The sun begins to set at Doran Beach. (Photo courtesy of Amie Windsor)
Sandi Funke is a sunrise hiker. Her favorite early-morning route is the 1.5-mile Cougar Trail at Sonoma Valley Regional Park in Glen Ellen. She often stops by before heading to her job as a program manager with the regional parks.
“You get really marvelous views of the Mayacamas range from that trail, views of the sun coming up, and filtered sunlight coming through the oak trees,” Funke says. “It’s a wonderful hike to get your heart pumping, to wake up and just enjoy the morning.”
John Schwonke and his dog Gus begin their hike towards Suttonfield Lake in Sonoma Valley Regional Park on March 10, 2014. Almost all Sonoma County Regional Parks welcome dogs on leashes, making them ideal places to visit with canine companions. (Conner Jay/The Press Democrat)
If there were ever a time for morning-hike neophytes to get in the habit, it’s now. With mid-summer sunrise coming around 6 a.m. and most parks opening at 7 a.m., there’s no need to worry about headlamps. And no matter how hot the forecast, the coolest air of the day is guaranteed.
For workday mornings, Funke recommends short trails with a quick payoff. But for a more relaxed sojourn, she heads to North Sonoma Mountain Regional Park, where steadily ascending switchbacks under redwoods, oaks and bay laurels lead to invigorating views of the surrounding mountains, at times awash in morning fog.
The sun begins to set at Doran Beach. (Photo courtesy of Amie Windsor)
Summertime is prime time for sunset hikes, too, and what better way to unwind at the end of the day? There are hours of light left after work, enough to make it to the trail to savor the fading light—and the natural air conditioning blowing straight off the ocean. Back in June, Sonoma County Regional Parks launched a “Settle Down at Sundown” series focusing on outdoor wellness and relaxation exercises like mindfulness walks, journaling, stretching and deep breathing at twilight.
Doran Beach is the quintessential sunset stroll experience, Funke says: miles of sands, the sun slowly fusing with a liquid horizon, the sky a vivid color wheel, and, when the light fades or the breeze becomes too stiff, the car is close at hand.
Next up in the “Settle Down at Sundown” series: July 11 at Tolay Lake, July 18 at Doran Beach, Aug. 15 at Pinnacle Gulch and Aug. 22 at Helen Putnam. parks.sonomacounty.ca.gov
Surfing in Salmon Creek. (Conner Jay/The Press Democrat)
It’s prime summer at Northern Light Surf Shop in Bodega, where the local community gets together for what co-owner Sarah Dougherty refers to as the “Bodega Vortex.” Friends shoot the breeze about the day’s surf or trips they’re planning, and before long, they’ve entered the vortex and an hour or more has gone by.
Northern Light Surf Shop has welcomed surfers of all levels since 1986, selling apparel, surfboards, wetsuits, and other gear for those riding the waves of the Sonoma Coast. A second Northern Light location opened in Valley Ford in 2018. Here’s a window into her outdoorsy, artistic spirit.
Northern Lights Surf Shop owner Sarah Dougherty. (Chad Surmick / The Press Democrat)
5 a.m.
I get up, have coffee, look over emails. My husband [Ben Dougherty, a big-wave surfer and arborist] does a surf check on the websites to see if it’s going to be a surf day. I look at orders we have to fulfill, inventory that’s coming in for the day.
If it’s a good surf day, Ben will surf if it’s big. For myself, it’s got to be smaller waves, on a beautiful, perfect day with warm winds. I’d rather travel to warm water to surf, but he’ll be out there three, four, five hours.
Martin Gilbertson walks back to his car after a morning session surfing the cold Pacific Waters along Dillon Beach. (Conner Jay/The Press Democrat)
Surfing in Salmon Creek. (Conner Jay/The Press Democrat)
6:30–7 a.m.
Earlier is usually better for surfing because winds pick up later in the day. Certain spots also like different tides. If you can get out before the wind picks up, that’s your best chance. Still, you may not get into the water; you may even wait there until the tide is right and the wind picks up. Summer, fall, and winter are the best times for surfing here. Spring is the worst because of onshore winds.
8–10 a.m.
We open at 9:30, so I’m down at the Bodega store by 8 to begin organizing and pack up online orders. Then I zip over to Valley Ford, since we carry different items at each location. I bring down boxes of apparel that I’ve printed the previous day and make sure employees have hangers, change, and whatever else they need to take care of inventory.
11 a.m.
More locals come through, so late mornings revolve around coffee and talking and surf, the Bodega Vortex. The camaraderie that surfers have is special; it’s fun to hang out with them.
Stickers adorn Northern Lights Surf Shop in Bodega. (Chad Surmick / The Press Democrat)
Noon
Sometimes I have to set alarms for myself to eat lunch! But one of our staples is Casino Bar & Grill in Bodega, which makes amazing burgers.
1 p.m.
Printing apparel takes up most of my day. We have our original design plus other collaborations with artists whose work we like or can commission. We run all the screens and just print away in our print shop (which is basically our garage).
6 p.m.
In summer with longer daylight I sometimes work 10 hours, but I have a flexible schedule. It’s a pretty organic process of when I get into the print shop and when I leave.
6:30–7 p.m.
Sometimes there are evening surfs this time of year, then we catch dinner on the way back. Our main beaches are Salmon Creek State Beach and Doran [Regional] Park.
Eric Austensen walks along Goat Rock State Beach looking for waves to surf. (Conner Jay/The Press Democrat)
Catching the wave
Northern Light Surf Shop is a mainstay of Sonoma’s surf scene, offering boards, wetsuits, and clothing, including co-owner Sarah Dougherty’s original screen-printed hoodies and tees as well as collaborations with local artists.
17191 Bodega Highway, Bodega and 14435 Highway 1, Valley Ford. 707- 876-3032, northernlightsurf.com
Birria Tacos with adobo marinated beef served with consomÈ from Kinaís Kitchen & Bar in Sonoma. (John Burgess / The Press Democrat)
From plant-based dishes to crave-worthy Mexican eats to the most perfect burger in Sonoma County, here’s what to eat this summer. Click through the above gallery for a peek inside the restaurants and best bets.
Little Saint
Healdsburg
As chef de cuisine of the much-anticipated Little Saint cafe and restaurant, Bryan Oliver has spent the last seven months studying the subtleties of plant-based emulsifiers.
He’s been on a mission to make sure aquafaba (chickpea water) doesn’t taste like beans and tackled the challenges of creating a satisfying buttercream without butter or cream.
When building a plant-based menu to a Michelin-starred restaurant’s exacting standards, sometimes it’s as much about chemistry as it is about cuisine. “In the first few months, we were not trying to figure out a menu, but exploring the world of plant-based foods,” Oliver says. “There was a lot of playing around.”
More than a food hall, the 10,000-square-foot building that once housed SHED Modern Grange has been transformed into multi-use art, music, and performance space with a 72-seat restaurant, bar, and market selling wine and produce.
A collaboration between Kyle and Katina Connaughton of Healdsburg’s Single Thread; designer Ken Fulk; philanthropist Jeff Ubben and his wife, animal activist Laurie Ubben; and program director Jenny Hess; Little Saint aims to forge a new vision for vegan dining and sustainable living.
Cocktail from Little Saint in Healdsburg. (Chad Surmick/The Press Democrat)Cocktail from Little Saint in Healdsburg. (Chad Surmick/The Press Democrat)
Best bets
The grab-and-go Larder section, with prepared salads (beet with coconut yogurt, potato with soy-milk aioli, farro with fresh asparagus). Plus Quail and Condor bread and housemade dips like red lentil hummus and creamy cultured cashew. Available from 11 a.m. to 7 p.m., the larder is a good toe-dip into the flavors of Little Saint.
Cauliflower Biryani for two ($39): Basmati rice, curried cauliflower and pickled golden raisins are finished in a woodfired oven and topped with crispy onions and dried rose petals. Easily enough for three or four people, it’s a hearty Indianinspired rice dish that lets the aromas of cinnamon, turmeric, black pepper, and nutmeg do all the talking. Sweet-pickled kohlrabi and citrus hot sauce ramp up the flavors even more.
Cocktails: Matthew Seigel’s bar program helps the restaurant form a sustainable “closed loop,” using the cooking water from beets and purple carrots to add rich color and earthy bass notes to cocktails, for example.
Kina’s Kitchen & Bar
Sonoma
When Picazo Kitchen & Bar opened in Sonoma in April 2019, owners Sal and Kina Chavez had high hopes.With community support for their other businesses, it seemed a natural extension. Then came two years of fires and the pandemic.
Needing a fresh start, the couple have rechristened the space as Kina’s Kitchen & Bar, with a menu that better reflects Kina’s journey as a Mexican American raised on her mother’s pozole, and her passion for modern American cuisine.
The new menu includes more dishes from her childhood and a fresh cocktail menu with tequila and mezcal from Mexico. Try fried brussels sprouts with pepper jam and bacon, birria nachos, beef noodle pho, fried chicken with Mexican gravy, or lemon cottage cheese pancakes.
Chicken Chimichanga with mozzarella, cilantro rice, cotija cheese, grilled corn, pico de Gallo and chipotle aioli from Kina’s Kitchen & Bar in Sonoma. (John Burgess/The Press Democrat)Birria Tacos with adobo marinated beef served with consomé from Kina’s Kitchen & Bar in Sonoma. (John Burgess \/The Press Democrat)
Sol Food
Petaluma
Though the outpost of this popular Marin Puerto Rican restaurant opened in March, it took nearly two months to get the kitchen staffed enough to open its doors for indoor seating and a full menu.
The sprawling space that once housed Sauced BBQ in Petaluma’s Theater District now features Sol Food’s famous pink frijoles and craveworthy dishes like pollo al horno (chicken thighs); camarones empanizados (breaded fried prawns and plantains); and a much-loved Cubano sandwich with roast pork, ham, pickles and Swiss.
Now that they’re fully open, larger dishes like coconut milk french toast, arroz con picadillo (ground beef with seasoned rice), coconut stew with shrimp, and mofongo (Creole prawns with garlic and tomato) are welcome additions. Don’t forget a bottle of pique (spicy vinegar sauce) to pour on … everything.
There is nothing understated about a bucket-sized margarita or an 80-ounce beer tap at your table, but that’s what makes this downtown Santa Rosa restaurant and late-night bar the hottest fiesta in Sonoma County.
Though a quiet cantina by day with nine pages of regional Mexican and California classics, things get a little wild after 8 p.m. On weekends, mariachi bands fill the space with music, and staff parade through the restaurant with flashing lights and whistles to announce the arrival of mega-margaritas and wacky drinks like la Pitufina (the Smurfette), with vodka, ice cream, and bright blue Curaçao. Fortunately, the kitchen is open late to soak up all the booze.
The Third Street location is the second for the local Reyes family, who opened the Roseland location of La Fondita in 1996. Known for their massive platters of food, sweet and creamy elote, and family atmosphere, owner Ivy Reyes says the new downtown spot is all about vamos con todo, meaning “We’re all in!” After a drink or two, you will be too.
630 Third St., Santa Rosa. 707-843-7595
Banana margarita at La Fondita on Third Street in downtown Santa Rosa, May 11, 2022. (Chad Surmick / The Press Democrat)
Machado Burgers
Santa Rosa
Is Machado’s bacon cheeseburger the most perfect burger in Sonoma County? Quite possibly.
This Larkfield walk-up counter offers jaw-busting creations that check all of our “perfect burger” boxes. Chewy (but not too soft) Franco American buns easily hold up to a meaty grilled beef patty, oozing cheese, shredded lettuce (please stop putting entire leaves on burgers, people!), salty pickles, onions, tomato and a just-right mustard sauce. Also, Piggy Tots: tater tots topped with homemade chili, pulled pork and more.
We’re in hog heaven.
406 Larkfield Center, Santa Rosa. 707-546-6835
Scones from A La Heart Kitchen in Forestville Friday, July 1, 2022. (John Burgess / The Press Democrat)Red, White and Blue Strawberry-Blueberry Charlotte from A La Heart Kitchen in Forestville Friday, July 1, 2022. (John Burgess / The Press Democrat)
A La Heart
Forestville
This longtime events catering company has moved to Forestville and now offers picnic-ready prepared salads, sandwiches and baked goods along with espresso drinks and dinner kits. We love stopping by to see what new surprises (fried chicken sliders, giant cinnamon rolls) land on the menu each week.
At Scribe Winery in Sonoma Valley, co-owners and brothers Andrew and Adam Mariani produce two expressions of mission, a rustic, low-tannin red varietal they serve lightly chilled. One is a still wine; the other is sparkling. And both are beguiling.
“Low-tannin wines really lend themselves to being chilled — they go hand in hand with freshness,” Adam Mariani says. “Mission is a spicy, peppery grape, but it has a levity and lightness to it. When it’s chilled, it becomes wild, juicy and energetic.”
For Andrew, a light chill “can lift some red wines and focus the fruit.”
“It’s like putting a warm summer peach in the refrigerator,” he says. “The chill gives the fruit a little sharp, refreshing edge — more energy and pop.”
When the mercury rises and barbecues beckon, a glass of chilled red wine can be an unexpected delight. Refreshing and fruity, with a gentle heft, they can be a versatile alternative to white wine or rosé and a welcome guest at a summer gathering.
For reds that are good chilled, look for light- to medium-bodied red wines that are lower in alcohol, tannin and oak, like a lighter-bodied pinot noir or grenache. (Shutterstock)
What to look for
Erin Miller, wine director and sommelier at Dry Creek Kitchen in Healdsburg, has fond memories of sipping chilled red wines at the beach when she lived in the south of France.
“Chilled reds are incredibly quaffable and perfect for a picnic,” she says. “But they can be a serious option at the table, too.”
Miller, who likes to serve chilled reds with cool or room-temperature foods, like salads, charcuterie, pizza or tapas, said there are a few things to keep in mind when choosing and chilling a red.
First, look for light- to medium-bodied red wines that are lower in alcohol, tannin and oak, like a lighter-bodied pinot noir or grenache. Gamay, the fresh, aromatic varietal widely known in Beaujolais, is also a good option.
For chilling, Miller is particularly fond of Camp Rose Cellars 2019 “The Prince,” Sonoma Coast ($38), a surprisingly lean and bright cabernet franc. She also likes Leo Steen 2019 Grenache, Provisor Vineyard, Dry Creek Valley ($42), which has a touch of earthiness.
Next, Miller says, “It’s better to aim for lightly chilled versus ice-cold, because very cold temperatures can emphasize the tannin and oak in a red wine and mask its bouquet.”
For most chillable reds, she suggests aiming for a temperature that is cooler than your kitchen, but not as cold as the refrigerator: somewhere in the ballpark of 45 to 55 degrees.
To chill a red wine quickly, place the bottle in a bucket filled with ice and cold water and chill for about 15 minutes. (Courtesy of Kanawa Studio)
How to chill out
To chill a red wine quickly, place the bottle in a bucket filled with ice and cold water and chill for about 15 minutes. Don’t let the wine sit too long in the ice water or it will become too cold.
If you have more time, you can place the bottle in the refrigerator for about 30 minutes — just be sure to set a reminder. If you want to chill your red wine in the refrigerator overnight, remove it about 15 to 30 minutes before serving and let it sit on the counter to rise in temperature. Bonus tip: Cold whiskey stones or reusable ice cubes can chill a single glass of wine quickly.
“If you’re interested in a chilled red and are uncertain what to buy or what temperature to aim for, I recommend asking your favorite wine adviser or shop for advice,” Miller says. “Individual wines vary greatly, so it can be helpful to ask someone in the know.”
In the meantime, here are three chilled reds to get you started:
Quesabirria meaty tacos with a side of consome from the Tacos Tijuana food truck at Shady Oak Barrel House in Santa Rosa on Friday, October 22, 2021. (Photo by John Burgess/The Press Democrat)
The well-worn Wagon Wheel Saloon in north Santa Rosa has been called many things over the years, but a food truck hot spot is not one of them — until now.
Once infamous for its cast of colorful (and sometimes felonious) characters, the faded green bar is now ground zero for some of the county’s best quesabirria.
In late May, fluttering banners advertised Tacos Tijuana would be coming to the 3320 Mendocino Ave. location. Curiously, the owners of Tacos Tijuana posted on social media that the business had permanently closed in May.
So, was the new Santana-themed mobile kitchen emblazoned with the Tacos Tijuana logo the same taco favorite, or an impostor?
Co-owner Uriel Brena considers it more like Tacos Tijuana 2.0. His former business partners, Miguel Canseco of Taqueria El Paisa and Chef Jose Rodriguez of El Fogon Taqueria, left the business after the truck struggled to make a profit in its first six months at Shady Oak Brewing, according to Brena.
“We tried really hard, but it just wasn’t paying the bills,” said Brena, who continues to handle the business side of the food truck. A marketing professional and political consultant by day, Brena got into the restaurant business after volunteering his services to local restaurants during the pandemic. That led to co-ownership in Tacos Tijuana, whose tasty quesabirria tacos were tapped as favorites by The Press Democrat.
So, without partners, and stuck with a $60,000 used food truck, Brena decided to forge ahead and strike a deal with the Wagon Wheel’s owners to host the mobile kitchen. Tacos Tijuana’s original chef, Edwin Hernandez, and two of Hernandez’s family members have become Brena’s new business partners.
The menu remains much the same, with their signature quesabirria — a crispy, cheesy, beefy handful of happiness — as good as it ever was. New items are coming onto the menu weekly, including conchinita pibil and tacos al vapor (steamed tacos).
ChoriVegan nachos with black beans, vegan chorizo, vegan mozzarella cheese, bell peppers, avocado, vegan sour cream, diced green onions, dice tomatoes, chopped cilantro, avocado and green salsa from the Tacos Tijuana food truck at Shady Oak Barrel House in Santa Rosa on Oct. 22, 2021. (Photo by John Burgess/The Press Democrat)
In early July, chicken parmigiana and Philly cheesesteak sandwiches will also be added to the menu, Brena said. He tapped Chef Gerard Giudice from Sally Tomatoes Catering and the Heirloom Cafe in Rohnert Park to help perfect his sandwich game after working with Giudice on his successful campaign for Rohnert Park City Council.
Brena plans to add his mother’s chile rellenos as part of an expanded vegetarian menu that includes Soyrizo Nachos, zucchini blossom quesadillas and huitlacoche (a corn fungus with a mushroom-like flavor) tacos. He cautions that although the items are prepared vegetarian and vegan, the grill is also used to cook meat.
For now, quesabirria remains the top seller, but meatless options like the flor de calabaza (squash blossom) are also popular. Paired with a stiff gin and tonic at the Wagon Wheel, you can’t possibly go wrong.
3320 Mendocino Ave., Santa Rosa. Open 11 a.m. to 11 p.m. daily with $1 tacos on Tuesday. Delivery orders at 707-296-3000. More details on their Instagram page, @tacostijuana707. Parking can be a little tricky, and the only exit is a right turn onto Mendocino Avenue.
Banh mi tacos at Lagunitas Brewing in Petaluma. (Heather Irwin/Press Democrat)
It’s the loveliest time of year in Sonoma County, when farm stands are laden with fresh strawberries, flower bouquets and first-of-the-season tomatoes. Boozy outdoor brunches and face-plants into giant waffle cones are now seasonally appropriate, along with hogging a lovely patio table for a little too long.
So, in the spirit of gas economy and weekend adventures, here are 15 recently discovered summery Sonoma County spots worth visiting. They’re all shorts- and sundress-approved and waiting for you to put your Hot Girl (or Boy) summer bod on the back burner and enjoy the delicious things in life.
Santa Rosa
Mangonada from Fru-ta: If summer had a flavor, it would be the sweet, sour, salty, spicy, icy mangonada at Fru-ta. Made with fresh mango, mango sorbet, lime, chamoy (a pickled stone fruit condiment) and lime and dusted with Tajin, it’s everything a cold drink should be. The tamarind paste-wrapped straw just adds to the puckery deliciousness. Pairs perfectly with Takilocos, a mixed bag of Takis rolled corn chips, peanuts, cucumber, lime, jicama and pickled pork rinds. Three Santa Rosa locations: 2770 Stony Point Road, 52 Mission Circle and 3080 Marlow Road. frutaicecream.com. Open 11 a.m. to 9 p.m. daily.
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)
Shady Oak Barrel House: We love the lineup of food trucks as much as the funky beers at this downtown Santa Rosa brewery. Hang at the picnic tables in the back with some of the area’s best food trucks and pop-ups, including Smackin’ Soul Food, pizza from SoCo Supper Club or burgers from Lunch Box. 420 First St., 707-575-7687, shadyoakbarrelhouse.com. Open 3 to 9 p.m. Wednesday through Sunday.
Geyserville
Rosé at Locals Tasting Room: Yes, Virginia, you still can taste wine for free. Though no purchase is required to sample the nearly 80 wines, chances are you’ll find at least one bottle to buy from this collective tasting room. The Dernier-Handal chenin blanc blend is a favorite summer sipper. 21023 Geyserville Ave., 707-814-0713, localstastingroom.com. Open 11 a.m. to 6 p.m. Wednesday through Sunday.
Dank beer and barbecued lamb at Corner Project Ales and Eats: At this family-run brewpub in Geyserville, one brother brews while the other operates the kitchen. More than just fried pub grub, Chef Tom Adamian’s menu includes lots of comforting dishes like meatball sliders, pulled lamb on focaccia with preserved lemons, and a perfect pickled veggie sando on thick slices of bread (my favorite). They also sell beers from other brewers; try the funky Smelltron 3030 from Santa Rosa’s Cooperage Brewing Co. or the super-refreshing Lavender Radler from Rohnert Park-based Old Caz Beer. 21079 Geyserville Ave., 707-814-0110, cornerprojectales.com. Open noon to 8 p.m. Thursday through Saturday, noon to 3 p.m. Sunday.
Healdsburg
La-Yu from SingleThread Farm: The owners of Healdsburg’s SingleThread restaurant have opened their new Dry Creek Valley farm stand, selling fresh flowers and perfect produce ($6 strawberries, worth every penny), as well as artisan donabe clay cooking pots, handcrafted knives and bespoke dishes used at the restaurant. Don’t miss larder items like Chunky La-Yu (chile oil), barrel-aged ponzu and yuzu kosho, a Japanese condiment made with chiles and citrus. 2836 Dry Creek Road, singlethreadfarms.com. Open 11 a.m. to 6 p.m. Thursday through Monday.
Wine and pizza at Bacchus Landing: An impressive collection of tasting rooms that feature exceptional wines, including AldenAlli (a collaboration between Dan Kosta of Kosta Browne Winery and celebrity chef Emeril Lagasse), The Setting Wines (vintner Jesse Katz of Aperture Cellars) and Smith Story Wine Cellars (Alison Story). Though Bacchus Landing looks like a faux Tuscan villa, there’s plenty of space to lounge, sip and nibble, with a new wood-fired pizza oven and frequent food trucks and pop-ups, including Black Piglet and Bayou on the Bay. 14210 Bacchus Landing Way, 707-395-0697, bacchuslanding.com. Open 10 a.m. to 5 p.m. Thursday through Monday.
The Smith Story Wines tasting room at Bacchus Landing in Healdsburg. (Courtesy of Smith Story Wines)
Thai at Tuesdays on the Plaza: This relaxed Tuesday gathering with mostly locals features music, arts and our favorite Thai food pop-up, Sangsan. Look for Thai wok omelets and strawberry milk ice from chefs Ploypailin Sakornsin and Jeremy Kuo (both SingleThread alums). Open 5 to 8 p.m. Tuesday on the Healdsburg Plaza and 8:30 a.m. to noon Saturday at the Healdsburg farmers market, sangsanhealdsburg.com.
Monte Rio
Shakshuka at Lightwave Coffee & Kitchen: Located at the Creekside skate park in Monte Rio, this curious little cafe sells smoothies, bagels and Middle Eastern cuisine, including rich, tomato-based shakshuka. Watch for freshly baked desserts and creative specials from owners Ori and Gal Ginzburg. Or just grab a coffee from the walk-up window and watch the gnarly board slides and cringeworthy lip skids. 9725 Main St., 707-865-5169, lightwavecafe.square.site. Open 9 a.m. to 3 p.m. Wednesday through Sunday.
Petaluma
Strawberries at Stony Point Strawberry Farm Stand: Insiders know this is the spot for the best strawberries. This organic fruit and vegetable farm sells berries still warm from the sun. 735 Stony Point Road, 510-917-0514. Open 8:30 a.m. to 6 p.m. daily.
Lagunitas Taproom: There’s plenty of fun to be had for humans and dogs at this family-friendly, convivial Petaluma beer garden. The sprawling semi-covered outdoor space has picnic tables for people and plenty of slobbery water bowls for thirsty pooches. Seasonal offerings and tasty grub make it a must. 1280 McDowell Blvd., 707-778-8776, lagunitas.com. Open 11:30 a.m. to 8 p.m. Wednesday through Sunday.
Banh mi tacos at Lagunitas Brewing in Petaluma. (Heather Irwin/Sonoma Magazine)
Sebastopol
Piggy Punch at Third Pig Bar: This brand-spanking-new bar from the owners of Graton’s Bowman Cellars serves fresh craft cocktails, including the dangerously delicious Piggy Punch made with rum, Swedish Punsch, chicha morada (a purple corn drink), lime and cardamom bitters. They come in piggy cocktail glasses, and you’ll be oinking for more. Classic cocktails like the Mai Tai and Southside (gin, lime, orange bitters and mint) warm the summery, garden-like space. 116 S. Main St., thirdpigbar.com. Open 4 to 10 p.m. Wednesday and Thursday, 4 p.m. to midnight Friday and Saturday.
Singing Frogs Farm at the Sebastopol farmers market: There are so many local farms and farmers markets to love, but this Sunday market has the goods from my favorite permaculture, regenerative, sustainable farms in Sonoma County, including Singing Frogs Farm, a family-run, no-till farm that’s won many awards for its methods. The best of west county is at the Sebastopol market, along with J.E.S. plant-based foods, The Green Grocer and more. 6908 Weeks Way, 707-522-9305, sebastopolfarmmarket.org. Open 10:30 a.m. to 1 p.m. Sunday.
Sonoma
Dinner and a movie at Delicious Dish: Family-safe(ish) cult movies like “Cry Baby” and “Airplane!” pair with a casual patio dinner and plenty of fun at this Sonoma restaurant and catering company. The July 9 dinner (with Johnny Depp as Cry Baby) pays homage to Baltimore with fried green tomato and blue crab melts, Old Bay chips, peach and tomato salad and Baltimore’s famous fudge-iced Berger cookies. 18709 Arnold Drive, 707-721-4231. By reservation only, at deliciousdishsf.com/popup.
Picnic before the show at Transcendence: A night at Jack London State Historic Park watching Broadway stars perform has become a summer tradition. If you’re planning to go, one of the best parts of the evening is the dining experience before the show. You can pack a picnic, but it’s far more fun to grab food from one of several food trucks parked on the grass. Premium picnic table spots can be reserved for $50 when you purchase your tickets. 2400 London Ranch Road, Glen Ellen, 877-424-1414, transcendencetheatre.org.
Windsor
Tea time at Fleur Sauvage Chocolates: After years at farmers markets, Chef Robert Nieto opened his first brick-and-mortar store and kitchen in late 2021. It’s a gourmet dessert wonderland with truffles and cakes from one of the world’s top pastry chefs. Now he and wife Tara have started a Wine Country Tea Time with sweet and savory goodies. 370 Windsor River Road, 707-892-2162, fleursauvagechocolates.com, by appointment only.
A masterful new home built in up-to-date, mid-century style is available in Sonoma. The four-bedroom, four-bath, 4,080-square-foot home situated on a hilltop overlooking the Sonoma Valley and San Francisco is available for $9.95 million.
The home’s design by San Francisco-based firm Klopf Architecture embraces mid-century modern tastes to the fullest. This popular design preference doesn’t seem to be going anywhere given our love of seamless indoor/outdoor spaces and the tranquil aesthetic modern designs can offer. Eichler values are fully intact in this design: floor-to-ceiling windows, flat roofs, visible beams and squeaky clean lines with no ornamentation. But a lack of ornamentation doesn’t mean a lack of sumptuousness.
White oak cabinets and Calacatta marble provide rich texture in the kitchen. (Paul Rollins)
The design impact manages to be both strong and subtle. A simply designed cabinet gains its warmth through the rich white oak it’s made from. Calacatta and statuary marbles provide natural but bold accents in the bathrooms and kitchen. Floor-to-ceiling windows just can’t fail on this lot. The sky views at the top of the hill have a dreamy up-in-the-clouds feel.
Staging by Los Angeles-based Meridith Baer Home, with the input of listing agent Ginger Martin, follows through on understated design to achieve maximum beauty. Modern furniture — like armchairs in playful round shapes — adheres strictly to a white, black or tonal palette. Color is used with extreme restraint. There are ribbons of pale blue in a large abstract painting. Produce in dishes successfully serve as the color accents in the single-tone kitchen. The home provides a perfect example of how subtlety can really stun.
Outside, an infinity edge pool keeps the “invisible” aesthetic going. Three repeating wave-shaped lawn chairs with white and gray pillows add a sense of graceful movement and discipline. It’s a bit of an echo to what the architect calls “a rhythmic post and beam design” — referring to the repeating design element along the rear exterior of the home.
Outside, an infinity edge pool keeps the “invisible” aesthetic going. (Paul Rollins)
Landscape by San Francisco-based Arterra Landscape Architects consists of a few plantings chosen for water conservation and fire resistance, according to Martin. The design allows the natural rocky setting to take center stage, while bits of greenery have been added for a subtle sense of lushness. A few rocky outcroppings frame the views and take on the presence of abstract art.
The design takeaway is strong in this home. The concept of “less is more” is very present. It isn’t minimalist, but rather a thoughtful layering of well-designed pieces, exquisite materials and a few playful elements. Sky views don’t hurt either.
This home at 2979 Wood Valley Road is listed by Ginger Martin and Matthew Joseph of Sotheby’s International Realty, 1229 Adams St., St. Helena, 415-516-3939, ginger@gingermartin.com, gingermartin.com.
A sizable home and ADU (2,950 square feet and 1,200 square feet, respectively) with a super-modern meets beachy style is for sale in Petaluma. The dwellings — which together have four bedrooms and four bathrooms — have been renovated into a contemporary style that veers from some of the lovable modern trends we’re seeing right now. It isn’t farmhouse, and it’s not classic mid-century either. The original home was built in 1995 and has been reimagined for living and relaxing according to today’s tastes.
The home has a simple style with the ever-popular whited-out look to give off the calm feel people are craving in today’s busy and visually noisy world. But the tranquility-forward aesthetic has some rich color thrown in. Many stained wood elements are included, such as flooring, bookshelves, kitchen cabinets and furniture.
Elements like aqua-colored dining chairs and multi-colored textiles add vibrant color to the stained woods and white walls of the ADU. (Rob Sullivan – Vanguard Properties)
There are brilliant touches of bright color, too: deep blue tile in the ADU’s kitchen, orange umbrellas outside and a welcome sea-foam-colored paint in the bathroom (hello, ’90s). These elements come together to make an inspired and soothing environment.
When you learn that the homeowners lived in Hawaii, it makes sense that this home would have those satisfying beachy vibes. But there are no clichés here. It’s not all starfish pillows or “sandy feet” signs. The home just borrows the pretty palette of the oceanside for its subdued tropical appearance.
An ADU sits on a second story above the garage offering panoramic views. The design elements are not an afterthought. Details like aqua-colored dining chairs and multi-colored textiles add vibrant color to the stained woods and white walls.
The home’s sparse and tranquil vibes are carried outside to a stone patio with a simple rectangular pool and hot tub combo. (Rob Sullivan – Vanguard Properties)
The sparse and tranquil vibes are carried outside to a simple rectangular pool and spa combo. The bottom of the pool is lined with pebbles that provide a sensory treat for world-weary feet. The black pebble bottom absorbs temperatures well, according to listing agent Rob Sullivan, allowing the pool to heat on its own. Plants grow separated in “islands” — a disciplined look that’s modern both visually and in terms of fire resistance.
The homeowners tended to a variety of details, from a fire-safe steel roof to super-convenient motorized blinds.
All of this living space is priced at $3.2 million.
Peri Olsson of Santa Rosa takes her dog Teddy on a walk at Taylor Mountain Regional Park and Open Space Preserve in Santa Rosa. (Alvin Jornada/The Press Democrat)
This article was originally published in January, 2020.
Grab your backpack, fill up the water jug and lace up those boots. It’s time to take a hike! And, if you’re so inclined, sip some wine: in Sonoma County, there are tasting rooms at the end of the trail. (Remember to call wineries in advance to make sure that they are open, to get hike dates and make reservations).
Preeti Mistry curates a team of BIPOC women chefs at J Vineyards & Winery. (Courtesy J Vineyards)
At face value, J Vineyards’ summer wine and food pairing experience, “Shifting the Lens,” will showcase three chefs of color (Jenny Dorsey, Preeti Mistry and Shenarri Freeman), pairing their culinary creations and favorite flavor profiles with J Vineyards wines.
But Mistry isn’t a face-value kind of person. An outspoken activist for food justice and inclusion, Mistry used their platform as a Top Chef Season 6 contestant and as a guest on Michelle Obama’s “Waffles + Mochi” Netflix series to spotlight the need for representation of people of color in the food world (Mistry uses the pronouns they/them).
As a new Sonoma County resident and curator of “Shifting the Lens,” Mistry is expanding Wine Country’s narrow vision of wine and food pairing — cheese, charcuterie, European cuisine — to include global ingredients and underrepresented voices.
“We wanted to do something that not only showcased different cuisines with the wine but went beyond that to the deeper meaning behind the pairings,” Mistry said.
Preeti Mistry curates a team of BIPOC women chefs at J Vineyards & Winery. (Courtesy J Vineyards)
The winery says the event will build on its “legacy of growing, evolving and challenging people’s notions on pairing wine with food,” according to the online description of the chefs’ curated tasting menus.
“At J, we believe that learning about how a meal is made, the story behind its ingredients and how the chef’s experience shaped the dish goes beyond culinary knowledge. It broadens our scope and takes us to a place of discovery and connection,” the winery website says. J Vineyards & Winery is owned by E. & J. Gallo.
During Dorsey’s, Mistry’s and Freeman’s monthlong residencies at J Vineyards, each will prepare a five-course tasting menu that will be featured at the winery’s Bubble Room and host a VIP dinner and discussion.
“It’s so rare for chefs like us, BIPOC (Black, Indigenous and people of color) women, to have the platform and stage, cooking the food of our own culture,” Mistry said of the Indian, Chinese and soul food cuisines featured in the series. “People think these might not pair well with wine, but that’s absolutely not true.”
Mistry, who identifies as a queer, first-generation Indian woman, plans to include green garbanzo beans with stone fruit, sprouted mung puri and hibiscus pani along with burnt masala quail with saffron rice and a dessert of saffron cardamom yogurt pudding. Dorsey’s and Freeman’s menus are still in the works.
Dorsey is the founder of Studio ATAO, a nonprofit that advocates for equitable standards in the hospitality industry. Freeman champions plant-based Southern soul food inspired by her family in North Carolina.
All three chefs focus on farm-to-table cuisine, using fresh and local ingredients, but Mistry said the moniker isn’t unique to European cuisine.
“Right now, I’m in a crunch for sourcing (these meals) at local farms. I’m running around to find someone growing parilla and shiso. It’s about dispelling the myth that the only farm-to-table food is European. Where do you think the rest of us get food?” Mistry said.
J Vineyards & Winery’s vine-covered Russian River Valley production facility. (Courtesy of J Vineyards & Winery)
While there were more than 10 chefs on the winery’s shortlist for the residency, Mistry said it came down to a handful of people who really inspired them.
“This is part of a larger vision,” Mistry said. The goal is to create mentorships and showcase people who can bring even more impact and change to the community.
Dorsey’s tasting menu will be at the Bubble Room July 7-10 and July 14-17, with a VIP dinner on July 9. Mistry’s tasting menu will be available Aug. 18-21 and Aug. 25-28, with a VIP dinner Aug. 20. Freeman’s tasting menu will be available Sept. 29 through Oct. 2 and Oct. 6-9, with a VIP dinner on Oct. 1. More details at jwine.com.
