Rabbi Jeremy Morrison stands with his guitar in front of his congregation during Shabbat at Congregation Shomrei Torah on August 15, 2025. (Abraham Fuentes/For The Press Democrat)
Rabbi Jeremy Morrison, who assumed the role of senior rabbi at Congregation Shomrei Torah this past summer, knows he is stepping into a pivotal position.
The Santa Rosa synagogue, the largest in Sonoma County, was founded 50 years ago and is home to 500 member families. It has long been recognized for its commitment to Reform Judaism and community service.
Morrison, a native of the Boston suburb of Brookline, joins the congregation after serving as senior rabbi at Congregation Beth Am in Los Altos Hills and as executive director of Lehrhaus Judaica, a center for adult Jewish learning in Berkeley.
He succeeds Rabbi George Gittleman, who led Shomrei Torah for nearly 30 years while becoming a pillar of the North Bay community before his retirement last year.
“(He) created a warm and diverse congregation,” says Morrison of his predecessor. “I’m responsible for creating its future.”
Rabbi Jeremy Morrison plays his guitar in front of his congregation during Shabbat at Congregation Shomrei Torah. Photo taken on Aug. 15, 2025. (Abraham Fuentes/For The Press Democrat)Rabbi Jeremy Morrison and Erica Wisner, Congregation Shomrei Torah’s Erev Cantor, sing during Shabbat at Congregation Shomrei Torah. Photo taken on Aug. 15, 2025. (Abraham Fuentes/For The Press Democrat)
Shomrei Torah is part of the Reform movement, one of the four major branches of Judaism, along with Orthodox, Conservative, and Reconstructionist. The movement is characterized by its openness to change and a commitment to social justice and inclusivity while emphasizing individual autonomy.
“I grew up in the Reform movement,” says Morrison, 54. “I’m a child of the ’70s and ’80s. There are many more paths to creating Jewish community than before.”
But with those paths come new challenges, which he believes extend beyond the walls of any synagogue.
“We’re living in such a polarized moment in our history,” he says. “We need to create a space where we can talk through our differences without screaming at each other. I think we can find a way to talk to each other.”
He emphasizes social justice as central to the synagogue’s mission, including issues such as health care and immigrant welfare.
Rabbi Jeremy Morrison distributes a loaf of challah to his congregation during Shabbat at Congregation Shomrei Torah. Photo taken on Aug. 15, 2025. (Abraham Fuentes/For The Press Democrat)
Morrison also acknowledges the deep division within and beyond the Jewish community over Israel’s war in Gaza and the broader conflict with Hamas and other militant groups.
Antisemitism, too, remains a pressing concern.
“I would never have thought we’d have to deal with antisemitism now, but it has become such a reality for Jews,” Morrison says.
Still, he stresses that he encourages his congregation to be proud and joyful in their Jewish identity, reminding them that “proudly living as a religious minority in a majority culture” is embedded in the tradition of Hanukkah, which begins on Dec. 14.
“Our task,” says Morrison, “is not to shrink back into fear, but to stand tall in hope.”
Congregation Shomrei Torah, 2600 Bennett Valley Road, Santa Rosa, 707-578-5519, cstsr.org
This article was originally published in The Press Democrat. Read the full article here.
Locally made panettone, left to right, Nightingale Bakery Chocolate Cranberry, Costeaux French Bakery and Goguette Bread Au Beurre Wednesday December 13, 2023. (John Burgess/The Press Democrat)
Every family has a holiday food tradition, whether it’s lasagna while watching “A Charlie Brown Christmas” or hunting high and low for the most authentic Hungarian poppy seed roll. The smells and flavors of grandma’s house linger in our memories, and more than any other time of year, we crave a little taste of our heritage.
Here are some of our favorite holiday dishes from around the world that you can find here in Sonoma County — from potstickers to pavlova — to make the Yuletide that much more delicious.
England — Holiday Tea
Holiday Tea at Hotel Healdsburg will be held on Saturdays and Sundays from Dec. 6-21 and will feature holiday fare, including housemade pastries and finger sandwiches from Dry Creek Kitchen. The tea is sourced from Russian River Tea Company. Tea service with food is $85 for adults, and tea service with food and wine or cocktails is $98. Food, tea, cider and hot chocolate for children 12 and under is $49. 317 Healdsburg Ave., Healdsburg, 707-431-0330, drycreekkitchen.com
Muir’s Tea Room in Sebastopol will host a Victorian Wintertide High Tea from Dec. 6-31. The plant-based tea service ($78 per person) includes an endless pot of tea accompanied by scones, finger sandwiches and other baked goods (plus a matching gluten-free menu; $83 per person). There’s also a tea service menu for children ($40 per child), with tea, lemonade, or sparkling apple cider, along with savory and dessert items. Don’t forget to pick up special holiday tea blends, seasonal bakery items and other holiday gifts for that special tea fanatic in your life. 330 S. Main St., Sebastopol, 707-634-6143, muirstearoomandcafe.com
Sweet raisin tamales at Tamales Mana in Santa Rosa. (Christopher Chung / The Press Democrat)
Mexico — Tamales
A favorite holiday tradition in Mexico, these steamed corn cakes are popular year-round, but at the holidays, they are even more special. Filled with everything from chicken, pork and cheese to beans, pineapple and even chocolate, they’re perfect for a party of any size. Our favorites are at Tamales Mana in Santa Rosa. For a twist on the usually savory snack, we love tamales with sweet mango salsa at Don Julio’s in Rohnert Park. Tamales Mana, 1110 Petaluma Hill Road, Santa Rosa, 707-595-5742, tamalesmana.com. Don Julio’s, 217 Southwest Blvd., Rohnert Park, 707-242-3160, donjulioslatingrill.com
Italy — Panettone
Filled with candied fruit, this Italian sweet bread was one of the many reasons to make a trip to the much-missed Traverso’s Deli — but the holiday treat can be found at other favorite local bakeries. Petaluma’s Della Fattoria offers two versions: a cranberry-and-chocolate panettone and a candied-citrus-and-golden-raisin panettone. For a worthy splurge, try the $96 panettone at the new Pastascuitta in Geyserville. The sweet bread from Bay Area baker Roy Shvartzapel is offered in a variety of intriguing flavors, including tiramisu, pistachio-cherry, and lemon-poppy mascarpone. Della Fattoria, 143 Petaluma Blvd. N., Petaluma, 707-763-0161, dellafattoria.com; Pastascuitta, 21023 Geyserville Ave., Geyserville, Instagram.com/pastasciutta707
Locally made panettone, left to right: Nightingale Bakery Chocolate Cranberry, Costeaux French Bakery and Goguette Bread Au Beurre, Wednesday, Dec. 13, 2023. (John Burgess / The Press Democrat)Find rare Bulgarian wines in elaborate bottles at The European Food Store Thursday, Oct. 23, 2025, in Santa Rosa. (John Burgess / The Press Democrat)
Germany and Eastern Europe — Cookies, Mulled Wine and More
Pfeffernüsse cookies and “glüewhein” (a spiced mulled wine) are among the most cherished holiday traditions. Santa Rosa’s European Food Store has holiday candies, cookies (including pfeffernüsse) and boot-stuffers from Germany and Eastern Europe. Also find other favorites like poppy seed roulade, caviar, smoked fish and imported chocolates. 2790 Santa Rosa Ave., Santa Rosa, 707-527-0319, alleuropeanfood.com
Sweden — Julbord
Stockhome in Petaluma is your go-to spot for all things Swedish. At 5 p.m. on Dec. 7, 14and 21, the restaurant will serve an authentic julbord— a family-friendly Swedish meal featuring holiday specialties. The feast includes gravlax and smoked salmon, cheese and charcuterie platters, braised cabbage, fried Brussels sprouts, potato au gratin, Swedish meatballs and Christmas ham, plus house glögg (Swedish spiced wine). $90 for adults, $50 for children ages 5 to 12 and free for children 4 and under.There will be a julbord takeout optionwith pickup times from noon to 4 p.m. on Dec. 23. The to-go julbord serves two people and costs $180. To learn more about Stockhome’s annual julbord this year, click here. 220 Western Ave., Petaluma, 707-981-8511, stockhomerestaurant.com
A holiday julbord featuring beet cured gravlax, cold and hot smoked salmon, charcuterie, elk pate, pig head terrine, anddeviled eggs at Stockhome in Petaluma Sunday, Dec. 14, 2025. (Beth Schlanker / The Press Democrat)Bûche Glacée de Noël at Goguette Bread in Santa Rosa on Friday, Dec. 12, 2025. (Christopher Chung / The Press Democrat)Bûche de Noël at Sarmentine in Santa Rosa. (Erik Castro / for Sonoma Magazine)
France — Bûche de Noël
Eating a log might not sound so delicious, but when it’s filled with buttercream and frosted with chocolate? That’s another story. The tradition stems from ancient pagan rites of burning logs to usher in spring. We like the elaborate versions at Sarmentine Artisan Boulangerin Santa Rosa, Petaluma and Sebastopol; Goguette Bread in Santa Rosa; Les Pascalsin Glen Ellen and Patisserie Angelica in Sebastopol.
New Zealand — Pavlova
It’s summer down under during the holidays, just in time for fresh strawberries, raspberries and blueberries that make this light dessert such a holiday favorite. While named after the Russian ballerina Anna Pavlova, the dessert originated in Australia or New Zealand in the early 20th century and remains popular in both countries. Made with a meringue base, whipped cream and berries, the best spot to find it is BurtoNZ Bakery in Windsor, the only New Zealand-style bakery in the region. 9076 Brooks Road S., Windsor, 707-687-5455, burtonzbakery.com
Sarmentine also offers two versions of the meringue-based dessert: a fruit pavlova and a tiramisu pavlova with a cocoa meringue shell.
New Zealand-style Pavlova from BurtoNZ Bakery in Windsor. (Photo by Eileen Roche. Styling by Alysia Andriola / for Sonoma Magazine)
Puerto Rico — Sweet Rice Pudding
Coconut, raisins, spices and cloves make this a special rice pudding (arroz con dulce) that’s traditional on the island. You can find it at El Coqui Puerto Rican Cuisine in Santa Rosa. 400 Mendocino Ave., Santa Rosa. 707-542-8868, elcoqui2eat.com
Portugal — Bacalhau
Bacalhau, a dried and salted cod, is a typical Portuguese dish often made for a traditional Christmas Eve dinner. Sonoma’s premier Portuguese restaurant, Tasca Tasca, offers its take on the dish as salt cod cakes. For a comforting holiday dessert, try the cinnamon rice pudding. 122 West Napa St., Sonoma, 707-996-8272, tascatasca.com
Ethiopia — Doro We’t
This spicy chicken stew takes days to prepare, with a mix of African peppers and spices. Long-simmered with garlic and onion, hard-boiled eggs are added to soak up flavor, and it’s typically served with fermented injera bread. Though Ethiopian Christmas is celebrated on Jan. 7, you can find d’oro we’t any day of the year at Abyssinia in Santa Rosa. 913 Fourth St., Santa Rosa, 707-568-6455, my-abyssinia.com
Doro we’t, consisting of chicken and a hard-boiled egg, served with injera bread, from Abyssinia restaurant in Santa Rosa. (Christopher Chung / The Press Democrat)
Chinese for Christmas?
Many Jewish people have a favorite holiday tradition of eating Chinese food — often from the only restaurants open on Christmas. It’s also a great way to avoid the kitchen after a day of exhausting present opening. Lately, more and more Chinese restaurants have been closing on Dec. 25, making this jolly night out harder to come by. Royal China in northwest Santa Rosa will be open from 11:30 a.m. to 9 p.m. on both Christmas Eve and Christmas Day. City Chopsticks in Petaluma has also been reliably open on Christmas. Royal China, 3080 Marlow Road, Santa Rosa, 707-545-2911, royalchinasantarosa.com; City Chopsticks, 127 N. McDowell Blvd. Petaluma, 707-763-3083, citychopsticksca.com
Thailand — Mango Sticky Rice
A traditional South Asian dessert made with fresh mango, glutinous rice and coconut milk, mango sticky rice is often enjoyed on Songkran, the Thai New Year’s holiday in April. Still, it is popular during other holidays as well. Thai House Noodle Soup in Santa Rosa and Thai BBQ House in Petaluma both serve elegantly plated mango sticky rice, a refreshing, delicious ending to any meal. Thai House Noodle Soup, 1899 Mendocino Ave. Suite B., Santa Rosa, 707-978-3485, thaihousenoodles.com; Thai BBQ House, 1390 N. McDowell Blvd., Suite A, Petaluma, 707-665-5748, thaibbqhouse.com
Mango Sticky Rice at Thai House Noodle Soup in Santa Rosa. (Heather Irwin/Sonoma Magazine)Black Sticky Rice with Mango from Thai BBQ House (formerly Osha Thai BBQ) in Petaluma on Friday, Jan. 16, 2022. (John Burgess / The Press Democrat)
Turkey — Baklava
While baklava is a popular dessert to mark the end of Ramadan, this sweet, delicate treat of thin phyllo pastry layered with a honeyed nut mixture can be enjoyed any day of the year. Along with other Turkish holiday delights like dolmas and borek, Real Döner in Petaluma serves heavenly pistachio baklava with the right touch of sweet and crunchy. 307 F St., Petaluma, 707-765-9555, realdoner.net
India — Kheer
A simple yet wholesome dessert, traditional Indian kheer is a sweet rice pudding commonly found at festivals and on holidays in India. Himalayan Restaurant in Windsor offers an old-fashioned and lightly spiced Himalayan-style kheer, and Kafal Restaurant in Santa Rosa has a sweet, refreshing kheer flavored with cardamom. Himalayan, 810 McClelland Drive, Windsor, 707-838-6746, himalayanrestaurantwindsor.com; Kafal Restaurant, 535 Ross St., Santa Rosa, 707-595-3311, kafalca.com
Japan — Kentucky Fried Chicken
Though Christmas isn’t widely celebrated in Japan, KFC is a holiday tradition. Since the 1970s, the “Party Barrel” has attracted lines of eager eaters after a marketing campaign made Kurisumasu ni wa Kentakkii (Christmas with Kentucky) a thing. To follow suit, take your pick among Sonoma County’s five KFC locations.
Hanukkah celebration attendees dance in a circle in Healdsburg on Thursday, December 14, 2023. (Christopher Chung/The Press Democrat)
Hanukkah, the eight-day Jewish “Festival of Lights,” starts at nightfall Dec. 14 this year. Sonoma County is taking part in the festivities with dinners, drinks, public menorah lightings and more.
Traditionally, families celebrate the Jewish holiday (also called Chanukah) over eight nights, lighting a candle on the menorah with a special blessing and enjoying foods fried in oil, such as latkes and sufganiyot (deep-fried jelly- or jam-filled doughnuts). For kids (and adults), playing the dreidel is a great way to win (or lose) gelt (chocolate “coins” wrapped in gold foil).
Here’s where to celebrate Hanukkah in Sonoma style.
Hanukkah Events
Chabad Jewish Center of Petaluma
The Chabad Jewish Center of Petaluma will host several events on select days throughout December for Hanukkah this year. Holiday supplies will be available at the center’s Chanukah Shoppe, featuring staples like candles, menorahs, dreidels and gelt, as well as toys and decorations. Call for hours and product information.
The center will present its 11th annual Chanukah Celebration from 4-6 p.m., Dec. 14, at the Petaluma Fairgrounds (175 Fairgrounds Drive). The event will include a grand menorah lighting, live DJ music, a raffle, an LED and fire performance, holiday crafts and games, latkes and jelly doughnuts, the world’s biggest dreidel and the highly anticipated hot air balloon gelt drop. Free with RSVP; donations welcomed.
Join the center for its Chanukah Shabbat Dinner, starting at 5 p.m., Dec. 19. The evening includes lighting the menorah and traditional Chanukah and Shabbat foods. Tickets are $25 for adults and $15 for children.
Rabbi Dovid Bush, of Chabad Jewish Center, lights the first candle of the Grand Menorah, at the 5th Annual Chanukah at the River celebration presented by Chabad Jewish Center on Sunday, Dec. 22, 2019, in Petaluma. (Darryl Bush / for The Press Democrat)
On the last night of Hanukkah, join the center in lighting the last candle on the menorah during its Chanukah on Ice event, from 4-6 p.m., Dec. 21, at the Petaluma Fairgrounds. Guests can enjoy latkes and doughnuts, as well as ice skating at the city’s outdoor ice rink, Luma Ice. Tickets are $20 for adults, $15 for children and seniors, and free for non-skaters and children 3 and under. Learn more and purchase tickets through the Luma Ice website.
Reserve tickets for other Chabad Jewish Center events on the center’s website. Chabad Jewish Center of Petaluma, 205 Keller St., Petaluma, 707-559-8585, jewishpetaluma.com
Congregation Ner Shalom
Cotati’s Ner Shalom will host a Hanukkah party from 4-7 p.m. Dec. 14. The evening starts with family games and activities, followed by latkes and a potluck dinner. Guests can bring their own menorah and light it at the event. Tickets are $10 for adults, $5 for children ages 6 to 12, and free for children 5 and under. Purchase tickets online.
Ner Shalom will also host a Hanukkah celebration for teens and adults with disabilities and their families in a disability-friendly environment. The approximately 2-hour celebration will be held at 11:30 a.m. Dec. 21 at the congregation’s outdoor courtyard (weather permitting). Register online.
The Santa Rosa Jewish Center will celebrate Hanukkah early with its “Miracle of Chocolate” event, in collaboration with the Sonoma County Jewish Women’s Circle, starting at 7 p.m., Dec. 4, at Chabad. Guests can create custom chocolates to gift for the holiday and take home curated gift boxes. $25 per person. Reserve online. The center will lead a menorah-making workshop starting at 11 a.m. Dec. 7 at The Home Depot in Santa Rosa (100 Bicentennial Way). Guests of all ages can enjoy Hanukkah treats while building their own menorah. The event is free with an RSVP. The center will also host a Hanukkah festival starting at 4 p.m. Dec. 14 at Montgomery Village. There will be a live band, latkes, gelt and dreidels.
2461 Summerfield Road, Santa Rosa, 707-577-0277, jewishsonoma.com
Congregation Shomrei Torah in Santa Rosa
The congregation will host its annual Shabbat Hanukkah from 6-8 p.m. Dec. 19. Its choir, Shomrei Shira, will provide music and there will also be latkes and doughnuts. Guests are welcome to bring their own menorahs to light at the beginning of the service. The event is free but registration is required. Reserve online.
2600 Bennett Valley Road, Santa Rosa, 707-578-5519, cstsr.org
Congregation Beth Ami of Santa Rosa
Beth Ami will host two Hanukkah events this year: a Tot Shabbat from 10:30 a.m. to noon, Dec. 20, at the congregation’s lounge; and a Hanukkah party and latke dinner from 4:30-7 p.m., Dec. 21. The Tot Shabbat will include music, storytelling, crafts and holiday treats.
The community latke night begins with card and board games followed by a short service with Rabbi Ron Koas, candlelightings, Hanukkah songs and then dinner. The event is free but donations are accepted. RSVPby Dec. 18 to the Beth Ami office, or call 707-360-3000 or email the office (office@BethAmiSR.org) to reserve a spot.
4676 Mayette Ave., Santa Rosa, 707-360-3000, bethamisr.org
Sonoma Valley Chabad Jewish Center
The Chabad Jewish Center of Sonoma Valley will host a family Hanukkah party starting at 10:30 a.m., Dec. 8, at Nanigins children’s store (529 Broadway). There will be holiday songs and stories, treats, and dreidel-making. RSVP online or text Chaya Wenger at 707-909-0530. The center will also host a musical Hanukkah celebration starting at 5 p.m., Dec. 15, at the Sonoma Marketplace gazebo near Whole Foods (201 W. Napa St.). There will be live music, latkes and doughnuts, children’s crafts, a fire show and the lighting of an 8-foot glowing menorah. Admission is free.
Healdsburg’s Raven Theater will welcome The Klezmatics, a Grammy-winning klezmer band, performing from 7:30-9:30 p.m., Dec. 9, at the theater. The contemporary performance of traditional Jewish music is part of the band’s “Happy Joyous Hanukkah Tour.” General admission is $30 and center seats are $50, plus fees. Purchase tickets online.
Strawberry jelly-filled donut or sufganiyot for Hanukkah at Grossman’s Noshery and Bar in Santa Rosa. (Heather Irwin / The Press Democrat)
Grossman’s Noshery & Bar
The Jewish deli and restaurant in Railroad Square will have Hanukkah offerings available for pickup from 11 a.m. to 8 p.m. between Dec. 14 and Dec. 22. Menu items include potato leek latkes with applesauce and sour cream, chopped liver and onions, matzoh ball soup, pomegranate molasses roasted carrots, braised brisket, smoked and pickled fish board, sabich platter and smoked meat board. Baked goods include sufganiyot filled with strawberry jam, rugelach (chocolate or cinnamon) and braided challah loaf. The menu will be served at the restaurant from Dec. 14-27. Hanukkah candles and chocolate coins will also be available.
308 1/2 Wilson St., Santa Rosa, 707-595-7707, grossmanssr.com
Marla Bakery
Marla will have sufganiyot available for pickup Dec. 13, 14, 19-21 at the downtown Santa Rosa bakery, as well as on Dec. 14 and Dec. 21 at Clement Street Farmers Market and Sebastopol Farmers Market. Sufganiyots are filled with a choice of Meyer lemon cream or dulce de leche cream. $18 per box. Order online for pickup.
Zoftig is offering housemade Hanukkah latkes for pickup on Dec. 12, 15 and 16. Latke orders include applesauce and sour cream. Call or place an order online.
Packed dry pasta made in house at Pastasciutta in Geyserville. (Heather Irwin / The Press Democrat)
Tucked between Diavola and the Geyserville Gun Club, Pastasciutta is the latest venture from restaurateurs Dino Bugica and his wife, Sonja. While it’s Dino’s mustachioed face locals recognize, the charming bottega is very much Sonja’s creation.
Opened in late November, the Geyserville shop offers a carefully curated selection of handmade pasta, Italian meats, fresh focaccia and roasted chicken, with shelves stocked with sauces, pickles, pastes, international liqueurs, dried pasta and wines from near and far.
The space is packed to the rafters — you might need provisions while shopping for provisions.
A curated wall of imported (and homemade) dips, sauces, wine and other merchandise at Pastasciutta in Geyserville. The shop sells a handful of Japanese ingredients as well, based on the Asian-inspired menu at Geyserville Gun Club. (Heather Irwin / The Press Democrat)
The hot case beckons with gargantuan meatballs in tomato ragù, roasted winter vegetables and racks of Tuscan ribs, while several cold cases feature fresh pasta, imported meats and cheeses, and tidy stacks of tiramisu. Made-to-order cannolis are a particular draw, though the fresh anchovies may be an acquired taste for some.
“I haven’t spoken this much Italian in a long time,” Dino Bugica remarked, noting the older Italian men who come for their niche cuts of headcheese and salumi. Authenticity isn’t lacking here.
Sonja, who hails from the Ligurian coast of Italy, has infused the menu with flavors that reflect her roots: pickled puntarelle (chicory shoots), rosemary-topped focaccia, cheese-and-herb ravioli, green pesto lasagna and a slow-simmered tomato sauce.
Onion focaccia at Pastasciutta in Geyserville. (Heather Irwin / The Press Democrat)Owners Dino and Sonja Bugica at Pastasciutta in Geyserville. (Heather Irwin / The Press Democrat)
“I wanted to bring a piece of Italy here,” she said, pointing to the breaded cotoletta used in her sandwiches. After years of teaching pasta-making, the shop finally gives her a place to showcase her culinary skills.
For the holidays, Pastasciutta offers a $96 panettone from Bay Area baker Roy Shvartzapel — the same one Ruth Reichl once called “the fruitcake of your holiday dreams.” The website calls the obsessively perfected Italian holiday bread his personal Mt. Everest of baking.
Naturally, I had to pick it up, admire it and then gently set it back down. I spent 20 minutes trying to justify the purchase, even enlisting Sonja and Dino in my internal debate. “You’ll be a holiday party hero if you bring this,” Dino suggested.
Ultimately, I left without the cake (though I did pick up ravioli, meatballs and tiramisu). Still, I refuse to enter 2026 without knowing if a fruitcake can really be that good. Perhaps Santa will leave one in my stocking.
A student’s practice stitches lay on top of a cloth Sonoma County map that will be used for embroidery at Robert Mahar’s craft retreat at Westerbeke Ranch in Sonoma on Tuesday, September 16, 2025. (Christopher Chung/The Press Democrat)
It was a serendipitous encounter with an antique French anatomical textbook that set Robert Mahar on the path to becoming a renowned embroidery artist and craftsperson. As he leafed through the book, the illustrations, rich in detail and saturated with color, captivated him. Despite their somewhat unsettling nature, they ignited his imagination.
“You transfer that to fabric, and you start stitching on top of it, it becomes this really beautiful, layered process,” Mahar explains. “That somehow just resonated with me.”
This idea came at a time when companies specializing in print-on-demand fabrics were gaining momentum. Mahar began stitching embellishments on his custom fabric and shared the results online.
“I got such amazingly positive feedback and reinforcement; it just started those wheels turning,” he says. “That’s what I’ve become most well-known for.”
Not long ago, Mahar notes, embroidery choices were limited to patterns that appealed mostly to women of a certain age and maybe their granddaughters whom they passed the craft onto. “Unless you wanted to do baskets of kittens, you didn’t have a lot of motif options,” he quips.
One of Robert Mahar’s fabric designs created using vintage botanical and anatomical prints. (Chad Surmick / Sonoma Magazine)
Mahar found his niche developing his own patterns by exploring vintage paper ephemera, such as botanical prints, maps, and postcards. Drawing on his background in graphic design, he combines those images — anatomical illustrations with botanical prints, for example — to create collaged, free-form embroidery samplers. One standout piece depicts blackberry brambles emerging from the ventricles of a heart; another, called “Crocus Cranium,” features a skull with a crocus growing through it. In Mahar’s hands, these unexpected pairings seem destined to be together. “What gets me excited is taking a heritage craft, like embroidery, and finding a new and modern way to interpret it or somehow make it my own,” he says.
With his naturally expressive and humorous demeanor, video quickly became an ideal medium for Mahar and he began doing embroidery and other craft tutorials online. His work soon caught the attention of the producers of NBC’s “Making it,” a reality craft competition series hosted by Amy Poehler and Nick Offerman. Mahar competed on the show’s first season in 2018, helped test run challenges in the second, and then became an associate producer for its third and final season.
Amid his growing success, Mahar and his husband, George, joined the pandemic-era migration from big cities to quieter locales, trading the glam and grit of Los Angeles — where he had spent the previous three decades — for a more relaxed life in Sonoma.
“It’s been this wonderful about-face,” says Mahar, who grew up in Grand Rapids, Michigan, and always considered himself a “city mouse.” “The fact that I get to have a yard, and a dog, and walk around a field every day is one of the happiest parts of my day.”
One of Robert Mahar’s fabric designs created using vintage botanical and anatomical prints. (Chad Surmick / Sonoma Magazine)Embroidery artist Robert Mahar with his senior rescue dog, Bunny, a German wire-haired pointer, in his Wine Country home studio. (Chad Surmick / Sonoma Magazine)
Another perk of life in Wine Country is having space for a home studio, where his senior rescue dog, Bunny — a German wire-haired pointer — always stays close. The room is minimalist, with white walls and ample space for creative projects, offering a stark contrast to Mahar’s colorful, vintage aesthetic, a passion that developed during regular weekend trips to swap meets and flea markets with his dad while he was growing up.
Craft supplies, embroidery hoops, irons, notions of all sorts, and a rainbow of embroidery floss are tucked away neatly in drawers and cubbies. Projects in various stages of completion are pinned to felt boards on the wall above his sewing machine, adding pops of color to the room.
There’s his blackberry heart sampler, with “George” stitched in cursive. He shows off a botanical piece, a teacup magnolia, where instead of outlining the flower, he took a more abstract approach, using dainty pink stitches the size of pinheads to represent the flower’s scent.
“Envisioning that as aroma floating off of the petals, that was kind of fun,” he says. “It’s all French knots. I freaking love French knots. I don’t know what it is.”
Robert Mahar uses French knots to represent a rose’s aroma on a vintage botanical fabric. (Chad Surmick / Sonoma Magazine)Vintage books, including volumes on needlecraft, flank either side of Robert Mahar’s studio door. (Chad Surmick / Sonoma Magazine)
Two shelves of vintage books flank either side of the studio door — volumes on needlecraft, cooking, and even cowboys exist both for decor, and perhaps inspiration, including a particularly fetching 1950s-era Better Homes & Gardens Handyman’s Book.
“Have I ever used it? No. But do I love the aesthetics of it? 100%,” he says, laughing.
Since moving to Sonoma, Mahar has taught fiber arts classes at the Sonoma Community Center and through Crafted at Appellation. In mid-September, he hosted “Well Crafted Sonoma,” a five-day craft retreat at the secluded Westerbeke Ranch in the foothills of Sonoma Mountain. Two dozen women from 11 states joined him for a week of workshops on botanical dyes, felted miniature coats, and, of course, embroidery, using one of his latest fabrics: a bold and bright vintage kitsch map of Sonoma County.
Robert Mahar speaks during his craft retreat at Westerbeke Ranch in Sonoma on Tuesday, Sept. 16, 2025. (Christopher Chung / The Press Democrat)A student’s practice stitches lay on top of a cloth Sonoma County map that will be used for embroidery at Robert Mahar’s craft retreat at Westerbeke Ranch in Sonoma on Tuesday, Sept. 16, 2025. (Christopher Chung / The Press Democrat)
Many participants were already familiar with embroidery hoops and “floss” (the six-strand cotton thread), so Mahar moved quickly into some of his favorite tips and tricks. Using an overhead projector, he demonstrated how to easily separate threads in a skein of floss and how the number of threads used can change the look of a stitch from delicate to bold, much like how brush size affects watercolor painting. He shared that a linen or cotton canvas is his favorite, explaining, “It makes a popping noise when you stitch through — a little crafting ASMR.”
After offering a refresher in several stitches — fly, running, back, star, satin, and finally tidy French knots — he encouraged his students to explore free-form embroidery on their maps. “The goal,” he reminded them, “is not perfection, it’s documenting a memory.”
Mahar’s fabrics, such as his vibrant map of Sonoma County, serve as canvases for creativity, inviting anyone — regardless of embroidery experience — to embellish the designs. “It encourages a newbie to want to dig in and do more,” he says.
Embroidery artist Robert Mahar stitches on one of his newest fabrics he created with a vintage map of Sonoma County. (Chad Surmick / Sonoma Magazine)
Mahar holds himself to a higher standard, however. “I’ve been doing this for a long time, so I have a certain sense of artistry that I bring to it.”
There has long been a tension between art and craft, with the former historically elevated above the other. For Mahar, who has a degree in art history and spent more than a decade as a fine art appraiser, the lines between the two have recently blurred.
“We’re seeing a lot more fine artists incorporate elements of craft into their work,” he says, pointing to exhibitions like the San Francisco Museum of Modern Art’s recent retrospective of Ruth Asawa, famous for her crocheted wire sculptures. “It’s more driven by the creator than the culture,” he adds.
A particularly fortuitous discovery since moving to Sonoma has been the Sonoma Botanical Garden, where Mahar now serves as the director of learning and engagement. Over the years he has taught embroidery classes at botanical gardens in San Francisco and Palo Alto featuring his vintage plant and floral samplers, something he hopes to introduce into the programming at the Glen Ellen garden.
Embroidery artist Robert Mahar stitches together one of his art projects. (Chad Surmick / Sonoma Magazine)
After two decades in an entrepreneurial career that required frequent travel, Mahar appreciates the opportunity to stay close to home and his family. He also relishes having time to stitch together a new network of resources, friendships, and community.
“I’m trying to lean into that with a sense of adventure that I haven’t had in a long time,” he says.
Gardens Aglow
Robert Mahar has created a Winter Workshop of DIY craft projects as part of the “Gardens Aglow” event at Sonoma Botanical Gardens. From 5-8 p.m.Fridays, Saturdays, and Sundays Dec. 5-21. Tickets: $30 general, $25 members, $12 youth 5-17, free for children 4 and under. 12841 Highway 12, Glen Ellen. 707-996-3166, sonomabg.org
Strawberry Tart with strawberry compote, vanilla cream, mint strawberry sorbet and meringue from Bijou Monday, July 1, 2025, in Petaluma. (John Burgess / The Press Democrat)
Sonoma County’s restaurant scene grew up this year. The arrival of a two-Michelin-star restaurant in Sonoma, along with a wave of high-end French openings, made one thing clear: The region’s dining landscape is becoming more mature, more ambitious and increasingly attractive to top culinary talent.
The boom in fine dining also reflects a shift in how Sonoma County eats. Diners want more value in the overall experience, not just on the plate. If they’re dipping into college savings for a single meal, they expect flawless food, attentive service and a bit of theater. An influx of high-net-worth visitors and part-time residents has helped fuel the luxury tier. Newcomers such as Enclos in Sonoma are thriving on deep pockets and diners eager to add another square to their Michelin bingo cards.
On the other end of the spectrum, fast-casual chains such as Mendocino Farms have seen growth as customers look for alternatives to traditional sit-down restaurants. But even that segment is slowing as perceived value declines, according to Nation’s Restaurant News. A $22 salad or $18 sandwich doesn’t feel like much of a deal when you’re bussing your own table and eating with plastic utensils.
The real squeeze is on the middle.
Executive chef Brian Limoges of Enclos restaurant in Sonoma bought an antique French Michelin statue he can now display after earning two Michelin stars Wednesday, June 25, 2025. (John Burgess / The Press Democrat)
As disposable income dropped from 5.1% in 2023 to 1.4% in 2025, many regular restaurant goers are choosing to stay home, according to the National Restaurant Association. Menu prices have climbed sharply: Salads and appetizers routinely cost $12 to $18, and entrees commonly run $22 to $38.
A dinner for two that once totaled $120 to $150 before tax, tip and drinks now often reaches $170 to $220 — without splurging. Service fees of 3% to 4%, credit card surcharges of 2% to 3%, and evolving tipping expectations add friction for diners. While some neighborhood spots have kept prices steady, a look back at my 2023 reviews shows many dishes have increased 25% to 40%, driven by higher labor and ingredient costs and rising overhead.
Restaurants are rarely an easy recipe for success. But despite the challenges, chefs and restaurateurs continue to take risks, opening dozens of new spots this year. Here are the best of them.
Lacquered Duck with fresh and preserved berries, persimmon, burnt orange with a broth of grilled duck bones, Douglas fir and Meyer lemon from the multicourse tasting menu at Enclos in Sonoma, Thursday, Jan. 16, 2025. (John Burgess / The Press Democrat)
Best opening of 2025: Enclos
At $280 per person before tax and tip, Enclos sits firmly in ultra-luxury territory — a serious splurge or out of reach for many diners. After a quiet late-2024 debut, it shot to national attention when it earned two Michelin stars just seven months in, joining the ranks of restaurants such as Jean-Georges in New York and Birdsong in San Francisco. Critics swooned. Reservations evaporated.
It’s easy to dismiss the 13-course meal — complete with a box of smoking herbs — as one-percenter theater. But talk to executive chef Brian Limoges and the story shifts. The East Coast transplant has embedded himself in Sonoma Valley, hiking trails and studying the local landscape. His inspiration comes straight from the region: lichen that he cleans, pressure-cooks and deep-fries into a crunchy garnish for venison tartare served on an antler.
Backed by the late Mac McQuown of Stone Edge Farm and his wife, Leslie, Limoges has what most chefs dream of — time and resources. The ever-evolving menu includes ingredients that take days, weeks or months to prepare. Tuna is aged 60 days before becoming ruby-red tartare; its marrow is smoked over the hearth to season the rice beneath it. A tiny martini glass arrives with a dozen micro tomatoes, each peeled and prepared individually, topped with flowers and leaves so small they require a jeweler’s loupe to appreciate.
I could spend days trying to reverse engineer the details — the fermented garlic, the crushed spices, the steeped quail broth. And where does one even find a silver quail clamp?
Limoges and his team aren’t just cooking. They’re creating edible artworks — the originals, not the prints.
Chef Brian Limoges, left, and his staff are on display for guests in the cedar-lined dining room at Enclos in Sonoma, Thursday, Jan. 16, 2025. (John Burgess / The Press Democrat)Honey and Chestnut Ice Cream Sandwiches served atop a honeycomb at Enclos in Sonoma, Thursday, Jan. 16, 2025. (John Burgess / The Press Democrat)
Why it matters: Enclos puts the town of Sonoma back in the national dining conversation. What SingleThread did for Healdsburg, Cyrus for Geyserville and The French Laundry for Yountville is the kind of attention many hope Enclos will bring to Sonoma Valley. Limoges and his team aren’t just sourcing locally — they’re shaping a flavor identity that could only come from here.
Chef Stéphane Saint Louis’ dream of a French-inspired menu and cocktail program comes to fruition at Bijou Monday, July 1, 2025, in Petaluma. (John Burgess / The Press Democrat)Croquette of salted cod brandade, garlic scapes and shishito lemon aioli from Bijou in Petaluma, Monday, July 1, 2025. (John Burgess / The Press Democrat)
The rise of chef Stéphane Saint Louis is one of Sonoma County’s most compelling culinary stories. The Haitian-born chef cooked at Petaluma’s Della Fattoria and The Shuckery before launching a pandemic-era pop-up that hinted at his broader ambitions. Alongside his cult-favorite fried chicken, the menu included brioche, pomegranate-raspberry jam and crosscut potato chips with luxurious onion dip.
When dining rooms reopened, Saint Louis and co-chef Steven Vargas moved into a former chili diner and opened Table Culture Provisions, an 11-course tasting menu that held its own among Michelin peers. But Saint Louis wanted a second outlet. In June, he opened Bijou. Calling it a bistro undersells the upscale French experience, though the menu reads like a stroll through Paris: croque monsieur, French onion soup, oxtail, and more refined classics such as beef en croute and duck with orange sauce.
Despite the modest dish names, Bijou is all about elegant sauces, meticulous sourcing and refined plating — at midrange prices. Entrees range from $26 to $42, and snacks and shareable plates range from $18 to $22. A few staples anchor the menu — steak frites, a daily seafood catch and Saint Louis’ Parker House rolls — while other dishes rotate daily or weekly. The cooking remains grounded in traditional French technique.
Poutlet Roti, heritage chicken with spring vegetables, wild mushrooms, whipped garlic, and vin jaune jus from Poppy restaurant Thursday, June 12, 2025, in Glen Ellen. (John Burgess / The Press Democrat)
Glen Ellen French: Poppy
From my first visit, I knew this offshoot of Sonoma’s The Girl & The Fig would make my “Best Openings” list. It’s that good. The menu stays close to French bistro roots, with California touches: roast chicken with crisp skin and a vin jaune sauce, garlicky escargot and Mt. Lassen trout with melted leeks. The bread service divides opinion, but I’m a fan of the Acme epi with cultured butter and duck liver terrine. For dessert, don’t miss the choux au craquelin, a cream puff filled with espresso chocolate mousse.
The much-anticipated second restaurant from Glen Ellen Star chef-owner Ari Weiswasser delivers. Stella celebrates pasta, taking a deep dive into Roman tonnarelli, Florentine creste di gallo, southern Italian rigatoncini and Emilia-Romagna tagliatelle. Served properly al dente, the dishes spotlight why pasta is central to Italian identity.
But pasta is only part of the story. The wood-fired hearth at the center of the kitchen kisses everything — whole dorade, chicken, steak, vegetables — with smoky, blistered flavor. For dessert, I’m all in on the Baked Gelaska, Stella’s take on baked Alaska, layering sponge cake, raspberry sorbet and vanilla gelato under a swirl of torched marshmallow fluff.
The interior of Stella’s Baked “Gelaska” with vanilla gelato, raspberry sorbet, sponge cake and cubes of torched marshmallow fluff Wednesday, March 26, 2025, in Kenwood. (John Burgess / The Press Democrat)The shadow from a sign in the front window falls upon a table with cassoulet, duck confit, lamb and red peas at Bistro Lagniappe Thursday, June 19, 2025 in Healdsburg. (John Burgess / The Press Democrat)
A Healdsburg standout: Bistro Lagniappe
Chef Jacob Harth’s Healdsburg restaurant delivers wood-fired dishes inspired by California and the French countryside. The original wood-fired oven anchors the space, turning out lamb cassoulet, McFarland Springs trout and a standout roast chicken. It’s a welcome counterpoint to the high-end tasting menus and polished California cuisine that dominate Healdsburg’s dining scene.
The team behind Petaluma’s Brewsters Beer Garden has expanded north with Waterhawk, a lakeside restaurant built for sunshine and cocktail seekers, families and large groups. The menu leans crowd-pleasing (the loaded fries are a must-order) and the indoor-outdoor space is expansive. Since opening, the restaurant has added live music, weekend brunch and seasonal events that play to the Brewsters crowd. The much-anticipated Miracle Christmas pop-up debuts this year with maximalist holiday decor and themed cocktails. While the menu remains slim, Waterhawk plays to its strengths with straightforward, appealing fare.
5000 Roberts Lake Road, Rohnert Park. 707-355-4219, thewaterhawk.com
The Waterhawk Burger with cheese, iceberg, house sauce and B&B pickles from the Waterhawk Lake Club Thursday, Aug. 14, 2025, in Rohnert Park. (John Burgess / The Press Democrat)Fungi limone pizza at Rosso Pizzeria & Wine Bar in Santa Rosa on Tuesday, Sept. 30, 2025. (Christopher Chung/The Press Democrat)
A return: Rosso
After a brief seven-month hiatus, one of Santa Rosa’s most beloved restaurants returned — this time under new owners John and Linda Ahmadi, the husband-and-wife duo who previously ran Sandy’s Take and Bake Pizza. Their smartest move? Not messing with success. The menu remains almost exactly as locals remember it: wood-fired pizzas, tender meatballs and the legendary fried chicken with smashed potatoes and that sweet, caramelized pancetta glaze ($27).
Folia chef/owner Charlie Palmer, left, and his son/chef de cuisine Reed Friday, Sept. 19, 2025, in Healdsburg. (John Burgess / The Press Democrat)Mary’s Whole Chicken with pickled shishito pepper and garden herbs from Folia Friday, Sept. 19, 2025, in Healdsburg. (John Burgess / The Press Democrat)
Appellation Healdsburg is redefining Wine Country luxury. The 108-room resort spans 8 manicured acres with two pools, a spa, a panoramic bar and an indoor-outdoor event center. As with any Charlie Palmer project, the focus is on the food. Palmer’s longtime Sonoma ties appear in the resort’s cooking classes, garden-driven programming and local sourcing.
In the kitchen, his son Reed Palmer is finding his own voice with a three-course prix fixe built around standout pastas, Mt. Lassen trout and a roasted chicken that’s already becoming a signature dish. The setting is polished, with fire pits, imported 100-year-old olive trees (a true high-end flex) and a dining room that feels both resort-level and deeply rooted in the region.
The Hanzell Vineyards tasting room on a hilltop overlooking Sonoma Valley in Sonoma on Friday, November 7, 2025. (Christopher Chung/The Press Democrat)
When I was in my early 20s and just starting to drink wine, I couldn’t get enough of that oaky-buttery thing in Chardonnay. The richer the better! But over time, as I sampled more wines from all over the world, I came to appreciate versions that whisper of fruit, nuance and minerality — rather than shouting about new oak barrels. That classically restrained California style is what Hanzell Vineyards is all about.
The story
James Zellerbach, an industrialist and U.S. ambassador to Italy, fell for Burgundy’s wines during his travels abroad and set out to create a winery estate back home with similar Old-World magic. The year was 1953 — decades before California became known as a world-class wine region.
The San Francisco native bought a sprawling 200-acre property overlooking Sonoma Valley and planted Chardonnay and Pinot Noir. At the time, only a few hundred acres of each variety stood in all of North America. In 1957, Hanzell Vineyards — named for Zellerbach’s wife Hana — produced its first vintage.
Hanzell Vineyards offers visitors views of the valley from its hilltop location in Sonoma on Friday, Nov. 7, 2025. (Christopher Chung / The Press Democrat)The private office of Hanzell Vineyards founder Ambassador James D. Zellerbach is part of the winery estate tour in Sonoma on Friday, Nov. 7, 2025. (Christopher Chung / The Press Democrat)
Along the way, Hanzell pioneered winemaking techniques now widely used across California and beyond. The winery was the first in California to exclusively use all French oak barrels for aging, and the first to design and use small, temperature-controlled stainless-steel fermentation tanks instead of wooden vessels.
Today, the winery is owned by Alexander de Brye, who inherited Hanzell in 1991 at age 16. His mother, Barbara de Brye, a London-based heiress, bought the property sight unseen in 1975.
Hanzell’s original Ambassador’s 1953 Vineyard, still producing after all these decades, is among the oldest continuously producing Chardonnay vineyards in North America.
The Sonoma estate now includes 46 acres of certified organic vineyards, producing about 7,000 cases of wine per year.
The vibe
It’s hard to overstate the beauty of Zellerbach’s dream estate. To get there, you’ll drive along a twisty, single-lane road — up, up, up — marveling at sweeping views that stretch out to San Pablo Bay.
Visits start at the Ambassador’s 1953 Vineyard, where you’ll learn about the winery’s history and farming practices. (Fun fact: Hanzell uses its resident short-snouted pigs for sustainable weed control!) The tour continues in the winery cave, then moves through the open-air winery to Hanzell’s original 1956 production facility — now a museum filled with fascinating vintage equipment.
Hanzell Vineyards estate educator Ursula Ayala, center, pours wine for visitors Gustav Gustavsson, left, and Ralph, Nancy and Nicholas Schroeder in Sonoma on Friday, Nov. 7, 2025. (Christopher Chung / The Press Democrat)The Hanzell Vineyards tasting room offers majestic views of their vineyards and the valley below in Sonoma on Friday, Nov. 7, 2025. (Christopher Chung / The Press Democrat)
Amid early stainless steel tanks in the old Fermentation Room, visitors sample Hanzell wines at a long redwood table or at a smaller perch overlooking the historic vineyard. Be warned: The spot’s serenity and panoramic views make it difficult to leave.
On the palate
Whenever I have a chance to sample Hanzell wines, I’m reminded that this is how classic California Chardonnay is supposed to taste: subtle and balanced, with oak taking a backseat to pure fruit and minerality. These wines can age for decades — not that you’ll want to wait that long to enjoy them.
Bottles of Hanzell Vineyards Chardonnay and Pinot Noir in Sonoma on Friday, Nov. 7, 2025. (Christopher Chung / The Press Democrat)
The 2023 Heritage Chardonnay ($78) is the winery’s flagship, made from vines with an average age of 40 years. The wine is fresh and bright with citrus and green apple flavors.
The 2023 Hanzell Farm Zellerbach Selection Chardonnay ($68) is fermented in stainless steel and aged in neutral oak, so the wine’s juicy citrus and pear elements shine through. Director of winemaking Jason Jardine also excels at Pinot Noir, as evidenced by the 2022 Heritage Pinot Noir ($98). It has fresh red-fruit aromas and cherry and cranberry flavors.
All winery visits ($90 per person) include an educational walking tour and seated tasting.
Beyond the bottle
Crimson Weigela blooms at Sonoma Botanical Garden (formerly Quarryhill Botanical Garden) in Glen Ellen. (John Burgess / The Press Democrat)
Get into the holiday spirit and find out which wines pair best with s’mores at the Sonoma Botanical Garden. Throughout December, visitors can take a twilight stroll through a tunnel of twinkling holiday lights, visit a winter craft workshop, and snuggle up fireside for hot chocolate, local wines and melty s’mores. “Gardens Aglow” happens Fridays, Saturdays and Sundays from Dec. 5 to Dec. 21.
Hanzell Vineyards, 18596 Lomita Ave., Sonoma. Tours Monday through Friday by appointment. 707-996-3860, hanzell.com
Tina Caputo is a wine, food, and travel journalist who contributes to Sonoma magazine, SevenFifty Daily, Visit California, Northern California Public Media, KQED, and more. Follow her on Bluesky at @winebroad.bsky.social, view her website at tinacaputo.com, and email her story ideas at tina@caputocontent.com.
Quail & Condor opens it’s new location in Healdsburg, Thursday, Nov. 20, 2025. (Kent Porter / The Press Democrat)
The long lines at Quail & Condor were once almost as much a part of the Healdsburg bakery’s identity as its flaky croissants, sticky cinnamon buns and tangy sourdough loaves. Few seemed to mind the wait at the original, dollhouse-size shop, where the scent of sugar and warm bread could soothe even the hangriest crowd.
Still, the anxiety of missing out on the last scone or cream-filled Danish could fray nerves. Paired with the chaotic parking lot — full of sugar-crazed kids and lumbering SUVs — and the fact that there was nowhere to sit and savor your coffee and cake, it was enough to push even the most patient into a low-grade panic.
Just a week before Thanksgiving, owners Sean and Melissa McGaughey opened the doors to the 3,650-square-foot space. The building, part of the freshly minted warehouse district called The Row, has more seating, real parking, a quicker line and — as a fresh design touch — a wall of vintage skateboards. Just a short walk from their original storefront, the new digs are also next door to a yoga studio, Parish Café, Jane Dispensary and the soon-to-open Acre Pizza.
Customers at Quail & Condor’s new location in Healdsburg, Thursday, Nov. 20, 2025. (Kent Porter / The Press Democrat)Melissa McGaughey, right, part owner of Quail & Condor in Healdsburg, talks with a friend at the bakery’s new location, Thursday, Nov. 20, 2025. (Kent Porter / The Press Democrat)
“We were wearing old, tight pants,” Sean said, recalling how cramped the former bakery had become. The buzz of a super-popular spot had its charms, but he and Melissa were ready to ease the stress on themselves, their staff and their ever-growing clientele.
“I like a little party,” he added, “just not all the time.”
“It’s called daily bread for a reason,” Sean said. “Bakeries provide community. Sometimes it’s a gathering spot, and sometimes you’re just filling your pantry, but it’s an ecosystem.”
Assorted fresh bread at Quail & Condor in Healdsburg, Thursday, Nov. 20, 2025. (Kent Porter / The Press Democrat)Pastries at Quail & Condor’s new location in Healdsburg, Thursday, Nov. 20, 2025. (Kent Porter / The Press Democrat)
The McGaugheys’ culinary roots run deep. Before Quail & Condor, they worked together at Healdsburg’s three-Michelin-starred SingleThread, where they honed their craft under the direction of chefs Kyle and Katina Connaughton. Their experience at SingleThread — a hub of innovation and fine dining — helped shape their approach to food, blending artistry with precision.
They’ve also launched Troubadour Bread & Bistro, a dual-purpose spot on Healdsburg Avenue where they serve casual sandwiches by day and transform the space into the high-end French restaurant Le Dîner by night.
At the new Quail & Condor location, the couple and their staff can get even more immersed in the community. With its soaring roll-up doors and vast white walls (currently being transformed with murals), it not only gives the bakers elbow room but reconnects them with the people they serve.
“People see their baker, and now the bakers get to see people taking a bite of something they made,” said Melissa, who won Food Network’s “Holiday Baking Championship” in 2019 and is currently a contestant on the fifth season of “Alex vs. America.”
Though the couple hesitated to leave the funky, indie nook where it all began, the additional space — which they’re already growing into — feels like a blessing. The wall of vintage skateboards, sourced from Facebook Marketplace and friends’ castoffs, keeps the indie vibe alive.
The skateboard wall at the new location for Quail & Condor in Healdsburg, Thursday, Nov. 20, 2025. (Kent Porter / The Press Democrat)Charlotte Crabb, 4, considers the monumental task of consuming a pastry at Quail & Condor in Healdsburg, Thursday, Nov. 20, 2025. (Kent Porter / The Press Democrat)
More than just pastries
The new space has allowed for an expanded menu. While pastries are still the star, Melissa, who has Turkish roots (her father is from Turkey, her mother from the Philippines), has long wanted to add more breakfast options — some influenced by her heritage.
There’s the simit ($9), a supersized sesame bagel topped with charred leeks and cream cheese; baked eggs with garlic yogurt and chili oil ($14); and the Turkish breakfast ($22), which she describes as her most personal dish. It includes a soft-boiled egg in its shell, four triangles of cheese, olives, roasted vegetables and a side of sourdough toast with jam — “exactly the way my dad made it,” she said.
Other dishes include a sourdough waffle with lingonberry jam and Vermont maple syrup ($15); a hearty grain porridge ($12) made with quinoa, rice and oats; and a savory vegetable quiche paired with an herb salad ($15).
Don’t miss the extensive toast menu ($5–$14), which features thick slices of multigrain bread with a variety of spreads, from pistachio butter and hazelnut spread (highly recommended) to cultured butter and more substantial toppings like lox and cream cheese. There’s also a Lamborghini-level avocado toast with chili oil.
Quail & Condor also serves espresso drinks, a homemade chai latte and drip coffee. Expect more menu additions after the holidays. Open 7 a.m. to 3 p.m. daily.
A festive scene at Abbot’s Passage in Glen Ellen during the holidays. (Melati Citrawireja / Courtesy Abbot’s Passage)
Sonoma County’s wineries, restaurants and merchants are pulling out all the stops for the holidays this year, offering an assortment of food, drinks and crafts amid decked-out communal markets.
Holiday markets have become all the rage in Wine Country, with dozens of local establishments selling artisan wares while supporting the community.
“It’s a wonderful opportunity to support small businesses, discover unique gifts and enjoy the festive atmosphere that makes Sonoma County so special during the holidays,” said Monica Lopez, general manager of Bacchus Landing. The wine tasting destination in Healdsburg will host its fifth annual Holiday Bazaar Dec. 6-7.
Speaking on behalf of the Bacchus Landing team, Lopez said they’re thrilled to host the Holiday Bazaar, “bringing together local artisans, wine enthusiasts and our community to celebrate the season.”
In the spirit of the season, several holiday markets will donate to charities, including Kivelstadt Cellars in Sonoma. Held on two weekends in December, its annual Wine Garden Holiday Market will emulate a European Christmas village with a Sonoma twist. A portion of the proceeds from ticket sales for Kivelstadt’s market will be donated to the nonprofit Sonoma Valley Mentoring Alliance.
Bricoleur Vineyards in Windsor will host a holiday market from 10 a.m. to 3 p.m., Dec. 6-7 and Dec. 13-14, featuring a special visit from Santa Claus. (Bricoleur Vineyards)
In Windsor, Bricoleur Vineyard’s holiday market will donate proceeds to Santa Tim, a Sonoma County nonprofit that provides food, clothing and personal items to low-income families, and Toys for Tots, the U.S. Marine Corps Reserve program that distributes holiday gifts to children whose families cannot afford them.
“It’s a wonderful opportunity for families to come together, enjoy our beautiful vineyard setting and kick off the holiday season with cheer, great wine and memorable moments,” said Sarah Citron, Bricoleur cofounder and CEO.
See where to sip, shop and celebrate the holidays with community in Sonoma County.
Nov. 29-30
Monte Rio Community Center
The Monte Rio Community Center will host a Holiday Wonderland Craft Faire from 10 a.m. to 5 p.m., Nov. 29-30. The market and craft fair will include handmade items from local artisans, including art, jewelry and home decor. 20488 Highway 116, Monte Rio, 707-865-2487, mrrpd.org
Dec. 5
Merry Healdsburg
A holiday night market will be held during Healdsburg’s annual Tree Lighting Celebration from 5-9 p.m., Dec. 5, around the Healdsburg Plaza. A number of local vendors will be selling a range of products, including clothing, jewelry, folk art, ceramics, home goods and hot prepared foods. See the full list of vendors online. Healdsburg Plaza, healdsburg.gov
Dec. 6
A 25-foot Christmas tree wrapped in lights stands in front of Korbel Champagne Cellars in Guerneville. Korbel will host its holiday market from 10 a.m. to 3 p.m., Dec. 6. (Korbel Champagne Cellars)
Korbel Champagne Cellars
Guerneville’s Korbel Winery will host its annual holiday market from 10 a.m. to 3 p.m., Dec. 6. There will be holiday drinks, food and gifts available for purchase from over 20 local artisan vendors. A 25-foot-tall Christmas tree will be brilliantly illuminated for photo ops. The event is free to attend. 13250 River Road, Guerneville, 707-824-7000, korbel.com
Penngrove Winter Fest
The town of Penngrove will host its annual Winter Fest from 10 a.m. to 4 p.m., Dec. 6, in its small downtown area. The event will include photo opportunities with Santa Claus and Krampus, an outdoor market, cupcake decorating with Odd Cookie Bakery, soap felting with Soap Cauldron, snow globe making with California Brick Chicks and more. There will be live music and entertainment throughout the day. Guests of the Winter Fest can enter their name at each participating Penngrove business for a chance to win a gift basket. The market is free to attend, and food and gifts will be available for purchase. Main Street, Penngrove, visitpenngrove.com
Krampus and St. Nick will welcome visitors to the annual Penngrove Winter Fest on Dec. 6 in downtown Penngrove. (Jessica Fix)
Wine Road
Wine Road will host its Holiday Wine Trail & Market from 11 a.m. to 4 p.m., Dec. 6, featuring over 30 local wineries. The event includes visiting several wineries, most of which feature local vendors and artisans to shop for the holidays. Participating wineries with market offerings include Balletto Vineyards, Trattore Farms and Winery, Alexander Valley Vineyards, Woodenhead Wine and many more. Tickets are $50 per person and include complimentary tastings of at least two wines at participating wineries. Purchase tickets on CellarPass. Sonoma County, 707-433-4335, wineroad.com
Petaluma Downtown Holiday Shopping Stroll
The city of Petaluma will host its Holiday Shopping Stroll from 11 a.m. to 5 p.m., Dec. 6, in downtown Petaluma. Local shops will be selling artisan gifts with extended store hours. There will also be live music and dancers, holiday treats and libations, photo ops with Santa and Mrs. Claus, free face painting and other activities at participating businesses. Downtown Petaluma, 707-762-9348, petalumadowntown.com
Martin Ray Winery
Martin Ray Winery will host a “Holiday in the Barrel Room” market from noon to 3 p.m., Dec. 6, at its Twin Fir Barrel Room. The holiday marketplace will include artisan goods, wine-related gifts and special Martin Ray offerings. Guests can also enjoy estate wine paired with chef-crafted bites. General admission is $35 and wine club pricing is $25. Reserve on Tock. 2191 Laguna Road, Santa Rosa, martinraywinery.com
Convene by Dan Kosta
Covene will host its traditional Sip & Shop with Santa event from noon to 4 p.m., Dec. 6, at its Bacchus wine lounge. Santa Claus will be on hand for photo ops, and wine will be available to sample and purchase. The winery will also host a toy drive for children in need — to participate, leave a contribution under the Covene Christmas tree. All ages welcome. The event is free to attend; RSVP on Tock. 14210 Bacchus Landing Way, Suite 300, Healdsburg, 707-861-8199, convenewine.com
Dec. 6-7
Comstock Wines
Comstock will host a Holiday Magnum Party from 11 a.m. to 4 p.m., Dec. 6-7, at its Bacchus Landing tasting room. Guests can enjoy a flight of magnum wines from the Comstock wine library, snack on light bites and shop for handmade gifts from local artisan vendors. The wine flight is $30 per person. Up to four tastings are complimentary for wine club members. Reserve on Tock. 1290 Dry Creek Road, Healdsburg, 707-723-3011, comstockwines.com
Bacchus Landing
Boutique winery collective Bacchus Landing will host its annual weekend Holiday Bazaar from 11 a.m. to 5 p.m., Dec. 6-7, on the piazza. The market will include wine tastings, seasonal treats, live music and holiday gifts from local artisans. Free to attend, with items available for purchase. 14210 Bacchus Landing Way, Healdsburg, 707-395-0697, bacchuslanding.com
Dec. 6-7, 13-14
Bricoleur Vineyards in Windsor will host a holiday market from 10 a.m. to 3 p.m., Dec. 6-7 and Dec. 13-14, featuring a special visit from Santa Claus. (Bricoleur Vineyards)
Bricoleur Vineyards
Windsor’s Bricoleur Vineyards will host a holiday market across two weekends, from 10 a.m. to 3 p.m., Dec. 6-7 and Dec. 13-14. The market will include local food and craft vendors, photo ops with Santa Claus and wines available for purchase. A toy drive will be held each day of the market, benefiting Toys 4 Tots on the first weekend and the local Santa Tim nonprofit on the second weekend. Different vendors will be on hand each day of the market. Admission is $10 and free for guests under 21. Purchase tickets on Tock. 7394 Starr Road, Windsor, 707-857-5700, bricoleurvineyards.com
Dec. 7
Art Escape
Art Escape’s free Holiday Craft Fest will be held from 11 a.m. to 3 p.m., Dec. 7. The craft fair will include a local artisan market, face painting, wreath-making and other family-friendly crafts. Food and warm drinks will also be available. 17474 Sonoma Highway, Sonoma, 707-938-5551, artescapesonoma.com
Sebastopol Center for the Arts
The Sebastopol art hub will host a Holiday Art & Makers Market from 11 a.m. to 4 p.m., Dec. 7. The market and craft fair will include unique, handcrafted gifts from over 30 local artisan vendors. 282 S. High St., Sebastopol, 707-829-4797, sebarts.org
A festive scene at Abbot’s Passage in Glen Ellen during the holidays. (Melati Citrawireja / Courtesy Abbot’s Passage)
Abbot’s Passage
The Bundschu family behind Abbot’s Passage and Gundlach Bundschu Winery will be hosting a “Jingle & Mingle” family holiday crawl from noon to 4 p.m., Dec. 7, at both wineries in the Sonoma Valley. Members of the wine family will be on hand to greet guests as they enjoy festive snacks and special bottle pours. There will be holiday shopping opportunities at Abbot’s mercantile with limited offers and surprises (plus games). Tickets are $40 per person. Collective members receive two complimentary tickets per membership by logging in to Tock to RSVP. Guests under 21 can attend for free. Reserve on Tock. 777 Madrone Road, Glen Ellen, 707-939-3017, abbotspassage.com
Dec. 13
The Barlow
The Barlow in Sebastopol will host its fourth annual Holiday Sip & Shop from 1-4 p.m., Dec. 13,at The Barlow. In addition to shopping at on-site shops, the event will include a keepsake Barlow tasting glass, wine tastings at participating wineries and a holiday gift basket raffle. Tickets are $25. Purchase tickets online. 6770 McKinley St., Sebastopol, 707-824-5600, thebarlow.net
Dec. 13-14
The SoCo Market
SoCo Market’s fourth annual So Ho Ho Holiday Market will take place from 11 a.m. to 5 p.m., Dec. 13-14, at Sonoma County Fairgrounds’ Grace Pavilion in Santa Rosa. The market includes over 150 local food and wares vendors offering everything from jewelry and vintage clothing to plants and home decor. Admission is free; parking at the Fairgrounds is $15. Sonoma County Fairgrounds, Santa Rosa, thesocomarket.com
Dec. 13-14, 20-21
Kivelstadt Cellars
Kivelstadt will host a Wine Garden Holiday Market from 11 a.m. to 3 p.m., Dec. 13, 14, 20 and 21,at its Sonoma gardens and tasting lounge. The European village-style artisan market will include a host of wares from local vendors, such as flowers, pottery, jewelry and other crafts, as well as interactive art projects for all ages. A ticket to the market includes a complimentary beverage, either Kivelstadt wine or hot chocolate. A selection of specialty foods and drinks will also be available. Admission is $15 for adults and free for guests under 18. Early-bird tickets are $10 until midnight on Black Friday. Purchase tickets on Tock. 22900 Broadway, Sonoma, 707-938-7001, kivelstadtcellars.com
Dec. 20
Barn 5400
Local artisan collective Barn 5400 will host a Holiday Hangout marketplace from 10 a.m. to 2 p.m., Dec. 20, at the barn in Petaluma. The pop-up market will include seasonal tunes, festive food and locally crafted holiday gifts for sale. Admission is free. 5400 Old Redwood Highway, Petaluma, barn5400.com
The Sea Ranch Lodge
The Sea Ranch Lodge will host a Holiday Maker’s Market from noon to 4 p.m., Dec. 20, at the coastal lodge. Guests can enjoy live music, get a warm drink from the on-site cafe and shop for unique gifts from North Coast artisans. 60 Sea Walk Drive, The Sea Ranch, 707-579-9777, thesearanchlodge.com
Elizabeth Tlatilpa, left, helps Alexandra Herrera find an extra finger to hold two free lunches for her children at the Bayer Farm in Santa Rosa on Wednesday, June 9, 2021. The Redwood Empire Food Bank provides healthy meals across Sonoma County. (John Burgess/The Press Democrat)
Giving can be an everyday act of generosity and kindness — lending a helping hand to a friend, neighbor or stranger in need — but you can also choose to support charitable, educational, environmental and community-building causes on Giving Tuesday (Dec. 2 this year).
The global initiative was launched in 2012 with the goal of encouraging people to give back to their community each year on the Tuesday following Thanksgiving. If you’d like to volunteer, make a monetary donation or donate supplies to a Sonoma County organization, here are a few worth considering this Giving Tuesday. Many organize special fundraising drives on Dec. 2.
California Indian Museum and Cultural Center
The California Indian Museum and Cultural Center has educated the public since 1996 on the history, culture and contemporary life of California’s Native American communities. The museum and cultural center also provides community resources, native youth programs and has created a tobacco prevention project.
Ways to give back:
Monetary donations:To make a regular donation to the museum in support of its mission to educate and provide resources to the community, visit their website.
You can also support the museum by attending exhibitions and shopping at its store, which features items from California Indigenous artists.
5250 Aero Drive, Santa Rosa, 707-579-3004,cimcc.org
Ceres Community Project
Ceres works to fulfill its mission to create “a healthy, just, caring and sustainable world” by providing nutrient-rich prepared meals to people dealing with serious illness, empowering young people as volunteer gardeners and chefs, and educating the community about the connection between food choices and health, among other initiatives.
Ways to give back:
Monetary donations: To support Ceres’ work, which includes preparing and delivering healthy meals to those in need, visit their donation page. You can also donate food and supplies to Ceres by contacting info@ceresproject.org for info on needs and drop-off days.
Volunteer: Ceres has several volunteering opportunities, from the garden to the kitchen, foryouth,adults andbusiness teams.
Right to left, Anna Stuffelbeam, 18, Mathilde Amiot, 18, and Ursule Amiot, 16, prepare healthy meals for cancer patients throughout Sonoma County with the Ceres Community Project in Sebastopol. (John Burgess / The Press Democrat, file)Dafne Perez Ruiz, 12, spins Serena Curiel, 5, in a top chair at the Sonoma County Children’s Museum. (John Burgess / The Press Democrat, file)
Children’s Museum of Sonoma County
This nonprofit organization, with a museum in Santa Rosa, aims to inspire the creativity and curiosity of children through discovery and hands-on learning. It directs donations to several of its key programs benefiting children and their families.
Volunteer: The Children’s Museum’s volunteer program includes visitor guidance, gardening support, special event staff and more. Find the volunteer handbook and application form online. Find other ways to support the museum here.
1835 W. Steele Lane, Santa Rosa, 707-546-4069,cmosc.org
Community Child Care Council of Sonoma County
The Community Child Care Council of Sonoma County, commonly known as Sonoma 4Cs, has provided quality care and education to the county’s children since 1972 through preschools, food programs and other resources.
Ways to give back:
Donations: To support Sonoma 4Cs child care services with a monetary donation, visit its donation page. The council also accepts item donations such as crayons, finger paint, butcher paper and molding clay for its 12 preschools. To make an item donation, contact Blythe Carrillo at BCarrillo@Sonoma4Cs.org.
131 A Stony Circle, Suite 300, Santa Rosa, 707-544-3077,sonoma4cs.org
Corazón Healdsburg
The human rights nonprofit organization Corazón Healdsburg is on a mission to build a compassionate and just society through advocacy work, community building, academic development support and other initiatives.
Ways to give back:
Monetary donations: To support Corazón’s commitment to helping local families in times of need and crisis through its annual fund, visit its donation page.
Volunteer: To volunteer with Corazón’s events, childcare, translation assistance, resource center and more, contact the nonprofit via phone or its contact form.
Sonoma County’s Council on Aging aims to enhance the quality of life for the local aging community through social, fiduciary and nutritional services that maintain independence and promote well-being.
Ways to give back:
Monetary donations: The council’s goal for this Giving Tuesday is to raise funds to provide 2,500 meals for older people who are homebound. To learn more and donate, visit their Giving Tuesday donation page.
Businesses can partner with the council by sponsoring elder events and Meals on Wheels routes. For more information on sponsorship opportunities, checkhere.
Volunteer: There are a number of volunteer positions at the Council on Aging, including Meals on Wheels drivers, elder peer support, special event helpers and more. Learn more about volunteer opportunities and how to joinhere.
Longtime Council on Aging Meals on Wheels driver and Fleet Manager Shannon Holck smiles after handing off a meal at the Drive Up/Pick Up site in front of the senior center at King’s Valley Senior Apartments in Cloverdale, Feb. 21, 2023. (Chad Surmick / The Press Democrat)Sabina Blue laughs with Bob Hunter after receiving a bouquet of tulips and a meal from longtime Council on Aging Meals on Wheels driver and Fleet Manager Shannon Holck at the Drive Up/Pick Up site in front of the senior center at King’s Valley Senior Apartments in Cloverdale, Feb. 21, 2023. (Chad Surmick / The Press Democrat)
Daily Acts
As a holistic education nonprofit, Petaluma’s Daily Acts sets out to inspire transformative action that creates connected and resilient communities through various social, civic and environmental strategies.
Ways to give back:
Monetary donations: To support Daily Acts and learn how it’s putting donations to work, visit its donation page. The Bancroft Foundation will match the first $5,000 in donations for Giving Tuesday, and all donations will be doubled for Giving Tuesday.
Volunteer: To help out with Daily Acts’ tours, fundraisers, workshops and garden projects, sign up to volunteerhere.
245 Kentucky St., Suite A-2, Petaluma, 707-789-9664,dailyacts.org
“Next tree!” Susie Hagemeister and Peg Fitzgerald, volunteer gleaners for Farm to Pantry, scour the orchard for a productive tree to help provide fruit for Sonoma County families in need; Aug. 14, 2021. (Christian Kallen / Sonoma Index-Tribune)
Farm to Pantry
The Healdsburg nonprofit Farm to Pantry works with volunteers and community partners to glean local farms and eliminate food waste by connecting surplus produce to those in need across the county.
Ways to give back:
Monetary donations: Donating funds helps ensure no food is wasted and no neighbors go hungry. To make a monetary donation, visit the donation page.
Volunteer: Join the team in the field to glean fresh fruits and vegetables that will be distributed to partners. To learn more about volunteering opportunities and to join the glean team, clickhere.
In connection with Sonoma County Farm Trails, the Farm Trails Foundation seeks to provide training and services for the agricultural community and educate the public on Sonoma County food systems.
Ways to give back:
Monetary donations: To support the foundation’s numerous projects, such as agricultural training, scholarships for agricultural students and educational tours, clickhere.
The goal of Food For Thought is to serve nutritious meals to people living with serious medical conditions in Sonoma County through its various food programs, such as its free Meals That Heal program for local residents enrolled in Medi-Cal and the Bags of Love program for those without homes.
Ways to give back:
Monetary donations: To support Food For Thought’s mission to feed those in need, visit its donation page.
Volunteer: To volunteer your time in the food bank, at food drives, in the kitchen or garden, or by delivering meals, visit its volunteer page.
This health clinic in Santa Rosa provides free health care to anyone in need — everyone is welcomed here, no matter their faith or ability to pay. The clinic was founded in 2001 on the Jewish principles of Tzedakah — charity and justice — and Tikkun Olam — repairing the world.
Ways to give back:
Monetary donations: To make a donation, click here. Other ways to give include sponsoring an event and joining the clinic’s Giving Tree.
Volunteer: Volunteer positions include nurses, interpreters, therapists,medical receptionists and medical providers. The clinic also has special project volunteer positions and research internships. Read more and submit an application here.
Youth camp leader Jamie Nakama, left, helps Akira Sopanich, 8, finds beneficial insects caught in a net at the LandPaths Spring Break Nature Camp at Preston Farm in Dry Creek Valley. Photo taken on Wednesday, March 24, 2021. (John Burgess/The Press Democrat)
LandPaths
LandPaths continues its conservation mission of fostering love for the land in Sonoma County by facilitating stewardships, internships and nature camps for kids, teens and families.
Ways to give back:
Monetary donations: To learn about all the ways to financially support LandPaths’ work, visit its website. LandPaths’ Year-End Appeal, through Dec. 31, has a goal to reach $500,000 in donations, and the first $200,000 donated will be matched.
Volunteer: LandPaths volunteers work in a number of areas, such as its docent program, Wildlife Corridor Project, community gardening and more. To learn more about volunteer opportunities and to fill out the volunteer interest form, clickhere.
618 Fourth St., Suite 217, Santa Rosa, 707-544-7284,landpaths.org
The Living Room
Since 1993, The Living Room in Santa Rosa has been providing outreach, housing and food for women and children in Sonoma County who are experiencing homelessness or are at risk of homelessness.
Ways to give back:
Donations: During the winter season, The Living Room needs supplies such as socks, gloves, tarps, hygiene products, warm clothes, sleeping bags and gift cards. To donate items, email inkind@thelivingroomsc.org. To make a monetary donation, call 707-978-4805. For more donation information, click here.
Volunteer: Volunteers are crucial for daily operations at The Living Room, which needs volunteers for its kitchen, distribution, garden, and maintenance and repair teams. To learn more and apply for a volunteer position, clickhere.
The Living Room’s Life Center on North Dutton Avenue is a service hub open to women and children from 9 a.m. to 1:30 p.m., Monday through Friday. Its campus on Cleveland Avenue houses the food services kitchen, admin offices and volunteer programs.
The Living Room Life Center, 1335 N. Dutton Ave., Santa Rosa; Cleveland Campus, 1207 Cleveland Ave., Santa Rosa, 707-579-0138,thelivingroomsc.org
Los Cien
Los Cien works to build bridges between Sonoma County’s Latino community and the wider community by fostering dialogue, cultivating leadership and conducting educational and charitable activities.
Ways to give back:
Monetary donations: To support Los Cien’s work in building bridges in the community, visit its donation page.
Volunteer: To donate your time to Los Cien and the communities it serves, clickhere.
975 Corporate Center Parkway, Suite 160, P.O. Box 14513, Santa Rosa, 415-320-4559,loscien.org
NAMI Sonoma County
The local chapter of the National Alliance on Mental Illness (NAMI) is dedicated to helping people with mental health conditions through advocacy, education, resources and support.
Ways to give back:
Monetary donations: You can support NAMI’s work this Giving Tuesday through its donation formhere.
Volunteer: Lend your talents through volunteering in an area you’re skilled in or would like to be trained in, such as answering calls, educating the youth, talking with legislators and more. Fill out NAMI’s volunteer interest form here.
Founded in 1998 and working in partnership with Santa Rosa’s famous Safari West wildlife preserve, the Safari West Wildlife Foundation provides educational tools and programs to children and their families to advance local wildlife stewardship.
Ways to give back:
Monetary donations: Giving Tuesday donations will go toward the foundation’s interactive, live-streamed educational program Safari West Live, which brings the Serengeti and wildlife education “to children’s hospitals and young people in underserved schools across the country,” according to the SWWF website. To learn more and donate, visit its website.
Marie Giacalone, a member of Slow Food Sonoma County North, slices Bodega Red heirloom potatoes, grown in her garden, while preparing her Bodega Red and eggplant al forno dish. Photo taken on Wednesday, Sept. 2, 2020, in Cloverdale. (Christopher Chung/ The Press Democrat)
Slow Food Russian River
The Russian River chapter ofSlow Food International lives by the mantra that food should be good (fresh and tasty), clean (nutritious and environmentally sustainable), fair (affordable, with respect to the labor involved) and for all (accessible to everyone).
Ways to give back:
Monetary donations: To support Slow Food’s projects and educational mission via donations by mail or online, visit its donation page.
Volunteer: To volunteer with and learn more about Slow Food’s Sebastopol Community Apple Press, clickhere.
This volunteer-run nonprofit was founded by two Black teachers in Santa Rosa in 2017 with the mission to lead, serve and thrive by shaping “intellectual discourse and dialog to consider the African American experience.” The nonprofit organized monthly food distributions in Sonoma County during the pandemic, as well as urban gardening workshops.
Ways to give back:
Monetary donations: Community members can contribute to the Sonoma County Black Forum by donating funds on its website.
To support the skilled agricultural workers who sustain farming in Sonoma County, the Grape Growers Foundation works with community and government organizations to garner resources and design support programs that improve the lives of local agricultural employees and their families.
Ways to give back:
Monetary donations: To donate to the foundation’s work with affordable housing, health care, education, childcare and workforce development for agricultural workers, visit itsdonation page.
3245 Guerneville Road, Santa Rosa, 707-522-5864,scggf.org
Sonoma County Vintners Foundation
Sonoma County Vintners Foundation supports other local nonprofits through various fundraising initiatives in areas ranging from education and environment to health and human services. Its signature fundraising event, the Sonoma County Wine Celebration (formerly Sonoma County Wine Auction), has raised more than $40 million over the years and has supported over 400 nonprofits in the county.
Ways to give back:
Monetary donations: You can make an online donation to SCVFhere.
Devoted to protecting the bountiful lands of Sonoma County since 1976, Sonoma Land Trust allocates funds from donations and membership contributions to the procurement, stewardship, restoration and preservation of local landscapes.
Ways to give back:
Monetary donations: Donations of various amounts support the Land Trust in different ways — $25 can put a tree in the ground while a gift of $100 can help install a wildlife camera in a local preserve. To learn more and donate, visit itsGiving Tuesday donation page.
Volunteer: The Land Trust’s community of volunteers includes citizen scientists, event support and trail crews. While the volunteer program is currently on hold, you can learn about future volunteer opportunities as well as internshipshere.
Sonoma Land Trust land acquisition program manager Ariel Patashnik, left, and landowner Ray Krauss, with his dog Darla, walk along his upper Mark West watershed property, near Santa Rosa on Thursday, Dec. 20, 2018. Krauss has granted Sonoma Land Trust a conservation easement that will permanently protect the 60-acre property in the foothills of the Mayacamas Mountains. (Christopher Chung / The Press Democrat)Stewards of the Coast and Redwoods volunteer Glen Blackley, right, leads a group hike on a New Year’s Day tour of Armstrong Woods State Natural Reserve, on Sunday, Jan. 1, 2017. (Christopher Chung / The Press Democrat)
Stewards of the Coast and Redwoods
In partnership with California State Parks in the Russian River District, Stewards connect people with their local parks through education and environmental stewardship programs. Programs include marine education, Junior Ranger activities, cultural history programs and guided redwood ecology nature walks.
Ways to give back:
Monetary donations: Funds made to Stewards can be designated to certain areas of the organization’s work, such as itsFire Recovery Fund. To make a donation and become a member, clickhere.
Volunteer: Volunteers help promote, restore and protect the natural resources of Russian River parks. To learn more about volunteer opportunities and find applications, clickhere.
Volunteer Jeanne Allen weighs a bag of yams at the Redwood Empire Food Bank in Santa Rosa Thursday, Feb. 4, 2021. (John Burgess / The Press Democrat)
Redwood Empire Food Bank
Feeding neighbors in need since 1987 with the drive to end hunger, the Redwood Empire Food Bank works with donors and partner organizations to supply emergency food assistance to children, elders and everyone in between who needs it most.
Ways to give back:
Donations: There are plenty of ways to give back to REFB.Monetary donations help to purchase food, pay staff and keep the lights on. Corporate sponsorships, matching gifts andother ways to give go a long way to help end hunger in the county.Donating food directly to the food bank or its food barrel sites is a great way to help keep the shelves at the food bank stocked.
Volunteer: Volunteers are welcome to help in the warehouse by gleaning, sorting and stocking food staples or spending time distributing fresh produce and groceries at the food bank’s distribution sites. To learn more about volunteer opportunities and to sign up, clickhere.
3990 Brickway Blvd., Santa Rosa, 707-523-7900,refb.org
YWCA Sonoma County
The YWCA of Sonoma County is on a mission to end domestic violence and ensure every family in the county is safe in their homes through empowerment, education and support. The YWCA has a number of counseling and domestic violence support services, including a therapeutic preschool and safe houses for families seeking refuge.
Ways to give back:
Monetary donations: Financial contributions will help fund the organization’s many support programs and projects. To make a donation, clickhere.
Volunteer: YWCA volunteers serve several of the organization’s support programs, from the Family Justice Center to the safe houses. To learn about volunteer opportunities, training and to fill out an application, clickhere.
P.O. Box 3506, Santa Rosa, 707-546-9922,ywcasc.org
Dr. Kate Kuzminski gets a kisses from Bane, as she and Dr. Sara Reidenbach, left, prepare to examine the puppy in their “Clifford the Big Red Bus,” a converted ambulance used as a mobile veterinarian service, Saturday, March 27, 2021, in Santa Rosa. Along with Reidenbach, Kuzminski is a co-founder of the nonprofit Ruthless Kindness, which cares for animals of those owners experiencing homelessness and/or victims of domestic abuse. (Kent Porter / The Press Democrat)
Ruthless Kindness
The mission at Sebastopol-based Ruthless Kindness, which was founded by two veterinarians, is to provide immediate support to people and their pets who are fleeing domestic violence.
Ways to give back:
Donations: To support Ruthless Kindness’ mission to help the well-being of people and their animals, visit its donation page. You can also become a Kindness Circle monthly donor here. Supplies and food for pets can be sent to the nonprofit’s address, or email to arrange a physical donation.
Volunteer: Groups can volunteer on the nonprofits small farm on projects like rebuilding fences or chicken coops. Email info@ruthlesskindness.org for volunteer opportunities. People can also sign up to be a foster for pets while their owners get back on their feet.
