Transcendence Theatre Company Gathers Broadway Fans Under the Stars

Transcendence Theater’s “Broadway Under the Stars” continues with the musical revue “Fantastical Family Night” July 15-16 in the winery ruins at Jack London State Historic Park in Glen Ellen.

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When the Transcendence Theatre Company performs outdoors on summer evenings at Jack London State Historic Park, nature sometimes helps out with its own special effects — a shooting star or a full moon.

Everything else the audience sees onstage is product of the company’s hard work. But behind the scenes, the seasoned Broadway performers who founded the group work just as hard to put down roots in a location they hope will remain their permanent home.

Since 2011, they have drawn 57,000 visitors and raised more than $187,000 for Jack London Park, but their work doesn’t stop there. They spend many hours on community projects such as workshops for grieving children and performances for the developmentally disabled and the elderly.

They also earn money between shows by running a Transcendence summer camp for young performers who join the troupe onstage at end of each season. This spring, the company also added a 10-week after-school program for grade-school children at the Sonoma Charter School and Sonoma Boys & Girls Club, as well as an apprentice program for teen-agers.

And they do it all with big show-biz smiles.

Behind the smiles, however, the company’s three founders are dead serious about their mission. They put years of thought and planning into what they do and understand that their long-term viability depends on establishing a financially successful brand.

“All of us had been in the arts and seen that there were different unhealthy cultures or toxic work environments,” said Amy Miller, the company’s artistic director. “We put a lot of focus on how to inspire the whole team together and really share that energy with the community.”

Inspirational Speech

Miller, 38, is the face and voice of the Transcendence Theatre Company, whether she’s seeking support from donors, offering help to the community or performing onstage.

At least once during each live show, Miller gives a brief inspirational speech. The theme is always simple: aim for the stars, live your dream. What puts it over is her sincerity.

“The basic concept of ‘transcendence’ came out of my background in dance,” said Miller, tall and thin with piercing blue eyes. “I’ve danced since I was 5 years old. There was always a moment in dance that I called transcendence, where I just felt free. To me, that was the state of feeling most alive.”

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Transcendence Theatre Company artistic director Amy Miller, left, works with Sonoma Charter School student Eden Wilkens, 8, and her classmates as they create a mosaic mural at Sonoma Charter School in Sonoma, California on Wednesday, April 27, 2016. (Alvin Jornada / The Press Democrat)

Originally from Cincinnati, Ohio, she lived in New York for six years, appearing on Broadway in “42nd Street” and traveling with the national touring company of that show before settling in Los Angeles.

She shared the New York experience with her husband, Brad Suroski, also 38, who appeared at theaters there and with regional companies around the country.

Usually grinning, with his face framed by reddish curly hair, Suroski is co-executive director of the Transcendence Theatre Company. He grew up in Baltimore and met Miller when they were cast in a Florida dinner theater production of “A Funny Thing Happened on the Way to the Forum.”

“He was playing Hero in ‘Forum,’” Miller recalled. “We started dating, and the story is we fell madly in love and got married in 2007 and lived in New York and Los Angeles.”

Stage Presence

The third member of the Transcendence Theatre Company’s is Stephan Stubbins, the other co-executive director, who turned 38 earlier this month. Trim and compact with the stage presence of a leading man, Stubbins has established himself as one of the company’s star singers in show after show.

But Stubbins would insist there are no stars in Transcendence, just experienced and talented musical theater professionals working together.

“In the professional world, you meet those two or three people who you’re going to stay in touch with for the rest of your life that you really connect with,” Stubbins said.

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Julie Craig in Transcendence Theater’s “Broadway Under the Stars” production at the winery ruins at the Jack London Historic State Park in Glen Ellen. (REBECCA JANE CALL)

For each of several shows in Transcendence Theatre Company’s annual summer “Broadway Under the Stars” series of live musical revues, the founders draw a cast of about 40 peers from past productions and theater connections.

Anne Abrams, who now handles publicity for Transcendence, made many Broadway contacts during a long career with the Shorenstein Hayes Nederlander theater group in San Francisco.

“Two years ago, I was in New York visiting friends on Broadway,” she said, “and one of them was one of the top general managers. ‘Do you know this group of people from Sonoma? Everyone here is talking about them. My actors are just buzzing.’ And this was the general manager of ‘Billy Elliot.’”

No Accident

The events that led to Miller, Suroski and Stubbins settling in Sonoma may seem a bit random in retrospect, but their arrival was no accident. It was result of a long and systematic search.

Stubbins, like Miller, is from Cincinnati and even attended the same high school at the same time. They didn’t know each other then but met in 2004 in New York through a mutual theater friend and briefly talked about their dreams of an ideal theater company.

“When the idea for the company came into being, I sent out a video when were doing our first project,” Miller said.

“It was distributed to like-minded artists, and Stephan responded to the video. He ended up quitting his job with ‘Mary Poppins’ on Broadway and coming to Mexico with us to build a dream.”

The budding theater troupe spent four months in Mexico in 2008, performing and raising money for local orphanages. Confident they could create the company they imagined, the founding trio set out in two RVs with several other friends and a dog named Junior to meet and talk with theater leaders throughout the nation, from Arena Stage in Washington, D.C., to small theaters conducting story circles in Kentucky to the Oregon Shakespeare Festival in Ashland.

“We’d sit there and ask them questions on what was working and what was not working,” Surosky said. “We were trying a new model to bring people together, and we had tons of data that we were able to build up.” When the group’s travels brought them through Sonoma County, it was love at first sight. Here was an international tourist destination, a beautiful natural setting and a comfortably sized community.

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Transcendence Theatre Company co-executive director Stephan Stubbins, left, joins Sonoma Charter School students and other Transcendence actors in a cheer at the close of an afternoon youth program at Sonoma Charter School in Sonoma, California on Wednesday, April 27, 2016. (Alvin Jornada / The Press Democrat)

“We had decided on Wine County,” Miller said. “We would come up here from Los Angeles, looking for land. “On one of those trips, we chose Sonoma and started calling event places. I was researching outdoor theaters across America at 2 in the morning on my computer. “I saw that many of them started in parks, so I typed in parks in Sonoma, and saw they (three Sonoma Valley parks) were slated to close. They were looking for innovative ways to keep the parks open.”

Budget Cuts

The day after California announced the impending closure of state parks in 2011 because of budget cuts, Miller and her crew jumped in their car and drove up to Sonoma County. A stop at Annadel State Park in Santa Rosa and a chat with rangers there soon led them to Jack London State Historic Park in Glen Ellen.

The leaders of the budding theater company met with Jack London Park Partners, a project of the nonprofit Valley of the Moon Natural History Association, which had stepped in to help keep the park open.

The group agreed to let Transcendence stage a one-night trial show in the old winery ruins at Jack London Park in October 2011. “People said no one would show up,” Miller said, “and 900 people came.”

Enthusiastic Crowds

The following summer, Transcendence opened its first season of “Broadway Under the Stars” musical revues, drawing enthusiastic patrons who arrived early to picnic and enjoy wine and food trucks before each performance. The production’s fifth season opens next month.

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RAY MABRY Transcendence Theater’s Amy Miller

During those years, Transcendence’s footprint has grown rapidly. Its Artist Series now showcases individual members of the troupe in smaller concerts at up to a dozen local wineries. One winery, Paradise Ridge in Santa Rosa, even built a hillside amphitheater for Transcendence last year, on a ridge overlooking the Santa Rosa Plain.

Last year, Transcendence also made its indoor debut at Luther Burbank Center for the Arts with two shows, including a holiday revue last December. The company will return there again in December with six holiday performances.

“I’ve attended their shows here, and I’ve attended their shows at Jack London State Park,” said Rick Nowlin, president and CEO of the Luther Burbank Center. “We all enjoyed working with them. Amy, Brad and Stephan are consummate professionals, very committed to the community and to the art form and very enthusiastic.”

Team Up

Arts patrons Gary and Marcia Nelson, sponsors of the 2015 and 2016 Transcendence seasons, also are major donors to the Luther Burbank Center and suggested the two entities team up, Nowlin said.

Since 2014, the Nelsons have sponsored Transcendence to the tune of $100,000 a year. For more than a decade, they also have contributed $50,000 a year to Luther Burbank Center, said Gary Nelson, founder of the Sonoma-based Nelson family of companies, which provides technical and contractual expertise to corporations.

Amy, Brad and Stephan are basically the essence of Transcendence,” Nelson said. “Those are the key people I invested in, so it’s basically about the people. The quality of the performances speaks volumes.

“Their future is extremely bright, but to support the vision of employing professional performers year-round, they needed to expand. They can’t be limited to 18-20 performances in the summer.”

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The Transcendence Theatre Company performs during their production, “Broadway Under the Stars” in Jack London State Park, Glen Ellen in 2013. (Alvin Jornada / For The Press Democrat)

This winter, Transcendence members taught choreographed dance and fitness classes in Sonoma, and free “Skits Under the Stars” open mic nights have been added this summer at local wineries.

For the long term, Nelson said, the company will need broaden and strengthen its business operation.

“They need to bring in some local business people,” he said. “They’re getting to the size now that they’ve got to have some real quality people on the financial side and on the marketing side and on the development side.

“They need to find some people who can offer their services pro bono, or on a paid basis, to supplement what they provide artistically.”

From the start, the Transcendence founders have made it clear they aim to stay in Sonoma County. The core trio moved here when they launched the company’s first season, and half a dozen more members of the company have settled in the county.

The company has opened offices not far from downtown Sonoma and have secured a lease at Jack London Park that runs through 2019, with extensions expected.

Requires Stamina

As Nowlin of Luther Burbank Center points out, longevity for any arts organization takes stamina. “The reality is that all nonprofit arts organizations struggle,” he said.

Like most performing organizations, Transcendence has gone after donations and grants to supplement what it brings in from ticket sales, concessions and educational programs, revenue that is rarely enough to sustain a program.

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Transcendence Theatre Company’s Nick Dalton, center, leads kids in warm-up exercises with Transcendence artistic director Amy Miller, center right, and Shannon O’Bryan, far right, during an educational outreach program at Sonoma Valley Boys and Girls Club in Sonoma, California on Tuesday, April 12, 2016. (Alvin Jornada / The Press Democrat)

“Our overall budget from 2015 was $2 million; $700,000 came from sponsorship/grants/donations,” Suroski said. “We have received grants from Sonoma County, different foundations in the North Bay as well as all over the country. So far this year they have obtained grants that total about $140,000.

Transcendence relies on volunteers for support services but pays it performers, Suroski said, adding, “it’s definitely under their market rate.”

Even without Actors Equity scale, singers and dancers who don’t have Broadway shows or national tours can be drawn to Sonoma for the resort-like environment, the familiar atmosphere at Transcendence and the close contact with an appreciative audience, he said.

After working for years in touring shows that took them back and forth across the country, the founding trio enjoys the prospect of finally settling down.

“We have planted roots and definitely all want to raise families and be here for the long haul,” Suroksi said. “We love it here.”

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The Transcendence Theater Company gave a night of dance, intricate harmonies and musical medleys at ‘Rhythm of Life,’ Friday, Aug. 21. (photo by Will Bucquoy)

Headed to the Sonoma Coast? Here’s where to eat…

Strozzapreti with slow cooked Baranga Ranch lamb ragu at Osteria Stellina in Point Reyes Station, CA on 6/16/16. Heather Irwin/PD
Strozzapreti with slow cooked Baranga Ranch lamb ragu at Osteria Stellina in Point Reyes Station. (Heather Irwin)

What does Biteclub do on vacation? I’m at the Sonoma Coast all this week checking out the food scene that sometimes gets overlooked, but deserves a serious spotlight. As things heat up inland the coast is our cool-weather chowder and crab sandwich getaway through the summer. (PS, this isn’t a comprehensive list, just a few spots I went to).

Bodega Bay
The Duck Club Restaurant at Bodega Bay Lodge has changed its name to Drake’s. Chef Jeffrey Reilly is still at the helm, and the menu still reflects the local West Sonoma County bounty, with local cheeses, seafood and of course Jeff’s Mom’s chocolate cake. 103 CA-1, Bodega Bay.

We’ve been sussing out the best crab sandwich (Dungeness crab fishing is still happening) and so far Spud Point (1910 Westshore Rd, Bodega Bay) is still our favorite. We’re still fans of their homemade chowder, as well, which even locals (we asked) said is the best in the Bay.

Breakfast sandwich and hash browns at the Estero Cafe. Heather Irwin
Breakfast sandwich and hash browns at the Estero Cafe. Heather Irwin

Valley Ford
If only more menus had an asterisk at the bottom stating that they deep fry in local pork lard. That alone is worth the cost of admission to the Estero Cafe (4450 Highway 1, Valley Ford, open 7a.m. to 3p.m.), though the breakfast sandwich of two fried eggs, grilled Village Bakery sourdough bread, Estero Gold cheese, onion and mayo with bacon from the Sonoma Meat Co. will fill your belly for a long day of hiking along the coast. The couple who purchased the cafe a year or so ago are dedicated to using local produce and ingredients, making it a legit spot for true farm to table eats. Wednesday night dinner is served weekly, but the spot is typically a breakfast, brunch and lunch spot where you find locals hunched over a cuppa joe at the counter.

Red hawk cheese at Tomales Bay Foods. Heather Irwin
Red hawk cheese at Tomales Bay Foods. Heather Irwin

Point Reyes Station
The bustling West Marin town of Point Reyes Station is a foodie destination as home to Cowgirl Creamery, Bovine Bakery, Tomales Bay Foods, the Station Cafe and Osteria Stellina. Tomales Bay Foods is a favorite picnic supply spot, where you can grab some Cowgirl (and other) cheese, sandwiches, wine and bread to sustain your day at the coast. The creamery’s Red Hawk washed rind cheese is made in Point Reyes, as you can smell distinctly, though the rest of their products are made in Petaluma. We made a pilgrimage to Osteria Stellina (11285 CA-1, Point Reyes Station), a distinctly West Marin Italian restaurant that’s grabbed some national attention for its pastas and pizzas, though after the departure of Chef John Helquist last November has reportedly stumbled a bit. And while we noticed a couple of frustrated customers at lunch (one sent back oysters, the other waited nearly 10 minutes for a waiter), the Strozzapreti with slow cooked Baranaga Ranch lamb ragu was honestly one of the best bowls of pasta in recent memory, thanks to a recommendation from our server.

Produce at Toby's in Point Reyes Station
Produce at Toby’s in Point Reyes Station

Here are some more of our recommendations for your trip to the Coast…

Bodega Bay
Bird’s Cafe: Great fish and chips and a million dollar view (outside, however, so bring a jacket). 1407 Hwy 1. Bodega Bay.

Grilled oysters at Fisherman's Cove in Bodega Bay Sonoma Coast 6/16. Heather Irwin
Grilled oysters at Fisherman’s Cove in Bodega Bay Sonoma Coast 6/16. Heather Irwin

Fisherman’s Cove: Located near Spud Point, we recently found this incredible dining spot at the harbor. Crab sandwiches are served on ciabatta-style bread, and generous with the crab. Grilled oysters rock and the chowder is solid. A definite must-stop, 1850 Bay Flat Rd., Bodega Bay.

Roadhouse Coffee: Tucked away in a small shopping center on the way to the harbor, it’s a tiny, mostly-locals coffeehouse with free Wifi, a solid Red Eye to get you going and award-winning blueberry coffee cake. You’ll probably end up chatting politics or clam chowder with one of the regulars, or watch the steady flow of friends and neighbors stream in and out, but either way, it’s a sunny spot to relax and read a book, catch up on your email. 1580 Eastshore Rd, Bodega Bay.

Valley Ford
Rocker Oysterfellers: Great cocktails, oysters, a killer patio and Southern-inspired food. 14415 Shoreline Hwy, Valley Ford.

Marshall
Hog Island Oysters and the Marshall Store: I think it’s a toss up between these two spots, depending on what you’re after. Oysters are stellar at both, and the views are both excellent. 20215 Shoreline Hwy, Marshall, 19225 State Rt 1. Marshall.

Sir and Star in Olema
Sir and Star in Olema

Olema
Sir and Star: Destination dining at the Olema Inn. Chef-driven menu and rave reviews. 10000 Sir Francis Drake, Olema.

 

Foolish and Foodie Pleasures: Four Great Father’s Day Gifts

Beer Pong Table

This Father’s Day, think outside the box with these ideas. While you can’t pick up this beer pong table or cornhole set by Sunday, consider giving your guy a card that announces the gift. When he thinks he’s “just” getting a card and realizes a custom gift is on its way, he’ll be surprised (and excited!). Sometimes it’s about anticipation, not immediate gratification.

CA Cornhole

Cornhole | A Lawn Game You Play with One Hand (and a drink in the other)

This popular game from the Midwest is popping up in backyards everywhere—even at winery events. Custom made in Sonoma County by a Midwestern transplant, sets from California Cornhole take a few weeks, but are worth the wait. Perfect for tailgate parties or summer barbeques, the set latches together for easy travel.

$350 (tax included), made by California Cornhole. Custom orders available. 707.230.2393, Cacornhole.com

Man Cave Must: Beer Pong

Beer Pong Table

Dudes unite! If the garage already resembles a man cave, a beer pong table is the finishing touch. With pre-drilled holes for easy re-racking, all you need are the infamous red solo cups. You can check out the tables in person at the store, just leave the Pabst Blue Ribbon at home.

$159.99, The Pongsquad Beer Pong Table, Sonoma Mancave, 513 David Clayton Lane, Windsor, 707.953.CAVE, sonomamancave.com

Foodie Fathers | Head to the SHED

If you’re looking for something special for the foodie father in your life, visit the SHED in Healdsburg.  Choose from cookbooks on smoking foods and oyster shucking sets, to growlers and brass bottle openers, among others.

Want to encourage him to shake it up in the kitchen? Invest in this traditional Ibushi Gin smoker called a Donabe. Made in Japan, this one pot wonder smokes most dishes within 30 minutes. $275, Donabe Clay Smoker. Made in Japan.

donabe

If he’s on a quest for the perfect roast chicken, look no further. This incredibly simple stoneware bowl has a large skewer that allows the chicken to be roasted vertically. Fill the bottom with potatoes and veggies and voila; instant side dish! $138, Stoneware Chicken Roaster. Made in France. SHED, 25 North Street, Healdsburg, 707.431.7433, Healdsburgshed.com

chicken

 

How to Use Color To Make Your Vintage Home Reflect Its History

tarry town
(Image via homeaway.com)
BeachSide WhiteRock
(Image via BeachSide WhiteRock)

Restoring a historical home is an act of love. One of the ways to show your love is to ensure that your vintage home remodel resonates with the time period in which it was built. Paying particular attention to the color palette is an important element in preserving your home’s architectural integrity — it helps your home tell its story.  

1900s
Turn of the century American architecture, influenced by the English Arts and Crafts movement, is characterized by a reaction against the mass production of the industrial revolution. Frank Lloyd Wright’s “organic” architecture came to define this era, together with the Craftsman style.

The color palette of the time — subdued, soft and neutral — was intended to create a calming atmosphere removed from the industrial hustle and bustle of the oncoming modern age. For an interior evocative of the first decade of the 20th century, use colors such as pale salmon pinks, warm ivories, rusty light oranges, and soft greens.

living room1900
The soft ivories and warm orange accent pillows allow the crown molding and the fireplace tile work to stand out. (Image via Mark Lohman – This Old House)

1910s
This was a time of upheaval; the horror of World War I, the fight for suffrage. The color palette of this decade tended toward the dramatic, bold and saturated: deep pomegranate, dark purple, medium greens and blue-grays became prevalent and represented a break from the soft muted colors of previous decade.

Old House Online
The blue-green of the fireplace tile complements the warm browns of the wood and the rich burgundy of the leather furniture. (Image via oldhouseonline.com)
Aladdin Color Palette
To paint your home in a style resonating with the 1910-1920s, consult this color palette.
1912 bungalow
A stencil from an interior design periodical printed in 1912: the bright sage greens and the burgundy elements reinforce the strong color themes of this decade. (Image via 1912 “Home Building and Decoration” by Henry Collins Brown.)

1920s
In the roaring 20s, skirts were shorter and hair was bobbed. Art Deco designs and architectural style define this decade: geometric windows, elaborate floor marquetry, neutral, pale tinted cream walls allow the architecture to take center stage.

Art Deco
This 1920’s home showcases the Art Deco sensibilities of the decade. (Image via Heavenly Homes)
1920s contemporary
Contemporary interior design in a Tudor style home makes good use of the neutral, tinted color scheme. The bright abstract artwork serves as a focal point.
1920s
This home is a beautiful example of “Gatsby Era” design: clean angular lines, muted light colors embody elegance and sophistication. (Image via thebeautifulshuttercompany.com)

1930
The Great Depression of 1929 eradicated the joie de vivre of the roaring 20s. Frank Lloyd Wright built his famed Falling Water and colorful “Depression Glass,” was distributed free or at low cost, to make consumer goods appear more aesthetically pleasing. The colors dominating interior design at this time were jade, celadon, pale gold, grassy tans, pale silvered almond, and walnut brown.

Well mannered
In this small family home built in the 1930s, the Art Deco aesthetic has given way to a simpler style with fewer decorations. (Image via designingtomorrow.com)
1930s Living Room
This contemporary interior stays true to the 1930s time period: the interior is comfortable, but not fussy. The color is pale almond and white, creating a calming atmosphere.
Avon Road
This interior treatment of a 1930s home uses neutral and warm grays throughout to create a unified look, while the yellow throw pillows and fresh flowers add pops of color. (Image via homefresh.com)

1940s
At the beginning of the decade, with the onset of World War II, American industry geared up and Rosie the Riveter became the icon of American women in the war effort. The color palette went back to bold with saturated reds, warm oranges, strong teals and greens reminiscent of the color scheme of the WWI era.

1940s Kitchen
A catalog page from the 1940s shows the new trend of Americana: linoleum floors, ruffled drapes, and saturated colors. (Image via retrorenovation.com)
1940s living room
A contemporary living room in a 1940s home faithfully recreates the period look with a bright green throw rug and patterned wallpaper. (Image via theinteriorsaddict.com)
tarry town
This 1940s Bungalow has been updated with rustic accents and modern touches, but the bold yellow is a nod to the period this home was built in. (Image via homeaway.com)

Is the French Laundry Still Among the World’s Best?

Osteria-Francescana_Worlds-50-Best-Restaurants-2016-1200x675

The World’s 50 Best Restaurants, one of the most influential and anticipated annual restaurant rankings, was announced Monday in New York. One of the more notable surprises was the absence, among the top 50, of Thomas Keller’s famed The French Laundry. 

Commonly referred to as “the List,” the World’s 50 Best Restaurants has come to dominate the fine dining conversation, even eclipsing the Michelin Guide, during its 14 year run. This year’s list announcement was noteworthy also in that it is the first time since the inception of the awards that the event took place outside London — a move “intended to highlight haute cuisine’s increasingly global and decreasingly Eurocentric focus.”

Despite its name, the World’s 50 Best Restaurants includes 100 restaurants. While being in the back 50 section of the list is nothing to sneeze at — it is nonetheless the first time that both of Thomas Keller’s restaurants have fallen out of the top 50: Napa’s The French Laundry dropping to number 85 from its number 50 spot; his New York establishment, Per Se, coming in at number 52. (The French Laundry was listed at number one on both the 2003 and 2004 lists.)

osteria4
Osteria Francescana became the first Italian restaurant to reach No. 1 on the World’s 50 Best Restaurants list.

San Francisco’s Saison, well known for chef Joshua Skenes’ nightly-changing tasting menu, was the only California restaurant featured in the top 50, claiming the 27 spot. Meanwhile, San Francisco’s Coi, the minimalist foodie mecca, fell off the list entirely. And for the lucky three topping this year’s list: last year’s top two winners exchanged places: Osteria Francescana is the first Italian restaurant to reach No. 1, while El Celler de Can Roca, in Catalonia, Spain, dropped to No. 2. Eleven Madison Park in Manhattan assumed the No. 3 place, up from its last year’s No. 5 rating.

A complete list of winners is available on the organization’s website.

Saison restaurant in San Francisco was named No. 27 on this year's Restaurant magazine World's 50 Best Restaurants list. (Saison)
Saison restaurant in San Francisco was named No. 27 on this year’s Restaurant magazine World’s 50 Best Restaurants list.
El Celler
El Celler de Can Roca, in Catalonia, Spain, placed second on this year’s World’s 50 Best Restaurants. (down from No. 1)
Eleven Madison Park in New York placed third at this year’s World’s 50 Best Restaurants.
Eleven Madison Park in New York placed third at this year’s World’s 50 Best Restaurants.

Father’s Day Finds in Santa Rosa

Brookstone

Father’s Day is this weekend! Have you found the perfect gift for the guys on your list? Surprise the superhero in your life with these ideas from the Santa Rosa Plaza. 

Brookstone

Santa Rosa Plaza’s Brookstone is a fun place to shop for Dad. You may spot me “testing” the massage chair…as a potential gift idea, of course. From gadgets for music and massage, to great whiskey and beer glasses for his man cave, you’ll definitely find a perfect gift here. Available at Brookstone

Eddie Bauer

For the outdoorsman or adventurer on your list, stop by Eddie Bauer for apparel and gear.  With so many fantastic places to hike, bike and kayak throughout Sonoma County, make this gift extra special by planning an activity you and Dad can enjoy (with his new gift). Available at Eddie Bauer

Macy's

Help keep your dapper dad fashionable with some new styles for summer. Bold black and white contrasts take him from the office to the park, and golfers will love the Greg Norman for Tasso Elba collection at Macy’s. Available at Macy’s

Things Remembered

And for the sentimental dad or grandpa, head to Things Remembered, a retailer that specializes in celebrating special occasions with personalized gifts like custom key chains or monogrammed robes.  To really pack a nostalgic punch, select a family photo or piece of the kids’ artwork and frame it for a lasting memory Dad can enjoy at home or in the office. Available at Things Remembered


 

Beat the Heat With Cool New Cocktails in Healdsburg

Greek Fizz from Spoonbar in Healdsburg, California

From Gin & Tonics to frozen craft cocktails, summer in downtown Healdsburg is going to be a lot cooler with the new cocktails introduced by Spoonbar. 

The bar and restaurant, located in the h2hotel, put Wine Country on the map as craft cocktail country when they opened in 2010. This summer, bar manager Alec Vlastnik introduces eight new experimental cocktails – and a fun twist on the gin & tonic.

The experimental cocktails feature new interpretations of old-school classics, such as a Smoked Old Fashioned (Bacon fat washed Old Forester bourbon, Jerry Thomas bitters, maple syrup, Applewood smoke), a White Manhattan (Slow Hand white whiskey, Lo-Fi sweet and dry vermouth, Seven Stills Cocktails bitters), and a Carbonated Whiskey Sour (Elijah Craig small batch bourbon, simple syrup, clarified lemon juice, C02).

However, when it comes to people watching at Spoonbar’s sidewalk bar, it’s all about cool summer sippers like the Greek Fizz. Vlastnik found inspiration for this new cocktail after a customer ordered a Ramos Gin Fizz, a cult classic cream-based cocktail from New Orleans.

“I was inspired to push the boundaries and replace the cream with Greek yogurt and add strawberry and cucumber,” he shares, acknowledging that Greek yogurt is a buzzword that leads to a lot of interest in the thick, rich, and decadent drink. “The flavor is subtle and soft around the edges, kind of like a more full-bodied cocktail but with a lighter mouthfeel and aromatics than you’d expect.”

Vlastnik has also created a frozen version of the Corpse Reviver, an iconic hair of the dog cocktail. “The bright lemon, flavorful gin and the subtle undertone of absinthe make this drink an uplifting palate cleanser,” shares Vlastnik.

If you prefer to mix your own G&T, Vlastnik’s introduced a mobile Gin & Tonic Bar. Guests staying at the h2hotel can now order their own customized G&T bar to be delivered to their room or poolside, creating their own gin & tonic with the guidance of a recipe book by Vlastnik.

Vlastnik describes gin & tonics as the “perfect refreshing summer drink,” and a favorite among summertime Wine Country guests seeking a break from wine sipping. Guests who order the G&T bar receive one or two bottles of No. 209 Gin, made in San Francisco, accompanied with Fever Tree tonic water and traditional accoutrements.

See you poolside!

Spoonbar & h2hotel, 219 Healdsburg Ave., Healdsburg 95448. (707) 433-7222

Pupuseria in Rohnert Park among Yelp’s Best Places to Eat

the-don-julios-family-003

“Welcome to Don Julio’s,” is the first thing you hear when you enter the family run restaurant in Rohnert Park. Although the business has been open for less than 2 years, it has already made a name for itself thanks to its original pupusas.

“Pupusas are well known all throughout El Salvador, but the women in my family have tweaked the traditional recipe and created their own,” said Evelyn Sanabria-Grande, who, with the encouragement of her two sons and husband, decided to quit her job at a restaurant and open her own.

pupusa-combo-002-1024x540
Your choice of any two pupusas served with a side of sour cream, curtido and salsa. (Carlos Alas-Grande)

The most ordered pupusa is called ‘revuelta;’ it includes beans, cheese and your choice of chicken or pork rinds all inside soft handmade dough.

Every pupusa is served with tomato salsa and a side of ‘curtido,’ a slaw made with lightly fermented cabbage, carrots and vinegar. In addition to the pupusas, Don Julio’s Rincon offers tropical burritos with your choice of marinated meat and mango, apple, chipotle or corn salsa.

Don Julio’s was ranked the 76th best place to eat in America in 2015, according to Yelp’s top 100. “We want to continue growing,” said Carlos Alas-Grande, Evelyn’s older son. “Our next step is to open a second venue in Santa Rosa,” he added. Alas-Grande also engineered Don Julio’s most recent menu item the pupusa burger, which is now available at the restaurant.

To try these delicious foods, visit Don Julio’s Rincon located on 217 Southwest Blvd, Rohnert Park. Open every day, except Wednesday, from 9 am to 9 pm.

And to delight your sight, here are some pictures of their dishes…

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The pupusa burger includes your choice of steak, grilled chicken, orange marinated chicken, carnitas, shredded beef or chorizo.
Sautéed prawns in bell peppers, mushrooms and onions, served with homemade Spanish rice, whole white beans, sour cream and fresh tropical mango salsa all wrapped in a tomato tortilla.
Sautéed prawns in bell peppers, mushrooms and onions, served with homemade Spanish rice, whole white beans, sour cream and fresh tropical mango salsa all wrapped in a tomato tortilla.

How to Master the Restaurant Wine List

Wine

For most people, ordering wine in a restaurant is a tricky game, rife with pitfalls that are not always accidental.

Chicanery is not as common as some cynics believe, but a lot of what is listed on restaurant wine lists can be the result of a “creative” wine director who expects that most patrons will not know much about wine.

The easiest to spot is the high-image brand masquerading as an expensive wine but with none of the quality one might otherwise expect. Just because a wine carries a recognizable name is no proof that the wine relates to that same winery’s highest end product. It may well be a lower-priced “second label.”

Sparkling wines that sell for $35 to $50 in restaurants may also use fanciful names to imply high quality can easily fool those without sufficient wine education. (“Charmat method” may sound like a special technique, but it is usually used for lower priced bubblies.)

Wine marketing people have many ways to justify a price higher than a wine should command. Phrases like “old vines,” “special reserve,” “Barrel Select” and Special Lot have no legal meaning and are there to encourage novices to pay more than they should.

Other menu lines that drive me bats: Lists that equate primitivo to zinfandel (they aren’t the same). Or note that a wine is “dry” when it is not.

A few weeks ago I heard a wine educator suggest that the best of value in a restaurant is not the cheapest bottle, but the second cheapest. Such generalizations are far too simplistic to be accurate.

Often the best value on wine lists is a bottle from the south of France, which produces vast amounts of good value wine that is rarely labeled to fool diners.

Cote du Rhone reds once were a reliable lower-priced choice because they usually needed no bottle aging. Also worth investigating are wines from Chile, New Zealand, Italy’s lesser-known regions, South Africa and Australia.

With millennial buyers so adventuresome, many restaurant wine directors are now bringing in experimental items that may not be listed on the main wine list but can be superb options.

In the past year, dry rieslings, Gruner Veltliners, gamays, barberas and grenache blancs have shown up unexpectedly in modest cafés, with wine directors eager to have patrons try a glass.

Today’s emerging younger wine buyer seems to be open to new and different tastes, unlike the baby boomers, who demand chardonnay, cabernet and zinfandel.

Blended wines can be a bit of a risk, but when you find an excellent version, it can be a real winner.

Wine of the Week:
2013 Trinity Hill “The Trinity” red wine blend, Hawkes Bay ($17): Blended wines can be a bit of a risk, but when you find an excellent version, it can be a real winner. This producer of top notch pinot noir, sauvignon blanc and Bordeaux blends has always been a quality leader in New Zealand’s North Island district. This handsome blended wine is based on 55 percent merlot. The aroma is classic herbs and berries, with great acidity and low tannins. Just released, not yet widely available.

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

Santa Rosa Newcomer Creates Unique Sour Beers at Shady Oak Barrel House

Steve Doty of Shady Oak Barrel House is one of the most highly regarded newcomers to the local craft beer scene.  But it wouldn’t be right to call Doty a brewer. Pulling from his experience in the wine industry, he’s more of a blender, with a little bit of mad scientist thrown in.

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Steve Doty is the one-man show producing beer for his Shady Oak Barrel House in Santa Rosa. (Christopher Chung / The Press Democrat)

Since December, 2013, Doty has been producing sour and farmhouse ales that are brewed elsewhere, then aged at his nondescript Santa Rosa warehouse in wine and spirits barrels.

Some of them contain exotic wild yeasts such as Brettanomyces that produce the trademark tart or acidic taste of sour beer. It’s an acquired taste that some love and others do not, residing on a much different part of the spectrum from the hop-heavy India pale ales that dominate the North Coast beer scene.

There is a reason I’m not called Shady Oak Brewing,” said Doty, 34. “It is a barrel house. His one-man operation is beginning to attract a wider audience, even though his beer — made in small 1,000-gallon batches — is available only in California at grocers and retailers such as Whole Foods and Rincon Valley Taproom and Bottle Shop.  In January, Doty was ranked as the world’s third best new brewer  and California’s best new brewer by RateBeer.com, an industry forum for craft beer enthusiasts. The honors should create a bigger buzz in the region that is already the home to some of the country’s best brewers.

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Shady Oak Barrel House owner Steve Doty was ranked in January as the world’s third best new brewer and California’s best new brewer by RateBeer.com, an industry forum for craft beer enthusiasts. (shadyoakbarrelhouse.com)

But unlike some that have expanded outside the state, such as Lagunitas Brewing Co. in Petaluma and Bear Republic Brewing Co. in Cloverdale, Doty would like to stay small, especially because his process is much more complicated than traditional brewers. He takes the wort, or the unfermented extract from the mashing process at another local brewer’s, and then selects different strains of yeast to add to the mix. Doty typically tinkers with cultures from his kitchen at home, using the expertise he garnered during seven years as a laboratory assistant at Sterling Vineyards in Calistoga.

Next come the barrels that have been used to age bourbon or local pinot noirs and chardonnays. When the wild Brettanomyces yeast in wine barrels grows to a sufficient level, it can carry a pungent aroma often referred to as “barnyard” that makes wine undrinkable. When that happens, wineries get rid of their barrels, but they are perfect for creating Doty’s sour beers.

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Steve Doty uses barrels that previously have been used to age bourbon or local pinot noirs and chardonnays. (Christopher Chung / The Press Democrat)

If he is feeling adventurous, Doty  throws fruit such as peaches, grapes or cherries into the mix. “What happens with the cultures afterward is unpredictable,” he said. “I can’t make a definitive decision about any beer until it’s done, and that could be months. I have one batch that has been in there 18 months.” Doty has produced six different types of beers so far. His most well-known, Funkatronic, is a Belgian style beer that features a lot of hops and a dose of Brettanomyces. One RateBeer reviewer described its taste as “funky, peppery and citrusy. Hints of green grape and melon, too … maybe a hint tropical.

Doty’s current favorite, Sonomatastic, has been called a rustic farmhouse ale fermented with Brettanomyces, with one reviewer describing its aroma as “pineapple juice, buttery spicy french oak and light clove. While most brewers aim for consistency in the taste of their beers, Doty’s wild yeasts make each batch different to some extent. At times, he may throw some away because the cultures have made them undrinkable. “You just don’t know until it’s done,” he said. “You’re not going to get the perfect beer every single time.

For now, Doty is content to be the mad scientist, producing one experimental 1,000-gallon batch at a time. His future growth plans are equally modest, perhaps doubling his production and opening a tasting room in a new location.

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