Downtown Sonoma is a must-visit in California, according to the Los Angeles Times.
Listed on Monday on the Times’ California Bucket List, a “daily guide to essential California adventures,” Sonoma Plaza joined Golden State destinations such as the Grammy Museum in downtown L.A., Malibu’s Paradise Cove, Tadich Grill in San Francisco and Sutter’s Fort in Sacramento.
Why did Sonoma make the list?
“Sonoma, just 45 miles north of San Francisco, has a bustling central plaza, the last Franciscan missions and a unique revolutionary history,” says the LA Times, and shares the story of the 1846 Bear Flag Revolt and the many ways in which visitors can learn about California history in the Sonoma State Historic Park. The Times also mentions the bistros, tasting rooms and shops on the Sonoma Plaza. Click through the gallery above for more Sonoma Plaza highlights.
Other Northern California destinations that made the California Bucket List include San Francisco’s Alcatraz, Golden Gate Bridge (by bike), Ferry Building, City Lights bookstore, Lands End, Castro district and cable cars, the Campanile in Berkeley, Glass Beach in Fort Bragg, the Samoa Cookhouse in Humboldt County, Lake Tahoe, the Trees of Mystery in Klamath and the Chandelier “drive-thru” Redwood Tree in Leggett.
LA Times’ travel writers will continue to add destinations to their California bucket list throughout the year. We can think of quite a few Sonoma County spots to add to the list – which ones would you include? Let us know in the comments!
Lagunitas Taproom in Petaluma on Friday afternoon. (JOHN BURGESS / Sonoma Magazine) beer
Lagunitas Taproom in Petaluma. (John Burgess)
National Beer Day, observed annually on April 7th, commemorates the date the “Cullen-Harrison Act” went into effect in 1933. The law, signed by President Roosevelt, made buying, selling, and drinking beer and wine legal in the United States for the first time since prohibition in 1920.
While you may not be able to take a day off work to celebrate this important day, there’s still plenty of ways to honor your favorite fermented drink in Sonoma County – like sipping on these local brews.
Collin McDonnel, Brewer of HenHouse Brewery.
Russian River Brewery Porter (6.10% AVB) This Russian River BreweryPorter is light with a medium brown color, flavors of malt and dark roast. A rich, medium body on the palate, integrated with massive carbonation, this bold drink pairs well with grilled meats.
Lagunitas Brewery Daytime IPA (4.65% AVB) Lagunitas American IPA, is a session beer and a great daytime drink. It is light in color, with a big foamy head, and smooth on the palate with notes of pine and citrus. Don’t feel guilty about having two or three before dinner!
HenHouse Brewing Chemtrails (7.7% AVB) This HenHouse IPA is available in cans. Like other HenHouse beers, it is made with loads of hops – expect notes of a true West Coast IPA; tart citrus and pine, backed with a heavy malt character. Sip on this hoppy brew while enjoying some crispy fried chicken with a spicy citrus glaze.
Moonlight Brewery Death and Taxes (5% AVB) Moonlight Brewery‘s Death and Taxes is a solid, chestnut-brown lager. It has notes of bitter roasted malt, coupled with cocoa, coffee, earthiness and brown sugar. It’s light on the palate with flavors of hazelnut, peanuts, and a slight touch of hops. Pair this beer with food – or enjoy it on it’s own.
Cloverdale Ale Company Hop Geyser Double IPA (8% AVB) This Cloverdale Ale Company (Ruth Mcgowan’s Brewpub) DIPA is smooth with heavy hop characters. It’s bursting with flavors from Simcoe and Cascade hops with notes of tropical fruit and citrus, and a slight resinous mouthfeel, finishing with citrus rind and a soft bitterness.
Lagunitas Brewing Company’s PILS is best served cold. (Photo courtesy of Destination Races)
Warm weather is here. In Sonoma County, that means picnics in the park, tubing on the Russian River, and barbecuing in the backyard. Nothing pairs better with those three activities than a tasty session beer, which is low in alcohol and easy to drink.
Here are five local session beers to stock up that extra fridge in the garage for sunny days.
A variety of 101 North Brewing Company beers, the Golden Naked Ale second from left. (Christopher Chung)
101 North Brewing Co. Golden Naked Ale (5.3% ABV) An unfiltered golden ale, 101 North Brewing Co.’s Golden Naked Ale is a straightforward beer that gets its name from the use of golden naked oats in the recipe. A nice nose of caramel and citrus, a tasty biscuit-like flavor, and an easy finish. Pair this beer (clothes optional) with aromatic, flavor-packed Indian take-out.
Bear Republic Brewing Co. Pace Car Racer (4% ABV)
A session IPA, Pace Car Racer is one of the newer beers introduced into the prolific Bear Republic’s lineup. This straw-colored brew has the greatest hits of a good IPA, such as a bit of grass, pine and citrus. It wraps up with a touch of sweetness and malt. This nicely carbonated beer should be served in a cooler next to the grill.
The patio at Bear Republic Brewing in Healdsburg (Photo courtesy of Bear Republic Brewing Co).
Lagunitas Brewing Company PILS (6% ABV)
A staple of the Lagunitas line-up, PILS is a Czech-style Pilsner that has been declared “easy to slam” by the Petaluma-based brewery. The beer has a a bit of earthy and citrusy scents and a nice, sweet malty flavor. Finishes up with a hoppy bite and you’ve got a primo poolside brew.
Russian River Brewing Company STS Pils (5.35% ABV)
Made in the tradition of a Czech pilsner, Russian River’s STS (the airport code for our own Charles M. Schulz Sonoma County Airport) has a scent and taste of lemon and bread with a nice, crisp finish. It’s unfiltered, so don’t be surprised if there is a bit of a haze. Grill up some sausage to pair and enjoy.
Canned brews from Sonoma Springs Brewing Co. in Sonoma (Photo courtesy of Sonoma Springs Brewing Co.)
Sonoma Springs Brewing Co. Kölsch (5.2% ABV)
The City of Sonoma’s only brewery, Sonoma Springs Brewing Co. released their first canned beers in March, including their Kölsch, one of their core beers. Using malted barley sourced directly from Köln, Germany, this beer is light, dry and has a touch of grassiness on the end. Fans of European pilsners will approve.
A partial “share” of Chef Rob Hogencamp’s weekly pickup at Three Leaves Comunity Supported Kitchen in Santa Rosa. Heather Irwin/PD
Eating healthy is such a noble idea. We’ve all made those promises, bought the cookbooks, made special trips to the bulk bins for things like brewer’s yeast and amaranth flour. After all the expense and time, you’ve got a pantry full of mystery ingredients you’ll likely never use. You’re not alone.
Basil aioli, couscous salad, “emerald” soup and lentil salad are part of a weekly “share”. Additional items included turkey Bolognese and oatmeal cookies.
We’ve found the perfect solution: Weekly “shares” from Three Leaves Community Supported Kitchen that includes “ready to heat and eat” dishes like coconut milk lentil soup with bone broth, pasture-raised meatloaf with root vegetable puree and greens, Thai salad with maitake mushrooms, apple chutney, or cinnamon cashew milk rice pudding.
Rob Hogencamp of Three Leaves Community Supported Kitchen in Santa Rosa. Heather Irwin/PD
Former Ceres chef Rob Hogencamp has taken over Sonoma County’s first CSK (Community Supported Kitchen), introducing many of his own recipes for weekly “shares” picked up at the store. Each share includes:
-1 32 oz. field-inspired soup
-1 32 oz fresh salad
-1 32 oz side dish
-1 easy-to-reheat prepared dinner entrée
-1 8 oz ferment, sauce or spread
-a healthy gluten-free dessert
He’s also got several freezers and refrigerators, however, for a la carte offerings ranging from bone broth and burgers to vegan desserts, probiotic drinks, nut butters and dressings. Everything is sustainably sourced, packaged in reusable or compostable containers.
We’ve tried programs like this in the past, and been a bit underwhelmed or simply didn’t like the dishes, but Hogencamp’s experience feeding seriously ill folks at Ceres with delicious, whole foods that actually taste good translates perfectly to those of us who just want to eat better. Plus, when you can get a teen to eat lentil soup for three days straight without complaint? Win.
As a member, I look at our shares as “veggie insurance”–a premade promise that we’re eating something with dense nutrition several nights a week. That way I don’t feel quite so guilty when we have to hit the drive-thru on busier nights. And no, I don’t get a discount or a freebie for saying that.
Some weeks have been more to my personal taste than others, and I certainly haven’t liked everything. But overall, Rob’s mason jars are the first thing I go for in the fridge. And, again, when a teen says, “Can we have Three Leaves tonight?” I call it a huge win.
Each “share” is $80, and is roughly 2-3 meals, depending. (For comparison, we tried Blue Apron, which is about $60 for three meals and requires prep and cooking). We use the salads as supplements to our usual dinners, soups for 2-4 lunches, and the entree for, well, an entree with some leftovers. Condiments and desserts are usually hidden for me. Prices are $75 if you pay a month in advance.
For more details on ordering and pricing, along with Three Leaves’ hours, go to threeleavesfoods.com.
APRIL 8: Battle of the Brews: Celebrate great beer at the 21st year of the People’s Choice Main Event, along with the return of two more recent additions to the lineup: The Craft Cup brewing competition, featuring entries from microbreweries from all over Sonoma County, and the Sonoma County Sandwich Showdown, with local chefs competing. 1-8 p.m. $50-$95.Sonoma County Fairgrounds, 1350 Bennett Valley Road, Santa Rosa, battleofthebrews.com. (Alvin Jornada)
Looking for something fun to do in April? Browse the gallery above for our favorite picks.
Miyoko’s Creamery has cracked the code on vegan butter.*
The Bay Area vegan cheesemaker*, Miyoko’s Kitchen, recently released VeganButter, a cultured cashew and coconut oil “butter” that can be spread, melted, or used in baking just like butter. The kicker is that unlike heavily-processed margarines (which aren’t necessarily vegan and aren’t allowed in my household), Veganbutter is 100 percent animal product-free, organic and actually tastes incredible.
As a butter connoisseur I don’t take that statement lightly. But in a late night, highly unscientific kitchen counter taste test against cultured European butter, I actually preferred the taste of Veganbutter slathered on sourdough bread. To the tune of half the loaf. I blame the cultures.
Like yogurt, live bacteria are added to “cultured” butters before churning, creating very noticeable tart, sweet flavor. Most American butters lack culture, which doesn’t mean they’re terrible at clever party banter, but are simply churned cream and salt without the cultures.
So how do you make this oxymoron of a food? We asked CEO and Founder Miyoko Schinner for the details.
“In the old days, dairy butter was cultured, too (still is in parts of Europe). We wanted to capture that flavor,” she said. “The flavor and tang come from fermentation of fresh cashew milk, which we make in-house, then add dairy cultures (lactic acid bacteria) to the milk, and ferment until it reaches the right pH. We don’t add any flavorings — it’s all naturally derived through fermentation!” said Schinner.
If you’re shaking your head in disbelief, we’ll admit that there are a few differences that true butter lovers will notice.
The texture of VeganButter right out of the fridge is a bit crumbly, compared to the smoothness of real butter. It also comes in a plastic wrapping, instead of foil or waxed paper, so you have to dump the whole thing out on a plate, then repackage the rest for later use, which can be messy. We also didn’t love the overall color, which is more white than yellow, making it look a bit more like tofu than butter. Finally, when melted, the flavor changes slightly, giving it a slightly “buttered popcorn” flavor. Minor stuff, and definitely not deal-breakers for us.
So if you’re thinking about taking the plunge into veganism and can’t bear the thought of a butter-free existence (or lactose intolerant), we think Miyoko’s Creamery VeganButter might just make life a little more delicious.
Miyoko’s Cultured VeganButter is available at Trader Joe’s, $7.99 or online at miyokoskitchen.com.
*, **: Yes, we know that without dairy it’s technically not “butter” but saying vegan butter-style spread is really clunky. Miyoko’s Kitchen also makes “cheese” that isn’t actually cheese, but cultured nut product.
The Stardusk Juicy IPA at Fogbelt Brewing Company. (Photo provided by Fogbelt Brewing Co.)
New England-style IPAs, a.k.a “Juicy IPAs,” are the latest craze on the Sonoma County beer scene.
Following in the footsteps of Massachusetts-based breweries like Trillium and Treehouse, Sonoma County brewers are busy experimenting with these juicy, hazy brews in single, double and triple IPAs – even Pale Ale. Some local brewers are using the Vermont yeast strain “Conan” that made beers like the “Heady Topper” popular, while others are using their favorite yeasts and different kinds of hops to yield their own take on the juicy brew.
Here are 6 Sonoma breweries to check out if you’d like to sip on a juicy beer.
The Stardusk Juicy IPA at Fogbelt Brewing Company. (Photo courtesy of Fogbelt Brewing Co.)
Cooperage Breweryin Santa Rosa has tapped a beer called “Lieutenant Dang.” This is Pale Ale (not an IPA-style beer, but just as juicy) made with the Vermont yeast strain, Conan, that many other brewers are using to make juicy IPAs. Cooperage owner and master brewer Tyler Smith is planning on brewing some additional hoppy beers in the coming weeks which he says will also be similar to the juicy IPAs. In true Cooperage fashion, expect clever and fun names for these new brews – “Curt Don’t Hurt” and “He’s So Curty” are some of our favorite Cooperage beer names. Cooperage Brewing, cooperagebrewing.com, 981 Airway Ct g, Santa Rosa, CA 95403, (707) 293-9787, @CoopergaeBrewing
Fogbelt Brewing in Santa Rosa has their 6.8% AVB “Stardusk IPA” on draft right now. This hazy and juicy IPA, named after the Humboldt County native Stardusk tree, is packed with citrus aroma and flavor. Fogbelt used a saison yeast for this brew, which adds a touch of bubblegum and a slight sweetness to the profile. Taste this beer on draft at the Fogbelt taproom on Cleveland Avenue in Santa Rosa. Fogbelt Brewing, fogbeltbrewing.com, 305 Cleveland Ave, Santa Rosa, CA 95401, (707) 978-3400, @FogbeltBrewing
HenHouse Brewing in Santa Rosa just released their first juicy IPA called “Frozen Envelope”. This beer is brewed with half wheat and half pilsner malt and is hopped with Idaho 7 and Ahtanum hops. HenHouse used the Conan yeast strain, which adds peach and stone fruit flavors to this beer and accentuates the tropical fruit and citrus character of the hops. Taste this beer, on tap, in the taproom off Corby Avenue in Santa Rosa. HenHouse Brewing, henhousebrewing.com, 322 Bellevue Ave, Santa Rosa, CA, (707) 978-4577, @HenHouseBrewing
Russian River Brewing (RRBC) in Santa Rosa released their first juicy IPA this month, called “Tempo Change.” Known as the father of IPAs, owner and brewmaster Vinnie Cilurzo decided to try his hand at a North East version. Much like the famous RRBC West Coast-style IPAs “Blind Pig,” “Pliny the Elder” double IPA and “Pliny the Younger” triple IPA, Tempo Change is a huge hit among beer lovers and is juicy, smooth and packed with flavor. Russian River Brewing Co., russianriverbrewing.com, 725 4th St, Santa Rosa, CA 95404, (707) 545-2337, @RussianRiverOfficial
(Photo courtesy of Sonoma Springs)
Sonoma Springs produced their first juicy IPA , “HazyCaliFrajilisticHoppyaladocious (HazyCali),” earlier this year, and it ran out in about a day when it was released on draft at the Sonoma taproom. The HazyCali is brewed with Crystal, Amarillo, Mosaic, and Simcoe hops. With a heavy oat and wheat base, this beer tastes like ruby red grapefruit juice and has a super smooth mouth feel at 7.5% ABV. It is now available at the Sonoma taproom, both in cans and on draft. You can also find HazyCali in stores around the Bay Area and Northern California (to locate this beer near you, click here). Soon after the release of the HazyCali, Sonoma Springs added two more juicy IPAs to their lineup: “Juicy In the Sky” double IPA, 8.3% AVB (which will be available in cans in April) and “Duck Duck Juice” IPA, 6.5% AVB. The Sonoma brewery is now working on two more North East-style brews that will be available at the taproom in the next month. Sonoma Springs Brewing, Sonomaspringsbrewing.com, 19499 Riverside Dr., Suite 101., Sonoma, Ca 95476, (707) 938-7422, @SonomaSpringsBrewing
Bear Republic Brewingin Healdsburgreleased their first juicy brew during SF Beer Week. The “Kompromat,” a double IPA made with the Conan Vermont yeast strain, was so well received that they have since made it available at the brewpub in Healdsburg. Kompromat is extremely smooth and comes in right at 8% AVB. Bear Republic has previously made more bitter IPAs, so this brew is out of their normal range but is as delicious as the rest of their beers. Get it on draft now at the brewpub, before it runs out.Bear Republic Brewing Company, bearrepublic.com, 345 Healdsburg Ave, Healdsburg, CA 95448, (707) 433-2337, @BearRepublic
BY KATHLEEN HILL
It’s a feast of food and wine films at this year’s Sonoma International Film Festival (March 28-April 2, 2017), and you’ve got a front row seat.
As the Valley prepares for its Hollywood moment (or is that Sonomawood?), it’s been hard not to get a little hungry while pouring over the food and wine documentaries to see what’s on the cinematic menu. Here’s the mouth-watering lineup…
Top Pick: James Beard – America’s First Foodie
National and international food experts share a century of food stories about this larger-than-life cook who mentored and inspired many of greatest America’s chefs. Culinary dignitaries including Alice Waters, Cookbook Author and Julia’s Child’s editor Judith Jones, NYC Chef Larry Forgioni, and Restaurant Consultant Clark Wolf will be on hand to share their own stories.
During both screenings, Beard’s favorite onion sandwiches and Madrone wines will be served. The film is preceded by “Caviar Dreams” and tastes of California caviar.
I’m honored to be presenting at both screenings, with co-producers Kathleen Squires and Elizabeth Federici in attendance. Friday, March 31 at 5:30 p.m. at the Sonoma Valley Museum of Art and at Vintage House at 3 p.m. on Saturday, April 1. (Don’t miss hearing them talk about the film this Friday from 10 to 11 a.m. on KSVY -91.3 FM or ksvy.org.)
Three brothers’ take an adventurous trip across Turkey, learning about one of the most interesting ancient cuisines of the world. Learn about regional kebab dishes, aubergine or eggplant specialties, pilaf with anchovies, grape leaves and baklava. Thursday, 11:45 a.m. at Celebrity Cruises Mobile Cinema and Friday at 9:15 a.m. at the House of Docs (Veterans Building). Preceded by “Food City: Feast of Five Boroughs,” in which chefs try to prepare a four-course meal with foods grown or wild-caught in Brooklyn, the Bronx, Manhattan, Queens and Staten Island. Watch trailer.
Tuna, Farofa and Spaghetti
A trio of Brazilian chefs travel back to their culinary roots in France, Italy and Japan. Lots of flavors and gastronomic stories on the road full of food and travel. Friday at 2:30 p.m. at the Sonoma Community Center and Sunday at 7:30 p.m. at Sonoma Valley Museum of Art.
The widespread use of child labor, and in some cases child slavery, in the Western African cocoa trade has shocked human rights organizations and chocolate eaters. To shine a light on this atrocity, Dutch journalists seek to create their own slave-free chocolate bar. Friday at 5:30 p.m. and Sunday at 2:30 p.m. at the Veterans Building.
Goddesses of Food
How women affect the world through gastronomy, introducing chefs, sommeliers, and activists who change up the food world game. Bites from the Fig restaurants and the Fig Rig truck will be available at both screenings. Made in France and shown Friday and Sunday at noon at the Mobile Cinema.
Courses
A true story of the ups and downs of a restaurant’s first year. In it, Chef Jake Bickelhaupt and his wife open their restaurant 42 Grams, a celebrated two-star restaurant in Chicago, and documentarians look unflinchingly at the difficulties and successes of a challenging restaurant opening. Saturday at 9 a.m. at Vintage House and Sunday at 2 p.m. at the Sonoma Community Center.
Cook Up a Storm
An intense international culinary competition between two rival cooks, one famous for his Cantonese street food and the other as a French-trained Michelin-starred chef. The rivals discover a common foe and combine their emotions and culinary skills, fusing East and West and uniting against a common enemy. Sunday, 6 p.m. at the Sebastiani Theatre.
A young wine fan earns the reputation of a wine savant and attracts some of the world’s fiercest wine connoisseurs to his circle. When suspicious bottles are discovered, an investigation finds one of the most ingenious cons of our time. Preceded by “Somm State of Mind.” Thursday 11:15 a.m. at the House of Docs (Veterans Building) and Friday at 9:15 a.m. at Vintage House.
A Year in Port
A Year in Port documentary
A documentary directed by David Kennard of Marin County who previously directed “A Year in Burgundy” and “A Year in Champagne.” This film features four award-winning winemakers. Thursday, 8:15 p.m. House of Docs, and Saturday 5:30 p.m. in the Mobile Cinema, followed by a private port tasting at Tasca Tasca.
Be sure to double check times on the film festival website, sonomafilmfest.org for updated times and more information about the event. And by the way, you can buy a season pass or single à la carte tickets ($15) at the box office at the Sonoma Veterans Building lobby on First Street West or online, but not all films have single tickets available. In that case, you can take your chances and cue up for a “rush” ticket ($10) at the door of the screening venue, which can be a good gamble.
There’s nothing more quintessential at a summer garden party than plenty of roses, lemonade, and homemade ice cream. Kim and her husband Josh envisioned their July 2016 wedding with this kind of relaxed, casual spirit, and the family-focused event that followed left guests basking in a sunny summer glow.
Kim with her twin goddaughters.
Kim, who works in public relations for a home design company, had grown up visiting Sonoma. She and Josh, a banker, had taken plenty of weekend trips to Wine Country and knew their family and friends would jump at the chance to celebrate there. It wasn’t difficult to settle on their location, Healdsburg Country Gardens. “As soon as I saw that beautiful giant oak tree overlooking the vineyard, I could envision our wedding there. It felt like the most gorgeous and casual backyard party I’d ever been to,” says Kim.
Healdsburg Country Gardens.
They didn’t want a gigantic event or a huge group of attendants — just 130 guests and their two siblings to stand beside them. Kim’s twin goddaughters scattered peach-hued rose petals at the ceremony, which was led by Josh’s father. The couple wrote their own heartfelt vows, and Kim wrapped her bouquet with a stunning antique necklace that had been carried by brides in her family for over a hundred years. Her French lace slip dress was light and airy, with buttons down the back and a high-low hem that added a bit of whimsy. “My mom spotted the dress, and as soon as I slipped it on, I knew it was the one,” she says.
Josh and Kim.American Gothic-style.
Kim’s work in the design industry was a constant source of inspiration for the reception, with its rustic farm tables set in the dappled shade of oaks and redwoods. An organic flower farm just a few miles away supplied garden roses, sweet pea tendrils, mint, and herbs for the couple’s unstructured, straight-from-the-field arrangements. Guests gathered for cocktails in an olive grove before dining under the trees on a farm fresh, Wine Country menu of salad, grilled rib eye steaks, ginger sea bass, and sweet pea ravioli, all served family style from big shared platters. “We had three long rows of tables on the lawn, and I remember sitting next to Josh and looking out at all our family and friends eating, drinking, talking, laughing,” Kim says. “It was a special moment to see our loved ones all in the same place and having a good time.”
Later, as the sunset cast the surrounding hills in gold, guests headed to the barn for Josh and Kim’s first dance to Leon Bridges’ soulful “Coming Home.” Josh’s 96-year-old grandmother Virginia, who had flown in from Austin, Texas, beamed with joy as guests joined the couple in dancing up a storm. Healdsburg favorites The Noble Folk cooled everyone off with homemade salted caramel and olallieberry-lemon ice cream — “the best I’ve ever had,” says Kim. To wind down the warm summer evening, the couple and their friends decamped to Duke’s Spirited Cocktails on the square in Healdsburg, which had opened just days before. And though Josh and Kim now live in San Francisco, a quick trip north brings them back to that golden day anytime they wish.
RESOURCES
Venue: Healdsburg Country Gardens
Photography: Lucille Lawrence Photography
Florals: Dragonfly Floral
Catering: Elaine Bell Catering
Cake: Moustache Baked Goods Bar
Ice Cream Bar: The Noble Folk
DJ: MikeyMason, Boutique DJs
Makeup: Eliza Desch
Gown: Ivy by Rue de Seine
Invitations: Page Stationery
Planner: Heald Wedding Consultants
