Goose & Gander Coming To Wine Country: Slated For Late April Opening; Chef Kelly Mccown Returns To The Former Martini House Property

WHAT'S THE TIME FRAME?
Goose & Gander, the new wine country gathering place in St. Helena, Calif., located at 1245 Spring Street at Oak - just off Highway 29 (also known as Main Street), is scheduled to open late April 2012.

WHO'S ON THE TEAM?
Executive Chef Kelly McCown has worked for nearly 25 years at highly lauded kitchens on the West Coast, most recently at Ella Dining Room and Bar in Sacramento. Earlier in his career, he was the opening chef de cuisine at the former Martini House restaurant in this same location. His ever-changing rustic American menus will be inspired by the local bounty of Northern California.

Bar Manager Scott Beattie will be creating seasonal drinks using quality farmers' market produce, homemade mixers and top-notch shelf spirits. He was a bartender at the former Martini House when McCown was there and will be tending the Basement Bar.

General Manager Marcus Marquez, last at Sacramento's L Wine Lounge & Urban Kitchen, is bringing his enthusiasm and commitment to service excellence to this beloved redesigned restaurant and bar.

Wine Director Cristina Merrigan, a Certified Sommelier, comes to Goose & Gander from Morimoto Napa to head up the wine program that will perfectly complement Chef McCown's menu.

Proprietor Andrew Florsheim, a seasoned restaurant industry pro, moved from Chicago to Napa Valley three years ago. His company - Oliver Jade Restaurant Management - is coordinating the development and operations of Goose & Gander.

WHERE DID YOU GET THAT NAME - GOOSE & GANDER?
The name is based on the original English proverb popular in the late 1600s, "What's sauce for the goose is sauce for the gander," which later morphed to "What is good for the goose is good for the gander." This idiom literally is speaking to gender equality, but in the broader context for the restaurant, it's all about equal treatment, sharing and a sense of community - among the culinary team, the farmers and purveyors and Goose & Gander guests from far and near.

WILL IT BE THE SAME - UPSTAIRS, BASEMENT & IN THE GARDEN?
Throughout the 4,282 square feet, Alexandra Wines Designs has created with Trisha Florsheim spaces that remain true to the charm and warmth of the original 90-year-old craftsman-style bungalow. The exterior entrance has been returned to its former location and glory, flanked by two 100-year-old cedars. An iron gate and flagstone path leads to the grand staircase and into the newly renovated Upstairs dining room seating 65. It's furnished with big cozy leather booths and tables made from reclaimed old-growth redwood. Comfortable furnishings and accents set the mood for community and celebration with a rustic "duck club" feel. A path veering off the side of the staircase is the way to the intimate "near-perfect" 32-seat Basement Bar that has scarcely been changed. A private dining room seats 12.

The lovely Garden, designed by Jonathan Plant, has been nurtured and enhanced by the addition of new trees and plants, romantic lighting and the installation of fire and water features. Various outdoor locations will provide settings for romantic evenings, festive gatherings and private functions, including the dining area that seats 66 around the original koi pond.

AND FINALLY WHAT WILL BE GOOSE & GANDER'S CLAIM TO FAME?
Locals and visitors are invited to a comfortable place to eat and drink in a wine country setting infused with a new vibrant energy. Goose & Gander will be "the spot" to meet old and new friends, enjoy artisanal cocktails and fine wines and to savor Chef Kelly McCown's delicious rustic fare at a leisurely and relaxed pace. Chef McCown will offer housemade charcuterie, shareable plates of seasonal temptations such as Hot Skillet Roasted White Prawns, Hand-Pulled Burratta and Hand-cut Steak Tartare. Entrees will include The G&G Bu