Chronicle Highlights Sonoma's Epicurean Connection

Sonoma's is the latest local spot to be highlighted and reviewed in the San Francisco Chronicle.

The paper ran a review of the specialty good store's Thursday, praising owner Sheana Davis and her commitment to area food.

"After more than two decades as a caterer and culinary educator, Sonoma chef Sheana Davis created her own cheese: Delice de la Vallee, a triple-cream blend of cow's and goat's milk that was immediately snapped up by customers such as the French Laundry," reads the piece. 

"Her Creme de Fromage soon followed, and next a tiny cheese shop in downtown Sonoma," the article continues. (Guess the folks at the Chronicle weren't familiar with Davis' original shop, in Boyes Hot Springs...)

The critic sampled from Davis' extensive prepared food menu, writing that 'plates tend to be dainty,' and calling the setting 'rustic.'

He continued: "But the flavors are huge, and a few heartier selections can be found, too, such as hand-sliced Widmer's brick cheese layered with salami, greens and aioli on a chewy baguette." 

Read the full review on the Chronicle's website. Congratulations to Sheana Davis and the Epicurean Connection staff.