A Delicious Mess at Simmer Claw Bar in Rohnert Park

Salt and pepper crab, tamarind prawns, crawfish boil at Simmer Claw Bar in Rohnert Park. Heather Irwin/PD

I am covered from fingertip to elbow in shards of crab shells, simmer sauce, prawn juice and garlic, looking desperately for a Wet-Nap. Next to me, a pile of sticky, crumbled napkins bravely bear witness to the seafood carnage that has just occurred.

There is nothing dainty about a steaming pile of boiled crawfish, mussels, crab and clams served up family style, without silverware. Fortunately, there are bibs, gloves and lots of wet napkins to keep things from veering too far off course.

Suit up and dive in, because you’re about to become a hot mess at Simmer Claw Bar. And that’s OK.

“This is a very involved food,” said owner Nhat Le (whose family also owns Simmer Vietnamese restaurants in Rohnert Park and Petaluma). “If you want a fork and spoon this isn’t the place for you,” he said with a grin.

Salt and pepper crab, tamarind prawns, crawfish boil at Simmer Claw Bar in Rohnert Park. Heather Irwin/PD
Salt and pepper crab, tamarind prawns, crawfish boil at Simmer Claw Bar in Rohnert Park. (Heather Irwin)

Recently opened in Rohnert Park, the sprawling restaurant features a mashup of Vietnamese and Cajun cuisine, or Viet-Cajun.

Though Simmer Claw Bar is the first of its kind in Sonoma County, the trend of Southern-meets-Saigon seafood boils has been making its way across the country for several years. In fact, Momofuku Chef David Chang’s Netflix show, Ugly Delicious, spent an entire episode delving into the not-as-weird-as-you’d-think culinary friendship.

“People might think it’s weird, but it’s all based on French techniques,” Le said. It’s a style of food he frequently traveled to find in Oakland or San Jose but couldn’t get locally.

So how did these culinary cousins come together? A large Vietnamese immigrant population in Houston married the bold seafood boils of the Gulf region with familiar flavors from home and created a hybrid that speaks to the French and regional influences of each.

At Simmer Claw Bar, that means live crawfish flown in from Louisiana with a signature sauce that includes garlic, butter, citrus and — that’s as far as Le will go with his secret recipe. There’s also simple lemon pepper, garlic butter and Cajun sauces, each with its own fans.

This kind of food is best experienced socially, as anyone who’s been to a seafood boil can tell you. Popping the heads off shrimp with your bare hands tends to be something best shared with close friends, though it’s also a bellwether of a strong relationship if you can chow down on gobs of garlic together.

If you’re squeamish about seafood looking back at you from the plate, “Claw Bites” like fish and chips ($12), fried frog legs ($12), coconut shrimp ($10) or chicken tenders may be more your speed. Korean Short Ribs ($18) or shaking beef ($21) made with filet mignon are both delicious and flavorful as an alternative or side dish.

Best Bets

Seafood Boil: Much of the seafood is sold at “market price,” with prices on the daily specials board. Typically available are head-on shrimp, snow crab legs, King Crab legs, crawfish, Dungeness crab, Manila clams, mussels and lobster.

You can mix and match or buy by the pound, and sauces (lemon pepper, garlic butter, Cajun or their signature Simmer Sauce) kick up the party. Choose the heat level and add-ons like corn on the cob, sausage or potatoes.

You’ll get plastic bag filled with steaming crustaceans and shellfish you’ll dump into a pie pan for sharing. Or eat right out of the bag if you want. Go nuts.

The Whole Shebang, $75: Five pounds of boiled seafood that includes crawfish, clams, shrimp and mussels with corn, potatoes and sausage. Pick your sauce and your heat level.
Salt and Pepper Crab, MP: Local Dungeness is quartered and flash fried, with a sweet, fresh flavor you can only get from live crab. A large tank in the kitchen is a temporary home to both crab and lobsters, who make a short trip from pot to plate. We especially love the fried bits left attached inside the shell that are sweet, briny and crunchy.

Tamarind Prawns, $14: Whole prawns (shell on) get a shellacking with sweet-sour tamarind sauce that compliments the sweetness of the prawns.

Garlic Noodles, $8: Slippery noodles with gobs of pungent garlic. As if you needed more garlic (you do).

Simmer Claw Bar is at 595 Rohnert Park Expressway, Rohnert Park, 707-806-2080. Open Monday through Friday from 2 p.m. to 10 p.m. and weekends from 1 p.m. to 10 p.m. Happy hour 2 to 6 p.m.

Owners of Estero Cafe Bring Americana Restaurant to Santa Rosa

Hamburgers Twisted Horn Ranch Burger, Estero Cafe, $13: 14450 Hwy. 1, Valley Ford, 707-876-3333, facebook.com/esterocafe.

The owners of Valley Ford’s Estero Cafe quietly opened their new Railroad Square restaurant last week. It was a quick turnaround after the departure of Pullman Kitchen, and they’re serving many favorite breakfast and lunch items from Estero.

That means all-day mimosas, Stemple Creek chicken fried steak with biscuits and their amazing Huevos Rancheros. We’re excited about the “breakfast salad,” a tasty way to get your veggies and have your bacon and crispy potatoes, too.

Feeling stressed? Trust me, we all are, and a tasty tuna melt or grilled cheese on Red Bird Bakery sourdough or a slice of pie sound pretty good right about now.

Open Wednesday to Sunday, 7:30 a.m. to 3 p.m. Expect a dinner menu and more details soon. 205 Fifth St., Suite A, Santa Rosa, 707-867-2220.

Stark’s Grossman’s Noshery & Bar to Open in Santa Rosa March 20

The dining area at Grossman's Noshery and Bar in Santa Rosa. (Heather Irwin)
The dining area at Grossman’s Noshery and Bar in Santa Rosa. (Heather Irwin)

Employees of Mark and Terri Stark’s restaurants have been eating a lot of bagels lately. With just one week until the opening of their much anticipated Jewish deli and bakery, the staff of the new Grossman’s Noshery and Bar has been pumping out test batches of not only bagels, but bialys, rye bread, chocolate babka and rugelach.

Bagel test batch for Grossman's. Photo: @sandwichcrusher Instagram
Bagel test batch for Grossman’s. Photo: @sandwichcrusher Instagram

“It’s carb heaven right now,” said Terri, who designed much of the Railroad Square’s restaurant’s interior and has spent more than a year studying (and tasting through) the menus of historic Jewish delis like Russ and Daughters or Katz’s in New York with Mark and the Stark’s key staff.  Executive Chef de Cuisine David Zimmerman actually brought back Brooklyn water for the bagel starter so, “on a molecular level it’s got New York in it”, he said.

The massive restaurant kitchen and bakery space inside the Hotel La Rose will eventually do much of the baking and production for all of the Stark properties (currently Willi’s Wine Bar, Bravas, Willi’s Seafood, Monti’s, Bird and Bottle and Stark’s Steak and Seafood).

The dining area at Grossman's Noshery and Bar in Santa Rosa. Heather Irwin/PD
The dining area at Grossman’s Noshery and Bar in Santa Rosa. Heather Irwin/PD

The restaurant itself will seat about 60, with a full bar and lounge area, restaurant-style seating, an outdoor patio (coming by May 1) and a walk-up deli, coffee and retail area for folks heading for the nearby SMART train or needing a quick nosh.

Yes, there will be matzoh ball soup, pastrami sandwiches, pickled herring, egg salad, tongue sandwiches, lox and all manner of schmears. Yes, there will be the impossible-to-find salt bagels and house-made rye bread. There will also be a few regional specialties such as Khachapuri (a Georgian cheese bread topped with a soft egg), Sabich (Israeli eggplant sandwich on house-made pita) and soft serve frozen Labneh (a thick and creamy yogurt “cheese”) with sweet toppings. 

Let’s just say Grossman’s got all the matzo-licious deli food New York and LA transplants have been patiently waiting for — including caviar and vodka pairings, pelmeni (like piroshki), and smoked whitefish, and…I’ve said too much. You’ll have to wait.

Khachapuri, a Georgian cheese bread topped with a soft egg, at Grossman’s Noshery & Bar in Santa Rosa. (Courtesy photo)

The interior is modern-diner with cozy booths and tables, brass and glass partitions, and a black and white tile floor made to look like it’s been there “for a hundred years.” The big eye-catcher is what Terri calls “hip grandma” wallpaper emblazoned with a jungle of brilliant botanicals, monkeys and birds. A life-sized chimp she’s named Stanley hangs bemusedly in a nearby window well, overseeing the caviar refrigerator and cold case, perhaps waiting for some wayward challah bread pudding to come his way.

Chef/owner Mark Stark oversees the menu, but longtime Stark chef Matt Weinberger is heading kitchen operations, most recently of Bravas and Willi’s Wine Bar. Weinberger is leaning on some of his grandma’s recipes to inspire the flavors of some menu items, said Stark.

Cassandra Powers will head the baking program, and Spencer Osburg (Bravas) will head front of house.

Grossman’s Noshery and Bar is located inside Hotel La Rose, 308 Wilson St, Santa Rosa, and will be open from 7 a.m. to 9 p.m. daily. An opening date has been set for March 20.

Sonoma County Tops OpenTable’s List of Best Restaurants in Wine Country

Looking for the best restaurants in Wine Country? Online reservation service OpenTable has just released its 2020 list of the top 10 restaurants in Sonoma and Napa counties. This year, Sonoma County tops the list with 8 restaurants (including wine and food pairings), compared to only 2 in Napa. The selection is based on more than 400,000 new diner reviews. Click through the above gallery to see which restaurants made the list.

Sonoma County Restaurants Focus on Takeout and Delivery Amid Coronavirus Pandemic

Trish Davis doesn’t rely on machines when making her crusts. Each morning she rolls out the dough by hand at The Whole Pie in Santa Rosa. (John Burgess/The Press Democrat)

With rising concerns about public interaction during the coronavirus outbreak, Chef Daniel Kedan took to Facebook on Thursday urging customers to try takeout from his Forestville restaurant instead of staying away altogether.

“If you are not comfortable dining in at this time, please call in a to-go order (yes our entire menu is available to go!), or buy a few gift certificates now, that you can redeem in the summertime when we are a lot busier,” said the owner of Backyard.

It’s just one strategy many Sonoma County food industry players are proactively taking to buoy in an already-difficult situation.

Operating on thin margins, most suffered significant financial losses during the 2017 and 2019 wildfires and subsequent power outages. With tourism lagging, COVID-19 is yet another hit.

“Hospitality based businesses are going to be hit the worst in this. We’re trying anything to keep business coming in. I’m not sure how we as restaurants will survive another catastrophe,” Kedan said. “We will be pushing (our whole menu) to-go so we can keep people employed,” he added.

“Just over here holding my breath wondering what will happen,” said Samantha Ramey of Estero Cafe in Valley Ford. “I’ve heard from other (restaurant) owners that sales are down approximately 30 percent. We haven’t seen that, but obviously we have no idea right now,” she said.

Ramey and her husband opened Americana in Santa Rosa’s Railroad Square last week, and though she is concerned, she said that they too will begin focusing on trying to offer pickup options.

Catering companies are already seeing huge impacts.

“Our cancellation rate is unprecedented,” said Tim Duffield, Senior Catering Manager for the Flamingo Hotel. “Even during the fires we didn’t see a cancelation rate that we’re seeing now. I’ve canceled 70 to 80 percent of the events over the next two weeks,” he said.

That included a planned catering event for 150 people on Thursday that was called off with less than 24 hours notice. Most of the food had already been prepared, he said. The client paid for the food and decided to donate it to a local charity.

At Ulia’s Delicatessen in Santa Rosa, foot traffic has dropped and two events were canceled, but business catering has skyrocketed. Office workers uncomfortable with leaving work and busy healthcare workers have put in hundreds of orders recently, according to Andrea Bostrom, catering and marketing manager at the deli.

“We have we have an order next week that goes up to about 500 people,” Bostrom said. The deli also had an order of 300 sandwiches for on Thursday.

Just Leave It Outside
Delivery is an option many restaurants already offer and others are seriously considering.

Companies like Grubhub, DoorDash, Uber Eats, Food Jets and PostMates deliver food for restaurateurs, but it can come at a high cost.

“We were talking today about having a curbside pick up. But man, setting up delivery is a whole other ball of wax. Kudos to those who can swing it,” said Davis. Delivery services charge business owners up to 30 percent of the total bill.  With slim profit margins those extra costs can crush small businesses.

With so much uncertainty, reservations from out-of-towners are also a concern. Reservations for dates weeks or months away are already dropping off, according to Dustin Valette of Valette restaurant in Healdsburg.

Throughout the day Thursday, local restaurants simply addressed stringent sanitation policies and safety measures via email or on social media.

“Relax your mind and feed your soul. We’ll continue to focus on a clean and safe meeting place so you don’t have to. A friendly reminder that we’ll always be here for you. Come let us share our love through delicious food and warm hospitality,” said Dino Bugica of Diavola and the Geyserville Gun Club on social media.

Alisse Cottle of Brew Coffee and Beer House suggests customers purchase a golden latte.

“We are so thankful that our community continues to support us and let us feed and nourish you during these stressful times. We are happy to take call-in orders for you to swing by and pick up if you wish. We recommend a @sisterharvest botanical cocoa or golden latte to nourish and boost your immune system.”

Or, you could always eat a cookie.

“We are going to be promoting that we ship and deliver,” said Tracy Mattson of Cookie! Take a Bite. “Cookies can make things a little better,” she said.

Restaurants could still be in for a rough ride.  In Seattle, well-known chef Tom Douglas has announced that he is closing 12 of his restaurants temporarily, according to the Seattle Times. He reported that his sales were down 90 percent since the outbreak which has all but shut down that city.

Here’s what other restaurants are saying…

Don’t want to dine out with the crowds? Then order take out from La Gare,” said a post from the longtime Railroad Square restaurant. They’re offering both their regular and gluten-free menu with the perk of VIP pickup parking in the alley next door.

Susie Pryfogle of TIPS Roadside restaurant in Kenwood said they’re already letting nearby residents in Oakmont, Kenwood and Glen Ellen know that they’re offering takeout and delivery from their restaurant.

“While we’re so grateful for all of our customers that are supporting TIPS Roadside every day, we also recognize there are many in our community that are increasingly worried about venturing out. We’re excited to begin our local delivery service so that those customers can still enjoy amazing food from the comfort of their own homes,” she said..

“Stockhome is getting signed up,” said Andrea Lunsford Sundell of her Petaluma restaurant that’s popular with families. She’s planning to use the Petaluma Food Taxi, a local delivery service.

“McNears is going to be sending menus for 10 to 100 for lunches for Petaluma businesses delivered and dropped or served with 24 hours notice. the meals we will be serving are buffet style. We will deliver them and serve the meals or not, depending on what the customer wants. our menus will be published tomorrow,” reports Ken O’Donnell.

Dry Creek Kitchen will be doing more “to go” options

Delivery of chocolates, toffees and other treats: Rainy Day Chocolates

Artisan Cheese Festival in Santa Rosa Canceled Due to Coronavirus Concerns

Jennifer Anakar, left, and Cindy Kennedy working the Cowgirl Creamery booth during the 11th annual California Artisan Cheese Festival held at the Sheraton Sonoma County in Petaluma Sunday. March 26, 2017. (Photo: Erik Castro/for The Press Democrat)

One of the first big food events to be canceled due to coronavirus concerns: The 14th Annual California Artisan Cheese Festival, which was set for March 27-29.

“As this health crisis expands, we believe it is prudent to proactively acknowledge and react to the warnings by health officials about attending large gatherings,” said Judy Groverman Walker, executive director of the California Artisan Cheese Festival.

“As much as we are deeply saddened that our beloved festival will not happen this year, we know that the most important thing is to keep our community and the public safe and healthy.”

The festival, which attracted more than 2,500 people last year, brings together the state’s best cheesemakers, farmers, educators, authors, chefs, cheesemongers, brewers, distillers, winemakers, and cheese fanatics.

Wine Country Favorite Pigs & Pinot Returns to Healdsburg

Due to coronavirus concerns, Pigs & Pinot has been postponed.

Message from event organizers regarding coronavirus on Thursday, March 12, at 1 p.m: Following advisory from Sonoma County’s public health officer on Wednesday, March 11, out of an abundance of caution, Chef Charlie Palmer will postpone his 15th Annual Pigs & Pinot scheduled for March 20-21 at Hotel Healdsburg. New dates will be determined as the path to containment unfolds. With well-being as a crucial ingredient to conscientious hospitality, it was a difficult but clear choice.

Charlie Palmer’s annual Pigs & Pinot event, pairing pork dishes with great bottles of vino, is one of the hottest tickets in Wine Country. Now in its 15th year, the event benefits a variety of local charities. This year, it will take place March 20-21 in Healdsburg and feature bottles from more than 60 wineries and 20+ chefs. Click through the above gallery for a taste of the upcoming event.

Sacred Ground and Vineyards: How Sonoma Mountain Has Changed Over Time

Every day on the mountain was different, but each started out in the same way. First, in the utter blackness of pre-dawn, I’d be roused from sleep by the distant strikings of the gong at the Zen center a mile or so up the road summoning acolytes to zazen, the Buddhist practice of meditative sitting. I’d drift back into semi-slumber and vivid dreams, to be reawakened a short time later by the faint but exuberant crowing of scores of fighting cocks, the wards of a grape grower living across the way. Depending on the season, songbirds would vocalize with the waxing day, or there’d be silence. Maybe the sun would burst suddenly through my windows, or the light would be indirect and opalescent from fog or rain. But the gongs and roosters were the same, constituting a dependable and reassuring anchor to my life.

I lived on Sonoma Mountain for 15 years, and it’s been longer than that since I left. But I can still recall how it felt –not just to live there, but to be a part of it, to be sheltered and virtually subsumed by the place.

The mountain is a terrestrial lodestar for Sonoma County, albeit one hiding in plain sight. It’s not a mountain, in the sense that Mount Shasta and Mount St. Helena are mountains. It doesn’t rise spectacularly from the landscape, forming a symmetrical cone. It’s more of a long and mounded ridge. Located east of Petaluma and immediately west of Highway 12, it’s the first thing you see approaching the Petaluma River bridge on Highway 101 from the south. It looks like the rumpled form of a great beast sprawled prone and sleeping under the earth, its flanks and back covered with groves of oaks and grasslands.

Waterfall on Sonoma Mountain. (Kent Porter)
Historian and author Arthur Dawson. (Kent Porter)

“It’s our mountain,” said Arthur Dawson, a Glen Ellen author who wrote the definitive book on the mountain. “There’s an intimacy about it. It’s not a peak. It’s a landscape, the headwaters for three watersheds. When you start familiarizing yourself with it, you realize how complex, how intricate it is.”

Sonoma Mountain has been a working landscape since the first people filtered into the Sonoma Valley region 12,000 years ago. They hunted game and harvested acorns and pinole – native grass seed – from its slopes.

The mountain was included in the land grant of Sonoma’s founder, Gen. Mariano Vallejo, and was used as a grazing commons. Jack London, one of the most prolific and famed authors of the early 20th century, inhabited a sprawling ranch on the mountain’s eastern slope — now one of the North Bay’s most popular state parks. The mountain has been logged repeatedly, fattened countless thousands of cattle on its meadows and seen vineyards come and go – and come again.

“Human habitancy, human history, is a big part of the story of Sonoma Mountain,” Dawson told me. “It always has been.”

And that deep-rooted history of settlement means that perspectives on the mountain change from one generation to the next. When I lived there, it was a place of private enclaves, of sheltered and isolated bowers.

On Sonoma Mountain road. (Kent Porter)

A 10-minute drive from downtown Santa Rosa would deliver you to a sylvan redoubt where civilization seemed distant, sometimes nonexistent. There are more vineyards now, more homes, a new public trail and park. A new winery and creamery promises to draw increasing numbers of visitors over Sonoma Mountain Road, the mountain’s main access route — a narrow and winding, and frankly, dangerous, strip of macadam.

I’ve wondered about these changes, wondered whether some tipping point between untrammeled nature and inexorable development had been reached, and how much of the green and bucolic mountain of my salad days remained. And so I set out, intent on exploring the evolving identity of a place unique in Sonoma County.

I began at North Sonoma Mountain Regional Park, an 820-acre public open space sandwiched between Rohnert Park and Glen Ellen. The regional park, opened in 2015, has afforded public access to a significant portion of the mountain, including a 4-mile trail that connects to Jack London State Historic Park, allowing visitors to experience the serenity and sense of well-being that residents have long treasured. When I lived there the mountain was wild and lush, a place with a great diversity of wildlife, from apex predators like mountain lions to rare and retiring amphibians. Bird populations were particularly robust and varied. Nearly all of it was cordoned off as private property, inaccessible to the public. The park atop the mountain changed that; but prior to setting out on the trail I was worried it wouldn’t be for the better.

I was heartened, however, when I drove to the park’s northern trailhead, located at the former property of the late Bill Jacobs. I knew Jacobs, a rancher who had extensive holdings across the mountain; I’d helped him put up hay.

The North Sonoma Mountain Trail winds through North Sonoma Mountain Regional Park and Open Space Preserve, with a view of Bennett Valley, in Santa Rosa on Tuesday, April 25, 2017. (Christopher Chung/ The Press Democrat)
The North Sonoma Mountain Trail winds through North Sonoma Mountain Regional Park and Open Space Preserve, with a view of Bennett Valley, in Santa Rosa. (Christopher Chung)

He was a huge man with hands the size of catcher’s mitts and a booming, stentorian voice that reminded me of the Warner Bros. cartoon rooster, Foghorn Leghorn. He’d occasionally slap me on the back when making a point, sending me sprawling. He was politically conservative, but the mountain was holy ground to him, as it was to most of us who lived there; he wanted to keep it open, green and agricultural. The sale of his 169-acre ranch in 2003 to the Sonoma County Agricultural Preservation and Open Space District kicked off the accumulation of parkland on the mountain, a $20 million taxpayer-funded effort that culminated in wide public access — a fitting tribute to the man, his vision, and his life’s work.

My hiking companions for the day were Dawson and Kim Batchelder, a natural resources planner with the open space district. The trail led us through a rich diversity of ecosystems: black oak groves and copses of enormous bay trees, bunchgrass meadows and stands of large redwoods. But this was not primeval territory. Breaks in the forest gave way to spectacular views of vineyards and pastures and the distant estates of Bennett Valley.

We passed through woods that had been repeatedly logged over many generations, and through clearings that have long been grazed. We crossed overgrown roads and abandoned fence lines, and there were far older traces of human occupancy available to a discerning eye. Some of the oak groves, Dawson said, show signs of cultivation — or husbandry, at least — from the Pomo who inhabited the mountain for millennia. Indigenous people periodically burned and cleared brush in oak groves and pruned the trees to maximize the acorn crop, the primary staple of their diet. I mentioned a large Pomo mortar, hewn from volcanic stone, that my landlord had discovered twisted in the roots of a giant bay tree near the mountain’s summit.

We hiked a bit farther, coming to a rough quadrangle of crumbling stone walls. “We know this was probably a livestock corral,” said Dawson, “and it probably dates from Vallejo’s time. It’s certainly earlier than the 1880s, when barbed wire came into general usage.” We sat down and contemplated the rock ruins, which remained strangely beautiful in their decay, as the wind soughed through the branches of a nearby bay tree.

A crumbling stone wall on Sonoma Mountain. (Kent Porter)

The mountain’s geographical prominence and natural abundance made it a regional cynosure for native people, says Greg Sarris, the chairman of the Federated Indians of Graton Rancheria and a professor of Native American Studies at Sonoma State University. Sarris lives on a 3-acre property on the west side of the mountain; the Rohnert Park casino owned by his tribe is visible below on the Santa Rosa Plain.

“There were so many nations in this area,” he said. “And that was the case for thousands and thousands of years. We [Pomo and coastal Miwok] were here when San Francisco Bay filled up after the last ice age. We watched that. And this mountain was a marker, a place shared by everyone. With so many nations, boundaries were very important. But Sonoma Mountain was an intersection for multiple boundaries, a magical place that all shared. I think the tremendous diversity of landscapes and the spectacular overviews helped confirm its sacredness to the people. They didn’t fight on it or for it, as they sometimes did down on the flatlands.”

Buddha in the garden.
Buddha statue in the garden of the Sonoma Mountain Zen Center. (Rebecca Chotkowski)
From left to right - Kashin, Nyoze, and Jakusho.
From left to right – Kashin Kwong, Nyoze Kwong, and Jakusho Kwong. (Rebecca Chotkowski)

Sonoma Mountain has been a spiritual focal point for subsequent residents as well. The Sonoma Mountain Zen Center, founded on 80 acres of woodlands in 1973, draws Zen Buddhist acolytes from around the world, and its location is central to its mission. Nyoze Kwong Fukojushok, vice abbot of the Zen Center and son of founder Jakusho Kwong-roshi, grew up on the mountain and observed that his community’s primary spiritual practice — zazen, or meditative sitting — is sustained by the center’s locale.

“The mountain sits through and endures all conditions, rain, snow — it doesn’t matter,” said Kwong. “It doesn’t move. It remains still, grounded to the entire universe. That concept is central to zazen. We connect ourselves to the mountain — and the universe — when we sit.”

And few if any observations on the spiritual mana of the mountain have been more apt and widely repeated than a passage from Jack London’s “John Barleycorn.” It’s been used, appropriately enough, on the back labels of wines bearing the Jack London Ranch appellation:

“I ride over my beautiful ranch. Between my legs is a beautiful horse. The air is wine. The grapes on a score of rolling hills are red with autumn flame. Across Sonoma Mountain wisps of sea fog are stealing. The afternoon sun smolders in the drowsy sky. I have everything to make me glad I am alive. I am filled with dreams and mysteries.”

The mountain still holds that power, making you feel glad to be alive, exerting its force on current residents. Among them is David Best, an artist renowned for his construction of stunning edifices from found materials — including elaborate temples that anchor the annual Burning Man celebrations in Nevada. Best has lived on the west side of Sonoma Mountain for five decades, and when he first moved to his property, he felt more aligned with the local ranchers than the art community. “I can’t claim to be a gentleman farmer because I’m not a gentleman, but this land — it does have a hold on me.”

As Sonoma County’s population has swelled, environmental pressures on the mountain have grown in lockstep. I saw it when I lived there. Best has seen it in the increasing volume of trash strewn along the mountain’s roads, and he noted that a kind of “neighborhood watch” mentality has gripped some of his neighbors over trespassing, littering, and vandalism. He understands their concerns, he says — he devotes a significant amount of time to simply picking up trash along Sonoma Mountain Road — but he refuses to adopt a territorial view of the mountain.

“This is one of the last places around here that people can just drive up and see a beautiful view,” he said. “People need to see these places. We don’t own this land. We’re just taking care of it for a while.”

Best’s observation speaks to the perennial problem of balancing public access with land conservation. That dilemma wasn’t really relevant for Sonoma Mountain until relatively recently, when a vision for both preservation and public recreation came to fruition.

The vision was promoted by the late conservationists Ted and Pat Eliot. Ted, a career U.S. diplomat, and Pat, who had worked as a teen at Jack London Ranch resort, bought a 50-acre parcel on the mountain in the 1970s and became involved in efforts to preserve the mountain’s landscapes and expand public access, co-founding Sonoma Mountain Preservation in 1993. Soon after its formation, the group stopped an ambitious development project planned for the southern portion of Sonoma Mountain’s summit. It then arranged the transfer of 600 acres of the Sonoma Developmental Center to Jack London State Historic Park and drew up a set of development guidelines that ultimately was approved by the county.

The Eliots established a conservation and trail easement on their land, and spent their later years cajoling neighboring landowners to take similar steps, resulting in North Sonoma Regional Park, which now ends at a loop at the former Eliot property on the mountain’s east slope. The process was seldom if ever antagonistic, says their daughter Wendy Eliot, conservation director of the Sonoma Land Trust.

“It took 17 or 18 years, but they accomplished what they set out to do,” said Wendy Eliot. “Nature was essentially my father’s religion.”

Wendy Eliot, conservation director of the Sonoma Land Trust. (Kent Porter)

Sonoma Mountain has entered a new era with the establishment of the regional park. Residential subdivisions are no longer a threat, but the danger the mountain could literally be loved to death by visitors is real. So what’s the best way forward?

“It’s a matter of balance,” says Steve Ehret, project manager for Sonoma County Regional Parks and a lead figure in the design of the North Sonoma Mountain open space. Ehret’s charge is to implement the vision promoted by the Eliots and their allies — a vision that placed equal emphasis on public access and preservation. Sonoma Mountain needs a public constituency for effective preservation, Ehret says, and the new North Sonoma Mountain open space — along with a network of other public lands, including Jack London State Historic Park, Crane Creek Regional Park, and the Fairfield Osborn Preserve east of Rohnert Park — provide that.

“We have to manage the mountain so the resources aren’t degraded, and direct experience through public access is the best way to accomplish that,” Ehret said.

Mickey Cooke has a far longer perspective on the mountain’s evolution than most people alive today. She was close friends with Pat Eliot and worked with her to found Sonoma Montain Preservation. She knew Charmian London, Jack London’s widow, and was also pals with Milo Shepard, London’s grand-nephew. Now 88, she lives in a small but airy home tucked into the flank of the mountain near Glen Ellen.

For much of Cooke’s early life, the mountain was mainly divided among large ranches, and horses were a preferred means of transport. As a young woman, she’d often ride her horses along the mountain’s trails and ridgetop meadows from Glen Ellen to Petaluma and back. The memories of those rides and her beloved mounts remain vivid. “Sometimes I wake up and I can still hear them talking to me,” she said, “just like they’re outside my window.”

(Kent Porter / The Press Democrat) 2020
Mickey Cooke, 88, has witnessed generations of change on Sonoma Mountain. (Kent Porter)

As the mountain’s large holdings were broken up into smaller parcels, long horseback transits became impossible, and these days, horses are a relatively rare sight on regional park trails. An era has passed, an issue of considerable poignancy for Cooke. She grew up during a period when people had strong community and working roots in the mountain. They were ranchers, grape growers, local businesspeople, artists.

And now?

“This street used to have bunches of kids on it, running around, exploring the woods,” Cooke recalled. “Now it’s all just people coming up from San Francisco to stay for weekends at short-term home rentals. Who can afford to live here now? Not working people.”

She doesn’t know how long she’ll stay on the mountain. “It’s been tough. It still is, really. But there’s something about this place. It just makes you want to stay.”

Tensions between established customs and new priorities, between longtime residents and newcomers, constitute a baseline narrative for the mountain, one that continues to play out. That’s obvious at Belden Barns, a combination grape ranch and farmstead near the junction of Pressley and Sonoma Mountain roads. This property has particular significance for me: It’s where I lived for 15 years, back when it was Steiner Vineyards. Long before that, it had been a resort called The Highlands with tennis courts and a dance hall that was turned into a speakeasy during Prohibition. In the 1940s, it produced sheep and prunes before my friend David Steiner planted it with cabernet sauvignon vines in the early ’70s.

Nate and Lauren Belden at the Wishing Tree on their Belden Barns property, on the northwest shoulder of Sonoma Mountain, near Santa Rosa on Thursday, January 30, 2020. (Christopher Chung/ The Press Democrat)
Nate and Lauren Belden at the Wishing Tree on their Belden Barns property, on the northwest shoulder of Sonoma Mountain, near Santa Rosa. (Christopher Chung/ The Press Democrat)
The barn nestled among the vineyards on the Belden Barns property, on the northwest shoulder of Sonoma Mountain, near Santa Rosa on Thursday, January 30, 2020. (Christopher Chung/ The Press Democrat)
The barn nestled among the vineyards on the Belden Barns property. (Christopher Chung)

It’s now the property of San Francisco residents Nate and Lauren Belden, a couple with backgrounds in finance and marketing who bought the 55 acres in 2005 for $3 million.

Nate Belden had grown up with sets of grandparents who owned a Montana cattle ranch and a farm in western Nebraska. When he moved to San Francisco with his family he became interested in grape growing and winemaking, taking enology, viticulture, and organic farming classes at UC Davis and Santa Rosa Junior College.

He and Lauren shared an expansive vision for their property: a small farm producing a variety of comestibles from wine to truck crops and cheese, a campus for the teaching of sustainable farming techniques, and a destination for Wine Country tourists. In 2014, the couple filed plans with the county to build a 10,000-case winery, a creamery, farmworker housing, and a tasting room and hospitality complex; they also wanted a permit to hold special events at the property, including weddings and harvest parties.

County planning commissioners unanimously approved his project, but a group of neighbors, worried about increased traffic and disruption of the area’s bucolic atmosphere, balked and appealed to the Board of Supervisors. A long legal and political tussle followed, with hard feelings developing on both sides. Finally, an agreement was reached that allows the couple, parents of two young kids, to build a small winery and a creamery that will produce up to 10,000 pounds of cheese a year. The Beldens also will be allowed to conduct a limited number of special events and conduct wine tastings by appointment.

I dropped by the former Steiner Vineyards property to revisit old memories and appraise the Beldens’ operation. I was met by Nate in the ranch’s parking area. He’s a lanky, fit, cheerful man who seems wellsuited to his new agrarian life. As we shook hands, I looked around and was somewhat startled by what I saw. The vineyards were well-maintained but all the giant eucalyptus trees that had lined the long driveway to the main compound had been felled. “Some of them came down across the road, and we decided they were too dangerous to stay,” Belden said.

Other trees — some huge cypresses and several old pear and prune trees — also had been removed, as had a lovely European chestnut that had shaded my porch. For that matter, the porch was gone. As was my old cabin. And the same was true for Steiner’s house: Just a lone wall fragment remained. The lower pasture where I had grazed my sheep had been worked over and compacted by heavy equipment and vehicles.

Nearby, a dirt driveway had been carved out and a modular building put up on adjacent flats. Behind the main compound, a marshy meadow that had supported a variety of birds had been plowed and cultivated, growing specialty vegetables, orchard fruit and berries — the work of a young couple who lived and farmed on the property. Construction materials, farming equipment and industrial oddments were piled up here and there. I recalled the old ranch as a shaded, cool, and green place. Now everything looked jumbled and naked beneath a beating sun.

But Belden was proud of the changes, and as he talked, I could understand — if not fully appreciate – his perspective. He acknowledged the long dispute with some of his neighbors had left some bruised feelings. Now, however, “Relationships are generally cordial. Many neighbors took the time to come and visit the site and discuss our intentions. Those folks went away impressed. Other neighbors that publicly spoke out against the project at county hearings have since come up to us and apologized. In the end, you find that you’re just not going to be able to make everyone happy, which is hard for Lauren and me because we feel we have the best of intentions.”

Talking to Belden, I couldn’t help but feel this was a conversation that had been rehashed many times on the mountain over the last 150 years — perhaps including at that very site.

And Belden Barns remains a work in progress, not a realized dream. When the hospitality complex, farmworker housing, creamery, landscaping, and agricultural plots are fully developed, it’ll all likely look as bucolic and appealing — if different — as the ranch of my memory. I had no right to feel proprietary about the place; I had been a mere tenant, not an owner. Yet, it all somehow gnawed at my heart. For me, the mountain is a hallowed place. And, as David Best intimated, even its owners are mere caretakers, placeholders in the flow of geologic time.

But maybe that’s the greatest solace. Change may be inevitable, but the specific impacts of change are not necessarily immutable. The mountain has been logged. The trees grew back. Houses were built. Crumbling foundations are all that remain. It’s clear to me that we can make our marks on the mountain — but in the fullness of time, they will prove superficial. The mountain will endure.

Petaluma Jewelry Maker Forges Road to Recovery After Theft

Jewelry maker Siri Hansdotter thrives on the “scattered” nature of her work, like shaping new pieces, dreaming and researching, and picking the work of other artists to sell at her Petaluma store, In the Making.

Hansdotter says she’s typically good at forging ahead with work, but a late-January break-in and theft at In the Making brought her momentum and morale to a halt. “I just wanted to push it away,” she says.

When Hansdotter arrived at her store in the early morning of January 29 to meet with police and the shop’s co-owner, Jenn Conner, she discovered the smashed glass of her newly acquired custom oak display cabinet. All her handmade jewelry inside had been stolen. A collection worth about $30,000.

“I couldn’t look at it,” she says. Conner and a friend later cleaned up the loose shards of glass.

Siri Hansdotter, a Petaluma jewelry maker, works in the shop she co-owns, In The Making. (Courtesy of Siri Hansdotter)

Hansdotter’s shoestring-budget business—for which she never took out a business loan—didn’t have insurance to cover the loss, and she felt overwhelmed by the prospect of having to start over. She describes the weeks since the theft as a “slow rebirth.” People encouraged her to start a GoFundMe campaign but “it didn’t feel right,” she says. Instead, she has resolved to get to work replacing her stolen inventory.

The process for making a single piece of jewelry can take weeks, and includes a number of steps that require great precision and skills. The lost wax method Hansdotter employs involves pouring molten metal into a wax cast that melts away as the jewelry cools into shape.

She calls the casting process terrifying. “You spend so much time working on a (wax) model. If you have a casting failure, it’s gone,” she says.

In the next step, Hansdotter takes a hammer to her pieces. Distressing her work is a crucial part of her process that yields her signature “organic” look.

A successful late February sale helped lift Hansdotter’s spirits and boost her business. Then, Hansdotter says, “the next incredible thing happened.”

Following an Argus-Courier article about the theft, people came into the store to give Hansdotter precious stones they had acquired but weren’t using. She reluctantly, but gratefully, accepted the gifts.

“It’s the Minnesota in me,” she says. “I want to be on the other side of that exchange.”

Getting the display fixed also helped. Customers had been asking if the oak-framed case with shattered glass was an art installation—not necessarily an odd question considering the innovative modern styles In the Making offers, like pretty raw edge purses by Jenn Conner and the irregular, organic shapes that make up Hansdotter’s jewelry.

Hansdotter is approaching the rebuild of her collection with a particular focus on what kind of pieces she is going to reproduce. She’s opted for 14k gold and sterling only, instead of the vermeil she had been using to expand her audience. She says a piece made from precious metal “really feels like something special—I would save up to afford it.” She will also expand her collection of men’s jewelry.

Most importantly, she wants to focus on creating the kind of pieces that make her happiest.

Maybe this is the “good” Hansdotter hoped would come out of this bad situation. “I’m working hard and maybe I’m more excited than I’ve ever been about the new work,” she says.

For a creative artisan like Hansdotter, a silver lining that can’t be found can certainly be cast.

Sole Desire and More: 4 Favorite Boutique Outlets in Sonoma County

Does your desire to save money compete with your desire to be a bit more stylish? Do you have boutique taste with a big box budget? Enter outlet shopping. We’re not talking giant label designers in expansive shopping malls — in Sonoma County, we’re lucky enough to have a few boutique-sized outlet options from local companies and more. Click through the above gallery for details.