Much of contemporary architecture revolves around the concept of “living lightly on the land,” making new dwellings blend more seamlessly with the surrounding landscape and designing homes in such a way that nature can be brought inside via large windows and sliding glass doors while compelling the homeowner to step outside.
A newly constructed modern farmhouse in Santa Rosa’s Montecito Heights neighborhood embodies this design trend. The four-bedroom, three-bathroom, 3,112-square-foot home is currently listed for $1,895,000.
Wide plank floors throughout set the stage for relaxed Wine Country living. The home has a feeling of openness thanks to high ceilings, a great room, and large picture windows showcasing the surrounding trees. A linear fireplace brings warmth and modernity to the living room. A tranquil palette of whites and woods with black accents keeps the aesthetic calm and casual, yet elegant.
Lots of outdoor spaces—an outdoor kitchen, a large deck, and paths leading to seating nooks throughout the yard—offer options for enjoying the outdoors. Click through the above gallery for a peek inside.
For more information, contact listing agent Mary Anne Veldkamp with Coldwell Banker, 600 Bicentennial Way Suite 100, Santa Rosa, 707-535-8803, 707-481-2672, MaryAnneVeldkamp.com
Executive chef Mark Malicki at Casino Bar & Grill in Bodega, Calif. Dec. 2, 2022. (Erik Castro/for Sonoma Magazine)
“It’s kind of like Christmas morning,” says chef Mark Malicki, describing that magical moment when the first haul of fresh crab lands in the kitchen. It may be “the cold and dismal season” in Bodega, where Malicki has cooked the past 13 years at the Casino Bar & Grill, but there’s nothing better to warm the body and soul than “a nice bowl of really rich crab broth,” he says.
This is also the time of year when chef Andrew Truong starts thinking about shallow bowls of ragu of Dungeness crab at his restaurant, Terrapin Creek, about a mile down the road from Spud Point Marina in Bodega Bay. Growing up in a Chinese family outside of Atlanta, he learned how to stir-fry crab from his parents, cleaning the body and legs of blue crab, covering it in cornstarch and cooking it with ginger and scallions.
“You basically lick the flavor off the shells and crack it open and eat the meat,” he remembers. “We never served it like this in a restaurant, but at home this is how we cooked it.”
The Casino Bar & Grill in Bodega. Erik Castro/For Sonoma Magazine)Chef Mark Malicki of Bodega’s Casino Bar & Grill understands the boom-and-bust cycle of the crab industry. (Erik Castro/For Sonoma Magazine)
Over the years, Malicki has referenced classics like crab Louie, cioppino, and crab cakes.
If inspired, he’ll make a crab soufflé or a crab-and-fennel salad. Or sometimes he’ll whip up deviled crab, splitting the legs and bodies and slathering them with garlic and chiles before roasting them. “Crab is just one of those things—it’s open to interpretation,” he says.
Outside of the kitchen, Malicki is in tune with the plight of his neighbors in the Bodega Bay fishing community. Raised on Connecticut’s Long Island Sound, he knows fishing and crabbing is a boom and bust industry, even in the best of circumstances.
His uncle was a lobsterman, and whenever Malicki’s father helped him out on the boat, he was paid in crustaceans. “One year my uncle would have a blue Stingray Corvette and then a year later he’d be calling up my dad saying, ‘Hey, can I have a couple hundred bucks until Friday?’”
In recent years, the Northern California crab season opener has been difficult to predict. If it’s not postponed by domoic acid levels in the crab population, it’s pushed back to help protect migrating whales, which could get caught in long trap lines. And even when there is a green light to fish, the fleet can get stuck in the harbor negotiating a fair price with wholesale buyers.
All this means that was once a Thanksgiving tradition, more revered and salivated over than turkey, has been relegated to Christmas dinner or into the new year. “Moving the season back after Thanksgiving is kind of like telling florists you can’t sell flowers until February 15,” Malicki says.
So he has extended a secret handshake of sorts to crabbers in the community. “I have a thing at the bar that I’ve been doing for the last four out of five years.
When crabbers come in, I don’t charge them for food until the season opens, especially when it’s delayed. It’s not so much the guys who own the boats, but the guys who work on the boats. Just pay me when things are better, and it seems like it’s happening more and more.”
A few years ago, a crabber showed up at the back door one morning with an ice chest. “He said, ‘I just wanted to repay my debt.’” Malicki opened the lid to find two dozen fresh crabs inside. Staring at a new shipment of Dungeness, sometimes inspiration hardly needs a recipe. “You just boil a crab and then let it cool and dip it in mayonnaise,” Malicki says. “It’s so good. Or with nothing at all.”
Crab done right
Casino Bar & Grill: 17000 Bodega Highway., Bodega. 707-876-3185.
The power bowl at Agriculture Public House at Dawn Ranch comes with avocado, hemp seeds, quinoa and roasted butternut squash in a fig-apple-cider vinaigrette. (Erik Castro/For The Press Democrat)
After a three-year hiatus, Guerneville’s historic Dawn Ranch resort has reopened, making a flashy entrance with a dramatic, property-wide renovation and a revamped restaurant, Agriculture Public House.
The restaurant has been in operation for more than a decade, and frankly, in its earlier days, it wasn’t very interesting. Dishes spanned staples like ho-hum fish and chips, a skirt steak sandwich, pulled pork ravioli and shrimp flatbread. It was just what you’d expect at a sleepy stopover in a quirky river town populated by bohemian adventurers.
The refreshed Public House menu still reads simply but has more flair, and now, I must say, I’m smitten.
Grilled Mary’s organic chicken breast, for example, gets a boost from yam medallions and cider-roasted Brussels sprouts sprinkled with pepita seeds ($32), while braised pork shoulder comes from the family-owned, heritage pig-focused Mountain View Pork of Turlock and is served with creamy polenta, arugula and the crunchy delight of watermelon radish ($30).
Seasonal fruit pie from Criminal Baking Co. in Santa Rosa. (Facebook)
Santa Rosa’s most decadent dessert and sandwich cafe, Criminal Baking Co., will open a new pop-up pie shop at the Miracle Plum commissary kitchen (600 Wilson St.) on Jan. 12, according to owner Dawn Zaft. The new location– just a few blocks from their 808 Donahue St. bakery — will feature pies by the slice, whole pies and other treats for on-the-go pie fans.
The savory and sweet opening pie shop menu includes Cherry Crumb, Lemon Buttermilk, Manchego cheese with Quince, Chocolate Cream with Orange, Cottage Pie with a Mashed Potato Top and Spinach Artichoke with Ricotta & Mozzarella. Pre-ordered pies can be made gluten-free.
Pumpkin pie from Criminal Baking Co. in Santa Rosa. (Facebook)
The additional new kitchen space will also allow the 10-year-old Sonoma County bakery to expand its catering operations, adding grazing boards (including a vegetarian option with fruits, cheese and mini-pastries) as well as their hearty tartines, dessert bars, meatloaf knish, cakes, cupcakes and pies.
Criminal Baking’s bustling Donahue St. cafe will remain open, featuring a more extensive menu of breakfast sandwiches (don’t miss the Bacon Bandit with bacon, white cheddar, arugula pesto, lemon curd and a baked egg) plus veggie bowls, burritos, oatmeal, quiche and smoothies. The pastry case features select baked goods like cakes, lemon bars, brownies, cookies and cupcakes. Lines can get long, so Zaft suggests pre-ordering online or through their Criminal Baking Co. app.
Bacon Bandit with bacon, white cheddar, arugula pesto, lemon curd and a baked egg at Criminal Baking Co. (Facebook)
The Wilson St. pie pop-up will be open Thursday-Saturday from 9 a.m. to 3 p.m.; Criminal Baking’s Cafe is open from 7:30 a.m. to 3 p.m. daily. More details at criminalbaking.com or 707-888-3546.
Rebrand of The Sea Ranch Lodge, Sea Ranch, CA Oct 6th and 7th 2020
The shopping, entertaining and present wrapping and unwrapping are finished. The out-of-town visitors have left and we’re back to weekday cooking and workday tasks.
If all that holiday busyness has left you feeling enervated rather than inspired for the new year, it’s a great time to pause and recharge with a change of scenery, and you don’t have to go far. From a weekend getaway to the coast to a cedar enzyme immersion at a day spa to a visit to an animal farm, these seven close-to-home jaunts offer relaxing, refreshing respite.
A coastal getaway
There are moments when the Sonoma Coast almost doesn’t seem real. One twist of Highway 1 reveals craggy cliffs, while the next unveils windswept meadows and sandy beaches fringed by churning seas. No matter how many times you’ve done the drive, the sheer immensity of it all remains staggering.
Roll down your window and take a deep breath. There’s no reason to be in a hurry in these parts. Losing cell signal and getting lost in the fog only adds to the wonderful reasons to come here.
If you need a break during the winding journey, consider stretching your legs at Jenner Headlands Preserve, where even the views from the parking lot are stellar. But as you wind along, it’s when you hit The Sea Ranch that you’ll truly feel a world away.
Lodging options are blissfully scarce along this stretch of the coast. Weekend vacation home rentals at The Sea Ranch, built of structures known for their natural forms and weathered-wood facades, are an excellent option for those looking to get lost in the beauty for a weekend. Settle into your seaside digs, scope out the perfect spot to bundle up in a blanket to watch the sunset or sunrise, then get outside and get moving.
The Sea Ranch. (Carlos Chavarría)Coastal redwoods tower in a way that makes humans feel very small and very serene. (Carlos Chavarría)
Sonoma County Regional Parks maintains a network of trails in The Sea Ranch; hiking any one can instill a sense of calm. For dramatic views of the Pacific that will keep you happily on the move for hours, layer up and set out on the Bluff Top Trail. You can take it as far as Gualala if you’re motivated.
The Shell Beach Trail offers a delightful snapshot of the coastal enclave’s beauty. Less than three-quarters of a mile each way, the trail weaves through pines and alongside a meadow with ample opportunities to see birds and deer. Somewhat surprisingly, you won’t find seashells at Shell Beach, but if the tide is down, you can easily lose an afternoon tide pooling. Have a seat on a driftwood log and admire the landscape. You might catch sight of a seal or sea lion. And peak whale season officially begins in January.
The Sea Ranch. (Carlos Chavarría)
The Sea Ranch. (Carlos Chavarría)
Later, make the most of the sweeping seascape in a cozy corner of the recently remodeled Sea Ranch Lodge, a gathering spot for locals and visitors. Grab a cup of coffee from the cafe or a book from the general store, then settle into one of the wooden Adirondack chairs that look out at rocky cliffs that stretch for miles. If a storm rolls in, the fireplace in the solarium will keep you warm. There’s even a record player and collection of LPs to choose from, though you’ll never top the moody sound of the serenading surf outside.
The Sea Ranch Lodge: 60 Sea Walk Drive, The Sea Ranch; 707-579-9777, thesearanchlodge.com
The 1960s-era main building, the centerpiece of Sea Ranch community life, includes a redesigned restaurant, a new café, and expansions to the bar, lounge, and general store. (Carlos Chavarría)Ocean view through a fence at The Sea Ranch Lodge. (The Sea Ranch Lodge)
A serene stroll
Now is the quieter season along the Russian River, with misty mornings and peaceful solitude. It’s a nice chance to take a day trip to explore the river’s byways.
Begin along River Road on the deck at Farmstand, the new casual eatery at Farmhouse Inn, and treat yourself to a wood-fired pizza topped with maitake mushrooms, black truffle-leek cream and goat cheese.
Consider a post-pizza stroll at nearby Sunset Beach River Park to rack up some steps while soaking in photo-worthy views of Hacienda Bridge and hillsides covered with towering redwoods. From here, you may be able to spot steelhead trout running upstream, especially after a heavy rain.
Farmstand: 7871 River Road, Forestville; 707-887-3300, farmhouseinn.com
Farmstand, the new, more casual gathering spot at Forestville’s Farmhouse Inn. (Aubrie Pick)
Greenhouse warmth in winter
Squeeze the most out of the holidays with a visit to Sonoma Botanical Garden for the Glen Ellen landmark’s first-ever indoor, living botanical exhibition, “From East to Zest.”
The garden’s propagation greenhouse was spiffed up for the show and will be filled with hundreds of rare specimen citrus trees in flower and in fruit. Decorated by Mother Nature herself, the citrus trees brim with vibrant colors and calming scents.
“I think to go into the greenhouse and to be surrounded by all these fragrant fruits, it just feels like an extraordinary plant spa,” said Scot Medbury, the garden’s director. “Plants are such a wonderful common ground for everybody.”
Hold onto the feeling of calm even longer by heading outside to explore the nearly 70-acre garden, with steep trails up the hill topping out at views of the Sonoma Valley.
Meander along the new California Trail to learn about native plants, picnic and watch for frogs near the ponds.
At Beltane Ranch in Glen Ellen. (Beltane Ranch)At Beltane Ranch in Glen Ellen. (Beltane Ranch)At Beltane Ranch in Glen Ellen. (Beltane Ranch)
A quiet night away
Find solitude and comfort with an overnight stay in a guesthouse just steps from the vines. Here are five favorite vineyard cottage retreats.
The owners at Forestville’s Enriquez Estate Wines turned an old milk barn into a two-bedroom Wine Country retreat. 5960 Eastside Road, Forestville; 707-347-9719, enriquezwines.com
DeLorimier Winery has a guesthouse and two suites surrounded by 17 acres of estate vineyards. 2001 Highway 128, Geyserville; 800-546-7718, delorimierwinery.com
Powered by solar energy, the Reeve Wines Villa boasts four bedrooms and three bathrooms and can accommodate eight adults. 4551 Dry Creek Road, Healdsburg; 707-235-6345, reevewines.com
Beltane Ranch boasts a handful of rooms with perks like clawfoot tubs, French doors and seemingly endless views. 11775 Sonoma Highway, Glen Ellen; 707-833-4233, beltaneranch.com
Pezzi King visitors can soak in vineyard views while soaking in the hot tub. The estate guesthouse features four bedrooms with en suite baths and a full kitchen. 412 Hudson St., Healdsburg; 866-4734309, pezziking.com
Osmosis Day Spa and Sanctuary in Freestone. (Osmosis Day Spa and Sanctuary)
Getting the cedar enzyme bath ready. (Osmosis Day Spa and Sanctuary)
Renew yourself at a day spa
Have the weight of winter lifted off your shoulders at Osmosis Day Spa and Sanctuary in the tiny west county town of Freestone. The unique cedar enzyme bath experience at Osmosis, based on Japanese tradition, is the only one of its kind in the United States.
Find your zen as you’re enveloped in a tub full of comfortably warm, finely ground cedar and rice bran. The aromatic full-body compress provided by the cedar relieves soreness and boosts metabolism, bringing you to a state of dreamy, blissful solace. After your cedar bath, enjoy a tea service while overlooking the pond and explore acres of exquisitely maintained Japanese-style gardens.
Osmosis Day Spa and Sanctuary: 209 Bohemian Highway, Freestone; 707-823-8231, osmosis.com
Day trip to Occidental
There isn’t a bad time of year to hop in the car for a road trip to Occidental — the community’s charm is woven into its foundation. Whether it’s walking under the shade of towering redwoods at the Grove of Old Trees or along the darling two-block stretch that makes up downtown, Occidental has a way of reminding visitors that life doesn’t have to be exceedingly busy to be fulfilling.
Visit the local artisan marketplace at Altamont General Store, then warm yourself with cozy comfort food like minestrone soup and pasta at the historic Union Hotel. Family-owned and operated since 1925, it’s here that families, friends and visitors gather.
Grove of Old Trees: 17599 Fitzpatrick Lane, Occidental; landpaths.org
Linen napkins and handmade wares for sale at The Altamont General Store in Occidental. (Beth Schlanker/Sonoma Magazine)
The Boho Bowl at The Altamont General Store in Occidental. (Beth Schlanker/Sonoma Magazine)
Visit an animal sanctuary
Whether it’s feeding hay to a contented cow or giving belly rubs to a sweet pig, a visit to Charlie’s Acres nonprofit farm animal sanctuary can warm your heart in a way you didn’t realize you needed.
“We often hear from our visitors that stepping onto our sanctuary with over 150 rescued farm animals gives them a chance to take a deep breath and relax,” founder Tracy Vogt said.
The chorus of animal voices make for a lighthearted tranquil afternoon getaway. It’s nearly impossible not to smile as you watch cuddly and sometimes muddy farm animals living their best lives. A visit here is a perfect outing for families in search of memorable moments.
After winding your way around the farm, settle in at one of the picnic tables for a glass of wine or juice and a beautiful vegan cheese and charcuterie platter. The farm animals make for great company. If you’re lucky, you might even meet Charlie the Chihuahua, the farm’s namesake and Vogt’s very first rescue a decade ago.
Piglets relaxing in the evening sun in their enclosure at Charlie’s Acres. (Robbi Pengelly/Sonoma Index-Tribune)One of the rescued debeaked chickens now living the good life at Charlie’s Acres. (Robbi Pengelly/Sonoma Index-Tribune)
Blue cheese meets mozzarella, oregano and basil on a specialty pizza at Acre Pizza in Sebastopol. (Heather Irwin/The Press Democrat)
The approaching new year means we’re peeking into the future for upcoming restaurant openings. Unsurprisingly, most will be in Healdsburg and the fast-growing restaurant mecca of Sebastopol. Crickets from Santa Rosa. Click through the above gallery to see what’s on the horizon.
Mochi donuts, gluten-free summer squash tartlets, left, and Earl Grey polenta olive oil cakes, right, at The Altamont General Store in Occidental. (Beth Schlanker/Sonoma Magazine)
New year’s resolutions always have been my thing. Sure, I fail every year, miserably, like most of us. But it never dampens my enthusiasm for trying to lose that 10 pounds, exercise more and cut back on processed food.
This isn’t about those kind of resolutions. It’s about setting intentions for how I’d like to eat at home and in restaurants this year. Hopefully, these will inspire you to not worry about diets or restrictions and instead engage with the amazing bounty ripe for the picking in Sonoma County.
Without further ado, here are my 2023 resolutions. What are yours?
Get spicier
When I was growing up, my mom thought Lawry’s salt was an exotic seasoning. The few spices and herbs we did have in the house were so desiccated they turned to dust before imparting any flavor. Sure, dill, rosemary, curry powder and onion salt are pantry workhorses, but it’s harder to incorporate less-familiar flavors — saffron threads, sumac, cardamom — with any consistency.
Try: SouthPaw Seasonings, made in Santa Rosa, offers creative blended seasonings that take the guess work out of cooking with spices (southpawseasonings.com). Sonoma Spice Queen Wind McAlister recently opened a new Petaluma spice shop featuring organic, hand-crafted spice mixes (Oaxacan Mole BBQ Rub, Anju Indian Chai Spice Mix, Moroccan spice mix and Thai Curry), as well as dried herbs and artisanal salts. 9 Fourth St., Petaluma, 707-776-7678, sonomaspicequeen.com
Wind McAlister Owner of Sonoma Spice Queen in her store in Petaluma in 2015. Why not try more spices and herbs in 2023, from the several local companies that make spice blends? (Scott Manchester/PetalumArgus-Courier)
Eat more plant-based meals
Meat-centric meals are a simple standby, but I’ll trade a bland piece of chicken for a big bowl of roasted or wood-fired vegetables any day.
Try: Indian cuisine often features meatless dishes that are full of flavor, and spices. Winter can be a tough time for yummy fresh veggies, but learning to incorporate farm market root vegetables is a goal.
The vegan platter from Ambrosia in Petaluma. (John Burgess/The Press Democrat)
Spend money on good meat
Cheap, industrially raised meat is just that. Locally raised beef, chicken and pork have more flavor, and though they’re also pricier, they’re worth the expense. One option is to get a delivery subscription, like that from Panizzera Meat Co., with meat delivered to your doorstep (3905 Main St., Occidental, panizzerameatco.com). Sonoma County Meat Co. sells locally butchered pork, chicken and beef; so does Victorian Farmstead Meat Co. in Sebastopol.
Return to restaurants
Trying a restaurant in its first weeks or months of operation is exciting (and my job), but seeing its menu evolve is something I rarely have time to do. My goal in 2023 is to return to 30 restaurants I haven’t been to since their opening.
I’ve turned down few dishes in the last 16 years working as a Press Democrat restaurant writer (I had to draw the line at fish eyeballs). But I want to explore even more. The Taco Chronicles I wrote about last year for Sonoma Magazine gave me insight into the complexity of this beloved street food. In 2023, let’s take some deep dives into other international cuisines together.
At the same time, I tend to avoid certain menu items like chicken or steak in favor of more flashy fish or vegetarian dishes. Yet good roasted chicken or perfectly cooked steak can be a revelation.
The new year is upon us and with it comes a flurry of new offerings at hotels throughout Sonoma County. From new properties to multi-million-dollar remodels, here’s what you need to know about Sonoma County’s hotel scene right now. Click through the above gallery for a peek at the properties.
A new hotel to check into
Originally part of the Best Western Dry Creek Inn, the Villa Toscana building and its 60 accommodations are being updated and rebranded into a separate hotel property, The Lodge at Healdsburg. Guest rooms will feature a king bed, new furniture, wood flooring, a freestanding soaking tub, a fireplace and an assortment of other amenities. The boutique hotel is accepting reservations beginning March 2023. Part of the Tapestry Collection by Hilton, the property is pet-friendly; dogs of all sizes are welcome.
1261 Grove Street, Healdsburg, 1 -800-774-1500, thelah.com
A Deluxe Lodge King guest room at The Lodge at Healdsburg. (Courtesy of The Lodge at Healdsburg)
A new longterm stay option
Santa Rosa’s midcentury motor lodge The Astro is now offering apartment accommodations. Spinster Hospitality, which also owns nearby The Spinster Sisters restaurant, has purchased a neighboring building and converted it into three apartment units with a public courtyard. A pathway connects the new units to The Astro. All of the apartments feature a full kitchen; two apartments offer two bedrooms and one bathroom. The third apartment boasts four bedrooms and two bathrooms. A seven-day minimum stay is required.
323 Santa Rosa Ave, Santa Rosa, 707-200-4655, theastro.com
Kayaks are now available for all guests staying at Nick’s Cove in Marshall, making it easier than ever to get out on Tomales Bay. (Courtesy of Kristen Loken)
New hotel amenities
Thanks to charming updates in 2022 to all 12 cottages and the restaurant at Nick’s Cove, there were already plenty of incentives to get a coastal getaway on the calendar. But with 2023 comes the news that all cottage guests now have access to complimentary kayaks. Just tell the innkeeper when you’re ready to get out on Tomales Bay and they’ll take care of the rest.
A robot brings a bento box lunch to a diner at Sushi Rosa in downtown Santa Rosa in 2021. Robots in restaurants are just one form of artificial intelligence showing up in cooking and dining. (Mariah Hanson)
It’s time once again to peer into the crystal ball and see what the new year will bring to our tables.
Part trend watching, part guesswork, our predictions for what we’ll be eating and drinking in 2023 have a lot to do with ideas that have gained traction in 2022, plus shifts in how we view food, dining and sustainability.
In 2022, plant-based foods had a breakout year as meatless eating hit the mainstream. The effects of the pandemic on the workforce continued to plague restaurateurs, too, while luxury dining maintained its foothold and mocktails went prime time.
We’ll see all those trends gain even more momentum as economic and environmental challenges influence supply chains. Here are some of the innovations I predict will continue in 2023, finding new audiences or becoming significant trends for Sonoma County diners.
Food in the metaverse
Robots in the kitchen, fantasy food created by artificial intelligence and TikTok food trends are surging forward for 2023.
Sure, foams, liquid nitrogen and other molecular gastronomy still have a place in the high-end culinary world, but typical diners are looking to their computers for recipe inspiration and international food trends. We sift through stunning images of unreal foods generated by AI robots to whet our appetites.
An Israeli journalist recently used an AI-image generator to create his own version of sufganiyot (jelly doughnuts for Hanukkah) that look like something out of Wonderland. He hopes eventually to create real versions of the doughnuts.
Restaurateurs are using computers to create recipes and track inventory as well as optimize workflow with limited staffing.
TikTok trends like the butter board — a charcuterie board filled with flavored butters and decorated with salts and spices — have become viral must-try activities. Cloud bread, a simple three-ingredient bread, was the top 2022 trend on TikTok with 3.4 billion views.
Nonalcoholic cocktails are stylish and sophisticated at Flora Luna Apothecary. (Phaedra Achor)
The damp lifestyle
Somewhere between heavy drinking and teetotaling is moderate and mindful drinking. More cocktail lists are including low-alcohol or nonalcoholic drinks that are every bit as creative and crafty as their boozier siblings.
The recent opening of Luma (50 E. Washington St., Petaluma, 707-772-5037, lumaeatery.com) featured an extensive menu of nonalcoholic mocktails infused with high-octane flavors including the Dreamsicle, made with orange juice, coconut cream and vanilla syrup, and the Green Meanie with pineapple, mint, cilantro, jalapeño and seltzer.
Fake meat is out
But sustainable meat is in. After a surge of initial interest in Beyond and Impossible burgers, the novelty is wearing off and consumers are dubious about the actual benefits of the much-touted meat replacements.
To taste like meat, plant-based ingredients are highly processed, but they aren’t necessarily holding up to the promise of healthier-for-you foods aimed at omnivores.
Sustainably raised local meat is becoming more popular (even as local slaughter facilities struggle), with players like Stemple Creek Ranch in Tomales (stemplecreek.com) or Panizzera Meat Co. (3905 Main St., Occidental, 707-874-9770, panizzerameatco.com).
A variety of sausages are for sale at Panizzera Meat Co. in Occidental in 2021. Sustainably raised local meat is becoming more popular, produced locally by places like Panizzera. (Beth Schlanker/The Press Democrat)
Eating for the planet
The connection between food and climate is unmistakeable, and people are finally paying attention. In Sonoma County, an estimated 45,500 tons of food waste end up in our landfills, according to the Sonoma County Food Recovery Coalition.
Carbon emissions from transporting food, pesticides and the toll of industrial farming are increasingly changing what we eat. Local and seasonal produce are becoming more important to consumers, especially those looking to meatless diets to ease the nip of inflation.
Climate-conscious brands — some using food-production by-products like vegetable pulp, ugly or bruised fruit and spent grains — are teaching consumers about the massive amounts of commercial waste by making tasty snacks, flours and sweets. Check out The Ugly Company (theugly.company), which transforms bruised fruit into healthy snacks.
Dates, specifically, are having a moment as the sweet but sustainable alternative to honey or sugar. Bee colony collapses and the nutritional void of sugar have consumers looking for a 1-to-1 sweet replacement that tastes good. Locally, there are plenty of sustainably maintained bee colonies and great regional honey, including Hector’s Honey Farm (year-round at local farmers markets).
Kelp is another sustainable product that reduces carbon emission, is nutritious and is easily grown. Watch for more kelp farming and kelp-based foods in 2023. Check out Heidi Herrmann’s Strong Arm Farm products (strongarmfarm.com) for sustainably sourced dried seaweed from Sonoma County.
Dehydrated foods that can be turned into a meal by adding water are both eco-conscious (less weight for transport) and shelf-stable. In 2023, you might see even more sauces, stews and other foods that can be quickly hydrated.
A Mangonada made by Teresita Fernandez at La Michoacana in Sonoma. The drink consists of blended fresh mango with ice, swirled chamoy sauce, topped with mango chunks and tamarind candy, and a tamarind stick. (Christopher Chung/The Press Democrat)
Ingredients to watch in 2023
Tamarind: This tart and tasty fruit is popular in Mexico but grows in most tropical climates and is often featured in Indian and Asian cuisine. Try Tamarind BBQ Prawns at Stark’s Steak and Seafood (521 Adams St., Santa Rosa, 707-546-5100).
Yaupon: This herbal tea has been used for centuries by indigenous Americans as a stimulant (it has caffeine). The native plant has a citrus flavor that’s easy on the stomach and won’t give you the jitters. (Find it at Whole Foods.)
Avocado oil: A high smoke point and good fatty acids are bringing this oil to the forefront. Most specialty grocers carry it.
Mushrooms: This is the super food of the moment, despite being anything but new. Fungi have a variety of health benefits and are becoming popular as more than a pizza topping. Look for dried mushroom jerky or mushroom teas at Jewels of the Forest (177 Pleasant Hill Ave. N., Sebastopol, 707-326-6308).
A historic hotel in Monte Rio, most recently known as the Village Inn & Restaurant, has changed name and look. Now Boho Manor, the renovated property combines Art Deco style with a laidback West County vibe.
This is not the first time this Russian River hotel has changed name. Originally a summer home, it debuted as the River View Inn in 1906. It rose to fame in 1942, when it appeared in the musical film “Holiday Inn,” starring Bing Crosby and Fred Astaire. (The film won an Academy Award for Best Original Song, Irving Berlin’s “White Christmas.”) The hotel was then known as Holiday Inn for a decade until it was renamed Village Inn & Restaurant in 1952.
70 years later, new owners began renovating the riverside property this July. With a nod to the hotel’s Hollywood past, all 12 rooms were completely remodeled and styled with gold accents and bold colors and patterns. Three rooms were also added to the property.
Monte Rio’s Boho Manor, most recently known as the Village Inn & Restaurant, features 15 rooms, renovated in Art Deco style. (Courtesy of Boho Manor)
“We redesigned all the rooms to the Gatsby theme and added multiple amenities including fire pits, more outdoor seating, lounges and private cabanas for guests and day visitors,” said co-owner and Sonoma County resident Pierre Erasmus.
Outdoor enthusiasts looking to float down the Russian River or explore rural West County can rent kayaks, paddleboards and bicycles at the hotel. Unicorn and swan inflatables are also available for those wanting to create an Instagram-friendly vacation photo.
The storage space turned speakeasy at Boho Manor in Monte Rio. (Courtesy of Boho Manor)
A former storage space has been transformed into the Boho Club, a speakeasy where hotel guests and members of the public can listen to live jazz every Saturday night. The intimate venue seats approximately 30 and offers two sets each evening; the first at 6:30 p.m. and the second at 9 p.m.
Boho Manor’s onsite restaurant is open for dinner four nights a week. Friday, Saturday and Sunday, it serves dishes like Fettuccine Alfredo, chicken wings, New England clam chowder and ribeye steak. The menu is then transformed on Thai Tuesdays, with offerings like Pad Thai Goong (fried rice noodles with shrimp, egg, tofu, green onion, bean sprouts and ground peanuts) and Larb Gai (spicy fried chicken with shallots, onion, mint and cilantro).
A Sunday afternoon tea service is set to debut in January, and a day spa, offering treatments like Swedish and Thai massage, is in the works for next spring.
Boho Manor, 20822 River Blvd., Monte Rio, 707-865-2304, bohomanor.com. Rates start at $140.
