Barbera is a varietal that screams: “Let me express myself.”
That’s how Greg Graziano sees it. The vintner said the grape’s best expression in California just happens to be in the rugged terrain of Mendocino County.
Graziano is behind our wine-of-the-week winner — the Enotria, 2012 Mendocino County Barbera at $19.
This tasty barbera is weighted to black fruit, although it has a streak of red currant running through it. The red wine, with jammy fruit, has notes of smoke and toasty oak. But the barbera is kept in check with its crisp acidity. It’s a knockout — Graziano at his best.
“Having made barbera since 1990, I understand what the wine is trying to tell me,” he said. “Mendocino County is a great area for this variety. With its very rugged terrain, poor soils, high altitude, very warm days and very cold nights, there is a purity of fruit flavors and aromas and high acidities that are unlike anywhere else in California.”
Barbera was once known as a peasant wine in Italy, but it is now one of the most widely planted varietals in the Piedmonte region. It arrived in California in the 19th century, often tucked in the suitcases of Italian immigrants.
Graziano said he’s up to the challenge of making barbera because he tastes a lot of it, from Italy as well as California.
“The acidity of the wine and its nature to overproduce are the main challenges with barbera,” he said. “Producing barbera for 26 years has taught me much, and working with barbera from several different areas has shown me how it performs in those regions.”
Graziano, 62, was raised in Redwood Valley and Calpella, and he studied at UC Santa Cruz and UC Davis. The founder of the Graziano Family of Wines, he produces brands that include Enotria, Graziano, Monte Volpe and Saint Gregory.
How does he keep his barbera in high demand when there are so many competing wines?
“This is one of the great challenges of my winemaking life,” Graziano said. “With so many varieties to look after, it is both a blessing and a curse.
“Our 30-something number of wines are of course like my children. I love them all but have some favorites, one of which is barbera. I often tell other winemakers, don’t do what I do. Make your life easier.”
In its 42nd year, the Harvest Fair will be serving up the very best of Sonoma County bounty this weekend. While world-class local wines take center stage, local craft beers are stealing some of the spotlight.
Harvest Fair attendees will have the opportunity to meet the brewers first hand, while sampling their brews. Breweries are mixed in alphabetically among the wineries and will serve up some fun surprises (the beer lineup is not revealed in advance).
These five breweries will be serving samples at the Harvest Fair:
The Bear Republic
Famous for the Racer 5, a well balanced, hop forward double IPA, The Bear Republic makes a series of great brews. Look for the Hop Shovel, Peter Brown Ale, Grand Am, Hop Rod Rye, or the Red Rocket Ale. Make sure to try their Salmon BLTA (it won Gold Medal for best Seafood Entrée at this year’s Harvest Fair Restaurant Competition) and pair it with El Oso. If they’re serving Red Rocket, grab a “Noni’s meatball” from Peloton Culinary – amazing pairing.
Carneros Brewing Company
Carneros Brewing Company, located in Sonoma Valley, is owned and operated by four brothers – you might get a chance to meet all of them at this year’s fair. The Sonoma Valley brewery is known for their Jefeweizen and Cerveza Pilsner. They also brew a Negra IPA, Morena Ale, and Carneros IPA – all great.
St. Florian’s Brewing
A personal brewery favorite, St. Florian’s is run an operated by Aron and Amy Levin. Aron and Amy will be showcasing a brand new beer at this year’s fair: the Fresh Hop on the Engine. While I haven’t tasted this beer yet, I am pretty sure I am going to love it…this is a special Pale Ale that they brewed using hops grown by the Santa Rosa High School Ag Program. Bank on another beer or two on rotation; the classic Flashover IPA perhaps, or the popular Cali Common.
Lagunitas Brewing Company
Lagunitas never lets their fans down. From the Daytime IPA to Little Sumpin’, everyone’s palate is sure to be pleased here. I am hoping to get a sip on the 12th of Never and the Lagunitas Sucks.
Henhouse Brewing
New to the taproom scene, the Henhouse brewers are no strangers to the Sonoma County Beer scene. They started out promoting their beers through events like the Harvest Fair, and serve up an incredibly delicious Saison as well as an Oyster Stout and Pilsner.
The Harvest Fair Grand tasting is located in the Grace Pavilion at the Santa Rosa Fairgrounds. The wine and beer tasting event is indoors. Tickets can be purchased through the website for $55/person, per day, all inclusive.
350 Bennett Valley Rd. Santa Rosa, CA 95404, (707) 545-4200, www.harvestfair.org,
This weekend is the 42nd annual Harvest Fair at the Sonoma County Fairgrounds. Saturday, thousands of cyclists will ride scenic Sonoma County roads for Levi’s GranFondo. Petaluma kicks off a month of Dia de Los Muertos festivities with this Sunday’s opening ceremony. All this and more is in our list of things to do.
FRIDAY, Sept 30
Sonoma County Harvest Fair: In its 42nd year, the best of Sonoma County’s bounty is highlighted in 3 days of tasting and celebration at the Sonoma County Harvest Fair. This traditional community event features world-class wines, award winning beer and delicious culinary treats, plus the much anticipated grape stomp, live music, a classic car show and more. Tickets are $5 admission, or $55 for admission and tasting tickets. Find out all the details at harvestfair.org. (Sept 30-Oct. 2)
7500 bicycle riders crowd the start of Levi Leipheimers King Ridge Gran Fondo. (Kent Porter / Press Democrat)
SATURDAY, Oct. 1
Levi’s GranFondo: This Saturday, thousands of cyclists from all over the globe will ride the scenic routes of Sonoma County. During and after the race, attend the FondoSonoma Festival at the Finley Center in Santa Rosa, 10 a.m. to 6 p.m. The event includes performances by The Sam Chase & The Untraditional, The Pulsators and more. Find out all the details at levisgranfondo.com.
North Bay Belly Dance Bazaar: Come to Siren’s Studio in Sebastopol this Saturday and Sunday for a weekend of dance, music, food and fun. The event will feature over 100 dancers, plus a competition and workshops, live music, and a fire show. Admission is $20. Find out all the details at northbaybellydancebazaar.net. (Oct. 1-2)
Classic Sports Racing Group Charity Challenge: This weekend’s racing event at Sonoma Raceway is revving its engines for a good cause. More than 200 vintage race cars will hit the track to raise funds for Sonoma County youth groups through Speedway Children’s Charities. Tickets are $12-$40. Find out more at sonomaraceway.com. (Oct. 1-2)
Sunday kicks off a month of events surrounding El Dia de Los Muertos. (Photo by Alvin Jornada)
SUNDAY, Oct. 2
Summer Concerts at the Village: This Sunday, get your dancing shoes on when the Jami Jameson Band brings you an energetic array of swing, jazz and blues to boogie to. The performance takes place 1-4 p.m. at the Village Terrace near Cattleman’s, and is, as always, free to attend. Find out more at mvshops.com.
Calabash: This Sunday, view gourds in a whole new way when artists share their gourd-created art at Food for Thought in Forestville. The annual event features gourds given a new life as instruments, accessories, sculptures and everyday objects. Enjoy a silent auction, live music, tours through the Food for Thought gardens and more. Tickets are $50-$55. Find out more at fftfoodbank.org.
El Dia de Los Muertos Opening Day: Sunday kicks off a month of events surrounding El Dia de Los Muertos, starting with a festival and Health Fair at St. Vincent de Paul Church Plaza. The event will include music, dance and traditional foods. Find out more at bit.ly/PetalumaDiaDeLosMuertos.
More Upcoming Events:
Ayesha Curry: ‘Women in Conversation’ series with ‘The Seasoned Life’ author, 7 p.m. Oct. 7, Luther Burbank Center, Santa Rosa. (Photo by Rebecca Chotkowski)
Friday, Sept. 30
Wesla Whitfield: ‘Music From the Movies,’ Sonoma Film Institute fundraiser, 7:30 tonight, Schroeder Hll, Green Music Center, Rohnert Park. $30. 664-2606, sonoma.edu/sfi.
Emmylou Harris: Thirteen-time Grammy-winning country-Americana singer-songwriter, 8 tonight, Luther Burbank Center, Santa Rosa. $49-$69. 546-3600, lutherburbankcenter.org.
‘Threepenny Opera’: Musical satire with mayhem and madness, opens 8 tonight, runs through Oct. 23, 6th Street Playhouse, Santa Rosa. $15-$38. 523-4185, 6thstreetplayhouse.com.
Saturday, Oct. 1
Tracy Morgan: ‘Picking Up the Pieces’ stand-up comedy tour, 8 p.m. Saturday, Luther Burbank Center, Santa Rosa. $49-$65. 546-3600, lutherburbankcenter.org.
Johnny Vegas & The High Rollers: Disco, soul, Motown and classic rock, noon-3 p.m. Saturday, Village Court, Montgomery Village, Santa Rosa. Free. 545-3844, mvshops.com.
Jazz at Lincoln Center Orchestra: Fifteen top jazz musicians, including Wynton Marsalis, 7 p.m. Saturday, Weill Hall, Green Music Center, Rohnert Park. $50-$110. (866) 955-6040, gmc.sonoma.edu.
Sunday, Oct. 2
Omara Portuondo: Latin jazz and balladry with the 85-year-old Cuban performer, 7 p.m. Sunday, Weill Hall, Green Music Center, Rohnert Park. $40-$95. (866) 955-6040, gmc.sonoma.edu.
Monday, Oct. 3
‘Haunted Sonoma County’: Premiere of Petaluma filmmaker Tom Wyrsch’s documentary about local supernatural occurrences, 7 and 9 p.m. Monday, Sebastiani Theatre, Sonoma. $15. 996-9756, sebastianitheatre.com.
Tuesday, Oct. 4
Charlie Quimby: Author of ‘Inhabited’ and ‘Monument Road,’ 7 p.m. Tuesday, Copperfield’s Books, Montgomery Village, Santa Rosa. Free. 578-8938, copperfieldsbooks.com.
Wednesday, Oct. 5
Eowyn Ivey: Lit Night series with ‘To the Bright Edge of the World’ author, 7 p.m. Wednesday, Copperfield’s Books, Petaluma. Free. 762-0563, copperfieldsbooks.com.
Jewish Film Festival: First of six films, ‘Wounded Land,’ 1 and 7:30 p.m. Wednesday, Rialto Cinemas, Sebastopol. $10-$13. jccsoco.org.
Thursday, Oct. 6
Nicholas Sparks: Conversation with the New York Times bestselling author of 20 books, 7 p.m. Thursday, Luther Burbank Center, Santa Rosa. $40 includes ‘Two by Two.’ 546-3600, lutherburbankcenter.org.
Lorca Hart Trio: Versatile drummer and his group, 7:30 p.m. Thursday, Cloverdale Arts Alliance. $20. 894-4410, cloverdaleartsalliance.org.
Matt Mauser’s Tribute to Sinatra: ‘Concerts Under the Stars’ season finale, 5:30-8 p.m. Thursday, Village Court, Montgomery Village, Santa Rosa. Free. 545-3844, mvshops.com.
Friday, Oct. 7
Ayesha Curry: ‘Women in Conversation’ series with ‘The Seasoned Life’ author, 7 p.m. Oct. 7, Luther Burbank Center, Santa Rosa. $125 for three-speaker series, includes book. 546-3600, lutherburbankcenter.org.
Blind Scream Haunted House: Three haunted houses, coffin burial, movies, zombie paintball, 7 p.m. Oct. 7, select days through Halloween, near Sally Tomatoes, Rohnert Park. $10-$30. 837-1928, blindscream.com.
Jean Hegland: Book launch for the Sonoma County author’s ‘Still Time’ novel, 7 p.m. Oct. 7, Occidental Center for the Arts. Free, donations accepted. 874-9392, occidentalcenterforthearts.org.
‘Leaving Home’: Santa Rosa Junior College original play opens 8 p.m. Oct. 7, Newman Auditorium, SRJC Santa Rosa campus. $12-$18. 527-4307, theatrearts.santarosa.edu.
Saturday, Oct. 8
Greg Kihn Band: Rock ’n’ roll and pop music, 8:30 p.m. Oct. 8, Mystic Theatre, Petaluma. $25. 765-2121, mystictheatre.com.
Art Trails: Sebastopol Center for the Arts presents open studio tours of 160 diverse Sonoma County artists, 10 a.m.-5 p.m. Oct. 8-9 and 15-16. Free. 829-4797, sonomacountyarttrails.org.
Chris Smither: Folk and blues singer-songwriter in concert, 8 p.m. Oct. 8, Sebastopol Community Cultural Center. $23-$26. 823-1511, seb.org.
‘XXc Icons of Photography’: The best of world photography, exhibit opening, 11 a.m.-5 p.m. Oct. 8, Sonoma Valley Museum of Art. $5-$15. 939-7862, svma.org.
Pride and Joy: ‘Rockin’ Concert’ season finale, noon-3 p.m. Oct. 8, Village Court, Montgomery Village, Santa Rosa. Free. 545-3844, mvshops.com
Colbie Caillat: Pop singer-songwriter and acoustic guitarist, 8 p.m. Oct. 8, Uptown Theatre, Napa. $45-$60. 259-0123, uptowntheatrenapa.com.
Sunday, Oct. 9
Gator Nation: ‘Concert Under the Terrace’ season finale, 1-4 p.m. Oct. 9, ‘Concert Under the Terrace’ season finale, Village Terrace, Montgomery Village, Santa Rosa. Free. 5453844, mvshops.com.
Scott Capurro: Stand-up comic known for his deliberately provocative material, 8 p.m. Oct. 9, HopMonk Tavern, Sebastopol. $15-$20. 829-7300, hopmonk-sebastopol.ticketfly.com.
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It’s rare to find a restaurant in sunny Sonoma County that doesn’t have an umbrella or two for al fresco dining, but not all patios are created equal. We’ve made a list of al fresco options with shaded patios, prime sidewalk people-watching and sun-dappled gardens worth seeking out. Just remember the sunscreen. Click through the gallery for details.
Transition your skin from summer to fall with these tips from Santa Rosa skin care expert Karen Borgfeldt. (Photo by Asife)
After a long and hot Sonoma County summer, your skin could use a little TLC. Karen Borgfeldt, Sonoma County Clinical Esthetician, has been in the skin care field for nearly 30 years and knows just how to remedy the side-effects of too much fun in the sun. Here are Karen’s top 5 tips for glowing and healthy fall skin:
Don’t skip the sunscreen!
Just because it’s fall or winter, don’t stop using sunscreen. Even when it’s not sunny outside, you’re still getting UVA rays, which cause cumulative damage to your skin throughout the year. Karen recommends applying Skinworx Daily Replenishing SPF 30+ sunscreen, a chemical-free tinted moisturizer, primer and BB creme that contains antioxidants and peptides. It both calms and protects skin.
Give yourself an at-home hand treatment regularly. First, use a gentle skin scrub on your hands.Try a certified organic scrub, like this ethically crafted scrub from Benedetta in Sonoma County. It’s made with Jojoba oil, African Black Soap, Red Marine Algae, 4 types of exotic Salts, 2 types of sugars and a blend of citrus essential oils. (Benedetta Citrus Sugar & Salt Exfoliant is available online at benedetta.com, $32.)
Next, rinse off the scrub. Then apply a heavy application of moisturizer,such as Sonoma Lavender Hand Crème. With its rich oils, mango seed butter and vitamins A and E, this lavender scented creme will leave your hands soft and supple. (Sonoma Lavender Hand Creme is available at Classic Duck in Montgomery Village, $20.)
Intensify the treatment by placing your hands in a plastic bag and a pair of socks. Find a pair of comfortable gloves and wear them daily to protect your hands from the elements.
Include an alcohol-free hydrating toner to your daily skin care routine.
An alcohol-free toner supports moisture within the skin for nourishment and hydration. Karen suggests having a consultation to find out which toner best suits your skin: exfoliating, moisturizing or calming.
Skinworx toners, $25 each.
Incorporate brightening creams or serums to your night time skin care routine.
Brightening creams and serums will help fade the effects of summer fun. Try Skinworx Brightening Creme night and day, make sure to use a sunscreen during the day as skin may become sun-sensitive. Apply C-Serum to brighten skin at night before applying brightening creme.
Skinworx Brightening Creme, $60. C-Rx Serum, $65.
Sign up for a series of mild professional chemical peels.
Peels exfoliate the skin and break down the upper layers to generate a renewal of lower levels of skin cells at an accelerated rate. Peels should be customized to meet individual needs, as there are many different types and strengths. They are an ideal “exercise class” to induce the skin’s natural function and stimulate strengthening of supportive tissues and a healthy surface barrier. The fall and winter months are a good time to incorporate peels, between summer activities and holiday events. Karen strongly recommends consulting with a professional to decide which types of peels are right for your skin.
Peel and facial treatment packages at Hello Beautiful Skin start at $225. Individual peels are $75.
Put your best face forward using these expert tips as we say goodbye to summer and hello to fall!
Hello Beautiful Skin, Clinical Skin Care, 4591 Sonoma Highway, Santa Rosa, hellobeautifulskin.com.
Condra Easley of Patisserie Angelica makes salted caramel macarons in her bakery in Sebastopol, on Thursday, May 1, 2014. (BETH SCHLANKER/ The Press Democrat)
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.
Patisserie Angelica – Sebastopol: Three day special tea menu from 11 a.m. to 3:30 p.m. Includes honey baked ham on house made biscuits, dilled organic egg salad, vegetarian quiche and a range of homemade desserts. $30 per person, reservations required for tea. 6821 Laguna Park Way, Sebastopol. (Photo courtesy of Patisserie Angelica)
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:
Move That Mulch
Fresh mulch. (Image via shutterstock.com)
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.
Slime mold on mulch.
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
Clean Up
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
Get Loose
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)
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
Prepare For Frost
Frost on top of a protective layer of mulch.
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)
Buckwheat.
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)
Row cover.
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
Gabriel Soto at the set of Vino el Amor at Viansa Winery in Sonoma. (Photo by Lorna Sheridan)
Gabriel Soto at the set of Vino El Amor at Viansa Winery in Sonoma. (Photo by Lorna Sheridan)
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.
Actors Gabriel Soto, center, Irina Baeva, left, and Kimberly Dos Ramos, march into a scene, as they film the telenovela Vino El Amor, at Viansa Sonoma winery, near Sonoma, on Thursday, September 29, 2016. The show is set to air on October 24, on Univision. (Photo by Christopher Chung)
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.
Actor Gabriel Soto prepares to shoot a scene for the telenovela Vino El Amor, at Viansa Sonoma winery, near Sonoma, on Thursday, September 29, 2016. The show is set to air on October 24, on Univision. (Photo by Christopher Chung)
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.
Soto stars in the production along with Russian actress Irina Baeva.
“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.
Actors Irina Baeva, right, and Cynthia Klitbo film a scene for the telenovela Vino El Amor, at Viansa Sonoma winery, near Sonoma, on Thursday, September 29, 2016. The show is set to air on October 24, on Univision. (Photo by Christopher Chung)
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.
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 Birds Cafe in Bodega Bay serves up casual food with a million dollar view
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
Wine Surfing at Gourmet Au Bay in Bodega Bay. Heather Irwin/PD
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)
Rivers End (courtesy of google maps)Rivers End (googlemaps)
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 Restaurant in Napa
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 du Soleil
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 (Paige Green)
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
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 in Sausalito
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.
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
