The Wedding Saviors: How Four Women Salvaged Seven Weddings Following the Fires

The cellphone, set on vibrate, buzzed insistently 17 times in the middle of the night October 9 before Brittany Rogers-Hanson finally woke up in her newly rented home in Fountaingrove and picked up the message to evacuate.

She had 20 minutes to gather up her husband, Eric, her three kids, her daughter’s friend who was with them for a sleepover, her son’s service dog, her father’s watch and her aunt’s heirloom sapphire ring, and get into the car.

An eerie drive to the bottom of Fountaingrove Parkway, during which they hit a fallen tree, ended at the on-ramp to Highway 101, where they faced another freakish sight — 50 cars headed straight for them scurrying south in the northbound lane. The Fountaingrove Inn and historic Round Barn had not yet burned. Thirty minutes after they left, their own home would be engulfed.

One motorist rolled down his window and shouted “Turn around. The freeway is on fire!”

That’s how Rogers-Hanson’s week began. For the 38-year-old wedding planner there would be no opportunity over the next two weeks to even contemplate her own loss. She had seven weddings to salvage immediately — 27 before the end of the year.

In the two weeks after the fires broke out, Rogers-Hanson and her tiny team from Run Away With Me weddings, including chief wedding planner Kalika Ansel, who was burned out of her townhouse across from the Luther Burbank Center, worked like bats out of hell. They scrambled to move two weddings from Napa and Sonoma to Novato at the last minute as the fires raged, graying the skies with strangling smoke even over areas unaffected by flames.

“Our phones,” Rogers-Hanson said, “were blowing up.”

Hit with three cancellations, Rogers-Hanson’s team of four kicked into gear to salvage what was left and keep any more from canceling. In one day alone she worked the phones to soothe the fears of 37 brides wondering if their weddings were still on. Each canceled event had the potential for setting off a cascade of suffering for the florists, cake bakers, hair stylists, photographers, caterers, musicians and other people whose income depends on Wine Country weddings and events.

In the case of one relocated wedding, the officiant who was supposed to preside over the ceremony lost her home in the fires — so Ansel stepped in and did it herself. And as the relocated and reconfigured events continued in the days that followed, the wedding team continued to come together as smiling couples shared vows and toasted love.

“My team is very powerful,” Rogers-Hanson said. “For some reason survival kicked in, because we’re wedding planners. Our normal job is dealing with chaos. But it’s also keeping us sane. Because once we stop and think about what happened, we’re a mess.”

More information about elopements and wedding packages at runawaywithme.com 

Hometown Love Letter: How Kenwood Came Together in the Face of Adversity

A sign made by kids hangs from a fence during a community potluck to thank the Kenwood firefighters at Plaza Park in Kenwood, on Sunday, November 12, 2017. (Photo by Beth Schlanker)

Sonoma always felt like home to me, even before it was actually my home. I grew up in a rural town back east, and Sonoma’s rambling farm culture felt familiar: the neighborhood feed store, the extra pears and persimmons left out on fences for passersby, the goats and horses along Highway 12. Vineyards were new, but I loved their twisting tendrils and regimented, row-by-row design. Even the valley oaks, so different from the year-round green of the pines I’d known, had a scruffy, wise presence in the landscape. I couldn’t get enough.

My family and I moved to Kenwood four years ago, and we think it’s the best small town in the world. Really, truly. Our first friends in the village were fellow beekeepers we met after they helped us give a home to a springtime swarm. We love how preschoolers ride their strider bikes down Los Guilicos to school, how villagers rally for an old-school Fourth of July with nearly as many parade participants as watchers, and how the best part of any day is reading the highly entertaining police blotter in the bimonthly Kenwood Press (bonus points if you can figure out which neighbor called the sheriff on the rowdy vacation rental). Villagers know to give a wave as we pass in our trucks, and we can always tell if someone’s up from the city by the speed they drive on our curvy country roads.

It seems we all know each other at least by sight, and longtime local families are leaders at the school, the community clubs, and our two churches. Many at Kenwood’s volunteer fire district are second- or third-generation firefighters as well as parents at the school. For the 1,200 or so people who live here, the roots really do run deep.

Late that Sunday night, the first night of the fires, it was a crushing fear of the loss of my kids’ school that undid me. We left pretty quickly, and in the disorienting rush of grabbing keepsakes and checking on neighbors, I remember seeing huge flames in the direction of Kenwood School and thinking it had to be gone. Through about a million group texts Monday morning, we started to hear about homes being lost, but we had little other specific Kenwood news until Tuesday, when my husband and I were able to sneak back in for a few hours to check on the chickens and bees and evacuate our bunnies.

But even after seeing blackened fields and thick yellow skies for myself, I still couldn’t wrap my mind around the severity of the fires. I told myself that surely we’d be home in a couple more days.

A few close neighbors stayed in Kenwood after Tuesday, gathering at the Muscardini tasting room to share information and working together to clear debris from the school that could spark another fire. At night, they barbecued steaks from the deep freezers that many of us keep in our sheds (with the power out long-term, everything was about to go bad anyway).

The folks who stayed behind texted us when they could, sending photos of fire lines creeping down from Sugarloaf Ridge State Park toward the valley floor. They cheered the arrival of helicopters and worried for the safety of the firefighters. They asked for diesel, for jugs to water animals, for more planes to help out if they could. A beloved local mechanic found his way into town on a motorcycle to help fix equipment. Vineyard owners helped bulldoze firebreaks. The owners of the feed store handed over the keys so that animals could be fed. And a neighbor spread word that he had both a working well and solar power, and that anyone was welcome for hot food, charging phones and showers.

Neighbors like these are the reason my friends and I can’t imagine ever living anywhere else. So many were willing to help and are helping still, even as we begin to understand how deeply the fires have affected our tiny town. Over 80 percent of Sugarloaf Ridge State Park was impacted by the fires; 35 percent of the acreage in the Kenwood Fire Protection District burned and dozens of homes, including several belonging to school families or staff, were lost. Importantly, Kenwood School came through the fires intact, though it was three weeks before students got back to class. (At least five schools in the county, including Cardinal Newman High School and the Anova School for students on the autism spectrum, lost campus buildings in the fire.)

In the parts of Kenwood that were not affected, residents still stayed away up to two weeks, and those who returned to damaged properties faced long waits for professional restoration. Those bright green Servpro trucks were everywhere you looked.

The focus here in the valley has now turned to recovery, to honoring our first responders and making sure locals can find places to stay during rebuilding. As a dear friend says, if we can’t keep our people here, then the magic is gone — and we can’t imagine that. The fires are both a tragedy and a coming together, a realization of how much our community matters. How much people matter. And how together, our community will come out on the other side.

High Profile Chef Opening New Healdsburg Restaurant

Fried chicken sandwich at Duke’s Commons in Healdsburg. Courtesy photo from the restaurant.
Fried chicken sandwich at Duke’s Commons in Healdsburg. Courtesy photo from the restaurant.

Healdsburg’s sidewalks are about to roll up a little later thanks to a new late-nite spot featuring global street food and killer cocktails. Amen. 

Chef Shane McAnelly (Chalkboard, Brass Rabbit) and the owners of Duke’s Spirited Cocktails will open Duke’s Common in the former Scopa space in early February 2018. The news answers two burning questions we’ve been chewing on all winter — who would take over the tiny-but-mighty Scopa space (the restaurant closed last summer) and what exactly McAnelly was keeping up his sleeves.

The merger of the downtown Plaza neighbors brings together the farm-to-glass cocktails of Duke’s with the culinary prowess McAnelly brings to the table – literally. Tapping into the flood of millennials who are tres charmé with the town, the casual global street food should resonate, including dishes like Disco Fries (a sort of poutine), shrimp skewers, pizza by the slice and sandwiches.

“The menu is meant to be an affordable option on the square to grab a quick bite either on the go or in the space itself,” said McAnelly.

Duke’s Common will serve food daily from 4 to 9p.m., but the entire menu will also be available two doors down at Duke’s Spirited Cocktails from 4 to 11p.m. weeknights and 4-midnight on weekends. 

Duke’s Common, opening in February at 109a Plaza St., Healdsburg.

 

Cupcake Queen Opening Santa Rosa Wine and Oyster Bar

The founder of Sift Dessert Bar is one of the forces behind Santa Rosa’s forthcoming Jade Room wine and oyster bar.

Andrea Ballus, who founded Sift in 2008 and took it to national fame on the Food Network, plans to open a bubbles, wine and small plates gathering spot at 643 Fourth St. in the coming weeks (fingers crossed for February). The menu will feature oysters, cheese, charcuterie and shareable plates along with wine and beer.

 

Andrea and Jeff Ballus, owners of Sift Dessert Bar, at their Petaluma store in 2014. Other Sift locations are in Napa, San Francisco, Santa Rosa and Cotati.  Sift Dessert Bar Christopher Chung
Andrea and Jeff Ballus, owners of Sift Dessert Bar, at their Petaluma store in 2014. Other Sift locations are in Napa, San Francisco, Santa Rosa and Cotati. Sift Dessert Bar
Christopher Chung

Working with husband Jeff Ballus and managing partner Jeremy Vassey, Ballus said they’re focused on both local and international wines by-the-glass or bottle, along with wine cocktails, coolers, and spritzers. The Jade Room will also have a “Bottle Service” option for bubbly served with fresh fruit purees, herbs and citrus to concoct your own creations.

The Jade Room was founded as a result of our obsession to create a cool, casual place where folks can gather, share a bottle, share a plate, taste and compare local and international wines, and just have a good time!” said Ballus.

No word whether the Jade Room will serve cupcakes and frosting shooters, but really, why not?

8 Sonoma Artisan Producers That Aren’t Just Great, They’re Good

Photo credit: Michael Woolsey, fieldsonoma.com
Photo credit: Michael Woolsey, fieldsonoma.com

Here’s a look at Sonoma County’s 2018 Good Food Award winners, a high-profile award for producers of conscientiously-made artisan foods. For many small producers, this award boosts their products into a national spotlight. Photo of Ned Lawton by Michael Woolsey, fieldsonoma.com

Ned Lawton of Ethic Cider. Photo Michael Woolsey, fieldsonoma.com
Ned Lawton of Ethic Cider. Photo Michael Woolsey, fieldsonoma.com

Ned Lawton of Ethic Ciders didn’t plan to become a cider-maker. In fact, it wasn’t until his family moved to a fallow apple farm near Sebastopol that making hard cider making occurred to him at all.  But just a year into production, his dry-farmed Golden Rule organic cider has been selected as one of 279 Good Food Award Winners chosen from around the country. The Good Food Awards celebrate biodiverse, clean, artisan foods from New York to California, with more than 2,000 entrants for 2018. 

“We were blown away,” said Lawton. “We love that we were acknowledged by food people, and not just the beer and wine folks. We are about pairing our ciders with food, so this is just a huge thumbs up,” he added.

Along with Ethic Ciders, seven Sonoma County producers were tapped in 2018, including Thistle Meats, Bellwether Farms, SHED and Spiritworks Distillery.

“We inherited a bunch of apples that were planted before we got there, so the journey for me is what it takes to make a good cider blend,” said Lawton of his introduction to farming. When Lawton realized his orchard was producing not only the coveted Gravensteins, but Golden Delicious, Rhode Island greens and several other heirloom varieties, he made it his mission to find the mix of apples that would show the terroir, and the expression of his land.

Apples from the Lawton's farm. Heather Irwin/PD
Apples from the Lawton’s farm. Heather Irwin/PD

Early on, the former tech exec experimented with small tanks bubbling away in a bathtub. Then on to bigger containers in his barn, then into stainless steel tanks, and now, his 1200 annual case production is made in a specialized facility in Petaluma. Lawton works with Ryan Johnston as his orchardist and cider-maker and Shea Comfort as a consultant and mentor.

“We work to figure out how the cider best comes together in the bottle. It’s a life journey to figure out how to do this each year,” he said.

Ethic Ciders can be purchased at Andy’s Produce in Sebastopol, Bohemian Market in Occidental, Oliver’s, Bottle Barn and Healdsburg SHED.

Congrats to all of this year’s Sonoma County winners of the Good Food Awards. Click here for a full list.

Salami from Thistle Meats in Sebastopol. Facebook
Salami from Thistle Meats in Sebastopol. Facebook

Charcuterie

Thistle Meats, Milano Salami, California

Bellwether Farms whole milk ricotta. Sonoma Magazine.
Bellwether Farms whole milk ricotta. Sonoma Magazine.

Cheese

Bellwether Farms, Whole Milk Basket Ricotta, California

Laura Chenel’s, Taupinière, California

Cider

Ethic Ciders, Golden Rule, California

Confections

Baci Artisan Chocolatier, French Silk, California

Laura Chenel's Taupiniere. Courtesty photo
Laura Chenel’s Taupiniere. Courtesy photo

Elixers

Backyard, Citrus and Juniper Shrub, California

SHED, Plum Shiso Shrub, California

Fish

SHED, Smoked Trout & Smoked Black Cod, California

Pickles

SHED, Pickled Shiitake Mushrooms, California

Spirits

Spirit Works Distillery, Sloe Gin, California

We appreciate borrowing several photos of Ned and Ethic from photographer Michael Woolsey. Check out the great article on Ned and other interesting local producers at fieldsonoma.com.

Pride on Tap: Russian River Brewing Company Close to Raising $900,000 for Wildfire Victims

Natalie and Vinnie Cilurzo, of Russian River Brewing at their brew pub in Santa Rosa with Sonoma Pride beer they are brewing to help fire victims

It’s something Natalie and Vinnie Cilurzo swore they’d never do: let privileged hop heads jump to the front of the line that stretches around the block for the world famous February release of Pliny the Younger at their Russian River Brewing Company.

“But that all changed after the fires,” says Natalie “If ever there was a time, it was now. Desperate times call for desperate measures.”

So less than a week after the October fire storm ravaged Sonoma and Napa counties, the Cilurzos began actively encouraging line cutters, selling $25 raffle tickets for the right to jump to the front of the line each of the 14 days (February 2-15) of the coveted triple IPA release.

Drawing loyal fans from around the country, the high-alcohol (around 10 percent) and super-hoppy (think triple the hops) ale took on a mythic quality when the Beer Advocate website ranked it No. 1 in the world in 2010. Crowds have lined the street ever since, and Santa Rosa hotels now sell special Pliny vacation packages for beer aficionados making the trip to beer mecca for the annual tasting, now in its 14th year.

Chalk it up to compassion for the fire victims and that ardent Pliny following: The Cilurzos raised nearly $250,000 for displaced fire victims in less than a month. Teaming up with bicyclist Levi Leipheimer’s King Ridge Foundation, the couple spun their existing Sonoma Pride beer series, which they’d launched two years ago, into a Sonoma Pride fire relief fundraising collective.

“We were lucky, our house was OK, but we kept hearing from friends who lost everything, and we had three employees who lost their homes,” Natalie says. “So we thought, what can we do to help? Being business owners, we knew the thing people are going to need most in the long run is money.”

The next step was to craft a special Sonoma Pride brew, with all proceeds from its sale going to victims. Vinnie Cilurzo contacted his suppliers, who donated the entire cost of goods — malt, hops, labels, glass bottles, bottle caps, you name it. When word got out, others in the craft beer community jumped on board, eager to cook up their own batch of benefit brew.

“It wasn’t just a few, it felt like hundreds of breweries from around the world,” says Natalie. “We ended up having to limit it to 50 breweries just to keep it manageable.”

Enlisted breweries spanned as far as Beavertown in London and Cigar City in Florida, and as close to home as Bear Republic of Healdsburg; St. Florian’s of Windsor; Cooperage, Fogbelt, HenHouse, Moonlight, Plow and Seismic of Santa Rosa; Sonoma Springs of Sonoma; Crooked Goat of Sebastopol; and 101 North of Petaluma. Big corporate breweries like Sierra Nevada, Lagunitas, Boston Beer Company and St. Archer also joined in.

“We have friends at St. Archer, and even though they’re now owned by Miller, we certainly weren’t going to turn them down for wanting to help out,” says Natalie. “If you want to help our community, we’ll take it where we can get it. There are no lines in the sand right now.”

For Russian River’s first batch of Sonoma Pride, Vinnie brewed 100 barrels of a hoppy blond ale that clocked in at 4.5 percent alcohol. It’s similar in character to Russian River’s year-round roster beer Aud Blonde, “but a lot hoppier.” Adds Natalie, “We wanted to make something that was more crowd pleasing, that everyone could enjoy.”

One of the first local brewers the Cilurzos contacted was longtime volunteer firefighter Richard Norgrove Jr., owner of the Bear Republic in Healdsburg.

First they wanted to make sure he was safe, with fires quickly encroaching on the ridge overlooking his Cloverdale production facility. Norgrove and his wife and the Cilurzos had just hung out together, sharing an airport shuttle on the way back from the Great American Beer Festival in Denver the night the first fire screamed down the hill from Calistoga to Santa Rosa.

“I was talking with Vinnie and Natalie, and we decided let’s not make something that’s super ‘high test’ and high alcohol,” Norgrove says. “Let’s focus on something that might be approachable to all folks.”

It’s no accident the Bear’s Sonoma Pride offering is called “Hoppy Blonde Ale.” Norgrove had some input on the hops, but really it was a project for Bear Republic’s head brewer Rob Kent, who lost his Fountaingrove home in the Tubbs fire. Kent formulated the recipe, and Norgrove worked with suppliers who donated all the ingredients.

“It was like, ‘Hey Rob, we gotta get you back on the horse and thinking about other stuff,’” Norgrove says.

There was another local brewery down the road that needed help to keep beer running through the tanks and to fill orders during the crisis. At St. Florian’s, where the patron saint of firefighters watches over an independent brewery that has always donated at least 5 percent of its profits to fire-related causes, owner Aron Levin had left his barrels behind to fight fires on the front lines. As a Windsor fire captain, he started the first Sunday night, banging on doors to alert evacuees in Larkfield, and didn’t take a break until the following Friday.

Aron’s wife, Amy, was left to run the brewery, stuck with beer in tanks and a big order to fill. As a fellow firefighter with a strong sense of the challenges the Levins were facing, Norgrove asked, “What can we do to help?”

A Bear Republic rescue crew drove down to St. Florian’s to empty tanks and bottle and package beers for orders. And when Aron returned on Friday, Norgrove and Kent proposed something they’d been talking about for years — a special brew made by firefighters to benefit firefighters.

“Firefighters are a really, really close-knit group of people,” says Norgrove. “So for me to actually brew with Aron and let him unload about his experiences out on the fires as we’re brewing together was really special.”

They’re calling the new beer Mutual Aid — an after-hours collaboration between St. Florian’s and Bear Republic. Brewed in a small batch of 20 barrels at 6.5 percent alcohol, Mutual Aid is a “shoot from the hip” hoppy pale ale. It’s made with donated malt from Admiral Maltings out of Alameda and what Norgrove likes to call “cool-kid hops” —Mosaic, Azacca and Citra — adding floral notes that Levin as a smaller brewer doesn’t often get a chance to use in his beers.

“It was definitely like being a kid in a candy store,” Levin said.

Funds raised from Mutual Aid are going specifically to first responders who lost their homes, says Norgrove, who is also teaming up with fellow Cardinal Newman High School alum and basketball teammate Joel Johnson, brewmaster at 101 North Brewing Company in Petaluma, for a beer that will help rebuild their alma mater.

By early November, long after the fires were extinguished and Sonoma Pride was filling pints, growlers and shelf space at grocery stores, yet another job remained.

It was by design that Natalie and Vinnie Cilurzo had made the Pliny raffle winning tickets “totally transferrable.” But they were still surprised when the winner of the February 12 line-cutting privileges asked if he could donate his two tickets to a first responder who was out fighting fires while his own house burned down. His girlfriend’s house and ex-wife’s house were also destroyed.

“I just felt that someone more deserving of it should get to skip the line,” said Matt Merner, a 32-year-old network engineer at sonic.net who bought two raffle tickets. A Cardinal Newman grad as well, Merner had been scheduled to speak at his former school two days after the Tubbs fire leveled half the campus. “There were so many first responders who put their lives on the line and worked for many days straight to help save our community — I just thought they could use it more than me.”

A serious beer connoisseur with more than 100 bottles in his cellar, Merner has been to at least eight Pliny the Younger releases over the years.

“We’d hoped that somebody would be moved enough to donate their line-cutting privileges,” says Natalie Cilurzo. “And of course it turned out to be the local guy — there was only one local winner. They understand because they live here, and they know.”

Beer lovers from around the world stood in line for their chance to taste Pliny the Younger at Russian River Brewing Company in Santa Rosa on Friday. (JOHN BURGESS / The Press Democrat)

PLINY THE YOUNGER RELEASE, February 2-15

Even though Pliny the Younger was first tapped in 2005, mobs didn’t start crashing the party until 2010 when Beer Advocate ratings crowned it the No. 1 beer in the world. That same year, Russian River Brewing Co. owners Vinnie and Natalie Cilurzo were totally blindsided and sold out in hours.

By now, they have the hoppy two-week procession down to a science.

Here are the rules (or regula, in Pliny’s Latin):

Pub capacity is 135 people.

Once you’ve braved the lines, you can hang in the pub for no more than three hours with a max of three 10-ounce pours per person.

Pliny is never bottled or sold in growlers.

No drinking or smoking while in line No tents allowed, but chairs, umbrellas and rain gear (it’s been known to rain in February) are encouraged.

No cuts (unless you’re one of the 14 daily line-cutting raffle winners!)

Natalie and Vinnie Cilurzo, of Russian River Brewing at their brew pub in Santa Rosa with Sonoma Pride beer they are brewing to help fire victims

SONOMA PRIDE: Drink for Relief

While supplies last, Sonoma Pride beers are available on tap and in growlers at Russian River Brewing Company (725 Fourth St., Santa Rosa), Bear Republic Brewing Company (345 Healdsburg Ave., Healdsburg and 5000 Roberts Lake Road, Rohnert Park), St. Florian’s (7704 Bell Road, Windsor) and many more local breweries.

The benefit brews are also available in bottles at Bay Area grocery stores like Oliver’s, Whole Foods and Safeway. All proceeds go to fire relief victims through Sonoma Pride and the King Ridge Foundation. Check out sonomapride.com for a list of all participating breweries.

Sonoma County Town Makes Vogue’s Top U.S. Destinations to Visit in 2018

Small towns are en vogue this year, at least according to Vogue magazine. In a recent roundup of top U.S. destinations to visit in 2018, the legendary fashion mag highlighted the hip factor of the American small town, describing it as “increasingly cool” and “quickly rising in popularity among today’s jet set.” And what town did we (somewhat unexpectedly) find among these hot travel spots? Santa Rosa!

Now, we already know that Santa Rosa rocks, but to call the urban center of Sonoma County a “small town” might be a bit of a stretch – or contraction. (Of course, by comparison to Vogue’s usual suspects – major cities with skyscrapers and high speed trains – Santa Rosa may seem like the cute town in the country, so they may be forgiven for that, ever so slight, oversight).

On to the more important question: what was it that caught Vogue’s eye in Santa Rosa, and made our county capital join the ranks of Salem, Massachusetts; Lexington, Kentucky and Sarasota, Florida? Click through the gallery above to find out. And leave your comment below to share your favorite spots in Santa Rosa.

Get Your Schnitzel Fix at These Wine Country Restaurants

Schnitzel at Franchetti's Wood Fire Kitchen in Santa Rosa. Heather Irwin/PD
Schnitzel at Franchetti’s Wood Fire Kitchen in Santa Rosa. Heather Irwin/PD

It’s Germanuary in Sonoma County, and I’m a sucker for schnitzel (and sauerbraten, spaetzle and cabbage rolls). The combination of thinly pounded pork or veal, with crispy breadcrumbs and lemon — with potatoes, natch — is such a hearty dish it’s no wonder it’s the national dish of Austria (but Germany gets credit for the first cookbook recipe).

If you’re ready for some cheat-night fun, here are three spots to get great schnitzel…

Franchetti’s Woodfire Kitchen is celebrating their love for all things Teutonic — including schnitzel — throughout January. Their version of the breaded and fried veal cutlet is a bit less highfalutin, using co-owner Gesine Franchetti’s recipe for a heartier pork version from her southern German upbringing. Covered with wild mushrooms, spaetzle (a type of egg noodle), buttered bread crumbs and creamy sauce, it’s a winter winner of a dish that is easily enough for two ($18).

Franchetti’s will be continuing their Germanuary menu, with daily dinner specials, throughout the month. Another favorite is beef roulade ($19), a well-flattened steak filled with pickles, mustard, carrots, and bacon, then rolled tightly and cooked. With a natural au jus and crisp fingerling potatoes, we had a hard time deciding which we liked better. 1229 N Dutton Ave, Santa Rosa, (707) 526-1229, franchettis.com.

Wiener schnitzle at Tisza Bistro in Windsor. Heather Irwin/PD
Wiener schnitzel at Tisza Bistro in Windsor. Heather Irwin/PD

Tisza Bistro: Chef Krisztian Karkus isn’t sure if he wants everyone to know how good his wiener schnitzel is. He has a special recipe, sure, and it’s pan-fried in butter and pork lard with fresh lingonberry jam and homemade cucumber salad, but he isn’t a German chef, he says in a heavy Hungarian accent–and he doesn’t want his new restaurant, Tisza Bistro in Windsor, to be pigeon-holed as an ethnic dining experience. Trouble is, he already has fans coming in weekly for a plate of the breadcrumb-topped veal. You may also notice its the only photo I took after having several bites because it is that good, which anything cooked in pork lard tends to be. Tisza Bistro is open for breakfast, lunch and dinner. 8757 Old Redwood Hwy, Windsor, 707-838-5100, tiszabistro.com.

 

Schitzel sandwich at The Golden Pig in Hopland Heather Irwin/PD
Schnitzel sandwich at The Golden Pig in Hopland Heather Irwin/PD

Golden Pig: The Pork Schnitzel Sandwich is owner Julie Golden’s favorite dish, based on her time as a consultant in Germany, it’s a sweet piece of breaded Dijon pork loin, Swiss, and onions on a soft Franco-American roll. The Golden Pig, 13380 S. Hwy 101, Hopland. Sun-Thurs 11am-9pm, Fri-Sat 11am-11pm, 707-670-6055, thegoldenpig.com

Mangalista Pork Schnitzel with confit potatoes, dijon, arugula, pickled mustard seeds at Backyard Restaurant in Forestville

Healing Meals: How Sonoma County Restaurants Fought the Fires with Food

Dustin Valette, owner/chef of Valette in Healdsburg. (photos by Chris Hardy)

Thousands of Sonoma County families found themselves in urgent need of food during the wildfires — whether they lost a home, had evacuated family members staying with them, lost jobs or simply needed a place to gather around a table. Heather Irwin recounts how restaurateurs banded together to offer both comfort and calm in the storm. Click through the gallery for photos of some of the restaurants and restaurateurs who made feeding Sonoma County their mission during the fires. 

Volunteers with Sonoma Family Meal, Sally Crain, left, and Mallorie Baron celebrate finishing up the bread pudding in the kitchen of the Vintners Inn in Fulton, on Tuesday, October 24, 2017. (Beth Schlanker / The Press Democrat)
Volunteers with Sonoma Family Meal, Sally Crain, left, and Mallorie Baron celebrate finishing up the bread pudding in the kitchen of the Vintners Inn in Fulton, on Tuesday, October 24, 2017. (Photo by Beth Schlanker)

TRUE COMFORT FOOD: The Story of Sonoma Family Meal

Used to frantic schedules, scaling up recipes and making a gourmet meal out of whatever food is on hand, chefs are uniquely qualified to run emergency kitchens at the drop of a hat, which is pretty much what they were asked to do during several harrowing days last October.

From heading up shelter feeding operations and organizing chef-made meals for thousands to simply opening their doors to the public with whatever ingredients they had on hand, Bay Area chefs and restaurateurs met the community’s needs with aprons on and knives sharpened.

One beautiful aspect of those dark days was that the chefs who pitched in and offered fundraisers or even just a free meal didn’t ask for recognition. They had a job to do, and whether or not anyone got thanked wasn’t the issue. We owe them a deep debt of gratitude and our continued patronage, since many restaurants suffered great financial losses during what would ordinarily have been their busiest season. Sonoma Family Meal was born at the kitchen table of a friend’s home after days of chefs asking how they could best help the community. Many of the national relief teams weren’t able to process smaller prepared food donations, and it seemed a shame that we couldn’t somehow bring those delicious restaurant meals to our community en masse.

After my own family was evacuated, we found ourselves around that friend’s table wondering how we would feed 10 people at an unfamiliar borrowed home, with limited cooking facilities and our own limited time and emotional capacity. Putting two and two together, we decided to pair up chefs from San Francisco, Sonoma, Santa Rosa, Petaluma, Napa and even farther afield with hungry families affected by the fires.

The call went out, and by the following evening, we’d served more than 1,000 chef-made meals packaged for families of four to six to pick up at Franchetti’s Wood Fire Kitchen (1229 N. Dutton Ave., Santa Rosa) and take to their homes, evacuation centers or wherever families were sheltering together.

Nicole Saadeh, a volunteer with Sonoma Family Meal, helps package bread pudding in the kitchen of the Vintners Inn in Fulton, on Tuesday, October 24, 2017. (Photo by Beth Schlanker)
Nicole Saadeh, a volunteer with Sonoma Family Meal, helps package bread pudding in the kitchen of the Vintners Inn in Fulton, on Tuesday, October 24, 2017. (Photo by Beth Schlanker)

The idea was to offer more than just basic nourishment. It was to provide as much local, organic food, made in commercial kitchens by some of the Bay Area’s most highly regarded chefs, to those who needed it most. In addition, SFM used large commercial kitchens to prepare food that might have otherwise gone to waste, including pallets of donated vegetables, meat, dairy and canned goods other agencies weren’t able to use.

Our chefs learned quickly that each morning was a test of their mettle, with an empty refrigerator and no idea what types of food would be donated that day. Sunchokes? Lamb shanks? A thousand pounds of squash? No problem. Dinner would be served by 4 p.m.

Among the contributions: organic produce from farm aggregator FEED Sonoma, as well as hundreds of pounds of meat from zazu kitchen + farm (6770 McKinley St., #150, Sebastopol), barbecue from Operation Barbecue Relief (which arrived in a limousine), cupcakes from Moustache Baked Goods (381 Healdsburg Ave., Healdsburg), curry from Kendall-Jackson Estate’s Kitchen (5007 Fulton Road, Fulton), lasagna from Single Thread (131 North St., Healdsburg), pasta from Jackson’s (135 Fourth St., Santa Rosa), and hundreds of other donations that came and went so quickly we barely registered a thank-you.

Over the next two weeks, SFM was graciously invited to use the kitchens at Worth Our Weight, the Santa Rosa Junior College Culinary Center and John Ash and Co.’s Vintner’s Inn event center, as well as the Council on Aging’s Meals on Wheels Kitchen. More than 80,000 meals were distributed over a five-week period with a donation of two chefs, equipment and money from Mark and Terri Stark (Stark’s Steakhouse, Bravas, Monti’s, Willi’s Seafood & Raw Bar, and Bird & the Bottle) — who lost their flagship restaurant, Willi’s Wine Bar, in the fire. There were also food donations from “Top Chef Masters” winner Douglas Keane and Nick Peyton’s Healdsburg Bar & Grill (245 Healdsburg Ave., Healdsburg) and from Traci des Jardins of Jardiniere (300 Grove St., San Francisco), who led the SF Fights Fire restaurant teams. Additional and very welcome assistance came from Sondra Bernstein of the girl & the fig (110 W. Spain St., Sonoma) and Sheana Davis of Epicurean Connection (746 Broadway, Sonoma).

From the South Bay, Facebook, Inc. contributed thousands of meals from their central kitchens to help bolster our program. Smaller food companies and distributors donated thousands of pounds of organic meat, dairy products and pasta and hundreds of pounds of spices and equipment. And of course scores of locals — many of whom had lost their own homes — went to work in our kitchens and handed out meals.

Though the free distribution program ended the week before Thanksgiving, Sonoma Family Meal continues to work with the local community to find ways to address the ongoing needs of those who lost so much in the fires and their aftermath. Learn more at sonomafamilymeal.org.

Sonoma Family Meal was hardly alone; here are some of the other restaurateurs who made feeding Sonoma their mission during the fires: 

Josh Norwitt and Miriam Donaldson of Wishbone. (Photo by Alvin Jornada)

Wishbone, Petaluma
There was no stopping Miriam Donaldson and Josh Norwitt from turning out thousands of meals for victims in both Petaluma and Santa Rosa. Although the couple’s 12-table restaurant couldn’t have prepared them for feeding on a scale of thousands, Donaldson headed the Sonoma Family Meal kitchen for weeks, making everything from meatloaf and mashed potatoes to stuffed bell peppers and lamb polenta. 841 Petaluma Blvd. N., Petaluma, wishbonepetaluma.com

Backyard Restaurant, Forestville
Owners Marianna Gardenhire and Daniel Kedan rallied a huge effort to feed those evacuated to the Sonoma-Marin Fairgrounds, offering a hearty breakfast, lunch and dinner daily for several weeks. Their ongoing efforts in turn helped encourage many donations and feeding programs in the area. 6566 Front St., Forestville, backyardforestville.com

Kendall-Jackson Estate Kitchen, Fulton
Chef Tracey Shepos headed up one of the largest ongoing feeding operations from the culinary kitchens of the wine estate just north of Santa Rosa. Rallying the winery’s chef team, she turned out thousands of meals on a daily basis to aid any of the food operations in need. 5007 Fulton Road, Fulton, kj.com

Valette, Healdsburg
Chef Dustin Valette transformed his upscale restaurant into a feeding operation for first responders during the early days of the fires. Those at the front lines got some good grub for all their amazing work. 344 Center St., Healdsburg, valettehealdsburg.com

Sprenger’s Tap Room, Santa Rosa
Chef Damon Gault has been a breakfast machine at the Santa Rosa pub for months now, but when the firestorm hit, he began cranking out hundreds of hearty, firefighter-friendly meals for first responders and anyone else in need. 446 B St., Santa Rosa, sprengerstaproom.net

Tri-Tip Trolley, Kenwood
In the Sonoma Valley, this local food truck drove meals to the front lines of the fires to feed both first responders and neighbors. 8445 Sonoma Highway, Kenwood, tipstritip.com

The Whole Pie, Santa Rosa
The Whole Pie’s Trisha Davis worked for weeks coordinating food distribution and feeding the SFM team her chocolate and fruit pies for moral support. 2792 Fourth St., Santa Rosa, thewholepieshop.com

Volunteers
Though barely open a month, staff from the downtown brewpub Two Tread Brewing Co. volunteered tirelessly at a number of feeding operations. The Dutch Bros. Coffee chain sent hundreds of volunteers, many of whom drove hours to get to Santa Rosa to cook, clean and lift for days — with a smile and a whole lot of coffee. 1018 Santa Rosa Plaza, Santa Rosa, 2treadbrewing.com; dutchbros.com