Kathleen Hill: Picazo brunch, Chick-fil-A and Mexican non-tariffs
Picazo Kitchen & Bar opens for brunch
Fret not, breakfast will be there. “Brunch” starts at 8 a.m. and runs until 2 p.m. at Picazo, every day but Tuesday.
The breakfast part of brunch, available until 2 p.m., includes the All American Breakfast of two cage-free eggs, bacon or sausage with country potatoes and toast; egg white omelets, scrambles, eggs Benedict, a morning pizza, breakfast burrito, biscuits and gravy, Kina’s Avo Toast, buttermilk pancakes, Belgian waffles, and French toast. Plus there’s oatmeal and an acai bowl.
You can also choose from among several salads, Picazo’s specialty burgers including portobello and salmon and dill, wraps, New York steak sandwich and a BLT.
Picazo’s Michelada of beer, lime juice, chili powder and tomato juice sounds intriguing, to say the least. Brunch 8 a.m. to 2 p.m. Happy Hour 3 to 5 p.m. Dinner 5 to 9 p.m. Closed Tuesdays. Full bar. 19101 Sonoma Highway, Sonoma. See dinner menu at picazokitchen.com. 935-EATS.
Williams-Sonoma launches dinner series
Sonoma Valley Vintners & Growers Alliance has been named “the official and exclusive wine partner” for Williams-Sonoma’s new cross-country Williams-Sonoma Dinner Series.
The series includes dinners hosted in seven cities. Restaurants included in the Williams-Sonoma series will be Nightshade in Los Angeles, Monteverde in Chicago, UB Preserve in Houston, Flour & Water in San Francisco, Bloomsbury Farm in Nashville and King in New York City.
For information, email email@example.com.
New food and wine pairings at Edge
Until now, Stone Edge Farm’s Edge “culinary home” next to Della Santina’s has only served dinner on Thursdays to wine club members and guests.
Now they offer a three course tasting menu paired with Stone Edge wines and encourage guests to share their impressions of the food and wine pairings over the 90-minute experience.
The new summer menu includes a strawberry and King salmon tiradito; duck confit with smashed potato, pickled cherries and cured egg yolk, and a Five Dot Ranch rib eye with corn purée, kimchee and mushroom. Chef Fiorella Butron has succeeded John McReynolds in that role and will oversee each tasting. 2 p.m. seating, Wednesdays through Saturdays. $125 wine club, $150 others. 139 E. Napa St. Reserve via Larry Nadeau at firstname.lastname@example.org.
Sonoma Raceway updates food
Believe it or not, some NASCAR and other auto race fans go to the noisy and exciting events not just to see crashes and winners, but to eat their favorite junk foods — much like county fair fans attend every year to get their favorite corn dog and cotton candy.
Sonoma Raceway celebrates its 50th anniversary this year at the NASCAR Toyota/Save Mart 350 next weekend, June 21 through 23.
Oscar Bendeck is the current Sonoma Raceway chef for Chicago-based Levy Restaurants which specializes in catering big sports events. Founded by Larry Levy, the group is now owned by the Compass Group of the United Kingdom.
Fans can still get fried Twinkies, but slightly healthier foods are also available, so don’t worry.
Sonoma Raceway has also partnered with Loubier Gourmet of Benicia, named the “official barbecue sauce and rubs of Sonoma Raceway.” Loubier will give out tastings of samples of their products in the main paddock.
Loubier will also be featured at the “Sonoma BBQ” stands at both Turn 2 and Turn 7 and will offer quarter-pound house-smoked meats topped with coleslaw and Loubier BBQ Sauce on a brioche bun with kettle chips, beef brisket, pulled pork, smoked chicken ($12 to $13), and the Smoke Stack of a brioche bun loaded with brisket, pork, smoked chicken, coleslaw and a pickle with Loubier BBQ sauce ($19).