Different parts of the body have different lifespans (bear with me here). The general knowledge is that all of your cells turn over and you’re essentially a “new you” every seven to ten years.
Being stuck in the house for the duration of our current health crisis, I’ve had a lot of time to think. Confession: I am not “made local.” I was born and raised in Southern California, but I’ve lived in Sonoma County for 13 years now. Who have I become, and how have I become more of this place? My cells have had nearly enough time to turn over twice! And who, more than anyone, has been feeding and watering those cells?
The answer is, hands down, Miriam Donaldson, Josh Norwitt, and all the crew at Wishbone in Petaluma. If ever I had a Cheers, Wishbone (and their predecessor restaurant in Penngrove, Humble Pie), is it.
So when Wishbone announced on social media that they’d be making cocktails to go, I felt like I’d be able to bring a little home, home, you know?
Wishbone has been providing a curated selection of cocktails, along with delicious, locally sourced meat and veg entrée options weekly, since California’s Department of Alcoholic Beverage Control relaxed restrictions in mid-March. When I asked Miriam how they decided what to offer each week, she called it “the creativity of scarcity.” For both dinner and drinks, they’re using what they have when they have it, and trying to keep the supply chain intact—local businesses supporting local farms and purveyors, and vice-versa.
The cocktails are also inspired by what’s happening from week to week. At the beginning of April, right when it was announced we’d be sheltering in place for at least the next month, they offered a tropical concoction of hibiscus, rum, citrus and vermouth that made me feel just fine on the deserted island of my couch, thank you.
Among this week’s offerings was a cocktail dubbed “The Old Western,” with whiskey, Amaro, and seasonally appropriate Manischewitz. Mazel tov!
My husband isn’t much of a drinker, though he loves anything grapefruit, which I usually can’t abide. Yet when I poured Wishbone’s “La Paloma” from its to-go mason jar into a frosty-from-the-freezer glass over ice, I wanted to keep the perfectly balanced mixture of grapefruit, lime, tequila and agave for myself.
But we’ve all got to learn to share, whether alcohol or toilet paper, in these times. Besides, my favorite cocktail was the “It’s All Green,” with chartreuse, gin, and citrus. It was like a little bit of spring brought indoors when you can’t go outside.
If cocktails aren’t your thing, Wishbone also has an eclectic and delicious selection of wines and beer available to go, and they are happy to recommend what best complements their dishes from week to week.
Gone is the pleasure of the dine-in experience for now, but curbside food and cocktail service is truly the next best thing. Chances are your favorite restaurant is also trying to find ways to feed the community, pay both their suppliers and staff, and come out of this crisis intact. Give them a call or check out their socials to see how they’re meeting this challenge—with creativity, heart and (hopefully) plenty of alcohol (to go).
Wishbone Curbside Market & Dinner
Thursday, Friday & Saturday
Pick-up 5-7 pm
Curbside menu at: wishbonepetaluma.com
Text orders to: 707-306-0997