For most of us, Thanksgiving is about gathering around the table with family and friends, enjoying food and each other’s company while giving thanks. Why not make the day – and the meal – even more special and create a stunning fall table-scape your guests will adore?
Photo Credit: Sarah Deragon
Brittany Bijan, owner of Sonoma-based Harlin & Sparrow Design, shares her expert tips, accompanied by photos taken by Sonoma photographer Sarah Deragon, for how to turn ordinary table decor into a table scape your guests will swoon over!
Photo Credit: Sarah Deragon
Simplicity: “First,” Brittany tell us, “keep things simple. Thanksgiving is about being with your loved ones, so don’t stress too much over the table decor.”
Photo Credit: Sarah Deragon
Add Color: Brittany suggests using fall colors throughout the table decor and says, “Use various shades of browns, yellows and burgundies for an autumn table. These colors make for a rich looking table scape. ”
Photo Credit: Sarah Deragon
Borrow from nature: Like floral designer Jaclyn of Jaclyn K. Nesbitt Designs in the previous post, Brittany also suggests using elements from nature in fall table scapes, “I like to use leaves and wood, and even fall fruit in my table designs.”
Photo Credit: Sarah Deragon
DON’T FORGET THE NECESSITIES
Brittany reminds us to not forget the essentials and says, “Think about what you will be serving and make sure you have all the necessary stemware, flatware and plate ware.”
Photo Credit: Sarah Deragon
PIECE IT ALL TOGETHER
“Once you have your design in mind, start piecing your items together,” Brittany advises. “You will be pleasantly surprised by what you can pull from your shelves and incorporate into your table scape,” she adds.
Photo Credit: Sarah Deragon
FINAL TOUCHES
“Don’t forget the final touches,” Brittany says. She recommends adding candles and floral arrangements to the table, remarking “they are always the way to go!”
Photo Credit: Sarah Deragon
MENUS & PLACE CARDS
Brittany teamed up with Sarah Davis of S. Davis Prints, who created beautiful menus and place cards for the table.
BOLD COLOR
Sarah suggests using a bold paper color for your menus and says, “it will add to the richness of the fall colors on the table, and make a great accent on a white table setting.”
Photo Credit: Sarah Deragon
ELEVATE YOUR HAND WRITING
Sarah recommends using a calligraphy pen and says, “it’s a nice way to dress up your hand writing for special occasions.”
Photo Credit: Sarah Deragon
ADD GREENERY
Sarah suggests adding some greenery or flowers to your place cards and says, “I attached dried florals to these place cards by cutting two slits into the paper to hold the stem. This a fun and simple way to dress up your paper items and each guests place card will be unique! You can add herbs that you might be using in your dishes, or florals and greenery that you’re using on the rest of the table.”
Photo Credit: Sarah Deragon
Photo Credit: Sarah Deragon
Use these recommendations to take your Thanksgiving table, or any dinner celebration, to the next level. Your guests will be impressed and delighted!
Breaking: Flavor Bistro in downtown Santa Rosa has closed.
A sign on the cafe’s door simply reads:
“To Our Flavor Family
It is our joy to live life together celebrating the good things of Sonoma County.
We are closed.
Let us look forward to gathering at the table and continuing the celebration.
All love and goodness to your hearts,
Your Flavor Family”
A phone call to the restaurant had the same message.
The restaurant was located at 96 Old Courthouse Square.
The restaurant is the second eatery on Courthouse Square to go out of business as the construction to unify the square continues. The first was Seed to Leaf.
Just four months after opening, the critically acclaimed restaurant inside the historic Applewood Inn was unexpectedly shuttered for the winter by the property’s Silicon Valley investors. Restaurateur and managing consultant Crista Luedtke said she got the sad news Wednesday as staff were preparing for Thursday service.
The closure comes as the property undergoes a $1 million renovation and hospitality management change, to be renamed“The Belden” in 2017. But whether that will include Revival “isup in the air,” said Luedtke.
“It’s a really special project. I am incredibly proud of what we created,” said Luedtke. She remains hopeful that “something good will come from this”, and looks forward to the revival of Revival in the spring if new owners want to continue the restaurant concept.
Luedtke hopes to continue the Revival concept as a series of pop-up dinners throughout the winter at various locations throughout the county. “Chef Ben Spiegel absolutely has what it takes to really change the way people experience food.We were doing that at Revival,” she said.
“It’s a tough industry, we choose it because we are passionate about sharing food with people and sharing our story about this community through our food,” she said.
Chef Spiegel echoed the sentiment, saying, “As executive chef, I had the role of building the restaurant, our concept, supplier networks and personnel team with Crista over the last six months. I am totally gutted to hear of the closure. It came as a surprise to me and my staff after months of hard work and positive feedback.”
Adding salt to the already painful wound of the closure, the restaurant was poised to receive a three-star review by San Francisco restaurant critic Michael Bauer this week. The review was pulled, but Bauer wrote an opinion piece lauding the restaurant’s vision and the cuisine of Chef Ben Spiegel, despite the closure.
In a recent profile of the restaurant, The Press Democrat called the cuisine, “A love letter to the fish, fowl and fields of West County, Revival has the potential to redefine farm-to-table and sea-to-table dining in a very real way, not only by serving the food from this unique part of Sonoma County but by weaving a story into every bite.”
“The focus was on sustainability featuring the most local and special products from many of Sonoma County’s small artisan farmers.It was a way for us to showcase the bounty of what this county has to offer, while paying fair prices to farmers for their commitment to the craft and our community as well,” said Luedtke.
In keeping with that dedication to local farmers and producers, Sunday’s pop-up dinner will utilizing all of the restaurants remaining inventory.
“The chefs are committed to what we have built, which is all about a sustainable restaurant.They are not willing to let all the food on hand spoil as it would be irresponsible to our mission,” she said.
That’s still cold comfort to a restaurant staff facing the prospect of being out of work during Sonoma County’s slow tourist season.
“It is coming at a bad time as we approach the winter season in the Greater Russian river community when things naturally slow,” she said. “The business was really strong and numbers were outperforming the prior restaurant in only 4 short months. Bauer’s review would have been perfectly tied for the winter months,” said Luedtke.
She is working to find seasonal or permanent work for employees within her own businesses, which include Boon Hotel + Spa, Boon Eat + Drink, El Barrio and Big Bottom Market in Guerneville, and leveraging relationships with fellow restaurateurs in the area.
“There are so many opportunities to do good things in our community, and I am constantly inspired by the people I get to work with, and those working for me.A revival means to take something new and improve upon it, and we did just that. Good things are already comingout of this, its all in how you look at it,” said Luedtke, whose Big Bottom Market, ironically, recently got a nod from Oprah Winfrey, rocketing their biscuit mix to celebrity status.
“I don’t give up on anything,” she added.
The Revival Pop-Up happens Sunday, with a reservation only pre-fixe tasting menu with 2 seatings: at 5pm and 7:30pm, $75 per person. The dinner will showcase local farmers and purveyors, with staff working for gratuities.Details and reservations here.
The 5 beers that Matt Fenn, of Beercraft recommends with Thanksgiving dinner.
The 5 beers that Matt Fenn, of Beercraft, recommends to serve with Thanksgiving dinner.
On the hunt for new beers to enjoy with my classic Thanksgiving dinner, I asked Matt Fenn, local beer expert and co-owner of Beercraft bottle shop and taproom in Rohnert Park, what beers he recommends for Thanksgiving.
Matt and his brother, J.T. Fenn, founded Beercraft over four years ago and opened a new location in Novato earlier this year. Beercraft stocks hundreds of beers in bottle, always refrigerated, and 15 beers on tap. Their stock is constantly rotating and they are always in search of new hard to find beers to bring to their customers – beer lovers can expect to see 20-30 new bottles and 8-10 new beers on tap each week.
Matt Fenn (left) and J.T. Fenn, owners of Beercraft Rohnert Park and Novato. (Photo from BiteClub Eats)
Here are Matt’s beer recommendations for Thanksgiving:
“For me, Thanksgiving beers should be big beers and sour beers because I’m hanging out with the family, I’m relaxed, and have a lot of time to enjoy them,” says Matt.
Deschutes Brewery – Collage 2 Conflux Series: A collaboration with Hair of the Dog Brewery, this beer is a blend of The Abyss, The Stoic, Fred, and Doggie Claws beers. It’s aged in American Oak, Rye Whiskey, Pinot, and Cognac barrels. The palate delivers layers of vanilla and caramel with roasted accents.
“This one is kind of fun because it’s not all in spirit barrels, it’s a blend of different wine barrels too. It has a ton going on, it’s warming and will pair nicely with Thanksgiving dishes.”
Allagash Brewing Company – 2016 Interlude Ale: ABelgian-style ale brewed with Saison and (house strain) Brettanomyces yeasts, aged in Pinot Noir barrels. Flavors include white raspberry, grapefruit, and toasted malts.
“Sour beers for me are really great with food. Allagash has a really nice clean, subtle approach, it will enhance the palate instead of crush it”
“This is a great, nice dark beer, not overly strong, and has a nice pop of rye that will go really well with that meal.”
Cascade Brewing Barrel House – Framblanc: A blend of sour Blond and Triple ales that are aged in wine barrels for 15 months with local (Portland) white raspberries.
“Part of this one for me, (it was a toss up between that and Cascade’s Figaro), is that I love white raspberries and I want them with my Thanksgiving dinner.”
AleSmith Brewing – 394 Pale Ale: A golden Pale Ale with American hop flavor and aroma, a subdued bitterness, and a malty sweet finish.
“I love this beer. It’s delicious, it’s light, it’s refreshing. It’s a good hanging out on the couch beer before dinner’s ready, and it comes in a 6-pack so you can share.”
Cheers and Happy Thanksgiving!
Beercrafts Gorilla logo, which you can see from highway 101 in Rohnert Park. (Photo courtesy of Beercraft)
Beercraft, 5704 Commerce Blvd., Rohnert Park, CA 94928, Phone: (707) 206-9440, beercraft.com, @Beercraft
Looking to add a generous pop of color to your Thanksgiving table? I asked Sonoma County floral designer Jaclyn K. Nesbitt, owner of Jaclyn K. Nesbitt Designs, a boutique floral design studio, to share some of her tips for creating a beautiful autumn floral arrangement. Jaclyn’s pointers, along with photos taken by Sonoma photographer Sarah Deragon, are sure to inspire you to make your own floral arrangement.
Photo Credit: Sarah Deragon
FORAGE
Jaclyn encourages us to look around us for material and creative inspriation. She tells us, “Use your backyard (or your neighbor’s if they’ll let you!). All of the materials you see in these photos were grown right here in Sonoma County and all of the foliage can be foraged locally. This time of year is all about fall foliage in rusty reds, copper, bronze, gold and deep plum. Here I used maple, smoke bush, and nandina.”
Photo Credit: Sarah Deragon
She adds, “For floral, stick with what’s still hanging on locally before winter takes over. This means the last of the dahlias, garden roses, mums, strawflower, and celosia.”
Photo Credit: Sarah Deragon
“Chocolate cosmos are at their peak right now, ” she tells us, “and add a velvety richness to the palette.”
Photo Credit: Sarah Deragon
Photo Credit: Sarah Deragon
DRY
“Throughout the year, consider what might dry well before you toss your old floral arrangements,” Jaclyn suggests. “Here I used dried celosia, strawflower, and poppy pods that I saved throughout the year to add interest and texture to my fall and winter arrangements. Hang your materials upside down to dry, and with our Sonoma County heat, they’ll be perfectly dried in no time. Bonus: dried flowers look beautiful hanging in the kitchen or barn!”
Photo Credit: Sarah Deragon
COLOR
“For me,” says Jaclyn, “the fall evokes rich jewel tones that are so decadent I want to eat them up!”
Photo Credit: Sarah Deragon
Of her floral designs on this stunning Thanksgiving table, Jaclyn says, “I added just the smallest splash of light with the ivory garden roses to tie into the linens and plates, but overall I kept to a rich, saturated palette. Orange and yellow tend to feel more traditionally ‘Thanksgiving’, so I opted for more berry and chocolate tones: Two of my favorite things to eat.”
Photo Credit: Sarah Deragon
ENJOY
Jaclyn reminds us that design and decorating can truly be a joy. “Have fun! Flowers and food go hand in hand,” she tells us. “Let loose, get your hands dirty, and see what happens!”
Photo Credit: Sarah Deragon
Thank you to both Jaclyn for her helpful tips and creative inspiration, and to Sarah for the gorgeous photos.
In my next post, I will share even more table decor and entertaining tips for Thanksgiving. Stay tuned!
Thanksgiving is a great occasion to pay tribute to, and be thankful for, the many delicious products that are made here in Sonoma County. Here are some of my favorite local foods and beverages that you and your guests will be delighted to savor, not only on this special day, but throughout the year.
Chevoo-Cheese Stuffed Dates
Photo Credit: Allyson Wiley
Make a delicious first impression by offering your guests a delectable hors d’oeuvre you created yourself using Chevoo cheese. Made here in Sonoma County, Chevoo is a one-of-a-kind artisan goat cheese that’s been immersed in olive oil infusions.
To make these stuffed dates, simply slice open pitted dried dates and fill with Smoked Seat Salt & Rosemary Chevoo cheese. Top with chopped walnuts and drizzle with honey and you’ve got a gourmet appetizer perfect for the holidays or any time of year.
Chevoo is available in three varietals: Smoked Sea Salt & Rosemary, California Dill Pollen & Garlic, and Aleppo-Urfa Chili & Lemon, $9.99 each for a 7 ounce jar. Chevoo can be purchased in Sonoma County at Big John’s Market, Molsberry, Glen Ellen Market and many more locations. Find a complete list of stores here. CHEVOO, 140 Grove Court, Suite A, Healdsburg, CA 95448, (707) 931-4186, chevoo.com
Savory Cheddar Cheese and Scallion Biscuits from Michelle Marie’s Patisserie
Photo Credit: Michelle Marie’s Patisserie
Make sure you have plenty of these scrumptious biscuits to go around on Thanksgiving Day or your guests will be battling over who gets the last one! Cheddar cheese and scallions give these flakey savory pastries a rich and satisfying flavor.
Savory Cheddar Cheese and Scallion Biscuits, $2.50 each. Michelle Marie’s Patisserie, Montgomery Village, 2404 Magowan Drive, Santa Rosa, CA 95405, (707) 575-1214, michellemaries.com
All Natural Fresh Pickles from Sonoma Brinery
Photo Credit: Sonoma Brinery
Do you want to offer your guests a snack before the big meal but don’t want them to spoil their appetite? Serve half-sour barrel fermented pickles that are all-natural and flavored with nine spices, fresh garlic and sea salt. Also, Sonoma Brinery uses live culture in their fermented foods, healthy for our digestive systems, which we all know can get a real workout on Thanksgiving Day!
Manhattan Style Fresh Pickles, $5.99 – $6.99 for a 16 ounce jar. Sonoma Brinery, (707) 473-0116, sonomabrinery.com Available for purchase in Sonoma County at Sonoma Market, Whole Foods Market, Pacific Market and Oliver’s Market.
Picholine Extra Virgin Olive Oil from BR Cohn
Photo Credit: B.R. Cohn Winery & Olive Oil Company
No celebratory dinner in Wine Country is complete without a great tasting olive oil on the table. Serve your guests the best of the best with B.R. Cohn’s Picholine Extra Virgin Olive Oil, which was one of the first olives oils produced in Sonoma County in the 20th century. Picholine olives are grown on the B.R. Cohn Estate in Glen Ellen. The olive trees were imported from France and planted over 160 years ago. This particular varietal is high in antioxidants and has a longer shelf life than most olive oils – that is, if you have any left over after Thanksgiving!
Break out the bubbly and celebrate all there is to be thankful for with a bottle – or three – of Sonoma County sparkling wine. Iron Horse Russian Cuvée, the richest of Iron Horse’s sparkling wines, has been served at the White House for five consecutive administrations. Make it part of your holiday tradition and toast to a happy and healthy holiday season with friends and family.
Photo Credit: Emily Somple for 101 North Brewing Company
Your beer loving guests will want to pair their turkey dinner with this food friendly Heroine IPA from 101 North Brewing Company. The amber-colored ale will stand up to the bold and rich flavors of your Thanksgiving meal.
Fill a growler or buy bottles at their tasting room, open Wednesday through Sunday, or pick up a six-pack of 16 ounce cans for $13.99 at local retailers. 101 North Brewing Company, 1304 Scott St., Petaluma CA, 94954 (707) 778-8384, 101northbeer.com
Pumpkin Pie Tea from Mr Trombley’s Tea
Photo Credit: Adrienne Shubin
For a festive non-alcoholic warm holiday beverage, try Pumpkin Pie Tea from Mr. Trombley’s of Duncans Mills. This lightly caffeinated rooibos and black tea blend includes cinnamon, caramel and carrot pieces. It’s like a slice of Grandma’s pumpkin pie, only in a cozy mug!
Pumpkin Pie Tea, $3.25 per ounce, two ounce minimum. Mr. Trombly’s Tea & Table, 25185 Main Street, Duncans Mills, CA 95430, (707) 865-9979, mrtrombleystea.com
Sugar Cookies from Village Bakery
Photo Credit: Village Bakery
Kids from 1 to 100 will want to gobble up these whimsical turkey, acorn, and pumpkin sugar cookies. Choose from small acorn and pumpkin cookies for $1.50 each or large turkey and pumpkin cookies for $3.50 each.
Village Bakery has two locations: 6760 McKinley Street, Sebastopol, CA 95472 (707) 829-8101 and 1445 Town and Country Dr., Santa Rosa, CA 95404 (707) 527-7654, villagebakerywinecountry.com
Pumpkin Pie from Crisp Bake Shop
Photo Credit: Sarah Deragon
It wound’t be a traditional Thanksgiving meal without a pumpkin pie! Serve an extra special pumpkin pie this year from Crisp Bake Shop in Sonoma. This autumn beauty is not only a delight for the eyes but the maple bourbon pumpkin filling will delight your guests’ tastebuds too!
Pumpkin Pie, serves 8, $32. Crisp Bake Shop, 720 West Napa Street, Sonoma, CA 95476, (707) 933-9999, crispbakeshop.com
What delicious Sonoma County products will you be serving Thanksgiving Day?
Here are some great local picks for Thanksgiving in Sonoma County, should you decide to let someone else do the cooking. From restaurants to entire meals ready for pick-up, it might just be your family’s kitchen staff (usually mom) who’s doing getting some thanks (and a well-needed break) this Thanksgiving.
Keep in mind that most require reservations, so don’t delay.
Pick Up
* NEW Larder By SHED: Heritage turkey, potato gratin with Gruyere, bread pudding with mushrooms, squash pie, pecan pie along with sweet water oysters, smoked salmon terrine, house made turkey gravy. DIY items include bacon fat, poultry stock, pickled quince and mulling spices. Order by Nov. 20, healdsburgshed.com.
* NEW Spinster Sisters: You make the turkey, they make the sides. Sweet potato Parker House Rolls, winter squash and root veggie gratin, braised kale with bacon, spicy sausage stuffing, roasted carrots with Moroccan spices, cranberry ginger sauce, celery root and chestnut soup, green beans with cashews, braised sweet and sour braised red cabbage. $2.50 to $9 per portion, four portion limit. Order by Nov. 20 for Wed. pickup from 2-6p.m., 707-528-7100, spinstersisters.com.
Sauced Smoked Turkey Dinner: Here’s a terrific way to Southern-up your holiday feast: A smoked turkey Thanksgiving. Feed up to 8 with a 14-16 pound smoked turkey, cornbread, mac and cheese, squash casserole, sweet potato casserole, pumpkin banana pudding and chipotle cranberry sauce. Brilliant. Order online. Sauced Petaluma, 151 Petaluma Blvd. South, #129, Petaluma.
RESTAURANTS:
*NEW Cannetti Roadhouse: Thanksgiving Tasting Menu includes Brussels sprout flan with baby lettuce, heritage turkey and ravioli with roasted porcini mushrooms, pumpkin pie in shortbread crust, $45 per person. 6675 Front St, Forestville, 887-2232.
* NEW Franchetti’s Kitchen: Four seatings by reservation only at 3, 4:30, 6, and 7:30pm. Four courses include sage arancini, burrata and focaccia with sweet pepper, carving station with coffee crusted pork tri-tip, smoked turkey, cranberry persimmon agro dolce; potatoes, roasted Brussels sprouts, modern green bean casserole and more. $39 per person, 1229 North Dutton Ave., Santa Rosa, 526-1229.
Willie Bird’s Restaurant:Family-favorite serving up local Willie Birds. Full holiday turkey dinner along with other menu items. Reservations required and most are nailed down well in advance, but some walk-ins accepted. Open until 8pm. 1150 Santa Rosa Ave., Santa Rosa, (707) 542-0861. Can’t get in for Thanksgiving: Grab a turkey Monte Cristo on Black Friday.
John Ash and Co.: Three-course holiday menu includes smokey butternut soup, Salmon Creek goose terrine, penne with braised rabbit, heritage turkey, veal tenderloin medallions and pumpkin crème brulee. $68 per adult, $34 kids under 12. Call for reservations. 350 Barnes Rd., Santa Rosa, (707) 527-7687.
Dry Creek Kitchen: Three-course menu includes pheasant and prosciutto tortellini, classic BN ranch turkey with sweet potato shepherd’s pie, 48 hour shortribs, marbled pumpkin cheesecake, cranberry lemon bundt cake. $72 per person, $35 for children under 12. Served 2-7:30pm; 317 Healdsburg Ave., Healdsburg, (866) 458-7224
Spoonbar: A casual four courses includes green bean casserole salad with portobello puree, roasted squash ravioli, roasted turkey with sweet potato foam, buttermilk and chive biscuits, pumpkin custard. $65 for adults and $35 for children. 2-7p.m., 219 Healdsburg Ave., Healdsburg, (707) 922-5426.
Carneros Bistro and Bar at Lodge at Sonoma: Thanksgiving buffet with butternut squash soup, market salad station, chilled seafood, roasted turkey with pumpkin bread stuffing, bourbon ham, truffled quinoa, potato puree, sweet potatoes, green bean mushroom casserole, selection of mini desserts, $70 for adults, $30 for children. 1325 Broadway St., Sonoma, (707) 935-6600.
girl and the fig: Four course menu including goat cheese turnover, sausage and lentil soup, fall squash salad, turkey with brioche stuffing, grilled rib eye steak, sauteed flounder, white corn polenta, sweet potato pie. 12-8p.m., $57 per person, with wine pairing add $18. 110 West Spain St., Sonoma, (707) 938-3634.
Depot Hotel: Four courses at a favorite Sonoma bistro features corn chowder, roast turkey with sage stuffing. Other entrees: poached salmon, butternut squash gnocchi, citrus-brined pork chop, beef short ribs, pumpkin pie. $48pp, seating from noon to 7pm; 241 First St., West, Sonoma, (707) 938-2980.
La Gare: This year La Gare will be open on Thanksgiving from noon to 7p.m. Prix fixe menu includes choice of four entrees: traditional oven-roasted turkey feast, Angus Prime Rib, Wild Alaskan Salmon or pumpkin ravioli (vegetarian).$35-$40pp, includes soup, salad, dessert. Call 707-528-4355 for reservations. 208 Wilson St., Santa Rosa.
Pullman Kitchen: Menu includes: Maple Brined Turkey with all the trimmings, Sourdough Stuffing, Garlic Mashed Potatoes, Roasted Fennel, & more. $30/person. Seating at 12PM, 2PM, 4PM & 6PM. 205 5th St, Santa Rosa. (707) 545-4300.
El Dorado Kitchen: Thanksgiving menu includes a starter of Wagyu Beef Carpaccio, Dungeness Crab Cake, Cream of Mushroom Soup, and others. Main dishes are the Roasted Free-Range Turkey, Lobster Risotto, King Salmon, Pumpkin Ravioli, or the Black Angus Filet Mignon. End the meal on a sweet note with the Pumpkin Cream Puffs or Sticky Persimmon Pudding. El Dorado Hotel, 405 1st St W, Sonoma. (707) 996-3030.
MARKETS:
Petaluma Central Market: Always a favorite in Petaluma, Chef Ton Najiola celebrates his annual Thanksgiving dinner with four luscious courses. $60pp, $84 with wine. Kids under 12, $20. 42 Petaluma Blvd N., Petaluma, (707) 778-9900. Pick It Up
Thanksgiving by Whole Foods: Recently I saw a chef literally cringe when he heard the words .99 cents per pound and turkey. People, even though you’re only eating it once a year, have enough respect for your taste buds (if not the turkey) to commit to something that’s humanely-raised, organic (if possible) and for heaven’s sake tastes good. I’m a huge fan of Diestel turkeys, raised in Sonora. They taste delicious, especially when someone else roasts them to perfection and your only job is to reheat it on Thanksgiving morning. Along with pre-cooked (and non-precooked) turkey, they have gravy (sans lumps), sides, pies, and other desserts in a mix-and-match combination you can order online. Details at the Whole Foods website.
Oliver’s: At Oliver’s market, you can order the whole Thanksgiving dinner for $129.99. It includes Medium Diestel Turkey (10-12 lbs), Traditional Stuffing, Mashed Potatoes with Chives, Vegetable Medley, Cranberry Sauce, Turkey Gravy, Pull-a-Part Rolls to feed 6-8 people. Must order ahead, call your local Oliver’s, oliversmarket.com.
G+G Market: Complete dinners will run you between $79.99 (for a 12 lb turkey) to $129.99 for a gourmet dinner that includes brandy-marinated cranberry sauce, a free range Willie Bird turkey and white truffle mashed potatoes. Santa Rosa 546-6877, Petaluma 765-1198.
Raley’s: The chain supermarket has pre-made Thanksgiving meals like the Diestel Turkey Dinner ($99.99), Bourbon Pineapple Glazed Ham Dinner ($69.99), Butterball Turkey Dinner ($69.99).Complete with a main dish and three sides with options of baby broccoli with pine nuts & herb butter, scalloped potatoes with Swiss & parmesan cheese, and more. Petaluma (707) 766-6700, Rohnert Park (707) 585-3222, Santa Rosa (707) 546-3435, Windsor (707) 838-6604.
Winter is a wonderful time to break out the good stuff, to celebrate and enjoy finer foods and moments with friends and family. Seek out these bottles for your Thanksgiving table.
WHITE BLENDS for Seafood
If you like…
Lasseter Family Winery 2014 Voilà Sonoma Valley Sauvignon Blanc-Semillon ($46)
Pixar founder John Lasseter and his wife, Nancy, continue to hone a different craft in Glen Ellen, growing a wide range of grapes that become worthy wines. This complex, creamy white is made of 50 percent Semillon, 29 percent Sauvignon Blanc and 21 percent Sauvignon Blanc Musque, the grapes sourced from the Monte Rosso and Leveroni vineyards. The wine is fleshy and full of fig flavor, laced with mild lemon, quince and vanillin oak.
You might also like…
Blue Rock Vineyard 2015 Sonoma Coast Baby Blue Blanc ($24)
From an Alexander Valley producer known better for its lovely Cabernet Sauvignon, this sublime white blends Sauvignon Blanc, Semillon and Viognier, with a light-bodied frame. Lychee meets lemon, lime and wet stone on the finish, the wine begging for matching with something from the sea.
CABERNET SAUVIGNON for Family Gatherings
If you like…
Jackson Estate 2013 Alexander Valley Cabernet Sauvignon ($38)
This wine is made from a collection of vineyards dotted along mountainous ridgelines and benchlands, most planted along the Mayacamas range. Winemaker Randy Ullom captured Cab’s classic characteristics of dried sage, cedar and pencil shavings, supporting that savory personality with bright acidity and structured tannins.
You might also like…
Daniel Cohn Wine Co. 2014 Bellacosa North Coast Cabernet Sauvignon ($22)
Dan Cohn grew up on the B.R. Cohn Winery property in Glen Ellen and now has his own brand, intent on producing affordable, high-quality wines. This is such an example, a meaty, spicy wine with aromas of wood smoke, cardamom and black pepper. Full-bodied and oaky, its ripe and satisfying dark-fruit flavors linger on the finish.
PINOT NOIR for Post-Hike Warming
If you like…
WesMar Winery 2013 Balletto Vineyard Russian River Valley Pinot Noir ($42)
A light, clear and bright wine from a modest, familyowned winery, this small-production bottling offers juicy layers of earthy cardamom spice and black cherry, seamless texture and gentle minerality.
You might also like…
Decoy 2014 Sonoma County Pinot Noir ($25)
Easier to find than many single-vineyard Pinot Noirs, this larger-production wine doesn’t skimp on flavor or quality. It has an impressive forest- floor layer that lends a savory undertone. Medium in body, it has dark fruit, hints of molasses and citrus, and firm tannins.
SWEETIES for After Dinner
If you like…
Chalk Hill 2013 Chalk Hill Estate Vineyard Selection Botrytised Semillon ($45)
This wine has a Sauternes-like personality, offering a thick and sweet mix of tropical mango and fig fruit dipped in honey.
Smoothly rich and concentrated, it pleads for service with cheese, preferably blue.
You might also like…
Merriam Vineyards 2014 Russian River Valley Late Harvest Sauvignon Blanc ($25)
Dark golden in color, this small-production wine is lush and loaded with baked pear, mango and honey flavors. Concentrated and viscous, it has enough acidity to provide brightness on the finish.
Food and Beverage Magazine recently announced that Charlie Palmer Group vet Jeffrey Russell will be the opening chef for Charlie Palmer Steak in Napa. The steakhouse is slated to open in 2017 at the forthcoming Archer Hotel in Napa.
Russell has previously been chef at Charlie Palmer Steak in Washington, D.C.
Charlie Palmer Steak will open in Napa in late 2016 at the forthcoming Archer Hotel.
“At Charlie Palmer Steak Napa, Chef Russell draws on his vast experience with sustainable whole animal butchery and inventive charcuterie production to create a robust menu of prime steaks and chops. He will bring a selection of his signature dishes from Washington, D.C. including a Wagyu Beef Carpaccio, Classic Tuna Tartare and Lobster Corn Dogs,” said the magazine.
He’s reported to have plans to work with local producers and ranchers including Devil’s Gulch Ranch, Hidden Pond Farm, Oak Hill Farms, Bernier Farms and other — most of which are already favorites of Palmer’s Dry Creek Kitchen in Healdsburg.
Dalia Martinez of Flower and Bone in front of their wall of preserves. Heather Irwin/PD
Just in time for the holidays, a spate of Sonoma County restaurant openings like we haven’t seen in, well, years. At least 15 spots are either newly-minted or are slated to open between mid-November and mid-January from Petaluma to Cloverdale.
It’s great news for the local food scene, with a variety of dining price points from under $10 to over $300 for the deep-pocketed; from family-friendly food trucks to Michelin-worthy haute cuisine.
Why so many end-of-year openings? Owners we spoke with all said plans to open earlier in the year got pushed back by permitting issues, a common refrain. But looking on the bright side, the co-owners of Petaluma’s Drawing Board Restaurant echoed a common sentiment: That the quieter winter restaurant season was an opportunity to really dial in the food and service before the busy spring, summer and fall.
“We have some really beautiful weekends in January around here,” said Rosie Wiggins, of Drawing Board. She and chef/business partner Ariel Nadelberg also plan to take advantage of the season, with cozy social gatherings at the restaurant during the cooler winter months.
Restaurant veteran Dustin Valette of Valette Restaurant in Healdsburg agreed. “Opening a restaurant in the off-season allows you to focus on steps-of-service and proper cooking techniques before you wind up for busy season,” he said
“When we opened Valette we knew we had to open during the slow season, this was the perfect opportunity for us to ‘work out the kinks’ when we were slow before we were bombarded with guests. It’s the old analogy, you need to walk before you run,” Valette added.
Here are the 15 new Sonoma County restaurants…
Sonoma County Restaurants Now Open
Ground bison flatbread from Werowocomoco at Virginia Dare Winery in Geyserville. Heather Irwin/PD
Werowocomoco at Virginia Dare Winery: The newest project from director Frances Ford Coppola, Werowocomoco (don’t even try to say it) is a casual cafe dedicated to native American cuisine. Located inside the former Geyser Peak Winery, Coppola’s new winery and restaurant are loosely based on the story of Virginia Dare, the first white child born in the Virginia colonies. Dare and the rest of the early colonists mysteriously disappeared, never to be seen or heard from again. Myth suggests that the settlers assimilated into nearby native tribes, possibly taken to Werowocomo, an Algonquian settlement. The cafe’s signature fry bread tacos made with acorn flour. Toppings include shredded or ground bison, along wit pinto beans, grilled butternut squash salsa and chiles. Also on the menu, corn with Cojita, wild rice, pine ice cream, venison chili, bison ribs and Pomo style salmon sashimi. Prices range from $5 to $24 for a cedar-planked salmon.
Coppola has taken some serious heat for what some journalists have called the appropriation and misrepresentation of native American foods. In a San Francisco Chronicle editorial, Coppola denied the allegations, noting that he’d consulted with Virginia tribes on using the Weowocomoco name, was inspired by native chef Loretta Oden, and created a council of advisors consisting mainly of Native Americans. The restaurant also sources from Native peoples, offers preferential employment to local tribe members and donates 5 percent of pre-tax profits to America’s Native People. Guess it’s all a matter of interpretation. 22281 Chianti Road, Geyserville, 735-3500, virginiadarewinery.com.
Kenzo (okay, this one’s Napa):A dearth of authentic Japanese dining in Napa, along with a friendship with the late Margrit Mondavi was the impetus for this recently-opened sushi and kaiseki (a traditional multi-course Japanese meal) restaurant. Owner Kenzo Tsujimoto of Kenzo Estates Winery has been perfecting the details for the restaurant for several years, with enthusiastic support from his friend Margrit (who died before the restaurant opened). He’s hired Hiroyuki Kanda to open the restaurant and train its chefs in Japan. Kanda received three Michelin stars for his eponymous Tokyo restaurant. Every detail of the menu has been carefully, and artfully, planned, with fresh fish flown in from Tokyo’s Tsukiji market, a haute wine list including Kenzo’s own wines, and highly formalized dining experience that includes a 10-seat sushi bar and tiny 400 square foot dining room. The prix-fixe only kaiseki menus range from $225 to $270. 1339 Pearl St. Napa, 294-2049, kenzonapa.com.
Thai chicken pizza from Hippazzazz in Sebastopol. Heather irwin/PD
Hippizzazz: We have no idea how to say the name, but this sweet little pizzeria does solid traditional and deep dish pizzas with plenty of, uh, pizzazz. All the usual suspects, plus a solid Thai chicken pizza (peanut sauce, chicken, basil, carrots, cilantro), roasted potato (think potato skin on a pizza) and the Carnitas de Jalisco (slow roasted pork, pico, queso fresca). The very rarely sighted calzone and stromboli are also available, along with nachos, curried lettuce wraps, mac and cheese and pesto bread sticks. A tiny indoor space, but great for takeout. Gluten-free crusts available. Closed Tuesday, 280 S. Main, Sebastopol, 634-6530.
Crocodile Cafe: Husband and wife team Michael Dotson and Moira Beveridge have opened a new French bistro in Theatre Square at the former Bistro 100. The couple own Martin’s West Gastro Pub in Redwood City, but recently relocated to Sonoma County with their young daughter. They’re focused on authentic French cuisine influenced by local ingredients from nearby farms and ranches. On the menu: Carmelized onion tartine, steak frites, duck confit, lamb tongue with coco beans, charcuterie and a plum clafoutis with lemon verbena Chantilly cream. They’ll also have a curated wine list with both French and small production regional California wines. Open for lunch and dinner Monday through Saturday from 11:30a.m. to 10p.m., 140 Second Street., Suite 100, Petaluma, 981-8159, crocodilepetaluma.com.
Trading Post: This long-anticipated Cloverdale restaurant is yet another feather in the cap of this emerging dining north county destination. Though the small bakery has been open more than a year, the main dining room opened the first week of November with a hearty Sonoma County-inspired menu that includes a house-ground burger on their own brioche, fried chicken thighs, Liberty Farms duck confit over seaweed, Blue Leg Farms roasted chicken, and porchetta. We love the “daily toast”, which on the soft opening menu was smoked avocado with grilled beef tongue and fermented chili relish. At the helm is Erik Johnson, former J Vineyards chef and Dry Creek Kitchen alum. Open for lunch and dinner Tuesday through Saturday from 1 to 6p.m. 102 S. Cloverdale Blvd., Cloverdale, 894-6483, thepostcloverdale.com.
Sonoma Cider Taproom and Restaurant in Healdsburg.
Sonoma Cider: More than just a taproom, the father-son owners of Sonoma Cider have created a pub atmosphere with more than 20 taps and a simple-but-delicious menu that features Crab Mac and Cheese ($10); mixed charcuterie or pate Banh Mi ($15); smoked, raw and baked oysters; a Nicoise salad ($16) and luxurious French Onion Soup ($6) with Sonoma Cider Apple Brandy and melted Gruyere. 44 Mill St., Healdsburg, 707-723-7018, sonomacider.com.
Whole Pie: We’ve been cheering for farm market baker and Zazu server Trishia Davis as she’s documented the build of her dream pie shop over the last year. Now open, Whole Pie features lunch or dinner in a crust, with sweet and savory slices and hand pies (along with whole pies, of course) including the “Sweet Tooth” made with butterscotch pudding and a dash of curry; “Holy Moly” with chicken mole in a cocoa crust; “Mister Crunchy” with prosciutto and Emmentaler cheese in a Dijon bechamel or “Beer Belly” with beer-braised short ribs, onions and aged English cheddar. Beer, cider and wine along with coffee and craft soda. Open from 11a.m. to 7p.m. Wednesday through Monday, closed Tuesday. 2792 Fourth St., Santa Rosa, 843-4365, thewholepieshop.com.
Starting From Scratch: This tiny eatery inside the Ag Credit complex is both cafe and catering kitchen for longtime caterers Greg and Tammy Long. You may remember them from their days as custom omelet and breakfast burrito makers at the Wells Fargo Center farm market, but their new cafe ventures into killer burgers, salads, sandwiches, and pastries. Open weekdays only, 404 Aviation Blvd., Santa Rosa in the Ag Credit building, 843-3829, startingfromscratch.biz.
Sonoma County Restaurants Coming Soon
Rosie Wiggins, left, and Ariel Nadelberg of the forthcoming Drawing Board restaurant in Petaluma. Photo: Molly DeCoudreaux
Drawing Board: Calling itself “seasonal new American”, this forthcoming Petaluma restaurant ties in ancient food traditions with local products. The plant-forward menu includes plenty of fermented dishes, international influences and healing foods along with indulgent carnivorous entrees. “The culinary approach will rely predominantly on ancestral eating and centenarian diets – minimally processed ingredients, rich in phytonutrients, often showcasing heirloom varietals, sourced locally – without sacrificing flavor.,” said co-owner Ariel Nadelburg.
Shakshuka from the forthcoming Drawing Board restaurant in Petaluma. Photo: Molly DeCoudreaux
The restaurant is slated for an early December opening, with possible dishes including Moroccan porridge with sprouted grains and coconut-citrus chutney, grass-fed lamb burger, sprouted lentil beginets and duck confit cassoulet. The restaurant will offer a full bar along with a coffee bar. 190 Kentucky St., Petaluma.
Dalia Martinez and Jason Sokach of flower and bone in Santa Rosa. Heather irwin/PD
Flower and Bone:Sharing a passion for ancient food traditions, the owners of Santa Rosa’s popular Naked Pig Cafe will open their new downtown Santa Rosa restaurant for a series of dinners in November and December, with a grand opening in January. The menu concept, according to the couple, will be international; inspired by ancient traditions and techniques and feature clay oven cooked, local pasture-raised meat, handmade dumplings, bone broths, dainty starters with house made spiked sodas & punch, farm fermented ciders and low-proof vegetable juice cocktails. Co-owner Dalia Martinez has foraged and preserved hundreds of pounds of local fruits and vegetables which line one wall of the restaurant, making for both beauty and deliciousness. 640 Fifth St., Santa Rosa,707-708-852
2 Tread Brewery: This downtown Santa Rosa brewery and pub is slated to open in December, with Chef Ryan “Seamus” McCarthy in the kitchen and a former Firestone-Walker brewmaster heading up the beer program. The nearly 10,000 square-foot indoor-outdoor space will feature on-site brewed beers, a casual chef-driven menu, live music and a full bar. 1018 Santa Rosa Plaza, Santa Rosa, 2treadbrewing.com.
Zosia Cafe and Kitchen: Though there’s no official opening date yet for this European-inspired cafe in the small town of Graton, the restaurant appears to be nearly ready for prime time. The large outdoor space and wine garden will see plenty of action when weather warms. Expect breakfast, brunch and lunch options that will add to the small hamlet’s restaurant destination appeal, joining the nearby Willow Wood Market Cafe and Underwood Bistro. 9010 Graton Rd., Graton, zosiacafe.com.
Single Thread:Kyle and Katina Connaughton are creating a bespoke dining experience based on Japanese kaiseki. Following the micro-seasonal bounty of their Healdsburg farm, the menu will be one of the most ephemeral in Wine Country — a region known for its here-today-gone-tomorrow passion for seasonal cuisine. 131 North St., Healdsburg, singlethreadfarms.com.
Slam Burger: Opening in early December, Slam Burger in Petaluma. The organic, locally-sourced, non-GMO burger spot will feature nearly a dozen burger options including beef, lamb, bison, turkey, chicken, ahi, and multiple vegetarian patties. The family-focused fast-casual restaurant will also include beer, wine, hot dogs, salads and milkshakes. 5 Petaluma Blvd., Petaluma, theslamburger.com.
The Block:Petalumans have been awaiting this food-truck round-up for several years, but it appears that owners are hitting the gas hard to open by early 2017. An ever-changing lineup of 4-5 food trucks will pull up to the permanent outdoor dining structure at the Petaluma Grain Mill, with Firetrail Pizza’s wood-fired oven and a lineup of 20 taps as constant fixtures. Trucks slated to participate include El Roy’s, Cousin’s Maine Lobster, Trips Tri Tip, Croques and Toques and the Fig Rig from Girl and the Fig. Owner Cody Hildreth said the family-friendly space will be covered and heated throughout the winter. “We’re trying to get this open. A lot of people have been waiting a long time,” he said. 20 Grey St., Petaluma.
