WHAT WE LOVE
Those serious roadside snacks
Road-trip Food around these
parts can mean everything From Fancy-pants gourmet "delis" to family-run cherry stands. Wine country trips particularly warrant gourmet grub, but skip the fine-Foods emporium the next time you head up Highway 121. Once you Stumble across Angelo's, it's hard to drive by this bare-bones (but spotless! jerkycentric shark again without drooling: the little Styrofoam cups filled with nuggets of eight kinds of JERKY For tasting, the hulking tri-tips demanding to be barbecued that very night. Give it up and make the U-turn already. The turkey jerky is the most succulent, the hot is too hot for Angelo himself, and the Cajun satisfies your spiciest cravings. Except for the turkey version, all of his jerky is made from flank, because its water content is low. "Why pay for water when you could pay for meat?" wonders Angelo. Plus. he puts a little wine and garlic into everything; jerky may not be Italian, but Angelo is. After five minutes of tumbling with the spices, the meat goes piece by piece into the dryer, where it stays for eight hours.
Finito. 23400 ARNOLD DR. SONOMA.
707-938-3688