Using only GMO-free and organic ingredients, this luxe Sebastopol patisserie is hidden away in plain sight. Their local and mail-order bakery features rich European cakes and cookies, along with a selection of gluten-free items and “Better than Sex” chocolate that actually is. Patisserie Angelica, 6821 Laguna Park Way, 707-827-7998.
The last of the summer vegetables have been picked, and it’s time to start planning your fall garden before the first hard frost hits. While it’s tempting to simply clear out the old and start planting the new, your garden will do better during winter if you spend some time with the soil.
From mulch to fertilizer, here are a few steps you can take to make your garden thrive throughout the colder months to come:
A fresh layer of mulch is crucial for your fall garden. Mulch helps to inhibit weeds, hold in moisture, and protects your new plants from the cold. You don’t need to replace all of your mulch each season, but you should remove the top layer and freshen it up with some new additives.
However, if last season’s mulch is victim to any mold (slime mold pictured here) it’s best to toss it and start fresh. (Image via gardeningknwhow.com)
Find your mulch here: Grab N’ Grow Soil Products, 2759 Llano Rd, Santa Rosa. grabngrowsoil.com
Everyone loves picking what they’ve been growing all season, but after all the beautiful veggies have been pulled from the ground, it’s time to look around to see what’s left to clean up. (Image via youtube.com)
Cleaning your yard is not simply a matter of shifting dirt or cleaning up weeds or roots. It’s important to also pick up fruit, nuts, twigs, or bark that have fallen from trees, so that they don’t attract mold or pests to your newly planted sprouts. If you have a compost bin, now would be a good time to use it! (Image via fifteenacres.com)
Wilted plants, weeds, and left behind plastic planters or gardening equipment, can lessen the quality of your soil – and leave you with a disappointing looking garden that makes it hard to get motivated to work the soil.
Need a helping green hand? Contact a local landscaper: Drew Coomes Landscaping, 2823 Papago Court, Santa Rosa. 510-768-0385
After all the summer vegetables have been picked and cleared out, the soil may have become compacted from walking, kneeling, or standing on it. When you’re getting ready for the new batch of fall plants, you’ll want to loosen the earth up so the roots of the new plants have room to grow. (Image via earth911.com)
You don’t need to worry about aerating or tilling the soil, a handheld claw or even a fork (if you’re in a pinch) will do just fine. (Image via YouTube.com)
If you’ve got a larger yard than you’re able to till by hand, there are many models and sizes of gas tillers available. (Image via homedepot.com)
Find a tiller that fits your needs, like this 2-Cycle Cultivator: Home Depot, 4825 Redwood Dr, Rohnert Park. homedepot.com
Additions to your fall soil, known as amendments, can be a huge boon in making your newly planted vegetables happier and healthier during the colder months. You can always opt for something simple like Miracle-Gro to add nutrients to the soil, but additions like finished compost, raw organic matter, and organic nutrients (like phosphate and bone meal) do the job just as well. (Image via wikipedia.com)
This looks like a patch of wet dirt, but it’s a spread of fertilizer that’s 4 parts seed meal, 1 part dolomite lime, 1 part bone meal, and 1/2 part kelp meal – the plants are going to be well fed! (Image via Minervas Garden)
Getting these addenda mixed into the soil for fall vegetables is especially important because the nutrients in the soil have been depleted by the summer crops you’ve just finished harvesting. (Image via UC Cooperative Extension)
Whether you want to make your own, or go with the tried and true, find your fertilizer here: LeBallister’s Seed & Fertilizer, 1250 Sebastopol Rd, Santa Rosa. LeBallister’s Seed & Fertilizer
Adding mulch is one of the easiest ways to protect the soil around the newly planted vegetables from frost, as well as keeping the addendum you’ve added from being washed away during the rains. (Image via gardeningknowhow.com)
If you have an area of land that you’ve decided to let rest through the cold months, a good solution to avoiding topsoil erosion – as well as adding protection from frost – is to plant a cover crop, like buckwheat or rye. The wonderful thing about these plants is the fact that they can be tilled back into the soil when spring comes around, enriching the soil as they break down. (Image via abundantpermaculture.com)
The fastest way to protect your greens, especially if you use planter beds, is to construct a row cover. The plastic (or canvas) sheeting will keep the frost off the leaves, while a generous covering of mulch will help maintain the temperature below ground. (Image via Susansinthegarden.com)
There are hardy fall vegetables that will do just fine when the frost arrives, and since the soil’s been prepped, tilled, and fertilized, you can look forward to a bountiful cold-weather harvest to add to your winter table.
Find the supplies to save your veggies from frost, like this Harvest Guard Row Cover
here: Harmony Farm, Harmony Farm Supply & Nursery, 3244 Gravenstein Hwy North, Sebastopol. harmonyfarm.com
On a sunny terrace overlooking Sonoma Valley, visitors at Viansa Winery sipped whites and reds Thursday afternoon, unaware of the Mexican film crew working diligently on the other side of the tasting room behind yellow caution tape shooting scenes for a Mexican soap opera.
Every now and then, the prototypical, emotion-filled outburst of a soap opera actor escaped the boundaries of the set, a patio surrounded by potted plants and trees next to the winery’s main lawn.
For much of the afternoon, Latin American telenovela stars Gabriel Soto, Cynthia Klitbo, Azela Robinson, Kimberly Dos Ramos and Irina Baeva shot what were essentially location scenes for “Vino el Amor,” one of Mexico’s newest and most popular soap operas. The soap opera, which has already aired 40 episodes in Mexico and is scheduled to begin broadcasting in the United States Oct. 25 at 9 p.m., is set on the outskirts of Sonoma and showcases the popular wine industry destination.
Soto, the soap’s principal hunk, has been to Sonoma County four times, and said the valley was “like a dream.”
“Every time I come, I feel like a part of me is here,” Soto said during a break in the taping of the show.
Soto said he’s been impressed with the entire industry, the winemaking process, the vineyard workers and the overall respect people have for the industry.
“Vino el Amor,” or “Then Love Arrived,” is produced by well-known Mexican producer and director José Alberto Castro for Televisa, the largest media entertainment company in Latin America. It tells the story of David, a vineyard owner of Mexican heritage who early in the show loses his wife in a tragic “accident.” David falls into depression and loses interest in his business and children, a dark road exacerbated by his conniving in-laws.
But David becomes reacquainted with Luciana, a young Mexican immigrant who was previously deported but returns to David’s vineyard, El Viñero de Los Angeles, where her family worked. Amid the romantic drama and intrigue, the soap highlights the plight of Mexican immigrants in the United States, their hopes and dreams, and the sacrifices they make, Soto said.
David, said Soto, “tries to protect them, to give them the human rights that each person deserves, not just as employees but as equals, as human beings.”
Laura Somerville, the soap’s production manager, said Viansa was the first winery the scouting crew visited back in April. About 30 vineyards and wineries were visited in Sonoma and Napa counties, she said. Viansa, however, had all the qualities Castro wanted for his production.
The buildings, which resemble a mansion, sit atop a hill in Sonoma Valley’s Carneros region. It also has views of San Pablo Bay to the south and the Mayacamas Mountains to the east. The production has most of its indoor sets in Mexico, including sets of the inside of what is supposed to be David’s house, five of its rooms and a wine cellar. The production crew comes to Sonoma for most of the show’s outdoor scenes.
Sometimes that takes the actors and film crew to Sonoma restaurants and the popular plaza. Somerville said the production team considered Napa but chose Sonoma for its more rustic feel and small-town friendliness.
“Everybody has been really welcoming,” Somerville said.
The film crew will wraps up a week of taping today and heads back to Mexico Saturday.
Soto said he hopes to stay a few days and visit the area with his family before going home.
This article was originally published in The Press Democrat.
By Heather Irwin and Josie Clements
Want a dining room with a view in Wine Country? We’ve found the 20 Best Restaurant Views in Wine Country, ranging from super luxury dining to fish and chips in a plastic basket.
Sure, the North Bay has plenty of lovely patios, but how about an amazing view and great food to boot? Not quite as easy. We’ve culled through our favorites and created a carefully curated list of spots where you can dole out some serious cheddar (that’s seriously worth it) or just bundle up with a plate of tacos by the bay.
In Wine Country, you don’t necessarily have to spend a mint for a million dollar view.
Bodega: Ocean Views
You pretty much can’t go wrong with restaurants along the coast, when it comes to amazing views. Here are some favorites…
The Bird’s Café: This tiny eatery, perched above the harbor, serves only a handful of items — fish and chips, salads, clam chowder, shrimp tacos — but may be one of my favorite places on the coast. Order at the counter, then walk up the stairs (there’s also a handy ramp) to the concrete patio for a lovely view and a picnic-style meal for under $15. (HI) 1407 California Hwy. 1, Bodega Bay, (707) 875-2900, facebook.com/bodegabaybirdscafe
Gourmet Au Bay: Owners Bob and Sissy Blanchard recently moved and expanded their longtime wine tasting shop from Bodega Highway to the last available waterfront property in Bodega Bay. Hidden away in a tiny cove in Bodega Harbor, the revamped Gourmet Au Bay is more than twice the size, and now has a wood-fired oven and full menu Thursday through Monday (the kitchen is closed Tuesday and Wednesday, though tasting is daily). One of the best views of the bay, hands down. (HI) 1412 Bay Flat Rd., Bodega Bay, (707) 875-9875, gourmetaubay.com.
Fishetarian: Okay, maybe this isn’t the view of a lifetime, but you can get a decent view of the Bodega Bay from the outdoor tables at this stellar fish market and café (599 Hwy. 1, Bodega Bay, 875-9092, fishetarianfishmarket.com). Lines can be long, but we suggest taking some chowder and a crab sandwich, maybe some grilled fish tacos, and head to your favorite spot for a picnic. You can also grab a parking spot or just walk around and soak up the sea air. Fishetarian, along with spots like Spud Point Crab Co. (1910 Westshore, Bodega Bay, 875-9472, spudpointcrab.com) and Fisherman’s Cove (1850 Bay Flat Rd., Bodega Bay, 377-4238, fishermanscoverbodegabay.com) just because they’re no-frills, watch the boats come in kind of spots that are reasonably priced, with honest local seafood and friendly folks. (HI)
River’s End: This romantic Californian seafood restaurant is the perfect dinner place to end a day on the Sonoma Coast. The bistro has large windows overlooking the Jenner beaches and waters from a bird’s eye view, along with a deck to enjoy the sound of waves and ocean air. We’ve got to say, this spot’s sunset views mixed with the fresh-out-of-the-ocean seafood is a dinner you’ll remember. (JC) 11048 Hwy. 1, Jenner, 865-2484, ilovesunsets.com.
Nick’s Cove: Besides the amazing waterfront views (maybe the best on the Bay), there’s a new reason to head out to Marshall for oysters. Chef Joshua Seibert of San Francisco’s wildly popular Mission Beach Cafe has landed in the kitchen, bringing with him several new dishes and a new enthusiasm to the Tomales Bay restaurant. Many of the favorites will remain on the menu, including Dungeness Mac & Cheese and Deviled Duck Eggs, but they’ll get some minor tweaks and join several new items on the menu. Seibert has been working with the property’s new Garden Manager, Brendan Thomas to grow fresh produce for the restaurant year-round. (HI) 23240 Highway One, Marshall, (415) 663-1033, nickscove.com.
Santa Rosa: Urban Views
John Ash & Co.: At the gateway to the Russian River Valley appellation, this historic restaurant pays homage to godfather of Wine Country cuisine, Chef John Ash. The restaurant is nestled among acres of vineyards, with stunning views from just about every angle. Twinkling lights and a lovely patio make it a perfect sunset spot. (HI) 4330 Barnes Road, Santa Rosa, 527-7687, vintnersinn.com.
Nectar Restaurant & Lounge: You can see for miles from the casual outdoor patio, with a view into the heart of Sonoma County. Here you can enjoy a Sunday morning eggs Benedict or a sunset cocktail with the vineyards of Wine Country stretching out before you. (JC) 3555 Round Barn Blvd., Santa Rosa, 569-5525, santarosanectar.com.
Forestville: Vineyards & Redwoods
Restaurant at Russian River Vineyards: This Forestville gem has always been a great spot to sit outside among grape vines and redwoods, ponder the Wine Country lifestyle. A new chef is bringing a new POV to the menu, making it worth another visit. (HI) 5700 CA-116, Forestville, 887-3344, russianrivervineyards.com.
Petaluma: River Views
Dempsey’s Restaurant & Brewery: Located riverside, this restaurant and brewery gives panoramic views of historic Petaluma. Take a seat at one of the outdoor tables, grab a pint and go for the Cuban sandwich, with slow-cooked brisket. Burgers are also top-notch, and they’ve got a solid roasted chicken perfect for cooler nights. (JC) 50 E. Washington St., Petaluma, 765-9694, dempseys.com.
Graffiti: Small plates ranging from crab cakes and beet salad to heartier pizzas and burgers make this a popular Petaluma stop. A full bar and a few apps on the outdoor patio are a great way to spend an afternoon watching the river roll by. (JC) 101 Second St., Petaluma, 765-4567, graffitipetaluma.com.
Geyserville: Alexander Valley Views
Rustic (Coppola Winery): Before we get to the views, it’s important to say that this is Francis Ford Coppola’s Sonoma winery, so expect plenty of movie memorabilia and Hollywood spectacle at this Wine Country destination. What’s so impressive, besides the sweeping views of the Alexander Valley and Coppola’s vast vineyards is that the food is actually very good. It has to be, because Coppola is a frequent visitor to the dining room (we’ve seen him twice). We love the approachable Italian pastas and pizzas, along with “Francis’s Favorites” like Marrakesh Lamb, brick chicken (Chicken Mattone). Don’t miss the chocolate mousse. Seriously. If you’re up for some fun, check out the weekly “A Tavola” where staff perform a “family style” meal with wacky aunts, cousins, Italian moms and plenty of singing, with dishes simply sent to your table. 300 Via Archimedes, Geyserville, 857-1400, francisfordcoppolawinery.com.
Downtown Napa: River Views
Angele: You’ll find some of the prettiest on the Napa riverfront at this classic French brasserie. Grab a table on the patio and toast to la bonne vie. 540 Main St., Napa, (707) 252-8115, angelerestaurant.com.
Napa Valley: Vineyard Views
Auberge de Soleil: It’s not hard imagining yourself in the French countryside, with 360 views of the Napa Valley. The famous outdoor patio is perfect for a sunny brunch date, basking in the afternoon sunshine, mimosa in hand, and the classic Napa scenery around you. (JC) 180 Rutherford Hill Rd., Rutherford, 800-348-5406, aubergedusoleil.aubergeresorts.com.
Harvest Table: The cozy covered patio (with luxe sofa seats) overlooks a culinary garden and the Harvest Inn’s charming grounds. Well off the main drag, the property is a quiet refuge from the often-bustling Napa Valley traffic. Though this is a Charlie Palmer spot and can be pretty pricey for dinner, the lunch menu, bar bites and “neighbor” dinners ($36 prix fixe on Sunday, Tuesday and Wednesday) make it an affordable indulgence. One of the prettiest and coziest patios we know. One Main St., St. Helena, (707) 967-4695, harvesttablenapa.com.
Brix: Flower and vegetable gardens just off the patio are stunning, making this a popular St. Helena restaurant for visitors. We recommend Sunday brunch buffet to really enjoy the outdoors, with a seafood bar, sourdough walnut pancakes, salads, cheeses and bacon éclairs. (JC) 7377 St. Helena Hwy., Napa, 944-2749, brix.com.
Marin County
Barrel House Tavern: Located in a former ferry terminal, Barrel House has an award-winning restaurant design with panoramic views of Sausalito and the lights of San Francisco across the bay. A modern menu focused on seafood and seasonal Cal-Italian is perfect for a romantic dinner, yet family-friendly (they have an actual soda jerk). 660 Bridgeway, Sausalito, 415-725-9593, barrelhousetavern.com
Bar Bocce: Start your Friday night with this casual Italian spot right on the water. With tables and seating just steps away from the beach, customers line up for a pizza, roast chicken wings, homemade meatballs, lasagna and of course, sangria. Best seat in the house is round the fire pit. And, as the name implies, there’s a bocce court for everyone to use. (JC) 1250 Bridgeway, Sausalito, (415) 331-0555, barbocce.com.
Le Garage: A converted auto garage has become a Sausalito destination for authentic French bistro cuisine. Overlooking the Schoonmaker Point Marina, the views are as good as the Croque Madame, Mussels Mariniere and panisse (chickpea fries). (HI) 85 Libery Ship Way, Suite 109, Sausalito, (415) 332-5625, legaragesausalito.com.
Farley Bar: You can actually see the Golden Gate Bridge from this luxe little bar on the grounds of Cavallo Point. Tons of cocktails, and a bar menu from Murray Circle’s executive chef, this is a taste of the good life with one of the best views in the Bay Area. 601 Murray Circle, Fort Baker, Sausalito, 415.339.4750, cavallopoint.com.
Restaurant menus are chalk full of dressed up comfort foods, but none seem to grab the attention of both casual and fancy diners quite like macaroni and cheese. Located at the epicenter of Northern California’s dairy land, with world-famous award-winning cheese makers on every corner, it is understandable that many of Petaluma’s restaurants proudly boast their own version of this down-home staple.
Known as “macaroni pie” and “macaroni cheese” in the rest of the English-speaking world, cheesy pasta dishes have graced the pages of historic cookbooks dating back as far as the 14th century.
Thomas Jefferson first introduced mac and cheese to the new world when he served “a pie call macaroni” at a state dinner after encountered mac and cheese both in Paris and Italy. Sketches and descriptions detailing the process by which the noodles were made adorned the travel notes from his time in Europe. Jefferson even commissioned the purchase of a European machine for making the pasta, although it proved unsuitable so he later relied on imported macaroni.
Today, the United States is the world’s top cheese producer so it is no surprise that mac and cheese is celebrated across our country. California follows closely behind Wisconsin with the second highest state cheese production, although our artisan and farmstead cheeses certainly take the (cheese) cake. During a five-week trip around the country last year, it was the rare cheese monger that I visited who was not well stocked with, and knowledgeable about Petaluma and west Marin cheeses.
In anticipation of Petaluma Animal Shelter’s Oct. 9 Mac n’ Cheese Challenge fundraiser, my food crew and I set out on the daunting, yet delicious task of trying as many Petaluma mac and cheeses as we could find. Although certainly not a complete list, we reached out to readers to find out which ones they like best, and then grabbed our forks and spoons and dug in. (Restaurants and locations are listed at the end of this article)
One thing we noticed across the board was that every restaurant we visited took particular pride in their version of mac and cheese and went out of their way to point out what made theirs special. I suspect this is in large part because mac and cheese is such an American tradition, but also think our obsession stems from the fact that out of all the menu items we peruse at our local restaurants and diners, mac and cheese is the one item that most of us can make at home, and often make quite well.
With local cheese makers rolling out award-winning cheeses of every style and flavor, even the casual home chef can create a work of art with just a bowl full of noodles and a little help from their local cheese monger. Ask Petaluma Market’s cheese monger Marie Schmittroth to point you in the direction of the more meltable cheeses and you will be well on your way to creating your own masterpiece.
We started our journey at Speakeasy. Back in 2012, when Amber Driscoll and Roger Tschann first opened their doors, Speakeasy’s was the first local mac and cheese that really grabbed our attention.
Growing up on the West Coast, I normally shy away from lobster dishes, partially on principle, and partially because lobster’s flavor can sometimes be overpowering. When it comes to crustaceans, Petaluma is all about the Dungeness crabs, however, as with everything on Speakeasy’s menu, their “Lobster Mac” ($13) is a crowd favorite.
Charley’s Deli is back in the hands of Charley’s family and produces a mean mac and cheese, along with other great deli and grilled items. Stacy (Terzian) Badaglia and husband Ron have done an impressive job raising Charley’s flavors and quality to that which I remember from my childhood, and their mac and cheese is no exception. Topped with bacon and bread crumbs, the creaminess of this one stuck with our taste buds, caused an irrefutable craving for me, which quickly lead this one’s disappearance.
Having led Seared to numerous Petaluma People’s Choice awards since opening, including 2015’s Best Chef award, it came as no surprise that Chef O’Donnell, using Cowgirl Creamery’s Wagon Wheel cheese, has one of the best mac and cheeses in town. Available both on the happy hour menu ($6) and dinner menu ($9), Neuske’s bacon and chicharrone breadcrumbs are well worth the additional $3. Chef O’Donnell’s use of cavatappi noodles, a ribbed spiral noodle, offers plenty of surface area to trap all the wonderful flavors of this incredible mac and cheese.
Pub Republic’s “Mac ‘N Cheese” was tangier than most, and understandably so once I learned they use 2015 Harvest Fair Double Gold award winning Organic Spring Hill White Cheddar, which is clearly one of the best around. This mac is available as a full dish for $11 ($2 more for bacon), or as a side dish (with bacon) for $8.
Luma’s “Truffle Mac n’ Cheese” ($9) is made with fontina and cheddar cheeses, and clearly a touch of truffle oil. One of the more dense macs, it is creamy and filling. The crusted over top leads me to believe it may be baked in Luma’s wood-fired pizza oven, which is a nice touch.
McNear’s does not mess around when it comes to portion sizes, and their “Pork Lovers Mac n’ Cheese” is no exception. This is a hearty mac and incorporates some unusual ingredients, like sundried tomatoes and asparagus, which accent the crispy pancetta, applewood bacon, sourdough bread crumb topping and decadent five-cheese cream sauce nicely.
Available both as a half-size ($12.95) and full order ($16.95), soup or salad are included. We opted for the minestrone soup, which coincidentally contained elbow macaroni.
The “Pork Belly Mac” ($8.50) at TAPS is also one of our “go-to” mac and cheese choices, especially because a simple change of pints can totally change the flavor profile of the mac and cheese.
Faron’s BBQ never stands on tradition, which speaks volumes about this New Orleans transplant’s commitment to culinary creativity. Faron’s version is actually the farthest from being a traditional mac because he uses angel hair pasta, but the results are delicious and the unexpected texture is a nice surprise.
Roy’s Chicago Doggery offers their spin on mac and cheese by balling it all up and tossing it into the deep fryer. I highly recommend adding this side to their very limited, Friday night only barbecue brisket and barbecue ribs plates.
Although Sax’s Joint does not normally serve mac and cheese, they receive an honorable mention because of their commitment to community organizations, such as the Petaluma Animal Shelter, which presents the Mac n’ Cheese Challenge. They won last year’s competition in the “cheese only” category and return this year to defend their title.
But home chefs have just as good a chance of winning as anyone, as Petaluma Firefighter/Paramedic Kevin Larson can attest. Larson won last year’s “meat” category, with the help of cheeses donated by Marin French Cheese and Lauren Chanel’s, and returns to defend the Firefighters’ title against this year’s challenger, the Petaluma Police Department.
Larson will pull double-duty this year, also serving up his Coastal Acres craft brew, alongside fellow sponsor Petaluma Hills Brewing Company.
Through relationships with other county organizations, such as the Sonoma County Reptile Rescue, the Petaluma Animal Shelter is able to practice “open admission.” This means they accept animals of all shapes and sizes. Whether it is cats, dogs, goats, snakes, or rabbits, no animal is turned away. Furthermore, because of the community’s generosity this is a “no kill” shelter. These services would not be available but for fundraisers like the Mac n’ Cheese Challenge.
Other sponsors and competitors include Fast Signs, Clover Stornetta, Rooster Run Event Center, Legacy Concierge Services, Brenda LaNoue (formerly of Secret Kitchen) and The Big Easy. And the Petaluma Creamery has graciously donated tons of cheese so the competitors have great local cheeses to choose from.
There will also be musical entertainment, beer, wine and non-alcoholic beverages for purchase. Clo the Cow will be on hand providing refreshments and there will be a kids’ craft and activities area.
This year’s Mac n’ Cheese Challenge falls on Oct. 9, and will be held at the Lucchesi Community Center. Tickets are $24 (kids from 3 to 12 years old are $5) and are available at www.macncheesechallenge.com. Or, better yet, get some friends and family together and enter as a competitor. Competitor spots are still available.
South Carolina’s Charleston Mac Off is the largest event of this kind, hosting 6,000 guests, yet their state barely even produces cheese so it is apropos that the North Bay finally has its own Mac n’ Cheese Challenge.
The original version of this article ran in the Petaluma Argus Courier.
Where to Find Petaluma’s Best Mac n’ Cheese
10 Petaluma eateries that specialize in cheesy comfort food:
Speakeasy, speakeasypetaluma.com
139 Petaluma Blvd.
Charley’s Deli, www.facebook.com/
charleysdeliandliquor
601 Petaluma Blvd. S
Seared, petalumaseared.com
170 Petaluma Blvd. N
Pub Republic, pubrepublicusa.com
3120 Lakeville Hwy.
Luma, lumapetaluma.com
500 2st St.
McNear’s, mcnears.com
23 Petaluma Blvd. N
TAPS, petalumataps.com
54 E. Washington St.
Faron’s BBQ, faronsbbq.com
428 E. D St.
Roy’s Chicago Doggery,facebook.com/RoysChicagoDogs
84 Corona Rd.
Sax’s Joint, saxsjoint.com
317 Petaluma Blvd. S
What: Mac n’ Cheese Challenge
When: Sunday, Oct. 9, 1-5 p.m.
Where: Petaluma Community Center, Lucchessi Park, 320 N McDowell Blvd.
Info: www.macncheesechallenge.com
Miss summer already? Here’s a TBT gallery looking back at this summer’s celebrity fundraisers and events in Sonoma County.
Canine Companions for Independence: Helpful Pups Shine at Sit. Stay. Sparkle
Were dogs allowed at the tasteful food-and-wine gala that unfolded June 18 at a park-like spot in southwest Santa Rosa?
Why, they were downright essential.
Wiggly puppies and trained, mannerly service dogs utterly enchanted attendees that afternoon at the national headquarters of Canine Companions for Independence. The occasion was called: Sit. Stay. Sparkle.
Guests met and heaped adoration on some of the pups that will become service dogs for people with disabilities. Adult dogs demonstrated the skills that make them indispensable to the grateful people who receive training and a canine companion from CCI, at no cost.
There was an auction and a testimonial from a woman with impaired hearing whose life has been changed by her Canine Companions for Independence dog.
Supporters sampled and sipped, fell in love with one dog after another and toured the home of the organization that since its founding in Santa Rosa in 1979 has greatly enhanced the relationship of mankind and its best friends.
Photos by Alvin Jornada.
Hanna Boys Center Fundraiser Barbecue: Helping Hand for Farmers-to-Be
Home, for most residents of Sonoma Valley’s life-altering Hanna Boys Center, was a million miles away from the wholesome, constructively demanding environs of the ranch or farm.
A neighborly barbecue at Hanna on July 9 raised money to expand the residential school’s eff orts to introduce agriculture to the boys and perhaps prepare them for careers that involve working with the land or the environment.
Guests savored wine, enjoyed appetizers and a meal of grilled tri-tip and chicken, and strolled the grounds and facilities of the 71-year-old school for troubled boys. Some of the students greeted the diners and shared tales of how Hanna and its ag program are helping them.
The occasion, dubbed “On Our Way to the FFA,” also featured live and silent auctions and a fund-a-need appeal that will boost e fforts by the center’s Archbishop Hanna High School to become a chapter of Future Farmers of America.
Photos by Charlie Gesell.
15th annual Schulz Celebrity Golf Classic: Million-Dollar Win for Good Causes
Even big-league athletes, performers and professionals became like wide-eyed li’l folks upon spotting Snoopy on June 7 at the Mayacama Golf Club in Santa Rosa.
Everybody, including the world’s most adored beagle, was there for the 15th annual Schulz Celebrity Golf Classic. It raised about $1 million for local organizations that serve children.
Hosting the two-day gala were Jeannie Schulz, the widow of “Peanuts” creator Charles Schulz, and Sonoma County Children’s Charities. The event was a magnet for personalities drawn by the chance to play golf on a renowned, Jack Nicklaus-designed course, visit the Schulz Museum and boost the efforts of nonprofits that include Catholic Charities, the PDI Surgery Center and the Boys & Girls Clubs of Central Sonoma County.
Actor John O’Hurley emceed the tournament dinner. Among those seen in the happy crowd were Cheech Marin, Frankie Muniz, Kevin Rahm, Debbe Dunning, Jim Plunkett, Jim McMahon, Gregory Itzin, Bruce McGill, Danny Seraphine, Tommy Thayer, Matt McCoy, Kevin Sorbo — and Snoopy.
Hispanic Chamber of Commerce: Boosting Students’ Dreams at The DoubleTree
Salsa dancing and lively conversation animated the June 25 celebration of achievement and potential hosted in Rohnert Park by the Hispanic Chamber of Commerce of Sonoma County.
The occasion was Dream Big, a festive community gala and scholarship awards ceremony. Held at the DoubleTree Hilton Sonoma County, it applauded the local young people who are this year’s recipients of scholarships for their pursuit of higher education.
Arriving guests were greeted by students and invited to follow the red carpet to the party. There was a grand meal accompanied by wines from Chavez Family Cellars in Healdsburg. Dancers Jose Santamaria and Stephanie Campbell turned up the heat with their demonstration of a bachata dance.
State Sen. Mike McGuire conducted the live auction that brought in money for future Dream Big scholarships. To date, the Hispanic Chamber has helped aspiring students with aid totaling some $300,000.
Photos by Alvin Jornada.
Gay Wine Weekend Welcome Party: LGBT Event of the Year Kicks Off in Sonoma
Abundant free time in the pool, on the dance floor and in the company of kindred spirits marked the June 17 to 19 Gay Wine Weekend in Sonoma Valley.
Home base for the celebration, declared the LGBT event of the year by the travel magazine ManAbout, was the MacArthur Place Hotel and Spa in Sonoma.
Gay Wine Weekend was conceived by Gary Saperstein and Mark Vogler, founders of the valley’s Out in the Vineyard event and travel company.
It boasted winemaker dinners, VIP receptions, a wine auction, winery excursions, a sparkling wine brunch and ample time simply to savor the company and the place and the sun.
Its signature event: The Saturday night Twilight T-Dance at Chateau St. Jean winery in Kenwood.
Many guests traveled from far out of state for the getaway, which beyond being great fun, raised dollars to sustain the work of the nonprofit Face to Face, the Sonoma County AIDS Network.
Photos by Alvin Jornada.
Farmster Festival: Farmers Plant a Seed at SOMO Village
The food, music and summertime play at the Farmster Festival all delighted the crowd that came together July 23 at SOMO Village. But what some who came liked best was that they could almost see the concept of neighborhood, collective farming grow; they could nearly sense that its roots were spreading deeper, wider.
Farmster was founded by first-generation farmers and recent Sonoma State University grads Dustin DeMatteo, Tomio Endo, Allison Jenks, Jamal Edwards, Lauren Lum and Jenna Topper. They arranged to make a farm at SOMO Village (aka Sonoma Mountain Village), the mixed-use community occupying a former Hewlett-Packard campus off Petaluma Hill Road near SSU.
The festival raised operating funds and awareness for the endeavor, which seeks to involve children in the production of healthful food grown close to home.
The day included a concert and barbecue, and there was a raffle and pingpong, plus abundant opportunity to talk about the benefits of knowing where your food comes from. Even better, of planting and harvesting it yourself.
Photos by John Burgess.
The 20th Annual Kendall-Jackson Heirloom Tomato Festival features hundreds of heirloom tomatoes, local restaurants featuring their own tomato recipes and bites, along with a Top Chef style competition pitting nationally recognized chefs preparing everything from anchovies and Snake River Farms pork to locally sourced salmon and even a bit of liquid nitrogen frozen horseradish from Chef Sang Yoon and Douglas Keane.
The exterior of Ben Dhong’s house doesn’t look much different from the others on his Healdsburg block, where homes are wedged tightly along a ribbon of sidewalk. But inside, this plain 1980s tract home wears an unexpected glamour. Those who walk through the door forget they’re in a subdivision.
“It was just a box. An ordinary, boring box,” Dhong said of the three-bedroom house, located not far from Healdsburg High School. It was built in 1981 with the prominent “garage door” architecture of the era.
Dhong is an interior designer who deftly blends traditional and contemporary elements for looks that withstand the vagaries of time and trends.
With his own home, he pulled off a neat trick on a modest budget, making small changes with big visual dividends, using paint, wood, wallpaper and mirrors. Most of the furnishings are off-the-shelf finds from West Elm, Ikea, Cost Plus, even Marshall’s and T.J. Maxx.
“Everyone can live in a beautiful home whether you’re rich or poor,” he said.
Although his clients tend toward the privileged class, Dhong is proud to say he’s not a “design snob” who insists on custom everything.
“I’ve had some wealthy clients who lived in big, sterile, cold homes. Tacky homes. And I’ve known local people who went to flea markets and have enchanting little cottages,” he said.
Dhong calls the house “Cloud Walk” because of its airiness and heavenly cream, linen, eggshell and gray color scheme. “It has an ethereal, dreamy quality to it. You float through it. There’s no dramatic shift from one room to the next.”
A giant Wade Hoefer painting of puffy clouds above a bare slip of landscape consumes a prominent wall in the dining room. An ICBM missile mold Dhong found at a San Francisco antique store appears poised to blast off into the clouds from the center of his dining room table.
Above the contemporary fireplace is a cloud panel that only looks expensive. Dhong made it by creating a pattern and cutting it out of a piece of plywood he then covered with leftover wallpaper that had a dramatic cloud design.
Dhong lives and works much of the week in a studio in Berkeley, though he spends long weekends in Healdsburg, where he was a close pal of the late interior designer Myra Hoefer. She encouraged him to buy the 1,700-square-foot house as an atelier and retreat.
“I didn’t necessarily want to buy a house that’s in a development,” Dhong said. “But when I closed the gate — and it’s a very nice development and very quiet — I never heard or saw another person. It just shows you don’t have to buy a big estate to live nicely. You don’t have to have the most expensive things. You just have to have a little creativity and put a little thought into it.”
Most of Dhong’s furnishings and improvements were made within the budget of the average homeowner. He sheathed a single wall here and there with wide, rough boards he found for next to nothing at lumberyards, and painted them in light tones. These accent walls dress up an otherwise boxy room with what Dhong calls “instant architecture.”
Dhong made the most dramatic changes in the kitchen. Before, it was like a long dark tunnel with a bit of light at either end. Working with architect Matthew MacCaul Turner, Dhong opened up the ceiling to the gabled roof, added 12-inch whitewashed planks, popped in a porthole and inserted skylights.
A breakfast nook, kitchen and dining room were incorporated into the only large open area. The focal point is an antique apothecary cabinet that consumes a good portion of a kitchen wall. Even after it was cut down to fit the space, it stands a stately 10 feet tall, offering ample storage on beautiful open shelves, at less cost than conventional kitchen cabinetry.
Among the signature elements Dhong added is a little Scandinavian-style sleeping nook cut into a closet of the breakfast nook. On full-moon nights, he sleeps there and looks up through the skylights.
At the top of the stairs, he removed the doors of a linen closet and turned it into a grand recessed entry point. Above a Chinese lacquered table with elephant feet is a plaster profile of a Swedish king.
Even the backyard is a trick. Dhong figured out that the view through his back windows is of a nice archway along the driveway to a church above his house. From certain points through the window, it appears that the open space is part of his own estate.
He calls it “stealing the view.”
Photography by Erik Castro.
Blink and you’ll miss it: another craft-beer taproom opening in Sonoma County. In 2016 alone, seven new beer parlors tapped their kegs. Chances are, there’s one near you.
HEALDSBURG EMPORIUM CIGARS & BEVERAGES
The store one long block from the plaza opened in 2013, and added a compact beer bar in the back this year. Twelve brews are on tap, the majority of them local and limited in production. Sample everything from hoppy IPAs to refreshing sours.
210 Healdsburg Ave., Healdsburg, 707-433-2500, visit on Facebook
HENHOUSE BREWING CO.
The chickens flew their Petaluma coop for production and taproom space in an industrial part of Santa Rosa in 2016. Ten HenHouse beers are on draft, including the popular saison and lesser-known Conceptual Nightmare imperial chocolate stout. On weekends, the Red Horse Pizza food truck is parked outside.
322 Bellevue Ave., Santa Rosa, facebook.com/henhousebrewing
LOCAL BARREL
New to downtown Santa Rosa, Local Barrel offers 21 beers on tap, including English session ales, sours and IPAs, seemingly catering to those in the know. In a July “Tap Takeover,” it hosted Arizona Wilderness Brewery for its first California appearance. The space is large enough for groups, and delivery service from nearby restaurants is on the way.
490 Mendocino Ave., Santa Rosa, 707-890 5433, facebook.com/TheLocalBarrel
101 NORTH BREWING CO.
Head to the industrial stretch of North McDowell Boulevard in Petaluma to get your Heroine (IPA) fix. The farmhouse-style taproom doesn’t serve food, but you can bring your own.
1304 Scott St., Petaluma, 707-778-8384, 101northbeer.com
WILIBEES WINES & SPIRITS
The in-store taproom pours 12 rotating brews, from local favorites to far-flung discoveries. There’s a small menu of flatbreads, salads and other nibbles, and the staff will open any large-format beer for tasting for a $2 fee.
700 Third St., Santa Rosa, 707-978-3779, wilibees.com
SONOMA SPRINGS BREWING CO.
This friendly taproom has the look of a German beer hall and offers an array of California- and German-style brews, including its own. Munch peanuts or order delivery from the cafe next door.
9449 Riverside Drive, Suite 101, Sonoma, 707-938-7422, sonomaspringsbrewing.com
TAVERN OFF THE GREEN
The Oliver’s Markets chain installed a tavern in its new Windsor store, where shoppers and beer buffs rub elbows while sipping the 12 brews on draft. Order food from the menu or grab something from the store and pull up a chair.
9230 Old Redwood Highway, Windsor, 707-687-2050, oliversmarket.com
So it begins. Tonight, Hillary Clinton and Donald Trump will face off in the first round of presidential debates at 9 p.m. ET (6 p.m. PT). And, all over the country and around the world, people are getting ready to see the debate screened — on televisions, computers, and smartphones.
Taking the stage at Hofstra University on Long Island, NY, the presidential candidates are expected to battle it out in front of a record audience. Recent polls predict that over 100 million people will watch the 90-minute debate, ratings that would steal the spotlight from prime time prima donna “Monday Night Football” on ESPN — and possibly score higher than the Super Bowl.
The highly anticipated presidential debate will take place 56 years to date after the first televised presidential debate in American history — that between John F. Kennedy and Richard M. Nixon. Much like 1960, two vastly different candidates will duel for the White House on September 26. Unlike 1960, on-camera personality has now become a near prerequisite for candidates vying in the presidential race. Tonight, the glaring stage lights will be hot on Hillary Clinton and Donald Trump.
If you’re planning to be one of the millions watching the debate — but would prefer to add a little party to your politics — we’ve listed the (surprisingly few) Sonoma County bars that will tune in their TV sets to the tunes of Hillary and Donald:
Brew Coffee & Beer – Santa Rosa
Pair presidential politics with pour-overs, pizza, pastries, craft beer and bites. Happy Hour(s): 4-6 p.m. and 8-10 p.m., $1 off beer and cider on tap, and wine by the glass.
555 Healdsburg Avenue, Santa Rosa, 707-303-7372, brewcoffeeandbeer.com
Pub Republic – Petaluma
Pints and politics at a pub — you might think for a split second that you’re in England, until you see the burgers. Such succulent patties will turn anyone into a proud patriot. Happy Hour Menu: 3-6 p.m.
3120 Lakeville Highway, Petaluma, 707-782-9090, pubrepublicusa.com
Taps Beer & Kitchen – Petaluma
If your idea of the perfect political party is a feast for your favorite candidate, Taps’s got you covered with burgers and brews. Happy Hour Menu: 2-4 p.m.
54 E. Washington Street, Petaluma, 707-763-6700, petalumataps.com
B&V Whiskey Bar & Grille – Sonoma
Nothing goes hand in hand like whiskey and long-winded political arguments. Some steak on the side and you’re all set. Happy Hour Menu: 3-6 p.m.
400 1st Street East, Sonoma, 707-938-7110, bvsonoma.com
If you’d like to toe the party line on Monday night, Round Table Pizza in Santa Rosa or Sonoma – depending on political preference – is the spot.
The Sonoma Valley Democrats are putting on a “no-host” Debate Watch Party at 5:30 p.m. at Round Table Pizza in Sonoma (201 W Napa St, Sonoma, in the Market Place Shopping Center). The Sonoma County Republican Party will host their Debate Watch Party, starting at 5:30 p.m., at Round Table Pizza in Santa Rosa (2065 Occidental Road, Santa Rosa).
The Sonoma County Democratic Party are also hosting a Debate Watch Party – with pizza – at their headquarters (120 D St., Santa Rosa). Doors open at 5:30 p.m. RSVP to: scdpoffice2016.1@gmail.com
Research by Josephine Clements.
