Sitting area of great room. (Sebastian Jimenez Creative)
A small home with tremendous style recently hit Sonoma’s real estate market. The renewed, circa-1942 home with one bedroom and one bathroom is priced at $497,000 — a more approachable sum in a market where $1.3 million is the median list price. According to listing agent Martin Hurtado, the property is currently under contract.
The home provides a lesson in creating interest and openness in just 504 square feet. The open floor plan and windowed doors allow for light and airiness. Neutral tones create visual quietness. White walls are warmed up with white oak plank floors, wicker accents and wood furnishings.
The kitchen style is sharp and clean with white quartz countertops and shaker-style cabinets. Personality is infused through gold fixtures and just-enough “styling” — wood cutting boards, wicker and art.
Kitchen in the small Sonoma home. (Sebastian Jimenez Creative)View through French doors. (Sebastian Jimenez Creative)Patio. (Sebastian Jimenez Creative)
The tonal aesthetic is carried into the bathroom via a linear plank tile that mimics a wood siding. Creamy marble accents provide a cooler counterpoint.
Through modern French doors is a backyard with a covered patio, trees and space for gathering.
Apple Strudel from Tisza Bistro chef/owner Krisztian Karkus Monday, February 12, 2024, in Healdsburg. (John Burgess/The Press Democrat)
Eat dessert first, because those peas and carrots aren’t going anywhere. No matter what mom said, we’re all about enjoying the sweeter things in life and worrying about the rest tomorrow.
When the call went out for some of your favorite desserts, we couldn’t help but add a few of our own guilty pleasures from around Sonoma County. Read with caution, because this list is jam-packed with chocolate, sugar, whipped cream and cookies.
National Dessert Day is Oct. 14, so now would be as good a time as any to get acquainted with the best desserts in the county.
Story by Sofia Englund, Jennifer Graue, Heather Irwin and Maci Martell. Readers contributed their dessert picks on the Sonoma Magazine Facebook.
Heather’s Picks
St. Honoré Tart, Bijou
It’s exceedingly rare to see restaurant desserts created with the same finesse and artistry as the preceding meal. Bijou’s executive pastry chef, Sylvain Parsy, creates stunning masterpieces of sugar, butter and cream that make you forget about the calories and just embrace the magic. The St. Honoré Tart is made with gold-leaf-adorned almond and caramel chou and a pastry tart filled with cream. You really can’t go wrong with any of Parsy’s often-changing desserts, so don’t panic if the tart isn’t available. 190 Kentucky St., Petaluma, 707-753-9155, restaurantbijou.com
Vanilla soft serve at the Valley Ford Cheese and Creamery in Valley Ford, Thursday, July 31, 2025. (Beth Schlanker / The Press Democrat)
Soft Serve, Valley Ford Creamery
What started as an afterthought during a recent visit to this Valley Ford cheese factory and cafe has haunted my dreams — a swirling cone of creamy soft serve from local Jersey cows. The smooth, gelato-like texture is worth the trip. 14390 Valley Ford Road, Valley Ford, 707- 875-0703, valleyfordcheese.com
Semisweet Chocolate Chip Cookie, Sebastopol Cookie Company
It’s all about the cookies at this hole-in-the-wall bakery. Fresh chocolate chip cookies are outstanding on their own, but in the summer, they add an ice cream middle. Just like milk and cookies, but better. 168 N. Main St., Sebastopol. 707-824-4040, sebastopolcookiecompany.com
Choux au Craquelin with espresso-chocolate mousse and a dusting of powdered sugar from Poppy restaurant, Thursday, June 12, 2025, in Glen Ellen. (John Burgess / The Press Democrat)
Choux au Craquelin, Poppy
We all have that extra dessert pocket in our stomachs, right? No matter how much delicious bread, butter and cream you’ve already eaten, make way for this baseball-sized puff filled nearly to bursting with velvety espresso mousse. 13690 Arnold Drive, Glen Ellen, 707-938-2130, poppyglenellen.com
Tiramisu, Portico
Feel free to dive into a hefty slice of this espresso-soaked dessert made with mascarpone rather than whipped cream. The sweetness is toned down, making it a calorie-worthy dessert without the sugar shock. 100 N. Main St., Sebastopol, 707-888-9136, porticosocialfood.com
The interior of Stella’s Baked “Gelaska” with vanilla gelato, raspberry sorbet, sponge cake and cubes of torched marshmallow fluff, Wednesday, March 26, 2025, in Kenwood. (John Burgess / The Press Democrat)
Baked Gelaska, Stella
This one’s a true show-stopper. Stella’s “Baked Gelaska” is a riff on baked Alaska, with sponge cake, raspberry sorbet and vanilla gelato topped with a swirl of torched marshmallow fluff. 9049 Sonoma Highway, Kenwood, 707-801-8043, stellakenwood.com
Strudel, Tisza Bistro
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. 165 Healdsburg Ave., Healdsburg, 707-291-5193, tiszabistro.com
Apple Strudel from Tisza Bistro chef/owner Krisztian Karkus, Monday, Feb. 12, 2024, in Healdsburg. (John Burgess/The Press Democrat)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)
Every Friday is pie day at this Occidental restaurant. Co-owner Michele Wimborough’s pies are legendary, ranging from peanut butter and blackberry to Dutch apple and lemon meringue. You never know what she’ll be making, which is half the fun of your pie adventure. 3782 Bohemian Highway, Occidental, 707-874-6003, restauranthazel.com
Sofia’s Picks
Glacée and Petit Beurre Cookies, Goguette Bread
A variety of ice cream, or glacée, from Goguette Bread in Santa Rosa. (Goguette Bread)
This popular boulangerie extended its hours to 9 p.m. last summer, a brilliant move as warm Sonoma County nights made for a perfect excuse to indulge in their housemade glacée — a decadent French custard-style ice cream — to the tune of chansons on their Parisian patio. Picking a couple of flavors (new ones are made each week) is near impossible when you have choices like pistachio, rose, violet and choco-orange. Whatever flavor you pick, pair your treat with Le Petit Beurre, Goguette’s take on the shortbread from Nantes, in the Brittany region of France. Order in advance to bring your desserts home during fall and winter — ice cream and cookies are not just for summer. 59 Montgomery Drive, Santa Rosa, goguettebread.com
Gluten-free Carrot Cake, Zoftig Eatery
Carrot cake, done right, can be absolutely sublime. Zoftig Eatery has perfected the art of the carrot cake with a gluten-free version that has the Goldilocks ratio of just the right amount of carrot, spice, sweetness and moistness. It is rich, but not overpowering, and the cream cheese frosting is really the icing on the cake, not detracting from the flavors by being overly sweet or artificial-tasting. The secret, according to co-owner Sonjia Spector, is high-quality spices and lasting friendships: the restaurant buys the gluten-free flour for the cake from Spector’s childhood friend Dawn Zaft of Criminal Baking Co. We have attempted to split this generous slice of carrot cake in two and save the second half for the following day, but never succeeded. 57 Montgomery Drive, Santa Rosa, 707-521-9554, zoftigeatery.com
Vegan Elderflower/Berry Mini Cake, Criminal Baking Company
This hidden gem bakery, located off the beaten path in a red brick industrial building on Donahue Street, continues to serve up the best sweet treats in Sonoma County. The menu changes frequently, but you won’t be disappointed whatever you order. A recent favorite includes a vegan elderflower/berry mini cake — the kind of heavenly dessert that treats your taste buds to a sort of transcendental experience. The outdoor seating, under bright yellow umbrellas, is lovely but we like the bustling indoor space that feels like a theater set beneath tall ceilings. 808 Donahue St., Santa Rosa, 707-888-3546, criminalbakingcompany.com
Jennifer’s Picks
Gateau Parisien, Patisserie Angelica
If the words “gluten-free dessert” typically leave you cold, this ethereal treat (which won the best of show award in the 2024 Sonoma County Harvest Fair) will change your mind. Three layers of almond macaron are layered with Italian praline buttercream. It’s not overly sweet and is simply delicious. The best part? In addition to full-sized cakes, they also come in individual servings, so you don’t have to share. 6821 Laguna Park Way, Sebastopol, 707-827-7998, patisserieangelica.com
Fruit Basket Cake, Oliver’s Market
This cake perennially pops up at birthdays, retirement parties and Mother’s Day gatherings, and every single time it appears, we make a beeline for the dessert table. An eye-catching rainbow of fruit for a topping draws you in, but the layers of moist vanilla cake, pastry cream, and a hint of raspberry jam keep you coming back for just one more bite. Cakes come in 6, 8 and 10 inches, plus two sheet cake sizes for when you’re serving a crowd. Locations in Cotati, Santa Rosa and Windsor. oliversmarket.com
Co-owner Christian Sullberg cuts a slice of Peanut Butter Pie at Noble Folk Ice Cream and Pie Bar in Santa Rosa. (Beth Schlanker/The Press Democrat)
Peanut Butter Mousse Pie, Noble Folk
This pie is 9 inches of decadence, and it is worthy of every single, silky bite. Noble Folk’s co-owner, Christian Sullberg, fills an Oreo cookie crust with whipped peanut butter mousse and tops it all with a cloud of whipped cream. It’s a seasonal pie, usually only on the menu a couple of times a year, so keep a sharp eye out. Plus, my 2022 Thanksgiving story included a recipe for it; super bonus! 116 Matheson St., Healdsburg, 707-395-4426; 539 Fourth St., Santa Rosa, 707-978-3392, thenoblefolk.com
Maci’s Picks
Brownie Cupcake and Baby Fruit Galettes, Downtown Bakery & Creamery
Step into Healdsburg’s Downtown Bakery, and suddenly words like “carbs” and “calories” have no meaning. The incredibly rich and chocolaty brownie cupcake is a treat I will never pass up. And whatever fruit galette is available, get it. All of them are winners. 308 Center St., Healdsburg, 707-431-2719, downtownbakeryhealdsburg.com
Croissants, sticky buns, blueberry scones and a baby apple quince galette from the Downtown Bakery and Creamery in Healdsburg. (John Burgess / The Press Democrat)The deli and bakery cases at Grossman’s Noshery & Bar in Santa Rosa. Grossman’s black and white cookies, right case, are a favorite. (Sonoma County Tourism)
Black & White Cookies, Grossman’s Noshery & Bar
A staple in New York bakeries, the black and white cookie delights with its classic chocolate and vanilla combo. Grossman’s back-and-whites are the stuff of dreams, with creamy, rich chocolate and vanilla frosting atop a soft, cake-like cookie. Not too sweet with just the right balance of flavors, it’s quite possibly the best cookie I’ve ever had. The cinnamon babka also never disappoints. 308 Wilson St., Santa Rosa, 707-595-7707, grossmanssr.com
Apple Pecan Crumble Pie, Petaluma Pie Company
This brown sugar-sweetened apple pie is topped with a nutty crumble and a generous drizzle of housemade salted caramel for a luscious fall dessert. Bring it to the Thanksgiving table this year to switch up your traditional pie offerings and make a lasting impression. And while nothing beats grandma’s homemade, from-the-garden strawberry rhubarb pie, this humble pie shop’s sweet-tart strawberry rhubarb comes as close as it gets. 125 Petaluma Blvd. N., Suite B, Petaluma, 707-766-6743, petalumapiecompany.com
Readers’ Picks
Carrot Cake, Cacau Bakery
Specializing in vegan baking, this local bakery crafts scrumptious Swedish and Brazilian goods, all from scratch. Reader Ann Gardner recommended the bakery’s carrot cake on the Sonoma Magazine Facebook page. “This is a small, family-run mobile operation, so it is a hidden gem, except for folks in the know about where and when to find one of their two parked vans,” Gardner said. instagram.com/cacau.sweets
Chocolate Chunk Banana Bread Pudding, Stark’s
Katie Clarke Boyd recommended Stark’s chocolate chunk banana bread pudding, noting that it “was an original at the first Willi’s Wine Bar before it burned down.” 521 Adams St., Santa Rosa, 707-546-5100, starkssteakhouse.com
Plum Sorbet, Screamin’ Mimi’s Ice Cream
Another brilliant Ann Gardner pick, Screamin’ Mimi’s plum sorbet is sweet, smooth and seasonal (so keep on alert come plum season). “I don’t know if they do this on purpose, but just enough sour peel is mixed in to give it a little zip,” Gardner said. 6902 Sebastopol Ave., Sebastopol, 707-823-5902, screaminmimisicecream.com
Key Lime Pie, Nom Nom Cakes
Lana McIntire, founder of Nom Nom Cakes, recommended her key lime pie on our Facebook page. And based on our own experience with her sweet treats and all the gold ribbons her baked goods garnered at the recent Harvest Fair food competition, we’re inclined to take her word for it. The pie is made with Florida key lime in a graham cracker crust, topped with fresh whipped cream. 390 Calle del Sol, Bodega Bay, 805-350-0680, nomnombaking.com
Hand-crafted cocktails made during the Wizards of Elixirs Cocktail Competition in 2024. This year’s Wizards of Elixirs competition will take place Oct. 28 at Brewsters Beer Garden in Petaluma. (Don Lex)
October is finally upon us, and with it comes some of our favorite fall sports: pumpkin picking, scary movie watching and trick-or-treating. Halloween happenings abound this year in Sonoma County, from carnivals and costume contests to film screenings and haunted tours.
Read on below to find local Halloween events throughout the month. For more local fall happenings, check out our roundup of all the Día de los Muertos events in Sonoma County.
Pumpkins in the Parks: A Santa Rosa Scavenger Hunt, Oct. 1-31
Throughout October, locals are invited to visit any Santa Rosa park to hunt for laminated pumpkin cutouts, which include directions on how and where to collect prizes. Prizes include a variety of treats and specials from Santa Rosa Recreation & Parks, Charles M. Schulz Museum and Snoopy’s Home Ice. An adult must be present to claim the prize. City staff will re-hide the pumpkin cutouts for others to find. The last day to collect a prize is Oct. 31. Santa Rosa parks, 707-543-3737, srcity.org
Mannequins and dolls hang from ropes as part of the decor at Blind Scream haunted house in Santa Rosa, Sunday, Sept. 10, 2023. (Beth Schlanker / The Press Democrat)
Blind Scream, Sonoma County’s ultimate haunted house, will run from 7-10 p.m. on Oct. 10-12, 16, 19, 23 and 26; and from 7-11 p.m. on Oct. 17, 18, 24, 25, 30, 31 and Nov. 1 in Santa Rosa. New this year at the 20,000-square-foot attraction is a “blackout” experience, in which guests will need to traverse through the dark haunted house with just a single glow stick to guide their way. General admission to the haunted house is $30, admission for the blackout experience is $25, and admission to both is $40. Fast passes are available. Purchase tickets online. 98 Santa Rosa Plaza, Santa Rosa, 707-953-3909, blindscream.com
Dinner and Divining: An Evening with a Medium, Oct. 17
Altamont General Store will host a seasonal dinner along with a group reading by local medium Tara Mantone, titled “Dinner and Divining: An Evening with a Medium,” from 5:30-8:30 p.m., Oct. 17, in Occidental. A two-course dinner, plus a light sweet, will start at 5:30 p.m., followed by the medium reading at 6 p.m. General admission is $66. Purchase tickets online. 3703 Main St., Occidental, 707-874-6053, altamontgeneralstore.com
At The Lodge at Sonoma in Sonoma. (The Lodge at Sonoma)
Halloween at The Lodge at Sonoma, Oct. 17
The Lodge at Sonoma will celebrate Halloween with a complimentary outdoor screening of Hocus Pocus as part of its first ‘Movie Night at The Lodge’ from 6-8 p.m., Oct. 17, at The Lodge’s Stone Lawn. The free showing starts at 6:15 p.m. and there will be popcorn, sweet treats and beverages available for purchase. The Lodge’s on-site restaurants — Benicia’s Kitchen and Wit & Wisdom — will offer takeout to enjoy during the film, including new fall menu items such as sticky orange duck wings and a lemon raspberry Napoleon dessert. Guests are encouraged to bring blankets and chairs. Reserve a spot on Eventbrite. 1325 Broadway, Sonoma, 707-935-6600, thelodgeatsonoma.com
Halloween at Mystic Theatre, Oct. 17, 31, Nov. 1
Emmy Award-winning stars from RuPaul’s Drag Race will perform in Witch Perfect, a comedy parody of the Disney film Hocus Pocus, on Oct. 17 at the Mystic Theatre in Petaluma. Doors open at 7 p.m. and the show starts at 8 p.m. Tickets start at $48.97. Must be 21 or over to attend.
San Francisco rock and folk band The Sam Chase & The Untraditional will perform a 21-and-over show at the Mystic on Halloween night, with heavy metal band Coffin Hunters opening the show. Doors open at 7:30 p.m. and the show starts at 8:30 p.m., Oct. 31. Tickets are $29.38. Costumes are encouraged.
Bay Area rock band Animal Liberation Orchestra, more commonly known as ALO, will perform a “Halloweekend Haunt” with San Francisco rock band Big Light on Nov. 1 at the Mystic. Doors open at 7 p.m. and the show starts at 8 p.m. Tickets start at $43.85. 23 Petaluma Blvd. N., Petaluma, 707-765-2121, mystictheatre.com
Healdsburg Howl-O-Ween Pet Parade, Oct. 18
In partnership with the city of Healdsburg, the Humane Society of Sonoma County will host its annual pet costume contest and parade from noon to 2 p.m., Oct. 18, in Healdsburg’s Town Square. The Howl-o-ween Pet Parade will include raffles, a kids’ corner with games and prizes for the winning dog costumes. Water stations will be available for people and pups, and Black Oak Coffee will provide coffee. The event is free to attend. Check-in and registration for costumed pups is from noon to 12:45 p.m. Healdsburg Town Square, humanesocietysoco.org
Parade Garden’s Nostalgic Halloween Barn Party, Oct. 18
To “make the night feel like we’re a bunch of kids celebrating Halloween again,” local rock band Parade Garden will host a Nostalgic Halloween Barn Party from 6 p.m. to midnight, Oct. 18, at a location given by request. The Halloween house party is sure to be a rollicking affair, as band member and Lagunitas’ “Party Legend” Max Cacciatore will be in attendance, along with two other local bands, Osito and Neon Lotus, performing live. The event will also include Halloween gamesanda costume contest with prizes. The prize for the best costume is a free tattoo by Sebastopol artist Alicia Silva. In addition to a $10 ticket (paid via Venmo to @Max-Cacciatore), guests must be wearing a costume to enter. BYOB. Message the band on Instagram, @theparadegarden, for the address and more details.
Sebastiani Theatre will present a double weekend production of its annual Witchie Poo Halloween Extravaganza at 1 p.m. on Oct. 18, 19, 25 and 26. Tickets are $12 for children 12 and under and $15 for adults. Purchase tickets online. 476 First St. E., Sonoma, 707-996-9756, sebastianitheatre.org
The Rocky Horror Show at California Theatre, Oct. 23, 24, 25
Santa Rosa’s California Theatre is doing the time warp again with three productions of Richard O’Brien’s 1973 musical The Rocky Horror Show on Oct. 23, 24 and 25. Doors and bar open at 7 p.m., showtime starts at 8 p.m., and a Halloween dance party with a DJ starts at 10 p.m. The kitchen will be open with a new menu. Costumes are highly encouraged. General admission is $55, plus fees. Learn more and purchase tickets online. 528 Seventh St., Santa Rosa, 707-664-7529, caltheatre.com
FUNtazmagoria, Oct. 24-26
The Children’s Museum of Sonoma County will host its annual kid-friendly Halloween event, FUNtazmagoria, from 4-8 p.m. on Oct. 24, and from 10 a.m. to 2 p.m. on Oct. 25-26. The three-day event will include a “Mad Scientist Lab” with interactive experiments; live music from the School of Rock House Band; a variety of hands-on crafts and activities; a “Lil’ Pumpkins Patch” with small pumpkins and gourds for toddlers and young children; and local food trucks along with brews from Cooperage Brewing Company. Costumes are encouraged. General admission tickets are $24 and free for infants 11 months and younger. 1835 W. Steele Lane, Santa Rosa, 707-546-4069, cmosc.org
The Healdsburg Farmers Market will host its annual Pumpkin Festival from 8:30 a.m. to noon, Oct. 25, at the West Plaza Parking Lot in Healdsburg. The event will feature three competitions divided by age groups (7 and under, 8-15 years old, and 16 and over). The contests are pumpkin decorating with wheels (must be able to roll), pumpkin carving (contestants can bring a carved pumpkin from home or carve one at the market) and a costume competition (no commercial kits). Registrationfor the competitions is from 8:30 to 10:30 a.m.on the day of the market. Winners will receive “market bucks” as well as prizes donated by local businesses. West Plaza Parking Lot, Healdsburg, 707-824-8717, healdsburgfarmersmarket.org
Halloween at Howarth, Oct. 25
Santa Rosa’s 19th annual Halloween at Howarth will take place from 11:30 a.m. to 2:30 p.m., Oct. 25, at Howarth Park. Children ages 12 and under are welcome to trick-or-treat through the park at treat stations hosted by local businesses. The event will also include a fun zone with face painting, a photo booth, train and pony rides, and arts and crafts. A basic pass is $7 and a deluxe pass is $20. Purchase tickets in person at Finley Community Center (2060 W. College Ave.), by phone at 707-543-3737 or online. Howarth Park, 630 Summerfield Road, Santa Rosa, 707-543-3298, srcity.org
Rohnert Park Halloween Carnival & Día De Los Muertos, Oct. 25
The city of Rohnert Park will host its annual Halloween Carnival with a Día de los Muertos celebration from noon to 5 p.m., Oct. 25, at the Rohnert Park Community Center. The celebration will include live performances, carnival games, a magic show, haunted maze, community altars and more. The event is free to attend, but carnival games will cost a small fee. Proceeds benefit the Cotati-Rohnert Park Unified School District Outdoor Education Program. 5401 Snyder Lane, Rohnert Park, rpcity.org
Yappy Howl-O-Ween at Foppiano, Oct. 25
Foppiano Vineyards will host its Halloween dog costume contest from 2-4:30 p.m., Oct. 25, at its Healdsburg estate. The event will include a raffle, “bark-uterie” treat bags for pups and prizes for best costumes. Hot dogs will be available for $5. An $11 entry fee includes one glass of wine, and you can enter your dog in the contest for $5.Proceeds benefit the Paws For Love Foundation. Purchase tickets on Tock. 12707 Old Redwood Highway, Healdsburg, 707-433-7272, foppiano.com
’80s Terror Night Halloween Party, Oct. 25
Graton Resort & Casino will host a 1980s-themed Halloween party from 8 p.m. to midnight, Oct. 25, at the Rohnert Park resort. The 21-and-over event will include live music by The Spazmatics, specialty drinks from the full bar and a costume contest with cash prizes. Tickets are $25, plus fees, and are available on Ticketmaster. 288 Golf Course Drive W., Rohnert Park, 707-588-7100, gratonresortcasino.com
Halloween Carnival at Coppola, Oct. 26
Francis Ford Coppola Winery will host its annual Halloween Carnival from 11 a.m. to 1 p.m., Oct. 26, at its Geyserville estate. The family-friendly carnival will include interactive games with prizes, an opportunity to meet reptiles and other critters, and the traditional Wheel of Deals. Food and drinks will be available for purchase. Tickets are $15 for each child 13 and under, and no charge for people 14 and over. Log in or create an account on the winery website to purchase tickets. 300 Via Archimedes, Geyserville, 707-857-1400, francisfordcoppolawinery.com
Handcrafted cocktails made during the Wizards of Elixirs Cocktail Competition in 2024. This year’s Wizards of Elixirs competition will take place Oct. 28 at Brewsters Beer Garden in Petaluma. (Don Lex)At the 2024 Wizards of Elixirs Cocktail Competition at Brewsters Beer Garden in Petaluma on Oct. 29, 2024. (Don Lex)
Wizards of Elixirs Cocktail Competition, Oct. 28
Charbay Distillery and The Perfect Purée of Napa Valley will host the seventh annual Wizards of Elixirs Cocktail Competition from 5:30-8:30 p.m. for VIP ticket holders and from 6:30-8:30 p.m. for general admission on Oct. 28 at Brewsters Beer Garden in Petaluma. A mix of Wine Country’s top bartenders will compete to craft the best original cocktail made with Charbay Blood Orange Mandarin Vodka and a Perfect Purée flavor of choice. Among the competing teams are bartenders from Lo & Behold, The Matheson, Little Saint, Brewsters Beer Garden, Grossman’s Noshery & Bar, Waterhawk Lake Club and more. Attendees can sample handcrafted cocktails, and food will be available for purchase. The event is a benefit for local nonprofits Una Vida and Petaluma Active 20-30. Must be 21 or over to attend. Presale tickets are $40, tickets at the door are $45, and VIP admission is $65. Purchase tickets on Eventbrite. Halloween costumes are encouraged. Brewsters Beer Garden, 229 Water St., Petaluma, wizardsofelixirs.com
Halloween at Montage Healdsburg, Oct. 28-31
Montage Healdsburg has a few unique Halloween events for the whole family this year from Oct. 28-31. For those interested in spooky sports, there will be a Pumpkin Bullseye experience where guests can take a private archery class with pumpkins for targets. Reservations are required for the one-hour class and are exclusively available to resort guests 8 and older. Space is limited. Tickets start at $45. Book online.
Montage’s Paintbox Pumpkin Pals will be available for resort guests with children ages 5-12 years old. The Halloween edition of Paintbox, the estate’s signature children’s program, will include pumpkin carving and other arts and crafts. The four-hour experience will consist of a meal, and a Paintbox counselor will be present. Tickets are $150 per guest. Book online. 100 Montage Way, Healdsburg, 707-979-9000, montage.com/healdsburg
Jordan Winery Cabernet Sauvignon. (Matt Armendariz)
A Taste of Halloween at Jordan Winery, Oct. 28 — Nov. 2
Jordan Vineyard & Winery will host its annual Halloween soirée — which will honor the 100th anniversary of The Great Gatsby with jazz music and lavish 1920s decor —at 1 p.m. from Oct. 28 to Nov. 2 at its chateau in Healdsburg. The eventwill include a welcome glass of Jordan Cuvée paired with Jordan Chef’s Reserve Caviar, followed by a walking winery tour and a seated food and wine pairing, prepared by executive chef Jesse Mallgren. The Halloween tour and tasting menu includes Waldorf salad, spiced ham deviled eggs, fried chicken sandwich and a lemon icebox cake, all paired with estate wines. Tickets are $95, with special pricing for wine club members. Purchase tickets online. 1474 Alexander Valley Road, Healdsburg, 707-431-5250, jordanwinery.com
Halloween Throwdown at Brew, Oct. 30
Brew Coffee and Beer House will host its annual latte art throwdown and Halloween party from 5-8 p.m., Oct. 30, in Santa Rosa. Sebastopol’s Retrograde Coffee Roasters and Jenner’s Café Aquatica will participate in the event, which will include a costume contest with prizes. The latte art competition starts at 6 p.m. 555 Healdsburg Ave., Santa Rosa, 707-303-7372, brewcoffeeandbeer.com
Halloweird at El Infierno, Oct. 30
Wine Country event producer and and promoter Jake Ward will present his annual, 21-and-over-only Halloweird event — a North Bay Cabaret Halloween variety show — from 6 p.m. to midnight, Oct. 30, at El Infierno Cantina in Santa Rosa. The show will include comedy, burlesque and drag performances, pole dancers, circus stunts, slam poetry, crowd games and other interactive elements. There will also be a costume contest, live art demos, tarot card readings, a photo booth, food menu and two full bars. Doors open at 6 p.m., the variety show starts at 7 p.m., Oakland band Van Goat performs at 9 p.m. and a post-show DJ dance party starts at 10 p.m. and lasts through midnight. Costumes encouraged. Tickets range from $25-$200. Purchase tickets on Eventbrite. El Infierno Cantina, 120 Fifth St., Santa Rosa, 707-494-6855, northbayevents.com
Cotati Candy Land Halloween, Oct. 31
The city of Cotati will host its sixth annual Cotati Candyland Halloween Trick or Treat event from 2-5 p.m., Oct. 31, at La Plaza Park and throughout Cotati. The free event will include vendors and feature trick-or-treating at local businesses, where candy will be handed out. Head to the Cotati headquarters booth in La Plaza Park for a map of all the participating companies. The Children’s Museum of Sonoma County will be in attendance, providing family-friendly activities. La Plaza Park, 8167 La Plaza, Cotati, cotaticity.gov
Slay O’Ween at Bloom Carneros, Oct. 31
Bloom Carneros will host a 1980s-themed Halloween dance party from 7-10 p.m., Oct. 31, at the Sonoma restaurant. The 21-and-over event will include costume contests, DJ HurryKane spinning ’80s dance music and drag performances by San Francisco performer Lydia Darling. Proceeds benefit Wake up Sonoma. Tickets are $30 and available on Eventbrite. Bloom Carneros, 22910 Broadway, Sonoma, 707-412-0438, bloomcarneros.com
Late Night Halloween Party at Little Saint, Oct. 31
Healdsburg restaurant and events venue Little Saint will host a Halloween party from 8 p.m. to midnight, Oct. 31, at its first story bar and lounge area. DJs BianKa and SabreeN will be spinning vinyl through the night. Cocktails will be available for purchase. Costumes are encouraged, but not required. The event is free to attend and no tickets are required, but people can learn more and register a spot on Eventbrite. 25 North St., Healdsburg, 707-433-8207, littlesainthealdsburg.com
An assortment baguettes and other breads are displayed at Nightingale Breads, Sunday, October 9, 2022, in Forestville. (Darryl Bush / For The Press Democrat)
Local caterers, restaurants and food producers won big at this year’s Sonoma County Harvest Fair food competitions, with entries ranging from cheesecake to chimichurri. The professionally judged food competition showcases local businesses in various categories, including appetizers, bread, deli and charcuterie, desserts, ice cream, sandwiches, cakes, pastries and cookies.
Best of Show Professional French Bread: Nightingale Bakery seeded sliced sour
Owner Jessie Frost stacks baguettes for sale at Nightingale Breads, Sunday, October 9, 2022, in Forestville. (Darryl Bush / For The Press Democrat)An assortment of breads are displayed at Nightingale Breads, Sunday, October 9, 2022, in Forestville. (Darryl Bush / For The Press Democrat)
Best of Show Professional Specialty Bread: Frost Bake Co. sourdough honey and milk bread pan loaf
Best of Show Pastry: Sonoma Cake Creations & Sonoma Sauces blackberry Merlot cheesecake
Best of Show Charcuterie, Deli, Sandwiches, Salads: Costeaux French Bakery BLAT sandwich with Journeyman barrel bacon, heirloom tomatoes, avocado, lettuce and roasted peppers on ciabatta bread
Best of Show Pantry: Harvest Spice Company freeze-dried Guerneville guac
Best of Show Candy: Sonoma Cake Creations dark chocolate truffle
The Nom Nom Cakes bakery cart filled with goodies on Friday, May 13, 2025, north of Bodega Bay. (John Burgess / The Press Democrat)
Best of Show Cookie: Nom Nom Cakes brown vanilla macaron with caramel macchiato filling
Best of Show Ice Cream: Dave’s Gourmet Ice Cream caramel macchiato
Best of Show Individual Dessert: Nom Nom Cakes goat cheese panna cotta with wine-poached pear and candied walnut
Best of Show Appetizer: Varenna of Fountaingrove Dungeness crab cocktail with cucumber, mango and avocado
Shrimp po’boy at the Parish Cafe in Healdsburg. (Parish Cafe)
Who’s ready for gator tots? Healdsburg’s Parish Cafe, known for its Cajun comfort cuisine, will now offer happy hour and dinner Thursday through Saturday, according to owner Gareth Owens. The happy hour menu (3-5 p.m.) will include fried Louisiana alligator tail meat with rémoulade sauce, as well as gumbo, jambalaya and drink specials.
The debut dinner menu, served from 5 -8 p.m., features crawfish étouffée, trout meunière, pickle-brined fried chicken, and tried-and-true Parish favorites, including red beans and rice, shrimp po’boys, gumbo and a new bananas Foster bread pudding with bourbon sauce for dessert.
Shrimp po’boy at the Parish Cafe in Healdsburg. (Parish Cafe)Gumbo and rice at the Parish Cafe in Healdsburg. (Parish Cafe)
Owens, a sommelier and wine educator, has expanded the wine list to include local and international wines made with limited intervention and additives. An HBG Hurricane, French Quarter 75 and Second Line Spritz have joined the new low and no-alcohol cocktail lineup.
Parish Cafe is open for breakfast and lunch, Monday through Wednesday, and brunch on Saturday and Sunday. Open for dinner from 5-8 p.m. Thursday, Friday and Saturday. For more information, visit theparishcafe.com. 60 Mill St., Healdsburg, 707-431-8474.
The Mushroom Pie with herbed cream sauce, chives, mozzarella and fontina from Buck’s Place Friday, July 19, 2024, in Sonoma. (John Burgess/The Press Democrat)
This article is part two in a series on top Sonoma County restaurant picks from our dining editor. Find part one on sonomamag.com.
People often ask me about my favorite restaurants, and I rarely have a great answer in the moment. I can tell where I ate last, but pulling from the mental archives on demand? Not so easy. As someone who eats (and writes about) food for a living, there’s just too much to sift through.
So, I took some time to curate a can’t-miss local foodie guide, divided into two parts. In this follow-up, I share my top picks in Sonoma Valley, Healdsburg and on the coast.
A dish including seasoned tofu, a soft-boiled egg in XO sauce, pickled onion, cucumbers, tomatoes and olives from Valley Bar + Bottle in Sonoma. (Eileen Roche / for Sonoma Magazine)
Valley Bar + Bottle
This super-buzzy restaurant, wine bar and bottle shop is all about letting yourself enjoy the mystery of the menu. It doesn’t dally with long, overblown explanations, but you can’t go wrong no matter what you order. Open for dinner and brunch, with unusual and unexpected small-production wines. 487 First St. W., Sonoma, 707-934-8403, valleybarandbottle.com
Valley Swim Club
The only diving required at this popular roadhouse is straight into a bowl of clam chowder. This casual, walk-in-only sibling to Valley Bar + Bottle focuses on seafood, salads, milkshakes, smashburgers and plant-based options. On the drink menu, tasty porch pounders and standout natural wines are de rigueur, including the Valley team’s own Le Lube. 18709 Arnold Drive, Sonoma, 707-243-3032, valleyswim.club
Battered Cod Sandwich from opening day at the Valley Swim Club restaurant in Sonoma, Tuesday, Oct. 3, 2023. (John Burgess / The Press Democrat)Venison tartar set in a smoked oat tart and topped in lacy fried, edible lichen served on a deer antler from multicourse tasting menu at Enclos in Sonoma, Thursday, Jan. 16, 2025. (John Burgess / The Press Democrat)Honey and Chestnut Ice Cream Sandwiches served atop a honeycomb from the multicourse tasting menu at Enclos in Sonoma, Thursday, Jan. 16, 2025. (John Burgess / The Press Democrat)
Enclos
Within six months of its January opening, Enclos had already secured two Michelin stars for its 11-course tasting menu, paying homage to the flora and fauna of Sonoma Valley. Instagrammers swooned over chef Brian Limoges’ tiny bites of venison and tree lichen perched on a foraged deer antler, as well as his Lilliputian ice cream sandwiches atop a honeycomb frame. 139 E. Napa St., Sonoma, 707-387-1724, enclos-sonoma.com
Poppy
The newest branch on The Girl & The Fig’s family tree, Poppy captures the fresh, honest simplicity of French countryside cooking, using seasonal ingredients and classic techniques. The bread service, roasted chicken and desserts are spectacular. 13690 Arnold Drive, Glen Ellen, 707-938-2130, poppyglenellen.com
Poutlet Roti, heritage chicken with spring vegetables, wild mushrooms, whipped garlic, and vin jaune jus from Poppy restaurant Thursday, June 12, 2025, in Glen Ellen. (John Burgess / The Press Democrat)Choux au Craquelin with espresso-chocolate mousse and a dusting of powdered sugar from Poppy restaurant Thursday, June 12, 2025, in Glen Ellen. (John Burgess / The Press Democrat)Brick chicken with parsley and lemon from the Glen Ellen Star restaurant in Glen Ellen. (John Burgess / The Press Democrat)
Glen Ellen Star
This unassuming little cafe in Glen Ellen is a constant critics’ darling. Chef Ari Weiswasser’s deceptively simple wood-fired dishes showcase the best ingredients in the county, with much of his produce coming from a farm just behind the restaurant. It’s easy to dismiss simple menu items like a tomato pie with Espelette pepper. But it’s divine, as are the seasonal wood-roasted vegetables, brick chicken and whole fish with fava leaves and new potatoes. 13648 Arnold Drive, Glen Ellen, 707-343-1384, glenellenstar.com
Stella
Stella, which means “star” in Italian, is a standout newcomer. While pasta plays a starring role, Stella’s wood-fired grill steals the show. Orange flames leap several feet toward the hooded kitchen vent as bold cooks stoke the fire with bundles of wood. Don’t miss the “Baked Gelaska,” a riff on baked Alaska, with sponge cake, raspberry sorbet and vanilla gelato topped with a swirl of torched marshmallow fluff. 9049 Sonoma Highway, Kenwood, 707-801-8043, stellakenwood.com
The interior of Stella’s Baked “Gelaska” with vanilla gelato, raspberry sorbet, sponge cake and cubes of torched marshmallow fluff Wednesday, March 26, 2025, in Kenwood. (John Burgess / The Press Democrat)A spread of dishes at El Dorado Kitchen in Sonoma. (Mariana Calderon Photography)
El Dorado Kitchen
This hotel restaurant consistently delivers, offering a wide variety of dishes ranging from sophisticated dinner selections (such as caviar, Wagyu beef carpaccio and filet mignon) to simpler dishes, including a vegan rice bowl with mushrooms and seaweed, as well as a beet salad with orange yogurt. Burgers and shrimp tacos are great lunch options. The restful garden patio is a lovely meeting spot, and the bar offers a nice “table for one” dining experience. 405 First St. W., Sonoma, 707-996-3030, eldoradosonoma.com
Spread Kitchen
Cristina Topham (known for her catering and farmers market food) serves up Lebanese-style lavash wraps filled with turmeric chicken, beef kofta and falafel with cheffy touches. Dirty fries with za’atar, feta cheese, tahini-yogurt sauce, pickled onions and herbs are a favorite, along with the five-dip combo of hummus, baba ganoush, muhammara, labneh and whipped feta, accompanied by a beet dip, all served with warm pita. 18375 Sonoma Highway, Sonoma, 707-721-1256, spreadkitchensonoma.com
Spread Kitchen chef/owner Cristina Topham’s mezze menu Thursday, April 3, 2025, is a selection of small savory plates with dips, marinated veggies, olives, breads, nuts and marinated feta shared by the table. (John Burgess / The Press Democrat)Cacio e pepe with bucatini, seven peppers and pecorino from Golden Bear Station Thursday, Jan. 11, 2023, on Highway 12 in Kenwood. (John Burgess / The Press Democrat)
Golden Bear Station
An intimate dining experience focused on shareable wood-fired meat and fish, including Dover sole in brown butter sauce, roast duck breast, rib-eye and grilled pork chop. Chef Joshua Smookler’s intensive attention to detail is evident in every dish. Starters, such as truffle udon, Korean rice cakes with Bolognese sauce and cacio e pepe are outstanding. 8445 Sonoma Highway, Kenwood, goldenbearstation.com
Buck’s Place
A former polka hall turned family-friendly bar and patio. Easygoing classics like chicken Parmesan, hoagies with all the gabagool, and crunchy-gooey mozzarella sticks are great. But pizza is the main event — Chicago deep-dish, sometimes, or grandma-style Sicilian, crunch-edged Detroit and the classic New York 16-inch round. Full bar. 401 Grove St., Sonoma. 707-231-1245, bucks-place.com
Buck’s Original (thick, upside down) Pan Pie with Pepperoni from Buck’s Place Friday, July 19, 2024, in Sonoma. (John Burgess / The Press Democrat)Fig and arugula salad with toasted pecans, pancetta, Laura Chenel chevre and a fig and port vinaigrette at The Girl & The Fig restaurant in Sonoma. (Erik Castro / for The Press Democrat)
The Girl and the Fig
This destination restaurant serves legendary bistro-style French cuisine. Relax on the patio, sit at the polished wood bar or meet friends in the friendly lemon-yellow bistro. Steamed mussels and frites, as well as duck liver mousse or duck confit, are great options. Fig and arugula salad is a required order. 110 W. Spain St., Sonoma, 707-938-3634, thegirlandthefig.com
West County
Strawberry cheesecake from Lightwave Coffee and Kitchen in Monte Rio. (Lightwave Coffee and Kitchen)
Lightwave Coffee and Kitchen
Located by the Creekside Skatepark, this quirky little cafe offers a mix of smoothies, bagels, pies and Middle Eastern cuisine. The desserts are impressive. 9725 Main St., Monte Rio, 707-865-5169, lightwavecafe.square.site
Underwood Bistro
Underwood Bistro is an integral part of Graton’s fabric, having withstood nearly 25 years in the volatile restaurant industry. Built on the bones of a former roadhouse and watering hole, it has retained its familiar come-as-you-are charm. Once inside, however, diners are transported to a Parisian-style bistro with long banquettes, bentwood chairs, a nickel-topped bar and soft yellow lighting that gives it an all-day sunset glow. 9113 Graton Road, Graton, 707-823-7023, underwoodgraton.com
Flat Iron Steak Frites with mushroom-shallot butter, arugula, chipotle steak sauce and frites from Underwood Bar and Bistro Friday, March 21, 2025, in Graton. (John Burgess / The Press Democrat)
Windsor, Healdsburg and points north
PizzaLeah
Leah Scurto is an award-winning pizzaiolo who puts every bit of her soul into making the best pies in Sonoma County. We’re obsessed with the Old Grey Beard with mozzarella, fontina, sausage and hot honey. 9240 Old Redwood Highway, Suite 116, Windsor, 707-620-0551, pizzaleah.com
The Chingona Pizza with olive oil, garlic, mozzarella, ricotta and fresh basil from PizzaLeah Wednesday, April 16, 2025, in Windsor. (John Burgess / The Press Democrat)Egg salad sandwich from Troubadour in Healdsburg. (Emma K Creative)
Troubadour
When you own a bakery, why not make great sandwiches, too? Husband-and-wife culinary phenoms Sean and Melissa McGaughey have a sandwich outpost close to their bakery that transforms into a top-notch French bistro, Le Diner, at night. The world’s best egg salad on challah for lunch, vichyssoise with caviar for dinner. Dinner reservations required. 381 Healdsburg Ave., Healdsburg, 707-756-3972, troubadourhbg.com
Dry Creek Kitchen
Upscale yet still a neighborhood favorite, this iconic Charlie Palmer restaurant has stood the test of time while continually adapting to the changing times. Chef Shane McAnelly’s pasta tasting menu is pure joy. 317 Healdsburg Ave., Healdsburg, 707-431-0330, drycreekkitchen.com
Cocoa trifoglio on the Dry Creek Kitchen pasta tasting menu from chef Shane McAnelly. (Heather Irwin / The Press Democrat)Cold tapas from Bravas Bar de Tapas in Healdsburg. (Sonoma County Tourism)
Bravas Bar de Tapas
A menu filled with brassy, bold Spanish flavors that do the cha-cha through your mouth and leave no question that you’ll need a breath mint or two before getting familiar with friends or co-workers. This is tapas the way it was meant to be enjoyed. 420 Center St., Healdsburg, 707-576-9610, starkrestaurants.com
Diavola Pizzeria & Salumeria
Chef Dino Bugica’s wood-fired pizzas are just one aspect of the Italian-inspired menu at his northern Sonoma County restaurant. Pasta and brick chicken are also on the dinner menu, as is excellent housemade salumi. Don’t miss the more casual Geyserville Gun Club next door. 21021 Geyserville Ave., Geyserville, 707-814-0111, diavolapizzeria.com
House-cured salami and cheese at Diavola Pizzeria & Salumeria in Geyserville. (Christopher Chung / The Press Democrat)An elegantly presented dish at the three-Michelin star SingleThread in Healdsburg. (John Troxell/Sonoma County Tourism)
SingleThread
A 15-plus-course tasting menu at this three-Michelin-starred restaurant is not just a night out, it’s an event. Chef Kyle Connaughton’s micro-seasonal dishes are inspired by his time in Hokkaido, Japan, and the bounty of the restaurant’s farm. Reservations are required for this once-in-a-lifetime experience. The wine list is one of the best in the area, and that’s saying something. 131 North St., Healdsburg, 707-723-4646, singlethreadfarms.com
Cyrus
Chef Douglas Keane and business partner Nick Peyton have created a mix of opulent, painstakingly crafted European and Japanese small bites, arranged with culinary precision and served on bespoke ceramic dinnerware. The minimalist restaurant interior, featuring wraparound windows, highlights the lush vineyard setting. Tickets for the 17-course “Dining Journey” are released two months in advance at exploretock.com/cyrus. 275 Highway 128, Geyserville, 707-723-5999, cyrusrestaurant.com
A carefully prepared dish at Cyrus restaurant in Geyserville. (J Evan)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 in Healdsburg. (Christopher Chung/ The Press Democrat)
Valette
Chef Dustin Valette’s eponymous restaurant somehow manages to be luxurious and casual at the same time. A locals’ favorite, it features carefully curated ingredients and imaginative food experiences. Go for the “Trust Me” tasting menu that gives the best insight into Valette’s talents. 344 Center St., Healdsburg, 707-473-0946, valettehealdsburg.com
Bistro Lagniappe
Chef Jacob Harth’s much-anticipated Healdsburg restaurant features wood-fired dishes inspired by California and French countryside cuisine. The original wood-fired oven is a centerpiece, and the fall-ish cassoulet is a must-try, along with McFarland Springs trout and a delightful roasted chicken. 330 Healdsburg Ave., Healdsburg, 707-473-8181, lagniappehealdsburg.com
The shadow from a sign in the front window falls upon a table with cassoulet, duck confit, lamb and red peas at Bistro Lagniappe Thursday, June 19, 2025, in Healdsburg. (John Burgess / The Press Democrat)‘Shop Local’ Benedict with Journeyman bacon, brown butter hollandaise and Acorn breakfast potatoes from the Acorn Cafe Thursday, Oct. 3, 2024, in Healdsburg. (John Burgess / The Press Democrat)
Acorn Cafe
Breakfast and brunch classics get a major glow-up at this casual, neighborhood spot. French toast is bedazzled with cacao nibs and topped with kisses of whipped mascarpone and coffee ice cream. The Benedict is turbo-charged with brown butter hollandaise, and ricotta cheese makes the pancakes rise sky-high. 124 Matheson St., Healdsburg, 707-955-7001, acornhealdsburg.com
El Milagro
This Cloverdale restaurant serves regional Mexican cuisine that makes the drive north worthwhile, offering a diverse menu that ranges from pumpkin seed mole and guisado (slow-braised stew) to simple flautas and tacos. Everything is made from scratch here, following authentic family recipes. 485 S. Cloverdale Blvd., Cloverdale, 707-894-6334, elmilagrocloverdale.com. Also located in Healdsburg at 241 Healdsburg Ave.; 707-473-8119, elmilagrohealdsburg.com
Mole verde, or pipián, with chicken in a green pumpkin seed mole sauce, is served at El Milagro in Cloverdale, Wednesday, Nov. 23, 2022. (John Burgess / The Press Democrat)
Coast, Highway 1
A cold beer with the Captain’s Platter served with Dungeness crab, fried calamari, beer battered shrimp and rock cod with a side of Dipper fries at Rocker Oysterfeller’s at Lucas Wharf in Bodega Bay on Friday, Aug. 23, 2024. (Erik Castro / for The Press Democrat)
Rocker Oysterfeller’s at the Wharf
Historic coastal vibes with contemporary, family-friendly eats. Classic wharf-side dining with some Southern twists. Excellent fish and chips, smashburgers, Cajun blackened pasta and fisherman’s stew. Plus, steak! 595 Highway 1, Bodega Bay, 707-772-5670, rockeroysterfellers.com
Spud Point Crab Co.
Though I have favorites for chowder, fresh crab and barbecued oysters elsewhere, this always-packed spot is unrivaled for its Dungeness crab sandwich (and I do love their garlicky chowder). Crab cakes (available only on weekends) are also excellent. What makes this an undisputed “good place” is its consistently high quality. 1910 Westshore Road, Bodega Bay, 707-875-9472, spudpointcrabco.com
Carol Anello’s clam chowder at Spud Point Crab Company in Bodega Bay. (John Burgess / The Press Democrat)Pan-roasted Hokkaido scallops with sunchoke purée, pickled shiitake mushroom, fennel, radish and arugula from Terrapin Creek Cafe Friday, May 30, 2025, in Bodega Bay. (John Burgess / The Press Democrat)
Grilled Cheese with Hwy 1 Fontina, rosemary ham and kimchi with a side of garden pickles from the Valley Ford Cheese and Creamery in Valley Ford. (John Burgess / Sonoma Magazine)
Valley Ford Cheese and Creamery
Dairy is the soul of Valley Ford Cheese & Creamery, owned by fourth-generation dairywoman Karen Bianchi-Moreda. Grab a picnic pack with her aged Estero Gold Reserve or enjoy a quiet country moment with a kimchi-kissed grilled cheese sandwich. Don’t leave without a swirl of the gelato-like soft serve made with milk from their Jersey cows. 14390 Valley Ford Road, Valley Ford, 707-875-0703, valleyfordcheese.com
Some of the Kenwood pillow-fight artifacts collected by Pillowfight Coffee proprietors Joshua and Ashley Breinlinger. Photo taken at Pilllowfight Coffee in Kenwood Village on Highway 12 on Friday, Dec. 13, 2024. (Robbi Pengelly / The Sonoma Index-Tribune)
In August, the London-based Guinness World Records, known initially as the Guinness Book of Records, celebrated its 70th anniversary of cataloging record-breaking feats around the globe.
The idea for the book originated in the early 1950s, when Sir Hugh Beaver, managing director of the U.K.’s Guinness Brewery, enlisted the services of twin-brother researchers Norris and Ross McWhirter to compile a collection of interesting facts and statistics. Intended as a promotional tool for Guinness, based on settling pub arguments, the book quickly grew in popularity, according to the World Records website.
On Aug. 27, 1955, Beaver and the McWhirter twins published the first edition of The Guinness Book of Records, which became an international bestseller and has since entertained readers worldwide.
Given Sonoma County’s reputation for creative talent, quirky events and standout venues — where all kinds of extraordinary things can happen — it’s no surprise that the region has earned several Guinness World Records of its own. Here’s a look at the local people, places and traditions that have made their mark in the record books.
John Tremann and Steve Herron take swings at each other during a pillow fight competition in Kenwood on July 4, 1984. The World Pillow Fighting Championships originated in 1966 in Kenwood. (The Press Democrat, file)
Longest-running pillow fight contest
Founded in 1966, the World Pillow Fighting Championships in Kenwood was a beloved local tradition each Fourth of July until 2006. Launched initially as a fundraiser for the Kenwood Firemen’s Association, the event drew large crowds as competitors straddled a slippery pole suspended over mud, attempting to knock each other off with a pillow. The epic competition ran for 40 years, earning recognition from Guinness World Records as the world’s longest-running pillow fight contest.
In recent years, Kenwood’s historic pillow fights have seen a resurgence of interest. Last November, a new cafe called Pillowfight Coffee opened in town, paying homage to the playful tradition. And earlier this year, Santa Rosa revived the World Pillow Fighting Championships, hosting the event at the Sonoma County Fairgrounds on July 4.
Many various sundries and packaged food items are available at Pilllowfight Coffee in Kenwood. Photo taken on Friday, Dec. 13, 2024. (Robbi Pengelly / The Sonoma Index-Tribune)A large crowd gathers at the World’s Ugliest Dog Contest at the Sonoma-Marin Fair in Petaluma on Friday, June 23, 2017. (Alvin Jornada / The Press Democrat)
Most wins of the World’s Ugliest Dog® Contest
Chi-Chi — a “rare African sand dog,” according to Guinness World Records — is a seven-time winner of the World’s Ugliest Dog Contest, traditionally held at the Sonoma-Marin Fairgrounds in Petaluma. The dog won in 1978, 1982—84, 1986—87 and 1991.
Largest vocabulary for a bird ever
Puck, a budgerigar (a parakeet native to Australia) owned by Camille Jordan of Petaluma, was accepted into the 1995 Guinness Book of Records as the bird with the largest vocabulary in the world. Like many other species of parrot, budgerigars can mimic human speech — and according to Guinness World Records, Puck knew an estimated 1,728 words before he died in 1994.
Longest mini flying disc time aloft (male)
On Sept. 27, 1997, in Rohnert Park, Conrad Damon threw a mini flying disc that remained in the air for 9.92 seconds, setting a record for the longest time aloft for a mini flying disc thrown by a male. The World Flying Disc Federation ratified the record.
Largest bottle of Champagne / sparkling wine
Standing at 4 feet, 6 inches tall and 4 feet, 4 inches in circumference, a Champagne bottle created for Guerneville’s Korbel Winery in 1998 is recorded as the world’s largest bottle of sparkling wine. Seven glass blowers from Demptos Glass in the Czech Republic created the 25.7-gallon bottle — enough capacity to hold 1,000 glasses of Champagne. The bottle remains on display at the winery and can be seen via a complimentary walking tour, offered daily.
Korbel Champagne Cellars in Guerneville houses the world’s largest bottle of Champagne. (Sonoma County Tourism)The Beasley family on Sunnyslope Drive in Santa Rosa for a family portrait, minus one (Danielle, 24, in bed recovering from knee surgery a day earlier) from left: Debi; Laina, 4; Kent; twins Carleigh and Jeffrey, 16, on Wednesday, June 17, 2009. (The Press Democrat, file)
Largest gap between test-tube births
Fraternal siblings Laina, Carleigh and Jeffery Beasley were conceived together in a test tube in 1991. The following year, Debi Beasley gave birth to Carleigh and Jeffery, but the third triplet remained a two-celled embryo, frozen in suspended animation for the next 13 years. Laina Beasley was born to Debi and Kent Beasley on Feb. 4, 2005, in Santa Rosa. According to Guinness World Records, fertility specialists confirmed it as “the longest documented case of an embryo that has been frozen and resulted in a successful birth.”
Most chin-ups in one minute (male)
On Dec. 20, 2008, Guy Schott did 57 chin-ups in one minute at the Sonoma County YMCA in Santa Rosa. Schott’s achievement came three years after breaking the world record for most pullups(644) in one hour, according to SFGate in 2005. Caine Eckstein of Australia broke that record with 1,131 pullups in one hour in 2022; however, Schott’s record for most chin-ups in one minute remains unbroken.
Largest collection of NASCAR cereal boxes
According to Guinness World Records, Randy Ricci of Santa Rosa had amassed the largest known collection of NASCAR cereal boxes — 315 boxes — verified on May 7, 2014, at Sonoma Raceway in Sonoma.
Randy Ricci, collector of over 300 NASCAR-themed cereal boxes, sits among a fraction of his collection at his home in Santa Rosa on Feb. 21, 2014. (Alvin Jornada / The Press Democrat)A collection of “Star Wars” memorabilia is displayed at Rancho Obi-Wan, a nonprofit museum in Petaluma, on Thursday, May 1, 2025. (AP Photo/Haven Daley)
Largest collection of Star Wars memorabilia
Nestled on Chapman Lane in Petaluma, nonprofit museum Rancho Obi-Wan houses an estimated 500,000 unique Star Wars items — at least 93,260 of which have been accurately audited and cataloged, as of May 2015 — making it the world’s largest Star Wars memorabilia collection. Steve Sansweet, former head of fan relations at Lucasfilm, amassed the collection and established Rancho Obi-Wan in 2011. Note: Rancho Obi-Wan does not allow drop-ins; guided tours are typically booked to capacity six to eight weeks in advance. ranchoobiwan.org
Most consecutive days surfing
The late Dale Webster, nicknamed “The Daily Wavester,” broke the record for most consecutive days surfing (14,642 days) between Sept. 2, 1975, and Oct. 4, 2015, in Bodega Bay. Webster initially challenged himself to surf for a consecutive 100 days, but continued his streak for four decades until 2015, when he needed an operation for kidney stones. Webster died on Aug. 9, 2025, in Rohnert Park.
Dale “The Daily Wavester” Webster displays a commemorative surfboard and plaque to an appreciative crowd that had gathered to honor him at Bodega Bay School in 2004. Webster surfed a consecutive 14,642 days between 1975 to 2015 in Bodega Bay, setting a world record. (Lynn Schnitzer / for the Petaluma Argus-Courier)
Highest altitude for a hand-thrown ceramic pot
In November of 2015, Robert Weiss of Crystalline Glazed Ceramics in Healdsburg traveled to the North Base Camp of Mt. Everest and threw a pot at 17,200-feet altitude, setting a world record for the highest hand-thrown ceramic pot. Weiss had to work quickly throwing the pottery to avoid frostbite in below-freezing temperatures.
Oldest ice hockey player
Born on July 18, 1921, in Ashland, Wisconsin, Mark Sertich broke the world record as the oldest ice hockey player when he played in the Snoopy’s Senior World Hockey Tournament in 2017 at Snoopy’s Home Ice in Santa Rosa at the age of 96. Sertich died at age 99 in August 2020.
Pro Stock Motorcycle driver Matt Smith celebrates his victory at the DENSO NHRA Sonoma Nationals in the John Cardinale Media Room on Sunday, July 28, 2024, in Sonoma. (Nicholas Vides / For The Press Democrat)
Fastest speed in an NHRA Drag Racing Pro Stock motorcycle race
Six-time National Hot Rod Association Pro Stock Motorcycle champion Matt Smith achieved the fastest speed in a 440-yard NHRA Pro Stock motorcycle race when he clocked 205.04 mph on July 24, 2021, at the NHRA Sonoma Nationals in Sonoma.
Fastest solar-powered train
A team of engineers in Sonoma, led by Eric Houston and Marco Fucci di Napoli, built a solar-powered train that achieved a speed of 30.731 miles per hour in August 2021, making it the world’s fastest solar-powered train.
Eric Houston and Marco Fucci di Napoli prepare to place the final panel on the Solar Train in Schellville, Friday, Aug. 20, 2021. (Kent Porter / The Press Democrat)Eric Houston, left, and Marco Fucci di Napoli take the Solar Train out for a spin in the Schellville area of Sonoma County, Friday, Aug. 20, 2021 , where they will attempt a world speed record on Saturday. (Kent Porter / The Press Democrat)
Youngest person to have a wisdom tooth extracted (male)
Fastest speed in an NHRA Drag Racing Top Fuel race
Californian drag racer Brittany Force achieved the fastest speed in a National Hot Rod Association race in the Top Fuel class, clocking in at 343.16 mph on a 1,000-foot-long strip, on July 25, 2025, in Sonoma. Force set the national record for the third time at this year’s NHRA Sonoma Nationals held at the Sonoma Raceway, beating her own record set just five days earlier.
Top Fuel driver Brittany Force waves at fans as she walks out onto the Mission Foods Series stage at the DENSO NHRA Sonoma Nationals on Sunday, July 27, 2025, in Sonoma. (Nicholas Vides / For The Press Democrat)
Largest Opioid Overdose Reversal Training
Shortly after noon on Friday Oct. 17, 2025, exactly 1,167 Analy High School students made history by taking part in what is now officially the largest number of people to be trained, at one time, to use Narcan to save someone’s life — an occurrence that was officially certified by Guinness World Records. Previously, the Guinness World Record for an “overdose-reversal training” was 363 people, set on July 14, 2024, by the nonprofit advocacy group, Words of Hope 4 Life, in Royal Oak, Michigan, according to Guinness World Records.
Highest capacity geothermal power station
Located in the Mayacamas Mountains and spanning about 45 miles across Sonoma and Lake counties, The Geysers is “the world’s biggest single geothermal power base, with 22 geothermal power plants and a total installed capacity of 1,517MW,” according to Guinness World Records. Visitors can explore the 6,500-square-foot facility in Middletown to learn about geothermal energy through guided tours and interactive displays.
Private chef Jessie Keilt is the daughter of Grateful Dead lyricist Robert Hunter. After spending the previous day on stage introducing Dead & Company, Keilt created a meal for Trixie Garcia, daughter of Jerry, and Reya Hart, daughter of Mickey, at the family home of longtime friend and Sonoma County winemaker Phil Coturri Tuesday, August 5, 2025 in Sonoma. (John Burgess / The Press Democrat)
Jessie Bluebell Keilt stood on stage at Golden Gate Park looking out into a crowd of 60,000 people. “It was just a sea of dots,” recalls Keilt, a private chef who is accustomed to working behind the scenes in kitchens at homes and wineries. This was far from a typical day for her, but it wasn’t wholly unfamiliar either.
She shared the stage with several other grown children of the founding members of the Grateful Dead to introduce the final day of the Dead & Company shows in early August that marked 60 years of the band’s music and its indelible cultural impact, which is still felt here in Sonoma County in the bohemian spirit of community and acceptance that defines west county, especially.
Keilt’s father is the late Robert Hunter, who was a poet and lyricist for the Grateful Dead. Her mother is also an artist. Growing up in a home surrounded by poetry and art along with the music of her extended Grateful Dead family left Keilt wondering as a teen how she fit into this world of creative minds.
“I always had this feeling that I wasn’t an artist,” she says. “It wasn’t until I started cooking my own food that I realized there is art in food. It’s how I make art.”
Private chef Jessie Keilt, daughter of Grateful Dead lyricist Robert Hunter, created a Dead-inspired meal at the family home of longtime friend and Sonoma County winemaker Phil Coturri Tuesday, Aug. 5, 2025, in Sonoma. (John Burgess / The Press Democrat)
The Santa Rosa-based chef, who owns Blue Blossom Catering, says her mother was a huge inspiration for her in the kitchen, calling her mom “a bit of a culinary genius” who made meals with foraged wild foods such as rabbit, mushrooms, and stinging nettles when the family lived in England.
Foraging mushrooms is still one of Keilt’s favorite pastimes. She sources seafood from a fisherman friend, and her garden, tended by her husband and brimming now with heirloom tomatoes and berries, is a constant source of culinary inspiration. It’s where she turned when creating an early harvest season menu inspired, in part, by the Grateful Dead that she made for an intimate gathering of the band’s family and friends.
She spent a portion of her career as a chef cooking for several members of the band and their families, so chose local, seasonal dishes she knew they would enjoy, rooted to the place they continued to call home even though their fame afforded them the opportunity to live anywhere in the world.
“We live in a world of abundance here,” says Keilt. “Everything is juicy and peak and flavorful. What a lucky place to be.”
Private chef Jessie Keilt’s heirloom tomato soup with grilled cheese “soldiers.” (John Burgess / The Press Democrat)
Heirloom Tomato Soup With Grilled Cheese Soldiers
Makes 8-10 servings
This course was created with a wink and nod to fans of the Grateful Dead. “Grilled cheese sandwiches are one thing you could rely on having outside of every show,” says Keilt. Trixie Garcia explains that was for reasons “purely economical — and there are a lot of vegetarians” as Deadheads sold the sandwiches to make a few bucks so they could follow the band to the next stop. Serve this soup with your favorite grilled cheese. Keilt cuts them into long, crustless strips called “soldiers” that are ideal for dipping.
Private chef Jessie Keilt makes grilled cheese for the Grateful Dead-inspired harvest dinner. (John Burgess / The Press Democrat)
Preheat oven to 400 F. Place the tomatoes and garlic on a baking sheet lined with aluminum foil. Drizzle on the olive oil and sprinkle with salt and pepper. Stir with a large spoon or your hands to ensure everything is coated. Roast for 30 minutes then remove from the oven and set aside. Place the butter in a large heavy-bottomed pot. Melt the butter over medium-high heat then add the onions. Cook the onions until translucent and just starting to brown, about 10 minutes.
Add the chicken stock, basil, and oregano to the onions. Carefully add the roasted tomatoes and garlic along with all of the juices to the pot as well and stir to combine. Add in the baking soda and continue stirring. The mixture will bubble up for a moment and then settle. After the mixture has come to a boil, reduce the heat and simmer uncovered for 30 minutes.
Pour the soup in to a blender, or use an immersion blender, and puree it until nice and smooth. You may need to do this in batches depending on the size of your blender. Be careful on this step because the soup is hot. Return soup to the saucepan over low heat and stir in the heavy cream. Bring the soup back to a simmer while stirring; you don’t want it to boil. Taste for seasoning and add salt and pepper if needed. Serve with grilled cheese soldiers on the side.
Private chef Jessie Keilt’s fig and burrata salad with Champagne vinaigrette. (John Burgess / The Press Democrat)
Fig and Burrata Salad With Champagne Vinaigrette
Makes 4 servings
This salad is a simple and delicious way to showcase end-of-season figs.
8 ounces mixed salad greens
10 figs, halved
1 tbsp. avocado oil
1 tbsp. butter
2 balls of burrata, halved
Edible flowers for garnish, optional
For the vinaigrette:
1 clove garlic
¼ cup Champagne vinegar
1 tbsp. Dijon mustard
1 tbsp. honey
1 tsp. fresh lemon juice
½ tsp. salt
Freshly ground black pepper, to taste
½ cup extra-virgin olive oil
Jessie Keilt serves fig and burrata salad with Champagne vinaigrette at a Grateful Dead-inspired harvest dinner. (John Burgess / The Press Democrat)
First, make the vinaigrette. Place garlic in a mini food processor or blender and pulse until finely minced. Add the Champagne vinegar, mustard, honey, lemon juice, salt, and pepper and process until blended. Scrape down the sides, pour in the olive oil, and process until emulsified. Taste and adjust seasoning if necessary. Store in an airtight container until ready to use.
In a large skillet, heat avocado oil over medium heat. Once oil is hot, add figs, cut side down, then the butter. Cook about 3-4 minutes until figs have caramelized some and given up some of their juices. Remove from heat.
Add salad greens to a large bowl and toss gently with 3-4 tablespoons of vinaigrette. Arrange the salad greens evenly among 4 plates and top with five figs each. Add a burrata ball half to each plate, drizzle with a bit more vinaigrette, and garnish with edible flowers, if desired.
Private chef Jessie Keilt’s halibut with beurre blanc. (John Burgess / The Press Democrat)
Halibut With Beurre Blanc
Makes 4 servings
Beurre blanc is a sauce that elevates most any dish and is especially good with our abundance of fresh seafood, but can be used with poultry and fresh vegetables as well. Chef Jessie Keilt served her halibut on a bed of roasted delicata squash and garnished with fresh microgreens.
1 ¼ pound halibut filets
Kosher salt
Freshly ground pepper
1 tbsp. olive oil
1 tbsp. butter
For the beurre blanc:
12 tbsp. cold, unsalted butter, cut into tablespoon-sized chunks
2 tbsp. dry white wine
2 tbsp. white wine vinegar
1/2 tbsp. shallot, minced
¼ tsp. kosher salt
1 pinch white pepper
¼ teaspoon freshly squeezed lemon juice
Private chef Jessie Keilt’s halibut with beurre blanc, served with red wine. (John Burgess / The Press Democrat)
First, make the beurre blanc. In a medium saucepan bring wine and vinegar to a boil. Add shallots, salt, and pepper. Lower heat to a simmer and cook until most of the liquid has evaporated. There should be about 1 tbsp. liquid left. If you reduce too far, add 1/2 tbsp. of water to re-moisten.
Remove pan from heat. Whisk in 2 pieces of butter into the reduction. Set pan over low heat and continue whisking butter into sauce a chunk at a time, allowing each piece to melt before adding more. Remember to maintain low heat and never let the sauce come to a boil once the butter is added or the sauce will separate.
Remove sauce from heat and whisk in the lemon juice. Taste and adjust seasoning, then strain through a fine sieve into a bowl. Hold over low heat or, better, a warm water bath while you cook the fish.
Heat oil in a large skillet over high heat. Season halibut filets with salt and pepper to taste, and add to the pan and sear, adjusting heat so you get a deep golden brown sear. Reduce heat to medium high, add butter, and use a spatula to turn the filet over, cooking about 3-4 more minutes until the fish is just cooked through.
Spoon beurre blanc on serving plates, add halibut filets, spooning more sauce over them as desired.
Private chef Jessie Keilt’s panna cotta with strawberry coulis. (John Burgess / The Press Democrat)
Panna Cotta With Strawberry Coulis
Makes 8 servings
Although we often think of strawberries as a spring fruit, their season lasts until the first rains of autumn. As if in a farewell to summer, strawberries will provide a final flush of fruit that Jessie Keilt turns into coulis and jam when the bounty is more than she can eat fresh.
“When your environment provides you with beautiful things you don’t want to be unappreciative,” she says. “Using them feels like a good way of saying thank you for what you get.”
For the Panna Cotta
1 ½ cups whole milk
1 packet (1/4 ounce) of unflavored gelatin powder (1 tbsp.)
6 tbsp. sugar
1 tbsp. pure vanilla extract or 1 vanilla bean, split open
2 ½ cups heavy cream
For the Strawberry Coulis
1 lb. fresh strawberries
½ cup sugar
1 tbsp. fresh lemon juice
Private chef Jessie Keilt prepares to serve dessert at a Grateful Dead-inspired harvest dinner. (John Burgess / The Press Democrat)
Place the milk in a small bowl and sprinkle the gelatin over the top. Stir well and set aside to bloom for about 10 minutes. Meanwhile, prepare an ice bath in a bowl or deep-sided baking dish by adding water and ice to about halfway up the sides of a small saucepan.
In a small saucepan, combine the cream, sugar, and vanilla extract or vanilla bean and bring to a simmer over medium heat. Remove from the heat and whisk in the softened gelatin/milk mixture. If using vanilla beans, scrape the seeds into the mixture and discard the pod.
Set the saucepan in the ice bath (making sure the top of the pan is well above the surface of the water), and whisk until the mixture is lukewarm. Rub the mixture between your fingers. There should be no grit from undissolved sugar or gelatin. Pour the mixture into 8 individual ramekins and let cool, uncovered until no longer warm.
Rinse the strawberries in cold water and remove the stems. Add berries, sugar, and lemon juice to a saucepan over medium heat and bring to a boil, stirring often. Turn the burner to low and allow mixture to simmer for 10 minutes. Turn off heat, and using a blender, puree the mixture into a smooth sauce. It should coat the back of a spoon. Strain the coulis to remove the seeds and allow to cool. The coulis can be made up to 3 days ahead and stored, covered, in the refrigerator.
To serve: Top panna cotta with a couple of tablespoons of the coulis. Garnish with more fresh berries of your choice.
A plate of tacos includes four types: al pastor, veggie, fish, and shrimp, at El Roy’s Express Mex truck No. 2 on Santa Rosa Avenue in Santa Rosa, on Thursday, July 11, 2024. (Darryl Bush / For The Press Democrat)
Whether as fuel for the crushpad, for a hike or for harvesting in the garden, tacos are a classic. Narrowing down a list of Sonoma’s best tacos feels like a near impossibility, but here’s a great first try for the warmth of early fall.
These handmade blue corn tortillas — topped with fresh rock cod, cochinita pibil with pickled onions, or al pastor and salsa verde — are at the top of my list. Add a side of guacamole with serrano chiles and crispy raspadas or brothy Rancho Gordo beans. 121 Kentucky St., Petaluma. 707-774-6130, quiotemx.com
Short Rib Barbacoa Tacos from Quiote in downtown Petaluma, Friday, Sept. 8, 2023. (John Burgess / The Press Democrat)
Best Fish Tacos
El Molino Central
Beer-battered fish tacos with salsa de arbol and avocado-lime mayo are the best around. Crispy beef brisket tacos with sour cream, avocado and pickled escabeche are also a can’t-miss. 11 Central Ave., Sonoma. 707-939-1010, elmolinocentral.com
Community Spirit
Galvan’s Eatery
Seeing the long lines for these brothers-owned food trucks is always heartwarming because they truly believe in the food they’re sharing with the community. My favorites are the messy, gooey quesabirria and crispy carnitas. Weekly stops listed online at Instagram.com/galvanseatery.
Omar Galvan delivers an order from the pickup window at Galvan’s Eatery in Santa Rosa. (Heather Irwin / The Press Democrat)Potato tacos at Sonoma Eats restaurant in Sonoma. (Heather Irwin / The Press Democrat)
Oaxacan Style
Sonoma Eats
Chef Efrain Balmes makes the best Oaxacan food in Sonoma County, infused with his heart and soul. Best bets include Baja fish tacos and potato tacos. 18133 Sonoma Highway, Sonoma. 707-343-1141, sonoma-eats.com
All Together
Mitote Food Park
You’ll be hard pressed to find a bad taco at this Roseland collective. Favorites include quesabirria from Gio y Los Magos, mushroom tacos from Lucha Sabina, huitlacoche at Antojitos Victoria and cochinita pibil at Mami’s Panuchos. 100 Sebastopol Road, Santa Rosa. mitotefoodpark.com
Jose Cazares, right, owner of the Gio y Los Magos Mexican Grill truck holding a plate of birria tacos at Mitote Food Park on Sebastopol Road in the Roseland neighborhood of Santa Rosa, on Thursday, July 14, 2022. (Erik Castro / For The Press Democrat)A plate of tacos includes four types: shrimp, fish, veggie, and al pastor, at El Roy’s Express Mex truck No. 2 on Santa Rosa Ave., in Santa Rosa, on Thursday, July 11, 2024. (Darryl Bush / For The Press Democrat)
On the Road
El Roy’s
Between their multiple food trucks and a Petaluma brick-and-mortar, these tasty tacos are practically everywhere you need them to be. Convenient and always a good bet on the run. 602 Elsa Drive, Santa Rosa and food trucks in Petaluma and Santa Rosa. eatelroys.com
Street Food Classics
El Fogon
Though not technically a taco, the epic Machete — a forearm-length corn tortilla filled with meat (al pastor!), cheese, sour cream, tomato and cilantro — is a favorite. The focus on Mexican street classics makes this a great lunch stop or casual dinner. 623 Fourth St., Santa Rosa, 707-575-0574, elfogonca.com
Machete dish at El Fogon Taco Shop in Santa Rosa on Friday, April 14, 2023. (Christopher Chung / The Press Democrat)Tacos al Pastor from Cielito Lindo restaurant in Santa Rosa. (John Burgess / The Press Democrat)
Heavenly Al Pastor
Cielito Lindo
The very best versions of al pastor feature a pineapple atop the rotisserie, dripping sweet juices onto the meat. There are no shortage of local options, both spit-grilled or griddled, but Cielito Lindo is one of the best. 52 Mission Circle, Santa Rosa. Instagram.com/cielitolindosantarosa
The newly remodeled Foppiano Vineyards & Winery tasting room Thursday, September 18, 2025 in Healdsburg. (John Burgess / The Press Democrat)
For nearly six decades, Foppiano Vineyards has been known for its hearty Petite Sirah. Now, with new owners at the helm, the Russian River Valley winery is moving in a fresh direction with an expanded lineup of wines and a modernized tasting room.
The story
Giovanni Foppiano landed in New York from his native Genoa in 1855 and headed to California in search of gold. Striking it rich as a miner didn’t pan out — so to speak — and in 1896, he bought an 80-acre farm south of Healdsburg and became a supplier of bulk wines.
During Prohibition, Foppiano Wine Company pivoted to growing grapes for home winemaking kits. In 1926, the feds raided the farm and famously dumped 100,000 gallons of bootleg wine into a nearby creek. After the Repeal, Louis J. Foppiano — the founder’s grandson — began bottling wines under the Foppiano label. In 1967, as varietal wines gained favor over jug wines, Foppiano introduced its now-iconic Petite Sirah.
There are 40 acres of Petite Sirah vineyards at Foppiano Vineyards in Healdsburg. (Sonoma County Tourism)
Louis J.’s son, Louis M. Foppiano, joined the business in the 1970s and ran the winery for nearly five decades. In 2024, he sold Foppiano Vineyards to Courtney Benham of CMB Wines, which also owns Martin Ray Vineyards & Winery in Santa Rosa and Vina Robles in Paso Robles.
Benham has since embarked on a significant revamp of the Foppiano estate, including the long-neglected production facility, which is now used for aging and storage. (Benham jokes that the wall-sized 24,000-gallon concrete vats are the only things holding up the building.) He’s also replanting the 130-acre estate vineyards to modern spacing and adding varieties such as Vermentino. Forty acres of Petite Sirah, planted in 1970, will remain.
The vibe
After a yearlong makeover, Foppiano’s formerly dark-and-dated tasting room has a bright new look. The compact space now features contemporary sofa and bar seating, with gleaming copper pendant lights overhead. Sliding glass walls open onto a refreshed patio, which includes a pergola for shade and tables overlooking the Petite Sirah vineyard. New landscaping and picnic spots invite visitors to hang out and play lawn games while they sip. Once the permits are approved, the winery will add a kitchen and begin cooking pizzas in its outdoor wood-fired oven. In the meantime, Foppiano offers picnic and charcuterie add-ons from Costeaux French Bakery in Healdsburg.
The newly remodeled Foppiano Vineyards & Winery tasting room Thursday, Sept. 18, 2025, in Healdsburg. (John Burgess / The Press Democrat)Damy Tamburrino pours wine for locals Dan Procopenko, right, and Rick Haggstrom in the newly remodeled tasting room Thursday, Sept. 18, 2025, at Foppiano Vineyards & Winery in Healdsburg. (John Burgess / The Press Democrat)
On the palate
Foppiano’s signature Petite Sirah is famous for a reason — it’s a very good wine — but at a time when consumer palates are leaning toward lighter, less heavy-handed styles, the winery is expanding its portfolio and putting more focus on Pinot Noir and Chardonnay. The 2024 Vermentino ($40) is a fun and fresh wine with peachy notes and a crisp finish. The savory 2024 Skin Contact Chardonnay ($40), with its pale salmon color and soft tannic structure, is an interesting twist on your typical California Chardonnay. The 2021 Estate Petite Sirah from the Russian River Valley ($32) has a deep purple color, aromas of toasty oak, and flavors of blue and black fruits. Tastings cost $25-$30.
Beyond the bottle
In these uncertain times, we could all use more silliness and joy. That calls for dogs in Halloween costumes! On Oct. 25, from 2-4:30 p.m., Foppiano will host Yappy-Howl-Oween, with prizes for the best dog and human get-ups, and a special award for the finest human-dog duo. Admission, including one glass of wine, costs $11 for humans and $5 for competing pups. Wine-friendly frankfurters are five bucks each. Event proceeds support the Paws for Love Foundation, an organization that provides care and rescue services for animals in need.
Open from 11 a.m. to 5 p.m. daily. Foppiano Vineyards, 12707 Old Redwood Highway, Healdsburg, 707-433-7272, foppiano.com
Tina Caputo is a wine, food, and travel journalist who contributes to Sonoma magazine, SevenFifty Daily, Visit California, Northern California Public Media, KQED, and more. Follow her on Bluesky at @winebroad.bsky.social, view her website at tinacaputo.com, and email her story ideas at tina@caputocontent.com.
