This season, we’re returning to our roots in California’s wine country, where the first Williams-Sonoma store was opened. Join us on our virtual road trip as we explore the region’s best restaurants, tasting rooms and shops and meet the artisans and chefs who’ve made Napa and Sonoma into a world-class culinary destination. Follow us on Twitter and retweet our daily #wsroadtrip tweets with your favorite wine country destination named in the tweet for a chance to win $100 gift cards along the way!
Driving up from San Francisco, our first stop is Marin County, a perfect place to start a food adventure. That’s all thanks to places like Hog Island Oyster Company, a 16-acre oyster farm in Tomales Bay that’s become a favorite for Bay Area locals and visitors alike. You can reserve a picnic table, shuck your own oysters and hang out at The Boat, the company’s on-site oyster bar.
From there, we l0op down to Point Reyes and make a stop at Point Reyes Cheese, a family-run creamery that produces cheeses from their cows’ organic milk. Sample their award-winning Original Blue, then head over to The Fork, their new culinary and educational center, for farm tours, classes and dining events. Learn more about the family behind Point Reyes Cheese here.
For more farm inspiration, we turn to Marin Sun Farms, a ranch raising 100% grass-fed meat, pastured chickens and farm-fresh eggs. Experience their philosophy of sustainability first-hand with a two-hour tour and stop by their butcher shop in Point Reyes Station for a seasonal, locally-sourced lunch you can feel good about.
Hungry for more cheese? We thought so. Don’t miss a visit to Cowgirl Creamery, where cheesemongers are eager to give guests samples of their American and European cheeses and also offer tips for pairing and serving them. Pick up local breads, wines, sandwiches and salads at The Cowgirl Cantina and sit down for a picnic before taking a hike along the Point Reyes National Seashore.
When the sun begins to go down, enjoy dinner at Sir & Star at the Olema, the roadhouse hotel and restaurant known for its seasonal country cuisine. The constantly changing menu is dotted with ingredients and products from local producers and dishes are described with a sense of humor (think “Faux Gras 2013: Mousse of Local Duck Liver, So Delicious It Should Be Illegal”).
Next stop: Sonoma, where our founder Chuck Williams opened his first store just off the plaza. Read on!