New Distillery & Tasting Room Arrives in Healdsburg

By Sarah Stierch

Healdsburg – top destination for fine wine, food and luxury hotels – is gaining ground as the place to go for craft spirits. This week, the town further asserted itself on the spirits scene with the opening of a new tasting room, Young & Yonder Spirits, just steps from the Healdsburg Plaza.

Established in 2013 in Cloverdale, Young & Yonder Spirits is the brainchild of Josh and Sarah Opatz.

Raised in Healdsburg, Josh Opatz discovered his love for artisanal adult beverages through his father, award-winning viticulturist Pete Opatz. He met Sarah, a graphic designer in San Francisco, and the two joined forces (by marriage and career) to pursue a dream of creating high-quality craft spirits. (Josh’s step-brother Shane Harlan is also a partner in Young & Yonder Spirits.)

Located across the street from Healdsburg City Hall, the Young & Yonder 1,000 square-foot space offers tasting flights that include the company’s Armont Vodka, H.O.B.S. Gin, Y/Y Distiller’s Series Lime Vodka, as well as their newest creations – Fellows and Foragers Absinthe and Stave Robber Rye Bourbon. Guests will also be able to sip on special seasonal cocktails and there will be distillery tours, offering a behind-the-scenes look at the hands-on production.

The Opatzes seized the opportunity to open the Young & Yonder space in Healdsburg when zoning laws enabled them to pair their production facility with a tasting room.

“We are so happy to join a community where quality agriculture and artisanal products are the focal point,” said Sarah Opatz, “between the great wine, beer, and craft spirits in the area, both visitors and locals will surely find something to fall in love with.”

Young & Yonder Spirits’ tasting room and distillery is open Thursday through Sunday, 12 p.m. – 6 p.m., 449 Allan Court, Healdsburg, 707-473-8077, youngandyonder.com.

Got $1000? Have Dinner with Michael Franti and See Him Perform in Napa

By Sarah Stierch
Michael Franti dances onstage during BottleRock Napa Friday May 27, 2016 in Napa. (Kent Porter / Press Democrat) 2016

Michael Franti may be best known for his positive, socially conscious songs, but the East Bay musician is also a philanthropist. Together with his wife Sara, Franti grants “live music wishes” to people living with life-threatening illnesses, children with severe challenges, and wounded veterans.

The Frantis have collaborated with a number of acclaimed artists, including Blake Shelton and Lady Gaga, to raise funds for their “Do It For The Love” foundation. Now the couple has teamed up with local celebrity chef Charlie Palmer to make more musical wishes come true.

On Thursday, May 24, Franti will perform at an intimate concert, for up to 150 guests, on the rooftop of the newest luxury hotel in downtown Napa, The Archer. The event, called Vines & Vibes, is part of BottleRock Napa Valley’s pre-festival happenings. The evening includes a dinner prepared by Charlie Palmer (who has a steakhouse at the hotel) paired with local wines and craft cocktails. Tickets are $1000 per person; proceeds go toward the “Do It For The Love” foundation.

Palmer, who is a big fan of Franti’s music and charitable work, is “thrilled” to be involved in the event. “It’s going to be an incredible evening,” Palmer said.

Twenty guests, who paid $2,500 each for a now sold out VIP experience, will have a cocktails with the Frantis and Palmer before the show and observe the famous chef whip up his special Vines & Vibes creations in his kitchen.

After a multi-course dinner with guests, Franti will perform a live, acoustic set with Matt Nathanson and Sam Getz of the blues-rock band Welshly Arms. The Frantis have previously collaborated with BottleRock, including performing at the festival.

“We are ecstatic to be working with the BottleRock team again on this fabulous event, and to be having it on the gorgeous rooftop of the Archer Hotel,” the Frantis said in a press release, “We are grateful for the generosity of the winery and community partners supporting this effort to help bring joy through music to those in need.”

Tickets are on sale now and start at $1,000 per person. Visit doitforthelove.org for more information.

15 Wines You Must Try at the North Coast Wine & Food Festival

By Sarah Stierch

We love any excuse to celebrate the food and wine bounty of the North Coast region, and on Saturday, June 9, we’ll do just that at The Press Democrat’s North Coast Wine & Food Festival at SOMO Village in Rohnert Park. Over 60 award-winning wineries, pouring 90 Gold Medal wines, and 20 acclaimed chefs, serving up delicious bites, will be the stars of the show.

It’s a must-attend event for any wine lover seeking to discover the best wines from Sonoma, Napa, Lake, Marin, Solano and Mendocino counties. It can also be a bit overwhelming – with so many wines to try in one afternoon, where do you begin? To help guide your palate, below are 17 award-winning wines you must try at the North Coast Wine & Food Festival. (As always, if you’re planning on drinking alcohol, make sure you have a designated driver or book a taxi/Uber/Lyft).

BUBBLES, BABY

Gloria Ferrer 2008 Royal Cuveé 
A consistent favorite, this “Best of Class” sparkler is called “Royal” because the first vintage was served to the King and Queen of Spain in 1987. Judges call it a “classy” wine as well as noting a nutty, yeasty flavor that has helped to define Northern California sparkling wine.

ROSÉ ALL DAY

Rodney Strong Vineyards 2017 Rosé of Pinot Noir, Russian River Valley
Warm weather can only mean one thing: rosé! Rodney Strong’s rosé earned a whopping 98 points from judges, of which one declared “I would buy this wine for my cellar.” Its delicate pink color is a crowd pleaser and its savory acid makes it a perfect wine for dining al fresco with any meal – especially the grilled octopus with salsa verde by Chef Mike Mullins of Perch and Plow, served at the festival.

Navarro Vineyards 2017 Rosé of Pinot Noir, Anderson Valley
Folks who’ve tapped into the quality and affordability of Mendocino County’s Navarro Vineyards won’t be surprised to see this rosé take home a gold medal. The pretty pink rosé of pinot noir was called “crisp, bright, lovely” and refreshing by judges, making it a must-taste for any pink water fan.

PATIO POUNDERS

J. Rickards Winery 2017 Croft Vineyard Sauvignon Blanc, Alexander Valley
Summertime calls for fun times, and fun times call for sauvignon blanc. Don’t miss a sip of J. Rickards’ Croft Vineyard sauvignon blanc, which was named “Best of Show White” for its delicate, aromatic and floral nature with a touch of red apple. Judges called it “sauvignon blanc at its best.” Grab a splash to pair with the sustainable oyster tartare served by the Monterey Bay Aquarium’s resident chef, Matt Beaudin.

Trecini 2017 Sauvignon Blanc, Russian River Valley
If you haven’t caught onto Trecini’s sauvignon blanc, this festival is the excuse you need to do so. A gold medal winner this year, it’s an easy drinking wine that epitomizes the balance of citrus and minerality found in both new and old world sauvignon blancs. The judge’s put it perfectly: “a sauvignon blanc lover’s delight.”

CHARDONN-YAY

Soda Rock 2016 Chardonnay, Mendocino County
Soda Rock, a Sonoma County winery, wins the “Best of Mendocino County” award for their new chardonnay. This chardonnay has a silk mouthfeel with a nice balance of citrus and oak, so much so that one judge said “I’d swipe right for this wine.” Don’t forget to snap a selfie after meeting this wine the first time!

Frank Family 2016 Chardonnay, Carneros
This year marks the Frank Family’s 25th anniversary producing wine, and this year they earned a gold medal for their chardonnay, made with grapes from the Carneros region in south Sonoma County. Judges called it “flat out delicious” for its notes of pear, apple and white peach.

WICKED WHITES

Anaba Wines 2016 Turbine White, Sonoma Valley
A Rhône blend of viognier, marsanne and roussanne, Anaba’s Turbine White earned a gold medal and 95 points from judges. They liked the stone fruit and papaya flavors, which they called “well integrated,” and the hint of white pepper on the tip of the tongue. “Very well done blend, very pleasant finish,” said judges. It’s primed for pairing with Hog Island Oysters, available at the festival.

Husch 2017 Chenin Blanc, Mendocino
A perfect sipper for springtime, Husch’s chenin blanc was called “liquid gold in a bottle” and it earned a gold medal to boot. Husch has been making chenin blanc since 1984, and that experience shows, and tastes, in this wine, which will satisfy sauvignon blanc- and chardonnay lovers alike.

PINOTPHILE PICKS

Kokomo Winery 2016 Gopher Hill Peters Vineyard Pinot Noir, Sonoma Coast
A party in Sonoma County isn’t complete without pinot noir, and if you’re gonna drink it, it might as well be “The Best of the Best.” And that’s what you get with Kokomo’s pinot, which was named the “Best of Show,” “Best of Sonoma County,” and the “Best Red Overall.” Judges praise its depth and complexity, which is lush with notes of cherry pie and mulberry. They put it best: “Simply a phenomenal wine.”

DeLoach Vineyards 2015 Marin County Pinot Noir 
Marin County has grapes? Yes, they do! DeLoach won “Best of Marin County” with their single vineyard designate pinot noir. This pinot has rich notes that represented the varietal well, according to judges, including a “Christmas type spice” that warmed their souls enough to earn this wine an award.

BOLD REDS

Buena Vista Winery 2016 The Sheriff of Buena Vista, Sonoma County
With its signature gold sheriff badge label, which serves as a tribute to one of California’s first sheriffs and the father of the California wine industry, Agoston Haraszthy, this bottle stands out on even the busiest of party tables. The judges agreed, saying it “turns heads.” A gold medal winner, this wine is a big blend of bordeaux varietals (and a touch of grenache and mission grape!), the only thing missing is a juicy steak.

Miro 2015 Ponzo Vineyard Old Vines Reserve Zinfandel, Russian River Valley
Winemaker Miro Tcholakov put Trentadue Winery on the map with his award winning wines. Today, he also creates wines under his own label, aptly named Miro. His Ponzo Vineyard Old Vine Zin earned him a gold medal from judges, who declared it a full-bodied, port-like zinfandel that is easy to drink. Sounds like a great pairing for girl & the fig Chef John Toulze’s pecan shortbread with duck liver mousse and apricot jam.

GO CAB OR GO HOME

Mudita Wines 2014 Cabernet Sauvignon, Napa Valley
Mudita Wines is most likely a new name for many wine lovers, but be sure to stop by their table at the festival to try their cabernet sauvignon, which was named “Best of Napa” by judges. This small production cab earned 95 points for its notes of iris, cassis and what judges called “decadent chocolate.” Sounds like the perfect glass to savor while people-watching at the festival.

Cache Creek Vineyards 2014 Reserve Cabernet Sauvignon, Lake County
Animal lovers and eco-friendly wine nerds can’t pass up this Cache Creek Vineyards cab from grapes grown on sustainable vineyards among an animal sanctuary. Judges noted flavors of Chambord, butterscotch, red fruit and caramelized wood tones, which earned it 94 points and the title “Best of Lake County.” After a swirl and a sniff, head over to Chef Mark Stark’s table to pair this cab with his crispy pastrami tacos.

SWEET & STICKY

Sonoma Cutrer Vineyards 2015 Late Harvest Chardonnay, Russian River Valley
After an afternoon of indulging, nothing settles the stomach like a little digestif, and that should be Sonoma Cutrer’s Late Harvest Chard. These chardonnay grapes sit on the vine a little longer than their “non sweet” siblings, to create a sipper that judge’s call “luscious” and “delicious” with notes of honey. Yum.

Pearl Restaurant Brings the Silk Road to Petaluma

By biteclub
Smoked trout and house ricotta with semolina flatbread at Pearl restaurant in Petaluma. heather irwin/PD
Smoked trout and house ricotta with semolina flatbread at Pearl restaurant in Petaluma. heather irwin/PD

Here’s a fun way to liven up a dull party — ask the snooty guy critiquing the bacon-wrapped dates if he knows the three Grand Cuisines of the world. Chances are good he’ll come up short.

Though no one really knows who made the distinction between Grand and not-so-grand cuisines, it’s generally recognized in the food world that Chinese and French are two of the three. So what’s the third? Hint: It’s not Italian, Japanese or Indian either.

It’s Turkish.

A server shows McFarland Spring Trout salad at Pearl restaurant in Petaluma. heather irwin/PD
A server shows McFarland Spring Trout salad at Pearl restaurant in Petaluma. heather irwin/PD

We’re not talking kabobs and doner, but the sultan-approved dishes of the Ottoman Empire, which spanned from Eastern Europe, through Syria, Persia and through North Africa. From rosewater and pomegranate syrup sorbets to hummus, pita, lamb tagine and rich fish stews, the thread that tied all the dishes together were the exotic spices from the Silk Road and herbs including cumin, saffron, turmeric, cinnamon, pepper, ginger, cloves, fenugreek and sumac.

It also happens to be what makes Petaluma’s new Pearl restaurant such an exciting find. Inspired by the flavors of the Eastern Mediterranean and North Africa (with a little Southern French and Spanish thrown in for good measure), chef/owners Brian Leitner and Annette Yang have transformed the former Luma into a sunny breakfast and lunch spot featuring their own interpretations of shakshuka, fresh pita, fattoush salad and braised meats like rabbit, brisket and lamb.

Buckwheat polenta and fish stew at Pearl restaurant in Petaluma. heather irwin/PD
Buckwheat polenta and fish stew at Pearl restaurant in Petaluma. heather irwin/PD

Brian, a Chez Panisse alum who owned a popular seafood restaurant in San Francisco and most recently an eclectic southern European restaurant in Portland, Oregon, returned to the Bay Area, and specifically Petaluma to escape some of the hubbub of city life. But Annette says they weren’t specifically trying to fill a niche by serving up food inspired by Israel, Syria, Turkey and Morocco.

“This is what we eat at home,” said Yang, who manages the front of the house — from bartending to seating and serving. “We like big, distinct and clean flavors with a light touch. It’s food that isn’t weighed down by butter and fats,” she added, saying Pearl is both ancient and modern in its approach to eating.

They aren’t obsessed, however, with recreating exact recipes. Dishes like their Moroccan Hangtown ($17), a pan-fried oyster with Merguez sausage, scrambled eggs and roasted peppers are more about a sense of place rather than being perfectly authentic. But hearty bowls from chickpea, fava and tomato stew are transportive, with warm spices and deep flavors reminiscent of faraway places.

“We are rooted in inspiration from an Old World culture and inspired by local ingredients,” said Yang.

Best Bets at Pearl:

We noticed that dishes do change slightly from week to week, depending on what’s in season, though you should be able to find favorites like shakshuka pretty regularly. The menu is divided into “smaller” and “bigger” plates, so depending on your hunger level, order accordingly. There is a brief but fascinating by-the-glass wine list, along with beer, sangria and a handful of coffee and low-booze tipples along with non-alcoholic avocado date shakes, fresh lemonade, warm ginger cider and not-your-usual iced teas.

Pearl is open for breakfast and lunch, so expect lighter daytime dishes rather than excessively heavy dinners.

Moroccan rice pudding wtih pink rie and rhubarb at Pearl restaurant in Petaluma. heather irwin/PD
Moroccan rice pudding wtih pink rie and rhubarb at Pearl restaurant in Petaluma. heather irwin/PD

Buckwheat Polenta ($7): This is polenta’s heartier, chewier, more rib-sticking cousin. Earthy, nutty and chewy, this version doesn’t contain corn, making a little closer to oatmeal than grits. Topped with a bloomy, soft cow’s milk cheese, this dish is hard to put down.

Israeli Breakfast ($12): This dish of hummus, labneh (a sort of cream cheese), fresh pita and fruit is so ancient that King David would probably recognize it. There’s a reason its lasted millennia — its light and delish, and the green hummus — made with parsley — is a vibrant change.

Braised Rabbit ($14): This lean, sustainable meat isn’t on everyone’s approval list, but cooked with fresh spring vegetables (asparagus, fava) and topped with apple allioli (a sweet, eggless garlic mayo-like spread) it’s the essence of the season.

Shakshuka with chickpea, fava and tomato stew at Pearl restaurant in Petaluma. heather irwin/PD
Shakshuka with chickpea, fava and tomato stew at Pearl restaurant in Petaluma. heather irwin/PD

Smoked Trout and House Ricotta ($9): Don’t leave without this one. Served in a jar, the combo of smoky, rich McFarland Spring trout (which has a salmon color) and creamy ricotta scream for Brian’s fresh semolina flatbread.

Shakshuka ($18): Another can’t miss. Chickpeas and favas swim in a ruby stew of tart tomatoes, topped with grilled Halloumi cheese. Tiny eggs are cooked into the dish, cooked in a wood-fired oven. You will need fresh pita topped with za’atar (a blend of herbs like sumac, oregano, hyssop and sesame seeds) to mop up the delicious mess.

Persian Fish Stew ($20): I loved this a lot more than I thought I would, mainly because of the tamarind-fenugreek broth. Mussels, rockfish and shrimp are steamed in a brilliantly-flavored stock, muddling the briny seafood flavors and the aromatic broth. Served with a slab of Della Fattoria bread, it’s heavenly.

Moroccan Rice Pudding ($8): It’s almost too pretty to eat, though ours was a little soupier than the rice pudding we’re used to eating, the tart, spiced dish is worth trying.

Overall: Bright and exotic layers of flavor that pay homage to a world cuisine that’s often overlooked by Americans.

If you go: No tipping! All menu prices consider the cost of living wages for staff, along with the restaurant’s operating costs. There’s not even a line on the receipt to leave a tip! We love the idea of actually knowing what we’re paying for up front.

500 First St., Petaluma, 707-559-5187, pearlpetaluma.com. Open 9 a.m. to 3p.m. Wednesday through Monday. Closed Tuesday.

John Ash & Co. and Seismic Brewery Team Up to Create New Beer Pairing Experience

By Sarah Stierch

Sonoma County may be a wine lover’s playground but, in recent years, the region has also evolved into a mecca for microbrew maniacs. While wine and food pairings have become old hat for some, Sonoma Beer Country is now serving up a new kind of duo.

On Tuesday, May 15th, Santa Rosa restaurant John Ash & Co. will team up with Seismic Brewing Co. to create combinations of beer and food that even the pickiest gourmands and beer nerds should enjoy. During a “special beer pairing dinner,” John Ash sous chef (and hophead) Danny Girolmo will serve “an innovative, seasonal four-course meal,” paired with four Seismic brews.

The evening will begin with a reception, during which guests can sip Seismic’s Alluvium pilsner while nibbling on appetizers, including pizza with Black Pig bacon, smoked tomato, and roasted garlic crème fraiche.

The first and second courses will include grilled puntarelle (a type of chicory) with boquerones, croûtes, sauce salmoriglio and caperberries, and a summer salad of prosciutto, melon, hearts of palm, red dragun, and cabernet vinaigrette, paired with Liquifaction, a Kolsch-style ale, and Namazu, an oat pale ale, respectively.

A Sonoma County beer pairing wouldn’t be complete without an IPA: the Szechuan seared duck main course will be served with Seismic’s Shatter Cone IPA. And there’s IPA for dessert, too: Seismic’s Megathrust IPA will combine with strawberry-banyuls (a dessert wine) sorbet with mint, tonka beans, and tropical fruits, to complement the beer’s tropical notes of mango, papaya, pineapple and tangerine.

The dinner starts at 6:30 p.m. Tickets are $95 per person and if you enjoy yourself a little too much, you’re in luck – John Ash & Co. also has a hotel onsite, the Vintners Inn, where you can rest your weary head and full belly. Tickets on sale now. Learn more here.

Floral Getaway: Petaluma’s Garden Valley Ranch Gets a Reboot

By Jill Koenigsdorf

Jessica Yau dodges the three dogs who race past as she surveys the grounds of Garden Valley Ranch. She and her brother, Justin Yau, have called the ranch home for a little over a year now, after falling in love with the rose farm despite their minimal experience with farming or gardening.

“We come from a real estate background,” Jessica says with a laugh. “So we see potential.” It’s been a steep learning curve, she acknowledges, and on occasion, a challenging one.

When the Yaus first saw the place, it was in sad disrepair. The rose bushes hadn’t been thinned in a decade, and Jessica knew that they might “never win the battle against the mint.” But they vowed to create a thriving ecosystem, using Neem oil to combat rust on the leaves, and backwash from the koi pond to supply nitrogen. They let certain weeds with shallow roots overwinter to feed pollinators and attract good predators.

The Yaus’ shared mission was to make Garden Valley Ranch both a destination and a place to educate people about roses. This spring, they’ll host several public workshops and events, including First Friday tours of the gardens starting May 4 and a Mother’s Day open house, as well as ongoing floral workshops with top North Bay designers on hand to instruct on everything from compote arrangements to hand-tied bouquets.

The Yaus sell their cut flowers to visitors as well as wholesale, but the biggest part of their business is the potted roses. “Rose fanciers aren’t like regular gardeners. They are more like collectors,” Jessica explains. “We had a woman drive all the way from Washington to pick up one of our rare specialty roses called Honey Dijon.”

As for Jessica’s own favorites? She loves Classic Woman, a champagne-colored rose roughly the size of a peony; Lavender Simplicity, a Floribunda with “a lovely, citrusy scent”; and Black Baccara, a hybrid tea “with these blood-red, velvety petals.”

Nursery hours are Saturday and Sunday, 10 a.m. – 4 p.m., or by appointment. Five-gallon roses run $35-$45; 15-gallon or tree roses run $50-$60. 498 Pepper Road, Petaluma, 707-795-0919, gardenvalley.com 

Taco Lab in Windsor Thinks Outside the Shell

By biteclub
Sweet potato at Taco Lab in Windsor. Heather Irwin/PD
Sweet potato at Taco Lab in Windsor. Heather Irwin/PD

Everyone has an opinion about tacos. Especially in California.

Carnitas versus carne asada, soft-shelled versus crispy, dribbled with sour cream and guacamole or simply dressed with a couple of radish slices, onions, and cilantro? Whatever you choose, one wrong order can land you in a minefield of food credibility. Family members have been known to come to blows–or at least throw out a few derogatory statements about someone’s mother — over how to eat this simple street food. Trust me, friends, I’ve even been on the receiving end of nastiness about my affection for overusing pico de gallo on tacos.

Frankly, we’re ready for a taco truce. Let’s stop our bickering over queso fresco and raise a cerveza to taco inclusion.

The recent opening of Taco Lab in Windsor is just the place to do that. It’s sort of a taqueria, but also an experiment in thinking outside the shell.

Owned by Superburger’s Bill Cordell, the casual spot just off the square features an ever-changing lineup of proteins that range from super-tasty carne asada and carnitas to globally-inspired flavors like Brazilian beef with chimichurri, Indian-spiced chicken, the meatless Imposter ground “beef” (it’s really good, promise), jerk chicken and other daily Protein Specials.

“Think of a menu without cultural borders, where the biggest rule is that it has to fit in a taco, burrito or bowl,” said Cordell. Inspiration comes from Mexico, Brazil, Puerto Rico, China, India and beyond, he added.

Instead of tortillas, choose from a burrito, burrito bowl, quesadilla, loaded baked potato or yam, or salad bowl. Each is $10 and include chips and salsa.

You can add various toppings to your “experiment”, from corn to queso. We also really liked the esquite, a street corn salad ($3.75) and are craving Taco Lab’s freshly made agua fresca, margaritas, and sangria.

The Lab opened May 1, and there are still a few R+D issues being ironed out, but the large outdoor patio and lineup of flavors is one experiment we’re willing to keep testing.

9238 Old Redwood Hwy, #128, Windsor, tacolabrestaurant.com. Open daily from 11a.m. to 8:30p.m

Waterside Style in Sonoma: How to Look Cool by the River, Ocean and Pool

By Karen Kizer

Don’t sweat the arrival of the blistering sun! Get cool (and look cool) in or by the water. Here are swimsuits, sandals, sunglasses and more for a hot Sonoma summer – because your fashion sense doesn’t have to take a holiday just because you do. All are available in local stores – click through the above gallery for details.

5 Inspiring Sonoma County Wine Women

By Sarah Stierch

As the old saying goes, behind every good wine is a great woman. Ok, we just made that up – but, in Sonoma Wine Country, it’s true. Click through the above gallery to get to know five amazing local women, producing some of the best wines in the world. (And check out our article from last year on women in wine.

14 Kid-Friendly Things to Do in Sonoma County – June and July

By Sarah Stierch
6/20/2013: B3: PC: Ben Jenkel, left, and Brittany Latorre ride the Super Slide at the Sonoma-Marin Fair, in Petaluma, on Wednesday, June 19, 2013. (Christopher Chung/ The Press Democrat)

Looking for some family-friendly fun in June and July? Click through the gallery above for some of our favorite picks.