July 11, 2014 - Now in Healdsburg
A lazy summer? Not for us! We are always looking for new ways to feature and share the beautiful wine county we call home.
In the works:
“Above the Vines” – we will be partnering with Mazzocco Sonoma Wine Country Air Tours, to provide an aerial tour of vineyards overlooking the Pacific Ocean and majestic Buddhist temple Odiyan, to Dry Creek Valley, Lake Sonoma and over Alexander Valley. After flying high, settle in at the Inn for our wine-tasting by the pool or in the parlor, while you share your adventures with fellow guests.
Special tours for foodies and chocolate-lovers are in the planning stages, too. Look for details soon.
Speaking of chocolate (and we love to…), we will hold our 1st Annual Chocolate Sweepstakes in February, 2015. Guests who stay at the Inn in November and December, 2014 and in January, 2015 will be eligible to enter. More info to come.
Right now, plan your trip to Healdsburg to coincide with the Antiques, Arts and Collectibles Fair on Sunday, August 24th, 9:00 a.m. to 4:00 p.m. in the Plaza and sponsored by the Healdsburg Museum. Treasure hunters will love this exciting outdoor marketplace. There will be 90 participating vendors. Look for special Healdsburg Hospitality offers at the Museum booth; you never know what you'll find. http://www.healdsburgmuseum.org
Viva La France! Costeaux Bakery on Healdsburg Avenue holds is famous Bastille Day celebration on July 14th – with all things Francophile: can-can dancers, petanque, French food and wines, a guillotine and even an appearance by Marie Antoinette – ooh-la-la!
In honor of Bastille Day, our Baked Brie and Tomato Strata
2 sm. zucchini, cut crosswise into ¼ inch slices (2 cups)
6 ½ inch-thick slices crusty sourdough French bread
8 oz. Brie cheese, cut into ½ “ cubes
4 Roma or Heirloom tomatoes, cut lengthwise into ¼ “ slices
2/3 c. evaporated skim milk
1/3 c. onion, finely chopped
3 Tblsp. fresh dill, “snipped”
½ teas. salt
1/8 teas. pepper
6-8 cherry tomatoes – garnish
non-stick cooking spray
Cook zucchini, covered, in a small amount of boiling, lightly salted water for 2-3 minutes or until just tender. Drain and set aside. Spray a 9x13 “ baking dish with cooking spray. Arrange bread slices in dish, cutting to fit. Sprinkle half the Brie on top. Arrange zucchini and sliced tomatoes on top of bread. Sprinkle with remaining cheese.
In bowl, combine eggs, evaporated milk, onion, dill, salt and pepper. Pour over vegetables and Brie. Lightly press vegetables down to saturate with egg mixture. Cover with plastic wrap and chill 4-24 hours.
Pre-heat oven to 350 degrees. Remove plastic wrap and cover strata with foil. Bake for 30 minutes. Uncover and bake for 25-30 minutes more or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Garnish with cherry tomatoes.