RESTAURANT NEWS

RUSSIAN RIVER VINEYARDS WELCOMES NEW EXECUTIVE CHEF TODD DAVIES
July, 2010
Russian River Vineyards is proud to introduce Todd Davies as the new Executive Chef at Corks Restaurant. It's the perfect pairing for both of us.

For Todd, it's a chance to cook in Sonoma County's Wine Country, where fresh and organic locally-produced ingredients are plentiful.

For Russian River Vineyards, it's an opportunity to work with a talented and inspired chef who values our award-winning wines and creates dishes that complement the quality and care we put into them. We invite you to an exceptional experience.

"My passion for everything culinary was inspired by being in what I consider one of the greatest food and wine environments in the world. The exceptional quality of products from the surrounding area is a chef's dream."

Chef Davies, 44 years old and a native of Boise, Idaho, graduated from the Culinary Institute of America in Hyde Park and worked for the renowned Charlie Palmer and David Burke at The River Café in New York and then at La Truffe Restaurant in Philadelphia. He subsequently came to San Francisco and joined the Flying Saucer as Executive Chef for owner Albert Tordjman before opening two restaurants for Jeremiah Tower and then landing a Partner/Executive Chef position at Lark Creek Inn in Larkspur, California, where he was named one of the “Bay Area’s Top Ten Up-And-Coming Chefs” by the San Francisco Examiner. After spending time at the venerable White Elephant Hotel in Nantucket, he again headed west, to Bertrand at Mister A’s in San Diego, heralded by San Diego Magazine and the California Restaurant Association as the “Best New Restaurant in 2000.” Davies later returned to San Francisco where, most recently, he was the Executive Chef at mc².

Reservations are recommended! Click here to reserve.

A GIANT LEAP FORWARD - REVIEW
Santa Rosa Press Democrat, July 18th, 2009
Though it often seems that things are always falling apart, Corks at Russian River Vineyards proves that coming together is indeed possible.

Tables inside the 1890s farmhouse have white tablecloths, but when the weather cooperates, the place to be is out on the bricked-in patio among tall redwoods, under the arbor dripping with wisteria and hung with baskets of pelargoniums. Behind the farmhouse is the winery, with two towers that have been designed to resemble a hybrid between the hop kilns of a century ago and the old Russian outpost at Fort Ross on the coast.

Good food in a pleasant setting at a Russian River Valley Winery that's unique and well worth a visit..
Click here for the full story.

COST-CONSCIOUS CUISINE THAT FEELS DIGNIFIED
GAYOT - The guide to the good life
Corks at Russian River Vineyards Restaurant is one of our Top 10 Napa/Sonoma (CA) View Restaurants

In value-conscious times, Corks offers refined dining in the form of a bargain, four-course, prix-fixe menu. Begin with soup such as the unusual but successful purée of stewed tomatoes, peanut butter, a hint of curry and Marsala, with a wild pea shoot garnish. Among four salads as a second course, consider orange segments with beets and local goat cheese dressed in light sherry vinaigrette. Mains include hanger steak, pan-seared salmon with white beans and basil pine nut aïoli, and tender lamb shank on creamy mash. Hope the steamed lemon cake makes an appearance; the upturned dome, served cold, has the texture of cheesecake with a tart lemon custard top studded with berries. The trim wine list of Sonoma bottlings includes estate varietals and tiny but heralded producers---many reasonably priced. Polite servers readily recite dish details and related trivia. The humble dining room in browns with soft lighting and unimposing art allows the venue’s best feature to shine: an expansive brick patio rimmed by redwoods. The lovely al fresco setting is made all the more intriguing by the decaying, historic winery’s silhouette; at dusk, diners and servers pause in awe of bats streaking from the rustic towers. Click here for full review.

CORKS @ RUSSIAN RIVER VINEYARDS NOW OPEN FOR LUNCH ON WEEKENDS
Special Mother’s Day Brunch Menu on May 10th

Forestville, CA, Monday, April 20, 2009—It’s a sure harbinger that summer — and tourist season — is approaching: Corks @ Russian River Vineyards is now serving lunch on weekends!

Offering both indoor and patio dining, the restaurant features a complete luncheon menu — including vegetarian dishes — from 11:30 a.m. to 2:30 p.m. on Saturdays and Sundays. On Mother’s Day (May 10), Corks @ Russian River Vineyards will serve a special brunch menu from 10:30 a.m. to 2:30 p.m. Courses will start with complimentary champagne or mimosas and include fresh pastries, soup or fruit, salad, an entrée and dessert. Vegetarian options will be available. Price for the Mother’s Day Brunch is $39.95 per person, excluding tax and tip. Reservations are recommended.

HISTORIC RUSSIAN RIVER VINEYARDS TO REOPEN RESTAURANT JANUARY 16

Forestville, CA, Friday, January 9, 2009—Russian River Vineyards, under new ownership, today announced that it will officially reopen its restaurant facility on January 16, in time for the annual Winter Wineland celebration.

Renamed Corks at Russian River Vineyards, the restaurant will serve creative California-style cuisine. Chris O’Neill purchased the winery and vineyards last fall in partnership with his wife, Barbara Sattler. As part of its grand opening, the restaurant will feature a four-course, prix fixe menu for $29.95 per person during Winter Wineland Weekend, January 16-18, with service from 5 p.m. to 9 p.m.

O’Neill said the restaurant will serve dinner from 5 p.m. to 9 p.m. five nights a week during winter months. The restaurant, which can seat up to 160, likely will extend its hours during the summer season, O’Neill said.

Reservations can be made by calling 707-887-3344, or by clicking here to reserve online.