Best of 2006

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1. Best Angus beef prime rib
RUTHERFORD GRILL
Casual atmosphere, excellent service, great cornbread, adjacent wine bar-Rutherford Grill (one of the Hillstone Restaurant Group restaurants) offers great prime rib. The only drawback: It doesn't take reservations. And because it's so popular, you might have to wait. Fortunately, the food rewards even a long wait. 1180 Rutherford Road, Rutherford (707) 963-1792; hillstone.com.

2. Best bagel sandwiches
GOLDEN BAGEL CAFE
Old favorites such as turkey breast and tuna to more exotic offerings, such as Pacific Northwest smoked salmon, breakfast bagels and mouthwatering melts, served on your choice of big chewy bagels. Plus wraps, salads, pizzas, focaccia sandwiches, freezes and espresso drinks. Grapeyard Center, 3240 Jefferson St., Napa (707) 258-1413.

3. Best beer
SUDWERK
Tap into authentic German beers-award-winning lager, Marzen, Pilsner and hefeweizen (wheat beer), and seasonal and bottled offerings, all brewed on the premises and served in an inviting, beer-hall ambiance. Don't know which to order? Try the taster set, an assortment of generous samples of the brewery's most popular suds. Brewery tours, American and European lunch and dinner selections, and banquet facilities available. Musical entertainment on weekends. 2001 Second St., Davis (530) 758-8700; sudwerk.com.

4. Best firefighting team in the WORLD
TRAVIS TEAM FIREFIGHTERS
For the past two years, Travis Air Force Base's firefighting team, headed by founder Tech. Sgt. (Reserve) Mike Melton, has won the World Firefighter Combat Challenge, beating out both military and nonmilitary teams from around the world. In December 2005, the three-day competition was held in Deerfield Beach, Fla., where, in full gear that included air-breathing apparatus, the team raced against some 240 opponents and the clock in climbing a five-story tower, hoisting and chopping, dragging hoses and rescuing a 175-pound "victim"-a course that simulated real-life rescue situations. Capping off the victory was their win of the Streamlight relay in 4 minutes, 25:14 seconds. Besides Melton, the 2005 team included Staff Sgts. Harry Myers and Omar Shamid-deen, and Senior Airmen Joseph Almony, Jeff McClendon and David Chiodo.

This year's event is scheduled for Nov. 5 in Henderson, Nev. Melton will once again lead the team, which will again include Myers, 60th Troop; Almony, 349th Troop; Chiodo, 60th Civilian; and also GS-07 Adam Groom, 60th Civilian. Additionally, GS-07 Shenah Flores, 60th Civilian, will compete in the female division, and GS-08 Al Caragan, 60th Civilian, will compete in the relay.
The Travis firefighters are under the command of Chief Master Sgt. John Speakman, 60th Civil Engineer Squadron fire chief. Here are the team's competition dates for the remainder of 2006:
Aug. 5 Fremont, Calif.
Oct. 14 Atlanta, Ga. (National Competition)
Nov. 5 Henderson, Nev. (World Competition)
For more information, go to firefighter-challenge.com.

5. Best Bellini
JOHNNY CARINO'S COUNTRY ITALIAN
Frozen peach nectar, white wine, Champagne and rum, swirled with Carino's own Italian Sangria made with fruit juices, brandy and Valpolicella wine. Smooth, elegant and delicious, they're available by the glass or pitcher. 1640 Gateway Blvd., Fairfield (707) 438-1801; carinos.com.

6. Best brunch
BRIX RESTAURANT AND WINE SHOP
Brunch is a special meal; atmosphere tends to be almost as important as the food. At Brix Restaurant and Wine Shop (last year's winner), both are pretty darn good. The buffet offers up traditional brunch fare of eggs, meats and waffles, as well as delicacies such as beignets, artisan cheeses and, of course, desserts. Bonus: Cell phones are politely not allowed. Sunday, 10 a.m.-2 p.m. 7377 St. Helena Highway, Yountville (707) 944-2749; brix.com.

7. Best burrito
ALEJANDRO'S TAQUERIA
Fat, fresh, full of goodness and variety. Slather it with mojado sauce and cheese, add a few salty tortilla chips, and you can't go wrong. 936 W. Texas St. Fairfield (707) 429-2155.

8. Best calamari
DYNASTY
The dish left one of our coworkers speechless. 2401 Waterman Blvd., Suite 7, Fairfield (707) 428-1228.

9. Best chocolate
CIOCOLAT
With delectable, more-than-bite-sized morsels in flavors such as cappuccino, Guiness, Grand Marnier and a classic mint, these truffles are not to be trifled with. Neither are the mousses, which can range from a light, fluffy raspberry to the deepest of chocolates. Go for the eclectic lunch menu, but save room for dessert. 301 B St., Davis (530) 753-3088.

10. Best cocktail lounge/bar
PASTA
Catering to the college crowd as well as to professionals, Pasta offers a fun atmosphere for dinner or just to hang out in and relax.

In addition to the restaurant, it has a full bar where they make that rare treat-a good martini. 805 Second St., Davis (530) 297-7048.

11. Best coffee
PEET'S COFFEE & TEA
Now in its 40th year, each of Peet's 32 coffee varieties are hand-roasted daily using the company's trademarked Deep-Roasting process, and quality checked for full-bodied, smooth flavors. Get them by the cup or bag, but allow a day for bag orders because, "Not a single Peet's bean is roasted until you order it." 1411 W. Covell Blvd, Suite 114B, Davis (530) 750-5085; 1380 Holiday Lane, Suite 3, Fairfield (707) 399-8606; 3678 Bel Aire Plaza, Napa (707) 254-7690; peets.com.

12. Best cookies
THE COOKIE COMPANY
Freshly baked cookies, and a menu that includes "once a week" cookies such as DaWorks, Frosted Sugar and Milk Chocolate Coconut Spice. 710 Main St. Woodland
(530) 662-7920.

13. Best crunch
VEGETABLE CHIPS FROM YOLO FRUIT STAND
An assortment guaranteed to tantalize the taste buds: a mixture of sweet potato, taro, squash, carrot and green beans in non-hydrogenated canola oil, dextrin and a little sea salt. Seriously, you can't have just one. But if dried veggies aren't your thing, check out the assortment of flavored almonds-everything from honey-roasted favorites to butter-toffee and raspberry-honey. 46710 County Road 32B, Davis (530) 753-7579.

14. Best deli
VALLERGA'S MARKETS
These gourmet grocery stores, located in the land of gourmet, offer deli specialties from chicken to caviar. Fax or call in an order and they will have it ready for pickup. The deli includes an olive bar! Two locations in Napa: Redwood Shopping Center (707) 253-8780 and 301 First St. (707) 253-2780; vallergas.com.

15. Best dessert
FIRST STREET CAFE
Sour cream apple pie from First Street Cafe. According to an expert baker (OK, a staff member's mother): "The crumb topping with nuts is perfectly done, and the sour cream filling was neither too thick nor too thin. The apples were cut in chunks, so they stayed firm in the cream filling." In other words-perfect! Well, Mom knows best! 440 First St., Benicia (707) 745-1400; firststreetcafe.com.

16. Best ethnic grocery store
MEXICO MEAT MARKET
Along with traditional grocery store goods, the market includes aisles of Mexican specialty items such as chips, drinks and candy, and a taqueria. 1130 E. Monte Vista Ave., Vacaville (707) 452-0580 and 1950 N. Texas St., Fairfield (707) 429-2889.

17. Best pastries and more
KONDITOREI AUSTRIAN PASTRY CAFE
Satisfy your sweet tooth with Danish, coffee cakes, cookies, traditional Austrian desserts, truffles, gelato creations and cakes, including the signature Gloria Mousse cake, thin layers of chocolate cake made with white, milk and dark chocolate mousses-topped with fresh, white-chocolate shavings. 2710 E. Fifth St., Davis (530) 758-1331; konditoreidavis.com.

18. Best brownie
BOUCHON BAKERY
Chef Thomas Keller of The French Laundry fame created this to-die-for brownie with the deliciously French accent. Bouchons au chocolate-cork-shaped, chocolate delights ("bouchon" is French for cork or stopper)-
are made with cocoa powder and semisweet chocolate pieces, and baked in timbale molds to create their unusual shape. You can find the recipe in Keller's dazzling, coffee-table cookbook, Bouchon, or online at msnbc.msn.com. The sweet treat stole the show on NBC's Today TV program in March. 6528 Washington St., Yountville (707) 944-2253.

Chocolate Bouchons
Makes 12 servings

Butter and flour for the timbale molds
31/2 ounces (3/4 cup) all purpose flour
1 cup unsweetened cocoa powder
1 teaspoon kosher salt
3 large eggs
11/2 cups plus 3 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
24 tablespoons (12 ounces) unsalted butter, melted and slightly warm
6 ounces semisweet chocolate, such as Valrhona Equatoriale (55 percent) chopped
into pieces the size of chocolate chips
Confectioners' sugar

These small brownie-like cakes are named for their shape, which resembles a cork (bouchon). They are very rich and chocolaty, baked with the chocolate chips in the batter, and dusted with confectioners' sugar. Bouchon uses 2-ounce fleximolds and serves smaller bouchons. You can also use 3-ounce (2-inch to 21/2-inch diameter) timbale molds for larger cakes. Preheat the oven to 350 degrees F. Butter and flour 12 timbale molds. Set aside.

Sift the flour, cocoa powder, and salt into a bowl; set aside. In the bowl of a mixer fitted with the paddle attachment, or in another large bowl if using a handheld mixer, mix together the eggs and sugar on medium speed for about 3 minutes, or until very pale in color. Mix in the vanilla. On low speed, add about 1/3 of the dry ingredients, then -2 pt of the butter, and continue alternating with the remaining flour and butter. Add the chocolate and mix to combine. (The batter can be refrigerated for up to a day.)

Put the timbale molds on a baking sheet. Place the batter in a pastry bag without a tip, or with a large plain tip, and fill each mold about 2/3 full. Place in the oven and bake for 20 to 25 minutes. When the tops look shiny and set (like a brownie), test one cake with a wooden skewer or toothpick. It should come out clean but not dry (there may be some melted chocolate from the chopped chocolate). Transfer the bouchons to a cooling rack. After a couple of minutes, invert the timbale molds and let the bouchons cool upside down in the molds; then lift off the molds. (The bouchons are best eaten the day they are baked.)

To serve: Invert the bouchons and dust them with confectioners' sugar. Serve with ice cream if desired.

19. Best food festival
THE ANNUAL NAPA VALLEY MUSTARD FESTIVAL
Food, wine, art, entertainment and cultural activities are the perfect recipe for a two-month long feast for the senses set against the backdrop of the blooming wild mustard as it colors the fields, hills and vineyards of the Napa Valley. Held at various Napa Valley locations. (707) 944-1133; mustardfestival.com.

20. Best fries
BOUCHON BISTRO
The fries at Bouchon Bistro will please adults with a taste for good French cuisine as well as kids who prefer American fare. Light and delicate, they pair well with almost everything else on the menu. 6534 Washington St., Yountville (707) 944-8037; bouchonbistro.com.

21. Best ginger lemonade
RIVER'S EDGE CAFE
The very best complement to one of the delicious California-cuisine lunches presented by owners Clay and Lil Bodenhamer at the River's Edge is their ginger lemonade made with real ginger and real lemons-with bottomless refills. Just the right amount of sugar makes this not only delicious but healthy. 7 Main St., Isleton (916) 777-5723.

22. Best Greek Food
ATHENIAN GRILL
This restaurant on the Suisun waterfront offers a selection of familiar Greek-American favorites made from scratch, such as Greek salads, spanakopita, moussaka, meat gyro dishes and housemade baklava. If your feet can't travel to a Greek island in the near future, at least your taste buds can.
750 Kellogg St., Suisun (707) 425-0500.

23. Best ice cream/ice cream parlor
DOUBLE RAINBOW
Ice cream is like wine-everyone has a favorite. But there are still standards. Rich flavor, smooth texture, holds its body, limited chemical additives. Double Rainbow ice cream meets the highest standards, especially for chocolate lovers who like their ice cream dark. Try the peanut butter swirl called "It's a Goody," and try to figure out how the peanut butter maintains its texture. 560 First St., Benicia (707) 745-5000.

24. Best Indian food
KATHMANDU KITCHEN
The downtown Davis eatery serves a kickin' lunch buffet as well as a regular menu, which features a variety of naan breads (regular, garlic, basil and more),  a chicken makhani "to die for," and a "refreshing" lassi drink. Ask for anything from not spicy to really spicy. (All quotes courtesy  of an Indian food lover.) 234 G St., Davis (530) 756-3507; kathmandukitchen.com.

25. Best Middle Eastern food
MEDITERRANEAN FOOD CENTER
The grocery store features plenty of packaged ingredients and delicacies, and the delicatessen's menu features fresh hummus and baba ganoush, falafel sandwiches and a mouthwatering shawerma. 823 Texas St. (707) 438-0911.

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