A View of the Garden
May 14 - 10:56 am
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Frommer’s Travel: Best Vineyard Inns & Hotels Around the World
April 20 - 2:04 pm
Frommer’s Travel included us, among many stellar international properties, on their list of the Best Vineyard Inns & Hotels Around the World saying,
“Kenwood is well-positioned: Kunde Vineyards flanks the east, north and south of the property, offering guests beautiful views…Healdsburg and the Russian River Valley are 45 minutes to the north, but there are nearly 100 vineyards within 30 minutes of Kenwood. At the end of the day, refresh yourself in one of the three saltwater plunge pools, and enjoy the silence: the Inn also has a no-children policy.”
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Garden Update
April 8 - 11:17 am
Good things are growing!
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Destination: Wedding
March 22 - 2:46 pm
Great mention on cntraveler.com’s list of “sophisticated lodges, world-class restaurants, glorious scenery, and spot-on weather” in Sonoma and Napa for a luxury destination wedding that “can host the entire shebang, welcome cocktails to day-after brunch.”
“Mimicking an Italian estate, the property boasts ivy-covered walls, shady patios, flagstone pathways, manicured hedges, and Old World fountains that guarantee plenty of photo ops.”
“Plus, you’ll be offered glasses of wine at every turn (at check-in, in the spa, at turn-down…).”
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Spectacular Spring Menu from Chef Snook
March 22 - 2:37 pm
Spring is in the air and Chef Snook’s seasonal prix fixe menu is an Ode to Asparagus!
- Chilled white asparagus soup, lobster, shaved asparagus salad, fresh mint
- Char-grilled green asparagus, soft fried wise acre farms egg, red wine smoked bacon, morels and Sausalito watercress
- Rosemary sorbetto
- Ravioli of 24-hour braised lamb shoulder, green and white asparagus, english peas, fava beans, black truffle, braising jus
- Frozen apple parfait, apple carpaccio, fresh mint
Delicious and sublime!
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A Garden Tale
February 18 - 4:19 pm
Chef Snook is committed to the kitchen at the Restaurant at Kenwood being 90% self-sufficient in terms of produce and to that end, has begun planting in our on-site garden space for a bountiful summer and fall harvest.
Planted now are artichokes, strawberries, raspberries, blueberries, scallions, garlic, onions, baby carrots, radishes and beets with peas and summer squash up next.
We’ll follow the garden’s progress the blog so you can see all the exciting developments. Stay tuned!
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Wellness Week – March 19-25
February 9 - 12:45 pm
We pride ourselves on our award-winning Spa, which is open to the public as well as overnight guests. Our menu of services includes A-list treatments that pamper, soothe and melt away stress, as well as tone target areas with visible results.
If taking better care of yourself and reducing stress was at the top of your New Year’s resolution list, a trip to the spa can help you achieve your goals. And there’s no better time to come than during Wellness Week, a national event dedicated to promoting well being through special deals and pricing at the nation’s top day and resort spas.
From March 19 through the 25, the Spa at Kenwood is offering 50 percent off two of our most popular treatments: our 50-minute Fire and Ice Facial and our Therapeutic Wine Country Massage.
The Fire and Ice Facial (regularly $165, $82.50 during Spa Week), an intensive treatment that reduces fine lines and wrinkles by smoothing and softening the skin and encouraging cellular renewal using the products of iS Clinical.
If a massage is what you’re in need of, let our Therapeutic Wine Country Massage, alleviate tension and tightness while increasing serenity and promoting relaxation. This Swedish-style massage, normally $140 for 50 minutes and $180 for 80 minutes is available for $70 and $90, respectively, during Spa Week.
In addition to those great deals, Spa visitors are welcome to make a reservation to dine in our guests-only Restaurant and enjoy lunch or dinner specially created by Chef Steven Snook.
Call our Spa (800.353.6966) to make your reservations today.
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Valentine’s Day Prix Fixe Dinner Menu
February 8 - 12:22 pm
Chef Snook is pulling out all the stops with an 5-course Aphrodisiac menu this Valentine’s Day! It’s $95 per person, with perfectly paired wine selections suggested below each course.
Cold Poached Fanny Bay Oysters
Fennel Panna Cotta, Cucumber Gelée, Preserved Meyer Lemon.
La Spinetta, Moscato d’Asti DOCG 2009 $12
♥
Hand Crafted Artisanal Bucatini
Bodega Bay Dungeness crab, Sea Urchin, Basil.
Pio Cesare, Arneis, Langhe DOC 2009 $15
♥
Savory Pommegranate-Rosemary Gelato
♥
Masami Wagyu Strip Loin
Twice Cooked with Truffled White Bean Puree, Parsnip Bone Marrow, Garden Kale.
Fontanafredda Serralunga, Barolo d’Alba DOCG 2007 $18
♥
Ménage à Trois
Saffron-White Chocolate, Beignet with Cayenne Chocolate Sauce, Tiramisu.
Banfi “Rosa Regale” Bracchetto d’Acqui DOCG 2010 $11
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February Spa Reward
February 1 - 9:13 am
All you need is love, right? February is a great time to show that special someone just how much you care about them and also the perfect time to give yourself some love, too!
Chocolates, red wine and maybe even a night out on the town are all great treats, but consider arranging for a wonderful body treatment like a side-by-side Couples Massage, a nourishing Honey Wrap or a Harvest Sugar Scrub to leave your body feeling silky-smooth and perfectly nourished.
Book a treatment for yourself and/or your sweetie by February 15th and receive $50 toward any spa treatment in April.
Email us at spa@kenwoodinn.com or call 800.353.6966 to schedule your appointment.
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Introducing Chef Steven Snook
January 20 - 9:53 am
Lucky guests of our Inn and Spa will be undoubtedly thrilled by the epicurean delights created by our new Executive Chef Steven Snook.
After six years working with the esteemed Michelin Star-rated, British chef Gordon Ramsay in London and New York, Steven Snook brings his passion for food and culinary excellence to our kitchen. Ingredients for his rustic Italian fare are sourced locally from the region’s best farmers, ranchers, cheese makers, and fishermen, and the menu features a variety of produce, fruits and herbs grown on the property.
From his early days cooking with his grandmother and helping in her gardens in the English countryside, Chef Snook has consistently insisted on using the highest possible quality ingredients in his cuisine, and prides himself on maintaining good relationships with his purveyors. This connection to local artisan food growers brings Chef Snook back to his roots and will serve him well at Kenwood, where he has a bounty of fresh product literally at his fingertips.
Welcome Chef Steve!
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