A freshly made pizza is pulled out of the oven, during community pizza night with live music at Raymond’s Bakery, in Cazadero, Calif., on Friday, May 13, 2022. (Photo by Darryl Bush / For The Press Democrat)
Every Friday evening, the tiny town of Cazadero comes alive with the smell of fresh garlic and sourdough pizzas. As a live band settles in for the opening notes of sound check, people gather on the deck under the redwoods at Raymond’s Bakery for a night of music, good food, and catching up with their neighbors.
“People who are visiting will often ask, ‘Is this a private event?’ And I’ll say, ‘Oh no, it’s just Friday night in Cazadero,’” says bakery owner and pizzaiolo Mark Weiss.
Owner, Mark Weiss, and his daughter who works at the bakery, Ella Weiss, 17, hold one of their pizzas, during community pizza night with live music at Raymond’s Bakery in Cazadero. (Darryl Bush / For The Press Democrat)Willie Perez, of Cazador, plays music with his band, during community pizza night with live music at Raymond’s Bakery in Cazadero. (Darryl Bush / For The Press Democrat)
What’s the magic here? Maybe it’s the hand-pinched garlic fennel sausage Weiss imports from Chicago for his Kitchen Sink pizzas. Or the excuse to dance and drink local Wild Hog wine. Or maybe it’s simply the need for a sense of community.
“One thing that surprises me every Friday is that the magic keeps happening, and people keep showing up. It always reminds me of that movie ‘Sweet Home Alabama’ with Reese Witherspoon,” Weiss says. “It just feels like what you think a community gathering should be.”
Friday nights through October. Best to order pizzas ahead by phone or online. Raymond’s Bakery, 5400 Cazadero Highway, Cazadero. 707-632-5335, elimgrove.com/raymonds-bakery
Stewart Cellars tasting room in Yountville. (Douglas Friedman)
The past few years have certainly been a time of change, but one change is for the better: we spend more time outdoors now than we did before the pandemic. From dining to wine tasting to weekend excursions, we want to soak up the scenery and fresh air every chance we get.
The town of Yountville is built for an alfresco lifestyle and can easily be added to a Sonoma County getaway. In this walkable village with dramatic mountain views, you’ll find Michelin-starred restaurants and many of Napa Valley’s top wineries. Make it a day trip or a full weekend of outdoor activities. Here are our top picks in Yountville.
Dine
Yountville is known for its many excellent restaurants, and here’s a fun fact: the Napa Valley town boasts the most outdoor dining spots per capita in Wine Country, with all of its restaurants and cafés offering open-air seating.
Famous French Laundry owner and chef Thomas Keller debuted his new Regiis Ova Caviar and Champagne Lounge as a pop-up last June. This summer, he decided to make the destination restaurant permanent. Lucky us, because this is a delight for lovers of the salty fish roe.
The caviar and champagne lounge features Keller’s own Regiis Ova brand in Siberian, Royal, Ossetra, Hybrid and Supreme styles. The caviar is served with classic garnishes and potato blinis (15 grams for $50-$65), or stuffed into darling little waffles, laced into crab on Parker House rolls, atop French onion dip with kettle fried potato chips, or as a crown to deviled eggs.
To sip, choose the Champagne flight ($65), bringing 2 ounces each of three elegant quaffs. Relax on the all-season patio, complete with shade, a fountain, and a cozy fireplace.
6480 Washington St., Yountville, 707-947-7181, regiisova.com
Regiis Ova caviar atop French onion dip with kettle fried potato chips. (Regiis Ova)Regiis Ova caviar in miniature waffles. (Regiis Ova)
Chef Michael Chiarello owns Yountville’s popular Ottimo and Bottega. Now, he gives us the new Coqueta, boasting delectable Spanish cuisine. This is food for sharing, in bold flavors like Spanish white anchovies with Manzanilla olives, piquillo peppers, Basque piparra peppers and pickled kumquat; or olive oil-poached, head-on gulf prawns in robust black garlic-chile sauce.
Dig into paella Valenciana, too – it’s a marvelous mélange of grilled rabbit, snap peas, carrots and Spanish Bomba rice cooked in roasted carrot sofrito and rabbit broth. To sip, sample housemade sangrias (try the Basque favorite mix of Mexican Coke, red sangria and cinnamon), or a margarita topped in “salt air” (a tasty dollop of salted foam). The shaded, wood plank deck is the place to sit.
6525 Washington St., Yountville, 707-244-4350, coquetanv.com
Just a minute southwest of town, the Lakeside Grill at Vintner’s Golf Course is off the radar for most people, but it’s a terrific, retro-style spot for comfort eats like golden crisp onion rings, nachos of housemade tortillas smothered in melty Jack and Cheddar, and a truly great Chinese chicken salad with cellophane noodles and housemade Hoisin dressing. You know, the stuff we all secretly love.
Other favorites include a terrific taco salad brimming with spicy carne asada, rice, beans, shredded lettuce, sour cream, guacamole, cheese and salsa; and a big, juicy burger with bacon, onion ring, mushrooms, Swiss cheese and ranch dressing on a French roll. To sip, order an ice cold beer. To sit, kick back on the patio with views of the ninth hole, flower gardens and lake.
Across from Yountville’s North Block hotel and restaurant, you’ll find an elegant compound housed in charming stone buildings. This is the home of Southside café and coffee bar, plus the Stewart Cellars tasting room.
Reserve a seat on the flagstone courtyard for a first-rate Portfolio Flight wine tasting, and request sips of two brand new releases, as well.
The NV Sparkling Riesling is the winery’s first-ever sparkling wine, and it’s enchanting, bright and bioche-y with hints of apple and pear. The 2021 Sonoma Mountain Rosé is a rarity, too, made of 90% Pinot Gris and 10% Pinot Noir, fermented for just 15 days on the skins for a pale pink color and crisp, beautifully floral character.
Stewart Cellars tasting room in Yountville. (Douglas Friedman)Stewart Cellars tasting room in Yountville. (Douglas Friedman)
Certainly you know that Zapp’s Cajun Crawtators potato chips are the perfect pairing for an elegant rosé. Oh, you didn’t? Then head over to Silver Trident Winery for the Potato Chip Extravaganza featuring artisanal potato chips paired with Silver Trident wines.
Through the guided, high-end “picnic,” you’ll find that Symphony No. 9 Sauvignon Blanc goes well with Route 11 Sour Cream ‘n’ Chives chips, Benevolent Dictator Pinot Noir matches with Zapp’s Cajun Dill, and Playing with Fire red blend likes Zapp’s Voodoo smoky paprika and garlic. For al fresco finery, you can choose a seat on the patio overlooking excellent people-watching on Washington Street.
The Potato Chip Extravaganza, featuring artisanal potato chips paired with Silver Trident wines, at Silver Trident Winery in Yountville. (Boris Zharkov)
Play
Embrace all of the outdoors via a hot air balloon ride with Napa Valley Aloft. You meet the flight crew at V-Marketplace in Yountville, then head to a remote wilderness launch site.
Depending on the weather, you might reach heights of up to a stunning 4,400-foot elevation, soaring over mountaintops, vineyards, water reservoirs and forests.
The big wicker basket transporting you is sturdy, the hour-long flight surprisingly smooth, and the landing is actually graceful, thanks to your seasoned pilot manning the whoosh-roaring propane burners.
6525 Washington St., Yountville, 707-944-4400, nvaloft.com
The Cosmonaut with vodka, dry Curacao, strawberry and lime from Vintage Space at The Flamingo Hotel in Santa Rosa Tuesday, August 23, 2022. (John Burgess/The Press Democrat)
Vintage Space, the new retro-inspired cocktail lounge and live music venue at the landmark Flamingo Resort in Santa Rosa, is a clever nod to the property’s midcentury past.
Managed by Benson Wang and Anderson Pugash of Palm House Hospitality, the lounge is the latest upgrade to the hotel, which was built in 1957 and purchased by Palm House Hospitality and Stephan Yang and Rebecca Bunya of Yang Capital in 2019. Wang and Pugash are also behind the popular San Francisco hangouts Palm House and the Dorian.
Wang, a Sonoma County native and fourth-generation restaurant owner, was inspired by “the extreme optimism” and excitement of the 1950s space race. He wanted to infuse that sense of “curiosity and innovation” into Vintage Space’s lunar-inspired music lounge, he said.
“We really want it to be an immersive, transformative space,” said Wang, who worked with designer Brian Anderson of BAA Design to create the futuristic setting. “Preserving the history of the space as an entertainment venue was important to us. We just wanted to create something a little more adventurous.”
And the vibe and cosmic cocktails at Vintage Space fit that bill.
The boomerang-shape bar is backlit by the glow of an illuminated moon. There is a rotating list of cocktails, mocktails, local craft beers and wines by the glass.
The M.A.S.A. cocktail, developed by bar manager Scott Gallagher, is a refreshing favorite, with spicy serrano pepper-infused peach puree, smoky mezcal, tequila and sparkling wine.
There is also the Cosmonaut — a play on the classic Cosmopolitan — that arrives capped with a glistening bubble. A satisfying pop releases a burst of citrus essence, which lingers on first sip.
The Black Hole Espresso Martini — an infusion of Bella Rosa nitro cold brew, cacao from Santa Rosa’s Sister Harvest and housemade mint whipped cream — is perfect for those seeking a caffeine buzz.
“I think people are just excited to have a music venue in Santa Rosa,” said bar manager Gallagher, who helped develop the venue’s drinks program. Before coming to Vintage Space, he ran the bar program at Little Brothers in San Francisco after getting his start at San Francisco Irish pubs Maggie McGarry’s and Little Shamrock.
A Petaluma native, Gallagher is a self-proclaimed Old Fashioned fan and will make a mean one on request, with spicy Michter’s Rye Whiskey and a spherical king cube.
Nonalcoholic cocktails include the E. Tea, an Arnold Palmer-type drink with habanero shrub, and Tranquility, a refreshing herbaceous combination of lemon, mint and rosemary.
Moon Landing Snack Packs are also sold, like Comet Corn popcorn, furikake Chex Mix and a host of other salty, crunchy indulgences.
Vintage Space currently hosts live music at 8 p.m. Fridays and a DJ at 9 p.m. Saturdays. Upcoming acts include LuvPlanet on Sept. 2 and Northern California DJ Miguel Migs on Sept. 17. If you want to arrive early for a meal or appetizers, the Flamingo’s Lazeaway Club restaurant is highly recommended.
“The music lounge at the Flamingo has a long, celebrated history within our community,” co-owner Pugash said. “We’re really excited to pay homage to its past while looking towards the future.”
Looking forward, Wang and Pugash hope to host Halloween and New Year’s parties at Vintage Space, plus live comedy and a Sunday Drag Brunch.
“The Flamingo has been a Santa Rosa institution since it opened in the 1950s,” Wang said. “We’ve received great feedback about the newly designed space and are so grateful to everyone we’ve met throughout the launch.”
Details: Vintage Space at the Flamingo Resort, 2777 Fourth St., Santa Rosa; 707-545-8530; vintagespacesr.com
You can reach Staff Writer Sarah Doyle at 707-521-5478 or sarah.doyle@pressdemocrat.com.
A selection of small plates from Little Saint in Healdsburg. (Emma K Creative)
We’re taking away all your excuses for eating another fast food lunch. Healthy, whole foods aren’t hard to find in Sonoma County. But sometimes it takes a little sleuthing to find the perfect grain bowl, scrumptious salad or vegan entree worth the trouble. After an exhaustive search, here are some of our favorite spots for grab-and-go meals you won’t regret five minutes after eating. Click through the above gallery for details.
Eating out for a living has many privileges, but dining for pleasure is a gift I rarely get to appreciate.
When a restaurant opens, it’s usually a one-and-done deal for me. As much as I’d love to return again and again to see how the menu evolves, how service improves (or doesn’t) and whether the food is as good (or bad) as I remember, constant deadlines never go away, and there’s always somewhere newer and shinier to discover.
That means sometimes I praise a restaurant, then find out things have fallen apart since my last visit. Other times, a bad menu turns around with a little time.
So it’s extra-special when I get to return to restaurants I’ve already written about or reviewed for a second look. Recently, the stars aligned and I ended up at Gourmet Au Bay in Bodega Bay, Grata in Windsor and Barndiva in Healdsburg.
These disparate restaurants have had time to find themselves, let chefs settle in and evolve their menus. The confident service at each was notable during my recent visits. Maybe it’s time to find a little pleasure in the daily grind again. Such is the life of a food writer.
Gourmet Au Bay (last reviewed in 2016)
Why I went: Plans to go to Spud Point Crab Co. for a crab sandwich went awry when long lines caused a hangry meltdown.
The verdict: This is an upgrade from coastal crab shacks, with a great selection of wines sold by the glass and an impressive kitchen. We had managed our expectations, but a glass of crisp rosé started things off nicely.
Meaty crab cakes arrived in a sizzling mini cast-iron skillet with a nickel-size dollop of creamy aioli. Crispy-edged and full of crab, these were a winner.
We also loved the giant bowl of mussels with slices of bread for dipping. The clam flatbread was studded with roasted garlic and bacon, with a light cream sauce atop a cracker-crisp crust.
The only miss was the ceviche, which had exactly four tiny pieces of fish swimming in a soupy salad of tomatoes, cucumbers and red onion.
Details: 1412 Bay Flat Road, Bodega Bay, 707-875-9875, gourmetaubay.com
Shrimp and Saffron Risotto is served at Grata Italian Eatery in Windsor. (Heather Irwin / The Press Democrat)
Grata (last reviewed in 2020)
Why I went: My friend lives in Windsor, and we needed a place to eat.
The verdict: This quaint Italian eatery opened near the start of the COVID-19 pandemic, and I remember a group of us huddled together in our masks, hoping a few shared dishes wouldn’t kill us. It wasn’t a great beginning for a review, and there were some significant misses before the restaurant hit its stride in recent months.
Our recent meal struck many right notes, including an awe-inspiring butter lettuce salad with fresh peaches, creamy burrata and pistachios. We couldn’t stop eating the Cacio e Pepe fries, served with truffle aioli and smothered in pepper and Parmesan.
The night’s smash hit was goat cheese and ricotta ravioli in a delicate garlic cream sauce. Topped with kernels of sweet corn and local mushrooms with a chiffonade of basil, the dish quickly could have become a tasteless, gloopy mess. Instead, the sweet pops of corn and peppery basil were a perfect complement to the light, perfectly cooked pillows of ravioli. Bravo.
Details: 186 Windsor River Road, Windsor, 707-620-0508, gratawindsor.com
Red Currant Curd dessert with Ras Wl Hanout Ice Cream will satisfy sweet tooths at Barndiva in Healdsburg. (Heather Irwin / The Press Democrat)
Barndiva (visited, but never reviewed)
Why I went: It was the only Michelin-starred restaurant I could get a last-minute reservation at for my son’s 25th birthday.
The verdict: My son, as you may imagine, loves great food. It’s a genetic thing. Sadly, he lives in a small town where Applebee’s is considered fine dining. While in Santa Rosa for his birthday, his only request (aside from Costco T-shirts) was a meal at a Michelin-starred restaurant.
I waited too long to make reservations but lucked out and snagged a ridiculously early seating at this upscale Healdsburg restaurant that uses the tagline “eat the view.” A new chef (Erik Anderson) and a new beverage director (Scott Beattie) recently have changed the menu, though the ever-popular goat cheese croquettes with lavender honey have remained.
My son and I were both gobsmacked over our meal. A seemingly simple caprese salad was an adventure, with a “reanimated” tomato (an Early Girl tomato that had been dehydrated, then rehydrated and filled with mozzarella foam). A basil gelee and tiny Sun Gold tomatoes were hidden beneath the wild arugula. Rare roasted duck with blackberries and chanterelle mushrooms was also a stunner. But the Mount Lassen trout with a light saffron sauce and a single sweet Jimmy Nardello pepper was the dish of the night.
Pommes Puree (fancy mashed potatoes) were mostly butter with a hint of potato, which is not a bad thing. Pastry chef Neidy Venegas creates dessert wonders like the Boston Cream, an orb of lavender pistachio mousseline and vanilla buttermilk cake in a strawberry verjus granita. Heavenly.
Details: 231 Center St., Healdsburg, 707-431-0100, barndiva.com
Cowgirl Creamery employee Erica Martinez helps a customer at company’s Point Reyes Station location in 2013. The retail shop and one-time factory will permanently close on Sept. 5. (Charlie Gesell )
Recent news that Cowgirl Creamery’s Point Reyes Station retail shop and one-time factory will permanently close on Sept. 5 has come as a shock to many, but for industry insiders, it’s not a total surprise. According to the Point Reyes Light weekly newspaper, vendors were told of the impending closure in mid-July.
The move comes five years after Cowgirl was sold to Emmi, a Swiss dairy conglomerate that purchased Humboldt’s Cypress Grove in 2010 and Redwood Hill Creamery in 2015. In 2019, Cowgirl founders Sue Conley and Peggy Smith stepped back from daily operations and officially retired in 2021. Cowgirl closed their longtime Ferry Building retail shop in 2021 after COVID-19 slowed foot traffic to a trickle.
Opened in 1997, the quirky Point Reyes Station barn was the headquarters of Conley and Smith’s iconic artisanal cheese company, where they introduced triple-cream Mt. Tam, washed-rind Red Hawk, cider-washed Hop Along and champion melter Wagon Wheel. For 25 years, the shop welcomed cheese pilgrims and coastal travelers looking for picnic and pantry supplies. You could even watch Red Hawk curds and whey being separated through large glass panels.
Cowgirl soon outgrew the location, and in 2008, production moved to the current Petaluma facility.
The closure is a heartbreaker, for sure, though the Point Reyes Station shop had several ongoing issues, including wastewater constraints that precluded additional customer bathrooms or scaling up Red Hawk production, according to the Point Reyes Light. A new tenant has not been announced yet.
Nick’s Fries with beef and lamb at Nick the Greek in Santa Rosa. (Nick the Greek)
I won’t lie. I nearly crashed my car scarfing down garlic fries from the newly opened gyro and souvlaki restaurant at Coddingtown. The San Jose-based chain founded by three cousins (all named Nick) has nailed fast-casual Greek eats using all the garlic. That’s a good thing — unless you’re a vampire.
The menu is straightforward: pitas filled with meat, plates of meat, salads with meat or bowls of meat. There are, of course, non-meat items like falafel or the veggie gyro (zucchini, portobello mushrooms, tomatoes, onions, fries and tzatziki sauce); but this is Greek food, so, mostly meat.
That’s where things got dicey as I tried to eat a box of Nick’s fries with feta, garlic, spicy yogurt, green onions and combination beef/lamb gyro meat with my fingers. As I drove south on Highway 101, the aroma alone forced me to crack open the box around Cotati. By Petaluma, half the takeout box was gone. I ended up getting most of it on my shirt, but that was a small price to pay. There was a significant swerve as a large chunk of lamb hit the floor. Box was then closed until I was safely stopped. Fries can be dangerous.
Gyros, of course, are the thing at Nick’s (all $10.95). Soft, spongy pitas are stuffed with chicken, pork, beef and lamb either cut from the rotating spit (gyro meat) or on a skewer (souvlaki). Topped with creamy cucumber-yogurt sauce, tomatoes, lettuce and onions, they get a bonus handful of fries tucked inside.
You also can get a plate ($14.95) with tasty yellow rice and salad or a gyro bowl ($11.50) with rice and lettuce topped with red wine vinaigrette. There’s a Greek salad entree ($10.95), natch, as well as the Prasini Salad ($9.50) with romaine lettuce, dill, feta and lemon dressing.
Don’t miss the baklava or loukoumades (beignets with nuts and syrup) for dessert.
282 Coddingtown Center, Santa Rosa, 707-806-2207, nickthegreek.com/santa-rosa. Open 11 a.m. to 10 p.m. daily.
Wine Country and modern architecture pair spectacularly in a prefabricated Geyserville home currently listed for $3,950,000. The 3,000-square-feet, four-bedroom, five-bathroom home was designed by Dwell in 2018 and features a stunning butterfly roof. It sits on a 3.8-acre lot surrounded by neighboring vineyards — here’s the chance to live among the vines while someone else takes care of the grapes.
With en-suite bathroom in each bedroom, a sprawling lawn and pool, bocce ball and pickleball courts, the home feels like your own private resort. Inside, midcentury design elements and bold decorative accents, like a wall of vibrant vintage concert posters, set the scene. Stained wood paneling and cabinetry provide warm contrast to the white walls while large windows let in plenty of light, as well as oak and vineyard views. Folding glass NanaWalls open up toward the expansive yard.
With so much nature on display, both inside and out, little is needed to adorn the space. But a few spectacular modern details do the trick: a symmetrical globe chandelier, brass angular fixtures and geometric tiles throughout. Click through the above gallery for a peek inside the home.
For more information about this property at 2225 Wilson Road in Geyserville, contact listing agent Peter Colbert with Compass Realty, 415-798-0203, or peter@winecountrycolbert.com, compass.com
For anyone dreaming of owning a patch of beauty in an oceanside community, a brand new home just hit the market in Bodega Bay.
The three-bedroom, two-bath home was designed with a nod to classic Craftsman style and is currently listed for $1,350,000. The property sits on a hill along the town’s main drag, Highway 1, and has partial views of the bay beyond.
The 1400-square-foot dwelling is airy due to its open floor plan, with the kitchen and eating area adjoining the living room. Maple cabinets throughout the home add delicate warmth to the color scheme and tiles in grays, greens and blues enliven the palette with a freshness that seems to reference a seascape. The countertops are made of on-trend concrete.
There’s a gas-burning fireplace in the great room and solar panels on the roof. The small redwood groves that surround the house can be viewed from the home’s good-sized windows, many of which are double-hung, which is typical of Craftsman style. The eye-catching mahogany front door, handcrafted by a Bay Area artisan, has horizontal windows from top to bottom that allow more light into the space.
The home also features midcentury design elements, such as large slider doors. The combination of Craftsman style and midcentury design works well here, and creates a sense of openness and a seamless indoor/outdoor aesthetic.
The best views (and fresh ocean air) can be enjoyed on the sweet little rooftop patio, accessible via a wide outdoor staircase. From here, you can see the Bodega Harbor and Spud Point Marina. There’s also a patio in the yard with patches of redwoods surrounding the area. Bodega Bay’s little strip of downtown shops, such as Fishetarian Fish Market, a surf shop, plus kite and taffy stores, is just minutes away.
Click through the above gallery for a peek inside the home.
This home is listed by Steve Hecht and John Chute of Artisan Sotheby’s Int’l Realty. For more information, call/text Steve, 707-481-8474, or John, 707-540-5331, or visit CoastalAgent.com
Crafting the perfect cocktail is an art form. When done well, the finished product is a thing of beauty. But few put much thought into one of the most important ingredients of a great cocktail. A new Petaluma company is on a mission to change that.
“Cocktail enthusiasts spend lots of time and money on the perfect spirits, mixers, glassware, bitters and tools — yet the ice is often overlooked,” said Charles Joly, resident mixologist at Abstract Ice. “Ice is the unsung hero of the cocktail.
Abstract Ice was launched earlier this year by Todd Stevenson, Ash Notaney and Leon Sharyon, formerly of Lagunitas Brewing Company. After making a name for themselves in the craft brewing world, the trio has turned their attention to creating crystal clear ice in unique shapes and sizes.
A number of Sonoma County craft distilleries, including Griffo Distillery in Petaluma and Hanson of Sonoma Distillery, have already taken notice of Abstract Ice’s artful cubes and added them to their drinks. Local restaurants like Healdsburg’s The Matheson, Sonoma’s Wit and Wisdom and Petaluma’s Brewsters Beer Garden have also incorporated Abstract Ice products into their bar programs.
In addition to cooling a drink, ice also helps dilute it and adds texture. Available in different shapes and sizes, Abstract Ice looks more interesting than regular square ice cubes and also helps control the dilution (or melting) process. (The ice melts more slowly because it is dense and has a large surface area.)
“We use their ice because they level up every drink we put them into,” said Jenny Griffo, who owns Griffo Distillery with her husband, Michael. “It definitely is hard to make an amazing Old Fashioned like we do if you don’t have premium ice like Abstract’s to prevent quick melting and then a watering down of the cocktail.”
Abstract Ice uses water from the city of Petaluma for their ice cubes and a patented technology to provide an additional level of water purification. (Water frozen in a traditional freezer traps dissolved air and impurities, resulting in cloudy ice.)
“Abstract Ice is made in a controlled process with water in constant motion while it is being frozen,” said Ash Notaney, president of Abstract Ice. “The constant motion prevents the entrapment and results in perfect, pure, clear ice.”
Looking to step up your own cocktail-making game? Abstract Ice is sold in select Sonoma County stores, including Wilibees in Santa Rosa and Petaluma, Bottle Barn in Santa Rosa, Charley’s Wine Country Deli in Petaluma and Big John’s Market in Healdsburg. In addition to pure ice, the company will soon release ice containing California-grown flowers and fruit sourced from local farmers markets.
Joly recommends cocktail enthusiasts temper the ice – take it out of the freezer and let it rest for a couple of minutes – before adding their drink of choice. Tempering prevents the ice from cracking and keeps it clear.
“Mix and match the different cubes and don’t just limit yourself to cocktails,” said Joly. “I love sipping an iced coffee over our Orbs.”
