Kathleen Hill: Sushi is flying in Sonoma

Rossi’s goes on a roll Aiki Terashima and Max Young are partnering in a new concept – the Reel Fish Shop & Grill – in the former Rossi’s 1906 location, to open in January.|

Rossi’s goes on a roll

Aiki Terashima and Max Young are partnering in a new concept – the Reel Fish Shop & Grill – in the former Rossi’s 1906 location, to open in January.

Chef Aiki Terashima says, “I am absolutely honored to have the opportunity to see my dream restaurant come to life in such a historic place. We will be focused on bringing fresh, delicious and sustainable seafood to the community of Sonoma. “

Of the partnership, Max Young said, “I am so excited to be partnering with Aiki and his team. His vision, concept and food will take a place I love to the next level. This is a great step forward and we can’t wait to get the place open.”

New operating partner and chef Terashima has been revamping the space, making it lighter and fresher and adding TVs, new tables and seating and reconfiguring the kitchen to create a comfortable and inviting space where locals can come and hang out with their friends and families, eat great food, drink craft beers and cocktails, watch sports, listen to great music and dance the night away.

The new menu will include seafood classics like buttery New England lobster rolls, house-made cioppino, fish and chips,and fish tacos, plus Terashima’s fresh ahi poke, salmon curry and some sushi creations. They will also offer sticky ribs, crispy chicken wings and local free-range steaks. “Our goal is to have something on the menu for everyone” including kids, says Terashima.

Terashima’s 15-year restaurant history began in San Diego, where he and wife Hillary owned and operated Sushi Catering Company and a sushi bar within Bay Park Fish Company, which they sold when they decided to move back to Petaluma, Terashima’s hometown. For the past seven years Terashima trained under and worked with Chef Morimoto in Napa and was part of the opening team of Roka Akor in San Francisco.

Most recently, Terashima has partnered with Sal Chavez at Picazo Café where he freshened up the space, expanded the menu, helped create an award winning burger and plans to launch a Picazo Cafe Food Truck with Chavez this month.

Sushi coming ?to Cochon Volant

Missing Rocket Sushi? We found it. Sushi master Jacob Talbert will present his sushi art as Malolo Sushi (“flying fish” in Hawaiian) at Cochon Volant (“flying pig” in French) from 5 to 10 p.m. every Tuesday and Wednesday in January, as announced by both Talbert and Cochon Volant owner Rob Larman.

Talbert says his concept is to stay true to his “aloha spirit” with a true fusion of California, island, and traditional sushi flavors with a strong commitment to sustainable, local and really raw food. He is also “working on some menu concepts that honor what’s smokin’ at Cochon Volant,” including smoking some fish. More news and menu to come.

Red Grape to ?close for remodel

Good news from the Red Grape: Owner Sam Morphy reports that they will be open for the first time on New Year’s Eve with a special menu as well as their regular menu and then close for two weeks.

The Morphys will install new floors, a new paint scheme, a new back bar, new artwork and decorations, all designed by Judy and Susan Lopes.

The Red Grape will reopen Saturday, Jan. 14 with a celebration of its 15th anniversary with door prizes and a new winter menu.

Mariah Carey and Donald Trump on salmon diets

Apparently both Mariah Carey, who has weight gains and losses almost as famous as those of Oprah Winfrey, has attained her sexy form once again by eating wild salmon and capers daily. As disseminated by Huffington Post, Carey looked extremely uncomfortable in what the E! interviewer called her “lingerie-esque” outfit with a lean into a couch arm to show as much as possible.

On the other hand, President-elect Donald Trump, who might like to renew his previous figure, dined recently on salmon (usually a good idea), as relayed to Leah Garchik of the San Francisco Chronicle, according to Sonoma public relations dude Michael Coats. Coats proudly represents the Gold Gate Salmon Association, which hosts its annual banquet at Ramekins Culinary Center. And no, they don’t eat salmon; beef usually highlights the menu.

Sojourn Cellars triumph

Erich Bradley and Craig Haserot’s Sojourn Cellars 2014 Gap’s Crown Vineyard Pinot Noir was just rated No. 35 in Wine Spectator’s Top 100 wines list for 2016. The wine garnered 94 points from the judges, according to James Laube of Wine Spectator.

Sojourn’s tasting room is just east of Edge and Della Santina’s on East Napa Street. Sojourncellars.com.

Santa’s Brunch at Ramekins

Just to steam up for Christmas and other holiday shopping, consider Ramekins’ Santa’s Brunch on Sunday, Dec. 11, complete with photos with Santa, cookie decorating and a craft station for kids.

Dive into an omelet station with everything to put in yours from wild mushrooms to Black Forest ham and shrimp, a smoked ham carving station, to a waffle bar, fruit, granola, butternut squash soup and a buffet of salads, frittatas, potatoes, thick cut bacon and chicken apple sausage, rum raisin bread pudding, fresh fruit, pastries, coffee, hot cocoa and pomegranate mimosas for grownups. Adults $65, kids $25, kids 5 and under free. 10 a.m. to 12:30 p.m. 450 W. Napa St., Sonoma. Register at ramekins.com or 933-0450.

Good Riddance ?to bad rubbish party

Former Sonoma’s Best owners Gayle and Tom Jenkins threw a “Good Riddance Party” last Saturday for good friends Peter Pinkerton and Keith Shannon, who are moving to Honolulu where they used to live and have access to Pinkerton’s brother’s house on Maui.

The couple did a gorgeous job of updating a home on East Napa Street, which seemed to sell in seconds to architects Stanley Abercrombie and Paul Vieyra who will be moving downtown from a hillside community.

Tom Jenkins did all the cooking, which is especially admirable for a retired lawyer. Guests savored saffron risotto, winter greens with black olive vinaigrette and warm marinated goat cheese croutons, roasted vegetables, osso buco with toasted pine nut gremolata, Garam Masala spiced chicken thighs and tiramisu.

Vintners & Growers ?Holiday Party tops ‘em all

The best, or rather almost all, of our winemakers showed up to enjoy their and each other’s wines and Ramekins’ food at Tyge William Cellars barn, an event venue at Cornerstone.

The dinner began with trays of regional cheeses from Cypress Grove, Laura Chenel, Rouge et Noir Marin French, Vella’s and Point Reyes. Passed hors d’oeuvres included poached pear, ham hock croquette, yam fritters and butternut squash puree on toast points.

The dinner buffet offered panzanella salad, roasted Delicata squash, roasted root vegetables, three cheese tortellini, Pacific King salmon and roast chicken, followed by desserts of chocolate almond coronet with passion fruit curd, meringue, Red Velvet cake with Chèvre cream cheese frosting, peppermint bark brownies, coffee, and a hot chocolate bar with marshmallows, candy canes and whipped cream.

Speaking of the SVVGA, their Sonoma Valley Gingerbread Contest is on and you can tour the tasting rooms/wine bars and vote on your favorites and get “special corporate preferred pricing” on wine.

Participating wineries include B.R. Cohn, Chateau St. Jean, Highway 12 Vineyards & Winery, Larson Family Winery and Vine Alley locations of Sonoma-Loeb and Bryter Estates. Bryter will move their tasting room to another location sometime soon.

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