Don Silvers

Down Home" Jeff's dishes are hearty and homespun, leaning on American South and Southwest cooking methods and seasonings, yet with Sonoma wine country twists.

He grows most of his own produce and cures his own bacon; his chickens provide eggs to Zin. and he roasts chiles in his backyard.

"Down Town" Josh has a Euro-California viewpoint, his dishes are refined yet complex, with layered flavors that come from combing French and Italian cooking techniques with Sonoma-grown ingredients.

His multicourse tasting menus, expertly paired to wines from Syrah's extensive list, add a cosmopolitan accent to the Sonoma dining scene.

Butterscotch Creme Brulee

2 T. unsalted butter

2 cups heavy cream

3/4 cup packed light brown sugar

1/2 vanilla bean, split lengthwise

1/4 t. kosher salt

6 large egg yolks

6 T. granulated sugar

In a small saucepan, melt the butter over low heat. Stir in 1 cup of the cream and the brown sugar. Cook, stirring, until the sugar is completely dissolved. Scrape the seeds from the vanilla bean into the cream mixture. Add the pods, the remaining 1 cup cream, and the salt. Increase the heat to medium and bring to a boil, remove from the heat.

In a medium bowl, whisk the egg yolks to blend. Gradually whisk about one third of the hot cream mixture into the egg yolks. Return to the pan, whisking to blending, then strain through a fine-mesh sieve into a bowl. Divide the custard among 6 creme brulee dishes (4 ounce shallow ramekins). Place the dishes in a baking pan and carefully add hot water to come halfway up the sides of the ramekins. Bake until the centers of the custards jiggle when gently shaken, 30 to 35 minutes. Remove from the oven and the water bath and let cool. Refrigerate for at least 2 hours or up to 24 hours.

Just before serving, evenly sprinkle each custard with 1 tablespoon of the granulated sugar. Using a kitchen blowtorch, caramelize the sugar until it is a deep mahogany color, do not allow to burn. Alternatively, place under a preheated broiler until the sugar is melted and browned, 2 to 3 minutes. Place each ramekin on a plate and serve. Makes 6 servings.

Wine Pairing: Sonoma County late-harvest Gewurztaminer or Trosseau Gris

Butterscotch Pudding with Soft and Sexy Whipped Cream

1 C. firmly packed dark brown sugar

1/3 C. cornstarch

1/2 t. salt

2 C. milk

1 1/2 C. heavy cream

4 T. unsalted butter cut into pieces

1 t. vanilla extract

2 T. purchased caramel sauce

Lightly sweetened whipped cream for serving

Chocolate cigarettes for garnish (available at specialty markets and grocery stores)

In a small bowl, combine the brown sugar, cornstarch, salt, and milk. Stir with a whisk to blend. In a saucepan, bring the cream to a boil over medium heat. Add the cornstarch mixture, butter, vanilla, and caramel sauce, and whisk constantly until mixture returns to a boil, 4 to 5 minutes. Reduce the heat to a simmer and cook until very thick, 3 to 5 minutes longer. Remove from the heat, let cool slightly, and cover with plastic wrap pressed directly onto the surface. Refrigerate for at least 2 hours or up to 8 hours.

To serve, spoon into small bowls and top with a dollop of whipped cream. Add a couple of chocolate cigarettes if desired. Makes 6-8 servings.

Wine Pairing: Late-harvest Sauvignon Blanc.