Photos, Live Updates and Maps: Multiple Fires in Sonoma and Napa Counties

A tanker drop protects homes in Spanish Flat on the Hennessey fire, Tuesday, August 18, 2020. (Kent Porter / The Press Democrat) 2020

Updated on Sept. 1, 10:30 a.m. 

What You Need to Know

Following an intense heatwave and mid-August thunderstorms with dry lightning strikes causing fire outbreaks across the state, multiple fires continue to burn in the North Bay, including the Walbridge Fire west of Healdsburg and north of Guerneville and the Hennessey Fire east of St. Helena.

Although the fires are no longer prompting urgent evacuations, and fire containment grows (73% for Walbridge Fire, 68% for Hennessey Fire as of Tuesday, Sept. 1), they continue to harm air quality and pose a threat to human health.

Cal Fire is referring to these recent fires burning in the North Bay as the LNU Lightning Complex. Together, the fires had burned 375,000 acres as of Sunday, Aug. 30. According to Cal Fire, nearly 1,600 lighting strikes caused 60 fires on Sunday, Aug. 16 and Monday, Aug. 17.

Thousands of residents in a rugged, mountainous swath of northwestern Sonoma County were ordered to evacuate their homes Tuesday, Aug. 18, followed by more evacuations in the town of Guerneville, with a population of about 5,000. On Wednesday, Aug. 19, Cal Fire officials issued new warnings advising a wider area of residents in northwestern Sonoma County to be prepared to evacuate, and all 12,000 residents of Healdsburg were later placed under evacuation warning. On Friday, Aug. 21, evacuation orders were issued for the Forestville area due to the Walbridge Fire. Most evacuation orders have now been lifted or downgraded to evacuation warnings and many evacuees have been able to return home.

Fire crews, bracing for a long fight against the Walbridge fire in west Sonoma County, received help on Thursday, Aug. 20  from a couple of massive air tankers rigged to drop retardant along the edges of the uncontrolled wildfire. They include a converted 747 Global Supertanker, the largest aerial firefighting air tanker in the world, with a capacity for 19,600 gallons of heavy retardant, and a DC-10 tanker that can carry 12,000 gallons.

As of Tuesday, Sept. 1, Cal Fire has tallied 141 homes and 119 smaller buildings destroyed in Sonoma County. In total, the LNU Lightning Complex fires had killed 5 people and injured 4, and destroyed 1,288 structures as of Tuesday, Sept. 1.

— From The Press Democrat Staff

Listed below are links to useful resources, found on our sister site pressdemocrat.com.

Live Updates and Maps

Find live updates, including information about fire expansion, containment, and mandatory evacuation orders, by clicking here.

See an interactive map showing names and locations of fires across the North Bay here.

See a real-time map of wind guests in the North Bay here.

See a map of air-quality in Sonoma County and the Bay Area here.

Evacuation Zones and Evacuation Centers

See an interactive map showing evacuation zones in Sonoma County here.

See an interactive map showing evacuation zones in Northwest Sonoma County here.

There are several locations where evacuees can seek safety. Find them here.

Power Outages

In August, California’s electricity grid operator, The California Independent System Operator — California ISO, called on utilities, including PG&E, to cut power to hundreds of thousands of customers in a series of so-called “rotating outages” or “rolling blackouts.”

The reason for the blackouts: With temperatures well into the triple digits, there would not be sufficient energy to meet demand across the state, according to the California Independent System Operator.

If you’re concerned about losing power during rolling outages, PG&E has a tool that allows you to see the estimated time that your household will be without electricity. Find more information here. (Outage block number 50 is exempt from blackouts, according to ABC7News).

Coronavirus and Mental Health Resources

The North Bay is now battling wildfires amid a pandemic. For information about the novel coronavirus, such as the most recent regulations, and resources, such as how to access healthcare and testing and where to locate meals, housing and financial support, visit socoemergency.org/emergency/novel-coronavirus.

If you are feeling anxious, stressed or depressed due to these unprecedented circumstances, here are a few helpful articles and resources:

How to Manage Stress, Anxiety and Social Isolation During the Coronavirus Pandemic

Fire, Pandemic and Politics: How To Deal With the Stressors of This Time

Local Experts Develop COVID-19 Mental Health, Self-Care App

211 Sonoma County: A free, confidential, 24/7 information and referral service and online database. Dial 2-1-1 or text your zip code to 898-211 for more help. 211sonoma.org/mental-health

NAMI Sonoma County: To reach the Warmline, call 866-960-6264 or email warmline@namisoco.org. Support groups soon available online, email info@namisoco.org for information

Sonoma County Crisis Stabilization Unit: 707-576-8181

Crisis Text Line: Text HOME to 741741 (for those who are more comfortable texting than talking)

Suicide Hotline: 1-800-273-TALK (8255)

Psychology Today Therapist Finder: Look up therapists in your area and filter by your insurance and/or type of issue you are dealing with. Most therapists are offering phone or online sessions during this time. psychologytoday.com/us/therapists

Sonoma County Online Meetups for Alcoholics Anonymous: sonomacountyaa.org/online-meetings

National Domestic Violence hotline: Staying home may not be the safest option for those experiencing domestic violence. Call 1-800-799-7233 or text LOVEIS to 22522 for support. thehotline.org/2020/03/13/staying-safe-during-covid-19.

Headspace and Insight Timer: Meditation apps with guided meditations for all levels, including meditations focused on dealing with feelings related to coronavirus.

Thinking About a Northern California Road Trip? Here’s What To Know Before You Go

Friends enjoy a hike on the bluffs above Goat Rock beach in Jenner on Thursday. (JOHN BURGESS / The Press Democrat)

With international travel restrictions likely to remain for the foreseeable future, many are relying on their cars to take them on vacation this summer. According to an AAA forecast from late June, Americans will take 683 million road trips between July 1 and September 30. That number is down only 3 percent from 2019, a fraction of the nearly 75 percent decline the association projected for air travel.

As we inch closer to Labor Day, and many of us are feeling increasingly stir-crazy, the idea of hitting the road before summer’s end seems even more enticing. But the “freedom of the road” has been dramatically curtailed in the past six months due to the coronavirus. Once a spontaneous way of traveling, road-tripping now requires careful planning and preparation in order to travel safely and responsibly. It no longer allows for improvisation, instead, an itinerary, a packing list and plenty of research have become road trip prerequisites.

You need more than a full tank, a good playlist and plenty of entertainment for the kids to embark on a road trip. Here are a few things worth considering before you back out of your driveway, carport or garage.

Protect Yourself and Others

The CDC continues to warn that travel “increases your chances of getting and spreading Covid-19” and that staying at home remains “the best way to protect yourself and others.” That said, the agency’s website does offer advice on how to minimize risk while traveling, including guidance for staying at hotels and stopping for gas.

Practicing social distancing, wearing a face mask, and frequently washing your hands are just some of the necessary steps you need to take to travel safely and responsibly, including on road trips. Whether you are driving less than an hour to the Sonoma Coast or crossing multiple county lines, every stop — from filling up the gas tank to meals and bathroom breaks — will result in more contact with the world outside of your home and, accordingly, present an increased risk of contracting or spreading the virus. Careful planning and preparation can mitigate some of the risks.

Do Your Research

Think about how long it’s taken you to wrap your head around the various, and ever-changing, Covid-19 regulations put in place where you live. Before you embark on your road trip (even before you start searching for your new swimsuit or hiking gear), you need to know the regulations of your final destination, as well as those of each place you are planning to visit along the way.

Check local government websites run by health departments and tourism offices; many destination stewardship organizations, such as Sonoma County Tourism and Visit Mendocino County, have put together guidelines for safe travel during the pandemic. Give yourself ample time to familiarize yourself with rules and regulations before you go — don’t assume they will be the same in each place you visit, and don’t be surprised if they are modified during your trip.

As part of your travel preparations, it is also important to keep an eye on the coronavirus cases at your destination(s), as well as at home. If either place is seeing a spike in cases, you should consider canceling or delaying your trip. Being flexible and willing to change plans has never been more important.

Finally, while government officials and tourism agencies may be encouraging travels to the areas they represent, you should nevertheless consider the impact of travel on local populations. Some Lake Tahoe residents, for example, have expressed concern over the surge in tourism to the area. While their concerns have garnered headlines, Lake Tahoe residents are not the only Northern Californians currently struggling to find a balance between safety and economic survival. Many coastal and rural tourism destinations may have a low number of Covid-19 cases, but they also have limited health care resources. This is important to think about before you travel.

Don’t Make Any Assumptions

Once you have made your itinerary and researched regulations at your destination(s), you need to check visitor rules for sites, attractions and restaurants you plan to visit during your trip.

Most sites and restaurants now have limited capacity and require reservations, and opening hours and offerings have often been adjusted to accommodate for safe visits. Alcatraz Island, for example, recently reopened after being closed for five months but only outdoor spaces are now accessible, which changes the visitor experience. And Muir Woods National Monument reopened in late June with limited capacity and one-way traffic on some trails. These are the kinds of things you want to make yourself aware of as you plan your trip.

Keep in mind that business owners and staff are working overtime to keep themselves and visitors safe. They may not always have the time or resources to update information on websites, so make sure to contact each business directly via phone or email to make sure you get the most up-to-date information. Many popular attractions and destinations have turned to social media to disseminate information quickly; Facebook and Instagram posts can help answer questions and manage expectations.

Make a Packing List

Traveling light is not the way to travel in 2020. Pack extra masks. Fill up a cooler and pack snacks. Pack anything and everything that will make traveling safer and a little less stressful. And go to the bathroom before you leave the house or hotel room. You want to prepare and pack in a way so as to minimize detours to shops, pharmacies, laundromats, restrooms and other stops that will increase the amount of contact with other people.

Things worth considering as you put together your packing list: If you use cloth masks, do you have enough to last the entire trip or will you also need to bring detergent to wash your masks along the way? Do you have extra hand sanitizer and disinfecting wipes for the car and your handbag? Do you have enough prescription and over-the-counter medications? It’s better to be ready for unforeseen events than to be caught empty handed and expose yourself and others to unnecessary risk.

A room furnished with 1960's era decor at the Astro Motel, in Santa Rosa. (Christopher Chung/ The Press Democrat)
At The Astro in Santa Rosa, housekeepers are spending twice as long on each room, using an Ozone Sanitizing technology (an enzyme cleaning bacteria) to clean guest rooms. (Christopher Chung)

Investigate Accommodation Protocols

From house rentals to hotels, safety and cleaning protocols have changed in the past few months and can vary greatly from one property to the next.

Most hotel properties have streamlined check-in and check-out procedures to reduce physical interaction — many details can now be handled online ahead of arrival. Housekeeping has changed, too. Countless new standards and protocols have been put in place, utilizing everything from UV light to high-tech disinfectants to keep surfaces clean, and cleaning staff is now suited in personal protective equipment (PPE). Many hotels book and block rooms so that each room can remain vacant for a minimum of 24 hours to allow for rigorous cleaning and disinfection. As for the perks: you can still get extra towels, but you will most likely be making your own bed.

Access to amenities, like pools and fitness centers, has also been limited or adjusted in many places. You might need to make a reservation to spend time by the pool or work out in the gym. And spa treatments or nightly cheese and wine buffets may no longer be offered, or are only offered as an in-room services.

Again, knowing what to expect before you arrive sets the stage for safety and comfort.

Know Your Comfort Zone

Speaking of comfort, it is worth thinking about what you will need to do to feel safe and comfortable during your trip. Will you need to wipe down your hotel room with disinfecting wipes?  You may be dreaming of lounging by a pool, but will you be able to feel comfortable even if your closest pool neighbor is six feet away? If you arrive at an attraction or make another stop along the way where there is a line of people, should you leave — even if you’ve made a reservation?

Be honest with yourself when considering these questions, and be prepared to be courteous with others who are trying their best to do the same.

Consider How Much Time Off You Will Need

When planning a trip during the pandemic, you need to take into account the amount of time you will need to prepare for the trip, how much time you will spend on the road and at each destination, and, finally, how much time you will need to take off from work after you return.

If you plan on getting tested for Covid-19 upon your return, you will need to take time off work and be prepared to quarantine while you wait for your test results. And, if you test positive, you will need additional time off to quarantine.

Being well prepared and taking extra precautions can make life on the road a little easier and more enjoyable for yourself and, just as important, for those around you.

Looking for road trip ideas close to home? Here are a few worth considering.

The Anxious Season: What Happens If Wildfires Return During the Pandemic?

A beneficial prescribed burn at the Van Hoosear Wildflower Preserve in Sonoma, May 22, 2020. (Kent Porter / The Press Democrat)

The man called 911 from a cabin deep in the Mayacamas Mountains near Geyserville. Speaking in Spanish, he tried to tell the 911 dispatcher the mountain was on fire. It was Oct. 8, 2017, and the flames that so terrified him had begun when winds gusting up to 68 mph battered the region, knocking parts of a rotten oak tree into power lines off Pocket Ranch Road, setting fire to grasses and brush indelibly parched by years of drought.

Wind, tree, power lines, fire. Late summer and fall have become a season of dread in Sonoma County. But now a fatigued community must also prepare for the chance a wildfire might force them to leave their homes while the Covid-19 pandemic makes it dangerous to congregate.

That night in October 2017, the first dispatcher who took the call from the man near Geyserville didn’t speak Spanish. He had to wait until dispatcher Alma Bowen, Mexican-born and Sonoma County-raised, could pick up the line. Flames were all around, and the caller didn’t know where he was. He was an immigrant agricultural worker staying on the remote property where he worked, Bowen recalled.

“I was able to talk him through finding a piece of mail,” said Bowen, 51, of Windsor. “He had to tell me, number by number, letter by letter the address. He couldn’t read, even in Spanish. But he knew the letters.” Bowen advised him on a possible exit route, telling him, “Do what you can to get out of there.”

Bowen doesn’t know what happened to the man. But she’ll never forget him. For her, he has come to represent what this autumn could bring if fire erupts during the pandemic. “We are all vulnerable,” Bowen said. “That position that gentleman was in… right now all of our compasses are spinning around without any direction.”

Surviving one disaster doesn’t necessarily buy time before the next one hits. The coronavirus has spread person to person like a wildfire burning thicket to thicket. By mid June, more than 155,000 California residents had tested positive for the disease, including more than 750 people in Sonoma County. This spring, the virus brought local hospitality businesses to a halt as health officials took unprecedented steps in ordering people to stay at home. One in five workers living in the county lost their jobs in April. And cases here continue to slowly tick upward; we have not yet reached a plateau.

With many minds trained on the virus threatening lives and livelihoods, Sonoma County Fire District Chief Mark Heine has been watching the hills turn brown. Late rains have done little to help the landscape recover from a dry winter.

“We’re used to battling the enemy we can see. We can see the fire coming over the hill. We can see the smoke. We can see the traffic of people fleeing flames,” Heine said. “We can’t see Covid-19.”

Sonoma County Fire District chief Mark Heine at Windsor's station 1. Kent Porter / The Press Democrat) 2020
Sonoma County Fire District chief Mark Heine at Windsor’s station 1. (Kent Porter / The Press Democrat)

If evacuations are necessary this fall, people who would normally seek refuge with family or friends must rethink whether doing so will put themselves or others at risk of getting sick. And fire companies from across the state, the country, even the world could camp by the thousands at makeshift cities erected on the footprint of a parking lot. It’s the kind of mass gathering currently barred by public health officials because of the virus — yet it’s an unavoidable sacrifice officials will still make if there is a major fire.

Supervisor Susan Gorin, who lost her own home to fire in 2017, said the focus so far has been on preventing a surge of sick people from overwhelming hospitals and mitigating the financial fallout caused by stay-at-home orders. But she has begun hearing anxiety among her constituents about the looming threat of fire and power shut-offs, even as the virus remains its own concern.

“This is not a fantasy scenario; this could happen,” Gorin said. “In fact, we could still be experiencing some outbreaks in the community or perhaps a resurgence of the virus in the fall.”

“My heart is broken. I feel like my life ended and this is a different life.”

Two days before Health Officer Dr. Sundari Mase issued her March 18 order requiring most businesses to close and all but essential workers to stay home, Santa Rosa resident Kathryn Kubota called a moving company and arranged a hasty move home. The 2017 Tubbs fire destroyed the Wikiup home where Kubota and her husband raised three children and kept family heirlooms dating back to 1503.

Kubota’s husband is a physician and had anticipated the isolation orders. Kubota said she couldn’t imagine the family sheltering in place in the home they rented in east Santa Rosa. Even though their rebuild was not quite finished, they moved in anyway, arriving the day of the shutdown order. They were relieved, despite missing cabinet doors and light fixtures and nothing but dirt in the yard.

Kubota said she has found comfort in reconnecting with her neighbors, albeit at a distance. But she has yet to hold a grandchild born in March, who lives with their son and his wife in neighboring Windsor.

“My heart is broken. I feel like my life ended and this is a different life,” Kubota said. “Every time I start thinking about my other life, I get sad. And you can’t say it’s just me, it’s not. It’s so many other people.”

Kathryn Kubota, in her recently rebuilt home destroyed by the Tubbs fire. (Kent Porter / The Press Democrat) 2020
Kathryn Kubota, in her recently rebuilt home. (Kent Porter / The Press Democrat)

There are two main scenarios giving local emergency managers and fire chiefs nightmares as they consider the possibility fires could come again this fall during the pandemic. One is an outbreak of disease in an evacuation center. The other is an outbreak of illness among firefighters.

The Sonoma County Fairgrounds becomes a small city during a major fire response, reverberating with the constant thrum of engines and generators. During morning shift change, incident commanders stand shoulder to shoulder, poring over maps to strategize for the day’s firefight. Crews return from the fire line and congregate for meals. They meet fire service peers from across the state and country while restocking engines and crew buggies and reassembling gear. They’re lucky to get six hours of rest, Heine said.

“The last thing we want during this pandemic is to have the virus get established in a fire camp,” Heine said. California’s top fire and emergency officials have begun reimagining how to assemble hundreds or thousands of firefighters together in the event of a major fire. Mark Ghilarducci, director of the California Governor’s Office of Emergency Services, said the office is drawing up plans to isolate fire crews into smaller groups and transform those critical morning briefings into virtual meetings.

“Our fire camps will look different,” Ghilarducci said.

Local budgets will look different as well, hit hard by plummeting sales taxes. That may force the state’s renowned mutual aid firefighting system — credited with saving Sonoma County from the most dire scenarios of the Kincade fire — to look farther for reinforcements.

“The truth of the matter is, if these fires get big fast during the Covid response, many of these jurisdictions will have to keep more resources local for other kinds of responses, medical responses,” Ghilarducci said. “That will require us to have to go outside the region faster than we normally would.”

“The last thing we want during this pandemic is to have the virus get established in a fire camp.”

Ben Nicholls, Cal Fire Division Chief for Sonoma, Napa, and Lake counties, said it will be a huge challenge to ensure crews from Oregon, Montana, or even Southern California get properly briefed on the local terrain and strategies.

Cal Fire is already issuing changes to its firefighting playbook, such as a prohibition on transporting crews to the fire line by helicopter, in order to prevent people from being in close quarters, Nicholls said.

“Maybe we don’t pick a location for the crews as close to the fire as we could,” Nicholls said. “Everybody is trying to think outside of the box.”

Evacuees, may be sent to hotel rooms instead of evacuation shelters, especially if they are elderly or have health issues that make them vulnerable to Covid-19. The state has already secured 15,000 rooms to be used for health care workers and others needing to isolate, and they may add more before peak fire season hits in the fall, Ghilarducci said.

Sheriff Mark Essick said a major wildfire threatening neighborhoods would initially trump concerns about the virus. Since the Kincade fire, his office has created a system of evacuation zones so they can swiftly identify areas at risk and alert residents. The pandemic doesn’t change the way the Sheriff’s Office would run that type of operation, when lives are in immediate danger.

“Think about it like going to the emergency room. You walk in and you have a bullet wound to your gut and you also have the flu,” Essick said. “They’re going to treat the wound. You save lives first, you stabilize, and then you treat secondary issues.”

Emergency Services Director Chris Godley said the county is planning for earlier, larger, and potentially more frequent evacuations in the event of a big fire.

He envisions dozens of small evacuation sites instead of central centers for fire refugees, with temperature checks and hand-washing stations.

The vast majority of people fleeing fire do not head to evacuation centers, but the 2% to 5% who do tend to be thosenwith the fewest resources and greatest needs, Godley said. One possibility is using alternate care sites created for a surge of coronavirus patients, such as the one at Sonoma State University, to help house people fleeing fire.

But the county can’t and won’t house everyone. Just as important as the government’s emergency response are the ties neighbors and community organizations keep with one another.

“I know we talk about ’Sonoma Strong,’ but ultimately that’s what carries the day,” Godley said. “People are tired. People aren’t in their normal social networks. They don’t see
each other at work, they don’t talk to each other. Now we’re in a crisis. Are we going to be able to support people as we have in the past?”

California’s fire service has fewer firefighters than it did in 1975, despite living in “an era of megafires,” said State Sen. Mike McGuire, whose Fitch Mountain community in Healdsburg was threatened by the Kincade fire. Over the decades, Cal Fire shifted toward a seasonal approach to hiring, which has left fewer on the job during winter when fire prevention projects get done.

McGuire can recite the numbers marking California’s defense against wildfire: the $85.5 million the state is spending this year to add 172 permanent and 350 seasonal personnel to Cal Fire’s ranks. He can boast about the Vietnam-era helicopters the state is replacing with Black Hawks capable of flying at night and the C-130 cargo planes that are being purchased to build what McGuire said will become the largest all-year firefighting fleet in the nation.

“Unfortunately, we’ve become good at responding to emergencies,” he said. “Many of the fires that we’ve seen would bring other regions to their knees. Our communities have gone through hell and back.” ‘

During the Kincade evacuations, McGuire went to work in Sacramento while his wife, Erika McGuire, and both of their mothers fled their homes and stuck together. Now they are forced to rethink their evacuation plans given the particular risk of the virus for older residents. Depending on the status of the virus in California this fall, an evacuation may mean his family, and others like his, must split up.

“It all worked last year, they were all together,” McGuire said. When the Kincade fire made its run from the Alexander Valley to Windsor, general contractor Ed Nessinger saw the flames crowning hills from his ridgetop home in Shiloh Estates. Nessinger spent that night cutting firebreaks with a bulldozer.

“When do the locusts show up and when does the river turn red?”

His property was one of just a handful in his 60-home community to lose structures to fire that night. The in-law unit where his daughter and her husband had been living since losing their Fountaingrove home in the 2017 Tubbs fire burned to the ground, adding grief onto grief. And the nearby smoke and heat caused so much damage to Nessinger’s own home that it was left uninhabitable.

Undeterred, Nessinger has led a group of neighbors in fortifying their community against the next fire. Today, his neighborhood has been transformed from dense brush to a sweeping oak-studded landscape. Whole hillsides have been mowed, and low-lying tree limbs that act as a ladder for flames into the canopy are gone.

He is proud of that work, which has come at significant time and expense. Yet he too worries about exhaustion in a county already tested by fire is now overwhelmed with the impacts of the pandemic: homeschooling, working from home, and avoiding contact with others.

“The general comment is: When do the locusts show up and when does the river turn red?” Nessinger said.

Ed Nessinger is building a fire resistant home for a client in the exclusive Shiloh Ridge subdivision in Windsor, May 27, 2020. (Kent Porter / The Press Democrat) 2020
Ed Nessinger is building a fire resistant home for a client in the exclusive Shiloh Ridge subdivision in Windsor, May 27, 2020. (Kent Porter / The Press Democrat)

Santa Rosa physician Gary Green’s specialty is infectious disease, but living through years of major fires feels to him like evidence that the county can handle whatever horror the universe throws at it. He sees proof of this everywhere he goes: the gas station, Costco, or Sutter Santa Rosa Regional Hospital. People are polite and wear masks, and medical staff who twice evacuated an entire hospital during the fires now treat coronavirus patients.

Roughly 100 Sonoma County residents returned from voyages on the Grand Princess cruise ship, where the virus took hold. Two of them died while under care at Sutter hospital. “I think Sonoma County has done a good job, and remember, we had the virus really early,” Green said. “There were 100 people who came off that cruise ship. We didn’t see pockets of transmission then. This county has been through fires; we’ve been through disasters.”

But the community must remain vigilant, Green said, drawing comparisons between a wildfire and what could happen if people stop wearing masks, washing hands, and generally limiting contact with others.

“You just don’t want an ember to start a fire again until we develop herd immunity or develop a vaccine — we have to stay safe,” Green said.

Nearly three years later, Alma Bowen remembers her former life as a dispatcher and the desperate man’s voice that stood out amid a blur of frantic 911 calls coming into her dispatch center at a rate of about 300 calls per hour.

Even though she doesn’t know what became of him, she knows how his call shaped her life. One month after the fire, she left her 20-year career as an emergency dispatcher. His call clarified the need she saw in the community for people to help Spanish-speaking immigrants prepare themselves to live with the threat of wildfires and earthquakes.

Bowen started an organization, Nuestra Comunidad, or “our community,” to help prepare local Latino and immigrant communities for emergencies.

Even with her ambition and vision, Bowen underestimated how crucial her work would become. Once Sonoma County public health officials began crunching demographic data of those who had been diagnosed with Covid-19, they learned the virus was affecting the Latino population at shockingly high rates. By mid June, Latino residents of Sonoma County represented 72% of all Covid-19 diagnoses, but only 27% of the population.

Alma Bowen, executive director and founder of Nuestra Comunidad, talks with Mark Alvarez, a vineyard operations supervisor with Advanced Viticulture Inc., about COVID-19 education for employees at a vineyard in Graton, California on Thursday, June 4, 2020. (BETH SCHLANKER/The Press Democrat)
Alma Bowen, executive director and founder of Nuestra Comunidad, talks with Mark Alvarez, a vineyard operations supervisor with Advanced Viticulture Inc., about COVID-19 education for employees. (Beth Schlanker / The Press Democrat)

Bowen had been preparing to increase her outreach about wildfire preparedness to the Latino community, but she quickly pivoted. Now she spends several days each week visiting farm labor job sites to educate workers about the risks of the disease. And she still brings stacks of Spanish-language flyers about emergency go-bags and includes advice about wildfire in her speeches.

As another October approaches and the terrifying memories resurface, Bowen says she visualizes a light switch — one that constantly needs to be switched on and off in people’s minds in this fire-prone county. One direction fire. The other, Covid-19.

“We’re having all these things at once.”

Charlie Palmer’s New Video Series Highlights Local Chefs and Winemakers — Watch It Here

Chefs Charlie Palmer and Scott Romano at Dry Creek Kitchen in Healdsburg. Photo: Paige Green.
Chefs Charlie Palmer and Scott Romano at Dry Creek Kitchen in Healdsburg. Photo: Paige Green.

Acclaimed Healdsburg chef Charlie Palmer has kept busy during the coronavirus pandemic with live cooking classes on Instagram and a video series, “American Artisan,” which highlights local chefs and winemakers. Now, he’s making the video series available online, and you can watch it right here, on sonomamag.com.

“I’m excited to kick off our new series, American Artisan, where we’ll be showcasing some of my favorite makers. We’ll give you a peek at some of the best products and destinations to put on your wish list when we can safely travel again,” said Palmer about the new series.

Click through the above gallery to watch episode 1-10 of “American Artisan.”

Blue Ridge Kitchen Is Another Tasty Reason to Visit the Booming Barlow

Smoked trout salad with green beans and hard boiled eggs, tomato and stone fruit salad, fried green tomatoes at Blue Ridge Kitchen in Sebastopol. (Heather Irwin / The Press Democrat)

Sebastopol’s Barlow is having its closeup moment. After some stunning lows over the years — namely the 2019 flood that left shops and restaurants literally underwater — the sprawling outdoor marketplace is suddenly a poster child for outdoor entertainment in the pandemic age.

Restaurants are bustling, as are tap rooms, tasting rooms and stores as Bay Area visitors, locals and anyone in need of a little vitamin D with their craft brew gather, socially distanced, for a much-needed outing.

The newest entrant is Blue Ridge Kitchen, a Southern(ish) restaurant that was designed to be a sort of something-for-everyone spot similar to Napa’s Rutherford Grill or the iconic Buckeye Roadhouse. With plenty of fast-casual and cocktail-cool dining concepts in the Barlow, Blue Ridge is the approachable anchor restaurant missing since the departure of Zazu Farm + Restaurant in 2019.

Smoked trout salad with green beans and hard boiled eggs, tomato and stone fruit salad, fried green tomatoes at Blue Ridge Kitchen in Sebastopol. Heather Irwin/PD
Smoked trout salad with green beans and hard boiled eggs, tomato and stone fruit salad, fried green tomatoes at Blue Ridge Kitchen in Sebastopol. (Heather Irwin)

Not that fellow Barlow restaurants including Sushi Kosho, Farmer’s Wife, Barrio, Acre Pizza and Fern Bar don’t have their own brisk following. It’s just that Blue Ridge is where you take your mom for a two-mimosa brunch with fried chicken and waffles so good she’ll forgive you for the belly button ring in 1997.

But like a good Spongebob episode, Blue Ridge Kitchen transcends its intended audience. Chef Matt D’Ambrosi (Spoonbar, Harmon Guest House, Pizzando) is keen to throw a few curve balls with deconstructed plating (Mississipi mud pie), culinary winks such as Asian pear coulis with the tuna tartare or anise-y fennel pollen ricotta in his tomato salad or surprises like saffron bechemel or caviar classing up the Croque Madame.

Sure, there are moments when things like sumac powder or endless microgreens seem overly fussy. But chefs live for accessorizing their dishes. We think Coco Chanel summed it up best, however, when she decreed that a well-dressed plate should always have one thing removed before leaving the kitchen. Or something like that.

Best Bets

Croque Madame, $25: This showstopper is the Liberace of sandwiches. Its jeweled capelets of griddled broiche sit in a dainty puddle of golden saffron Bechemel. Up top is a jaunty chapeau of sunny-side-up eggs and sequins of caviar. Peering inside, you’ll find a symphony of fontina, country ham and freaking lobster. You can’t look away from that kind of fabulous.

Hardwood Smoked Mt. Lassen Trout Salad, $15: Chef Matt is a longtime fisherman and doesn’t take kindly to bad seafood. That’s why you can’t go wrong with his house hardwood-smoked trout with crunchy haricot verts, olives, cherry tomatoes, fennel, egg and red wine dressing. It’s a riff on Nicoise salad, a food nemesis I recoil from. This has a casual California vibe that’s far more approachable.

Peaches and Sour Cream, $9: Yes, it’s a little thinky, but go with it. Arnold Palmer-flavored granita, tart lemon curd, sour cream “foam” and macerated peaches.

Melon Tomato Gazpacho, $9: Required. Sweet, savory, tart, refreshing, perfect.

Heirloom Tomato Salad with Stone Fruit, $18: The simple seasonal beauty of a ripe tomato gets a little lost between the miso garlic vinaigrette, basil yogurt and fennel-pollen ricotta. But it’s still pretty tasty.

Tuna tartare with Asian pear coulis, avocado, won tons at Blue Ridge Kitchen in Sebastopol. Heather Irwin/PD
Tuna tartare with Asian pear coulis, avocado, won tons at Blue Ridge Kitchen in Sebastopol. (Heather Irwin)

Ahi Tuna Tartare, $18: When Chef Matt told me this was one of his star dishes a few weeks ago, I had to stifle a snort because, really? There are maybe five Sonoma County restaurants that don’t feature this over-sesame oiled, avocado-smeared nightmare. But overlook this version at your peril. Tiny jewels of fresh tuna are so perfect with dabs of sweet Asian pear and spicy aioli. Restraint plus beauty equals delight.

Required sides: Collard Greens and Creamed Corn, $9: Sharing is for suckers.

Fried Chicken and Waffles, $19: Petite thyme and rosemary waffles that keep their structure, with two manageable pieces of perfectly fried chicken. Bigger isn’t always better. Bits of bacon and smoked syrup bring the whole thing together. I approve this dish.

Fried green tomatoes with hot sauce aioli at Blue Ridge Kitchen in Sebastopol. Heather Irwin/PD
Fried green tomatoes with hot sauce aioli at Blue Ridge Kitchen in Sebastopol. (Heather Irwin)

Fried Green Tomatoes, $15: I’ve never understood the appeal of unripe fried tomatoes, but maybe you do. These are at least neat and tidy, crispy, with hot sauce aioli. Super-good the next day.

What we’ll return for: It’s pretty impossible to get through the menu in even three or four visits, but we’re looking forward to trying the vegan Cauliflower Steak; Matt’s Smash Burger; a dino-sized Tomahawk steak and the Chef’s Grand Platter, a fresh seafood tower.

Overall: Whether you’re stopping by for a glass of wine and a $10 app or sitting down for a $95 steak with your family, there’s truly something on the menu for all tastes and budgets. Elevated techniques and well-considered dishes make it destination-worthy.

Blue Ridge Kitchen: Open daily from 11:30 a.m. to 8 p.m. (until 9 p.m. Friday and Saturday), 6770 McKinley St., Suite 150, Sebastopol, brkitchen.com

Sonoma County Spots That Will Make You Feel Like You’re in France

Courtesy Photo.

In Sonoma County, you can get a taste of faraway dream destinations without getting on a plane or traveling great distances. Daydreaming of a trip to France? We’ve got some local ideas in the above gallery. Bon voyage! (And don’t forget to social distance and to wear that mask!)

Where do you go for a taste of France in Sonoma County? Let us know in the comments below. 

Canned Wines Are Having a Moment and These Sonoma Wineries Make the Best Ones

It wasn’t a fluke that the Maker 2019 Mendocino Viognier, packaged in a 250-milliliter can, won a gold medal at The Press Democrat’s North Coast Wine Challenge in July. Produced by Campovida Wines in Hopland, the viognier in its canned format came from Maker Wines in Marin County, a new company founded by two Stanford University business school grads. Their goal: to put traditionally bottled wines in single-serve aluminum containers that appeal to outdoor enthusiasts, recycling and sustainability proponents and millennials seeking unusual wines.

Closer to home, several Sonoma wineries now put fine fermented grape juice — paired with winemaking expertise — in cans, obliterating the notion that tinned wines are made only from low-grade grapes and sold for cheap at prices that reflect the mediocre contents. These easy-access, single-serve wines are worth seeking out, particularly now as hiking, picnicking, trips to the coast and other physically distanced activities have become increasingly popular.

Pandemic or not, the additional benefits of canned wines are many. No tools are necessary to open them. They are lightweight, fit neatly into backpacks and saddle bags — even cargo pants — and once empty, crush down to a tiny size. They’re entirely recyclable with a lower carbon footprint than glass. They’re impervious to damage from light and won’t shatter when dropped on the pool deck.

Many Sonoma canned wines are vintage-dated and appellation-labeled. Pressure-sensitive, wrap-around labels give designers a broad and textured canvas for artwork. The wines tend to be made with no or limited use of oak, which can obscure freshness of aromas and fruit flavors. By keeping levels of sulfur dioxide (a preservative) as low as possible at the canning stage, winemakers prevent the skunky character wines can have when SO2 reacts with the polymeric liner and aluminum.

“In the past, wines weren’t made for canning,” said Matthew Allan, co-founder, with Kenny Rochford, of West + Wilder Wines in Santa Rosa. “In the rush of entrants, the same wines that were going into sub-$10 bottles were put in cans with an expectation of a similar outcome. But canned wines need to be produced differently. They need to be refreshing and bright, with low sugar and low sulfur … and good fruit.”

Here are six Sonoma producers of tasty canned wines, all of them perfect for your next hike, family pool party and single-serve sipping at home, kept cool by a koozy. They may not be the perfect wines for all occasions, although they can be perfect wines for the right occasions.

Brick & Mortar

Healdsburg’s Alexis and Matt Iaconis got into the tin game a few years ago. To counter their high-end $50-range bottled sparkling wines, chardonnays, pinot noirs and cabernet sauvignons, they created a line of canned wines so solid that the couple landed a contract to supply wines to San Francisco’s Chase Center, home of the Golden State Warriors, when the arena reopens after its pandemic shutdown.

Courtesy of Brick & Mortar.

Four of the five wines, in 375-ml cans and bearing the California appellation, are bright and lively, super-clean and refreshing. Two are sparklers — white and rosé. They’re lightly carbonated and the bubbles linger, whereas some canned sparklers go flat soon after the tab is pulled. The still wines, a white blend and a red blend, are a bit weightier, yet still crisp and easy to drink.

The red, labeled Rouge, is a marvel with spicy aromatics and a juicy palate of dark cherry and plum. Cabernet franc, syrah and pinot noir grapes were fermented in stainless steel using native yeasts and aged in older barrels. One would be hard-pressed to tell this wine didn’t come from a glass bottle.

All canned wines are $6. Purchase from the website and at select retail stores.

brickandmortarwines.com

Francis Ford Coppola Winery

Filmmaker Francis Ford Coppola introduced his canned sparkling wines in 2004, Sofia Minis, named after his daughter, Sofia Coppola. The little cans were raspberry in color, polymer-lined and came with a straw taped to the side. Sipping fizz out of a mini straw defeats the purpose of enjoying the tickle of the bubbles, though fashion certainly won out over function in the early days of Sofia.

Sofia, the woman, is all grown up now and a movie maker in her own right. A line of 750-ml bottled wines also carry her name and they’re quite good. The simpler minis remain, though improvements in liners and can design and the ability to fill cans at the Geyserville winery (the first minis were canned in Indiana) have lifted the quality considerably.

Courtesy of Francis Ford Coppola Winery.

Coppola’s Sofia California Blanc de Blancs Mini and California Brut Rosé Mini come in packs of four 187-ml cans and sell for $20 (still with straws). A 2018 Diamond Collection Monterey County Pinot Noir canned in Geyserville ($24 for a four-pack of 250-ml cans) is succulent, spicy and juicy, with no hint that it came from a can. Diamond Collection chardonnay, pinot grigio and sauvignon blanc also come in 250-ml cans, at $20 for four. Nationally distributed and available on the website.

francisfordcoppolawinery.com

Nomikai

Winesecrets, a multifaceted wine services company in Sebastopol, is behind this line of canned wines (plus a New York gin and tonic). Nomikai is the Japanese version of after-work drinks — perhaps small cans mean fewer headaches the next morning? Megan and Ryan Glaub, the wife-and-husband winemaking team at Ryme Cellars in Forestville, consult on this brand, and the two wines currently available are well worth a taste.

Courtesy of Nomikai.

The nonvintage California Red, best served slightly chilled, is dark garnet in color and juicy, with dark cherry, tangy cranberry and earthy spice flavors. Moderately tannic, it still has enough structure to match well with burgers and grilled sausages. The California Rosé Fizzy isn’t pink but rather orange-salmon and not all that carbonated. But it’s delicious and refreshing, tangy and citrus-laced.

Each wine sells for $96 for 24-packs of 187-ml cans, the equivalent of $4 a can and enough wine to fuel a large group. This new brand is working its way through retail channels; for now, order on the website.

drinknomakai.com

Tin Pony

In the 1980s, Iron Horse Vineyards founders Barry and Audrey Sterling created Tin Pony as a second label to their main brand, using grapes from young vines that had not yet fulfilled their promise. Tin Pony wines came in glass bottles, of course, and Iron Horse later achieved so much success with its sparkling and still wines from Green River of Russian River Valley that they were able to put Tiny Pony out to pasture.

Courtesy of Tin Pony.

But the Sterlings’ daughter, Joy Sterling, who now manages the business with her brother, Laurence, has ponies back in the stable. That one of Sonoma’s most respected producers has moved to high-quality wine in cans suggests the category is for real, not a flash in the tin pan.

“We are re-imagining (Tin Pony) and establishing a luxury niche … in a fast-growing format,” said Joy Sterling at the Aug. 1 can launch, “giving consumers a different way to appreciate quality wine.”

The Tin Pony 2019 Green Valley of Russian River Valley Chardonnay ($48 for a four-pack of 250-ml cans) is the most polished wine in this series. It’s fresh and juicy, with layers of peach, green apple and citrus flavors, medium body and with good texture and length. It’s very similar in style to Iron Horse’s bottled, unoaked chardonnay ($32 for 750 ml), yet crafted for canning. Purchase at the tasting room or online.

9786 Ross Station Road, Sebastopol, 707-887-1507, ironhorsevineyards.com

Two Shepherds

William Allen and Karen Daenen are the shepherds leading this Windsor winery, which began as a hobby in 2010 with 175 wine cases. Production reached 3,200 cases in 2019, and their wines — particularly those made from Rhone Valley grape varieties — have won fans for winemaker Allen’s commitment to using organically and sustainably grown grapes, native-yeast fermentations, minimal sulfur and no new oak for wine aging.

This formula converted beautifully to canning his new 2019 Bucking Luna California Sparkling Cinsault, as easy to like as the shepherds’ adorable miniature donkey, Luna Donato, who was born four days before sheltering in place began in March. Allen blended a rosé of cinsault from Yolo County with a splash of carbonic carignan from Mendocino County for this robustly flavored, slightly spicy, moderately fizzy red wine. While white wines generally offer more refreshment than reds, this one does the trick, thanks to the light tannins and pert carbonation.

Courtesy of Two Shepherds.

Each can ($11) is 375 ml, or one-half bottle of wine. Even though it’s low in alcohol at 10.5%, Luna herself packs a punch, depicted on the label as kicking at a suction-cupped coronavirus sphere. Purchase on the website.

twoshepherds.com

Una Lou

Scribe Winery co-founder Andrew Mariani and his wife, Lia Ices, celebrated the birth of their daughter, Una Lou, by creating a canned wine in her name. While the Una Lou Carneros Rosé of Pinot Noir (made with Andrew’s brother, Adam) is not a Scribe product, it attracts the same millennials (and others) who love the Sonoma winery’s laid-back tastings, hip music playlist, unusual bottle shapes and excitingly oddball varietals such as sylvaner and St. Laurent, in addition to the more traditional chardonnays and pinot noirs.

Courtesy of Una Lou.

The 2019 Una Lou Carneros Rosé of Pinot Noir is light watermelon in color and tastes of tangy raspberries and tart cherries, with a hint of citrus and a snappy finish. It’s light-bodied and direct, with a bit of earthy funk in the aroma.

The 11.5% alcohol wine sells on the website for $40 for a four-pack of 375-ml cans, the equivalent of two standard bottles. Can scaredy cats can purchase the bottled version for $20. A portion of the proceeds from Una Lou go to the Edible Schoolyard and The Center for Land-Based Learning.

unalourose.com

West + Wilder Wines

Matthew Allan and Kenny Rochford met while working at Medlock Ames winery in Alexander Valley. Rochford went on to management roles at Kosta-Browne and CIRQ wineries, and Allan worked as a marketing and sales executive, with an MBA in sustainable management. The two wanted to work together and founded West + Wilder, as Allan said, “canning wines that someone who really appreciates wine will like.” The company also supports the group 1% for the Planet, with a portion of wine revenues going to such projects as Friends of Trione-Annadel State Park and environmental efforts in Yosemite National Park.

Courtesy of West + Wilder.
Courtesy of West + Wilder.

The wines, packaged in three-packs of 250-ml cans and priced at $18, are solid across the board, the most impressive being the American White Blend and Russian River Valley Pinot Noir.

The white, a mix of sauvignon blanc, chenin blanc, viognier, muscat and chardonnay ($17), offers plump, ripe cantaloupe, pear and white peach flavors and a hint of spice; the muscat lends an inviting honeysuckle aroma. The West + Wilder Russian River Valley Pinot Noir has wonderful spice on the nose and palate, along with dark cherry, cranberry, cola and sarsaparilla notes. It smells and tastes like pinot noir and should please pinotphiles for its true-to-type personality and price.

For a walk on the wilder side, try the Sparkling Rosé, racy and mouthwatering and with a gentle spritz of wild strawberry and watermelon flavors.

There is good West Coast distribution of West + Wilder wines; see the website for local retail sellers or to order direct. westandwilder.com

Top Restaurants for Outdoor Dining in Petaluma

Brewster’s Beer Garden in Petaluma. Heather Irwin/PD

With summer in full swing, outdoor dining in Petaluma is a treat for cooped-up couples, families and solo diners looking for a little respite. We’ve put together some of our favorite restaurants, either for the great food, the welcoming patios or both. Bon appetit, Petaluma!

April Pantry: Super-tasty new spot with a semi-secluded patio for your Billionaire’s BLT or Aloha Plate. 1000 Clegg St., Petaluma, aprilpantry.com.

Ayawaska: One of the prettiest patios in Petaluma is nestled next to the river. Pair up a tart Pisco sour with some Peruvian-style ceviche and you’re set. 101 2nd St #190, Petaluma, ayawaskasf.com.

Pisco punch at Ayawaska in Petaluma. (Heather Irwin/Sonoma Magazine)
Pisco punch at Ayawaska in Petaluma. (Heather Irwin)

The Block: Food truck park with well-spaced outdoor seating. On Sundays, check out Kona Ice, which has recently started serving Sonoma County with tasty Hawaiian shave ice! 20 Grey St., Petaluma, theblockpetaluma.com.

Brewsters Beer Garden: There’s no question that the sprawling outdoor patio at this barbecue and burger beer garden is top of list for families and those needing some cocktail/beer refreshment (and really, who doesn’t these days?). Reservations strongly suggested. 229 Water St. North, Petaluma, brewstersbeergarden.com.

People at Brewsters restaurant using social distancing and face masks Server Olivia Gergus with a tray of beers
Server Olivia Gergus with a tray of beers at Brewsters Beer Garden in Petaluma. (Chris Hardy)
Piri Piri Chicken Street Tacos with Portuguese fire-grilled chicken thighs, arugula, Piri Piri sauce and goat cheese from the Butcher Crown Roadhouse in Petaluma. (photo by John Burgess/The Press Democrat)
Piri Piri Chicken Street Tacos with Portuguese fire-grilled chicken thighs, arugula, Piri Piri sauce and goat cheese from the Butcher Crown Roadhouse in Petaluma. (John Burgess)

Butcher Crown Roadhouse: One of our top picks, this modern barbecue spot is killing it with its smoked ribs and piri piri chicken for curbside pickup, plus burgers and my fave papas fritas and Mexican corn. There are a limited number of patio seats outside should you want the kitchen to plate to your mouth experience. 1905 Bodega Ave., Petaluma, butchercrown.com.

Della Fattoria: Way more than just bread and delightfully decadent desserts. Limited sidewalk seating plus a new mercantile to pick up cheeses, charcuterie and other goodies. 143 Petaluma Blvd. North, Petaluma, dellafattoria.com.

Dempsey’s Restaurant & Brewery: Located along the Petaluma River, Dempsey’s holds the title of oldest craft brewery in Sonoma County, offering a rotating selection of beer on 14 taps. Their outdoor garden patio is also dog-friendly. 50 E Washington St, Petaluma, 707- 765-9694, dempseys.com.

Lagunitas: A Petaluma institution, Lagunitas Brewery has outdoor seating open for craft beers and dining. Reservations not required — check in with the host when you arrive. 1280 N McDowell Blvd, Petaluma, 707-769-4495, lagunitas.com/taproom/petaluma

Tony Magee of Lagunitas Brewing and Willy, an employees dog in the employee lounge
Lagunitas IPA. (Chris Hardy)

McNear’s: With over 40 dishes and a full-service bar, McNear’s has been a Petaluma favorite for over 30 years and is located in the heart of historic downtown. Their outdoor patio, which is open for dining, features local musicians on Sunday nights. 23 Petaluma Blvd N, Petaluma, CA 94952, 707-765-2121, mcnears.com.

Pearl: Our favorite brunchy-lunchy, Middle East-inspired spot in Petaluma has adorable red patio furniture out front and has expanded to take over some of their neighbor’s space for outside diners. Don’t miss the bocadillo, Israeli picnic or Jerusalem bagel plate. Take-away meal kits available for later. 500 First St., Petaluma, pearlpetaluma.com.

Persian fish stew at Pearl restaurant in Petaluma. heather irwin/PD
Persian fish stew at Pearl restaurant in Petaluma. (Heather Irwin)

Pub Republic: This popular, family-friendly spot has a broad menu for just about everyone and recently reopened for patio dining. 3120A Lakeville Hwy,. Petaluma, pubrepublic.com.

Risibisi: Critically-acclaimed Italian favorites include plenty of fresh pasta, along with steak, chicken and salmon. Don’t miss the risotto! 154 Petaluma Blvd. North, Petaluma, risibisirestaurant.com.

Sax’s Joint: This ‘50s style diner features a garden patio and outdoor seating. Sax’s offers patrons a variety of classic Americana-inspired dishes, including ‘The Elvis’ — your choice of pancakes, french toast, or waffles, topped with peanut butter and bananas. 317 Petaluma Blvd S, Petaluma, 707-559-3021, saxsjoint.com.

Water Street Bistro: Water Street Bistro puts a Parisian spin on casual cafe dining. Limited patio seating available. 100 Petaluma Blvd N, Petaluma, 707- 763-9563, restaurantji.com/ca/petaluma/water-street-bistro-

Wild Goat Bistro: Located at the Great Petaluma Mill, Wild Goat Bistro offers a rotating menu of seasonal small dishes, sandwiches, and salads. Limited outdoor seating available. 6 Petaluma Blvd N, Petaluma, 707- 658-1156, wildgoatbistro.com

Four Cheese Fig & Pig Pizza from Wild Goat Bistro in Petaluma. (Christopher Chung / The Press Democrat)
Four Cheese Fig & Pig Pizza at Wild Goat Bistro, in Petaluma. (Christopher Chung)

Gardens, Tasting Rooms, Boutiques: Cornerstone Sonoma Makes for a Great Outing

The Cornerstone Sonoma marketplace features a series of garden installations by Sunset magazine. (Thomas J. Story)

A giant Adirondack chair on the side of Highway 12 marks the entrance to the  Cornerstone Sonoma marketplace. While the big, bright orange chair captures the whimsy of the 9-acre complex, it only scratches the surface of the many different things awaiting those who visit.

Here, at the south end of Sonoma Valley, you will find a microcosmos of Sonoma — tasting rooms, restaurants, gardens, boutiques and fine art that, together, capture the spirit of this area. As an additional bonus, the marketplace blends outdoor and indoor spaces in a way that feels just right, right now.

Home to Sunset magazine’s test kitchen and gardens, Cornerstone is dotted with collections of plants — from lush pollinator gardens to raised beds, currently bursting with late-summer bounty: pumpkins, tomatoes and huge stalks of corn. Sturdy aloe vera plants juxtaposed with wispy wildflowers are pleasing to the eye, while a children’s garden— complete with a mini vineyard and brightly colored nesting boxes for barn owls — is a fun space for little ones.

Throughout the landscape, you will also find fine art iron sculptures as well as elaborate art installations — some permanent, others revolving. Take a moment to stand still and take in the scenery, or snap a selfie, in the Serenity Garden against a backdrop of vineyards.

Samantha Brown Gathering SpaceBorder – Border planting in Sunset Test Garden’s Gathering Space at Cornerstone Sonoma. 10.17
Border planting in Sunset Test Gardens at Cornerstone Sonoma. (Samantha Brown)
An assortment of plants from the Sunset Western garden collection at the Sunset Test Gardens at Cornerstone Sonoma on Arnold Drive in Sonoma. May 2, 2016. (Photo: Erik Castro/for The Press Democrat)
An assortment of plants from the Sunset Western garden collection at the Sunset Test Gardens at Cornerstone Sonoma. (Erik Castro)

Cornerstone currently houses a trio of stores: Potter Green & Co, Eurasian Interiors and The Loop. (Chateau Sonoma, seller of French vintage finds, is currently in the process of relocating to the Sonoma Plaza and Artefact Design and Salvage has closed). The winery tasting rooms — Highwayman Wines, Meadowcroft Wines and Obsidian Wine Co. — are open for outdoor tastings and sell wine by the glass or by the bottle to-go, while Prohibition Spirits, a producer of limoncello, figcello, bourbon and gin, has a cocktail garden with an array of herbs used for mixed drinks. (Craft spirits to-go are also available for purchase in the tasting room).

After strolling in the gardens and sipping wine and spirits, you may have worked up an appetite. Visitors can bring  a picnic—there are tables on the lawns and you can purchase drinks from the tasting rooms—and on Fridays, Saturdays and Sundays (11 a.m. – 5 p.m.), Ramekins Catering hosts pop-ups with wine country fare: wood-fired pizzas with local ingredients, fresh takes on crostini (like peaches on burrata) and flavorful salads.

Salvador Dali exhibition at SBHG gallery at Cornerstone Sonoma. (Karen Kizer)

For more art, the SBHG gallery is currently showing (and selling) Salvador Dalí sculptures, lithographs and paintings. The Spanish surrealist’s famous distorted clocks are on display throughout the exhibit, which is free and has been extended to October. With many art museums and galleries closed due to the pandemic, this small and airy space is the perfect spot for a quick art fix.

Another summer highlight at Cornerstone Sonoma is the biannual French Flea Market, hosted by Chateau Sonoma. This year, due to the pandemic, it is taking place online, September 19-20, 2020.

Cornerstone Sonoma, 23570 Arnold Dr., Sonoma, 707-933-3010, cornerstonesonoma.com, Gardens are open from 10am-4pm daily. Restaurant, shops, tasting rooms and Salvador Dali exhibit are open from 10am-5pm.  Hours may vary due to special events.

Pies, Ciders and More: How to Get Your Gravenstein Apple Fix in Sonoma County

Gravenstein apple pie from recipe developer and cookbook producer Kim Laidlaw. (John Burgess/The Press Democrat)

Apple season is here! It’s time to kick things off with the much-loved, perfectly-sweet-and-sour, very-Sonoma Gravenstein. Whether you just eat the apples, bake them or put them in a pie, we’d like to suggest a few ways to help you channel your apple enthusiasm while supporting local farms and businesses. Click through the above gallery for details.