Crush It at Kenwood

Grapes for the crushing

Grapes for the crushing

Have you ever felt the squishing and pressing of grapes under your feet? The sweet juice running over your toes? If you haven’t, now is your chance! September and October are some of the best months to visit Sonoma Valley because the wineries are heavily into crush season. Grapes are being hand-picked and thrown into giant barrels to be stomped on and crushed to release their tantalizing juices. Soon after, that juice will become the wine in your glass. It’s not a simple process, however. In fact, each winemaker puts their own spin on it to produce a highly calculated final product. Throughout September and into October you will see many locals working all over town, picking, transporting, pressing, sorting and fermenting. Want to be part of the process? Here are some great events that will give you firsthand experience of what it’s like to make wine!


2015 Sonoma Valley Crush

September 25-27, 2015

Sonoma County Harvest Fair

October 2-4, 2015 

St. Francis Winery

Zinfandel Sale and Harvest BBQ

September 12, 2015

Field Stone Winery  

31st Annual Harvest Blessing and Luncheon

September 19, 2015

Harvest Festival

October 24, 2015

Landmark Harvest Festival

September 19, 2015

Dutton-Goldfield Winery Harvest Party

October 24, 2015

If you would like more information or reservations, please email me at!





Posted in From the Wine Bar, Kenwood Experiences, Life at Kenwood Tagged with: , , , , , ,

Welcome Chef Rick

Executive Chef Rick Edge

Meet Our New Executive Chef Rick Edge

Kenwood Inn and Spa is honored to welcome Chef Rick Edge!  Most recently, Chef Rick was the Executive Chef at Mill Valley’s Balboa Café Along with his talent and enthusiasm, Chef Rick brings a fresh and local twist to the menu, focusing on local farmer’s markets for his ingredients. This week, his Pizza Digiorno is “dynamite,” says Food and Beverage Supervisor Kyle Hipp. Its ingredients include heirloom tomatoes and basil from a local farm, The Patch. These amazing flavors fit well with the Inn’s Mediterranean flair. The pizza also includes buffalo mozzarella shipped to us weekly from Fresca Italian Creamery, a white fennel cream sauce and fresh eggplant from Great Rhodes Farm. These special ingredients are placed with perfection on top of our daily-made pizza dough. The pizza is then placed in our wood-fired oven, which burns American oak wood chips specked with planks made from wine barrels. It can burn up to 900 degrees and cook a pizza in 90 seconds!

Pizza Digiorno in our wood-fired oven

Pizza Digiorno in our wood-fired oven

We are so happy to have Chef Rick at Kenwood Inn and Spa, and we’re glad he is enjoying himself as well: “I’m absolutely loving working here at Kenwood Inn and Spa. It really is a dream come true and I couldn’t be happier.” His new culinary touches can be found on all menu items – breakfast, lunch, dinner and dessert. Enjoy!



Posted in From the Kitchen, Life at Kenwood Tagged with: , , ,

Reasons Why “Olive” Sonoma

Most guests come to Sonoma Valley to experience wine country- but did you know that when we are not up to our elbows in juice we’re harvesting and pressing olives? There are many reasons “olive” Sonoma, and I wanted to share a few gems of the valley with you!

  1. B.R. Cohn Winery at Olive Hill Estate

    Olives in their pre-oil stage.

Home to over 450 Picholine Olive Trees dating back to the 1800s, the Olive Hill Estate Vineyards offer a picturesque location for the best of both worlds: tasting wine and olive oil. The olive tree name comes from the French word ‘Piccolo,” meaning small or petite. With its soil warmed by the natural hot springs below, this unique climate produces amazing fruit. After an olive oil tasting, top off your taste buds with some of B.R. Cohn’s Olive Hill Estate Wines, including their Cabernet Sauvignon, Cabernet Franc and their Cabernet Sauvignon Port! They have a quaint patio onsite perfect for enjoying a picnic alongside your vino.

  1. Figone’s California Olive Oil Company

    I loved the tasting room at Figone’s!

Recent transplants from Kenwood, you can now find Figone’s right in the heart of downtown Sonoma. There you can taste 12 olive oils and 8 balsamic vinegars on any given day. Treat yourself to the Fresh Olive Bar and some olive oil infused body products. On the weekend, you can indulge in their homemade mozzarella and cannoli’s.

But if that seems too far to travel, you can taste their product right here at Kenwood Inn and Spa! Try our Insalata Verde di Kenwood, featuring Figone’s 20 year aged balsamic.

Insider scoop: if you grow olives at home, you can take them to Figone’s and they will press them into oil for you at their Village Mill.

  1. The Olive Press

Winning 384 awards for their olive oil since 2001, The Olive Press is a destination not to be missed as the very first olive mill established in Sonoma. Its convenient location at the opening of wine country makes it an ideal first stop after a journey over the Golden Gate Bridge. Stop in to try their 2015 Gold Winner, Arbequina Extra Virgin Olive Oil, which took home awards at the New York International Olive Oil Competition as well as the Central Coast Olive Oil Competition. The Olive Press shares a location with Jacuzzi Family Vineyards- making a great stop for tasting and more tasting. I suggest their 2012 Barbara, a crisp and vibrant red with lively berry flavors!

If you are a fan of exquisite olive oil, wine, and world class cuisine then Sonoma Valley is your vacation destination. As your concierge, I am here to make your stay in our valley magical and memorable- let me know how I can assist you on your next visit to us!



Posted in Kenwood Experiences, Life at Kenwood

About Chelsea

Chelsea DeMennoAs our in-house blogger, concierge and Sonoma guru, Chelsea helps create truly unique experiences...