4 Sonoma Taprooms to Add to Your Brewery Bucket List

By Tom Edwards

Summer is fast approaching and the Sonoma County beer scene is ripe with new taprooms to visit and fresh brews to sip. There truly has never been a better time to be a beer drinker, so heed the craft beer call and add these four local taprooms to your brewery bucket list. Click through the gallery above for photos of each location. 

BARREL BROTHERS – Windsor

Windsor can sometimes feel like a middle child to its southbound 101 siblings, but a surge in local brewing activity shows the town is well on its way to becoming a key player on the local beer scene.

A bright light in this array of north Sonoma sud-slingers is Barrel Brothers. This is the only Windsor brewery east of the freeway, and it’s tucked away in a business center just beyond a highly trafficked box-store center. But don’t let the retail monsters scare you – “BB” is pure pleasure.

Barrel Brothers is a small brewery doing big things. From barrel-aged sours to ripping good porters, brewmaster Wesley Deal has worked feverishly with co-founder and brother-in-law Daniel Weber to build a brewery that can do just about anything. What started as a backyard hobby snowballed into what you see today but as is the case with many new businesses -beneath the shiny showroom are years of blood, sweat, and tears.

Deal holds a BS in Brewing Science from UC Davis, making the union with Weber a great fit, given Weber’s background in wine sales, marketing, and operations. Deal and Weber initially considered a production-only business model but, fortunately, a last minute location change provided them the opportunity to also open a taproom.

The brewery doesn’t serve food at the moment, but the generous selection of beer styles will still make you feel satisfied. Another perk is the taproom design, most of it drawn up by Weber who has also made much of the furniture. How cool is that? Here’s a guy who not only created the beer you’re drinking, but also the tap handle that delivered the beer, as well as the seat you’re sitting on and the bar you relax at.

Barrel Brothers, 399 Business Park Ct #506, Windsor 95492, 707-696-9487, barrelbrothersbrewing.com

CROOKED GOAT – Sebastopol

As a beer lover, it’s hard to walk into the Crooked Goat in Sebastopol without thinking: “these folks got it, they’re doing it right.” This welcoming taproom always seems to enjoy a steady flow of smiling beer geeks, sipping and chatting away.

The Crooked Goat is one of several new businesses in the Barlow, Sebastopol’s modern take on an outdoor mall, reminiscent of Napa’s Oxbow. The brewery has an industrial feel – lots of stainless steel, natural light, and clean lines; a chalkboard centerpiece dominates the bar scene, listing all available beers and their specs.

Crooked Goat co-founder and brewmaster Will Erickson has been in the beer business for 20+ years, with previous stints at Moylan’s, Great Divide, and Mammoth Brewing. Over the years, he has won numerous awards, including gold medals at the Great American Beer Festival.

Guests to Crooked Goat can expect plenty of hop forward beers, as well as smooth and dark ales and the occasional lager. Many beers come with a fruit blend, including the Strawberry Hop Shake. The brewery doesn’t have a kitchen, but that’s no problem – there are plenty of good neighboring restaurants in the Barlow. Crooked Goat provides menus to these nearby spots, allowing guests to order and enjoy food from the comfort of their bar stool – and delivery is included. Ah, don’t you just love when things are this easy?

Crooked Goat Brewing, 120 Morris St #120, Sebastopol 95472, 707-827-3893, crookedgoatbrewing.com

GRAV SOUTH – Cotati

There are plenty of home brewers in Sonoma County, but few (if any) have the pedigree of Greg Rasmussen. With home brewer awards in the triple digits, it seems almost inevitable that Rasmussen would not one day make the leap into commercial brewing.

Despite working full time as a firefighter, Rasmussen opened a brewery in Cotati, a stone’s throw from the 101, in October of last year. His Grav South is the first and only brewery in town (as an SSU alum, I can’t help but shake my fist at the current crop of students who get to enjoy the Grav South brews. Back in my day, we had to walk all the way to Friar’s, uphill).

The majority of the taps at Grav South are devoted to Rasmussen’s star-studded recipes, which include dank West Coast IPAs and malty strong ales. The remaining taps feature local guest breweries and cideries. Given Rasmussen’s prolific home brewing background, there are always plenty of rotations to satisfy your taste buds. In addition to the beers, Grav South offers ample seating, pub grub and regular live music shows.

Grav South Brew Co, 7950 Redwood Dr #15, Cotati 94931, 707-753-4198, gravsouthbrewco.com

STUMPTOWN – Guerneville

I’m always shocked when I hear a Sonoma County resident hasn’t been to Stumptown. Seated right on the banks of the Russian River, this brewery is a great pit stop on a trip to Guerneville, the coast, or pretty much anywhere in West County.

The all-wood interior at Stumptown, often gently lit, features cozy seating and plenty of local faces. The bar serves patrons in the dining area, and also wraps around to an outdoor deck – which is the real Stumptown gem. Expansive, casual, and great for groups of all sizes, the deck sits above the river’s lazy flow, offering views of the Russian River surroundings.

The Stumptown brewing equipment is located only a few yards from the indoor portion of the bar. The brewery has been producing beers for over 20 years but, until recently, it has relied primarily on the same few styles, serving almost exclusively in-house to their loyal regulars.

Stumptown has now decided to up the ante and branch out from their bread and butter offerings. Four new fermenters and a brand new brewery layout set the scene for what is to be a new chapter in the Stumptown story. This is a significant, and exciting, development for the Guerneville brewery and, with a new lineup of beers, they will also expand distribution to a few key spots across the North Bay.

Stumptown Brewery, 15045 River Rd, Guerneville, 95446, (707) 869-0705, stumptown.com

 

Shady Oak Barrel House Raising Funds to Give Sonoma Beers a Taste of the Terroir

By Jess Poshepny Vallery

Steve Doty, owner and brewer of Shady Oak Barrel House in Santa Rosa, is working on expanding his production facility in an old/new and very hot way. Doty is raising funds through a Kickstarter campaign for a custom-built mobile coolship trailer, a type of fermentation vessel that would allow Doty to capture microflora from different areas in Sonoma County to create “spontaneous” sour beers. Much like grapes grown in specific regions give particular flavor to wine, these beers would incorporate the essence of the local terroir, which consumers would be able to taste and smell.  

Coolships, used hundreds of years ago to cool down wort, have gained popularity over the last few years, and are appearing in a growing number of American craft breweries. Doty had been thinking about building his own for some time but, in order to bring the project to fruition, he needed to find someone who could fabricate and weld stainless steel for the coolship, which is not an easy task.

“I asked around and ended up talking with Wesley from Barrel Brothers. Wesley is amazing and really knows his stuff, so it was a perfect match. We started meeting up over beer and talking about my idea, and eventually plans came out,” said Doty.

Wesley Deal is co-owner and brewmaster at Barrel Brothers Brewing Company in Windsor. Doty hopes that the mobile coolship trailer will be used by other local breweries, including Barrel Brothers, who are partners in this project.

“I think we’re going to bring something really unique to our famous local beer scene, and I’m hoping to convince other local brewers to use it as well,” said Doty. “As a fermentation geek, I am thrilled to see what will come out of it. Really, I just can’t wait to get started.”

Doty’s Kickstarter campaign has three days to go and is close to reaching its goal. So far, Doty has raised $5,265 of the $6,000 that was originally pledged. Doty is offering a variety of gifts in return for the support, including a brewer’s dinner, speciality beer glasses, and first option to purchase new batches of Doty’s unique sour brews. Donors who pledge $1000 or more will receive a beer in their honor – inspired by them and named after them, with stylized artwork – or can create a spontaneous batch of beer with Doty.

More information here: kickstarter.com/projects/217517936/coolship-trailer

Discover Your Creative Self at These Sonoma Art Museums

By Sarah Stierch

Sonoma County might be best known for food and wine, but it is also recognized for world-class art museums that showcase local, regional and international talent, past and present. From comic book art to Native American basketry, modern art to political sculpture, Wine Country might as well be called Art Country, too! Check out the gallery above for five art museums where you can discover your creative self in Sonoma County.

Survival Guide to Bay Area Festivals: 5 Essential Tips

By Estefany Gonzalez

I’ve made my fair share of mistakes as a seasoned festival attendee. One particularly foolish festival faux pas happened last year, when dehydration got the best of me and my friend had to pull over to the side of the road so I could dry-heave along the highway, while asking myself: “why the heck did you think not drinking water to skip the bathroom line was a good idea?”

Later, as I held a package of gas station Tums in my hand, I thought back on all the festivals I’d been to. I’ve attended BottleRock, Riot Fest Chicago, Life Is Beautiful in downtown Las Vegas and other notable music gigs – I really should have known better than to ditch the water bottle. With festival season in full swing, I decided to put together a survival guide with useful tips and tricks to save you from making the same mistakes that I had to learn from, the hard way.

Stay Hydrated

The anecdote above should have made it clear how important it is to stay hydrated during festivals – and I have a few suggestions on how to best go about it:

If you don’t bring a reusable water bottle, staying hydrated can get expensive – 16 ounce plastic water bottles can sell for as much as $3. But, do you really want to carry around a metal canteen the whole day? Luckily, you can get collapsible water bottles online for less than $10. Most clip onto belt loops or backpack straps, keeping your hands free, and you can fold them to fit in your pocket after they’re empty and reuse them at the next festival or concert.

I’ve also made it a habit to get to festivals early. This allows me to scope out where the water fountains are located and make note of which ones are the hardest to find. Later, when thirst hits, I make my way to the most remote water fountain or water station and skip the long lines.

Speaking of getting there early…

Don’t Leave Too Late

Nothing is worse than being stuck in traffic – especially when you’re on your way to see some of your favorite bands. In my amateur festival-goer days, I’d sleep in when the first band I wanted to see didn’t start playing until late in the afternoon. This got me into bumper-to-bumper traffic, you know, the kind of jam where it seems faster to crawl to the destination than to drive there.

A late start also meant that, by the time I finally got to the festival, there would be nowhere to park – and I was out in the parking desert desperately looking for a spot.

Finally, the lines to enter the festival are more congested later in the day. I’ve actually missed seeing bands I love because it takes so much longer to enter the festival once it’s in full swing. Not to mention, you miss out on discovering new artists. Looking over past festival lineups, I realized that I could have discovered some of my favorite musicians much sooner had I just left the house earlier.

But, before you take off, let’s back up a bit and chat about something you shouldn’t leave the house without…

Eat a Big Breakfast

Although many festivals offer some of the most delicious food around, the lines often take forever and, when you finally reach the booth, you usually have to shell out a lot of cash. But, as anyone who’s decided to skip the lines and the expense can tell you, ten hours seems an eternity on an empty stomach.

So, save your friends from hanging out with a hangry you and eat a meal fit for an Olympic athlete before the event – bacon, eggs, porridge, pizza, you name it. If you’re in a rush to get there, bring something you can easily snack on, like a breakfast sandwich or a burrito. Just, whatever you do, do not start out on an empty stomach, especially if you’re planning on having a drink, or two…

Don’t go too heavy on the booze.

While great music and great wine/beer/booze may sound like a match made in heaven, I’d advice you to go easy on the alcohol. Trust me, nothing is worse than being hungover at a multi-day music fest with a super advanced sound system.

Festival hangovers are not pretty and going too hard on the first or second day could mean missing your favorite band while you spend the day curled up on the grass begging the hangover gods to make your pounding headache go away.

Alright, so you’ve made it this far and I just have one final tip for you. It might sound kind of crazy, but stay with me…

Embrace the fanny pack

I’ll admit, when my best friend told me years ago that she had bought a fanny pack for our first festival, I laughed in her face. A fanny pack?! You mean, that tacky thing that goes over a pair of Dockers and a t-shirt that you’d never be caught dead in? At the time, I thought I was too cool to show up at Live 105’s BDF wearing one. Now, several festivals down the line, I am a proud owner of not just one, but several, fanny packs – a few of which I’ve even bedazzled.

Among the benefits of a fanny pack is that it offers a secure place to keep your phone and wallet – as opposed to your pocket. I learned this lesson the hard way when my phone slipped out on the ground while crowdsurfing at Riot Fest Chicago.

Although a fanny pack may not seem the most fashionable accessory, they do work wonders for keeping your personal belongings close to your body, and safe. Plus: think of all the dancing you can do without a backpack hitting you – or someone else – every time you bounce along with your favorite song!

After 33 Years, Santa Rosa’s Gary Chu’s Closes

By biteclub
Gary Chu at O’Sake

A hand-scrawled sign reading “Closed” hardly seems a dignified end to what was once the North Bay’s most celebrated Asian restaurant. But after more than three decades, Gary Chu’s eponymous restaurant has shuttered permanently.


Chef/owner Gary Chu is isn’t too wistful, however, about the restaurant that put him on the map. Instead, the 60-year-old says he was ready to let the restaurant go after several years of tough labor markets, dwindling business, a family tragedy and a changing downtown Santa Rosa food scene.

“After 33 years of a business, we think we need new blood downtown,” he said, when reached at OSake, his Japanese-style restaurant in Santa Rosa, which will remain open. “We are just tired, and the business wasn’t doing very well. With the labor market so tight, we just couldn’t find anyone to work,” he added.

“My 80-year-old mother was washing dishes,” Chu said. Though the decision to close the restaurant was in his mind for several years, in early May, he drew the line. With a skeleton crew of just five kitchen staff—six including his mother—he decided that the loss of just one person would force his hand. On May 6, he lost one of the five remaining staff.


“I wish I could keep going, and I tried for four or five years, but I didn’t pay myself or my mom, and it’s just not worth it anymore,” he said.

In addition, Chu said that his brother, who was running Gary Chu’s day-to-day, was grieving the loss of his son last year, adding to the pressure.  “I can’t watch my family suffer. I said, ‘Let’s just stop’.”

Chili crab at Gary Chu's
Chili crab at Gary Chu’s

Chu opened the restaurant as China Palace in 1983, closing briefly in 1991 to revamp the concept into a more modern, gourmet Chinese restaurant. Lauded by critics, Gary Chu’s Gourmet Chinese Cuisine was a relatively new concept in the early 1990s, bringing diners an elevated, California-inspired Asian menu. In the last decade, however, the restaurant lost much of its luster as Chu’s attention shifted to his other restaurants, OSake, and SakeO in Healdsburg (which he no longer is involved with). But regulars continued to appreciate Chu’s signature martini prawns and lemon chicken, though reviews were more mixed, and became increasingly negative in the last year.

“I’m not saying I’m old, but the place needs younger people in it,” said Chu.

As owner of the Fifth Street building, Chu hopes to lease it to a new restaurant, and says he has some interest already, “but I’m not in a hurry,” he said.

“I feel great. Now I can have coffee with my wife in the morning,” he laughed.

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

By Sarah Stierch

We love a great party. On Saturday, June 10, we’ll celebrate the North Coast’s food and wine bounty 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 overwhelming — with so many wines to try in one afternoon, where do you start?

To help guide your palate, here are 15 award-winning wines you must try at the North Coast Wine & Food Festival.

90 award-winning wines will be poured at the North Coast Wine & Food Festival. Where does a wine-lover begin? Here are 15 picks to start with.

BUBBLES, BABY

J Vineyards and Winery Russian River Brut Rosé
Toast to an afternoon of food and wine tasting with this Best of Show Sparkling. “Seamless from start to finish,” is how the judges described J Vineyards sparkling rosé, and it does have a show-stopping pink salmon color, complemented with flavors of raspberry, blood orange and Marcona almonds.

Gloria Ferrer 2007 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. It’s creamy with brioche and a bit of lemon, pear, and apple that has helped to define Northern California sparkling wine.

90 award-winning wines will be poured at the North Coast Wine & Food Festival. Where does a wine-lover begin? Here are 15 picks to start with.

ROSÉ ALL DAY

Taft Street 2016 Russian River Valley Rosé of Pinot Noir 
Named the Best of the Best in the North Coast Wine Competition, Taft Street’s rosé was described as being “really pretty…like a spring day, by judges, making it a great and probably popular wine to sip during the festivities.

Three Sticks Casteñada Rosé 
Take a cute stubby bottle, a name that rolls off the tongue (Casteñññadaaaa) and shocking pink color — oh and a delicious strawberry and watermelon infused rosé, and you’ve got an award-winning Best of Class wine that judges called “fresh and sassy.” You’ll want to be seen with this in your glass at the festival!

90 award-winning wines will be poured at the North Coast Wine & Food Festival. Where does a wine-lover begin? Here are 15 picks to start with.

PATIO POUNDERS

Balletto Vineyards Russian River Valley Estate Pinot Gris
An estate pinot gris is a rare treat in Wine Country and Balletto’s wine won’t disappoint. This Best of Class white was described by judges as being lush with stone fruit, pear and citrus, making it a perfect pairing with the abalone tostada to be served by Glen Ellen Star’s Chef Ari Weiswassser.

Dry Creek Vineyard 2016 Sauvignon Blanc
A warm festival day requires a cool wine and sauvignon blanc is it! Dry Creek’s sauvignon blanc received a whopping 98 points from judges, making it Best of Class. Judges didn’t mince their words with this white: “gorgeous, sexy, wild, racy.” Grab a glass and head straight to the Cokas Diko Home Premium Access Lounge to chill.

90 award-winning wines will be poured at the North Coast Wine & Food Festival. Where does a wine-lover begin? Here are 15 picks to start with.

WICKED WHITES

Anaba Wines 2014 Sonoma Coast Chardonnay 
Chardonnay fans rejoice! Your favorite varietal won Best of Show White. If you aren’t a fan of chard, we welcome you on the bandwagon because this isn’t your mother’s butter bomb. Judges shared that it’s “just delicious to drink,” due to its perfect balance of citrus, oak and acid.

Husch Vineyards 2016 Mendocino Chenin Blanc
Chenin blanc has a cult following in Wine Country and Husch won Best of Class for their 2016 release. A fresh and zesty wine, judges noted hints of lemon curd, peach and tropical fruit in this chenin. Pair it with the mac and cheese, featuring local mushrooms, served by boon eat + drink’s Chef Crista Luedtke.

90 award-winning wines will be poured at the North Coast Wine & Food Festival. Where does a wine-lover begin? Here are 15 picks to start with.

PINOTPHILE PICKS

Folie à Deux 2014 Sonoma Coast Pinot Noir 
It wouldn’t be a Sonoma County food and wine festival without pinot noir! This Best of Show Red scored 98 points with judges and was called a “wonderful example of a Pinot Noir.” Chock-full of cherry, there is a touch of spice, cola and toffee that will satisfy even the pickiest of pinot fanatics.

DeLoach Vineyards 2014 Marin County Pinot Noir 
Marin County has grapes? Yes, they do! DeLoach won Best of Marin County with their single vineyard designate pinot. This “sexy” wine (as one would expect from a wine by Jean-Charles Boisset) has the qualities of a great pinot: dark plum, cherries and soft baking spices.

90 award-winning wines will be poured at the North Coast Wine & Food Festival. Where does a wine-lover begin? Here are 15 picks to start with.

RHONE ALONE

Trione Vineyards & Winery 2013 Russian River Valley Syrah 
Sonoma County produces beautiful cool climate syrah, including this Best in Class Syrah from Trione. It’s dark, rich, brooding and a little bit rustic with blackberry and truffle on the palate. “Yes, please!” cheered judges in their tasting notes.

Thirty-Seven 2015 Sonoma Coast Grenache 
A Carneros-based winery, Thirty-Seven took home three Best of Class awards, including for their latest grenache. This small-lot wine has strong cherry notes with lingering tannins dabbled with baking spices and rose petal. Judges called it “quaffable,” which is a mandatory quality of any festival wine.

90 award-winning wines will be poured at the North Coast Wine & Food Festival. Where does a wine-lover begin? Here are 15 picks to start with.

BOLD BORDEAUX

B Side 2014 Napa Valley Red Blend 
Declared Best of Napa County, this red blend of mainly cabernet sauvignon and merlot was described by judges as “sultry,” “seductive” and “sexy.” It’s a big wine that is perfect to pair with a juicy steak. Look for it at the Don Sebastiani & Sons’ booth.

Brassfield Estate Winery 2014 High Valley Estate Cabernet Sauvignon 
Brassfield produced this Cabernet, named Best of Lake County, from atop their estate which overlooks Clear Lake. This “savory, rich, complex” wine is another top choice for a meaty meal. Judges also called it a “party in a bottle,” which we translate into “festival party wine.”

SWEETIES & STICKIES

Navarro Vineyards 2016 Anderson Valley Late Harvest Cluster Select Muscat Blanc
Navarro took Best of Mendocino County for their sweet Late Harvest white wine that judges declared “perfect” and “pure liquid diamonds.” Best sipped with Chef Daniel Kedan’s candy cap mushroom kettle corn.

The Press Democrat’s North Coast Wine & Food Festival is Saturday, June 10 at SOMO Village in Rohnert Park. Tickets start at $50. More information and tickets here: northcoastwineandfood.com

Designer Couple Gives Healdsburg Victorian a Makeover

By Carole Kelleher

A designer couple revives a classic with personality. Click through the gallery above to see photos; read the full article below.  

You might have called it a Hallmark moment — Elizabeth and Rich Pembroke waving goodbye to Kansas City, Missouri, where they had worked for 10 years at the headquarters of the iconic card company. The couple was California-bound, having been offered impressive new jobs at a design firm in Santa Rosa, complete with a relocation package.

After settling for a short while in an apartment they soon despised, the Pembrokes’ weekend real estate searches led them to an 1892 Victorian for sale on Johnson Street in Healdsburg. Tickled by its potential and long history, they recognized it as the perfect place to build their own life story. Their offer was the lowest of six bids, but the sellers chose them as the new owners because they believed the Pembrokes would preserve the grandeur of the place. From the beginning they felt a dutiful tug to bring the house back to its earliest glory — a tremendous undertaking that now, nearly 20 years later, is still an ongoing passion.

“It’s never done,” Rich says, and with the familiarity of the longmarried, Elizabeth finishes his thought: “It evolves.” Rich, an illustrator, designer and fine art painter, is also very adept at DIY home projects, and Elizabeth, an art director and marketing pro, has innovative ideas and an eye for interior design.

What they can’t do themselves falls to general contractor (and good friend) Jaime Rodriguez of J J Rodriguez Construction. He remodeled the kitchen and, five years ago, built a second building on the property that is home to Pembroke Studios, Inc., the design and marketing company the couple founded in 2000 when the business that had brought them to California folded. One of their first clients was their former employer — Hallmark — for whom they designed Harry Potter merchandise like pens, calendars, notebooks, bookmarks, cards and stationery. Eventually they developed a local clientele, and they are now experts in designing wine labels.

Their office building replicates all of the historical details of the main house, and the wood siding was milled specially so the board width would be same. The oak floors were reclaimed from a barn in Kentucky, and the entry door was made to match the main home’s front door.

The Pembrokes’ three-story home, complete with covered porch and windowed turret, was the long-ago residence and medical office of the original owner, Dr. J.R. Swisher, and his family. Just as the doctor saw patients in his home and even delivered babies there, the Pembrokes originally worked in the home, setting up shop on the third story, reached by a narrow and very steep stairway. Even though their new studio is only steps away from their home, they love that their work and home lives are now in separate buildings.

The Victorian housed a long list of inhabitants after the Swishers, and in later years the large house was divided into five apartments rented out as individual units. The owner prior to the Pembrokes began transitioning the structure back to a single residence, and the Pembrokes completed the job. The first floor has a living room, formal dining room, kitchen and bath. There are three bedrooms and two baths on the second floor and the former workspace on the top floor now stands empty. All the plumbing and wiring have been replaced, and all four fireplaces are now working and converted to gas, including one in the master bedroom that warms them all winter. While they’ve honored the original integrity of the home, their furnishings are modern and create a contemporary feel.

When they bought the house, the Pembrokes were told that it was a Halloween hot spot, and they now decorate and have candy ready for about 2,000 trick-or-treaters. There are four black rocking chairs on the porch, which is also enjoyed by their Scottish terriers, August and Tibi.

“We don’t want to live in a museum,” says Elizabeth. “The house is quirky. We have eclectic taste.” Rich’s oil and watercolor paintings grace the walls throughout the home.

They designed the kitchen with entertaining in mind and included two sinks, one for prep and the other a cleanup area. The island has a copper top that Rich made by wrapping sheet copper around a thick base built of plywood and then mounting it on cabinets. A seating area in the kitchen, with two linen-slipcovered armchairs and a round ottoman nested in front of a large window with an orange tree in view, is their go-to spot for coffee and conversation.

Rich meticulously restored a wooden staircase that rises from the entry hall to the second floor with a window seat at its landing. He was rewarded for his efforts not only by its beauty, but also by the discovery of a treasure found under a floorboard.

It’s a letter from a teacher of one of Dr. Swisher’s children, warning his parents that his schoolwork is not up to par. Hidden for more than 100 years, the schoolboy’s secret is still safe — as is this majestic house, so maintained and protected by the Pembrokes that it may well last another 100 years.

Cruffle Crazed? Sonoma Bakery Gives Cake a Sweet Twist

By Carey Sweet

First, there were cronuts, those cleverly named deep-fried croissant-doughnuts that had everyone buzzing.

Then, there were baissants (bagel-croissants), and croizels (pretzel croissants). There’s the chiweenie, too – oops, no, that’s actually a dog, an official American Canine Hybrid Club-recognized cross of a Chihuahua and a dachshund. But surely it could be a pastry, as well — perhaps a churro stuffed with a hot dog?

So are we really surprised that the groovy kids these days are scarfing up another confection called a cruffle? It’s a cross between a cupcake and a truffle, and it happens when bakers mix cake, filling and frosting together, form them into little balls, bake them, then dip them in white and/or dark chocolate.

At Santa Rosa-based Sift Dessert Bar, customers are “cruffle crazy.” The company crafts the sweet treats in about a dozen flavors plus seasonal ones like a chocolate-covered strawberry cruffle. Two of the best-sellers include the Pink Champagne, of raspberry cake and champagne buttercream dipped in white chocolate, and the Samoa, of chocolate cake, chocolate ganache and caramel frosting dipped in dark chocolate and sprinkled in toasted coconut.

“I created the cruffle because I’m always on the lookout for some place new to use our cake,” says Sift founder Andrea Ballus. “They’re especially popular with our guests who want something more bite-sized to satisfy their sweet tooth.”

Some cruffle flavors can be made gluten-free, and Ballus invites custom flavor requests.

“We once had a custom request for a mango mojito flavor for a destination wedding, because the bride was from Miami,” Ballus says. Yet her own recipes already take the prize, quite literally. In 2011, Sift won Food Network’s Cupcake Wars, and today, Ballus and her partners Jeff Ballus and Corey Fanfa operate stores in Santa Rosa, Cotati, Petaluma, Napa and San Francisco.

siftdessertbar.com