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.
++++++++++
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.
The Butter & Eggs parade in Petaluma is on April 25. (photo by John Burgess)
Panir is salted before being formed into a brick during the Farm to Table cheese making seminar during the Annual Artisan Cheese Festival. (photo by Crista Jeremiason)
March 20-22 California’s Artisan Cheese Festival: Cheese is so much more than just a topping for a burger. Discover the diversity and excellence of California’s artisanal cheeses with three days of tastings, seminars, demonstrations, classes, tours and author appearances. Enjoy the best of cow’s, sheep’s and goat’s milk cheeses, and find out which go best with great wines and beers. $20-$135. Sheraton Sonoma County, 745 Baywood Drive, Petaluma. 707-837-1928, artisancheesefestival.com
March 20-21 Pigs & Pinot: Dry Creek Kitchen chef Charlie Palmer is joined by a stellar cast of master sommeliers and celebrity chefs for his 10th annual, two-day celebration of Pinot Noir and pork at the Healdsburg Hotel. $125-$175. Hotel Healdsburg, 25 Matheson St., Healdsburg, 707-922-5249, pigsandpinot.com
Richard Kasmier, owner/winemaker/cellar worker for the tiny KAZ Winery, dazzles his guest with a dance while pouring newer wines as part of the Savor Sonoma Valley weekend. (photo by John Burgess)
March 21-22 Savor Sonoma Valley: Meet winemakers, mingle with wine lovers, see original work by local artists and listen to live music when 17 Sonoma Valley wineries showcase 2014 vintage wines, straight from the barrel, and offer samples of new releases. Look forward to great wine and food pairings, too. 11 a.m.- 4 p.m. both days. Weekend pass $65, Sunday only $50.
866-794-9463, heartofsonomavalley.com
March 26-29 Sebastopol Documentary Film Festival: See films on subjects that big-budget commercial studios seldom touch, when Sebastopol presents its eighth annual celebration of film with screenings at the Rialto Cinemas and other venues. Topics range from local to global. All-access pass $250; opening night $30; regular films and programs $10. 707-829-4797, sebastopolfilmfestival.org
Broadway and television star Audra McDonald returns to the Green Music Center on March 28. (Alvin Jornada / The Press Democrat)
March 28 Audra McDonald: Stormy weather last December forced a postponement of the Broadway and TV star’s triumphant return to Weill Hall at Rohnert Park’s Green Music Center, but she’ll be onstage in March with show tunes, songs from classic movies, original songs and candid commentary. The winner of six Tony Awards and two Grammy Awards has some great stories to tell. Whether you know her from her four seasons of “Private Practice” or the live television version of “Sound of Music,” McDonald won’t disappoint. 8 p.m. $22.50-$115. Weill Hall, Green Music Center on the Sonoma State University campus, 1801 E. Cotati Ave., Rohnert Park, 866-955-6040, gmc.sonoma.edu
March 28 Battle of the Brews: The boom in craft beers has raised the profile of this 19th annual event in a region long known for its wine festivals. Sponsored by the Active 20-30 Club of Santa Rosa, the daylong celebration includes beer and food tastings and pairings, a professional brewers’ competition, the ’Wich Hunt showcase of specialty sandwiches by local chefs, and more. 1-8 p.m. $40-$95. Sonoma County Fairgrounds, 1350 Bennett Valley Road, Santa Rosa, 707-545-4200, battleofthebrews.com
April 11 Art Museum Opening Gala: The Sonoma County Museum opens its new art space in the former Conklin Bros. building with a tented party offering cocktails, music, dancing and its inaugural exhibit, “Andy Warhol to Kara Walker: Picturing the Iconic.” 8-11 p.m. $150 members, $200 nonmembers. The museum’s former home, the historic post office building down the block, will become the History Museum of Sonoma County. 425 Seventh St., Santa Rosa, 707-579-1500, sonomacountymuseum.org
The Annual Fisherman’s Festival comes to Bodega Bay April 11 & 12. (photo by Beth Schlanker)
April 11-12 Bodega Bay Fisherman’s Festival: Built around the Sunday morning “Blessing of the Fleet” ceremony, the two-day celebration salutes those who reap the bounty of the sea, with food, craft booths, live music, specialty beers, wine from more than 25 Sonoma wineries and much more. Don’t miss the bathtub race and wooden boat challenge. 10 a.m.-5 p.m. both days. Free. Westside Regional Park, 2400 Westshore Road, Bodega Bay, bbfishfest.org
April 18-19 Apple Blossom Festival: Sebastopol celebrates its agricultural history and heritage with food, drink, crafts and entertainment. The 68th annual parade down Main Street on April 18 harkens to a simpler, gentler time. 10 a.m.-6 p.m. Saturday; 10 a.m.-5 p.m. Sunday. $10 general admission, $5 for ages 11-17 and 62 and older; age 10 and under free. Ives Park, 7400 Willow St., and Sebastopol Center for the Arts, 282 High St., Sebastopol, 707-823-3032, sebastopol.org
April 24-26 Passport to Dry Creek Valley: More than 45 wineries throughout Dry Creek Valley open their doors on Saturday and Sunday to offer top-notch wines, gourmet food and live entertainment. New this year is the Prelude to Passport event on Friday, where guests can choose a vineyard tour and lunch or a winemaker dinner. 11:30 a.m. to 4 p.m. Saturday and Sunday. $140 for two-day pass, $80 for Sunday only.
707-433-3031, drycreekvalley.org
The Cutest Chick contest at the Butter & Eggs Festival in Petaluma. (photo by John Burgess)
April 25 Butter & Egg Days Parade & Festival: Celebrate Sonoma’s agricultural roots and Petaluma’s rich history at this 34th annual, all-day community festival. It runs from 8 a.m. to 4 p.m., with the popular parade through downtown Petaluma starting at 11:30 a.m. Highlights include the Cutest Chick Contest for kids and the Cow Chip Throwing Contest. Free. 707-762-9348, petalumadowntown.com
April 25-26 April in Carneros: Spend two days celebrating Carneros, the region that bridges Sonoma and Napa counties, with 20 participating wineries, including three located at the Cornerstone Sonoma center in Sonoma. Enjoy food and wine pairings, live entertainment and barrel, reserve and vertical wine tastings. 11 a.m.-4 p.m. both days. $45-$50. 800-909-4352, carneroswineries.org
Marissa Montenegro, left, and Tamra Pinoris enjoy the view at Paradise Ridge Winery, in Santa Rosa, during the Wine Road Barrel Tasting in 2012. (photo by Christopher Chung)
Wine Road Barrel Tasting, a harbinger of spring, may be the geekiest wine event of the year.
Rolling out their barrels and wine thieves in early March, winemakers from the Alexander, Dry Creek and Russian River valleys provide a scientific snapshot of how wine evolves, from grape to glass, as visitors taste wines that are not quite finished, still aging in wood barrels. There are no food pairings, no music, no other distractions. This event is all about wine, all the time.
Mazzocco Winery winemaker Antoine Favero, from left, does a barrel tasting with Darrel Bihr and Carol Bihr (Crista Jeremiason / PD FILE)
“It’s a great education for people who are interested in learning about wine,” said Beth Costa, executive director of the Wine Road-Northern Sonoma County, which sponsors the event. “The winemaker can talk you through the flavors they taste in the wines right now, then talk about how they feel the wine will evolve with more time in the barrel.”
The curtain-raiser on the future started back in 1978 as a one-day tasting at six wineries. Today, the popular event is held at upwards of 130 wineries during the course of the first two weekends in March and attracts 12,000 people, from wine novices looking to train their palates to serious collectors planning to buy wine futures at a discount.
A few weeks before the event, winemakers choose which barrels they will draw from during the tasting. Collectors can peruse the list online to decide where they want to taste and purchase futures. They pay cash up front to receive a discount then pick up the bottled wine 12 to 18 months later when it’s ready to drink.
Tasting young wines from barrels allows consumers to invest in the future of the winery, providing extra cash flow early on to the producers. It also offers a behind-the-scenes experience of the winemaking process. As participants sip the gangly wines, they pick up tips on discerning the absence of flaws and learn to recognize a good balance of fruit, tannin and acidity.
With no Robert Parker or Wine Spectator scores to use as a crutch, barrel tasters have to rely on their own palates. Before they know it, they’re sniffing, swirling and sipping like a true wine geek.
In January, Santa Rosa native Kevin Jorgeson and
partner Tommy Caldwell climbed onto the rim of El Capitan and into history. Hand over hand against the granite, their lives changed forever. (photo by Corey Rich)
Kevin Jorgeson sat in his tent, which dangled like a giant piñata more than 1,000 feet off the ground, and inspected his hands once again. The skin on his fingertips was shredded, the result of two weeks spent scaling the cold, rough granite of El Capitan, the towering monolith overlooking Yosemite Valley.
Jorgeson — a Santa Rosa native who’d grown up climbing the artificial walls at a local gym and the cliffs of Goat Rock on the Sonoma Coast — and his climbing partner Tommy Caldwell were deep into a punishing bid to make history on El Cap.
Kevin Jorgeson curls his fingers on top of a granite edge. (photo by Corey Rich)
But halfway up the sheer 3,000-foot slab, Jorgeson was in trouble. He had been stalled for nearly a week on the climb’s toughest single roped section, or pitch, having fallen eight times on a brutal, 80-foot-long, right-to-left traverse with dime-sized handholds and ledges for his feet that were little thicker than matchsticks. Pinching the razor-sharp rock over and over, he had ripped open the fingertips of his right index and middle fingers — the two digits he needed to execute the moves that would get him through the daunting Pitch 15.
“Fingers are pretty beat, which is a frustrating limiting factor, but a reality of this project,” Jorgeson wrote to me in an email from the rock face.
The dispatch, sent via a solar-powered iPhone from the hanging tent he called home for 19 days, came at a pivotal moment. Caldwell had completed Pitch 15 and was pushing on, moving upward while his partner rested. With Jorgeson at a standstill, an ambitious ascent that seemingly overnight had drawn the world’s gaze was suddenly cast in doubt.
Kevin Jorgeson, climber of the Dawn Wall of El Capitan. (photo by Chris Hardy)
Hallowed ground for mountaineers for more than half a century, El Capitan’s soaring face of glacier-carved stone has been a canvas for all manner of audacious climbing feats. They range from the early ascents of the 1950s and 1960s, in which climbers wore hiking boots and pulled themselves up on ropes, to the competitive bids for speed records over the past decade that have seen climbers top out in less than three hours.
Jorgeson, 30, and Caldwell, 36, were after something different. The pair had teamed up more than five years earlier to chart a new path to the top of El Cap. Ascending only through their grip on the rock, employing ropes solely for protection — a method known as “free climbing” — they sought to complete, in one sustained attempt, a nearly tile-smooth route with a poetic name: the Dawn Wall.
Even among elite climbers, the project seemed almost unachievable. Most agreed it was the toughest route in Yosemite, and very likely the most difficult big-wall climb in the world.
Jorgeson and Caldwell had set out Dec. 27 in relative obscurity. But a little more than a week into the climb, news of the project unexpectedly went viral. Fellow climbers, photographers and rubberneckers began assembling in a meadow on the valley floor to watch their progress. The attention, which grew to include newspaper reporters and broadcast outlets from across the world, represented a new level even for Yosemite, where the combination of spectacular scenery and daredevil mountaineering have long attracted the public’s fascination.
(photo by Corey Rich)
Jorgeson and Caldwell stoked much of the publicity themselves, posting near-daily recaps on Twitter and Facebook and granting several midclimb interviews. A camera crew strapped to the rock near the climbers provided eagle-eye images of their otherwise solitary and slow-moving endeavor. The hashtag #DawnWall began trending on Twitter.
And now Jorgeson was parked in his tent, visualizing Pitch 15 and hoping his fingers could heal for one more go.
As Jorgeson’s loved ones back home in Sonoma County watched and prayed, the climbers neared a moment of truth. With an unpredictable weather window, both of them knew Caldwell couldn’t wait forever. They did not openly discuss the possibility of Jorgeson giving up, and the Santa Rosa climber would later portray his mood in the moment as upbeat and determined, offering only a hint of the uncertainty that clouded his climb.
Big-wall chef Tommy Caldwell cooks up some gruel on his hanging propane stove in his portaledge camp 1,200 feet up the side of El Capitan. (photo by Corey Rich)
“It really did feel like a matter of time, but I’d be lying if I said I didn’t have my doubts and frustrations going through that process,” he said.
But he was less guarded in correspondence with family. After falling several times on Pitch 15, forcing him to back down, he sent a text message to his girlfriend, Jacqui Becker, that consisted of a single word: “Devastated.”
Kevin Jorgeson always knew this moment might come, though. He had spent virtually his entire life pushing the world’s vertical boundaries.
As a boy, Jorgeson would jump off the roof into the family pool when no one was looking, and terrify his mother, Gaelena, with Eskimo rolls in the kayak. Always, he was climbing.
“He hung off of every doorjamb,” Gaelena Jorgeson said. “It was almost like how he got through a house. He would crimp anything — the edge of a table, the corner of anything.”
Kevin Jorgeson climbs at Vertex Climbing Center in Santa Rosa in 2001 when he was a sophomore. (photo by Mary Gardella)
Growing up in Santa Rosa’s Rincon Valley neighborhood, Kevin would climb a friend’s brick fireplace when he went over for a playdate. He clambered up the exterior wall at Longs Drugs, his aunt serving as lookout. He scaled the rudimentary climbing wall at the back of Sonoma Outfitters when the store was on Third Street near Railroad Square.
It was almost enough to make the family forget how vulnerable Jorgeson was as a small child. When he was 5 months old, the natural sutures running front to back along the top of his skull fused prematurely. Doctors had to remove a 2½-inch-wide strip of bone from his forehead to the nape of his neck.
“We call him Zipperhead,” Gaelena said. “If you part his hair it looks like a train track.”
Kevin also had bouts of severe kidney pain as a young child. When he was 6 his physicians finally diagnosed a clogged tube in his urinary system. Jorgeson still has about one-quarter function in one kidney.
Jorgeson’s life-changing event was the opening of Vertex Climbing Center in Santa Rosa when he was 11. He immediately became a regular at the gym on Coffey Lane, and soon was winning climbing competitions.
“He found what he’s good at early in life,” said Sarah McKay, co-owner of Vertex. “But also, he’s a very serious person, a very thoughtful person, and I think that has a lot to do with it, too. I don’t think just any talented young man or teen would have excelled as quickly or taken it as far as Kevin did.”
Jorgeson gained wider acclaim in highball bouldering, which involves technically difficult but shorter routes on big boulders, usually with pads to break a climber’s fall rather than ropes to catch him. He lined up his first sponsor — Marmot, the apparel and equipment maker long headquartered in Santa Rosa and now based in Rohnert Park — at 16. (see 2001 Press Democrat story on Kevin Jorgeson)
The attention was nice, but it wasn’t what pulled Jorgeson into the sport.
“Everything goes quiet when you are in the zone,” Jorgeson told The Press Democrat in 2011. “You are pasted like a freckle against the granite, but all the moves are working. You’re moving smoothly, precisely, focused. I’m my happiest when I’m up there climbing.”
Like many indoor walls, Vertex functions as the hub of Sonoma County’s tight-knit climbing community, and Jorgeson quickly became a part of the inner circle. Older, more experienced climbers introduced him to choice outdoor spots stretching from Stinson Beach to Fort Ross. For those climbers, to this day, Jorgeson remains the cheerful but introverted teenager, or the energetic 20-something with remarkable skills.
“Kevin is probably one of the most, if not the most, precise climber on earth,” said Rusty Klassen, a Healdsburg climber and water consultant who has known Jorgeson for 18 years. “Apart from being extraordinarily strong, he has a mapping intelligence in his head that is irrefutably an expression of his finesse as a climber. If there are 6,000 holds on a wall, he knows exactly where they are.”
Climbing has taken Jorgeson all over the world, from Austria to Japan, and Brazil to South Africa. But he never lost his passion for working the Sonoma Coast cliffs. “I wouldn’t call it a destination,” he said recently. “It’s a humble local spot, but for Sonoma County climbers it’s the place to be.”
Jorgeson’s father, Eric, and brother, Matt, both live in Idaho. But his mother still lives in Santa Rosa, and Kevin, a Maria Carrillo High School graduate, recently moved back to Santa Rosa with Becker
after a couple years of vagabonding.
The world is Jorgeson’s climbing wall, but this is his home.
“I’d say that’s one reason he’s shooting to stay in Sonoma County — which is kind of a different place for a professional climber to live,” said McKay, Vertex’s co-owner. “Most move to Colorado. It’s a no-brainer. I think he prefers the intimacy of people who have known him a long time.”
In 2009, Jorgeson happened to see a video about a climb Caldwell had been mapping out for two years — one that Caldwell, a well-known and seasoned professional climber, dubbed the Dawn Wall Project. The two knew one another, but hadn’t done much on the rock together. When Jorgeson asked Caldwell if he wanted a partner, the answer surprised him: “Yes.”
They became friends united in a nearly unimaginable quest. For Jorgeson, it would be the first big-wall climb of his life.
El Capitan has been climbed hundreds of times, along numerous parallel and interlocking routes. Many have free-climbed it — that is, scaled the rock using ropes for protection, but not to ascend. The Dawn Wall, however, had never been free-climbed.
“You look at it and you’re like, that is porcelain,” Jorgeson told me in July 2014. “… Day One, when Tommy and I met in the meadow to climb for the first time, I knew roughly what section of wall it was, but I literally couldn’t see a weakness in the wall.”
There are longer ascents than the Dawn Wall, and sections of other climbs that are tougher. But most seasoned mountaineers agree the route Caldwell charted on El Cap presents the most arduous sustained climbing on the planet.
It was this challenge that drew Jorgeson to the climb, along with his lifelong love of the outdoors.
“As mainstream media started to pick up on the story, we would read these headlines about thrill-seekers and hikers and conquering this and that,” Jorgeson said. “This isn’t so much a man-versus-nature type of project. On the contrary, it’s such a cool thing to be in total balance with Yosemite and El Cap and put up this route. … It comes back to that inspiration, that dream of seeing something through.”
Both climbers said they visited the wall in their dreams. Caldwell customized a training wall at his home in Estes Park, Colo., simulating one of the Dawn Wall’s more acrobatic moves.
“This very clear objective drives my climbs,” Caldwell said last summer. “All year long I’m thinking about it.”
Every November he and Jorgeson would converge upon Yosemite with carloads of gear, and friends would help them schlep all of it to the top of El Cap — hundreds of yards of rope, plus food, clothing and camping essentials. They would spend weeks practicing various pitches along the wall. Several times they tried to “push” the route — complete it from bottom to top in one continual ascent — but they never got far.
The weather imposed boundaries. On even moderately warm days, the sun’s rays blast the southeast-facing Dawn Wall — named because it catches the first light of day — like a tanning bed. Climbers’ hands begin to sweat, and the rubber soles of their climbing shoes become gooey. Climbing in rain or heavy winds is out, too.
In effect, Jorgeson and Caldwell were limited to crisp, dry days. Some years, those were rare. In 2013, in the teeth of California’s worst recorded drought, they went home before Christmas. It was simply too hot.
And yet little by little, they began to figure out the Dawn Wall. Caldwell finished the last unscaled section in November, and they resolved to push the route this winter.
It’s strange to recall how little fanfare accompanied the launch. Friends and family eagerly followed their progress, but few people outside of the climbing world had any inkling.
Kevin Jorgeson, left, of Santa Rosa takes a fall while free climbing the first pitch of his final day on El Capitan in the Yosemite Valley on January 14, 2015. Jorgeson returned to the beginning of the pitch and completed it. (Photo by John Burgess/The Press Democrat)
That changed in the early days of January, when media coverage snowballed and Jorgeson and Caldwell started popping up on news reports and in social media networks across the globe. People with no prior interest in climbing became fascinated with the two men perched on the side of El Capitan, sleeping in suspended tents called portaledges. They climbed largely at night to beat the heat, their lamps creating small circles of light on the massive rock face.
In a cruel twist, the initial wave of wider public attention arrived just as Jorgeson got stuck on Pitch 15. Klassen, the Healdsburg climber, said the struggle boosted the story’s appeal. Jorgeson became Everyman, wrestling with his limits and an intimidating fortress of rock. People tuned in to see if he would persevere.
For Jorgeson’s family, the test was torture.
“Seven days kind of breaks a mama’s heart,” Gaelena Jorgeson said. “You want to pick him up and put him on the summit. I did not want him in pain, did not want him to question himself, did not want him to give up.”
Kevin Jorgeson took his third rest day while stuck on Pitch 15 and did his best to stay busy, warding off doubts. He stared at tricky holds and tried placing his feet at various angles. He applied copious salves to his hands. He obsessively studied weather reports and nibbled on ibuprofen. He visualized moves for Pitch 15 over and over. Most important, he analyzed video of his failures, searching for explanations.
Tommy Caldwell, in yellow, leads Kevin Jorgenson, in red, of Santa Rosa, on the final pitch of their free climb of El Capitan in the Yosemite Valley with on January 14, 2015. (Photo by John Burgess/The Press Democrat)
On Jan. 9, Jorgeson tried again. He fell. He tried again … and he fell. Once more he shimmied over to the crucial hand hold on the traverse, his 11th try at Pitch 15. As he pushed himself from the sharp rock, his right index finger split open in five places, spraying blood like a sprinkler head. If he tumbled, he’d have to enter another cycle of rest.
But he nailed the move. The project was alive.
“Pure joy,” Jorgeson tweeted that night. “Pitch 15 finally went down after 11 attempts over 7 days…THANK YOU SO MUCH to everyone who has followed along, believed and supported us. It’s not over yet.”
In fact, the rest of the climb was anything but a cakewalk. Even when Jorgeson caught up to Caldwell they had another 1,000 vertical feet to tackle, along some unfamiliar and highly technical pitches. The toughest stretches in the middle of the climb were rated 5.14 on the standard Yosemite Decimal System. The pitches near the top were in the 5.12 category, still a challenge even for elite climbers.
On Jan. 14, just a couple hundred feet from the top, a maneuver on Pitch 30 proved more troublesome than anyone anticipated. It was a wide and diagonally ascending crack, a “flare.” Jorgeson and Caldwell had climbed it only once, back in 2009.
“And it felt utterly impossible,” Jorgeson said.
Spectators filled the El Capitan meadow in Yosemite Valley on Wednesday to watch as Kevin Jorgenson, of Santa Rosa and Tommy Caldwell try to summit the rock to become the first to free climb the peak. (Photo by John Burgess/The Press Democrat)
A few of the climbers’ family members and friends had assembled on the summit. Many more were below in the meadow, along with dozens of onlookers and reporters, all fixated on El Cap. NBC News had set up a live video stream of Jorgeson and Caldwell on its website, capturing the homestretch in real time. The last section was within sight. And suddenly the whole project was at risk again.
“After my first attempt I was like, ‘Holy shit. I’m gonna get shut down on the Dawn Wall because of a 5.12 flare pitch. On the last
day,’ ” Jorgeson said. “I tried to keep it together.”
Caldwell had climbed the flare right-side-in. Jorgeson mimicked him without success. So the younger climber switched to left-side-in and created a new set of holds on the fly. It worked.
Tommy Caldwell (rear) and Santa Rosa’s Kevin Jorgeson reach the summit of El Capitan Wednesday, Jan. 14 after a 19-day free-climbing ascent of the Dawn Wall route. (Matt Brown / The Press Democrat)
When the pair finally topped out about 3:30 p.m., cheers echoed from the meadow more than half a mile below. Jorgeson and Caldwell were grubby and unwashed, but were greeted warmly by loved ones, fellow climbers and a few media types at the summit.
“It’s over,” Jorgeson said. “I can’t believe it.” He called the climb “the most intense experience of my entire life.”
Someone produced two bottles of sparkling wine from Iron Horse Vineyards in Sebastopol.
From underneath his puffy jacket, Jorgeson unveiled the lime green T-shirt he had worn for the entire climb. It bore a design from his late friend Brad Parker, a popular Sebastopol climber who had fallen to his death while “free soloing” — climbing without rope protection — on Matthes Crest in Yosemite on Aug. 16. Parker had proposed to his girlfriend just hours before on the summit of Cathedral Peak.
Gaelena Jorgeson, center in red, of Santa Rosa celebrates as her son, Kevin, completes the first free climb of El Capitan in the Yosemite Valley on Wednesday. Terry Caldwell, right, mother of Jorgeson’s climbing partner Tommy Caldwell, and her grandson Grant Van Nieuwenhuysen, 12, join the jubilation in the meadow. (John Burgess / The Press Democrat)
The logo of the foundation friends established in Parker’s name to support outdoor education in Sonoma County was there on Jorgeson’s shirt. And the climb, he said, was his grander tribute to Parker, whose memory pulled him through some of the toughest sections on the wall.
“There would be times I would be cruxing (on a difficult section) on the wall and I would be like, ‘Help me out, Brad! I need some help right now.’ And I’d pull through,” he said.
Kevin Jorgeson’s life changed the moment he stepped onto the rim of El Cap. Hours after that wobbly walk, he and Caldwell received a congratulatory tweet from President Obama, who proclaimed, “You remind us that anything is possible.” A week later the climbers chatted with Ellen Degeneres on the set of her afternoon television show, and a week after that they were feted by the prestigious American Alpine Club, which made Jorgeson and Caldwell honorary members.
Kevin Jorgeson pops a bottle of sparkling wine to celebrate his historic free-climb ascent of El Capitan’s Dawn Wall, as Becca Caldwell, the wife of his climbing partner Tommy Caldwell, looks on. (Max Whittaker/The New York Times)
When Jorgeson spoke to me again by phone on Jan. 23, he was standing atop Turtleback Dome in Yosemite, where he was shooting a cover for Vanity Fair.
To the climbers’ utter surprise, they have become pop-up heroes, Twitter-age symbols of grand adventure. They are expected to reap professional and financial gain from their triumph, but Jorgeson is determined to bend the attention to higher purposes.
“I think the Dawn Wall has given climbing a lot of great global visibility already,” he said, openly wondering how greater money and influence might benefit not just him and Caldwell, but others in the sport. “I imagine it will be easier to accomplish the goals we set forth, but in radically new ways because of the resources at our disposal. Which is exciting.”
From left: Becca and Tommy Caldwell, and Jacqui Becker and Kevin Jorgeson embrace after the two men completed a free climb summit of the Dawn Wall of El Capitan. (Max Whittaker/The New York Times)
For Jorgeson, many of those goals will be articulated through Pro Climbers International, the organization he and Klassen founded in 2009. PCI promotes and advocates for climbers and sets up instructional events across the country. Jorgeson said he is determined to help other up-and-coming climbers avoid the inequity he said he sometimes experienced at the hands of sponsors.
Klassen is convinced Jorgeson has the goods to propel rock climbing onto a bigger stage, and that now is precisely the time to do it.
“It’s a lot like surfing was in 1967,” Klassen said. “This is that seminal moment, and Kevin is in a position to carry the conversation.”
He is already proving an able spokesman. The day after Jorgeson and Caldwell summited, the National Park Service organized a press conference in El Cap Meadow. Caldwell had caught a cold, and his voice had been reduced to a dry croak, so Jorgeson did most of the talking.
Kevin Jorgenson, of Santa Rosa, and Tommy Caldwell, right, talked to the press after completing the first free climb of the Dawn Wall route of El Capitan yesterday. (Photo by John Burgess/The Press Democrat)
“I think what’s interesting about this project is it has elements that everyone can relate to,” Jorgeson said. “It’s a big dream, it takes a lot of hard work to make it happen. There’s elements of teamwork that Tommy and I have forged over the last six years. And those are the elements that any big dream needs to come true. So I hope that everyone that has been following along can take the Dawn Wall as an example of what’s possible and find their own Dawn Wall.”
Three days later, Jorgeson picked up the theme again, encouraging his Twitter followers to post their dreams along with the hashtag #WhatsYourDawnWall.
And something remarkable happened. Jorgeson started getting replies, lots of replies. Some were from rock climbers plotting their next big ascent, but many had nothing to do with the sport. They were intimate, heartfelt, sometimes beautiful, and sent by complete strangers.
“My Dawn Wall is to get my book published,” a woman wrote.
“Adjusting to being a good father and husband. Having the patience to get through each day,” a man wrote.
“Putting PTSD behind me and moving forward. Taken a lot of years but finally sending it,” wrote a former soldier.
Kevin Jorgeson, climber of the Dawn Wall of El Capitan. (photo by Chris Hardy)
Just like that, Kevin Jorgeson had become America’s sounding board. Inspired by his wild dream and soaring achievement, people everywhere were stepping up their goals.
From atop Turtleback Dome, the mountain winds muffling his phone, Jorgeson suggested the connections he and Caldwell made could be the real enduring impression of the Dawn Wall climb, as much as the awesome scenery and their pioneering feat on the rock.
“There was that relief of the stress of the climb being over when we topped out,” Jorgeson said. “Now, in the aftermath, I don’t think I’ll have to worry about my livelihood anymore. I don’t want to make this about money, but it is its own kind of relief.
“More important than that stuff, though, are all the cool opportunities that may arise, and the people who are inspired by our story. I think they’re inspired because our project came from a very pure place. And I think it’s great that people recognize that.”
— Press Democrat reporter Matt Brown contributed to this story from the summit of the historic climb.
For the sixth year, Sonoma celebrates all things delicious during Restaurant Week 2015, March 9-15.
More than 100 restaurants from Petaluma to Geyserville (and all points in between) participate, serving prix-fixe (fixed-price) lunch and dinner menus ranging from a thrifty $10 two-course lunch to more elegant $39 three-course dinners. Each restaurant selects its own price point, with lunches at $10, $15 and $20 (tax, tip and beverages not included), and $19, $29 and $39 for dinners.
So how to choose? The best way to make your way through Restaurant Week is by doing your homework. Scan the Sonoma County Restaurant Week website, sonomacountyrestaurantweek.org, where menus and prices are listed. Reservations are highly recommended, since many restaurants book up in advance.
Go with a sense of adventure! Most restaurants offer a few different choices for each course (usually with a vegetarian and gluten-free option), but the menus are usually a creative outlet for the kitchen to really showcase what’s great about the restaurant — and get you to come back. If you’ve got a prix-fixe party pooper in your group, most restaurants also offer their usual menus, so no one goes home hungry.
UPDATE: The restaurant is now slated for a late July 2015 opening.
Amy’s Burger prepared for the forthcoming Amy’s Drive Thru from Amy’s Kitchen
How long does it take to develop a veggie burger that could go toe-to-toe with In-N-Out? Roughly two years. Or, at least that’s how long the R&D team at Amy’s Kitchen has been working on the double-stack burger for their forthcoming fast-food eatery.
Amy’s Drive Thru is slated for a May-ish late June opening in Rohnert Park. It will be a fast-food concept restaurant developed by healthy frozen-food pioneer Amy’s Kitchen. BiteClub got a sneak preview of what’s going on the menu — and hold onto your greasy little steering wheel, ‘cause your meals-on-the-go are about to get a whole lot better.
Amy’s Drive Thru will open in Rohnert Park late spring 2015.
Piled with sweet pickles, lettuce, brilliant red tomato slices, cheese, “special sauce” and a soft bun, the “Amy’s Burger” is a beefy mouth-stretcher (without the beef, of course) that can satisfy the most devout carnivore. And that’s a good thing, considering that In-N-Out and McDonald’s will be within spitting distance of their Redwood Drive location.
But getting that fast-food experience with the meat-free philosophy of Amy’s Kitchen hasn’t been, well, a picnic.
“We’ve grilled enough burgers (in the R&D lab) to run the restaurant for a month and a half. Multiple times,” said head food developer Fred Scarpulla. Trial and error can be delicious, but not necessarily easy. Not to mention that everything on the menu comes in vegan and gluten-free versions. So that’s another whole set of recipe testing.
Amy’s Drive Thru will open in Rohnert Park late spring 2015.
But as of late February, 2015 the opening menu will include not just the burgers, but meatless chili cheese fries, milkshakes, mac and cheese, personal pizzas, burritos, salads and natural sodas made with GMO-free, organic ingredients, many of which are sourced locally. More than rehashed versions of their frozen meals, these are dishes that have been entirely created for a fast-food experience.
“We make it all, and we make it from scratch, said Scarpulla. That alsoincludes the potatoes, which are specially grown for the company. “We’ve tasted every kind of potato to find the perfect potato,” said co-owner Rachel Berliner, who with husband Andy were at the tasting.
“I’m super excited to pull up and just get this food to go,” said Rachel. “I’m that person.”
If all goes well, much of Sonoma County will be those people, too. How many times have you asked yourself why someone can’t come up with a healthier version of fast food? Amy’s may have just cracked the code.
Expect to pay under $10 for a double cheeseburger, fries and a shake, and less than $5 for a burrito.