Janet Tonkin walks along Santa Rosa Creek in Hood Mountain Regional Park, near Santa Rosa. (Photo by Christopher Chung)
So many choices, so little time. To best select among Sonoma’s possibilities, we posed a question to those in the know:
If you had just one place to take a first-time visitor to Sonoma, where would you go?
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Ernesto and Diana Crespo walk through the Sonoma Court Shops, which include numerous tasting rooms, in Sonoma. (Photo by Christopher Chung)
The manager of Charles M. Schulz-Sonoma County Airport, Jon Stout, recommends the downtown Sonoma Plaza. “If you have limited time, you can really get a great feel for Sonoma County in four hours there,” he says. “You’ve got shopping, good restaurants, you’ve got an opportunity to do some wine tasting and you can walk to everything.” There’s also Mission San Francisco Solano, built in 1823. “I did a class trip there when I was in grade school and I must have had a good docent, because since then, it’s just been fascinating to me.”
Ari Castaneda, 8, and his dad, Paul, hike towards an overnight campground where they will be spending the night at Hood Mountain Regional Park in Kenwood. (Photo by Beth Schlanker)
Deborah Large, community events manager and naturalist at Jack London State Park in Glen Ellen, is a self-proclaimed wildflower fanatic. Her favorite place to send those of like mind is Hood Mountain Regional Park and Open Space Preserve in Santa Rosa. “The park has rugged terrain that makes for a great hike with fantastic views,” she says. “Plus, it has a long season of growing wildflowers,” early spring through fall. “Last November, the trails were lush with mushrooms and new growth, and I was very excited by the earthstar mushrooms, which I’d never seen before.”
Patrick Schieglich leads a tour of the wine caves at Benziger Family Winery. (Photo by Scott Manchester)
For Colby Smith, founder of the hospitality-focused Concierge Alliance Napa Valley & Sonoma, Benziger Family Winery in Glen Ellen suits both the outdoor enthusiast and the wine lover. “Benziger shows the big picture,” she says. “The biodynamic winery has beautiful gardens that attract the good insects, and it also has sheep, cattle and birds, all of which support the ecosystem.” A ride on the winery tram offers beautiful views of the vineyards and gardens, and the tasting room awaits after the tour. “It’s a true agricultural experience, and a wonderful way to enjoy ‘going rural,’” Smith says.
Bruschetta all’Aglio, Pomodoro e Basilico is served at Baci Cafe & Wine Bar in Healdsburg. (Photo by Conner Jay)
Cathi and Steve Fowler, innkeepers at the Honor Mansion in Healdsburg, dine often at Baci Cafe & Wine Bar and recommend it to guests as a dinner destination that will please even the pickiest of eaters. The Healdsburg restaurant “embraces what Sonoma has to offer in terms of vegetables and it buys local,” Cathi says. House-made pasta and sauce choices include gluten-free, vegan and vegetarian options. Those with food intolerances (Steve has celiac disease and eats gluten-free) are happily accommodated. “I’m trying to keep my husband safe, so that made going out to restaurants next to impossible,” Cathi says. “Baci keeps him safe, and the food is fantastic.”
Robindira Unsworth stands outside her shop in Petaluma. (Photo by Beth Schlanker)
Stepping into Robindira Unsworth’s eponymous Petaluma boutique is like taking a journey to India and the Middle East. She offers an exotic collection of boho-chic jewelry that incorporates a mix of metals, textures and semiprecious gemstones, inspired by her mother’s East Indian background.
Unsworth, whose first name is pronounced roh-BIN-drah, gets inspiration from her travels to the Middle East and Morocco, and a childhood spent in her mother’s clothing design studio. Less exotic destinations also play a role.
“When my husband and I moved to Petaluma from San Francisco, I was amazed that within five minutes, we could be driving amongst cows and vineyards and olive groves,” she said. “If I take the time to get out into the world, new designs always come my way.”
Unsworth brings her visions to life in her Petaluma studio, a curtained-off area at the back of the store. Some pieces are cast in India and completed in Petaluma, while all of the beaded jewelry is made in her studio, from start to finish. A triple-strand necklace, for example, has labradorite, moss aquamarine and zircon stones in varying shades of blue, on a sterling-silver chain accented with 22-karat gold vermeil.
She describes her jewelry line as “relaxed and luxurious,” and conducive to layering. “I design three to four different collections every year and the pieces work really well together,” she said. “Pieces from five years ago are still totally relevant; it’s not like anything goes out of style.”
Seared Sonoma Foie Gras at Petite Syrah. (photo by Christopher Chung)
Foie gras is back on menus and California chefs celebrate. Animal rights groups howl.
In a Jan. 7 ruling that caught both sides by surprise, a U.S. District Court judge in Los Angeles lifted the statewide ban on the sale of artificially fattened duck or goose liver, aka foie gras. Chefs scurried to add the rich, buttery liver lobes to their menus, pan-searing them or turning them into torchons and terrines. Animal protection groups, including the Humane Society and Farm Sanctuary, immediately called on California Attorney General Kamala Harris to appeal the decision and she did, on Feb. 4.
Animal welfare advocates convinced California voters in 2004 that the force-feeding of ducks and geese for the purpose of engorging their livers for foie gras production was cruel. The law, which took effect in 2012, prohibited only the sale of foie gras and not the serving of it. So some local chefs “gifted” foie gras to diners, absorbing the typical cost of $65 to $100 a pound or passing it on to other dishes.
“(Foie gras) is a great product,” said Jesse Mallgren, chef at Healdsburg’s Madrona Manor. “I don’t think the ban was fully thought out.” Said chef Steve Litke of Forestville’s Farmhouse Inn: “A lot of our customers really miss it.” Ken Frank, chef at La Toque in Napa: “Choice has returned to California menus.”
However, Judge Stephen Wilson’s Jan. 7 reversal of state law had nothing to do with treatment of ducks: He ruled only that the ban interfered with the federal Poultry Products Inspection Act of 1957.
During the appeal, foie gras can still be sold in California. But this food fight isn’t over yet.
With names such as The Hatchet, The Anvil and The Pitchfork, the infusion of bourbon and red wine in some batches, and a rock band drummer as brand ambassador, one would expect the hard ciders from Sonoma Cider to be gutsier than most. And they are.
The Healdsburg producer’s ciders are bold enough to be alternatives to beer, and as crisp and complex as white wine, though at just 6 percent alcohol content. The current bottlings — Hatchet (apple), Pitchfork (apple infused with pear) and Anvil (apple with bourbon essence) — are made from organically grown fruit and designed to win over those who think cider is for wimps.
“Ciders typically don’t have a lot of complexity,” co-founder and cider master David Cordtz said, “particularly the ones made by the big brewing companies. We’re trying to change that.”
Cordtz, also a winemaker, works with his son, Robert, to embellish the typical cider recipe of fermented apple juice. Robert is experimenting with infusions of rosemary and rhubarb, and has produced a Zinfandel-tinged cider that will be released soon.
For now, Anvil is the most distinctive cider they make, smoky and with a hint of vanilla from the bourbon. It’s sippin’ cider. Hatchet is a balanced mix of tart and sweet apple flavors and is also a versatile base for spring and summer cocktails.
There are plans for a taproom, and The Killers drummer, Ronnie Vannucci Jr., who lives nearby, touts the ciders at home and on the road. He’s such a fan that one of the Sonoma Cider tanks bears his name.
Maple Basil Ciderita
Courtesy Sonoma Cider
5 basil leaves 1 ounce silver tequila ½ ounce fresh lime juice ½ ounce maple syrup 5 ounces Sonoma Cider The Hatchet (apple) basil sprigs for garnish
In a pint glass, add the basil leaves, tequila, lime juice, maple syrup and cider, and press the ingredients with a muddler until the basil leaves are bruised, releasing their oils. Fill the glass with ice and garnish with the basil sprigs.
G’s General Store in Sonoma is the magnum opus of Virginia Hayes. The store is a nod to the general stores of Hayes’ youth with a nod to whimsy. ( Photos by Charlie Gesell)
The bag of gummies in G’s General Store aren’t bears, but rather caterpillars. The charming raffia dollhouse from Madagascar moonlights as a storage bin for toys. Pillows call out advice: “Be Nice or Leave”; “Make Yourself Proud.”
And who knew felt could be so spectacular and stylish, used for everything from folding shopping baskets to trivets shaped like leaves? This is most definitely not your granny’s general store — more like Marimekko meets grownup toy emporium.
G’s General Store in Sonoma is the magnum opus of Virginia Hayes, aka Gigi. A former buyer for the likes of Smith & Hawken and Williams-Sonoma, Hayes traveled the world to source products, knowing one day she would have her own store. She fell in love with Sonoma and a lovely 1800s former mercantile building on the Plaza, and opened her shop there in November 2014.
While G’s is a nod to the general stores of her youth, Hayes has created a decidedly modern, edited take on one-stop shopping, where functionality dances a two-step with whimsy. The shop is organized by rooms of the house, with all the themes starting with the letter “G,” as in Glamour, Gourmet Galley, Goodies, Greet and Gather.
“I was inspired by the shops in Sweden and Denmark,” Hayes said. “They were clean, organized, bright and happy places to shop.”
Home brewer Greg Rasmussen won the 2014 Samuel Adams Longshot American Homebrew Contest. (BETH SCHLANKER/ The Press Democrat)
When Greg Rasmussen joined the Forestville Fire Protection District 28 years ago, he was slapped with a nickname that will soon be on bottles of beer sold across the country.
“Raspy,” now 46 and a Forestville fire captain, was one of three 2015 winners in the Samuel Adams American Homebrew Contest. His Robust Porter, an English-style dark ale with malty, chocolate richness and a refreshing finish, joins the two other winners, a dunkelweiss and a rauchbier, in the Samuel Adams LongShot six-pack (two bottles of each beer) to be sold in the U.S. beginning in April. The Boston Beer Co., parent of the Samuel Adams brand, learned of Rasmussen’s firehouse moniker and renamed his beer Raspy’s Robust Porter.
“Some of the guys had trouble pronouncing Rasmussen, so I became Raspy,” he said. “They’re going to give me such a hard time about this.”
After the porter was chosen from more than 1,000 entries, Rasmussen gave the recipe to Sam Adams, which brewed, bottled and packaged the ale and will ship it to stores. The national exposure, plus more than 150 medals won in 17 years of homebrewing, could motivate a guy to go pro.
“Yes, I’ve thought about that,” Rasmussen said. “I retire from the department in four years and will need to keep busy.” It won’t happen tomorrow, he said, “but maybe the day after tomorrow.”
Greater Sonoma is in a bit of a pickle … and that’s a good thing. It’s at the forefront of one of the hottest culinary trends, fermented foods, as witnessed by the growing prevalence of sauerkraut in home and restaurant kitchens, and the enthusiastic response to the Farm to Fermentation Festival, held each summer in Santa Rosa.
Forget the limp, pallid topping on ballpark franks. Unlike commercial sauerkraut, Sonoma craft kraut makers follow traditional fermentation methods, eschewing vinegar and relying on salt and naturally occurring yeasts to foster the growth of beneficial bacteria during pickling. The result: crunchy krauts and kimchees with layers of flavor and packed with healthful nutrients and probiotics.
David Ehreth pursued his passion for pickles by founding Alexander Valley Gourmet in Healdsburg in 2004. Pickles led to sauerkraut, and his quest for new flavors resulted in the Latino-influenced Smokey Chipotle Sauerkraut and Curtido (some producers spell it Cortido), based on the traditional relish of El Salvador. Ehreth, who changed the brand name to Sonoma Brinery, recently introduced Jalapeños en Escabeche.
Rick Goldberg was a volunteer with the Ceres Community Project in Sebastopol when the nonprofit curtailed its sales of homemade sauerkraut. He and his business partner, Christopher Glab, acquired the enterprise and started wildbrine in 2011 in Windsor, with two “sauerkraut salads,” Arame (a kelp) & Ginger and Dill & Garlic. They later added pickles, kimchee (also sometimes spelled kimchi), salsa and innovative krauts such as Madras Curry Cauliflower.
Kevin Pestell became a kraut convert in 2014 when his brother, Shaun, nursed him back to health from a rock-climbing accident by feeding him homemade fermented foods. Their Farm to Ferments startup in Windsor produces small-batch krauts that include Plum Shiso Leaf and Rosemary Meyer Lemon.
The Pestells sell at farmers markets in Santa Rosa and Sebastopol. Sonoma Brinery and wildbrine distribute nationally.
Kitchari Spiced Boneless Lamb Shank with Banyuls Shallots, Heirloom Carrots, Potato Puree and Mache Greens. The Parsnip-White Bean Soup with Porcini Beignets, Meyer Lemon Drizzle, Pea Shoot & Almond Gremolata. The Village Inn & Restaurant in Monte Rio overlooking the Russian River; Serving dinner Wed.-Sun.; Bar opens at 3PM, Dinner service starts at 5PM. Reservations 707-865-2304; www.villageinn-ca.com
Sonoma County Restaurant Week, March 9-15, 2015
Kitchari Spiced Boneless Lamb Shank with Banyuls Shallots, Heirloom Carrots, Potato Puree and Mache Greens. The Parsnip-White Bean Soup with Porcini Beignets, Meyer Lemon Drizzle, Pea Shoot & Almond Gremolata. The Village Inn & Restaurant in Monte Rio overlooking the Russian River; Serving dinner Wed.-Sun.; Bar opens at 3PM, Dinner service starts at 5PM. Reservations 707-865-2304; www.villageinn-ca.com
Been working your core lately? We sure hope so, because it’s about to get a serious workout this week. Sonoma County Restaurant Week starts Monday, March 9, with seven days of dining adventures awaiting you. Throughout the county, participating restaurants will feature two-course lunch menus for $10, $15 or $20 and three-course dinner menus for $19, $29 or $39. It’s always one of my favorite ways to check out new restaurants and revisit old favorites. Knowing what I know (and you know I know), here are my top 12 picks for getting the biggest bang for your buck.
Backyard, $29 dinner, 6566 Front St,. Forestville
Wild mushroom soup, skirt steak with polenta and lemon-braised cabbage, chocolate budino or Candy Cap mushroom ice cream.
Bistro 29, $29, Great French bistro fare food, and never a disappointment.Bistro 29, $29, 620 Fifth St., Santa Rosa
Cafe Lucia, $29 dinner, 235 Healdsburg Ave., Healdsburg
If you haven’t had a chance to try this chic Portuguese cafe, this is a great opportunity to sample some of the best of the menu, including the pork tenderloin “recheado”, stuffed with figs, almonds and almonds with cheese and potato croquettes in a port wine sauce.
Canneti, $39 dinner, 6675 Front St., Forestville.
The weekly emailed menu from this Forestville roadhouse never fails to make my mouth water. Their prix fixe includes grilled calamari with purple potatoes, crispy skin spring trout with yellow chick peas and squash chips, beef cacciatore with olives over white corn polenta, and chocolate mouse with cherries.
Best Farm to Table: Mateo’s Cocina Latina, $39, 214 Healdsburg Ave., Healdsburg
True farm-to-table dining with meat and produce sourced from nearby farms, done seasonally. Asparagus soup, red winen braised beef with celery root and horseradish, black cod with braised Napa cabbage in meyer-lemon cream sauce, Downtown Bakery Sticky bun and Strauss milk flan.
Stark’s Steakhouse, $39 Dinner, 521 Adams St., Santa Rosa
Caesar salad, a 16 oz ribeye with baked potato and warm chocolate souffle cake? Um, yes.
Pullman Kitchen, $29 dinner, 205 Fifth St., Santa Rosa
Here’s your chance to check out the signature Pullman roast chicken with Parmesan pancakes and pan sauce with house-made ice cream. It’s a BiteClub fave.
Twisted2, $39 dinner, 29F Petaluma Blvd. North, Petaluma
I still haven’t been to what I hear is a real gem, but maybe this is the impetus. Hawaiian sashimi with Asian slaw, Brazilian pork shoulder with black bean cassoulet, strawberry shortcake with whipped cream.
Underwood Bar and Bistro, $39 dinner, 9113 Graton Rd, Graton
Always a solid contender, three courses include flat iron steak frites, Bellwether Farms ricotta ravioli, pan roasted salmon with apple Calvados brown butter, Meyer lemon cheesecake.
Worth a Try: Village Inn, $29, 20822 River Road Blvd, Monte Rio
This sleeper has a new chef and a new attitude, and is looking to prove itself. Which means a killer deal. Menu includes parsnip white-bean soup with porcini beignets, “Clams Casino” with saffron poached clams and pork belly, lamb shank with carrots and potato puree, apple cherry crisp with Marshall Farm honey gastrique or carrot cake with maple icing and butterscotch mousse. Impressive.
Wishbone, $15 lunch, $39 dinner, 841 Petaluma Blvd North, Petaluma
Worth a trip (if you’re not near Petaluma), I’m in love with this funky little cafe. Dinner includes bacon jam bruschetta, duck and rabbit pasta with duck egg fettuccine, bacon carbonara and rabbit-lemon sausage or spring veggie risotto and chocolate truffle with peanut butter and caramel AND vanilla pana cotta with lavender salt.
Zazu Kitchen and Farm, $39 dinner, 6770 McKinley #150 (The Barlow), Sebastopol
Grilled asparagus with preserved lemon aioli and duck egg, pork cheek pasta and kaffir lime pie in a jar.
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Agriculture Public House at Dawn Ranch, $20 lunch, $39 dinner, 16467 Hwy 116
Andy’s Kitchen and Sushi Bar, $15, $20 lunch, $29 dinner, 212 Western Ave, Petaluma: Atomic noodle soup, tuna poke, 7-piece sushi combo.
Bay View Italian Restaurant – Classic Italian cuisine, cocktails, award-winning wines & beautiful views. A casual yet elegant atmosphere & impeccable service. Reservations: 707-845-2751 800 Highway One, Bodega Bay – Available Plans: $29
Barley and Hops, $29 dinner, 3688 Bohemian Hwy., Occidental: Cream of sunchoke soup, lamb chop lollipops.
Bear Republic Brewing Co. – The Norgrove family invites you to come and discover their award-winning pub fare and world-class, handcrafted ales. Reservations: 707-433-BEER 345 Healdsburg Ave., Healdsburg – Available Plans: $19
Belly Left Coast Kitchen and Tap Room, $15 lunch, $29 dinner: Wild mushroom truffle pizza, braised pork belly, Campfire Stout Chocolate Mousse
Big 3 Restaurant, $20 lunch menu, 100 Boyes Blvd., Sonoma: Steak frites, blackened fish tacos
Bistro 100, $20 lunch, $29 and $39 dinner, 140 Second St., Petaluma
Blue Water Bistro, $20 lunch menu, 21301 Heron Dr., Bodega Bay: sparkling wine or beer plus clam chowder, fish and chips, fish tacos or house made tiramisu.
Boathouse Sushi, $15 lunch, $19 dinner, 6278 Redwood Dr., Rohnert Park and 2630 Mendocino Ave., Santa Rosa: Tokotsu ramen, ahi tuna slider.
Brasa Brazilian Steakhouse, $29 dinner, 505 Mendocino Ave., Santa Rosa: Sparkling wine, parade of eight different cuts of meat.
Brasserie: Inspired by the bounty of Sonoma County we provide our guests with classic wine country cuisine with a European twist. Reservations: 707-636-7388 170 Railroad St., Santa Rosa – Available Plans: $15 – $29
Ca’Bianca, $39 dinner, 835 Second St., Santa Rosa: Polenta with meat sauce and Bechamel, sea bass, beef tenderloin on black truffle risotto, vanilla bean panna cotta.
Cafe Citti – A trattoria style restaurant in the heart of Sonoma Valley, great food, great value, great atmosphere. Reservations: 707-833-2690 9049 Sonoma Hwy, Kenwood. $15, $20 lunch, $19 dinner, 9049 Sonoma Hwy, Kenwood
Cafe Europe, $19, $29 dinner, 104 Calistoga Rd., Santa Rosa, Bavarian sausage platter, pork shank, Austrian apple strudel.
Cafe La Haye, $39 dinner, 140 E. Napa, Sonoma: Mushroom arancini, skirt steak.
Cattlemens Steakhouse, $29 dinner, Petaluma and Santa Rosa: Dungeness crab cakes, 14oz. ribeye.
Charlie’s,$29 dinner, 1320 19th Hole Dr., Windsor: Shrimp tostada, maple brined pork chop, calamari rellenos, crepes with caramelized bananas. Whether it’s a business lunch, a romantic dinner for two or just getting together with family and friends, try Charlie’s. Reservations: 707-838-8802 1320 19th Hole Dr., Windsor.
Corks at Russian River Vineyard, $39, 5700 Hwy 116 North, Forestville: Country pate, rabbit sugo with dried porcinis, pear and apple crisp.
Cricklewood, $15 lunch, $29 and $29 dinner, 4618 Old Redwood Hwy. Black Angus aged natural prime rib & steaks, fresh fish, house-made tonic & desserts, full bar, fireplace lounge, Sonoma County wines. 707-527-7768 4618 Old redwood Hwy, Santa Rosa
Della Santina, $20 lunch, $29 dinner, 133 East Napa, Sonoma, Bringing Tuscan country cooking to the wine country since 1990. Come enjoy the flavors of “Italian comfort food” Mangiamo! Lunch: 11:30 am – 3:00 pm Dinner: 5:00-9:30 pm, 7 days a week .
Earth’s Bounty Kitchen and Wine Bar, $29 dinner, 5755 Mountain Hawk Way, Santa Rosa: Kale Caesar, pork shoulder pot roast, chocolate “ding dong”
Eight Cuisine & Wine– Savor Chef, creative Asian-inspired dishes with award-winning local wines for a San Francisco style dining experience. Reservations: 707-823-8189 7501 Healdsburg Avenue, Sebastapol – Available Plans: $15 – $29
El Coqui: $10 lunch, $29 dinner, 400 Mendocino Ave., Santa Rosa: Citrus ceviche, pollo al horno, flan.
French Garden– Our Sonoma County regional cuisine is based on daily harvested prodcue from our 30 acre organic farm. Reservations: 707-824-2030 8050 Bodega Ave., Sebastapol – Available Plans: $39
Glen Ellen Star
Heritage Public House
Hopmonk Tavern Sebastopol
Hopmonk Tavern Sonoma
Jack and Tony’s
Jackson’s Bar & Oven – A wood fire oven fuels our American Cuisine. Steaks, chicken, salads, pizza, homemade breads & desserts using local ingredients. 707-545-6900 135 4th Street, Santa Rosa – Available Plans: $19
John Ash & Co. – Celebrate Everything™ with us & experience wine country seasonal cuisine at its finest! Reservations: 707-527-7687 4330 Barnes Road, Santa Rosa – Available Plans: $39
Kettles Vietnamese Bistro
La Gare French Restaurant
La Rosa Tequileria & Grill:
La Rosa Tequileria & Grille– La Rosa is home to over 175 tequilas and offers eclectic Mexican fare right in the heart of downtown. Reservations: 707-523-3663 500 4th Street, Santa Rosa – Available Plans: $15 – $29
La Vera Pizza
Legends at Bennett Valley
LUMA
MY Noodles
Main Street Bistro Piano Bar and Cabaret
Mamma Tanino’s Ristorante
Mateo’s Cocina Latina – California French Latin Cuisine. Ingredientes Locales – Seasonal, sustainibly grown and raised with our farmers and friends. Reservations: 707-433-1520 214 Healdsburg Ave., Healdsburg – Available Plans: $39
Monti’s Rotisserie
Nectar Restaurant & Lounge– We offer a contemporary yet relaxing dining experience with picturesque views of the Santa Rosa Valley. Reservations: 707-569-5525 3555 Round Barn Blvd., Santa Rosa – Available Plans: $20 – $29
Olive & vine
Palms Grill
ParTake by K-J
Petaluma Pie Co.
Peter Lowell’s Restaurant
Pho Ngoc Thanh
Piacere Ristorante Italiano
Pizzando: Overlooking Healdsburg Plaza, Pizzando serves a rustic menu of wood fire oven pizzas, house made pastas, grilled meats & more. Reservations: 707-922-5233 301 Healdsburg Ave., Healdsburg – Available Plans: $20 – $29
Pub Republic: Urban Gastropub Cuisine Quality burgers, salads, fish & chips, steak, and seafood; with an emphasis on local and fresh. Reservations: 707-PUB-9090 3120 Lakeville Hwy, Petaluma
Relish Culinary Adventures
Ricardo’s Bar and Grill
Rio Nido Roadhouse
Riviera Ristorante
Roberto’s Trattoria Lupo
Rocker Oysterfeller’s Kitchen + Saloon
Rosso Pizzeria and Wine Bar
Rosso Pizzeria and Mozzarella Bar
Rosso Rosticceria
RUSTIC Francis’ Favorites
Savvy on First – Savvy’s Owner & Executive Chef, Kristine Bodily, combines fresh, seasonal ingredients with unique, elegant presentation, creating a truly memorable meal. Reservations: 707-894-3200 116 East First Street, Cloverdale – Available Plans: $20
Sazon Peruvian Cuisine
Seared Steak, Seafood and Small Plates
Shiso Modern Asian Kitchen
Shree Indian Cuisine
Sonoma Wine Shop and Bodega
Spoonbar:
spoonbar – Chef Louis Maldonado’s market-driven menu is best described as contemporary American fare that’s creatively crafted yet approachable. Reservations: 707-433-7222 219 Healdsburg Ave., Healdsburg – Available Plans: $39
Stark’s Steak Seafood
Stout Brother Irish Pub and Restaurant
Sushi Tozai
Sweet T’s Restaurant + Bar
Taverna Sofia
Thai Time Asian Bistro
The Bay View Italian Restaurant and Bar
The Brasserie
The Duck Club Restaurant at Bodega Bay Lodge
The Fig Cafe and Wine
The Girl and the Fig
Pullman Kitchen
The Secret Kitchen
Spinster Sisters
Sushi Tozai:Enjoy the fresh tastes of Japan in our classic sushi house. Full selection of sake, local winse and Japanese beers. Reservations: 707-824-9886 7531 Healdsburg Avenue, Sebastapol Available Plans: $15 – $29
Swiss Hotel: The Swiss Hotel has been a family owned and operated restaurant, bar and hotel since 1923. A full service restaurant featuring modern renditions of classical Italian fare as well as pizza from our wood burning oven. 18 W. Spain Street, Sonoma (707) 938-2884
Taverna Sofia – Taverna Sofia creates authentic, Greek and Mediterranean cuisine from Chef Sofia Petridis-Lim’s recipes she learned growing up in Greece. Reservations: 707-431-1982 244 Healdsburg Avenue, Healdsburg – Available Plans: $10 – $29
The Tides Wharf & Restaurant – No seats available without a view of the bay! Fresh, local seafood and American cuisine, lounge, outdoor patio. Open 365 days a year. 707-875-3652 835 Highway One, Bodega Bay – Available Plans: $29
TIPS Tri Tip Trolley
Tolay
Tomi Thai Restaurant
Tony’s of North Beach
Trattoria Cattaneo
Tudor Rose English Tea Room
Twisted 2
Ume Japanese Bistro
Underwood Bar and Bistro
Union Hotel Restaurants Santa Rosa
Village Inn & Restaurant
Walter Hansel Wine and Bistro:
Walter Hansel Wine & Bistro – Wine Country’s best French food, according to OpenTable’s 2015 Top-Ten Diner’s Choice. Open Wed-Sun, drop-ins welcome. Reservations: 707-546-6462 3535 Guerneville Rd., Santa Rosa – Available Plans: $39
Where there are bees, there are flowers. Where there are flowers, there are fruits, vegetables and honey. Where there’s honey, there’s mead. And so goes the cycle of springtime life.
To participate in the action, start with Bee Kind in Sebastopol, where “Package Bee Days” will be held April 18-19 and April 25-26 for customers to pick up the bees they ordered in advance and start setting up their own hives. Anyone can do it.
Then mark the calendar for when Farm Trails throws the Bees, Blossoms and Barnyard Babies hootenanny May 2-3. Two of the most bee-friendly farms along the trail are Asian pear hot spot Gabriel Farm in Sebastopol and Lavender Bee Farm in Petaluma. Both stage hive demos, and Lavender Bee Farm offers tastes of its raw Petaluma Lavender Blossom honey, which sells out every year.
Spring also means meadows ablaze in a bee favorite: wildflowers. It’s always worth checking on the next guided wildflower hike at Bouverie Preserve in Glen Ellen. These hikes typically begin in April, depending on weather’s impact on plant growth. One of the easiest and most accessible hikes is at Sonoma Valley Regional Park (13630 Highway 12, Glen Ellen), where the flat terrain is blanketed with California poppies, lupine, woodland star, hound’s tongue, periwinkle and Douglas iris, spring through summer.
Tapping into the power of those wildflowers, Heidrun Meadery in Point Reyes Station makes a unique sparkling wine-style mead from fermented honey. Its 2014 Point Reyes Wildflower will be remembered as the first estate mead made from hives farmed on the property. Tours ($15) and tastings ($10) are available by reservation at info@heidrunmeadery.com and 415-663-9122.
As if the Sebastopol’s Barlow didn’t have enough destination-worthy restaurants, BiteClub’s gotten word that yet another is slated to open in the coming months. Casual Mexican eatery, Cinco, is being spearheaded by Bay Area restaurateur Jorge Saldana, who owns Tlaloc in SF and Cancun Taqueria in Berkeley.
What’s especially tasty is that Saldana runs a 130-acre farm and retreat near Guerneville that supplies much of the produce for his restaurants and line of salsas.
Details on opening menus are still in development, but dishes on his other menus include prawn tostadas, fish burritos, ceviche, mole(!), fajitas, beef torta, salads and nachos. Simple, authentic, local. Yum.
Word is that there will be a full bar, as well, making it extra-destination-worthy.
