Wildflowers Blooming in Sonoma County

Written by Mary Callahan for The Press Democrat.

Redwood violet. (Phil Weil)
Redwood violet. (Phil Weil)

It’s early yet, but splashes of color that have recently appeared amid bright grasslands and shaded local woodlands tell of glorious weeks to come, as spring takes hold and this year’s crop of wildflowers bloom into life.

Even in a region with the comparatively temperate climate we enjoy on the North Coast, the shift into wildflower season somehow offers reassurances that the harsh days of winter are behind us. The promise and potential of foliage that will soon sprout blossoms inspires us to contemplate new beginnings, while the plants that already have opened and spread their delicate petals can’t help but charm.

“It’s so delicious to see the flowers,” said one avid fan, retired Santa Rosa High School Spanish teacher Phil Weil. “I get very excited.”

There’s something forever surprising about the vibrant, varied colors and diverse forms in which wildflowers are found — from bell-shaped to star-patterned, spiky to open-throated, almost voracious in form.

Shooting stars. (Phil Weil)
Shooting stars. (Phil Weil)

Though delicate and graceful in appearance, they are at once fragile and robust, surviving even in small soil deposits on exposed rocks or in other niche locations.

And yet, their predictable reappearance makes it “rather easy to reconnect with them,” said Sonoma County resident Reny Parker, who has combined her passions for native plants and photography into a well-known photographic guide to wildflowers of the North Coast.

Weil, 70, similarly thinks of the region’s wildflowers as familiar friends, and on a recent hike at Annadel State Park pointed out the early arrivals.

From tender white milkmaids to sunny buttercups, cornflower-blue hounds tongues and purple, comet-shaped shooting stars, the early birds had begun to make their arrival along the Cobblestone Trail, a popular, predictably rocky, dirt path up a wooded slope at the north end of the park. Situated beneath some Coast live oaks, a thin patch of feathery maroon Indian warriors was just beginning to fill in.

Weil was hunting for, and eventually found, a single slender stalk with three green chrysalis-shaped checker lily buds that would soon burst open into mottled bell-shaped flowers sometimes called mission bells. They look “like a Tiffany lamp” when viewed from underneath, he said. Days later, he found some already blooming at Jack London State Park.

Weil also looks for one of his all-time favorites, the St. Helena Fawn Lily, along the Oat Hill Mine Trail out of Calistoga, though the prized Mariposa lily more often awaits him at Austin Creek State Recreational Area closer to the coast.

Abundant open spaces around Sonoma County and environs offer opportunities galore to enjoy the seasonal pageantry — on your own or with an expert’s guidance. Guided wildflower walks are commonly scheduled in March and April by Sonoma County Regional Parks, Jack London State Park, LandPaths, Bouverie Preserve, Pepperwood Preserve and others.

Fetid adder's tongue. (Phil Weil)
Fetid adder’s tongue. (Phil Weil)

Published and online resources are readily available, as well, including Parker’s helpful, locally focused guide: “Wildflowers of Northern California’s Wine Country & North Coast Ranges.”

“We are so fortunate to live in an area with a huge diversity of plants,” Parker said. “For me, spring is synonymous with wildflowers.”

Beginning with native shrubs that begin flowering in January, the annual wildflower season lasts months, peaking in March and April when “waves of color — red, pink, blue, yellow — catch your eye,” she said.

And though wildflowers are hearty and tenacious even in drought, they are likely to be especially profuse this year, thanks to winter storms and the sunny, mild weather that followed, said Master Gardener Phil Dean. He has for years led wildflower walks hosted by county parks.

Dean, a west county resident, said he nonetheless favors Hood Mountain Regional Park in the Sonoma Valley because of several rare wildflower species that can be found there, including the silver mound bush lupine and an unusual neon-purple flower called the Sonoma penstemon, which is found almost nowhere else.

Western trillium. (Phil Weil)
Western trillium. (Phil Weil)

“Overall, it should be a strong year for wildflowers,” he said.

Weil, a longtime hiker, said he’s a late-bloomer when it comes to wildflowers, though the spare time afforded him by his retirement six years ago has allowed him to study up and find deep satisfaction in scouting and photographing these sentinels of spring, learning where to find certain favorites around Sonoma County and environs.

“My wife will say, ‘You don’t need any more pictures of the trillium, or whatever it is,’ ” Weil said with a grin. “I just want to do justice to the flower.

“I get very excited when I see flowers growing where they haven’t been before. They’re growing, and they’re flourishing.”

And though they inevitably fade with summer, Parker said, “as long as their habitat remains intact, they will bring equal pleasure the next spring.”

Phil Weil hikes Annadel State Park in search of early wildflower blooms, in Santa Rosa, Monday Feb. 22, 2016. (Kent Porter / Press Democrat)
Phil Weil hikes Annadel State Park in search of early wildflower blooms, in Santa Rosa, Monday Feb. 22, 2016. (Kent Porter / Press Democrat)

Guided Wildflower Hikes

Jack London State Historic Park: Wildflowers on the East Slope Trail, 10 a.m. to 3:30 p.m. April 2. $10, plus $10 for parking. Space is limited. Reservations required at jacklondonpark.com. 938-5216.

Sonoma County Regional Parks/California Native Plant Society Milo Baker Chapter: Wildflowers and Oaks at Lawson Addition at Hood Mountain Regional Park and Open Space Preserve. 10 a.m. to 2 p.m. April 9. Free. Meet at the Pythian Road park entrance.

Pepperwood Preserve: Wildflower walks, 10 a.m.-noon April 15, 17, 22 and 24, 2130 Pepperwood Preserve Road, Santa Rosa. Free. Donations appreciated. Reserve space at pepperwoodpreserve.org. 591-9310.

The Sonoma Ecology Center: Tour Van Hoosear Wildflower Preserve in Sonoma Valley 9 a.m. to noon April 9, 16 and 20; 10 a.m. to noon April 6 and 30. En Español, 10 a.m. to noon April 23. Free. Reservations required at vhwildflowerwalks.brownpapertickets.com. 996-0712, ext. 108, sonomaecologycenter.org.

Sonoma Land Trust: Grazing and Serpentine Wildflowers at Tolay Creek Ranch, 1 p.m. to 5 p.m. April 10. Pole Mountain Wildflowers and Views,. 10 a.m. to 4 p.m. April 17. Jenner Headlands Preserve, Coastal Prairie Wildflowers, 10 a.m. to 3 p.m. May 22. Also, Wildflowers and Plant Identification with Peter Warner, Land Trust Office, 822 Fifth St., Santa Rosa. All events free, but pre-registration required at sonomalandtrust.org.

The Wildlands Conservancy: Spring Wildflower Hikes at Jenner Headlands Preserve, 9:30 a.m. to 3 p.m. April 30 and May 14. Free, but pre-registration required at wildlandsconservancy.org/preserve_jenner.html

You can reach Staff Writer Mary Callahan at 521-5249 or mary. callahan@pressdemocrat.com. On Twitter @MaryCallahanB.

The Best Deals of Sonoma County Restaurant Week 2016

Written by Heather Irwin for BiteClubEats.

Best. Sonoma County Restaurant Week. Ever.

After six years of trial and error, the more than 100 regional restaurants participating in this year’s Sonoma County Restaurant Week (March 7-13, 2016) have dialed it in with great meals at great prices for 2016.

I’m more impressed with the lineup this year than I’ve ever been before, perhaps because restaurateurs have discovered that the event can be a huge economic boon during the quiet winter season. Now that the economy has turned around, locals are getting into the groove of the annual event, which also helps considerably.

Bistro 100

If this is your first rodeo, here’s the deal: Participating restaurants offer prix fixe menus throughout the week with prices of $10 and $15 for lunch; $19, $29 and $39 for dinner. It’s a great way to try out a new spot or get a great deal at a favorite restaurant, and the range of prices means there’s something for every pocketbook. A dietary note: Most of the menus include vegetarian options, but if you have specific dietary needs, it’s a good idea to contact the restaurant in advance.

After perusing the menus posted at the Sonoma County Restaurant Week website, we’ve pulled out some of the best bets in terms of overall value, menu and our own experiences at the restaurants during the other 51 weeks of the year.

The $15 lunches and $29 dinners seem to be the sweet spot for the most choices, though the $39 dinners are a steal at some of Sonoma County’s swankier eateries.

This list doesn’t include everyone, so if you don’t see a fave, the restaurant may now have posted a menu, or the cost-to-deliciousness ratio just didn’t rank high on our radar. Since we haven’t tasted each menu, we can’t promise these will all be winners, but it’s certainly a solid place to start. Also, make sure to check out the Sonoma County Restaurant Week website to find hours, since some restaurants are closed Monday and Tuesday.

BITECLUB BEST BETS FOR RESTAURANT WEEK 2016

Sonoma County Restaurant Week menu at Pongo's in Petaluma

$10 Lunch Best Bet, Pongo’s Kitchen and Tap: Crispy rolls with sweet sour plum sauce; coconut filled with red curry, lobster, prawn, calamari, scallops and mussels served with steamed jasmine rice; ice cream sampler. 701 Sonoma Mt. Parkway, Suite C8, Petaluma.

$15 Lunch Best Bet, Backyard: Wild mushroom soup with creme fraiche and salsa verde; buttermilk fried chicken sandwich (or bacon, lettuce and kimchi sando); candy cap mushroom ice cream. 6566 Front St., Forestville.

Chef John and Gesine Franchetti will open Franchetti's Wood-Fired Oven, Events and Catering.

More $15 Lunch Picks
Franchetti’s Woodfire Kitchen: Truffle burrata on ricotta polenta with sautéed tomatoes, braised water buffalo with fingerling potatoes, homemade jelly doughnut or pie of the day. 1229 N. Dutton Ave., Santa Rosa

La Rosa Tequileria: Octopus tostada, carnitas torta, Mexican chocolate mousse. 500 Fourth St., Santa Rosa.

Canneti30Canneti Roadhouse: Pork shoulder with baked beans and herbs, crispy chicken over fava pesto with pasta and Pecorino cheese. 6675 Front St., Forestville.

Sazon: Peruvian empanadas, Adobo (braised pork) sandwich with fried sweet potatoes. 1129 Sebastopol Rd., Santa Rosa.

$19 Dinner Best Bet, Barley and Hops: Seared scallops with basil and lavender vinaigrette, herb and almond crusted hangar steak with Brown Nectar Ale sauce, sea salted chocolate eclair. 3688 Bohemian Hwy, Occidental.

Taverna Sofia in Healdsburg

More $19 Dinner Picks
La Vera Pizza: Carrot, coconut, curry, cilantro bisque; sweet potato gnocchi with gorgonzola sauce or red potato pizza, sea salt caramel hazelnut cannoli. 629 Fourth St., Santa Rosa.

Bear Republic

Bear Republic: Minestrone soup, bite-sized sliders (Jamaican jerk, bbq pulled pork, black and blue burger) or Brewers’ mac and cheese, Beer-a-misu. Same menu for lunch. 345 Healdsburg Ave., Healdsburg.

Hopmonk: Sausage board, meatloaf with mashed potatoes, three chocolate tart with strawberries and whipped cream. 691 Broadway, Sonoma.

Union Hotel: Caesar salad, chicken mushroom marsala or homemade ravioli, chocolate mousse cannoli. 280 Mission Blvd., Santa Rosa.

Taverna Sofia: Dolmas with tzatziki, moussaka, baklava. Open Thursday through Sunday. 244 Healdsburg Ave., Healdsburg.

Petaluma Pie Company

Petaluma Pie Co.: Dinner for two includes 2 veggie or meat pies, salads and a mini pie to share. 125 Petaluma Blvd. No, Petaluma.

Palms Grill: Caesar salad, filet mignon with mashed potatoes, lemon meringue pie. 18999 Sonoma Hwy., Sonoma.

City Limits Restaurant: Calamari with chipotle aioli, braised short ribs, J.M. Rosen Cheesecake. 5151 Montero Way, Petaluma.

Earth's Bounty Kitchen in Santa Rosa

$29 Dinner Best Bet, Earth’s Bounty Kitchen: Spice-crusted ahi tuna with lemon aioli; herb-marinated beef tenderloin; beignets with vanilla cream and chocolate sauce. 5755 Mountain Hawk, Way, Santa Rosa.

More $29 Picks
Bistro 29: Roasted carrot and ginger soup with brown butter pears, Rosie chicken leg “au vin” with potato puree, apple gateau Breton tatin with salted caramel. 620 Fifth St., Santa Rosa.

Charlie’s at Windsor Golf Club: wild mushroom and chicken crepes, panko-crusted chicken filled with spinach and mozzarella with creamy tomato sauce, chocolate waffles with ice cream, maple peanut butter sauce and whipped cream. 1320 19th Hole Dr., Windsor.

Piacere: Barbecue oysters, soup, lobster ravioli with orange cream sauce, homemade tiramisu. 504 N. Cloverdale, Cloverdale.

Peter Lowell’s: Vegetarian option: roasted chicikories with live, caper and burrata, linguine with black pepper and Pecorino romano, vegan chocolate chip cookie sundae. (But the butterscotch budino with bourbon caramel and whipped cream is pretty amazing for a omnivorian splurge). 7385 Healdsburg Ave. #101, Sebastopol.

Cafe Lucia: Tasca tasting appetizer, slow braised beef shortribs, salted chocolate tart with caramelized banana. 235 Healdsburg Ave., Healdsburg.

Willow Wood Market Cafe: Asparagus soup or baked goat cheese, Italian meatballs with polenta, lava cake. 9020 Graton Road, Graton.

Chef Dustin Valette at Valette, Healdsburg, CA

$39 Dinner Best Bets, Valette: French onion soup with 64-degree egg and prosciutto; honey brined pork chop with brown butter parsnip mousseline; chocolate mousse with sea salt. Dinner starts at 5:30p.m. 344 Center St., Healdsburg.

More $39 Picks

Hazel Restaurant in Occidental. Photo Heather Irwin.

Hazel Restaurant: Lamb meatballs; pork schnitzel; Hazel Sundae. 3782 Bohemian Hwy., Occidental.

Dry Creek Kitchen: Niman Ranch pork belly with white bean puree, pan-roasted pork loin, “the” peanut butter bar. 317 Healdsburg Ave., Healdsburg.

Mateo’s Cocina Latina:
Asparagus soup, beef steak with celery root, braised onions, Downtown Bakery sticky bun and flan. 214 Healdsburg Ave., Healdsburg.

French Garden: Ahi poke, McFarland’s Springs trout, chocolate pudding with mini chocolate brownies. 8050 Bodega Ave., Sebastopol.

Sonoma County Restaurant Week 2016 – Best Deals

La Rosa Tequilaria is participating in Sonoma County Restaurant Week 2016

Best. Sonoma County Restaurant Week. Ever.

After six years of trial and error, the more than 100 regional restaurants participating in this year’s Sonoma County Restaurant Week (March 7-13, 2016) have dialed it in with great meals at great prices for 2016.

I’m more impressed with the lineup this year than I’ve ever been before, perhaps because restaurateurs have discovered that the event can be a huge economic boon during the quiet winter season. Now that the economy has turned around, locals are getting into the groove of the annual event, which also helps considerably.

Bistro 100
Bistro 100

If this is your first rodeo, here’s the deal: Participating restaurants offer prix fixe menus throughout the week with prices of $10 and $15 for lunch; $19, $29 and $39 for dinner. It’s a great way to try out a new spot or get a great deal at a favorite restaurant, and the range of prices means there’s something for every pocketbook. A dietary note: Most of the menus include vegetarian options, but if you have specific dietary needs, it’s a good idea to contact the restaurant in advance.

After perusing the menus posted at the Sonoma County Restaurant Week website, we’ve pulled out some of the best bets in terms of overall value, menu and our own experiences at the restaurants during the other 51 weeks of the year.

The $15 lunches and $29 dinners seem to be the sweet spot for the most choices, though the $39 dinners are a steal at some of Sonoma County’s swankier eateries.

This list doesn’t include everyone, so if you don’t see a fave, the restaurant may now have posted a menu, or the cost-to-deliciousness ratio just didn’t rank high on our radar. Since we haven’t tasted each menu, we can’t promise these will all be winners, but it’s certainly a solid place to start. Also, make sure to check out the Sonoma County Restaurant Week website to find hours, since some restaurants are closed Monday and Tuesday.

BITECLUB BEST BETS FOR RESTAURANT WEEK 2016

DUE TO INCORRECT INFORMATION ON THE SONOMA COUNTY RESTAURANT WEEK WEBSITE, THIS LISTING WAS INACCURATE. SEE $29 DINNER FOR DETAILS> $10 Lunch Best Bet, Pongo’s Kitchen and Tap: Crispy rolls with sweet sour plum sauce; coconut filled with red curry, lobster, prawn, calamari, scallops and mussels served with steamed jasmine rice; ice cream sampler. 701 Sonoma Mt. Parkway, Suite C8, Petaluma.

$15 Lunch Best Bet, Backyard: Wild mushroom soup with creme fraiche and salsa verde; buttermilk fried chicken sandwich (or bacon, lettuce and kimchi sando); candy cap mushroom ice cream. 6566 Front St., Forestville.

Chef John and Gesine Franchetti will open Franchetti's Wood-Fired Oven, Events and Catering.
Chef John and Gesine Franchetti of Franchetti’s Wood-Fired Oven, Events and Catering.

More $15 Lunch Picks
Franchetti’s Woodfire Kitchen: Truffle burrata on ricotta polenta with sautéed tomatoes, braised water buffalo with fingerling potatoes, homemade jelly doughnut or pie of the day. 1229 N. Dutton Ave., Santa Rosa

La Rosa Tequileria: Octopus tostada, carnitas torta, Mexican chocolate mousse. 500 Fourth St., Santa Rosa.

Canneti30Canneti Roadhouse: Pork shoulder with baked beans and herbs, crispy chicken over fava pesto with pasta and Pecorino cheese. 6675 Front St., Forestville.

Sazon: Peruvian empanadas, Adobo (braised pork) sandwich with fried sweet potatoes. 1129 Sebastopol Rd., Santa Rosa.

$19 Dinner Best Bet, Barley and Hops: Seared scallops with basil and lavender vinaigrette, herb and almond crusted hangar steak with Brown Nectar Ale sauce, sea salted chocolate eclair. 3688 Bohemian Hwy, Occidental.

Taverna Sofia in Healdsburg
Taverna Sofia in Healdsburg

More $19 Dinner Picks
Rosso Pizzeria and Wine Bar: Three courses include house made burrata and prosciutto, Caesar salad and pizza.  53 Montgomery Dr., Santa Rosa and 151 Petaluma Blvd. South, Petaluma.

La Vera Pizza: Carrot, coconut, curry, cilantro bisque; sweet potato gnocchi with gorgonzola sauce or red potato pizza, sea salt caramel hazelnut cannoli. 629 Fourth St., Santa Rosa.

Bear Republic
Bear Republic

Bear Republic: Minestrone soup, bite-sized sliders (Jamaican jerk, bbq pulled pork, black and blue burger) or Brewers’ mac and cheese, Beer-a-misu. Same menu for lunch. 345 Healdsburg Ave., Healdsburg.

Hopmonk: Sausage board, meatloaf with mashed potatoes, three chocolate tart with strawberries and whipped cream. 691 Broadway, Sonoma.

Union Hotel: Caesar salad, chicken mushroom marsala or homemade ravioli, chocolate mousse cannoli. 280 Mission Blvd., Santa Rosa.

Taverna Sofia: Dolmas with tzatziki, moussaka, baklava. Open Thursday through Sunday. 244 Healdsburg Ave., Healdsburg.

Petaluma Pie Company
Petaluma Pie Co. in Petaluma

Petaluma Pie Co.: Dinner for two includes 2 veggie or meat pies, salads and a mini pie to share. 125 Petaluma Blvd. No, Petaluma.

Palms Grill: Caesar salad, filet mignon with mashed potatoes, lemon meringue pie. 18999 Sonoma Hwy., Sonoma.

City Limits Restaurant: Calamari with chipotle aioli, braised short ribs, J.M. Rosen Cheesecake. 5151 Montero Way, Petaluma.

Earth's Bounty Kitchen in Santa Rosa
Earth’s Bounty Kitchen in Santa Rosa

$29 Dinner Best Bet, Earth’s Bounty Kitchen: Spice-crusted ahi tuna with lemon aioli; herb-marinated beef tenderloin; beignets with vanilla cream and chocolate sauce. 5755 Mountain Hawk, Way, Santa Rosa.

More $29 Picks
Bistro 29: Roasted carrot and ginger soup with brown butter pears, Rosie chicken leg “au vin” with potato puree, apple gateau Breton tatin with salted caramel. 620 Fifth St., Santa Rosa.

Charlie’s at Windsor Golf Club: wild mushroom and chicken crepes, panko-crusted chicken filled with spinach and mozzarella with creamy tomato sauce, chocolate waffles with ice cream, maple peanut butter sauce and whipped cream. 1320 19th Hole Dr., Windsor.

Piacere: Barbecue oysters, soup, lobster ravioli with orange cream sauce, homemade tiramisu. 504 N. Cloverdale, Cloverdale.

Peter Lowell’s: Vegetarian option: roasted chicikories with live, caper and burrata, linguine with black pepper and Pecorino romano, vegan chocolate chip cookie sundae. (But the butterscotch budino with bourbon caramel and whipped cream is pretty amazing for a omnivorian splurge). 7385 Healdsburg Ave. #101, Sebastopol.

Cafe Lucia: Tasca tasting appetizer, slow braised beef shortribs, salted chocolate tart with caramelized banana. 235 Healdsburg Ave., Healdsburg.

Willow Wood Market Cafe: Asparagus soup or baked goat cheese, Italian meatballs with polenta, lava cake. 9020 Graton Road, Graton.

Pongo’s Kitchen and Tap
: Crispy rolls with sweet sour plum sauce; coconut filled with red curry, lobster, prawn, calamari, scallops and mussels served with steamed jasmine rice; ice cream sampler. 701 Sonoma Mt. Parkway, Suite C8, Petaluma.

Chef Dustin Valette at Valette, Healdsburg, CA
Chef Dustin Valette at Valette, Healdsburg, CA

$39 Dinner Best Bets, Valette: French onion soup with 64-degree egg and prosciutto; honey brined pork chop with brown butter parsnip mousseline; chocolate mousse with sea salt. Dinner starts at 5:30p.m. 344 Center St., Healdsburg.

More $39 Picks

Hazel Restaurant in Occidental. Photo Heather Irwin.
Hazel Restaurant in Occidental. Photo Heather Irwin.

Hazel Restaurant: Lamb meatballs; pork schnitzel; Hazel Sundae. 3782 Bohemian Hwy., Occidental.

Dry Creek Kitchen: Niman Ranch pork belly with white bean puree, pan-roasted pork loin, “the” peanut butter bar. 317 Healdsburg Ave., Healdsburg.

Mateo’s Cocina Latina:
Asparagus soup, beef steak with celery root, braised onions, Downtown Bakery sticky bun and flan. 214 Healdsburg Ave., Healdsburg.

French Garden: Ahi poke, McFarland’s Springs trout, chocolate pudding with mini chocolate brownies. 8050 Bodega Ave., Sebastopol.

Yosemite Firefall Captured by Bodega Photographer

This photo was shot at 120mm and shows the full perspective of El Capitan, with the amazing isolation created by the angle of the setting sun illuminating Horsetail Falls. (Jim Nevill)

Written and Photographed by Jim Nevill for The Press Democrat.

Photographers from around the world have Yosemite National Park firmly planted on the top of their bucket lists, with the naturally occurring “firefall” phenomenon among the most spectacular events to witness there. This year, between Feb. 15 and 19, I was able to photograph one of the most spectacular firefalls ever recorded, due in part to El Niño.

In mid-February each year, a celestial and terrestrial convergence occurs between the setting sun and Horsetail Falls, a 1,570-foot waterfall located on the eastern edge of Yosemite Valley’s famed climbing wall, El Capitan. The event is quite rare because it depends on simultaneous factors working in unison, like a wave that only breaks perfectly once a decade. This is the stuff that makes life so amazing.

The first factor: Horsetail Falls must be flowing. By comparison, Yosemite Falls is the world’s fifth tallest waterfall, fed by almost 32,000 acres of watershed. During the recent drought, Yosemite Falls dried up.

Horsetail Falls begins at an elevation of 6,100 feet and is fed by a small 30-acre area that lies between 6,200 and 7,600 feet. Even when there is enough snow, it might not be melting. When Horsetail Falls is not flowing, the firefall doesn’t happen.

The second factor is the angle of the sun in relation to El Capitan and Horsetail Falls, a term known as the “azimuth.”

Thanks to the intricate predictability of celestial movement, we know the sun will always be in the correct position for the firefall at some point during the second and third weeks of February. When the sun sets with an azimuth between 246° and 263°, sunlight will hit the falls.

SUN EFFECT

Solar events have influenced culture since the dawn of time. The sun was worshiped as a god because it is the ultimate energy source, guiding ancient societies like the Mayans and Aztecs when to plant their crops and repeat their religious ceremonies. The sun has the same effect today, sending hordes of professional and amateur photographers to Yosemite to see the show.

The third factor is the prow, or prominent front edge of El Capitan, which protrudes in such a way that a shadow is cast on the mountain’s entire eastern face at exactly sunset, except Horsetail Falls. The setting sun barely squeaks by during these few weeks in February and only when the cloud cover near the horizon allows it.

Which leads to the fourth factor, clouds. When the horizon is completely clear of clouds, the sunset light is typically orange. No clouds at all and good snow melt conditions, like a hot afternoon on a clear day, mean you’ll probably get lucky and see the typical orange glow of the firefall, which really does look like flames. Light or patchy clouds on the horizon and in the sky can create refracted sunlight and, when combined with atmospheric gasses, make intense pink, red or even purple sunsets.

Each year, despite being in the right place at the right time, hundreds of observers head back to their RVs and campsites disappointed because the sun never made its way through the clouds.

If you happen to be in Yosemite after a clearing storm and the clouds are sparse but present, you could be in for an epic firefall like the few I got to witness. That’s the “luck” factor.

I spent days leading up to my Yosemite trip visiting in-laws in Sacramento with my wife and two children, hoping that I wasn’t missing the best day of the year while watching Jimmy Fallon’s Valentine’s Special on the family couch. After it was over, I may or may not have exceeded the speed limit, getting to the valley before sunset on Monday, Feb. 15. My best shot of the trip came only minutes after my arrival that day.

ANGLE OF VIEW

The fifth and final factor is the angle from which you view the phenomenon. Much like a rainbow that can only be seen when you have the sun at your back, the firefall can only be experienced in all its glory when the sun is in an angled position relative to where you stand.

You can see the lighting of Horsetail Falls from many places in Yosemite Valley or from various locations on the South Rim, but my understanding is that the effect is amplified by the bounce effect created when light reflects off of the rock wall behind (through) the water and mist. This is why, in my opinion, windy conditions produce a more dramatic effect, greatly enhancing the spray.

Where to Stand: There are a few locations that attract many folks entering the park. Temporary street signs have been installed that now allow folks to park in the left lane of Southside Drive. Please avoid trampling sensitive areas or venturing into unmarked regions to view the falls. This is a pristine wilderness in addition to a being a tourist attraction. Also, for safety’s sake it is best to find vantage points that are on the valley floor or from established trails.

Respect the Park: More than 3 million people per year visit Yosemite. Please be respectful of your neighbors, the wildlife and the park itself to ensure future generations can enjoy it, too. Learn how to tread lightly here.

Tips for photographing the Firefall

Use a tripod, the best one you can afford. Since you will be shooting this scene in low light from a few thousand feet away, you will need to stabilize your camera if you want to come away with sharp results. I often weight my tripod down with my camera bag or a sandbag to prevent a breeze from moving the camera once it’s mounted.

Use a low ISO. Ideal is 100, or if your camera will do it, 64. This will require a longer exposure but will yield less grainy results as long as your tripod is stabilized and your camera is properly focused. Using the self-timer setting or a shutter release cable is always a good idea when taking low light photos.

Consider using a “critical aperture.” All lenses have a sweet spot. As a general rule, two stops from the widest aperture of your lens is the sharpest. If you have an f/2.8 lens, two stops would be f/5.6. If you have an f/5.6 lens, two stops would be f/11. A great way to find out what aperture is the sharpest is to test it. Google, “What is the sharpest aperture on a lens?” to find out how to test your lens.

Shutter speed will be determined by the light meter’s reading once you set your ISO and aperture; go with whatever properly exposes the scene. Every camera will be different based on the sensitivity of its sensor and the available light.

Metering. I used “spot” metering as opposed to “matrix” metering because I wanted to properly expose the waterfall light, not the whole scene as you would normally do in a landscape situation. The result of metering the falls rather than the whole scene means that the surrounding rock of El Capitan will be darker, which makes the waterfall light pop off the rock face.

To find out more technical information about the celestial positioning involved in taking photographs, check out the Photographers Ephemeris smartphone app.

___

Jim Nevill is a fine art landscape and surf photographer living in Northern California. As an outdoor enthusiast and wilderness guide, he has spent more than 20 years traveling the world, and his photographic portfolio chronicles the journey. Nevill also is the founder of Lifeschool, a nonprofit offering wilderness adventure trips to teens and schools. View his portfolio at JimNevill.com or on Facebook at Jim Nevill Photography.

Pop Up at the Warm Puppy Cafe

Chef Josef Keller is the new top dog at the Warm Puppy Cafe. (PD)
Chef Josef Keller is the new top dog at the Warm Puppy Cafe. (PD)

Beef Wellington at the Warm Puppy Cafe?

This month, long-time restaurateur Josef Keller (formerly of Josef’s Restaurant at the La Rose Hotel) will be doing a pop-up dinner at the Snoopy’s Home Ice cafe.

Really.

warmpuppy2
Keller took over the kitchen of the much-loved eatery six months ago, revamping the menu and promoting fresher fare including grilled salmon, beef stew with polenta and spaetzli (don’t worry, there are still nachos and hot dogs, too).

He’ll be flexing his white-tablecloth skills during a one-night-only 3-course dinner on Friday, March 11. The prix fixe menu includes prawns in garlic and herb sauce, creme of asparagus soup, sea bass in lobsters sauce, beef Wellington, osso bucco and chocolate torte, among other dishes.

Space is limited to 60 guests and is expected to sell out. To reserve your place, call 546-7147 ext. 219 for details. Limited wine lists and BYO wine/$10 corkage. Seatings begin at 6p.m.

8 Dragons Coming to Healdsburg

8 Dragons Coming to Healdsburg

Despite her husband’s pleadings, Gina Yee refused to move to Healdsburg for one reason: There wasn’t a decent Chinese restaurant. When the Silicon Valley couple, who have a second home in Wine Country, were giving thoughts to moving here permanently, Yee decide to do the only reasonable thing — open her own restaurant.

So after months (and months) of work, the the couple are planning to open 8 Dragons, a traditional Chinese-American restaurant later this spring.

Located in the Safeway shopping center near downtown Healdsburg, this isn’t positioned as haute, pinkies-up sort of place. Yee is aiming for a fresh, affordable, family-friendly and most importantly, take-out friendly Cantonese-style restaurant with the kind of food she loves. The menu will include familiar dishes like sweet and sour pork, chow mein and egg rolls, along with plenty of fresh seafood (a Cantonese staple). They hope to incorporate dim sum into the menu soon after opening.

Stay tuned for more details.

Is Your Wine Aging Well, or Just Getting Tired?

An awful lot of wine we cellar or put in storage lockers simply does not get better with age, but why?

One of the problems we face is how to know whether a particular wine is aging well or merely getting tired.

One way is to open a bottle of which you have more than one and see how it is doing. However, that is no guarantee that the others will be fine since we have all heard the phrase “bottle variation.” The bottle we tested may be fine, but another bottle may turn out to be sadly lacking in one respect or another.

Oddly enough, the way red wines age, they get funky for a while before improving, so testing a bottle too soon may not be much of a revelation. And white wines usually are best as young as possible, although some white wines actually taste better with a little time in the cellar.

The result of all this is to create enough confusion that no rules can possibly be proposed that have any real meaning. Every wine is its own case in point.

Though we always assume that expensive red wines will be better with time in the cellar, I have long noted the utter failure of some expensive reds to taste better with even as little as a year of age.

An old friend, the wonderful late wine philosopher and author Roy Brady, wrote a marvelous essay on the topic decades ago that he entitled, “Old wine, fine wine?” His premise was that more wines do not improve than do.

The article was not widely distributed, yet for me it stands as the definitive opinion on why many supposedly great aging wines didn’t age well after years in the cellar.

We have experienced this often enough to give us pause when we consider buying larger amounts of any wine for our cellar. It is one reason I am reluctant to assert wine has potential when I cannot be certain it does.

And although there are some crucial elements in determining a wine’s potential to age, such as pH, nothing is guaranteed.

Most wine experts would agree that for a wine to age properly it must have good acidity, and that flabby wines are more likely to collapse quickly. Moreover, cellaring conditions must be pretty cool to ensure any improvement in a wine set down to age.

Decades ago, I frequented a Southern California wine store that had a special room for mature and fragile wines. It was wonderful for my education to walk in and find, in 1980, some 1973 French white Burgundies that were in splendid condition. Most of them were sublime.

Is there a set of circumstances that allows you to taste a young wine and determine it will be great with some age in the cellar? Not really. But the name of the producer plays a huge role here.

The other day my wife and I opened a newly released Napa Cabernet from a producer with a stellar track record of making age-worthy wines. It had that hard-to-define character that indicates a wine perfectly made to age.

For us, it displayed elements that will expand and will be extraordinary with time in the cellar.

It was the 2013 Corison Cabernet, Napa Valley, which follows a long line of Corison Cabs that have proven to be exemplary with age. Is it worth $90 for a bottle?

That depends on how much value potential buyers place on wines that display amazingly mature characteristics after proper aging.

Cathy Corison has always made this kind of wine, and her 2013 fits the profile perfectly. Some bottles are still available at her St. Helena tasting room on Highway 29, and fine retail shops carry it for a bit less.

Wine of the Week: 2014 Hanna Sauvignon Blanc, Russian River Valley ($19) — Cooler climates allow for Sauvignon Blanc to carry more exotic aromatics, and this wine exemplifies that, with tropical fruit notes alongside faint herbal characteristics that lead to a dramatic mouth feel and taste not unlike New Zealand wines, with so much fruit (passion fruit?) it’s hard to put down.

Often discounted below this price.

Dan Berger lives in Sonoma County, where he publishes “Vintage Experiences,” a weekly wine newsletter. Write to him at winenut@gmail.com.

Bear Republic to Open New Brewpub in Rohnert Park

A sample flight of bears at Bear Republic Brewing Co. in Healdsburg in 2013.
A sample flight of bears at Bear Republic Brewing Co. in Healdsburg in 2013.
A sample flight of bears at Bear Republic Brewing Co. in Healdsburg in 2013.

Bear Republic Brewing Co. will expand in Sonoma County by opening a brewpub in Rohnert Park, at the site of the shuttered Latitude Island Grill.

The new brewpub will be in addition to its original location in Healdsburg and its new production facility in Cloverdale. It is expected to open within a year.

The deal was a result of recruiting by Rohnert Park city officials, who were looking to bring in a new tenant to the space. Restaurateur Nino Rabbaa signed a lease in 2012 for a new brewhouse at the site just south of Roberts Lake, but he never followed through on those plans.

“An opportunity arose and we decided to move on it,” said Richard G. Norgrove, Bear Republic’s brewmaster and chief operating officer. “The city fathers are really amenable to the process that we are going to go through.”

Bear Republic will eventually build a tasting room in Cloverdale, Norgrove said. The company also wants to build a brewpub in San Diego.

Check back later for more details.

Santa Rosa’s Secret Breakfast Spot

Written by Heather Irwin for BiteClubEats.

Shhh. Don’t tell anyone, but we’ve found a secret Santa Rosa breakfast spot.

Local cook Damon Gault slings hash from around 8 a.m. to 10:30 a.m. Sunday mornings at Sprenger’s Tap Room (446 B St., Santa Rosa). And by “around” we mean as long as people are eating and his food doesn’t run out.

French toast at Sprenger's Tap Room: The secret breakfast. Photo: Nathan Pintor

It’s mostly a word-of-mouth thing for his friends (and their friends and anyone else who shows up), but his house-smoked pastrami hash is so insanely good we had to at least give you a chance to try it. Made with diced potatoes, pulled pastrami, eggs to order and sautéed kale ($12), it was so good we literally licked the plate clean. Other dishes include chicken fried steak and potatoes ($11), biscuits and gravy ($6) and cinnamon walnut French toast ($8).

Chicken fried steak at Sprenger's Tap Room: The secret breakfast. Photo: Nathan Pintor

What inspired Gault, however, was his passion for competitive barbecuing and a love of food. An electrician by trade, his time in the kitchen (often with his son) is purely for the joy of it. Ask him about his smoked spices or his pastrami-making process and you’ll see what we mean. 

Eggs benny at Sprenger's Tap Room: The secret breakfast. Photo: Nathan Pintor

We’re seeing more and more restaurant take-overs during off hours, when chefs “borrow” a kitchen during less busy times (like dinner for breakfast spots, or breakfast for dinner spots). It’s a great way to incubate a food idea without much overhead, or simply indulge a cooking passion.

Biscuits and gravy at Sprenger's Tap Room: The secret breakfast. Photo: Nathan Pintor

Like we said, this is a labor of love, so we can’t really promise what will be on the menu, but go with a sense of adventure, grab a beer and enjoy the ride. (Update: Damon plans to expand the offerings to Saturday and Sunday)

How to Prepare Your Garden for Spring

Written by Meg McConahey for The Press Democrat.

With spring inching closer gardeners may be feeling the itch to start planting. But there is still a chance that frosty nights could damage or kill your new plants or seedlings. There are some things that can be planted safely. But for most of your spring planting, suppress your urge to start growing. In Sonoma County, the typical end date for frost danger is April 15. Some years it can be even later. Focus instead, on more pressing chores. Many are not glamorous but you’ll be rewarded with a happier and healthier garden later this spring.

– Pull Weeds. Unwelcome plant invaders will compete with the plants you really invited into your garden. Weeds can crowd out other plants and grab up important nutrients and moisture – not to mention making your garden beds look messy and untended. Avoid chemicals and instead pull weeds by hand. It will give you a good workout. And by getting them early before they drop seed, you’ll head off a worst invasion.

– Love your dandelions. These little yellow flowers that appear in March have long been demonized. But they actually are edible and filled with vitamins and antioxidants. Herbalists have used dandelions to treat skin conditions, asthma, low blood pressure, poor circulation, ulcers, constipation, colds and hot flashes. But they are also good for bees, butterflies and birds, who go for the seed. Dandelions provide some of the first food of the season for pollinators so let them be.

– Take gentle arms against pests. Attack slugs and snails with the non-toxic Sluggo. For aphids use an insecticidal soap or simply spray with water. Although aphids usually come out when it’s warmer, an unexpected spike in March temperatures could bring them on. So be alert.

– The best gardeners know that it all starts in the dirt. It’s the essential foundation to a healthy garden so give your soil a little love by adding compost. Compost improves the structure and texture of the soil, making it easier to retain nutrients, moisture, and air.

– Fertilize. Many plants are just waking up from their winter dormancy. And they’re hungry. Feed your roses their first meal of the season at the first sign of bud break and then every month thereafter through the growing season. Other perennials will also take off with a good breakfast, so to speak. You should also fertilize azaleas, camellias and rhododendrons after they have bloomed in winter and early spring.

– Mulch. A top layer of several inches of mulch will keep down the weeds and help retain moisture in the soil as it heats up. Want to know what to do with your Press Democrat after you have read it? A few layers of newspaper — no colored photos please — topped with a layer of mulch, will kill off any unwanted weeds. The newspaper and the dead weeds beneath it will decompose into compost to enrich your soil further.

So what can you plant now?

– Cooler season crops like spinach, radishes, turnips, beets, peas, carrots, cilantro, Asian greens and potatoes can be sewn by seed directly into the soil now. Lettuce, leeks, onions, brassicas, peas and Asian greens can be transplanted from starts.

– This is also an ideal time to plan ahead by planting summer-blooming bulbs now like gladiolus, agapanthus, watsonia, dahlias, calls, amaryllis, summer hyacinths and lilies.

– Prune your summer-flowering shrubs such as crape myrtles.

– Inspect your irrigation system, and repair any leaks and repair or replace broken emitters and sprayers.

Compiled with information from iGrowSonoma and the Sonoma and Marin County Master Gardeners.

You can reach Staff Writer Meg McConahey at meg.mcconahey@pressdemocrat.com or 521-5204.