Happy Summer Solstice!
Who loves a good mystery? We do – especially if it involves wine and Healdsburg. “DaVintners Code” will be starting soon on the Wine Road’s Facebook site: Wine Road, Northern Sonoma County. It’s a fun summer contest/mystery tour of lodging and wineries. Be a sleuth and check it out.
Pssssst - The word we hear is that 2013 was an amazing vintage – Something to remember when stopping at our local wineries.
Nearly 4000 people have read our reviews on TripAdvisor, which highlights the importance of review sites when people are planning. Next time you visit a great restaurant, attraction or lodging consider taking the time to give them a good review. It really matters.
Our Tony McManus Celtic concert is sold out! You can still call and make reservations for our concert on Wednesday, October 29th. Linsey Aitken and Ken Campbell, two of Scotland’s most accomplished musicians, are making their second, return trip to California and we are fortunate to have them perform at the Inn. We’ll serve beverages and dessert, along with an evening of incredible music. October is a beautiful time to spend in wine country. Call us for reservations. http://www.linskenscotland.co.uk
When thinking of places to dine in town, don’t forget to look “north.” The Himalayan Restaurant - Kabob and Tandoori Ghar, at the corner of March Avenue and Healdsburg Avenue is a casual, delightful spot, with indoor and outdoor seating. Staff is accommodating and friendly. The menu includes an array of kabobs, clay pot dishes, and noodles - all with levels of curry from mild to hot - and naan. Plus, they offer home-made ice cream.
If you’d like to tour six (or more) area inns, mark your calendar for December 14th. It’s our annual inns tour, when the inns are decorated for the holidays and ready for company. Enjoy light refreshments at each stop. It’s a great time to visit Healdsburg, when the wineries are quiet and owners/winemakers are often manning the tasting rooms. Call us at 707-433-8182.
In honor of the summer solstice:
Sausage with Grapes
Sweet Italian sausage (at least one per person – cut into thirds)
1 quart green seedless grapes (cleaned)
1 c. water
Cooked Polenta (Note: Golden Pheasant brand has an easy, microwavable version)
In large covered frying pan, cook sausages in 1 c. water for 10 minutes. Drain. Add grapes to pan with sausage, cover and simmer on low 10 minutes more. Uncover and cook on low until liquid evaporates. Serve over a bed of polenta and garnish with grape clusters. Can be served for a summer brunch or dinner.