This five-bedroom, six-bathroom dwelling and guesthouse on 6 acres in Sonoma is currently listed for $8,800,000. (Peter Lyons)
A grandly scaled, Spanish-style home in Sonoma is currently listed for sale. The five-bedroom, six-bathroom estate and guesthouse sit on 6.25 acres with a pond, pool and gardens teeming with many varieties of flowers and trees. The sellers are seeking $8,800,000.
The 5,736-square-foot home has rustic and traditional styling: iron fixtures, plaster walls, arched doorways, wide-plank wood floors and paned windows.
Living room with four-way fireplace in the tradtional, Spanish-style home. (Peter Lyons)Kitchen with iron fixtures and walnut countertop in the Spanish-style home. (Peter Lyons)Pool with pool house and citrus trees. (Peter Lyons)
The home has other charming and not-often-seen amenities. There’s a spectacular four-way fireplace centered in the open living room area. The gourmet kitchen has a live-edge walnut countertop and the butler’s pantry is sun-lit thanks to a good-sized window with shutters.
The guesthouse on top of the garage has a wraparound balcony. A below-ground wine cellar in the home is clad in the area’s native rock. There’s an illuminated greenhouse for growing plants year-round.
For more information on this home at 18455 Half Moon St. in Sonoma, contact listing agents Matt Sevenau, 707-934-5630, or Maurice Tegelaar, 707-484-8088, Compass Real Estate, 135 W. Napa St., Suite 200, Sonoma, compass.com
Short Rib Lasagna from Grata Italian Eatery chef/owner Eric Foster Thursday, May 8, 2025, in Windsor. (John Burgess / The Press Democrat)
Neighborhood restaurants rarely get the praise they deserve. Tried-and-true workhorses like Windsor’s Grata Italian Eatery aren’t chasing trends with tweezer-plated food, tiny portions and “pick me” chefs. Instead, they’re convivial gathering places for friends and neighbors where the food is reliably good, you can order your “regular” and there’s always someone glad to see you.
Chef Eric Foster and his wife, Christina Keeney, opened Grata — their dream restaurant — just off the Windsor Town Green in the fall of 2020. All around them, restaurants were closing their doors as Foster and Keeney rolled the dice and dove in head first.
“I knew (COVID-19) was a tough situation for everyone, but I thought maybe it’s a window for me to open my restaurant,” said Foster. The former Chinois Bistro, which closed in 2019, was a perfect fit.
Shawnee’s Shrimp Diavolo with Calabrian chiles, roasted tomatoes, sautéed greens, basil and fresh fettuccini from Grata Italian Eatery chef/owner Eric Foster Thursday, May 8, 2025, in Windsor. (John Burgess / The Press Democrat)Ricotta Zeppoli, warm cinnamon donut holes with Nutella chocolate sauce, from Grata Italian Eatery chef/owner Eric Foster Thursday, May 8, 2025, in Windsor. (John Burgess / The Press Democrat)
Grata quickly found an audience with crowd-pleasing chicken Parmesan ($24), spicy shrimp diavolo with Calabrian chiles ($28) and warm doughnut holes with Nutella ($11). During the pandemic, Grata’s socially distanced outdoor patio was a popular gathering place, and steady takeout business helped keep the doors open.
“In 2020, people were freaking out and we were all turned upside down. So we decided to do old-school comfort food — the classics with big portions and big family platters,” said Foster, a former Stark Reality Restaurants chef.
In the four years since opening, he’s refined his well-executed nonna-style recipes, adding a few cheffy tweaks, but mostly leaving the fan-favorites alone. Standards like gnudi (ricotta dumplings) get seasonal updates with of-the-moment ingredients, as do salads and weekly specials. Asparagus and fresh peas dotted several dishes on a spring visit, while fall brings squashes and Brussels sprouts.
Grata Italian Eatery chef/owner Eric Foster tops his Spring Harvest Gnudi with grated cheese Thursday, May 8, 2025, in Windsor. (John Burgess / The Press Democrat)
“A chef told me that your best food is going to be for your family and loved ones, so cook for everyone in the restaurant like it’s your mother,” said Foster. And eating at Grata certainly feels like home.
Fun Fact
Foster’s impossibly creamy polenta is so good that it’s permanently filed in my brain as “oh my god good.” Sadly, it’s not a regular menu item any longer, but does show up on specials. If you see it, order it.
The Food
Favorites include the Grata Burrata ($15) with lemon honey and sweety drop peppers; grilled octopus puttanesca ($18) that’s impossibly tender; and creamy cacio e pepe ($21) with salty Pecorino cheese and pepper. Short rib lasagna ($29) was an emotional experience, with soft layers of braised beef, bechamel and a puddle of pink vodka sauce. Save room for cocoa-dusted, raspberry-filled doughnut puffs on a bed of whipped cream ($12) or the Nutella zeppoli ($12).
Grata Burrata with preserved lemon honey, pesto, pickled sweetdrop peppers with crostini and prosciutto from Grata Italian Eatery. Photographed Thursday, May 8, 2025, in Windsor. (John Burgess / The Press Democrat)Garlic and thyme marinated American Wagyu with sweet Balsamic steak sauce and crispy Yukon potatoes, from Grata Italian Eatery. Photographed Thursday, May 8, 2025, in Windsor. (John Burgess / The Press Democrat)
The Tab
You can go big with a $44 hangar steak or make a dinner of two appetizers for under $30. Cacio e pepe ($21) can be glammed up with prosciutto ($5), truffle oil ($3), sausage ($3) or greens ($3) if you’re feeling fancy. Our $170 bill (before tip) included six dishes, dessert and two Aperol spritzes.
The Deals
Meatball Madness (offered Monday through Wednesday) includes a glass of house wine, two housemade meatballs, a choice of pasta and housemade sauce (pesto, marinara or creamy vodka) for $19. Focaccia pizza ($6) is a happy hour secret menu item (4-6 p.m. Monday through Friday).
The Vibe
Grata Italian Eatery Thursday, May 8, 2025, in Windsor. Comfy banquettes throughout the L-shaped dining room help dampen some of the noise. (John Burgess / The Press Democrat)The patio seating at Grata Italian Eatery Thursday, May 8, 2025, in Windsor. (John Burgess / The Press Democrat)
Neighborhoody without forced conviviality — Foster and his staff are truly delighted to see you. A date-night cocktail dress is as appropriate as jeans and a T-shirt, and the patrons are mostly local. Comfy banquettes throughout the L-shaped dining room help dampen some of the noise, but things can get loud near large groups. Insiders know to head to quieter tables at the back of the restaurant. The outdoor patio is particularly enjoyable in the summer and early fall.
The Service
Good restaurants attract good staff and it’s clear the young, well-trained servers at Grata enjoy their jobs. Being greeted at the door by a host shows polish, while engaged waitstaff keep the meal humming along. A dedicated bartender means you won’t be waiting all night for that Aperol spritz. Four stars.
The Spot
Open from 4-9 p.m. daily. Reservations suggested but not required. 186 Windsor River Road, Windsor, 707-620-0508, grataitalianeatery.toast.site
This three-bedroom, five-bathroom Sebastopol home with a ¼-acre culinary garden is currently listed for $3,395,000. (Brian McCloud Photography)
A foodie’s and a design lover’s dream home is currently listed for sale. The three-bedroom, five-bathroom modern dwelling sits on 8.42 acres with a ¼-acre culinary garden. The listing price is $3,395,000.
Exceedingly minimal and modern, the home’s design was a collaboration between architect Lars Langberg, landscape design firm Merge Studio and the homeowner, New York fashion designer Viviane Farre. Farre came to Sebastopol in search of a property where she could grow her own food.
The home has a truly all-white interior. Glossy cabinets and shelves have a sleek profile and provide lots of storage. Window and triple-panel glass sliders allow heaps of sunlight indoors while also framing the outdoor setting — a massive and gently sloping lawn, a bountiful orchard and the Mayacamas mountains in the distance. Light wood floors throughout provide a gentle but sure anchor to the look.
The great room and dining area. (Brian McCloud Photography)Cooking and seating area on the deck. (Brian McCloud Photography)
Stainless steel appliances provide contrasting sparkle in the hardworking kitchen, which has two dishwashers. The design’s blank-slate quality allows the culinary happenings to take focus. Accents are pleasingly scant, like the green door and green chairs with a branch-like patterned back that echoes the foodie sentiment.
The ¼-acre garden gives life to the plan via its rows of herbs, fruits, vegetables and cutting flowers. With the use of hoop houses, the homeowner can grow many crops year round.
Bird’s eye view of the property, which includes a ¼-acre culinary garden as well as a greenhouse. (Brian McCloud Photography)Path to the music studio. The custom-designed music recording space can also be a yoga studio, home office, gym or art studio. (Brian McCloud Photography)
In addition to all the food-focused design, the home includes an auxiliary space that can host a different kind of jam: a music studio equipped for recording.
For more information on 505 Dusty Lane, Sebastopol, contact listing agents Russ and Sandra White, Sonoma County Properties, 9056 Graton Road, Graton, 707-486-2131, 707-823-2502, 505dustylane.com
Margherita, the queen of pizzas with sauce of fresh tomatoes, melted mozzarella cheese with fresh basil and EVOO from L’Oro di Napoli in downtown Santa Rosa. (John Burgess/The Press Democrat)
An influx of Italian settlers in the 19th century brought not only their winemaking skills but also their culinary traditions to Sonoma County. Unsurprisingly, some of our oldest restaurants (a few still in operation under second, third or even fourth generations) have kept family recipes as the backbone of their operations.
Newer takes on Italian cuisine often mix in California touches or focus on specific regions of Italy — from Milan to Sicily. With so much diversity in Italian cuisine alone, we’ve reached out to readers on our Facebook and Instagram to garner locals’ favorites in the county.
Scroll on below to find the best Italian restaurants in Sonoma County, starting with our dining editor’s top picks and followed by local faves. Mangia bene!
Our Dining Editor’s Top Picks
Grata Italian Eatery
This charming, chef-run restaurant offers modern takes on classic Italian dishes. Gnudi alla vodka, risotto and cacio e pepe are favorite dishes. Open for lunch, dinner and cocktails.
Spring Harvest Gnudi with housemade ricotta dumplings, zucchini, crooked necked squash, cherry tomatoes, spinach and basil from Grata Italian Eatery chef/owner Eric Foster Thursday, May 8, 2025, in Windsor. (John Burgess / The Press Democrat)Scamorza Impiccato appetizer with truffle honey and grilled garlic sourdough from Stella Wednesday, March 26, 2025, in Kenwood. (John Burgess / The Press Democrat)
Stella
While pasta plays a starring role at Stella — which takes a deep dive into lesser-known Italian regional shapes like Roman tonnarelli (spaghetti’s chunkier cousin), Florentine creste di gallo (ruffled rooster’s crest) and rigatoncini (a tiny tube) — its wood-fired grill steals the show. Whole grilled dourade (sea bream fish), lamb ribs, mushrooms and soft Scamorza cheese get the smoky flavor and gentle char unique to live fire cooking.
This restaurant from the owners of Sonoma’s Animo is an homage to Italy. Mostly. While the menu leans heavily on gourmet pizzas and pasta, it also includes dishes like tuna crudo, whole lamb saddle and Asian-inspired pork chop in dashi broth. Pizzas are a highlight, perfectly cooked without the bitter notes of char, and the pastas are equally impressive.
Bucatini Amatriciana with guanciale, tomato and pecorino from Campanella Friday, Sept. 6, 2024, in Sebastopol. (John Burgess / The Press Democrat)
Campanella
An unapologetic “red sauce joint” that channels the red-and-white-checkered tablecloth, candles in the Chianti bottle, garlic-scented family trattorias that are the lifeblood of Italian American neighborhoods along the Atlantic Seaboard. The mix of old-world and new-world flavors speaks to the 19th-century migration of Italians (primarily from Southern Italy and Sicily) to New York. Garlic knots, chicken parm pizza, steamed clams with linguini and cheesecake are all standouts.
Paolo Pedrinazzi and his wife, Kathleen Escamilla, are the pasta whisperers of Sebastopol. Their homey cafe has all the charm of nonna’s kitchen as Escamilla scurries between tables, dropping plates of cacio e pepe, risotto and fresh pappardelle pasta with saffron cream to customers. And, of course, the 12-layer lasagna. Don’t miss the Bolognese and fresh tiramisu made daily.
Italian chef, Italian ingredients, Italian oven, Italian pizza. The most authentic Neapolitan pizza in Sonoma County goes from dough to done in seconds thanks to a super-heated woodfired oven. The housemade lasagna is unbelievably good. L’Oro Di Napoli opened a second location in Petaluma in February 2025, offering an expanded menu but keeping its legendary lasagna a Santa Rosa-only specialty.
Patate e Porchetta pizza from L’Oro di Napoli Friday, Feb. 28, 2025, at their second location in Petaluma. (John Burgess / The Press Democrat)Tiramisu at Cafe Citti in Santa Rosa. (Heather Irwin/The Press Democrat)
Cafe Citti
This popular Kenwood restaurant relocated to Santa Rosa and continues to serve some of the best pizza, pasta and sauces around. We love their polenta with creamy porcini mushroom sauce. Dine on the restaurant’s covered and heated back patio, or pick up for an Italian meal at home.
2792 Fourth St., Santa Rosa, 707-523-2690, cafecitti.com
Ca’Bianca
A Victorian home sets the stage for pan-Italian cuisine (from Milan to Sicily). The food always impresses with its restrained simplicity (no gloopy sauces or overwrought pastas) and graceful presentation. Great for impressing parents, dates or coworkers.
835 Second St., Santa Rosa, 707-542-5800, cabianca.com
Canevari’s Deli
The tiny ravioli factory founded in 1929 still sells freshly made ravioli (the original recipe) but has expanded into a popular Italian deli under current owner Lou Chambrone (formerly of Sweet Lou’s in Cotati). Chambrone has upped Canevari’s game with fat Italian-style subs, his recipes for lasagna, creamy tiramisu, polenta and dozens of other dishes.
Housemade ravioli with marinara and pesto from Canevari’s Deli Friday, March 14, 2025, hidden in the Santa Rosa’s JC neighborhood. (John Burgess / The Press Democrat)Pasta Fagioli (pasta and bean soup) at classy, longtime Petaluma restaurant Cucina Paradiso. (Sonoma Magazine file)
Cucina Paradiso
Every pasta is a winner at this classy longtime Petaluma restaurant, but our favorite is the housemade ravioli, filled with roasted duck in sun-dried tomato, pine nut and basil sauce.
This under-the-radar trattoria serves hearty Tuscan dishes from Italian transplant Francesco Torre, who takes pride in the authenticity of his frequently changing dishes with local ingredients.
Ten-layer lasagna at Catelli’s in Geyserville. (Chris Hardy/for Sonoma Magazine)
Catelli’s
Lasagna with paper-thin layers of pasta and a tried-and-true meat sauce is a signature dish worth the trip north. Chef Domenica Catelli is one of Sonoma County’s bright lights, committed to using the best local ingredients. Don’t miss the burger or chicken parm.
You’ll swear you’re in Italy at this temple of charcuterie, woodfired pizza and classic Italian entrees, including oxtail ragu with pappardelle, braised beef tripe alla Fiorentina and spaghetti with pork cheek ragu. The cheeky hanging laundry lining the walkway to the back patio completes the experience.
Italian classics like spaghetti Puttanesca and veal piccata impress local diners at this neighborhood favorite. Creamy gnocchi Riviera never disappoints.
“Riviera is my favorite. Authentic, diverse and delicious menu,” said Jed Spencer on Facebook. “The lamb ravioli is outstanding. Fresh bread and olive tapenade is a real treat, even when you order to-go! It’s a family-run restaurant, so you know you’re getting great service. Everyone is very friendly and after chatting with the owner I felt like I had a better knowledge of Italy and its food. If you’re making a list, they MUST be on it!”
Wanda Lou takes an order from Pilar Marin and Andrew Reece on the opening night at Volpi’s Ristorante & Bar in Petaluma after a year’s hiatus since the start of the pandemic on Thursday, May 6, 2021. (Photo by John Burgess/The Press Democrat)
Volpi’s Ristorante & Bar
Volpi’s in Petaluma dates back nearly 100 years, existing as a grocer and speakeasy before becoming a restaurant in 1992. Find Italian-American classics like spaghetti and meatballs, eggplant parmigiana and veal marsala.
“Love the old speakeasy and great family style food,” said Amanda Bolla of Volpi’s on Facebook.
Plenty of Healdsburg locals say this is a must-visit spot often overlooked by tourists, with elevated Italian dishes from chef-owner Shari Sarabi. The bolognese sauce is made with Kobe beef, veal and pork ribs for an extra luscious dish.
“Love the food, the vibe, the owners and staff, and the wine list,” said Paula Radell of Baci on Facebook. “We eat there so often we have a designated table for two. It never disappoints.”
This family-friendly cafe serves less frequently seen dishes, including roasted zucchini flowers and fava beans, along with two types of ravioli, cannelloni and spaghetti. It is one of the few places to get Nonna Zeppole (beignet-style doughnuts). The wine list includes some of the owners’ Italian-style D’Argenzio wines.
“Cibos, owner treats you amazingly and might even pour you a little complimentary glass of his favorite wine, which he bottles from his barrelhouse,” said Adam Turréy on Facebook.
1305 Cleveland Ave., Santa Rosa, 707-623-9906, ciborustico.com
Cannoli at LoCoco’s Cucina Rustica in Santa Rosa, on Sept. 24, 2013. (Alvin Jornada / The Press Democrat)
LoCoco’s Cucina Rustica
This cozy Italian trattoria is always packed with fans of their traditional pasta dishes (pappardelle with wild boar sausage, linguine with clams), shrimp scampi and veal saltimbocca. Homemade cannoli is a must-try.
117 Fourth St., Santa Rosa, 707-523-2227, lococos.net
Dinucci’s Restaurant
This checkered-tablecloth, family-style Italian has been around for generations. Dinners include antipasti, sourdough bread, minestrone and salads. Choose from dishes like classic spaghetti, fettuccini, chicken Parmigiana and cannelloni crepes. It’s a good deal for a whole lot of food.
“@dinuccis for sure!! Everything is delicious. Especially the homemade minestrone 😋” said @alexis_starkey_ on Instagram.
This strip mall Italian spot impresses with dishes like crab ravioli, calamari dore, house gnocchi and a divine torta di cioccolata (chocolate cake) — plus an attentive waitstaff.
“Caffe Giostra in Petaluma because the food is consistently delicious and the owners and staff are so welcoming,” said David Hartranft about Caffe Giostra on Facebook.
1390 N. McDowell Blvd., Petaluma, 707-664-9441
Housemade gnocchi with a wild boar ragu at Risibisi Restaurant in Petaluma on Monday, July 30, 2012. (Beth Schlanker / The Press Democrat)
Risibisi
Housemade gnocchi with braised wild boar is a specialty at this Petaluma restaurant. Risotto is also a favorite.
“Risibisi Restaurant in Petaluma,” Keller Estate nominated on Facebook. “Great food and service.”
This locals’ favorite has a brief but focused menu with weekly specials from Sicilian-born chef Gaetano Patrinostro.
“[Mamma] Taninos in Sonoma. The best! A close second is Della’s just off the Plaza,” said Leslie Leutbecher on Facebook.
500 W. Napa St., Suite 512, Sonoma, 707-933-8826, mammataninos.com
Apple Fritters with two whole apple rings hand-dipped in sweet housemade batter and deep fried to a golden brown then dusted with powdered sugar from Negri’s Italian Dinners and Joe’s Bar in Occidental. (John Burgess/The Press Democrat)
Negri’s Italian Dinners & Joe’s Bar
Family-run since 1943, this old-school Italian eatery is known for its homemade ravioli. The updated Joe’s Bar and Lounge features all the traditional Negri’s favorites Friday through Sunday, including their famous fried chicken, burgers, pizza and modern takes on classic cocktails.
“Gotta go with Negri’s Italian Dinners & Joe’s Bar in Occidental,” said Donna Jean Say on Facebook. “Authentic Italian food and great hometown people. Can’t get those raviolis anywhere else and the desserts, homemade by the Negri ladies, are to die for.”
Another local’s favorite and one of only a few restaurants in this charming north county town. You’ll find a long lineup of pasta, parmigiana, seafood, veal dishes and housemade tiramisu.
“Family-run, amazing steak specials, calamari dori, real Italian veal, fresh tiramisu made daily, good value prices,” said Tina Castelli of Piacére on Facebook.
The famous Spaghetti Half & Half with marinara and pesto and a half order House Salad from Art’s Place in Rohnert Park on Friday, Dec. 4, 2020. (John Burgess/The Press Democrat)
Art’s Place
Founded by the late Art Ibleto, Sonoma County’s “Pasta King,” Art’s Place remains family-owned and has affordable Italian classics. The chicken marsala, fettuccini Alfredo and shrimp scampi get top reviews.
“Never had a bad meal,” said Cheryl Cook about Art’s Place on Facebook. “Friendly staff, good bar.”
The bruschetta trio at Sugo Trattoria in Petaluma. (Courtesy Sugo Trattoria)
Sugo Trattoria
This intimate Italian spot in Petaluma’s theater district offers an impressive lineup of bruschetta along with fan favorites like butternut squash risotto, pistachio-crusted salmon and a creamy pesto verdura.
5 Petaluma Blvd. S., Suite B, Petaluma, 707-782-9298, sugotrattoria.com
Trattoria Roma
This longtime family restaurant features an extensive menu of traditional Italian fare with hearty pastas, piccata, scallopini and saltimbocca.
Tucked away in east Petaluma’s Washington Square shopping center, Alfredo’s offers traditional Italian dishes at reasonable prices for lunch and dinner. Spaghetti Bolognese and housemade mushroom ravioli are standout dinner entrees. Get the tiramisu or chocolate gelato for dessert.
The lunch special includes penne with chicken and an arugula salad and a scoop of gelato from Alfredo’s Italian Restaurant in Petaluma. (John Burgess/The Press Democrat)
Tony’s of North Beach
Graton Casino trattoria fronted by world-famous pizzaiolo Tony Gemignani offers five styles of pizza: woodfired Neapolitan and California-style; brick-oven Italian and American standards, as well as thick-crust Sicilian; and stone-oven New York and New Haven-style pizzas.
This little pizzeria in downtown Healdsburg specializes in Napolitana and Romana-style pizzas, and also offers seasonal bites, paninis, housemade pastas and organic soft-serve ice cream.
Francis Ford Coppola’s winery-based Italian restaurant features the film director’s favorite dishes in an airy, open dining room and offers sweeping views from the patio.
Farmer and musician Arann Harris. (Paige Green Photography/ Courtesy Arann Harris)
“My whole heart has gone into making music for kids,” says Petaluma’s Arann Harris. Known as Farmer Arann, he puts on shows and music education programs at his family’s Windrush Farm on Chileno Valley Road, just west of Petaluma. He also runs a summer farm camp and performs monthly at Little Saint in Healdsburg. Harris’s family sing-alongs are joyful affairs mixing original tunes with a bubble machine and a giant green marching-band-style drum emblazoned with the word “YES!”
Harris grew up in Oakland but knew he wasn’t a city boy. In his 20s, he worked as a rafting guide, an outdoor ed teacher and an Outward Bound leader. In the 2010s, he was a fixture of the Bay Area’s live music scene with his group The Farm Band. But the late nights of a working musician were at odds with raising two kids and working life on the farm. Bringing children and their families to the property for music and nature education brought all aspects of his creativity together.
Gregarious and larger than life, Harris creates music that feels genuine and fun. “I’m trying to get people involved, engaged and smiling — moving their bodies and just enjoying being together.”myanimalmusic.com
Farmer and musician Arann Harris was a fixture of the Bay Area’s live music scene in the 2010s. Now, he runs a summer farm camp and puts on shows at his family’s Windrush Farm in Petaluma. (Paige Green Photography/ Courtesy Arann Harris)
Music for kids
“I feel like I was always a kids’ musician. Some musicians need a quiet audience, but I’m fine with kids going all over the place and having energy. I want that. I thrive on that.”
Finding his place
“After being a touring musician and sort of getting beaten by that world, it gives me value to see pure joy in kids. It really allows me to enjoy music again.”
Come on in
“I have a welcome song called “Come On In,” that plays on the idea of being neighborly and that this stranger with a guitar is safe. That’s the energy I want to give the world, welcoming people to my campfire, to my farm.”
Arann Harris puts on shows and music education programs at his family’s Windrush Farm in Petaluma. (Paige Green / Courtesy Windrush Farm)
Routine brings comfort
“The kids come in and there’s giant sheep and giant drums. We start with the same songs; we end with the same songs, so we have a routine that we do every week. You see kids light up and get that they’re allowed to move their body to the rhythm, and they’re allowed to smile. It brings great joy to see kids just being themselves.”
Spring forward
“The upcoming sessions are really exciting because the baby lambs are arriving. People get to interact with the babes and green grass, and it’s warming up. It’s just a real nice time on the farm.”
Nicole Buttitta prepares flower bouquets at her potting shed in Sebastopol. (Eileen Roche / Sonoma Magazine)
On foggy spring mornings, there’s often a small fire burning in the blue woodstove inside Nicole Buttitta’s potting shed on the rural Sebastopol farm she shares with her husband, Fred Reid. The rustic, wood-framed shed, with a clear corrugated roof and big barn doors that slide open onto a small grove of redwoods, was a gift from Fred to Nicole, who met a decade ago in the parking lot of the place where they boarded their dogs. Fred invited Nicole to his family’s farm to exercise their dogs in the fields, and the two ended up walking and talking for three hours. A relationship, one built on a shared love of the land and the outdoors — and of course, on a love of dogs — was cemented that day.
Fred, an airline executive, grew up working in the summer on the 40-acre farm alongside his aunt, who bought the land in the 1960s to raise Black Angus cattle, horses, and llamas and sell Gravenstein apples to the Manzana processing facility in Graton. He inherited the farm from his aunt two decades ago, and over time, rebuilt the old farmhouse to suit the needs of a bachelor with three grown sons. He and Nicole, who also has three grown children, have since adapted the property for the next stage of their lives together, adding new flower fields and a large chicken coop in addition to the potting shed and other outbuildings.
“The shed was born out of my desire to just geek out as a gardener and a flower farmer, but also as a gathering place for family,” says Nicole. “We have these six children together, two daughters-in-law, a couple of grandkids now, and we have big family meals out here.”
Sunlight filters through the clear corrugated roof of the potting shed, and there are wide tables for processing blooms for Nicole Buttitta’s shop. (Eileen Roche / Sonoma Magazine)
When the couple married in 2017, the band for the reception set up inside the potting shed, and guests danced out on the lawn under the redwoods until late in the evening. The shed has a big table down the center, plenty of comfy places to sit, shelves for gardening books, and built-in storage for vases, watering cans, and other gardening equipment. An upholstered bench pulls out to make a bed for the grandkids, who think it’s an adventure to nap outdoors in summer.
There’s also a big sink and wide concrete countertops for starting seed trays and arranging flowers, features that come in handy for Nicole, who opened Healdsburg’s Maison Fiori, a European-style flower shop, in July 2024. Many of the flowers she sells at the shop are grown at the Sebastopol farm.
These days, the farm is alive with the clamor of spring, including baby birds and possums in the fields, bees buzzing in four hives at the edge of the orchard, and some two dozen laying hens in the coop, which supply Nicole’s Healdsburg shop with fresh eggs.
Nicole Buttitta raises chickens and farms flowers at a rural Sebastopol farm for her shop in Healdsburg. (Eileen Roche / Sonoma Magazine)
“The fawns come a little bit later in the spring, and we have two wild herons that hunt gophers in the field. I see them almost every day — they’ll tolerate my presence for a bit and then take off in that beautiful slow, sweeping flight.”
Spring on the farm is “energetic,” says Nicole, who says that she and Fred revel in the palette of vivid greens from the grasses and trees and pale pinks from the apple blossoms. In the garden, tidy rows of tulips and daffodils begin to give way to roses and peonies leafing out. When the tulips are spent and ready to be taken out, that’s when the dahlia tubers go into the ground.
“That’s when the work of tending and weeding and composting really starts. You get a sense for what’s doing well, what needs more nutrients, but Mother Nature has her way, and I need to give room to that,” says Nicole. “I do my part, but then nature says ‘OK, my turn now.’”
Both Nicole and Fred say that their relatives, especially Fred’s late aunt, would be pleased to know the land is still in cultivation. Farm to Pantry comes each summer to harvest the Gravenstein apples to distribute to people in need, and Nicole’s flower fields are thriving. “Fred wants to be the best steward of this place,” says Nicole. “He tends this land — he just has this reverence for it. He knows it intimately.”
Fred Reid and Nicole Buttitta’s rural Sebastopol farm was founded by Fred’s aunt in the 1960s. Fred stewards the land and tends the redwoods and apple trees, while Nicole raises chickens and farms flowers for her shop in Healdsburg. “There’s just so much history here on this land,” says Nicole. (Eileen Roche / Sonoma Magazine)
Nicole, the daughter of an immigrant from Sicily who found work as a pruner before starting his own landscape design business, feels the pull of her late father’s lessons. “When we were younger, on the weekends and in the summer, my brother and I were our dad’s garden labor force. I hated it at the time — and look at me now,” she laughs. “I think if my dad had come here, he would have really liked this place.”
Nicole says that the peace they have found there, tending the gardens and orchards has become more resonant this spring. Their son and his family fled wildfire in Los Angeles and moved in with them at the farm for a few weeks in January. Nicole, who lost nearly all of her belongings in a residential house fire in 2009, understands the well of emotions that many Sonoma County locals felt upon witnessing the devastation to the south. “You pick up and put one foot in front of the other, but it still hurts. And every time we smell smoke, we think in a way that people who haven’t experienced a fire don’t necessarily understand.”
Wednesdays are harvest days in the flower fields to supply hand-tied bouquets for her store. Nicole stages multiple buckets of water the night before so they’re ready to go, and is in the garden by early morning. She pulls her tractor up to the back gate of the flower field and harvests quickly to get the cut blooms out of the sun and into the shop as soon as possible. Farming and running a shop wasn’t necessarily what she imagined for this stage of her life.
“But I love how happy and joyful and excited people get when they see the flowers. People tell me about their gardens, and I answer questions, and that’s been really good,” she says. “As I grow older, instead of life becoming narrower, our life has really expanded in a way I didn’t know it could.”
The fried chicken sandwich at Twin Oaks Roadhouse on Old Redwood Highway in Penngrove. (Kent Porter/The Press Democrat)
They might not stand out as much as a Michelin-starred spot or a multi-story eatery on Healdsburg Square, but overlooked spots can be found all around Sonoma County.
When talking about the Sonoma County dining scene, there are the famous restaurants we brag about to fancy out-of-town friends. Then there are the treasured little spots we like to keep secret: the diners, delis, convenience stores and under-the-radar eateries that rarely get the accolades they deserve but somehow still remain popular with neighborhood regulars.
We call them our “townie” spots: places you can walk to and share a meal with friends, where they have that one dish you just can’t live without. Everyone has their own list of these not-so-secret places, but here are some of our favorites.
Santa Rosa
The Sausage and Peppers Sandwich with a Spicy Deviled Egg from Canevari’s Delicatessen in Santa Rosa. (John Burgess/The Press Democrat)
Canevari’s Deli: A Santa Rosa Junior College neighborhood classic that’s been around since, well, as long as anyone can remember. They have a tri-tip BBQ sandwich, meatball sub and homemade raviolis, and where else can you get a good gabagool? 695 Lewis Road, canevarisdeli.com
Lita’s Cafe: We know where the cops go for hearty, gut-filling breakfasts. Really, what better recommendation can you get than that? 1973 Mendocino Ave., 707-575-1628
Tambayan Filipino Eatery: You’ll find authentic Filipino cuisine here, like banana sauce, pork belly and pork sisig that make it worth the trip. 600 Larkfield Center, tambayanfilipinocuisine.com
Taqueria Molcajetes: This strip-mall Mexican restaurant has a local following who live for their carne asada and fiery molcajetes. 1195 W. College Ave., 707-544-8280
Walter Hansel Bistro: An excellent French bistro without all the hoity-toity. Lobster bisque, boeuf Bourguignon, Coquille St. Jacques — bon appetit! 3535 Guerneville Road, walterhanselbistro.com
Sebastopol
Burger from Lunchbox. (Courtesy of Lunchbox)
Lunchbox: Lunch Box burgers are the kind of messy, smushy, everything-good-about-beef burgers paired with “dirty fries,” a pile of crispy fries, chevre ranch dressing, bacon, green onion, roasted garlic and pepperoncini. You’ll need a handful of napkins and a stout appetite. 128 N. Main St., lunchboxsonomacounty.com
Cotati
Shige: Along with Hana Japanese in Rohnert Park, this is one of the few Japanese-run restaurants in Sonoma County with Tokyo-worthy nigiri and udon. (There’s also a second location in Sonoma.) 8235 Old Redwood Highway, shige-sushi.com
Windsor
PizzaLeah: Leah Scurto is an award-winning pizzaiolo who puts every bit of her soul into making the best pies in Sonoma County. We’re obsessed with the Old Grey Beard with mozzarella, fontina, sausage and hot honey. 9240 Old Redwood Highway, Suite 116, pizzaleah.com
Healdsburg
Cachapa, a fresh corn pancake with mozzarella fresco, shaved broccoli salad, and honey lemon vinaigrette, at Guiso Latin Fusion restaurant in Healdsburg. (Heather Irwin/The Press Democrat)Seafood Ramen with a medley of scallops, shrimp and squid in a shiso ponzu broth from Taste of Tea in Healdsburg. (John Burgess/The Press Democrat)
Guiso Latin Fusion: Named one of the best restaurants in America by Open Table, this tiny cafe mixes Latin and Caribbean flavors with panache. 117 North St., guisolatinfusion.com
Journeyman Meat Co.: Stop in for a salumi tasting or order one of their daily sandwiches or meaty sausages. 404 Center St., journeymanmeat.com
Taste of Tea: Healdsburg gets plenty of play for its chef-driven cuisine, but we like the homey Japanese flavors of this tea shop. 109 North St., thetasteoftea.com
Geyserville
Geyserville Gun Club: This Fellini-esque watering hole is almost too absurdly wonderful to be true. Brought to life by chef Dino Bugica, it’s the flip side of his more tourist-friendly Diavola Pizzeria and Salumeria. 21025 Geyserville Ave., geyservillegunclub.com
Cloverdale
Dahlia & Sage Community Market: A charming gourmet grocer with lots of locally sourced goodies, including a full deli, hot bar, salad bar and bakery. 115 E. Second St., dahliasagemarket.com
Penngrove
The fried chicken sandwich at Twin Oaks Roadhouse on Old Redwood Highway in Penngrove. (Kent Porter/The Press Democrat)
Twin Oaks Roadhouse: Fried chicken sandwiches are the best bet. Come also for the live music, fresh beer, good friends and bread pudding with whiskey cream. 5745 Old Redwood Highway, hopmonk.com/twin-oaks
Penngrove Market: An adorable gourmet grocer and kitchen. Try the pizza or piandine. 10070 Main St., penngrovemarket.com
Petaluma
Pearl: Mediterranean cuisine spot tucked away in a surprising place. We recommend it for a brunch with someone special. 500 First St., pearlpetaluma.com
Sax’s Joint: You’ll find plenty of people waiting to get in on the weekend, but outside of Petaluma, Sax’s is pretty much unknown. All the usual diner fare is done deliciously. 317 Petaluma Blvd. S., saxsjoint.com
Rohnert Park
Rohnert Pork with fries, bacon, green onion, cheese and pulled pork at Smokin’ Bowls in Rohnert Park. (Heather Irwin/The Press Democrat)
Smokin’ Bowls: French fries topped with so much yum. 295 Southwest Blvd., smokinbowls.com
Azalo!: Charbroiled kabobs, burgers and dogs. Conchinita pibil is a best bet. 5979 Commerce Blvd., Suite 8, 707-303-7702
Graton
Willow Wood Market Cafe: Though this breakfast and brunch spot has been around since 1995, it’s often overlooked in the one-stop-sign town of Graton. Try their homey-yet-impressive menus. 9020 Graton Road, willowwoodgraton.com
Kenwood
Palooza Brewery and Gastropub: Patio dining with burgers, wood-fired pizza and more. A permanent outdoor space has towering heaters and plenty of coverage to keep you warm during chilly evenings. 8910 Sonoma Highway, paloozafresh.com
Glen Ellen
Glen Ellen Village Market and Deli: You’ll be amazed at the deli case, prepared foods and gourmet goodies hidden in this unassuming grocery store. It’s possibly one of Wine Country’s best-kept secrets. 13751 Arnold Drive, glenellenvillagemarket.org
Sonoma
A Pita Bar with (clockwise from top left) herbs and salad, pita bread, farmer’s market pickles, mint yogurt sauce, chicken and beef shawarma and tomatoes from Cristina Topham, owner of Spread Kitchen in Sonoma. (John Burgess/The Press Democrat)
Spread Kitchen: Chef Cristina Topham (known for her catering and farm market food) has opened a humble Lebanese-style cafe with fresh pita with hummus, beef and chicken shawarma, chickpea and black bean falafel and beef and lamb kofta. 18375 Sonoma Highway, spreadkitchensonoma.com
Occidental
Altamont General Store: A lunch favorite in Occidental, the Altamont General Store is a breath of fresh air, with an Instagram-worthy interior and plenty of grab-and-go dishes. 3703 Main St., altamontgeneralstore.com
Guerneville
Koala’s Fine Food: Sushi restaurants aren’t exactly a dime a dozen in far west Sonoma County, but then again, neither are cheese steaks. This casual family-run eatery brings together fish and chips, Korean bulgogi, Chinese won ton soup, Japanese ramen, cheese steak, nigiri and Hawaiian poke for a true something-for-everyone experience. 16380 Mill St., Suite A, koalasfinefood.com
Monte Rio
Shakshuka — a Middle Eastern dish of poached egg, zesty tomato sauce, onions and a side of hummus and puffy pita bread — at Lightwave Coffee and Kitchen in Monte Rio. (Daniel Beck/Sonoma County Tourism)
Lightwave Coffee and Kitchen: Located by the Creekside Skatepark, this curious little cafe is a mix of smoothies, bagels, pies and Middle Eastern cuisine. 9725 Main St., lightwavecafe.square.site
Northwood Bistro at the Northwood Golf Club: This hidden gem golf club has its own cafe with a lovely outdoor patio overlooking the course. The menu is simple, but the standard pancakes, omelettes and Benedicts just off the green start the day in style. 19400 Highway 116, northwoodbistro.com
Duncans Mills
Cape Fear Cafe: This tasty cafe in a tiny, quaint town features bacon chowder, a regional lineup of egg Benedicts (from grits to crab cakes) and ginger teriyaki chicken. 25191 Main St., capefearcafe.com
Cazadero
Raymond’s Bakery at Elim Grove Cottages: A cute, family-owned bed-and-breakfast with freshly made pastries, focaccia pizza and bread. 5400 Cazadero Highway, cazbakery.com
Bodega Bay
Buttery Dungeness crab sandwich from Ginochio’s Restaurant in Bodega Bay. (Heather Irwin / Sonoma Magazine)
Ginochio’s Kitchen: Home to our favorite Dungeness crab sandwich. Ginochio’s buttery, griddled slices of white bread hold huge chunks of freshly picked crab and a slice of melted cheese. 1410 Bay Flat Road, ginochioskitchen.com
Casino Bar and Grill: This is a place to discover accidentally and then love unconditionally. A lineup of pop-up chefs steal the show including the Holly & Tali Show, Hunter Supper Club and more. 17000 Bodega Highway, facebook.com/thecasinobarandgrill
Jenner
Cafe Aquatica: We always, always stop here on trips up the coast for coffee, soup and whatever else sounds delish. 10439 Highway 1, cafeaquatica.com
Stewarts Point
Twofish Baking Company: Freshly made pastries, sandwiches, bread, salads, pizza and soup worthy of a drive up the coast. 32000 Highway 1, twofishbaking.com
Sea Ranch
The Sea Ranch Lodge: The 1960s-era Sea Ranch Lodge reopened in 2021 with new public spaces, including a redesigned restaurant, a new café and expansions to the bar, lounge and general store. 60 Sea Walk Drive, thesearanchlodge.com
With new reports projecting a dip in tourism and a potentially slow summer season in Wine Country, some local hotels are are turning their attention to a particular group of travelers: parents with young children.
In Calistoga, Solage — part of the Auberge Resorts Collection — is preparing to launch an unexpected amenity — a kids’ camp.
“We’ve seen a growing trend of family travel in the Napa Valley and there’s a demand for family-friendly offerings,” said Dave Elcon, Solage’s general manager. “Solage historically has been an adult-focused destination at heart, but we recognize the importance of flexibility for parents.”
Running daily from June 1 through Aug. 9, the camp will welcome children ages 4 to 12. An event space will serve as a home base, but Elcon said activities will be spread throughout the resort’s 22-acre property.
Solage, Auberge Resorts Collection in Calistoga will offer kids’ camp this summer for guests ages 4 to 12. (Solage, Auberge Resorts Collection)
The Calistoga resort is partnering with Camp Manitou, a travel company that specializes in camp experiences for luxury resorts. The company’s website references a handful of other recent or upcoming resort kids’ camps, including at the Four Seasons Hualalai on the island of Hawaii, Four Seasons Maui Resort at Wailea and The Boca Raton in Florida.
In addition to classic camp activities like craft projects, scavenger hunts and movie nights, Wine Country-themed programming is also on the agenda at Solage. After working off some vacation energy with grape stomping, young campers will get the chance to design a custom label and bottle their own freshly pressed juice.
Daily camp sessions will be offered from 9 a.m. to 3 p.m. (lunch included) and 6:30–9:30 p.m. Cost is $150 per child.
Stanly Ranch, Auberge Resorts Collection in Napa offers a seasonal Little Ranchers Camp, connecting children with the wonders of ranch life. (Stanly Ranch, Auberge Resorts Collection)
Solage is not the first luxury hotel in Napa Valley to recognize the economic boost family travel can bring to Wine Country. Sister property Stanly Ranch offers a Little Ranchers Camp, connecting children with the wonders of ranch life. Held seasonally, the program operates select days in April, as well as Thursday through Sunday between June and August. The camp is open to resort guests ages 5 to 12. (Children 4 and under must be accompanied by an adult.) Cost is $130 per child.
The complimentary Kids For All Seasons program at Four Seasons Resorts and Residences Napa Valley is for guests 5-12. (Four Seasons Resorts and Residences Napa Valley)
Four Seasons Resorts and Residences Napa Valley has offered its complimentary Kids for All Seasons program since opening in 2021. The program features a variety of activities, such as vineyard walks, scavenger hunts, crafts and games. Available from 10 a.m. to 4 p.m. daily (with 72 hours notice), children ages 5 to 12 are welcome.
Four Seasons Resorts and Residences Napa Valley, 400 Silverado Trail N., Calistoga, 707-709-2100, fourseasons.com/napavalley
Montage Healdsburg offers its Paintbox Children’s Program for resort guests 5 to 12 years old. Daily four-hour sessions run from 1–5 p.m. (a 48-hour notice is required for reservations and cancelations). The $150 per child fee includes arts and crafts, games, outdoor fun and a meal.
Montage Healdsburg’s Paintbox Children’s Program is open to resort guests 5 to 12 years old. The program includes arts and crafts, games, outdoor fun and a meal. (Montage Healdsburg)
The interactive and complimentary Montage Merits program is designed to encourage kids (and their parents) to get outside and enjoy a variety of family-friendly Wine Country experiences. On-property activities include finding the bee apiary, spotting wildlife or identifying a heritage oak tree.
Families are also encouraged to visit a variety of Sonoma County attractions and local businesses, such as Lake Sonoma, the Charles M. Schulz Museum and Noble Folk Ice Cream & Pie Bar. Kids earn collectible pins for every activity they complete.
While there are relatively few Wine Country hotels that feature kids’ clubs, there are a number of properties that offer assorted kid-friendly programming.
In Santa Rosa, the pool at Flamingo Resort & Spa is a longtime family favorite. (Flamingo Resort)
Sonoma County is home to a fun collection of hotels where it’s great to be a kid. In Santa Rosa, the pool at Flamingo Resort & Spa (2777 Fourth St.) is a longtime favorite. From 9 a.m. to 3 p.m. Monday through Friday, The Club at Flamingo offers a Summer Kids Club focused on sports, including yoga, swimming and tennis. Weeklong sessions run from June 9 through Aug. 1. Cost is $550 per child, or $450 for members.
Also, in Santa Rosa, the Family Suite at The Sandman (3421 Cleveland Ave.) sleeps up to five people and is stocked with a selection of games.
After being awed by rhinos, giraffes and zebras at Santa Rosa’s Safari West (3115 Porter Creek Road), kids and kids-at-heart can spend the night at Sonoma County’s Serengeti in one of 30 luxury tents (imported from Botswana) on the 400-acre preserve.
Chef Kim LaVere planned the perfect late spring menu for events such as Mother’s Day, graduations and other gatherings. (Eileen Roche / Sonoma Magazine)
May and June are a time for getting together. It’s the season for Mother’s Day, graduations and warm evenings when the sunlight — and the conversation — can last for hours. For chef Kim LaVere, this is also the time of year when her scenic Dry Creek Valley garden begins to overflow with produce and edible flowers, including lavender, roses and vivid orange calendula.
LaVere, a former semi-professional soccer player turned private chef and entrepreneur, sees local food as a key player in both physical and emotional health. The events she produces are plant-forward and garden-fresh, as is her handcrafted lineup of botanical syrups, cocktail salts and teas (landandlocal.com).
“The plants in our gardens are here to support us; there are so many benefits to eating simply and seasonally,” says LaVere.
Chef Kim LaVere planned the perfect late spring, garden-fresh menu for events such as Mother’s Day, graduations and other gatherings. (Eileen Roche / Sonoma Magazine)
The late spring menu she has created here makes excellent use of our local bounty of fresh herbs, berries and more. Think of it as the ultimate welcome to the beginning of summer — seasonal, celebratory, and of course, beyond delicious.
Strawberry-Snap Pea Tartines
Serves 6
Chef Kim LaVere recommends either walnut or olive sourdough as the base for this seasonal appetizer, which combines sweet fruit with crisp snap peas and lemon-y, whipped ricotta (she often uses ricotta from Petaluma’s Bellwether Farms). Slicing the peapods lengthwise on the diagonal allows for a peek at the peas nestled inside, while a garnish of fresh pea shoots adds to the vibrancy of the dish.
Chef Kim LaVere’s strawberry-snap pea tartines combine sweet fruit and crisp snap peas from the garden with lemon-y, whipped ricotta. (Eileen Roche / Sonoma Magazine)
1 small loaf or boule sourdough bread, cut into 1-inch-thick slices
3 tbsp. extra-virgin olive oil
12 ounces ricotta
Zest and juice of 2 Meyer lemons
1 tsp. kosher salt
2 cups snap peas, sliced diagonally
1 pint strawberries, thinly sliced
1 bunch mint, destemmed and picked
1 handful fresh pea shoots, to garnish (optional)
Additional extra-virgin olive oil, for drizzling
Heat 2 tbsp. olive oil in a cast iron skillet over medium heat. Working with 2-3 slices at a time, toast the bread for 1-2 minutes on each side, until golden brown. Set aside to cool. Add ricotta, half the lemon zest, half the lemon juice, salt and 1 tbsp. olive oil to a food processor. Pulse until creamy, about 1 minute.
To assemble the tartines, slather each slice of toast with a spoonful of whipped ricotta, leaving a small hollow at the center of each slice. In a small bowl, toss the snap peas with the other half of the lemon juice and 1 tbsp. olive oil. Top the ricotta with the dressed peas and sliced strawberries, and garnish with lemon zest, mint and pea shoots, if using. Drizzle with additional olive oil and serve right away.
Harissa Grilled Chicken and Cauliflower with Yogurt Tahina
Serves 6
Chef Kim LaVere’s harissa grilled chicken and cauliflower with yogurt tahina. (Eileen Roche / Sonoma Magazine)
This light, healthful main course combines chicken marinated overnight in yogurt and harissa with a charred cauliflower salad brightened by quick-pickled currants and fresh herbs. The Middle Eastern spices are amplified by time on the grill, and a simple sauce of yogurt and tahini unites the flavors.
Though the dish involves a few separate steps, it comes together easily. You can prepare the marinated chicken, sauce and pickled currants one day ahead, and the cauliflower and chicken can go on the grill at the same time.
For the Chicken:
3 pounds bone-in, skin-on chicken thighs
3 tbsp. harissa dry spice blend
2 cups whole-fat yogurt
1 tbsp. kosher salt
For the Grilled Cauliflower:
2 heads cauliflower
¼ cup avocado oil
For the Quick-Pickled Currants:
½ cup dried currants
½ cup white wine vinegar
1 tsp. sugar
1 tsp. kosher salt
For the Yogurt Tahina Sauce:
1½ cups whole fat yogurt
3 tbsp. tahini
1 garlic clove, grated
Zest of 1 Meyer lemon
2 tbsp. water
2 tsp. chile powder
1 tsp. salt to taste
1 tsp. sumac(optional)
For Serving:
1 tbsp. za’atar (optional)
1 cup fresh herbs, such as flatleaf parsley and mint, to garnish
Lemon wedges, to garnish
Chef Kim LaVere’s garden-fresh harissa grilled chicken and cauliflower with yogurt tahina. (Eileen Roche / Sonoma Magazine)
In a large mixing bowl, combine harissa, salt and yogurt with chicken thighs and mix well to incorporate. Place into a 1-gallon plastic bag or glass container, seal tightly, and refrigerate for at least 6 hours or overnight.
Next, place the dried currants in a wide-mouth, heatproof jar with a lid. Combine the white wine vinegar, sugar, salt, and ¼ cup water in a small saucepan and heat over medium, stirring to dissolve the sugar and salt. Remove from heat once the mixture has started to boil and pour the hot liquid over the currants. Allow the mixture to cool, then cover and refrigerate for at least 30 minutes or overnight.
Remove the chicken from the refrigerator 30-45 minutes before grilling and allow to come to room temperature.
While the chicken comes to room temperature, prepare the cauliflower wedges and tahina sauce. Remove any leaves at the base of each head of cauliflower and trim the stem. Cut each head into quarters, leaving the stem intact. Slice each quarter into 3-4 triangular-shaped cauliflower steaks, each about 3/4 inch thick. Spread a large baking sheet with half the avocado oil and lay the cauliflower steaks on the baking sheet. Brush the tops of the steaks with the remainder of the oil and season with salt. Set aside.
In a small serving bowl, whisk together the yogurt and tahini. Add garlic, lemon zest, chile powder, salt and sumac, if using, and whisk until well-combined. If the sauce is too thick, thin with 1-2 tsp. of water until it drizzles easily. Refrigerate until ready to serve.
Clean and oil the grates of a grill, and heat to medium high. Remove the chicken from the marinade, wipe off any excess, and discard. Place the cauliflower and chicken on the hot grill (the chicken goes skin-side down first) and grill for 6-8 minutes on each side. Then, turn off the grill, lower the grill cover, and allow the chicken and cauliflower to cook in the residual heat for an additional 8-10 minutes. Stack the cauliflower steaks at the side of the grill to prevent them from drying out while they finish cooking. Before removing the chicken from heat, check that it has reached an internal temperature of 165 degrees.
Arrange the chicken and cauliflower on serving platters. Remove the pickled currants from the refrigerator, drain and add to the grilled cauliflower. Remove the yogurt tahina sauce from the refrigerator and drizzle half on top of the meat and vegetables. Garnish with fresh herbs, za’atar (if using), and lemon wedges, and serve with the remainder of the sauce.
Lavender-Lemon Cups with Shortbread Crumble
Serves 6
Chef Kim LaVere’s lavender-lemon cups with shortbread crumble. (Eileen Roche / Sonoma Magazine)
This elegant dessert adds a lavender-infused whipped cream to a base of homemade lemon curd for a sweet-tart balance that speaks to late spring. You can infuse the lavender into the cream and make the lemon curd up to a day ahead, but wait until just before serving to whip the cream. LaVere notes that fresh or dried rose petals substitute beautifully for the lavender if you prefer their flavor.
For the Lavender Whipped Cream:
1 pint heavy whipping cream
½ cup fresh or dried lavender flowers
1 pinch salt
1 tbsp. agave or maple syrup
For the Lemon Curd:
Zest of 2-3 Meyer lemons
4 ounces Meyer lemon juice (from about 4-6 large Meyer lemons)
½ cup cane sugar
3 whole eggs
3 egg yolks
3 ounces unsalted butter, cut into 1-inch cubes
6 shortbread cookies, crumbled
Edible flowers (optional), to garnish
Chef Kim LaVere’s lavender-lemon cups with shortbread crumble. (Eileen Roche / Sonoma Magazine)
First, prepare the lavender-infused cream. Place the lavender flowers in a quart mason jar and pour in half of the cream. Using the back of a spoon or a wooden pestle, gently crush the lavender to release its oil. Pour the remainder of the cream on top, cover, and refrigerate for at least 30 minutes or up to one day.
Next, cook the curd in a bain-marie. In a small saucepan with high sides, bring 4-6 cups of water to a gentle boil over medium heat, then turn the heat down to simmer. In a medium stainless steel bowl that fits atop the saucepan, whisk together the lemon juice, zest, sugar, whole eggs and egg yolks. Rest the bowl containing the egg and lemon mixture on top of the saucepan (do not dump the mixture into the water).
While the water in the saucepan below remains at a gentle boil, whisk the egg mixture in the bowl on top continuously for 8-10 minutes, until it reaches a glossy, thick consistency. Remove the egg mixture from the heat and whisk in the butter, one cube at a time. Strain the finished curd through a fine mesh sieve to remove any clumps. Place a sheet of plastic wrap directly on top of the finished curd (to avoid the formation of a skin on top) and refrigerate for at least 30 minutes or up to one day.
About 15 minutes before serving, remove the infused cream from the refrigerator and strain through a sieve into a cold, stainless steel mixing bowl. Discard the lavender. Add a tiny pinch of salt to the infused cream, and whip with a handheld or stand mixer on high until the cream begins to firm. Add the agave or maple syrup and continue whipping until the cream forms peaks, about 5 minutes total.
To assemble each dessert, place 2-3 ounces of cooled lemon curd in a serving glass. Top with a generous spoonful of lavender whipped cream and crumbled shortbread. Garnish with lavender flowers, if using, and serve right away.
Elderflower Spritz
Chef Kim LaVere’s garden-fresh elderflower spritz is a delicately flavored sparkling cocktail. (Eileen Roche / Sonoma Magazine)
Pretty, pale elderflowers are in season in late spring and make for a delicately flavored sparkling cocktail. If you’d like to make your own cocktail syrup, you can find dried elderflower for sale online. LaVere also sells an elderflower-mint syrup as part of her Land + Local line of botanicals. For an alcohol version of this cocktail, substitute 3 ounces of the sparkling water with a sparkling white wine. LaVere’s local favorites include Lioco 2023 Sonoma County Pet Nat of Chardonnay or Lichen Estate 2018 Anderson Valley Blanc de Gris.
For the Elderflower-Mint Syrup:
½ cup dried elderflowers
1 bunch mint, destemmed, picked and roughly chopped
½ cup Meyer lemon juice
1 cup honey
In a small pot, bring two cups of water to a boil. Turn off heat and add the elderflowers and mint. Cover and let stand for 20-30 minutes. Strain the mixture through a fine-mesh sieve lined with cheesecloth, and wring out. Add the honey and lemon juice and return the mixture to the stove over low heat. Stir until the honey has melted completely and is well incorporated. Transfer the syrup to a clean glass bottle and store, refrigerated, for up to a month.
Chef Kim LaVere’s elderflower spritz is a delicately flavored sparkling cocktail that includes an elderflower-mint syrup and either sparkling water or sparkling white wine. (Eileen Roche / Sonoma Magazine)
To Assemble Each Drink:
2 tbsp. sugar (for sugaring rims)
3-4 leaves fresh spearmint
1 ounce elderflower-mint syrup
5 ounces unflavored sparkling water
Mint and lemon slices, to garnish
Rub a slice of lemon around the rim of a highball glass or stemless wine glass. Sprinkle sugar on a small plate and roll the glass gently at an angle to sugar the rim. Add the mint to the glass and gently muddle using a wooden dowel. Add 2-3 ice cubes. Pour in the syrup, top with sparkling water (or a mix of sparkling water and sparkling wine), and stir gently. Garnish with mint and a lemon slice.
AutoCamp’s luxury tent and patio site near Guerneville along the Russian River in Sonoma County. (Madison Kotack / for Mesa Lane Partners)
Travel + Leisure recently released a list of the best places in California to go glamping — which is like camping, but with more panache and amenities. Of the 24 destinations spanning the golden state, four picks are located in Sonoma County.
The travel magazine’s list includes a variety of locales to suit certain needs and interests, such as “best for families” and “underrated hidden gem” (spoiler: that one is in our own wooded backyard).
Out of all the glamping spots in the county, here’s where Travel + Leisure recommends pitching your luxury tent.
Sonoma Treehouse Adventures, Occidental
With a queen bed and bunk beds, each treehouse is designed to sleep up to four people. Treehouses will also have a sink and compostable toilet. (Sonoma Treehouse Adventures)At the end of the zipline tour, a final, private zipline delivers adventure seekers to a hiking trail. It leads the way to a hillside bridge that allows for easy walking access to the treetops. Guests’ bags and snacks will be waiting in the treehouses. (Sonoma Treehouse Adventures)
Touted as the “underrated hidden gem” of glamping spots, this west county locale boasts more thrilling attractions than just a simple hike in the forest. Guests can zipline through the redwoods to their private treehouse — or take one of the eight sky bridges from one of two wooden spiral staircases wrapped around a towering tree.
Treehouses accommodate up to four people and are comfortably appointed with furniture and plumbing (yes, now you can shower while you camp). Gourmet breakfasts and dinners are served room-service style to the treehouses. After a luxurious night’s sleep in the trees, guests can repel down from their treehouse and go on a guided zipline or hiking tour. Prices range from $1,046 to $1,932 per night, depending on availability and number of guests. 6250 Bohemian Hwy., Occidental, 1-888-494-7868, sonomacanopytours.com
Wildhaven Sonoma, Healdsburg
Just steps from the Russian River, there are 30 safari-style canvas tents to choose from at Wildhaven Sonoma in Healdsburg. (Wildhaven Sonoma)Healdsburg’s Wildhaven Sonoma has direct access to the Russian River, a nice perk for glampers. (Wildhaven Sonoma)
Tucked by the Russian River and just 10 minutes away from prime dining and wine tasting in Healdsburg, Wildhaven offers easy access to the best of Wine Country. In addition to riverside cabins, Wildhaven offers standard, premium and riverside glamping tents — all with queen beds (plus a large family tent with bunk beds). Amenities include complimentary Wi-Fi, electricity, heating, fan, heated mattress pads, fire pit and picnic table, and a covered porch with patio furniture set. Unique features at the riverside tents include a two-person hammock and string lights on the tent ceiling. Rates start at $89 per night. 2411 Alexander Valley Road, Healdsburg, 707-283-7773, wildhavensonoma.com
AutoCamp Russian River, Guerneville
Airstream trailer at AutoCamp in Guerneville. (AutoCamp Russian River)Guerneville’s AutoCamp also has glamping tents. (AutoCamp Russian River)
Camping under the redwoods became even more charming when AutoCamp rolled its shiny aluminum Airstream trailers into Guerneville. In addition to premium Airstreams, campers and cabins, there are “adventure tents” complete with queen-size Tempur-Pedic beds, electric blankets, outdoor fire pits and cooking utensils. AutoCamp also provides complimentary bikes, live music on weekends, an on-site general store and more. Rates start at $289 per night, depending on season and availability. 14120 Old Cazadero Road, Guerneville, 855-942-0792, autocamp.com
The River Electric, Guerneville
The bar and patio area of The River Electric, which is set to open in May. Photo taken in Guerneville on Thursday, February 27, 2025. (Christopher Chung/The Press Democrat)
Slated to open Memorial Day weekend, this new 12-acre camping resort and swim club features 40 furnished tents along with pools and an events venue. The River Electric has two tent options — one with a king bed and another with two full-size beds — and each includes Egyptian cotton sheets, down bedding, cozy furniture and electricity. Restrooms and showers are in a centrally located bathhouse. A complimentary continental breakfast is served from 7:30-10 a.m. daily.
Two pools are located in the center of the property: a round, 60-foot main pool and “The Little Dipper,” a smaller rectangular pool, available for communal swimming or private rental. The nearby Pool Bar, available to overnight guests and day pass holders, serves locally sourced dishes such as local cod ceviche, grass-fed beef smashburgers and veggie-packed grain bowls. The pools and bar are open from 11 a.m. to 6 p.m. daily, and day passes start at $32. Room rates start from $315 per night. 16101 Neeley Road, Guerneville, 707-937-8915, theriverelectric.com
