According to the magazine Fine Living, “Heaven is in Healdsburg.” The article states that, “Heaven is in Healdsburg, the town is sure to please every visitor. Perfect for those who want to kinder memories of small town life or to experience it for the first time.” Not only local wineries and restaurants receive acknowledgement – the Healdsburg Museum gets a well-deserved nod as does the Hand Fan Museum. Read the whole, glowing article (complete with gorgeous photos) online. ttp://www.finehomesandliving.com
Our neighbor to the north, Geyserville, was just listed as one of the “Top 10 Wine Destinations in the World” on Grapecollective.com. Listed alongside spots such as Valparaiso, Chile, Sicily, Italy and Blenheim, New Zealand, Geyserville was singled out for Sonoma County. The author, Jameson Fink, raves about Diavola Pizzeria and their unusual wine list.
You can meet chef/owner Dino Buciga of Diavola’s on July 26th at the Battle of the BBQs. He’ll appear with other local celebrity chefs at Seghesio Winery’s annual event. Help choose the best Zinfandel and Rib pairing. Dino Bugica and Executive Chef Dustin Valette of Healdsburg s Dry Creek Kitchen will battle Seghesio’s very own Executive Chef Peter Janiak. Live music is provided by Zydeco Magic. http://www.seghesio.com/NewsandEvents/Events.aspx
Congratulations to our Healdsburg Certified Farmers' Market. They just celebrated their birthday on July 19th. Not to be missed is the annual Zucchini Festival on August 9th! So much fun for all: zucchini car races, decorated zucchini and contests for the largest squash. If you’ve never seen a zucchini race along a track, then join us for this town-favorite event.
A tribute to the mighty squash:
Linguine with Summer Squash & Tomatoes
8 oz. + Linguine or Fettucini
2 Summer Squash, sliced
2 Fresh Tomatoes, chopped
½ (or less) cup Basil (fresh!)
1 Tblsp Olive Oil
Salt & Pepper to Taste
1 teas Red Pepper Flakes
Cook pasta according to package directions. Add squash to the water in the last 5 minutes. Meanwhile, combine oil, tomatoes, basil, salt & pepper and pepper flakes. Drain pasta and squash well. Toss with oil/tomato mixture. Top with Parmesan. Note – this is more of a “room-temp” dish than a cold pasta salad.