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A Biweekly Conversation.

The Wine Road provides the Wine, When and Where of Northern Sonoma to locals and visitors with tips and news on events, wineries, restaurants, outdoor activities, and places to stay.

Hosts Marcy Gordon and Beth Costa share their insider stories about the places to check out when you're exploring along the Wine Road.

Thank you to County of Sonoma, Board of Supervisors - District 5 for their support.

Jul 13, 2023

Episode 179 

Sponsored by Ron Rubin Winery


Episode 179 | Chef Helena, Owner of Baked on the River 

Today we were joined by Chef Helena and got to learn about all of the yummy goodies that she makes at her restaurant and discuss the fun things to do while you're visiting the river - even if you're not into wine, you're bound to find excitement!

Podcast Sponsor: Ron Rubin Winery

1:18 Helena explains some of what you’ll find when you visit Baked on the River

2:49 They’re more of a restaurant than a bakery, but they still bake their own bread :) 

4:46 This is not Helena’s first rodeo!

7:01 Helena’s food is influenced both by Sonoma County and her Swedish heritage. 

8:12 She offers gluten-free ingredients and plant based options too

11:50 We learn that Marcy may need to practice baking more :) 

13:58 We circle back to the food offered at Helena’s restaurants - Scones and Gravy?! Delicious!

16:33 Beth says breakfast is the best meal of the day! 

19:03 Baked on the River is in the town of Guerneville, on the West side toward the coast. 

20:28 FAST FIVE  - Valerie Wathen from Dutton Goldfield

22:53 boon hotel shoutout! 

25:01 Check out Baked on the River Instagram and their website to check the menu and hours :) Be sure to call ahead! 

26:55 They have a garden in the back of the restaurant with an aquaponics system!

28:30 Swirl Suite Podcast Shoutout!


FAST FIVE Ingredients and Instructions
Greens Cookbook — (Greens Restaurant) 

Leek and Mustard Pie Tart

1. 4 cups of leeks
2. 2 eggs
3. 1 cup cream 
4. ~3oz cheese (your choice- cheddar, gruyere, goat)
5. 2-3 tbsp dijon mustard
(6) Pie crust :) 

Slice the leeks real thin, then saute (maybe in white wine) 
while they cool, beat two eggs with the cup of cream, then add about 3oz grated cheese, then add mustard. Beat and then add to a pie crust and bake at 375 for about 50 mins :) 

Excellent to be paired with bubbly, Chardonnay or Pinot Noir 

Swirl Suite Podcast:


Sponsored by:
Ron Rubin Winery


The Wine Road podcast is mixed and mastered at
 Threshold Studios Sebastopol, CA.

Threshold Studios