Fork & Bottle focuses on our love of food, especially wine and cheese. We are picky about where our food comes from, how it tastes and how sustainable it is. We are always hunting for great, real food – not the stuff found in big supermarkets and chain restaurants. We care about what we eat.

Fork & Bottle also covers organic gardening, cooking with kids and our explorations of Napa Valley/Sonoma County wine country. We welcome your feedback.


 • Dry Creek Kitchen in Healdsburg is Charlie Palmer's Sonoma County outpost. Probably the most elegant outdoor lunch in the area.

 • Rosso Pizzeria & Wine Bar in Santa Rosa has become our casual restaurant of choice. The food is always good to excellent, and there is a wonderful emphasis on local and sustainable ingredients. Bonus: The wine list features affordable organic and biodynamic wines. *Updated*



 • Friuli at The Jug Shop

 • Massandra Collection

 • Terry Theise Champagnes & more

 • Bonhams & Butterfields Pre-Auction



 • Seed Sources - Heirloom, Organic, Biodynamic, Rare and Heritage sources for seeds.

 • Gingerbread Houses - How-to, Kits and Resources.

 • Biodynamic Wine Producers - simply the best list on the web for this very sustainable wine growing method.

 • Bonus Secrets of Wine Country - we live in wine country and share our secrets.




 • Cahill's Porter      • Selles sur Cher

 • Seelander      • Timanoix

 • La Pierre Doree    • Abbaye de Tamie


Don't Miss...

A yearly purchase and the wine book that I refer to the most often - even previous editions are useful for wines on the auction block.







Edward Behr’s quarterly journal, the Art of Eating, covers food, wine, cheese, etc., focusing on artisanal sources and restaurants. The article topics are well chosen and delivered with terrific writing and editing (no ads).

The April, 2008 Issue (#77):

Island Sheep: Keeping Flocks Down East  Sam Hayward
 •  The Berber Tree of Life and the Acrobatic Goats (Argan Oil)  Corinna Sargood
 •  The Palm Honey of La Gomera  Tara Stevens
 •  Jamie Goode on Chateau Musar
 •  Notes and Resources (argan oil, a handwrought gridiron, true buttermilk, the Technivorm)

Restaurants
 •  Los Angeles: Winnie Yang on Pizzeria Mozza
 •  New York: Mitchell Davis on Morandi and Balthazar
 •  Marseille: Bénédict Beaugé on Le Petit Nice
 •  Liguria: John Irving on Antica Osteria dei Mosto

Books
 •  Edward Behr on Gillian Riley’s Oxford Companion to Italian Food
 •  James MacGuire on Édouard de Pomaine’s Vingt Plats qui donnent la goutte and on Le Trésor de la cuisine du bassin méditerranéen par 70 médecins de France
 •  David Campbell on Mary Lou and Robert J. Heiss’s The Story of Tea and Lydia Gautier’s Tea
 •  Elisa Herr on Sushi Books: Hiroko Shimbo’s The Sushi Experience and Shizuo Tsuji’s Japanese Cooking: A Simple Art (with a brief sushi glossary)