Dipping into delicious Bodega Bay
For a quick getaway, Bryan and I headed up to Bodega Bay a
couple of weekends ago. It being conveniently located just an hour
north of San Francisco, and the fact that you get some of the best
local seafood around, it is one of our favorite destinations.
Dipping into delicious Bodega Bay
For a quick getaway, Bryan and I headed up to Bodega Bay a couple of weekends ago. It being conveniently located just an hour north of San Francisco, and the fact that you get some of the best local seafood around, it is one of our favorite destinations.
As soon as we were checked in to our hotel, we headed to the Tides Restaurant in town. We immediately ordered a glass each of the pinot noir from a winery in nearby Sonoma.
When the waiter brought our clam chowder, he proved to be a very generous conversationalist as he shared the fact that the Tides Restaurant was where Alfred Hitchcock shot several of the scenes for his film, “The Birds.” We grinned happily, anxious to dip our spoons in the chowder at our fingertips, but both hesitated as he went on to boast that not only does the restaurant serve the seafood they catch themselves in the bay, but they also have a wholesale business, too. “That’s great,” we replied in unison.
As if feeling our anxiety, he proclaimed, “Enjoy!” and was gone, leaving us to sip our clam chowder while enjoying the view of the ocean which reached as far as we could see beyond the edge of the bay. The chowder was delicious, the perfect consistency – not too thin, but not too creamy either.
I chose a crab sandwich for my main course, which came on thin slices of sourdough bread and topped with not the freshest tomato, but it added a juicy punch to every bite. As the sun went down, the restaurant lights dimmed and tea light candles shimmered on all of the tables around us. We were too full for dessert, but found ourselves later wishing we had at least shared one of the local bakery’s famous pastries!
Saturday we ventured to Sebastopol, which is about 15 miles inland from Bodega Bay. Though it was raining, the beauty of the apple trees in full bloom on both sides of the windy Bodega Highway kept our spirits high as we admired their white blossoms. As we neared Sebastopol, signs lined the orchards announcing the entire local fare available at the farm stands. “Grassfed Beef Sold Here!” “Rosie’s Chickens NOW Available!” “Certified Organic Strawberries picked Daily!” “Apple Blossom Festival April 28 & 29!”
The Blossom Festival caught my attention immediately. Having just eaten the last of the apples from last Fall, I found myself nostalgic for another taste of Phil Foster’s fuji apples that won’t be ready until September or so. I found myself considering coming back the last weekend of April to be a part of the festival. What fun! I have never been to a blossom festival before.
The rain ceased as we entered downtown Sebastopol and as my eyes wandered over the rows of local shops, I became drawn to this small town where there is not a chain store to be had. My main reason for visiting this town when I am in Bodega Bay is for the local independent bookstore, Copperfield’s, which is one of my favorites. Unlike the chain bookstores, these smaller bookshops always have an array of fabulous modern fiction one would never hear about unless you can peruse a store like this. They also have a lengthy sale section, and I always find a first edition copy of a book that I have wanted but the $30.00 price tag often keeps me from picking it up. This visit around, I found two great books at $6.00 each!
After the bookstore, we hit Screamin’ Mimi’s, which is an ice cream shop that would put any Baskin Robbins out of business. Not only do they make their own ice cream, but they have several unique flavors, too, and their availability list is always changing. Bryan and I both could not pass up the cinnamon mocha flavor – on a homemade waffle cone, it was delicious!
After ice cream, we asked a couple of locals for a coffee shop recommendation, and found ourselves at the Coffee Cat Cafe, which was hidden in the abandoned train station and bursting with personality. The bright pink walls were lined with photos of cats doing silly things, no doubt pets of the patrons of the coffee shop. Benches bursting with colorful, plump cushions lined the walls. The chairs at each table reminded me of the old fashioned seats at Lord’s Ice Cream Parlor, a former haven for me in Hollister when I was a kid. As we enjoyed our mochas, which were the most thoughtfully made drinks ever with their real whipped cream and freshly shaved chocolate, an older gentlemen played songs such as “Old Susanna” on the piano, taking me back again to when I was young and listened to old Disney record compilation.
As we drive along Bodega Highway homeward bound, through Petaluma and all of its beautiful green dairy pastures, I took with me warm nostalgic feelings for the small town life I used to know growing up when Lord’s Ice Cream Parlor was a treat after a school play, and an independent bookstore sat in the center of town. I merged on to Hwy. 101 thinking that at least come fall I will get to enjoy some delicious apples of our own, one ache I will be able to fulfill.
Enjoy local strawberries for Sunday brunch with this delicious and easy recipe:
Stuffed French Toast
4 eggs
2 tbsp. milk
3 oz. cream cheese
Sliced strawberries
1 loaf French bread
Slice bread about ½ inch thick. Spread cream cheese on 1 slice and place sliced strawberries on another. Put together like a sandwich. Beat eggs, then whisk in milk. Dip sandwich in the egg mixture. Place in a baking dish. Repeat until all bread is used. If any egg mixture is left over pour over the top of the sandwiches. Bake at 350 degrees for 30 minutes, or until golden brown.
Have access to crab? Here is a crab salad recipe:
Crab Salad
6 oz. crab meat, broken up
1 tsp. orange zest
1/4 red bell pepper, sliced
3 radishes, grated
1 shallot, chopped
1/4 c. leafy part of celery, chopped
3 tbp. heavy cream
1/4 c. mayo or nonfat Greek yogurt
salt and pepper, to taste
Stir all together and serve on crackers or your favorite bread.
