Carneros..A dining experience

[winoweenie]

Remember the chef several months ago that was getting suggestions for the wine list at a new restaurant in Sonoma? I know Alzheim-Bucko wont but anywhoos the young mans name is Michael Bilger and the jernt is at the Lodge at Sonoma and its name is Carneros. After a Sundat morning visit to B.R. Cohn and Dick Arrowoods lovely facility, I came back for lunch bearing the last three bottles of Italians that came from Botos shop. Michael was surprised that I'd actually showed so we opened all three bottles, sipped and he said he'd be delighted to make a special dish for each wine. I was,very incorrectly, thinking maybe a tasting type menu.The 1st wine was a 93 Vigliano Cabernet, and no Drewski this was no Calif cab.Oozing leather, dirt, black currents and a dollop of cassis it was nothing like the 97 Cohn Reserve I just tasted. To pair with this Michael brunged out a casserole of wood-fired mussels,Caggiago sausage,Elephant garlic smothered in a saffron-lobster tomato sauce. Thunked I'd done expired ahit the gates. It was a Full serving and I mopped up ebber last drop of the sauce. The 2nd course was with a Lagrien 97 Abbazia di Novella and consisted of a small delicious pizza topped with white anchovies,carmelized onions, local kalmata olives, drizzled with olive oil. All four pieces followed them mussels to weenier-heaven. The last course as I busted the zipper on my shorts was this magnificient Pan-Roasted Liberty Duck breast in a red wine sauce made from the Ocone Vin Giocondo 98 that accompanied it, and with a side of lobster mushrooms,corn and fingerling potatoes. I took a doggy bag! This was a magnificient meal in a beautiful room, prepared with skill and as fresh ingredients as can be had. Highly reccomend a visit to this place on your next trip to Sonoma. Say hello to Michael and let him know you be frum de board. WW ( And bye-the-bye gang the total tab was 35 plus tip!)

[Innkeeper]

Guess it pays to dole out the advice here.

[RAD]

WW,

Amanda and I ate at Carneros when we were out there in May. Can't recall what she had, but I had grilled salmon on a tomato and fava bean risotto, washed down with a 99 Rochioli pinot. It was one of the finest meals I'd had in some time. We'll DEFINITELY be back.

RAD

[mrdutton]

I had his liver with some fava beans and a fine chianti...............

Seriously, the meal described above had me salviating and gaining weight all at the same time.

Man, I gotta get back to Californiia one of these days..........

[Thomas]

At last a reason to visit the Left Coast! Wonder how many Amex points I have.