Interior designer Stephanie Meyer of AVCO Design loves the way her client uses teal and turquoise to match the color scheme Meyer helped create in the room. (Stephanie Meyer)
The opportunity to decorate for the holidays is everywhere, with some stores displaying their offerings since late summer. But how do you make design choices that deck the halls without burying them? What’s a way to renew the look while creating a sense of nostalgia?
We asked a few Sonoma designers to share their personal tips and tricks for keeping the season visually merry. Read below for more details and click through the above gallery for a peek at the holiday magic.
Read the Room
Interior designer Stephanie Meyer of AVCO Design loves the way her client uses teal and turquoise to match the color scheme Meyer helped create in the living room. The result is a seamless transition to a festive look. AVCO Design, 10310 Cherry Ridge Road, Sebastopol, 707-634-2775, avcodesign.com
Keep It Simple
Interior designer Andrea Halkovich of Sonoma Interiors suggested that holiday decor be limited to a focal point or two. In Halkovich’s dining room, she uses only a vibrant arrangement and a seasonal sentiment on the buffet. “Remove anything that pulls your eyes away from the main event,” she said. “You want your eyes to glide around the room and then settle on your focal point.” Sonoma Interiors, 707-322-6719, sonomainteriors.com
In Andrea Halkovich’s dining room, she uses only a vibrant arrangement and a seasonal sentiment on the buffet. (Andrea Halkovich)Andrea Halkovich found a special spot for a cherished “sugar plum dreams” soap carving ornament, made by her grandmother. Wrapped in a silk egg, the ornament sits safely and prominently in a glass apothecary jar. (Andrea Halkovich)
Make it Personal
Halkovich found a special spot for a cherished “sugar plum dreams” soap-carving ornament, made by her grandmother. Wrapped in a silk egg, the ornament sits safely and prominently in a glass apothecary jar.
Farm-to-Vintage
Maison Fiori owner Nicole Buttitta stocks her Healdsburg store with an inspired mix of her personally farmed florals along with vintage wares and select new pieces. The blend of these elements creates a truly enlivened traditional look. She created the popular “Ralph Lauren holiday aesthetic” with baskets, vintage horse medallions, tartan, paper trees and more. Maison Fiori, 122 Matheson St., Healdsburg, 369-208-0350, maisonfiori.com
Maison Fiori owner Nicole Buttitta stocks her Healdsburg store with an inspired mix of her personally-farmed florals along with vintage wares and select new pieces. (Karen Kizer)Nicole Buttitta twisted magnolia together with pine and juniper garlands so the patina of the magnolia leaves contrasts beautifully with the greens. (Karen Kizer)
With a Twist
There’s magnolia garland and there’s pine and juniper garland. But Buttitta twisted the two together so the patina of the magnolia leaves contrasts beautifully with the greens.
Probiotic Play
Meyer and her children painted their windows with kefir. The designer learned of the practice from Anne S. Olsen on Instagram (@annes.universe). It’s nontoxic, odorless and easy-to-clean, according to Meyer, adding that the technique is popular in Scandinavian countries where they try to let light in through the windows while also adding privacy and festiveness.
“I like that it’s a natural material,” Meyer said, “and it’s easy to have fun with the kids to accomplish this decoration.”
“I like that it’s a natural material,” Stephanie Meyer said about the kefir she and her child used to decorate the windows. (Stephanie Meyer)Disco balls add some serious shimmer among traditional pine branches and red berries in Storia Home’s decor, by proprietor and interior designer Gina Gutierrez. (Storia Home)
Holiday Chill
There’s no aesthetic like tranquility, and Bon Ton Studio and Bon Ton Baby (107 Plaza St.) storeowner Erika Dawkins has mastered the art of rich understatement. A pampas grass tree sparkles subtly in her boutique. “I love moving beyond the traditional palette and incorporating natural, textural elements,” she said. Bon Ton Studio, 120 Matheson St., Healdsburg, 707-591-4116, bonton-studio.com
Season’s Sparkle
Disco balls have made their way to planters, pillows and more decor in recent years. In Storia Home’s decor, by proprietor and interior designer Gina Gutierrez, they add some serious shimmer among traditional pine branches and red berries. Storia Home, 961 Gravenstein Highway S., Suite 130, Sebastopol, 707-200-3681, storiahome.com
A plate of beef cheek topped with artichoke dill pickle salsa verde sauce including crispy garlic chips, Jalapeño cheddar sausage, roasted potato salad, corn bread, and pickled fruits and veggies, are shown at Bob Costarella’s “Red Eye Barbecue” pop-up, held on Saturdays at Sazon Peruvian Cuisine & Deli on November 15, 2025. (Darryl Bush / For The Press Democrat)
Bob Costarella found his calling in a smoke-filled pit in Central Texas. Now he’s bringing that Hill Country sensibility to Sonoma County. But don’t ask for brisket.
A rib man through and through, the Petaluma native has a lock on spice-rubbed, bark-crusted pork and beef ribs that would do a Texan proud. Working out of a Peruvian deli in the heart of Roseland, he’s also got a following for his jalapeño-cheddar sausages, pork belly, peppery chicken and beef cheeks, a tender cut favored by chefs.
Wearing a Stiles Switch BBQ cap, striped apron and gloves, Costarella slices into a glossy hunk of beef cheek — his “baby brisket,” named for its supple texture and deep, meaty richness — and your knees go a little weak. This is red-ringed, smoke-perfumed, unapologetic barbecue that doesn’t require a lick of sauce to justify itself. The sides keep pace.
The catch: It’s available only on Saturday afternoons.
Bob Costarella, owner and pitmaster, cuts barbecued meat at his “Red Eye Barbecue” pop-up, held on Saturdays at Sazon Peruvian Cuisine & Deli on Nov. 15, 2025. (Darryl Bush / For The Press Democrat)Bob Costarella, owner and pitmaster, holds barbecued beef ribs at his “Red Eye Barbecue” pop-up, held on Saturdays at Sazon Peruvian Cuisine & Deli on Nov. 15, 2025. (Darryl Bush / For The Press Democrat)
The backstory
A longtime cook who spent years searching for his true calling, Costarella worked in cafés, bistros and fine dining before detouring into the cannabis industry, all while continuing to nurture his passion for cooking.
“I was cooking from The French Laundry cookbook for my grower friends,” he said. Around that time, his barbecue obsession took hold, launching a 10-state pilgrimage to the South’s most iconic smoke shacks.
“Most of it was really underwhelming,” he said — until he reached Taylor, Texas, a suburb of Austin, and discovered Central Texas-style barbecue. The genre favors quality meat cooked low and slow over oak; sauce is an afterthought, not a requirement. “It was just so good and so unpretentious,” he said.
He apprenticed under famed pitmaster Lance Kirkpatrick at Stiles Switch BBQ. In the barbecue world, your mentor matters almost as much as the meat on your smoker, with styles and secrets handed down through generations. Kirkpatrick apprenticed under the late Bobby Mueller, a James Beard Award winner whose Louie Mueller Barbecue is often called the “Cathedral of Smoke.” You could say Costarella is, in a sense, carrying on a tradition of Texas barbecue royalty.
During his yearlong training, it took nearly three months before Kirkpatrick stopped readjusting every log Costarella placed on the fire. Under a tin roof — freezing some mornings, sweating through others — Costarella learned to cook by touch and instinct, estimating that he tended roughly 15,000 briskets.
“I came in at 2 or 3 a.m. There was lots of Alex Jones on the radio and lots of coffee,” he said. “The fires stayed lit six days a week and there was always wood to be split, ash to be cleared, and cobbler and beans needing to be made.”
A Cali flair
Back home, Costarella brings a bit of his own California flair to Red Eye with drizzles of dill pickle-artichoke salsa verde over beef cheeks, sprinkles of truffle salt on potato salad and tossing grapes and golden kiwis into to his pickled vegetables. The ribs he leaves alone: crisp bark, fall-off-the-bone tenderness, offered with optional sauce but not needing it.
A plate of beef cheek topped with artichoke dill pickle salsa verde and crispy garlic chips, jalapeño cheddar sausage, roasted potato salad, corn bread, and pickled fruits and veggies, are shown at Bob Costarella’s “Red Eye Barbecue” pop-up, held on Saturdays at Sazon Peruvian Cuisine & Deli on Nov. 15, 2025. (Darryl Bush / For The Press Democrat)Bob Costarella’s “Red Eye Barbecue” pop-up locates his smoker where he serves food in front of Sazon Peruvian Cuisine & Deli on Saturday, Nov. 15, 2025. (Darryl Bush / For The Press Democrat)
Launching the business took persistence — first cooking for friends at home on his G Stacks custom smoker (rigging up a filter for his smoke-sensitive neighbors), then seeking a more permanent space. Sazón Peruvian Cuisine owner Jose Navarro now hosts Red Eye at his adjoining deli from noon to 5 p.m. Saturdays, where the smoker stands out front. Costarella hopes for a dedicated home in 2026.
“Even on a bad day, when nothing goes right, I can still make some pretty damn good barbecue,” he said.
Beef and Pork Ribs: Ribs are Costarella’s signature, smoked over applewood from a Martinelli orchard and vineyard — proof that even barbecue can have terroir in Sonoma County. Beef ribs ($38 half rack) are split for easier handling (no dino ribs here) and seasoned simply with salt and pepper. Pork ribs ($26 for a half rack, $ 47 for a whole) get a proprietary Red Eye spice rub. The beef is the standout, but both deliver.
A plate of beef cheek topped with artichoke dill pickle salsa verde and crispy garlic chips, along with a jalapeño cheddar sausage and pickled fruits and veggies, are shown at Bob Costarella’s “Red Eye Barbecue” pop-up, held on Saturdays at Sazon Peruvian Cuisine & Deli on Nov. 15, 2025. (Darryl Bush / For The Press Democrat)
Beef Cheek ($25): Costarella’s brisket alternative — “baby brisket” — comes from the cow’s face, prized by chefs for its tenderness and collagen-rich texture and perfect meat-to-fat ratio after a low-and-slow cook. Bathed in beef tallow, it’s incredibly rich; a drizzle of green salsa and a scattering of garlic chips (soaked in milk before frying) cut the intensity. Indulgent.
Half Chicken ($19): Smoky, peppery and improbably moist — not dried into dust, as most barbecued chicken tends to do. Excellent with a touch of sauce.
Roasted Potato Salad ($6): Baby red potatoes roasted in beef tallow, tossed in truffle-infused sour cream and mayo, topped with chives and scallions, and a final dusting of everything bagel seasoning. Insanity. Mind blown.
Slaw ($6): My kind of slaw, with shaved cabbage, a hint of fennel, sweet apple and a creamy Meyer lemon-tinged dressing, topped with Old Bay-roasted almonds. A sweet chaser for the bold barbecue.
Why not brisket?
Costarella loves brisket but says the time commitment — and the waste — are tough to justify.
“I’ve got little kids, and I want to see them,” he said. “I like cooking brisket and I’m not scared of it, but it’s just a time thing.” His beef cheeks more than suffice; I’d put them up against brisket any day.
Bob Costarella, owner and pitmaster, stands in front of his smoker at his “Red Eye Barbecue” pop-up, held on Saturdays at Sazon Peruvian Cuisine & Deli on November 15, 2025. (Darryl Bush / For The Press Democrat)
Fun fact
Costarella sports a sprawling octopus tattoo across his back and arms, its tentacles gripping a favorite knife and wearing a chef’s hat — the inspiration for his logo. In the kitchen, he said, a cook needs octopus-like dexterity. “There’s hot liquid and knives, and you have to have a cool, intelligent way to manage the chaos.”
On BBQ Jesus
Among the tight-knit circle of barbecue professionals, there’s a long-held belief in “BBQ Jesus,” the idea that redemption can be found in the grueling, primal, ritualistic work of the pit. Smoke and fire become a kind of reckoning. For some, the discipline encourages sobriety or breaks bad habits. For others, it sparks a deeper shift.
Bob Costarella, owner and pitmaster, holds a pan of barbecued meats next to Brendon Welcker, sous chef, as they prepare to sell food at his “Red Eye Barbecue” pop-up, held on Saturdays at Sazon Peruvian Cuisine & Deli on Nov. 15, 2025. (Darryl Bush / For The Press Democrat)
Costarella’s reset came through faith, family and a hard look at the math of restaurant-industry burnout. Sixty-hour weeks, he realized, weren’t a badge of honor but a fast track to misery. Red Eye BBQ is about building a business with health, balance and community in mind — and pulling others into that orbit with him.
Avoiding the lines
The surest path to a plate is to preorder staples by 5 p.m. Thursday at redeyebarbecue.com. Specials change weekly, so you can grab anything else that catches your eye on arrival. Walk-ins are welcome, and everything is available for dine-in or takeout.
Where
Red Eye Barbecue at Sazón Peruvian Cuisine Deli, 1117 Sebastopol Road, Santa Rosa, redeyebarbecue.com
Sitting area of the great room. (Brian Roberts / Loud and Clear Commercial Media)
A 2022 build in Bodega Bay is listed for sale. The modern dwelling is situated to take in the area’s ocean views, including all those legendary sunsets. The four-bedroom, five-bathroom, 3,844-square-foot home is seeking $3,995,000.
Luxury finishes throughout the house — quartz countertops, hidden kitchen appliances, fluted wood cladding and marble bathrooms — create a sleek aesthetic.One bedroom has four queen-sized, built-in bunk beds.
There are views in every room thanks to plentiful windows, including 10-by-24-foot sliders that allow for whole walls to open up to ocean air. Glass handrails on the stairway and outdoor balcony further the aim of unobstructed ocean views.
Sitting area of the great room, including large sliders to take in the coastal view. (Brian Roberts / Loud and Clear Commercial Media)Stairway with glass handrails. (Brian Roberts / Loud and Clear Commercial Media)Bedroom with four queen-sized, built-in bunk beds. (Brian Roberts / Loud and Clear Commercial Media)
The home is equipped with a dry sauna, spa, solar power and EV chargers. It is located in the North Bodega Harbour community, which includes a clubhouse, bar, gym, pool, golf course, and tennis, pickleball and bocce courts.
The Crash Test Dummies cocktail with mango, raspberry, tamarind, lime, sparkling water and a tajin rim from Jackson’s Bar & Oven Friday, September 12, 2025 in Santa Rosa. (John Burgess / The Press Democrat)
Lose the spirits, keep the cheer this holiday season. Low- and no-alcohol drinks have evolved way past soda water and juice, so no more blaming the spiked company punch for those bad party decisions — they’re all yours!
Eye Opener
Espresso Martini — Stella
The Espresso Martini Sabe Soju with “Tiramisu” syrup, espresso and pizzelle from Stella restaurant Tuesday, Sept. 10, 2025, in Kenwood. (John Burgess / Press Democrat)
Flavored wine, rather than coffee liqueur and vodka, gives this classic Italian cocktail a lower booze factor, but the shot of espresso will keep you buzzing for hours. Creamy and dreamy. 9049 Sonoma Highway, Kenwood. 707-801-8043, stellakenwood.com
Zen and Tonic
Letizia’s Orchard Shrub — Starling
The fruits of a 2-acre orchard, herbs, chia seeds, and raw cider vinegar go into this thoughtful, alcohol-free shrub. Calm and balanced. 19380 Highway 12, Sonoma. 707-938-7442, starlingsonoma.com
Letizia’s Orchard Shrub with fruit compote, raw cider vinegar, organic cranberry, herbs and soda from Starling Bar Tuesday, Sept. 10, 2025, in Sonoma. (John Burgess / The Press Democrat)The Garden Gnome mocktail made with nonalcoholic gin, tonic, lime and cucumbers from Little Saint in Healdsburg. (Emma K Creative)
Sprite’s Sprite
Garden Gnome — Little Saint
It takes a little magic to capture the zesty botanicals of gin without the alcohol. Dhos Gin Free plus lime, tonic, and crisp Little Saint Farm cucumbers make this refresher extra delicious. Gnome joke! 25 North St., Healdsburg. 707-433-8207, littlesainthealdsburg.com
Pepper in Your Stepper
Dr. Feel Good — Lo & Behold
Fernet-Branca, Montenegro, apricot, crème de banane, and allspice somehow mimic the secret blend of 23 flavors in the original Dr Pepper. Fizzy low-alcohol fun for the kid in you (but not the kids). 214 Healdsburg Ave., Healdsburg. 707-756-5021, loandbeholdca.com
The Dr. Feel Good with Fernet Branca, Montenegro, apricot, creme de banane, allspice and seltzer from Lo & Behold Friday, Sept. 12, 2025, in Healdsburg. (John Burgess / The Press Democrat)The Crash Test Dummies cocktail with mango, raspberry, tamarind, lime, sparkling water and a Tajin rim from Jackson’s Bar & Oven Friday, Sept. 12, 2025, in Santa Rosa. (John Burgess / The Press Democrat)
Pucker Punch
Crash Test Dummies — Jackson’s Bar & Oven
Once there was this drink that didn’t have spirits in any of its makeup. But the fruit-packed sour sparkler rimmed with spicy-hot Tajin had a spirit all its own. I couldn’t quite explain it. Mmm mmm mmm. 135 Fourth St., Santa Rosa. 707-545-6900, jacksonsbarandoven.com
Ho Ho Sober
Designated Sledder — Flamingo Resort & Spa
Stay on Santa’s nice list with this tropical mocktail that’s got all of the holiday joy and none of the morning-after regrets. Coconut cream, lime, and pineapple are tempered by earthy, vanilla-esque pandan syrup. Elf approved. 2777 Fourth St., Santa Rosa. 707-545-8530, flamingoresort.com
The Designated Sledder mocktail made with coconut cream, lime, pineapple and pandan syrup from Flamingo Resort in Santa Rosa. (Randy Schmidt)The Michenada cocktail with juiced cucumber, tomatoes, bell pepper, citrus and NA Beer Monday, Sept. 23, 2025, in Petaluma. (John Burgess / The Press Democrat)
Drink Your Veggies
Michenada — Bijou
The beer-based, south-of-the-border to the Bloody Mary, the michelada is salad in a glass — at least that’s how to justify a glass (or four). This version, with agave, cucumber, tomato, bell pepper, and nonalcoholic beer (hence the name, michenada) gives all the sass with a designated driver pass. 190 Kentucky St., Petaluma. 707-753-9155, restaurantbijou.com
The “Thai and Dry” mocktail is the Fern Bar’s alcohol-free version of its Long Thailand Ice Tea. (Fern Bar)
Tropical Dreamsicle
Thai and Dry — Fern Bar
Lovelier than a southeast Asian sunset, this glowing, alcohol-free cocktail starts with floral Thai tea steeped in coconut water. Pineapple, orange, and vanilla with sweet coconut foam evoke happy memories of a summer Creamsicle — with a Bangkok twist. 6780 Depot St., Suite 120, Sebastopol. 707-861-9603, fernbar.com
Still thirsty? Find more local bars and restaurants serving great nonalcoholic drinks here.
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.
