Page 215 – Sonoma Magazine

Iconic Sonoma County Restaurant Turns 40

October 2020

By Heather Irwin

Then: Bill and Cindy Price of San Jose enjoy lunch on the patio at John Ash & Co. restaurant at River Rd and Hwy 101 north of Santa Rosa. (The Press Democrat)

John Ash and Co. is celebrating its 40th year in business this month. For a human, that’s middle age. For a restaurant, it’s a miracle.

A restaurant lasting four decades or more is so exceedingly rare that comprehensive statistics for restaurants open more than 10 years don’t even exist. But it’s also exceptional when a restaurant engenders an entirely new genre of cooking, as John Ash and Co. did with Wine Country cuisine.

Taking cues from his time in France, notably Provence, Chef Ash put the bounty of Sonoma County’s farms, ranches and coasts to good use — the original farm to table — rather than simply mimicking other cuisines and using imported or canned products.

In 2000, Ash sold the restaurant he started in 1980, but it continues to carry his name, under the leadership of Executive Chef Thomas Schmidt. And from now until Oct. 25, Schmidt will prepare 40th anniversary prix fixe dinners to pay homage to many of Ash’s early dishes, including Hog Island Oysters Rockefeller, Baby Greens with estate pears and roasted beets, Beef Wellington, Alaskan Halibut in spicy coconut broth, Sticky Date Pudding Cake and a chocolate caramel tart with vanilla bean gelato.

The dinner is $65 per person, and diners can enjoy the restaurant’s lovely outdoor patio. To make a reservation, go to vintnersresort.com/dining

We talked to Chef Ash about his early inspirations, the secrets of a restaurant lasting 40 years and his early influences.

Is there a secret to a restaurant lasting for 40 years?

Hard to believe that John Ash & Company has been around for 40 years. It is often said in the restaurant business that if you can make it for five years, you are doing good. The reason that the restaurant has lasted so long is clearly through the hard work and dedication of so many talented people. I helped start it, but it then took on a life of its own.

What was Sonoma County like when you started John Ash & Co in 1980?

Forty years ago, Sonoma County was a quite different place. Yes, there were wineries, but not so many. (There was) agriculture of all kinds; dairy, cheese, poultry, lamb, beef, fish and shellfish, plus amazing produce were all here, but generally it got shipped down the road to San Francisco or even farther south to Los Angeles.

You’re often called the “Father of Wine Country cuisine,” but in the 1980s there weren’t really any farm-to-table restaurants featuring local products here. How did that change?

It took some time for Sonoma to be recognized for its culinary brilliance. I came to Sonoma County on a dare, having worked in San Francisco for several years. I loved coming up to Sonoma to visit. The countryside and its agriculture reminded me of my time in France. A winemaker friend invited me up for a meal at one of the “best” restaurants in Santa Rosa. It was the middle of summertime and, despite having amazing fresh products nearby, they were serving canned vegetables. My immediate thought: “I could be a big fish in a small pond,” and with the help of some doctor friends, I opened the first John Ash & Company in Montgomery Village in 1980.

A pivotal article appeared in W Magazine in the mid 1980s which described Sonoma as America’s Provence. A nice review of the restaurant was included and that encouraged favorable reviews from the San Francisco Chronicle, Los Angeles Times, New York Times and a slew of culinary magazines such as Food & Wine, Bon Appetit and others. We were launched!

What were some of your early influences?

My bent was very much the same as I experienced in France: fresh seasonal and local foods, ethically grown and carefully prepared with generally French technique. We also emphasized that wine was an especially important part of the meal and an important focus of our offerings. We were one of the first to offer wine suggestions with menu foods. For many years we took on the role of “ecole du vin,” offering regular wine tasting classes and events.

Your foundation is in European culinary traditions, but you also love Asian cuisine. How did that come about?

At the end of the 1980s I was lucky enough to be invited to Japan to share ideas and help promote California food and wine. I spent a month or two each year for the next 15 years doing these promotions and discovered the elegance and sophistication of Japanese cuisine. This led me to a now-lifelong exploration of Asian foods, especially Japanese and Southeast Asian.

What is your culinary legacy?

Five cookbooks, three years on the Food Network and participation with ethical agricultural organizations such as Seafood Watch and the Chef’s Collaborative. I owe it all to that modest Montgomery Village restaurant.

Around Healdsburg with Erika Dawkins

October 2020

By Karen Kizer

Bon Ton Studio owner Erika Dawkins remembers her parents having lots of visitors. After traveling and studying fashion, she now understands why her hometown attracts so many — like those come from- afar wine interns working the fall harvest. Dawkins met and married one of those interns, Ross Dawkins, a South African winemaker.

Ross, Erika and Sophie Dawkins. (Courtesy of Bon Ton Studio)

Bon Ton Studio is the brick-and-mortar iteration of the online business Erika started while living in southwest Australia for her husband’s job. It offers imported housewares and apparel in her signature

aesthetic: natural materials, a subdued palette, and punches of vibrant color. Her elegant storefront sits across from several businesses owned by friends from her school days, including the El Sombrero taco shop and Noble Folk Ice Cream & Pie Bar. She laughs, “It’s like a Healdsburg High School reunion on this corner.”

Click through the above gallery to see some of Erika’s favorite Healdsburg spots.

Spice Up Fall with This Chile Recipe

October 2020

By Michele Anna Jordan

The names of fall chiles are as colorful as the chiles themselves: Lemon Drop, Satan’s Kiss, Trinidad Scorpion, Carolina Reaper. Cinderella gets its name from its squat, pumpkin-like shape, and the Lunchbox is sweet and mild enough for a child’s lunch.

All chiles start out green; some stay green to maturity. Others take on an array of fall colors as they ripen, from pale yellow to orange, red, purple, even chocolate. Chile season in Sonoma continues until the first frost, usually sometime in November in most areas of the county. Some farmers anticipate this moment, pulling plants and hanging them in a cool barn, where they can be harvested for a few more weeks.

Stuffed Poblanos with Corn Salsa

Serves 4

• 8 poblano chiles

• 4 to 6 ounces Vella Mezzo Secco, Bellwether Carmody, Matos St. George, or similar cheese, sliced

For corn salsa

• 1 large ear of fresh corn

• 2 tablespoons minced red onion

• 1 small serrano chile, minced

• 2 tablespoons olive oil

• 1 tablespoon lime juice

• 2 tablespoons chopped cilantro

• salt to taste

For serving

• 8 corn tortillas, hot but not crisp

• 1 lime, cut in wedges

First, make the corn salsa. Cut the kernels off of a large ear of fresh corn, and place in a small bowl. Toss the kernels with the remaining ingredients and a couple pinches of salt. Adjust salt and lime juice to taste.

Using tongs, sear the chiles over a high flame or very hot burner, turning as their skins take on color and loosen. Set aside, cover, and let cool. When cool, preheat the oven to 350 degrees, then use your fingers to peel off the charred skins of the chiles as completely as possible. Cut off the stem ends and pull out the seed cores. Divide the cheese between the chiles and insert into the cavity. Put the stuffed peppers on a lightly oiled baking sheet, set on the middle rack of the oven, and cook until the cheese is melted, about 6 to 7 minutes.

Remove the chiles from the oven. Top with corn salsa, and enjoy hot with corn tortillas and lime wedges.

Volunteers Harvest Surplus Produce for Locals in Need

October 2020

By Ethan Varian

Duskie Estes with the Farm to Pantry program, Friday, July 10, 2020, picks peaches at a west Dry Creek ranch (Kent Porter / The Press Democrat) 2020

A growing number of volunteers are working to make sure that Sonoma’s fall bounty gets to locals in need by harvesting surplus produce that would otherwise go to waste. Duskie Estes, a popular local chef and Food Network star, says her Healdsburg nonprofit, Farm to Pantry, has over 180 gleaners gathering produce six days a week for food pantries and aid groups.

And Dani Wilcox, founder of Sonoma County Gleaners, says more residents have asked her group to pick fruit and vegetables from smaller backyard gardens. “The people that have that surplus feel they won’t let it go to waste this year,” she explains.

David Goodman, chief executive of the Redwood Empire Food Bank, says

gleaned produce is often a key ingredient in the premade entrees the food pantry makes and distributes.

These donations are needed, especially as the organization has seen demand for its emergency food boxes increase by 300% since the pandemic began. “It’s an opportunity for people to engage in hunger relief who didn’t necessarily have the ability to contribute in other ways,” he says.

How One Healdsburg Restaurant is Mastering Socially-Distanced Dining

October 2020

By Dana Rebmann

Day boat scallops with summer squash and tomato confit Wedding at Barndiva — Day boat scallops with summer squash and tomato confit at Barndiva in Healdsburg. (Chris Hardy/For Sonoma Magazine)

We’re all craving visits to our favorite restaurants, without face masks and coronavirus concerns. But, until we enter the post-pandemic era, restaurant owners across the country are working hard to make our dining experience as enjoyable and safe as possible. While we are impressed with the incredible efforts all of our local restaurants continue to make, we particularly enjoyed a recent lunch outing at Barndiva.

The owners of this Healdsburg restaurant, known for its farm-to-fork fare, seem to have thought of everything when adjusting to our new reality.

Reservations for lunch and dinner are required. When you check-in alongside the building — this is the closest you’ll get to stepping inside the restaurant — your hands are spritzed with hand sanitizer. (On our visit, they used sanitizer made by local distilleries Sonoma Brothers Distilling and Sipsong Spirits).

Before you are shown to your table, there’s a temperature check of all diners in your party. This is just the first in a series of steps taken to keep diners and employees healthy.

Menus are printed on cardstock paper, but they’re disposable. A table number and phone number are clearly noted at the top; the Wi-Fi network and password can be found at the bottom. Gone are the days of waiting for the server to appear: all ordering is done via text from diners’ personal cellphones. Patrons can also call the number if they prefer to have a conversation. Communication with restaurant staff during our visit was swift, spirited, and seamless.

“I really just thought about how we could best use the technology we already have to mitigate the interactions between our employees and the general public,” said Lukka Feldman, co-founder and owner of Barndiva.

Perhaps a sign of the times, Feldman says only a handful of diners have arrived empty handed and had to run to their car or nearby hotel room to pick up their cellphone.

“I would say 90 percent of the feedback is overwhelmingly positive,” said Feldman. “Not just for right now, but many have said they prefer this style of service and would like to see this remaining after we are all allowed to roam around unmasked and get back to ‘normal’.”

After the meal, the credit card used to secure your reservation is automatically charged to cover your tab. A 19 percent service charge is added to all bills.

It’s minimal contact at Barndiva, but the exceptional quality of the food and setting remains. Vases still overflow with cut flowers from the Philo farm and, although I didn’t count, I think the trees in the garden now outnumber the tables. Aside from the servers and staff in gloves and masks, having lunch at Barndiva almost felt normal.

Cafe Citti Leaving Kenwood

October 2020

By Heather Irwin

10/28/2012: D4: PC: Cafe Citti in Kenwood on Wednesday, October 17, 2012. (Jeff Kan Lee/ The Press Democrat)

The owners of Kenwood’s iconic Italian eatery, Cafe Citti, have announced they will be leaving the Sonoma Valley and moving into the former Whole Pie location on Fourth Street in Santa Rosa. Also, the restaurant will end in-house dining, which has been limited to outdoor seating only during the pandemic, and instead focus on take-out at the new location.

Luca and Linda Citti cited a combination of reasons for the move, including the need for renovations to the building they’ve leased for more than 30 years, coronavirus restrictions, power outages and the recent Glass fire that burned through parts of Kenwood.

The family-friendly roadhouse is a longtime favorite of locals, winemakers and ranchers with its approachable Italian classics, stellar Caesar salad and huge sandwiches. In my teens, it was a much-anticipated pit stop on the seemingly interminable drives from Santa Rosa to Sonoma, where we got the tuna-egg-mayo sandwiches I’ll never forget. The restaurant also was featured on Guy Fieri’s “Diners, Drive-Ins and Dives.”

Here is the full announcement from the owners of Cafe Citti:

“It is with a heavy heart that after 30 years of business in Kenwood, we announce that Cafe Citti will be relocating. Our landlords have made the decision to address the stability of the building and will be making renovations that will take several months. Due to the new restrictions placed upon us during this time of Covid, the annual PSPS shut off‘s, and most recently the Glass fire, we will be leaving the dining portion of our business behind and we will concentrate our focus on continuing with our take-out business at a new location in Santa Rosa. We will be occupying the space next door to Hank’s Creekside at 2792 4th Street in Santa Rosa and we look forward to seeing your friendly faces there. On behalf of ourselves and our staff we would like to thank you for your patronage over the last 30 years and particularly the community of Kenwood for supporting us through thick and thin. Our hearts will always be in Kenwood but we are excited about the next chapter.
Please stay tuned for an opening date.
Luca and Linda Citti”

Sudden Closure for Popular Downtown Santa Rosa Restaurant

October 2020

By Heather Irwin

Bollywood Bar & Clay Oven on the plaza in downtown Santa Rosa. (photo by John Burgess/The Press Democrat)

Five weeks of smoke and ash proved to be the final blow to downtown Santa Rosa restaurant Bollywood, which marked its last day in business Friday after months of reduced service amid pandemic restrictions.

Owner Sonu Chandi of Chandi Hospitality Group said that despite encouraging patio dining for several months, ongoing prohibitions on indoor dining coupled with an early and prolonged fire season made the Fourth Street restaurant a losing proposition.

“We tried, we really went out of our way, and Bollywood was a successful concept that people loved, but the odds were just against us,” said Chandi. “You can’t eat inside and then you can’t be outside. What do you do?”

The upscale Indian eatery was an homage to the Chandi family’s Indian roots and a restaurant their patriarch had planned to open himself six years ago in Santa Rosa. It had reached its two-year milestone just days before the closure announcement Thursday and was part of a portfolio of downtown restaurants owned by the Chandis, including Stout Brothers on Fourth Street and Mercato Pasta and Produce (formerly Bibi’s Burger Bar) on Third Street which both closed this year.

The Chandis closed County Bench, their previous restaurant in the Fourth Street space, to make way for Bollywood.

Another Chandi venture, Beer Baron, is a joint project with Bay area restaurateurs Harpreet and Manraj Judge and will remain open. Chandi said that property is doing well.

Bollywood joins a growing list of Sonoma County food establishments that have closed since March in a nightmare year for restaurants. Bistro 29, Acre Coffee, Bruno’s and Whole Pie folded in Santa Rosa, Tisza Bistro and Jaded Toad were shuttered in Windsor and Brass Rabbit in Healdsburg, Osteria Stellina in Point Reyes and Whisper Sisters in Petaluma have all closed.

“It remains very challenging for our restaurants to stay open without indoor dining. They’ve been hit again and again this year between the pandemic and the fires and having to constantly shift their business models to accommodate,” said Cadance Allinson, executive director for Santa Rosa’s Downtown District, an affiliate of the Santa Rosa Metro Chamber. “We’re doing everything we can to try and keep them going and encourage our community to support them however they’re most comfortable ― whether dining outdoors or ordering takeout.”

In Sonoma County, restaurants continue to pay sky-high rents ― challenging enough before the pandemic, but untenable for many as public health restrictions continue to curb business and federal disaster loans dry up.

While Chandi declined to discuss specifics about the monthly lease cost for Bollywood, he said that finding creative solutions to rent issues should be a high priority for landlords. “Many more restaurants will close if they don’t,” he said.

On the income side, Bollywood’s revenue was down more than half from 2019, hampered by coronavirus restrictions that began in March and the fires that erupted first in August and continue to burn. Chandi said that last year the restaurant grossed more than $1.48 million. For the same period this year, they grossed around $600,000 — not enough to keep up the lease and cover other overhead, he said.

“We’ve pushed hard to keep it going, and the whole team put so much effort in but we’re dealing with labor challenges and inconsistent revenue,” Chandi said.

Chandi said his family’s hospitality group has sustained itself with its diversified holdings, including eight Mountain Mike’s pizza restaurants in Sonoma and Mendocino County and franchise management of more than a dozen others. Chandi said another Mountain Mike’s is in development in Cloverdale.

The built-in, quick-service delivery model for pizzerias has boosted that business during the pandemic. QSR magazine, a restaurant industry publication, reports that 61% of Americans have ordered pizza delivery during the pandemic.

In comparison, low-margin, high-overhead restaurants with large staffs are a bigger risk. Chandi said the family business expanded into that sector because he has long been a cheerleader for the downtown Santa Rosa restaurant scene and wanted to add to the quality and vibrancy with unique, locally owned eateries.

“With these (downtown) restaurants we’ve gone out of our comfort zone as entrepreneurs because we thought they’d be a great addition to the local restaurant scene, but obviously, these were going to be the most challenged ones,” he said, referring to the pandemic.

The closure of Bollywood is especially emotional for the family. Prior to opening the restaurant, the family had operated the space as County Bench, a high-end California-style restaurant with a large selection of wine. When that concept flagged, the family turned to their roots.

Chandi patriarch Gurcharan Singh Chandi spent nearly two decades as the owner of an Indian restaurant in Walnut Creek and in 2014 planned to open a restaurant called Monsoon in downtown Santa Rosa. The restaurant never panned out, and the family tested the waters with a popular “secret” Indian menu at Bibi’s Burger Bar before opening Bollywood. The Chandis hired high-profile Miami chef Niven Patel to create the original Bollywood menu.

For now, Chandi isn’t saying a final goodbye to the Bollywood concept.

“I envision Bollywood will come back. I truly think we built something special, with a future. When and where time will tell,” he said.

First Look: Flavor Bistro Returns

October 2020

By Heather Irwin

After closing their Santa Rosa courthouse square restaurant in 2016, Flavor Bistro has opened in Sebastopol. (Photo by John Burgess/The Press Democrat)

In 2016, when Flavor Bistro in downtown Santa Rosa closed, there was a collective groan. Gone was the place your boss took the team after a big project launch. Gone was that perfect not-too-expensive spot to take mom and dad to dinner when they visited, to meet for a first date or escape for date night.

We didn’t appreciate you, Flavor Bistro, until you disappeared from our lives. You were the “something for everyone” place that was never too avant garde or divisive, not too spicy nor bland, reasonably priced and good for kids as well as grandpa’s resolute order of well-done pork chops no matter what else was on the menu.

After you left, we paced around the empty restaurant front for months, seeking signs of life that never came to fruition. We suffered from bomba cravings daily. There were many rumors and false alarms. Most of us finally gave up in hopelessness for nearly almost five years — until news broke that Flavor Bistro was really, really, for sure returning, this time in Sebastopol.

It’s exceedingly rare for a restaurant to reopen and even more rare for it to be just as good. But a much-needed Wine Country miracle seemed to have happened when a pile of takeout meals from Flavor appeared in my kitchen after a long, awful, exhausting day, courtesy of my husband.

Like you, I’ve been mired in exhaustion and burnout for the last six months and craving carbs in a ravenous sort of way. Removing pasta salad, Goldfish crackers or a Bob Evan’s tub of sour cream and chives mashed potatoes out of my claw-like hands is now futile unless there’s something infinitely better — like pillows of butternut squash ravioli in sage brown butter with walnut gremolata or a pork chop in a pool of cream sauce with gratin potatoes or a buttery apple tart with caramel sauce and Flavor Bistro’s famous dessert bombas.

Oh yes, friends, they’re all back. Did I mention the crab cakes with crispy shoestring yams?

Before you get too wrapped up in the menu, however, I do have some bad news. It’s quite abbreviated and some favorites — the Singapore noodles, short ribs, breakfasts and Croque Madame — haven’t made the cut. I don’t doubt that will change as they bring back lunch (and possibly breakfast), but do manage your expectations.

I’m going to mention here, too, the prices, which are part of the charm.

What I especially appreciated with the takeout dishes was the care and thought put into the packaging. I’ve received far too many sloppy, gloppy, drippy, gross bags of mystery food. This time, each entree arrived as neatly put together as it would have on a plate at the restaurant. Oh, Flavor Bistro, we’ve missed you, and you’ve come back to us with your Sonoma County comfort food at just the moment we need you most.

Butternut Ravioli with toasted sage butter, parmigiano, and walnut gremolata from Flavor Bistro in Sebastopol. (Photo by John Burgess/The Press Democrat)

Best Bets

Sauteed Dungeness Crab Cakes, $10.95: Perfect in every way but one: I hate red bell pepper in my crab cakes, because it overpowers the crab. Your experience may differ, and frankly, it’s not a reason I wouldn’t order them every time.

Salmon Carpaccio, $9.95: House-cured salmon with capers and olive oil is lip-smackingly rich. Piled onto toasted bruschetta with balsamic (which, even a little soggy the next day, held up).

Butternut Ravioli, $10.95/$13.95: I’ve already sung its praises, but it’s the taste of fall with fried sage leaves and nutty brown butter.

Molly’s Chicken, $12.95: It’s not a huge portion, but the slow-cooked chicken with warm, sweet Mediterranean spices, white wine and citrus is worth it. Savoring the pureed potatoes, at least for me, is like tucking into bed on a cold night under a cozy comforter.

Pork chop, $14.95: Nicely braised chop covered with dried fruit compote in a cream sauce.

Caramelized Apple Galette, $6.95: Crispy crust, soft apples and caramel drizzle served with ice cream. Mine melted, but it was even better after a few hours in the freezer.

Dinner only for now, open 4-10 p.m. Tuesday through Sunday. Outdoor patio, limited parking, simple online ordering at flavorbistro.com. 7365 Healdsburg Ave., Sebastopol, 707-861-3642.

Mi Ranchito Opens in Former Bistro 29 Space, Plus More Dining News

October 2020

By Heather Irwin

Our fish tacos on their way from the new Mi Ranchito restaurant seemed to have stalled out somewhere between the downtown Santa Rosa post office and the fairgrounds. Our Uber Eats “driver” was actually on a bike, and as we watched his GPS movement grind to a stop, we were worried, frankly, that perhaps someone had accosted “Ted,” our delivery person, for those delicious tacos.

Fortunately, within a few minutes, the much-anticipated tacos arrived, still hot and absolutely delicious with their pineapple sauce, chipotle aioli and sweet corn tamal (the world’s tastiest little nugget of sweetened masa). Heavenly hosts, those Baja tacos were good, and they were about to make my list of some of the best tacos in town. Ted was safe as well. Phew.

Mi Ranchito recently opened at the former Bistro 29 in downtown Santa Rosa, the third location for restaurant owners Jaime Rodriguez and Jose Contreras. They also operate in Cotati and Larkfield.

More than a taqueria, Mi Ranchito has a menu that includes most of the usual taqueria suspects — burritos, excellent tacos, tortas and enchiladas. They go a step further with specialty items like fajitas, creamy chipotle chicken breast, molcajete, whole fried fish and ceviche.

Perhaps our favorite dish, along with our tacos, was the cochinita pibil, a slow-roasted citrus-infused pork dish from the Yucatan. Served with cilantro rice, beans, pickled onions and a few microgreens, it too was snatch-worthy, so we’re happy our delivery cyclist got that one to us, too. The only complaint? I think my jamaica agua fresca may have gotten lost along the way. Overall, however, excellent service, flavor and unique delivery for the win.

If you want to try Mi Ranchito in person, they’ve created a darling outdoor patio on Fifth Street near Ausiello’s. Open 10 a.m. to 8 p.m. daily, 620 Fifth St., Santa Rosa, 707-623-9258.

More dining news: Scowley’s and Grata opening

Once upon a time in Bolinas, there was Scowley’s Burgers, near Smiley’s Saloon and Snarlie’s Deli. In homage to the gone-but-not-forgotten Scowley’s of his youth, Robert Gaustad has opened a new Scowley’s in Petaluma. The soft-opening menu includes a very simple, very focused list of quarter-pound grass-fed burgers from Stemple Creek with toppings like homemade Russian dressing and tomato jam, along with vegan burgers, steamed Casper’s hot dogs and chili dogs. Fries, chopped salad also available. We’re stoked to go in for a try. 229 N. McDowell, Petaluma, scowleys.com, 707-981-7746.

Also Grata, which we mentioned a few weeks ago, will be opening shortly at the former Chinois space in Windsor. The preview menu includes lots of fresh pastas, burrata, chicken parmesan, albacore crudo, fritto misto, halibut piccata, wine-braised short ribs and seared scallops. Stay tuned for more details.

How to Create Your Own Space

October 2020

By Heather Irwin

How do you create a personal space that reflects you? It’s a question many of us are trying to answer as we hunker down in homes, garage offices, and outdoor oases that are more functional than fanciful.

In the second episode of our three-part virtual series, Women In Conversation at Home, host Amy Gutierrez explores the art of creating space to live, think, and breathe for yourself and those around you. This free event highlights local women making a change in their community.

On Oct. 14, designers Alysia Andriola, Lindsay Wallstrum, and musician Eki Shola, will teach us about honoring physical and mental space and transforming their environment into something magical. Jam-maker Leslie Goodrich gets canning and Duskie Estes has a tasty cocktail recipe. Sonoma Magazine editors Heather Irwin and Sofia Englund will also be joining us in this episode.

Sounds of Healing, Eki Shola

Eki Shola at the 2018 Railroad Square Music Festival. Photo by Philip Pavliger

A physician turned full-time musician, Eki Shola uses her neo-soul vocals to bring healing and peace to her community. A wildfire survivor who lost her home — along with three unreleased albums and instruments — in the 2017 Tubbs fire, Shola is no stranger to tragedy and rebuilding. Putting her feelings into music, Shola’s rich, expressive voice won her spots on the NPR Tiny Desk series and invitations to perform in New York and London. A talent to watch, her music reminds us of intimate singer-songwriters like Lauryn Hill and Meshell Ndegeocello. Her prescription for happiness? Music.

All Set, Alysia Andriola

A table setting created by Alysia Andriola.

Prop styling and set design are as much about creating a mood as they are about showing the objects in their best light. Alysia goes one step further with her projects, capturing the essence of an oyster on ice or a roasted carrot or a fried chicken sandwich so lovely you can’t help but want to reach into the photo to taste it.

As she describes it, she works from scratch to build a universe of the seen and unseen that engages the viewer’s imagination. Find out her secrets to turn life into art, chaos into calm and stories into aspirations.

A Little Help From Your Fronds, Lindsay Wallstrum

Lindsay Wallstrum of Leaf + Lolo creates an indoor escape with plants. (Courtesy of Lindsay Wallstrum/Leaf and Lolo) — Lindsay Wallstrum of Leaf + Lolo creates an indoor escape with plants. Courtesy photo.

The proud owner of more than 100 houseplants and an avid green thumb, interior plant designer Lindsay Wallstrum has made it her mission to incorporate leafy, calming greens in her clients’ work and family spaces. The owner of Leaf + Lolo in Petaluma, Wallstrum recently left a corporate job to follow her passion and offer curbside plant delivery services and wellness-focused interiors inspired by plants. See more of Lindsay’s green interior designs here.

Jam On It, Leslie Goodrich

Leslie Goodrich originally retired in her late 50's but decided she wanted to make money again and opened LaLa's Jam Bar and Urban Farmstand retail location in Petaluma when she was 72. (photo by John Burgess/The Press Democrat) — Leslie Goodrich originally retired in her late 50’s but decided she wanted to make money again and opened LaLa’s Jam Bar and Urban Farmstand. John Burgess/The Press Democrat)

The only secret to making delicious jam is taking the time to do it in small batches, with love, according to Goodrich. After a lifetime of careers — from real estate to teaching — her passion for making delicious preserves from local fruit has jelled into a full-time job as Chief Fruit Officer of Lala’s Jam Bar and Farmstand in Petaluma.

Bacon Booze, Duskie Estes

Duskie Estes in 2016 (Erik Castro/ Sonoma Magazine)

Chef and non-profit director Duskie Estes loves a good cocktail, especially if it involves bacon. She’ll show the tricks to making a smoky-good beverage you’ll never forget.