Chef Charlie Palmer finishes plates of Bucher pinot noir pork shoulder during Pigs and Pinot at Hotel Healdsburg, in Healdsburg, California, on Friday, March 16, 2018. (Alvin Jornada/The Press Democrat)
Unless you’ve been invited to one of Guy Fieri’s birthday parties (and I’m still waiting for my Evite), you’ll be hard-pressed to find a more expansive gathering of chefs and winemakers than Pigs & Pinot in Healdsburg.
The annual event, which will be held March 15-16, is now in its 17th year.
It is centered around the Taste of Pigs and Pinot, a sampling of over 60 wines (mostly pinot noir) and pairings from Dry Creek Kitchen, guest celebrity chefs including Nancy Oakes of Boulevard in SF, Neal Fraser of LA’s Redbird, Bryan Voltaggio of Maryland’s Thacher & Rye along with local Healdsburg restaurants, including Molti Amici, Spoonbar and Valette.
But that’s just the start. The weekend extravaganza also includes a whole pig Iron Chef-style competition at The Matheson, with guest chefs preparing dishes for a pork-loving panel of judges. There’s also the Ultimate Pinot Smackdown, with four Master Sommeliers pitting 16 pinot noirs against each other.
Two gala dinners will be held at Dry Creek Kitchen and The Matheson but are reserved for guests who purchase Hotel Healdsburg packages that include two nights at the Healdsburg Hotel for a cool $6,500.
The event benefits various culinary and wine scholarships, including scholarships to The Culinary Institute of America, Sonoma State Wine Program, Court of Sommelier Level 1 and Odyssey Wine Academy, as well as the Healdsburg and Luther Burbank Centers for the Arts, and several other local educational and arts programs.
For more details about the event and ticket sales, go to pigsandpinot.com.
PC: The Running Fence follows the contours of the land as it rises to cross a ridge. Photo must be credited to Wolfgang Volz, copyright Christo 1976. From a large-format color transparency lent by Christo and Jeanne-Claude.
8/26/2001: 13-B: The Running Fence follows the contours of the land as it rises to cross a ridge.
This article was originally published in 2016, 40 years after the installation of “Running Fence.” Christo, who made monumental art around the world, died at 84 on May 31, 2020. Jeanne-Claude, his artistic and life partner, died at 74 on Nov. 18, 2009.
The hamlet of Valley Ford hasn’t changed much in the last four decades. There’s more traffic, of course: It’s located on scenic Highway 1, and Bodega Bay is just 8 miles to the west. But Dinucci’s Italian Dinners is still there, serving the family-style meals that made its initial reputation more than a century ago.
Local ranchers still come to the Valley Ford Market for coffee and the latest talk on lamb prices and government regulation. And the land itself seems immutable: The rolling pastures broken by eucalyptus windbreaks — speckled with fat sheep and sleek cattle — present a prospect as timeless as the nearby Pacific Ocean.
But something happened here 40 years ago that changed everything. A discreet monument marking that event stands at the Valley Ford post office, a single, corroded metal pole 18 feet high, with a small commemorative plaque at its base. It was at this spot that “Running Fence” came through, completed on Sept. 10, 1976.
If you saw the fence then, you can stand next to the pole now, close your eyes and see it again, with almost shocking clarity. You can understand now that it meant much more than you thought it did at the time of its installation.
Joe Pozzi remembers when a slight-framed man with long hair, massive horn-rimmed glasses and craggy features came to his family’s ranch near Estero de San Antonio. It was in 1972, and Pozzi and his siblings were engaged in the quotidian duty required of anyone involved in a dairy operation: milking the cows.
“We were in the barn and we saw Dad outside talking to this guy,” recalled Pozzi, then a pre-teen. “And when Dad came into the barn, we asked him what was going on, and he said, ‘Oh, some damn hippie wants to build a fence for us. I told him to come back later.’”
That “hippie” was Christo — Christo Vladimirov Javacheff — now hailed as the world’s foremost installation artist and one of the great creative visionaries of the past five decades. While it’s true that he came to the Pozzi ranch to build a fence, it wasn’t as an itinerant laborer hoping to make a few bucks stringing barbed wire.
“Christo was Bulgarian and his English wasn’t that great then, so Dad misunderstood him,” Pozzi said. “But Christo came back with his partner, Jeanne-Claude, and my mom brought out the bread, cheese and salami, like the west county Italian farmers always did when they had visitors. And Christo had this book with him, about something called the hanging curtain at Rifle Gap.”
Christo standing by a section of the Running Fence. (Photo by Morrie Camhi, renowned Sonoma County environmental portraitist)One of several collages Christo made in planning for the “Running Fence” project. (Courtesy of Christo)Pastures well-worn with cow paths are bisected by the Running Fence as it crosses rural Sonoma County near Bloomfield. (Photo by John LeBaron)
That was Rifle Gap, Colo., and “Valley Curtain” was a project that Christo and Jeanne-Claude had recently completed, a 200,200-square-foot swath of fabric draped across a steep mountain pass. As everyone ate the antipasti, the Pozzis politely listened to Christo’s proposal. He planned another project, this one for Sonoma and Marin counties, a fence of fabric running sinuously across the land from Highway 101 to the sea. It would be about 25 miles long and almost 20 feet high.
By the end of the visit, Pozzi said, his parents still weren’t completely clear on the concept, but they were sure of one thing: They liked Christo.
“He was incredibly charismatic,” Pozzi said, “but it was more than that. He was genuine. There was a warm human quality to him that you just felt. There was nothing slick or pretentious about him. Ranchers and farmers intuitively sense character in a person. He didn’t get the ‘Running Fence’ built because he sold anybody around here on the idea. They got behind him because they liked and trusted him.”
Christo returned to the Pozzi ranch several times over the next few months, and ultimately formed a deep bond with the family. At the same time, he visited other dairy farmers and ranchers who owned land along his proposed route for the fence. He ate at their tables and drank their wine.
Christo was in no hurry, Pozzi said, as he and Jeanne-Claude seemed to relish the human contact. It was evident they enjoyed immersing themselves in the west county’s agrarian culture.
“Everyone came to understand Christo was an artist, an important artist, and that the ‘Running Fence’ was a major art project,” Pozzi said. “But that wasn’t why he appealed to us. It was more that he shared similar qualities with the agricultural community. It’s something of a paradox. We’re independent, but we also rely on each other, we’re ready to help out at a moment’s notice. And we like to get things done, to conceive a project and then work hard to see it through. Christo had a project that he wanted to get done. He wasn’t going to step on anyone to do it, but it was important to him, and he asked for our help.”
Christo and Jeanne-Claude ultimately enlisted 59 families whose properties fell within the proposed route of the fence. The ranchers and farmers weren’t merely acquiescent, however; they had become committed partisans for the project.
At the same time, news of the fence generated fierce push-back, primarily from environmentalists concerned about impacts on the land, and also from locals who were offended by promotion of the project as “art.” They formed the Committee to Stop the Running Fence, and vowed to send Christo fleeing from Sonoma.
The upshot of the discord was a seemingly endless series of meetings convened by the California Coastal Commission, the Marin County Planning Commission and the Sonoma County Planning Commission. The process was rancorous and dragged on for more than three years.
Christo listens to Valley Ford sheep rancher Lester Bruhn as they discuss the fence project, circa 1976. (Photo courtesy Mary Ann Bruhn)At a gallery exhibit in 2000, Jeanne-Claude, left, and Christo talk with Ed Pozzi, a rancher who worked on the 24.5-mile project in 1976. The fence ran through some of Pozzi’s 1080 acres. (Photo courtesy Clay McLachlan)
“I remember at one point somebody declaring that the fence was ‘fascist art,’” said Brian Kahn, then a freshman Sonoma County supervisor who had been newly appointed to fill a vacancy. “I didn’t physically roll my eyes, but I rolled them internally. I was perplexed by the furor. The fence drew all these incredibly intense emotions that — from my perspective, at least — it didn’t warrant. Politics and art don’t mix well, and my bias has always been to let artists do what they want.
“But the fence came along just at a point when land-use policy was the primary matter of concern in the county, and it seemed to galvanize emotions on all sides of the issue. In a way I didn’t realize at the time, it focused people on the landscape and the impact our land-use policies would have on the future of the county.”
Running Fence crosses Highway 1 at Valley Ford. Just to the right of the fence, on the upper side of the street, is Valley Ford Market; on the lower side of the street, the post office is next to the fence. (Photo by John LeBaron)
But if opponents inveighed furiously against the project at the meetings, supporters — mainly ranchers and dairy farmers — spoke passionately in its favor. Christo seemed utterly serene. He spoke in defense of his art, and his disposition was always sunny; he never seemed worried, or even slightly anxious.
“He said on more than one occasion that the process, all the meetings, the environmental impact studies, were part of his art,” said Barbara Gonnella, owner of the Union Hotel in Occidental and Joe Pozzi’s sister. “And that was the absolute truth. If he hadn’t been able to build the fence in the end, I’m sure he would still have considered the project a success.”
Earlier this year, Gonnella hosted a screening of a film about “Running Fence” that was funded by the Smithsonian Museum of Modern Art. For Gonnella, the documentary had special resonance because it featured one of the last interviews with Jeanne-Claude before her death from a brain aneurysm in 2009.
At her Union Hotel Restaurant in Occidental, Barbara Gonnella wraps herself in one of the 2,050 panels of white nylon fabric Christo used in his art installation. (Photo by Alvin Jornada)
“By the 1990s, their work was a complete collaboration,” Gonnella said. “It was never just ‘Christo.’ It was always ‘Christo and Jeanne-Claude,’ and to me, that emphasized their connection with each other and humanity at large. Christo’s art is about more than just objects and materials, more about themes, even. It incorporates the landscape and the people on it, and the relationships he builds with those people.
“Our family is still in close contact with him. When our mother died, he was the first person to send flowers. When he’s in the area, he eats at the Union Hotel. My daughter just came back from visiting his latest installation (“The Floating Piers” on Lake Iseo, Italy). He’s still part of our lives. His work still affects us. He still affects us.”
Ultimately, of course, the fence went up. Scores of volunteers laid out the route, sank the posts, strung the cables, hung the fabric. Christo was right there among them, wearing an OSHA-required hard hat, blissfully shouldering his share of the grunt labor.
“I was 13 at the time,” Pozzi said, pointing out the path the fence took across the gentle hills south of Valley Ford, now empty save for grass undulating in the wind and myriad grazing sheep. “I think I was the youngest volunteer on the installation. It was an incredible experience, and then, two weeks after it went up (in 1976), we took it down. Two months later, you couldn’t tell it had been there. But my memory of it is still so vivid. It changed people’s lives, and for the better.”
Charmoon Richardson of Sebastopol worked on the “Running Fence” project and got his hard hat signed by Christo and Jeanne-Claude. (Photo by Jeff Kan Lee)
Dave Steiner, a Sonoma Mountain grape-grower who was appointed to the Sonoma County Planning Commission shortly after the fence went up, said people shouldn’t confuse Christo’s melding of government processes into his art with reflexive acquiescence to official dictates.
“Great artists don’t yield to cultural or political pressures,” Steiner said. “They are naturally subversive, and Christo certainly was in that mold. When the Coastal Commission didn’t grant him a final permit to run his fence into the sea, he did it anyway. He used government to make a point in his work, but in the end, he was happy to defy government. That defiance was part of his work, too. And I think anybody who was around here at that time and had his or her head screwed on straight said, ‘Right on!’ when that happened. The fence was always supposed to run into the sea. The entire project would have been diminished if it had stopped at the shore.”
Christo, right, and Jeanne-Claude at an event on September 12, 2009, in Bloomfield Park, celebrating the Running Fence art project. (Photo by Mark Aronoff)
After serving as a Sonoma County supervisor and the president of the California Fish and Game Commission, Brian Kahn moved to Montana. For a time, he directed the Montana Nature Conservancy. He now devotes himself to journalism, authoring books on environmental policy and field sports, and hosting “Home Ground,” a public-issues radio show broadcast across the intermountain West.
But he still gets back to Sonoma County with some regularity, and for the most part, he’s happy with what he sees.
“Through the mid-’70s, the county was focused on — actually divided by — a proposed general plan,” he said. “It was going to determine whether growth would be contained and orderly, or largely unregulated. The plan finally was adopted in 1978, and I’m convinced the fence was a major factor. It made people think about the land and their relationship to it. And when I drive around the county now, I see that the plan has pretty much held together.
“Santa Rosa and Rohnert Park may have merged more than was intended, but Sonoma Valley, the west county — those landscapes are largely intact, despite all the population pressures. It’s a wonderful thing to see. It’s a tremendous collective accomplishment.”
Indeed, the shift toward popular support of a general plan seemed to coincide with the completion of “Running Fence.” The project not only brought Sonoma County to the attention of the world, it also, somehow, brought the people of Sonoma County together.
“It was strange,” said Gonnella as she sat in the shadowed dining room of the Union Hotel following the lunchtime rush. “Once the fence started going up, once people could drive out and see this miraculous thing unfolding across the land, all the bitterness, all the protests, just kind of — stopped.”
She paused, looking out a window. Her eyes were moist, and when she spoke again, her voice was charged with emotion.
“I was only 17 then,” she said. “I loved living out in the west county. Everybody knew each other, most of the families were from the same region in northern Italy. But when the fence came, I got a sense of something bigger. The way it looked running across the hills, shimmering, changing colors in the light and the wind. I was so young, and it was so — so romantic. So incredibly romantic. I felt like my heart was going to burst.”
Selected Christo Installations
(Photo by Jean-Dominique Lajoux)
1962 – “Oil Barrels”- Germany
Jeanne-Claude and Christo created a piece in response to the building of the Berlin Wall, blocking off the Rue Visconti in Paris with a wall of oil drums. They convinced police to allow the installation to remain for a few hours.
1972 – “Valley Curtain” – Colorado
An orange curtain made from 200,200 square feet of woven nylon fabric was stretched across Rifle Gap in the Rocky Mountains. An earlier attempt was shredded by wind and rock.
(Photo by Harry Shunk)
1976 – “Running Fence” – California
Photo by Wolfgang Volz)
1983 – “Surrounded Islands” – Florida
Eleven islands on Biscayne Bay were surrounded with 6.5 million square feet of floating pink woven polypropylene fabric covering the surface of the water and extending out from each island into the bay.
(Photo by Wolfgang Volz)
1991 – “The Umbrellas” – the U.S. and Japan
A temporary work realized in two countries at the same time, it was comprised of 3,100 opened umbrellas in Ibaraki (12 miles of them) and on Tejon Pass, along Highway 5, in Southern California (18 miles).
(Photo by Wolfgang Volz)
2005 – “The Gates” – New York
More than 7,500 gates made of saffron-colored fabric panels were installed in New York City’s Central Park, a golden river appearing and disappearing through bare tree branches.
(Photo by Wolfgang Volz)
2016 – “The Floating Piers” – Italy
From June 18 to July 3, Lake Iseo in Lombardy was partially covered in 62 miles of shimmering yellow fabric, supported by a modular dock system of 220,000 high-density polyethylene cubes floating on the surface of the water.
Shake Shack is coming to Montgomery Village. (Shake Shack)
After more than a year of anticipation, Shake Shack will open in Santa Rosa’s Montgomery Village on Thursday, Feb. 29. It’s the first Sonoma County location for the NYC-based burger and milkshake restaurant concept that rose to cult status for its elevated but simple take on fast food.
An East Coast rival to California’s In-N-Out, Shake Shack was founded in 2001 by NYC restaurateur Danny Meyer (who opened three-Michelin-starred Eleven Madison Park).
Chicken sandwich at Shake Shack. (Shake Shack)
The Santa Rosa location is the first in Wine Country, though the Bay Area has 11 Shake Shacks, including one in Larkspur and three in San Francisco, along with Oakland, Sacramento, and South Bay locations.
“Our community has been buzzing about the impending opening since it was announced early last year,” said Brittany Mundarain, General Manager of Montgomery Village, in a press release. “We can’t wait to welcome everyone at this long-awaited grand opening.”
What’s on the menu
Shake Shack is best known for its signature ShackBurger, an Angus beef cheeseburger, along with its crinkle-cut fries and frozen custard shakes. Montgomery Village’s location will also serve the Golden State Double, a double patty, double cheese pileup with smoked garlic aioli only available in the Bay Area.
Other menu items include a vegetarian fried mushroom burger, griddled hot dog, and fried chicken sandwiches (including seasonal specials like the Korean-style fried chicken sandwich with sweet Gochujang glaze and kimchi). Shakes include gourmet-style flavors such as coffee-and-donuts, frozen hot cocoa, and maple Snickerdoodle. A secret menu reportedly includes a peanut butter and bacon burger.
Shake Shack will open at Santa Rosa’s Montgomery Village in late 2023. Courtesy photo.
Shake Shack has over 500 locations in 18 countries and 33 states, with more than $1 billion in revenue.
Shake Shack is located at 2424 Magowan Drive, Santa Rosa. The restaurant will be open from 11 a.m. to 10 p.m. daily.
A traditional farmhouse and ADU on 175 acres in Healdsburg is currently listed for $3,500,000. (Matt McCourtney)
A gracefully decorated 1920s farmhouse on a 175-acre ranch in Healdsburg’s Dry Creek Valley has hit the market. The property, which includes a main house with five bedrooms and two-and-a-half bathrooms as well as an accessory dwelling unit (ADU), is listed for $3,500,000.
Just 15 miles north of downtown Healdsburg, the home at 4701 Wallace Road features 2,400 square foot of living space and overlooks expansive meadows and a creek. In addition to the main house and ADU, it boasts a guesthouse with two bedrooms, one bathroom and a kitchen, as well as a gazebo, a cabana and a sparkling lap pool surrounded by grass and trees.
The main home has been decorated with a nod to the past. Vintage details include champagne-hued walls, board-and-batten wainscoting, and large-scale moldings and trims. With clean lines and limited beveling, the finishes have a transitional if not timeless look. A dormer window, a succession of double-hung windows, and kitchen skylights bathe the home in light.
A modernized kitchen offers lots of prep space, while separated dining and living rooms give focus to their different uses. Many rooms are accented with a unique selection of chandeliers.
The covered porch with balustrade wraps as well as an uncovered side porch offer a perch to take in the natural surroundings.
The landscaping is minimal and simple, with a few plants surrounding the main home and a lawn in the common area between the structures while the rest of the property is left untouched and natural. The property includes 32 acres suitable for viticultural or equestrian use.
Click through the above gallery for a peek inside the home.
The evergreen wonderland of the Russian River Valley formed a lush backdrop to Kate and Alex Fishman’s July wedding. (Annamae Photo)
The evergreen wonderland of the Russian River Valley formed a lush backdrop to Kate and Alex Fishman’s July wedding. The couple, who at the time were living in Oakland and working at tech companies (Kate in HR and Alex in sales), both grew up in New York and met through good friends. At their wedding, they wanted their loved ones, many traveling from the East Coast, to experience the natural beauty of California.
“We really fell for the type of nature here, the redwoods and the rough coastlines,” explains Kate.
The couple and many of their guests stayed at The Stavrand for the weekend, allowing for a series of gatherings, including an epic jam session with their very musical families the night before the wedding.
The wedding dinner at The Stavrand in Guerneville. (Annamae Photo)Bubbles at The Stavrand in Guerneville. (Annamae Photo)At The Stavrand, Kate found inspiration for her dress, with its delicate leaf embroidery, and for her flowers, which took their palette from the hotel’s colorful, hand-painted Talavera tile. (Annamae Photo)
“The Stavrand was a new venue at the time, so we did some of the heavy lifting, but the result was that it was a really unique wedding,” says Kate. She found inspiration there for her dress, with its delicate leaf embroidery, and for her flowers, which took their palette from the hotel’s colorful, hand-painted Talavera tile.
For the ceremony, the couple stood inside a rustic semicircle of blooms set close to the ground, overlooking a sweeping view of redwoods. Afterward, guests toasted with pink sparkling wine, then moved to two long tables set up on a lawn surrounded by fruit trees for an elegant reception dinner.
For Kate and Alex, the setting was where all the elements of the day came together.
“The place where it happened was exactly what we would have dreamed of, in front of this majestic background of forest, with the sun shining and this beautiful blue sky,” says Kate. “It just feels like we were surrounded both by the love of our family and friends, and by the beauty of nature.”
At The Stavrand, Kate found inspiration for her dress, with its delicate leaf embroidery, and for her flowers, which took their palette from the hotel’s colorful, hand-painted Talavera tile. (Annamae Photo)Flower arrangement at The Stavrand. (Annamae Photo)Dinner setting at The Stavrand. (Annamae Photo)
A newly constructed home in a development just two miles north of downtown Healdsburg has hit the market. The four-bedroom, three-and-a-half bathroom home at 111 Chiquita Road includes an accessory dwelling unit (ADU) and is listed for $995,000.
The 1511-square-foot main home, built in 2021, takes many design cues from Craftsman houses. Details of the early 20th century style include a covered front porch with a pair of angular wood pillars and a series of double-hung windows. Doors, cabinets and trim throughout the home have handsomely unadorned square edges.
The interior has deep-toned floors but an airiness is achieved through modern details like white walls, quartz countertops and an open-concept kitchen suited for entertaining.
The auxiliary living space has a full kitchen, bathroom and a bedroom ready to accommodate guests or serve as a rental.
Other amenities include walk-in closets and a main-bedroom balcony. Click through the above gallery for a peek inside the home.
For more information on 111 Chiquita Road, contact listing agent Grace Lucero, Vanguard Properties, Healdsburg Center Street, Healdsburg, 707-433-7775, vanguardproperties.com/agents/grace-lucero
Liberty Farm Duck Breast with rhubarb, turnip and pistachio from Hazel Hill at Montage Healdsburg. (John Burgess/The Press Democrat)
The Forbes Travel Guide has honored Montage Resort and SingleThread Farms and Restaurant, both in Healdsburg, with its top five-star luxury rating in 2024. Several additional local establishments have garnered Forbes’s four-star ratings or been recommended as part of the magazine’s recently unveiled Star Award Winners list.
Forbes describes these annual awards as an “independent, global rating system for luxury hotels, restaurants, spas and ocean cruise ships.” The magazine’s Star Rating system puts an emphasis on reviewing service quality.
“Ensconced among the vineyards in Sonoma, Montage Healdsburg immerses you in wine country,” wrote Forbes. “The hotel, which debuted in January 2021, seamlessly blends into the landscape, with its 130 rooms tucked into bungalows that bear the same shade of brown as the heritage oaks that cloak them.”
The pool area at Montage Healdsburg. (Christian Horan Photography/Montage Healdsburg)
The Montage Resort has a reputation for attracting the rich and famous to its 250-acre estate nestled in the hills above Healdsburg. According to The Hollywood Reporter, pop star Justin Bieber and his wife, Hailey Bieber, are among the high-profile guests who have recently stayed at the property.
Among its sumptuous offerings, the resort boasts a 4,600-square-foot accommodation called the Guest House, priced at $15,000 a night. Catering to well-heeled travelers, the hotel’s “The Sky’s the Limit” package, which runs up to $95,000, includes private jet flights from anywhere in the United States.
The Guest House, Montage Healdsburg’s presidential suite. (Montage Healdsburg)A freestanding bath tub in the guest house at Montage Healdsburg. (Montage Healdsburg)
In addition to its five-star rating of the Montage Resort, Forbes also highlighted the Montage Spa and the resort’s restaurant, Hazel Hill, with their very own four-star ratings.
The 11,500-square foot Montage Spa includes 11 treatment rooms, a fitness center and a zero-edge pool.
The French-inspired Hazel Hill offers breakfast and lunch, but it is the restaurant’s dinner menu that steals the show.
“The open kitchen at Hazel Hill uses local, seasonal ingredients to craft dishes like plump gnocchi with fava beans, morel mushrooms and white asparagus along with tender Liberty Farms duck breast with rhubarb, turnips and a sprinkle of pistachios,” wrote Forbes.
Greek yogurt Panna Cotta from Hazel Hill at Montage Healdsburg. (Emma K. Morris)
A short drive south of Montage, located in downtown Healdsburg, SingleThread is the only three-star Michelin restaurant in Sonoma County. Run by husband-and-wife team chef Kyle Connaughton and farmer Katina Connaughton, the restaurant also has a five-room inn where guests can stay the night. (Forbes separately included the inn in its “recommended” list of places to stay.)
“To call SingleThread Farms a restaurant is akin to calling Buckingham Palace simply a house. This temple of haute cuisine in Sonoma County’s quaint town of Healdsburg delivers on the oft over-used promise of ‘farm to table,’” wrote Forbes.
Sourcing ingredients from its 24-acre biodiverse farm in the Dry Creek Valley, SingleThread serves a kaiseki-style 11-course menu.
“The Japanese philosophy of omotenashi — a deep sense of hospitality where a guest’s every need is anticipated — permeates every aspect of the fine-dining room, from the service to the artfully presented plates,” wrote Forbes.
At Single Thread restaurant in Healdsburg. (Garrett Rowland/Sonoma County Tourism)At Single Thread restaurant in Healdsburg. (Eric Wolfinger/Sonoma County Tourism)
Sonoma’s MacArthur Place Hotel and Spa received two separate four-star ratings from Forbes: one for the entire property and another for the recently refurbished Spa at MacArthur. Forbes also recommended the property’s restaurant, Layla.
Additional Sonoma County luxury establishments that were recommended by Forbes include Farmhouse Inn and Farmhouse Inn Restaurant in Forestville and Hotel Les Mars in Healdsburg.
The Forbes Travel Guide also handed out a plethora of awards to luxury hotels and restaurants in Napa this year, which include five-star ratings for Auberge du Soleil, Four Seasons Resort and Residences, The French Laundry, Meadowood Napa Valley and Meadowood Spa.
Forbes Travel Guide Star Award inspectors rate properties based on up to 900 objective criteria, according to Forbes. The inspectors are always anonymous and spend at least two days staying at the hotels they review. See the complete list of 2024 awardees here.
Holstein Schnitzel with fried farm egg, fresh anchovies, crispy capers and watercress from Tisza Bistro chef/owner Krisztian Karkus Monday, February 12, 2024 in Healdsburg. (Photo by John Burgess/The Press Democrat)
After closing their Windsor restaurant in 2020, owners Krisztian Karkus and Alena Rebik took their schnitzel show to weekly farm markets and pop-ups to keep their schnitzel fans happy. The couple spent two years remodeling the old Singletree Café in Windsor, creating, a permanent home (and outdoor beer garden) to showcase hard-to-find German, Czech and Hungarian dishes including chicken Cordon Bleu, duck leg confit, wiener schnitzel, or hunter’s schnitzel, made with wild mushroom sauce. Don’t miss the strudel, spaetzle and wonderfully messy currywurst.
Holiday Inn lobbies aren’t known for housing destination restaurants, which was precisely chef Krisztian Karkus’ problem.
“It was a very awkward location, and I lived through a lot of rejection. Tourists don’t want to come to the bottom of a Holiday Inn,” Karkus said of the original Tisza Bistro in Windsor, which closed in 2020.
But the restaurant defied the odds for nearly four years, drawing a devoted following to his Eastern European menu. Generous portions of pan-fried schnitzel finished with butter, soft piles of spaetzle, and homemade strudel stand out in a county awash in small plates.
The restaurant lived on, however, under a pop-up tent at the Healdsburg and Windsor farmers markets — not a place frequented by chefs trained at Michelin-starred restaurants. At least, not ones slinging schnitzel and breakfast sandwiches for hours in the heat and rain.
The work paid off, and in late January, Tisza rose from the ashes at the former Singletree Cafe in Healdsburg after two excruciating years of remodeling — often by Karkus — and it’s even better than before.
Tisza Bistro chef/owner Krisztian Karkus plates a Charred Octopus starter Monday, February 12, 2024 in Healdsburg. (Photo by John Burgess/The Press Democrat)Duck Leg Confit with celery root purée, caramelized vegetables, griottes and duck jus from Tisza Bistro chef/owner Krisztian Karkus Monday, February 12, 2024 in Healdsburg. (Photo by John Burgess/The Press Democrat)
Charming and homey, the new Tisza Bistro has a welcoming dining room and open kitchen accented by glittering copper pans and oversize picture windows that bring rays of sunlight into the once-gloomy space.
Much of the furniture is secondhand (yes, those are the chairs from Cattleman’s in Santa Rosa), given a new life with some sanding and staining. Karkus and his wife, Alena Rebik, did the landscaping, painted and even built a bar, something the longtime chef said he enjoyed — at least some parts of it — during the lengthy remodeling.
“I took on a lot of projects myself. It was really fun and almost hard to snap out of it,” he said soon after opening. Other chefs also stepped up to help with equipment and storage during the build out. “Everyone just stepped up for us, and no one asked for anything in return,” Karkus said.
It turns out those long days at the market were also a boon. Longtime customers remained loyal, and Karkus said they maintained relationships with many of them through the farmers markets. It also strengthened his connection with local farmers who bartered with the chef. Because no one can say no to schnitzel.
Tisza Bistro chef Krisztian Karkus runs the kitchen and wife Elena Alena Rebik the front of the house in the former Singletree Cafe location Monday, February 12, 2024 in Healdsburg. (Photo by John Burgess/The Press Democrat)Potato Latkes with smoked salmon, soft egg, pickled mustard seed, creme fraiche and arugula from Tisza Bistro chef/owner Krisztian Karkus Monday, February 12, 2024 in Healdsburg. (Photo by John Burgess/The Press Democrat)
On a Thursday night, just weeks after opening, the dining room is packed with locals. The Hungarian-born chef said more than 60% of his longtime customers are from Healdsburg, making the new location an instant win.
Alena Rebik, who is Czech, works the dining room with a sweet smile and recommendations for favorite dishes and explains some of the unfamiliar Eastern European wines, like a dry Tokaji that’s crisp and minerally, Gruner Veltliners and rieslings that are better known to Americans as sweet and sticky. Here, they are lean and mouthwatering with bright acidity and pair remarkably well with heavier dishes.
The menu leans in on classic Czech and Hungarian dishes like pan-roasted calf’s liver, which came to the menu after Karkus received 20 pounds of the tender meat and immediately sold out.
Chicken Cordon Bleu with potato purée and mixed green salad with Dijon vinaigrette from Tisza Bistro chef/owner Krisztian Karkus Monday, February 12, 2024 in Healdsburg. (Photo by John Burgess/The Press Democrat)
Other crowd favorites include Chicken Cordon Bleu, Duck Leg Confit, Wiener Schnitzel and the foresty Jager Schnitzel, or Hunter’s Schnitzel, made with wild mushroom sauce.
Clearly, this isn’t delicate tweezer food but rib-sticking fare that doesn’t require a laundry list of rare ingredients to impress. It’s a relief to just eat yummy food without overthinking every bite.
Tisza is a restaurant that took a village — or maybe a county — to rise again, and its fans are happier than ever to see Karkus and his magic schnitzel back in the kitchen.
Apple Strudel from Tisza Bistro chef/owner Krisztian Karkus Monday, February 12, 2024 in Healdsburg. (Photo by John Burgess/The Press Democrat)
Best bets
Potato Latkes, $20: It’s a bit of a weird presentation, served on two separate plates, but a knockout nonetheless. The first is a colorful plate of thinly sliced smoked salmon dotted with creme fraiche, dill sprigs and pickled mustard seeds with a soft-boiled egg at the center. Two crispy latkes are served separately so you can compose the dish perfectly with a small squeeze of fresh lemon — a dreamy way to start your meal.
Farmers Cheese Bisquits, $8: So fluffy they threaten to float away if you’re not quick about eating them.
Potato Dumplings, $15: Hand-rolled potato balls are filled with smoked brisket and rolled in duck fat. Served on a bed of creamed spinach to make it, you know, healthier.
Wiener Schnitzel, $29: The classic. A plate-sized piece of pounded pork loin dredged in egg and breadcrumbs, pan-fried in oil and finished with butter. This isn’t the tough, bready, oil-slicked schnitzel you’ve suffered through before. There’s a reason fans schelp to the markets for this venerable Austrian dish. Served with lingonberry jam, buttered potatoes and dill-cucumber salad.
Jager Schnitzel, $34: Wiener schnitzel leveled up with creamy wild mushroom and porcini sauce. Tiny, buttered dumplings known as spaetzle serve as the base, soaking up every last drop of the gravy — the absolute best thing on the menu.
Rabbit, $42: Is it beautiful? It is not. But is it delicious? Yes, it is. Steamed yeast dumplings and rabbit saddle are bathed in an earthy root vegetable sauce and a dab of sour cream.
Strudel, $14: This seemingly simple dessert is made in-house by stretching the dough into thin, buttery layers filled with seasonal fruit, including apples, cherries and poppy seeds.
The menu changes frequently, with new dishes and desserts appearing often. Karkus plans to put goulash, paprikash and crepes, known as palachinka, on the menu in the coming months.
Tisza Bistro is at 165 Healdsburg Ave., Healdsburg. Open for dinner Wednesday through Monday, closed Tuesday. Reservations highly recommended.
Chef Casey Thompson of Folktable restaurant in Sonoma, which closed in November of 2024. (Courtesy of Folktable)
Renowned Sonoma chef Casey Thompson will be appearing on the upcoming fifth season of Guy Fieri’s “Tournament of Champions,” premiering 8 p.m. Sunday, Feb. 18 on Food Network.
The stakes for the show are high, the competition is intense, but an opportunity to work with Guy Fieri is always a strong draw.
“I have actually done charity work with Guy in the past and he is a joy. Easy to be around, easy to talk to, but he expects a lot for his television. And you don’t want to let him down,” said Thompson, who is the executive chef of Folktable restaurant.
Chef Casey Thompson of Folktable restaurant in Sonoma. (Erika Cole)
Now in its fifth season, the culinary reality show pits top chefs from the East and West coasts against each other over the course of an eight-week bracket system tournament. The 32 chefs competing on the show will vie for the “Tournament of Champions” belt, as well as a $150,000 cash prize.
What was Thompson’s initial reaction when she received the casting call to appear on the show? “The same reaction I always have had when the shows call—‘No way am I doing this,’” she said.
It certainly is not the first time Thompson has been featured on television. She has made several appearances on Bravo’s Top Chef series in the past.
“It has been a very long time since I have competed. I initially felt like a fish out of water. The other competitors seem to compete in the same group in every show on television!” she explained.
Previously, Thompson was a runner-up and was voted Fan Favorite on Top Chef: Miami (season 3) and appeared on Top Chef: All-Stars (season 8) as well as Top Chef: Charleston (season 14). She also was a guest judge on Top Chef Junior episode 7.
When asked about the differences between the experience of working in a reality TV show kitchen and working in a restaurant kitchen, she said: “No comparison. Folktable is a farm-to-kitchen set up. We wash a lot of vegetables and serve a lot of people. There is no lighting, makeup, or steam irons. There certainly is no $150,000 prize.”
At Folktable restaurant in Sonoma. (Erika Cole)At Folktable restaurant in Sonoma. (Erika Cole)
Thompson’s Folktable, located in the Cornerstone Gardens in Sonoma, is a farm-to-table restaurant that has received the prestigious Michelin Bib Gourmand distinction three consecutive years, most recently in 2023. A native of Texas, the chef has a flair for fusing southern comfort food with Sonoma County flavors.
It was the desire to be close to where fresh ingredients are harvested that brought Thompson to this region.
“I came to Sonoma for the opportunity to work directly with a farm and a farmer. A chef can ship whatever they need right to their back door, but can they grow it?” she said.
With Folktable’s focus on making the best use of fresh, seasonal ingredients, menu items are crafted using locally sourced produce from onsite certified organic farm, Tank House Farms. Popular dishes include Whole Roasted Eggplant with confit chickpeas, tahini yogurt, garlic-pine nut oil and herbs; Crispy Sunchokes with feta, dill, garlic butter, anchovy cream; and a Honey Fried Chicken Sandwich.
As far as Thompson is concerned, Sonoma seems to have just the right combination of ingredients to make it thoroughly appealing.
“I love Sonoma. We have made it our forever home. We love the pace, the people, the connection to its past and the need to keep it small but elevated. You can spot a tourist a mile away here—they are wearing heels,” said Thompson.
Also competing on the upcoming show is Crista Luedtke, chef and owner of Guerneville’s boon eat + drink and proprietor of boon hotel + spa. Read more in this Press Democrat article.
Flat Iron Steak Frites at Underwood Bar and Bistro in Graton. (Christopher Chung/The Press Democrat)
Now in its 15th year, Sonoma County Restaurant Week (Feb. 19-25) highlights dozens of local restaurants with value-oriented prix fixe menus. Winter is a painfully slow time of the year for restaurateurs, and the program brings a needed business boost with special menus and offerings.
Each year I select some favorites that I think offer a good value and interesting menu. That doesn’t mean there aren’t some great choices I haven’t highlighted. I hope you’ll take some time to browse through the Sonoma County Restaurant Week website and explore all the menus at socorestaurantweek.org.
Reservations are highly recommended since many restaurants will fill up — especially on weekend nights. Hopefully, you’ll find some new spots, revisit old favorites and experience all the deliciousness of Sonoma County restaurants.
Liberty Farms Duck Breast with leg en croute, koginut squash, roasted chestnuts, rapini and a l’orange jus from the Dry Creek Kitchen Thursday, November 2, 2023 in Healdsburg. (Photo John Burgess/The Press Democrat)
Lunch
$15, Acre Pizza: Giant slice, personal Caesar and lemonade. 6760 McKinley St., Sebastopol. Also in Petaluma and Cotati, acrepizza.com.
$15, The Grove Cafe: Recently revamped cafe at RCU headquarters. The lunch offering includes a warm prime rib sandwich — thinly sliced prime rib on toasted ciabatta bread, caramelized onions, smoked Gouda cheese and horseradish aioli served with house-made potato chips and a sweet treat for dessert. I’m not saying it’s fancy, but it’s a nice lunch option. 3033 Cleveland Ave., Santa Rosa, thegrovecafe.org.
$15, Parish:Grab a cup of gumbo and a shrimp or fried green tomato po’boy at this NOLA-style restaurant. Another $5 gets you three beignets. 60 Mill St, Healdsburg, theparishcafe.com.
$25, Hazel Hill at Montage:Rub elbows with the jet set at this ultra-luxury hotel, if only for lunch. The view from the outdoor dining area is worth the price of admission alone. Two-course lunch includes a salad, duck rilletes, or cauliflower soup; coq au vin, cavatelli pasta, or grilled rockfish. 100 Montage Way, Healdsburg, montage.com/healdsburg.
$25, Stockhome: The best Restaurant Week deal here is the two-course lunch menu that includes shrimp Skagen with toasted brioche and Swedish meatballs with mashed potato, gravy, lingonberry, and pickled cucumber. 220 Western Ave., Petaluma, stockhomepetaluma.com.
Jesse, left, and Geo Borba dig into some Acre Pizza they ordered while having beers at Crooked Goat in Sebastopol’s Barlow district. (John Burgess/The Press Democrat)Meatballs and mashed potatoes at Stockhome restaurant. (Photo courtesy of www.newrevmedia.com)
Dinner
$35, Agave:Best mole in Sonoma County. Three courses include salad, Mole Negro de Oaxaca Chicken (vegetarian option available), and churros. 1063 Vine St., Healdsburg, agavehealdsburg.com.
$35, Canneti Roadhouse:Grilled Romaine with Pecorino cheese or cremini mushroom soup with focaccia; beef cacciatore over white corn polenta or pasta with fava leaf pesto, tiramisu or chocolate pannacotta. 6675 Front St., Forestville, cannetiroadhoues.com.
$35, Diniucci’s: Four courses include antipasti plate, salad, beef and spinach ravioli with Bolognese, petrale sole or cannelloni crepes. 14485 Valley Ford Estero Road, Valley Ford, dinuccisrestaurantandbar.com.
Seafood Ramen with a medley of scallops, shrimp and squid in a shiso ponzu broth from Taste of Tea in Healdsburg. (John Burgess/The Press Democrat)
$35, Taste of Tea: Japanese homestyle cooking is the focus of this expansive teahouse. The four-course meal includes a pickle plate and tea, miso soup, ramen and dessert. An extra $5 gets you a boba milk tea. 109 North St., Healdsburg, thetasteoftea.com
$35, Townes: The newly-opened Townes restaurant in downtown Santa Rosa offers several three-course options, including trout tartar, coq au vin, Meyer lemon mousse or steamed mussels, flat iron steak frites, and olive oil cake. 610 Third St., Santa Rosa, meetattownes.com.
$35 Trillium Wine Bar: Another newcomer wants to impress you with a cup of seafood chowder, Dungeness crab roll, and coconut cake. 16222 Main St, Guerneville, trillium.bar.
$35, Inca’s Peruvian Cuisine:Well-crafted Peruvian dishes with lots of choices on its three-course menu, including ceviche or Causa Santa Rosa (a personal favorite); pan-fried rockfish or Arroz con Pollo (chicken and rice), Papa Ala Huancaina; tres leches lucuma cake or Peruvian caramel custard. 799 Gravenstein Highway S., Sebastopol.
$55, Criminal Baking Co.: Dinner for four includes take-and-bake Pot Pie (gluten-free available) plus family-style side salad for four and 4 cookies or bars. 808 Donahue St., Santa Rosa, criminalbaking.com.
$55, Underwood Bar & Bistro: Longtime West County hangout is often overlooked by other parts of the county, but the food is destination-worthy. We’re especially impressed by their secret Thai menu, featured in the three-course option. Go for the Hat-Yai Fried Chicken with sticky rice and cucumber salad. 9113 Graton Rd, Graton, underwoodgraton.com.
$55, Dry Creek Kitchen:Michelin-quality dining includes a three-course meal of kanpachi crudo or beet salad; steak with potato pave, creamed Swiss chard, or pasta with wild mushrooms, lemon, Parmesan cream, and rosemary; yuzu cheesecake or orange caramel tart. 317 Healdsburg Ave., Healdsburg, drycreekkitchen.com.
Cookies by Tracy Mattson of Cookie…take a bite! (Christopher Chung/The Press Democrat)
Sweet Perk
$5, Cookie…take a bite!: Seven gourmet cookies and a brownie bite! 430 Larkfield Center, Santa Rosa, cookietakeabite.com.