Ukiah and Branches Restaurant, So Worth the Drive!

Last weekend, I was invited to Ukiah to try a brand new restaurant (Branches Wood Fired Chophouse), and to stay in the hotel next door to it. It was one of the most perfect getaways I have had in recent memory!

I left for Ukiah immediately after work (in Roseville) and met one of my best friends from the Bay area at Ukiah Brewing Company around 8pm. My total travel time was only about 2 hours and 45 minutes. It was an easy drive (I took the 80, to the 5, to the 20, to the 101.) The food at Ukiah was waaaay overpriced, but I did really like their darkest beer--Coops Stout?.

We stayed at The Hampton Inn Ukiah. It can be described as having a similar-to Victorian-style architecture, and it is pretty much right up against the mountains, so the backdrop is just beautiful. It is a fairly new Hampton Inn, and I have to say it is one of the nicest ones I have seen. There is a balcony attached to most, if not all of the rooms. I stayed on the bottom floor, and had a little patio area.

Here is a shot of the inside of my room. The hotel has free wi-fi with your stay, and there was a refrigerator and a microwave inside as well. Loved that!!

Below is the exercise room. It is a little bare bones (no weights or anything), but the machines (especially the treadmill) was extremely nice. I was able to put in 12 miles during my 2-day stay! (Damage control!!)

Before dinner, we visited Tierra Art Garden, a boutique tasting room featuring Mendocino County Wines and wine related merchandise as well as whimsical pieces of artwork for the home and garden. It was such a lovely store. Wine tasting is $5 and includes about 5 picks. The $5 is refunded with a purchase. I picked up some Frey Chardonnay that will probably be opened during appetizers on Thanksgiving. :)

We had dinner on Saturday night at Ukiah's newest restaurant, Branches Wood Fired Chop House.

I tried to control the drooling as I peered into the meat counter. This counter is located beside the bakery counter in the lobby of the restaurant. This is also the counter that supplies the restaurant.

We arrived at Branches a little bit early, and sat on the "pub" side (photo above) of the dining room until our table was ready. 

I started the evening with a glass of non-vintage local bubbly (Scharffenberger Brut, Mendocino), and tin addition, the drink below magically appeared in front of me. I am not sure how this happened.

 

The Jade Martini is made with Absolut Vanilla Vodka, Midori Melon Liqueur, fresh squeezed lime, splash of simple syrup, lemonade, lemon & cherry garnish. It was a little sweet for me (though the ingredients suggest it would be a tart drink), so I stuck to my wine for the evening.

When I saw The Philly Cheesesteak Spring Roll on the menu, I said what you probably just did, which is "OMG! I am so getting that!" Description on the menu: Prime Rib, American Cheese, Onions, and a side of Roasted Red Pepper Dip. It was super cheesy and if you are concerned about your waistline, don't worry, it comes with a little salad mix in the middle. That makes it all OK, right? :)

Below is a photo of one half of the dining area that can probably be rented out for a special event.

And below is the main dining area where I sat (I actually sat in a large booth and got to see the entire dining room being served.) As you can see, Branches is really a pretty restaurant, and there are chandeliers to match the "branches" name/theme of the place.

This is the meat presentation you get shortly after being seated. Beef at Branches is sealed and refrigerated to retain its natural juices and aged from 21 days to 35 days depending on the cut

For dinner, I ordered the Greek Salad (Romaine Hearts, Mint, Cilantro, Kalamata Olives, Tomatoes, Feta Cheese, Cucumber, Red Onions, Garlic Flat Bread, Fresh Cracked Pepper, Lemon & Extra Virgin Olive Oil) I am pretty traditional with dressing and only get balsamic and olive oil on the side. The flat bread served as the croutons on the salad and there were generous amounts of all the ingredients. Very nice! I will also note that I had the 2009 St. Supery (oak-free) Chardonnay (Napa) to accompany my meal.

My friend had the 10 oz. Rotisserie Roasted Prime Rib Of Beef with Au Jus, a side of mashed potatoes. He was expecting a thinner piece, but the piece was thick and the perfect size. It was cooked perfectly, "rare" just as he ordered it. The horseradish was creamed, but we forgot to ask if fresh horseradish was an option. The beef was tender, and the two signature sides he ordered made the meal a perfect trio. The caramelized butternut squash could have been served as a dessert. It tasted like candy, very much like yams without the marshmallows on a Thanksgiving plate. The mashed potatoes were perfectly seasoned by the au jus.

                                      

FYI:

Here are the ways you can order your meat at Branches:

Very Rare Cold In The Center

Rare Raw In The Middle

Medium Rare Red Throughout The Meat

Medium Pink Throughout The Meat

Medium Well Slightly Pink In The Middle

Well Done No Pink At All

Black & Blue Charred Outside - Raw In The Middle

Here's Chef Munther (white coat) on the line.

After dinner, I was invited to take a tour of the bakery/dessert side of the restaurant. Here's a peek:

 

Looking into the dessert window from the service side.

Joe, plating a dessert.

Dinner was wonderful and I am already thinking about going back to Ukiah, and definitely going back to Branches (they also offer lunch and brunch). Since the menus are not yet online, I will post them here for your pleasure and convenience!! Click on each image to enlarge. 

Below are some more shots outside and inside the hotel. I wanted to highlight the free breakfast each guests get at the Hampton Inn Ukiah. It's a very generous buffet style set-up, complete with 3 hot selections (that rotate depending on the day), a waffle making station, 3 choices of coffee, a cereal bar, fresh fruit and juice, and a selection of bagels, muffins, and pastries that can be reheated to your liking.

View from my patio.

One of the highlights of my trip was the hike we took at Montgomery Woods State Reserve. I can't begin to describe the beauty of the trees, so here are some pictures I took. Seriously, if you have the use of your legs, DO NOT MISS this place. Get outside and experience it for yourself. I would drive to Ukiah again just to go back here!

Ukiah, I love you and I will be back very soon!

Enter to Win Two Nights at the Montage Beverly Hills!

This week in honor of Executive Pastry Chef Richard Ruskell’s 11th appearance on Food Network Challenge (airing this Sunday, August 1st, Montage Beverly Hills launched it’s first ever Twitter contest!

To help cheer on his record appearance, Montage Beverly Hills is giving my readers (and Twitter followers) the chance to win a two-night getaway and private pastry class with the dessert innovator himself!

From now until August 3, you can enter to win by following Montage Beverly Hills on Twitter and tweet "I want to taste #ChefRuskell’s creations @MontageBH"! Go here for more details.

The winner will receive a private pastry lesson with Chef Ruskell to learn how to make his famous creations, plus lavish accommodations for two in the heart of the Golden Triangle. Please visit http://www.montagebeverlyhills.com/ruskell-twitter-rules.php to see the complete contest rules and details about the prize.

The Winner
One winner will be selected by random drawing from among all valid entries on or about August 4, 2010. The winner will be notified by Twitter, email or US Mail and the winner will be posted on the Sweepstakes' website.

Follow the Montage Beverly Hills at @MontageBH for updates on Chef Ruskell and the trip giveaway contest.

Monterey Winemakers Celebration to be held August 7th at the historic Custom House Plaza

Monterey County Vintners & Growers Association’s 18th Annual Winemakers’ Celebration

Taste Monterey Wine Country at the Monterey County Vintners & Growers Association's (MCVGA) 18th Annual Winemakers Celebration on August 7, 2010, at the historic Custom House Plaza. Over 40 wineries will pour roughly 200 wines at the outdoor summer festival centered on the diversity of Monterey's varietals and viticulture areas.





The Winemakers Celebration festivities include: culinary delights from Forge in the Forrest, Mahs’s and the Portola Hotel & Spa; live entertainment—dancing to the oldies, pop and country grooves of the Dennis Murphy Band; a chance pick Grand Prize Raffle to Cabo San Lucas' Pueblo Bonito Resorts; barrel building displays; and bidding race excitement of the Silent Auction—including numerous lifestyle packages, special wine items, photo sessions, hotel stays, restaurant gift certificates, and more.

The Winemaker Dinner at The Sardine Factory featuring Belle Glos and Mer Soleil wineries is a new addition to the celebration's lineup and a rewarding way to end the fun-filled day.

"You can enjoy the celebration, and then cruise up to The Sardine Factory for an intimate dinner with wine brands that demonstrate the obvious quality of grapes that come from the Monterey Wine Country region," says Julie Rosenau, MCVGA’s Sales and Business Development Manager. She continues, "The atmosphere is ideal for appreciating excellent wine and food, right at the doorstep of the popular Cannery Row location."

Nine American Viticultural Areas (AVAs) make up the world-class designation of Monterey County. Monterey, Santa Lucia Highlands, Arroyo Seco, San Lucas, Hames Valley, Chalone, Carmel Valley, San Antonio Valley, and San Bernabe comprise over 175 unique vineyards. Vineyards are located from the cooler north, heavily influenced from the Monterey Bay, to the warmer southern end, still influenced by the late afternoon winds and resulting cooling temperatures later in the day. Winemakers and representatives from across all of these regions will be on hand to discuss their craft and showcase how an amazing 42 varietals can be made from a single winegrowing region.



The 18th Annual Winemakers’ Celebration, is August 7, at Custom House Plaza, from 1-5 p.m. Tickets are $45 in Advance and $50 the day of event. You can purchase your tickets online here. There will be $10 raffle tickets to Cabo San Lucas sold at the event. Do not need to be present to win.

Winemaker Dinner with Belle Glos and Mer Soleil Wineries at the World Famous Sardine Factory Restaurant, August 7, 6 p.m. Tickets are $95 per person. Seating is limited to 45 people.

About MCVGA
The Monterey County Vintners & Growers Association (MCVGA) partners with community members to promote and support leadership in the art, the science, and the business of wine. Founded in 1974, MCVGA is a non-profit organization representing over 80 vintners and growers in Monterey, California. For additional information, please visit www.montereywines.org or call (831) 375-9400.

Sauvignon Blanc Tasting/Tweetup & the Luxurious Avia Hotel

I don't know if you know this, but Downtown Napa is a pretty up and coming place.

Downtown Napa is already home to the Napa Valley Wine Train, The Oxbow Public Market, Taylor's Automatic Refresher, The Cordair Gallery, ZuZu Restaurant, The Bounty Hunter, and Back Room Wines.

Soon though, downtown will boast a restaurant led by Masaharu Morimoto of Iron Chef fame, as well as one created by Tyler Florence (also of Food Network).

I have been heading out there as often as I can and refer to it as my second home. I don't know what it is about Napa Valley, but I feel like I belong there. I probably would have moved already if I didn't also love Sacramento so much and have some very important ties here such as my house and my friends (who I love very much)!!


Last Thursday, I attended a Sauvignon Blanc tasting and tweetup hosted by the Cordair Gallery. After the party, many of us headed back to where I was staying, the Avia Hotel, just a block or two away from the Cordair Gallery.


So many wines, so little time. The highlights for me were St. Supery and Ceja Vineyards (which is actually sold by the glass in Sacramento at Zócalo!)
I had a chance to meet Dalia Ceja at the tweetup. Check her out here making empañadas.

After the tasting and socializing, about ten of us headed back to the Avia, and had dinner in the restaurant. I was very pleased when I saw a Sobon Zinfandel on the menu for around $7, and also that the chef happily added some grilled chicken to a salad I ordered that did not originally contain chicken.





After dinner, I said goodnight to my friends and headed up to my cozy room. I was so impressed by the hotel and service, I want to share it with you here. I have never felt so spoiled in all my life!! CC was stuck at work, so didn't get to share it with me… and I'm pretty sure that was the only negative thing about my stay.


Inside the Avia Hotel, Napa:














Inside my room:





Sometimes, no, most of the time beds in hotels aren't all that great or my bed at home is better. My only exceptions have been in this hotel and in some of the Westin hotels at which I have stayed. The Avia spared no expense on the bedding or decor, I'm sure.



Tub, right beside bed. I am a bubble bath loving type of girl. Did they design this room for me? :)



Inside of the bathroom. The shower head is a dual one with the option of an overhead waterfall or a nozzle with a hose. Then again, you could just get in the tub with a bottle of sparkling wine like I would do. :)

The Avia has some pretty smokin' internet deals from time to time. Your best bet to catch them is to follow them on twitter here, or go to their website and hook one of their package deals.
One of the specials is a 20% discount for California residents. Staycation, baby!! :)

Oh, and do pickup one of the winetasting cards during your stay. There are 14 tasting rooms within stumbling distance of the Avia! (Keep in mind that each wine-tasting room has its own definition of the taste, from a single glass of wine to a full flight.) You can buy one online here or there is one included in a package deal at the Avia.

Also recommended: Go see my friend Chris at Olabisi & Trahan Wine Tasting Room, just a 1/2 block away. Do taste the 2007 Olabisi Mendocino Chardonnay. There's also the Ceja tasting room a few blocks away and of course the Cordair Gallery.

Fun fun fun and only a little over an hour from Sacramento! It was great meeting many of my Napa twitter contacts in person and I can't wait to do it again.

The 11th Annual Crab Cake Cook Off & Wine Tasting Competition

Last Saturday, CC & I attended the The 11th Annual Crab Cake Cook Off & Wine Tasting Competition to benefit Mendocino Coast Clinics. It was held on the corner of Main & Spruce Streets in Fort Bragg, CA under a big white tent.



The competition was judged by both professionals and patrons of the event. There was also a silent auction and a raffle held.



We were given a tasting plate, wine glass, and two tokens. The tokens were given to us to vote for our favorite crab cake and our favorite wine of the day.

During the tasting, CC and I only took one sample of each competitor's cake, and split it in half, then most of those I only tasted one bite. I really did not want to be biased by the end as a result of being overly full.


Even though I paced myself, I found my favorite (shown above) very early on in the tasting. It was made by a restaurant called Patrona. They are located in Ukiah and owned by Craig Strattman & Bridget Harrington. Here's a peek at one of their sample menus (it changes daily).



The crab cakes above (topped with a tomatillo sauce) were made by a Fort Bragg caterer named Karina. She is originally from Düsseldorf, Germany and has over 25 years experience in restaurants and bed & breakfasts. Now she specializes in local, organic, and even raw food. I took one of her menus from her vendor table and the offerings look tempting, but good for you at the same time. She can travel to your home or party and can cook for dinner parties from 2 to 20. She also offers Indian, Middle Eastern, Latin, Mediteranean, and raw food cooking classes. If you are interested in any of her services, you can contact her by following this link.

Also competing and actually winning the competition this year was Silver's at the Wharf. I will tell you all about them in my next Mendocino post because we got to eat there that evening!

Additionally, if you are anywhere near Mendocino tomorrow you can join Silver's for their winemaker dinner. They have paired up with Barra Vineyards (which the Chardonnay from Barra Vineyards was actually CC's & my favorite wine of the day at the cookoff)!! Here is their menu for the evening.


Here is one of the first wines I tried. A Sauvignon Blanc from Chance Creek.


And, our favorite was from Barra Vineyards. Their 2007 Chardonnay. I don't normally dig Chardonnay, but it is awesome with seafood, especially crab cakes.




Other wines to try we loved that get along great with crab: Roederer Estates, Scharffenberger Cellars. CC took a liking to the beer they offered, Scrimshaw.

The cook-off was an event to benefit Mendocino Coast Clinics. Here is a quick link to all the sponsors of the event who made it a success.