek is noted for its celebrated Merlot, if only they had more! It was out of
stock on our visit. Matanzas Creek Winery is a very sleek, beautiful place,
though somewhat hard to find, it is well worth the trip, especially when the
lavender is in bloom.
The day was warm and brilliant and after a few sips of the Chardonnay (bottled warmth and brilliance), I would have been happy to pitch a tent right there, and wait for another season, but we were off to owner and executive chef Thomas Keller's French Laundry, a sparkling jewel of a restaurant in the Napa Valley, and Keller's latest project. Our experience there was one of the most memorable I've had in recent years.
Thomas has gained recognition at some of the best restaurants in the world. He apprenticed in France as an "Estagiere," with many of that country's most celebrated chefs. After opening Rakel in New York, Thomas came West to Checkers in Los Angeles as Executive Chef, then to my delight headed North to the Wine Country.
