Healdsburg Tract Home Transformed with Budget Friendly Updates

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The living room at the Healdsburg home of interior designer Benjamin Dhong. (Photo by Erik Castro)

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.

The Healdsburg home of interior designer Benjamin Dhong. April 16, 2016. (Photo: Erik Castro/for The Press Democrat)
The Healdsburg home of interior designer Benjamin Dhong.

“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.

Benjamin Dhong an interior designer at his recently redesigned home in Healdsburg. April 16, 2016.
Benjamin Dhong at his recently redesigned home in Healdsburg.

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.

The living room and part of the kitchen area at the Healdsburg home of interior designer Benjamin Dhong. April
The living room and part of the kitchen area at the Healdsburg home of interior designer Benjamin Dhong.

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.

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The library located on the second floor at the Healdsburg home of interior designer Benjamin Dhong.

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 strong center piece sits among a selection of art and design books at the Healdsburg home of interior designer Benjamin Dhong.
A strong center piece sits among a selection of art and design books at the Healdsburg home of interior designer Benjamin Dhong.

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.

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A cloud piece made of plywood and wallpaper hangs above the fireplace.

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.

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Panels of mirrors and artwork greet visitors at the entrance of the Healdsburg home of interior designer Benjamin Dhong.

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.

The Powder Room with its decorative ceiling at the Healdsburg home of interior designer Benjamin Dhong.
The Powder Room with its decorative ceiling at the Healdsburg home of interior designer Benjamin Dhong.

“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.”

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A Frank Gehry Wiggle Chair stands out in the living room.

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.”

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The living room at Benjamin Dhong’s Healdsburg home has light streaming in from 3 different windows.

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.

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Benjamin Dhong’s kitchen, with a high ceiling and rustic color scheme.

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.

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A Swedish sleeping alcove in the kitchen.

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.

The Opium Den at the Healdsburg home of interior designer Benjamin Dhong.
The Opium Den at the Healdsburg home of interior designer Benjamin Dhong.

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.  

New Brews on the Block: 7 Local Taprooms to Check Out

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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

cigar and bev

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

henhosue

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

101 north

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

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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

Tavern

Best Bars to Watch Monday’s Presidential Debate

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Presidential candidates Hillary Clinton, left ( Photo by Joseph Sohm), and Donald Trump, right. (Photo by A. Katz)

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:

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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

There's more to brew than coffee and beer - there's also plenty of boardgames and Tuesday Night trivia. (Photo by Heather Irwin)
There’s more to Brew than just coffee and beer. (Photo by Heather Irwin)

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

Pub Republic in Petaluma will screen the debate, but might turn the sound off. (Photo courtesy of Pub Republic)
Pub Republic in Petaluma will screen the debate, but might turn the sound off. (Photo courtesy of Pub Republic)

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

Sonoma County Democrats and Republicans will host Debate Watch Parties at Round Table Pizza - in Sonoma and Santa Rosa. (Photo courtesy of Round Table Pizza)
Sonoma County Democrats and Republicans will host Debate Watch Parties at Round Table Pizza – in Sonoma and Santa Rosa. (Photo courtesy of Round Table Pizza)

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. 

Seriously Scary: Halloween Candy Horrors

Biteclub’s been wandering the grocery store aisles for a couple weeks now, looking for this year’s oddest Halloween candy. The winner so far: Brach’s Brunch Favorites candy corn.

Brach's Brunch Flavor candy corn for Halloween 2016
Brach’s Brunch Flavor candy corn for Halloween 2016

It’s a match made in candy heaven, because everyone loves brunch, and no one really likes the waxy little bullets of flavorless “corn”, right? Well, kinda. We tested three kinds of Brach’s new candy corn flavors, and let’s just say the brunch flavors of strawberry waffles, chocolate chip pancakes and french toast and maple syrup are the least offensive. They do taste like breakfast, but in a weird Willy Wonka everlasting gobstopper way.

Brach's Peanut Butter Cup Flavor candy corn for Halloween 2016
Brach’s Peanut Butter Cup Flavor candy corn for Halloween 2016

The Peanut Butter Cup flavor, however, was so revolting, we had to warn people away from the bag. Most of them didn’t heed the warning, but unanimously regretted the decision. It’s kind of like eating sweet dirt, with an aftertaste that will stay with you for hours.

Brach's Sea Salt and Chocolate Flavor candy corn for Halloween 2016
Brach’s Sea Salt and Chocolate Flavor candy corn for Halloween 2016

Sea Salt Chocolate were less offensive, but still pretty nasty. Sort of like eating a really, really, really old, dried out piece of chocolate. You’ve been warned. (By the way, the brunch flavor is only available at Target.)

Cadbury Screme Egg for Halloween 2016
Cadbury Screme Egg for Halloween 2016

Cadbury has a Halloween creme egg filled with green goo they’re calling the “Screme Egg”. Same flavor as the Easter one, more disgusting. Fellow Easter candy-maker Peeps has introduced marshmallow monsters and ghosts for the holidays as well.

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Booterscotch M and M's
Booterscotch M and M’s

M&M’s have introduced Boo-tterscotch flavored candies, and Oreo continues to come out with weird flavors, including “Halloween” (which is simply orange-colored creme) to Blueberry Pie and Swedish Fish.

Let me know if you find some more great fall candy flavors in the comments below.

Follow the Bouncing Wine Country Chefs

Chef Joshua Seibert of Nick's Cove
Chef Joshua Seibert of Nick’s Cove

Lots of changeups this week in the Wine Country restaurant world.

Nick's Cove
Nick’s Cove Restaurant in Marshall California

Nick’s Cove & Oyster Bar: 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. 23240 Highway One, Marshall, 415-663-1033, nickscove.com.

Chef Chris Biard is the new executive chef at The Restaurant at Russian River Vineyards
Chef Chris Biard is the new executive chef at The Restaurant at Russian River Vineyards

The Restaurant at Russian River Vineyards has appointed Chef Chris Biard as their new executive chef. Following a stint at Napa’s La Taberna and as a chef on several private yachts, he has landed in Forestville. 5700 Hwy. 116 North, Forestville, 707-887-3344, russianrivervineyards.com.

At Persimmon in Healdsburg, Chef Rodrigo Mendoza has taken over the kitchen from executive opening chef Danny Mai. We’ll be heading back up in the next couple weeks to see what’s new on the menu.

Kenzo Tsujimoto of Kenzo Winery in Napa will be opening a new Japanese restaurant.
Kenzo Tsujimoto of Kenzo Winery in Napa will be opening a new Japanese restaurant.

Kenzo Opening

There’s plenty of buzz happening around the opening of Japanese restaurant, Kenzo, slated for a Napa debut in November. The restaurant has been in the works for nearly two years by Kenzo and Natsuko Tsujimoto of Kenzo Estate winery. The ultra-high end restaurant will fly in fresh fish from Japan for its pre-fixe “kaiseki” and sushi menu. Chef Hiroyuki Kanda, whose Kanda restaurant has earned three Michelin stars for the last nine years, has created the menu, and will be based out of Napa for the opening. Key staff will be trained in Japan with Chef Kanda, making this a truly intimate Japanese dining experience — especially size-wise. The 400 square foot dining room will have just 27 seats. Opening Nov. 16. at 1339 Pearl St., Napa.

Chef Hiroyuki Kanda will be the consulting opening chef for Kenzo restaurant in Napa
Chef Hiroyuki Kanda will be the consulting opening chef for Kenzo restaurant in Napa

Taverna Sofia Closed
One of the few authentic Greek spots in Sonoma County has  closed. Chef Sofia Petridis-Lim closed her Taverna Sofia just off the Healdsburg square. She made a great go of it for four years, and we hope we’ll see her around again, possibly in a more casual spot near Santa Rosa, because goodness knows we loved her Moussaka.

Oysters 101: The Shuck, Sip, Slurp Guide to Perfect Oyster Eating

Oysters 101: Oysters with a shucking knife at Santa Rosa Seafood. Heather Irwin/PD
Oysters 101: Oysters with a shucking knife at Santa Rosa Seafood. Heather Irwin/PD

The Oyster Eater’s Guide

(This article was originally published in 2016 when I met with Santa Rosa Seafood owner Mike Svedise. Sadly, Svedise died unexpectedly in 2017.)

On Thursday and Friday mornings, dozens of mesh bags filled with oysters are piled onto fresh ice at Santa Rosa Seafood shop. They travel from waters as far away as Prince Edward Island and the Virginia coast, to Pacific waters between Tomales Bay and British Columbia, and come in all shapes, sizes, colors and textures.

Call it a United Nations of bivalves.

Devoted oyster seekers come for Kumamotos, Miyagis, Malpeques, Kusshi and even Fat Bastards.

Sixteen different kinds of oysters are in today’s order: from Hammersly Inlet, Tomales Bay, Wildcat Cove or Anchor Bay Washington; the Yeocomico River in Virginia or Long Island. Each has a distinctive shell shape, ruffled, flat, ruggedly bumpy or nearly smooth.

As staff shuck them, he reveals a time capsule of a specific place and time where that oyster grew, what they’ve eaten, the temperature of the water, the time of year and of course their place of origin. All give an oyster the unique flavor some compare to a wine’s terroir, ormerroir.”

As we head into winter, the ideal time for shellfish, it’s worth knowing what you’re eating and what to look for.

Oysters at Santa Rosa Seafood in 2016 (Heather Irwin)
Oysters at Santa Rosa Seafood in 2016 (Heather Irwin)

What an oyster is

Oyster are bi-valves, meaning they are filter feeders with a hinged shell. Also part of the oyster family tree are mussels, clams and scallops. As anyone who’s been to an oyster bar knows, part of the fun of eating these slippery shellfish is getting up close and personal with them.

It’s less clear what’s in a name. Fanny Bay, Hog Island Sweetwater, Totten Inlet, even French Kiss and Naked Cowboy are just a few of the monikers you’ll find, most of them referring to the place they were grown. We actually eat only five main species in North America: Pacific, Kumamoto, Olympia, Eastern and European Flats.

Blue Point Oyster at Santa Rosa Seafood (Heather Irwin)
Blue Point Oyster at Santa Rosa Seafood (Heather Irwin)

Pacific oysters are the most common species, estimated to be 75 percent of the worldwide market. They have ruffled shells, like our local Hog Island Sweetwaters. Both Pacific and Kumamotos originated in Japan but are frequently grown in California and Washington. Kumamotos tend to have the lightest, sweetest flavor and are great for first-timers.

Olympia oysters tend to be small, but are gaining popularity with aficionados, even though they can be hard to find. Eastern oysters have flatter, less jagged shells and often a stronger briny flavor. European Flats are native to the cool waters of Western Europe and less popular in the U.S., though you can find the rare French Hog at Hog Island Oysters.

Miyagi oyster at Santa Rosa Seafood (Heather Irwin)
Miyagi oyster at Santa Rosa Seafood (Heather Irwin)

Why we love oysters

“A good oyster smells like the sea breeze skipping over the shore,” writes Rowan Jacobsen in “The Essential Oyster: A Salty Appreciation of the Taste and Temptation” (Bloomsbury, $35). “A bad oyster smells like a murder victim. I prefer the former. But I like how even the latter helps exemplify the essence of the interface: An oyster conveys its life experience directly to your senses.”

Though it seems a bit counter-intuitive to yearn for a slimy little creature that spends its life filtering mud, algae and other floating things, archaeologists have found ancient oyster shell piles (called middens) that date back millennia. Clearly our ancestors knew there was something to be said for them, whether it was the salt, the minerals in their flesh or simply their alleged aphrodisiac properties.

Oyster at Santa Rosa Seafood (Heather Irwin)
Oyster at Santa Rosa Seafood (Heather Irwin)

Then again, there’s something primal about tucking into a plate of these sea creatures. They are the essence of salt water and time.

Many are available year-round, though experts that include Jacobsen say it’s best to use the “R” rule, eating them in months with an “R” in their name (September through April, in other words).

Most oysters we eat are farmed, not wild. And that’s not a bad thing.

Fat Bastard oyster at Santa Rosa Seafood (Heather Irwin)
Fat Bastard oyster at Santa Rosa Seafood (Heather Irwin)

In Northern California, they are seeded and grown, each oyster filtering up to 50 gallons of water each day, according to the Chesapeake Foundation, and are generally thought to improve their surrounding environments. In fact, a Stanford study found that oysters and other bivalves could significantly reduce toxins in water, though you might not want those on the half shell.

Oysters at Santa Rosa Seafood (Heather Irwin)
Oysters at Santa Rosa Seafood (Heather Irwin)

The biggest concentration of oyster farms is near Vancouver Island, British Columbia, where popular Pacific oysters like Fanny Bay, Kusshi, Emerald Cove, Denman Island and Chef’s Creek are grown. Washington state is also a large producer best known for Kumamotos and smaller Olympia oysters. In Northern California, Hog Island oysters are plentiful in Tomales Bay. Keep in mind that most oysters we eat don’t grow pearls, though it’s always worth a look.

Oysters: What to look for

“The first thing you want to see is liquid,” said Aluxa Lalicker, co-owner of The Shuckery restaurant in Petaluma. As half of “The Oyster Girls” traveling oyster bar she runs with her sister, Jazmine, she’s seen a lot of oysters, both good and bad.

“Oysters are bringing the seawater to you,” she said, in the form of oyster liquor, the watery, salty liquid that surrounds an oyster. If an oyster is dry, you probably don’t want to eat it, and for heaven’s sake, don’t pour out the liquid. It’s part of the tasting process and tres gauche to dump it.

Depending on the kind of oyster, it should look plump and healthy. Color is also important, according to Lalicker. “Some have a more orange or coppery color, offering a lot of minerality. Some have really green gills with notes of vegetables, prized in Europe,” she said. “After you open a lot of oysters, you kind of know what it’s going to taste like.”

Oysters should always be stored cold and served cold if they’re raw. If an oyster is already opened before shucking, it’s dead, and you really don’t want to eat it.

Starter oysters

Lalicker’s restaurant usually has about four kinds of oysters on the menu, but Tomales Bay Miyagis are her favorite. The local oysters have a salty, sweet and slightly metallic flavor that’s approachable to newcomers, but also a favorite of more experienced oysterologists.

“I’ve tasted oysters from throughout the world, and they’re addictive,” Lalicker said. Like wine, however, it takes a little while to learn what you like.

“We ask if you like ice cream or potato chips,” she said. Folks who like chips tend to like briny, more intense flavors. Ice cream people tend to like sweeter, softer oysters grown near freshwater that have a less salty flavor.

Best bet, however, is just to ask questions, go to a reputable purveyor or restaurant, and try a few oysters to see what you like. “It’s about the smell, the taste and the texture all coming together,” said Lalicker.

How To Shuck An Oyster

Great Spots to Get ‘Em

You can practically throw a rock in any direction and hit an oyster bar in Sonoma County. We’ve got a passion for them, just about any way you can serve them up. Here are a few spots to try them:

Santa Rosa Seafood: 946 Santa Rosa Ave, Santa Rosa

The Shuckery: 100 Washington St., Petaluma

Anna’s Seafood: 901 Lakeville St, Petaluma

Willie’s Seafood and Raw Bar: 403 Healdsburg Ave., Healdsburg, 707-433-9191, starkrestaurants.com

Fisherman’s Cove 1850 Bayflat Road, Bodega Bay, 707-377-4238

Nick’s Cove, 23240 Highway 1, Marshall, 415-663-1033, nickscove.com

El Dorado Kitchen: El Dorado Hotel & Kitchen, 405 First Street West, Sonoma, 707-996-3030, eldoradosonoma.com

Stark’s Steak and Seafood: 521 Adams St., Santa Rosa, 707-546-5100, starkrestaurants.com

Sonoma Grill: 165 W. Napa St., Sonoma, 938-7542

Cafe Lucia: 235 Healdsburg Ave., Suite 105, Healdsburg, 707-431-1113.

Rocker Oysterfeller’s: 14415 Highway 1, Valley Ford, 707-876-1983, rockeroysterfellers.com

Nellie’s Oysters: Saturdays at the Santa Rosa Community Farmers’ Market, Santa Rosa Veteran’s Building.

Hog Island Oyster Co.: This oyster pilgrimage spot has recently changed up their policies on the picnic area: Seating is reservation-only and are limited to 90 minutes, though its really only enforced Friday through Monday. Make sure to check the website before you go so you won’t end up disappointed. 20215 Highway 1, Marshall, 415-663-0218, hogislandoysters.com

Backyard to Table: 6 Edibles To Plant for Fall

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It’s the first day of fall, and I’m already noticing some of my summer plants going dormant. My cucumbers, eggplants, and okra are on their final stretch – and although my tomatoes are still looking healthy, I know they won’t last much longer. It’s time to plant vegetables that will thrive as the temperatures begin to drop.

Here are six edibles that will reinvigorate your garden, as well as your dinner plate: 

Cabbage

Cabbage seedlings.
Cabbage seedlings. (Image via harvesttotable.com)

I’ve always had a tough time growing cabbage, but it’s not stopping me from trying again this year. Cabbage needs fertile soil and lots of moisture to thrive. This year, I’ll plant the seedlings by a drip irrigation system I’ve had installed – and I’ll keep my fingers crossed for better cabbage-growing luck.

Cabbage ready to harvest.
Cabbage ready to harvest. (Image via gardeningknowhow.com)

You’ll know your cabbage is ready to harvest when it looks like a green sculpture that you can’t wait to take a crunchy bite of. It generally takes about 70 days to mature.

Roasted cabbage with bacon.
Roasted cabbage with bacon. (Image via azestybite.com)

My favorite way to enjoy cabbage has always been with corned beef. However, this roasted cabbage with bacon recipe has made me consider trying something new this year.

Get the recipe here: Roasted Cabbage with Bacon

Broccoli

Broccoli in a nursery.
Broccoli in a nursery. (Image via wikipedia.jpg)

Broccoli, the oh-so-often-underrated vegetable, is one of the most versatile ingredients you can grow in your garden. While I like to experiment with different broccoli preparations, my boys are more “basic” in their broccoli tastes: some melted cheese on top and they’ll happily take a bite – or two.

Broccoli ready to be harvested.
Broccoli ready to be harvested. (Image via bonnieplants.com)

Not only is broccoli tasty – it’s healthy too! It is an excellent source of dietary fiber, vitamin B6, and vitamin E.

Roasted broccoli with cherry tomatoes. (Image via foodandwine.com)
Roasted broccoli with cherry tomatoes. (Image via foodandwine.com)

Roast your broccoli and pair it with cherry tomatoes for a fresh fall salad.

Get the recipe here: Roasted Broccoli with Cherry Tomatoes

Brussels Sprouts

Brussels sprouts seedlings.
Brussels sprouts seedlings. (Image via podgardening.com)

Brussels sprouts are one of the most reliable edibles to plant in the fall – they do well even in temperatures that drop as low as 20°.

Brussels sprouts ready to harvest.
Brussels sprouts ready to harvest. (Image via Wikipedia)

Brussel sprouts take around 90 days to mature, but they are worth the wait if you plant them in early fall as cool weather seems to bring out the taste better.

Brussels sprouts sliders.
Brussels sprouts sliders.

I made these Brussel sprout sliders for Thanksgiving two years ago, when my brother-in-law brought his vegetarian girlfriend for dinner. The sliders were served as an appetizer, and were thoroughly enjoyed by all – carnivores included.

Get the recipe here: Brussel Sprout Sliders

Kohlrabi

Kohlrabi seedlings 
Kohlrabi seedlings. (Image via podgardening.com)

While technically a member of the cabbage family, kohlrabi tastes and looks very much like a turnip. I was introduced to this funky vegetable a couple of years ago by a co-worker, and I’ve been enjoying it ever since.

Kohlrabi ready for harvest.
Kohlrabi ready for harvest. (Image via plantgeeksgarden.com)

Much like a turnip, kohlrabi will mature in a little less than 60 days – you’ll see the bulb stick out above the soil when it’s good to go.

Kohlrabi scallops.
Kohlrabi scallops. (Image via rachelcarr.com)

This Kohlrabi Scallops dish uses thick slices of kohlrabi as a vegetarian substitute for scallops. With delicious additions of shallots, garlic, and cashew milk, you won’t miss the seafood.

Get the recipe here: Kohlrabi Scallops

Cauliflower

Cauliflower seedlings.
Cauliflower seedlings. (Image via inchbyinchrowbyrow.com)

Much to my 7 year-old son’s dismay, I adore cauliflower. They are trickier to grow than many fall vegetables, but well worth the effort. Cauliflower needs to be planted 6 to 8 weeks before the first frost. Pay attention to temperature fluctuations – too much fluctuation can make your cauliflower taste bitter.

Cauliflower ready to harvest.
Cauliflower ready to harvest. (Image via laurarittenhouse.com)

There’s little guessing involved when it comes to deciding when your cauliflower is ready for harvest – it’s practically begging to be picked up and eaten.

Broccoli cauliflower casserole.
Broccoli cauliflower casserole. (Image via mccormick.com)

Casseroles make a weekly appearance at my house, and this broccoli cauliflower casserole has enjoyed many reruns. This is one of the few vegetable dishes my young boys will gladly eat – while most other veggies are forcefully pushed away.

Get the recipe here: Broccoli Cauliflower Casserole.

Radish

Radish seedlings.
Radish seedlings. (Image via better-together-farm.com)

When planting radishes, there are a variety of seedlings to choose from but the differences are slight. Some will mature more slowly but be larger in diameter, while some can mature in as few as 25 days.

Radish ready to harvest.
Radish ready to harvest. (Image via campusagriculture.ca)

When radishes are ready to grace your dinner table, they’ll start poking their little heads out of the ground. (Image via campusagriculture.ca)

Honey roasted radish.
Honey roasted radish. (Image via thebittenword.com)

Roast your radishes in honey for a sweet and savory contrast to the peppery – sometimes tangy – taste of the radishes. Honey roasted radishes will pair well with pork chops or salmon fillets.

Get this recipe here: Honey Roasted Radishes

Perfect Pairing: Roasted Cauliflower Salad + Hoppy Wheat Beer

Just in time for fall – Sonoma County style comfort food and full bodied wheat beer. 
Perfect Pairing: Modern Times Unfortunate Islands

Cauliflower

Fall is officially here, and we’re getting ready to settle into our comfort food phase with hearty stews and soups on chilly nights. If you’d like to savor some of the summer feeling in early fall, try this recipe with roasted root vegetables seasoned with fresh spices from the local Savory Spice Shop. Pair it with a fruit-forward, hoppy wheat beer – like Modern Times Fortunate Islands, available at Beer Craft in Rohnert Park.

INGREDIENTS

Serves 4.

  • 1 lime, juiced
  • 1 tsp. spicy brown mustard
  • 4 tsp. olive oil, Ancient Olive Trees
  • ½ tsp. coconut nectar (honey substitute)
  • 1 head cauliflower, quartered, sliced in thin steaks
  • 2 tsp. Garam Masala
  • 1 and 1/2 tsp. salt
  • ½ tsp. fresh ground pepper
  • 1 head frisee salad, chopped
  • 3 heads hearts of romaine, chopped
  • 1 c. green olives, sliced in quarters (long)
  • ½ cashews, chopped

DIRECTIONS

Roasted Cauliflower:
Pre-heat oven to 400 degrees. Place cauliflower steaks on a sheet tray. Use two trays if needed to avoid layering. Drizzle 1 tsp. olive oil over cauliflower, dust with garam masala. Roast in oven for 30 minutes, flipping steaks after 15 minutes. Set aside when done.

Dressing:
In a small mixing bowl, squeeze the juice from one lime and add mustard, remaining olive oil, ½ tsp salt and pepper. Blend well. 

Salad:
In a large mixing bowl, add in romaine and frisee salad, olives, half of the cauliflower, and dressing. Mix and transfer to serving bowl. Add remaining cauliflower and sprinkle cashews on top. Ready to serve.

Happy Cooking!


Savory Spice Shop
Santa Rosa: 317 D Street, Santa Rosa, CA 95404.
Sonoma: Sonoma Market Place, 201 West Napa Street, Unit 5 , Sonoma, CA 95476.

Beer Craft, Commerce Business Center, 5704 Commerce Blvd, Rohnert Park, CA 94928, (707) 206 – 9440 @BeerCraft

Modern Times, 3725 Greenwood St, San Diego, CA 92110, (619) 546-9694 @ModernTimesBeer

Wine of the Week: La Follette, 2013 North Coast Pinot Noir

simone - 1Simone Sequeira’s greatest asset is her nose.

“I feel like I’m receiving nonverbal messages and cues all day long from ambient aromas inside and outside of the winery,” she said.

The associate winemaker, gifted with sensory acuity, helped craft our wine-of-the-week winner — the La Follette, 2013 North Coast Pinot Noir at $24.

The La Follette pinot noir has aromas of bright strawberry that give way to concentrated flavors of dried cherry, cracked black pepper and mushroom. This pinot has depth, surprising at this price point. You also can find it at discount retail shops for $20.

Sequeira, 41, has been working with vintner and winemaker Greg La Follette since the brand’s inception in 2009, also the year La Follette sold his winery, then named Tandem, to Wine Creek LLC.

La Follette said he continued working with his namesake winery until June, when he left as a result of corporate restructuring with its current owner.

La Follette produced the winning North Coast pinot before leaving the company and is now the winemaker of Ancient Oak Cellars, which has a tasting room in downtown Santa Rosa.

“I’m proud of all the wines I produced at La Follette,” he said, “and very thankful for the excellent work of Simone Sequeira, my gifted assistant winemaker for many years, who remains with La Follette.”

Sequeira said she is “honored to have spent so many years learning from a master such as Greg La Follette. Now with Greg’s departure from La Follette, I am looking forward to continuing to craft beautiful pinot noir and chardonnay under our new winemaking consultant, Ehren Jordan.”

Sequeira’s pivotal moment with wine came when she had the opportunity to taste an old Burgundy.

“Until that time, I had no experience with cellared wines,” she said. “What I sipped that night was so ephemeral, so pleasing and fleeting that it changed the way I considered wine. And it also served as an introduction to the birthplace of pinot noir.”

In 2002, Sequeira worked her first harvest at Domaine de la Vougeraie, surrounded by grapes from some of the finest vineyards of Burgundy.

Sequeira said what the uninitiated may not know about pinot noir is how easy it is to bungle.

“Pick it too early and you may have missed the real flavor development,” she said. “Pick too late and the acidity drops and the potential alcohol rises.”

Of all the daunting decisions winemakers make, the harvest date is the most crucial, she said.

“It’s like the blue flash that happens when the sun dips below the horizon on a clear sunset. You look away for a moment and you’ll miss it.”

Sequeira said she’s well-suited to winemaking because she thrives on multi-tasting.

“Winemaking is a carousel of vineyard visits, cellar decisions, tasting, traveling, spreadsheets and sharing the wines with others,” she said.

New to Craft Beer? Try These North Coast IPAs

beer

During harvest, we often hear the saying, “It takes a lot of good beer to make great wine.” Luckily local brews abound, and they are a steal with 22-ounce bottles typically in the $5 range. Here are some India Pale Ales to drink while this fertile region makes wine.

Bear Republic Racer 5 IPA, 22 oz., 7.5% alcohol. Healdsburg. A full-bodied beer that’s hoppy, both in aroma and flavors. Additional notes of mango and caramel. Balanced.

North Coast Stellar IPA, 22 oz., 6%. Fort Bragg. A medium-bodied beer that’s very tasty. Flavors of toast, citrus and toffee. Creamy texture. Hoppy finish.

Fogbelt Del Norte IPA, 22 oz., 7%. Santa Rosa. This is a tasty beer with aromas and flavors of pineapple, citrus and caramel. A touch sweet. Malty finish.

Lagunitas IPA, 22 oz, 6.2%. Petaluma. A brew with mild hoppiness. It has both citrus and tropical notes, with a hint of caramel. Foamy head. Dry finish.