Jon Wollenhaupt's Sightings

Executive Chef Spencer O'Meara serves up warm, soft rye pretzels with beer cheese sauce at Paragon Restaurant and Bar, San Francisco.

@SandSbrand "Our signature BBQ spice rub brings the taste sensation of sweet, smoky and spicy all together to carry your BBQ to the next level. Use it on everything from pulled pork, ribs, chicken and even in baked beans."

@SandSbrand "It all began when a San Francisco Chef, who had roots in the south decided to bring real BBQ to the city. Spencer O'Meara knows his way around a smoker and when he started cookin' his meats low and slow he needed seasonings and sauces. He created 3 regional BBQ sauces and a BBQ rub that packed a punch to make his BBQ truly original. Customers at his restaurant loved his BBQ so much he decided he wanted to have a piece of it available to everyone. So along with his other half, Sarah Burchard, also a San Francisco Chef they created S&S brand. The couple currently boasts 4 BBQ sauces and 6 different spice rubs. They have grown the product line to include seasonings not only for BBQ but for all cuisines and are experimenting with new flavors every chance they get. S&S brand sauces and spice rubs provide depth of flavor to your meals BBQ or not." http://www.sandsbrand.com/

@SandSbrand "Using the best ingredients from the San Francisco Bay Area, Blue Bottle Coffee and TCHO chocolate, we have created a rich, nutty and herbaceous rub great for braised meats, grilled lamb chops or steaks."

"The Fatted Calf is an artisanal charcuterie producing a wide range of hand crafted products using high quality, natural ingredients. We use the best available products; organic and hormone free meats, superior seasonings and salts, organic herbs and produce. We produce a variety of charcuterie; pâtés, salami, prosciutti, confits and a large selection of fresh sausage. Our cured meats are made and aged using traditional methods. All of our fresh products are made to order in small batches to guarantee quality." - The Fatted Calf Web Site

2012 Good Food Award Winner About Theo Chocolate "At Theo Chocolate, we are changing the definition of “quality” by uniting creative excellence that results in deliciously award-winning chocolate with our unwavering commitment to changing the way the cocoa industry conducts business. At Theo, we believe there is no luxury in products that benefit us today, while jeopardizing future generations ability to meet their needs. When you taste our chocolate you will experience our passion and integrity in every luscious bite. We promise, there is something for everyone from the adventurous “foodie”, to those seeking the simple comfort of a delectably creamy milk chocolate bar." - From the Theo Chocolate Company web site www.theochocolate.com/

@CellarsatJH 2012 Good Food Award Winner. "Weybridge is a certified-organic cow’s milk cheese with a delicate bloomy rind that imparts a subtle earthy aroma to the developing cream line beneath. The center is creamy with bright citrus notes and a savory toasted finish. The small medallion format works well as a snack for two or as a garnish to a larger spread." - http://www.cellarsatjasperhill.com/

The 2012 Good Food Award winners presented their products at the Ferry Building on Saturday, January 14. Awards are presented "to outstanding American food producers and the farmers who provide their ingredients." The Good Food Award "honor recipients who push their industries towards craftsmanship and sustainability while enhancing our agricultural landscape and building strong communities." Good Food Awards were given to winners in eight categories: beer, charcuterie, cheese, chocolate, coffee, pickles, preserves and spirits. www.goodfoodawards.org/ About the Broadway Roasting Co "Broadway Cafe began roasting coffee in 1998. Broadway Roasting Co. has grown and evolved over the years and currently operates out of the former Westport Fire Station at 4012 Washington, just one block north of Broadway Cafe.

On this warm, sunny #Napa afternoon, the allure of a root beer float at the Fremont Diner won out over Carneros Pinot Noir.

Geology has been kind to Amador County; over aeons there has been a tumultuous subterranean struggle taking place – like a slow-motion shoving match among behemoth chthonic creatures – that has produced a thrusting and grinding of plate and rock, the result of which has bestowed upon Amador County gold, diamonds and the perfect climate and soil conditions to grow world-class Barbera. Veteran winemaker and Sierra Foothill native Scott Harvey has realized the potential of this unique Amador County terroir with his remarkable 2008 Reserve Barbera. Also outstanding are his 2007 Old Vine Zinfandel (1869 Vineyard) and 2006 Reserve Syrah. Visit the Scott Harvey Tasting Room in Sutter Creek. Find Scott Harvey Wines online at http://www.scottharveywines.com/.