Bryce Humber, 9, stands at the starting line of the St. Patrick’s Day 5K on Santa Rosa Ave. near Old Courthouse Square in Santa Rosa, on Sunday, March 13, 2022. (Beth Schlanker/The Press Democrat)
If you’ve been wondering where to celebrate St. Patrick’s Day this year, you might want to put Sonoma County at the top of your list. Santa Rosa has been named the 10th best city in the United States to celebrate St. Patrick’s Day, according to a report by personal finance website WalletHub.
Looking at 200 cities across the U.S., WalletHub analyzed cities based on 15 key metrics to determine the best places to celebratethe Irish holiday. Judging criteria included everything from the amount of Irish pubs and restaurants per capita to lowest prices for a three-star hotel on St. Patrick’s Day to the weather forecast.
Bryce Humber, 9, stands at the starting line of the St. Patrick’s Day 5K on Santa Rosa Ave. near Old Courthouse Square in Santa Rosa, Calif., on Sunday, March 13, 2022. (Beth Schlanker/The Press Democrat)
“The best cities for St. Patrick’s Day combine rich traditions with tasty and affordable food, safe conditions to celebrate, and good weather. Celebrating in one of these cities will increase your chances of having a memorable holiday…” said Cassandra Happe, WalletHub Analyst.
It may come as no surprise that Boston, well known for its historically large Irish-American community, was ranked the top city to celebrate St. Patrick’s Day. Chicago, with its tradition of dying its river green for the festivities, came in at No. 2.
More than 31.3 million people, or six times the population of Ireland, claim to be of Irish descent in the United States. But you certainly don’t have to be Irish or have Irish ancestry to celebrate the day.
The tradition of St. Patrick’s Day parades in the North American colonies were recorded as early as the start of the 17th century, What began as a Catholic feast day, transformed over time into a secularized cultural celebration embraced by millions of Americans.
“St. Patrick’s Day is a secularized Saints Day. Before the Protestant Reformation eliminated nearly all Saints Days (of which there were dozens), early modern Europeans and Britons followed irregular patterns of work, taking time off for parades, feasts, and other rituals meant to commemorate Christian saints. Somehow or another, St. Patrick’s Day survived…” said Alexis McCrossen a professor at Southern Methodist University in a press release from WalletHub.
John Gerhardt runs toward the finish line of the St. Patrick’s Day 5K on Santa Rosa Ave. near Old Courthouse Square in Santa Rosa, Calif., on Sunday, March 13, 2022.(Beth Schlanker/The Press Democrat)
Santa Rosa events with a St. Patrick’s Day theme will be taking place at nightclub the Perch + Plow (90 Old Courthouse Square) from 10 p.m. to 1:30 a.m this weekend (March 15-17) for those 21 and over. Patrons will be able to imbibe green cocktails and dance to live music played by resident DJs. Cover charge at the door is $5 for women and $10 for men.
Traditional Celtic music, corned beef and cabbage dinners and Guinness will be served from noon to 11 p.m. as part of St. Patrick’s Day festivities hosted by Santa Rosa pub Goose & Fern (116 Fifth St.)
Those eager to get in their exercise while enjoying the holiday festivities can sign up for Fleet Feet’s annual St. Patrick’s Day 5K.The race begins at 10 a.m. at Old Courthouse Square, but get there early to see the Irish dancers performing at 9:15 a.m., which will be followed by the Little Leprechaun Loop at 9:30 a.m. Music, activities, beer or root beer, sponsor giveaways and a judged costume contest will be part of the post-race celebrations. (Register on Race Roster.)
Find the best places to celebrate St. Patrick’s Day in Sonoma County here.
Nick Ronan, chef and owner of Brigitte Bistro in Petaluma looks forward to his grand opening later this month. Ronan transformed the former Wishbone with details inspired by his French heritage. Photographed on Wednesday, March 13, 2024. (CRISSY PASCUAL/ARGUS-COURIER STAFF)
Chef Nick Ronan of the forthcoming Brigitte Bistro has fallen in love with Petaluma.
As the longtime San Francisco restaurateur puts the finishing touches on the airy French cafe he’s planning to open in late March, it’s also clear he’s fallen in love with being a chef again.
Sitting inside the former Wishbone and 3 Cooks Cafe space, Ronan beams when talking about the cafe he’s named for his late mother. Over the past few months, he’s gutted the aged interior and added a small bar, chef’s counter seating, new kitchen appliances, an indoor bathroom and somehow, a baby grand piano, according to his Instagram page.
He’s a bear of a guy who likes to give hugs, and his motto is Love. Food. Wine. Passion. Life. People.
Ronan can’t wait to share dishes inspired by his boyhood vacations in Southern France, including steak tartare, boeuf Bourguignon, steak frites, onion soup and cherry clafoutis. He can’t wait to hug new friends (he’s a hugger) and pour wine again because, for a few years, the chef whose motto is “Love. Food. Wine. Passion. Life. People.” thought he’d lost all of them.
Over the last decade, Ronan headed the kitchens at several well-known restaurants in San Francisco, including Pawn Shop, Bisou and Beso. He wrote a book called “The Kissing Chef” and became a “culinary influencer.”
But things began to devolve both at the restaurants and in his personal life, which were only compounded by the pandemic.
“Things were changing, and people weren’t going out to enjoy a meal anymore. They weren’t going out to have a great life; they were just out to criticize. The sense of community wasn’t there any longer, and I got tired of it. I just didn’t have the joy of life,” he said. So, he took time off to rediscover himself in Marshall.
“I fell in love with nature, fish, vegetables and meat. I started to cook again. I fell in love with the community of Petaluma,” Ronan said. He worked as a private chef for Silicon Valley executives but faced another difficult moment when his mother, Brigitte, died in March 2023.
“I want to keep her soul alive. She was wonderful, and there’s a lot of emotion for me,” he said. Ronan is clear, however, that Brigitte Bistro isn’t a Michelin quest but a neighborhood spot to eat a nice dinner, grab brunch or have a glass of wine and some appetizers. More than 60 wines from Sonoma, Napa and France will be featured.
“This is such a joy. I have found a life here that really connects me here. I’ve found love again,” he said.
Stay tuned for more details when the restaurant opens. Brigitte Bistro is located at 841 Petaluma Blvd. N., Petaluma.
A wet winter in Wine Country is paving the way for a beautiful spring. As hillsides turn emerald green and wildflowers emerge, Napa Valley is raising a glass to the warm days ahead and serving up new experiences to celebrate new beginnings. Here are a few trending places to sip, eat and stay right now.
New places to taste wine
Orin Swift Cellars
The ribbon has been cut at the new Orin Swift Cellars tasting room in downtown St. Helena. The new space is located in a bank building that dates back to the early 1920s and hosts private tastings in the old bank vault.
Orin Swift Cellars founder and winemaker David Phinney played a hands-on role in remodeling the historic bank building into a tasting room, opting to leave its beautiful old bones exposed and decorating it with vintage furniture and fine art (some of Phinney’s photographs also hang on the walls).
Visitors to Orin Swift Cellars can choose between four tastings: Rock, Paper, Scissors and The Vault. Rock ($45) is a standing tasting by the bar, Paper ($65) is a seated tasting, Scissors ($125) is hosted in the original Orin Swift tasting room next door and features rare, limited-production wines, and The Vault ($80) takes places in the old bank vault and includes magnums or library selections.
1321 Main St., St Helena, 707-968-3342, orinswift.com
Vault wine tasting experience at Orin Swift Cellars in St. Helena. (Orin Swift Cellars)
The Gentleman Farmer Bungalow
In downtown Napa, a 1926 California craftsman has been transformed into The Gentleman Farmer Bungalow: The Studio for Gustatory Well-Being. The welcoming, homey space is dedicated to food and wine experiences, prepared by husbands and vintners Jeff Durham and Joey Wołosz.
Durham and Wołosz are the founders of small Napa winery Gentleman Farmer Wines. Visitors to their Napa bungalow will be able to sample their wines with multicourse meals inspired by the couple’s family recipes, such as roasts, rillettes and soufflés.
The six-course Gentleman Farmer’s Lunch ($250) is the signature experience, but guests can also book dinners ($450) or breakfasts ($90-$125) with a morning meditation guided by Wołosz in The Bungalow, or a 5K run with Durham along the Napa River.
Husbands and vintners Joey Wołosz and Jeff Durham at the Gentleman Farmer Bungalow in Downtown Napa. (Gentleman Farmer)
New places to eat (and drink)
Slanted Door
Famed San Francisco Vietnamese restaurant Slanted Door has opened a Napa outpost. Fans of celebrity chef Charles Phan will recognize popular dishes on the dinner menu, including green papaya salad and shaking beef. But if it’s pho you are craving, plan accordingly — it’s only available at lunch.
The new Napa restaurant is housed in an 8,000-square-foot building, which used to house the Kitchen Collective, a private cooking club that closed in 2020. “It’s stunningly beautiful modern setting of glass walls, a 220-seat dining room and a glassed-in kitchen, all anchored by an elegantly finished, tree-studded dining courtyard was expensive, to say the least,” said food critic Carey Sweet in her review in The Press Democrat.
1650 Soscol Ave., Napa. Lunch 11:30 a.m. to 3 p.m., happy hour 3 to 5 p.m., dinner 5 to 10 p.m. daily. 707-287-1197, slanteddoor.com/napa
Wood fired wild head on prawns, silk road spices, shallots and olive oil at Slanted Door in Napa. (Erik Castro / For The Press Democrat)
The Kitchen at Priest Ranch
Tough decisions need to be made when dining at Yountville newcomer The Kitchen at Priest Ranch. Do you opt for the KPR Smashburger paired with a glass of Cabernet Sauvignon, or the Crispy Chicken Sando with a glass of Sauvignon Blanc? We recommend you go with a friend so you can order both. Oh, and don’t forget the fried house pickles. Did we mention breakfast is served all day and there’s a rooftop dining area?
6488 Washington St., Yountville. Open 8:30 a.m. to 3 p.m. Thursday to Monday. thekitchenatpr.com, 707-947-4017
Crispy Chicken Sando at The Kitchen at Priest Ranch in Yountville. (The Kitchen at Priest Ranch)
New places to stay
Brannan Lofts
Calistoga founder Sam Brannan built 25 resort cottages in and around the Napa Valley town. Brannan Cottage Inn, built in 1862, has six rooms and the historic lodging books up quickly. The newly opened Brannan Lofts helps eliminate disappointment for Calistoga visitors.
The new accommodations are located above the Picayune Cellars & Mercantile on Calistoga’s main drag, Lincoln Avenue, just a stone’s throw from Brannan Cottage Inn. Brannan Lofts features five rooms, four of which have kitchenettes with induction cooktops, refrigerators, and dishwashers.
Brannan Lofts is the new sister hotel property of Calistoga’s historic Brannan Cottage Inn. (Brannan Cottage Inn)
Coming soon to Napa Valley
The Stateline Road Smokehouse pop-up at the Oxbow has ended, but the restaurant’s permanent location in Napa is on track to open its doors in June. For barbecue fans dreading the wait, chef Darryl Bell will be serving favorites at BottleRock Napa Valley at the end of May.
Stateline Road Smokehouse is preparing to open its permanent location in the Rail-Arts District of Napa. (Stateline Road Smokehouse)
After six long years of planning and construction, Signorello Estate is preparing to debut its new winery in June after the original buildings were destroyed by the 2017 Atlas Fire. The new state-of-the-art winery is built into a hillside and will reportedly operate 100% off the grid. Signorello plans to offer private, seated tastings, as well as tours of the estate using an electric golf cart; reservations will be required.
Materra Cunat Family Vineyards is nearing the completion of its new hospitality space. Along with a trio of tasting areas, the new venue will showcase the family’s vast collection of antiques, which ranges from Japanese items to classic cars. Keep an eye out for an opening date sometime in June.
Rialto Cinemas offers a selection of beer and wine and menu items such as bruschetta, paninis and other shareable dishes that can be ordered along side the usual movie fare of popcorn and candy at Rialto Cinemas in Sebastopol, California on Thursday, February 25, 2016. (Alvin Jornada / The Press Democrat)
Rialto Cinemas in Sebastopol is almost as well known for its onsite café as its eclectic, arthouse films. Now, the Sebastopol venue is taking its food-and-films concept to the next level with the “Dinner and a Movie” series.
Kicked off in February with a sold-out showing of the foodie favorite “Big Night,” the events run through October and feature a multi-course, sit-down meal before each movie. Tickets are now on sale for “Big Eden” on April 21, “The Godfather Part II” on June 9, “Diva” on Aug. 18, and “Rosemary’s Baby” on Oct. 13. All of the movies feature prominent food scenes that inspire the accompanying menus.
“It was actually sort of magical how it came about,” said Sonoma County chef and author Michele Anna Jordan, who creates the themed menus for each event. “In 2022, I heard that Francis Ford Coppola had restored ‘The Godfather’ to its original perfection. Then I saw that Rialto was going to screen it, and I thought, ‘Why don’t we do a dinner, since they have a café?’”
Excited about a potential collaboration, Jordan reached out to Rialto Cinemas owner Ky Boyd via email. “I didn’t hear from him right away, so I thought, ‘Oh god, I’m such a weirdo. He’s not going to respond,” Jordan said. “But then I got an apology message saying he’d been out of town. He thought it was a fabulous idea.”
That first successful “Godfather” event led to a second Rialto dinner in 2023 with “The Gleaners,” followed by the current Dinner and a Movie series. For the kickoff event last month, Jordan made 45 individual versions of timpano — the showstopping pasta “drum” showcased in “Big Night.”
Sit-down dinners are an ambitious undertaking for a small café kitchen, Jordan noted, yet it all comes together with the help of Rialto chef Noah Hoffman and the café staff. “The people who work at the Rialto are all so great,” she said. “I love working with Noah.”
Meals take place before each film in the theater’s upstairs lobby bar. “It’s the perfect place to do something like this because there are no people coming in to buy tickets for another movie,” Jordan said. “It’s just a beautiful space.”
Jordan is still working on dishes for the upcoming films, with final menus to be announced before each event. For “Big Eden,” she is currently planning a spring theme featuring grilled globe artichokes and a seasonal risotto. The menu for “The Godfather Part II” will include a pork belly porchetta served with warm potato salad.
Because a baguette with butter features largely in “The Diva,” Jordan noted, she will be serving baguettes with homemade butter. The meal will also involve a Grand Aioli — a Provencal-style spread of simply cooked vegetables and steamed seafood served with garlicky mayonnaise. Jordan said she has a surprise dessert in mind for the classic horror flick “Rosemary’s Baby,” along with a Turkish lamb course that ties into one of the movie’s early scenes.
Dinner and a Movie tickets are available online and at the Rialto Cinemas box office. Seating is limited to 40 dinner guests per event, and tickets cost $76.46 per person, including the film and gratuity. Dinner-only tickets cost $69.45, including tip. Wine and beer are available for purchase at an additional cost.
Smoked Salmon Hash with house-smoked salmon, oven dried tomatoes, green onions and hash browns, two eggs any style and lemon horseradish sauce from J & M’s Midtown Cafe, Thursday, Jan. 18, 2024, in Santa Rosa. (John Burgess / The Press Democrat)
As a symbol of renewal, fresh eggs get a lot of attention this time of year. Their sunny yolks and over-easy dispositions make them inescapable breakfast workhorses. Here are our favorite egg breakfasts. Click through the above gallery for more.
The Log Lifter
Buttermilk Biscuits and Gravy with Scrambled Eggs Baker & Cook
Originating in 19th century lumberjack camps, this gut-stuffing breakfast warms the heart and fills the belly for a long day of timbering—or couch surfing. $18.
House-cured corned beef, crisp hash browns, and melted cheese lay a tasty base for gooey poached egg yolks that slowly drizzle over the beautiful mess. Chef’s kiss. $16.
1422 Fourth St., Santa Rosa. 707-545-2233, jm-midtowncafe.com
North Bay Vegetable Hash with seasonal vegetables, hash brown, goat cheese, two eggs any style and pesto from J & M’s Midtown Cafe in Santa Rosa. (John Burgess/The Press Democrat)Lox & Latke Benedict with Caviar from Grossman’s Deli on Friday, Oct. 11, 2024, in Santa Rosa’s Railroad Square. (John Burgess / The Press Democrat)
Bling Your Benedict
Lox and Latke Benedict with Caviar Grossman’s Noshery & Bar
This bougie breakfast substitutes crisp potato latkes and luxurious lox for the usual Benedict players. A schmaltz Hollandaise and caviar pile on the posh. $32.
The Godzilla of quiches, this mighty mountain of eggs, ham, bacon, cheese, and crust at this local institution absolutely crushes the competition. $15.
Somewhere between crispy and soggy is the perfect texture of tortilla chips smothered in salsa rojo, cotija cheese, and onions, and topped with scrambled or poached eggs. Add carnitas if you’re feeling sassy. $20.
1667 Sebastopol Road, Santa Rosa. 707-527-7331, latexanita.com
Shakshuka with chickpea, fava and tomato stew at Pearl restaurant in Petaluma. (Heather Irwin/The Press Democrat)
The Mix Don’t Lie
Shakshuka Pearl
The Arabic origins of this roiling red dish mean “mixed up,” but the piquant (not hot) combination of paprika, chickpeas, tomatoes, peppers, grilled Halloumi cheese, and baked eggs is more beauty than beast. $25.
Greet the day with this easy, handheld traveler of a sando. Two overhard eggs, Estero Gold cheese, spinach, and housemade aioli on buttery toasted sourdough.
$15. 162 N. Main St., Sebastopol and 205 Fifth St., Santa Rosa. 707-827-3309, americanasr.com
Très Français
French Folded Eggs Willow Wood Market Cafe
Velvety curds of steamed egg stippled with fontina cheese and basil will leave you wondering why Americans insist on overcooking and overstuffing this breakfast classic.
Meghan Tripp of Healdsbug, the Healdsburg St. Patrick’s Day princess, with her court, Ireland Heyfron, 7, left and Katelyn Filben, 6, right, on Friday, March 17, 2017. (Kent Porter / The Press Democrat)
Leprechauns and four-leaf clovers are waiting to be found by the lucky residents of Sonoma County on St. Patrick’s Day this year.
Local pubs, restaurants, wineries and other organizations have an assortment of celebrations planned for the holiday, including traditional Irish dinners, Celtic music and dance performances, St. Paddy’s-themed contests and more.
All events, dinners and celebrations are held on St. Patrick’s Day, March 17, unless noted otherwise. Click through the above gallery for a peek at previous St. Patrick’s Day celebrations in Sonoma County.
Larson Limerick Contest, Feb. 8 to March 8
Sonoma’s Larson Family Winery is holding its annual St. Patrick’s Day limerick contest, open until Friday, March 8. Limerick entries must be about wine, grapes, Sonoma and/or the Larson Family. The winner will be announced March 10 and be awarded a $150 winery gift certificate, redeemable online or at the winery. The winning entry will be displayed at the winery during St. Patrick’s Day weekend. Enter your limerick online.
Larson Family Winery: 23355 Millerick Road, Sonoma, 707-938-3031, larsonfamilywinery.com
Petaluma Woman’s Club, March 14 and March 21
The Petaluma Woman’s Club will host two St. Patrick’s Day celebrations for women, with feasts and entertainment, from 11 a.m. to 1 p.m. on March 14 and 6:30-9 p.m. on March 21. The celebration on March 14 is $25 and will include a traditional Irish meal and music by Mike Carini. RSVP by Saturday, March 9. The March 21 event, $30, will include an Irish feast and entertainment by Petaluma’s Keenan Irish Dancers. Prizes will be given for the best green attire and for the best Irish joke told. RSVP by Saturday, March 16. Email membership@petalumawomansclub.com to RSVP for either event. Please note: These events are open to all women, but are not co-ed. The Petaluma Woman’s Club hosts a variety of events throughout the year, such as a Crab Feed and an Italian Dinner, that are open to everyone.
Santa Rosa nightclub Perch + Plow will celebrate St. Patrick’s Day all weekend long with a 21+ event, from 10 p.m. to 1:30 a.m., March 15-17. Each night, resident DJs will play live music to dance to and there will be green cocktails for purchase. Cover charge at the door is $5 for women and $10 for men. VIP tables and bottle service will be available.
90 Old Courthouse Square, Santa Rosa, 707-843-3582, perchandplow.com
Dutton Estate Winery, March 15-17
For those looking for libations other than beer this St. Paddy’s Day, Dutton Estate will host a weekend-long “Leprechaun Tasting,” featuring estate wines and hard apple cider, at select times from noon to 3 p.m., March 15-17. The festive tasting will be paired with sweet and savory treats. Tastings are $55 per person, $35 for club members. Reserve on CellarPass.
8757 Green Valley Road, Sebastopol, 707-829-9463, duttonestate.com
Petaluma Elks Lodge, March 16
The Petaluma Elks Lodge No. 901 will host a St. Patrick’s dinner for members and guests starting at 5 p.m. on Saturday, March 16. Appetizers and a no-host bar will open at 5 p.m. and the corned beef and cabbage dinner starts at 6 p.m. The Petaluma-based Keenan Irish Dancers will perform for the evening. The event is $25 per person and tickets are presale only, with limited seating. Purchase tickets online.
2105 South McDowell Blvd., Petaluma, 707-763-0901, elks901.org
Leanna Lindsay takes part in the St. Patrick’s Day parade in Healdsburg. (Beth Schlanker/The Press Democrat)Pat Davis died his beard green for the St. Patrick’s Day parade in Healdsburg. (Beth Schlanker/The Press Democrat)
Healdsburg St. Patrick’s Day Festivities
The city of Healdsburg will celebrate the holiday with a St. Patrick’s Day Parade starting at 7 a.m. on Healdsburg Avenue followed by a celebration on the Plaza. Don your festive greens to march in the parade starting at Sanderson Ford (453 Healdsburg Ave.), which will head around the Plaza and back. The festivities on the Plaza, from 11 a.m. to 2:30 p.m., will include live music, children’s crafts and Irish step dancing by the Shiloh Step Dancers.
Fleet Feet will present its annual St. Patrick’s Day 5K starting at 10 a.m. at Old Courthouse Square in Santa Rosa. Irish dancers will kick off the holiday festivities with a performance at 9:15 a.m., followed by the Little Leprechaun Loop at 9:30 a.m. Post-race celebrations — including music, activities, beer or root beer, sponsor giveaways and a judged costume contest — will open as the first finishers arrive.
The chip-timed race is open to all ages and abilities, and participants will receive a commemorative finisher medal and mug. Proceeds from the race will benefit the Santa Rosa Recreation & Parks Scholarship Fund. Registration fees for the 5K are $20 for youth 12 and under and $55 for people 13 and up. Register on Race Roster. Morning registration and packet pick-up for racers will be held, starting at 8:45 a.m., at Old Courthouse Square.
John Gerhardt runs toward the finish line of the St. Patrick’s Day 5K on Santa Rosa Ave. near Old Courthouse Square in Santa Rosa. (Beth Schlanker/The Press Democrat)Runner Zachery Woods runs along A Street during the St. Patrick’s Day 5K in Santa Rosa. (Beth Schlanker/The Press Democrat)
The Goose & Fern
Santa Rosa’s new British pub Goose & Fern will host St. Patrick’s Day festivities, from noon to 11 p.m., with traditional Celtic music, corned beef and cabbage dinners, and plenty of Guinness.
The well-known St. Patrick’s Day celebration at Murphy’s Irish Pub will include the traditional Irish dishes and drinks on its regular menu as well as an evening of free live music. Sonoma-based acoustic band Wildflower Weed will kick off the music festivities at 2:30 p.m., Lynne O and The Riots will perform at 5 p.m. and the fairly new Sonoma supergroup Groove Incident will close the night, starting at 7:30 p.m.
464 First St. E., Sonoma, 707-935-0660, sonomapub.com
Rotary Club of Sonoma Valley
The Sonoma Valley Rotary will host a “Luck o’ the Irish” raffle and St. Paddy’s Day dinner celebration from 4-9 p.m. at Sonoma Veterans Memorial Hall. Raffle winners can win up to $10,000 in cash. Raffle tickets are $50 each and can be purchased from Rotarians or at Crown Cleaners on Broadway in Sonoma. Tickets for a traditional Irish corn beef and cabbage dinner (vegetarian option available) are $50 each and include one glass of beer or wine. There will also be a cash bar for additional beverages. Proceeds benefit education and nonprofits in Sonoma Valley. Purchase dinner tickets online.
The Rotary Club is also sponsoring a Leprechaun Hunt — in partnership with the Boys & Girls Clubs of Sonoma Valley, the Sonoma Valley Mentoring Alliance and Kid Scoop News — until March 15 at participating Sonoma businesses. Kids can find and take pictures with the hidden leprechauns to win a prize. Check the Rotary’s Facebook page for updates on businesses participating in the Leprechaun Hunt.
For dinner/raffle: Sonoma Veterans Memorial Hall, 126 First St. W., Sonoma, sonomavalleyrotary.org
Salt & Stone
Kenwood’s Salt & Stone will serve a corned beef and cabbage dinner special on St. Patrick’s Day. Advanced reservations are recommended for holidays. Reserve on OpenTable.
McNear’s will host its 37th annual St. Patrick’s Day celebration from 3-5 p.m. at its downtown Petaluma saloon. The free event will include performances by the Petaluma-based Keenan Irish Dance School, with live music by San Francisco native singer/songwriter Jerry Hannan and his band. Irish food and drink specials will be available for purchase all day.
Windsor’s Kiwanis Club is bringing back its corned beef and cabbage drive-thru dinners this year, from 4-6:30 p.m. at the Windsor Community United Methodist Church. The meal, which includes all the trimmings of a traditional corned beef and cabbage dinner, is $25. Proceeds benefit Kiwanis programs. Reserve and pay on EventBrite by 9 p.m. on March 12 for pickup on St. Patrick’s Day.
The roadhouse’s annual St. Patrick’s Day party for all ages will feature live music from Sonoma County-based blues and jazz band Spike Sikes and His Awesome Hotcakes from 1-4 p.m., with no cover charge. A $17 corned beef plate — which includes slow-cooked corned beef brisket with cabbage, carrots, red potatoes and housemade Irish soda bread — will be served all day starting at 1 p.m. until food runs out.
Coast Kitchen at Timber Cove Resort will host a St. Patrick’s Day dinner special starting at 5 p.m., open to hotel and non-hotel guests. The dinner will include smoked brisket, mashed potatoes and braised greens. Irish-inspired cocktails and beers will be available for purchase. Reserve your spot on Resy.
Catering service Sally Tomatoes will have a St. Patrick’s Day menu for delivery. The holiday meal includes corned beef and cabbage, butter potatoes, carrots, Emerald Isle salad with green goddess dressing and housemade soda bread. The St. Patrick’s menu is $17.50 per person, with a 15-person minimum. Order by March 14 at the latest; delivery available March 11-17. Call to place your order.
1100 Valley House Drive, Rohnert Park, 707-665-9472, sallytomatoes.com
Treats
Nom Nom Cakes
Bodega Bay-based Nom Nom Cakes has St. Patrick’s Day specials available this season, including green funfetti 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.
A beautifully updated ranch home in Petaluma has hit the market. The three-bedroom, two-and-a-half bathroom home boasts an opened-up floor plan, handsome finishes, and clever design details. The 2-acre property also features a second home with one bedroom and one bathroom. The list price for both homes is $2,050,000.
The Petaluma property’s owner, designer and artist Tegan Hoover, led the renovation of the 1975 home. Her aim was to enhance its sense of expansiveness, as well as its views. She achieved this by opening up the floor plan — a process which required removing many of the walls. The home now enjoys meadow views from nearly every room. Ample windows and recessed ceiling lamps bathe the living spaces in light.
Hoover punctuated the look with vibrant colors dragged subtly throughout the house. The white walls were intended as a blank canvas for the splashes of color. The playful modern look mirrors Hoover’s own paintings, which hang on the walls.
The kitchen has thoughtful details that support the squeaky clean, uncluttered aesthetic. The wood cabinets lack bevels, which tend to collect dirt. An electrical outlet inside one of the cabinets allow the coffeemaker to be hidden from view. There’s even a pull-out drawer with cutouts to hold compost bins—a favorite detail, says Hoover. The look is capped off with a generous slab of quartz, which waterfalls on each side of the eat-in kitchen island.
A remnant slab of quartz serves as an elegant triangle countertop in the small bathroom. Hoover takes pride in the choice of an IKEA mirror hanging above it. A former commercial designer, she loves mixing attractive budget items with finer pieces.
Hoover created a handsome exterior with slate-colored stucco—a material called Exterior Integral Stucco that never needs to be painted. Accented by a pink doors and graphic-shaped succulent leaves, this ranch home truly sparkles.
Click through the above gallery for a peek at the property.
For more information about 200 and 202 Kuck Lane, contact listing agent, Marni Cunha, 707-338-2085, Compass Real Estate, 127 Fourth St., Petaluma, marnicunha.com
A textured fireplace and gentle touches of color blend with the spectacular tranquility of the ocean views in this Bodega Bay home. Interior design is by Jessica Wichman of Zeitgeist Sonoma. Snyder Construction brought JMA Architecture’s architectural design to fruition.(Tammy Horton Photography)
There is so much to love about maximalist home decor, including its layers of exciting colors and patterns. Minimalism is nice, too, with its restrained lines and focus on the essentials. But there’s a new trend in fashion that is now taking over home decor: quiet luxury.
Quiet luxury combines a few quality pieces (a handbag and a coat, or a sofa and a credenza) with a few layers of tranquil colors (such as beige, white and black). The goal is to create an intriguing but effortless look. In fashion, the layering of browns and creams has been described as latte dressing. And that’s, really, a good shorthand guide for creating a simple but sumptuous home design.
Here we look at the work of a few Sonoma designers that falls into the quiet, but oh-so-beautiful vein. Click through the above gallery for details.
Filet of Fish Sandwich american cheese, bd tartar and shredded lettuce from Studio Barndiva Friday, February 23, 2024 in Healdsburg. (Photo by John Burgess/The Press Democrat)
Kitchen changes and the loss of their Michelin star in 2024 have occurred since this writing.
When a Michelin-starred chef makes you a hamburger, it’s reasonable to expect the best hamburger of your life (or at least a top five).
At Studio Barndiva in Healdsburg, celebrated chef Erik Anderson delivers with The Gallery Burger, a Gruyere-stuffed patty (also known as a Juicy Lucy in the Midwest), pillow-soft sesame bun, pickles and caramelized onions atop a pool of Bordelaise sauce, made with red wine and lots of butter.
It’s simple, it’s complex, it’s goofy, it’s fancy. I loved everything about it.
But a question that nagged me at the newly opened Studio Barndiva: Why is a chef awash with critical accolades cooking hamburgers?
The answer is that the longtime restaurant is returning to its roots as a gathering space promoting ecological literacy, art, nourishment and the covenant of reciprocity. I have no idea what that means, exactly, but the owners say they’re ready to simplify.
“We’ve been proud of everything we’ve done over the 20 years we’ve been here, but we’re trying to get back to what makes us happy. We have always put an emphasis on sourcing locally. By expanding our menus in new directions, this will allow us to reach even more local farmers growing unusual things,” co-owner Lukka Feldman said in January.
The Gallery Burger with fresh thyme, gruyère, caramelized onions with a table side pour of bordelaise sauce from Studio Barndiva Friday, February 23, 2024 in Healdsburg. (Photo by John Burgess/The Press Democrat)
It was an unexpected move for the restaurant to cast aside its elaborate multicourse menu for an a la carte menu that riffs on the McDonald’s Filet-O-Fish sandwich, creamy tikka masala and crispy chicken Paillard as some of its mainstays.
The restaurant also moved its dining room to the more expansive art gallery next door. The original restaurant is reserved for private events.
In 2022, I experienced an astounding meal at Barndiva that included goat cheese croquettes with lavender honey, a dehydrated tomato surrounded by basil gelee and August Sun Gold tomatoes, and a trout bathed in saffron sauce.
It was worthy of a Michelin star, which Barndiva has been awarded for three consecutive years.
But Michelin stars are a funny thing. They create huge expectations from destination diners, crippling pressure for chefs and, sometimes, a loss of the restaurant’s core audience, who are priced out as menus get more and more elaborate. Stars can be greedy monsters that consume everything in the quest for inclusion in the French restaurant guidebook.
It’s also worth mentioning that Healdsburg is awash with stars and tweezer-perfect food, making it even more challenging to stand out.
“We have always believed that the reason people go out to dine is not a fixed star, Michelin or otherwise. We all long to return to tastes that trigger happiness and memory, to be excited by new food experiences, step into a room filled with music and engaging conversation. On the simplest and most profound level, the sound of other humans having vibrant food and drink experiences gives us agency to enjoy ourselves more fully in the world,” read a blog on Barndiva’s website.
Tikka Masala chicken, lemon rice, paratha and raita from Studio Barndiva Friday, February 23, 2024 in Healdsburg. (Photo by John Burgess/The Press Democrat)Turkish Bazlama & Hummus from Studio Barndiva Friday, February 23, 2024 in Healdsburg. (Photo by John Burgess/The Press Democrat)
Putting those words into action, the Barndiva team hosted discussions in November and February around consumer waste with thought leaders Julia Marsh of Sway, a compostable seaweed packaging company; Beth Rattner of the Biomimicry Institute; and Toby Corey of Cruz Foam, an environmentally sustainable solution to Styrofoam.
The event featured 3D-printed terracotta cups from GaeaStar, filled with craft cocktails from Barndiva’s resident mixologist, Scott Beattie. Future discussions are in the works.
Just weeks into the transformation, the agri-chic gallery, with open rafters, ambient statement chandeliers and casual bistro seating (as well as a large communal table) is consistently booked.
Diners are noticeably more local, wearing fleece and boots rather than silk and heels. Service is smooth and attentive but with far fewer servers and staff. You’re as likely to have a cook — possibly even chef Anderson — deliver your meal as a server.
The question remains how the affably earnest Barndiva Gallery will balance a personality-driven menu from Anderson with a more casual a la carte menu, dramatically lower price points and a local vibe.
It’s a bold U-turn for the Barndiva leadership team, but I think one that suits it.
Healdsburg’s Barnidiva has moved next door into Studio Barndiva with a new menu Friday, February 23, 2024. (Photo by John Burgess/The Press Democrat)
Best bets
Goat Cheese Croquettes, $12: Crispy bites that ooze with warm goat cheese and tomato jam. A drizzle of sweet, floral honey. Perfection.
Mt. Lassen Trout Rillettes, $16: This is where Anderson’s talent shines. A petite ramekin of shredded trout lightly capped with fat and dotted with egg yolk jam and chives. Rectangles of toasted brioche, buttery and warm, are perfect utensils for getting the rich, silky spread into your face.
Crispy Chicken Paillard, $24: It’s not the chicken Paillard I was expecting. I’m still searching for as juicy, lemony, caper-y and soul-satisfying a Paillard as Chef Ralph Tingle’s Bistro Ralph version. It might even be worth swapping out something similar on the Barndiva menu, knowing how beloved the now-gone Bistro Ralph was to locals. But Anderson’s version takes a different angle, with hyper-crispy breading, a tingly green chermoula and garlicky drizzles of tahini. The pounded chicken is supple and delicious.
The Gallery Burger, $21: When $25 burgers barely get a blink lately, this version is a steal of a deal. Juicy ground beef studded with fresh thyme and the Gruyere (as mentioned earlier) is just brain-explodingly good. The addition of Bordelaise takes it over the top, though on a second visit, the pool of sauce was more of a small puddle. Boo. Order a side of thin frites to sop up the gooey cheese and sauce you’ve dripped everywhere.
Tikka Masala, $30: You first notice that it’s not that weird traffic cone orange color, a good start. Creamy, spicy and beautifully seasoned with plenty of cumin. Served with lemon rice, cooling raita (cucumber yogurt dip) and paratha. It’s hard to do Indian cuisine without a tandoor oven, so the paratha was a bit oily.
Turkish Bazlama & Hummus, $10: Whoever makes this Turkish flatbread (similar to pita or naan) is a genius. It’s served steaming, tender and warm, perfectly paired with a simple hummus and quality olive oil.
The Winter Manhattan with bourbon, rye, vermouth, asian pear, vanilla bean, bitters, Seville orange oil with a Quince blossom inside at Studio Barndiva Friday, February 23, 2024 in Healdsburg. (Photo by John Burgess/The Press Democrat)
The drinks
One of the big draws for Barndiva Gallery is the crafted cocktail menu from Scott Beattie. Where his mind-bending craft cocktails were a nice add-on to the wine program at the former Barndiva, here, they shine brightly as a main event. There can be a bit of sticker shock on some, like the $24 Winter Manhattan made with Ransom bourbon, High West double rye, Italian vermouth, vanilla bean, bitters, Seville orange oil and octogenarian farmer Ken Gradek’s Sonoma County Asian pears.
It is the best Manhattan you will ever have, lead by warm spice and citrus, smooth bourbon and sweet Amarena cherries. Instead of hitting you square in the jaw with boozy heat, Beattie’s cocktails make a surprising first impression (wait, that’s not what I expected); move into a complex middle (yes, that’s familiar, but somehow different); and rewards you with lingering finish (oh, yes, that’s very nice). They’re long sippers, not gulpers.
The Belly Rub Shrub, $18, is made with turmeric spirit, raw turmeric shrub, ginger, markut lime oil and bitters. Round slices of pickled beets hugging the glass give Yayoi Kusuma vibes. Plus, you can pretend it’s healthy.
Belly Rush Shrub with Olehna Tumeric, Spirit Row Turmeric Shrub with ginger and lime essential oil, lime, bitters, and soda from Studio Barndiva Friday, February 23, 2024 in Healdsburg. (Photo by John Burgess/The Press Democrat)
Best of all is the Philmaitai, $24, with three types of rum, lime, Orgeat and a coconut fat wash. Beattie can explain the science, but it starts with a reserved hit of rum and barely there lime, quickly blooming into a familiar tropical Mai Tai flavor that’s sweet but not too syrupy and finishing with a light flavor of almond and coconut milk.
All of the drinks can be made nonalcoholic without losing the intensity using zero-proof spirits. A well-crafted list of wines by the glass or bottle rounds out the program, and for a limited time, there’s a supersecret cocktail menu with simple martinis, margaritas, gin fizz and a Japanese high ball with Hojicha tea for just $12 each.
Studio Barndiva is at 237 Center St., Healdsburg, 707-431-7404, barndiva.com. Open for dinner Thursday through Sunday. Reservations are highly recommended, although there is limited walk-in seating.
Guitar maker Maegen Wells, 32, in her home-based workshop in Forestville. Wells says that it’s always hard parting with her guitars once they’re finished and ready for the client. (Erik Castro/for Sonoma Magazine)
This article was originally published in Sonoma Magazine in 2021.
To understand Maegen Wells’ devotion to building guitars, it helps to know three things: One, she named her dog Lulu, short for lutherie, the art of making guitars. Two, she has a tattoo on her left arm of a blueprint for an archtop guitar. And three, her retirement plan comes in the form of rare wood, specially cut in sections that will allow her to make a one-of-a-kind custom guitar every five years until she hangs up her chisel.
“This is my calling,” she says. “It wasn’t a choice at all.”
Wells picked up her first guitar at the age of 7 and began writing songs at 9, dreaming of becoming the next Lisa Loeb. But it was an epiphany at 17, when she first held a Taylor guitar, that led the 32-year-old Michigan native to head straight out of high school to the Galloup School of Lutherie.
After apprenticeships with Reverend Guitars in the Midwest and veteran luthier Tom Ribbecke in Healdsburg, she moved to Forestville, where she now lives in a grove of redwoods near the Russian River.
Meet Maegen Wells and fellow Sonoma County luthier Bruce Sexauer in this video, produced by Joshua Dylan Mellars for NorCal Public Media.
Sheltering at home during the Covid-19 pandemic allowed Wells a rare chance to skip her annual tour of guitar conventions and focus solely on creating in her workshop, a lower-level sanctuary in her house that was once a speakeasy during Prohibition (and still has the bar footrest to prove it).
Wells also crafts mandolins, but her passion lies in the archtop guitar— the wide, hollow-body six-string with an arched top instead of a flat one, known for its super-rich clarity from note to note. It’s what you might picture when you hear a Wes Montgomery or George Benson jazz guitar solo. But they’re also prevalent in rock, rockabilly, and country.
Guitar maker Maegen Wells, 32, adjusting the bridge of one of her small body archtop acoustic guitars in her home-based workshop in Forestville. (Erik Castro/for Sonoma Magazine)
Wells’ guitars emerge from a range of woods: mahogany, ebony, maple, walnut, sapele, and koa, and sell for around $9,000 each. When Wells picks up a piece of wood, the first thing she does is scratch it. “That’s when the conversation begins,” she says. “The entire time, me and the wood and the tools are talking. The tools are kind of the translator between me and the materials.”
While working with a hand plane to carve the top, she can hear and feel the pitch change with each carve. It will be at least “another 400 steps” until she strings and strums the guitar for the first time.
With over a decade dedicated to her craft, it now takes about 250 hours to make a guitar, and “a lot of Buckethead,” she says, name-dropping the eccentric guitar virtuoso she often listens to while working in the shop.
A few years ago, Wells scored six sets of wood from an East Coast dealer who stumbled on a rare Honduran mahogany tree in Southern Mexico that bore a flamed “fiddleback” pattern. The pattern was so distinct and unusual, it became known simply as “the Fiddleback Tree” and all the wood sold out quickly. Wells made her first guitar from the tree in 2018 and sold it for $13,000. Her plan is to make a guitar from the tree every five years until she retires, waiting 10 years to make the final installment.
“By the time I’m 60 and I finish that last guitar, it will be bittersweet,” she says. “But it will represent my life and how I evolved as the wood evolved.
