What I’ve Been Drinking of Late, Part 20

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L'Apero les Trois' line of aperitifs comes in six flavors, including Blenheim Apricot.
L’Apero les Trois’ line of aperitifs comes in six flavors, including Blenheim Apricot.

L’Apero les Trois

Three women of three different generations in Winters, CA have joined forces to create a delicious new product that celebrates not only the agrarian bounty of Sonoma County, but a time-honored French tradition.

The result is L’Apero les Trois, a line of fruit-based, lower alcohol spirits known as aperitifs, which the French have enjoyed for generations as a pre-lunch or pre-dinner libation.

They are the brainchild of Georgeanne Brennan, James Beard Award-winning cookbook author who taught cooking classes in France for years; Corinne Martinez, co-owner of Berryessa Gap Vineyards; and Nicole Salengo, Berryessa Gap’s winemaker.

As with all aperitifs, they are meant to be served chilled, sometimes with a few ice cubes in the glass, and topped off with sparkling wine or fizzy water, if you so choose.

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Sponsored Post: Smack Your Lips Over Sweet and Savory Artisan Products From Clif Family

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Whether for brunch or a midday snack, Clif Family Solar Grown Honey Spreads, Organic Dark Chocolate Sea Salt Almonds, and Rosemary Roasted Almonds & Pistachios, make for a perfect pick-me-up.
Whether for brunch or a midday snack, Clif Family Solar Grown Honey Spreads, Organic Dark Chocolate Sea Salt Almonds, and Rosemary Roasted Almonds & Pistachios, make for a perfect pick-me-up.

A myriad of honeys certainly abound on supermarket shelves. But Clif Family Solar Grown Honey Spreads definitely stand out. Not only do they pack a wallop of flavor, but they are made with honey specifically harvested from bee hives located on or around pollinator-friendly solar farms.

It’s a concerted effort to encourage both clean energy and biodiversity. After all, flowering meadows planted under solar farms not only create cooler microclimates that improve energy efficiency, but foster thriving beneficial insect populations.

Talk about a sweet win-win.

I had a chance to try samples of three different Solar Grown Honey Spreads ($10 for a 5.5-ounce jar), each smooth, creamy, and thick enough to slather on most anything with a knife.

Clif Family Solar Grown Honey Spreads come in both sweet and spicy varieties.
Clif Family Solar Grown Honey Spreads come in both sweet and spicy varieties.

For added oomph, they are blended with spices sourced from Burlap & Barrel, a public benefit corporation that partners with small farmers to improve their livelihoods.

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Where I’ve Been Getting Takeout of Late: Salumeria Ovello

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Rotisserie-roasted duck with oranges to-go from Salumeria Ovello.
Rotisserie-roasted duck with oranges to-go from Salumeria Ovello.

Thanks to the advent of the pandemic, I’ve learned to always keep a cooler in my car. With traveling these days pretty much limited to car trips, it pays to be prepared since you never know what wonders a spur-of-the-moment stop will yield.

Such was the case when my husband and I were in Sonoma a few weeks ago, and spied the sign for Salumeria Ovello.

This charming spot is owned by Chef Andrea Marino, who once had his own Michelin-starred restaurant in Barberesco, Italy. After moving to California and getting married, he opened this storefront about three years ago.

A jar of bolognese plus fresh pasta chitarra -- all made in house and ready to cook at home.
A jar of bolognese plus fresh pasta chitarra — all made in house and ready to cook at home.

Yes, there is house-made salumi. But also, so much more, including panini stuffed with everything from Niman Ranch porchetta and arugula with house-made mayonnaise ($14) to slow-roasted beef tongue accented with salsa verde ($14).

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A Different Way to Cook Shrimp

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An easy, flavorful shrimp recipe with an interesting cooking technique.
An easy, flavorful shrimp recipe with an interesting cooking technique.

Over the years, I’ve cooked shrimp every which way — grilled, roasted, sauteed, stir-fried, poached, and even sous vide.

But never have I cooked them in a cold pan to start.

Until now.

“Pan-Seared Shrimp with Pistachio, Cumin, and Parsley” presents an intriguing method: You first place all the shrimp in one layer in a nonstick pan on top of the stove. And then, and only then, do you turn on the burner to high.

The recipe is from “The New Cooking School Cookbook” (2021), of which I received a review copy, by America’s Test Kitchen.

As the name implies, the more than 500 recipes are all technique-driven and even offer interesting science lessons to boot.

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Dining Outside at Edge Restaurant

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A stunning halibut crudo with aguachile at Edge in Sonoma.
A stunning halibut crudo with aguachile at Edge in Sonoma.

Sometimes the best things hide in plain sight.

And if you’re very lucky, you stumble upon them before the rest of the world finds out.

Such is the case with Edge Restaurant in downtown Sonoma.

Steps from Sonoma Plaza square, this fine-dining restaurant operates inside a renovated Victorian home that you might easily pass by if you weren’t paying attention.

Fortunately, its management team reached out to invite me in as a guest of this sensational restaurant that’s operated by Stone Edge Farm Estate Vineyards and Winery in Sonoma.

The restaurant is owned by Stone Edge Farm Estate Vineyards and Winery, just a few miles away.
The restaurant is owned by Stone Edge Farm Estate Vineyards and Winery, just a few miles away.
The front of the restaurant.
The front of the restaurant.

The winery is owned by Leslie McQuown and her husband Mac McQuown, a serial entrepreneur who also co-founded the Chalone Wine Group and Carmenet Winery.

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