My favorite dishes so far include:
Duck Confit & Asparagus Salad, Herb-Marinated Skirt Steak & Grilled Romaine, Joe’s Sweet Pea & Ricotta Raviolis (hand crafted in Petaluma), and a creamy Ranch Salad  with carrot ribbons, chick peas, egg, tomato, rustic croutons, red onion, spiced almonds, daikon sprouts, cucumber and beets.

What I especially covet are the small plates (10 choices this week)  – perfect for sharing over a glass of wine.  Top three so far include:

• Giant Lima Beans Marinated in Herbs & Olive Oil
• Burrata  drizzled with Olive Press Arbequina Olive Oil and rustic toast.
• Grilled Shrimp, Spring Succotash, Tomato Vinaigrette

And for dessert:

• The triple chocolate cream cheese brownies are not to be missed.

Here’s what local food guru Kathleen Hill is saying:

Bruce Riezenman of Park Avenue Catering of Santa Rosa has taken over the restaurant at CornerStone, blessing it with the new name of Park 121, undoubtedly because of the highway number, also known as Arnold Drive. This is great news for diners and CornerStone. Riezenman’s food is always good and fun. The new restaurant is open from 10 a.m. to 5 p.m. daily with beer and wine, according to his office.

 

 

Chef Bruce Riezenman is one of the California wine country’s top authorities on home entertaining and pairing food with wine. The founder and head of Park Avenue Catering, he is renowned for creating events that seamlessly integrate local (and whenever possible, natural, sustainable and organic) food and wine to form a unique wine country experience. His expertise has made him one of the most sought after chefs in the region, and he is routinely chosen to craft events for the area’s most discerning clients—ranging from intimate dinners for a handful of guests to galas for 1000 people.
In addition to running a highly successful catering business, Riezenman is a passionate educator who has taught wine industry professionals, chefs, students and hobbyists around the world. He combines immense knowledge of food, wine and home entertaining with a down-to-earth teaching style to create educational experiences that are as memorable as his company’s events.
Originally from the East Coast, Riezenman graduated with honors from the Culinary Institute of America in Hyde Park, NY. He later opened the New Deal Restaurant in New York City before moving to the west coast to become the Executive Chef of Prospect Park Restaurant in Santa Rosa and Buona Sera in Petaluma.