Name: Craft Seasonal Dumplings with Chef Preeti Mistry
Start: 2026-05-17T05:30:00-07:00
End: 2026-09-13T07:30:00-07:00
Location: Napa

Winter 2023 Issue

By Mary Ogle
| December 12, 2023

This winter issue celebrates the cold-weather gems unique to our region and wonderfully in season at this time of year, right when we need them most: bright, locally grown lemons; truffles from enterprising Wine Country growers; and toast-worthy sparkling wines from Sonoma.

We also feature many of the small businesses who have so deliciously realized the immense potential in our regional bounty, such as West Marin Culture Shop in Point Reyes, Lo & Behold in Healdsburg, Maison Porcella in Wiindsor, New Alchemy Distillers in Santa Rosa, and Roland Passot’s restaurants in Marin. Join us in celebrating our vibrant local food and beverage community.

Read the winter issue…

Chef Roland Passot

LEFT BANK BRASSERIE, LB STEAK, MESO MODERN MEDITERRANEAN & PETITE LEFT BANK

Grist for the Mill: Winter 2023

Jewel of a French Bistro

Last Call: Lo & Behold’s Jamaica-Inspired Hot Toddy

Small Bites: What’s on the Menu This Season

WHAT’ S ON THE MENU THIS SEASON

Sparkling Surprises

Sonoma has been producing great sparkling wines for decades. These small producers are crafting something truly exceptional.

The Truffle Gamble

Wine Country Growers Are Betting on the Elusive New Crop

Tips on Planting Bare-Root Fruit Trees

We’re Not Crying Over Spilt Milk

It took five years for Spilt, the gin-based canned clarified milk punch cocktail, to go from idea to shelf.

West Marin Culture Shop

Related Stories & Recipes:

Recipes

Kingston Hot Toddy

Recipes

Meyer Lemon Tart

Meyer lemons, with their natural balance of tart and sweet, make an intensely lemony filling for this French-style tart, one that is dense but not thick. The crust—crumbly, with lots of butter and a little sugar—is almost like shortbread.

Recipes, Soups

Potato & Meyer Lemon Soup

Meyer lemon juice is sweet enough to add some interest to this creamy soup, but not to overpower it. If Meyers aren’t available, reduce the amount of juice by 1 tablespoon or more. Served with a liberal sprinkling of parsley and crisp homemade croutons, it makes a comforting winter soup. In the summer months, this smooth purée is equally delicious served cold.

Recipes

Roasted Honeynut Squash Puree with Black Truffle Compote

Chef-Owner Kim Alter of San Francisco’s Nightbird one-ups the usual truffle butter with truffle compote instead, which can be used to finish most anything, including fish, pasta, chicken, roasted vegetables or a grilled cheese. Here, it complements a roasted Honeynut squash purée flavored with white miso. As long as the truffles and garlic remain submerged in the oil, this condiment will keep for quite a while in the fridge.

Recipes

Strozzapreti Pasta, Wild Mushrooms, Aged Ham & Black Truffles

Chef-Owner Dustin Valette buys black truffles from Jackson Family annually to highlight in dishes at his restaurants Valette and The Matheson, both in Healdsburg. Feel free to use black, burgundy or white truffles in this sophisticated yet homey dish that was created by Nate Davis, executive chef of The Matheson.