Latest news with #Sonoma
CBS News
2 days ago
- Business
- CBS News
Sonoma State slashed programs, athletics. Now, it's getting $45M from state budget
Sonoma State University faced major pushback from students when it decided to slash its entire athletics department and cut several degree programs to address a $24 million budget deficit. Now, it will be getting $45 million as a one-time infusion from the state budget. "I just finished my 22nd year," said Sonoma State's golf coach, Val Verhunce. "This could be a good putt or a bad putt. We don't know," he said as he lines up a putt. Verhunce is a longtime employee who believes deeply in the mission of the university, which is why he's fighting so hard to save it along with the athletics program. "If the coaches are involved, myself and others in particular, we won't fail. We'll win," he said. He thinks recruiting student athletes is a big part of increasing enrollment, which is why continuing to fund sports programs is vital to the university's future. "We've been a stable kind of environment for the university for years. Anywhere from 250 to 350 athletes. On top of it we have another couple hundred kids that actually attend the school hoping to make the teams," said Verhunce. But late Wednesday afternoon, the university sent out an email to staff saying NCAA athletics will not be reinstated for the 2025-2026 school year. It's a huge blow to the coaches who've been the vocal leaders of this effort. "The golf team in particular, we have zero players left in our golf program. Everyone has moved on, both men and women, and I know it's the same in all the other sports," said Verhunce. Enrollment at SSU is down almost 40% over the past 10 years and combined with increase costs to just operate the university. Administrators said they were forced to make cuts to balance the budget. The one-time $45 million infusion of cash is going to be used to boost a number of programs including $16 million to expand the nursing program, $5 million for a data science center, another $5 million for a career center, $9 million to restore funding for programs already cut, and $8 million for athletics over the next 3 years. In addition to athletics programs being cut, many students say the possibility of their degree programs being cut led them to transfer, creating even more enrollment issues. For those who are almost finished with their degrees, like Matthew Cruz, he said he's optimistic that with additional funding, he'll be able to finish his program. "I'm going to stay here. I think I have two more years. See how that goes, but I feel alright," said Cruz. For Verhunce, he said he is not giving up the fight and said he'll take a year off and hopes to come back to coach the golf program a year from now. "We'll put Sonoma State back on the map and recreate the brand and let people know how wonderful our place is here. Just give us a chance and we'll succeed," he said. In the email to employees, Sonoma State administrators said they are going to create a working group to make recommendations on the future of the athletics program and hope to have a plan by January of 2026.
Yahoo
2 days ago
- Business
- Yahoo
California raises the bar with two Three Starred restaurants joining 2025 selection
This year's MICHELIN Guide California ceremony was full of celebration as the selection was revealed. The 2025 selection raised the bar with two new Three Starred restaurants. Providence in Hollywood was promoted from Two Stars and Somni in West Hollywood enters the selection with Three Stars SACRAMENTO, Calif, June 25, 2025 (GLOBE NEWSWIRE) -- Providence and Somni earn Three MICHELIN Stars Two restaurants earn Two MICHELIN Stars and five earn One MICHELIN Star Selection boasts two new Green Stars and six new Bib Gourmands SACRAMENTO, Calif., June 25, 2025 — This year's MICHELIN Guide California ceremony was full of celebration as the selection was revealed. The 2025 selection raised the bar with two new Three Starred restaurants. Providence in Hollywood was promoted from Two Stars and Somni in West Hollywood enters the selection with Three Stars. The excitement continued with Enclos in Sonoma entering the selection with Two Stars and and Kiln in San Francisco being promoted from One Star to Two Stars. The 2025 selection also welcomed five new One Starred restaurants bringing the state's total to 65. Additionally, two new MICHELIN Green Stars were awarded to Enclos and Sons & Daughters in San Francisco for their efforts in sustainable gastronomy. The full selection, including Bib Gourmands and recommended restaurants, totals 548 eateries spanning 55 cuisine types. 'Tonight marked a momentous evening for California and its culinary community,' said Gwendal Poullennec, International Director of the MICHELIN Guide. 'Our anonymous Inspectors discovered extraordinary culinary gems to highlight in this year's selection, including two new Three Star restaurants, Providence and Somni. Congratulations to all of the chefs and restaurant teams awarded tonight. We are proud to welcome you all into the MICHELIN Guide family.' Here are the new MICHELIN Star restaurants, with Inspector notes from each (Inspectors' comments in full on the MICHELIN Guide website and mobile app): Three MICHELIN Stars Providence (Hollywood; Seafood cuisine) As has been the case since opening in 2005, purity and precision are the underpinnings of Chef Michael Cimarusti's California cooking; and his cuisine has grown even more impressive over the years. The tasting menu blends classic technique with a modern sensibility, global inspiration, and sources the freshest and most sustainable seafood, often wild-caught from American waters. At no point during the meal will you doubt its impeccable quality, especially while savoring dishes such as a tart of lobster mousse and box crab set in a crab beurre blanc, or roasted monkfish with cauliflower and shaved black truffles. Longstanding signatures like the soft-poached egg with uni and breadcrumbs or salt-roasted Santa Barbara spot prawns make for luxurious add-ons. Somni (West Hollywood; Contemporary cuisine) Chef Aitor Zabala and his dedicated team have awakened Somni, or "dream" from a long sleep and have fashioned this revamped iteration as a distinctly personal and unique dining experience. Tucked away just off Santa Monica Ave., the dining room's soothing, creamy palette with light wood and glass is marked by a colorful bull's head from the original spot, hinting at the Spanish-inflected cuisine. A procession of small bites is meticulously arranged and endlessly creative, sating diners with an abundance of rich flavors and textural interplay (think mussel escabeche, gazpacho, or the iconic shiso tartare tempura). All the while, the kitchen and service teams are in lockstep as they create and serve these arresting dishes. Two MICHELIN Stars Enclos (Sonoma; Contemporary cuisine) Concealed inside an 1880 Victorian on the Stone Edge Farm Winery property, once inside this glittering workshop, guests enter a rarified realm. An opulent tasting menu marries global flavors, refined technique, and exceptional ingredients, including produce sourced from their two farms, all shot through with subtle nods to Chef Brian Limoges's New England roots. Take, for example, a clever "lobster roll" croustade made up of spiny lobster tartare in a crisp shell, or a clam chawanmushi that subtly evokes the flavor of chowder. The fireworks continue through to dessert, where a breathtaking sorrel ice cream is decorated with edible leaves flavored with makrut lime and pomegranate. All the while, diners will find the staff effortlessly charming, making the experience all the more magical. Kiln (San Francisco; Contemporary cuisine) Industry veterans Chef John Wesley and general manager Julianna Yang have combined their talents at Kiln, where the warehouse space is warmed by personable service and the kitchen delivers artful creations. The tasting menu leans Nordic, highlighting preservation techniques like curing, drying and fermentation in dishes whose simplicity is belied by intricate techniques and compelling flavor combinations. The creative energy is consistent throughout the meal, offering plenty to impress guests. Opening snacks like a crispy curlicue of puffed beef tendon captures this ethos, while others, like a squab breast lacquered with burnt honey and served with a truffled jus, display a classical bent. One MICHELIN Star Lilo (Carlsbad; Californian cuisine) Good things often come in small packages, and it's certainly true of Lilo, where guests are welcomed to a moveable feast beginning on the heated patio with an array of small bites before moving into the petite dining room. Chef Eric Bost and his team take clear pride in providing an extra level of care in their dishes, evidenced in plates like dry-aged Japanese kinmedai paired with a ragout of geoduck and bone marrow or 40-day dry-aged beef ribeye with preserved gurumelo mushrooms, seaweed, and bordelaise. Halfway through, the dishes shift from savory to sweet for a one-off orgeat ice cream topped with celery root bushi and Ossetra cavia, and later concludes with a myriad of desserts like sweet cream gelato topped with hoja santa and finger lime. Mori Nozomi (Los Angeles; Sushi/Japanese cuisine) Chef Nozomi Mori's sushi counter stands apart from the pack, both for its excellent sushi and for its hospitable staff in the front and back of house. Plan in advance to visit this special spot, where there are just eight seats at the wood counter. While the fish is flown in several times a week from Japan, local, seasonal produce is worked into nearly every dish. Even the smallest details matter here, as evidenced by the Japanese ice imported for use in their five-course tea pairing. Begin with a number of dishes, like chawanmushi with gingko nuts, before enjoying the well-executed nigiri. Mochi accompanied by matcha prepared by the chef herself is an elegant final act. Restaurant Ki (Los Angelese; Korean Contemporary cuisine) You'll need to read the instructions sent ahead of time to find the entrance to Chef Ki Kim's restaurant, but any navigation woes are quickly put to rest once you're inside this ten-seat spot. The contemporary Korean tasting menu pulls in global influences, and meals begin with a few bites such as shirako gimbap, a shell filled with truffle rice and diced kimchi, or crispy, tender octopus in a creamy sauce with octopus head and gochujang. Charred sugar snap peas with stillhead trout roe and tuna or creamy pasta made with perilla seed and topped with fresh winter truffle display a creative flair. Main dishes include the likes of barbecue roasted squab with foie gras sauce, and 45-day dry- aged dairy cow with golden beet jus and Korean bone broth. A mushroom ice cream sandwich seals the deal. Silvers Omakase (Santa Barbara; Sushi/Japanese cuisine) With just a handful of seats and a small staff, this omakase from Chef Lennon Silvers Lee is ever-changing. Some things change daily, while others change weekly, but one thing you can always expect is well-executed dishes made with rice from Japan that is milled in house, and fish that is sourced both locally and from Japan and then dry aged. Arrive early and enjoy a glass of sparkling wine before being called in, as all guests are seated and served at the same time. Enjoy one or two small dishes before a parade of nigiri, which may include hamachi, shima aji, as well as bluefin tuna. Their uni rice is deliciously mixed with wasabi and topped with masago arare for a bit of crunch, marking the end of the savory dishes before a dessert of sorbet made in house. Sun Moon Studio (Oakland; Californian cuisine) A slightly clandestine air still prevails outside this inconspicuous little spot, but the secret is out: the handful of seats inside are hotly in demand. Chefs Alan Hsu and Sarah Cooper have both worked in some of the country's most celebrated kitchens, but here channel their talents on a more intimate scale. Their shared vision emerges in a mercurial seasonal tasting menu that dutifully celebrates the wealth of Californian ingredients, spanning squab to rockfish and wild mushrooms to citrus. The style is pared down and technically precise, letting products shine while adding a spark of personality, as in Dungeness crab with yuzu kosho butter, perched over silken tofu. Baked items like savory egg tarts with salmon roe, or steamed brioche buns enclosing Taiwanese sausage, are highlights. MICHELIN Green Star Enclos (Sonoma; Contemporary cuisine) Initiatives: locally sourced organic produce via nearby culinary gardens; sustainable/regenerative practices in garden; carbon negative and energy independent operations; fallen trees repurposed into chopsticks and serving trays; waste is minimized through preservation and fermentation. Sons & Daughters (San Francisco; Contemporary cuisine) Initiatives: food sourced through local eco-conscious farmers, fisherman and ranchers; in-house dairy program resulting in their own butter, creme fraiche, fresh cheese and yogurt; source aprons, plates and woodwork from local ceramicists and artisans. Bib Gourmand The MICHELIN Guide Inspectors gave 123 restaurants the Bib Gourmand distinction, which recognizes eateries for great food at a great value. The full list can be found Special Awards In addition to the Bib Gourmands and Stars, the Guide announced four Special Awards: The MICHELIN Guide Ceremony is presented with the support of Capital One. Hotels The restaurants join the MICHELIN Guide selection of hotels, which features the most unique and exciting places to stay in California and throughout the world. Each hotel in the selection has been chosen by MICHELIN Guide experts for its extraordinary style, service and personality — with options for all budgets — and each can be booked directly through the MICHELIN Guide website and app. The selection for California features the state's most spectacular hotels, including Canyon Ranch Woodside (three MICHELIN Keys) nestled among giant redwoods on the San Francisco Peninsula, the Bernadus Lodge & Spa (two MICHELIN Keys) located in Carmel Valley and home to its own vineyard, or the Georgian (one MICHELIN Key), a rare piece of Old Hollywood glamour in modern Santa Monica. The MICHELIN Guide is a benchmark in gastronomy. Now it's setting a new standard for hotels. Visit the MICHELIN Guide website, or download the free app for iOS and Android, to discover every restaurant in the selection and book an unforgettable hotel. The 2025 MICHELIN Guide California selection: The MICHELIN Guide in North America Michelin announced its first North American Guide in 2005 for New York. Guides have also been added in Chicago (2011); Washington, D.C. (2017); California (San Francisco in 2007, statewide 2019); Florida (Greater Miami, Orlando and Tampa in 2022, adding Greater Fort Lauderdale, The Palm Beaches and St. Pete-Clearwater in 2025, statewide in 2026); Toronto (2022); Vancouver (2022); Colorado (2023); Atlanta (2023), Mexico (2024), Texas (2024), Québec (2024), the American South (2025), Boston (2025) and Philadelphia (2025). About the MICHELIN Guide Recognized globally for excellence and quality, the MICHELIN Guide offers a selection of world-class restaurants. The famous one, two and three MICHELIN Stars identify establishments serving exceptional cuisine that's rich in flavor, remarkably executed and infused with the personality of a talented chef. The Bib Gourmand is a designation given to select restaurants that offer good quality food for a good value – often known as personal favorites among the Inspectors when dining on their own time. The MICHELIN Green Star honors restaurants that are pioneers in sustainable Recommended restaurants and special professional awards are also highlighted by the MICHELIN Guide The MICHELIN Guide remains a reliable companion for any traveler seeking an unforgettable meal and hospitality experience. The Guide was first published in France at the turn of the 20th century to encourage the development of car mobility as well as tire sales by giving practical advice to motorists. Progressively, the Guide has specialized in restaurant and hotel recommendations. Michelin's Inspectors still use the same criteria and manner of selection that were used by the Inspectors in the very beginning. The restaurant selections join the MICHELIN Guide selection of hotels, which features the most unique and exciting places to stay around the world. Visit the MICHELIN Guide website, or download the free app for iOS and Android, to discover every restaurant in the selection and book an amazing hotel. Thanks to the rigorous MICHELIN Guide selection process that is applied independently and consistently in more than 50 destinations, the MICHELIN Guide has become an international benchmark in fine dining. All restaurants in the Guide are recommended by Michelin's anonymous Inspectors, who are trained to apply the same time-tested methods used by Michelin Inspectors for many decades throughout the world. This ensures a uniform, international standard of excellence. As a further guarantee of complete objectivity, Michelin Inspectors pay all their bills in full, and only the quality of the cuisine is evaluated. To fully assess the quality of a restaurant, the Inspectors apply five criteria defined by Michelin: product quality; mastery of cooking techniques; harmony of flavors; the personality of the chef as reflected in the cuisine; and consistency over time and across the entire menu. These criteria guarantee a consistent and fair selection so a Starred restaurant has the same value regardless of whether it is in Paris, New York or anywhere else in the world. About Michelin North America, Inc. Michelin is building a world-leading manufacturer of life-changing composites and experiences. Pioneering engineered materials for more than 130 years, Michelin is uniquely positioned to make decisive contributions to human progress and to a more sustainable world. Drawing on its deep know-how in polymer composites, Michelin is constantly innovating to manufacture high- quality tires and components for critical applications in demanding fields as varied as mobility, construction, aeronautics, low-carbon energies and healthcare. The care placed in its products and deep customer knowledge inspire Michelin to offer the finest experiences. This spans from providing data- and AI-based connected solutions for professional fleets to recommending outstanding restaurants and hotels curated by the MICHELIN Guide. Headquartered in Greenville, S.C., Michelin North America, Inc. has approximately 23,500 employees and operates 36 production facilities in the United States ( and Canada ( About Capital One At Capital One we're on a mission for our customers – bringing them best-in-class products, rewards, service, and experiences. Capital One is a diversified bank that offers products and services to individuals, small businesses and commercial clients. We use technology, innovation, and interaction to provide consumers with products and services to meet their needs. Through Capital One Dining and Capital One Entertainment, we provide our rewards cardholders with access to unforgettable experiences in the areas they're passionate about, including dining, music and sports. Learn more at and For more information, contact: Carly GrieffMichelin North America CONTACT: Name: Carly Grieff Email: Job Title: Public Relations ManagerError in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Forbes
2 days ago
- Entertainment
- Forbes
California Gets 9 New Michelin-Starred Restaurants For 2025
Providence Restaurant in Hollywood joins the elite three stars list in Southern California. Daniel Collopy A new group of talented chefs have joined the elite class of Michelin-starred restaurants in California. Known worldwide as the pinnacle of achievement for chefs, the Michelin stars are widely revered by culinary experts and enthusiasts alike. This week, the Michelin Guide California 2025 was unveiled, spotlighting nine newly starred restaurants across the state. Among the most notable highlights: Providence in Hollywood earned its coveted third star, while Somni in West Hollywood made a stunning debut with Three Stars—a rare and remarkable feat. Other major honors include Enclos in Sonoma receiving Two Stars, and Kiln in San Francisco rising from One to Two Stars. Five new restaurants were also awarded One Star, bringing California's total to 65 starred establishments. The guide now showcases 548 restaurants representing 55 different cuisine types. According to Michelin, each starred restaurant was rigorously evaluated by their anonymous inspectors, who assess the quality of ingredients, mastery of techniques, flavor harmony, the chef's style, and consistency across the entire menu. Here are the newly honored Michelin-starred restaurants—along with inspector notes for each: Three MICHELIN Stars Providence Restaurant in Hollywood John Troxell Chef Michael Cimarusti of Providence Restaurant in Hollywood John Troxell 'As has been the case since opening in 2005, purity and precision are the underpinnings of Chef Michael Cimarusti's California cooking; and his cuisine has grown even more impressive over the years. The tasting menu blends classic technique with a modern sensibility, global inspiration, and sources the freshest and most sustainable seafood, often wild-caught from American waters. At no point during the meal will you doubt its impeccable quality, especially while savoring dishes such as a tart of lobster mousse and box crab set in a crab beurre blanc, or roasted monkfish with cauliflower and shaved black truffles. Longstanding signatures like the soft-poached egg with uni and breadcrumbs or salt-roasted Santa Barbara spot prawns make for luxurious add-ons.' (5955 Melrose Ave., Hollywood) Somni Restaurant in West Hollywood Jill Paider Outdoor dining at Somni in West Hollywood Christina Gandolfo Somni (West Hollywood) 'Chef Aitor Zabala and his dedicated team have awakened Somni, or "dream" from a long sleep and have fashioned this revamped iteration as a distinctly personal and unique dining experience. Tucked away just off Santa Monica Blvd., the dining room's soothing, creamy palette with light wood and glass is marked by a colorful bull's head from the original spot, hinting at the Spanish-inflected cuisine. A procession of small bites is meticulously arranged and endlessly creative, sating diners with an abundance of rich flavors and textural interplay (think mussel escabeche, gazpacho, or the iconic shiso tartare tempura). All the while, the kitchen and service teams are in lockstep as they create and serve these arresting dishes.' (9045 Nemo St., West Hollywood) Two MICHELIN Stars Enclos Restaurant in Sonoma awarded two stars Adahlia Cole Enclos (Sonoma) 'Concealed inside an 1880 Victorian on the Stone Edge Farm Winery property, once inside this glittering workshop, guests enter a rarified realm. An opulent tasting menu marries global flavors, refined technique, and exceptional ingredients, including produce sourced from their two farms, all shot through with subtle nods to Chef Brian Limoges's New England roots. Take, for example, a clever "lobster roll" croustade made up of spiny lobster tartare in a crisp shell, or a clam chawanmushi that subtly evokes the flavor of chowder. The fireworks continue through to dessert, where a breathtaking sorrel ice cream is decorated with edible leaves flavored with makrut lime and pomegranate. All the while, diners will find the staff effortlessly charming, making the experience all the more magical.' (139 E. Napa St., Sonoma) Kiln Restaurant in San Francisco Jesse Cudworth Kiln (San Francisco) 'Industry veterans Chef John Wesley and general manager Julianna Yang have combined their talents at Kiln, where the warehouse space is warmed by personable service and the kitchen delivers artful creations. The tasting menu leans Nordic, highlighting preservation techniques like curing, drying and fermentation in dishes whose simplicity is belied by intricate techniques and compelling flavor combinations. The creative energy is consistent throughout the meal, offering plenty to impress guests. Opening snacks like a crispy curlicue of puffed beef tendon captures this ethos, while others, like a squab breast lacquered with burnt honey and served with a truffled jus, display a classical bent.' (149 Fell St., San Francisco) One MICHELIN Star Lilo in Carlsbad Elodie Bost Lilo (Carlsbad) 'Good things often come in small packages, and it's certainly true of Lilo, where guests are welcomed to a moveable feast beginning on the heated patio with an array of small bites before moving into the petite dining room. Chef Eric Bost and his team take clear pride in providing an extra level of care in their dishes, evidenced in plates like dry-aged Japanese kinmedai paired with a ragout of geoduck and bone marrow or 40-day dry-aged beef ribeye with preserved gurumelo mushrooms, seaweed, and bordelaise. Halfway through, the dishes shift from savory to sweet for a one-off orgeat ice cream topped with celery root bushi and Ossetra cavia, and later concludes with a myriad of desserts like sweet cream gelato topped with hoja santa and finger lime.' (2571 Roosevelt St., Carlsbad) Mori Nozomi in Los Angeles Lalo Mori Nozomi (Los Angeles) 'Chef Nozomi Mori's sushi counter stands apart from the pack, both for its excellent sushi and for its hospitable staff in the front and back of house. Plan in advance to visit this special spot, where there are just eight seats at the wood counter. While the fish is flown in several times a week from Japan, local, seasonal produce is worked into nearly every dish. Even the smallest details matter here, as evidenced by the Japanese ice imported for use in their five-course tea pairing. Begin with a number of dishes, like chawanmushi with gingko nuts, before enjoying the well-executed nigiri. Mochi accompanied by matcha prepared by the chef herself is an elegant final act.' (11500 W. Pico Blvd., Los Angeles) Restaurant Ki in Los Angeles Kohada Kaijin Restaurant Ki (Los Angeles) 'You'll need to read the instructions sent ahead of time to find the entrance to Chef Ki Kim's restaurant, but any navigation woes are quickly put to rest once you're inside this ten-seat spot. The contemporary Korean tasting menu pulls in global influences, and meals begin with a few bites such as shirako gimbap, a shell filled with truffle rice and diced kimchi, or crispy, tender octopus in a creamy sauce with octopus head and gochujang. Charred sugar snap peas with stillhead trout roe and tuna or creamy pasta made with perilla seed and topped with fresh winter truffle display a creative flair. Main dishes include the likes of barbecue roasted squab with foie gras sauce, and 45-day dry-aged dairy cow with golden beet jus and Korean bone broth. A mushroom ice cream sandwich seals the deal.' (111 San Pedro St., Los Angeles) Silvers Omakase in Santa Barbara Ryan Mayo Silvers Omakase (Santa Barbara) 'With just a handful of seats and a small staff, this omakase from Chef Lennon Silvers Lee is ever-changing. Some things change daily, while others change weekly, but one thing you can always expect is well-executed dishes made with rice from Japan that is milled in house, and fish that is sourced both locally and from Japan and then dry aged. Arrive early and enjoy a glass of sparkling wine before being called in, as all guests are seated and served at the same time. Enjoy one or two small dishes before a parade of nigiri, which may include hamachi, shima aji, as well as bluefin tuna. Their uni rice is deliciously mixed with wasabi and topped with masago arare for a bit of crunch, marking the end of the savory dishes before a dessert of sorbet made in house.' (224 Helena Ave., Santa Barbara) Sun Moon Studio in Oakland Gabrielle Lurie Sun Moon Studio (Oakland) 'A slightly clandestine air still prevails outside this inconspicuous little spot, but the secret is out: the handful of seats inside are hotly in demand. Chefs Alan Hsu and Sarah Cooper have both worked in some of the country's most celebrated kitchens, but here channel their talents on a more intimate scale. Their shared vision emerges in a mercurial seasonal tasting menu that dutifully celebrates the wealth of Californian ingredients, spanning squab to rockfish and wild mushrooms to citrus. The style is pared down and technically precise, letting products shine while adding a spark of personality, as in Dungeness crab with yuzu kosho butter, perched over silken tofu. Baked items like savory egg tarts with salmon roe, or steamed brioche buns enclosing Taiwanese sausage, are highlights.' (1940 Union St., Ste. 21, Oakland) Michelin Young Chef Award went to Ki Kim at Restaurant Ki Michelin Guide Special Awards Other awards handed out include: Exceptional Cocktails Award to the bar team of Eylan in Menlo Park in Menlo Park Sommelier Award to Chris Barnum-Dann at Localis in Sacramento at in Sacramento Outstanding Service Award to Nick Peyton at Cyrus in Geyserville at in Geyserville The coveted Young Chef Award sponsored by Sysco went to Ki Kim at Restaurant Ki in Los Angeles Here is the complete updated 2025 list of all Michelin-starred restaurants in California: 3 STARS (8) Addison (San Diego) Atelier Crenn (San Francisco) Benu (San Francisco) *Providence (Hollywood) Quince (San Francisco) Single Thread (Healdsburg) *Somni (West Hollywood) The French Laundry (Yountville) 2 STARS (14) Acquerello (San Francisco) Aubergine (Carmel by the Sea) Birdsong (San Francisco) Californios (San Francisco) Commis (Oakland) *Enclos (Sonoma) Harbor House (Elk) Hayato (Los Angeles) *Kiln (San Francisco) Lazy Bear (San Francisco) Mélisse (Santa Monica) Saison (San Francisco) Son's & Daughters (San Francisco) Vespertine (Culver City) 1 STAR (65) 7 Adams (San Francisco) 715 (Los Angeles) Angler SF (San Francisco) Auberge du Soleil (Rutherford) Auro (Calistoga) Bell's (Los Alamos) Camphor (Los Angeles) Caruso's (Montecito) Chez Noir (Carmel by the Sea) Citrin (Santa Monica) Cyrus (Geyserville) Gucci Osteria da Massimo Bottura (Beverly Hills) Gwen (Los Angeles) Heritage (Long Beach) Hilda and Jesse (San Francisco) Holbox (Los Angeles) Jeune et Jolie (Carlsbad) Kali (Hollywood) Kato (Los Angeles) Kenzo (Napa) Kin Khao (San Francisco) Knife Pleat (Costa Mesa) Le Comptoir at Bar Crenn (San Francisco) *Lilo (Carlsbad) Localis (Sacramento) Madcap (San Enselmo) Meteora (Los Angeles) Mister Jiu's (San Francisco) *Mori Nozomi (Los Angeles) Morihiro (Los Angeles) n/naka (Los Angeles) Nari (San Francisco) Niku Steakhouse (San Francisco) Nisei (San Francisco) Nozawa Bar (Beverly Hills) O' By Claude Le Tohic (San Francisco) Orsa & Winston (Los Angeles) Osteria Mozza (Los Angeles) Pasta|Bar (Encino) Plumed Horse (Saratoga) Press (Saint Helena) Protégé (Palo Alto) R|O-Rebel Omakase (Laguna Beach) *Restaurant Ki (Los Angeles) San Ho Won (San Francisco) Selby's (Atherton) Shibumi (Los Angeles) Shin Sushi (Encino) *Silvers Omakase (Santa Barbara) Six Test Kitchen (Paso Robles) Soichi (San Diego) Sorrel (San Francisco) Ssal (San Francisco) State Bird Provisions (San Francisco) *Sun Moon Studio (Oakland) Sushi Inaba (Torrance) Sushi Kaneyoshi (Los Angeles) The Kitchen (Sacramento) The Progress (San Francisco) The Restaurant at JUSTIN (Paso Robles) The Shota (San Francisco) The Village Pub (Woodside) Uka (Los Angeles) Valle (Oceanside) Wakuriya (San Mateo) MORE FROM FORBES Forbes These Are The 12 Best Chefs In America For 2025 Honored With James Beard Awards By Jim Dobson Forbes The 16 Most Beautiful Restaurants In The World, According To Prix Versailles By Jim Dobson Michelin-starred restaurants
Yahoo
3 days ago
- Automotive
- Yahoo
NASCAR penalizes Hendrick Motorsports Xfinity team for Pocono violation
NASCAR has penalized the Hendrick Motorsports Xfinity team Chase Elliott drove for last weekend at Pocono for a violation. The team was fined $40,000 and docked 40 car owner points and 10 playoff points Wednesday. Crew chief Adam Wall has been suspended for the next three Xfinity events (through Sonoma) for the L1 violation. Advertisement The No. 17 team is not entered for Friday night's race at EchoPark Speedway in Hampton, Georgia. The car is scheduled to compete next on July 12 at Sonoma with Corey Day as the driver. The team was cited for a violation related to main frame rail conical receivers. The No. 17 car was one of two taken to the NASCAR R&D Center for further evaluation after the Pocono race. Elliott finished fourth in that race. NASCAR cited Section 14.3.3.2.1.1.K of the Xfinity Rule Book, which states: "Main frame rail conical receivers will not be permitted to be moved without having the chassis re-certified prior to the Event at which that chassis will compete." NASCAR also cited 14.3.3.2.1.1.L of the Xfinity Rule Book, which states: "Modifications to main frame rail conical receivers that were made to circumvent NASCAR inspection processes, measurement equipment, and/or gauges will not be permitted."
Forbes
4 days ago
- Entertainment
- Forbes
Drink To Summer: 5 Refreshing Wines For Hot Days And Hotter Nights
ST. HELENA, CA - SEPTEMBER 25: Galen Turner from Denver, Colorado, samples a glass of wine during a ... More private tasting at Tres Sabores Winery September 25, 2009 in St. Helena, California. Tres Sabores, a certified organic winery, has strated to harvest their grapes for the 2009 vintage as wineries throughout the Napa and Sonoma Valleys begin to harvest and crush grapes. (Photo by) The right wine can transform any summer scene, from sun-drenched afternoons to star-lit nights. This season, it's all about choosing wines that set the mood: crisp and energetic whites for long, languid days and sultry reds for warm, captivating nights. Whether you're hosting a breezy backyard barbecue, planning a chic dinner party, or simply beating the afternoon heat, the right bottle can take the moment from ordinary to memorable. Forget basic frosé. From mineral-driven whites to chilled reds with a hint of spice, summer wines can refresh the palate, spark conversation and turn a gathering into an elevated event. These six picks aren't just thirst quenchers; they're conversation starters, pairing champions and the key to making every summer get-together feel effortless… and a little more extraordinary. Pour generously, chill deeply and toast to wines as bold and inviting as your summer plans. 6 Wines to Make This Summer Unforgettable Monje: organic orange wine. This seven day skin contact orange blend wine features notes of mandarin orange and nectarine for a bright and juicy 'sea breeze' finish. Comprised of an organic blend of French Colombard, Gewürztraminer, Zinfandel and Albariño, the Monje is best served chilled on a hot summer day. Pair this wine with light bites like fruit salad, oysters and charcuterie. Get it here. A limited-edition, co-branded 'Selección Red' blend. This limited-edition wine was designed to honor the rich cultural heritage of Mexico and the passionate fanbase of the Mexican National Teams. Selección Red is a semi-sweet red blend offering notes of ripe dark plums, rounded tannins and a velvety, smooth finish that would be delightful with a meaty barbecue dinner or fresh pastas. Get it here. California in a bottle, this budget-friendly Gallo California Chardonnay is crafted to please a wide range of palates. This Chardonnay delivers a balanced yet distinctive profile with notes of citrus, ripe fruit, vanilla and a subtle hint of oak and its medium body and refreshing texture make it a natural pairing for seafood staples like buttery salmon and summery shrimp salads. This approachable white also complements poultry dishes and creamy sauces, making it a reliable go-to for a variety of dining occasions. Get it here. Hahn Pinot Noir for sultry summer evenings. Find your new favorite rosé or chilled red with Last Bottle Inc. While not a specific wine per se, this sommelier-curated wine experience is perfect for discovering new wines all summer long. Last Bottle Inc.'s personalized wine gifting service is a scout-led wine and champagne curation tailored to your individual preferences with access to rare, small-production bottles at insider prices. Get it here. Not drinking this summer? No problem. This Beaujolais non-alcoholic sparkling rosé is made from ultra-refreshing unfermented biodynamic Gamay juice, apples, ginger and wild herbs. It tastes like a fizzy rosemary elixir with just the right amount of sweetness to balance the palette and would pair beautifully with a roast chicken or grilled fish. Get it here.
