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Gastronomy Abounds at Dry Creek Kitchen in Healdsburg

Walking into Dry Creek Kitchen takes you into a vibrant atmosphere that is alive with great smells, and warm greetings from the restaurant staff. The bar is sleek and filled with guests enjoying cocktails with friends. The connected dining room is comfortable and chic, with lovely lighting for evening dining. Our table is in the center of everything, where we are introduced to the Dry Creek team who will contribute to our fine cuisune extraganza at the iconic Charlie Palmer eatery.

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Dry Creek Kitchen Diningroom

It is often the case that restaurants with distant roots do not reflect their own local treasures. This is definitely not the case at Dry Creek Kitchen in Healdsburg, California. Once you see the wine list that is devoted to area produced wines you realize this Sonoma County venue represents a showcase of wine stars in their wine cellar, not unlike the amazing collection of stars on Hollywood Boulevard, yet there is clearly Charlie Palmer branding all over this kitchen! This is a truly delicious venue to enjoy the best of Sonoma Valley.

Dry Creek Kitchen's wine program, under the direction of Courtney Humiston, reflects the diversity of Sonoma County and includes legendary Pinot Noir and Chardonnay from the Russian River Valley and the Sonoma Coast to the powerful Cabernet Sauvignon from Alexander Valley and the storied Zinfandel's of Dry Creek. With more than 500 selections, the list includes both sought-after wines from classic producers as well as lesser-known wines from up-and-coming winemakers, unusual varieties and emerging appellations.


Jordan Cabernet paired with grilled NY steak

The list features a one-of-a-kind-collection drawing from the private libraries and cellars of local winemakers, including limited production wines not available anywhere else and they were presented with the 2012 Wine Spectator Award of Excellence. Courtney Hinson works closely with Chef Valette to create perfect pairings that showcase the flavors and ingredients of Sonoma. Their motto is what grows together, goes together! If you would like a copy of the complete list email Courtney at chumiston@charliepalmer.com.

Located in the award-winning Hotel Healdsburg, Dry Creek Kitchen has an ideal location off the historical Spanish-style plaza. The diningroom offers a chic open design that accommodates large or small parties. In winter they have a wood burning fireplace, and in summer they offer wine country dining at its best on the out-door patio. The Dry Creek executive team includes Dustin Valette, Executive Chef, Andrew Di Clementi, Pastry Chef, Drew Munro, General Manager, Courtney Humiston, Wine Director and Lindsay Rudell, Events Manager.


Chef Dustin Valette

Dustin Valette began his culinary career at Chateau Sourverain, a Francis Ford Coppola Estate in Geyserville, California where he apprenticed under Executive Chef Martin Courtman. Now, more than 10 years later, Valette finds himself back in Northern California's wine country as chef de cuisine at Charlie Palmer's Dry Creek Kitchen. Valette honed his craft in some of the most celebrated restaurants on the West Coast, including the Michelin-starred Aqua in San Francisco and Napa Valley's Bouchon. He was also at Hokus at the Mandarin Oriental Hotel Honolulu, a five-star, five-diamond property; the exclusive North Ranch Country Club in Westlake Village, California; and most recently, VOX Restaurant & Wine Lounge in Henderson, Nevada.


Hawaiian Ahi Crudo Appetizer

At Dry Creek Kitchen, Valette draws on the strong relationships he has cultivated with local farmers and purveyors to provide the restaurant with the area's freshest and most exceptional ingredients. Originally from Sonoma County, Valette is a graduate of the Culinary Institute of America in Hyde Park, New York. He currently resides in Healdsburg. For our recent dinner at the kitchen the vegetable items were harvested from the Jordan Vineyard, and crafted by Chef Valette into a one-of-a-kind menu.

The first course of our elegant Dry Creek Kitchen dinner was Hawaiian Ahi Crudo with roasted strawberries, toasted cashews, pickled green Fuyu persimmon and Yuzu strawberry gastrique, paired with N J Brut Rose/Russian River Valley. The second course was Scallop En Croute, an amazing recipe and presentation of baby leeks, young fennel, caviar Pernod Beurre Blanc, paired beautifully with 2012 Jordan Chardonnay/Russian River Valley. The main course was a magnificent Char Grilled New York with mushroom fondue, roasted baby beets, blue cheese 'tater tot' and sauce au poivre, paired with 2010 Jordon Cabernet Sauvignon/Alexander Valley. The Carrot Gateu cream cheese crème with autumn spiced carrots and mascarpone ice cream was a perfect ending to a truly outstanding dinner by charming Chef Dustin Valette, who personally attended to our table, along with his very talented staff.


Char Grilled NY Steak

Dry Creek Kitchen is open for lunch Friday - Sunday from 12:00 to 2:30 p.m. Dinner hours are Sunday - Thursday 5:30 to 9:30 p.m. and Friday - Saturday 5:30 pm to 10:00 p.m. For reservations call (707) 431-0330. Visit: www.charliepalmer.com for menu and event information.

Dry Creek Kitchen
Hotel Healdsburg
317 Healdsburg Avenue
Healdsburg, CA 95448
www.charliepalmer.com/dry-creek-kitchen/


Bonnie Carroll
www.lifebitesnews.com


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