Located in Alexander Valley, minutes from downtown Geyserville, DeLorimier Winery has a guest house and two suites for those who would like to stay among the vines. (DeLorimier Winery)
For travelers who want to immerse themselves in Wine Country, however, few accommodations rival spending the night at a winery. Guests can enjoy a tasting, linger over a bottle and settle in for the evening without worrying about the drive home.
Benovia Winery, Santa Rosa
Just outside downtown Santa Rosa in the Russian River Valley, Benovia Winery recently refreshed its two guest cottages.
The Pinot Cottage sleeps up to four guests in two bedrooms, each with an en suite bathroom. Amenities include a full kitchen, washer and dryer, barbecue and hot tub.
The deck overlooking vineyards at the Pinot Cottage at Benovia Winery in Santa Rosa. (Chad Surmick)A dining room setting at the Chardonnay Cottage at Benovia Winery in Santa Rosa. (Chad Surmick)
The Chardonnay Cottage accommodates up to six guests in three bedrooms and includes a full kitchen, washer and dryer, and a fenced backyard suitable for families traveling with children.
Rates start at $495 per night, plus a $200 cleaning fee. Wine club members receive discounts based on membership level. Stays include a complimentary wine tasting for two. 3339 Hartman Road, Santa Rosa, 707-921-1040, benoviawinery.com
Lynmar Estate, Sebastopol
Surrounded by vineyards and gardens filled with flowers and vegetables, the Bliss House offers three bedrooms, three-and-a-half bathrooms and a fully equipped kitchen. Floor-to-ceiling windows overlook Quail Hill Vineyard and the Laguna de Santa Rosa.
Rates are $1,500 per night, plus a cleaning fee, with a two-night minimum stay. Wine club members receive priority booking, discounts based on tenure and complimentary tastings. 3909 Frei Road, Sebastopol, 707-829-3374, lynmarestate.com
The Bliss House at Lynmar Estate in Sebastopol. (Lynmar Estate)The living room in the bungalow at Flambeaux Wine in Healdsburg. (Flambeaux Wine)
Flambeaux Wine, Healdsburg
The family-owned winery recently announced plans for a second location in downtown Healdsburg, but its on-site bungalow remains a lesser-known lodging option.
The bungalow includes a bedroom with an en suite bathroom, a living room with a sleeper sofa, a kitchen and a patio overlooking the estate’s Cabernet vineyard. Guests also have access to an interior courtyard with a barbecue, fire pit and dining table for 10.
Each stay includes a wine tasting and seasonal gifts from the estate, such as lavender sachets. Rates are $700 per night, plus a $200 cleaning fee, for club members who purchase at least two cases annually. 1333 Jack Pine Road, Healdsburg, 707-637-9019, flambeauxwine.com
There are three French-inspired suites located in the Jordan Chateau; all feature a king bed, sitting area, fireplace and wet bar with mini refrigerator. (Kim Carroll)
Jordan Vineyard & Winery, Healdsburg
Members of Jordan Estate Rewards can earn points toward overnight stays. Accommodations become available once members reach Gold status, which requires at least $2,500 in winery purchases.
Guests can choose from three French-inspired suites in the Jordan Chateau, each with a king bed, sitting area, fireplace and wet bar, or the Wildwood Guest Cottage, which includes two bedrooms, two bathrooms and a full kitchen.
Complimentary breakfast and transportation to and from Healdsburg for dinner are included. Rates range from $175 to $275, plus 5,000 reward points per person, per night. 1474 Alexander Valley Road, Healdsburg, 707-431-5250, jordanwinery.com
Guest bedroom at Jordan Winery in Healdsburg. (Jordan Vineyard & Winery)With four bedrooms and three bathrooms, the Reeve Wines Villa in Healdsburg can sleep eight guests. (Reeve Wines)The pool and patio at Reeve Wines in Healdsburg. (Reeve Wines)
Reeve Wines, Healdsburg
The four-bedroom, three-bathroom Reeve Wines Villa accommodates up to eight guests. Overlooking Dry Creek Valley, the property includes a pool, hot tub and small wine cave and is powered by solar energy.
Guests receive complimentary tastings with advance reservations. While the winery does not offer property tours, visitors are welcome to explore the garden and visit the resident goats, chickens, ducks and barn cat, Jerry.
Rates range from $1,300 to $2,100 per night, depending on season and day of the week, plus a $450 cleaning fee. A three-night minimum stay is required, increasing to four nights during some holiday periods. Wine club members receive discounts when booking directly. 4551 Dry Creek Road, Healdsburg, 707-235-6345, reevewines.com
DeLorimier Winery, Geyserville
Minutes from downtown Geyserville in Alexander Valley, DeLorimier Winery offers a guest house and two suites among 17 acres of estate vineyards.
The guest house includes three bedrooms, three bathrooms, a full kitchen and an outdoor deck with a barbecue. The suites feature king beds, patios, refrigerators and microwaves.
Stays include an estate tour, wine tasting and complimentary tastings at 11 Wilson Artisan Wineries, including Matrix, Jaxon Keys and Rockpile Vineyards. Rates vary by season and availability, with guest houses starting at $500 per night and suites at $250 per night. Wine club members at any Wilson Artisan Winery receive a 20% discount. A two-night minimum applies. Prices do not include taxes and fees. 2005 Highway 128, Geyserville, 707-395-0929, delorimierwinery.com, artisanlodges.com
Located in Alexander Valley, minutes from downtown Geyserville, DeLorimier Winery has a guest house and two suites for those who would like to stay among the vines. (DeLorimier Winery)The pool at Pezzi King in Healdsburg. (Sonoma County Tourism)
Pezzi King, Healdsburg
Less than five minutes from Healdsburg Plaza, the Pezzi King Winery Estate Farm includes a four-bedroom guest house and two king suites on a private estate.
Like other properties in the Artisan Lodges collection, stays include an estate tour, wine tasting and complimentary tastings at Wilson Artisan Wineries.
Rates range from $895 to $1,500 per night, depending on season and day of the week. Wine club members at any Wilson Artisan Winery receive a 20% discount. A two-night minimum is required. Prices do not include taxes and fees. 3225 W. Dry Creek, Healdsburg, 707-395-0929, pezziking.com, artisanlodges.com
Kenneth Carl Estate in Healdsburg. (Kenneth Carl Estate)The kitchen at the Estate House guest lodging at Kenneth Carl Estate in Healdsburg. (Kenneth Carl Estate)
Kenneth Carl Estate, Healdsburg
Kenneth Carl Estate, another Artisan Lodges property in Dry Creek Valley, offers two two-bedroom guest houses and two suites with king beds and full kitchens.
Guests receive complimentary tastings at 11 Wilson Artisan Wineries. Rates start at $399 per night. Kenneth Carl Estate wine club members receive a 30% discount, while members of other Wilson Artisan wineries receive 20% off. A two-night minimum stay is required. 7462 W. Dry Creek, Healdsburg, 707-395-0929, kennethcarlestate.com, artisanlodges.com
Mai Nguyen stands amid a field of gazelle rye, which she planted earlier in the winter in west Sonoma County, Friday, March 13, 2026. (Kent Porter / The Press Democrat)
Like many in Sonoma County, Mai Nguyen took advantage of an unseasonably warm stretch of early spring days to get some planting done. But for this Sebastopol grain farmer, the stakes were higher than most. On a morning in early March, Nguyen arrived for a day of seeding in the greenhouse at Green Valley Farm + Mill wearing a wide-brimmed straw hat, work pants, boots, and a blue T-shirt featuring a loaf of bread and the words “Rise Up.”
Nguyen, who prefers to use gender-neutral pronouns, came prepared to combat climate change and to help revitalize global food cultures, armed only with a red-and-white Igloo cooler and a seemingly bottomless reserve of knowledge, compassion, and resolve.
Inside the cooler were heirloom wheat seeds, sorted into numbered plastic bags. On tables in the greenhouse, trays held week-old sprouts labeled Bolero, Black Eagle, Einkorn, Emmer, and Ukrainka. Other trays sat empty, waiting for Nguyen and two women volunteers to begin the painstaking work of seeding hundreds more for a project Nguyen is working on.
Mai Nguyen displays black emmer, an ancient a nutrient-dense wheat Nguyen will be planting at Green Valley Farm and Mill in west Sonoma County, Wednesday, March 4, 2026. (Kent Porter / The Press Democrat)
“I’m trying to build the seed bank infrastructure, like a mini-Greenland,” Nguyen says.
After harvest, the seeds will be sent to the California Wheat Commission laboratory for genomic sequencing. The goal is to return some of these heirloom grains to the cultures where they originated, restoring crops displaced across generations by war, colonization, and industrial agriculture. Nguyen argues that patented seeds owned by large corporations have made communities around the world dependent on a narrow industrial system.
“For people to have autonomy and sovereignty such that their cultures can thrive, the rematriation of grain seeds is really key,” Nguyen says. A diverse seed supply, they added, is also essential to ensuring staple crops can adapt to a changing climate.
“Mai is trying to change our food system for the better, not just as a commodity, but to feed people more equitably,” says Nancy Matsumoto, author of “Reaping What She Sows,” which chronicles women pushing back against profit-driven food systems. Nguyen’s work in agroecology—combining regenerative agriculture with social justice—has earned national recognition, including a 2024 James Beard Leadership Award for sustainability.
Mai Nguyen samples lemonade prepared by their daughter Minh Nguyen-Nelson during a book signing for author Nancy Matsumoto, background, left, at Green Valley Farm and Mill in west Sonoma County, Sunday, March 22, 2026. (Kent Porter / The Press Democrat)
The ambitions are global, but Nguyen’s work is also deeply local. In Sonoma County, they are working to build a regional grain economy—one they say could improve soil health, increase biodiversity, create jobs for agricultural workers displaced by downturns in the wine and dairy industries, and reconnect consumers to goods made with freshly milled flour.
Nguyen began farming wheat in Sonoma County nine years ago but moved here full time only last year, after federal funding for their off-farm job was cut. Last July, they relocated with their partner and two young children to the 172-acre Green Valley Farm + Mill property west of Sebastopol, where they now live alongside other members of a farming collective that includes Bramble Tail Homestead and the Climate Farm School. Since settling in, Nguyen has focused on building community by hosting potlucks, Lunar New Year pop-ups, and baking workshops using their freshly-milled flour.
While there were practical considerations that initially brought Nguyen to Sonoma County to farm (namely, the shared equipment they needed to harvest, clean, and mill their flour was here), their connection to Sonoma County dates back two decades when they would come to visit the hometown of their first serious boyfriend. Exploring the area, including the redwoods, they recall, felt “magical,” intertwined with the emotions of falling in love.
“Every place I go to, I still feel that first-love kind of feeling,” Nguyen says, taking a philosophical approach as they equate the laws of energy to love and the belief that the love they experienced back then has been transformed into the life they’re building here now. “It feels so good to have that embodiment in my relations and work here. It makes me so happy to be here.”
Mai Nguyen stands amid a field of gazelle rye, which they planted earlier in the winter in west Sonoma County, Friday, March 13, 2026. (Kent Porter / The Press Democrat)
Today, Nguyen farms more than 100 acres across four sites around Sebastopol, with hopes to expand. While their focus remains on heirloom grains, they have recently added organic hard white wheat and oats—what they call “tariff crops”—in response to import tariffs imposed by the Trump administration in 2025.
They also grow rye and heirloom wheat varieties such as Marquis, Rouge de Bordeaux, and Chiddam Blanc de Mars, the latter a tribute to Nguyen’s mother.
“It’s the French wheat they brought over to Vietnam,” says Nguyen, referring to the decades Vietnam spent under French colonial rule before the Vietnam War. “My mom really loves bread, and it was likely the wheat she ate over there.”
Nguyen, who grew up in San Diego as the child of Vietnamese refugees, studied geography at UC Berkeley, focusing on atmospheric physics and climate models.
Mai Nguyen plants Ukrainka wheat at Green Valley Farm and Mill in west Sonoma County, Sunday, March 22, 2026. (Kent Porter / The Press Democrat)
In 2005, while studying hurricanes, they traveled to New Orleans after Hurricane Katrina to help with disaster relief and witnessed firsthand the disproportionate impact of climate change on people of color. Later research in Arctic regions reinforced those lessons. Combined with their experience running a farmers market—where they noticed a lack of local grains—those moments shaped their path toward grain farming.
By 2012, Nguyen was working with the Mendocino Grain Project, and two years later, started their own business. In 2017, they planted their first Sonoma County crops, one of the driest years on record—a tough start for someone who dry farms—then lost 20 acres to the Tubbs Fire. Now, they time planting for a June harvest, avoiding peak wildfire season. “I don’t want to harvest when the air quality is really bad,” Nguyen says.
The necessity of quality grain is something Nguyen’s mom instilled in them, they explain, noting how their family struggled to access clean rice in postwar Vietnam. It often arrived with rocks, and her grandfather would painstakingly sort it by hand.
Nguyen approaches their own harvest with similar care. After threshing, the grain must be cleaned—a labor-intensive process made more complex by their commitment to soil health. Fields are interplanted with nitrogen-fixing crops, like peas, which must be separated out before milling.
Wheat, seeded by hand and grown by Mai Nguyen, is readied for milling into hard white wheat flour, at Green Valley Farm and Mill in west Sonoma County, Wednesday, March 4, 2026. (Kent Porter / The Press Democrat)
The cleaned grain is stored and milled in small batches, typically twice a month, to maintain freshness. Nguyen produces between 60,000 and 80,000 pounds of flour each year, selling through bakeries and restaurants, through the FEED Cooperative, and via a monthly subscription-based flour share. Their customers are as far south as San Diego and Los Angeles to Oakland, San Francisco, and Sonoma County with pick-up locations in Petaluma, Sebastopol, and Healdsburg. Customers sign up in four-month increments for a 3-pound bag of flour each month, with about 150 customers participating during each subscription period.
On an unseasonably warm day in March, Nguyen steps out of the mill for a short break, flour dust clinging to their sleeves and settling into the creases of their hands.
“I’m letting the stones sit for a bit because it got a bit warm,” they explain.
Nguyen aims to keep the temperature to around 80 degrees or below—significantly cooler than industrial milling, which is done on roller mills in the range of 112-120 degrees. Nguyen explains that because they mill whole grains with the germ and bran of the wheat berry intact, higher heat levels make the oils in the germ and bran more volatile, which can degrade nutrients and shorten shelf life. “This is the better option—even if that’s not a good business decision,” they say with a laugh. “That’s probably the story of my farm: Good for you, bad for business.”
Mai Nguyen begins the process of milling wheat into hard white wheat flour, at Green Valley Farm and Mill in west Sonoma County, Wednesday, March 4, 2026. (Kent Porter / The Press Democrat)
Inside the mill, a machine fitted with 4-foot Vermont granite stones hums to life. Nguyen carefully calibrates feed rate, stone pacing, and speed—variables that affect both temperature and texture. “It’s a real art to do that in a way that doesn’t diminish the nutrients, flavor, and workability of the flour,” they say.
Helping Nguyen is Colby Accacian, a fellow member of the Green Valley Farm + Mill community, who is learning the process. Accacian dumps 10-gallon buckets of hard white wheat into the hopper and, after consulting with Nguyen, flips a switch. The mill begins to whir, its pitch and volume rising as the millstone speeds up. After about two minutes, Accacian opens the auger, and wheat berries tumble from the hopper into a hole in the top stone. After the wheat is ground, centrifugal force drives the finished flour to the outer edge of the stone and then through a chute into a white 55-gallon canvas-covered bin. Nguyen keeps their hand beneath the canvas cover, feeling the flour as it emerges, checking its texture and temperature.
Ambient temperature is taken after the milling cycle on wheat grown by Mai Nguyen, which was processed into hard white wheat flour, at Green Valley Farm and Mill in west Sonoma County, Wednesday, March 4, 2026. (Kent Porter / The Press Democrat)
That tactile connection—or human touch—Nguyen believes, is part of what distinguishes their product. “It’s why people enjoy artisan products and old ceramics,” Nguyen says. “You can kind of feel when a human energy was put into that.”
But this time-intensive, hands-on approach to producing high-quality, locally grown grain is costly. Land, equipment, and storage all add to the expense, raising questions about whether consumers accustomed to cheap industrial flour are willing to pay more.
Nguyen has long advocated for farmers of color to access land, co-founding an organization—Minnow—to help secure it. Yet in Sonoma County, they face the same barriers.
Early morning greets Mai Nguyen, left, and Alice Tibbetts as they sow wheat starts at Green Valley Farm and Mill in west Sonoma County, Sunday, March 22, 2026. (Kent Porter / The Press Democrat)
“I’ve secured farmland for many other farmers of color,” they say. “Hopefully, I’m next.” They see opportunity in the decline of wine and dairy industries, and in overgrazed land that could be restored through grain cultivation—but acknowledge the financial hurdles.
“I have compassion for (ranchers) who are land-rich and cash-poor—the ground is so depleted; they feel stuck,” Nguyen says. “But it doesn’t make sense for me to give a landlord money to rehabilitate land they’ve run into the ground.”
Some local bakers, however, are willing to take on the added expense of supporting a nascent local grain economy.
Lee Magner, owner of Sonoma Mountain Breads, recently shifted to using exclusively whole-grain flour sourced from Nguyen, which he uses to bake bread he sells on an honor system from a roadside cart on Sonoma Mountain.
“What Mai is doing may be a first indicator of different crops that can be lucrative and relevant to what Sonoma County is—wine and otherwise,” Magner says. “No one’s really cognizant of what goes into growing and harvesting wheat. Seeing Mai do that, it’s special, and I want to be a part of it.”
Magner, who has been baking professionally for nine years, says working with Farmer Mai’s Flour—as it’s branded—keeps him engaged and pushes him to constantly learn and adapt.
Hard white wheat, seeded by hand and grown by Mai Nguyen, is milled and bagged at Green Valley Farm and Mill in west Sonoma County, Wednesday, March 4, 2026. (Kent Porter / The Press Democrat)
“There’s terroir in wheat,” he says. “Different crops yield different qualities that affect how you’re using that flour. It’s an intuitive approach where you need to be fully present to achieve the desired outcome.”
Nguyen and Magner recently taught a workshop to help home bakers navigate whole-grain baking—a process that can challenge both technique and taste.
“It’s a very different kind of bread,” Matsumoto says. “If you grew up on a steady diet of white processed bread, you might not immediately like it.”
But for many, the experience is revelatory.
“I’ve had so many people eat my grains and realize they’ve been denied this real food their whole lives,” Nguyen says. Others, they added, respond with delight—like a 93-year-old who called their bread the best she had ever tasted.
Nguyen could reduce financial risk by selling crops in advance through conventional channels. But that would mean losing the direct connections they value most.
Sonoma Mountain Breads, made with flour supplied by Mai Nguyen at Green Valley Farm and Mill in west Sonoma County, Sunday, March 22, 2026. (Kent Porter / The Press Democrat)
“I got a photo of someone’s baby eating bread for the very first time made out of my flour,” they say. “It was such an honor to be the person who grew the food that’s going to nourish a person from the start.”
For Nguyen, those moments offer a counterweight to the scale of challenges they are trying to address, from climate change and social inequality to saving seeds, caring for the land, and feeding others.
Every time they mill, they say, has the potential to create more joy.
“This is what nature gave us, and what our ancestors have been saving for us,” Nguyen says. “This is like a 14,000-year-old surprise gift for you.”
Raspberry Mousse with chocolate crumble, fermented raspberry sauce and mint oil from the Bohemian Bistro Friday, June 12, 2026 in Occidental. (John Burgess/The Press Democrat)
Though chef Ray Martinez looks young enough to be carded in his own restaurant, he’s no rookie behind the line. At 29, he has already spent much of his life in restaurant kitchens, from his family’s café in Morro Bay to Michelin-noted restaurants including Harbor House in Elk, Ox + Anchor in San Luis Obispo and Troubadour in Healdsburg. Now leading the newly opened Bohemian Bistro in Occidental, he’s bringing fine-dining polish, hard-won tweezer skills and considerable culinary creativity to west county.
But what I ate two weeks ago and what lands on your plate are likely to be entirely different — by design. Sourcing ingredients from within 15 miles of Occidental, Martinez takes his cues from what nature, local farmers and foragers deliver each week.
The opening menu in early June included a riff on strawberry shortcake with a quenelle of crème fraîche, later replaced by raspberry mousse with fermented raspberry sauce. English peas with cured egg yolk and mint became blistered peas with fermented dashi, while locally sourced king salmon with an airy lemongrass hollandaise gave way to braised lamb with Rockwell beans and lobster mushrooms. In Martinez’s kitchen, a week can make a remarkable difference. The four-course, prix-fixe menu, plus an amuse-bouche, feels like a bargain at $88.
The dining room at the Bohemian Bistro on Friday, June 12, 2026, in Occidental. (John Burgess/The Press Democrat)
The intimate dining room mirrors the menu: polished but not precious. Geometric art deco wallpaper, dark wainscoting and rust-colored banquettes nod to the 1920s without beating you over the head with a flapper dress. Even the washroom gets in on the act, with artwork restrained enough to suit the room but cheeky enough that you may send your tablemates in for a look.
“We wanted it to be a throwback to a happy time,” co-owner Erica Kniess said. “The ’20s was the heyday of service, white tablecloths and dressing up for dinner. It’s a time where you weren’t rushed.”
Seasonal, local
The menu, however, has its own sense of urgency, built around ingredients that come and go with Sonoma County’s micro-seasons. Where some chefs might see a logistical headache, Martinez sees creative opportunity.
“I think a lot of people think it’s kind of a crazy idea and a difficult task, but that’s enjoyable for me,” he said, just two weeks after opening.
Chef Ray Martinez creates the daily amuse-bouche with fresh local ingredients with a menu changing weekly at the Bohemian Bistro on Friday, June 12, 2026, in Occidental. (John Burgess/The Press Democrat)For the weekly chef’s amuse-bouche, Tempura Squash with the blossom attached with charred fennel aioli and dusted with a black trumpet powder from the Bohemian Bistro on Friday, June 12, 2026, in Occidental. (John Burgess/The Press Democrat)
He’s also in the enviable position of working for an experienced fine-dining chef whose chain of successful burger joints helps support the passion project. Bohemian Bistro is owned by Todd Kniess and his wife, Erica, founders of Acme Burger. Todd Kniess cut his teeth at the Fairmont and Ritz-Carlton hotels before opening a French bistro in Berkeley, which he ran for 16 years. After moving to Sonoma County, he turned his attention to the perfect burger, opening the original Acme Burger in Cotati in 2019. The Kniesses now operate five locations.
But it isn’t Kniess running the Bohemian Bistro kitchen. He consults with Martinez on menus, but the couple’s daily focus remains on their burger business. So why open a destination restaurant in Occidental?
“It’s a chance to give someone else the chance he was given,” Erica Kniess said. “It’s about leaving something behind in a way that resonates for him.”
Not that the 56-year-old Todd Kniess is planning to step away anytime soon. But with a busy family and plans for additional Acme locations, he has traded his toque for a tie.
The entrance to the Bohemian Bistro on Friday, June 12, 2026, in Occidental. (John Burgess/The Press Democrat)
A chance to lead
Martinez, who grew up in a small town, is candid about his age and about how much he still has to learn. He also doesn’t shy away from the fact that he wasn’t the Kniesses’ first choice for executive chef. He had been hired as sous chef after working his way from dishwasher to apprentice under a series of respected chefs. When the couple parted ways with their original choice just months before opening, Martinez stepped in.
“I just went for it,” he said, seemingly undaunted.
The move appears to have worked out for everyone. Martinez had wanted the executive chef role from the start, not least because of the restaurant’s unusual cob oven, inherited from Jim and Michele Wimborough, the owners of the former Hazel restaurant. They, in turn, inherited it from Bistro des Copains, the beloved French restaurant that once occupied the space.
The Bohemian Bistro takes over the space of the former Hazel restaurant Friday, June 12, 2026, in Occidental. (John Burgess/The Press Democrat)The dining room at the Bohemian Bistro on Friday, June 12, 2026, in Occidental. (John Burgess/The Press Democrat)
“That oven is the whole reason I’m there,” Martinez said. “Live-fire cooking is one of the earliest kinds of cooking and has a place in our whole existence. It helped us survive. People don’t use ovens like this much anymore at home, and it’s a piece of technology that’s almost been lost.”
Such ancient technology, however, is not usually the centerpiece of fine dining.
Unlike a brick oven, a cob oven is typically made from clay, sand and straw packed into a dome. It can be built inexpensively from local materials but takes longer to heat and doesn’t retain warmth as long as a well-built brick oven. The natural materials create a steep learning curve, though the process becomes intuitive over time, Martinez said.
“I just wanted to master this and make it the ultimate cooking vessel,” he said.
Proteins and vegetables take especially well to the high heat. His repertoire of sauces, however, requires a different sort of finesse. Like sourdough starter, the French sauces build on one another, with a portion of the previous batch helping fortify the next. Martinez spends three to four days creating a single sauce for service.
Crane Ranch Lamb with white beans, locally foraged lobster mushrooms and lamb jus from the Bohemian Bistro on Friday, June 12, 2026, in Occidental. (John Burgess/The Press Democrat)Bodega Bay Crab Risotto with with sea lettuce and cotija from the Bohemian Bistro on Friday, June 12, 2026, in Occidental. (John Burgess/The Press Democrat)
It’s the kind of attention to detail that separates fine dining from more casual cooking, where prepared sauces and stocks are often the practical choice. Leaning over each plate, Martinez carefully ladles small pools of beurre blanc and velouté onto dishes, using oversized tweezers to place edible flowers and herbs.
He’s reluctant to linger on the details of the sea lettuce in his risotto or the way he braises, presses and sears his lamb. But for food obsessives, those details are the point. His wild fennel, black trumpet mushrooms and fermented raspberries translate beautifully on the plate, leaving diners wondering what’s next and encouraging discovery with each bite. Is that mint or basil? How exactly do you ferment a raspberry?
Martinez’s cooking has the polish of someone who has spent years paying close attention, but not the stiffness that can come from strict adherence to convention. At Bohemian Bistro, his youth works in his favor — curious, exacting and bold enough to make this tiny Occidental dining room feel as though it is on the verge of becoming west county’s next destination restaurant.
Fermented raspberry sauce tops the Raspberry Mousse with chocolate crumble before a few drops of mint oil from the Bohemian Bistro Friday, June 12, 2026 in Occidental. (John Burgess/The Press Democrat)
If you go
Wednesday nights are locals nights, with affordable pizzas, salads and other dishes, often priced under $20. The outdoor pop-ups will offer seating on a first-come, first-served basis and a come-as-you-are atmosphere.
The curated wine list is available by the glass or bottle, or as a pairing with the meal. Most selections come from within a 15-mile radius. Maître d’ Patrick Stanley can answer questions and offer suggestions.
Slow Braised Lamb Shank with silky potatoes, lamb jus, gremolata and pickled peppers from Alesta Modern Mediterranean Wednesday, June 3, 2026 in Sebastopol. (John Burgess/The Press Democrat)
In April, I wrote about the wave of new restaurants heading to Sonoma County this summer and beyond. At the time, most were still in the “coming soon” stage: paper-covered windows, cryptic Instagram posts and a lot of educated guessing. Since then, I’ve been making the rounds, tasting, talking and generally nosing around. Here’s where things stand as of mid-June.
AYA: The Vegas-meets-Wine-Country vibe at this 28,000-square-foot restaurant and bar is hard to miss. Located at Graton Resort & Casino, Aya features two terraces overlooking Sonoma Mountain, a walk-through wine tunnel and a $1 million cellar. Chefs Roy Ellamar and Jennifer Murphy-Ellamar lead the kitchen, with a menu that ranges from Petrossian caviar tacos and a raw bar to wagyu steaks, whole-roasted Maine lobster, and Liberty Duck breast with ginger-fig preserves. A dedicated outdoor entrance with elevator service to the second floor, plus a location in the casino’s new nonsmoking wing, are welcome touches. 288 Golf Course Drive W., Rohnert Park, 707-588-3750, ayasonoma.com
Aya Restaurant, Thursday, May 7, 2026, during the Graton Resort and Casino grand opening, Thursday, May 7, 2026, near Rohnert Park. (Kent Porter / The Press Democrat)Crane Ranch Lamb with white beans, locally foraged lobster mushrooms and lamb jus from the Bohemian Bistro on Friday, June 12, 2026, in Occidental. (John Burgess / The Press Democrat)
Bohemian Bistro: Chef Ray Martinez brings destination-worthy multicourse dining to quiet Occidental, with dishes that change weekly and ingredients sourced within 15 miles. A Wednesday locals’ night — most dishes under $20 — keeps things grounded. Reservations required for dinner; locals’ night is first come, first served. 3782 Bohemian Highway, Occidental, 707-874-6888, bohemianbistrorr.com
Alesta:Outstanding cuisine from across the Mediterranean — fiery saganaki, mezze platters, branzino — in the former Piala space. 7233 Healdsburg Ave., Sebastopol, 707-519-4565, alestasoco.com
Branzino with fasolada, velouté and croutons from Alesta Modern Mediterranean Wednesday, June 3, 2026, in Sebastopol. (John Burgess / The Press Democrat)Levantine Chicken with batata and toum from the lunch-only menu at Mazza Levantine Kitchen Thursday, March 26, 2026, in northeast Petaluma. (John Burgess / The Press Democrat)
Juju’s: A Moroccan- and French-inspired pop-up from former Hazel Hill chef Jason Pringle, with elegant takes on lamb tagine, roasted chicken, mezze and fresh pita. The mezze is a standout; the cocktails shouldn’t be skipped. The menu changes frequently, and rumors of a permanent home are circulating. 124 Matheson St., Healdsburg, jujushealdsburg.com
Lamb Shank Tagine with ras el hanout, apricots and almonds with a Moroccan Mint Tea Fizz from Juju’s, a French-Moroccan dinner pop-up in the Acorn Café space on the square in Healdsburg. Photo taken Thursday, March 19, 2026. (John Burgess / The Press Democrat)Al pastor tacos with grilled pineapple, front, and birria tacos, rear, at Parkside Eats in Santa Rosa Monday, April 13, 2026. (Beth Schlanker / The Press Democrat)
Parkside Eats: The neighborhood didn’t wait for a formal introduction, and the restaurant is already packed — for good reason. Open for breakfast, lunch, dinner and weekend brunch, the food is accessible but never boring. Birria hash, juicy burgers, poke nachos, roasted chicken and fish tacos are standouts. 4323 Montgomery Drive, Santa Rosa, 707-800-7466, parkside-eats.com
Acre Pizza: A Healdsburg outpost of the popular local chain, known for New York- and Detroit-style pies. Just off the downtown square, with easy parking — and a next-door bonus in Quail & Condor’s new bakery cafe. 44 Mill St., Suite C, Healdsburg, 707-509-7002, acrepizza.com
Detroit-style pizza from Acre in Sebastopol. A new Acre Pizza location has opened in Healdsburg. (Heather Irwin / Sonoma Magazine)Smash, a new smashburger spot from chef Ari Weiswasser, has opened in Sonoma. (Heather Irwin / The Press Democrat)
SMASH: Chef Ari Weiswasser, the restaurateur behind Glen Ellen Star and Stella, has gone fast-casual on Sonoma Plaza with lacy-edged smashburgers, fried chicken sandwiches, fries, tater tots and milkshakes. The menu is intentionally spare, and that’s part of the appeal. 497 First St. W., Sonoma, 707-721-1107, smashsonoma.com
The soaring interior dining room of The Junction in Santa Rosa. (Jessica Paul)
The Junction: This new beer garden leans fully into its role as a family- and dog-friendly gathering spot, pairing counter service with sweeping views toward Trione-Annadel State Park. The menu sticks to crowd-pleasers at approachable prices — pizzas, fried mozzarella curds, spicy Korean fried chicken wings and warm chocolate chip cookies — with 40 taps, live music and a full bar for the grown-ups. 3901 Montgomery Drive, Santa Rosa, 707-800-7631, thejunc.com
Sam’s General Store: The Calistoga-based coffee shop has landed just off Sonoma Plaza, bringing strawberry matcha, coffee drinks, avocado toast and bagels flown in from New York. 520 Broadway, Sonoma, 707-343-0107, samsgeneral.store
Breakfast and coffee from Sam’s General Store at Brannan Cottage Inn in Calistoga. A new location has opened in Sonoma. (Sam’s General Store)
Wonderland Pizza: New owners have completely renovated the former Lucy’s into a community-minded pizzeria with a stunning patio and a welcoming atmosphere. The Baxman — fresh pineapple, sausage, shallots, hot honey — was a favorite, as were the Championship Cheese pie and fried barbecue honey wings. Sixteen-inch pies run $18 to $25; warm chocolate chip cookies are $4 for two. Former Gov. Jerry Brown has reportedly stopped by. 20391 Highway 116, Monte Rio, 707-865-5133, instagram.com/wonderland_pizzeria
Paul Haddorff, director of food services for Redwood Gospel Mission, serves coffee to Archie and Chris Cates of Santa Rosa, as they dine at the new Redwood Gospel Baking Company cafe in Santa Rosa, Friday, April 10, 2026. (Darryl Bush / For The Press Democrat)Clockwise, showing a few of the pastries served are: plain croissants, kouign-amann pastries, and almond croissants, at the new Redwood Gospel Baking Company cafe in Santa Rosa, Friday, April 10, 2026. (Darryl Bush / For The Press Democrat)
Cloverdale Supper Club: A Sinatra-era atmosphere — steaks, seafood, classic martinis — at the boutique Cloverdale House Inn. 240 N. Cloverdale Blvd., Cloverdale, 707-669-5072, instagram.com/supperclubcloverdale
Kyoto Ramen and Hawaiian BBQ: Fifteen types of ramen alongside poke bowls, curry, rice bowls, katsu and kalua pork at this California-Pacific Rim chain’s newest location. 1940 Piner Road, Suite 600, Santa Rosa, 707-888-2906
Dead Letter, a live-fire kitchen concept from the girl & the fig team, will open soon at the former Maya Restaurant space in Sonoma. (Robbi Pengelly / Sonoma Index-Tribune)
Bonnie Bagels & Co.: East Coast-style bagels with a West Coast twist. Early July opening expected. 280 S. Main St., Sebastopol, bonniebagels.com
Hazel: The longtime comfort-food spot, which departed its cozy Occidental home, plans to reopen in the long-shuttered Barley & Hops space. Midsummer opening possible. 3688 Bohemian Highway, Occidental, 707-874-6003, restauranthazel.com
Mushroom pizza with fresh local mushrooms, mozzarella, feta, truffle oil and parsley from Hazel restaurant Thursday, July 10, 2025, in Occidental. (John Burgess / The Press Democrat)
Capriciano Osteria: Chef Baki Bekci, formerly of Mezzaluna in Cotati, is opening a Mediterranean-Italian restaurant in downtown Santa Rosa. The menu covers meatballs, focaccia with bagna cauda, wood-fired pizza, pasta and fish. The website says it’s open, but no reservations are available yet. 505 Mendocino Ave., Santa Rosa, 707-800-7904, capriciano.com
Sake: An all-you-can-eat sushi spot. 1000 W. Steele Lane, Santa Rosa
Still in the works
Olives and Agave: The restaurant looks ready, but an opening date has not yet been announced. Menus posted outside promise tapas and Mediterranean plates inspired by Spain and the Middle East, in Montgomery Village’s former Cascabel space. 909 Village Court, Santa Rosa, olivesandagave.com
Olives and Agave will open in the former Cascabel space in Santa Rosa. (Heather Irwin / The Press Democrat)Spur Saloon, a casual saloon-style pub from the Grata Italian Eatery team, will open in the former Windsor Brewery space in Windsor. (Alexander Rubin)
Spur Saloon: The team behind Grata Italian Eatery is planning a casual saloon-style pub in the long-vacant Windsor Brewery space. Chef-owner Eric Foster describes the vibe as “upscale Yellowstone lodge.” Yeehaw. 9000 Windsor Road, Windsor, instagram.com/spur.saloon.windsor
Wild Poppy: The west county cafe known for plant-forward breakfast and brunch is expanding to a second location at The Barlow, taking over the former Woodfour Brewing space. Plans include a tofu factory in the former brewery room. 6780 Depot St., Suite 160, Sebastopol
Signs for The Wild Poppy restaurant hang outside the space currently under construction at The Barlow in Sebastopol Thursday, April 2, 2026. (Beth Schlanker / The Press Democrat)A rendering of the interior of Hapa’s on the Mainland, coming in 2026. (Wilson Ishihara Design)
Hapa’s on the Mainland: From the Sweet T’s team and pitmaster George Ah Chin, this Hawaiian restaurant will open at the rebuilt Cricklewood site, with indoor dining and expansive outdoor patios. Expect casual island fare and tiki-style cocktails. Permitting is underway; construction is expected before summer’s end. 4618 Old Redwood Highway, Santa Rosa, hapasmainland.com
Mansoor: The former Gravenstein Grill location has changed hands and will now focus on live-fire cooking. No further updates. 8050 Bodega Ave., Sebastopol
Colombian-born Bibiana Gonzalez treats guests to barrel samples at the Wines by Bibiana tasting room Monday, June 8, 2026 in Rohnert Park. (John Burgess/The Press Democrat)
Wine and coffee have a lot in common. Grapes and coffee beans both undergo fermentation during processing, and their origin, growing conditions and handling all play a significant role in shaping the final product. In the glass or cup, each can reveal layers of aroma, flavor and texture. At Cattleya Wines in Rohnert Park, visitors can explore both worlds under one roof.
The story
Bibiana González Rave grew up in Medellín, Colombia, during a period when the city was synonymous with the violence of Pablo Escobar’s drug cartel. Kidnappings and bombings were a part of daily life. Though she was not raised among the vines, her father enjoyed wine with dinner, and as a teenager she became fascinated by the complexity she found in the occasional sip from his glass.
Determined to become a winemaker, Rave moved to France to study viticulture and enology. She worked at estates in Burgundy, Alsace and Cognac before eventually settling in California. In 2011, she founded Cattleya Wines, named for Colombia’s national flower (pronounced “cat-LAY-yah”). The winery focuses on single-vineyard and single-appellation Pinot Noir and Chardonnay.
Winemaker Bibiana Gonzalez Rave grew up in Medellín, Colombia, and gained fame when her Alma de Cattleya, 2021 Sauvignon Blanc was ranked No. 28 on Wine Spectator’s Top 100 List for 2023. Photo of Rave taken in her Rohnert Park facility, Jan. 30, 2023. (John Burgess / The Press Democrat)
Rave later expanded her portfolio with Alma de Cattleya, a more affordable line of Sonoma County wines, and Shared Notes, a Sauvignon Blanc-focused collaboration with her husband, winemaker Jeff Pisoni.
Wine is not her only beverage passion. In 2019, Rave began importing fair-trade green coffee beans from Colombia. She initially partnered with a local roaster before installing a small roaster at her winery in Rohnert Park. The Shared Notes coffee label borrows principles from the wine world, emphasizing balance, acidity and site-specific character.
The vibe
Cattleya is not the sort of winery visitors stumble upon while touring Sonoma County. There are no vineyards on site, and few clues from the street suggest what is inside. The winery occupies an unmarked building in an office park near Graton Resort & Casino.
The ground floor houses a compact production facility and coffee roaster, while the offices and tasting area are upstairs. Tastings take place around a long communal table in a bright, modern space overlooking the winery below.
Colombian-born Bibiana Gonzalez’s labels include Shared Notes Coffee and Wines, and Cattleya Wines Monday, June 8, 2026, in Rohnert Park. (John Burgess / The Press Democrat)Bibiana Gonzalez’s Shared Notes Coffee tasting experience starts with smelling each roasting variations from single-origin Colombian beans at the Wines by Bibiana tasting room Monday, June 8, 2026, in Rohnert Park. (John Burgess / The Press Democrat)
On the palate
Balance and precision define Rave’s wines across all three labels.
The 2023 Alma de Cattleya Sonoma County Pinot Noir ($35) is light-bodied, with aromas of pencil shavings and flavors of bright summer cherries. Fans of Bordeaux-style whites are sure to appreciate the Shared Notes 2024 Les Leçons des Maîtres ($95) from Russian River Valley. A blend of Sauvignon Blanc and Semillon, the wine is fresh and tangy, with floral aromas and zesty citrus and stone-fruit flavors.
For a real showstopper, try the Cattleya 2024 “The Goddess” Pinot Noir ($125) from the West Sonoma Coast. It has intoxicating aromas of dark fruit and violets, and a complex profile of raspberries, blueberries and a hint of earthiness.
Cattleya hosts just two visits daily ($75), each including a private tour of the winery’s lab, cellar and barrel rooms, followed by a seated tasting of five wines.
Guests can also add a $35 coffee cupping experience, an introduction to the method professionals use to evaluate freshly roasted coffee. Participants compare Shared Notes coffees, roasted from light to dark, assessing their aromas before tasting them with hot water. Each visitor leaves with a 12-ounce bag of their preferred roast.
I’m not usually a big coffee drinker — the stuff at local chains usually tastes bitter and burnt to me — but Rave’s roasts are like her wines: smooth and balanced.
Bibiana Gonzalez’s Shared Notes Coffee tasting experience focuses on roasting variations from single-origin Colombian beans at the Wines by Bibiana tasting room Monday, June 8, 2026, in Rohnert Park. (John Burgess / The Press Democrat)Empanadas at Vinoma in Rohnert Park. (Heather Irwin / The Press Democrat)
Beyond the bottle
For another hidden gem in Rohnert Park, check out Vinoma. The takeout shop shares a parking lot with a Shell gas station, but inside, pastry-wrapped treasures await in the form of Argentine-style empanadas. There are lots of tasty meat-filled and vegetarian options to mix and match. Eat your empanadas at one of the small tables out front or take a box along for the ride — they’re extra delicious with wine.
Cattleya Wines, 607 Martin Ave., Suite 200, Rohnert Park. Visits by appointment only, Monday through Saturday. cattleyawines.com
Tina Caputo is a wine, food, and travel writer whose work has appeared in numerous publications, including SevenFifty Daily, Visit California, HuffPost, and Sonoma magazine. Follow Tina on Bluesky @winebroad, view her website at tinacaputo.com, and email her story ideas at tina@caputocontent.com.
A renovated midcentury home in the hills of Santa Rosa’s Alta Vista neighborhood is currently listed for sale. The three-bedroom, three-bathroom dwelling, sitting on 1.64wooded acres, is priced at $2,500,000.
The 2,941-square-foot home offers design time travel to the 1970s and ’80s while managing to stay rooted in this century. Built by Gary Tobey in 1986, the interior has the era’s signature elements: a sunken living room, open-concept layout, and stained-wood and stone-clad surfaces inside and out. But it has a brand-new feel thanks to a period-sensitive renovation by Markey Interiors.
Well-preserved vintage elements are enhanced with details that evoke midcentury design. Contemporary subway tiles complement the scheme via a decidedly ’70s palette: avocado green on the kitchen backsplash and a happy “Brady Bunch” orange in the shower. New wallpaper with optical art-style designs in the bar, and new mosaic tile in a tranquil beige in the bathroom, also blend seamlessly into the aesthetic. Concrete countertops, by Bohemian Stoneworks in Sebastopol, provide transitional sleekness.
Kitchen area of great room. (Peter Lyons Photography)Living room area. (Peter Lyons Photography)
Vintage style is solidified with details like ceramic lamps with long cylindrical shades, an avocado-colored couch and an orange ribbon chair in the bedroom.
The views of dense trees and rock outcroppings remain front and center through the generous walls of windows. A large deck that runs the length of the home offers further immersion into the setting.
The property received an enthusiastic nod from Bay Area-based real-estate agent Eric Kang. “Everything about this house makes my heart drip…with desire and jealousy that this isn’t my house,” he said.
This 160-year-old Greek Revival-style home in downtown Healdsburg is currently listed for $3,895,000. (Open Homes Photography)
A nearly 160-year-old Greek Revival-style home is currently listed for sale in downtown Healdsburg. On nearly a half-acre, this four-bedroom, two-bathroom, well-preserved historic home — modernized with a pool and putting green — is currently seeking $3,895,000.
The dwelling expands approximately 2,500 square feet over two stories. It is one of the oldest existing homes in Healdsburg, builtin 1868 for businessman John Hassett, who also lived in the town’s oldest-known surviving residence built in 1853. Hassett helped establish the area’s first flour mills, saw mills and banks.
The home’s rooms are grandly sized with 11-foot ceilings. Traditional details sparkle with refreshed design choices: jade-green millwork and a playful cloud chandelier in the living room; vibrant wallpapers and modern fixtures in the updated bathrooms; and new appliances in the kitchen.
Living room. (Open Homes Photography)Pool and putting green. (Open Homes Photography)
Traditional style is enhanced with the indoor climate control of a new HVAC system and tankless water heater.
The property includes a 1,000-squre-foot carriage house with electrical and water hookups.
For more information on this home at 94 W. Grant St. in Healdsburg, contact listing agents Drew Raher, 415-602-5151, or Rachel Hooper, 415-420-4482; City Real Estate, 629 Divisadero St., San Francisco, hassettsranch.com
Kids are welcome at Larson Family Winery in Sonoma, which features a bocce ball court. (Larson Family Winery)
Father’s Day falls on June 21 this year, coinciding with the summer solstice, and Sonoma County has no shortage of ways to celebrate. Across the region, wineries, breweries, restaurants and community groups are marking the occasion with barbecues, classic car shows, live music, outdoor activities and plenty of family-friendly festivities, dad jokes included.
All Father’s Day events will be held on June 21 unless otherwise noted.
Santa Rosa
Burgers & Bordeaux at Martin Ray Winery
Martin Ray Vineyards & Winery will host a “Burgers and Bordeaux” Father’s Day weekend event from noon to 1:30 p.m. June 20-21 at the Santa Rosa estate. A $45 ticket ($30 for wine club members) includes a burger with a seasonal side and a welcome glass of wine. Wine will also be available for purchase a la carte. Tickets are available on Tock. 2191 Laguna Road, Santa Rosa, martinraywinery.com
‘Show & Shine’ Car Show at Juilliard Park
The Engineering Contractors Association will host its 31st annual “Show & Shine” Car Show from 9 a.m. to 4 p.m. at Juilliard Park in Santa Rosa. The event includes raffles, live DJ music, drinks and food trucks. Trophies will be awarded to the best hot rods, stock cars, lowriders, motorcycles and trucks. The cost to enter a car is $50 or $70 on the day, if not sold out. Proceeds support the association’s community relations projects. Register online. Juilliard Park, 227 Santa Rosa Ave., Santa Rosa. 707-546-5500, nceca.org
Father’s Day Competition at Dave & Buster’s
Santa Rosa’s recently opened Dave & Buster’s will celebrate Father’s Day starting at 11 a.m. with game and drink specials along with a family-friendly gaming competition. Tickets are $25 per person, plus tax and gratuity, and include an Ultimate Player’s Pack Banquet (featuring favorites like pizza, burger sliders, chicken bites and pretzel sticks), unlimited soft drinks and a Power Card worth $20. The family with the highest average score in a series of “Dad Games” challenges will win free gameplay for a year. Tickets are available on Fever. 600 Santa Rosa Plaza, Santa Rosa, 707-324-6566, daveandbusters.com
Calvin Hansen plays a Fast & Furious game at the new Dave & Buster’s in Santa Rosa Plaza on Monday, Jan. 26, 2026. (Christopher Chung / The Press Democrat)Noe Nunez, wearing his Los Uveros team jersey, throws from the outfield during an informal baseball practice at Balletto Vineyard’s Field of Dreams in Santa Rosa on Thursday, June 9, 2016. (Alvin Jornada / The Press Democrat)
Old Timey Baseball at Balletto
Balletto Vineyards will celebrate Father’s Day with a vintage baseball game from noon to 5 p.m. on the estate’s Dream Field. The event will feature 1880s character and ballgame re-enactments. Wurst Catering will be on site serving food specials. General admission is $35. A $20 child ticket includes a bag of popcorn and a choice of juice box. A $50 VIP ticket includes a commemorative baseball glass, a smashburger slider or a sausage from Wurst Catering, a preferred parking pass, one ticket for by-the-glass wines and special access to VIP areas throughout the property. Tickets are available online. 5700 Occidental Road, Santa Rosa, 707-568-2455, ballettovineyards.com
Father’s Day at Schulz Museum
The Charles M. Schulz Museum will offer free admission to dads all day on Father’s Day. Open from 10 a.m. to 5 p.m. Sunday. 2301 Hardies Lane, Santa Rosa, 707-579-4452, schulzmuseum.org
Petaluma
Father’s Day Picnic at McEvoy Ranch
McEvoy Ranch will host a Father’s Day picnic by the pond at the Petaluma estate, with seating at 11 a.m. or 1 p.m. The picnic includes a barbecue-inspired boxed lunch, patio games and a ride along Skyline Ridge. Tickets are $55 for adults and $45 for children 10 and under. Club members get 15% off. Tickets are available on Tock. 5935 Red Hill Road, Petaluma, 707-769-4100, mcevoyranch.com
Wine tasting overlooking the pond at McEvoy Ranch in Petaluma. (Timm Eubanks / McEvoy Ranch)
Father’s Day Lunch Jam at Ray’s Deli
Ray’s Delicatessen & Tavern will celebrate Father’s Day from noon to 4 p.m. with live music, sandwiches, beer and wine. 900 Western Ave., Petaluma, 707-762-9492, rays-deli.com
Father’s Day Cookout at Lagunitas
Lagunitas will host a Father’s Day barbecue from noon to 8 p.m. at its Petaluma taproom. The event will include food specials, live music, games and contests. Local band The Social Contractors will play upbeat alternative rock from 2:30-5 p.m. Make reservations on OpenTable. 1280 N. McDowell Blvd., Petaluma, lagunitas.com/taproom/petaluma
Maryana Bustamonte serves up a round of samplers at the popular Lagunitas Taproom in Petaluma. (John Burgess / Sonoma Magazine)At Crooked Goat Brewing’s taproom in Petaluma. (Sonoma County Tourism)
Pints with Pops at Crooked Goat
Crooked Goat Brewing will host an all-day “Pints with Pops” event on Father’s Day at the Petaluma taproom. There will be free live music by local bands Tarweed from noon to 2 p.m. and the Ryan Woodard Band from 3-6 p.m. There will be plenty of beer, local food vendors on site and activities for children. 110 Howard St., Petaluma, 707-559-5691, crookedgoatbrewing.com
Father’s Day Surf Matinee at HenHouse
HenHouse Brewing will celebrate Father’s Day with a live performance by Surf Monster & The Reverbivores from 1-5 p.m. at the Palace of Barrels taproom in Petaluma. The event will include food trucks on site and raffles with surfing-related prizes. 1333 N. McDowell Blvd., Petaluma, 707-243-3360, henhousebrewing.com
Cotati
Craw-Dad Day at The 8 Ball
The Cotati dive bar will host a “Craw-Dad Day” from noon to 6 p.m. featuring crawdads and Cajun po’boys from new local food truck Preacher’s Son’s Po’boys. 8 Charles St., Cotati, 707-795-9859, facebook.com/8balltavern707
The neon sign at The 8 Ball in Cotati on Monday, Nov. 1, 2021. (Beth Schlanker / The Press Democrat)The misfit crew at Charlie’s Acres is made up of two goats, Espy and Zipper; two turkeys, Hombre and Tim, and Seymour the 15-pound rooster. Pictured is Hombre and Espy at the animal sanctuary off Napa Road in Sonoma. (Gustavo Perez)
Sonoma
Father’s Day at Charlie’s Acres
Nonprofit animal sanctuary Charlie’s Acres will celebrate dads with a special Father’s Day tour June 20-21. The 90-minute tour, with times between 9:30 a.m. and 2 p.m., will take guests through the sanctuary to meet animal residents and learn their rescue stories. Tickets are $26.50 for adults and $15.90 for children 12 and under. Purchase tickets online. 3201 Napa Road, Sonoma, 707-204-0020, charliesacres.org
Father’s Day Brunch at El Dorado Kitchen
El Dorado Kitchen will celebrate Father’s Day with an extended brunch service from 8:30 a.m. to 3 p.m., featuring a seasonal menu and signature cocktail specials. Every father will receive a hand-packaged chocolate hammer or wrench at the end of their meal. Reservations are recommended; reserve on OpenTable. 405 First St. W., Sonoma, 707-996-3030, eldoradosonoma.com/el-dorado-kitchen
Father’s Day Brunch at Buena Vista
Buena Vista Winery will host a Father’s Day brunch with live music from 10:30 a.m. to 1 p.m. at the Sonoma estate. The buffet-style brunch menu, prepared by HopMonk, includes farm-egg casserole, house-smoked sausage, cheeseburger sliders, citrus salad and assorted pastries. Tickets are $125 per person, $100 for club members and $30 for children 12 and under. Purchase tickets on Tock. 18000 Old Winery Road, Sonoma, buenavistawinery.com
Dads, Cabs & Cars at Larson Family Winery
Larson Family Winery will host its annual Dads, Cabs & Cars Celebration from 11 a.m. to 1 p.m. at its Sonoma estate. The Father’s Day event will include live music by San Francisco-based guitarist Kendrick Fielder, food for purchase from the HopMonk food truck and classic cars displayed throughout the property. Tickets are $10 and complimentary for guests with a wine tasting reservation; children and nondrinkers enter free. Enter a car into the show online and reserve a ticket on Tock. 23355 Millerick Road, Sonoma, 707-938-3031, larsonfamilywinery.com
Kids are welcome at Larson Family Winery in Sonoma, which features a bocce ball court. (Larson Family Winery)Andres Puentes, 15, joined by his father Juan Puentes, who founded Honrama Cellars with his wife Miriam, perform charrería, a Mexican rodeo, at their barn in American Canyon, Wednesday, May 1, 2024. (Beth Schlanker / The Press Democrat)
Dad’s Day at Honrama Cellars
Honrama Cellars will celebrate Father’s Day from noon to 3 p.m. at its Sonoma tasting room. More details to come. 22985 A Burndale Road, Sonoma, 707-628-2743, honramacellars.com
Father’s Day Dinner at Wit & Wisdom
The Lodge at Sonoma Resort restaurant will celebrate Father’s Day with a special menu. Specials include steak Oscar ($95) — filet mignon topped with Dungeness crab and bearnaise sauce — served with grilled asparagus and rosti potatoes, as well as a devil’s food cake with malted crème anglaise ($15). The special “Father Time” cocktail ($18) features smoked Elijah Craig barrel-proof bourbon, Brucato Orchards amaro, peach, thyme, agave and lemon. Reserve on SevenRooms. 1325 Broadway, Sonoma, 707-931-3405, witandwisdomsonoma.com
Kenwood
Father’s Day Brunch at Salt & Stone
Salt & Stone will host a Father’s Day brunch from 10 a.m. to 2:30 p.m. with a special menu. Reserve on OpenTable. 9900 Sonoma Highway, 707-833-6326, saltstonekenwood.com
The outdoor patio with views of the heart of Sonoma Valley at Salt & Stone Monday, June 1, 2026 in Kenwood. (John Burgess / The Press Democrat)
Windsor
Father’s Day Pancake Brunch with Windsor Kiwanis
The Kiwanis Club of Windsor will host a Father’s Day pancake brunch from 9 a.m. to noon, June 21, on the Windsor Town Green. The brunch, held alongside the Windsor Certified Farmers Market, includes plain and blueberry pancakes, along with other breakfast staples such as eggs, ham, fresh fruit, and coffee and tea. Tickets are $15 for guests ages 10 and older, $5 for ages 4-9, and free for children 3 and under. Proceeds benefit the Windsor Kiwanis Foundation’s charitable activities. Tickets available at the event. Windsor Town Green, 701 McClelland Drive, Windsor. kiwaniswindsor.org
Healdsburg
Father’s Day Culinary Demo at Appellation Healdsburg
Appellation Healdsburg will host a Father’s Day culinary demonstration from 3-5 p.m. June 19 at its Grange Demo Kitchen. Chef Charlie Palmer and his son, chef de cuisine Reed Palmer, will demonstrate how to craft a stone fruit panzanella salad. The event, in collaboration with recent Good Food Awards winner Bellwether Farms, showcases local, in-season ingredients. Guests will enjoy a tasting and receive an autographed copy of Charlie Palmer’s new cookbook, Wineland. Tickets are $149. Learn more and purchase tickets online. 101 Dovetail Lane, Healdsburg, 707-723-2000, appellationhotels.com/hotels/california-healdsburg
Michelin-starred chef Charlie Palmer and his son Reed Palmer, the chef de cuisine of Appellation Healdsburg’s signature restaurant, Folia Bar & Kitchen. (Emma K Creative)Kids love to help make Montage Healdsburg chef Jason Pringle’s lemon ricotta pancakes with lots of maple syrup, Tuesday, May 30, 2023. (John Burgess / The Press Democrat)
Father’s Day Weekend at Montage
Montage Healdsburg will host a Father’s Day brunch from 11:30 a.m. to 2 p.m., June 20, at its Hazel Hill restaurant. Tickets are $75 per guest, $35 per child aged 4-12 and free for children 3 and under. Reservations required; reserve online.
Montage will also host a Father’s Day weekend archery experience with sessions at 10 a.m., noon and 2 p.m., June 20, at the estate’s Compass Sports outdoor adventure hub. Expert instructors will guide the one-hour experience, which is complimentary for resort guests ages 8 and older. Reservations required; reserve online. 100 Montage Way, Healdsburg, 707-979-9000, montage.com/healdsburg
Father’s Day at Foppiano
Foppiano Vineyards will celebrate dads with new wines and live music from 3-6 p.m. June 20 on the patio at the Healdsburg tasting room. Musician Ryan Woodard will perform. Entry is free, but reservations are encouraged. Reserve on Tock. 12707 Old Redwood Highway, Healdsburg, 707-433-7272, foppiano.com
Damy Tamburrino pours wine for locals Dan Procopenko, right, and Rick Haggstrom in the newly remodeled tasting room Thursday, Sept. 18, 2025, at Foppiano Vineyards & Winery in Healdsburg. (John Burgess / The Press Democrat)
Father’s Day Weekend at Auteur
Auteur Russian River will celebrate Father’s Day with wine and an a la carte grill menu, with seating from 10 a.m. to 4:30 p.m. June 20-21 at its Healdsburg estate. The menu includes pork ribs, burnt ends, hot dogs and curly fries. Menu items range from $5–20. Reserve on Tock. 10520 Wohler Road, Healdsburg, 707-766-0222, auteurwines.com
Dad’s Day Weekend at Convene
Convene by Dan Kosta will celebrate Father’s Day with a wine tasting and light bites from 11 a.m. to 2 p.m. June 20-21 at its Bacchus Landing tasting room in Healdsburg. Dads will receive a complimentary glass of Pinot Noir upon arrival. Reserve a spot on Tock. 14210 Bacchus Landing Way, Suite 300, Healdsburg, 707-861-8199, convenebydankosta.com
Drummer Willie Jones III plays with the Willie Jones III Quintet during a Juneteenth celebration as part of the Healdsburg Jazz Festival at the Plaza in Healdsburg, Calif. on Sunday, June 19, 2022. (Beth Schlanker / The Press Democrat)
Healdsburg Jazz Father’s Day
Treat dad to some jazz! The last day of the Healdsburg Jazz Festival will take place on June 21, with a Miles Davis Centennial Concert from 2-3:30 p.m. at Paul Mahder Gallery and vocalist/composer Cécile McLorin Salvant performing from 7:30-9 p.m. at Bacchus Landing. The afternoon concert will feature Grammy-winning jazz drummer Willie Jones III and his quintet along with trumpeter Jeremy Pelt. Tickets range from $41 to $156. Learn more and purchase tickets online. Bacchus Landing, 14210 Bacchus Landing Way; Paul Mahder Gallery, 222 Healdsburg Ave., Healdsburg. healdsburgjazz.org
Sebastopol
Father’s Day Photo Day at Iron Horse
Iron Horse Vineyards will hold its Father’s Day photo session from 11 a.m. to 1 p.m. at the Sebastopol tasting room. Professional photo shoots are complimentary with tasting fee. Reserve a tasting during the photo session on Tock. 9786 Ross Station Road, Sebastopol, 707-887-1507, ironhorsevineyards.com
Pinot & Paella at Lynmar Estate
Lynmar Estate will host a Pinot & Paella luncheon from 3-5 p.m. on Father’s Day at the estate’s Redwood Grove. Gerard’s Paella will provide the food, paired with Lynmar wines. Tickets are $100 per person; club members pay $80 per person. Reservations are recommended as space is limited. The event is 21 and over only. Purchase tickets online. 3909 Frei Road, Sebastopol, 707-829-3374, lynmarestate.com
Korbel Champagne Cellars in Guerneville. (Sonoma County Tourism)
Guerneville
Father’s Day Car Show at Korbel
Korbel Champagne Cellars will host a Father’s Day car show from 10 a.m. to 4 p.m. at its Guerneville estate. The winery will give Korbel-branded “dad hats” to the first 50 customers. Complimentary; no reservations required. 13250 River Road, Guerneville, 707-824-7000, korbel.com
Monte Rio
Father’s Day Sound Bath at Boho Manor
Russian River resort Boho Manor will celebrate Father’s Day from 11 a.m. to noon with a restorative sound bath experience. Tickets are $35. Book online. 20822 River Blvd., Monte Rio, 707-865-2304, bohomanor.com
Valley Ford
Father’s Day Dinner at Dinucci’s
Dinucci’s restaurant will host a Father’s Day dinner with live music by Nick Foxer. The 6-course menu includes an antipasti plate, minestrone, garden green salad, beef and spinach ravioli, a choice of prime rib or filet mignon, and housemade cannoli for dessert. Dinner is $68 per person. Doors open at noon. Reserve online. 14485 Valley Ford Road, Valley Ford, 707-876-3260, dinuccisrestaurantandbar.com
Sonoma Coast
Father’s Day Specials at Coast Kitchen
The Timber Cove Resort restaurant will offer Father’s Day specials starting at noon. Special menu items include fritto misto, roasted oysters, grilled rib-eye and bacon-wrapped hot dogs. Reserve on Resy. 21780 Highway 1, Jenner, 707-847-3231, timbercoveresort.com
Nigiri Sushi and Sashimi Combo at Shige Sushi Japanese Kitchen in Cotati. (Alvin Jornada / The Press Democrat)
Sonoma County knows sushi, and there’s no shortage of worthy contenders in the North Bay. But not all nigiri are created equal. To get my vote, sashimi has to shine. Rice temperature and seasoning matter, and the deft flicks of hand-forming can make or break a piece. That said, I can also be found happily stuffing my face at all-you-can-eat sushi bars, because sometimes more is more.
My top picks are hard-won after years of eating at sushi restaurants across Sonoma County. Some longtime favorites dropped off the list after disappointing showings, while others have been added. I’m still heartbroken over the loss of Hana Japanese in Rohnert Park, but newcomers like Shiki Sushi — and a rediscovery of Osake in Santa Rosa — give me hope. Here are my top-ranked picks for sushi.
The Best of the Best: Sushi Kosho
Sitting at the top for several years now is Sebastopol’s quietly excellent Sushi Kosho, the place I go for my birthday when I want sushi done exactly right. Chef Jake Rand’s dedication to traditional Japanese techniques shows in every detail. After years of study in Japan, he has developed a style rooted in restraint and precision. The nigiri is expertly seasoned and elegantly formed, letting the fish do what it came to do. The miso soup is housemade, while small plates like chilled spinach with miso dressing and puffed rice pearls, eggplant with honey and karaage — bites of fried chicken — put a toothy grin on my face every time. Don’t miss the Japanese whiskies or the creamy cheesecake with yuzu curd. 6750 McKinley St., Sebastopol, 707-827-6373, koshosushi.com
The Chirashi sushi bowl features a variety of fresh sashimi from Sushi Kosho in Sebastopol’s Barlow District. (John Burgess/The Press Democrat)Sashimi appetizer at Asahi Sushi in Healdsburg. (Nobuyuki Asahi)
Asahi Sushi
Owner Nobuyuki Asahi’s connection to Japanese seafood culture runs deep. Raised in Japan, he spent time with his grandparents at Tokyo’s famed Toyosu fish market, an experience that informs his commitment to sourcing exceptional fish. Seasonal imports from Japan complement local catches, resulting in standout hamachi, rich tuna, delicate scallops and sought-after Mendocino uni. The restaurant’s focus on quality ingredients and restrained preparation places it among Sonoma County’s best. 335 Healdsburg Ave., Healdsburg, 707-395-0487, asahisushiandkitchen.com
Splurge: Sushi by Scratch
When I reviewed Sushi By Scratch in 2024, I may have been a little salty about the whole spectacle. Time has softened me slightly. The semi-permanent Healdsburg pop-up with an A-list following is part of a growing empire of 10-seat sushi speakeasies offering a carefully choreographed meal that’s equal parts interactive theater and 13-course omakase. Based in Los Angeles, the concept has become a siren song for diners ready to spend $185 per person, plus a 20% service charge, on a two-hour pageant of luxurious imported fish, chef banter and ingredients that occasionally wander into “because we can” territory. It’s fun, no lie, and there’s real skill behind the counter. But the experience still feels as much about the show as it does about the sushi. Reservations required. 106A Matheson St., Healdsburg, 707-579-7916, sushibyscratchrestaurants.com/healdsburg
Chef Willer Larreal places wasabi and pineapple onto Otoro sushi at Sushi by Scratch in Healdsburg on Friday, Jan. 19, 2024. (Christopher Chung / The Press Democrat)The Osake Executive Bento Dinner with tempura and teriyaki chicken, miso soup, salad and rice from Osake Japanese restaurant Thursday, April 3, 2026 in Santa Rosa. (John Burgess / The Press Democrat)
Old School: Osake
After 43 years in the restaurant business, chef Gary Chu is part of the fabric of Sonoma County. You’ll still usually find him behind the sushi bar at his Santa Rosa restaurant, where he uses excellent ingredients for nigiri and sashimi while still leaning into the fun of rolls like the Marilyn Monroll, made with shrimp tempura, avocado, scallops and crab salad. A long list of traditional Japanese maki filled with pickles, natto or mushrooms is a boon for purists. 2446 Patio Court, Santa Rosa, 707-542-8282, osake-sushi.com
Sake 107
A chef-selected nigiri assortment is the move here. Standout selections often include Hokkaido uni, ocean trout, salmon and bigeye tuna, each prepared with a light touch that highlights the fish itself. 107 Petaluma Blvd. N., Petaluma, 707-241-7580, sake107.com
Melts in your mouth roll at Sake 107 in Petaluma. (Heather Irwin / Sonoma Magazine)Edwardo Tejeda creates sushi platters at Ume Japanese Bistro in Windsor. (John Burgess / The Press Democrat)
Umé Japanese Bistro
A favorite among serious sushi enthusiasts, Umé favors simplicity over embellishment. The rice is lightly seasoned, the fish is generously sliced and the overall approach is refreshingly restrained. 8710 Old Redwood Highway, Windsor, 707-838-6700, umebistro.com
Kiraku Sushi & Ramen
Not every sushi meal needs to be a special occasion. Kiraku excels at the kind of dependable, midweek dining that keeps regulars returning for California rolls, tempura and comforting bowls of ramen. Kiraku Sushi is a sister restaurant to the also-excellent Ippinn Udon & Tempura. 1985 Mendocino Ave., Santa Rosa, 707-800-7699, kirakullc.com
A sushi boat from Kiraku in Santa Rosa. (Courtesy Kiraku)Crab puffs with yuzu aioli from Sushiko in Rohnert Park. A little messy, but so is life. (Heather Irwin / The Press Democrat)
Sushiko
Tucked into an unassuming shopping center, this modest sushi bar is a neighborhood gem I frequent. The lunch special with five nigiri and a roll for under $25 is a deal considering the high quality of the fish. What I dream about, however, are their crab puffs, crispy little nuggets filled with snow crab, topped with macadamia nuts, tobiko and yuzu aioli. 6265 Commerce Blvd., Suite 174, Rohnert Park, 707-585-2774, sushikojapanese.com
Haku Sushi
A downtown favorite of the business lunch crowd, Haku specializes in creative rolls with playful names — asking for a “Funny Feeling Down There” or “Silent But Deadly” is kind of priceless. Quality can vary, but the restaurant stays on my list for a casual sushi fix. 518 Seventh St., Santa Rosa, 707-541-6359, hakusushi.website
Hamachi Nigiri at Haku Sushi in Santa Rosa on Wednesday, May 22, 2013. (Beth Schlanker / The Press Democrat)
Oishii Sushi
A sprawling menu of 65 rolls runs from the traditional to the over-the-top — the kind of creations that send sushi purists to the fainting couch. Case in point: the jalapeño bomb roll, made with cream cheese and crab stuffed into jalapeños, then topped with shrimp, avocado, spicy mayo, unagi sauce and Sriracha. Nigiri and sashimi are solid, if not exceptional, and there are plenty of options beyond raw fish, including teriyaki, katsu and other kitchen standards. 1950 Piner Road, Suite 110, Santa Rosa, 707-308-4528; 90 Mark West Springs Road, Suite 130, Santa Rosa, 707-757-8718, oishiisushibarandgrill.com
A sushi roll at Raku Ramen in Santa Rosa. (Chris Hardy)
Raku Ramen
A dependable destination for both ramen and sushi, Raku Ramen & Rolls emphasizes responsibly sourced ingredients and careful preparation. The ramen is the real draw here, with rich broths, springy noodles and plenty of warming comfort, especially on a cold day. Sushi feels more like a supporting player than the main event, but it’s still fresh, satisfying and worth ordering alongside a bowl. 2424 Midway Drive, Santa Rosa, 707-623-9668, rakuramenandrolls.com
Otoro
An expansive menu and generous portions make Otoro a strong choice for a quick sushi meal in Healdsburg. With plenty of rolls, bento boxes and sashimi options, everyone gets something they like. 1280 Healdsburg Ave., Suite 101, Healdsburg, 707-756-3932, otorohealdsburg.com
Sushi at Otoro in Healdsburg. (Heather Irwin / The Press Democrat)Toki Roll at Shige Sushi Japanese Kitchen in Cotati. (Alvin Jornada / The Press Democrat)
Shige Sushi
Tiny but mighty, Shige Sushi’s original Cotati location seats just 22 guests. The cozy room hides a surprisingly wide-ranging menu, from Japanese comfort food to polished sushi, though my most recent visit wasn’t quite the home run I’d hoped for. Still, there’s a lot to like, including crisp karaage, spicy poke salad, nigiri and sashimi. Fans of elaborate rolls will find plenty to keep them busy. A larger kitchen at the Sonoma location has allowed the restaurant to expand its offerings while keeping the quality that has earned Shige a loyal following. 8235 Old Redwood Highway, Cotati, 707-795-9753; 19161 Sonoma Highway, Sonoma, 707-933-9331, shige-sushi.com
All-you-can-eat sushi at Paradise Sushi in Santa Rosa. (Heather Irwin / The Press Democrat)
Paradise Sushi
Paradise Sushi’s all-you-can-eat format remains a popular option throughout Sonoma County, and I’ve had plenty of fun, tasty meals there. But for the most part, this is more about volume than finesse. It’s a favorite for folks who like to eat sushi like it’s going out of style. Santa Rosa, Rohnert Park and Petaluma, paradisesushi.net
Hass avocados grow on a hillside at Seven Moons Farm in Sonoma on Friday, August 29, 2025. (Christopher Chung/The Press Democrat)
“It’s a real conversation starter,” says farmer Rebecca Bozzelli, laughing because it’s not something people often say about an avocado.
But when she brings her fresh, plump, nearly softball-sized Reed, Bacon, Gem, Hass, and Mexicola Grande specimens to farmers markets — most likely the only locally farmed avocados sold in Sonoma County — customers want to know every detail about each variety.
“Then when they come back for more, they’re telling us how each variety tasted and which ones they liked the best,” says Bozzelli, who crowns the Reed as her favorite because they’re “so buttery.”
Hass avocados at Seven Moons Farm in Sonoma on Friday, Aug. 29, 2025. (Christopher Chung / The Press Democrat)
Scan any annual report from the California Avocado Commission, and you’ll never see Sonoma County mentioned amid the thousands of acres planted in southern counties like Ventura, San Diego, Santa Barbara, Riverside, and San Luis Obispo.
That’s because avocados are typically grown in subtropical-to-tropical climates. Not surprisingly, Mexico is the world’s largest producer. But at 10-acre Seven Moons Farm in Sonoma, where Bozzelli toils the earth with husband Nick Rupiper and partners Ross Cannard and Kate Cherry, there are nearly 200 thriving trees that seem to defy Mother Nature.
Hass avocados grow on a hillside at Seven Moons Farm in Sonoma on Friday, Aug. 29, 2025. (Christopher Chung / The Press Democrat)
The trick is one of geography as much as farming: “They get the first sun in the morning because the hill they’re on is facing east,” Bozzelli says. “And because it’s such a steep hillside, it gets a lot of wind flow when it’s cold, so it doesn’t freeze.”
So far, Seven Moons only sells avocados during late spring and summer at two farmers markets (Sonoma Valley and the Santa Rosa Original Certified) and to Chez Panisse, the iconic Berkeley restaurant founded by Alice Waters, who became world famous cooking with countless tons of produce grown by pioneer organic farmer Bob Cannard, father of Ross.
Farmer Rebecca Bozzelli harvests Hass avocados at Seven Moons Farm in Sonoma on Friday, Aug. 29, 2025. (Christopher Chung / The Press Democrat)Rebecca Bozzelli carries an armful of Hass avocados while harvesting them at Seven Moons Farm in Sonoma on Friday, Aug. 29, 2025. (Christopher Chung / The Press Democrat)Rebecca Bozzelli empties buckets of Hass avocados into bins at Seven Moons Farm in Sonoma on Friday, Aug. 29, 2025. (Christopher Chung / The Press Democrat)
Last year was the first Seven Moons avocado harvest, about four or five years after the trees were planted.
“It’s kind of been a wild ride, because I didn’t really know what I was signing up for,” Bozzelli says. “We were a little worried a couple years there, wondering, ‘Are they just not gonna fruit because it’s not the right climate?’ But last year felt really nice. It’s so rewarding to bring home avocados and have them for breakfast and know that you grew them.”
