A renovated 1915 bungalow is currently for sale in Petaluma’s Oakhill-Brewster neighborhood, known for its variety of heritage homes. The two-bedroom, one-bathroom craftsman has been renovated with modern conveniences, but it maintains its classic style. The asking price is $1,099,000.
Quintessential craftsman details remain in good repair: the handsome coffered ceilings in the dining room, wide molding around double hung windows and a built-in glass-paned hutch in the dining room. Additionally, the original brick fireplace creates a charming spot to lounge in the living room, while the vintage tile in the bathroom makes a bold period statement.
Fireplace in living room of historic craftsman home in Petaluma. (RavePhoto.com)Kitchen in craftsman bungalow in Petaluma. (RavePhoto.com)
The kitchen has been updated with stone countertops and a professional Bertazzoni range. Generous square footage in the kitchen, no doubt, spurred the addition of an island.
The two-car garage has been finished to function as a studio. The ceiling has open beams, painted white, and barn doors to create a welcoming entry to the auxiliary space for lounging, working or entertaining.
For more information about this home at 619 Liberty St., contact listing agent Rob Sullivan, 707-772-9171, Coldwell Banker Realty, 619liberty.com
William Henpenn in a greenhouse at his organic Umbel Roots Farm in the Carneros. (John Burgess)
At the moment, it helps to be a visionary when you’re touring William Henpenn’s certified organic 7-acre Umbel Roots Farm, off Highway 37 in the Carneros. After leasing the long-fallow land in late 2023, he’s been working to build the Eden of his dreams, with towering hoop greenhouses, rows of field vegetables, young fruit trees, and tall mounds of beautiful compost and biochar warming in the sun.
Feeding the soil is critical for Henpenn’s work as a top-level produce provider for heavy hitters like SingleThread in Healdsburg, Quince in San Francisco, Street Social in Petaluma and Press in Napa. Each season, Henpenn develops his farming plan to accommodate chefs’ special requests — tender, maroon-hued Teagan lettuce, or earthy-sweet Beauregarde purple snow peas from Row 7 Seed Company, the line of heirloom seeds from chef Dan Barber of Blue Hill at Stone Barns.
“Geeky chefs love these peas, because other kinds turn green when you cook them, but these stay purple. And bonus — your mouth turns purple, too,” he says, sticking out his tongue.
William Henpenn at his organic Umbel Roots Farm in the Carneros. (John Burgess)Picking vegetables at Umbel Roots Farm in Petaluma. (John Burgess)
Such artisanal details power high-caliber menus, and Henpenn is always on the hunt for new or rare specialty ingredients he can grow. For example, chefs don’t just want artichokes, says Henpenn — they want crosnes, gnarly root vegetables that look a bit like a string of pearls, with a delightful crunch and nuttiness. At Henpenn’s farm, chefs can specify spring radishes that are either 12, 16 or 21 days old, depending on their needs.
Henpenn is unusually equipped to handle this level of request. As a young chef, he owned a series of restaurants in the Portland area, and has worked as a sommelier at Michelin-starred restaurants in New York. More recently, he’s pivoted to farming and food gardens, developing a farm at Donum Estate winery, planning gardens for tribal members at Graton Rancheria and overseeing extensive food gardens at the Sonoma home of chef Dominique Crenn.
“I’m so happy talking to the chefs. It makes me feel like I’m still in the kitchen,” he says. “I can speak their language and totally get their recipes. I’m not the weird farmer standing in the corner — I’m the guy that’s boisterous and tries to keep the staff interested.”
Picking vegetables at Umbel Roots Farm in Petaluma. (John Burgess)In the fields at Umbel Roots Farm, which supplies leading local chefs. (John Burgess)
As his own utopia takes shape at Umbel Roots, Henpenn is developing skills for resiliency and nurturing endless other farming and food ideas. A self-taught builder, over the winter, he rebuilt several hoop houses after powerful winds from San Pablo Bay flattened them.
“Hiring help is expensive,” he says. “And stuff happens all the time, usually in the middle of the night. So I learned tractor repair; I build everything. That’s how this farm succeeds.”
Later this summer, he plans to open the farm for a few special events. A wide path running between tall dirt berms is being planted with eco-friendly dinners and pop-ups with his chef and winery associates. “These parties will not be to make money,” he says.
“These are to make friends and develop community, gathered around the pizza oven or the Santa Maria grill, and enjoying all this beautiful nature.”
Umbel Roots Farm, 3900 Sears Point Road, Petaluma, 707-339-0209, umbelroots.com
A renovated, mission-style home in Sonoma is currently listed for sale. The four-bedroom, three-bathroom, 2,722-square-foot home was built in 1974 by architect Lawson Willard. A 2023 renovation using exquisite decorative finishes has transformed the dwelling into an inspired space. The asking price is $3,595,000.
Warm-hued, stained-wood cabinets throughout are capped with the high-contrast coolness of prized marbles like purple-veined Calacatta Viola, Dolomite and Arabescato. Tiles are sourced from notable designer Ann Sacks.
Modern light fixtures offer whimsical contrast to the transitional space. Outdoor lights are mission style, handcrafted by the Santa Barbara Lighting Company.
Great room with modern light fixtures in the mission-style home in Sonoma. (Cindy Loughridge)Red, floral hand-painted de Gournay wallpaper in a bedroom. (Cindy Loughridge)Backyard with pool at the mission-style home in Sonoma. (Cindy Loughridge)
Textile choices are showstopping. Hand-painted red de Gournay wallpaper in one bedroom is a bold and sumptuous choice. In another bedroom, de Gournay wallpaper with a forest scene, complete with foxes, blends beautifully with mission-style beveled doors.
The yard is full of lush plantings, and the pool, patio and awning have a simple angular geometry, allowing the setting’s understated wood tones and creamy textiles to share focus.
For more information on this mission-style home at 16800 Estrella Drive, contact listing agent John “JL” Townsend, 415-601-2227, or Emily Beaven, 415-730-9759, Compass Real Estate, townsendgroupsf.com, compass.com
Benjamin Fouts celebrates after finishing the St. Patrick’s Day 5K all-ages race, on Sunday, March 12, 2017 in Santa Rosa, California. Participants received a commemorative mug at the finish line and there was even a little leprechaun dash for the kids 5 and under. RAMIN RAHIMIAN for The Press Democrat)
No need to book a trip to the Emerald Isle for St. Patrick’s Day this year — the best place to celebrate the holiday in the Bay Area is right here in Sonoma County. Personal finance website WalletHub recently ranked Santa Rosa as the No. 4 best city in the U.S. for St. Patrick’s Day celebrations, even beating San Francisco (No. 18).
While San Francisco ranked No. 3 in most Irish pubs and restaurants per capita, Santa Rosa, which placed at No. 10 in WaletHub’s ranking last year, received a higher overall score for best places to go due to its cost, weather, safety and accessibility rankings.
The city of Santa Rosa kicked off festivities as early as March 1 with its Leprechaun Treasure Hunt, which runs through March 28. Participants can scout out city parks to find elusive, 1-foot-tall leprechauns on laminated stock cards, the back of which includes directions on where and how to collect a prize of chocolate gold treasure.
Beyond Santa Rosa, various Sonoma County locales will be celebrating St. Patrick’s Day, March 17, with dinners, dancing, parades and more. Read on below for a list of local events, and swipe through the gallery above for scenes of past St. Patrick’s Day celebrations.
Cara Darpino runs in a leprechaun costume during the St. Patrick’s Day 5K all-ages race, on Sunday, March 12, 2017, in Santa Rosa. (Ramin Rahimian / for The Press Democrat)
The Block Petaluma, March 14-17
Petaluma’s live music and food park will kick off St. Patrick’s Day weekend with music from the Timothy O’Neil Band at 6 p.m., March 14, and Celtic folk band Lucky Ol’ Bones at 6 p.m., March 15. A Sunday supper of smoked corned beef and cabbage, accompanied with an Irish playlist, will start at 4 p.m., March 16. The Gentlemen Soldiers band will close out the St. Paddy’s fest with a performance starting at 4 p.m., March 17. 20 Grey St., Petaluma, 707-775-6003, instagram.com/theblockpetaluma
Rotary Club of Sonoma Valley, March 15
The rotary club will host a “Luck o’ the Irish” dinner celebration starting at 4 p.m., March 15, at the Sonoma Veterans Memorial Building. The evening will include a traditional corned beef dinner with all the trimmings (vegetarian option available) as well as fun games, live music from the Shots String Band, Irish dance performances and more. There will also be a raffle with a grand prize of $10,000. Dinner tickets are $75 per person (includes one drink ticket) and raffle tickets are $50 each. Proceeds benefit Sonoma Valley nonprofits and education programs. Purchase tickets online. Sonoma Veterans Memorial Hall, 126 First St. W., Sonoma, sonomavalleyrotary.org
Lucky’s St. Patrick’s Day Bar Crawl, March 15
A number of bars in Santa Rosa will participate in a city-wide bar crawl to celebrate the holiday, from 4 p.m. to midnight, March 15. Start the crawl at the designated check-in location, Beer Baron Bar & Kitchen (614 Fourth St.), and show the staff your ticket QR code to receive a lanyard and event badge. The event badge will include drink vouchers that can be redeemed at each participating location. Locations, which will also have drink specials, include Barrel Proof Lounge, Belly Left Coast Kitchen & Taproom, Civilization Brewing Co. and Flagship Taproom. Tickets are $30, plus fees. Learn more and purchase tickets online at Crawl With Us. Santa Rosa, crawlwith.us/santarosa/stpattys
Petaluma Elks Lodge 901, March 15
The lodge will host its annual St. Patrick’s dinner for Elk members and their guests starting at 5 p.m., March 15. In addition to the corned beef and cabbage dinner at 6 p.m., the evening will include no-host cocktails with appetizers and a performance by the Keenan Irish Dancers. $30 per person. Limited seating. Purchase tickets online. 2105 S. McDowell Blvd., Petaluma, 707-763-0901, elks901.org
Coyote Sonoma, March 15
Bar, tasting room and showroom Coyote Sonoma will host a St. Paddy’s Day party featuring Santa Rosa-based ’90s rock cover band JOOSE. Food vendor Casa Nostra will start serving at 6:30 p.m. Tickets $15 in advance, $20 at the door. Doors open at 6 p.m., show starts at 8 p.m., March 15. Purchase tickets online. 44 Mill St., Healdsburg, 707-433-4444, coyotesonoma.com
The Big Easy, March 15
Petaluma’s underground nightclub will host a St. Patrick’s Day celebration featuring live music from eclectic rock band Strange Cabbage and special guest Paul ‘Corned Beef’ Riley, March 15. Doors open at 6:30 p.m. and show starts at 7:30 p.m. There’s a $10 suggested donation. 128 American Alley, Petaluma, 707-776-7163, bigeasypetaluma.com
Larson Family Winery, March 15-16
In lieu of its usual “Larson Limerick Contest” for St. Patrick’s Day this year, the winery will host a festive weekend full of exclusive discounts and giveaways from 11 a.m. to 5 p.m., March 15-16, at the tasting room. Book on Tock. 23355 Millerick Road, Sonoma, 707-938-3031, larsonfamilywinery.com
Guinness Braised Beef Pie with mushrooms and toasted carrots and a side of greens from The Goose & Fern, Wednesday, March 6, 2024, in Santa Rosa. (John Burgess / The Press Democrat)
The Goose & Fern, March 15-17
Typically closed on Mondays, this British-style pub will be open on St. Patrick’s Day to celebrate, as well as the whole proceeding weekend. There will be live music, food and drink. Regular menu items include Scotch egg, sausage roll, bangers and mash, Shepherd’s pie and Guinness-braised beef pie. All ages welcome. 116 Fifth St., Santa Rosa, 707-843-4235, thegooseandfern.com
John Gerhardt runs toward the finish line of the St. Patrick’s Day 5K on Santa Rosa Avenue near Old Courthouse Square in Santa Rosa on Sunday, March 13, 2022. (Beth Schlanker/The Press Democrat)
Santa Rosa’s St. Patrick’s Day 5K, March 16
Fleet Feet will present its annual St. Patrick’s Day 5K, benefiting Santa Rosa Recreation & Parks, starting at 10 a.m., March 16, at Courthouse Square. The run/walk race is chip-timed and open to all ages and abilities. Participants will receive a commemorative mug and finisher medal. A judged costume contest will be held at 11:30 a.m. during a post-race celebration, which will also include music, drinks, activities, Irish dancers and sponsor giveaways. Registration fees are $23.39 for youth 12 and under and $60.83 for those 13 and over. Find more information and register on Race Roster. Old Courthouse Square, Santa Rosa, srcity.org
Dancers of Keenan Irish Dance School rehearse for an upcoming St. Patrick’s Day open house at their new location in Petaluma. Photographed on Monday, March 4, 2025. (Crissy Pascual/Petaluma Argus-Courier)
Keenan Irish Dance School, March 16
Petaluma’s school of traditional Irish dance will kick off St. Patrick’s Day week with an open house and refreshments from 2-4 p.m., March 16, at the dance studio. All are welcome and no experience is necessary. Contact keenan5678@att.net for more info. 211 Liberty St., Petaluma, 707-479-1128, keenanirishdanceschool.com
Penngrove Pub, March 16
The Penngrove Pub will host a St. Patrick’s Day celebration featuring live music from the Timothy O’Neil Band, from 6-9, March 16. Doors open at 5:30 p.m. General admission is $5 online, $10 at the door; wear green to get $2 off entry. Purchase tickets on Eventbrite. 10005 Main St., Penngrove, 707-992-0121, thepenngrovepub.com
Meghan Tripp, the Healdsburg St. Patrick’s Day princess, during the Healdsburg St. Patrick’s Day parade, March 17, 2017. (Kent Porter / The Press Democrat)
Healdsburg St. Patrick’s Day Parade and Concert, March 17
The city of Healdsburg will celebrate St. Patrick’s Day with its annual parade from 7-8:30 a.m. and Celtic concert from noon to 1:30 p.m., March 17, in downtown Healdsburg. The parade starts at Sanderson Ford (453 Healdsburg Ave.) and weaves around Healdsburg Plaza and back. Later, Bay Area-based Celtic rock band Tempest will light up the Plaza, accompanied by a performance from the Shiloh Step Irish Dancers. The parade and concert are free to attend. Downtown Healdsburg, healdsburg.gov
Murphy’s Irish Pub & Restaurant, March 17
Sonoma’s premier Irish pub will host a St. Patrick’s Day celebration from noon to 9:30 p.m., March 17. An Irish blessing with Guinness will kick off the day, followed by performances from rock band Bacchus, Lola O’Brien the Irish Hawaiian, the Kerry Daly Band, Irish dancers and Glory Dayz band. A full bar will be open late. Murphy’s also has traditional Irish dishes on its menu, such as corned beef, cottage pie, bangers and mash, and Irish lamb stew. 464 First St. E., Sonoma, 707-935-0660, sonomapub.com
A St. Patrick’s Day celebration at Murphy’s Irish Pub in Sonoma on March 17, 2023. (Robbi Pengelly/Index-Tribune)The bar area at McNear’s Saloon & Dining House in Petaluma. (Mariah Harkey / Sonoma County Tourism)
McNear’s Saloon & Dining House, March 17
Petaluma’s historic McNear’s Saloon will host its annual St. Patrick’s Day celebration starting at 4 p.m. March 17. The party will include festive drinks and Irish food, including traditional corned beef and cabbage. Dancers from the Keenan Irish Dance School will perform. 23 Petaluma Blvd. N., Petaluma, 707-765-2121, mcnears.com
Rio Nido Roadhouse, March 17
The Rio Nido Roadhouse will celebrate St. Patrick’s Day with a feast and live music by North Bay duo Tumbleweed Soul from 4-7 p.m., March 17. The event will include a traditional corned beef and cabbage dinner and Guinness on draft. All ages welcome; no cover charge. 14540 Canyon 2 Road, Rio Nido, 707-869-0821, rionidoroadhouse.com
Sally Tomatoes, March 17
Catering service Sally Tomatoes will host a St. Patrick’s Day dinner buffet and movie showing from 4-8 p.m., March 17, at the SOMO Village Event Center. The buffet will include traditional dishes like corned beef and cabbage, buttered carrots and potatoes, minted mushy peas and housemade soda bread. Drink specials include Guinness, Irish car bombs, green beer, Irish mules and Irish coffee with Bailey’s. There will be a showing of the 1952 western romance “The Quiet Man” starting at 5 p.m. Tickets are $20 per adult and $10 per child. Call 707-665-9472 to reserve. SOMO Village, 1100 Valley House Drive, Rohnert Park, 707-665-9472, sallytomatoes.com
Windsor Kiwanis Club, March 17
The Kiwanis Club of Windsor will host its Corned Beef and Cabbage Drive-Thru Dinner from 4:30-6:30 p.m., March 17, at the Windsor Community United Methodist Church. Each dinner with all the trimmings is $25. Deadline to reserve and pay is at 9 p.m., March 14. Purchase tickets on Eventbrite. 9451 Brooks Road S., Windsor, 707-620-0303, kiwaniswindsor.org
The Elephant in the Room, March 17
Healdsburg bar and music venue Elephant in the Room will host a St. Patrick’s Day party featuring Celtic band Lucky Ol’ Bones from 5-8 p.m., March 17. The party is free to attend. 177 Healdsburg Ave., Healdsburg, elephantintheroompub.com
Petaluma Woman’s Club, March 20
The Petaluma Woman’s Club will host a St. Patrick’s Day celebration from 6:30-9 p.m., March 20. The evening will include a traditional Irish feast (vegetarian options available) as well as prizes for the best green attire and best-told joke. $30 per person. RSVP membership@petalumawomansclub.com by March 15. 518 B St., Petaluma, 707-762-5485, petalumawomansclub.com
St. Patrick’s Day treats
Stellina Pronto, Petaluma
The Italian cafe has St. Patrick’s Day meals and treats on the menu for pickup between March 15-17. Preorder deadline is 7 p.m., March 14. The menu includes Irish soda bread, corned beef and cabbage dinners with all the trimmings (each dinner order serves two), pistachio cake, mini chocolate Guinness cake and clover-shaped shortbread cookies. Order online. 23 Kentucky St., Petaluma, 707-789-9556, stellinapronto.com
Village Bakery, Santa Rosa
The bakery will be taking special holiday orders on March 14 and March 17. There will be two varieties of Irish soda bread available: raisin and caraway seed. Order over the phone by walk-in. Batches are limited. 3851 Sebastopol Road, Santa Rosa, 707-829-8101, villagebakerywinecountry.com
Sarmentine, Santa Rosa, Sebastopol and Petaluma
French bakery Sarmentine will have St. Patrick’s Day specials available starting March 15 at all three of its locations. Specials include a tartelette filled with praline pistachio and layered with génoise and pistachio bavarois; and a braided croissant filled with pistachio cream and topped with pistachio praline drizzle. 52 Mission Circle, Suite 112, Santa Rosa; 6760 McKinley St., Suite 150, Sebastopol; 840 Petaluma Blvd. N., Petaluma, 707-623-9595, sarmentine.com
Nom Nom Cakes, Bodega Bay
Coastal home bakery Nom Nom Cakes has St. Patrick’s Day specials available, including green Irish cake pops with gold sprinkles, almond-flavored sugar cookies shaped as shamrocks and beer mugs, and “Luck of the Irish” chocolate cupcakes — filled with Irish whiskey ganache, frosted with Baileys buttercream and decorated with four-leaf clovers, gold sprinkles and gold-wrapped chocolate coins. Order online for delivery or pickup. 390 Calle Del Sol, Bodega Bay, 805-350-0680, nomnombaking.com
A Blueberry Lattice pie stays warm near the oven at Hazel Restaurant in Occidental, Friday, January 24, 2025. Pies at Hazel are baked once a week every Friday. (Darryl Bush / For The Press Democrat)
Pi Day, March 14, is the annual celebration of the mathematical constant “pi” (rounded to 3.14) — the ratio of a circle’s circumference to its diameter. But you’re not here for math. The best way to celebrate Pi Day, in our humble opinion, is to tuck into any circular food, such as pie, pizza and quiche.
With so many great local options, we’ve narrowed down some of the best of Sonoma County’s round delights (as well as some local events) to celebrate Pi Day (or enjoy any day of the year, no math required).
Pi Day events
A plum frangipane pie with lattice top crust by pastry chef Jenny Malicki of Buttercup Baking. (Christopher Chung / The Press Democrat)
Buttercup Baking pop-ups, Sebastopol
Local baker Jenny Malicki of Buttercup Baking is planning two special Pi Day pop-ups on March 14 in Sebastopol. Malicki will be serving strawberry rhubarb and gluten-free Atlantic Beach (lemon-lime) mini pies on a first come, first served basis starting at 7 a.m. at Retrograde Coffee Roasters. (Recite pi to the first 14 digits to get $1 off.) Then, pop on over to pizza favorite Psychic Pie, where Malicki will be slinging slices (flavors unannounced) from 4 p.m. until sold out.
Retrograde Coffee Roasters, 130 S. Main St., Suite 103, Sebastopol, 707-827-8065, retrograderoasters.com; Psychic Pie, 980 Gravenstein Highway S., Sebastopol, 707-827-6032, psychicpie.com
Purim Pi Party, Petaluma
Since the Jewish holiday of Purim falls on Pi Day this year, the Chabad Jewish Center of Petaluma will host a Purim Pi Party starting at 4:30 p.m., March 14. The family-friendly event will include a mad science show featuring entertaining experiments, a Purim math mystery challenge, dinner, hamentashen and, of course, pie. Come in costume to receive a prize. Tickets are $10 per child and $15 per adult. Sponsorships range from $180-$540. Purchase tickets online.
Apple crumb pie at Hazel Restaurant in Occidental, Friday, Jan. 24, 2025. Pies at Hazel are baked once a week every Friday. (Darryl Bush / For The Press Democrat)
Hazel, Occidental
Our dining editor Heather Irwin has tapped the pies at Hazel as some of her favorite desserts in Sonoma County. “Co-owner Michele Wimborough’s pies are legendary,” she noted, citing such delicious pies as peanut butter, blackberry, Dutch apple and lemon meringue.
The Press Democrat food and cooking reporter Jennifer Graue has called the peanut butter mousse pie at Noble Folk “9 inches of decadence, and it is worthy every single, silky bite.” An Oreo cookie crust is filled with peanut butter mousse and topped with fresh whipped cream. Also delectable (and round) is the Moustache-o cookie sandwich — sweet vanilla buttercream between two dark chocolate cookies.
Apple cranberry pie, bottom, wild blueberry and blackberry pie, and chocolate hazelnut pie, at Noble Folk Ice Cream and Pie Bar. (Christopher Chung / The Press Democrat)
Petaluma Pie Company, Petaluma
The Petaluma Pie Company has long been a supporter of Pi Day — formerly hosting a “Piku” (pie haiku) contest. While the contest has since ceased, the new owners are still celebrating the day with some of the best pies in town. The maple pumpkin, apple pecan crumble and Elvis (chocolate, banana and peanut butter) pies are favorites.
Nothing says “as American as apple pie” as this classic roadside bakeshop in west county. According to the shop’s Facebook, Pi Day is also the birthday of owner Betty Carr’s youngest son, so supporting them on Friday will be extra special. Go for the traditional double crust apple pie for that slice of Americana.
Bora Bora pizza at Sonoma Pizza Co. in Forestville. (Heather Irwin / The Press Democrat)
Sonoma Pizza Co., Forestville
This west county pizzeria gained much-deserved recognition since opening in 2022, using long-fermented dough for its signature pizzas. From the traditional, Neapolitan-style wood-fired pizzas like the simple Margherita to the wonderfully loaded and umami-laden Funky Fungi, the pies here do not disappoint.
Newcomer Slow Co. Pizza also uses a long-fermented dough for its seasonal pizzas, focusing on traditional, locally sourced toppings. The Living on The Veg pizza is topped with seasonal offerings, such as delicata squash and radicchio, while the Pep in Your Step brings the heat with Calabrian chiles and spicy honey — each topped with Estero Gold Reserve cheese.
Clockwise from top left, Hogwarts Express, Pep in Your Step, The Bird, Living on the Veg and the Pretty Fly for a Fungi pizza from Slow Co. Pizza, Dec. 20, 2024, in Cotati. (John Burgess / The Press Democrat)Patate e Porchetta pizza from L’Oro di Napoli Friday, Feb. 28, 2025, at their second location in Petaluma. (John Burgess / The Press Democrat)
L’Oro Di Napoli, Santa Rosa and Petaluma
The beloved, Neapolitan-style pizzeria and trattoria — which recently opened its second location in Petaluma to wide acclaim — features a wood-fired oven imported from Naples, so you know they’re not messing around. Our dining editor “fell in love” with the pistachio pizza, topped with smoked cheese, pistachio pesto, mortadella, provolone cream and basil. The patate e porchetta pizza with roasted pork, potatoes and pecorino cheese is also impressive.
If it’s late at night and you have yet to acquire a round treat for Pi Day, fear not, for NY Pie will be slinging slices until 10 p.m. The Longfellow Ave. is a classic, with mozzarella, pepperoni, sausage and artichoke hearts. Or you could be adventurous with the Union Square, topped with mozzarella, garlic, onions and anchovies (not for romantic date nights).
65 Brookwood Ave., Santa Rosa, 707-526-9743, nypie.pizza
Other round delights
Salted Egg Morning Bun from Quail & Condor bakery Monday, Jan. 6, 2025, in Healdsburg. (John Burgess / The Press Democrat)Oatmeal cream pies at Quail and Condor Bakery in Headlsburg, Thursday August 8, 2024. (Chad Surmick / The Press Democrat)
Quail & Condor, Healdsburg
There’s a reason this bakery was recognized in The New York Times — all of its baked goods are just that good to deserve national praise. For Pi Day, go for the morning buns, oatmeal cream pies and savory gougères, puff pastries with gruyère, chives and black pepper. 149 Healdsburg Ave., Healdsburg, 707-473-8254, quailandcondor.com
Downtown Bakery & Creamery, Healdsburg
This gem of a bakery in downtown Healdsburg has an assortment of delicious treats, and it just so happens that some of the best are round and perfect for Pi Day. Favorites include the baby fruit galettes, chocolate cream puffs and hot cross buns (a special Easter treat). 308 Center St., Healdsburg, 707-431-2719, downtownbakeryhealdsburg.com
BurtoNZ Bakery, Windsor
This New Zealand-style bakery features savory meat pies to switch up the sweet pie focus on Pi Day. 9076 Brooks Road S., Windsor, 707-687-5455, burtonzbakery.com
Warren Burton founded BurtoNZ Bakery in Windsor when he couldn’t find meat pies he grew up eating in New Zealand. The bakery serves eight varieties of meat pies, a sausage roll and scotch eggs. (John Burgess/The Press Democrat)
Goguette, Santa Rosa
On Friday, this bakery serves coup de coeur: brioche buns filled with dark chocolate and topped with fruit. 59 Montgomery Drive, Santa Rosa, goguettebread.com
Criminal Baking & Catering Co., Santa Rosa
Find sweet pies and savory pot pies, as well as mini bundt cakes and fruit tarts. 808 Donahue St., Santa Rosa, 707-888-3546, criminalbakingcompany.com
Water Street Bistro, Petaluma
Head here for some of the best quiches around, like the classic bacon and swiss or the spinach, goat cheese and red pepper. 100 Petaluma Blvd. N., Petaluma, 707-763-9563, waterstreetbistropetaluma.com
Sweet Pea Bake Shop, Sonoma
Available Friday through Sunday only, find deliciously flakey cronuts, filled or coated in cinnamon sugar. 720 W. Napa St., Sonoma, 707-934-8797, sweetpeabake.shop
Goat time: Volunteer with Santa Rosa’s Goatlandia, a sanctuary farm for rescued farm animals such as goats, pigs and chickens. Meet the animals by helping the farm with feeding, coop cleaning and other fun projects. Volunteer regularly (12-week minimum commitment) by applying on their website, or schedule an appointment to volunteer on a one-time basis with no commitment necessary. (John Burgess/Press Democrat)
Unless you’re a celebrity, there aren’t many occasions that can make you feel more popular than stepping into a barn stall that’s home to a handful of cuddly and hungry baby goats. They’re like puppies, but if possible, even more smile-inducing.
“It’s heart-opening. The whole experience is heart-opening,” said Goatlandia founder and executive director Deborah Blum.
Every year, Goatlandia Farm Animal Sanctuary in Sebastopol rescues mostly male baby goats, almost exclusively from the dairy industry. Unable to produce milk, the newborn males have no value. Babies must be bottle-fed and are cared for until they can be adopted into forever homes — many become part of the herd at City Grazing, a goat-powered landscaping nonprofit based in San Francisco.
A rescued baby goat at Goatlandia in Sebastopol. (Goatlandia)
But raising a baby goat isn’t cheap. From milk and hay to veterinary and staff care, the nonprofit estimated expenses for the first three months of a baby goat’s life run, on average, a bit more than $5,000. Unable to nurse from their mother, when goats are very young, they may need to be fed up to eight times a day.
A rescued baby goat being bottle-fed at Goatlandia in Sebastopol. (Goatlandia)
That’s where the Bottle Babies Breakfast Club comes in. For a $250 donation, up to four people can get quality one-on-one time with the charismatic bundles of joy. The bottle feeding goes by oh, so fast, but once every goat’s belly is full, you can expect nonstop kid cuddles while learning about goat care and rescue.
Goatlandia strives to educate visitors about plant-based eating and to increase compassion for all animals. Blum adopted a vegan lifestyle many years ago after watching a detailed video regarding animal agriculture. In addition to rescued goats, the 36-acre sanctuary is home to horses, cows, geese, peacocks, ducks and, most recently, cats. The rescue group found homes for more than a dozen cats it took in after the devastating wildfires in Los Angeles, but a majority of the sanctuary’s residents are goats.
When goats are very young, they may need to be fed up to eight times a day. (Goatlandia)
“We save lives. We raise [goats]. We do the hard part of bottle feeding and castration. We send them out, they get to be grazers. Grazing companies don’t have to breed. It’s just a win, win, win,” said Blum.
While spring is typically a busy time of year, the Baby Bottle Breakfast Club runs whenever the nonprofit organization rescues baby goats. Dates through April are currently available for booking. Visit the Goatlandia website and @goatlandia_sanctuary on Instagram for the latest updates.
Parmigiana de Zucchine, baked zucchini, tomatoes, mozzarella, basil and pecorino fondue from L’Oro di Napoli Friday, February 28, 2025, at their second location in Petaluma. (John Burgess / The Press Democrat)
It’s hard to know whether I’m delighted or horrified by the baseball bat-sized pepper grinder headed toward my table. Death by Spice would be such an embarrassing obituary. But as our server approaches with this cannon of seasoning, I also notice slices of mortadella flapping on a tiny trapeze headed toward a neighboring table from the corner of my eye.
Located in downtown Petaluma’s historic commercial district, the 8,000-square-foot building at 208 Petaluma Blvd. North is a worthy backdrop. Built in 1870, the exposed brick walls, soaring ceilings and sky-high windows set the stage for a tableau of Neapolitan life, complete with shuttered “windows” overlooking the dining room and bar, and a faux balcony above the dining room similar to the Santa Rosa restaurant. Cheeky laundry lines full of clothes — like the ones decorating the Fourth Street restaurant — will be installed soon.
The dining room at the new second location for L’Oro di Napoli Friday, Feb. 28, 2025, in Petaluma. (John Burgess / The Press Democrat)Daniela Sbaraglia enters the bar from the back room at L’Oro di Napoli Friday, Feb. 28, 2025, in Petaluma. (John Burgess / The Press Democrat)
“We want you to feel like you’re in Italy when you’re here,” said co-owner Domenico De Angelis in thickly accented English. A native of Naples, he’s imported not only the feel of his hometown but authentic Italian ingredients and a Southern Italian staff mostly made of friends from home. When you’re at De Angelis’ restaurant, which he owns with Roberto Sbaraglia, you’re truly part of a family.
That includes plenty of intentional cacophony that the owners say is part of the fun. When I asked about the rising decibel level as the night progressed — Americans tend to be sensitive about that kind of thing — the answer was that Naples can be loud and chaotic, and they wanted to recreate that atmosphere.
An expanded space, expanded menu
More than double the size of the flagship Neapolitan-style pizzeria and trattoria in Santa Rosa, the second outpost of L’Oro di Napoli opened in early March at the former Thai Issan.
Santa Rosans have been flocking to the original L’Oro di Napoli on Fourth Street since it opened in 2022. The thin-bottom, leopard-spotted Neapolitan-style pizzas are the real deal, using imported ingredients and De Angelis’ pizzaiolo skills. The six-layer lasagna is stuffed with beef Bolognese, béchamel, tomato sauce and Parmesan cheese. It’s the best nonna-style lasagna you’ll ever eat.
Branzino in Crosta, grilled potato wrapped sea bass with cherry tomatoes in a lemon white wine sauce from L’Oro di Napoli Friday, Feb. 28, 2025, in Petaluma. (John Burgess / The Press Democrat)Parmigiana de Zucchine, baked zucchini, tomatoes, mozzarella, basil and pecorino fondue from L’Oro di Napoli Friday, Feb. 28, 2025, at their second location in Petaluma. (John Burgess / The Press Democrat)
In Petaluma, not only is the space larger, but so is the menu. Offerings include a long list of antipasti, such as fried calamari, Brussels sprouts with pecorino, salads and most importantly, fresh pasta, plus new entrées like zucchini Parmesan and branzino with a lemon-wine sauce. The one thing you won’t find is the legendary lasagna — De Angelis wants to keep that a Santa Rosa specialty.
Despite the many little surprise and delightful moments at L’Oro di Napoli, the food never takes a back seat. De Angelis and his crew know how to make the comforting, approachable Southern Italian cuisine of their ancestors. The Pompeii-style wood-fired oven, imported from Naples, would be recognizable to ancestors from millennia past, cooking the same style of bread and round dough unearthed by archaeologists.
L’Oro di Napoli is a joy to experience, from the moment you walk in the doors to your last bite of tiramisu. Enjoy the show.
Crocchete Tartufate from L’Oro di Napoli Friday, Feb. 28, 2025, at their second location in Petaluma. (John Burgess / The Press Democrat)The charcuterie board at L’Oro di Napoli in Petaluma. (L’Oro di Napoli)
Best Bets
Charcuterie board, $27: You’ve never seen a meat and cheese board like this. Slices of mortadella hang like trapeze artists on a line stretched between two dowels with cheese wedges below, offering a safety net if anything falls. You have to appreciate the sheer silliness of it all. Though slightly over-the-top, when was the last time your food did a circus act?
Frittatina, $16: Think mozzarella stick meets arancini ball. Bucatini pasta with béchamel sauce, peas and Bolognese ragu is rolled into a patty, breaded and fried — a perfect bar snack with a Hugo spritz cocktail.
Homemade bread, $5: Fresh, crusty bread served with chimichurri and balsamic butter. It’s wonderful, but keep a couple of slices to sop up sauce.
Caprese con burrata, $15: A fist-sized ball of soft mozzarella stuffed with cream is never a bad choice. This version doesn’t need much gussying up, served with San Marzano tomatoes, fresh basil and balsamic. You’ll be spoiled for any other version.
Pappardelle al tartufo, $28: Black truffle cream sauce, sausage and mushrooms cling to wide strips of fresh pasta that are both silky and toothy.
Patate e porchetta pizza from L’Oro di Napoli Friday, Feb. 28, 2025, at their second location in Petaluma. (John Burgess / The Press Democrat)
Pistachio pizza, $25: Neapolitan-style wood-fired pizzas are the soul of L’Oro di Napoli. You can’t go wrong with any variation, from simple Margherita to the elaborate patate e porchetta with roasted pork and potatoes, plus smoked and pecorino cheese. I fell in love with the pistachio pizza, topped with smoked cheese, pistachio pesto, mortadella, provolone cream and basil. I shared a nearly identical pizza with friends in Split, Croatia, on one of the happiest days of my life — so I may be a little biased.
Tiramisu, $12: This classic Italian dessert made with lady fingers, mascarpone, chocolate and espresso liqueur isn’t the best version I’ve ever had, but it’s undoubtedly the most entertaining. Served in a moka pot — the iconic octagonal espresso maker on every Italian stove — it’s a delightful surprise for the end of a meal.
L’Oro di Napoli is at 208 Petaluma Blvd. North, Petaluma, 707-981-7175, lorodinapolica.com. Open from 4:30 to 9 p.m. Monday, Wednesday and Thursday; noon to 2:30 p.m. and 4:30 to 10 p.m. Friday and Saturday; and noon to 8 p.m. Sunday. Closed Tuesdays.
The outdoor dining patio at Handline in Sebastopol. (Courtesy of Handline)
A highlight of west Sonoma County, Sebastopol offers an enchanting mix of rural charm, culinary delights and artistic flair. Whether you’re savoring farm-fresh foods, exploring quirky public art or winding through scenic vineyards, this peaceful town offers something for every traveler. Follow this itinerary for a perfect day of local flavors, outdoor adventures and unforgettable experiences in Sebastopol.
Where to go
Begin the morning with a croissant atSarmentine (6760 McKinley St., Suite 150), a favorite French bakery with a relatively new location at The Barlow. The popular, strollable outdoor marketplace includes shops, restaurants, tasting rooms and a terrific natural wine bar,The Punchdown (6770 McKinley St., Suite 130). Hop in the car for a quick tour down Florence Avenue to take in the whimsicalpublic art pieces (382 Florence Ave.) made from recycled metal and other castoffs by Brigitte Laurent and her husband, Patrick Amiot.
Izzy Juarez, left, and Wesley Hammond stock the wine cooler at The Punchdown Natural Wine Bar + Bottle Shop. The wine bar is located in The Barlow in Sebastopol. (Erik Castro / For The Press Democrat)
Next, head toRagle Ranch Regional Park (500 Ragle Road), best known as the setting for the signature Gravenstein Apple Fair each August. The park’s Veterans Memorial Grove is a sheltered cluster of redwoods atop a beautiful knoll, and the Peace Garden is a good spot to pause and come back to center, especially after tackling 3 miles of rolling backcountry trails.
Outside of town, wind along the Bohemian Highway to reach the solar-powered, biodynamically farmed Marimar Estate Vineyards & Winery (11400 Graton Road), run by Marimar Torres and her daughter Cristina Torres, whose family’s winemaking history stretches back to the 1600s in Spain. Settle into the welcoming tasting room for a glass of Albariño or Godello, with housemade tapas inspired by Marimar Torres’s native Barcelona.
Marimar Estate Vineyards & Winery in Sebastopol. (Sonoma County Tourism)
From there, stop atGold Ridge Organic Farms (3387 Canfield Road), whose name celebrates the town’s rich Goldridge soils, which helped put this agricultural region on the map. Farmer Brooke Hazen risked everything to transform this 88-acre cattle ranch into an award-winning olive operation with 13,000 olive trees as well as hundreds of apples and other fruits. Now through March marks the brief season for olio nuovo, the new release of freshly milled olive oil, which you can taste at the farmstand.
Back downtown, stroll past the shops before seeking out playful vibes at neighborhood standoutThird Pig Bar (116 S Main St.), where craft cocktails come served in vintage glassware or — our favorite — a pink pig tiki mug.
Piggy Punch at Third Pig Bar in Sebastopol. (John Wesley Brewer)Handline was built on the site of the old Foster’s Freeze in Sebastopol. The restaurant continues to keep soft serve ice cream on the menu. (John Burgess/The Press Democrat)
Nearby atHandline Coastal California (935 Gravenstein Highway S.), a family- friendly dinner spot, you’ll be faced with a difficult decision: linger over a bowl of cioppino or excellent fish tacos, or pay tribute to the eatery’s humble beginnings as a Foster’s Freeze with a burger topped with St. Jorge Fonduta cheese and a side of hand-cut French fries. It’s all delicious, especially when you finish up with a root beer float, made with local Strauss soft serve.
Bianca Nicastro serves as an associate judge during the North Coast Wine Challenge in Santa Rosa on Tuesday, April 2, 2024. (Christopher Chung/The Press Democrat)
The Press Democrat’s annual North Coast Wine Challenge, a regional competition exclusively focused on wines produced and bottled in select Northern California AVAs, is calling on local producers to enter by March 21.
Eligible North Coast AVAs include those in Sonoma, Napa, Marin, Mendocino, Lake and Solano counties. Top-tier wine professionals — including noted sommeliers, winemakers, restaurateurs, wine writers and more — will judge the wines. Gold-winning wines will be publicly announced in The Press Democrat and winners will be invited to pour at its North Coast Wine & Food Festival, June 14, where over 1,200 people attend every year.
Michael Beaulac, director of winemaking at Foley Family Wines, tastes wine during the second day of judging at the North Coast Wine Challenge in Santa Rosa, Wednesday, April 3, 2024. (Christopher Chung / The Press Democrat)
How to enter
To enter, log into EnofileOnline or register for an account and enter wines in the competition online. Entry fee is $85 per wine. Deadline to enter is March 21 and wine shipments (addressed to Press Democrat North Coast Wine Challenge) must arrive at Express Wine Delivery (7970 Cameron Drive, Windsor) by 5 p.m., March 24.
Official entries should include four 750-ml bottles per wine entry or equivalent, such as eight bottles/cans of 375 ml each. For containers larger than 1 liter in volume, send two units. Boxes should be marked “2025 PDNCWC” on all sides. Mark boxes “1 of 2,” “2 of 2,” etc. to ensure entire shipment is received. Download shipping labels here.
Valette in Healdsburg was the only North Bay restaurant to make OpenTable’s 2015 list of 100 Best Restaurants for Foodies in America. (JOHN BURGESS/The Press Democrat)
When chef Dustin Valette opened his namesake restaurant just off the Healdsburg Plaza in 2015, the luxe food scene of the northern Sonoma County town was still in its infancy.
Michelin had all but forsaken Healdsburg after the 2012 closure of Cyrus. SingleThread hadn’t officially opened, and wine magnate Bill Foley’s ventures, including Brass Rabbit and Goodnight’s Steakhouse, weren’t yet on the horizon. Zin Restaurant, owned by Jeff and Susan Mall and one of the early adopters of farm-to-table cuisine, had closed the previous year, leaving a gaping hole in the fledgling foodie town.
Valette saw an opening — literal and figurative — in the former Zin space and an opportunity to carry on the Malls’ ingredient-driven ethos. It didn’t hurt that his grandfather owned a bakery at the location 75 years ago.
Chef Dustin Valette in the kitchen at his restaurant, Valette, in Healdsburg. (Chris Hardy)At Valette restaurant in Healdsburg. (Chris Hardy)
In late 2014, the Healdsburg native left his position as chef de cuisine of Charlie Palmer’s Dry Creek Kitchen and dove headlong into restaurant ownership with his brother Aaron Garzini. The dream was to create a casual yet elegant space where diners could sit at the bar with a glass of wine and an appetizer or take an hourslong journey into the “trust me” tasting menu.
In March, Valette marks its 10th anniversary as a Wine Country dining staple that has weathered fires, floods and COVID-19. To celebrate, the restaurant will host a series of wine dinners March 10-16, with favorite dishes from the last decade.
I sat down with chef Valette (who also owns The Matheson and Roof 106 in Healdsburg) to discuss his decade in Healdsburg’s food scene.
How would you describe Valette?
Valette was born from two brothers’ lifelong dream of creating a unique dining experience in our hometown Healdsburg. Our goal is to provide a canvas for local farmers, winemakers and artisans to showcase their crafts.
What would you tell yourself 10 years ago about owning a restaurant?
You’re gonna get gray hair and it’s going to be the most stressful and most fulfilling thing in your life besides your children.
Scallops en croute is a puffed pastry topped with squid ink, hiding a giant scallop in creamy Champagne beurre blanc at Valette restaurant in Healdsburg. (Steven Freeman / Sonoma County Tourism)
What dish did you know you had to have on the opening menu?
Scallops en croute. It’s a dish I created at Dry Creek Kitchen. Everyone would come from all around for it. I just served it on Saturday to Guy Fieri. The scallop is steamed and it really shows its beautiful simplicity. It’s got sweet, sour, salty and acidic flavors — it’s fricking terrific. That, and the charcuterie we make in-house, we can’t take off the menu, they’re such staples of the restaurant.
What were the highest and lowest points over the last 10 years?
The lowest point was on Jan. 16, 2022. We had weathered the COVID storm and kept all our employees, but we ran out of money. I sold my car, took out a loan and mortgaged everything we had. I told myself we had until Feb. 1 for things to level out or we would have to close. We reopened for regular dining service on Jan. 17 of that year.
The highest point was when we got a Wine Enthusiast Top 100 nod the year we opened. It showed me very quickly that this crazy idea of two brothers bucking all the trends would work.
What celebrity would you love to have at the restaurant?
Chef Thomas Keller from The French Laundry.
Peppercorn crusted New York steak with wild mushroom fondue and roasted bone marrow, served with potato and pepper hash by chef Dustin Valette at Valette restaurant in Healdsburg. (Christopher Chung / The Press Democrat)
What food trend from 10 years ago would you love never to see again?
Inedible garnishes on the plate.
If you weren’t a chef, what would you be?
A winemaker. I would love to tell the story of an entire year through a glass of wine. I love making garage wine and started a commercial wine brand. (Valette works with star winemakers David Ramey, Tom Rochioli, Bob Cabral and Jesse Katz to produce limited-edition Valette wines.)
What are your hopes for the next 10 years?
I would love to celebrate 20 years in this location. I hope we can continue on our path, telling the story of Healdsburg, Sonoma County and its artisans and makers who love their jobs. I want to continue that passion and sense of place.
How has Healdsburg changed in the last 10 years?
Healdsburg has changed for the better. People come from all over to visit and get a sense of our lives here, be part of our community and live the dream we have every day we wake up. But how it’s changed for the worse is the same reason. We have to share our heaven with everyone else. It’s the same answer. If you have a cake, the best part is to share it with everyone.
Dustin Valette and his father, Bob, at the Vallete restaurant in Healdsburg. (John Burgess / The Press Democrat)
Your dad, Bob, is a regular fixture at the restaurant, visiting with diners and sharing stories of his life as a former Cal Fire pilot. Why is that?
One of my favorite parts of the restaurant is that my dad spends nights talking to guests, enjoying himself and making people happy. My dad was focused on protecting our community as a firefighter but never got to reap the rewards. I watch my dad with a glass of wine at the restaurant, and it’s nice to see him sit back and enjoy people.
What keeps you in this business?
For 10 years, we have created a place to come and relax and forget about the worries of life — the crazy world outside our doors. You can sit here and have a bourbon at the bar; it feels like coming home. I want to create a place that gives people warmth in their souls. What we do puts such a big smile on my face. I can’t shake how lucky I am.
