There are more than 300 identified pasta shapes in Italy, each with a unique history, birthplace and use — from cheese-filled tubes to ruffled ribbons that grip sauce.

Chef Shane McAnelly of Dry Creek Kitchen pays a delicious tribute to his favorites on the restaurant’s new six-course pasta tasting menu, including the street corn agnolotti that stole my heart in the summer of 2020.

It was one of my favorite dishes of that challenging year. The pillows of pasta with roasted sweet corn, shishito peppers, lime, cotija and cilantro were the essence of summer on a plate. I’ve long wondered if it was as good as I remembered. It is.

The Dry Creek Kitchen pasta tasting menu ($119 per person, $85 supplemental wine pairing) is a departure from the restaurant’s progressive American cuisine, allowing McAnelly to showcase his pasta prowess.

 

View this post on Instagram

 

A post shared by heather irwin (@biteclubeats)

The former chef of Healdsburg’s Chalkboard and Brass Rabbit, McAnelly was celebrated for his handmade pasta and lush, seasonal sauces. He later reintroduced many of those dishes at Bricoleur Vineyards in Windsor, where he was executive chef for three years.

More than macaroni

What sets this tasting menu apart is the joyful celebration of Sonoma County produce, made magical at this time of year.

The opening salvo is a single slice of Russian River Organics heirloom tomato atop creamy stracciatella with fresh basil leaves, Rochioli olive oil and a drip of aged balsamic. It’s almost comical in its simplicity, but a talented chef knows when to step back and let the ingredients shine.

Bellwether Farms ricotta gnudi wrapped in squash blossoms and bathed in a clear broth of tomato water and Parmesan is breathtaking. I have no idea what sorcery it takes to make umami tomato water, but bathing in it would not be out of the question.

The showstopper is a sweet-savory Cocao Trifoglio, which McAnelly has revived from the Chalkboard menu. The clover-shaped tubes of pasta are infused with cocoa, lending an earthy foundation for a nest of Liberty duck confit. The lily is gilded with rich Madeira cream sauce and crunchy hazelnut praline. This will absolutely be one of my “Best Dishes of the Year.”

Beet Gigli with short rib sugo in a zesty horseradish gremolata is the heartiest course and had me crying for mercy and a doggy bag. It was just as amazing the next day for lunch, overlooking the fact that I microwaved it. Sorry, chef Shane.

Pastry chef Taylor Kelley gets into the pasta spirit with a strawberry nuvole pasta (made with flour and strawberry powder). Shavings of white chocolate and a quenelle of mascarpone mousse add glam to this clever dessert.

While I’m all about a good plate of macaroni or a messy plate of spaghetti and meatballs, Dry Creek Kitchen’s pasta tasting menu does a deep dive into the ocean of what pasta can be in the hands of a master.

Reservations are highly recommended.

Dry Creek Kitchen, 317 Healdsburg Ave., Healdsburg. 707-431-0330, drycreekkitchen.com

You can reach Dining Editor Heather Irwin at heather.irwin@pressdemocrat.com. Follow Heather on Instagram @biteclubeats.

The post Deep Dive Into Dry Creek Kitchen’s Delicious Pasta Tasting Menu in Healdsburg appeared first on Sonoma Magazine.

Editor’s note: This article was originally published in April 2025. It has been updated with new information. 

It’s hard to miss when driving north on Highway 101 just past downtown Healdsburg. After years of planning and design, the 32-acre, mixed-use development known as North Village is beginning to look less like a construction site and more like a community.

One of the most talked about pieces of the project — celebrity chef Charlie Palmer’s food and wine-focused Appellation Healdsburg hotel — is eyeing a late September opening. 

The Appellation hotel brand is a collaboration between Palmer and Sonoma County resident Christopher Hunsberger, a hospitality veteran formerly with Four Seasons Hotels and Resorts. In addition to 108 rooms and suites, the hotel will feature a restaurant, rooftop bar, spa and fitness center.

“It’s really coming to life,” said Hunsberger.

Appellation’s food and wine focus will be apparent from the moment guests step into its take on a hotel lobby.

Instead of the classic front desk serving as the focal point, it’s the restaurant, kitchen and circular fireplace that will make the first impression on visitors (the reception desk is set off to the side of the entrance).

The lobby layout also includes dedicated space for the brand’s Crafted at Appellation classes. Workshops at locations throughout Sonoma County have covered everything from planting terrariums to blending freshly roasted coffee beans.

“It will be very different than any other hotel reception experience, at least that I know exists today,” said Palmer.

Rooms and suites are spread throughout a dozen or so buildings. In addition to a spa with eight treatment rooms, there are two pools (one for adults only) and a fitness center with training equipment and class offerings. No details have been released, but a local membership option is said to be in the works.

Many residents at neighboring Enso Village — described as a Zen-inspired senior living community — appear to have already settled in. Above approximately 12,000 square feet of retail space, the framework for 53 affordable apartments is coming together. There will also be 27 middle-income qualified townhomes as part of the North Village project.

Appellation Healdsburg is still taking shape, but the number of final stretch touches are growing with each day. Mature olive trees are being planted and tile is being set. It won’t be long before an assorted four dozen fruit trees and 24 raised culinary beds are integrated into the landscape.

It’s been more than two decades since Palmer opened Dry Creek Kitchen at Hotel Healdsburg. Every Thursday night, locals are invited to take advantage of the restaurant’s three-course Sonoma Neighbor Menu for $55.

Palmer said he looks forward to welcoming locals to Appellation Healdsburg as well.

“Yes, it’s a hotel and yes, there’s going to be people coming here hopefully from all over the place, but first and foremost, it’s about welcoming locals into another great piece of Healdsburg,” said Palmer. “I want that bar to be full of locals. I want the restaurant and spa to be full of locals.”

Rates at Appellation Healdsburg are expected to start at just above $500 a night, plus a daily resort fee of $45. 165 Foss Creek Circle, Healdsburg, appellationhotels.com

Local hotels show off renovations, new menus and wellness options

Just in time for spring, several Sonoma County hotels are giving people more reasons to plan a trip or Wine Country staycation.

Vintners Resort just debuted a new resort pool flanked with daybeds, cabanas and fire pits. Day passes are available for locals looking to lounge poolside, but not stay at the property. The next phase of renovations at the Santa Rosa property includes refreshed rooms and a lobby facelift. 4350 Barnes Road, Santa Rosa, 707-575-7350, vintnersresort.com

The Restaurant at Farmhouse Inn is now serving breakfast and lunch. Dinner service now includes a la carte offerings in addition to the three-course, prix fixe Taste of Farmhouse menu. 7871 River Road, Forestville, 707-887-3300, farmhouseinn.com/restaurant

Calling all spa lovers! Thanks to a new partnership with UK-based celebrity skin designer Fatma Shaheen of Skin Design London and Montage Hotels & Resort, a pair of new facials just launched at the spa at Montage Healdsburg. The new treatments include the SDL Vitamin Skin Glow Facial ($495) and SDL Face Tight Facial ($975). 100 Montage Way, Healdsburg, 707-979-9000, montage.com/healdsburg

The post Food-Focused Appellation Healdsburg Hotel from Chef Charlie Palmer Coming to Life appeared first on Sonoma Magazine.

Chef Charlie Palmer has announced plans to develop a culinary-focused 93-room hotel with a 190-seat restaurant and rooftop bar in downtown Petaluma. If approved, the 66,500-square-foot, five-story luxury property would be located at the corner of Petaluma Boulevard South and B Street. The new hotel project is a collaboration between Palmer’s recently-launched hospitality group, Appellation, and EKN Development Group of Newport Beach.

The news comes just months after Appellation announced another ambitious hotel and retail project in Healdsburg with a restaurant and rooftop bar. The company, co-owned by Palmer and Christopher Hunsburger, also has projects in Pacific Grove and Sun Valley.

Calling Petaluma a “foodie destination within a foodie destination,” Palmer’s hospitality group said food demonstrations, artistic presentations and nods to the region’s sustainable farming practices would be part of the visitor experience at the hotel.

“We intentionally designed this hotel to pay homage to the integral role that food and wine play in Petaluma,” said Ebbie Nakhjavani, CEO of EKN Development Group, in a press release.

Palmer, who is a Sonoma County resident and James Beard award-winning chef with 16 restaurants from coast to coast, said that he had been looking for an opportunity in Petaluma for years as “an emerging culinary destination in the region.”

In recent years, the once-sleepy dairy- and egg-producing area has surged onto the world stage with one of the country’s most recent AVAs (American Viticultural Areas), the Petaluma Gap, and has attracted talented chefs, including Stephane Saint Louis and Steven Vargas of Table Culture Provisions, Jevon Martin of Street Social and Roberth Sundell of Stockhome restaurant. Chef Tony Najiola’s Central Market also is a Petaluma food destination.

Palmer opened Healdsburg’s iconic Dry Creek Kitchen in 2001 and has eponymous steakhouses in New York, Reno, Las Vegas and Napa.

The post Chef Charlie Palmer Announces Plans for Luxury Hotel in Petaluma appeared first on Sonoma Magazine.

Acclaimed Healdsburg chef Charlie Palmer has kept busy during the coronavirus pandemic with live cooking classes on Instagram and a video series, “American Artisan,” which highlights local chefs and winemakers. Now, he’s making the video series available online, and you can watch it right here, on sonomamag.com.

“I’m excited to kick off our new series, American Artisan, where we’ll be showcasing some of my favorite makers. We’ll give you a peek at some of the best products and destinations to put on your wish list when we can safely travel again,” said Palmer about the new series.

Click through the above gallery to watch episode 1-10 of “American Artisan.”

The post Charlie Palmer’s New Video Series Highlights Local Chefs and Winemakers — Watch It Here appeared first on Sonoma Magazine.

The best wine tastes better when it’s in a glass next to great food. If that dish happens to be dessert, even better. With summer nights in our sights, indulging in a dessert and wine pairing does more than satisfy a sweet tooth, it encourages us to linger at the table a little longer. We asked some of our favorite local chefs to share a prized recipe and tell us what they choose to sip alongside. Enjoy, and you’re welcome!

Delicious Wine Country Desserts

Chef Sondra Bernstein

“As summer produce starts to show up at the farmers market, it is the perfect time to make a cobbler,” said chef Sondra Bernstein of the girl & the fig in Sonoma.

She suggests two different wines for her Apricot & Blackberry Cobbler. Choose between Anaba Wines, 2018 Late Harvest Sonoma Valley Viognier, and the Loxton 2015 Sonoma Valley Syrah Port.

Apricot & Blackberry Cobbler

Makes 6 to 8 individual cobblers or 1 large 8×8-inch cobbler

For the dough:

1 cup all-purpose flour

3⁄4 cup sugar

1 teaspoon ground cinnamon

1 teaspoon baking powder

1 teaspoon ground allspice

1 teaspoon salt

1 large egg

5 tablespoons unsalted butter, melted

For the filling:

12 fresh apricots

2 tablespoons fresh lemon juice

2 tablespoons cornstarch

4 pints blackberries

1⁄4 cup lightly packed brown sugar

3 tablespoons unsalted butter, cut into pieces

To prepare the dough:

In a mixer on slow speed, combine the flour, sugar, cinnamon, baking powder, allspice, and salt. Add the egg to the dry ingredients. Add the melted butter and mix. Form the dough into a ball, wrap it in plastic and chill the dough for at least two hours and up to overnight.

Divide the chilled dough into 6 portions. Roll out the dough between pieces of wax paper so the dough is at least 1⁄2-inch larger than the size of the ramekin on all sides if making individual cobblers. Preheat the oven to 375°F.

To prepare the filling:

Quarter the apricots and coat them with lemon juice. In a separate bowl, dissolve the cornstarch in 2 tablespoons of water. Add the blackberries, apricots, and brown sugar to the bowl with the apricots and mix gently. Place an equal amount of the filling into each baking dish. Add 1⁄2 tablespoon of butter over each portion. Cover with a layer of solid dough or create a lattice topping by trimming the dough into 14 to 16 1⁄2-inch strips using a knife or a pizza wheel. Weave the dough strips over the filling by going over and under to create a lattice. Let the strips come a bit over the edge of the baking dish as the dough will slightly shrink as it bakes. Bake the cobbler for 40 to 50 minutes until the crust is golden brown. Let cool.

To serve:

Serve each portion with a scoop of ice cream or gelato.

Chef Liza Hinman

“This recipe can be used for any combination of summer fruit and berries. I typically like to have two fruit together – often one stone fruit and one berry (2:1 ratio), which go wonderfully together,” said chef Liza Hinman of The Spinster Sisters in Santa Rosa.

Three variations she recommends include: apricot and cherry, peach and blackberry, and plum (or pluot) and raspberry. Hinman’s go-to wine to pair with this dessert is Amista’s Sparkling Grenache.

Summertime Fruit Crisp

Crisp topping:

8 tablespoons unsalted butter, melted

½ cup all-purpose Flour

2/3 cup brown sugar

½ teaspoon cinnamon

½ teaspoon kosher salt

½ cup rolled oats

½ teaspoon vanilla

¼ cup roughly chopped almonds

Crisp topping procedure:

Add dry ingredients and almonds into a bowl and whisk lightly.

Add the melted butter and vanilla to the dry ingredients and, using your fingers, lightly incorporate until moist clumps appear (loose cookie dough consistency). Hold in the refrigerator while you prepare the fruit filling. Topping can also be made ahead and frozen in a plastic bag for up to 3 months.

Fruit filling:

4 cups of stone fruit, cut into wedges or chunks

2 cups of cleaned berries

½ cup granulated sugar

2 tablespoons cornstarch (may need additional if fruit is quite juicy)

1 tablespoons lemon juice

Fruit filling procedure:

Whisk the sugar and cornstarch together in a large bowl to remove any lumps. Add the stone fruit to the bowl with the lemon juice and toss lightly to coat.

To finish the crisp:

Pre-heat to 350°, and butter a 9×9 or 11×7 baking dish.

Spread the stone fruit over the bottom of the pan, then sprinkle the berries over and lightly mix together. Scatter the crisp topping over in clumps. Place into the oven for 30-40 minutes, until the edges are bubbling, and the topping is golden brown. Place on a wire rack and allow to cool for at least 15 minutes before serving.

Serve with whipped cream or crème fraiche, or a rich vanilla ice cream.

Chef Charlie Palmer

Chef Charlie Palmer shared his recipe for Pear Tarte Tatin, which appears in his American Fare cookbook. He typically pairs it with a nice Riesling or a Sonoma Coast Gewürztraminer. Two of his favorites include: Gundlach Bundschu, 2018 Estate Gewürztraminer, Sonoma Coast, and Scribe 2017 Riesling Arrowhead Slope, Sonoma County.

Pear Tarte Tatin

Makes one 9-inch tart

3⁄4 cup tightly packed light brown sugar

1⁄2 cup (1 stick) unsalted butter, at room temperature

5 large firm pears, peeled, cored, and cut into quarters

1 piece frozen puff pastry (see Note), thawed

Whipped cream, crème fraîche, frozen vanilla yogurt, or caramel ice cream, for serving, optional

Preheat the oven to 375°F.

Combine the sugar and 1⁄4 cup cold water in an 8-inch nonstick, ovenproof frying pan over low heat. Cook, stirring constantly, for about 3 minutes or until the sugar has dissolved. Raise the heat to medium and bring to a boil. Allow to cook at a gentle boil, without stirring, for about 6 minutes or until a golden syrup has formed. Stir in the butter and cook, stirring, until well blended.

Remove the pan from the heat and carefully arrange the pear quarters, cut sides facing up, in a slightly overlapping circle in the caramel, and place 2 or 3 halves in the middle to fill any open space.

Lightly flour a clean, flat work surface. Place the pastry onto the floured surface and, using a rolling pin, roll the pastry out to a shape large enough to cut out a circle about 9 inches in diameter. Using a paring knife, cut out the circle and place over the pears. Fold the excess edge under to enclose the fruit. Using a paring knife, cut at least 4 slits in the center of the pastry to allow steam to escape. Bake the tarte for about 35 minutes or until the pastry has puffed and is golden brown.

Let cool on a wire rack to set for about 5 minutes. Using a small, sharp knife, loosen the edges from the pan and then place the serving plate over the pan and carefully invert the tart onto it. Remove the pan.

Serve warm, with a topping of choice if you like.

Note: Both Trader Joe’s and Dufour make excellent frozen puff pastry. The first is, obviously, available at Trader Joe’s markets; Dufour is available at many supermarkets and specialty food stores as well as online.

Chef Duskie Estes & Chef John Stewart

The love for summer fruit continues to shine in this recipe for Cherry + Rhubarb Crostata with Rose Geranium Gelato from chefs Duskie Estes and John Stewart.

“You can also garnish with some almond whipped cream, if the ice cream making is too much work,” said chef Duskie Estes of Farm to Pantry. “But nowadays we have more time at home.”

For the wine pairing, Estes recommends Gratitude Late Harvest Viognier from Davis Family Vineyards or bubbles from Iron Horse Vineyards. “I love the rainbow cuvée!” said Estes.

Cherry + Rhubarb Crostata with Rose Geranium Gelato
Makes 4 crostatas

For the crostata dough:
8 oz cold unsalted butter
2 1/4 cups flour
a pinch of kosher salt
3 – 4 tablespoons ice water

For the crostata filling:
1# cherries, pitted and 1/2’d
1# rhubarb, diced
1 cup sugar
1/4 teaspoon almond extract
2 tablespoons cornstarch
1 egg, beaten
demerara sugar to sprinkle

To make the crostata dough, cut the butter into small chunks and place in a food processor with the flour and salt. Pulse until the mixture resembles cornmeal. With the processor running, gradually add the water, using only enough water to bring the dough together. Wrap and refrigerate at least one hour.

Preheat the oven to 375°. Roll out the dough on lightly floured surface to 4 circles, 7 inches in diameter each, and about 1/8 inch thick. In a bowl, toss the rhubarb & cherries with the sugar, cornstarch and almond extract. Mound the fruit in the center of the dough. Gently fold the dough up toward the center of the rhubarb, creating an edge about 1 1/2 inches wide, pleating dough evenly as you fold around each circle. Brush the edges with the egg and sprinkle with sugar. Bake until golden brown, about 20 to 25 minutes.

For the gelato:
3 cups milk
3 cups heavy cream
2 cups sugar
A sprig of rose geranium or 1 cup picked leaves packed

In a pot on medium-high heat bring ingredients up to a simmer. Cool in an ice bath and let steep 1 hour. Strain off the leaves and turn in ice cream maker according to its instructions. Scoop and serve on top of warmed crostata.

The post Craving Sweets? 5 Local Chefs Share Their Summertime Dessert Recipes appeared first on Sonoma Magazine.

Many of our favorite dishes from Sonoma County restaurants are available for curbside pickup and delivery as we shelter at home. Ordering takeout remains a great excuse to eat well while supporting local businesses, but chances are you’ve still been spending more time in the kitchen. If you’re looking for ways to up your cooking game and get some meal-planning inspiration, a number of Wine Country chefs are offering free virtual classes. Click through the above gallery for some inspiration.

The post These Local Chefs Are Offering Free Online Cooking Classes appeared first on Sonoma Magazine.

As we continue to hunker down to flatten the curve, our fantastic Bay Area neighbors are doing what they do best to keep our spirits high.

Big Bottom Market co-owner and cookbook author Michael Volpatt is offering virtual cooking classes every day at 3 p.m., East Bay musician Michael Franti is encouraging us to sing and dance, and Charlie’s Acres in Sonoma is inviting us to “meet” cute farm animals.

And since we can’t lookout for him and his tidy white chef’s jacket at Dry Creek Kitchen restaurant, acclaimed chef and Healdsburg resident Charlie Palmer is bringing his cooking know-how to our kitchens.

Starting today, April 9, at 1 p.m., Palmer and Chef Scott Romano of Dry Creek Kitchen will take to social media to offer home cooks a Pigs & Pinot tutorial series.

Every Thursday throughout the month of April, the chefs will host a Sonoma winemaker for a live cooking demonstration and wine pairing on Palmer’s Instagram @chefcharliepalmer. Palmer will be going live from his home kitchen; the demonstrations are expected to last 15 to 20 minutes. Winemakers will join via a split screen to maintain social distancing.

Clay Mauritson will be on hand today to help kick things off – the dish – Cavatelli and Sweet Italian Sausage with smoked bacon, fresh ricotta and basil, paired with a 2018 Charlie Clay Russian River Pinot Noir. Hungry yet?

For the month of April, 25% of proceeds from all wine sales through the Pigs & Pinot Tutorial Series will be donated to a relief fund for Chef Charlie Palmer Collective hourly employees. Be sure to use the #pigsandpinot when you checkout.

Due to coronavirus concerns, Palmer postponed his 15th Annual Pigs & Pinot event originally scheduled for March 20-21, 2020 at Hotel Healdsburg. Pigs & Pinot features bottles from more than 60 wineries and 20+ chefs, and benefits a variety of local charities.

The tutorials scheduled for the rest of the month are worth marking on your calendar. On Thursday, April 16^th, Mark McWilliams of Arista Winery will be on hand while the chefs will prepare Pork Scallopini with pan seared caramelized onion, lemon zest, and sautéed cabbage.

Diane Bucher of Bucher Winery joins the festivities on Thursday, April 23^rd to dish about vino that pairs with a Pork Parmesan-Rosemary Waffle Sandwich with basil, tomato, mozzarella, and parmesan.

Last but not least, on April 30^th, winemaker Theresa Heredia of Gary Farrell Vineyards & Winery will lend her thoughts on what to sip with a Coffee Charred Pork Tenderloin, with Brussels sprout and celery salad, reed’s pickled onions, and pecorino.

If you want to help spread the word on Instagram, tag a friend in the comments on Palmer’s page and you’ll be entered to win a signed cookbook.

The post Chef Charlie Palmer Is Bringing Dinner and Wine to Your Kitchen appeared first on Sonoma Magazine.

Healdsburg, with its picturesque plaza surrounded by award-winning wineries and restaurants, makes for an idyllic introduction to wine country. But with so many great places to choose from, it can be hard to decide where to go. Not to worry, we’re here to guide you — or rather, acclaimed chef Charlie Palmer is. Click through the gallery to discover how to spend 24 hours in Healdsburg, just like the great chef. And don’t miss nearby Geyserville, Cloverdale and Windsor.

The post Charlie Palmer’s Guide to the Best of Healdsburg appeared first on Sonoma Magazine.

Charlie Palmer might have gotten his start in New York City, but it is in Sonoma County where he made his Bay Area mark with Dry Creek Kitchen.

Over the past few years, he has expanded his “Progressive American Cuisine” empire into Napa County and now the latest addition is open: Charlie Palmer Steak Napa.

This is his fifth Charlie Palmer Steak and the first in California (even Reno beat us to it with a casino-based location). Palmer has lived in the Bay Area for over 15 years and was asked by the soon-to-open boutique Archer Hotel, in downtown Napa, to open a flagship restaurant on property.

The 4,000 square-foot restaurant includes a lounge, circular bar, and patio. Jeffrey Russell serves as executive chef.

Falling into the “special occasion” or “I really need to impress a client” category of dining, Charlie Palmer Steak’s prices range from $12-20 for appetizers, $25-$80 for entrees (the $80 dish being a surf & turf with a filet mignon and stuffed Maine lobster), and $12-$15 for desserts.

Oh, and the steaks? They start at $33 for a 5 Dot Coulotte (A.K.A. sirloin strip) and top off at a $100 4 oz A5 Waygu steak imported from Japan. The real deal. You can also share a porterhouse ($125) or bone-on tomahawk steak ($130) for two.  Add on foie gras (while you still can) for an additional $22.

Budget-minded diners don’t lose hope: happy hour is served daily from 4-7 PM in the bar, featuring discounted wine, beer (including their house made CP IPA) and snacks from $4-$7. You can also save a few bucks by bringing a bottle of Napa Valley wine – the first bottle corkage is free. They also offer a bar menu that offers a luxury bent at a reasonable price point (lobster corn dogs anyone?).

Charlie Palmer Steak is currently open only for dinner starting at 5:30 PM but will expand to offer breakfast, lunch and brunch (don’t miss the “donut wheel”) in December. (707) 819-2500, 1260 First St., Napa, charliepalmersteak.com.

The post Charlie Palmer Steak Now Open in Downtown Napa appeared first on Sonoma Magazine.

Chef Charlie Palmer is looking back to look forward at Dry Creek Kitchen.

Taking over the reigns of Palmer’s Healdsburg restaurant is 12-year Charlie Palmer Restaurant Group veteran Scott Romano. In addition to working at 5 Palmer restaurants, including Aureole in NYC, his friendship with Chef Palmer spans two decades.

“It’s a nearly 20-year friendship that has survived several restaurant openings, hot kitchens, many a hunting trip, and countless meals and glasses of wine,” said Palmer. It also includes several guest chef appearances at Palmer’s signature event, Pigs & Pinot as well as surviving Romano’s departure from the group several years ago.

“There’s a unique quality to Scottie. He has the soul of a chef. There are a lot of good chefs, but not all of them have the soul of a chef — the love of food and a constant yearning to learn more. ”
– Charlie Palmer

“I’ve been working on getting Scott back into the family for years, knowing his maturity and experience would bring us to new levels,” said Palmer. “His kitchen and cooking style lends itself naturally to DCK and I’m thrilled to have my hunting partner back in this part of the country.”

As both employee and longtime friend to Palmer, Romano has an ease with the multi-Michelin starred chef that’s reassuring to the future of the Healdsburg restaurant after the departure of Dustin Valette (who left in 2014 to open Valette) and a less than one year stay by Chef Andrew Wilson.

That easy rapport shows, with the two working hard to reimagine some of the restaurant’s signature dishes like the Oz Family Farm Rabbit Tortellini, Dry Creek Peach and Heirloom Tomato Salad with Bellwether Ricotta and Sauteed White Sea Bass with Sweet Corn Puree.

“We’re looking back at iconic dishes from all the restaurants,” said Palmer, who currently owns 17 restaurants, with at least one more on the way at the Archer Hotel in Napa (opening 2017). “And we’re adapting them to California,” he said.

The two are also doing monthly “Reflective Menu” dishes that pull from Palmer’s past, including Pepper Seared Bob White Quail with Savory Corn and Sweetbread Pudding that appeared on the 1998 menu of Aureole (served Aug. 8-21, 2016 at DCK)

Though Romano isn’t from the area, he’s already jumped into the fray, with his wife (also in the restaurant biz) planting a culinary garden at their Healdsburg home, and spending many mornings meeting with farmers and purveyors who supply the restaurant.

“There’s a unique quality to Scottie. He has the soul of a chef,” said Palmer. “There are a lot of good chefs, but not all of them have the soul of a chef — the love of food and a constant yearning to learn more,” he said.

Romano’s culinary start was humble, doing dishes at a pizza parlor in New Jersey, and graduating to a line cook at Romano’s Macaroni Grill (no relation). As a culinary student, Romano chose to stage at Aureole, and Palmer saw promise in the young cook.

Now, the promise has landed him at one of Palmer’s flagship restaurants. And both chefs seem happy to be back together, and happy to be cooking in Wine Country.

“People love eating here in Wine Country, and I’m looking forward to being part of that,” said Romano.

(Featured photo: Paige Green)

The post New Chef at Dry Creek Kitchen Is a Palmer Pal appeared first on Sonoma Magazine.