This Modern Design Hotel in Healdsburg Offers Inspiration for Your Home

By Karen Kizer

H2hotel in Healdsburg is an eco-friendly design gem. The boutique hotel — one of four in the Piazza Hospitality collection — opened in 2010 and showcases an innovative approach to both sustainability and aesthetics, blending the two by incorporating natural elements in the design.

Architecture firm David Baker + Partners designed the hotel and Marie Fisher Interior Design, a San Francisco based design studio, created the interior design. The hotel is LEED NC Gold certified (LEED NC — New Construction — is a rating system that promotes the design and construction of high-performance green buildings). The decor is modern and pared-down, but a few design surprises — bold colors and patterns, green walls and roofs, artwork and colorful design objects — contribute to a rich visual experience.

A stay at the hotel or a visit to the property’s restaurant, Spoonbar, offers an opportunity to immerse yourself in the hotel’s design. While you can’t stay at the hotel forever, you can take home some design inspiration to apply to your own space. Click through the above gallery for a few design concepts that this beauty of a hotel does so well.

10 Sonoma Wineries with Gorgeous Gardens

By Dana Rebmann

There’s something special about spring in Sonoma County. Wildflowers bloom along country roads and in vineyard rows, with emerald green hills in the background. At wineries, bees start buzzing in culinary gardens while visitors sip wine on terraces and patios. On a sunny day, the whole area looks spectacular but some wineries are especially eye-catching come spring with carefully landscaped gardens full of roses, tulips, daffodils and other beautiful plants beckoning visitors to step outside. We’ve listed a few of our favorite Sonoma County winery gardens in the gallery above. Did we miss your favorite winery garden? Let us know in the comments below.

4 Sonoma County Parks Where You Can Hike with Cows

By Dana Rebmann
Oak trees, hikers and cows at Crane Creek Regional Park in Rohnert Park. (Sonoma County Regional Parks)

Click through the above gallery for things to think about when you hike near cattle.

For those in search of a new hiking adventure, Sonoma County Regional Parks boast a plethora of trails that motivate us to get outside more often. From seaside strolls to mountain climbs, there’s something for everyone to explore. Trails with vineyard views remind hikers of how wineries and agriculture shape this area, but there are other reminders of our agricultural roots that like to pop up along the route.

Cows graze in four Sonoma County regional parks: seasonally at Taylor Mountain, Crane Creek and North Sonoma Mountain, and year-round at Tolay Lake Regional Park. The cows are owned and managed by local ranchers, not the park system. Along with providing a share-worthy photo (taken at a distance, of course), cattle grazing in parks help reduce wildfire risk and offer a host of other benefits.

“Well-managed livestock grazing plays a vital ecological role in maintaining California’s grasslands,” says Lulu Waks, Park Program Supervisor, Sonoma County Regional Parks. “Grazing prevents conversion of grasslands to shrublands – a common successional trend in California’s Coast Ranges when disturbance by grazing or fire is absent – and this conversion can cause a loss of grassland plants and animals.”

Grazing also helps prevent the buildup of thatch, or dead plant material. Accumulation of plant matter can stave off the germination and growth of many native species and cause a decline in biodiversity.

Cows roam Tolay Lake Regional Park year-round, but it’s up to Mother Nature to decide when livestock will appear at the Taylor Mountain, Crane Creek and North Sonoma Mountain parks. Cattle are traditionally brought to parks when winter rains set in and stay until the grass dries, approximately December through May or June. But if winter rains arrive late or, in the case of this year, hardly come at all, the timeline can change.

Cows are not aggressive by nature and tend to keep to themselves, but there are things outdoor enthusiasts can do to help humans and animals enjoy their day in the park.

“If cattle are blocking the trail, approach them slowly, speak normally, and allow them to move away,” says Waks. “If they don’t move away on their own, provide a wide berth by walking around them off-trail.”

If you come across a calf that appears to be alone, leave it be. Mom is often nearby; remember to never get between a cow and her calf. If a cow doesn’t look well or is acting aggressive, make a note of the animal’s location and, if you can easily see it, the number on its ear tag. Report what you saw to the park officials and they’ll take it from there.

At first, sharing trails with cows might feel a little intimidating, but with knowledge and time, an encounter with cows can become a memorable experience, while at the same time serving as a reminder of where our food comes from and how grazing can be beneficial to the landscape.

“Livestock, like all wild animals, should be treated with respect – and, yes, watch where you step,” says Waks.

Sip Wine Along the Trail On Guided Spring Hikes in Sonoma County

By Dana Rebmann

Sonoma County boasts some of the best hiking trails in Northern California. The mild weather allows for year-round outdoor activities but spring may be one of our favorite seasons to explore the area on foot. This spring, local wineries and hotels are offering guided hikes with boxed lunches and wine tastings. Click through the gallery above for three guided hikes to sign up for this spring. Did we miss one of your favorites? Leave a comment below.

City Garden Doughnuts Closing Santa Rosa Bakery

By Heather Irwin
Brioche donuts at City Garden Donuts in Santa Rosa. (Heather Irwin / The Press Democrat)

 We’ve got a doughnut hole in our heart because April 18 will be the last day to get your hands on a fresh maple bacon brioche doughnut at City Garden Doughnuts before the 4-year-old artisan bakery closes its doors.

Cue agonized screaming.

But fear not fried dough lovers, because the renowned Johnny Doughnuts will take up residence just a few weeks later at the same east Santa Rosa location. In addition to doughnuts, the new shop will serve up Crodoughs (a take on Cronuts, or croissant doughnuts), Bismarks (aka jelly doughnuts), cinnamon rolls, wheat-free doughnuts, vegan doughnuts and Equator coffee and tea.

It’s a bittersweet goodbye to Alan and Terri McCandless, who launched one of Sonoma County’s first farm-to-fryer doughnutteries, using local produce for their glazes, local bacon, Guisto flour, and other high-quality ingredients at the much-loved Fourth Street bakery.

It’s not an exaggeration to say their doughnuts provided stress relief over the last year, opening each week to swarms of sweet-lovers picking up their treats in a time of COVID.

 The couple say they’re ready for new adventures (not in the food business) and met Johnny Doughnut owner Craig Blum several months ago. Their passions for high-quality pastries jived, and Blum’s expansion from a simple food truck to a Bay Area artisan bakery staple impressed Alan McCandless.

“We were the only two people in the North Bay in the same doughnut world,” said McCandless. “We started talking about the future of artisanal doughnuts and what that looked like and after seeing how far advanced (Johnny Doughnuts) were, and able to maintain a great product, we said, ‘It’s time for Johnny Doughnuts to enter Sonoma County,’” he said.

“We would not feel good bowing out if they weren’t coming in,” McCandless added.

Thus, a deal was struck and by early May, Johnny Doughnuts will open in Santa Rosa.

Blum, who says he will retain existing City Garden employees and bring in additional staff, says he’s excited about the opportunity to get involved in the community.

“Santa Rosa is so community-oriented and neighborly and we’re always looking for opportunities to help out in these crazy times,” said Blum. His doughnut trucks provided pastries for first responders during recent fires and hospital workers during the pandemic.

But the real question is, how are the doughnuts?

Though Johnny Doughnuts doesn’t use brioche dough, like City Garden Doughnuts, they’ve got their own special recipe from the 1920s that uses potatoes as the secret ingredient.

If the pictures are any indication, we’ll be in good hands. Stay tuned for more details and taste testing soon.

Duke’s Founders Make Surprise Announcement, Depart From Healdsburg Bar

By Heather Irwin
Duke founders Steven Maduro, Tara Heffernon, Laura Sanfilippo and Cappy Sorentino. Courtesy photo.

On the cusp of the five-year anniversary of Duke’s Spirited Cocktails in Healdsburg, the four founders of the popular farm-to-glass bar have parted ways and departed from their business. The decision leaves the bar and a forthcoming restaurant in flux during the transition to new management.

Longtime friends Tara Heffernon, Laura Sanfilippo, Cappy Sorentino and Steven Maduro made the announcement last week with little explanation following the delayed opening of Burdock, their new small plates and cocktails restaurant in Healdsburg. The four met while working at nearby Spoonbar and decided to launch a craft cocktail bar of their own.

Founding investor David Ducommon (nicknamed “Duke” and the bar’s namesake) will continue to be involved in the business, according to Aaron Flores (formerly of Brass Rabbit), who was recently tapped as the new general manager of Duke’s. Bartenders Chris Baker (Jackson’s Bar and Oven, Perch and Plow) and Marilyn Rodriguez (Perch and Plow) are currently running the bar program and will help with the transition.

“(Ducommon) will stay on and wants to keep the bar alive. He tried to keep (the founding partners) on, but they were not in agreement,” Flores said. “COVID has done a number on people, and it just wore everyone down.”

Ducommon did not immediately respond to a request for an interview. Flores said he is actively looking for staff as talented as Heffernon and Sanfilippo to take over the bar program at Duke’s. According to Flores, the goal is to open Burdock in late May with chef Sean Kelley (formerly of Underwood Bar and Bistro) at the helm.

Though the four partners have been tight-lipped about their decision to part ways just as they were about to open a new restaurant, Sanfilippo said that, despite the abruptness of the announcement, the split was amicable.

“We’re all still the best of friends. We’re deciding to part ways and do our own thing. Tara (Heffernon) and I went through the most difficult year for restaurants and bars and we’re ready to relax, see family and start new chapters,” she said, adding that a new business was on the horizon at some point.

Sorentino said the split came down to a business decision between the partners and investor. “It’s a business relationship, and things happen and change. (It) was something we couldn’t resolve,” he said. Sorentino will continue to work for an offshoot business of Duke’s, a canned cocktail line called Cappy Shakes.

Duke’s became known as a bar that highlighted the flavors, spirits and produce of Sonoma County in playful and creative ways.

“For me, and all of us, we were just so proud of what we built, and we’re humbled by the support from the community,” Sanfilippo said. “(It was) something really special, and that’s 100% because of the team. We’re family. I’m excited to recreate that in a new spot someday.”

40 Favorite Salads in Sonoma County

By Heather Irwin
Thai-style Caesar salad prepared by Jamilah Nixon, chef and founder of Jam’s Joy Bungalow food truck, in Sebastopol, California, on Wednesday, July 10, 2019. Nixon will open a cafe in Sebastopol serving her southeast Asian cuisine in mid-July. (Alvin Jornada / The Press Democrat)

Spring days mean plenty of light and fresh salads are on the menu. So shuffle off the pandemic blues, Easter candy overload, short rib and mashed potato takeout and overly-processed late-night snack attacks for a taste of bright greens, of-the-moment asparagus, racy radishes and zippy pea sprouts. Click through the above gallery for a few of our favorites.

With things still in flux at local restaurants, not all of the salads featured in the gallery above may be on the menu right now — season dictates the plates — but get inspired for some tasty fare. And we can guarantee that all of these restaurants serve up great greens.

Missed one of your faves? Let us know in the comments.

April is ‘Sonoma Wine Month,’ Here’s How to Celebrate

By Linda Murphy

Wineries, growers and wine lovers traditionally celebrate “Sonoma Wine Month” in September or early October, when the grape harvest is in full swing and visitors flock to the county to get a whiff of fermenting wine and watch crush action up close.

With absolutely nothing normal about the last 13 months of pivoting to pandemic restrictions and 2020 summer-fall smoky skies, Sonoma County Vintners has rebuilt their wheel of fortune, declaring April to be the official wine month of 2021. The nonprofit, which represents more than 200 local wineries and affiliated businesses, has packed the 30 days with tastings, cooking classes, food pairings and discounts galore.

In a bonus round, April also includes the California Wine Institute’s “Wines Down to Earth Month” program, which — just in time for Earth Day, April 22 — toasts wineries that employ sustainable farming, winemaking and business practices to preserve land and habitats for future generations. The trifecta is completed by the Sonoma Valley Vintners and Growers Alliance and its Library Wine Tastings Month program, in which winemakers dust off cellared bottles and pour them for those who enjoy discovering how wines age over the years.

Collectively, Sonoma wineries have created inventive, more personal experiences for guests this month to welcome them to the refreshing fling of spring and to express gratitude to those who visited under the trying conditions in 2020, through virtual tastings, bingo nights and trivia contests and ordering wine directly from wineries.

With more than a year of working under COVID-19 protocols and offering in-person and virtual tastings in grand style, local wineries have a lot to offer during the wine month of April. Some of the most interesting events are below. For more options, visit sonomawine.com (Sonoma County Vintners) and bit.ly/39TKKiV (Sonoma Valley Vintners & Growers Alliance).

Sunday April 11

Breathless Wines: Sisters Sharon Cohn, Rebecca Faust and Cynthia Faust and their winemaker and honorary sis Penny Gadd-Coster love a party and pour their seriously made yet festive sparkling wines at every opportunity. On this particular Sunday, from 1 to 4 p.m., join them at their Healdsburg tasting room — yes, in person, not virtual — for a celebration of rosé, both sparking and still. Wear pink, drink pink and listen to live music on the patio, surrounded by gardens. Don’t let the industrial park look of the neighborhood, which includes several wineries, throw you off; Breathless is a refreshing oasis within. 499 Moore Lane, Healdsburg, 707-395-7300, breathlesswines.com

Sunday April 11 and April 18

Bricoleur Vineyards offers its virtual cooking series, “In the Kitchen,” with a how-to demonstration of the making of ratatouille, at 5 p.m. on April 11. Bricoleur hospitality director Chris Richards’ ratatouille will be virtually prepared, paired with the 2019 rosé of pinot noir. On April 18, the Zoom series continues with “Artichokes Two Ways,” also at 5 p.m. Artichoke barigoule and steamed artichokes will be matched with Bricoleur’s 2019 sauvignon blanc. 7394 Starr Road, Windsor, 707-857-5700, bricoleurvineyard.com

Sunday April 11

Gundlach Bundschu Winery Pop-Up Art Gallery: This pop-up art show, in partnership with ArtStanding, features more than 30 Bay Area artists and their works, al fresco, on the winery’s Rhinefarm estate in Sonoma Valley. Open 11 a.m. to 4:30 p.m.; reservations are required for wine tasting (prices vary), which includes the art exhibit. Gundlach Bundschu’s expansive, au naturel grounds are scenic and ideal for outdoor interactions with people, wine, art and music. 2000 Denmark St., Sonoma, 707-938-5277. gunbun.com

Thursday April 15

Belden Barns on Sonoma Mountain teams with Encina Farms of Lake County for a virtual tasting with limited-release Belden Barns wines, polenta and the only dedicated Iberico pork grown in North America. Joining Belden in the virtual presentation are Alberto Solis and Helmut Drews, co-founders of Encina Farms; they will taste, with Nate and Lauren Belden, their 2019 Epiphany Grenache and 2015 Estate Sauvignon Blanc with Encina Iberico chorizo and salchichon and Floriani Red Flint Red corn polenta grown by Jenny and Vince Trotter at the Belden farm. $150 a ticket; includes shipping of wines and ingredients. 5561 Sonoma Mountain Road, Santa Rosa, 415-577-8552, beldenbarns.com

Friday April 16

Laurel Glen Vineyard SIP Cellar Angels Virtual Wine Tasting & Education Series: Since its founding in 1977, Laurel Glen has grown its grapes organically, leaving as small an impact as possible on the soils and vines. Patrick Campbell founded Laurel Glen, and now partner Bettina Sichel and winemaker Randall Watkins shepherd the Sonoma Mountain property. Over Zoom at 5 p.m. on April 16, they’ll discuss with Martin Cody of Cellar Angels why organic vineyard management matters. There is no cost to register; a Laurel Glen cabernet sauvignon purchase is encouraged, to taste along with the discussion. 13750 Arnold Drive, Glen Ellen, 707-933-9877, laurelglen.com

Saturday April 17

Gloria Ferrer Caves & Vineyards Carneros Cuvee Library Virtual Tasting: This pioneering Sonoma sparkling wine producer with Spanish roots showcases two vintages of its finest bubbly, Carneros Cuvee, which will be tasted side by side online to demonstrate how the wines gain complexity and depth with time in bottle. The 1998 and 2008 Carneros Cuvee wines, made with traditional Champagne methods (which include secondary fermentation in the bottle and long aging on the spent yeast cells), will be delivered to participants in time for the 3 p.m. tasting. Call 707-933-1931 for reservations and to buy the wines. 23555 Arnold Drive, Sonoma, 866-845-6742, gloriaferrer.com

Wednesday April 21

Adobe Road Winery: Join proprietor Kevin Buckler and winemaker Garrett Martin as they taste and talk guests through a virtual tasting of four 2018 pinot noirs from two of the most challenging growing regions on the coast: the rugged western edge of the Sonoma Coast and the wind-swept Petaluma Gap. Adobe Road produces an array of wines, from Sonoma and Napa, yet cool-climate pinot noir is in its wheelhouse, given Petaluma’s proximity to the Parmeter Vineyard Sonoma Coast and Griffin’s Lair and Gap’s Crown vineyards in the Petaluma Gap. Tasting is 4:30-5:30 p.m. Cost of wines is $275 and includes shipping. 6 Petaluma Blvd. N., Petaluma, 707-744-6699, adoberoadwines.com

Thursday April 22

Sonoma County Vintners & Sonoma County Winegrowers Earth Day Webinar: In celebration of Earth Day, the county’s top winemaking and viticulture associations come together in a live-streamed, free panel discussion at 11 a.m. on how a record-breaking 99% of Sonoma County vineyards are certified sustainable. Panelists include winemakers and growers, who will speak to what sustainability means for the region and why consumers should drink sustainably. Register at sonomawinegrape.org/growers_news_events/earth-day-webinar

Dry Creek Vineyard Honey & Olive Oil Virtual Tasting: At 4 p.m., co-proprietor Don Wallace will host a virtual tasting of the estate’s olive oils and honeys, sold under the K&D Mercantile brand named for Kim and Don Wallace. Diversity is a mantra for this Dry Creek Valley winery, established in 1972 by Kim’s father, Dave. Known for its sauvignon blancs, zinfandels and red Bordeaux-style wines, DCV also shows depth in its other estate-grown products. The winery also offers $1 ground shipping and 15% savings on its wines through April; promo code SCWINE. 3770 Lambert Bridge Road, Healdsburg, 707-433-1000, drycreekvineyard.com

April 22-25

Jordan Vineyard & Winery: This Alexander Valley winery, in multiyear collaboration with Pollinator Partnership, is converting some of its 1,200 acres to habitat for vital pollinators, including the dwindling western monarch butterfly population. On April 22-25, Earth Day fans will see the young pollinator sanctuaries as the winery reopens for Vineyard Hikes, which include a seated charcuterie picnic lunch, salad from the chef’s garden and wine pairing. $110 per person. 1474 Alexander Valley Road, Healdsburg, 707-431-5250, jordanwinery.com

Ongoing through April

CAST Wines Pour-It-Forward Experience: With a focus on preservation and sustainability, this Dry Creek Valley winery offers its “Serenity Now” flight, which emphasizes its organic and sustainable farming practices. The Serenity Now Flight includes four current releases and nibbles provided from local purveyors. Indoor/outdoor seating on the terrace and a short vineyard tour and sabering lesson are included. $60. 8500 Dry Creek Road, Geyserville, 707-431-1225, castwines.com
 
Coursey Graves Vertical Estate Tasting: Winemaker Cabell Coursey and business partner John Graves honor both Sonoma County Wine Month and Sonoma Valley Library Wine Tastings Month with multi-vintage tastings on their Bennett Mountain vineyard estate. At 1,500 feet above the valley floor, the tasting site affords sweeping views of the Mayacamas mountain range and Sonoma Valley. Three vintages of estate cabernet sauvignon are paired with Cypress Grove Humboldt Fog cheese and Red Bird Bakery’s Epi bread loaves; a visit also includes a tour of the winery and cave. $60. 6860 Gardner Ranch Road, Santa Rosa, 707-867-1888, courseygraves.com
 
Dutton-Goldfield Winery: This Russian River Valley winery relaunches its Wine & Cheese pairing in honor of Sonoma County Wine Month. Four wines are served with a selection of local cheeses, each bringing out the best in the other. Marvelous chardonnays and pinot noirs are made by Dan Goldfield, but don’t be surprised to sample equally distinctive varietals such as riesling, gewürztraminer, pinot blanc, syrah and zinfandel. $45. 3100 Gravenstein Hwy N., Sebastopol, 707-823-3887, duttongoldfield.com

Enriquez Estate Wines Mother’s Day Offerings: This isn’t a tasting per se, but rather an extravagant opportunity to show your mom how much you love her. Order by April 26 to receive the Enriquez Mother’s Day bounty by May 9. From president/winemaker Cecilia Enriquez, locals will receive Enriquez Estate Tempranillo Rosé, a flower arrangement from Bloom Event Co. and desserts from Wine Country Feasts ($125). For $175, out-of-towners will be shipped one bottle each of Enriquez Estate 2013 Sparkling Brut and Tempranillo Rosé and desserts from Wine Country Feasts and have access to a virtual tasting with Cecilia on May 9. 5960 Eastside Road, Forestville, 707-347-9719, enriquezwines.com
 
MacLaren Wine Syrah Vertical Tasting: Join winemaker Steve Law as he guides you through a vertical tasting (three vintages) of syrah from one of his favorite sites, Samantha’s Vineyard. It’s planted on the northeast side of Russian River Valley, bordering the Chalk Hill AVA, where cooling afternoon breezes promote the making of balanced, fruit-driven syrahs. Law hosts the tastings at MacLaren’s Tasting Cottage in Kenwood and online. $50. 211 Adobe Canyon Road, Kenwood, 707-833-0101, maclarenwine.com

Talisman Library Wines Tasting: Five consecutive vintages of Talisman’s Adastra Vineyard pinot noirs, from 2009 to 2013, will be poured by owners Scott and Marta Rich in April. They source pinot noir from several North Coast vineyards, chief among them Adastra, in Los Carneros, which is farmed organically — another shoutout for Earth Day — by Chris Thorpe. 13651 Arnold Drive, Glen Ellen, 707-721-1628, talismanwine.com

New Occidental Cafe Is a Hidden Gem Worth Exploring

By Heather Irwin

Occidental is about to get the buzzy, Instagram close-up it has so long deserved, thanks to the Altamont General Store.

This is no trust-funded, smoke-and-mirrors overnight success, however. Jenay and Andzia Hofftin’s labor of love was nearly 150 years and five generations in the making.

The wife-and-wife team spent nearly four years rehabbing the town’s iconic 1876 hotel, housed in the West County hamlet’s oldest building. Hailing from pioneering stock, Jenay’s family has been part of the town since the two-story way station was built.

The family also has run a century-long restaurant dynasty. Jenay’s mother owns Howard’s Station and her grandmother owns the iconic Negri’s.

“Now we each have our own restaurant,” Jenay said. But rather than competing with family, she’s offering up new fare, like soft serve ice cream, grab-and-go meals, an eclectic selection of wines, espresso drinks, Insta-worthy bowls and dolled-up hot dogs.

Nearly sidelined by the pandemic when they opened in March 2020, the couple say they’re thankful for a yearlong soft opening that let them evolve slowly.

“COVID allowed us to get our feet underneath us,” Jenay said. “This is a very family, grassroots thing. We didn’t have a huge financial cushion.” Knowing they had to open, however, they pivoted like everyone else, working at a deficit and feeling the squeeze.

With life beginning to return, their store is quietly but quickly becoming a destination-worthy eatery and market serving up wildly creative dishes that appeal to the diversity of West County residents as well as travelers heading to the forest or beach from farther afield.

Jenay and Andzia Hofftin run Altamont General Store, a friendly new cafe in Occidental. (Jenay and Andzia Hofftin)
Mochi donuts from Altamont General Store in Occidental. (Courtesy photo)
Mochi donuts from Altamont General Store in Occidental. (Courtesy photo)

“We want the food to be accessible and approachable,” said Andzia, who heads the kitchen. “There are so many kinds of people here — ranching, the commune element, a new wave of city people — and we didn’t want to be excluding anyone.”

That means plenty of vegan and vegetarian meals along with dishes like forbidden rice with chia and mango or egg salad toast with edible flowers that make foodies salivate. Families can find plenty on the menu, too, even those with picky eaters.

Though Jenay and Andzia collaborate on recipes, Andzia has a special fondness for the kitchen. With a background in fine dining service and a passion for the melting pot of flavors from her native Hawaii, she enjoys layering dishes with what she calls “sneaky vegetables, sneaky pickles and sneaky sauces” that include cleansing herbs from their farm.

“That’s our nonofficial official line. The goal is to be nourishing with as much that is healthy as possible. It’s about starting from the ground up. And it’s about how you feel after you eat,” Andzia said.

The two describe themselves as serial entrepreneurs. Jenay founded Lotus Feed, a yoga retreat on her family’s 108-acre farm. With Andzia, she later expanded it to include epic communal meals at an 80-foot-long table. Jenay also has a yoga studio above the marketplace called Anjenaya Yoga Studio. They also have a 2-year-old daughter and are expecting a new baby in July.

Their hope, after the pandemic, is to have not just a restaurant but a community hub as well.

“Slowly, slowly it’s coming into vision,” Jenay said. “We want this to be a place where you can get a glass of wine, a meal, a salad and just hang.”

Best Bets:

Boho Bowl, $15.50: It’s rare that I find a vegan bowl as thoughtfully composed as this. What sets it apart is the mix of textures, flavors and spices. There are calming lentils and rice, earthy sprouts, aromatic curry-spiced cauliflower, sour beets and kraut, piquant arugula and (should you choose to add it) cool and creamy crème fraîche.

Egg Salad Toast, $9: Whine if you will about fancy toast, but like fried chicken and pizza, it’s comforting. Creamy egg salad is so anachronistic, but we’re finding it on more and more menus as a nod to simpler days of picnics with family and friends. This version gets a boost with pickled mustard seeds, salty capers and arugula. The Swiss cheese seems an unnecessary addition to this perfect open-face sandwich, and I’d advise leaving it off.

Bodega Rancho Salad, $13.50: There is a special place in my heart for restaurants that can put together a big, fat salad with brilliantly curated ingredients layering fresh flavors on top of flavors. This is one of those spots. Carrots, pickled red onions, Rancho Gordo beans, roasted sweet potatoes and Little Gem salad greens are topped with an herbed ranch dressing that will make you wonder what you ever saw in Hidden Valley.

Beef Hot Dog, $10: There’s no shame in dressing up a dog here. Pickled green mango, kraut, mustard seeds, spicy ketchup, yuzu aioli and crispy shallots on a brioche bun turn my usual hot dog aversion into a craving. If you’re a traditionalist (or a child), they’ll dress it down to a simple dog with ketchup. Or mustard. Or whatever.

Rotisserie Chicken, $9.99/$16.95: The gals call this their labor of love, brined chicken with a spice rub. You’ll find it in several of their prepared dishes, including the chicken salad, chicken melt and roti chicken bowl, but if you want a straight-up bird, make sure to call ahead.

Straus Soft Serve, $3.95/$6.95: Chocolate, vanilla or swirl, this is the crème de la crème of soft serve. Daily toppings change up, but the shrub drizzle is what we’re talking about.

And the rest

What’s so much fun about Altamont is the discovery of everything that isn’t on the regular menu. A large display case of bakery goods changes daily — from muffins to vanilla Rice Crispy treats and freshly baked bread to (don’t be jealous) pineapple bread pudding with crème Anglaise that brought me to my knees. Pastry chef Desiree Blanc recently has taken over sweets duty, and we hear mochi doughnuts are on the way.

Nearly every dish is either gluten-free or can be made so with breads from Mama Mel’s Bread in Petaluma.

Drinks: Coffee and espresso, nitro cold-brewed milkshakes, small-production wines from around the world, super cool beer and all sorts of other drinks — alcoholic and not — you’re dying to try.

Plus, Jenay said the building was so big, they needed help to sustain it. So, they created a marketplace concept with local makers selling their one-of-a-kind wares including from pottery maker Clay Folk, florist Studio Choo and Angeline Apparel, with more artisans to come.

Altamont General Store is at 3703 Main St., Occidental, 707-874-6053, altamontgeneralstore.com. Open 9 a.m. to 6 p.m. Thursday through Sunday.

Michelle Obama Features Local Chef on Netflix Show

By Heather Irwin

If you’re not a frequent watcher of preschool TV shows, you may have missed the hubbub surrounding “Waffles + Mochi,” a culinary adventure for tots that features some of the biggest names in the food world, including West County-based chef Preeti Mistry, best known as the chef-owner of the now-closed Juhu Beach Club restaurant in Oakland. And, you know, Michelle Obama.

The 10-episode Netflix series, produced by the Obamas’ production company, Higher Ground, teaches the kindergarten set about fresh food and yummy ingredients like tomatoes, mushrooms and potatoes. The stars of the show are a fuzzy blue puppet named Waffles and a squeaky pink sidekick named Mochi, who live in a grocery store owned by the friendly Mrs. O (played by the former first lady).

In each episode, the two friends take off from their rooftop garden in a flying car and travel the world to meet up with restaurant luminaries like José Andrés, Samin Nosrat, Massimo Bottura, Mashama Bailey, Bricia Lopez and Pía León.

Mistry, the author of “The Juhu Beach Club Cookbook,” starred in an episode about herbs and spices. It was just the right topic for the chef, who has made bold Indian flavors their calling card. (Mistry’s chosen pronouns are they/them.)

A previous “Top Chef” contestant, Mistry enjoyed being on the “Waffles + Mochi” show.

“The best part for me was that I’m a big kid in my life. A lot of my friends have young kids, and I feel like I’m the fun uncle,” Mistry said.

Higher Ground contacted Mistry after seeing them on several other shows, including Anthony Bourdain’s “Parts Unknown.” In the Herbs & Spices episode of “Waffles + Mochi,” the grocery store where the puppets live is losing all of its color after the spices and herbs disappear from the shelves. Mistry comes to the rescue.

“That was so sweet and it was a good way to describe herbs and spices … being able to present it like this was exciting, invoking curiosity instead of fear and intimidation,” Mistry said.

Born in London and raised in the United States, Mistry recalled plenty of herbs and spices in their childhood meals. “I didn’t grow up getting upset with cilantro in my daal,” Mistry said. Blue cheese, however, was their kryptonite — their mother hated it. In culinary school, they decided to give it another chance.

“Sometimes you just have to sit with it (the ingredient) and see what other people love about it. Sometimes that unlocks something in your brain. We get these notions based on our childhood. … We all have these notions. I like to make something someone doesn’t like and get them to love it,” Mistry said.

Though Mistry didn’t get to meet Michelle Obama during filming due to the pandemic, the chef hopes to someday chat about food with the former first lady.

Mistry recently launched a podcast called “Loading Dock Talks.” Follow them on @chefpmistry on Twitter.