A 400-ton limestone block sliced like a loaf of bread, a 7-foot gorilla hewn from Sonoma basalt: Welcome to the world of Petaluma sculptor Edwin Hamilton, whose life is grounded in the ancient, elemental craft of shaping rock.
They looked like Paul Bunyan’s dinner plates, stacked in a back lot at the Wheeler Zamaroni stoneyard just south of Santa Rosa. In fact, those vast discs were pieces of a 400-ton limestone boulder sliced into sections by a giant, industrial-scale saw. Later this year, they’ll become part of a massive stone sculpture conceived by Petaluma’s Edwin Hamilton.
Hamilton is a renowned stonemason and sculptor—he’s twice exhibited at the famed Venice Architecture Biennale—with a longtime home base at an unassuming rural studio in Penngrove. Among the large-scale works greeting visitors is “Berengei,” a representation of a gorilla hewn from basalt collected “right over there,” said Hamilton, pointing east to nearby Sonoma Mountain.
Finished works dot the gardens, while masonry tomes and hand tools fill a small cottage Hamilton built around the framework of an existing century-old water tower. Scattered on a table near the woodstove are stones comprising the mini-arches he’s taken to his daughters’ school—Hamilton and his wife have a 13- and 9-year-old—to teach them and their classmates about keystones and buttresses.
Petaluma artist Edwin Hamilton. (Kim Carroll/For Sonoma Magazine)
Part of his purpose, as Hamilton sees it, “is to keep the torch lit”—to keep his craft alive and thriving, and, while he’s at it, add his own interpretation.
His four-decade journey in the practice of shaping and placing stone got off to a humble start. In his early 20s, Hamilton worked as a basic stonemason, building walls and pathways for landscape projects, moving into fine art and sculpture later in his career. He draws inspiration, according to a recent artist’s statement, from “simple forms found in the natural world, reimagined in complex assemblages.”
Whether an Incan-built fortress in Peru or the astounding York Minster in England, Hamilton has been gobsmacked by ancient stonework he’s encountered in Europe and South America—massive cathedrals and great walls, painstakingly shaped by hand and often fit together without mortar. On the northern outskirts of Cusco, he recalls one 120-ton stone “fit with a 60-ton stone, then a 40-ton stone on top of that. And they’re fit better than anything I ve ever done. And they had no steel, no diamond saws, no pneumatics. It’s mind-blowing.”
After a dozen or so years traveling and learning stonemasonry—his journeyman’s phase, Hamilton calls it—he’d acquired the skills that allowed him to range into the realm of sculpture. Now, whether he’s working in masonry or sculpture – he is reluctant to draw a line between the two, explaining that each feeds the other – his goal is to capture the soul-stirring wonderment he experiences in the presence of the grand works of the ancients.
Hamilton’s workspace at a commercial stoneyard offers access to diamond saws, cranes, and other heavy equipment. (Kim Carroll/For Sonoma Magazine)
The artist with slices of a 400-ton limestone boulder, part of a massive (and secret) future project. (Kim Carroll/For Sonoma Magazine)
The longer Hamilton works in stone, the larger the projects that come his way. An updated artist’s statement might include the addendum: “Go big or go home.”
One early commission, first outlined by the late artist Anna Valentina Murch in the dust on the windshield of Hamilton’s pickup, took shape in four “very large chunks of granite,” the biggest of which was 12 tons. It took him a year to finish the four large granite water vessels, which now sit outside the civic courthouse in Queens, New York.
At the time, Hamilton reflected, he was working with what he thought were “enormous” stones. And now, he says, inclining his head toward those Bunyanesque sections at Wheeler Zamaroni, “I’m doing a project that is truly on the scale of the ancients.” The project is also a secret. Hamilton was required to sign a non-disclosure agreement by the party commissioning it. “This is my moonshot,” he says with a rueful smile, “and I can’t say anything about it.”
Bigger projects are sure to follow. In 2019, he was elected to the prestigious, London-based Royal Society of Sculptors, which technically makes the current King Charles III his patron.
“Not bad,” says Hamilton, “for a kid from Beaver Falls.”
A set of chisels, worn from constant use. (Kim Carroll/For Sonoma Magazine)
Born in the western Pennsylvania town that gave the world Joe Namath, Hamilton attended high school in New York, where he was an all-state offensive tackle. That’s right, before he became a mason and artist, pushing the boundaries of his field, Hamilton excelled at a different activity—one that also required brute strength, occasional finesse, and plenty of pushing.
Football, he recalls, “was my thing.” College, it turned out, was not his thing. After two years at UC Davis, he migrated to the Bay Area in 1982. “Like a lot of folks, I was just kind of searching,” says Hamilton, who ended up in west Marin County. There he befriended a blacksmith who opened Hamilton’s eyes “to the world of craft, and people working with their hands,” and introduced him to a pair of local stonemasons.
“A properly built stone wall relies solely on gravity for its strength. It is a guardian of the true.” – Cormac McCarthy, from “The Stonemason”
Right away, he was smitten. The offensive lineman in him loved the heft of the stones, “the physicality” of the work. Seeing how serious and talented he was, his mentors urged him to travel in Europe. In 1984, he flew to London and started hitchhiking. When motorists asked where he was going, Hamilton would reply, “I don’t know. Where are you going?”
Hamilton was thumbing around the Outer Hebrides isles of Scotland when he was picked up by a London actor who’d recently starred in a hit TV show and, flush from that windfall, had purchased a home in the area. When the thespian found out his hitchhiking passenger did stonework, he invited the American to stay for a while. “I ended up spending four months on the Isle of Harris,” Hamilton recalls. “And I built a bridge for him.”
Like striations running through a slab of granite, this pattern has repeated itself throughout Hamilton’s adulthood: he opens himself to new projects and experiences, and the universe provides. A few months after leaving the Hebrides, he knocked on the door of a fellow stonemason, an old friend of one of his Bolinas mentors, who was reconstructing a centuries-old French farmhouse. “I showed up there penniless, and they put me to work,” recalls Hamilton.
Each morning, he pushed a wheelbarrow into a nearby field, loading it with stones. “You bring it back, you’re making your own lime mortar, and that’s what you’re building the house from.”
“It’s of the earth. It’s one of the oldest methods of construction humankind has ever come up with.”
Hamilton at his desk in a former water tower outside Penngrove. (Kim Carroll/For Sonoma Magazine)A finished piece comprised of a patchwork of stones from different projects over the years. (Kim Carroll/For Sonoma Magazine)
One of the best descriptions of his craft, says Hamilton, is uttered by a character in Cormac McCarthy’s 1995 play, “The Stonemason”: “A properly built stone wall relies solely on gravity for its strength. It is a guardian of the true.”
True, Hamilton works with giant cranes and saws and even a pneumatic hammer to “texture” a piece of granite. But for a large percentage of his work, he uses the same tools stonemasons have wielded for centuries: a striking hammer and a set of chisels. His hammer is Stanley, nearly 30 years old. His chisels are made by the Trow & Holden Company of Barre, Vermont.
“This is one of my favorites,” he says, holding up a hammer called a malpeggio – a combination of the Italian words for “bad” ( mal) and “worse” ( peggio ). “Because if you hit finger this way”—with the blunt face— “it’s bad. And when you hit your finger this way”—with the sharper end—“it’s worse.”
He has to periodically raise his voice in the stoneyard to be heard over the rumble and beeping of forklifts and the strident whine of diamond sawblades cutting rock. Nearby, a pair of craftsmen, Rolando Cruz and Jairo Quintas—each a finely skilled artist in his own right—use drills and chisels to help shape Hamilton’s designs.
Stone sculpture is generally “a reductive process—you’re taking material away,” says Tomas Lipps, one of Hamilton’s early mentors, who founded the Stone Foundation in Santa Fe, NM. “But Edwin went at it a different way. He’s doing assemblage with the pieces he’s carved. It’s additive. He’s taken what I gave him and gone beyond it. He’s taken it to a level few other people do.”
Creating an ambitious new business model requires research and planning. But sometimes, a healthy dose of blind faith helps, too. At least, that’s what Adam and Laurie Goldberg have discovered, after launching their oneof- a-kind commercial agave farming operation three years ago.
The husband-and-wife team are the first in Wine Country to attempt large-scale agave farming, with the intent of making their own tequila and mezcal a few years down the line. Their 125-acre Stargazer Spirits ranch is perched on Moon Mountain in the hills above Glen Ellen, adjacent to the famous Montecillo Vineyard. The wild, high-country landscape feels like an unexpected wonderland, as rows of agaves spread their plump leaves and spiky tips to the sky, their pastel gray-greens in gentle contrast to the area’s surrounding vineyards and oaks.
Wielding a chain saw he’s been using to remove storm-damaged oaks along the edge of his fields, Adam Goldberg leads a tour through a test block of different varieties of agave. Adam admits that initially, he and Laurie thought they were taking on a rather low-maintenance plant. “We’ve realized that neglect is not the best strategy,” he jokes, as he points to meticulously planned-out rows now thickly mulched with wood chips and lined with irrigation. The site—which was pounded by last winter’s rains—can at times feel quite different from the agave’s native habit in the Mexican desert.
“Because we know so little about how to take care of them here, it’s actually a ton of work to figure things out,” Adam says.
Stargazer Spirits founders Adam and Laurie Goldberg at their ranch in Glen Ellen. (Kim Carroll/Sonoma Magazine)
Indeed, some of the agaves are growing slowly, while others are thriving. But that’s all part of the plan. The Goldbergs are experimenting with some 30 different varieties— not just the common Blue Weber (Agave tequilana) that is grown on large plantations in Mexico. Their goal over the next few years is to learn as much as they can about the way agaves grow in this particular Sonoma microclimate and propagate the varieties that do the best.
It’s all a dramatic change for the couple, who originally purchased the ranch six years ago as a vacation home while working in Hong Kong. They now live on the farm full time, and their two children attend the elementary school in Kenwood. Adam still works as an attorney during the week, and Laurie, who used to run a business importing American craft beer to the Asian market, focuses on operations.
The couple’s route to agave farming came almost by accident. On a business trip, Adam happened to read a Cathay Pacific in-flight magazine story on agave farms in Oaxaca, the birthplace of mezcal in Mexico. “I was looking at Oaxaca’s aerial photos, and I thought, ‘That looks just like our property, and wouldn’t it be interesting if we could try that?’” he says.
Perched high in the Mayacamas, the ranch has a microclimate that stays a bit warmer in winter and cooler in summer. (Kim Carroll/For Sonoma Magazine)Perched high in the Mayacamas, the ranch has a microclimate that stays a bit warmer in winter and cooler in summer. (Kim Carroll/For Sonoma Magazine)
Taking the leap, the Goldbergs joined the California Agave Council, a fledgling group of industrious farmers and distillers fascinated by the potential of craft agave spirits. The council is currently working with UC Davis on research into varieties that will grow well in the state.
The Goldbergs initially focused on soil preparation and fertilizer regimes, planting test blocks on about 6 acres spread across an array of different soil types in various parts of the ranch. The location boasts everything from rocky, sandy soils (similar to those where agave grows in Mexico) to clay to volcanic limestone.
“We’ve got a really nice microclimate here, since we’re high enough that we’ve got the winds blowing from the ocean. That keeps it around 5 degrees cooler than the valley floor in the summer, and 5 to 10 degrees warmer in the winter.”
At the time, the couple’s work crew and business connections thought they were crazy, Adam recalls, but now there’s a lot of interest in the growth they’re observing on the ranch. Many of their farming mentors are from Michoacán, where tequila and mezcal traditions run deep. “I think they’re excited that something that is enjoyed and viewed with reverence in Mexico is also being revered up here,” says Adam. “We’ve had some really interesting successes and some really interesting failures. Everyone wants to collaborate.”
Adam with consultant Jorge Zamora, who helped plan and plant new blocks of agave on the ranch. (Kim Carroll/For Sonoma Magazine)
Adam records the way the plants react to local conditions and weather challenges, and notes which are “pupping,” or reproducing by growing offshoots that can be removed and replanted. Some of the varieties he’s planted are pupping here in Sonoma, but generally don’t when grown in Mexico.
“Maybe it’s stress,” he muses, “but maybe it’s happiness.”
It will be several years before the Goldbergs can turn their plants into profit—it generally takes five to 15 years for commercial agaves to mature. Even then, once the heart of the plant (the “piña”) is harvested to be turned into spirits, the plant dies. The field is then replanted, and the process begins again.
But already, Stargazer Spirits has two significant local fans: Kina and Salvador Picazo Chavez, owners of Kina’s Kitchen & Bar in Sonoma, which stocks dozens of boutique tequilas and mezcals. The two have cooked agave with California Agave Council founder Craig Reynolds at his Yolo County blue agave ranch. They also own La Luna Mezcal viñata (specialty distillery) in Michoacán.
“We have walked their farm and have been impressed with their commitment and resolve to grow so many species of agaves in unfamiliar land,” Kina Chavez says. “The diversity of agave Laurie and Adam are planting will allow for some deep conversations in the category. Agave spirits from California might result in some great expressions from talented local producers and distillers, and I think we should celebrate that.”
On the ranch. (Kim Carroll/For Sonoma Magazine)The couple’s tequila and mezcal collection. (Kim Carroll/For Sonoma Magazine)
In fact, most agave spirits that go to market are single varietals. But as with wine grapes, different varieties of agave have different flavors, and that has the Goldbergs especially inspired. “I like the different varieties, and I love the idea of blending them,” Adam says. “That’s similar to that Sonoma County tradition dating back to when the first Italian settlers came out in the 19th century. They just planted a bunch of grapes, and whatever came out in a given year, they’d bottle and call field blends.”
Ultimately, the couple’s California spirits likely will produce flavors far different from those in classic Mexican spirits. But that’s OK with Adam and Laurie—in fact, the couple prefers it.
“There’s this tremendous pioneering spirit in California generally, and Sonoma County in particular, to create artisanal things that are uniquely our own,” Adam says. “We’re honored, sincerely, to be working within that community that is proud to experiment and keep a close focus on what is delicious and specifically works here.”
As much as the ranch evolves, the one thing that won’t change is its rugged, wild landscape—and the noble efforts of the plants to survive within it. Adam points to a tall manzanita that shades a row of agave in the family’s first test block—a tree that survived the 2017 Nuns Fire, which burned much of the area. “We’ll never take it down,” says Adam.
“I think it’s a testament to survival…a sentinel to watch over our plants.”
Farmers Adam and Laurie Goldberg of Stargazer Spirits in Glen Ellen share a running joke that, given the years it will take to reach a mature agave crop, their two young children will likely be the ones to finally see the first spirits in the bottle. “Hopefully, this is their legacy,” Adam says.
Once the farm’s first crop is ready, a whole new round of learning will begin as the couple dives into the process of turning their harvest into a finished product, a process that can stretch from a few weeks to a couple of years.
• Harvest: In the field, farmers use a sharp hoe called a coa to shave off the spiny leaves around the piña, or heart of the agave plant.
• Roasting: The piñas are cooked for several days in large clay or brick ovens.
• Extraction: The roasted piñas are shredded and crushed to extract the sweet sap.
• Fermentation: The sweet sap is fermented with yeast, which turns the sugars into alcohol.
• Distillation: The alcohol is distilled, usually two times, in large copper or stainless-steel stills.
• Aging: The process can range from 2-3 weeks (for blanco style spirits) to three years in oak barrels (for extra añejo)
Perched on a 56-acre lot on Sonoma Mountain, this modern estate resembles a piece of functional art. Designed by Santa Rosa architect Robert Zinkhan, it features rounded corners, earthy hues that blend into the hillside and a playful mix of geometric patterns.
The 5,500-square-foot, five-bedroom, five-bath home is currently listed for $6,900,000. The property could serve as a working farm, recreational area or equestrian facility – stables, a cottage and a dock on the pond are already in place.
The rounded shape of the main building is repeated throughout the home, from a custom-made, formal table to a curved 13-foot credenza, a circular driveway and swirl detailing on the front door.
More artistic design elements can be found throughout the home. The main bedroom has built-in cabinetry with graceful crane-like brass lighting fixtures. The library offers a handsome grid of shelving and a rolling ladder. There’s a meditation room and natural stone bathrooms. More tranquility-inducing elements are found in the yard’s modern fountains and pool area. Artfully placed large succulents and agave plants, along with manzanita and oak trees, create lush patterns in the landscape.
Click through the above gallery for a peek inside the home.
A 1930s home in Petaluma’s historic Oakhill Brewster neighborhood has hit the market for $849,000.
The two-bedroom, one-bath bungalow at 591 Kent St. features signature design elements of the early 1900s — arched doorways, original oak floors, rubbed bronze fixtures. Walls in warm hues and pared down styling create a sense of spaciousness in the 1,017-square-foot dwelling. The simplicity allows the architectural details to shine, while modern light fixtures accentuate the vintage backdrop.
A detached office space features reclaimed barn-wood floors, custom cabinets and a Murphy bed. The surrounding yard has pavers, Meyer lemon trees, olive trees, a front arbor and a new backyard fence. Click through the above gallery for a peek inside the home.
For more information, contact listing agent Rob Sullivan with Vanguard Properties, 707-772-9171,591kent.com
At Flatbed Farm in Sonoma Valley. (Eileen Roche/For Sonoma Magazine)
Why we garden
Paul Martinez is Sonoma’s gardener philosopher, supplying best-quality plants at his Sonoma Valley Wholesale Nursery (open to the public, sonomavalleynursery.com) , and spreading enthusiasm for gardening to visitors from all over. “Gardening is experiential. We can’t wrap ourselves up in fear—we have to seize the day. Try things out. Observe our work and learn from our mistakes,” he says.
Martinez revels in the beauty and rewards of planting season, providing a message of calm reassurance. “It’s all instinct,” he explains.
“Intrinsically, working in the garden touches something inside of us and makes people feel at peace.” He encourages gardeners to focus on the wonder of being in the garden and witnessing moments that make us happy. “When we go out there and grow a flower, we feel on top of the world. The best gardeners are the homeowners who just love their yard.”
At Flatbed Farm in Glen Ellen. (Eileen Roche/For Sonoma Magazine)At Flatbed Farm in Glen Ellen. (Eileen Roche/For Sonoma Magazine)
5 best Instagram accounts for Sonoma gardeners
Feather Flower Farm: Farmer-florist Sierra Bannister’s swoon-worthy blooms and arranging tips. @featherflowerfarm
TerraVesco: Regenerative farming advice and practical tips to improve soil health. @terrathrive_
UC Master Gardeners Sonoma: Links to informative articles, local seminars, and garden calendars. @sonomacountymg
The Botanical Bus, a bilingual health clinic reaching out to Indigenous and Latino communities in Sonoma County, provides local farmworkers with garden boxes of medicinal herbs and leads plant-based wellness workshops. thebotanicalbus.org
Backyard wine
Want to try growing grapes on a small scale? Grapevines Galore in Dry Creek Valley is the public arm of industry source Grey Creek Viticultural Services. It sells beautifully healthy, ready-to-plant varieties of both winegrapes and yummy table grapes like Flame and Perlette. Grapevine-specific planting advice, too— mid-March through April is ideal for our area. grapevinesgalore.com
My favorite gear
Jude Crawford of cut-flower operation Zannah Farms in Santa Rosa starts thousands of blooms from seed each year. Her go-to tool for transplanting tiny, newly-sprouted seeds from seed-starting trays into larger containers is an inexpensive triangular painter’s palette knife from an art supply store. Who knew? About $8 at Art & Soul Sebastopol, artandsoulsebastopol.com
Jude Crawford of Zannah Farms. (Eileen Roche/For Sonoma Magazine)
Fire-wise gardening
The truth is, all plants burn. But you can protect your property and be more fire-wise by clearing a ring of defensible space around your home, choosing fire-resistant plants, and removing fire-prone trees and shrubs like juniper, cypress, and Monterey pine.
Fire-resistant plants have an open growth habit, don’t contain flammable resins and oils, and don’t accumulate large amounts of dead wood, stems, or leaves. Here are a few good picks for Sonoma gardens:
Trees: California redbud and coast live oaks
Succulents: Agaves and aloes
Shrubs: Cistus (rockrose) and salvias
Ground covers: Sedum and dymondia
Perennials: Penstemons and coreopsis
A raised-bed cutting garden
This cutting garden, which fits a standard 4-by-8-foot raised bed, is packed with easy-to-grow blooms that will provide a bounty of cut flowers all summer.
‘Cut and Come Again’ Zinnias: A rainbow of flowers bloom endlessly all summer. Sow directly from seed or plant nursery starts.
Cosmos Binpinnatus: A mix of pink, crimson and white flowers hovers over 4-foot-tall ferny foliage. Sow directly from seed.
‘Color Palette Cupid’ Sweet Peas: Sweetly scented pastel flowers decorate a 10-inch cascading bush of blooms. Sow directly from seed.
‘Cup of Sun’ Nasturtiums: A mounding variety boasting cheery golden flowers and waterlily-shaped leaves. Sow directly from seed.
‘Lemon Queen’ Sunflowers: A cinch to grow and appealing to pollinators. 5 to 7 feet tall. Sow directly from seed or plant nursery starts.
Those amazing master gardeners
What a gift to have a free, local resource like the Sonoma County Master Gardeners. A program run by UC Cooperative Extension, the Master Gardeners offer classes and seminars, run information booths at farmers markets and other events, answer gardening questions via email, and write advice columns for our sister publication, The Press Democrat. Their spring garden tour is May 13. Information desk: 707-565-2608. sonomamg.ucanr.edu
My favorite gear
Gardeners always need their pruners—but how do you keep from losing them? Try a holster, says garden designer Kier Holmes. Felco makes one that clips to a waistband or feeds through a belt. About $15 at local garden centers, including Friedman’s Home Improvement and Sonoma Mission Gardens.
Photo by Eileen Roche.
Swap out your lawn
In Healdsburg, Cotati, Rohnert Park, and several other Sonoma communities, “Cash for Grass” rebate programs offer incentives to replace your resource-guzzling lawn. To boost biodiversity and create a healthier ecosystem, here are five things that patch of lawn could become instead:
• A pollinator-friendly garden bursting with native plants.
• A cutting garden for homegrown bouquets.
• A foodscape of veggies to feed your family.
• A succulent garden top-dressed with gravel.
• A natural meadow of no-mow fescue dotted with wildflowers.
Classic Sonoma pairings
These three power couples characterize the Wine Country vibe—and are relatively drought tolerant to boot.
‘Iceberg’ roses + ‘Grosso’ lavender: Classic-style shrubs for sunny spots.
California poppies + blue lupines: Vivid colored, pollinator-friendly wildflowers to grow from seed.
Olive trees + rosemary: A mix of soft, tone-on-tone greens. ‘Little Ollie’ dwarf olives fit smaller spaces.
Forni Farm and Nursery in Santa Rosa. (John Burgess/The Press Democrat)
Favorite specialty nurseries
A rosy glow — Russian River Rose Company: It’s a spectacle as a 2-acre display garden bursts with hundreds of types of roses and irises. Owners Michael and “Rosy Jan” Tolmasoff also distill rose water and rose oil. 1685 Magnolia Dr., Healdsburg. 707-433-7455, russian-river-rose.com.
Second-generation expert — Momiji Nursery: Owner Mike Umehara learned horticulture from his father, the longtime curator of the Japanese Tea Garden in San Mateo. The expertise he lavishes on his Japanese maples really shows. 2765 Stony Point Rd., Santa Rosa. 707-528-2917, momijinursery.com
Strongest starts — Flatbed Farm: A perfect Saturday morning: grab coffee from the cart, then browse garden gifts and healthy seedlings grown on site. 13450 Hwy. 12, Glen Ellen. flatbedfarm.com
Made for the shade — Hidden Forest Nursery: Mike Boss rescued the former Sonoma Horticultural Nursery and preserved its nearly 50-year-old garden full of rare rhododendrons and azaleas. Treat yourself to a forest bath as you meander the shady acres. 3970 Azalea Lane, Sebastopol. 707-823-6832, hiddenforestnursery.com
Colorful flowers bloom at MIX Garden in Healdsburg. (Christopher Chung/The Press Democrat)
Hidden Forest Nursery (Karen Kizer)
Healthy veggies — Mix Garden: When April (or even May) rolls around and you think you’ve missed your window for unusual tomatoes, eggplants, and melons, this spot will help you out with healthy starts ready to go. 1531 Healdsburg Ave., Healdsburg. 707433-4327, mixgarden.com
Tools of the trade — Harmony Farm Supply: All the tools, soil amendments, and drip irrigation supplies for smart gardens, plus quality plants and advice. 3244 Gravenstein Hwy. North, Sebastopol and 5400 Old Redwood Hwy. N., Petaluma. 707823-9125, harmonyfarm.com
Full service — The Nursery at Emerisa Gardens: This is the public facing front of Emerisa’s robust plant starts business, with all sorts of locally adapted veggies and flowers ready to plant in 4-inch pots. 555 Irwin Lane, Santa Rosa. emerisagardens.com
Only the best olives — The Olive Tree Nursery: This specialty spot propagates its own trees from cuttings, focusing on varieties for oil or to cure for eating—Frantoio and Leccino from Italy, Arbequina and Manzanillo from Spain. Meticulously pruned olive bonsai, too. 908 Rockwell Rd., Cloverdale. geyservilleolive.com
Indulgent eye candy — Cottage Gardens: This jewel box of a nursery has both big statement beauties— roses, clematis, and rhododendrons— and healthy veggie starts, plus trellises, arbors, fountains, and garden art. 3995 Emerald Dr., Petaluma. 707-781-9365, cottagegardensofpet.com
Small Santa Barbara Daisies bloom at Cottage Gardens of Petaluma. (Christopher Chung/The Press Democrat)A clematis blooms at Cottage Gardens of Petaluma. (Christopher Chung/The Press Democrat)
Straight from the farm — Forni Farm and Nursery: Peter Forni closed his beloved Calistoga nursery in 2018. His daughter Miranda brought the magic to the other side of the Mayacamas, with a carefully chosen collection of homegrown veggie starts. 4000 Barnes Rd., Santa Rosa. 707-5955404. fornifarm.com
Sustainable screening — Bamboo Sourcery Nursery & Gardens: Jack and his beanstalk have nothing on this beautiful demonstration forest of fast-growing bamboo varieties from around the world. Carefully stewarded choices and great advice. 666 Wagnon Rd., Sebastopol. 707-8235866, bamboosourcery.com
Going native — California Flora Nursery: This spot was spreading the virtues of native plants decades before drought and climate change made such picks trendy. Something for every spot in the garden (and every microclimate), from grasses and perennials to trees. 2990 Somers St., Fulton. 707-528-8813, calfloranursery.com
A look back: Luther Burbank, Sonoma’s ultimate gardener
The artist Frida Kahlo perhaps best captured the earthy spirit of Luther Burbank, depicting the great plant breeder as a hybrid himself—a man grafted onto a tree trunk whose spreading roots feed from his own remains. Burbank laid down roots in Sonoma County in 1875, using proceeds from the sale of his Burbank potato, the parent of the russet, still the country’s most widely grown spud.
Burbank was a self-taught horticultural scientist who saw Sonoma as an agricultural Eden and developed more than 800 varieties of plants at his nursery and home here, including 113 different types of plums and 50 different lilies, plus Shasta daisies, plumcots, and spineless cactus.
An unlikely celebrity, he was regarded as one of the great inventors of the time alongside titans like Thomas Edison and Henry Ford, both of whom traveled to Santa Rosa to see Burbank at work.
Though his legacy is complicated by questions about his advocacy for eugenics, Burbank’s memory still looms over our county, a place he deeply loved and called “the chosen spot.” Visit his Santa Rosa home and gardens on a self-guided tour; lutherburbank.org for info.
Picks for pollinators
Try these long-blooming lovelies that bees, butterflies, and hummingbirds will adore. The Sonoma County Beekeepers Association has more tips for locally adapted, bee-friendly plants at sonomabees.org.
• Borage
• Buckwheat (Eriogonum)
• Coneflower (Echinacea)
• California milkweed (Asclepias)
• New England aster
• Penstemons
Pollinators, such as butterflies, are an important ally in helping your garden thrive, at Sonoma Garden Park in Sonoma. (Christopher Chung/The Press Democrat)
“Why I love native plants”
A nurseryman for over 40 years, Phil Van Soelen founded (and later sold) California Flora Nursery, which specializes in native plants from California.
At his Sebastopol home, Van Soelen created a native plant garden to celebrate living in what he calls our “biodiversity hot spot.” He says native plant species attract and support insects and birds—and well-chosen and well-placed natives, once established, use little water. Other plants native to Mediterranean climates, such as those from southern Europe and South Africa, mix in well alongside.
“I love the ever-changing progression of growth, blossoming, and dormancy of California natives and their deep synchronicity with our climate,” says Van Soelen. calfloranursery.com
Phil Van Soelen’s garden.
Best spring plant sales
We love the neighbor-to-neighbor, grassroots feel of a good old-fashioned plant sale.
Petaluma Bounty Farm Sale: Heirloom edibles and flowering plants that grow well in Sonoma. April 23 by appointment. 55 Shasta Ave., Petaluma. petalumabounty.org
Sonoma Garden Park Sale: Drought-tolerant native plants and pollinator-friendly picks. April 8. 19996 Seventh St., E., Sonoma. sonomaecologycenter.org
Food For Thought Benefit Sale: Veggies, native plants, and more to raise funds for those with serious illnesses. April 22 and 23.6550 Railroad Ave., Forestville. fftfoodbank.org
Santa Rosa Garden Club/Redwood Empire Rose Society: Two sales in one, with healthy plants lovingly raised by club members. April 22. 2050 Yulupa Ave., Santa Rosa. santarosagardenclub.com
Healdsburg Garden Club Sale: Succulents, perennials, shrubs—even garden gear and flower arrangements. April 29 and May 13. West Healdsburg Plaza near the farmers market. healdsburggardenclub.org
SRJC Shone Farm Sale: Everything for the summer garden, from SR JC horticulture students. April 29. 7450 Steve Olson Lane, Forestville. shonefarm.santarosa.edu
Edible Flowers: They may have been around for a while, but edible flowers never seem to wilt on Instagram. (John Burgess/The Press Democrat)
Eat your blossoms
Make food feel fancy with edible flowers. They’re a perfect pick for home gardeners, as they’re expensive to buy and forgiving to grow, even in a small space or container.
• Peppery blooms like nasturtiums and borage taste wonderful mixed into salads.
• Delicately flavored rose petals and violas are beautiful on cakes.
• Rosemary, bee balm, scented geraniums, and many other herbs have tiny flowers to collect by the handful.
• Use daylilies like squash blossoms. Stuff a whole flower, separate the petals and use in a salad, or stir-fry mature buds.
• To incorporate the petals of larger blooms like calendula and dandelion, break the bloom apart with your fingers and discard the nub at the center.
My favorite gear
Scot Medbury, current director of the Sonoma Botanical Garden in Glen Ellen loves the funny-looking Grampa’s Weeder, which has an extra-long handle and a sideways foot pedal for leverage to tackle deep-rooted weeds like teasel and thistle throughout the garden. It’s his constant go-to. grampasweeder.com
Succession planting 101
Get growing earlier in the spring with succession planting, a way to maximize production during seasonal transitions. There are several ways to do it. One way is to plant a quick, early-season crop like radishes in the same spot as something that’s slower to mature, like carrots, so one crop is done by the time the other takes off. Grow lettuce with tomatoes, and enjoy salad until your tomatoes get going later in the summer. Other good combos include early beets with green beans and lettuce with garlic.
Another tip is to stagger smaller plantings of the same crop, every 2-3 weeks, to extend the harvest season. And pick varieties of veggies like beans, squash, and tomatoes with different maturity dates, from early to late, to extend the harvest. With planning, you can have fresh veggies virtually year-round.
Rows of vegetables grow in a greenhouse of the culinary garden at Stone Edge Farm in Sonoma. (Christopher Chung/The Press Democrat)
Herbal tisanes
A tisane is an herbal tea, fresh from the garden and without the caffeine. Rinse a few small handfuls of herbs (ones grown without pesticides), then steep in boiling water with a bit of honey for a refreshing drink that speaks to season and place. Herbs to try include all kinds of mint, thyme, lemon verbena, and basil. Add in thin slices of fruit or citrus peel for even more flavor, and enjoy your cup.
The Community Seed Exchange in Sebastopol offers free, locally grown seeds and veggie starts to the community, focusing on high-producing staple food plants (dried corn, beans, favas) well adapted to west county conditions. communityseedexchange.org
Favorite public gardens
• Kendall-Jackson Estate Gardens
• Kruse Rhododendrons State Natural Reserve
• McEvoy Ranch
• Matanzas Creek Winery
• Sonoma Botanical Garden
Test your soil
Find out more about the fertility and health of your soil with a soil test. The results will help you better understand your soil’s character (sandy, loamy, clay); its ability to retain water; whether your soil is lacking important nutrients plants need to grow; and how to correct those deficiencies with soil amendments. Soil tests are good to do when you’re establishing a new garden, and every few years as your garden grows and changes. To test, gardeners often mail soil samples to an outside laboratory.
Local experts recommend the soil testing services at Logan Labs. The company’s website has simple videos on collecting a sample (you don’t need any special tools), packaging and sending it for analysis, and interpreting your results. Testing starts at $25. loganlabs.com
Photo by Rebecca Gosselin
Five great lavender picks
Santa Rosa’s Bees N’ Blooms centers around a stunning lavender maze created out of concentric circles planted in different varieties. The display of shape, form, and color is a wonder to visit in May and June ( beesnblooms.com ). Here are owner Susan Kegley’s five favorite lavenders for Sonoma gardeners. For best growth, she advises full sun, good drainage, and slightly alkaline soil.
• ‘Folgate’: An English variety in brilliant, intense purple.
• ‘Royal Velvet’: Another English type that is good for culinary use.
• ‘Melissa’: A pale, powdery purple variety that tastes a bit spicy.
• ‘Grosso’: The classic French pick, primarily planted for oil production.
• ‘Gros Bleu’: Tall with a bluish cast and an unusual shape to the flower spike.
Free water-saving design plans
The Sonoma-Marin Saving Water Partnership, working with the Sonoma Ecology Center, Daily Acts, and local landscape architect Ann Baker, developed eight different template designs for water-wise suburban Sonoma landscapes. Get a look at the different options at savingwaterpartnership.org.
My favorite gear
“I’m a bit of a tool snob,” admits Colby Eierman of Stone Edge Farm, who loves his welded steel broadfork. It gently loosens soil without disturbing its structure and is fun to use—stand on the bar and wiggle back and forth to sink the tines into the soil. meadowcreature.com
What’s a grafted veggie?
Grafted fruit trees aren’t new, but grafted veggies? This trend physically combines two different plants (a rootstock and a fruiting variety) into a single plant optimized for higher yields. Grafted tomatoes and other veggies also promise better resistance to diseases and drought—but they are more expensive. Are they worth it? Fionuala Campion, owner of Cottage Gardens of Petaluma, is an enthusiastic supporter of heirlooms, so you won’t find them at her nursery. But some studies did find these new grafted veggies are more prolific. If you try them this year, remember to plant with the graft above the soil. Available at Friedman’s Home Improvement.
Eat in the garden
Get inspired to grow at one of these Sonoma restaurants.
Barndiva, Healdsburg: Dine under a ceiling of leafy plane trees trained into a dome, surrounded by garden art. barndiva.com
Farmhouse Inn, Forestville: Redwood-shaded paths wind past roses and lush ferns. farmhouseinn.com
Folktable, Sonoma: Eat inside or out, then wander through the adjacent gardens. folktablerestaurant.com
Barndiva restaurant in Healdsburg.
John Ash & Co., Santa Rosa: Lush settings at one of the region’s first destination resorts. vintnersresort.com
The Madrona, Healdsburg: Tall palms and flower-studded meadows at a newly updated resort. themadronahotel.com
Salt & Stone, Kenwood: Dine by a large waterlily pond right next to vineyards leafing out. saltstonekenwood.com
Sunflower Caffé, Sonoma: Locals brunch in a leafy courtyard with bubbling fountains. sonomasunflower.com
The Spinster Sisters, Santa Rosa: Raised beds overflowing with herbs and flowers in the laidback outdoor dining room. thespinstersisters.com
Found! A free, comprehensive calendar detailing which veggies to start when in our climate, developed as part of a discontinued, decade-old initiative called iGrow Sonoma. Go to igrowsonoma.org, scroll down to the bottom of the page, and click on “year-round growing guide.” Download before it disappears.
Harvest for the hungry
The Harvest for the Hungry Garden, farmed by volunteers on land donated by Christ Church United Methodist in Santa Rosa, harvests over 25,000 pounds of produce annually for Sonoma residents in need. New volunteers are welcome. harvestgarden.org
Lettuce harvested at the culinary garden at Stone Edge Farm for EDGE restaurant in Sonoma. (Christopher Chung/The Press Democrat)
New soil amendments
This spring, two new products can help make your garden healthier and more biodiverse. They’re targeted additions that are generally applied in small amounts to freshly dug planting holes.
Biochar: A charcoal-like substance made by burning organic material (often forestry waste) at high temperatures under low-oxygen conditions. Improves water retention and microbial activity in your soil and reduces the need for fertilizer but doesn’t offer a significant boost in nutrients. Where to buy: Sonoma Compost Co., sonomacompost.com
Mycorrhizae: These friendly microscopic fungi have a symbiotic relationship with plant roots, allowing the roots to take up more nutrients and water from the soil. They help plants grow better root systems, reduce root diseases, and reduce the need for water and fertilizer. Where to buy: Harmony Farm Supply & Nursery, harmonyfarm.com
Four lesser-known culinary herbs
Stone Edge Farm’s Colby Eierman oversees a 16-acre garden with over a hundred different heirloom vegetables, including plenty of culinary herbs to stock the kitchen at Edge, the farm’s sister restaurant in Sonoma (stoneedgefarm.com).
• Tulsi basil. While Eierman still plants plenty of the standard ‘Genovese’ basil, he loves the flavor of this variety.
• Chervil. Eierman calls this short-lived, cool-season French herb “finicky,” but says its delicate flavor is hard to substitute. He enjoys it fresh in salads and in Green Goddess-style dressings.
• Huacatay. Also known as Mexican marigold, this shrubby perennial has a unique scent that combines cilantro and citrus notes and is a staple of Peruvian cooking.
• Nepitella. A perennial wild herb from Tuscany that combines the aromas of mint, oregano, and basil. “We’ve planted this strongly flavored herb so much around the farm that you can taste it in our honey—no joke,” says Eierman.
Shared gardens
Living in a smaller space doesn’t mean you have to be sidelined from the sport of gardening. Community gardens, part of the sharing economy, are proliferating throughout the county, offering beds where you can grow your own food and flowers, usually for a small annual fee.
Dyes made from garden plants are having a moment. Rose petals, geraniums, and coreopsis can be boiled to create delicately hued silks for scarves and pillowcases. Crushed blueberries make a rich lavender hue. Even certain veggie scraps yield interesting colors: onion skins dye fabrics yellow, and avocado pits and shells make a rusty pale pink. (Many of the same plants can be used to dye Easter eggs, too!)
Alisha Bright of Fiber Circle Studio in Petaluma runs classes on natural dyes and other fiber crafts. She leads a workshop on plant printing on March 26 in Petaluma. fibercirclestudio.com
Veggies from Kendall-Jackson culinary gardens in Santa Rosa. (Kendall-Jackson)
Right-size your veggie garden
“I always try to talk people out of their gardening stress,” says Sara McCamant, who runs the food gardens at Ceres Community Project in Sebastopol, a program that provides healthy meals for those with cancer, diabetes, and other health issues.
McCamant is passionate about making the most of her space, advocating for plants that are nutrient-dense and produce over a long period of time.
“I think people need to match their gardens to what they love to eat. Every household needs just one good zucchini plant, not six.” She recommends kale and chard, which can be harvested for 10 months, plus garlic, onions, parsley, and beans. Peppers if you like hot sauce. Tomatoes for slicing and canning, but not so many that the fruit goes to waste.
McCamant teaches the teen volunteers at Ceres how to build and care for the soil. She tills as little as possible, adds a few inches of compost at planting time, and keeps the soil well covered with mulch. “Trust the soil,” she reminds her students. “It gets richer because you’re growing in it.” ceresproject.org
“Carmen” is a tale about the sister of a priest in rural Malta. When he dies, she masquerades as the new priest. From the confession booth she dispenses sage advice, empowering women to live in this life rather than wait for the next. Donations soar, and she uses these funds in unorthodox ways. (Ben King)
The 26th Sonoma International Film Festival kicks off Wednesday, March 22, with five days of films from all over the world, discussions with directors and actors, food events, parties and more.
With so many extraordinary screenings at this year’s Sonoma International Film Festival, it’s hard to select the 10 best, so this list goes to 12.
Based on interviews with Festival Director Ginny Krieger and Artistic Director Carl Spence, here are some of the most compelling programs, many featuring appearances by filmmakers and actors.
“The biggest excitement is when filmmakers descend on Sonoma,” Krieger said. “It just brings such a tremendous vibe to our town. It brings a wealth of talent. The town just bustles.”
One highlight is the Chefs and Shorts dinner featuring Martin Yan of “Yan Can Cook” fame.
The dinner pairs short films with an innovative five-course dinner, with each course riffing off a film. Other participating chefs include Michael Howell, Emily Lim and Ruby Oliveros. 5:30 p.m. Thursday, March 23, at the Hanna Center.
The festival is truly international, with the 110 films coming from 32 countries. Eight feature films are making their U.S. premieres, including one that is making its world premiere.
This year the festival will employ four screens at Prime Cinemas, about 2 miles from downtown Sonoma.
Most attendees purchase festival passes, Krieger said, but you can buy tickets to single screenings. Some films show twice during the festival, which runs March 22-26.
“Jules” starring Ben Kingsley is the opening-night film, a comedy about an older man whose life is turned upside-down when he receives a surprise visitor. “It’s about finding purpose in life at any age,” Spence said. Kingsley, director Marc Turtletaub and several other stars will attend the screening at Sebastiani Theatre. The 90-minute film also shows at Sonoma Memorial Veterans Hall. The post-film conversation will be live-cast there. Both screenings are at 6 p.m. Wednesday, March 22.
“Two Many Chefs” is a haute-cuisine comedy about a young chef and his amnesiac father who reconnect in pursuit of a third Michelin star, fine dining’s Holy Grail. “It’s a big-budget Spanish film,” Spence noted. 3:30 p.m. Friday, March 24, and 6 p.m. Saturday, March 25, both at Veterans Hall.
“The Grab” spotlights how resources are being acquired worldwide, threatening food and water security, especially in the developing world. One example: Saudi Arabia’s purchase of land in rural Arizona where there’s no limit on how much groundwater can be pumped, even if it drains the wells of local farmers. It’s directed by Gabriela Cowperthwaite (“Blackfish”), and the film’s primary investigator is Nathan Halverson, a former reporter for The Press Democrat. 7:15 p.m. Saturday, March 25, at Prime Cinemas.
“The Beasts” focuses on a brooding French couple in a Galician mountain town, “but the locals are not sure why they’re there,” Spence said. It’s a classic culture clash: The couple seeks salvation in a place found by accident after a drunken bender, but one local says: “I wish you’d woken up in a different village.” 10:15 a.m. Friday, March 24, at Andrews Hall and 7:30 p.m. Saturday, March 25, at Prime Cinemas.
“Last Dance” is the U.S. premiere of this Swiss film about a man whose wife dies suddenly. To honor her, he fills the role she played in an avant-garde theatrical dance performance. 3:30 p.m. Thursday, March 23, and 10 a.m. Saturday, March 25, both at Veterans Hall.
“Big Giant Wave” considers how music makes us human and connects people by transcending boundaries. This documentary travels from Canada to Italy, from Sweden to Mexico. Scientists and artists consider music’s essential role in our lives. 4:30 p.m. Thursday, March 23, and 1 p.m. Saturday, March 25, both at Prime Cinemas.
“Ajoomma” is about a widow in Singapore who pursues her dream of visiting South Korea. Mrs. Lim, who is called “Auntie,” is an avid fan of Korean soap operas and has convinced her son to take her on a tour of Seoul. When the son backs out of the trip, Auntie decides to go alone on the Secrets of the Stars tour, which sounds fine until the bus accidently leaves her behind. 4:15 p.m. Friday, March 24, at Prime Cinemas and 1 p.m. Saturday, March 25, at Andrews Hall.
In “Joyland” a Pakistani film that won the Cannes jury prize, a theater manager falls in love with a transgender star. Variety calls it a “luminous Pakistani crowd-pleaser” that’s “tartly funny and plungingly sad” in which “taboo desires emerge tentatively into the open” but “there’s no identified villain or oppressor, just an uncertain world.” 12:30 Thursday, March 23, at Veterans Hall.
“Carmen” is a tale about the sister of a priest in rural Malta. When he dies, she masquerades as the new priest. From the confession booth she dispenses sage advice, empowering women to live in this life rather than wait for the next. Donations soar, and she uses these funds in unorthodox ways. “This film electrified me,” Spence said. 6 p.m. Saturday, March 25, at Veterans Hall.
“A Stage of Twilight” stars the engaging Karen Allen as a woman whose husband has been diagnosed with a terminal condition. They grope for ways to navigate the abyss of impending death and do their best to support one another along the way. Allen is slated to attend the screenings. 4:30 p.m. Friday, March 24, and 1:15 p.m. Saturday, March 25, both at Prime Cinemas.
“The Eight Mountains” is one of two closing-night films. It’s a tale of two boyhood friends, one from the city, the other from a remote mountain village, who have chosen different paths as adults. Both seek to escape the legacies of their fathers. This Italian film won the Cannes jury prize. 6:30 p.m. Sunday, March 26, at Veterans Hall.
Foodies shouldn’t miss “The Art of M.F.K. Fisher,” about the legendary author who spent her last years in Glen Ellen and whose writing celebrated the enjoyment of sharing a fine meal. The film includes comments from author Anne Lamott, food critic Ruth Reichl and Chez Panisse founder Alice Waters; 1 p.m. Friday, March 24, at Andrews Hall.
The films above are just a sampling. Among the other great ones are “Final Cut,” a zombie thriller where the horror becomes real, and “Master Gardener” starring Sigourney Weaver.
Krieger suggests perusing the schedule, watching a bunch of trailers and making your own list of top films and events. No matter what you choose, you can’t go wrong.
Michael Shapiro’s latest book, “The Creative Spark,” is a collection of interviews with writers and musicians, contact him via: michaelshapiro.net
The Purist served at Kin restaurant in Windsor Monday, November 17, 2014. (Crista Jeremiason / The Press Democrat)
Russian River Brewing Company’s most coveted beer, Pliny the Younger, is here (through April 6 this year). Lines will circle the block around the Santa Rosa brewpub and the brewery’s Windsor facility.
The opening of the Windsor brewery in 2018 meant more Pliny to the people — twice as much beer was crafted for the 2019 release compared to previous years. The new location also means that the town of Windsor welcomes more visitors, who get to explore a town that’s not always included on Wine County itineraries.
For those looking for off-the-beaten-path experiences and hidden gems, Windsor is a great place to visit — with or without Pliny. In and around the Town Green area, you’ll find an eclectic mix of shops selling everything from candy to clothes, restaurants serving up international flavors and tasting rooms pouring a variety of local drinks. Click through the above gallery for a few fun things to do during your stay.
Visitors enjoy a glass of champagne at Korbel Winery in Guerneville, the oldest continually operating sparkling wine house in North America, established in 1882. That history gives Korbel the legal right to use the term “California Champagne” on its labels, even though the wines are not from Champagne, France. (John Burgess/The Press Democrat)
Wine Country may be known as a luxury destination but some of the area’s most enjoyable activities are actually pretty cheap — you can even taste wine without breaking the bank! So load up your car, grab a couple of fivers and explore the best Sonoma County has to offer for $15 or less. Click through the above gallery for details. Did we miss one of your favorite free or cheap things to do? Let us know in the comments!
Hannah Appel, Lonnie Hayes and Ashlee Ruggels contributed to this article.
Spring is a great time to explore Wine Country, as hillsides turn an emerald green after winter rains and wildflowers blanket local pastures and vineyards. Tasting rooms also spring back to life during this time of year, upping their game by pouring new vintages and serving up new experiences.
Napa Valley has a lot in store for wine lovers right now, from an incredibly Instagrammable tasting room to a new wine shop from popular restaurant Compline. Click through the above gallery for all the details.
There’s a new hotel to check into in Healdsburg. Well, kind of.
The Villa Toscana, originally part of the Best Western Dry Creek Inn, has been renovated and rebranded into a new hotel property, The Lodge at Healdsburg, Tapestry Collection by Hilton. The two hotels, located just next to one another, now operate independently with separate staff and amenities.
Owned by Sonoma native, Norman Krug, The Lodge at Healdsburg marks the debut of the Hilton Hotels & Resorts brand in Healdsburg. Krug also owns Dry Creek Inn and Sonoma Valley Inn (both Best Western branded hotels) and is currently developing a property known as The Verano Sonoma Valley, which is projected to open in Sonoma in early 2025.
Guest rooms at The Lodge at Healdsburg feature a king bed, wood flooring, a gas fireplace, patio or balcony, Nespresso coffee machine and a small refrigerator. A handful of rooms also boast a freestanding soaking tub.
“We want to provide an upscale boutique experience with a high level of personalized service for our guests at an affordable price point,” said Bill Blum, Vice President of Development and Operations at Krug Development Corporation.
Built in 2008, the property’s Tuscan theme pays homage to the region’s notable Italian wine families, such as Seghesio, Rafanelli and Pedroncelli. Guests will notice the Italian influences in the three courtyards. Each is a little different from the other; depending on where you linger, there may be a fireplace, a fire pit or a gurgling fountain. The property also includes a heated pool, two hot tubs, a sauna and a steam room.
The hotel lobby is home to Alexander’s Café and Bar. Serving a small breakfast menu in the morning and bar menu in the evening, the cafe offers local favorites, including coffee from Black Oak Coffee Roasters, pastries from Costeaux French Bakery, wine from Dry Creek Vineyard and MacRostie Winery & Vineyards, and beer from Barrel Brothers Brewing Company, Fogbelt Brewing Co. and Cooperage Brewing Company.
“You’ll never see a Coors light at our bar. We only have Sonoma County wineries, breweries and even Sonoma County food,” said Andrew Gumula, General Manager at The Lodge at Healdsburg. “It even bothers me to have Coke in here. I wish I could find a local soda.”
Click through the above gallery for a peek inside the property.
Rates at The Lodge at Healdsburg start at $179. The property is pet-friendly; dogs of all sizes are welcome. 1261 Grove St., Healdsburg, 800-774-1500, thelah.com
