From supermarkets to drug stores and big-box chains, hand sanitizer can be hard to find these days; it’s just one of many items in short supply as a result of the coronavirus crisis. To help meet spikes in demand, local distilleries have pivoted from making spirits to producing hand sanitizer. And many aren’t just providing a service for consumers, they’re helping to ensure the safety of those on the frontline. Click through the gallery above to see where you can buy locally produced hand sanitizer.
Know of any other local distilleries producing hand sanitizer to keep going and help the community? Let us know in the comment section below.
Sparkling wines at Gloria Ferrer Caves and Vineyards in Sonoma. (Courtesy of Gloria Ferrer Caves and Vineyards)
Mother’s Day will look a bit different this year. We’re not able to treat our mothers and wives to a decadent brunch at their favorite restaurant or take them out for a day of pampering and wine tasting, but we can still create a memorable experience at home and these Sonoma and Napa wineries are here to help.
Throughout the weekend, local wineries will be hosting live broadcasts on social media and Zoom. Some will help you prep for the big day with a cooking class or Mother’s Day tips, while others provide a fun and unique way to celebrate virtually.
Click through the above gallery for photos of some virtual experiences. Note that these wineries may be offering local delivery or free pick-up of the wines featured in these virtual experiences (inquire within).
Mother’s Day Prep
Round Pond, Rutherford: Treat mom to a wine country-style breakfast when you tune in for Round Pond’s Mother’s Day Brunch Virtual Cooking Class. Streaming live on Round Pond’s Instagram, Facebook, and YouTube pages on Friday at 4 p.m., winery chef Jamie Prouten will demonstrate how to prepare a delicious menu of his signature rolled omelet, smoked salmon and avocado toast, and steak and eggs hash with garden herb chimichurri (each with a suggested wine pairing). Full recipes will be posted on the event page beforehand and the broadcast will be available permanently on Round Pond’s Facebook page and YouTube channel for those who miss it live.
Hall Wines, St. Helena: Also on Friday at 4 p.m., vintner Kathryn Hall will be joined by special guest Joy Bauer, TODAY Show health and nutrition expert, for a “SiP Virtual Happy Hour” on Facebook Live. The two will engage in a timely discussion on how to celebrate Mother’s Day while apart and taste through the 2016 Craig’s Cabernet Sauvignon and 2014 Bergfeld Cabernet Sauvignon. Purchase a virtual happy hour wine kit to sip in on the fun.
Gloria Ferrer sparkling wines for Mother’s Day mimosas. (Courtesy photo)
Gloria Ferrer, Sonoma: It doesn’t get much better than mimosas in bed. Gloria Ferrer will go live on Instagram on Saturday at 11 a.m. to share tips and tricks on pairing sparkling wines with various juices and fruits. The four unique mimosa recipes can be viewed here.
Start the Celebration Early
Frank Family Vineyards, Calistoga: Why not celebrate Mom all weekend long? Kick things off early on Saturday at 2 p.m. for a special Women in Wine Virtual Tasting. Frank Family Vineyards proprietor Leslie Frank, Assistant Winemaker Corey Garner, Tasting Room manager Zahava Kraicer, and Marketing Manager Marisa McCann will discuss the wines they love to drink with their moms, plus provide an inside look at winemaking practices and four wine styles. Registration is free, but a diverse tasting package of four wines can be purchased here to accompany the experience.
Jean-Charles Boisset will host a Mother’s Day themed live Happy Hour on Saturday. (Courtesy photo)
JCB Collection, Healdsburg & Yountville: Vintner Jean-Charles Boisset is dedicating his Facebook Live Happy Hour on Saturday at 4 p.m. to moms. Titled “Mother’s Day ‘Bijoux,’” Boisset will be joined by his wife and mother of two Gina Gallo for a discussion and tasting of JCB No 13 Crémant de Bourgogne Rosé and JCB No 3 Pinot Noir, available for purchase here. Tune into JCB’s live Happy Hours on Facebook here.
Mother’s Day
Ehlers Estate, St. Helena: Namaste & Rosé with Ehlers. The winery is hosting two hourlong Yoga sessions on Mother’s Day, complete with a tasting of their 2019 Sylviane Rosé post-savasana. Online registration is free for either 6 a.m. or 9 a.m. On Thursday, May 7 at 4 p.m., you can also join an intimate (limited to 20 people) Mom’s Happy Hour with winemaker Laura Díaz Muñoz, a virtual conversation on all things wine and motherhood.
Darling Wines, Sonoma: Another Yoga option, Darling Wines will lead mom through a 60-minute Mother’s Day Yoga session at 9:30 a.m. over Zoom, followed by a 15-minute chardonnay tasting with Darling Wines winemaker Tom Darling. To participate, purchase a two-pack of 2018 Darling Sonoma Coast Chardonnay (must be ordered by May 3; inquire about local pick-up options). Mom can drink one on her special day and save the other for later.
Benovia Winery, Santa Rosa: Sign mom up for a virtual “Mom, You’re the Best,” Mother’s Day tasting with Benovia Winery at 2 p.m. The educational Zoom tasting features four wines—the 2015 Blanc de Noir Sparkling Wine, 2019 Rose’ of Pinot Noir, 2018 Martaella Estate Chardonnay, and 2017 Estate Martaella Pinot Noir—and will make her feel like she’s (almost) right in the tasting room. Register for the tasting here and wines can be purchased online.
This Flowers tasting kit, complete with a virtual tasting, is the perfect gift. (Courtesy photo)
Flowers Vineyards & Winery, Healdsburg: If Mom’s can’t Zoom on Sunday, gift her theFlowers virtual tasting kit ($165). It includes one bottle of the 2017 Camp Meeting Ridge Chardonnay, one bottle of the 2017 Sea View Ridge Pinot Noir, plus a private, 30-minute virtual with a Flowers team member, to be scheduled at a later date. You can feel good about your purchase too, for Flowers will donate 15 percent of every bottle purchased in May to Every Mother Counts.
J Vineyards & Winery, Healdsburg: As part of his Sunday Supper series on Instagram Live, winery chef Carl Shelton will lead a live cooking class at 3 p.m. featuring a Middle Eastern-influenced lamb dish paired with the launch of the J Noir Collection Edition No 2, an exclusive winemaker’s blend of coastal vineyard sites. If mom loves lamb, this is a fun way to make her a memorable dinner.
Sonoma County restaurateurs are getting creative by offering up everything from toilet paper to tapenade with their takeout. Some are partnering with local meat and produce companies, while others are whipping up freshly-made goodies like pie crusts, jam and hot sauce to get your cooking creativity going. Here are some of our favorites.
(Let us know if we forgot someone!)
Americana, Santa Rosa: Keep your immunity up with Sedition Brews elderberry syrup and homemade sauerkraut, your spirits up with freshly-baked milk bread and cinnamon rolls and your tastebuds entertained with bergamot and lemon marmalade, take-and-bake lasagna and local, pasture-raised eggs by the dozen. (Sister restaurant Estero Cafe in Valley Ford offers CSA boxes of fresh salad and produce as well). Order online at squareup.com/store/americana. 205 Fifth St., Santa Rosa.
Third Street Aleworks, Santa Rosa: Who needs a trip to the grocery store when you can get just about everything you need (including growlers of beer and a burger) in one stop? Teaming up with local food purveyors like Golden Gate Meats, Dairy Delivery, Franco American and Andy’s Produce, Third Street Aleworks is offering affordable, local boxes of produce, chicken, beef, pork, dairy (milk, butter, yogurt, cheese) and bread for curbside pickup each week. They also have hard-to-find items like toilet paper, gloves, paper towels and Griffo spray hand sanitizer. Since starting the program in late March, owners say they’ve sold more than 4,200 boxes. You can buy a box online at thirdstreetaleworks.com. 610 Third St., Santa Rosa.
Boxes of produce for grocery boxes available for curbside pickup at Third Street Aleworks in Santa Rosa. (Beth Schlanker)
Three Leaves, Santa Rosa: We’re super fans of the healthy, locally-sourced meal pick-up from this community-supported kitchen. Though you’ll have to sign up to get the weekly meals, Chef Rob Hogencamp offers some of his “greatest hits” — soup, herb and lemon half chicken, grass-fed burgers, bone broth, elderberry syrup, housemade sauerkraut and fire cider to name a few — for anyone to pick up on Wednesdays and Thursdays (see hours and menu at threeleavesfoods.com/menu). 2484 W. Third St., Santa Rosa.
Pearl, Petaluma: Big, fat produce boxes with organic fruits and veggies plus add-ins from the restaurant like bread, cheese, a grain and a special marinade or sauce. One day advance notice required for pickup. Pair with their tasty smoked trout salad or spiced brisket panini. Also offering Sunday picnic baskets with bread and cheese, smoked fish, hummus and more. Closed Tuesday. Call to order, 707-559-5187. Menus are online at pearlpetaluma.com
Wishbone, Petaluma: Saturday curbside market includes a variety of tasty sides like pie dough, chicken stock, hummus, pizza dough and sauce, kimchi, granola and yogurt, house-cured bacon, jam, salad dressing and free sourdough starter. A weekly lineup of prepared dishes like fried polenta with beef ragout, chili and chicken pot pie and cocktails to go also are available. Find menus online at wishbonepetaluma.com. Text orders to 707-306-0997 for pickup from 5 to 7 p.m. Saturday at 841 Petaluma Blvd. North, Petaluma.
Diavola Pizzeria & Salumeria, Geyserville: You had me at pork butter. No, seriously. As part of their eye-popping takeout menu, Diavola offers up not only their beautiful house-cured meats and pancetta but also Tuscan Mangalitsa pork lard to spread on your pizza crust. So classy. Also breadsticks, chili oil, sausage, pasta kits, tinned fish, wine, beer and cocktails in addition to their usual menu. Order online at diavolapizzeria.com. 21021 Geyserville Ave., Geyserville.
Backyard, Forestville: Farm bags, eggs, pickles, kimchi, dry yeast and shrub elixirs are available on Friday and Saturday along with barbecue plates, fried chicken, bone broth, pot pie, braised greens and chocolate budino pie. Call 707-820-8445 between 10 a.m. and 3 p.m. on Mondays to preorder for the following weekend. backyardforestville.com/pick-up-only-menu
Boon Eat + Drink. Guerneville: Produce boxes from Greenleaf produce include romaine lettuce, cauliflower, tomatoes, potatoes and bananas. Also available from their bodega: beer, wine, fresh eggs and toilet paper. Email info@eatatboon.com for produce boxes (available Wednesday) or orderstart.com/booneatdrink. 16248 Main St., Guerneville.
The Epicurean Connection, Sonoma: Sonoma cheesemaker and caterer Sheana Davis has a lengthy list of not-so-average kitchen staples delivered in the Valley. Nasturtium pesto, raspberry rose petal jam, curry roasted garlic hummus, mole and blackberry honey, plus dried beans, yeast, olive oil and her own Delice de la Valllee and Creme de Fromage cheeses. Weekly offerings on Facebook. Email sheanadavis@gmail.com to place an order.
KC’s American Kitchen, Windsor: In addition to their extensive restaurant menu, you can grab toilet paper, eggs, gloves, butter, beans, rice, yeast, flour, sugar and baking powder at their Windsor restaurant. Score! kcsamericankitchen.com for menu and details. 9501 DuVander Lane, Windsor.
Astrid Hoffman first became interested in growing her own food while working as an interior designer in Los Angeles. She discovered a community garden between her home and workplace in Santa Monica and, after she got access to a plot for cultivation, she planted Fava beans and tended to her treasured plants on work breaks — often watering them in stiletto heels.
Disillusioned by the interior design industry’s wastefulness, Hoffman eventually headed north to Sonoma State University to get her LEED certification in green design. She then met her husband, Matthew Hoffman,“a globetrotting puppeteer” who worked with renowned anthropologist Jane Goodall.
After the economic downturn of 2008 and a doubling down on the intention to live sustainably, the couple started The Living Seed Company, an heirloom seed supplier. Most of their seeds are sourced from the Hoffmans’ own garden and solarium in Point Reyes.
During the coronavirus pandemic, as most people are confined to their homes, gardening has quickly become a popular way to keep restless hands busy, connect with nature, and calm nerves. At a time when food supply chains are under threat, many also are turning back to the land to grown their own food, much as a previous generations tended to victory gardens during World War I and World War II.
March and April are typically busy months for the seed supplying business but the onset of the coronavirus pandemic and subsequent shelter-in-place orders have led to a dramatic increase in demand across the nation. The Hoffmans’ Living Seed Company has seen a 2,500-percent increase in sales.
As a result of this heightened demand, the Hoffmans initially struggled to fill orders but have now established a workflow and distancing practices that allow them and one employee to harvest, pack and ship seeds to stores and customers.
We asked Astrid for advice on how to make the most of our seeds and gardens.
Know your seeds and source them locally
First of all, you need to figure out what kinds of seeds will thrive within the conditions of your yard. Not all seeds perform well in all climates and circumstances. Even the most seasoned gardeners study their seeds, says Hoffman.
Locally sourced seeds are usually the best choice. Opt for small batch producers as they use processes that yield seeds with the best flavor and nutritional value. Unlike big box suppliers, their plants aren’t grown in crowded conditions and they select only the best seeds for sale and distribution.
It is important to carefully read, and follow, the instructions provided on seed packages. Other good sources for seed information are local gardening blogs and YouTube accounts that specifically discuss what kind of seeds work for them.
Glass Gem Corn – Zea Mays from The Living Seed Company. (Courtesy photo)
Start your seeds indoors
Some seeds—like carrots and beets—need to start directly in the ground, but many seeds benefit from getting their start indoors. Tomatoes and peppers, for example, need warm temperatures from the start. Hoffman recommends using a growing mat and dome as this will help keep the temperature at 80 to 85 degrees. Starting indoors also keeps birds from snacking on seeds.
Harden off your seedlings
Seeds need some time to acclimate from indoor to outdoor conditions. Seedlings should spend some daytime hours outside a few weeks prior to planting outdoors. This will give them the opportunity to adjust to sun and wind. The stems and overall plant structure will strengthen during the hardening off process. Sprouts should be brought in at night.
Organic Jaune Flamme Tomato – Solanum lycopersicum from The Living Seed Company. (Courtesy photo)Organic Chioggia Beets from The Living Seed Company. (Courtesy photo)
Keep soil moist
Having enough water is important so plants can put energy into thriving, not just surviving. Know when the soil runs dry. This will be impacted by the pot or environment in which you plant. Regular, even watering will serve them best. Hoffman adds that you should “tune into your plants as living, breathing beings” and “create an intuitive dialogue with your plant.” In other words, it’s important to make a point of knowing what your plant needs.
Dry farming is possible
If you’re planting in the ground and have a high water table “that you think your veggies can reach,” you can try dry farming, says Hoffman. “There’s nothing like the taste of dry farmed tomato,” she adds.
Plant in containers
If you’re short on outdoor space, container gardens are a great option. While compact, they offer the added benefit of being able to control the soil quality. You can add castors to a pot and move it according to the sun’s position. Stake your plants or provide trellises or wire cages to encourage growth upward.
Be creative with your containers
Containers can add texture, interest and dimension to your garden. Hoffman encourages people to get creative, green and whimsical by upcycling containers of all kinds. She mentions bathtubs, basins, cinder blocks, wheelbarrows and more. Just make sure there’s no old lead paint on the items. She doesn’t recommend plastic containers that can break down and cause chemicals to leach into the soil. Make sure there’s adequate drainage in your containers.
Keep annuals away from perennials
Those that plant in the ground should plant annuals away from perennials. When doing a seasonal clearing of annuals past their prime, you don’t want to inadvertently take away thriving perennials. Plant separately so seasonal plants can be removed easily.
Plant for success
You can’t make any plant—no matter how much you love it—work in any situation. It is best to learn what will work best for your garden’s circumstances — it is better to have a successful yield than a loss, so pick what will give the best rest results, especially if you’re a first time seed sower.
Learn more about how to take care of your seeds and garden on Astrid Hoffman’s blog, Seed to Home.
The Living Seed Company’s seeds are sold at the following locations: The Gardener, 1836 Fourth St., Berkeley, 707-431-1063, thegardener.com, Soiland, 2759 Llano Rd., Santa Rosa, 707-575-7275, grabandgosoil.com, Swede’s Feeds, 9140 Sonoma Highway, Kenwood, 707-833-5050, swedesfeeds.com, Made Local Marketplace, 529 4th Street, Santa Rosa, 707-583-7667, madelocalmarketplace.com, Harmony Farm and Supply, 3244 Gravenstein Hwy N., Sebastopol, 707-823-9125, harmonyfarm.com
In these pandemic times, the video call has become an invaluable tool for staying in touch with family, friends and colleagues. But that doesn’t necessarily mean that it’s easy to put yourself in front of the camera.
Some people address the problem by showing up to meetings and social calls with cameras turned off. While that might make the camera-shy feel more comfortable, it might not be the best way of communicating.
So how can we go about looking our best on camera and making ourselves feel comfortable on video calls — all for the purpose of better communication? We asked Santa Rosa-based independent filmmaker and Emmy-nominated television producer Joshua Dylan Mellars for some tips.
Should we even bother putting effort into our online image?
“You shouldn’t feel bad about trying to make yourself and your surroundings look good,” says Mellars. “It’s a form of communication. In the times we’re living in now, it’s a principal form of communication.”
Whether filming an actor or someone in a documentary, Mellars always pays attention to a variety of details in order to capture subjects in the best possible light.
Camera angles, lighting and sound affect how a person is perceived. When these elements aren’t working well, it can be a distraction. “Things can come out harsher or distorted in this medium if you aren’t careful,” he says.
So before turning the camera on, give a little thought to what you are about, what your purpose is and how attention to a few elements will make for better communication. When these elements work in harmony, they have palpable positive effects on both the viewer and yourself: the communication experience becomes more engaging and edifying, even entertaining and fun.
Filmmaker Joshua Dylan Mellars (Courtesy of Abuela Luna Pictures)
Be guided by the natural light
Mellars says that finding a spot that has the most flattering light should dictate where you place the camera or, in this case, laptop or smartphone.
When you don’t have a complex set of professional lights and lighting technicians at your disposal, like on a Hollywood film set, it’s important that you find the best available light and set up your shot to make the best use of what you have at your disposal.
Whether he’s filming indoors or outdoors, Mellars looks carefully at where the light falls naturally before deciding where and how to frame the shot.
“The sun is a free, natural light source that is always on during the day” he says. He explains that a diffuse, soft, even light — the kind of light that might come through a window — tends to be more flattering for a webcam type of setting.
Make sure to position yourself directly facing the window so that there’s no shadow on either side of your face. Note that indirect sunlight is probably preferable. Direct sunlight — when you can actually see the sun through the window — should be avoided because it casts its light directly on you and in the process creates undesirable pronounced shadows.
Add an artificial light source if necessary
If you’re not using daylight as your light source, for example when you are doing a video call at night, find a lamp with a good shade to soften the light.
Again, positioning of the light is crucial: the light source should be at eye level or a little higher. Avoid ceiling lights. They cast light directly downward, lighting the face in an unflattering way. Lights from a very low angle will similarly cast undesirable shadows on the face.
If you would like to invest a little more in your lighting setup, borrow from the techniques of classic Hollywood by using three light sources, says Mellars.
Using this technique, the main or key light is placed in front of your face and slightly to one side to illuminate your face at an angle. A second, softer fill light is positioned in front of the face on the opposite side to fill in the shadow created by the key light.
Finally, a third light is placed behind you on one side or the other and pointed to illuminate the hair. This light helps make you stand out from the background. (This kind of backlight is inadvisable when the subject is bald, as the lighting effect creates a shine on the scalp.)
Apply the Goldilocks principle when choosing a background
Backgrounds shouldn’t be too distracting. “You don’t want whatever is in the background to upstage you,” says Mellars. But you don’t want your background to be too plain either. “There are few things that are less dynamic than a bare white wall.”
Start by adding some space between you and the wall behind you. “Try to create a sense of perspective, depth and texture in the image,” says Mellars.
Then use the simple trick of adding a subtle light source, like a lamp with a shade, somewhere in the background. It shouldn’t be too bright because you don’t want that light to create an ugly backlight effect. What you are looking to accomplish is a slight accent in the background.
“Think about everything that is in the frame just like a painter would do,” says Mellars. “What’s on the top edge, what’s on the bottom edge, what’s on the right edge, what’s on the left edge, and what’s in the middle … How is the composition? Is it cluttered? Is it too empty?”
By moving your lens (or laptop) even subtly to the left or the right, or a little up or down, you can find things in the background that look good and crop out objects that would take away from the composition.
“Don’t be afraid to remove items from the background that are taking away from the image. At the same time, feel free to place items in the frame that might make it a better shot — perhaps a vase with flowers, a beautiful lamp or a colorful cushion,” says Mellars.
Find your best angle
When you are composing a shot, play around with where to best position yourself in relation to the camera or, in this case, in relation to your laptop or smartphone.
Find the angle that’s right for you, advises Mellars. Some people might benefit from a closer shot, while others might look better with a so called mid-shot in which you see more of the torso.
“You’re going to look the best, and probably communicate most effectively, when you feel comfortable and confident,” says Mellars.
Mellars suggests placing the camera at eye level or slightly higher, though not too high since this will make you look smaller. Likewise, try to avoid filming yourself from a low angle.
Rather than just putting your laptop on a table, use some books or a stand to raise the filming height of your computer. This inexpensive adjustment can help you avoid those lower angle shots that accentuate the neck in an unflattering way, particularly when they are close-up shots.
“I’m sure there are people who have great necks,” says Mellars “but usually it’s not the best angle.”
Don’t forget the sound
Mellars says that poor sound quality can ruin a movie and make it unwatchable. So paying close attention to recording the best possible sound is just as important as setting up a good shot with proper lighting.
First, make sure that you have the best possible internet connection as this might otherwise interfere with the sound quality. If possible, switch off the wifi on other devices and try to eliminate background noise.
There may be some noises you have no control over, such as outside noise from traffic or barking dogs, but there may be distracting sounds in your home that you can do something about. For example, you should turn off the blaring TV or radio in the other room and you could ask family members or housemates to minimize noise during your call.
Just as you want to consider the best locations for lighting, you may also want to take into consideration the best spots for sound. When Mellars worked in Latin America as a radio correspondent for NPR, the BBC and other media outlets, he would sometimes record reports from inside a closet to avoid picking up sounds from outside.
Put your best face forward
Presenting yourself virtually or on camera is really not that different from presenting yourself in person. It’s a question of using the medium in the best way possible to bring out who you are.
In real life, a variety of elements come together to make an impression on someone else and help you communicate clearly. Most of these cues are subtle but they all aid in getting across your message, says Mellars. With video, you are adapting these things to a digital format.
“Your posture, the way you move, what clothes you wear, how you interact with other people, how you speak and how you listen, how confident and at ease you feel, all have an impact on the way people perceive and receive you,” says Mellars.
For video calls, Mellars suggests picking out an accessory such as a scarf, a tie, a necklace, earrings or other piece of jewelry to add a splash of color and subtly draw people’s attention.
Cameras pick up very slight movements. If you want people to be able to pay attention to you and focus on what you’re saying, try not to move around too much.
“Speak clearly. Listen carefully when other people are talking. You’re aiming to connect. And the best way to make a good connection, no matter the medium, is to be present, engaged and interested in the person that you are talking to,” says Mellars. “The best lighting and technical preparations will be useless if there isn’t a genuine human connection and a real desire to communicate … You can’t fake presence or empathy.”
Finally, remember to have some fun, says Mellars.
“Look at other people’s webcams — be they celebrities, politicians or friends. Study the lighting, look at how they frame the shots, observe what’s in the background, look at what they are wearing and think about the way they present themselves … Rather than seeing video calls as a chore, try to embrace them as an opportunity to be the star of your own show.”
With wine tasting rooms closed due to Covid-19, more and more wineries are taking tastings online. But not every tasting experience comes with the participation of a Grammy-winning artist.
This Wednesday, singer-songwriter John Legend will host a virtual wine tasting together with local wine magnate Jean-Charles Boisset, the proprietor of Buena Vista Winery, DeLoach Vineyards and Raymond Vineyards, among others.
Legend and Boisset teamed up in 2015 to create Legend’s own wine label, LVE Legend Vineyard Exclusive.
“Just like with all of my creative endeavors, my approach to winemaking is to collaborate with the best and trying to make something magical,” said Legend.
Since its inception five years ago, the LVE lineup has grown to include seven wines; four from Napa Valley and three from France.
On Wednesday, Legend and Boisset will be joined by wine.com educator Gwendolyn Osborn as they taste the LVE Legend Vineyard Exclusive Provence Rosé and the LVE French Sparkling Rosé.
The grapes for LVE Rosé were grown in the Montagne Sainte-Victoire region of Provence in France. Grapes for the LVE Sparkling Rosé are sourced from a blend of vineyards in well-known growing regions of France, including the Loire and Languedoc.
“In this unique time, while we may be separated physically, wine still unites us,” said Jean-Charles Boisset, proprietor of Boisset Collection.
Register here for the May 6 wine tasting with Legend and Boisset, which takes place from 4-4:40 p.m. When you sign-up, you can also submit a question about their collaboration.
Cinco de Mayo falls on Taco Tuesday this year, giving us double the reason to celebrate. While shelter in place orders are putting a damper on our fiestas, we can still get our fill of margaritas and Mexican eats by ordering from our many local restaurants. We’ve put together a list of the best Sonoma and Napa spots for takeout tequila for your Cinco de Mayo celebrations.
Click through the above gallery for photos of some delicious drinks. Note that some restaurants are closed on Tuesday, so you’ll want to order in advance. Is your restaurant doing margaritas to go? Send us an email.
Sonoma County
El Gallo Negro, Windsor: El Gallo has a margarita for everyone with 11 festive options ($9-12), including their house margarita, La Margarita, a Mezcal margarita, skinny margarita, and the Mucho Caliente. For Cinco de Mayo, they’ve created a watermelon basil margarita, because a watermelon’s colors (green skin, white rind, red inside) represents the Mexican flag. They’ve also got eight styles of burritos to match. Order online or by calling 707-838-9511. Open for drive-thru from 11 a.m. – 8 p.m. 8465 Old Redwood Hwy, Windsor, elgallonegro.net.
Texas Margarita from Sweet T’s in Windsor. (Courtesy photo)
Sweet T’s Restaurant + Bar, Windsor: For a spicy margarita with a twist, order up the Texas Margarita ($13) from Sweet T’s with Herradura Reposado Tequila, Cointreau, lime, agave, pineapple, and cayenne pepper. Open for curbside pickup between 11:30 a.m. to 8 p.m. To-go cocktails and family-style meal options can be found here. Call 707-687-5185 to place your order. 9098 Brooks Rd S, Windsor, sweettssouthern.com.
Cascabel, Santa Rosa: Cascabel has created a Cinco de Mayo Meal Kit & Margarita special. For $12, the customizable meal kit serves four people and for $29, you can add on a pitcher of margaritas (five margs for the price of three). They also have a slew of single-serve cocktails on their menu, like the Strawberry Lavender or Pineapple Cilantro Margaritas ($11). Open from 3 p.m. to 7 p.m daily. To order, call 707-521-9444. 909 Village Court, Santa Rosa, 707-521-9444, cascabelbayarea.com/santa-rosa.
Prickly Pear Margarita from Cascabel in Santa Rosa. (Courtesy photo)
Steele and Hops, Santa Rosa: Feel like going big for the occasion? Steele and Hops has margaritas by the quart for $25, which shakes out to about six cocktails. Call 707-523-2201 to order. 1901 Mendocino Ave, Santa Rosa, steeleandhops.com.
Agave, Healdsburg: True to its name, Agave has a tasty lineup of agave tequila drinks, like the Hibiscus Margarita, plus you can snag a pitcher of margs for $38. They all go great with Agave’s traditional Mexican dishes. Call 707-433-2411 for delivery or takeout. Menu available online. 1062 Vine St., Healdsburg, agave-mex.com.
Mateo’s Cocina Latina, Healdsburg: Mateo’s has a Cinco de Mayo special featuring olive oil guacamole, your choice of ceviche or a nacho platter, and Ritual Farm pork carnitas for $78 (serves 4-6). Add on a serving of four seasonal margaritas for $36. Typically closed Tuesdays, Mateo’s has decided to open for the holiday, taking pick-up orders on the special only (and drinks) between 4 p.m. – 6 p.m. Order online or call 707-433-1520. 214 Healdsburg Ave, 707-433-1520, mateoscocinalatina.com
Diavola, Geyserville: In partnership with the Geyserville Gun Club, Diavola’s Jamaica Fresca ($25, serves 4) is made with tequila-infused hibiscus tea, agave, fresh lime, and ghost pepper. Pair it with their Taco Tuesday “Supper Club” special ($40 for two people) featuring pork carnitas, chicken Verde, and Korean tacos with fresh salsa and sides. Place an order in advance online or by calling 707-814-0111. 21021 Geyserville Ave, Geyserville, diavolapizzeria.com.
McNear’s Saloon & Dining House, Petaluma: McNear’s is closed on Tuesday, but if you can plan ahead, pick up their Margarita Kit ($45) this weekend, which includes a bottle of Blanco Tequilla, homemade sweet and sour and agave-spiked triple sec, fresh limes, and spicy salt for the rim. McNear’s Saloon & Dining House, Petaluma Serving times: 11:30 a.m. – 2 p.m. and 4 p.m. – 7 p.m., Wednesdays – Sundays. Advance orders for peak meal times are greatly appreciated. 23 Petaluma Blvd N, 707-765-2121, mcnears.com.
Mi Pueblo, Petaluma: This classic taqueria has margaritas to go with their classic fare, making it a no-brainer for a Cinco de Mayo celebration. 800 Petaluma Blvd N, Petaluma, 707-762-8192, eatmipueblopetaluma.com.
Seared, Petaluma: Grab a cocktail kit for $35 and spend Cinco de Mayo sipping refreshing grapefruit margaritas. Kit includes a liter of El Jimador tequila, four bottles of grapefruit soda, and lime. Menu here. Takeout available Wednesdays – Sundays, so pick up your kit in advance. Order online or call 707-762-5997. 170 Petaluma Blvd N, Petaluma, petalumaseared.com
Bottled margaritas from Gran Electrica in Napa. (Courtesy photo)
Napa Valley
Gran Electrica, Napa: Gran Electrica has created a Cinco de Mayo Party Kit for two ($75), which comes with two taco kits (4 total tacos), guac, chips, and salsa, two bottles of margaritas (4 cocktails total), a bottle of Space Age Rose, and a party mix by their in-house DJ. You can also get the margarita bottles separately for $15. Order online here. Takeout available Tuesdays – Sundays, 4 p.m. – 8 p.m. 1313 Main St., Napa, 707-258-1313, granelectrica.com
Heritage Eats, Napa: This isn’t typically a holiday that favors those who are gluten-free, but Heritage Eats has the goods. Their Cinco de Mayo Fiesta Kit ($60 for four, $76 for six) comes with tacos, a side of rice, avocados, and a dozen Mexican hot chocolate cookies—all gluten-free—plus a mini piñata. Throw in a quart of margaritas for $18 and you’ve got yourself the perfect Cinco de Mayo celebration. Order online here. Takeout available daily, 10 a.m. – 8 p.m. 3824 Bel Aire Plaza, Napa, 707-226-3287, heritageeats.com
Margaritas from Heritage Eats in Napa. (Courtesy photo)
Frida’s Mexican Grill, Napa: Frida’s has opted to celebrate Cinco de Mayo for three straight days, offering $2 tacos on Monday, Tuesday, and Wednesday and a special appetizer plate for $15. As for margaritas, they’re offering discounts on their house margaritas ($8 in a cup, $11 in a 12 oz. bottle) and their top shelf margarita ($10 in a cup, $14 in a bottle). Takeout available daily from 10:30 a.m. – 7:30 p.m. Call 707-252-3575 to place your order. 1533 Trancas Street, Napa, fridasmexicangrill.com
Ca’ Momi Osteria, Napa: Ca’ Momi is crafting some pretty intriguing cocktails, like the Il Sole, made with Cruz de Fuego mezcal, Ambrosia aperitivo, Pierre Ferrand orange curaçao, Gusta di Amalfi mandarins liqueur, fresh lemon juice, and orange bitters. There’s also The Calabrita, consisting of chile-infused tequila, blood orange and hibiscus grenadine, fresh lime juice, and honey liqueur. The best part: the more you drink, the more you save (cocktails are 1 for $15, 2 for $20, 4 for $40, 6 for $55, or 8 for $70). Order online here. Takeout available daily, 5 p.m. – 9 p.m. 1141 First St., Napa, 707-224-6664, camomi.com
Don Perico, Napa: One of Napa’s standby Mexican joints, add a $5 house margarita, $8 skinny margarita, or $8 cucumber margarita to your order. Takeout available daily, 11 a.m. – 8 p.m. To order, call 707-252-4707. 1106 First Street, Napa, donpericos.com
Napa Noodles, Napa: Get a summer-ready, spicy mango margarita from Napa Noodles for only $10. They also have margaritas on the rock to-go, two for $18. Takeout available daily, 12 p.m. – 2 p.m. and 4 p.m. – 8 p.m. To order, call 707-492-8079. 1124 First Street, Napa, napanoodles.com
Farmstead, St. Helena: Farmstead’s popular margarita—featuring Blue Agave tequila blanco, homemade sour, agave nectar, lime, and a salt rim—is available to go for $19 (16 ounces). Takeout available daily from 11:30 a.m. – 7:15 p.m. Order online here. 738 Main Street, St. Helena, 707-963-4555, longmeadowranch.com
Closed movie theaters won’t stop the Alexander Valley Film Society (AVFS) from bringing films and stars to movie buffs.
Just days after shelter in place orders were issued across the Bay Area, the organizer of the annual Alexander Valley Film Festival launched a “Shelter in Place” series, featuring online screenings of ticketed film releases on Mondays, virtual food-and-wine movie nights on Wednesdays, and live interviews with movie stars, as well as filmmaking and video editing workshops.
While the Monday and Wednesday events have brought several arthouse films to the fore, the real star of the series are the live Q&As with film industry celebrities, which AVFS Executive Director Kathryn Hecht moderates from her home office.
As part of the series, Hecht has interviewed Hollywood actors Ron Livingston (“Office Space,” “Band of Brothers,” “Swingers”), Steve Zahn (“Reality Bites,” “Rescue Dawn”), and Rosemarie DeWitt (“Mad Men,” “Rachel’s Getting Married”) among others. The next interview, with outgoing Sundance Film Festival Director John Cooper, is scheduled for this Sunday, May 3, at 2 p.m.
According to Hecht, the goal of the series is to help lift the spirits of film fanatics as they shelter at home, away from the big screen.
“The highest value we can provide to our constituents is access,” she said. “Being able to bring content and connection at a time when people are starving for human contact is important. It’s about getting people to laugh and experience some camaraderie.”
Hecht came up with the idea for the series one night toward the beginning of sheltering-in-place as she was trying to figure out how the organization could offer more interactive programming.
She immediately called AVFS board member Jenny Gomez for input. Gomez’s husband, Rick, works as an actor and Hecht thought the couple might have some good ideas for people and films to include. The Gomez family then kicked off the series on March 12 with a screening of Rick’s film “The Week,” followed by a Zoom interview with the couple.
For Jenny Gomez, that first experience served as a reminder that, despite our current situation, everyone remains connected.
“It all played out like any other Zoom (call), just like you’d talk to your friends or your parents,” she said. “There’s something really universal about it. The format created an opportunity for us to connect in a really intimate way, even though we were in our [respective homes].”
The following week, Hecht invited Geyserville filmmaker Scott Keneally to join the Q&A series, this time on Facebook Live. Before the interview, the AVFS streamed “Rise of the Sufferfests,” Keneally’s 2016 documentary about obstacle course racing.
“The film was such a significant part of my life for so many years, so when Kathryn approached me I jumped at the chance,” said Keneally. “Not only do I love geeking out about filmmaking, but given the current state of affairs, it seemed like it would be a fun escape. And it was. I didn’t think about the goddamned pandemic for a whole hour.”
Other early guests on the interview series included Steve Zahn and film critic Jil Hales, owner of Healdsburg’s Barndiva restaurant. The highlight, however, was the interview with Ron Livingston.
Livingston, who made his breakthrough in cult classic “Office Space,” joined the live chat from his Los Angeles home and spoke candidly about his life and career in the movie industry. The conversation ranged from his days as a Yale undergraduate to his work on HBO’s “Band of Brothers.” The actor also answered questions submitted via Facebook.
Livingston isn’t the only member of his household to participate in the AVFS “Shelter In Place” interview series. Last week, his wife and fellow actor, Rosemarie DeWitt, joined the show, too.
Going into this weekend’s interview with Cooper, Hecht and Jenny Gomez are busy putting together the next lineup of interviewees. Hecht said she would love to continue the interview program, as well as the online film screenings, even after shelter in place orders have been lifted.
“I keep asking myself, ‘Why weren’t we doing this before?’” she said, noting that the society’s web traffic has increased more than 300 percent since the series began. “The whole program is a really low-stakes way for us to connect with our fans and reach new audiences.”
Upcoming online screenings include the cult film “The Princess Bride” on May 4. Visit the Alexander Valley Film Society website for more information about the Shelter in Place series: avfilmsociety.org
The selection at the meat counter at Thistle Meats in downtown Petaluma. August 28, 2014. (Photo: Erik Castro/for The Press Democrat)
With much of the nation’s meat supply in flux as major processing plants close due to COVID-19 outbreaks, local restaurants and consumers will likely see skyrocketing prices and shortages of beef, chicken and especially pork in the coming weeks.
Though moves are being made at a federal level to force reopening of plants that process more than 25% of the nation’s weekly supply, another solution is closer to home.
“Our supply chain is very short and very strong,” said Adam Parks, owner of Sebastopol’s Victorian Farmstead Meat. As a small, family-run operation, he’s sold regionally-sourced chicken, beef and pork at independent grocers, farm markets and directly to consumers for more than a decade.
Parks said that about 15 large-scale producers like Tyson and Smithfield account for about 98% of all meat sold in the county. “As shelves go dry, people are looking for more local places to buy their meat,” he said.
“I know every rancher that raises for us. We have gone out of our way to know that we’ve but a supply chain we can trust,” said Parks, who has direct ties through the entire production process, from farms and ranches to processors and distribution.
“My biggest problem is that I’m running out of cold storage,” he said. He recently scaled up his business to accommodate an additional 250 delivery orders each week.
With serious cracks showing in national supply chains, Parks is far from alone in seeing locals clamoring for meat sources closer to where they live.
Adam Parks of Victorian Farms Meat. Courtesy photo
The shelter-in-place measure cut orders at Santa Rosa’s Golden Gate Wine Country Meats by 75%. Owner Brad Wagner said the sudden drop forced his business to get creative, so he’s been providing meat directly to consumers by working with independent local grocers, delivery services and even Third Street Aleworks restaurant, which is selling boxes of meat and produce along with their takeout food.
“The average consumer doesn’t understand how things go from a farm to a warehouse to a grocery store or restaurant. Over the next two weeks it’s going to be the craziest roller coaster ride we’ve ever seen,” Wagner said about the effect of the closure of big plants and the subsequent lack of labor.
With massive food processing plants closed, ranchers have nowhere to take their animals for processing. Millions of animals are being euthanized simply because farmers can’t afford to feed animals they can’t sell.
“That’s why the President is trying to open them back up, but I don’t know how they can force people back to work. It will be interesting to see what happens,” Wagner said. Nationwide, more than 6,500 workers front large-scale meat plants have tested positive for COVID-19.
Though Wagner does sell meat from national producers, he said his relationships with smaller local producers like Stemple Creek and Petaluma Poultry as well as family farms in Texas and Oregon will keep products rolling into Sonoma County.
Marco Lepe from Lepe’s Foods in Santa Rosa distributes meat throughout the region. He said he’s had a harder time getting beef, but still has supplies. “It’s the trickle down from the Tyson (beef) plant closing in Washington. They were doing 4 million pounds a day,” Lepe said. His drive-up and delivery business also has been booming.
Though it is unlikely that meat counters at local grocers will go bare, Victorian Farmstead’s Parks said he worries most about the pork supply. Because hogs have to be processed at certain weights, they can’t be put back to pasture to wait for reopening of meat processing plants.
“You thought toilet paper was hard to get? Try finding a pork chop in two weeks,” he said.
Sonoma County is seeing the first weeks of summer weather with high temperatures in the 80s and record heat in Santa Rosa. But, since stay-at-home orders are still in place, many of us are struggling with being stuck at home in the heat. We’ve compiled a list of the best activities you can do at home without breaking a sweat. Scroll through the gallery above for 15 ideas.