Small Sonoma Home Makes Big Splash in Design World

prefabricated, modular home designed by Alchemy Architects

Photography by Alchemy

A tiny house on Sonoma Mountain is getting big accolades from the design world, an achievement all the more surprising considering it was made in a factory.

The Sonoma weeHouse is just 640 square feet, the size of many rooms in some of the Wine Country’s awesome estates. But BJ Siegel, who had the little house built for his family as a rural getaway, understands that artistry comes in all sizes.

Siegel, who is the director of store design for Apple, wasn’t looking for opulence — just a little shelter with incredible views, which is, after all, what drew the San Francisco resident to the wilds of the mountain in the first place.

The corrugated Cor-Ten steel box with 9-foot sliding glass walls is set on a concrete plinth that cantilevers a deck 10 feet out into the oak-studded landscape. A matching, even more miniature, guesthouse, half the size at 330 square feet, is connected to the main house with a short walkway and stairs.

The ultra-minimalist home, designed in Minnesota by Alchemy Architects, built in an Oregon factory, and trucked to a mountain above Santa Rosa, has been featured by many design writers including Dwell Magazine. In June it was honored with a Small Project Award from the American Institute of Architects.

The awards, conferred on projects throughout the country, singled out another Sonoma County project — Sonoma Academy’s Janet Durgin Guild and Commons, for its sustainable design. Designed by WRNS Studio, with offices in San Francisco, the space incorporates maker/digital classrooms, and kitchen and dining areas on two sweeping floors with a living roof and tiered planters that filter storm and graywater, among numerous other green features.

Judges called the Sonoma weeHouse, “beautifully done,” with a “compact footprint and minimal site impact.”

Alchemy, which specializes in high-design modular buildings, describes Siegel’s mountain retreat as a “celebration of the luxury of less.”

“We did a lot of research to see what was out there. There are a lot of prefabricated systems and architects,” Siegel says. “I tried to find the simplest and most straightforward design I could find and then tried to find that person who was willing to collaborate and play around and let me be a part of it with him.”

He wound up with Geoffrey Warner, founder of Alchemy Architects. The Minnesota-based firm first attracted notice 15 years ago with its first weeHouse, designed and built for a violinist with the Minnesota Orchestra on a shoestring budget.

Warner says the woman put so much money into purchasing her Wisconsin property that she didn’t have much left to spend on a house. They settled on a tiny 350-square-foot jewel box with no bathroom that Alchemy built in a month and a half in their warehouse.

The minimalist modular structure proved appealing, coming at a time when a handful of other visionary architects, like the Bay Area’s Michelle Kaufmann, were being celebrated for creating elegant factory-built homes that challenged the public’s dim view of prefab buildings. It also came when the idea of eco-design and the “not-so-small house” was just entering the lexicon. Small prefab fit with the philosophy that “the greenest square foot is one you don’t build.”

Now, 15 years later, the design world is getting closer to a point where customized prefabricated homes will become commonplace as technology eases the process, Warner says. The improved economy means more venture capital going into factory-built construction, he observes. Alchemy has since delivered more than 40 weeHouses, including one in Ukiah.

For his weekend retreat, Siegel picked a 4-acre parcel far up Sonoma Mountain Road. It is part of Cooper’s Grove, a cluster of four parcels surrounded by 226 acres protected by the Sonoma County Agriculture and Open Space District.

“We stumbled on it on an internet listing,” he says. “We felt it was perfect because it was so close to our San Francisco home.”

Siegel worked with Warner to customize the basic weeHouse design to his own aesthetic and needs, including materials.

“There are only three materials in the house working inside and outside, and on the floors, and walls and ceiling,” Siegel says.

The outside is corten, a steel alloy meant to rust that becomes a protectant as well as a natural finish, Siegel says. The interior walls and ceilings and floors are ipe, a Brazilian hardwood.

The main house reflects an intriguing use of space. It features a whitewashed oak bed box in the middle that serves to set off a kitchen, dining, and living room on one side and a bathroom on the other.

“The logical thing when you have a longer box is to put a bedroom at one side and a bathroom at the other end. But moving this bed box into the middle and pushing out a very open shower and bath-toilet room on the end wall, we could really embrace the openness in a different way,” Warner says.

After the Flood: How to Help Restaurants at The Barlow, West County Now

John Stewart uses pumps to remove the water from Zazu Kitchen + Farm in the Barlow business district in Sebastopol. (photo by John Burgess/The Press Democrat)

UPDATE: Information on how to contribute to the GoFundMe accounts of many Barlow restaurants is below. They are hoping to raise money for rebuilding and paying staff.

Several restaurants in West County and at Sebastopol’s the Barlow have suffered flood damage following torrential rains on February 26. This article provides continuously updated information on how to best support local restaurants impacted by the recent floods. The best thing we can do at this moment is to try to think long term while also keeping in mind that employees and business owners are suffering right now. Please visit impacted restaurants that are now open, and see information below on how to support those that remain closed. 

OPEN

Sebastopol

  • Ramen Gaijin
  • Fern Bar
  • Patisserie Angelica
  • BBQ Smokehouse
  • Rocker Oysterfellers
  • Backyard
  • Coffee Catz
  • Taylor Lane

Guerneville

  • Boon Eat + Drink
  • Big Bottom Market

CLOSED FOR NOW

FUNDRAISERS
Community Market Worker Relief

Please send me an email if you have more information about how to support a specific restaurant that has been impacted by the floods. 

Top 10 Picks For Sonoma County Restaurant Week

A selection of paella and tapas at Gerard’s Paella Y Tapas in downtown Santa Rosa. (Chris Hardy)

More than 150 restaurants from Petaluma to Cloverdale (and everywhere in between) are rolling out the red carpet March 1-10 for Sonoma County Restaurant Week.

The annual celebration of gastronomy allows for some serious exploration of the local culinary culture at approachable price points ($19, $29 or $39 per person for dinner, and $10 or $15 for lunch).

During the week, each participating restaurant serves a Prix Fixe menu of two to four courses that represent the best of what they have to offer. Some spots go all out while others keep it simple. Valette in Healdsburg, for example, has a deliciously luxe menu with honey-brined Duroc pork, pasta with egg yolk custard and their signature “Bread, Butter and Jam” dessert (homemade jam, toasted brioche, salted brown butter ice cream). Meanwhile, Smokin’ Bowls in Rohnert Park serves a giant mess of freshly-made French fries with pulled pork, cheese sauce and bacon for $10 at lunch (with a drink and salad).

A couple of veteran tips

  • Restaurant Week is busy. Be patient. Restaurants are often slightly overwhelmed. They may run out of things. Be a human and give them a break.
  • Tip well. This is a showcase, not a coupon code.
  • Lunches are often a good way to beat the crowd and get the best deals.
  • Try something new. This is a great time to venture outside your comfort zone and hit up a restaurant you’ve been curious to try.
  • If the restaurant is typically a fast-casual spot or somewhere you’ve never heard of serving the most expensive dinner ($39), manage your expectations.
  • Make a reservation if possible.

Check out the menus, make a plan, and put on your comfy pants. Here are our top 10 picks for restaurant week. 

Fern Bar, $29 Dinner: Come for the drinks, stay for the magical wonderland inside. Though cocktails aren’t on the $29 dinner menu, plan to get one anyway. The food has been evolving since the opening in December. It’s not quite bar food, but it’s not quite a regular dining experience either. Expect lots of experimentation on the plate, though the chicken liver mousse and fried chicken look pretty stellar on the Resto Week menu. 6780 Depot St. Suite 120, Sebastopol.

Gerard’s Paella, $10 Lunch: Experience one of Gerard’s signature paellas (we’re fond of the El Pescador with black rice). $29 dinner menu will feature special festival paella on Friday/Saturday night along with homemade hazelnut ice cream with saffron honey. Sangria ($8) and Papas Bravas (potatoes) are required for the complete experience. 710 Fourth St., Santa Rosa.

Criminal Baking Co., $15 Lunch, $6 Pastry Perk: It’s a bit of a scavenger hunt to find it, but oh how joyful you’ll be when you arrive at their new location. Located inside a massive warehouse by Railroad Square, it’s every bit as cozy as their South-of-A-Street spot but with a little more elbow room. Go for the pastrami sandwich on seeded sourdough with house kraut, melted cheese and special sauce. Or hit up the Pastry Perk deal for a scone or roll with coffee/tea for $6. 808 Donahue St., Santa Rosa.

Pascaline Patisserie & Cafe, $15 Lunch, $5 Pastry Perk: Once you experience the shatter of proper patisserie croissants, you’ll be ruined for anything else. Experience the county’s best croissant and a hot chocolate for $5 or a beef au jus sando with caramel flan and cinnamon apples. 4552 Gravenstein Highway N. Sebastopol.

Pearl, $39 Dinner: Rarely open for dinner, this hidden Petaluma destination serves a Middle Eastern-inspired menu for breakfast, brunch and lunch. For restaurant week, they’re open Wednesday through Sunday nights with warm za’atar pita with hummus or chopped Israeli salad; spring vegetable cassoulet or chicken tagine with stewed apricots; and Morrocan rice pudding or spiced ginger cake for dessert. The inclusive tipping policy brings each dinner to $45 total. 500 First St., Petaluma.

Mateo’s Cocina Latina, $39 Dinner: Sourcing from some of the best purveyors in Sonoma County, Mateo’s Restaurant Week menu just seems so worth it. Choose from Bernier Farm leek soup with smoked trout eggs or Point Reyes blue cheese salad with grilled citrus; Rossotti Ranch veal with Preston Farm bread and veal demi-glace; Ritual Farm pork loin, farro salad with fava leaves; and Queso Napolitano. 214 Healdsburg Ave., Healdsburg.

Gravenstein Grill, $39 Dinner: Though the dining room ambiance leaves me cold, the restaurant week menu shows some serious attention to detail with a little gem Caesar to start, Liberty Duck confit with apples, smoked bacon and spaetzle along with choices like braised lamb sugo with olives and citrus, herb-crusted rock cod or chive and potato gnocchi. Each meal has an optional wine pairing and desserts include a Meyer lemon tart or chocolate blackout cake. There are always good vegan and vegetarian choices here. 8050 Bodega Ave., Sebastopol.

Salt & Stone, $39 Dinner: This one is my “crowdpleaser,” with dishes that pretty much anyone can agree on. French onion soup, Caesar salad or winter chicory salad to start, crispy skin salmon with buttermilk spaetzle and Brussels or chicken with garlic potato puree (also lamb shank with mascarpone polenta) for mains, chocolate mousse or tres leches cake for dessert. 9900 Highway 12, Kenwood.

Mary’s Pizza Shack, $19 Dinner: If there’s a ridiculously screaming deal for families on the Restaurant Week list, this is it. Garlic bread, soup or Mary’s signature salad, spaghetti with a giant meatball and meat sauce, bowties in lemon cream sauce with pancetta or a bambino pizza and a bomba (layered gelato) with a cherry and almonds with cinnamon and chocolate. Impressive. Various locations.

Franchetti’s, $29 Dinner, $15 Brunch: German-influenced specials include lentil fries with curry wurst sauce, apple strudel and Weisswurst and Potato Pancakes on Saturday and Sunday. Entrees include almond-crusted halibut or chetti’s pork chop with sauerkraut. Just added: Schnitzel! 1229 N. Dutton Ave., Santa Rosa.

Flooded: Barlow, West County Businesses Under Water

Zazu Restaurant. Photo: John Stewart

Several West County restaurants and businesses are flooded after torrential rains on Feb. 26. Here are some photos from Facebook and Instagram pages.

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Trying a new fish delivery system today ?‍♂️

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Dear friends and community. . . First off I want to say thank you. Thank you to everyone who was there in the early morning hours today helping people try to save their businesses and dreams. We were all working in very deep water trying to deploy flood logs. Thank you to the Barlow crew, who literally worked all night long to try and save the Barlow community, and are STILL there now doing what they can. We all know you did your best given the circumstances. . . To my Fellow Barlow Neighbor’s.. so much love today, for all of us that were there together doing what we could. We WILL come back from this!! Stronger than ever… for this is but a scratch… ❤️#twodognightcreamery #thebarlow #thebarlow707 #sebastopol #westcounty #sonomacounty #flood #illstoptheworldandmeltwithyou

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Willi’s Wine Bar to Re-Open Late Spring, Other Stark Restaurant Coming Soon

Photo: Wendy Goodfriend

Mark and Terri Stark of Stark Reality Restaurants have announced that Willi’s Wine Bar will re-open in late spring and Grossman’s Noshery will open in late summer at the Hotel La Rose in Santa Rosa.

The flurry of news comes after a public liquor license notice was posted in the window of the former Josef’s restaurant in Santa Rosa’s Railroad Square this week for the forthcoming “Jew-ish” deli, that pays homage to Terri Stark’s Jewish heritage with a Wine Country twist. Whispers about Grossman’s were confirmed by the Starks in late summer of last year, though no official word on the location or plans were released until today.

The Willi’s Wine Bar announcement was made in conjunction with news about Grossman’s.

It’s been a long road for the Starks since their flagship restaurant, Willi’s Wine Bar was destroyed in the 2017 wildfires. The restaurateurs decided not to rebuild the wine bar at the same site in Larkfield, renovating instead at the former Carmen’s Burger Bar in the Town and Country shopping center on Terrace Way.

According to Terri Stark, the new 80-seat Willi’s Wine Bar will open in late spring of this year, with a similar small plates menu, including their signature Tunisian Roasted Carrots, Moroccan-style BBQ Lamb Chops and Ahi Tuna Tartare. It will also have a covered patio and extensive wine pairings. Many of Willi’s dishes have been guest-hosted on the menus of their other five restaurants (Monti’s, Bird & Bottle, Willi’s Seafood, Stark Steak & Seafood, Bravas). Staff from Willi’s have also been retained at other restaurants during the closure and will return as well. Chef de Cuisine will be Matt Weinberger, a longtime Stark’s chef.

 The restaurant space at the Hotel La Rose has stood empty for several years, but according to the Stark’s renovations are underway and will include a large bakery area for authentic bagels and breads for the deli.

The Starks recently returned from a fact-finding trip to New York and Brooklyn to investigate dozens of delis in the region. Expect to see some favorites appear on the Grossman’s menu.

The news comes on the heels of the impending opening of Sweet T’s in Windsor. The Fountaingrove BBQ spot also perished in the 2017 fires and the re-opening has been much-anticipated on March 7.

Guy Fieri’s Flavortown Just Moved to Miami

Is Guy Fieri bucking to become the next Colonel Sanders? You bet your donkey sauce. And he’s taking Flavortown with him.

Sonoma’s hometown celebrity chef is launching a second fast-food fried chicken shop in Miami called — wait for it — Chicken Guy! He opened the first concept at Walt Disney World’s Disney Springs last August. The project is a collaboration with Robert Earl, founder of Planet Hollywood.

Chicken Guy! in Florida
Chicken Guy! in Florida

Chicken Guy! will feature all sorts of fried chicken goodness with a focus on everyone’s favorite, chicken fingers. But here’s where it gets really saucy, there will be 22 flavors of dipping sauces. You heard that right, 22. That means 407 million combinations. Here’s the rundown:

– Special Sauce (mayo, ketchup, mustard, pickle juice)

– Donkey Sauce (mayo, roasted garlic, mustard, Worcestershire, lemon)

– Chipotle Ranch

– Ranchero

– Curry Mayo

– Wasabi Honey

– Cumin Lime Mojo

– Bourbon Brown Sugar

– Buffalo

22 signature sauces are the feature at Chicken Guy!
22 signature sauces are the feature at Chicken Guy!

– Blue Cheese

– Buttermilk Ranch

– Lemon Pepper

– Honey Mustard

– Teriyaki

– Garlic Parmesan

– Sweet N Sour

– Avocado Crema

– Nashville Hot Honey

– Peri Peri (roasted red peppers, chiles, garlic, onion)

– Habinero Hot Sauce

– Spicy Mayo

– Sweet Sriracha BBQ

No word on any plans for a Sonoma County outpost. Yet.

Cocina Mana Mexican Spices Up Windsor Food Scene

Chicken tinga at Cocina Mana in Windsor. Heather Irwin/PD

Manny Morales looks slightly uncomfortable in the starched black chef jacket with shiny orange buttons he’s wearing at his Windsor restaurant, Cocina Mana.

Usually, he’s more of a free-range kind of guy who spends his days in a fleece jacket behind his Tamales Mana cart in Roseland and around Santa Rosa. From early in the morning until after lunch, he’s a constant peddler of corn husk-wrapped tamales filled with pork, chicken or beans. Made in a small Santa Rosa commercial kitchen off Petaluma Hill Road with his wife, he’s a regular for hungry workers who pay just a few dollars for the hearty masa packets topped with stripes of crema and roja sauce.

Now, he’s standing in a shiny new kitchen in a chef’s jacket with a menu that includes not just tamales, but homestyle chile verde, chilaquiles with spicy red sauce, tacos with smoky cochinita pibil or chicken tinga and hearty steak burritos. It’s not so much a taqueria, but as an invitation into his home to eat what he and his family eat every day.

“This is what we eat every day. This is what we eat at home,” he says sitting down at the table. Though I’ve tried to huddle in a corner inconspicuously, the jig is pretty much up when his business partner, Bill Cordell of Super Burger, spots me with four plates on the table, taking pictures.

Exactly three seconds later, Manny comes out from the kitchen with a giant hug, looks at the table, raises his eyebrow, then brings out two more dishes — the chile verde and chicken tinga that I didn’t order off the menu.

In Morales’ kitchen, there are no giant cans of premade sauce or piles of packaged tortillas. He makes everything from scratch as a matter of pride. Here, tacos aren’t mix-and-match discs of tiny tortillas with nibbles of carnitas, but Tacos Giusados — platters of braised meat with beans and Mexican rice with homemade steamed tortillas on the side.

Guisados typically refers to a comforting, stewed dish, the type of thing Grandma would make for Sunday dinner. You don’t gobble it in two bites, but savor it. Here, the fall-apart pork and smoky shredded chicken invite a slower approach, a Sunday dinner sort of approach. “My people aren’t coming yet,” he says, referring to native Mexicans who understand this kind of food. But he’s also happy that an appreciative audience seems to be warming up to his lovingly created dishes.

Though a handful of taquerias are clustered on the east side of Old Redwood Highway, Cocina Mana stands out in the Oliver’s shopping center, just a block or so from the Windsor Town Green, as an affordable eatery and a taste of home — no matter where you’re from.

Best Bets

Tamales: Served from 8 a.m. to 3 p.m., this is a signature for Cocina Mana. Choose from red chili pork, jalapeño, molé chicken and other flavors, served a la carte with red or green tomatillo salsa and crema for $3.50. Morales doesn’t use lard, instead using soybean oil for lighter tamales. Tamales plates with rice and beans range from $6.95 to $10.95 (for three tamales).

Tamal Bowls: Not too big, not too small. Morales’ tamales sit on a bed of rice with beans and braised sauces. Our favorite, Braised Yucatan pork (cochinita pibil) over a red chili pork tamal ($9.95).

Tacos Guisados: A pile of shredded chicken in a smoky tomato chipotle sauce with homemade tortillas, rice and beans is especially good, though zucchini squash with queso fresco is a nice vegetarian option ($9.95).

Chilaquiles: Served for breakfast or lunch, this classic is one of the best things on the menu. Crisp tortillas are simmered in medium spicy red salsa (milder green or insanely spicy Salsa Diablanero are also available), with black beans, queso fresco, pickled onions and crema. A perfect hangover remedy or hearty lunch. Served at lunch with charbroiled steak asada, chicken asado, pan-seared shrimp or eggs with a side of bread. ($9.95 to $11.95)

Also: Breakfast is served from 8 to 11 a.m., with breakfast burritos and quesadillas. Daily mimosas are $5 and the restaurant also has homemade horchata ($2) or Jamaica along with beer and low-proof margaritas.

Cocina Mana, 9238 Old Redwood Highway, Suite 128, Windsor, 707-657-7701. Open Monday through Saturday from 8 a.m. to 3 p.m., Wednesday through Saturday for dinner until 8 p.m. Closed Sunday, cocinamana.com.

Weekend Getaway: 15 Things to Do in Sonoma

February, 2019

Sonoma pairs small town charm with world-class wineries, restaurants and outdoor adventures. Spend a weekend wine tasting, farm-to-table feasting and town square shopping with some live music and off-the-beaten-path fun thrown into the mix – click through the gallery for 15 things to do in the town of Sonoma.

Two New Restaurants Opening on the Coast

Interior of Dillon Beach Coast Kitchen. Houston Porter

Fans of chef Matt Elias’ and Laine Ayre’s The Bodega food truck will be stoked to learn they’re now heading up one of the coast’s most destination-worthy cafes — Dillon Beach Coastal Kitchen.

The duo quietly took over at the historic Dillon Beach Resort earlier this year, transitioning from their mobile kitchen to a roomier brick-and-mortar spot. The 55-acre resort with a private beach has been a family-friendly destination for more than 130 years. In April 2018, a handful of native Marin County families, including Petaluma restaurateur Mike Goebel (locally of Brewsters Beer Garden), purchased the property. Ongoing renovations will continue into the summer under Goebel and operations director Brooke Gray (formerly of Nick’s Cove).

The resort cafe is already getting weekend warrior buzz. Inspired by farm and sea, Elias’ seasonal menu is a simple, family-friendly lineup of dishes like smoked McFarland trout dip with cucumber, dill, creme fraiche and crackers ($13), Bellwether Farms Ricotta Toast ($13) with marinated vegetables, clam chowder with fennel cream, bacon, potatoes and grilled focaccia ($15), Stemple Creek burger with Grazin’ Girl gorgonzola ($18), and their well-loved Bodega Sandwich,” a buttermilk fried chicken sandwich with smoky aioli, slaw, house pickles and a salad ($17). A vegetarian wrap with sheep milk yogurt and lentil hummus can get a pescatarian upgrade with crispy harissa shrimp. There are, natch, Hog Island oysters as well as Baked oysters; wine and beer on tap and less spirited drinks like an Arnold Palmer, local kombucha and coffee. Soft serve ice cream from Double 8 Dairy is a favorite.

So what about the Bodega food truck? Elias says they’ll be bringing their rig to the beach this spring, and the mobile kitchen will live on. 

If you want to head out, the restaurant is open for lunch and dinner Thursday through Sunday from 11:30 a.m. to 8 p.m. Dillon Beach Resort is about 30 minutes from Petaluma. 1 Beach Avenue, Dillon Beach. The resort’s general store and surf shop are also open for business.

Further south, Tony’s Seafood in Marshall is getting ready for their grand opening later this month. The 70 year-old restaurant is being resurrected by Hog Island Oyster owners John Finger and Terry Sawyer, who purchased it in 2017.

Chef Matt Shapiro (Marlow & Sons, Wise Sons, Walzwerk, Schmidt’s, Hog Island) will helm the kitchen. The 96-seat restaurant will face onto Tomales Bay and feature an open kitchen.

The menu will include classicsfish and chips (AK True Cod), an oyster po’ boy, a seasonal Dungeness crab roll (in season), oysters on the half shell and BBQ-ed, a crudo, linguine with clams—as well as personal touches, a daily “heads and tails” dish, a catch of the day, and land-based dishes like a Stemple Creek hamburger with tartar sauce. Local produce, much of it from the Marin Farmers Market, will inform accompaniments and specials.

The restaurant’s first Chef Dinner on Feb. 21 will feature a five-course menu highlighting McEvoy Ranch’s wines and olive oils. On March 7, Chef Shapiro pairs up with Far West Fungi to create a special mushroom dinner. Details at tonysseafoodrestaurant.com.