The oldest dessert: Although its exact origins have been lost to time, chefs generally agree that the meringue and ice cream dessert known as Baked Alaska was created as a tribute to the acquisition of the Territory of Alaska in 1867. Here, chef Jennifer McMurry create a small version with peanut butter ice cream and golden meringue peaks. Bloom Carneros, 22910 Broadway, Sonoma, bloomcarneros.com. (Heather Irwin)
The best dessert perhaps ever: Panna cotta rarely gets a second glance from me, but this visual marvel has sweet seasonal strawberry slushie and chewy nougat. An early summer must-try. Bloom Carneros, 22910 Broadway, Sonoma, bloomcarneros.com. (Heather Irwin)
Best Pork Belly: Pork belly can be too good in large portions. This dish features smoked and glazed pork belly bites with “hen of the woods” mushrooms, pistachio pesto, burrata, radicchio green sauce. Bloom Carneros, 22910 Broadway, Sonoma, bloomcarneros.com. (Heather Irwin)
Best riff from a classic: Wedge Salads, usually a chunk of iceberg lettuce floating in a sea of blue cheese dressing, get a modern makeover. An adorably cute wedge of iceberg lettuce is garnished with sweet pickled golden beets, bites of crispy bacon, Point Reyes blue cheese, and a light drizzle of vinaigrette. Bloom Carneros, 22910 Broadway, Sonoma, bloomcarneros.com. (Heather Irwin)
The best beets: Not everyone likes beets, and I get it. But when they’re done right, they’re so right. This version at the newly opened Goldfinch has roasted beets with caramelized yogurt (think caramel-flavored yogurt), pistachios, and pickled onions. 119 S. Main St., Sebastopol, goldfinchsebastopol.com. (Heather Irwin)
Happy Hour Food: The happy hour menu at Kettle’s Vietnamese features a full-size banh mi that is a perfect accompaniment to your happy hour cocktails. 1202 W. Steele Lane, Santa Rosa, kettlesbistro.com. (Heather Irwin)
There is also a great jicama salad on the Kettle happy hour menu that will fill you up. (Heather Irwin)
Best Flavor of the Moment: Chef Mark Malicki’s creamy corn chowder with fried soft-shell crab captures the moment spring turns to summer and sweet corn ripens. Dishes change weekly at their Tuesday pop-up at The Tea Room (316 Western Ave, Petaluma). More details malle.mal on Instagram. (Heather Irwin)
