A plate of tacos includes four types: al pastor, veggie, fish, and shrimp, at El Roy’s Express Mex truck No. 2 on Santa Rosa Avenue in Santa Rosa, on Thursday, July 11, 2024. (Darryl Bush / For The Press Democrat)
El Roy’s Express Mex, popular for its bright orange fleet of taco trucks, will open a brick-and-mortar restaurant in south Santa Rosa in March, according to the owners.
El Roy’s Santa Rosa restaurant will open at 602 Elsa Drive, less than a half mile from its 2728 Santa Rosa Ave. food truck location. The space was previously occupied by La Plaza and Los Dos Gallos.
The new restaurant will include indoor and outdoor seating and a drive-through window, said Yvette Cabrera, a manager at El Roy’s corporate offices.
Customers wait in line at El Roy’s Express Mex truck No. 2 on Santa Rosa Avenue in Santa Rosa, on Wednesday, July 10, 2024. (Darryl Bush / For The Press Democrat)A plate of tacos at El Roy’s Express Mex truck No. 2 on Santa Rosa Avenue in Santa Rosa. Photo taken on Thursday, July 11, 2024. (Darryl Bush / For The Press Democrat)
“We’re putting a lot of work into the building now, and the drive-through aspect is new to us,” she said.
One notable perk at the new location will be easy parking. The Petaluma brick-and-mortar on Edith Street was notorious for its lack of parking, with patrons often resorting to double parking, blocking driveways or using the spots of neighboring businesses while picking up takeout.
El Roy’s has been named the “Best Food Truck” by The Press Democrat readers for a decade. The Santa Rosa restaurant menu will mirror the food trucks’ streamlined lineup of tacos, burritos, tortas and quesadillas. Their al pastor, carnitas and asada tacos are perennial favorites. Daily specials will also be offered.
“A lot of our customers are people who work hard and want to enjoy very good food at a very good price,” said Cabrera.
El Roy’s Express Mex has five food trucks in Petaluma (401 E. Washington St. and 175 Fairgrounds Drive) and Santa Rosa (1569 Sebastopol Road, 2728 Santa Rosa Ave. and 505 Santa Rosa Ave.). Follow their Instagram (@elroysexpressmex) for more details about the construction progress of the new restaurant. elroys.com
Just in time for Valentine’s Day, J Vineyards & Winery in Healdsburg has released a new sparkling Love Wine Brut Cuvée, crafted with a mix of Chardonnay, Pinot Noir and Pinot Meunier grapes from across the Russian River Valley, Monterey County and Mendocino County. (J Vineyards & Winery)
When you’re paying a good amount for a bottle of wine, you generally expect its exterior to match what’s inside.
A well-thought-out, artful label can encourage an impulse buy and inspire discussions around the dinner table (or even on a picnic). And we all know how irresistible it can be to snap those Instagram photos, if the subject is right.
Let’s be honest — an attractive label can sometimes even make a wine taste better.
To that end, some wineries are transforming bottles into canvases of artistic expression by commissioning artists to create labels that are high-end paintings, photographs and mixed media.
But it all falls flat if the wine is not up to par.
“Caliber of wine must match caliber of art. It’s not just a pretty bottle,” notes Healdsburg fine artist, gallery owner and wine purveyor Marc Harris.
Here are three of my favorites that marry beautiful label art and beautiful wine. In fact, after finishing these wines, I’ve rinsed the bottles and placed them on a shelf of honor in my wine cellar (OK, it’s more of an oversized closet than a cellar, but it still makes me feel grand).
Love Wine
Just in time for Valentine’s Day, J Vineyards & Winery’s Love Wine collection features unique labels made in collaboration with artist-philanthropist Alexandra Grant and other notable female artists. (J Vineyards & Winery)
Just in time for Valentine’s Day, J Vineyards & Winery in Healdsburg has released a new sparkling Love Wine Brut Cuvée, crafted with a mix of Chardonnay, Pinot Noir and Pinot Meunier grapes from across the Russian River Valley, Monterey County and Mendocino County.
The Love Wine collection features unique labels made in collaboration with artist-philanthropist Alexandra Grant and notable female artists.
The label for the inaugural release was designed by Genevieve Gaignard, a New York-based interdisciplinary artist known for encouraging dialogue around class, race and cultural identity.
“Wine, like art, has the power to bring people together, spark conversation and inspire change,” said Nicole Hitchcock, J Vineyards’ estate director and head winemaker.
New York-based interdisciplinary artist Genevieve Gaignard designed the label for the inaugural release of J Vineyards & Winery’s Love Wine collection. (J Vineyards & Winery)
With its dry, crisp character, Love ($50) is rich in fruit notes of raspberry, strawberry and cherry, smoothed with crème brûlée and a hint of citrus.
The sparkling Brut Cuvée is included in several J Vineyards’ tastings — at the Signature Bar for a casual sampling of five wines in a mix of still and sparkling ($35); or in the Legacy Lounge for five sparklings, or your choice of mixed sparkling and still ($50).
Or you can amp things up in the Bubble Room for a lavish five-course wine-paired meal that stretches two hours ($175).
My favorite experience, in the Legacy Lounge, pairs five sparklings (or your choice of mixed sparkling and still) with a platter of California and Italian cheeses ($30). And then I add in the brand new pairing that brings an additional two glasses of Love paired with a delightful housemade white sesame-lemon curd ice cream sandwich ($45).
If you’re taken with Gaignard’s whimsical, colorful label design, you can purchase themed tchotchkes, such as Love logo jewelry, at the winery’s pop-up through March. Part of your purchase supports artist Grant’s grantLOVE foundation.
11447 Old Redwood Highway, Healdsburg, 888-594-6326, jwine.com
Elaine Wines Russian River
I came across this boutique winery at an event during the three-day Sonoma County Wine Celebration in September. I stopped in my tracks when I saw the label — the screen print hugging the glass bottles is fascinating, in flowing abstract that reminds me a bit of Japanese ukiyo-e woodblock print.
Just as remarkable — the intricate design was created by winery owners Elaine and Mark Sale’s then 14-year-old son, Matt. He drew the art by hand in 2012 using an extra fine point Sharpie on paper, and the illustration does look like the couple’s rugged hillside Calypte Vineyard.
During February, when you purchase three bottles of Elaine wine, you’ll get a four-piece box of lovely artisan chocolates from Fleur Sauvage in Windsor. (Elaine Wine)
“Coincidentally, the vineyard was planted in 1998, the same year Matt was born. But Mark and I did not even buy our Forestville property until 2013,” Elaine said. “Matt had not seen it.”
Elaine explained that the Sales are a family of scuba divers, and Matt had just completed his Open Water Diver certification when he decided to create his design.
“I see ocean creatures when I look at the illustration,” Elaine said. “However, Matt does not recall any particular inspiration for the art, other than the Zentangle method of drawing.”
If you look closely at the label, you will see Matt’s initials and a date (’12 for 2012 on the lower part). The artist turned 27 on Feb. 12 and is now an aerospace engineer.
The family still focuses on their Russian River Valley wine, in extremely limited production. I tasted the 2018 Chardonnay that brims with apple, pear and apricot, underlaid with caramel notes from 16 months aging in 50% new French oak (45 cases, $50).
I also sampled the 2021 Pinot Noir that shows wonderfully with rhubarb, dark cherry, spice and violet (112 cases, $50).
Tastings are led personally by Elaine, by appointment. Or you can check the winery website event list for walk-in tastings, such as the next complimentary open house on March 1 at the micro-winery where Elaine and other winemakers make their products (11 a.m. to 4 p.m., Inspiration Winery, 3360 Coffey Lane, Suite E, Santa Rosa).
Note: If you purchase three bottles of any wine in February, you’ll get a four-piece box of lovely artisan chocolates from Fleur Sauvage in Windsor.
You can tell one of the co-owners here is an artist, as he prefers to go by the name A3L3XZAND3R. His father is also a renowned artist, Marc Cabell “M.C.” Harris, and the two work together on creating world-class paintings for their Healdsburg gallery.
Some of their modernist, cubist, abstract and impressionist paintings are showcased across their portfolio of six varietals and 18 labels (each wine features multiple label options with art from both resident artists, so the bottles themselves become collectors’ items).
The Harris Gallery Art & Wine Collection features the art of M.C. Harris and A3L3XZAND3R Harris on the labels. (Christopher Chung / The Press Democrat)
Resident Winemaker, aka “wineartist,” Wells Guthrie specializes in Burgundian-style Pinot Noirs, including a single vineyard standout from the Klindt Vineyard in Anderson Valley. The 2021 vintage is a mélange of seven different clones and a splash of Pinot Gris from the same vineyard. The result is rich and plush but also light and floral, extra-appealing with its 13.5% alcohol by volume (56 cases, $65).
Consulting winemaker Leo Hansen, best known for his Leo Steen brand, also crafts a Dry Creek Valley Chenin Blanc for the Harris family ($35). The Harris Chenin Blanc is a showstopper, bone dry with vibrant acidity amid layers of orange blossom, chamomile, jasmine and citrus.
The Speakeasy Burger is a half-pound Angus burger with chopped bacon, chipotle aioli and greens on a brioche bun, from Speakeasy, Friday, February 7, 2025, in Petaluma. (John Burgess / The Press Democrat)
I hadn’t thought about Petaluma’s Speakeasy restaurant and its sibling music venue, The Big Easy, in a decade — until I started working on a story about Sonoma County’s best mac and cheese. Searching for candidates, Speakeasy’s lobster mac rose to the forefront of a neck-and-neck selection of gooey, melty, cheesy pasta from some of the most recognized restaurants from Cloverdale to Petaluma.
It made the cut based on my memory of the sweet lobster with cheddar, fontina, herby breadcrumbs and crumbled bacon clinging to every surface of the curved orecchiette pasta. But it also made me realize it might be time to see if Speakeasy was still as good as I remembered in its tucked-away location on Kentucky Street.
On a chilly January evening, Speakeasy’s outdoor patio didn’t feel like a good idea despite being a massive draw in warmer seasons. Inside is dark and sparsely decorated with just a few tables and a bar. Service is friendly and adept but not fawning. As early bird eaters, our only company inside was a lone diner at the bar, but tables filled up as night fell in earnest.
Lobster Mac & Cheese with crumbled bacon, lobster, cheddar and fontina cheese topped with herbed breadcrumbs from Speakeasy on Friday, Feb. 7, 2025, in Petaluma. (John Burgess / The Press Democrat)
And that’s the point of Speakeasy, one of Petaluma’s few late-night dining options — open until 10 p.m. on weeknights and midnight on Friday and Saturday. It’s the comfort food you crave after a few cocktails: rib-sticking and classic.
You can get the Speakeasy menu with a martini at the neighboring Big Easy while listening to singer-songwriters, jazz, big band, hip-hop and electro-pop seven nights per week. Local music producer Roger Tschann owns both venues.
But this story is about the Speakeasy experience and the food crafted by chefs Jesus Ortiz and Angel Chan. It’s not overwrought cuisine but straightforward comfort food that’s impressive for being just that. Comforting.
The Big Easy music and food venue features a Jazz big band on Wednesdays, a monthly Flamenco dance nigh and an eclectic mix of nightly entertainment on Friday, Feb. 7, 2025, in Petaluma. (John Burgess / The Press Democrat)From left, Tacos of Jackfruit, Coconut Plaintain and Tomatillo Chicken from Speakeasy on Friday, Feb. 7, 2025, in Petaluma. (John Burgess / The Press Democrat)
Ortiz is a humble, behind-the-scenes cook you could find in almost any restaurant in Sonoma County. Originally from Mexico, he’s lived in Petaluma for nearly 25 years, working at Old Chicago Pizza and Brixx before joining Speakeasy seven years ago. His cooking skills weren’t bought, but hard-earned while working menial prep jobs and slowly moving his way up the line.
Ortiz isn’t out to win critical acclaim with fancy ingredients, an unstained chef coat and a publicity team. Instead, he works day after day in his well-worn whites, serving good food that makes people happy.
Ortiz and Chan, who is from the Yucatán, have introduced some traditional Mexican dishes, including carnitas, ceviche and tacos, but dishes like the very American mac and cheese, short ribs with polenta, burgers, sandwiches and grilled steak remain their most popular. Prices are incredibly reasonable, and such a relief with the ongoing sticker shock of $32 burgers and $25 salads.
The menu doesn’t change much, though specials appear from time to time, which is just fine. Occasionally, a big bowl of mac and cheese at a restaurant where nobody knows your name is the most satisfying meal of all.
Best bets
Braised Short Ribs with creamy blue cheese polenta and red wine bordelaise sauce from Speakeasy Friday, Feb. 7, 2025, in Petaluma. (John Burgess / The Press Democrat)
Braised Short Ribs with Blue Cheese Polenta, $24: I’ve had braised short ribs from some of the best chefs in Sonoma County, and these were — by a landslide — my favorite. Long-braised meat that’s not too fatty or lean falls apart faster than a Temu sundress. The polenta instantly raised my mood and cholesterol level, held together with more dairy than a milking barn. The blue cheese is an accent rather than a statement. The leftovers were extraordinary.
Lobster Mac and Cheese, $18: Exactly what you wish mac and cheese would be, but usually isn’t. Fontina adds creaminess to the sauce, with bits of bacon hidden about. Bowl-shaped orecchiette pasta, is perfect for holding onto breadcrumbs and cheese. My only complaint — I’m not sure the lobster adds that much to the whole thing. It would be equally delish without it. Either way, outstanding.
Tapas: Whether you make these a starter or a meal, little shared plates of papas bravas ($9) and spicy cauliflower ($14) are my favorites. Papas bravas are fried fingerling potatoes sprinkled with chili powder and served with chipotle aioli — which is how any fries should be served. Cauliflower is only a stinky carrier for sauce, in my book. This version of pan-fried florets has prickles of Anaheim pepper and salty capers that make it a joy rather than a punishment.
Papas Bravas topped with chili powder and chipotle aioli from Speakeasy Friday, Feb. 7, 2025 in Petaluma. (John Burgess / The Press Democrat)
Tacos, $17 for three: Our favorite tacos were vegetarian and delicious. Soft corn tacos are piled with cabbage slaw, avocado puree and parsley, with a choice of meat or vegetables, but jackfruit smothered in sweet-sour barbecue sauce (a pulled pork dupe) and fried plantain with coconut were our top picks.
Fried Chicken, $23: If a TV dinner were delicious, this is what it would be. Crispy boneless chicken breasts, perfectly smooth mashed potatoes and flavorful gravy take me to a happy place sitting on the sofa, watching the Muppets and feeling like all is right with the world. If only there were a little square of overcooked apple pie.
Speakeasy Burger, $16: A simple, good burger served on a smushy brioche bun and all the fixings. Chipotle aioli gives it an added zing. Nothing complicated, nothing showy, just tasty.
Cheesecake, $7: Made in-house, flavors change with the chef’s whims. It’s more of a classic cheesecake that’s moist, fluffy and not overly sweet atop a buttery graham cracker crust. It’s not a mile-high Cheesecake Factory style, but a more modest grandma-style.
Speakeasy is open from 5 p.m. to 10 p.m. Monday through Thursday and until midnight on Friday and Saturday. Brunch begins at 10 a.m. Saturday and Sunday. 139 Petaluma Blvd. N., Petaluma. 707-776-4631, speakeasypetaluma.com
Breanna Kuhl heads back to her picnic table at the Hog Island Farm and Oyster Bar picnic area with a plate of Cliffside oysters and Cypress Grove Chevre. Shot on Friday November 22, 2013 at the Hog Island Oyster Company in Marshall, Calif. for Sonoma magazine. (Charlie Gesell)
Hog Island Oyster Co., a beloved Bay Area seafood institution, was featured Sunday in one of the year’s most high-profile advertising slots: a Super Bowl commercial.
The restaurant and oyster farm appeared in Google’s “50 States, 50 Stories” campaign, which highlights businesses across the country leveraging artificial intelligence, specifically Google Workspace and Gemini, to enhance their operations.
The ad, which aired during Super Bowl LIX, showcases Hog Island’s oyster farming operations with sweeping views of Tomales Bay, workers harvesting oysters and customers enjoying fresh seafood.
Founded nearly 40 years ago by John Finger, Hog Island began as a modest 5-acre lease in Tomales Bay. With a background in marine biology and restaurant work, Finger sought to combine his love of the ocean with his passion for food, according to the Marin Independent Journal.
Over the coming decades, he expanded the business to encompass 250 acres of intertidal lands and five restaurant locations, harvesting and selling over five million oysters and Manila clams annually.
Oysters from Hog Island Oyster Co. (Courtesy of Remy Anthes)
While committed to traditional aquaculture, Hog Island has embraced AI as a tool to refine its processes. The company, a longtime Google Workspace user, has recently incorporated Google Gemini to analyze decades of data on inventory, weather patterns and oyster growth cycles — tasks that were once time-consuming and labor-intensive. Rather than replacing hands-on expertise, AI is an enhancement, allowing the team to make informed decisions while still focusing on sustainable farming and customer experience.
For Finger and his team, the integration of AI means spending less time processing data and more time doing what they do best: growing world-class oysters and connecting with their community.
Hog Island Oyster Co. has five locations across the Bay Area. Last year, it opened its newest location in the form of a pickup window in Petaluma (419 First St., Suite B). hogislandoysters.com
Bartender Danielle Peters shakes up a cocktail at Brewster’s Beer Garden in Petaluma. (John Burgess/The Press Democrat)
Move over Bourbon Street. This year, you can stroll through downtown Petaluma to celebrate Mardi Gras.
Petaluma Craft Cocktail Week is returning from Feb. 27 through March 9. Lorraine Barber, co-owner of Barber Lee Spirits, is back at it organizing the second installment, following a successful launch in November 2024.
Ten local businesses are taking part, each shaking up its take on the daiquiri, a classic Mardi Gras cocktail.
Bamboo Forest, Barber Lee Spirits’ take on a daiquiri for the second installment of Petaluma Craft Cocktail Week. The event kicks off on Feb 27. (Courtesy Barber Lee Spirits)
“We wanted to have a fun way to celebrate Mardi Gras and bring a little bit of the Big Easy festivities to Petaluma,” said Barber. “The first round [of Petaluma Craft Cocktail Week] was really well received. People had a fun time exploring the craft bar scene in Petaluma.”
With feedback from last year’s cocktail week providing guidance, festivities this time around will run a day longer, giving savvy sippers a little extra time to come out and raise a glass.
“It seemed like a really cool community building event,” said Cappy Sorentino, bar manager at Brewsters Beer Garden. “We are hoping to see people interested in cocktails, and further expand cocktail culture in Sonoma County.”
The Timeout cocktail from Brewsters Beer Garden in Petaluma. (Courtesy Brewsters Beer Garden)
Brewsters’ daiquiri addition to Petaluma Craft Cocktail Week is called the Timeout. The drink is a blend of three rums — Mount Gay Eclipse, Planteray Stiggins’ Fancy Pineapple and Smith & Cross — along with Tempus Fugit Spirits Crème de Banane, coconut milk, lime and organic cane sugar.
Along with highlighting all of the participating businesses, Petaluma Craft Cocktail Week aims to provide a clear understanding of what customers can expect, regardless of when they visit.
“This time of year is a little slower, so we all do hope to see some more guests, but it also means that we’ll have a little more ability to spend time with everyone,” said Barber. “We hope that everyone takes this opportunity early in the year to shake off the cold, wet weather and build community.”
Luma Bar and Eatery is also mixing up a daiquiri for Petaluma Craft Cocktail Week. (Courtesy Luma Bar and Eatery)
Revelers that make it to three of the 10 participating businesses can claim a commemorative sticker at Barber Lee Spirits.
All of the participating businesses are located in downtown Petaluma, so it’s easy to walk from one location to another. Rideshares, LumaGo (Petaluma’s free, on-demand rideshare service) and designated drivers are highly encouraged.
Drink prices will vary by location.
Expect more craft cocktail weeks to come in 2025, each highlighting a different drink. And check out @petaluma_cocktail_society on Instagram for the latest updates regarding Petaluma Craft Cocktail Week.
Romanesco’s sweet, nutty and earthy flavors shine in a comforting pasta dish. (UliAb / Shutterstock)
Romanesco: Is it broccoli? Is it cauliflower? Both?
Whatever its exact classification – and most experts agree it is a cousin of both broccoli and cauliflower, but a variety of neither – romanesco may be the most beautiful vegetable in the world. To be precise, it is a flower: Unharvested, it rises on tall stalks and opens into pale yellow blossoms. Its mesmerizing beauty is derived from fractals, identical repeating patterns, with the tiniest floret exactly the same as the largest and as the entire head itself. This mathematical precision is seen throughout nature in everything from snowflakes to seashells.
What this means to home cooks is that it is best to prepare this gorgeous vegetable in ways that highlight its appearance. Roast whole or separate the florets from the core and boil, braise or roast; they hold their shape well.
Romanesco is best from late fall to early spring, as its flavors sweeten and intensify in cold weather. Like broccoli, it has sweet, nutty and earthy flavors that shine in this easy, comforting pasta.
Romanesco’s sweet, nutty and earthy flavors shine in a comforting pasta dish. (UliAb / Shutterstock)
Roasted Romanesco Pasta with Celery, Green Olives and Feta
Makes 4 to 6 servings
1 head romanesco, individual florets separated
Olive oil
Kosher salt
2/3 cup celery vinaigrette (see below)
6 ounces gemelli or similarly shaped pasta
4 celery stalks, trimmed and cut into very thin diagonal slices
1/2 lemon
1 tbsp. capers, drained
3 ounces (3/4 cup) feta, crumbled
3/4 cup green olives, such as Picholine or Castelvetrano, pitted and halved
1 tablespoon freshly snipped chives
Heat the oven to 425 degrees. While the oven heats, make the celery vinaigrette (see below).
Put the romanesco florets on a small sheet pan, drizzle with olive oil, sprinkle with salt, and toss gently to coat each piece in the oil. Set on the middle rack of the oven and cook until the florets are slightly tender but not mushy, about 12-15 minutes. Remove from the heat, place in a large bowl, and cover with a towel.
While the romanesco roasts, cook the pasta in salted water according to package directions. Drain the pasta, add to the bowl of romanesco, and set aside.
Pour a little olive oil into a medium sauté pan, set over medium heat, add the thinly sliced celery, and sauté until it just begins to soften, about 5 minutes. Squeeze in the lemon juice, season with salt, and add to the bowl.
To finish the pasta, add the capers, feta, green olives and half the vinaigrette to the bowl and toss gently. Divide among individual soup plates or shallow bowls, spoon the remaining vinaigrette on top, and enjoy right away.
Celery Vinaigrette
Makes about 2/3 cup
1 small shallot, minced
2 inner celery stalks, finely diced
Kosher salt
1/2 tsp. celery seed
2 tbsp. lemon juice
2 tsp. Dijon mustard
5 tbsp. extra virgin olive oil
Put the shallot and celery into a small bowl or pint jar, season with salt, and add the celery seed. Pour in the lemon juice and set aside for about 15 minutes.
To finish, stir in the mustard and olive oil. Taste and add more salt if necessary.
Armstrong Redwoods State Natural Reserve in Guerneville. (Mariah Harkey / Sonoma County Tourism)
Coast Redwoods love the water — the more, the better, it seems. They love soupy fog so thick it hangs like mist. They love rain that rushes off ridgelines in seasonal rivulets. And they especially love creeks and rivers that overrun their banks to flood flat valley floors, submerging the feet of the world’s tallest trees.
Foggy weather, plenty of rain, a broad-banked river that regularly floods? Check, check and check — Sonoma has a place like that.
“The Russian River was once coated with beautiful virgin redwood stands,” says Brendan O’Neil, an environmental scientist and Chief of Natural Resources for California State Parks’ Sonoma-Mendocino District. “The most famous of all was called the Big Bottom stands, in Guerneville. That area, because it’s so prone to flooding, ended up growing some of the finest redwoods in all of California.”
The name Big Bottom stuck (it refers to the alluvial floodplain upon which the town sits), but most of the massive trees are long gone, having been logged in the late 1800s and early 1900s, many destined for cigar boxes.
Not only do they appreciate a good soaking, but creekside groves also benefit from the loads of nutrient-rich sediment deposited by floodwaters. “If you look at the trunks of a lot of the giants in Mendocino and Humboldt counties, you see that they lack that taper that you generally see,” O’Neil says. “That’s because they have been buried so many times.”
Armstrong Redwoods State Natural Reserve in Guerneville. (Mariah Harkey/Sonoma County Tourism)
Redwoods respond by sending out a whole new root system to tap into the fresh topsoil and, even more critically, by producing seeds: a relatively rare occurrence for the species, with fire being the only other trigger.
All redwoods, no matter where, react positively and immediately to water availability in the winter. “You can see trees start to swell when it rains. They store a lot of water in their bark and canopy. They’re essentially huge water pumps,” O’Neil says.
But these botanical marvels don’t only take; they also give. Their gravity-defying canopies are home to an entire ecosystem of living things, including other plants, fairy shrimp, salamanders and flying squirrels. In death, redwoods offer valuable habitat as well, and if they are so fortunate as to fall into a nearby waterway, they can provide hiding spots for spawning salmon.
Survivors of the logging boom face a new set of threats today, and predictably many relate to fog levels, rainfall patterns and river flows — natural factors that humans have interrupted through climate change, dams and other alterations to hydrologic regimes, O’Neil says.
“Not to sign off with a story of woe, but it’s something to think about: all the beautiful things we have in this world, and the challenges we face in how we manage them.”
Server Cerra Modar carries a tray of Russian River Brewing Co. 20th anniversary Pliny the Younger triple IPA for guest on the first day of the limited release at the brewpub in Santa Rosa, Friday, March 22, 2024. (John Burgess / The Press Democrat)
Officially available at the brewery’s Santa Rosa and Windsor pubs from March 21 to April 3, the highly anticipated brew is already quietly on tap (or coming soon) to around 30 bars and restaurants in Sonoma and Napa counties.
As the brewery’s team is busy kegging the 2025 Pliny release to ship to select cities throughout the country, locals will have early access to the triple IPA this month, the brewing company stated in a recent Facebook post.
The Russian River Brewing Co. 20th anniversary 2024 Pliny the Younger triple IPA is filtered and ready for bottles and kegs in Windsor, Monday, March 18, 2024. (John Burgess / The Press Democrat)
Once Pliny the Younger is released this spring, the Santa Rosa and Windsor pubs will be open from 11 a.m. to 10 p.m. daily, with lines usually starting as early as 5 a.m. Guests will be limited to three 10-ounce pours and up to three bottles of Pliny the Younger.
The release of Pliny the Younger is usually shrouded in secrecy, adding to its allure. Russian River Brewing Co. has not posted a public list of locations where the beer will be available before its official release but shared a list with The Press Democrat of “most” of the places in Sonoma and Napa counties where the triple IPA will be available.
Natalie Cilurzo, co-owner of Russian River Brewing Co., said over email to The Press Democrat Thursday that while kegs of Pliny the Younger are being distributed around the country, the “lion’s share remains within California, with the heaviest concentration of accounts in the Bay Area.”
Kegs of Russian River Brewing Co.’s coveted, limited-release Pliny the Younger in 2025. (Courtesy Russian River Brewing Co.)
Some local bars and restaurants, such as Santa Rosa’s The Goose & Fern (116 Fifth St.), Trail House Cafe (4036 Montgomery Drive, Suite C) and Sonoma’s HopMonk Tavern (691 Broadway), have announced on social media that they will have Pliny the Younger on tap.
On Thursday, The Goose & Fern owner Clyde Hartwell said the pub will “definitely” have Pliny on tap in the next few days, shooting to have it available for Super Bowl Sunday. Other local bars and restaurants also are aiming to pour Pliny this Sunday.
Below is a list of local places where Pliny the Younger will be on tap. For more information on when they’ll be pouring, call or check the establishments’ social media.
Sonoma County locations for Pliny
The Goose & Fern, 116 Fifth St., Santa Rosa, 707-843-4235, thegooseandfern.com
Bird & The Bottle, 1055 Fourth St., Santa Rosa, 707-568-4000, birdandthebottle.com
Phoenix hosted Guy Fieri’s Flavortown Super Bowl Tailgate in 2023. This year’s event will be in Las Vegas. (Courtesy photo)
Celebrity chef and longtime Sonoma County resident Guy Fieri is bringing his signature high-energy tailgate party back for Big Game Weekend, this time taking over Mardi Gras World in New Orleans.
The third annual “Guy’s Flavortown Tailgate” kicks off at noon Sunday, offering football fans a mix of food, music and entertainment ahead of the biggest game of the year. The best part: general admission is $0. (But hurry up; tickets are going fast.)
“We’re talking a free event for over 10,000 fans, a real deal celebration of food, football and fun, right in the heart of the action,” Fieri said.
Since launching in Arizona in 2023 and taking over Las Vegas in 2024, the tailgate has cemented itself as a can’t-miss pre-game event. Each year, it draws thousands of fans and features appearances from sports and entertainment stars. Past editions have welcomed athletes like Eli Manning and Chad Johnson, alongside performances from Diplo, Flavor Flav and Dustin Lynch — some of whom are returning this year.
Phoenix hosted Guy Fieri’s Flavortown Super Bowl Tailgate in 2023. This year’s event will be in New Orleans. (Guy’s Flavortown Tailgate)Phoenix hosted Guy Fieri’s Flavortown Super Bowl Tailgate in 2023. This year’s event will be in New Orleans. (Guy’s Flavortown Tailgate)
This year’s lineup keeps the tradition alive, with Diplo back for his third consecutive set, blending country-inspired beats with his signature electronic sound. He’ll be joined by hype-man icon Flavor Flav and New Orleans rock legends Cowboy Mouth, ensuring nonstop energy throughout the event.
General admission is free, but requires registration. Premium ticket options offer an upgraded experience, with complimentary food or VIP access featuring exclusive perks. A special partnership ensures guaranteed entry for 2,000 military members and veterans.
Attendees can expect free food samples from “Guy’s partners,” such as Carnival Cruise Line and King’s Hawaiian, as well as Flavortown sauces, a variety of drinks and, of course, plenty of fried chicken.
In short, it’s got all the ingredients for a great pre-game party.
“Laissez les bons temps rouler,” said Fieri, meaning, “Let the good times roll,” in French.
Guy’s Flavortown Tailgate, 1380 Port of New Orleans Pl, New Orleans, Louisiana, guysflavortowntailgate.com
BlendCraft in downtown Petaluma serves date shakes which are famous in Palm Springs but rarely found outside of southern California. Photographed on Wednesday, November 13, 2024. (Crissy Pascual/Petaluma Argus-Courier)
David Ertmann, of downtown Petaluma’s BlendCraft, is a huge supporter of dates — both the fruit kind and the Valentine kind. His “The First Date” smoothie blends sweet dates with low-fat vanilla frozen yogurt, almond milk and fresh banana.
“We put our own twist on the classic Palm Springs date shake,” says Ertmann, who co-owns the cafe with his fiancée, Ashley Baker. “I think these might taste even better.”
The date shake, popular in southern California, can be enjoyed at BlendCraft in downtown Petaluma. Photographed on Wednesday, Dec. 4, 2024. (Crissy Pascual/Petaluma Argus-Courier)
In a nostalgic move, Ertmann, who grew up visiting the Hadley Date Gardens near Palm Springs with his brothers, sources Medjool dates from the original Hadley family orchards in the Morongo Valley. The cold, creamy shakes have proven popular.
“We imagine couples coming in and sharing a shake,” says Baker. “I don’t know for sure if any first dates have happened over a date shake here, but I keep hoping it will happen eventually.”
