Artist Cristina Hobbs working in her converted-farmhouse studio. (Eileen Roche / for Sonoma Magazine)
Cristina Hobbs sees no reason to have a large house when there is such an expansive landscape — exquisitely styled by Mother Nature — beckoning her outside.
An artist whose paintings, watercolors, and ceramics are inspired by the natural world beyond her windows, Hobbs sees the outdoors — with its gardens, tall grasses, wild animals, vineyards, and trees — as both her creative inspiration and an extension of her home.
If she’s not painting or working at her potter’s wheel in her vineyard studio, you’re most likely to find her playing and engaging in creative projects outdoors with her two young daughters, cultivating flowers for cutting, and gathering herbs and other natural gifts for the table.
Cristina Hobbs and her mother teach her daughters to crochet in the garden outside the potting shed. (Eileen Roche / for Sonoma Magazine)A collection of Cristina Hobbs’s recent pottery is a reflection of her earthy, organic style. (Eileen Roche / for Sonoma Magazine)
Her ceramics, with their uneven edges and intriguing textures, have an earthy quality; she paints large canvases in a style she describes as being “at the edge between abstraction and figuration” that evoke the colors, patterns, skies, and shifting weather of Sonoma County and Northern California.
Born and raised in Germany — her mother is Argentinian and her father was German — she laid down roots here nearly 20 years ago with her husband, visionary winemaker and international consultant Paul Hobbs, known for his single-vineyard-designate wines. Cristina’s art is similarly entwined with the gently hilly terroir of Sebastopol’s Green Valley, a place often swaddled in morning and evening fog.
The couple met at a winemaker dinner at the Sao Paulo, Brazil home of her mother and her late stepfather, an Argentine diplomat specializing in business and trade. Cristina at the time was pursuing a career in foreign diplomacy herself and had enrolled in a graduate program in Buenos Aires. But meeting Hobbs, who is credited with elevating the then-underappreciated Malbec wine grape in Argentina, would set her on another path to California. Here she explored her artistic side, studying painting at the California College of the Arts in San Francisco and building community with other artists in Sonoma County.
She remembers being bewildered by the cool fog settling over Sebastopol when she first drove in from the airport in 2006.
“When you think of California as a European, you think more of Southern California. I was surprised by that and how cool it was here in the evening,” she recalls of the conditions that would swiftly become so much a part of her life and her art.
A two-story potting shed in the family’s garden provides plenty of space for garden tools and a crafts room where Cristina Hobbs and her daughters spend many happy hours creating and sewing. In October, the girls turn the shed into a haunted house. (Eileen Roche / for Sonoma Magazine)
She settled into the snug 1910 Craftsman-style farmhouse on 7 acres near the Paul Hobbs Winery that the vintner had bought not long before. Instead of building a new house, Paul, who enjoys architecture and landscape design, enlisted the help of local carpenters Roger Wishard and John Berg. Working with the same footprint and façade, they transformed the interior from a warren of little rooms into an open-beamed, light-filled space with windows that offer picture views of the 5 acres of Chardonnay Hobbs planted on the former apple farm.
“I wanted to preserve it because I felt it spoke to Sonoma County — west Sonoma County — and the ethos of the period,” he says. Even with the arrival of Sophia in 2013 and Louisa in 2016, they remained content in the compact space, which fosters a familial closeness they are committed to maintaining.
“We always found that mostly everyone is in the kitchen. This is where we spend most of our time,” Cristina says, standing behind a stove set to face the dining area and living room for ease of conversation while cooking. The hub is a large, worn black marble island where they do crafts and make cookies.
Winemaker Paul Hobbs prepares vegetables for dinner with the help of daughters Sophia and Louisa. (Eileen Roche / for Sonoma Magazine)A custom-made walnut dining table is the centerpiece of the open-plan dining and living space. Even during the busy harvest season, the Hobbs family makes a point to sit down to dinner together at the table each night. (Eileen Roche / for Sonoma Magazine)
In autumn, the smell of zucchini and banana breads envelop the house. Cristina and the girls like to take their wagon to fetch apples from an old orchard nearby to make apple crumble and tarts. Although the harvest means long days, Paul, who grew up on a farm in a family of 11 kids, makes a point of coming home to eat a homecooked dinner with Cristina and the girls. Everyone sits down at the custom-made walnut farm table together, even if it means dinner is delayed until 7:30 p.m.
Cristina is instilling a love of art into her daughters. Both girls have October birthdays and then there is Halloween, with pumpkins from their own garden and decorations they make themselves. A potting shed in the garden, where each girl has her own raised bed — Sophia has a tea rose bush and chamomile to dry her own teas while Louisa grows blueberries and catnip for their two kitties — also doubles as a crafts room. Tools share space with crafting supplies and a sewing machine.
The two-story potting shed in the family’s garden provides plenty of space for garden tools and a crafts room where Cristina Hobbs and her daughters spend many happy hours creating and sewing. In October, the girls turn the shed into a haunted house. (Eileen Roche / for Sonoma Magazine)The kids’ room in the Hobbs family home. (Eileen Roche / for Sonoma Magazine)
The two-story black shed stands like a cottage amid ornamental grasses, perennials, and sunflowers. With its steeply pitched roof, it makes a perfect haunted house that the girls love to do up with spiderwebs and other spooky decorations. It is their favorite haunt, next to the giant bedroom they share. Carved out of the attic with intriguing spots for hiding and play, it also has a built-in desk that overlooks a broad lawn where they play Frisbee with their miniature poodle, Daisy. From here they can also watch the leaves from a stand of sycamores turn orange, yellow and red.
“We take our rakes and make humongous piles and jump in them,” Sophia says.
The house is simply furnished with a large, custom-designed wraparound sofa for reading and a round, artist-made stamped concrete coffee table with an impression of leaves. Right now, it is covered with colorful wooden toys from Germany, where Cristina goes every summer with the girls while Paul is traveling to his other wineries in France, Argentina, and the Finger Lakes region of New York. But there is always color from the flowers Cristina brings in from her own garden — lots of marigolds in fall — and from Full Bloom Flower Farm in nearby Graton.
Winemaker Paul Hobbs and daughters Sophia and Louisa lounge and play in their west county home. (Eileen Roche / for Sonoma Magazine)
The home is not a gallery of her work, although one particularly atmospheric piece catches the eye in their living space, with another work near the entry.
“It was a time when I was into describing the feel of weather — the fog-like qualities you have in the morning here, the texture of the dried leaves and the raindrops. It’s very nature inspired,” she explains of the soft images that are only suggestive in their dream-like quality in moody hues of indigo and blue — with a burst of buttery gold like sun breaking through the clouds.
Many of her pieces — both paintings and ceramics — grace the hospitality center and the Howard Backen-designed offices at Paul Hobbs Winery a short 15-minute walk away through the vineyards. Cristina’s influence is reflected in the interior design and the paintings she created especially for the space based on local scenes. She and Paul worked closely with the late Backen, one of Wine Country’s leading architects and pioneer of the rural vernacular style, to create the winery offices, a series of connected buildings bridged by glass hallways. Cristina’s paintings capturing the natural moods of the landscape are also featured on several wine labels.
Cristina Hobbs’s pottery and paintings are on display throughout the Paul Hobbs Winery hospitality center and offices. The couple worked closely with the late architect Howard Backen on the design. (Eileen Roche / for Sonoma Magazine)Cristina Hobbs’s pottery and paintings are on display throughout the Paul Hobbs Winery hospitality center and offices. (Eileen Roche / for Sonoma Magazine)
After she drops the girls off at school, Cristina heads out into the backroads and takes long walks, often pausing to photograph things she sees along the way as a “starting point” in her creative process. One of her favorite hikes is the Pomo Trail out to Shell Beach, where, from one particular perch, she is captivated by the site of the Russian River flowing into the Pacific Ocean. She takes note of whatever is growing and is especially taken by the lacy lichen that hangs from the oaks like underwater coral, something she never saw in Germany.
She brings her ideas back to a small studio carved into an historic 1850s farmhouse at Paul Hobbs’ Ross Station Estate, a former stagecoach stop. Here, Cristina can sit at her small potter’s wheel or work on a canvas while looking out at nature unfolding in the vineyards. It could be the fog burning off in the distance or a pack of coyotes on the move.
Artist Cristina Hobbs can watch nature unfold among the vineyards while working in her studio in an old farmhouse at Paul Hobbs’s Ross Station Estate. (Eileen Roche / for Sonoma Magazine)Artist Cristina Hobbs working in her converted-farmhouse studio. (Eileen Roche / for Sonoma Magazine)
She doesn’t overthink her work or constrain it by sketching it out before she applies brush to canvas or hands to the clay. “If something else comes in at that moment, I want that to happen. I don’t want to feel obligated because I made that sketch,” she explains.
She instead lets it flow naturally, and she often surprises herself by what comes out. But it all speaks to her appreciation of the small moments: carving pumpkins with her girls, sharing a family meal, or watching the weather shift outside her window. Her images are, as she herself describes them, “observations of the everyday that at times go unnoticed; a celebration of the little things you see that stay in the back of your mind.”
Mike Heringer of Heringer Estates Family Vineyards & Winery, which has acquired Sonoma Portworks. Photo taken in Petaluma on Tuesday, October 21, 2025. (Christopher Chung/The Press Democrat)
When Bill and Caryn Reading announced their retirement from Sonoma Portworks earlier this year, some fans worried that the new owners would discontinue their favorite port-style wines. Instead, Heringer Family Estates has added to the Petaluma tasting room’s lineup and rebranded the venue as Portworks Wine Lounge.
The story
Bill Reading launched Sonoma Portworks in Sonoma Valley in 1994 with a dream of making balanced, small-batch fortified wines. The winery’s first release, Deco, definitely caught people’s attention; it combined Cabernet Sauvignon with chocolate essence for a luscious twist on traditional port.
Reading expanded the operation to Petaluma’s Foundry Wharf in 2003 and added a tasting room in 2007. Four years later, Reading’s wife, Caryn, joined the business full-time. They added new ports to the lineup, as well as distilled spirits and Sonomic Almost Vinegar, a sweeter, less acidic take on balsamic vinegar.
Various port and liqueur products from Sonoma Portworks in Petaluma on Tuesday, Oct. 21, 2025. (Christopher Chung/The Press Democrat)
This spring, the Readings sold the business to Heringer Estates, longtime grape suppliers for Sonoma Portworks and third-generation grape growers in Clarksburg. Now operating as Portworks Wine Lounge by Heringer Estates, the tasting room pours ports alongside the Heringer family’s organically farmed table wines. Deneice Knotts remains the dedicated Portworks winemaker, producing up to 1,000 cases each year across 10 fortified wines, hazelnut-infused sherry, and a fig liqueur.
The vibe
Portworks Wine Lounge is set inside the Foundry Wharf complex, in an under-the-radar business district on Petaluma’s West Side. Along with a parklet for outdoor sampling, the industrial space features a corrugated tasting bar, rustic tables and original barrel-hoop artwork created by Bill Reading. A curtain separates the tasting room from the production area in the back. If you peek behind the partition, you can spot the modified solera system used for the winery’s Maduro tawny port, and glimpse sets of rubber boots the cellar crew wears when foot-treading grapes.
Sonoma Portworks in Petaluma on Tuesday, Oct. 21, 2025. (Christopher Chung/The Press Democrat)
On the palate
For something fun and different, try the Rosé Port of Tempranillo ($25/500mL). The wine has a deep pink hue, berry flavors and a nice balance between sweetness and acidity. (Portworks recommends mixing the port into a spritz with sparkling wine and a slice of orange. As someone who finds Aperol way too cloying, I am 100% down with that.)
I also enjoyed the new Tannat Port from the 2021 vintage ($36/500mL) — a ruby-style port with notes of red cherries and medium sweetness. Among the dry table wines, check out the 2021 Heringer Estates Teroldego ($38) from Clarksburg, a medium-bodied red with a silky texture and notes of black cherry. The winery also produces white wines, sparkling wines and even a Delta-inspired wine slushy.
Delta Freeze Wine Slushy at Sonoma Portworks in Petaluma on Tuesday, Oct. 21, 2025. (Christopher Chung/The Press Democrat)A cheese board served at Sonoma Portworks in Petaluma on Tuesday, Oct. 21, 2025. (Christopher Chung/The Press Democrat)
Tasting flights cost $20 and range from port-only lineups to flights of Heringer table wines to mixed samplers. Wines by the glass cost $10 to $12. For an extra 20 bucks, add a port-friendly plate of cheeses, dark chocolate, and nuts. In the coming months, look for expanded tasting experiences, live music events, and sofas for a more lounge-like atmosphere.
Beyond the bottle
Organic extra-virgin olive oil and the limited edition extra-virgin olive oil at McEvoy Ranch in Petaluma, on Wednesday, June 8, 2022. (Beth Schlanker/The Press Democrat)The Hog Island Oyster Co. pickup window in Petaluma. (Remy Anthes)
Foundry Wharf lies within Petaluma’s Downtown Warehouse District. Set between D and I streets, it’s a short walk from the Theater District and well worth a ramble for its eclectic mix of independent businesses. Browse Petaluma Pottery for beautiful handmade tiles and dinnerware by FLM Ceramics, or restock your supply of local olive oils at the McEvoy Ranch Outlet. Pop into the Juice House Co. for organic, cold-pressed juices, or peruse Petaluma Coffee & Tea for house-roasted coffees and bulk teas. If you’re craving lunchtime sustenance, Pearl offers vibrant Eastern Mediterranean-inspired eats and a thoughtful international wine list. You can even grab fresh seafood to take home at Hog Island Oyster Co.’s Petaluma Pickup Window.
Open noon to 5 p.m. Sunday to Friday and noon to 6 p.m. Saturday. Portworks Wine Lounge, Foundry Wharf, 613 Second St., Petaluma. portworks.com
Tina Caputo is a wine, food, and travel journalist who contributes to Sonoma magazine, SevenFifty Daily, Visit California, Northern California Public Media, KQED, and more. Follow her on Bluesky at @winebroad.bsky.social, view her website at tinacaputo.com, and email her story ideas at tina@caputocontent.com.
Breakfast sandwich from Eggspresso in Petaluma. (Eggspresso)
From buttery biscuits to brioche buns, breakfast sandwiches aren’t just meals — they’re handheld happiness. When the day is dawning and you’re still yawning, these are some favorites you can always count on.
Best All Around
Concha Breakfast Sandwich from Tia Maria Panaderia y Pasteleria in Santa Rosa Thursday, December 22, 2022. (John Burgess / The Press Democrat)
Concha — Tia Maria
This is my Holy Grail of breakfast sandwiches — a sweet pink concha paired with salty artisan bacon from Sonoma County Meat Co., soft scrambled eggs, and melty cheese all united under a sizzling sandwich press. Heavenly. 44 Sebastopol Ave., Santa Rosa. 707-540-9864, tiamaria.world
Best Pun on a Bun
The Fun Guy — Criminal Baking
Crimini mushrooms (Get it? Fungi), baked eggs, spinach, chèvre, and pesto on a housemade English muffin. A naughty, unexpected slather of lemon curd puts this in the breakfast hall of fame. 808 Donahue St., Santa Rosa. 707-888-3546, criminalbakingcompany.com
Cooked bacon for breakfast sandwiches at Criminal Baking in Santa Rosa on March 24, 2024. (Kathryn Styer Martínez)Breakfast sandwiches from Plank Coffee. Locations in Cloverdale and Healdsburg. (Plank Coffee)
Best Meatless
El Peluche — Plank Coffee
Skip the avocado toast and dive into this fat French roll stuffed with eggs, cheese, and roasted potatoes (the name El Peluche translates to “stuffed animal”). Add tempeh bacon or meatless sausage with spicy mayo for extra sass. 227 N. Cloverdale Blvd., Cloverdale, 707-894-6187; 175 Dry Creek Road, Healdsburg, 707-395-0572, plankcoffee.com
Best Biscuit
Buttermilk Biscuit Sandwich — Sunflower Caffé
It’s not just the sunny, secret patio that draws fans from far and wide to this stalwart on the Sonoma Plaza — it’s the fat biscuits stuffed with scrambled eggs, leek and shallot jam, cheddar, and gochujang aioli. 421 First St. W., Sonoma. 707-996-6645, sonomasunflower.com
The buttermilk biscuit sandwich from Sunflower Caffe in Sonoma, with soft-scrambled eggs, cheddar, gochujang aioli and a shallot and leek conserva. (Sunflower Caffe)
Best A.M. Burger
Breakfast Burger — Acorn Cafe
Odd as it sounds, this burger gives brunch vibes from bun to bun — with a beef patty, bacon, crispy hash brown, aioli, and a sunny-side-up egg that drips fetchingly from the middle. 124 Matheson St., Healdsburg. 707-955-7001, acornhealdsburg.com
Breakfast sandwich at Eggspresso in Petaluma. (Eggspresso)
Best Brioche
The Petaluma — Eggspresso
Soft, buttery brioche bookends fluffy folded eggs, chives, and sweet caramelized onions. An added squeeze of Sriracha mayo will get your morning on the move. 173 N. McDowell Blvd., Petaluma. 707-559-3313, eggspressoco.com
Beet and Butter Bean Hummus garnished with pickled carrot, toasted pistachios and mint, served with grilled ciabatta from chef Barney McGrath’s Meatless Monday meals at Muir’s Tea Room. (photo by John Burgess/The Press Democrat)
Sonoma County is a foodie’s mecca. From farm-to-table fare to international cuisine to comfort classics, you can satisfy pretty much any craving here. However, until recent years, you might have struggled to find vegan and vegetarian dishes that reached the same level as the area’s carnivorous meals. That, along with our food preferences, is changing.
Meat and dairy alternatives have been steadily appearing on grocery store shelves and restaurant menus across the United States over the past five or so years, following a shift in attitudes toward vegan foods. Local restaurants have taken note, adding more vegetarian and vegan options to their menus while some have gone fully plant-based.
As more local restaurants update their menus with vegans, vegetarians and the plant-based curious in mind, here are excellent restaurants to try on World Vegan Day (Nov. 1) or any day of the year.
Santa Rosa
Abyssinia
This Ethiopian/Eritrean restaurant in Santa Rosa has a wide selection of plant-based offerings. The veggie combo is a generous sampler of all the vegetarian dishes on the menu — Shiro We’t (spiced Ethiopian hummus), Miser We’t (lentils stewed in Berbere sauce), Miser Alecha (lentil stew with garlic, ginger and turmeric), Tikel Gomen (cabbage, carrots and potatoes cooked with ginger), Yabesha Gomen (collard greens cooked in tomato, garlic and rosemary) and Yater Kik Alecha (split peas with garlic, ginger and green pepper), all served on injera (a spongy Ethiopian flat bread). The veggie sambusa is a great starter. 913 Fourth St., Santa Rosa, 707-568-6455, my-abyssinia.com
Clockwise from left: yebeg key we’t, yebeg tibs, miser we’t, and tikel gomen, from Abyssinia restaurant in Santa Rosa. (Christopher Chung / The Press Democrat)Cacao Avocado Pudding with cacao nibs from Kim Bourdet, creative director of Branch Line in Santa Rosa, on Thursday, Feb. 4, 2022. (John Burgess / The Press Democrat)
The Branch Line
Kim Bourdet, owner of Santa Rosa’s former organic cafe and caterer The Pharmacy, opened this plant-based eatery and mercantile in the former Flying Goat Coffee space in Old Railroad Square in early 2022, with meat alternatives, housemade nut milks and vegan cheeses. Start your day with a seasonal latte, paired with fluffy focaccia, fresh muffins and other pastries. Or go for the bagels with avocado or vegan cream cheese. For lunch on the go, there are salads, sandwiches and grain bowls. Locally made goods to take home include syrups, jams, sauces and dry pasta. 10 Fourth St., Suite 1, Santa Rosa, 707-595-1941, instagram.com/thebranchline_sonomacounty
East West Cafe
A Mediterranean staple for over 30 years, East West Cafe has a dedicated vegetarian section on its menu. The Mediterranean Platter is a fan favorite meatless sampler, with hummus, falafel, tabbouleh and baba ganoush. The Macro Plate is a filling vegan dish, served with braised tofu or a veggie patty along with steamed vegetables, hummus, brown rice, oil-free black beans and blue corn tortillas. The Thai Tofu Salad is bright and colorful, featuring marinated tofu on a bed of mixed greens and red cabbage, along with onion, avocado, beets, carrots, toasted almonds, mandarin orange slices and housemade citrus dressing. 557 Summerfield Road, Santa Rosa, 707-546-6142, eastwestcafesantarosa.com
The Thai Tofu Salad from East West Cafe in Santa Rosa. (Charlie Gesell / The Press Democrat)Carrot Hummus with a drizzle of olive oil from chef Liza Hinman, owner of the Spinster Sisters restaurant in Santa Rosa, Thursday, Feb. 22, 2024. (John Burgess / The Press Democrat)
The Spinster Sisters
Named the best farm-to-table restaurant in Sonoma County in The Press Democrat’s Readers’ Choice awards for 2025, The Spinster Sisters serves up seasonal, farm-fresh cuisine and natural wines in a casual setting. The menu changes regularly, but recent delicious finds includespicy heirloom tomato soup, roasted mushroom hand pie, ricotta cavatelli with chanterelle mushrooms and rosemary caramel nut tart. 401 South A St., Santa Rosa, 707-528-7100, thespinstersisters.com
Rohnert Park
An Amy’s cheeseburger and fries at Amy’s Drive Thru on Wednesday, June 29, 2016, in Rohnert Park. (Beth Schlanker/ The Press Democrat)
Amy’s Drive Thru
When Sonoma County’s nationally renowned, plant-based Amy’s Kitchen opened its first drive-thru in Rohnert Park in 2015, it redefined what fast food could be. Amy’s Drive Thru specializes in guilt-free veggie burgers with its own secret sauce and vegan cheese. But Amy’s offers more than your typical burger drive-thru. The menu features salads, soups, wraps, grain bowls, and “chik’n” tenders and sandwiches. The Margherita pizza has a crunchy crust and is topped with fresh basil, diced tomatoes and dairy or vegan cheese — a delicious pie to share with friends or devour by yourself. Plus, non-dairy shakes and cinnamon rolls! 58 Golf Course Drive West, Rohnert Park, 707-755-3629, amysdrivethru.com
Cotati
A Saturday morning pastry case at Lady Blume Microbakery + Coffee in Cotati. (Heather Irwin / The Press Democrat)
Lady Blume Microbakery + Coffee
Opened last spring, Lady Blume bakery is entirely gluten- and dairy-free. Plant-based pastries include walnut banana bread, chocolate pound cake, chocolate doughnuts, cornmeal berry muffins and walnut chocolate chip cookies. Keep an eye on the rotating flavors of dairy-free doughnuts. 8059 La Plaza, Cotati, ladyblume.com
Petaluma
Aqus Café
The humble cafe at Foundry Wharf offers an assortment of vegan-alternative dishes. Start your day with a Veganrito, a breakfast burrito filled with rice, potatoes, avocado, cilantro, black beans, red peppers and vegan mozzarella. For lunch or dinner, you can’t go wrong with one of the vegan/vegetarian wraps, paninis and sandwiches. The Veggie Friday panini is stacked with roasted asparagus, eggplant, sweet peppers, portobello mushrooms, plant-based mozzarella and sundried tomato spread. There’s also a tempeh reuben, garden burgers, vegetarian lasagna and a tempeh teriyaki bowl with brown rice and veggies. 189 H St., Petaluma, 707-778-6060, aquscafe.com
Aqus Cafe co-owner John Crowley talks with a customer at the bar at Aqus Cafe in Petaluma. Aqus Cafe has become a hub for nearly daily community gatherings of all kinds. (Alvin Jornada / The Press Democrat)Gnocchi with roasted veggies and mushrooms with a housemade Pickle Plate from Luma Bar and Eatery in Petaluma Thursday, Feb. 16, 2023. (John Burgess / The Press Democrat)
Luma Bar and Eatery
The Mediterranean-California fusion menu at Luma features creative plant-based dishes, such as hand-cut fries with harissa aioli and a farro bowl with veggies and a Sherry Dijon dressing. Larger standout vegan dishes include a quinoa and chickpea veggie burger, a creamy pesto gnocchi, and a Margherita flatbread pizza with an option of cashew cheese. For dessert, try the olive oil cake with lemon curd or the coconut milk-based rose panna cotta. The drink menu includes local ales and wines, innovative cocktails and low- or no-alcoholic drinks. The vibrant Lumanade is made with lemon, butterfly pea tisane and FloraLuna Apothecary wildflower syrup. 50 E. Washington St., Petaluma, 707-772-5037, lumaeatery.com
Lunchette
Lunchette specializes in nourishing, flavor-packed salads and grain bowls for a satisfying lunch to go, and also offers soup and pizza by the slice. Current seasonal specials include a silky, green vegetable soup and a fall polenta with roasted mushrooms and delicata squash. For a warm vegan meal with heaps of flavor, try the tahini grain bowl. A base of organic brown rice is topped with spinach, cucumber, spiced chickpeas, pickled cauliflower, pickled rainbow carrots, roasted sweet potato, date molasses, zaatar seasoning and a generous drizzle of rich tahini dressing. Sweet plant-based treats include moist chocolate brownies, tahini miso cookies and gluten-free carrot cake muffins. 25 Fourth St., Petaluma, 707-241-7443, lunchettepetaluma.com
Some of the many locally-sourced dishes at Lunchette in Petaluma. (Houston Porter / Petaluma Argus-Courier)At Wild Goat Bistro in downtown Petaluma. (Sonoma County Tourism)
Wild Goat Bistro
This cozy, European-style bistro, situated inside the historic Great Petaluma Mill, serves Cal-American cuisine and wood-fired pizzas, along with plenty of vegan and gluten-free options on its menu. The vegan quinoa sweet potato cakes are a mock-crab cake favorite. They come topped with a Brussels sprouts slaw and lemon tahini and served with roasted red pepper and creamy cashew sauces. The shepherd’s pie is also vegan, featuring roasted Italian fennel sausage to complement the traditional English peas, carrots, mushrooms and the dreamy mashed potato whip topping. Pizza fans should opt for The Pearl, topped with vegan mozzarella, basil, pepperoncini, beech mushrooms, caramelized pearl onions and savory vegan fennel sausage. 6 Petaluma Blvd. N., Petaluma, 707-658-1156, wildgoatbistro.com
The Local
This Petaluma sandwich shop — notoriously hard to find in the Active Wellness Center but absolutely worth seeking out — expanded earlier this year with a second location in the Plaza North Shopping Center. The Local offers a modest assortment of locally sourced and expertly crafted sandwiches. The colorful, vegan Helen Putnam includes artichoke hearts, carrots, avocado, pickles, red onion, pickled ginger, roasted beet hummus and mustard greens on Della sourdough. Other vegan sandwiches include a seasonal banh mi and The Sonoma with portobello mushrooms in a Korean barbecue sauce on focaccia. Also find salads and top-notch smoothies. (The Active Wellness Center location at 1201 Redwood Way is temporarily closed.) 229 N. McDowell Blvd., Petaluma, 707-981-7100, thelocalpetaluma.com
The Helen Putnam is one of The Local’s most popular sandwiches. (Crissy Pascual/Petaluma Argus-Courier)Vegetarian pho, rice noodle soup with mixed vegetables and tofu at Pho Sonoma in Petaluma, on Friday, Dec. 21, 2018. (Alvin Jornada / The Press Democrat)
Phở Sonoma
This Vietnamese restaurant’s vegan menu features a variety of seasonal plates that even devout meat-eaters can get behind. If you’re seeking a classic vegetarian pho, look no further than the spicy vegan lemongrass noodle soup, with mixed veggies, rice noodles and soft, fried tofu in a spicy lemongrass broth. The vegan spring rolls are a refreshing starter, made with tofu, lettuce, bean sprouts, vermicelli noodles and mint wrapped in rice paper and served with peanut sauce. Curry tofu with mixed veggies is a spicy winner. The simmer-fried eggplant and green beans with Thai basil in vegan oyster sauce brim with garlicky, umami flavor. 140 Second St., Suite 120, Petaluma, 707-762-6888, phosonoma.com
Healdsburg
Little Saint
Healdsburg’s upscale, farm-to-table Little Saint offers creative vegan takes on favorite dishes, such as the harvest cheeseburger and shoestring fries with rosemary garlic aioli. For brunch, try the Nashville waffle with fried lion’s mane or breakfast tacos with scrambled tofu and Fresno cashew crema. Dinners at Little Saint are meant to be shared. Start with the housemade focaccia and trio of dips (smoked carrot, roasted red pepper hummus and cultured cashew). The roasted eggplant lasagna delights with king trumpets and summer squash. For dessert, go for a seasonal fruit tart or scoop of housemade ice cream. 25 North St., Healdsburg, 707-433-8207, littlesainthealdsburg.com
Plant-based dishes from Little Saint in Healdsburg. (Emma K Creative/Courtesy Little Saint)Breakfast sandwiches from Plank Coffee. Locations in Cloverdale and Healdsburg. (Courtesy Plank Coffee)
Plank Coffee
For the best vegetarian breakfast and lunch in north county, Plank Coffee has you covered with plant-based sandwiches and milk alternatives (oat, soy, almond or coconut) for your mochas and seasonal lattes. Try a breakfast sandwich on a croissant, housemade biscuit or bagel with egg, cheese (dairy or vegan) and smoky tempeh “bacon” or a Beyond Meat “sausage” patty. The mushroom sandwich is an umami-rich bundle of braised greens, melted provolone (or a vegan alternative) and cremini mushrooms sautéed in garlic, onion, tamari, thyme and Bragg’s Liquid Aminos, all on a toasted Village Bakery roll. Don’t forget to leave with a morning pastry, like the vegan apricot pecan bran muffin or the moist vegan orange cake with a zesty orange glaze. 175 Dry Creek Road, Healdsburg, 707-395-0572, and 227 N. Cloverdale Blvd., Cloverdale, 707-894-6187, plankcoffee.com
The Taste of Tea
This family-owned tea room serves Japanese tea and comfort food, including some of the most satisfying vegetarian dishes in Healdsburg. The Miso Ramen, ideal for chilly autumn days, is a signature dish. The vegan version offers depths of flavor and varied textures from the ginger-seasoned miso kombu broth, soft tofu, shredded nori, bamboo shoots, green onions and sprouts. Not in the mood for soups? Try the curry onigiri (stuffed rice balls wrapped in nori) or hijiki don rice bowl — white rice topped with hijiki (a type of wild seaweed) salad and half a shoyu marinated egg. Matcha ice cream and ginger rice pudding are refreshing desserts. Pair your meal with a selection from the over 80 teas served here, excellently prepared by the accommodating tea docents. 109 North St., Healdsburg, 707-431-1995, thetasteoftea.com
Green tea mochi at Taste of Tea in Healdsburg. (Heather Irwin/Sonoma Magazine)Cool Beans salad from Carmella in Healdsburg. (Carmella)
Carmella
This plant-based juice shop, appropriately situated in the former The Nectary location on Center Street, specializes in cold-pressed juices as well as smoothies, salads, parfaits, “superfood” lattes and others bites. Grab-and-go juices are as nourishing as they are vibrant and delicious, such as the Big Red made with beet, lemon, pineapple, coconut water, hibiscus tea, green apple and chia seeds. Smoothies are divine, particularly the vivid blue Midnight Maca made with adaptogenic maca, spirulina, dates, banana, almond butter and vanilla. Salads are equally colorful as well as seasonal. A favorite is the Cool Beans salad made with lentils, house hummus, sprouted mung beans, crisp vegetables and fermented vegetables atop a bed of fresh greens, all topped in herbed yogurt dressing and quinoa crisps. Also find housemade pickles, ferments, toast and herbed almond cheese to craft your own plant-based “cheese and charcuterie” board. 312 Center St., Healdsburg, 707-385-4657, carmellacarmella.com
Sebastopol
Cozy Plum Bistro
From burgers and burritos to loaded nachos and mac and cheese, there’s something for everyone here, including die-hard meat-eaters. Try the Pesto Tenderloin sandwich, with soy- and gluten-based “white meat,” housemade pesto and veggies on a soft herb focaccia. The Philly Cheesesteak is a delicious plant-based version of the East Coast classic, made with gluten-based steak strips, bell peppers, onions and a smoky cheddar sauce on fresh-baked sourdough. Don’t miss the plant-based burger, featuring a “chef’s blend protein patty” (soy, pea and rice) with Cozy sauce, pickle, tomato, onion and lettuce on a fresh-baked sourdough bun. It is one of the best burgers in Sonoma County. 6970 McKinley St., Sebastopol, 707-823-3333, cozyplum.com
Vegan Frittata with a Cozy Plum Salad with strawberries and blueberries from the Cozy Plum Bistro in Santa Rosa Wednesday, Jan. 18, 2023. (John Burgess/The Press Democrat)Beet and Butter Bean Hummus garnished with pickled carrot, toasted pistachios and mint, served with grilled ciabatta from chef Barney McGrath’s Meatless Monday meals at Muir’s Tea Room. (John Burgess / The Press Democrat)
Muir’s Tea Room
This English/Scottish tea house likely offers the most extensive assortment of vegan baked goods in the county, along with fully plant-based plates on its tea service menus. The seasonal and year-round pies, tarts, cakes, cookies, muffins, scones, brownies and cupcakes are all vegan. Yes, even the deluxe double chocolate cake and specialty Bavarian cream tart. Savory plant-based options are also available, such as finger sandwiches, mushroom tarts, “sausage” rolls and seasonal savory pasties. 330 S. Main St., Sebastopol, 707-634-6143, muirstearoomandcafe.com
La Bodega Kitchen
Casual, rustic dining meets gourmet plant-based/vegetarian cuisine at Sebastopol’s completely meat-free La Bodega Kitchen. The Saffron & Rose Petal Arancini is a standout appetizer — three fried Carnaroli rice balls made with Miyoko’s mozzarella and Forager Project Parmesan, resting in La Bodega marinara. Meat won’t be missed after trying the rigatoni “Bolognese” ragu, made with a house vegan ragu and grated local cheese. Don’t skip the sweet treats here. The dessert menu boasts some “I can’t believe it’s vegan” dishes like hazelnut tiramisu and chocolate ganache nut torte. 2295 Gravenstein Hwy. South, Sebastopol, 707-827-1832, sonomawineshop.com
Vegetarian Shepherd’s Pie made with Beyond Beef, peas, Swiss chard, celery, shiitake, cremini and porcini mushrooms, caramelized eggplant, vegetable demi, and mashed Yukon Gold potatoes at La Bodega Kitchen in Sebastopol. (Chad Surmick / The Press Democrat)The Umami Bomb from the Fern Bar includes mushrooms, shiitake cream, broccoli, sticky rice, balsamic and nutritional yeast. (John Burgess / The Press Democrat)
Fern Bar
Sebastopol’s chic Fern Bar offers a variety of vegan and vegetarian dishes on its menu, along with gluten-free or celiac-safe options. A great dish to share is the falafel plate, a handful of dukkah-seasoned falafel patties served with cucumber and lemon-garlic tahina. The tangled-looking Umami Bomb (vegan and celiac safe) is bursting with flavor. A bed of crispy rice is topped with broccoli, mushrooms, shiitake ‘cream,’ balsamic and nutritional yeast. Finish your meal with the warm, vegetarian-friendly churros, coated in cinnamon sugar and served with peach butter. 6780 Depot St., Suite 120, Sebastopol, 707-861-9603, fernbar.com
Soft Medicine Sanctuary
Opened in September of 2023, Soft Medicine Sanctuary is a combined farm-to-table cafe, tea lounge, yoga studio, art gallery and event space — all wrapped up into one inclusive community hub that focuses on wellness and connection. The menu has plenty of nourishing, plant-based dishes, including the “always vegan-friendly” soup of the day, the Nori Wrap filled with quinoa, veggies, kimchi and vegan spicy mayo, and the Ayurvedic Grain Bowl — a mix of local rice, greens, mung beans, seasonal veggies, kraut, pesto and Ayurvedic spices to aid digestion and metabolism. Desserts include vegan cheesecakes and chocolate tahini cookies. Tea and coffee drinks can be served with oat, coconut or housemade almond milk. 186 N. Main St., Suite 120, Sebastopol, 707-827-8130, softmedicinesebastopol.com
The Nori Wrap with quinoa, avocado, kimchi, veggies, sprouts and vegan spicy mayo with a Passiflora cold elixir with vanilla raspberry almond milk, valerian, skullcap and passionflower from Soft Medicine Sanctuary Friday, Nov. 22, 2024, in Sebastopol. (John Burgess / The Press Democrat)The Gratitude Burrito with refried beans, shredded yam and potato mixed, corn salsa, pico de gallo salsa, guacamole covered in a creamy jalapeño sauce rom Viva Mexicana Wednesday, January 29, 2025 in Sebastopol. (John Burgess / The Press Democrat)Noon o Panir ba Sabzi with fresh feta, fresh herbs, radishes, onions and walnuts with a Heavenly Quince Agua Fresca from the Persian menu, Mondays and Tuesdays at Viva Mēxicana Oct. 29, 2025, in Sebastopol. (John Burgess / The Press Democrat)
Viva Mēxicana
While most taquerias offer veggie burritos on their menus, Viva Mēxicana aims higher in its plant-based offerings. With a whole page on the menu dedicated to vegan options, it’s easy to get lost in the drool-worthy lineup. The aptly named Very Vegan Burrito (one of the 14 vegetarian burritos on the menu) includes Spanish rice, black beans, organic tofu, salsa verde and mango salsa wrapped up in a Roma tomato tortilla. A fan favorite is the Butternut Squash Enchilada — two corn tortillas stuffed with butternut squash and served with a roasted tomato-chipotle salsa, lettuce, avocado, cilantro, Spanish rice and refried beans. Also find vegan nachos, tacos, soups, tamales, quesadillas and desserts. Bonus: On Monday and Tuesday evenings, the taqueria serves a taste of Persia with Persian Nights, featuring a number of plant-based Iranian dishes that owner Sima Mohamadian grew up eating. 841 Gravenstein Hwy S, Sebastopol, 707-823-5555, vivamexicana.com
Sonoma
Sunflower Caffe
Over half the menu at Sunflower Caffé is vegetarian-friendly, with meat-free brunch classics such as breakfast burritos and avocado toast — one of the best in the county. The avocado toast includes shaved Brussels sprouts, toasted hazelnuts, sunflower spread and black truffle pecorino on multigrain bread. For a naturally sweet start to the day, try the coconut chia seed pudding topped with nutty granola, raspberries, toasted coconut and passionfruit sauce. The roasted squash sandwich is packed with butternut squash, Asian pear, whipped tofu, arugula, pickled onions and hot honey on an Italian country roll. 421 First St. W., Sonoma, 707-996-6645, sonomasunflower.com
Avocado toast from Sunflower Caffe in Sonoma. (Sunflower Caffe)Dish from Valley Bar + Bottle in Sonoma. (Eileen Roche/For Sonoma Magazine)
Valley
Formerly known as Valley Bar + Bottle, this Sonoma restaurant serves seasonal California cuisine, featuring a diverse selection of plant-based dishes. For weekend brunch, try the bagel platter or or Turkish poached eggs with lentils and Urfa. The Valley breakfast includes flatbread, feta, tomatoes, zucchini dip, soft-cooked egg and pickled red onion. Lunch consists of a Hippie Salad with tahini vinaigrette, quinoa with summer vegetables, and sesame-peanut noodles with spicy tofu. For dinner, try the spiced lentils with fried onions or the crispy rice with turmeric. 487 First W., Sonoma, 707-934-8403, valleybarandbottle.com
Guerneville
Flash-fried Brussels sprouts at Boon Eat + Drink in Guerneville. (Boon Eat + Drink)
Boon Eat + Drink
Featured in several local and national publications, chef Crista Luedtke’s Boon Eat + Drink is a Russian River gem. One of the modern bistro’s most popular dishes is the vegetarian and exceptionally flavorful Polenta Lasagna. The creamy polenta is balanced with sautéed vegetables, ricotta and spicy marinara sauce atop a bed of tender rainbow chard. All of the starters and shared plates are vegetarian and simple yet delicious, including the pillowy clouds of burrata topped with cherry coulis and spiced pumpkin seeds, as well as the tri-colored beet salad with goat cheese and a citrus vinaigrette. 16248 Main St., Guerneville, 707-869-0780, eatatboon.com
Winemaker Vanessa Wong heads out to the vineyards to check on ripening, a daily chore at harvest. (Kim Carroll)
It’s impossible to pigeonhole this enormous region that spans 480,000 acres, primarily along the magnificent Pacific Ocean coastline stretching from San Pablo Bay to the Mendocino County border.
Winemakers love the vineyards here because the region is delightfully cool, thanks to ocean breezes and summer fog, but most make and sell their wines in less remote areas of the county. There are a few actual wineries dotted throughout the rugged coastline region. They require a bit of a drive, but that’s part of the charm of this out-of-the-ordinary Wine Country escape, ideal for those who enjoy the journey as much as they do the destination.
Taste
Wines from Peay Vineyards, which offers tours and tastings at its estate in Annapolis as well as its tasting room in Cloverdale. (Kim Carroll / for Sonoma Magazine)
Peay Vineyards
If you don’t mind a drive, reserve a private tasting at the Estate in Annapolis, about an hour west of Healdsburg. The one-of-a-kind adventure includes a tour of magical vineyards that carpet rolling hills above a river gorge, forays into redwood forests, and the deliciously salty scent of the sea just a hop-skip west. Winegrower Nick Peay is on hand to guide the tour, which is followed by a tasting of five current releases accompanied by a local cheese and salumi plate ($100). Peay is very much family owned, crafting an array of exceptional Pinot Noirs, Chardonnays, and Syrahs in a range of styles.
Note: Upon booking, guests are asked to join the Friends of Peay list, but this is not a wine club. It’s a way for them to let guests know about allocated small-production wines, sometimes 100 cases or less. Want to skip the long drive? Visit the Cloverdale tasting room instead that leads you into a subterranean barrel hall, with tours of the expansive winemaking facility. 227 Treadway Drive, Cloverdale. 707-894-8720, peayvineyards.com. For Annapolis details, contact nick@peayvineyards.com.
Black Kite Cellars
This rural Freestone property’s Jasper House tasting room looks as though it was pulled from the pages of Architectural Digest. Relax on couches in one of three private sipping salons amid art gallery-worthy collections, stroll casual gardens, then make your way across the lane to the vineyards overlooking the endless countryside. There’s even a charming little flower stand to browse along the way. Owners Tom and Rebecca Birdsall focus on classic Burgundian-style Pinot Noir and Chardonnay, and are excellent story tellers about their inspirations. Be sure to ask about the meaning behind the wine label art. 12747 El Camino Bodega, Freestone. 707-322-4863, blackkitecellars.com
Relax on couches in one of three private sipping salons amid art gallery-worthy collections at Black Kite Cellars in Freestone. (Will Bucquoy / for Black Kite Cellars)Do the Redwood Grove tasting with a BYO picnic at Freeman Winery in Sebastopol. (Sonoma County Tourism)
Freeman Winery
Winemaker Akiko Freeman and her winery manager husband Ken work together at their storybook property that is technically in the Russian River Valley AVA, but they also farm their lauded 14-acre Yu-ki Estate vineyards that’s part of the Sonoma Coast AVA, just 4 miles from the Pacific Ocean. Do the Redwood Grove tasting with a BYO picnic. 1300 Montgomery Road, Sebastopol. 707-823-6937, freemanwinery.com
Enriquez Estate Wines
This under-the-radar spot founded by Eduardo and Ana Enriquez and run by daughter Cecilia is a micro-winery, producing around 1,000 cases a year. There’s no real tasting room, but guests are invited for rustic gatherings in the vineyard or barn, where bottles are popped and stories are shared. Try the uncommon dark fruit Rioja-style Sonoma Coast Tempranillo Reserva. 5960 Eastside Road, Forestville. 707-347-9719, enriquezwines.com
2014 Sonoma Coast Tempranillo wine at Enriquez Estate Winery in Forestville, Tuesday, Nov. 22, 2022. (Beth Schlanker / The Press Democrat)Mother of Pearl Chardonnay, center, is part of the flight available at the tasting room at Fort Ross Vineyard & Winery, which sits nestled between trees with views of the Pacific Ocean along Meyers Grade Road near Jenner, Monday Nov. 14, 2022. (Chad Surmick / The Press Democrat)
Fort Ross Vineyard
This gem tucked in the forest just 1 mile from the Pacific Ocean is the only tasting room in the acclaimed Fort Ross-Seaview viticultural area. Set on a steep mountain ridge above the fog line, it’s known for uncommon treasures like South African-style Chenin Blanc and Pinotage, plus a variety of luscious Pinot Noirs and Chardonnays. After a long drive to the remote estate, invest the time in the Trails & Tastings experience, featuring a guided hike through the redwoods, vineyards, and gardens, followed by an exceptional wine-paired meal from the in-house chef. 15725 Meyers Grade Road, Jenner. 707-847-3460, fortrossvineyard.com
Dine
The smashburger and a side of fries from Jilly’s Real Food Roadhouse Friday, April 4, 2025, overlooking the Russia River on Highway 1 near Jenner. (John Burgess / The Press Democrat)
Jilly’s Real Food Roadhouse
Head north past Bodega Bay on CA-1, turn left at the Willow Creek Road bridge, and you’ll find a funky diner brimming with good food and good feelings. Owner Jill Lippitt ushers you in with from-scratch comfort food and wildly beautiful views of the Russian River. Dig into marvels such as a ginormous double smashburger with tallow fries, or buttermilk-fried chicken atop crunchy slaw. 9960 Hwy. 1 Jenner. 707-756-0119
River’s End Restaurant & Inn
What a delicious combination: breathtaking views and mouthwatering Cal-cuisine at this locals’ favorite perched on a bluff overlooking the mouth of the Russian River. Dive into eclectic bites ranging from black cod-shrimp ceviche to duck confit egg rolls, and applewood-smoked filet mignon slathered in Pt. Reyes blue cheese walnut butter. 11048 Highway 1, Jenner. 707-865-2484, ilovesunsets.com
Coastal dining at River’s End Restaurant & Inn in Jenner. (Tiffany Nguyen / Sonoma County Tourism)To start, a selection of bites from the new prix fixe tasting menu at The Lodge at Dawn Ranch Thursday, Sept. 4, 2025, in Guerneville. (John Burgess / The Press Democrat)
The Lodge at Dawn Ranch
Grab a wine-paired picnic and settle on the lawn above the picturesque Russian River. Chefs Juliana Thorpe and Ignacio Zuzulich offer classic California fare for these alfresco feasts, but be bold, and ask them to assemble a basket celebrating their Dawn Ranch restaurant’s Brazilian, Argentinian, and European heritage. 16467 Hwy. 116, Guerneville. 707-869-0656, dawnranch.com
Explore
Owner Mark Weiss and his daughter, who works at the bakery, Ella Weiss, 17, hold one of their pizzas, during community pizza night with live music at Raymond’s Bakery in Cazadero on Friday, May 13, 2022. (Darryl Bush / for The Press Democrat)
Cazadero: Take the narrow, winding road up the mountain to check out this town that feels like a return to the old days. On Friday nights, between May and October, stop in Raymond’s Bakery for superb breads and pastries plus wood fired pizza and live music amid the redwoods. Or browse the 1899 “Caz” General Store for homemade barbecue sauce, delectable deli sammies, gourmet burgers, fresh seafood, and lots of local collectible souvenirs. Raymond’s Bakery, 5400 Cazadero Hwy. Cazadero. 707-632-5335, cazbakery.com; and Cazedero General Store, 6125 Cazadero Hwy., Cazadero. 707-632-5287. On Facebook – Cazadero General Store
Insider Tip
Auctioneer Nick Schwanz, center in hat, and his friends grab Champagne to celebrate raising more than $1 million for local charities over the past 20 years on Give Back Tuesdays, June 24, 2025, at the Rainbow Cattle Co. in Guerneville. (John Burgess / The Press Democrat)
Hit up Give Back Tuesdays at Rainbow Cattle Company
This LGBTQ+-friendly bar hosts a community dinner and auction with proceeds going to a different local charity each week. Since starting the Tuesday tradition, they’ve raised $1 million. 16220 Main St., Guerneville. 707-869-0206, queersteer.com
Mia Steiger brought her pickleball group for a one of a kind experience amongst the vineyard at Anaba Winery Thursday, July 10, in Sonoma. (John Burgess / The Press Democrat)
It’s a sunny Tuesday morning at Finley Community Park on the west side of Santa Rosa, and a fenced-in area on the north side of the park is practically overflowing with players ready to throw down.
A quick poll of the crowd reveals they’ve come from all over the county: Petaluma, Cloverdale, Sonoma, and beyond. Some look old enough to have AARP cards. Others look young enough to pound beers without stomach problems. Several look very young — at least one player can’t possibly be more than 10.
They’ve come to play pickleball, the fastest growing sport in America. It’s a mashup of tennis, badminton, and ping-pong that has spawned a cult-like following among those who play. It’s hard for zealots to be nonchalant about pickleball.
One might even call pickleball a phenomenon. Nationwide, participation in the sport has proliferated by more than 150% in the last three years, according to the Sports & Fitness Industry Association (SFIA). Here in Sonoma County, pickle-mania is also on the rise — a new members-only, 33-court facility is slated to open in Rohnert Park, and public and private courts continue to come online.
John Malanga plays pickleball with his son, Matteo, at the Petaluma Fairgrounds Pickleball courts on Monday, May 19, 2025. (Crissy Pascual / Petaluma Argus-Courier)Pam Mason hits a return on the pickleball courts at Airport Health Club in Santa Rosa. Photographed on Tuesday, July 2, 2024. (Christopher Chung / The Press Democrat)
“It’s almost impossible to play this game and have a bad time,” says Kathy Kerst, a 76-year-old Santa Rosa resident who set up the Sonoma County Pickleball Club with her husband and has become the de facto head of the local pickleball community. “It also happens to be a great workout.”
Pickleball is also easy to learn, which may account for some of its popularity.
The game is played on a court about half the size of a tennis court; the part of the court closest to the net is called the “kitchen.”
Pickleball paddles are plastic and a little smaller than most racquetball rackets. The pickleball itself, made of hard plastic, is slightly larger than a tennis ball and has holes that slow it down in midair, much like the holes of a wiffle ball.
Gary Bunas holds a paddle and a wiffle ball before serving while playing pickleball on the new courts at the Oakmont East Recreation Center. Photographed on Tuesday, June 12, 2018, in Santa Rosa. Pickleball paddles are plastic and a little smaller than most racquetball rackets. (Beth Schlanker / The Press Democrat)Pickleball players play on the 12 courts at Sunrise Park in Rohnert Park on Monday, Oct. 6, 2025. Pickleball players raised more than $30,000 to convert two tennis courts into six additional pickleball courts, seen on the right. (Christopher Chung / The Press Democrat)
While it’s possible to play singles, the most popular version of the game is doubles — USA Pickleball estimates that roughly 80% of all games involve two players on each side. Because the court is so small, the action in these four-player contests can get fast and furious. Some novices can crank the ball at speeds of more than 45 mph.
Finally, and to set the record straight, pickleball has nothing to do with pickles.
The game was invented on Bainbridge Island, Washington, in 1965, and Joan Pritchard, wife of one of the founders, is credited with suggesting the name because the game combined elements from other sports like how “pickle boats” in crew racing are made up of mismatched oarsmen from other teams.
Today, pickleball is played all over Sonoma County. Among public courts, the ones at Finley are by far the most popular, followed by Lucchesi Park in Petaluma, and Hiram Lewis Community Park in Windsor. Larson Park in Sonoma and Galvin Park in Santa Rosa are both in the process of converting some tennis courts into designated pickleball courts, which are targeted to be complete by the end of this year.
Carol Kovatch, right, and teammate Cheryl Heller congratulate each other after winning a point in pickleball. Photographed on Wednesday, Oct. 27, 2021, at Finley Community Park in Santa Rosa. Pickleball players gathered at the courts to show the need for more pickleball courts. (Christopher Chung / The Press Democrat)Philip Liu and Elliott Blue, both 17-year-old high school students, play a pickleball match at Lucchesi Park. Photographed on Thursday, Aug. 24, 2023, in Petaluma. (Crissy Pascual / Petaluma Argus-Courier)Shiva Gaskins, left, and Lisa Buckner take on Erin Byrn and Mary Terbush in a match on the pickleball courts. Photographed on Friday, Oct. 4, 2024, at Hiram Lewis Park in Windsor. (Christopher Chung / The Press Democrat)
Private courts abound, too, and offer a totally different vibe. Most of these courts are in gated communities such as Oakmont in the Sonoma Valley, golf clubs, and fitness centers. A select few give the game a Wine Country spin.
On the Sonoma side of the Carneros region, for instance, Anaba Wines has a pickleball court in the middle of a Picpoul Blanc vineyard. The winery offers a tasting that includes one hour of pickleball, and 1-ounce pours of four different wines. The tasting takes place under a gazebo adjacent to the court. Guests often complement the experience with pizzas from the on-site wood-fired oven as well.
“There aren’t many places around here where you can play pickleball in the middle of a vineyard,” says Michelle Hogan, Anaba’s marketing and brand director. “We’re proud to say we’re one of them.”
Mia Steiger brought her pickleball group for a one-of-a-kind experience amongst the vineyard at Anaba Winery. Photographed Thursday, July 10, 2025, in Sonoma. (John Burgess / The Press Democrat)Napa’s Carneros Resort and Spa is a place to enjoy post-pickleball snacks and drinks, which guests can purchase from the onsite restaurant or market. (Carneros Resort and Spa)
On the Napa side of Carneros, Carneros Resort and Spa features two pickleball courts that are complimentary for resort guests and available to locals for a fee for up to four guests. During or after a match, players can enjoy wine and light bites courtside or head to Post, the resort’s tasting room, to experience a curated wine or nonalcoholic wine flight.
The resort also employs former pickleball pro Jeff Forcier, who’s on hand twice weekly to help teach the game. “Pickleball is a very social event; it’s easy to meet new people,” Forcier explains. “This property’s courts are set up so that a lot of people can gather, socialize, and play at the same time. I don’t see this at other locations [around the Bay Area].”
Looking forward, Sonoma County pickleballers are excited for the arrival of CenterLine 33 — a members-only facility with 17 indoor courts, 16 outdoor courts, a café, a spa, and a fitness center. The club is scheduled to open this fall in an old movie theater in Rohnert Park.
At 75,000 square feet indoors, it will be one of the largest pickleball facilities in Northern California.
The City of Rohnert Park will turn the shuttered Reading Cinemas building into a pickleball facility and health club. Photographed Thursday Aug. 8, 2024. (Chad Surmick / The Press Democrat)
According to Kip Zook, marketing and sales director for CenterLine 33, the project is the brainchild of Rich Coombs, a partner in the Roxy and Airport theaters in Santa Rosa, general partner in the Airport Business Center, and president of the Windsor Golf Club.
Two of the 17 indoor courts at the new facility will have stadium-style seating to accommodate up to 150 spectators apiece with an element of nostalgia built in. All the seats are repurposed from Summerfield Cinemas in Santa Rosa, which Coombs was a partner in as well.
With these courts, the facility will be equipped to host special matches and high-profile tournaments with nationally ranked players and celebrities from across the country.
“We want to become the go-to place for pickleball events in the region,” says Zook.
Member sign-ups for CenterLine 33 will start sometime shortly before they open, and Zook adds that the club had no plans to accommodate walk-ins unless they were guests of a member.
While this might seem exclusionary, Zook says any additional pickleball in Sonoma County is a good thing. “The more pickleball, the better.”
Carne asada fries require a fork at Galvan’s Eatery in Santa Rosa. (Heather Irwin / The Press Democrat)
Galvan’s Eatery, known for its bright red food trucks, quesabirria and carne asada fries, will open its first brick-and-mortar location in the former Jaded Toad restaurant in Cotati.
The restaurant will be called Galvan’s Beer Garden, according to co-owner Omar Galvan, and is expected to open in January.
Omar, 31, and his brother Ivan, 27, purchased their first food truck in 2020, popping up at breweries including Shady Oak, Old Caz, Cooperage and HenHouse. Frequent social media posts and engagement have helped build their following. Their Instagram account (@galvanseatery) has around 16,000 followers and lists upcoming locations, customer photos and plenty of sizzling taco shots. The brothers now operate three food trucks.
Galvan’s Eatery “Crispy Pancho” surf and turf tacos. (Heather Irwin / The Press Democrat)
As second-generation immigrants, Omar credits a combination of book and street smarts for their rapid growth. Industriously working long days, starting at 5 a.m. at their parents’ Windsor market and taqueria, has helped, too.
Pastries from Quail & Condor in Healdsburg. (Emma K Creative)
Healdsburg’s buzzy Quail & Condor Bakery is expanding its operations to a new location in November, just a croissant’s throw from its current Healdsburg Avenue spot.
Recognized by The New York Times as one of America’s best bakeries and a James Beard Award semifinalist for Outstanding Bakery, founders and chefs Melissa and Sean McGaughey quickly outgrew their pint-sized kitchen after opening in 2020, thanks to destination-worthy croissants, kouign-amann, breads, cakes and other pastries.
Now, they are moving to a new 3,650-square-foot space at 44 Mill St., where, in addition to sweet treats and loaves, they will offer a breakfast menu. Dishes will include sourdough waffles, baked eggs in garlic yogurt served with Turkish-style bagels, and seasonal fruit.
Varieties of croissants available at Quail & Condor bakery Monday, Jan. 6, 2025, in Healdsburg. (John Burgess / The Press Democrat)
“The breakfast menu is something we’ve been excited about for a while, and I’m especially excited to share food from my Turkish family on the platform of California bounty with Healdsburg,” said Melissa, winner of the 2019 Food Network “Holiday Baking Championship” and contestant on the current fifth season of Food Network’s “Alex vs. America.”
The couple also owns Troubadour Bread & Bistro at 381 Healdsburg Ave., which operates as a sandwich shop by day and transforms into the high-end French restaurant Le Dîner by night. Stay tuned for more details.
“You’re stuck on a desert island and can only bring one dish with you. Chef, what dish do you bring?”
Navarro didn’t hesitate, and his answer surprised everyone watching the show.
“You know, I’m very simple,” he began, “I love oatmeal.”
Asimont was incredulous. “What? No, chef, don’t ‘oatmeal’ me!” she protested.
She pressed further, asking what he would eat if he were to die tomorrow. Before she could finish the question, Navarro insisted, “I still answer ‘oatmeal.'”
Our dining editor, Heather Irwin, laughed, while Asimont remained mystified. I, meanwhile, couldn’t stop smiling. Finally, the unsung hero that is oatmeal was being championed by a celebrated local chef. Vindication at last.
Navarro said he makes his oatmeal a day ahead, adding chia seeds and coconut milk before letting it rest overnight in the refrigerator.
“It’s my dish to start the day,” he said. “Every day.”
The hearty breakfast fuels Navarro through long hours in the kitchen. Oats are packed with fiber and protein, keeping the body feeling fuller for longer. And the benefits don’t end there.
According to Healthline, oats are rich in antioxidants and an array of vitamins and minerals, including manganese, zinc, vitamin B and iron. They’re also known to lower cholesterol, improve blood sugar levels, regulate Type 2 diabetes and promote healthy gut bacteria.
A bowl of overnight oatmeal topped with fresh fruit. (Emma K Creative / Sonoma County Tourism)
But Navarro’s adoration for oatmeal extends beyond its nutritional value.
“I love food, but (oatmeal) is my happy time,” he said in a recent phone interview.
“I remember when I was a little kid, my mom used to feed me oatmeal and I used to hate it,” Navarro admitted. He noted since then, he’s grown to love the dish. “I don’t know why, but I just enjoy it the most. I like everything about it — the texture, the flavor, everything.”
Despite its many virtues, oatmeal still suffers from a reputation for being, well, a bit bland and boring. I get it. It looks like gruel — the kind of thing only a Dickensian orphan might eagerly request seconds of. But it’s time to give this humble, heart-healthy dish the respect it deserves.
“Oatmeal can be playful; you can add whatever you enjoy,” Navarro said, noting one could add favorite toppings like fresh or dried fruit and chia seeds. “I put (in) some seeds, nuts and berries, a little bit of honey, not too much.”
On National Oatmeal Day, Oct. 29, celebrate the age-old grain here in Sonoma County, where chefs craft the simple, affordable dish with local flair. Here are a few favorites (including some fun oat desserts), followed by oat-infused recipes from local chefs.
El Dorado Kitchen
Knowing chef Navarro’s affection for oatmeal, the breakfast version at his Sonoma restaurant is surely made with an extra helping of love. Organic steel-cut oats are prepared with brown sugar and golden raisins. (According to the Mayo Clinic, steel-cut oats are the least processed variety — they take longer to cook but deliver the most fiber.) 405 First St. W., Sonoma, 707-996-3030, eldoradosonoma.com
Layla at MacArthur Place
The restaurant at MacArthur Place Hotel features a lovely vegan bowl of steel cut oats on its breakfast menu. The oatmeal is topped with mixed berries, toasted almonds and a wildflower honey drizzle. 29 E. MacArthur St., Sonoma, 707-938-2929, macarthurplace.com
Tea Room Cafe
At this Petaluma breakfast darling, the Bowl O’ Oats is made with steamed milk, brown sugar, apples and raisins. At $7.50, it’s the most affordable item on the menu, but still filling, nourishing and delicious. 316 Western Ave., Petaluma, 707-765-0199, tearoomcafe.com
Criminal Baking Company
Criminal Baking’s baked oatmeal resembles a moist cake — and paired with a hot cup of coffee, it’s a heavenly way to start the day. The gluten-free baked oatmeal is served with yogurt, lemon curd and fresh fruit. 808 Donahue St., Santa Rosa, 707-888-3546, criminalbakingcompany.com
The Stavrand Russian River Valley
The complimentary hot breakfast for guests at The Stavrand changes with the seasons. A perennial favorite is the overnight oats, topped with all sorts of seasonal, fresh and dried fruits, nuts and fennel pollen. 13555 Highway 116, Guerneville, 707-869-9093, thestavrand.com
Black Oak Coffee Roasters
To pair with your morning coffee, get the overnight oats made with cinnamon, brown sugar, yogurt and oat milk, topped with macerated mixed berries and graham cracker streusel. Plus, a seasonal, vegan pumpkin spice oatmeal cookie is currently on the menu. 324 Center St., Healdsburg, 866-390-1427, blackoakcoffee.com
Quail & Condor
Move over, Little Debbie. Quail & Condor’s oatmeal cream pies are thick and luscious, with a scoop of fluffy vanilla buttercream sandwiched between two soft oatmeal cookies. Sure, it may not be as healthy as a bowl of oatmeal, so let’s just call it nourishment for the soul. 149 Healdsburg Ave., Healdsburg, 707-473-8254, quailandcondor.com
Oatmeal cream pies at Quail & Condor Bakery in Healdsburg, Thursday Aug. 8, 2024. (Chad Surmick / The Press Democrat)All of the pastry items are baked on the premises of the Sweet Pea Bake Shop on West Napa Street. Photo taken on Thursday, Sept. 19, 2024. (Robbi Pengelly/Index-Tribune)
Sweet Pea Bake Shop
This sweet little Sonoma bakery sells large frosted oatmeal cookies among its assortment of delectable pastries. It’s likely to sway any oatmeal cookie naysayers. 720 W. Napa St., Sonoma, 707-934-8797, sweetpeabake.shop
Odd Cookie Bakery
Opened last year with an eye-catching selection of giant cookies and over-the-top cupcakes, Odd Cookie makes delicious, cheekily named treats. The “I Heard it Through the Grapevine” is an oatmeal raisin cookie that’s sure to delight fans of the classic. For those who can’t stand raisins, try the “Oat-rageous Cookie” — a thick oatmeal cookie loaded with toasted pecans and chocolate chips and chunks. 10000 Main St., Penngrove, 707-283-7772, oddcookiebakery.com
Recipes
When asked what’s the best oatmeal he’s ever had, chef Navarro replied, “The one I make.”
His personal recipe for overnight oats takes five minutes to prepare and doesn’t require any cooking — simply put in the fridge for at least 6 hours and let the oats do their thing. Plus, toppings can be modified to individual tastes, showcasing oatmeal’s versatility.
A bowl of overnight oatmeal topped with fresh berries. (Emma K Creative / Sonoma County Tourism)
Chef Armando’s Overnight Oats with Nuts, Seeds & Berries
Makes 2 servings
1 cup old-fashioned rolled oats
1 cup milk (or almond, oat, soy milk — your choice)
½ cup plain Greek yogurt (optional for creaminess)
1 tablespoon chia seeds
1 tablespoon flaxseeds (ground or whole)
1 tablespoon honey or maple syrup (adjust to taste)
½ teaspoon vanilla extract
¼ teaspoon cinnamon
Pinch of salt
Toppings (add before serving):
¼ cup mixed nuts (almonds, walnuts, pecans or hazelnuts), roughly chopped
¼ cup fresh or frozen berries (blueberries, raspberries, blackberries or strawberries)
Optional: Drizzle of nut butter or extra honey
In a medium bowl or jar, combine oats, milk, yogurt, chia seeds, flaxseeds, honey, vanilla, cinnamon and salt. Stir well until evenly mixed.
Cover and refrigerate overnight (or at least 6 hours). The oats and seeds will absorb the liquid and thicken.
In the morning, give the oats a good stir. Add nuts and berries on top. Adjust consistency with a splash of milk if needed.
Enjoy chilled straight from the jar, or warm briefly in the microwave if you prefer.
Breakfast bars made from donated food at the Redwood Empire Food Bank, Wednesday May 27, 2015, in Santa Rosa. (Kent Porter / The Press Democrat)
Don Nolan, the chef at Redwood Empire Food Bank’s Kitchen Collective program, shared the following recipes with The Press Democrat in 2015. The recipes are easy and make great use of affordable ingredients — including our oat-y star of the show — so we pulled them out of the archives.
Peanut Butter Oat Bar
Makes 9 servings
1 cup peanut butter (smooth or chunky)
½ cup honey
1½ cups rolled oats
1 cup crisp cereal (such as Rice Krispies, Bran Flakes or Grape-Nuts)
½ cup raisins, dried cranberries or chopped nuts
Line a 9-by-9-inch pan with foil. Spray lightly with non-stick spray.
Melt the peanut butter and honey together until smooth, either in the microwave or stove top. Combine that mixture with oats, cereal and dried fruit or nuts in the dish.
Using plastic or parchment paper, press down evenly into the prepared pan. Pre-cut mixture into squares. Place in the refrigerator until set. These bars can be wrapped individually and stored in the refrigerator.
Carrot Cake Granola
Makes 6 servings
3 cups rolled oats
1 cup pecans or walnuts
1 cup finely shredded carrot
¼ cup brown sugar
1 teaspoon cinnamon
¼ cup maple syrup
¼ teaspoon vanilla extract
¼ cup vegetable oil
¾ teaspoon salt
1 cup raisins
Preheat oven to 250 degrees.
In a large bowl, combine the oats, nuts, grated carrots, cinnamon and brown sugar. In a separate bowl, combine maple syrup, oil, vanilla and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.
The European Food Store specializes in items from Eastern European countries Thursday, Oct. 23, 2025, in Santa Rosa. (John Burgess / The Press Democrat)
With her blonde updo and reading glasses perched firmly on her nose, Olga Rozhkova, owner of the European Food Store, darts from aisle to aisle inside her compact Santa Rosa grocery shop, pulling items from the shelves faster than I can keep up.
“This is very popular with chefs,” she said, tossing a slab of Belgian butter into my basket. She grabs a smoked whole fish from the refrigerator, shrink-wrapped and staring blankly at me.
“Maybe not for you,” she reconsiders, returning the fish to its cold case. I’ve already made it clear that fish and blood sausage aren’t on my shopping list — mostly by wrinkling my nose at the suggestion.
Individually packaged smoked fish at European Food Store in Santa Rosa. (Christopher Chung / The Press Democrat)The European Food Store specializes in items from Eastern European countries Thursday, Oct. 23, 2025 in Santa Rosa. (John Burgess / The Press Democrat)
The whirlwind continues: French tea, Russian chocolate, sauerkraut, German spaetzle, fresh bread, frozen dumplings, mounds of meat and cheese, kosher sour cream, a bottle of wine and a tube of “caviar,” all appear in my basket, one after the other.
Nestled inconspicuously in a strip mall on Santa Rosa Avenue, between miles of taquerias, smoke shops and tile stores, the European Food Store is a destination, not an accidental find. For its loyal clientele – whether European travelers who’ve fallen for a particular brand of chocolate or ex-pats yearning for a taste of home, Rozhkova, who was born in Russia, is a trusted guide to the Old World. And she probably has what you’re looking for.
It’s been more than 20 years since Rozhkova arrived in Santa Rosa with her husband. In Moscow, she was a clothing designer, but after her son was born, she realized there was no place nearby to find the foods she missed from home. In 2011, she opened the store that’s a taste of home for Germans, Eastern Europeans, Russians and now, relocated Ukrainians fleeing the war.
The European Food Store owner Olga Rozhkova has spent 15 years finding traditional and unusual items from Eastern European countries Thursday, Oct. 23, 2025, in Santa Rosa. (John Burgess / The Press Democrat)
As I continue wandering the aisles, Rozhkova disappears for a moment, helping a regular with sweets, then directing another to tahini. I drift aimlessly, stumbling upon flour, jams, bins of hard candy and something that might be pine-flavored juice. My basket grows fuller, but the journey isn’t over. Spinning around, Rozhkova reappears with a few more treasures in tow.
“You need this French Espelette pepper jam for the bread and some cheese, too,” Rozhkova said, grabbing both from the shelf.
“OK, now we’re done?” she asks, ringing up my purchases.
Though I may be finished shopping, I’ve still got a world of flavors to try. That salty butter, in particular, is calling my name.
Here are some favorites from my shopping trip:
Fresh baked rye breads at European Food Store in Santa Rosa. (Christopher Chung / The Press Democrat)
Fresh pumpernickel, $7.99: You haven’t tasted rye bread until you’ve had German pumpernickel. Dense, nutty and slightly sour, it is baked daily at the store. Considered one of the healthiest breads, it’s a European staple and pairs perfectly with hearty meats and cheeses.
Pelmeni, $18.99: Think tortellini with a Russian twist. These tiny boiled dumplings, a national dish in Russia, are often filled with lamb, beef or chicken.
The European Food Store carries frozen perogies and other Eastern European dumplings Thursday, Oct. 23, 2025, in Santa Rosa. (John Burgess / The Press Democrat)
Sour cream $5.99: In Eastern Europe, sour cream (and butter) is a go-to topping for nearly everything. The Vologodskaya brand, creamier than American counterparts, is made exclusively with pasteurized milk.
Candy: From salty licorice to Ritter Sport chocolates in every flavor, Austrian Milka bars, marzipan, and Russian Sharmel chocolate-covered raspberry marshmallows ($9.99), the sweets selection is a serious draw. I’m a Haribo fiend, though most of their gummies ($3.50) aren’t the German-made, corn-syrup-free varieties I crave; they’re manufactured in Turkey for American markets.
The loose bulk candy display at European Food Store in Santa Rosa. (Christopher Chung / The Press Democrat)Containers of caviar at European Food Store in Santa Rosa. (Christopher Chung / The Press Democrat)
Fish, fish and more fish: Whether canned, frozen, vacuum-packed, jarred, tinned or pickled, the European Food Store has no shortage of finned fare. Northern Europeans are fish-obsessed, and here, you’ll find herring, sardines, trout and “sprats,” whatever those are. Caviar is also available.
Wild wines: Georgian wines are having a moment, though the country is considered one of the world’s oldest winegrowing regions. Try a Saperavi (red) varietal or Tsinandali (white, made with Rkatsiteli and Mtsvane grapes). The clay wine bottles, shaped like bears, fish or eagles, are throwbacks to the days when wine was kept in pottery.
Find rare Bulgarian wines in elaborate bottles at The European Food Store Thursday, Oct. 23, 2025, in Santa Rosa. (John Burgess / The Press Democrat)Packages of tea featuring Russian royalty at European Food Store in Santa Rosa. (Christopher Chung / The Press Democrat)
Tea: An entire aisle is dedicated to tea and coffee, mostly from Eastern Europe and Russia, but the real gem here is Nina’s The de Marie Antoinette ($24.99), a tea blend made for the French queen in 1776. Infused with rose petals and apples from the King’s Garden at Versailles, it continues to use heirloom apples from that very royal garden.
European butter: Butter is better in Belgium. Les Prés Salés Camargue ($9.99), with its 82% butterfat and French sea salt crystals, simply melts on the tongue. There’s no comparison.
A variety of cured meats available at European Food Store in Santa Rosa. (Christopher Chung/ The Press Democrat)
Meat: A case of sausages, pâtés, salumi, hams, brats and bacon anchors the store. Goveda Prsuta ($36.99/pound), a smoked beef similar to prosciutto, pairs wonderfully with cheese and pumpernickel. Alex’s Vienna sausage ($11.99) is another favorite, especially when served with Bavarian sauerkraut ($5.99).
Sweet treats: The sugary selection also includes cakes, ice cream, Turkish delight, halva, poppy seed rolls, Dutch speculaas cookies ($15.99, stroopwafels, honey cakes and stollen for the holidays. Kataifi ($7.99), shredded phyllo dough used in Dubai chocolate, is also available.
