DEPOT HOTEL
SONOMA
TUSCAN RESTAURANT
VINOTECA
WEDDINGS and BANQUETS
COOKING SCHOOL
241 FIRST STREET WEST, SONOMA, CA 95476
TEL 707 938 2980 FAX 707 938 5103
www.depothotel.com gia@depothotel. com
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Summer 2008
In This Issue
The Release of our New Fume Blanc!
Our New VINOTECA Antipasto Wine Bar
Mother's Day Brunch 2008
Summer Series Cooking Classes in Sonoma--Provence, Perugia, Reggio Nell' Emilia and Parisian Bistro
Fourth of July Fireworks Party and Buffet Dinner
Booking Weddings and Special Events
Wine at the Depot Hotel
GHILARDUCCI VINEYARDS
NEW WINE RELEASE!
We are celebrating the release of our Chef Michael Ghilarducci’s
WILDHURST VINEYARDS
2007 RESERVE FUMÉ BLANC
LAKE COUNTY GHILARDUCCI VINEYARD
Grown on three year old vines on American and French clones
in the Big Valley Region of Lake County
barrel fermented and barrel aged 7 months in new French oak
We’re pretty excited about this wine —the release of the first Fumé Blanc from our vineyards. Chef Michael did the tractor work. His daughter Gianna Kelly (previously the enologist at Stag’s Leap Cellars in Napa) and Mark Birch (winemaker at Wildhurst Vineyards) put a lot of lab hours and TLC into this wine and we think it shows!
The Fumé is grown on four different French and American clones. We noticed, when walking the vineyards and tasting the fruit when it was ripe, that we had very different fruit flavor profiles in each area of the vineyard. The Fumé, now that it is finally in the bottle, is unusually complex, with mineral notes and lots of peach, kiwi, tangerine, and melon fruit flavors. We are prejudiced, of course, but we find it very drinkable.
We are selling this wine only at the Restaurant.
Come by for a glass, a bottle or a case . . .
2006 Fumé Blanc ON SALE $80/ CASE --ONLY 30 CASES LEFT!
2007 Fume Blanc $96/CASE
VINOTECA
This is the first of our new Executive Chef Antonio Ghilarducci’s projects: The new VINOTECA antipasto bar for the Restaurant. On our trips back to Italy we have often admired the antipasto bars there and have long wanted to be able to offer that experience to our guests here. VINOTECA will be open in the afternoons during that time of day the Italians call the “passeggiatto” when they wander from bar to shop, strolling and nibbling, enjoying la dolce vita. The idea is just to have a little snack and a glass of wine on the way home from work (or maybe just to reward oneself for the virtue of taking an afternoon stroll.) The VINOTECA meal can also be more substantial if you like, similar to a Spanish meal of “tapas” on small plates.
So, we are very happy to announce that starting May 1st, we will be switching the Restaurant bar area to the VINOTECA antipasto bar. The antipasti will consist of salads, cheeses, and other vegetable dishes as well as both imported and house-made cured meats, sliced to order on our bright red high-performance Italian (slicing) machine. Chef Antonio Ghilarducci will be personally preparing all antipasti and serving them himself to you whenever possible.
We encourage you to come join us for a little snack and a glass of wine and sit either at the bar, at fireside tables, or at tables outside to enjoy the beautiful summer weather . Buon Appetito!
HOURS: Wednesday through Sunday 4 pm on
VINOTECA
at the Depot Hotel
Menu
Three Selections $9
Five Selections $14
Roasted Sweet Peppers, Capers, Shaved Garlic, Basil
Wild Mushrooms “a la Greca”
White Beans, Oil-Cured Tuna, Parsley, Red Onions
Roman Style Artichokes, Mint, Meyer Lemon, Red Chiles
Golden Beets, Thyme, Pecorino, Shallots
“Caponata”, Eggplant, Celery, Onions, Pine Nuts, Red Wine Vinegar
Fennel, Orange, Moroccan Olives
Bresaola, Arugula, Parmigiano-Reggiano
Culatello
Toscano Salami
Prosciutto di Parma
Coppa
“LA DOLCE VITA” SPECIAL 4 TO 6 PM ONLY
Two Selections of Antipasto
with a glass of
Ghilarducci Vineyards Reserve Fume Blanc
or
Ghilarducci Vineyards Reserve Cabernet Sauvignon
$9
DEPOT HOTEL
RESTAURANT and GARDEN
MOTHER’S DAY
CHAMPAGNE BRUNCH MENU
Glass of Champagne or fresh orange juice
~~~~
Fresh Springtime fruit compote
or
Baby local greens salad with tomato and herb vinaigrette
~~~~
“Asparagus Milanese” Fresh spring asparagus topped with Kurobuta ham, two lightly basted eggs,
with grated Parmigiano Reggiano cheese, and accompanied by oven-roasted potatoes
or
Crab Cannelloni stuffed with fresh crab and ricotta,
served in a white wine sauce, with melted Sonoma Jack cheese
or
“Frittata Umbriana” Italian crustless quiche made with eggs, assorted fresh vegetables,
fresh mushrooms, and mild Italian sausage, topped with melted Sonoma Jack cheese
or
Our Chef’s own hand made puff pastry shell stuffed with a fragrant mixture of chicken sautéed
with mushrooms, shallots, pan-juices, sherry, herbs, and cream, and served with Spring vegetables
or
Large Bay Shrimp salad with fresh asparagus, tomatoes,
Spring vegetables, served with a homemade basil vinaigrette
or
Tortellini Ghilarducci stuffed with ricotta, range fed veal and chicken in a delicate cream sauce
or
Baked Kurobuta ham sliced to order and served with three scrambled eggs
and oven-roasted potatoes
or
Fillet of fresh salmon poached and served with a delicate sauce of lemon, white wine,
and fresh chives, accompanied by rice and Spring vegetables
~~~~
Tiramisu with espresso and rum, and layered with chocolate and Mascarpone cream
or
Cheesecake with imported Italian Amarena cherries
~~~~
$ 35 adults $20 children 5-12 years
Open for Brunch from 10:30 through 2:30 on Easter and Mother’s Day—closed for Dinner.
241 1st Street West, Sonoma, CA 707 938 2980
One block north of the Plaza with plenty of private parking
707 938 2980
DEPOT HOTEL—SCUOLA RUSTICA
2008 SUMMER SERIES COOKING CLASSES
PROVENCE JULY 14 OR 15 6:30 PM
PERUGIA AUGUST 25 OR 26 6:30 PM
REGGIO NELL'EMILIA SEPTEMBER 29 OR 30 6:30 PM
PARISIAN BISTRO OCTOBER 2O OR 21 6:30 PM
Our new 2008 Summer Series of cooking classes will take a little circuit of both France and Italy. A lot of our students have asked for Antonio to lead a couple of our classes. Great! Michael and Antonio have a lot of fun cooking together, so they have put together a combination of French and Italian menus for you... Gia will finally be back to do a couple of dessert with you as well. Come join us!
We start in July on Bastille Day with Provence. This is a region that Michael and Antonio both love—as it is really a mix of Italy and France. We are going to start with FOUGASSE—a savory Provencal flatbread scented with rosemary and fresh lemon. It is a great compliment to our second course, MOULES PROVENÇALE. This is a hearty broth of tomatoes, garlic, Pernoc tarragon with fresh steamed mussels. The next dish is a show-stopper, but so easy to do for a crowd of guests—GIGOT D’AGNEAU. This succulent roast leg of lamb is roast with figs, lemons, rosemary, thyme and glazed with balsamic. Accompanying the lamb is a LES PETITS FARCIS NIÇOIS—the classic little stuffed Provencal vegetables that are absolutely delicious. Dessert is very French, but so easy to make—GALETTE DES ROIS AUX AMANDES—a delicate almond tarte topped with glazed strawberries and served with crème fraiche.
For our next class in August, we move back to Italy to the beautiful little town of Perugia. Our first course is a savory CROSTATA AL FUNGHI DEL BOSCO—a flaky tart with wild mushrooms. The Perugini are great fans of polenta, so for our second course we have POLENTA GNOCCHI CON SALVIA. These tender, but unusual gnocchi are served in a delicate sauce of browned butter and sage. The main course is a classic from Perugia, ARROSTO DI MAIALE AL’AGLIO. This spicy, fragrant loin of pork is rubbed with unusual spices and herbs, roast, and served with RABE CON RICOTTA SALATA. This treatment of rabe with lemon and ricotta compliments the roast pork perfectly. For dessert we have a classic in the Perugina pastry shops—TORTA NOCCIOLA. Here a delicate hazelnut crust is filled with a rich chocolate-hazelnut ganache and studded with whole hazelnuts. We won’t even pretend it is low-cal. But just a little sliver won’t hurt, will it?
For our third class in September we are going to swing back to the north of Italy, to the town of Reggio Nell’Emilia in the hills near Parma. This menu celebrates the great local products of Parma and Emilia Romagna. Our first course features the dry-cured beef of the region BRESAOLA CON ARUGULA. This is a simple salad of arugula is topped with paper-thin beef and an unusual piquant dressing. For a primi we will have RISOTTO AL’LIMONE. This delicate risotto has strips of prosciutto and is scented with fresh lemon. For main course we have one of our very favorite chicken dishes POLLO REGGIANO. This crisp roast chicken is seasoned with mustard, roast with potatoes and pancetta, and served with wilted chicory. It has become a real family favorite for us because it produces such a great result for so little effort. Finally for dessert, there is a rustic TORTA ROSMARINO. This humble country cornmeal cake is scented with vanilla and rosemary and served with pears poached in red wine. Very Italian.
Finally, for our fourth class in October, Antonio is going to show us some of his favorite Parisian bistro food. These are some great classics. This is a great class for those of you who want to pick up a sauce technique or two. Our first course is great dish to learn for a party, as it can and must be done ahead—PÂTE DE CAMPAGNE. Pâte is not hard to make—everything depends on the quality of the ingredients. Next is a bistro classic—FILETS DE SOLE DIEPPOISE. Don’t be scared of fish. We will show you how to do this sole with prawns flawlessly every time. For main course, we have the classic sautéed steak—ENTRECÔTE DE BOEUF, SAUCE BEARNAISE. Here again we can show you the trick to a perfect sautéed steak. Bearnaise sauce can be done ahead and held as well. We will show you how. What would a steak be without POMMES FRITES? How do they get those French fries so perfectly crisp? Come to class and we will show you how. Finally for dessert we are going to do something delicate and delicious, CRÊPES SUZETTE—thin little crepes with an orange-Grand Marnier sauce. We think you will really enjoy the flambé.
Come join us for our new Summer Series. Michael, Gia, and Antonio look forward to seeing you, as well as enjoying some great food and wine together.
? Each class will begin promptly at 6:30 P.M. in the kitchen of THE DEPOT HOTEL. (The doors open at 6:15.) Dress comfortably, bring a pen or pencil, and be prepared to relax and have fun! Between 6:30 and 9:00 P.M., the Chef will demonstrate and serve the class a complete four or five course dinner—accompanied by vintage wines the Chef has selected to match each dish. All our students who have attended in the past know that it is important to come hungry—because you won’t go home able to eat another bite. While demonstrating, the Chef will give an explanation of the history and techniques used for each dish—and questions are welcomed at any time! A recipe book will be provided.
Tuition is $85 per person. Classes do fill up very rapidly every time so it is recommended that anyone interested in a space call or email Gia to get a sign up form and check availablitity as soon as possible. Spaces cannot be held without the tuition form and check. gia@depothotel.com 707-938-2980
DEPOT HOTEL
Restaurant and Garden
FOURTH OF JULY FIREWORKS PARTY AND BUFFET DINNER
Every year, for the Fourth of July, we move all our tables out into the garden and enjoy a wonderful buffet dinner beside the pool. After dessert, dinner is topped off by the fabulous fireworks display by the hard-working men of the Sonoma Volunteer Fireman's Association. Since the fireworks go off in the air right above our poolside garden, as most of you know by now, this is probably the most popular event of the year at the Depot Hotel Restaurant.
The new Fourth of July menu is really something special this year! The Chef has again created an incredibly lavish buffet dinner menu for the evening . . .
FOURTH OF JULY BUFFET MENU
Crispy Fried Oysters with Fresh Lemon Aioli
Lightly Blackened Fillet of Fresh Salmon
Roast Chicken with Balsamic and Italian Herbs
Tortellini alla Ghilarducci Mostaccioli Tomato Basil
Orange-scented Roast Tenderloin of Pork with Calamata Olive Tapenade
Porcini Mushroom Frittata Vitello Tonnato
Marinated Calamari Salad
Caponata Antipasto Salad with Albacore and Eggplant
French Red Potato Salad with Herb Vinaigrette
Artichoke, Tomato, and Red Onion Salad
Broccoli and Black Olive Salad with Garlic
Watermelon Basket with Fresh Summer Fruits
Farmstead Blue Cheese Brie Cheese Homemade Herb Cheese
Chef Michael’s Fresh Herb Foccacia Basque Boulangerie Baguettes
Cheesecake with Fresh Strawberries and Blueberries and Coffee
Gia’s Homemade Brownies
~~~~
Wildhurst Ghilarducci Vineyards Fume Blanc
Kenwood Yulupa Vineyards Merlot
Wildhurst Ghilarducci Vineyards Cabernet Sauvignon
We open at 7:00 pm for wine service. The Buffet opens at 7:30. Dessert service is at 8:30 to 9:00 and the Fireworks go off in the air above our Garden around 9:30 pm!
This year we are once again selling tickets to the Fourth of July Party: Tickets will be $60.00 per person for adults ($35.00 for those under 21 years.) The ticket includes the wonderful buffet, a bottle of wine per couple, tax, and tip—all included. (It also includes, as always, a donation to the Sonoma Valley Volunteer Fire Association whose members do such a great job of putting on the fireworks show.) If you reserved a table last year, now is the time to call Gia to order your tickets and hold your table for this year. If you did not reserve a table last year, but would like to join us, please call Gia as soon as possible to get your tickets. Many of our guests book the same table every year, so we have limited space available. However, we usually are able to find tables for anyone who calls early! Call Gia soon—if you would like to get tickets for the Fourth of July with us. 707 938 2980
Gift Certificates for Restaurant Dining
and Cooking Classes
We always have beautiful ivory engraved lunch
and dinner gift certificates. These may be picked up in person,
or we can mail them to you or the person to be gifted. (They can
be purchased by cash, check or credit card in person, or over the phone.)
Dining out gift certificates make great gifts for birthdays, anniversaries,
the holidays, social thank-you's, and office gifts. These are great
treats for that busy person who seems to have everything and they come
in any denomination from $10 on up. Gift certificates are also
available for any of our cooking classes.
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Booking Private Events
and Wedding Receptions
The DEPOT HOTEL has had the honor of hosting many holiday parties,
weddings, anniversary parties, rehearsal dinners, business events, retirement
parties, reunions, and birthdays in our Restaurant and in the private
Garden. We are able to accommodate groups of 10 to 150. Private and semi-private
areas and times are easy to arrange. Buffet menus, seated luncheon and
dinner menus, and hors d’oeuvre packages are all available. This
upcoming year looks like it will be a very special year for people planning
weddings and every other kind of special event. We have been amazed at
how fast the new year is starting to book in.
All of our special event packages can be custom-designed to your own personal
taste and budget. (Nearly everything you need is already included in the food prices which generally range between $22 and $42 per
person for food—so planning a special event is not only affordable,
but easy for the host and hostess as well.) Our prices for food and wine
are extremely reasonable and we do not charge any facility rental fees or other “extras“. . . If you have one of these events coming
up in your family or with your business associates, give us a call. Ask
Gia for a special banquet information package! (Check out the weddings
page on this website!)
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Gia Ghilarducci, Banquet Manager
• Telephone 707 938 2980
• Fax 707 938 5103
Email: gia@depothotel.com
Website: www.depothotel.com
Wine at the Depot Hotel
WHAT IS THE WINE LIST LIKE AT THE DEPOT HOTEL?
Well, it’s big. If you haven’t been in for a while, we have over 114 wines on the list. Besides our own, from Lake County, most of the list very proudly features local Sonoma Valley wines. Over two-thirds of the list is reserved for Sonoma wines. One third is wines from Italy—mostly Tuscan where Chef Ghilarducci’s family lives. Still, the largest part of the list is from all our local vintners. Why? Two reasons: The first reason is the superb quality and value of Sonoma wines. Compared to Napa, French, and even many Italian wines—Sonoma wines are still great value. We can offer our guests local premium quality wines at an affordable level. The second reason is—we live here. We want to see Sonoma stay green—surrounded by thriving vineyards. The way to achieve that is to support the local economy—whether it is grape growers and winemakers, or farmers.
What about pricing? We like to pass the value of Sonoma Valley wine pricing on to our guests! Likewise, when we do buy Italian wines, we look for excellent wines that are also good values. When we cellar them, we find it is not necessary to mark up wine three times the cost, as is customary in San Francisco. Our goal is to see a bottle of local wine, or Italian wine, (or even our wine,) on every table. So we keep prices down. Our list has 30% of the wines priced at $26 a bottle or less. Wine should be a normal part of the dining experience, used in moderation, to enhance the enjoyment of the food.
WHAT ABOUT CORKAGE?
That is one of the most frequently asked questions—and one of the most misunderstood issues in restaurants. Do we charge corkage? Yes. $12. Why? Do restaurants do this to be “mean” or “greedy?” No. Here it comes down to a matter of economics. Restaurants pay their bills by selling food and wine to (almost) every table. If they don’t sell both, they generally don’t make ends meet. While food and wine costs generally have remained fairly predictable over the years—fixed costs (all the other hidden costs of doing business) have risen. As you all know, utilities in California have gone up dramatically for homeowners, but even higher for businesses. Workers Compensation and liability insurance have skyrocketed. Taxes have increased sharply. Linen, china, glassware, and silverware all has to be supplied. These bills have to paid every month.
Most important of all is the staff. The quality of our staff is just as important as the quality of our food and wine. That is why we believe in paying our staff a good wage. Unlike most independent restaurants, we also have a medical plan and a retirement savings plan. We take very good care of our staff—because they take very good care of our guests. That is why our most recent hire was 8 years ago. Nobody wants to leave!
But it is a challenge to pay all these bills every month. The mortality rate is very high for restaurants. 97% of the independent restaurants that open fold in first six months. Of those that survive, another 90% of those fold in the following six months. We have been here at the Depot Hotel for 22 years. Why? Stubborn, we suppose, but determined to do a good job. Is $12 corkage worth it to the customer? We hope so. Try a great local or Italian wine off our list! We have wines to enjoy with your lunch or dinner starting at $16 per bottle . . .
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