It’s spring in Healdsburg. You can tell by the April showers (much needed), alternating with sunshine.
There’s still some space at our Celtic concert on April 10th. Great music and an entertaining evening in an intimate setting. Call us to reserve your spot: 707-433-8182.
Lucy attended the Chefs of Tomorrow event last week. Local high school culinary teams competed with each other AND produced great food for their guests at the same time. Our Healdsburg High School won the judges award. They served a bananas foster ice cream dessert with a praline toffee that wowed the judges and crowd alike. Spoonbar Chef Louis Maldonado was the keynote speaker. His message to the kids: whatever you want to do, nothing speaks as well as WORKING HARD and trying to do better each day!
Louis Maldonado will also be at Copain Winery on Eastside Road on May 3rd for a spring chef dinner. Copain and Louis are teaming up at the winery for an extraordinary six-course meal paired with Copain wines. He and his Top Chef buddy Chef Jason Cichonski, from the highly acclaimed Ela Restaurant in Philadelphia, will co-create the meal. “Snacks” and sparkling wine will be served to kick-off the evening. http://www.copainwines.com
Also on May 3rd - if you are a Kentucky Derby fan, White Oak Winery is hosting “Kentucky Derby Day,” on Saturday, May 3rd, from 12:00 - 4:00 p.m. There will be authentic food, prepared by a former chef from Churchill Downs, live music, dancing and even a hat contest. Go to http://www.whiteoakwinery.com for ticket info.
Looking ahead to late May, our beloved Future Farmers’ Parade and Fair begins on May 22nd with a twilight parade. It’s often said that half town is in the parade, and the other half watches and applauds! It’s a small-town, fun event that is not to be missed.
On May 31st, at 2:00 p.m. we are hosting a Chocolate Tea here at the Inn. Cy Olney of Scharffen Berger Chocolate will also present a tasting and some interesting details on chocolate; look for savory AND sweet chocolate delights. Call the Inn for reservations at 707-433-8182.707-433-81870777
For spring: a great asparagus recipe.
Roast Asparagus with Feta
4 bunches medium asparagus, trim the ends
4 Tblsp. olive oil
Freshly ground black pepper
2 Tblsp. Dijon mustard
4 Tblsp. champagne vinegar
½ cup olive oil
1 cup feta cheese, crumbled
Preheat the oven to 425 degrees.
Divide and toss the asparagus with the olive oil, salt, and pepper, and arrange in a single layer on 2 or 3 separate large rimmed baking sheets. Place in the oven and roast until the spears are tender and the tips are turning golden and slightly charred, 10 to 12 minutes. Watch closely so they don’t burn.
Prepare the vinaigrette while the asparagus is roasting. In a bowl, mix Dijon mustard, vinegar, salt, and pepper. Whisk in the olive oil to emulsify. Taste for seasoning and adjust. Remove the asparagus from the oven and place on a serving platter. Drizzle with the vinaigrette and sprinkle with the feta cheese. Serve warm or at room temperature.
Makes a lot! Can be halved.