Dining at Healdsburg’s New Molti Amici

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A glorious hen of the woods pizza at Molti Amici.
A glorious hen of the woods pizza at Molti Amici.

The name of Healdsburg’s newest downtown restaurant loosely translates from Italian to “many friends.”

It’s emblematic of the convivial vibe to be found at Molti Amici, which took the place of locals’ favorite, Campo Fina, in late June.

It’s the brainchild of three alums of Michelin three-starred SingleThread Farms restaurant, just a block and a half away. Owner and sommelier Jonny Barr is that venerated restaurant’s former general manager. Husband-and-wife Chef Sean McGaughey and Melissa McGaughey, are SingleThread’s former chef de cuisine and hotel baker, respectively. The couple also own Healdsburg’s Quail & Condor bakery and Troubador cafe. At Molti Amici, Seth is the executive chef and Melissa is the pastry chef. They are assisted by Chef de Cuisine Matthew Cargo, former executive sous chef of Gjusta in Los Angeles, who honed his pasta and pizza skills through extensive travels throughout Italy.

The bar in the main dining room.
The bar in the main dining room.
The dining room.
The dining room.
Light streaming in on an early Saturday night.
Light streaming in on an early Saturday night.

Don’t expect fancy, white tablecloth, tweezer-food here, though. Instead, it’s all about handmade pizzas and pastas, made with a confident, deft hand that befits their impressive backgrounds. When I visited a couple weeks ago, as a guest of the restaurant, I enjoyed some of the best pastas and pizzas I’ve had in a while. And if you know my carb addiction, you know that’s saying something.

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Get Your Cookie Fix With Ras El Hanout Snickerdoodles

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Not your usual snickerdoodles.
Not your usual snickerdoodles.

When it comes to cookies, my husband is decidedly “Basic Boy.”

Meaning, he likes his chocolate chip, peanut butter, and snickerdoodle. And doesn’t like to veer to far from them.

So, “Ras El Hanout Snickerdoodles” satisfied both of our appetites. His for the classic. And mine for something a little more adventurous.

This wonderfully chewy and warmly spiced cookie recipe is from “Love Is A Pink Cake” (W.W. Norton & Co.), of which I received a review copy.

It’s by Claire Ptak, a Californian who moved to London to open her Violet Bakery. Of course, you may also know her as a former pastry chef at Chez Panisse in Berkeley. Or you may recognize her as the baker commissioned in 2018 to make the wedding cake for none other than Prince Harry and Meghan Markle.

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Savoring Small Town Cultures

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Small Town Cultures Sliced Red Onions are perfect on homemade pork burritos, and so many other dishes.
Small Town Cultures Sliced Red Onions are perfect on homemade pork burritos, and so many other dishes.

Sometimes I think I ought to be nicknamed “Condiment Carolyn.”

That’s because my fridge is usually filled with all manner of condiments. My husband even jokes that if I packed a hot dog or burger bun with condiments — and nothing but — I would be quite happy.

So, when samples of Small Town Cultures landed on my porch, I couldn’t wait to try these small-batch, fermented condiments.

Cori Deans started her company in the Adirondacks to manage her Crohn’s disease, after finding that symptoms of her autoimmune disease began to subside after changing her diet to include more fermented foods rich in prebiotics and probiotics.

I test drove the Sliced Red Onions and the Turmeric Kimchi, both sold in recyclable glass jars.
I test drove the Sliced Red Onions and the Turmeric Kimchi, both sold in recyclable glass jars.

She now has a whole line of raw, fermented foods made without preservatives, added sugar or added vinegar. They are also all gluten-free, vegan, and non-GMO.

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Dining At Calistoga’s Only Michelin-Starred Restaurant

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A5 Wagyu cap with caviar on a tiny oyster cracker -- one of the first bites at Auro.
A5 Wagyu cap with caviar on a tiny oyster cracker — one of the first bites at Auro.

It took only eight months after opening for Auro at the Four Seasons Resort and Residences Napa Valley to garner a Michelin star, making it the only Calistoga restaurant so honored.

It’s been a long time in coming for Executive Chef Rogelio Garcia, who was born in Mexico City and grew up in the Napa Valley. Last year, he returned to Wine Country to open this fine-dining restaurant after honing his skills at the such revered establishments as the original Cyrus in Healdsburg, the French Laundry in Yountville, Spruce in San Francisco, and Luce in San Francisco.

This marks the first star he’s earned.

And what a triumph it has been, as evidenced by the superlative meal I experienced when I was invited in as a guest of the restaurant earlier this month.

Executive Chef Rogelio Garcia stands underneath his first Michelin star.
Executive Chef Rogelio Garcia stands underneath his first Michelin star.

Pull up to the roundabout driveway of the country-chic resort, and you’ll find the restaurant off to the right. Auro shares the same pristine kitchen as the resort’s casual restaurant, Truss.

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Sink Your Teeth Into Dreamy Scallion Pancake Biscuits

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All the deliciousness of green onion pancakes in biscuit form.
All the deliciousness of green onion pancakes in biscuit form.

Imagine biting into a heavenly allium-scented Chinese scallion pancake — only one that’s loftier, super crunchy on top, and built majestically like your favorite buttery Southern biscuit.

“Scallion Pancake Biscuits” truly are the best of all carb worlds.

This impressive recipe is from “More Than Cake” (Artisan), of which I received a review copy.

It’s by Natasha Pickowicz, a New York city-based chef and writer behind the popular pastry pop-up Never Ending Taste.

Her Chinese and California heritages are on full display in the 100 recipes, many of which showcase seasonal fruit and/or imaginative riffs on classic Asian treats or ingredients.

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