Yanni’s Sausage Grill

An Italian and a Greek married nearly 40 years came to Penngrove about five years ago to bring the world delicious, freshly made sausages.

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Yanni’s is an amazing little gem in the tiny little town of Penngrove in Sonoma County. I have been hearing about them over the last couple of years and I am not sure why it took me so long to get there. On the way back from the city on afternoon we decided to stop in.
John and Francesca were so inviting and genuine. We told them it was our first time visiting and that we had heard so many good things. They gave us each a sample of their Greek chili to taste. Anytime someone is a newbie, they greet them with a sample- a nice touch.

A husband and and wife team, the make all of their own sausages and she makes this killer tzatziki {a Greek sauce for the sandwiches in lieu of a mayo or mustard… Don’t even ask for any other condiments- they know what they’re doing}.

The sausage sandos are between $7-$8, one topping is included and additional toppings {grilled onion, banana peppers, sweet peppers, cheese, or tzatziki} are $.60 each. Really reasonable for the quality and taste.

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We went two days in a row because the route we were taking just so happened to take us right through Penngrove. Needing a place to eat lunch, we wanted to take our boys to Yanni’s.
We tried the Loukaniko {anise and citrus}, the sweet Italian, hot Italian, and Greek {feta and Kalamata olive}. All were exceptional. When we visited the day before, we sampled the lamb too, incredibly delicious. If I were judging their sausages against others, I’d hands down give them a double gold on all of them!
I forgot to ask them, but I believe they bake their own bread too.

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The Greek fries are a must: salt, pepper, fresh lemon juice, and feta cheese with waffle style fries {fresh fries}.

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Yanni’s is right next to the Penngrove Pub where you can sit inside and have a drink and eat, or sit out front and enjoy.
As their sign out front states- these sausages will really make your tastebuds sing… So take a package or two to go for only $8!

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John and Francesca totally stole our hearts with their lovely personalities and flavorful food. Yanni’s is on my go-to list and certainly my best-of!

Amy’s Drive Thru- Sonoma County Fast Food

Amy’s Drive Thru is the world’s first ever fast food vegetarian, vegan, and no GMO restaurant. Amy’s opened Wednesday, July 22, 2015 at 10am. They will be open everyday for service from 10am until 10pm in Rohnert Park, near the entrance of the Graton Casino. This is a seriously healthy alternative to the fast food restaurants available now.

You may know Amy’s kitchen as the premier purveyor of frozen foods that are available nationally in stores. Amy kitchen has been producing fine frozen foods for the busy families who want to eat more healthy. NOW, instead of stopping at a fast food burger joint, or picking up some greasy tacos, families can swing into a,us drive through and pick from fresh made salads, 5 different pizzas,  fresh burritos, or turkey burgers, and more. Almost everything is organic {95%}.

The prices are right too, and approachable for nearly every income:
The burgers range from $2.69-$4.29
Burritos are $4.69
Mac n’ Cheese are $4.69
Pizzas are $5.89-$6.50

Amy’s staff produces everything from scratch and really believe in the locally grown and farmed rule {some refer to as the 100 mile radius rule}; they support local farms, growers, and purveyors for most, if not all of their foods. Sour cream for the burritos and chili come from the Clover Stornetta Farms, the pickles are brined at the local Sonoma Brinery and fair trade coffee is served. Amy’s is strictly non GMO, period. They make all of their tortillas, buns, pizza sauce, veggie burgers, pasta, and tofu from SCRATCH! That’s way cool! That is the kind of fast food I want to feed to my own kids!

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Amy’s concept is hopefully going to change Sonoma County for the better, changing the way people think about the food they put in their bodies, and hopefully go beyond our county.

Not only is the food healthy, but they recycle everything too. There is a living roof and solar panels to help conserve energy, a water tower for reclaimed water to feed the living roof, take out boxes are printed with non GMO inks, and environmentally friendly tableware is used and recycled correctly. They’re certainly doing their part.

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This concept is a great example for our community and visitors alike; it really presses the point to feed yourself and your family well and healthy {when in a rush} and treat the environment with respect. Be mindful of what you need and don’t need, and try to do your part to support local business to keep the economy thriving and do your part to use all of the pieces of the land-no waste. I am excited to see them be successful with the drive thru and dine in restaurant here.
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Southwest (Airlines) Porch at The Park Tavern: Atlanta, Georgia

Normally I would not be so blatantly opinionated- I would weave in the positives too, but there were none here.

 

Southwest Porch at Park Tavern 
 
It sounds like southwest is supporting this restaurant and that’s a huge mistake because southwest has high standards. This place should be shut down.
It’s a great location but if the health department doesn’t shut them down then the locals will by not patronizing them because the staff is very rude and poorly managed.
We had a very bad first impression:
the small lot in front was filled with cars but no sign of life
anywhere, so we walked around the back and finally found the hostess.
Hostess said hello and seemed nice but didn’t know the name of the brewery and simply asked us to sit anywhere we’d like.
We walked in and the table in the middle of the restaurant having what appeared to be family meal 4:30pm They OPEN at 4:30pm for service.
We went up to the bar to inquire about their beer and the bartender was quiet, not too responsive, didn’t seem to want us talking to her, and seemed quite rude. We still asked questions about the beer, then each ordered one pint (we asked for a half each but they would not do that…)
Our $4.00 pint was served to us in a plastic cup. Mine was $5.00.
At the tables: everything was already put on: a stack of plates, a bin of forks, chop sticks, and napkins. Menus were ripped and dirty.
It’s was about 95 degrees and humid- the door leading to the restaurant was left open and I watched the staff (I noticed about 16 people) walk by the open door and not ever consider closing it. The hot air proceeded to come inside and that changed the environment greatly.
Did I mention this is a sushi place? They serve raw sushi, rolls, and various other things.
I would think the cool air would be much better in that type of restaurant.
These gals came in while we were sitting at a bar table and asked for a table- the hostess brought them in, asked them to wait, then ask someone else where to sit the ladies because they had a party of 20- something (the room was filled with empty tables and loads of space) coming in shortly. The hostess proceeded to ask the ladies if they had an appointment, they replied no, she then went on to let them know they had a large group coming in soon.
She sat them in an entirely different room.
Then a lady in the back spoke loudly, across the room and said, “NAME, next time don’t ask them where they want to sit, it’s better that way”.
This place had so many flaws.
We grabbed our things and walked out towards the front and saw three of the staff (who I can only assume we’re already on shift) smoking cigarettes. All we could talk about is, “where is the manager??”
A little side note:
When we got back to our car, all of the cars in the very front were still there, yet we were 3 of 5 people (patrons) meaning those cars belonged to employees. That’s a terrible place for employees to park when you’re expecting customers.

Southwest should reconsider being associated with the Park Tavern. I do not recommend this restaurant/brewery. This please operates in a very backwards, no managed manner.

Oskar Blues is killing it!

Oskar Blues just outside of Asheville has been growing and growing and their beers or customer service don’t suffer with the expansion. 

They’ve got class and style from the people they employee to the decor in the taproom. It’s chill, the people are cool and they also make bikes. Their concept is rad- they take care of their employees: they get one free massage per week, free gym membership, and a bike after two years. Who wouldn’t want to stay working for them? The experience is super pleasant and worth the trip out to North Carolina for sure. 

If you’re heading out to NC, make this a priority stop! They’ve got a killer smoker out front, have food trucks, and they rock.

A big Thank you to cellar manager “Big” Ray. He took time out from his busy schedule to tour us around, he was tired and hadn’t had any beer yet- but he was a great host! Brewery number 346. 

#BBC15 

   

 

  

  

Loving North Carolina Beer! 

It’s hot and humid but the beer is cold and delicious! 

   

           

White Wine Spritzers: 31 days of Deliciousness for Summer

Summertime is the best time to enjoy a wine spritzer. It’s the perfect drink for the mom who wants to sip on something refreshing but also wants to be able to have more than one! The bubble water dilutes some of the alcohol and adds a little more excitement to the drink. Here is a list of recipes for the HOT July afternoons.
31 days of deliciousness created with the starting base of the 2013 Trione Sauvignon Blanc {you can use any white wine that you like because all recipes are still driven by the wine, you want to make sure it’s one you dig!} and bubble water.
ENJOY!!
Base wine and bubble water recipe:
3 parts wine to 1 part bubble water

Adjust as needed for larger groups

Basic simple syrup recipe:
3 cups water
3 cups sugar
Method:
In medium sauce pan bring water to boil then add sugar and stir until sugar dissolves (about 4-6 minutes). Turn heat down and simmer for 3 minutes then remove from heat and chill completely before using.
Buy a soda stream to have bubble water all year round! 

http://jessposhepny.com/2015/04/fresh-fruit-cubes/ http://jessposhepny.com/2015/04/fresh-fruit-cubes/ http://jessposhepny.com/2015/04/fresh-fruit-cubes/

One
Sauvignon Blanc
bubble water
squeeze of lemon

 

Two
Sauvignon Blanc
1 ounce of Aperol
bubble water
garnish with orange twist

 

Three
Sauvignon Blanc
1 ounce of mint simple syrup
raspberry bubble water

 

Four
Sauvignon Blanc
thyme simple syrup
lemon bubble water
2 squeezes of Meyer lemon
garnish with Meyer lemon wedge

 

Five
Sauvignon Blanc
jalapeno zest
2 wedges of lime
simple syrup
lime bubble water
floater of 7up
garnish with jalapeno zest

 

Six
{Bloody Mary}
Sauvignon Blanc
3 ounces fresh tomato juice
basil
lime and lemon bubble water
garnish with lime

 

Seven
Sauvignon Blanc
bubble water
floater of St. Germain
lemon twist

 

Eight
Sauvignon Blanc
orangina
garnish with strawberries

 

Nine
Sauvignon Blanc
3 ounces of fanta

 

Ten
Blend:
Prickly pear peeled
2 ounces margarita mix
1 lime squeezed
1 lemon squeezed
simple syrup
Sauvignon Blanc

 

Eleven
Sauvignon Blanc
1 package of blueberries, pureed
simple syrup
lemon bubble water
a splash of sprite

 

Twelve
Sauvignon Blanc
1 grapefruit, squeezed
bubble water

 

Thirteen
Blend:
basil simple syrup
10 strawberries
add:
Sauvignon Blanc
bubble water

 

Fourteen
Cheryl-Temple:
Sauvignon Blanc
1 ounce grenadine
bubble water
garnish with cherry

 

Fifteen
Sauvignon Blanc
peach puree
bubble water
garnish with mint

 

Sixteen
Sauvignon Blanc
lemon bubble water
muddle blueberries
garnish with frozen raspberries {use the raspberries as ice cubes}

 

Seventeen
Watermelon soaked in Sauvignon Blanc blended
then add Sauvignon Blanc
bubble water
garnish with watermelon wedge

 

Eighteen
Sauvignon Blanc
Lemon grass simple syrup
1 blood orange, juiced
bubble water
garnish with a blood orange slice

 

Nineteen
Sauvignon Blanc
muddled mint and cucumber
{or make cucumber water by shredding it, blending, then straining}
lime bubble water
garnish with mint and slice of cucumber

 

Twenty
Blend:
Rosemary simple syrup
2 peaches, peeled
Sauvignon Blanc
Add:
bubble water
garnish with peach.

 

Twenty-One
Sauvignon Blanc
1 ounce lillet blanc
bubble water
2 wedges of tangerine, squeezed
garnish with a slice of tangerine

 

Twenty-Two
Sauvignon Blanc
10 strawberries thinly sliced
1 thyme sprig
6 ounces of lillet Blanc
2 lemon wedges, squeezed
bubble water

 

Twenty-Three
{Sangria}
2 bottles of Sauvignon Blanc
2 cups orange juice
2 cups pineapple juice
½ pineapple, cut into chunks
4 apples, cut into chunks
4 pears, cut into chunks
4 peaches cut into chunks
Add:
Floater of brandy
top with bubble water for each serving

 

Twenty-Four
Sauvignon Blanc
bubble water
4 dashes of bitters
orange twist for garnish

 

Twenty-Five
1 ounce lemon thyme simple syrup
Sauvignon Blanc
bubble water

 

Twenty-Six
Sauvignon Blanc
1 ounce ginger simple syrup
1 pear, pureed
Bubble water

 

Twenty-Seven
Sauvignon Blanc
Bubble water
fruit cube {link to JPV fresh blackberry, lime, grapefruit ice cubes}

 

Twenty-Eight
Sauvignon Blanc
1 ounce limoncello
1 lemon, squeezed
top with bubble water
garnish with lemon slice

 

Twenty-Nine
¼ cup of black cherries, blended or muddled
1/2 ounce agave nectar
Sauvignon Blanc
bubble water
top with ice
garnish with blueberries

 

Thirty
{Martini}
Sauvignon Blanc
1.5 ounces dry vermouth
top with bubble water
garnish with a sprig of tarragon
serve in a martini glass

 

Thirty-One
{Aper-tini}
Sauvignon Blanc
bubble water
apple juice
garnish with apple slice

 

 

 

Myriad Gastro Pub: New to San Francisco

Chef and owner Tricia Tracey of Momo’s and Thirsty Bear Brewery, among other restaurants in her 25 year career, comes back to San Francisco from New Jersey to open her very own space: Myriad Gastro Pub. Just in time for the blowing up craft beer scene in and around San Francisco Bay Area, Tracey will feature globally inspired menu with seasonal, local ingredients. The gastropub will have snacks, small plates, and larger portions to pair with the various craft beers she will have on tap. Smaller plates for all palates ranging in price from $6-15 will include intriguing items like bone marrow with sherry demi glaze, tarragon-horseradish gremolata and crostini. YUM!! They’ll serve larger portions ranging from $14-28 each and will include dishes like roasted Halibut, Lamb, and even a Mayan pork stew. The menu will rotate based on what is available.

 

Myriad will have over 40 different wines available and creative house cocktails, but I am most excited to see what the beer selection is like.The Mission district is an ever growing area in San Francisco, home to hipsters and craft beer drinkers alike. Located in the old Nombe space, it’s also not far from my beloved AT&T Park and Cellarmaker Brewery. The concept seems hip and cool without the snobbery that some tapas places can have. I am excited to visit when they open in mid June. Stay tuned for a restaurant review of the food, service, and craft beer list!

http://www.myriadsf.com/index.html

Photo Courtesy of Myriad website.

 

Cheers!

Moxie’s Whole30 Bolognese Sauce

Moxie’s Whole30 Bolognese Sauce

{Whole30 Approved}

 

You’ll Need:

  • 1 pound ground mild Italian sausage
  • 1 pound Kobe beef
  • 2 28 ounce cans of whole peeled tomatoes
  • 1 can diced tomatoes
  • 1 ½ red onion chopped
  • 8 roasted red peppers, de-seeded, peeled, and chopped
  • 2 pounds cremini mushrooms, chopped
  • Salt & pepper to taste
  • Uncle Timmy’s Spice Rub {or you can make a mixture of paprika, salt, pepper, cayenne, celery salt, oregano, cinnamon, and thyme to substitute)

 

Method:

One night ahead remove all of the sausage links from the casings and mix up with the seasoning mixture, cover and let sit in the refrigerator overnight.

In a large stock pot cook sausage, then remove. Cook beef then remove. Add in onions and let cook for about 20 minutes, stirring occasionally so they do not burn. Add in mushrooms {half at time} and cook until they soak up all of the juice and become soft. Add in roasted red peppers, tomatoes, stir, bring to a boil and cover to cook on low for about 35-40 minutes.Add back in the meats, stir, then cover and reduce heat to a simmer and let cook 1 hour more. Add salt and pepper to taste but should not need much more because of the seasoning mixture.

Serve over steamed broccoli and or cauliflower or zucchini noodles.

Eat Clean, Eat Healthy, & Eat Well.

 

Eclipse Stout Chicken & Mushroom Soup

Eclipse Stout Chicken & Mushroom Soup

You’ll Need:

  • 1 22 ounce bottle of Eclipse Stout
  • 5 cups of cremini mushrooms, sliced
  • 1 ½ red onion, roughly chopped
  • 1 stalk celery, sliced
  • 8 carrots, peeled and sliced thick
  • 2 32 ounce cans of diced tomatoes
  • 4 medium boneless, skinless chicken breast cut into 4 pieces
  • Salt and pepper to taste
  • Olive oil for cooking

Method:

In a stock pot brown the chicken then remove and set aside. Add the onion and saute until soft, deglazing the pan with the stout as needed. Add in the mushrooms and saute until soft, continuing to deglaze the pan with the stout {about half or more of the stout should be used by now}. Stir in the carrots and celery and continue to stir to let the flavors meld together. Deglaze the pan again with the stout and then mix in the tomatoes, add the remainder of the stout, stir then add stock to cover the ingredients. Bring to a boil then turn down heat, add back in the chicken, cover and let simmer for about 45 minutes. Add salt and pepper to taste.

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*This can be Whole30 approved if you remove the stout and deglaze with stock.