Spoonbar Hosts Guest Chefs at This Season’s Forks and Corks Series

Spoonbar, and its signature kinetic sculpture by Ned Kahn featuring 2,000 espresso spoons.
Spoonbar, and its signature kinetic sculpture by Ned Kahn featuring 2,000 espresso spoons.Photo: J. Barmann/Grub Street

We’re coming up on the first full year that chef Louis Maldonado has been in the exec spot at Healdsburg’s Spoonbar, and he’s getting set to welcome in some of his San Francisco friends this winter and spring at their Forks and Corks Dinner Series. First up, on Saturday, January 26, Commis chef James Syhabout and Saison partner/sommelier Mark Bright are joining Maldonado to serve a six-course menu on the theme “A Modern Interpretation of Global Influences.” Dishes include brown rice congee with sea urchin, crab, and coconut; Guinea hen with green curry aromatics; and black cod in ras al hanout with leeks and mushrooms. It’s $110 per person, and includes pairings (see the menu below).

Next up, on February 23, Outerlands chef Brett Cooper will be cooking with Maldonado, with sommelier Kevin Wardell (Bergamot Alley and formerly of Flour and Water and A16) will do pairings.

On March 23, as part of Pigs & Pinot weekend, Fifth Floor chef David Bazirgan, Rich Table’s Evan Rich, and former Manresa chef John Paul Carmona will team up for the Swine & Wine dinner (part of a package deal).

And on April 20, chef Lauren Kiino (Il Cane Rosso and the upcoming Red Dog) will be cooking and will be joined by sommelier David Lynch (Saint Vincent).

For seats at any of these events, call 707-433-7222, or to book an overnight package at the H2 Hotel please call 707-922-5251.

Below, Syhabout and Maldonado’s collaborative menu for this weekend.

Forks & Corks [Spoonbar]
Earlier: Louis Maldonado Brings S.F. Sophistication to New Menu at Spoonbar