Glen Ellen Farmstead Blends Multigenerational Living with Country Bliss

By Abigail Peterson
Early spring sunshine warms the front garden at Ron and Chris Mickelsen’s weekend home in Glen Ellen. Chris, who owns a plant nursery with her husband, is fond of formal boxwood shapes and lush climbing roses. (Rebecca Gosselin)

Ron and Chris Mickelsen’s days sound pretty idyllic, growing olives for artisan olive oil and living with extended family on a small farmstead in the heart of Sonoma Valley. And yes, in many ways, it’s an enviable lifestyle. But make no mistake, it’s also a huge amount of work. “We say all the time, ‘Are you ready yet for that low-maintenance condo in the city?’” jokes Chris. “But if we lived in the city, we’d need better clothes.”

Jeans and muck boots are standard springtime gear for the Glen Ellen family, which also includes Chris’ grown daughter Katie Shinn, Katie’s husband, Todd, and their two children, Norman, 10, and Louise, almost 3. The kids have never lived anywhere but the farm, where they play pingpong in the barn, chase soccer balls in the rows of olives, feed chickens, pick veggies and in general have the kind of deep-rooted, rustic upbringing that can feel all too rare these days.

The Mickelsens got into olives 20 years ago, after Chris traveled to Geyserville for a weekend seminar on making oil and decided to look for some land in Sonoma, where the growing climate is ideal. The couple was well-equipped for the undertaking: Ron is a lifelong plantsman with a degree in horticulture from Cal Poly, and he and Chris own Half Moon Bay Nursery on the coast south of San Francisco.

After buying the Glen Ellen farm from the founder of nearby Quarryhill Botanical Gardens (the farm’s main house used to be home to the garden’s director, while Katie and Todd’s family dwelling served as a guesthouse), they traveled to Italy to source their olive trees. They returned with 1,500 tiny rooted cuttings from Frantoio and Leccino trees, then grew the cuttings to planting size under quarantine at the nursery in Half Moon Bay. The high-density, highly productive olive groves are 18 years old this spring, and Ron and Chris still choose to prune and pick by hand alongside a local crew.

Traveling back and forth from their nursery day jobs in Half Moon Bay up to Sonoma provides a welcome change of pace for Ron and Chris, particularly now when the wisteria is blooming and the olives are preparing to flower. “Things move forward so quickly in spring. The bulbs are first, and then the wisteria hits, and everything is so lush and green,” says Chris. The couple loves getting to garden in a climate so different from that of their nursery. For the first few seasons, they were surprised at how quickly things grew — roses and other perennials doubled in size in a single year, and peppers and tomatoes went gangbusters in the summer warmth.

As befits two lifelong professional plant lovers, the gardens in Glen Ellen are in constant improvement mode. The couple recently interplanted some of the olive trees with grapevines. (“You live in the suburbs, you put in a lawn; you live up here and you put in a vineyard,” says Chris.) Two years ago, they added a small orchard and a fragrant rose garden for scented olive oil soaps. And there are always new seedlings from the nursery to test out. “We laugh, because in the spring, a bunch of plants get put in and then by fall they all get moved around again,” says Chris’ daughter Katie.

This spring, the farm will enter a new stage as Ron, Chris and the rest of the family continue to put things back together after last October’s wildfires, which heavily affected this close-knit area. On the farm, one of the barns and a guest cottage burned to the ground; incredibly, the fires were stopped just feet before they reached the family’s homes. Bottling equipment, tractors and a few olive trees were also lost, but the rest of the groves are healthy.

It’ll be a busy spring for sure, with a barn to rebuild, new plants to get in the ground and water lines to troubleshoot. “Every year when the irrigation gets turned back on, Ron spends the next few weeks on his hands and knees, looking down a muddy hole to find where the leaks are,” says Chris. It’s a true labor of love for the couple, who hold this land deep in their hearts and see that connection taking hold in their grandchildren. And they won’t be downsizing to a condo in the city anytime soon.

Vote in Sonoma Magazine’s Cutest Dog Contest

By Sonoma Magazine Staff

It’s time to pick the most adorable pooch of 2018. The submissions to our annual Cutest Dog Contest are in and all that’s left to do is vote for your favorite.

Simply click the heart icon on the picture of the dog you think is the most irresistible. You can vote for as many dogs as you like, however you can only vote for each dog once.

With close to 100 pooches to pick from it won’t be an easy decision. So take your time and throw your favorite dog a bone, or a like.

Voting will end on December 17th, 2018 at 11:59pm. To vote, visit our contest page: sonomamag.com/contest/2018-cutest-dog-contest

The winner of the Cutest Dog Contest will be chosen from among the top 10 vote earners by a panel of judges from Sonoma Magazine and our beneficiary, Pets Lifeline.

The winning dog will get:

A professional Sonoma Magazine photo shoot.

A full-page photo in Sonoma Magazine with dog’s name and bio.

A lot of treats from their proud owner.

 

 

Favorite Sonoma Dungeness Crab Dishes and Recipes

By Diane Peterson
Dungeness Crab Sandwich at The Marshall Store. (Christopher Chung / The Press Democrat)

In the spring, swarms of baby Dungeness crabs float through the protected, shallow waters of North Coast bays like so many tiny stars in a far-off galaxy. But when winter arrives, the mature, male crustaceans fattening up in the eelgrass off the coast become the region’s true culinary stars.

After being steamed and cleaned, the crabs’ hard shells are eagerly cracked open, exposing mounds of moist and delicate flesh whose subtle sweetness pairs well with butter and tomato sauce. Those flavor pairings have been immortalized in such Bay Area classics as Crab Louie Salad and Crab Cioppino.

Here in Wine Country, many of the region’s best chefs grew up on other shores enjoying other tasty crustaceans. But once they taste the meaty Dungeness, caught in the chilly waters off Northern California, Oregon, Washington and Alaska, they’re hooked. Find a few favorite recipes from Sonoma County chefs below, and click through the above gallery for local places to enjoy the winter treat.

THE RECIPES

Kendall-Jackson Cracked Dungeness Crab

Justin Wangler, Executive Chef at Jackson Family Wines, makes this recipe for boiled, cracked crab at home, alongside a chili sauce and the traditional melted butter. “It’s just a nice, Sonoma County wintertime meal,” he says. “Sharing it with friends spreads the work around, and you can all crack it together and drink wine and have fun.” The sweetness of the crab, especially when dipped in butter, goes perfectly with the rich texture of the Kendall-Jackson Vintners Reserve Chardonnay. “That’s a no-brainer,” he says. Wangler prefers to start with live crab — the fresher the better.

“You want to make sure they are feisty and moving around,” he says. “You don’t want one that’s slow.” When serving the crab, he uses Joyce Chenscissors to cut through the shells, for easier eating.

Makes 4 servings

2½ gallons water
4 stalks celery, large dice
2 carrots, large dice
1 onion, large dice
1 fennel bulb
1 bay leaf ¼ bunch parsley
2 tablespoons kosher salt
2 cups white wine
2 lemons, halved
1 cup white vinegar
3 (1½-pound) Dungeness crabs In a large stock pot, add water, vegetables, bay leaf, parsley and salt and bring to a rolling boil; reduce heat to a simmer and cook for 20 minutes.

Add the wine, lemons and white vinegar; cook for 10 minutes. Add the crabs, return to a boil and cook for 13-15 minutes. Carefully remove the crabs from the stock pot and shock in an ice water bath. If serving the crabs warm, skip the ice water bath and serve with melted butter.

Homemade Chili Sauce for Dungeness Crab

Josh Silvers of Jackson’s Bar & Oven in Santa Rosa makes a homemade chili sauce for dipping crab that can also be upcycled into a Crab Louie Salad dressing. “For the salad, you get butter lettuce and build it up with tomatoes, hard-cooked egg and crab meat,” he says. “Then just spoon the dressing over it.”

Makes 1 cup

1 14.5-ounce can whole tomatoes
2-inch piece of horseradish, peeled and grated ⅓ cup sugar ⅓ cup champagne vinegar
Pinch of salt
Juice of 1 lemon

Put the first five ingredients in a heavy-bottom pan and reduce until thick. Add the lemon juice and blend together.

Josh’s Crab Louie Dressing
Makes 3 cups

¼ cup sweet pickle relish
1 cup mayonnaise 1 cup homemade chili sauce (see above)
1 cup heavy cream ½ ounce brandy
Handful of chopped parsley Salt and pepper to taste

Mix relish, mayonnaise and chili sauce in a bowl.
Whip cream with brandy until it forms soft peaks.
Combine whipped cream with the mayonnaise mixture, chopped parsley and salt and pepper.

LaSalette’s Crab Stew

For as long as Manuel Azevedo, chef/owner of Sonoma’s LaSalette, can remember, his mother (also named LaSalette) has been making this dish on New Year’s Day. Although she always lays out a veritable smorgasbord, he opts for a simple bowl of crab stew accompanied by a glass or two of red wine, a romaine salad, a bowl of garlic-buttered penne pasta and some garlic bread. “We set a big table and roll up our sleeves,” Azevedo says. “I figure my hands are going to be a mess, and there’s a point where it’s useless to grab a fork.”

Makes about 4 servings

3 large Dungeness crabs, totaling 6 pounds
1½ cups onion compote (see recipe below)
1½ teaspoons fine sea salt
2 teaspoons Portuguese spice blend (see recipe below)
2 tablespoons Hungarian paprika ½ piri piri pepper, chopped, or pinch of red pepper flakes
3 bay leaves 1½ cups dry white wine
½ cup chopped flat leaf parsley

If the crab is purchased live, bring a large pot with enough water to cover the crab to a boil. Using large tongs, carefully place the crab in the pot and boil for 15 minutes. Pull them out of the pot and place in an ice water bath to cool quickly.

Once cooled, twist off the legs and claws and then pull away the apron (the underbelly). Now separate the carapace (the main shell of the body) from the body to reveal the spongy gills and crab butter — the innards of the crab including the fat attached to the carapace. Remove and discard the gills.

Scoop out and save the crab butter. This is essential, as this butter imparts a rich crab flavor to the stew. Squeeze the collected crab butter through a fine-meshed strainer. Clean each crab body under running water and cut it into 6 pieces.

Crack the legs enough to create a little space for the sauce to penetrate the shell. Collect the body, legs, claws and butter and set aside. Discard the carapace and strained-out material. Heat the onion compote, sea salt, Portuguese spice blend, paprika, piri piri, bay leaves, wine and parsley in a medium pot with a lid. Add the cooked crab, including the strained crab butter, and steam in the covered pot for about 5 minutes to heat through, gently stirring often.

If the stirring is too vigorous, the crab tends to fall apart and look messy. Turn off the heat and allow the pot to sit covered for at least 30 minutes before serving, to ensure the crab absorbs all the flavors. Give the stew a gentle stir every 15 minutes to coat the legs and claws with the other ingredients.

Onion Compote
Makes 1½ cups

4 cups yellow onions (about 3 whole onions), diced into ¼-inch pieces
3 tablespoons extra virgin olive oil
2 cloves garlic, minced Pinch freshly ground white pepper
2 teaspoons fine sea salt
2 teaspoons white wine vinegar

Sauté all the ingredients in a medium pan over low heat until the onions are a light golden color, sweet and void of pungent onion flavor — approximately 1 hour. Store up to five days in the refrigerator.

Portugese Spice Blend
Makes 1¾ cups

6 tablespoons cumin seeds
4 tablespoons allspice berries
1 tablespoon whole cloves
3 Ceylon cinnamon sticks, broken into ½-inch pieces
¾ cup Hungarian paprika ½ nutmeg seed, freshly grated

Place the cumin, allspice and cloves in a sauté pan over medium heat and cook, stirring, until fragrant and lightly smoking — about 5 minutes. Allow to cool, and grind in a spice grinder. Add the cinnamon and grind again. Combine the ground spices with the paprika and grated nutmeg, mix well and store in an airtight container for up to six months.

Dungeness Crab Salad

Every holiday season, Madrona Manor Executive Chef Jesse Mallgren celebrates 18 days of Christmas with a popular series of Dickens Dinners featuring a traditional English menu of Beef Wellington and Christmas Pudding. Mallgren also provides a taste of the Sonoma Coast with an elegant Dungeness Crab Salad made with winter greens like frisée and radicchio, plus mandarin oranges grown in the Healdsburg inn’s garden. The crab is gently napped with Green Goddess dressing, which adds an herbal flavor, while the greens are dressed in a fresh orange vinaigrette.

Makes 8 servings

For Vinaigrette
1 cup fresh orange juice, reduced over heat to ½ cup
2 tablespoons champagne vinegar
Salt to taste
¾ cup extra virgin olive oil

For Green Goddess Dressing
1 cup mayonnaise
1 teaspoon chopped fresh chervil
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh tarragon
1 tablespoon tarragon vinegar (or apple cider vinegar)

For Crab Salad
1 pound cleaned Dungeness crab meat
1 head frisée lettuce, sliced (white leaves removed)
¼ head radicchio, chiffonaded
½ cup mandarin orange segments
¼ cup toasted sliced almonds for garnish

For orange vinaigrette: Whisk reduced orange juice, vinegar and salt until salt is incorporated. Slowly whisk in the olive oil.

For Green Goddess dressing: Whisk together the mayonnaise, herbs and vinegar.

For crab salad: Mix the crab meat with the Green Goddess dressing and divide on 8 plates. Toss the frisée, the radicchio and the orange segments with 2 tablespoons of the orange vinaigrette and place on top of crab. Sprinkle toasted almonds on top. taste

Crab Eggs Benedict

Chef Lisa Lavagetto of Ramekins Culinary School always makes Crab Eggs Benedict during Dungeness season for brunch for family and friends. As a shortcut, she learned how to make a hollandaise sauce in a blender, which helps streamline this labor-intensive dish and get it to the table with less stress.

Makes 6 servings

12 large eggs
Hollandaise sauce (recipe follows)
Large sprig dill weed
6 English muffins
6 tablespoons cream cheese
4 ounces smoked salmon, chopped
2 large tomatoes, thinly sliced into 12 slices
2 fresh lemons (1 for garnish, sliced into 6 wedges)
1 pound crab meat tossed with juice of a half lemon
12 spears of asparagus for garnish, stemmed and blanched until tender

Poach a dozen eggs in advance in a segmented poaching pan to a hard-white/soft-yolk stage and place them in a cool water bath in fridge; you’ll reheat them before serving (instructions below).Prepare the hollandaise sauce and add about 1 tablespoon of the fresh dill, chopped finely. Set aside. Preheat the oven to broil. Halve the English muffins, place them on a baking sheet and lightly toast them under the broiler. Remove muffins and reduce heat to 350 degrees.
Place the cooled eggs in the 350-degree oven to heat them through (about 10 minutes).

Meanwhile, mix the cream cheese with the smoked salmon and then spread the mixture over all 12 muffin halves evenly. Top with a thin slice of tomato and a 12th of the drained crab meat and place the baking sheet in the oven for about 5 minutes to heat through only (not cook) as the eggs finish heating. When all are warmed through, top the muffins with a poached egg and spoon hollandaise sauce over the top. Garnish with the asparagus.

Blender Hollandaise Sauce
Makes 8 servings

6 egg yolks
½ teaspoon salt
Dash of cayenne pepper
2 tablespoons heavy cream
1 pound unsalted butter, melted until bubbly but not brown
2 tablespoons lemon juice or white wine vinegar

Place egg yolks, salt, pepper and cream in blender and blend for a few seconds at high speed until you have a smooth, frothy mixture. Still going at high speed, start adding hot butter in a thin, steady stream, not too slowly. As you add butter, the sauce will thicken. When half the butter has been added, add the lemon juice or vinegar. Then continue blending until the rest of the butter has been added.

Santa Rosa Theater Company Receives $150,000 to Produce Play on Gun Violence

By Sofia Englund
Imaginists Theater founders Amy Pinto and Brent Lindsay have bought the building that houses the theater and small artists studios in the South A district of Santa Rosa. (photo by John Burgess/The Press Democrat)

Santa Rosa theater company the Imaginists has been selected as a recipient of a Hewlett 50 Arts Commission, a program of the William and Flora Hewlett Foundation. The theater company, founded by artistic directors Amy Pinto and Brent Lindsay, is among ten San Francisco Bay Area nonprofits to receive $150,000 to “create important and unique work that facilitates discussions around the most pressing local issues.” 

The Imaginists will use the grant to commission internationally acclaimed Hungarian theater director Árpád Schilling to produce The Gun, a new work that will incorporate Schilling’s outsider perspective on the role of guns and gun violence in American society. 

Barbara Lanciers, Director of the Trust for Mutual Understanding and a longtime supporter of Hungarian artists, states, “Often times, it takes an outside eye holding up a mirror to allow us to truly see ourselves. Working closely with collaborators from other cultures and backgrounds helps us to more firmly understand our own contexts. Schilling will combine his well-honed, community-based practices with those of the Imaginists to find a new way to examine violence as it relates to national identity.”

Schilling has previously collaborated with the Imaginists and shares Pinto’s and Lindsay’s vision of “theater as instigation and provocation.”

“Art gives the freedom of thinking and self-expression, and social activism helps to get to know the reality,” said the Hungarian theater director.

Schilling’s numerous awards for his work include the Stanislavski Prize from Moscow in 2005, the Légion d’honneur from the French Ministry of Culture in 2008 and the Europe Theatre Prize in the New Theatrical Realities category in 2009.

“I am honored to be invited by such dedicated artists, teachers, activists and civil rights fighters like Amy Pinto and Brent Lindsay,” said Schilling.

The announcement of the $150,000 grant comes on the heels of a successful fundraising campaign by the Imaginists that allowed the theater company to buy their longtime rehearsal and performance space on Sebastopol Avenue in Santa Rosa.

The experimental theater company, based in Santa Rosa for thirteen years, continues to explore the intersection of art and community. In all of their productions, the act of inclusion is central to the artistic directors’ vision. The Imaginists produce bilingual plays and collaborate with people often excluded from the stage: day laborers, undocumented youth, social justice groups, artists across disciplines and community members with little or no acting experience are included in the theater company’s productions. They also extend this philosophy of inclusiveness to their audience by offering sliding scale ticketing.

“We are thrilled to be selected as a recipient of the Hewlett 50 Arts Commissions and honored to be in the company of such distinguished artists and organizations. We’re especially happy to be developing this project in our community,” said Amy Pinto.

The Gun will preview in Sonoma County and premiere at Z Space in San Francisco in 2020. Additional performances will be held in Sonoma County and beyond following the premiere. The Imaginists will work with youth organizations and hold community conversations surrounding guns and gun violence throughout the development and premiere of the play.

Other current and upcoming the Imaginists performances include Spin Off, an alternative theatrical take on the TV sit com (new episodes every Friday, December through January); The 16th, a “Borgesian noir and meta-theatrical satire that examines the extent to which an organization will go to get funding” (premieres in April 2019); and the 11th annual Art is Medicine Show, a free, bilingual, bicycle- powered summer tour (July 2019).

The Imaginists, 461 Sebastopol Ave, Santa Rosa, 707-528-7554, theimaginists.org

Petaluma Chateau Shows Off Eclectic Art Collection

By Carole Kelleher
Ron Collins’ Petaluma art museum

Have you ever admired a painting or piece of art, considered buying it, and then been struck by the thought, “But where would I put it?” Ron Collins doesn’t face that problem. He has his own private art gallery, hidden away in the Petaluma hills, locked behind gates, and enjoyed only by Collins and those he invites over to share in its eccentric abundance.

His 13,000-square-foot country French-style chateau, built in 1993, sits on a 24-acre estate adorned with dramatic outdoor sculptures, including a massive rendering of Venus giving the moon a bath, entitled “Luna is Happy.” Inside awaits a vast array of artwork on three highceilinged floors. Collins doesn’t know how many pieces he has, but says there are “at least 1,000.”

Collins, 83, a native of Dallas, Texas, still wears his signature black leather cowboy boots. Although he majored in math, he remembers loving art since he was a young boy. The first half of his career was in the aerospace industry in Texas, until 1982 when he relocated to San Francisco to handle the finances and business administration of his brother’s company, Now Designs. He stayed with Now Designs, a textile company that specializes in aprons, potholders, dishtowels, and such, until his brother Donald Collins sold the company in 2004.

The Petaluma chateau was built and designed by Donald Collins’ life partner, Robert Danley, an industrial architect. The couple lived there until Robert passed away in 2006, followed by Donald’s passing in 2011. Ron Collins, who lives in Marin County, then inherited the property and turned it into a private display of his personal art collection.

Every medium is represented — paintings, sculpture, ceramics, collages, mixed media, photography — and the majority of the work is contemporary. “It’s an eclectic collection with a scatterbrained edge,” he says.

“It’s like a box of chocolates.” His only true guideline is to acquire things he enjoys. A great deal of art speaks to him, and he is not driven by price or investment value. “Something might be $100 or $1,000 or $5,000. I just buy what I like.” (Some pieces are much pricier.) He adds to his collection as frequently as once a week.

Collins never purchases anything online, and he favors Bay Area artists, especially from his home county of Marin. He was a longtime board member of the Marin Museum of Contemporary Art, and he frequents local galleries as a regular pastime. He also buys art when he travels, or visits his second home in Santa Fe. He tries to meet each of the artists whose work he collects.

A new favorite is Marin artist Lark Calderon-Gomez, and Collins owns several of her large oil paintings of women, including “Accept My Existence, Expect My Restraint.” Completely different from her work, he also has a room dedicated to his Japanese magee bronzes, each more than 100 years old. This is again in complete contrast to a glass case housing multiple works of the highly collectible pottery of Erwin Winterhalder, mostly from the 1930s, alongside which hangs one of Winterhalder’s watercolors of redwood trees.

Serving as both art curator and caretaker on the property is Charles Roggow, who lives with his husband in an apartment on the ground floor of the chateau. Roggow is engaged in the overwhelming task of cataloging all the artwork. He met Collins at a gallery Roggow owned in Novato and was elated when he was invited to move into the Petaluma treasure. “Being an artist myself, it is wonderful to wander the house and enjoy the art. It is so quiet and beautiful here,” Roggow says.

Collins visits his gallery about once a week, often bringing along a new acquisition. He lives with his partner, Donna Morris, who frequently joins him at the chateau, and has two adult daughters who live in Texas. Collins and Morris occasionally entertain at the site, and private fundraisers for Marin MOCA and the Oakland Museum of Art have been held there.

Collins has a sculpture by the actor Anthony Quinn, a painting by famous San Francisco poet Lawrence Ferlinghetti, a guitar strap painted by rocker Carlos Santana, bronzes by Erté, and a portrait of a woman by Alex Katz.

Especially charming is a painting by an 11-year-old interpreting the work of Jackson Pollock that Collins purchased for $100. There are even pieces found in salvage yards.

He has never sold anything, and doesn’t intend to stop acquiring. “There’s still some room left,” he says of the building in which every inch of wall and floor space seems to display something.

As for the collection’s worth? “I don’t have any idea,” he says.

Shocker! Healdsburg’s SHED Will Close Dec. 31

By biteclub
SHED SHEDWinner of a 2014 James Beard Award for restaurant design, SHED is a market, café, and community gathering space in Healdsburg designed to bring us closer to the way we grow, prepare, and share our food. Our modern Grange reflects the best of our local farming culture, delivering a seasonally curated selection of workshops, wares, and freshly prepared foods to our guests. Our mission is to celebrate and nurture the connection between good farming, good cooking, and good eating.

Healdsburg’s iconic SHED Modern Grange will close its doors for good on December 31, 2018. Citing a difficult business year after the 2017 fires, owners Doug Lipton and Cindy Daniel told its 100-person staff Monday that the 10,000 square foot cafe, fermentation bar, retail and events space would become an online-only retail shop.

Cindy and Doug at SHED. Photo: Caitlyn-McCaffrey
Cindy and Doug at SHED. Photo: Caitlyn-McCaffrey

“We have made the very difficult decision to close the Healdsburg brick-and-mortar version of SHED,” Lipton said. “We have tried to be nimble and responsive to the challenges of running our business, but SHED is a very ambitious and complex business. We have had many successes over the past five and a half years, and in that time have built a brand with national recognition, but we cannot sustain the store any longer,” said owners.

The couple, according to publicist Laiko Bahrs, made the choice to close within the last two weeks. It has, according to Healdsburg restaurateur Dustin Valette, taken the community somewhat by surprise after locals watched the intense building process and passion the couple had for SHED.

SHED store. Photo: Eric-Wolfinger
SHED store. Photo: Eric-Wolfinger

“The surprise closure of SHED is heart-wrenching because not only was it a gem to our community but also because Doug and Cindy have such a great vision. Since their conception of SHED it has been a destination for gourmands both near and far alike.  I’ve watched as the building and their dreams took shape and it has been constantly refined by the likes of Perry Hoffman.  I love what they have done for our local food scene and how much they have helped local farmers,” said Valette.

Daniel and Lipton, who self-funded the project and own the building, do not have a new tenant lined up for the space, which was constructed from pre-fab parts, but hope to find a new owner who will understand the “community that’s gathered here and how to carry forward the spirit of SHED,” said Lipton.

Chef Perry Hoffman making final touches to dishes before they head out to the dining area during a Saturday brunch at SHED in Healdsburg. January 16, 2016. (Photo: Erik Castro/for Sonoma Magazine)
Chef Perry Hoffman making final touches to dishes before they head out to the dining area during a Saturday brunch at SHED in Healdsburg. January 16, 2016. (Photo: Erik Castro/for Sonoma Magazine)

Former SHED executive chef Perry Hoffman, who received critical praise for his farm-inspired menu, left the organization to travel with his family in August. Bahrs said Hoffman’s departure was not a factor in the closure. Chef de cuisine Bryan Oliver has been running the food program since August. Since 2013, the café has earned numerous accolades, including the 2014 James Beard Award for Best Restaurant Design; placement on the San Francisco Chronicle’s Top 100 list for three consecutive years along with a three-star rating review; a Michelin Guide Bib Gourmand designation for 2017, 2018 and 2019; placement in Eater’s “California Essential 38 Restaurants in 2018;” and four Good Food Awards for products in 2018, and nominations for four products in 2019. It was also a BiteClub favorite.

“SHED is such an important part of the Healdsburg community and we have always been so inspired by Cindy and Doug’s vision. We are sad about the news,” said Kyle Connaughton of Healdsburg’s Single Thread restaurant.

Connaughton recently co-hosted a dinner with Michelin-starred New York Chef Dan Barber in a farm-to-table dinner at SHED. Over the years, dozens of top influencers in the food, farming, and sustainability fields were hosted at the upstairs grange room.

“Programming our educational and cultural events has been one of my greatest joys.” says Daniel. “Our community of farmers, teachers, authors, chefs, artists, and neighbors is unique and incredibly special. We’ve explored and learned so much together.”

Coffee bar at SHED. Photo: Eric-Wolfinger
Coffee bar at SHED. Photo: Eric-Wolfinger

When it opened in 2013, SHED was lauded for its eco-friendly design and modern steel and glass construction. Lipton, who founded Lipton Environmental Group and has a doctorate in environmental chemistry moved to Healdsburg more than 20 years ago with their sons to start a 15-acre biodynamic farm in Dry Creek with Daniel. The farm, which they named Home Farm, was a significant source of produce for SHED along with Bernier Farms and other small local producers located within 10 miles of the space.

“We remain committed to our mission to support good farming, good cooking, and good eating and plan to continue our website, selling products and sharing educational content. Beyond that, we will take some time in the new year to reimagine our dreams and ambitions beyond Healdsburg SHED,” said Daniel.

The space will remain open until 6 p.m. on New Year’s Eve, and a number of events and activities remain on the books, including a wreath-making class. The web store will include SHED’s proprietary Pantry line.

SHED salad. Photo: Courtesy.
SHED salad. Photo: Courtesy.

“We opened the SHED in 2013 to share the idea that health and happiness are grounded in the soil. That good farming, good cooking, and good eating are important to who we are as a people. SHED allowed us to be part of something bigger than ourselves that the whole community could share,” said Lipton.

Healdsburg SHED, 25 North St Healdsburg, CA 95448. Open daily, 8 am -6 pm, until December 31st, 2018, healdsburgshed.com

Guide To a Stress-Free Holiday Getaway in Sonoma

By Adrienne Shubin

This holiday season, skip the manic malls, ditch the “cost-cutting” catalogs, forget about the frantic Amazon browsing, and head to the town of Sonoma where relaxation and shopping are not mutually exclusive. We’ve put together an itinerary that will allow you to safely immerse yourself in the happy bustle of the season with no risk of getting stressed out. Click through the above gallery for details, our favorite Sonoma spots for holiday shopping are listed below. 

Fashion for Her:

Artifax carries unique, art-to-wear women’s clothing and accessories. 450 1st St. East # C, Sonoma, (707) 996-9494

Bear Moon Clothing Company has been in business for 26 years and carries a stylish selection of high-quality clothes, accessories and shoes. 117 East Napa Street, Sonoma, (707) 935-3392

Bella Vita Sonoma offers a wide variety of fashionable and hard-to-find clothing, shoes and accessories for a variety of tastes. From lace Victorian dresses to boho chic kimonos and even lingerie and evening bags, there is something for every woman at Bella Vita. 457 First Street West Sonoma, (707) 935-8206

Bossa Nova Fashion Concepts means “New Style” and that is just what this modern clothing boutique offers. Shop for wearable, stylish clothing and accessories from designers around the world. Sonoma Court Shops, 524 Broadway, Sonoma, (707) 343-1228

Perlé is a contemporary women’s clothing and accessories boutique with a focus on the latest styles, all with a classic and feminine touch. 124 West Napa St., Sonoma, (707) 935-5800

The Loop is where you’ll want to shop for chic, on-trend styles. The Loop has two locations in Sonoma: one location on the plaza at 461 First Street West, Sonoma, and one at Cornerstone, 23570 Arnold Drive, Sonoma, (707) 939-8400

Fashion for Him:

Eraldi’s has been the place to shop in Sonoma for casual men’s clothing, shoes and accessories, as well as men’s basics, since 1922. This family-owned business has a low-key, friendly atmosphere and the staff are ready and willing to help you find what you’re looking for. 475 1st St. West, Sonoma, (707) 996-2013

Scott Lyall of Napa has opened a Sonoma location offering contemporary casual sportswear. While you’re there, check on the latest sports scores on the large screen TV, sip on a glass of wine or chat with Scott! 115 East Napa Street, Sonoma, (707) 933-8770

Accessories for Everyone:

Large Leather is a tiny shop, in fact it’s the smallest shop on the Sonoma Plaza. It’s also chock full of fine leather goods, handmade on-site. Shop for handbags, belts, bracelets, cow hide rugs, pillows, backpacks and more. 481 A First Street, Sonoma, (707) 938-1042

Sox de Vine is the ideal place to buy fun, colorful and whimsical socks for those special people on your holiday list. They also carry tights, hats, scarves and other accessories. 450-H First St. East, Sonoma, (707) 996-1413

For the Home:

Sign of the Bear Kitchen and Tableware is a delight for anyone who enjoys entertaining and cooking at home. It’s also a great place to find gifts for everyone on your list.  Shop for kitchen gadgets, cookbooks, bakeware, linens, and tableware, as well as many fun, whimsical and often humorous items that are sure to amuse! 435 1st St. West, Sonoma, (707) 996-3722

H. Frank carries home decor in true Sonoma style offering everything from furniture and lamps to throw pillows and glassware. 28 West Spain St, Sonoma, (707) 938-5800

Gift Shops:

Global Heart carries unique fair trade items from around the world including jewelry, handbags, blankets, kids clothing, coffee, and unusual and artful Nativity scenes. 423 First Street West, Sonoma, (707) 939-2847

Wine Country Chocolates is the place to buy gifts for those hard-to-shop-for people on your list. Nearly everyone loves chocolate! Visit their tasting room to try before you buy. 414 First Street East, Sonoma, (707) 996-1010

Tiddle E. Winks is where you will relive some of your favorite childhood memories. This charming vintage 5 & Dime will delight kids of all ages with their selection of candy, toys and gifts. 115 East Napa St. Sonoma, (707) 939-6933

 

 

New Coffee Shops Coming to Santa Rosa, Sebastopol and Healdsburg

By Bill Swindel

While the revitalization of downtown Santa Rosa remains a work in progress, a variety of local entrepreneurs are confident enough to invest in the city’s future.

Their optimism is based on the “Field of Dreams” theory: if you will build it, the visitors will come. And nowhere is that more evident than the nearly $300,000 bet Cody Brown and his family are making on a downtown revival.

The Brown family pooled together the money — including his mother’s 401(k) retirement savings — to open Crooks Coffee downtown on Sept. 15. The shop entered a highly competitive coffee sector with other local upstarts Acre Coffee, Flying Goat Coffee and national behemoths Starbucks and Peet’s Coffee. There’s also Brew Coffee and Beer House, which has carved its own niche attracting a younger crowd from dawn to dusk.

As 2018 draws to a close, downtown Santa Rosa is certainly on its way to becoming a Coffee City. But the coffee craze goes well beyond this Sonoma County city. What’s striking are the number of locally owned independent coffee shops that continue opening across Sonoma County, even though Starbucks has close to 50 locations and Peet’s operates another six. Click through the above gallery for Sonoma County coffee shops that opened recently, or are coming soon to a neighborhood near you. And click here for some our favorite independent Sonoma County coffee shops.

 

Go Local and Affordable: Great Gifts Under $40 for Everyone on Your List

By Karen Kizer
holiday shopping

Have no fear of the hard-to-shop-for ones on your holiday list. Sonoma stores have got you covered with these unique and useful finds, many of which are locally made. With all prices under $40, checking off that shopping list should involve a good amount of comfort and joy—click though the above gallery for details.