When it comes to buying and gifting locally, Willow Peterson is a bona fide expert.

The Sebastopol flower farmer and real estate agent purchased Made Local Marketplace in 2020 to prevent it from closing its doors for good in downtown Santa Rosa. After moving to Montgomery Village later that year, she’s continued to grow and refine the shop that features local artisans and makers and is beloved by shoppers for offering an alternative to mass-produced goods.

A Made Local outpost opened last year in Novato, and in February, the Santa Rosa store relocated within Montgomery Village. Peterson sees the move as an opportunity for growth and plans to add a small section of wine and beer from boutique producers.

424 Farmers Lane, Santa Rosa. 707-583-7667, madelocalmarketplace.com

A believer in using products that are sold at Made Local Marketplace, Peterson keeps chili crisps from Hei Ma (formerly Big Spoon Sauce Co.) in her cupboard at all times. “I make a savory oatmeal in the morning and I use the Kraken Sauce,” she says describing the mild, seaweed-based chili crisp, one of the seasonal specials from Hei Ma’s founder, Lani Chan. “It’s got a fried egg on top and Sriracha sauce and the seaweedy crispiness. It’s amazing. It’s the weirdest breakfast, but it’s so nourishing.” heimamade.co

Peterson has two big dogs — Akbash mixes — including one, named Zeke, who weighs in at 150 pounds. And big dogs need big treats, which is why she heads to Panizzera Meat Co. for their super-sized snacks. “They have bones that are cheap, but very good quality,” she says. “I give my big guy big beef bones so that he doesn’t destroy the house.” 3905 Main St., Occidental. 707-874-9770, panizzerameatco.com

As a busy working mom, finding time to work out can be a challenge. After dropping her daughter off at school, Peterson sometimes heads to Helen Putnam Regional Park to squeeze in a micro-hike on the Panorama Steps. “It’s this long set of stairs that goes to the top of the hill and has this amazing view,” she says of the 123-step climb nicknamed The Stairway to Helen, which she climbs twice. “Then I get back to the car in 20 minutes, huffing and puffing a little bit.” 411 Chileno Valley Road, Petaluma. parks.sonomacounty.ca.gov

Living in Sebastopol, Peterson and her family are all about apples and grow their own. In April, the Apple Blossom Parade and Festival is a long-standing family tradition. “We love to watch the parade. It feels like the unofficial start of spring.” When harvest rolls around a few months later, they take apples from their trees to Slow Food’s community apple press to make cider. Apple Blossom Parade & Festival is April 25-26. appleblossomfest.com; for community apple press, see slowfoodrr.org.

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Quiet Sebastopol is quickly becoming one of the hottest food scenes in the North Bay. A new generation of chefs is making its mark in the small town, long resistant to change, while seasoned restaurateurs are finding eager new audiences, making it one of Sonoma County’s most interesting dining destinations.

As a new west county resident, I’ve eaten at nearly every restaurant in town and have been largely impressed. Sebastopolians have strong opinions about fresh ingredients and expect restaurateurs to consider vegetarian, vegan, gluten-free and organic options, and they aren’t afraid to make their preferences known. Here are a few of my Sebastopol favorites.

Portico

Fresh pasta, made daily, is a signature of this Italian-owned trattoria. Menu highlights include cacio e pepe, Bolognese pappardelle with saffron cream and the famous 12-layer lasagna. Don’t miss the tiramisu for dessert. 110 N. Main St., Sebastopol, 707-888-9136, porticosocialfood.com

La Bodega Kitchen

For 16 years, Bryan Cooper and Meekk Shelef have run their low-slung Sebastopol roadhouse, which they insist isn’t a restaurant. The space functions as a bottle shop, a kind of social club and something like a lived-in family dining room — rearranged for a gathering that feels both impromptu and familiar. There are banquettes and sturdy wooden tables that shift around to accommodate parties large and small, and no one seems in a rush to turn anything over. The entirely vegetarian menu is unique, even for Sebastopol. 2295 Gravenstein Highway S., Sebastopol, 707-827-1832, sonomawineshop.com

Viva Mexicana

By day, it’s a Mexican restaurant with the usual burritos, tacos and quesadillas alongside a wide range of gluten-free and plant-based options. But from 4-8 p.m. daily, the dining room shifts into a pop-up Persian café, drawing deeply from owner Sima Mohamadian’s roots — and from her mother’s recipe box. 841 Gravenstein Highway S., Sebastopol. 707-823-5555, vivamexicana.com

Fern Bar

A vibey lounge and restaurant with craft cocktails and shareable plates. It’s a favorite summer spot for sitting outside and people-watching and equally ideal for a cozy winter supper with friends. 6780 Depot St., Sebastopol, 707-861-9603, fernbar.com

Handline

Sustainable seafood, tacos and great burgers in the coastal California tradition. Family-friendly and fast casual with outdoor and indoor dining. Handmade corn tortillas, excellent al pastor, soft serve and fresh daily produce specials that impress. 935 Gravenstein Highway S., Sebastopol, 707-827-3744, handline.com

Acre Pizza

Detroit pizza is always a winner, with a deep, crispy crust and melted cheese, but you can’t go wrong with any of the pies. Get a side of housemade ranch dressing for a chef’s kiss experience because here you won’t get side-eye for dipping. 6761 McKinley St., Suite 150, Sebastopol, 707-827-3455, acrepizza.com

The Redwood

Natural wine is the focus of this casual wine bar, but the kitchen shines with creative riffs on Mediterranean classics, seasonal plates and current specialties. 234 S. Main St., Sebastopol, 707-861-9730, theredwoodwine.com

Goldfinch

Chef Rodrigo Mendoza’s (formerly of Willi’s Seafood and Charro Negro) dishes are organized into bites, small shareable plates and large shareable plates. There is a full bar and great cocktails. 119 S. Main St., Sebastopol, 707-827-9882, goldfinchsebastopol.com

Ramen Gaijin

Sonoma County’s required ramen spot, but there’s more to love on this menu. The izakaya and donburi selections include sashimi, fried chicken (karaage), bao buns and gyoza. Super-fresh, seasonal salads shouldn’t be overlooked. Plus, a full bar. 6948 Sebastopol Ave., Sebastopol, 707-827-3609, ramengaijin.com

A&M BBQ

Arguably Sonoma County’s best barbecue, brisket, pulled pork and beef ribs are a must-order. Outstanding sides include collard greens, honey cornbread and potato salad. Brisket nachos with Carolina Gold sauce are a signature dish. Leave room for banana pudding. 495 S. Main St., Sebastopol, 707-888-1315, ambbqllc.com

Sushi Kosho

Top quality, affordable donburi and poke bowls for lunch and the county’s top sushi (my tippy top fave) and excellent Japanese izakaya. 6750 McKinley St. (at The Barlow), Sebastopol, 707-827-6373, koshosushi.com

Americana

A second outpost of Santa Rosa’s favorite breakfast (served all day) and lunch cafe. Everything on the menu is sustainably sourced from local farms and ranchers. But this isn’t fussy food, it’s classic American favorites like burgers, milkshakes, fried chicken and onion rings. You can snooze away the morning and still get biscuits and country gravy, omelets and huevos rancheros until 3 p.m. 162 N. Main St., Sebastopol, 707-827-3309, americanasonomacounty.com

Khom Loi

Authentically inspired Thai cuisine from the Ramen Gaijin team. The indoor-outdoor space pays homage to the cuisine of Chiang Mai and nearby Laos, with nods to central and southern Thailand. There’s nothing shy or demure about the spicy, sweet, sour and bitter flavors of East Asia in every one of the dishes. 7385 Healdsburg Ave., Sebastopol, 707-329-6917, khomloisonoma.com

Psychic Pie

Roman-style slices are cut to order and weighed to determine the price, so you can have small tastes of several or a large piece all to yourself. You’ll find seasonal, farm-fresh toppings like chevre with fresh lemon and herbs; potato with chile oil, mozzarella and crème fraîche; or hot coppa with Estero Gold cheese, mozzarella and hot honey. Traditionalists fear not — pepperoni and plain cheese are always on the menu. 980 Gravenstein Highway S., Sebastopol, 707-827-6032, psychicpie.com

Lunch Box

Their signature Burger Harn is a messy, smushy, everything-that’s-good-about-beef masterpiece you rarely find. Paired with “dirty fries” (crispy fries, chevre ranch dressing, bacon, green onion, roasted garlic and pepperoncini), you’ll need a handful of napkins and a stout appetite. Menu additions include chicken Parmesan sandwiches and meaty hoagies. 128 N. Main St., Sebastopol, lunchboxsonomacounty.com

Inca’s Peruvian Cuisine

Inspired versions of the fine cuisine of Peru. The kitchen uses authentic ingredients and techniques but isn’t bound by tradition. 799 Gravenstein Highway S., Sebastopol, 707-861-9057, incasrestaurant.net

Osito Style Tacos

Street tacos, burritos, tortas and bowls in a casual outdoor setting. 6760 McKinley St., Suite 140, Sebastopol, 707-494-1416, ositostyletacos.com

Muir’s Tea Room

A bright and cheery tea room with finger sandwiches, scones, soup and salads. The menu is entirely plant-based. 330 S. Main St., Sebastopol, 707-634-6143, muirstearoomandcafe.com

Sarmentine Bakery

A Barlow outpost of a favorite Santa Rosa patisserie. Caneles, croissants and baguettes are winners, but eclairs always steal the show. 6760 McKinley St., Sebastopol, 707-623-9595, sarmentine.com

Patisserie Angelica

This luxe French bakery does everything from gasp-worthy wedding cakes and high tea to galettes, macarons and flaky croissants. You’re guaranteed not to leave this charming cafe empty-handed. 6821 Laguna Park Way, Sebastopol, 707-827-7998, patisserieangelica.com

The post 20 Best Restaurants in Sebastopol appeared first on Sonoma Magazine.

Unless you’re a celebrity, few moments make you feel more popular than stepping into a barn stall filled with cuddly, hungry baby goats.

“The whole experience is heart-opening,” said Deborah Blum, founder and executive director of Goatlandia Farm Animal Sanctuary in Sebastopol.

Each year, Goatlandia rescues mostly male baby goats, almost all from the dairy industry. Because they cannot produce milk, newborn males are typically considered to have little economic value. At the sanctuary, the babies are bottle-fed and cared for until they can be adopted into permanent homes. Many eventually join the herd at City Grazing, a San Francisco nonprofit that uses goats for vegetation management and wildfire prevention.

Raising a baby goat is not inexpensive. From milk and hay to veterinary care, the nonprofit estimates that expenses for the first three months of a kid’s life average just over $5,000. Unable to nurse from their mothers, very young goats may require feeding as often as eight times a day.

That’s where the Bottle Babies Breakfast Club comes in. For a $250 donation, groups of up to four people can spend time with the charismatic youngsters while helping feed them their morning bottles. The feeding goes quickly, but once every belly is full, visitors can expect plenty of kid cuddles — along with a primer on goat care and rescue.

Goatlandia also aims to educate visitors about plant-based eating and foster greater compassion for animals. Blum adopted a vegan lifestyle years ago after watching a detailed video about animal agriculture. In addition to rescued goats, the 36-acre sanctuary is home to horses, cows, geese, peacocks, ducks and, more recently, cats. After the devastating 2025 Los Angeles wildfires, the organization helped place more than a dozen displaced cats in new homes, though most residents remain goats.

“We save lives,” Blum said. We raise [the goats]. We do the hard part of bottle feeding and castration. We send them out – they get to be grazers. Grazing companies don’t have to breed. It’s just a win, win, win.”

Spring is typically the busiest season, but the Bottle Babies Breakfast Club runs whenever the organization rescues newborn goats. Dates through early April are currently available. For updates and reservations, visit Goatlandia Farm Animal Sanctuary online or follow @goatlandia_sanctuary on Instagram.

1567 Cunningham Road, Sebastopol, 707-541-6216, goatlandia.org

The post Need a Pick-Me-Up? Join the Bottle Babies Breakfast Club at Goatlandia appeared first on Sonoma Magazine.

Walk into the Union 76 gas station at the corner of Gravenstein Highway and Occidental Road near Sebastopol, and you’ll see the usual convenience store fare: bags of chips, chilled drinks, motor oil. Then you might notice something out of the ordinary: a countertop wine fridge filled with slender, green-glass bottles of locally made olive oil — some of it from a small grove of trees on a gently sloped plot of land just a few dozen yards north of the busy intersection.

The station’s owner, lifelong Sonoma County resident Mousa Husary, comes from a Palestinian family with deep roots in the Middle East. While visiting Jerusalem’s Mount of Olives during a family trip to the Holy Land in 2009, he came across a grove of ancient trees.

“It was just awe-inspiring. Palestinians are all about olives and olive oil, but I wasn’t into olives before. I really wasn’t,” says Husary. “I looked around at these old trees with these big, burly trunks, and I got this vision from God. I was really struck by it. Something told me I had to come home to California and plant as many olive trees as I could.”

That epiphany profoundly changed Husary and altered the course of his family’s life. What began as a passionate hobby has become a business. The Husary family’s extra-virgin olive oil has won gold medals at the California State Fair and Sonoma County Harvest Fair. More important, cultivating olives has deepened the family’s appreciation of their roots.

“Our Palestinian heritage is so special, and olive oil, olives, harvesting, all of that is so big within the Palestinian tradition,” says Mousa’s 20-year-old daughter, Talia Husary. “That’s what ties us to our land.”

Cultivating these traditions in Sonoma County is important to them, and becomes more so with each passing year, she says. “The more we grow, the more we see it.” The “it” is how producing olive oil links the family to their Palestinian identity. Because that work connects the family to their history, Talia says that for her dad, making olive oil is “something he loves to do. It’s not something that feels like work.”

Hard-working and curious, Mousa Husary, 47, began learning about different olive tree varieties after he returned from his transcendent visit to Jerusalem. Olive trees are a symbol of freedom for Palestinians he explains, and “a big part of what gives the Palestinian people their identity.”

As he prepared to plant his orchards, he wondered: “What kind of olives do we have in Palestine?” He learned about the Nabali and Souri varieties and called nurseries across the United States to try to find them. They only had trees that originated in Greece, Spain, or Italy.

His search culminated at UC Davis; through the U.S. Department of Agriculture, the university had access to trees that originated in the Middle East and agreed to send a few cuttings to Husary. When they arrived, he wasn’t sure how to plant them, so he called a gardener he’d employed who cultivated them and soon learned how to do this himself.

Meanwhile, he planted nearly 60 Italian, Greek, and Spanish olive-tree varieties next to his gas station. Within a couple of years, the trees began bearing fruit. His sisters and three children helped pick the olives. His wife, Yara, would brine them in jars, sometimes with lemon or jalapeños. “That’s all we did,” he says, suggesting he hadn’t thought about making olive oil.

In 2021, Husary, who has served as a football coach at local high schools and at Santa Rosa Junior College, was hosting a barbecue for his son’s football team and spoke with a coach who’d also planted olive trees. The coach said he took his olives to the Figone Olive Oil mill in Sonoma. It was a lightbulb moment for Husary. “Oh my God, maybe I should do that,” he recalls thinking.

That autumn, he and his family picked the organic olives while they were still green — a tactic to avoid damage from fruit flies — and took 1,500 pounds of the hard fruit to Figone’s. Because of the early harvest, they didn’t end up with much oil — only about 10 gallons, as Husary recalls, but what they got was intensely concentrated with a piquant, grassy flavor.

“People loved it. What’s not to love? It’s super-potent olive oil,” he says.

Husary bought cases of empty bottles for the 2021 harvest, made labels on his computer, and shared that first batch of olive oil with friends and family. By 2022, Husary says, “I was kind of on a mission.” He sought to produce a few cases of oil to sell. “That’s how it started.”

When he began making olive oil, Husary would share it with his uncle, a brother to his late father. One day, after pouring some of the golden oil onto his plate, Husary recalls his uncle looking him in the eye and telling him something about the family that floored him: “You know, we had olive trees in Palestine — we had an orchard in Lidd.” The city, now known as Lod, is in Israel between Tel Aviv and Jerusalem. Husary confirmed this with another uncle who told him the family had indeed cultivated olive orchards in Palestine for generations.

“I felt like, ‘God, this is meant to be.’ Obviously, those properties… they lost them,” says Husary, referring to Palestinians who were forced to leave their homes and land in the late 1940s, when Israel became an independent state and prevailed in the first Arab-Israeli war. “But that was cool for me to find out; it’s coming full circle.”

Husary, who was born in Santa Rosa, says he and his family are “super proud” to be Palestinian Christians, a minority within a minority. “Our orthodox church goes back to the beginning. We’re Antiochian. All of our bishops trace back to one of the apostles from Jesus’ time,” says Husary, who serves as president of Rohnert Park’s All Saints Antiochian Orthodox Christian Church.

It’s a faith handed down to him by his late father, Khader Husary. A barber by trade, Khader emigrated to the U.S. during the late 1960s when he was in his early 20s. During his first years in the U.S., he cut hair and worked in grocery stores and as a janitor to support his wife and five children. He later opened a small store of his own, sending money back to Palestine to help support family members left behind.

After saving for years, he built the gas station at Gravenstein Highway and Occidental Road, Husary 76, and opened it in 1997. As Khader’s only son, Mousa was enlisted to work alongside his father at the station, first part time while in high school, then full time after graduation while his friends attended college.

“I put in a lot of time at the station as a young man while a lot of kids were out partying, but I wouldn’t do it any different way. My life’s turned out pretty good,” he says. Mousa credits his father with teaching him about business, “So he’s a big part of this, whether he saw it or not.”

Husary now works with his three children, ages 17 to 20. Continuing the family tradition with them “means everything,” he says. “That’s the best part of the whole business, having the boys help me, because that’s what I did with my dad.”

His daughter, Talia, a senior at San Jose State, manages social media for the company and staffs booths at events such as the annual Palestine Day in Redwood City. She plans to go to law school after graduating from San Jose State. “The family needs a lawyer,” she says.

Her brother, George, a 19-year-old electrical engineering student at Sonoma State, describes himself as his dad’s right-hand man, helping to mill, bottle, ship, and deliver oil to local stores. His younger brother, Jake, 17, an Analy High School student, helps out, too, and has even learned how to operate a forklift when most kids his age are just learning how to drive.

Mousa Husary plans to pass the business on to his children. George seems especially ready to carry on the tradition, proudly wearing his Husary Olive Oil T-shirt while working at the family gas station. He loves it when people tell him how much they enjoy the oil and believes his father was meant to make olive oil.

“It took him so long to start, but now that he’s got this thing going, man, he really, really loves it,” says George.

Husary’s wife, Yara, a native Palestinian, is a key player in the business too, suggesting ideas and bringing everyone lunch during the long workdays of autumn when the olives are being milled.

The whole endeavor began with a love for olives, she says. “We gave it (the olive oil) to friends and family, and everybody was telling us, ‘Oh my God, your oil is so good. And not just because of the oil, because of you, too.’”

To Yara, cultivating olives is about “being rooted in the land.” The message she and her husband hope to impart to their children: “This tree is part of your roots.”

Husary has planted 4 acres of Palestinian Souri and Nabali olive trees on a property he owns in Santa Rosa and intends to plant another 4 acres for a total of about 1,500 trees. It will take time, typically three to five years, but up to 10 years, for the trees to mature and come into full production.

“When I have my own bottle of (Sonoma-grown) Nabali olive oil, that’s going to be unique because it’s one variety that you won’t see on any other shelf. I’m excited about that,” Husary says. “Sonoma County is home. This is where we work, where we were born, where we have our future. So, it means a lot.”

While waiting for his Palestinian trees to mature, Husary uses olives from other sources, such as Keller Estate a few miles southeast of Petaluma, where, on a morning last autumn, he watched a crew of pickers whack trees using long sticks to harvest the fruit. They collected the olives in big, blue tarps spread under the trees, then poured them into large crates to be hauled in pickup trucks to a mill at Husary’s home. The olives are milled within 24 hours of being harvested, which is essential for freshness and taste.

The family imported the $190,000 state-of-the-art mill, made in Italy by Mori-Tem, two years ago and spent another $150,000 on the building to house it. Having his own mill enables Husary to control the process to his exacting standards. He keenly monitors the temperature in the milling room, and once the oil is bottled, he makes sure it stays cool. Talia, his daughter, says her father has an “eye for precision,” which ensures a quality oil.

One of Yara’s great joys is seeing people’s reactions when they first taste her family’s olive oil, which she uses in her family’s treasured recipe for za’atar, a spice blend that’s an important link to the Palestinian culture. She cherishes the smiles of delight, even surprise; the exclamations about how delicious it is; and for some, how it reminds them of home. “That’s what we’re waiting for,” she says.

The company’s olive oil production has grown from approximately 1,000 liters in 2022 to about 5,000 liters in 2024. The 2025 harvest was expected to produce about 12,000 liters — most of the oil is bottled, but some goes in large tins to restaurants such as Mazra in Redwood City, which buys hundreds of gallons each year.

Husary Olive Oil produces three main oils: Sonoma Grown, California Grown, and a California-grown Tuscan blend. The company also imports Holy Land olive oil from Palestine, which it sells in 750-milliliter bottles, 3-liter boxes, and 15-liter tins, but was unable to import any this year due to a scarcity of oil amid the ongoing Israel-Palestine conflict. Once his Palestinian trees mature, Husary says he’ll use those to make Palestinian oil rather than importing it.

The Husary family also share their rich heritage through a nursery business, propagating and selling Palestinian Souri and Nabali varieties of olive trees in 1- and 2-gallon pots, shipping them throughout the U.S.

“A lot of people jump at the opportunity to buy one,” says Talia. The Nabali trees are widely cultivated in the part of Palestine where her family originated. “The fact that we’re able to propagate and successfully grow (those trees) is just so cool.”

Mousa Husary has been amazed at how olive trees evoke Palestinians’ sense of home. “Everybody we talked to that’s Palestinian or even Middle Eastern has a connection to olive trees,” he says. “I don’t know anybody else that’s Palestinian (who) has a mill and makes their own olive oil around here. It makes us feel good, like we’re doing something unique.”

The Husary family recently started the Husary Family Foundation in honor of Mousa’s late father, who died in 2020, and donates 25% of profits from the olive oil business to local organizations, such as the Boys & Girls Clubs and Redwood Gospel Mission. They also donate to groups providing aid in Palestine, though not through the olive oil company.

“The goal is to give back,” explains Yara. “There’s a lot of people there in need. We’re trying to help people to survive.”

For Mousa, it all goes back to his father. “The whole business was inspired by the old man,” he says. “We’re close to a nice profitability, but this is never a business we’re going to get rich from. It’s just a cool way to honor him. I’m just trying to spread a little bit of joy.”

The post Cultivating Olives Deepens Sebastopol Family’s Palestinian Roots appeared first on Sonoma Magazine.

When Jennifer Becker bought a run-down 5 ½-acre property in rural Sebastopol seven years ago, she envisioned creating a co-housing compound with room for friends and family to live cooperatively.

There was an existing cabin on the site, a tiny one-bedroom built in 1946. Her first inclination was to rebuild it as an accessory dwelling and build a larger new house elsewhere on the property, which offered numerous possibilities for additional structures.

But as she started collaborating with architect Lars Langberg, who had been recommended by several acquaintances, another idea emerged: Create a new home on the footprint of the old cabin that incorporated carefully thought-out design to make it feel more spacious without more square footage.

Over time, the collaborators became a couple, and now they are living out their happily-ever-after together in a compact yet comfortable home with living spaces that stretch to the outdoors. They’ve also created two separate studios from a ramshackle duplex a short walk from the main house for their three adult children to stay for both shorter and longer stints.

The modest home that Becker set out to build after losing a big five-bedroom house in the 2017 Tubbs Fire proved to be a literal labor of love for these empty nesters.

“There was a romance that developed as part of the project,” Becker says with a twinkle in her eyes. As their affections heated up, things came to a head.

Langberg recalls sitting at a table in the old house, offering his client different options, when she cut to the chase. “Well, are you ever going to live here?”

The project became a shared vision for a downsized life in a 1,200-square-foot, one-bedroom cottage that offers everything they need for the good life. By cleverly and efficiently reusing what already was there, they created something fresh and functional. Much of the valuable redwood from the old house and barn was reworked into the new construction.

“We did really extensive site planning exercises and landed here. We took the house completely down to the foundation and built back up,” Langberg says from a corner banquette in his dining area. It is a favorite all-purpose gathering spot and entertaining center for the couple, set beside a big window that looks out onto a densely layered landscape of native plants and agaves. Designed by Michael Erskine of Integrated Design Studio and installed by Creative Environments, the landscape, even in the cool season, is electric with many shades of green and the striking yellow spears of winter-blooming Mahonia.

Even though the existing structure was unsalvageable, Langberg soon realized there was a reason it was built where it was.

“When someone developed this property years and years ago, why did they choose to locate a house here? There was a good reason for it,” he says, pointing to the north and east through a clearing in the nearby trees. “It’s just so beautifully perched up here. You can view all the way to Geyser Peak and Hood Mountain. You get a little view of Mount St. Helena from the pool area. It just has an expansive feel.”

Working within the original footprint, he adds, also made economic sense by making use of the existing infrastructure and driveway. The old house had enclosed porches on two sides that they incorporated into the inside space, expanding the original tiny living area. Langberg raised the roof and created a series of interior transom windows to bring in light and give the space an open, airy feeling. The transoms are a number of subtle surprises built into the minimalist design, like the asymmetrical ceiling and uplighting on the blond wood cross beams over the living room that bathe the room in a soft glow.

“I love it so much I don’t think about it being compact. And we just have all these little zones any time we need privacy,” Becker says.

One of those zones is a nook set off from the main living area perfect for wintertime activities like watching TV or reading. Another corner has a tiny built-in office concealed within cabinetry.

Becker loves to curl up by the fireplace on cold days in a living room where books take pride of place. Floor-to-ceiling bookshelves frame a doorway, creating a portal to a utility room and bathroom carved from one of the old porches.

When one or the other needs a little privacy or alone time, they can also make the short walk uphill to one of the studios equipped with kitchenettes and bathrooms. They are simple but uplifted with cool design touches like boldly patterned rugs and cement tiles.

Outdoor living is integrated into the design. Even in winter on a clear night they can gather around a firepit by the pool.

“My favorite thing is being in the garden and the orchard,” says Becker. “I love to have time every day at least doing something there, whether it’s pulling out a bed, or planting or picking flowers.”

Eighteen trees deliver a bounty of fruit — from figs and plums, to peaches, apricots, pears, and apples. In winter, there is an abundance of citrus; two vegetable garden beds produce cauliflower, winter squash, and kale — enough to keep Becker, a committed cook, supplied with fresh ingredients for a kitchen she kept purposely modest, including a simple four-burner analog stove. Along with a freezer full of pasture-raised meat purchased from friends, they rarely have to go out shopping.

Becker hasn’t completely given up her dream of a compound. It was inspired, in part, by her son after he took a course in permaculture — a holistic approach to land management and growing food — at Occidental Arts & Ecology Center. The center, which has classes, retreats, and programs promoting an eco-conscious and regenerative way of living, was founded 32 years ago as an intentional community by a group of friends who wanted to experiment with living and working cooperatively. In fact, Langberg designed a modern meeting hall and guest housing at the 80-acre site, which helped convince Becker he was the right architect for her vision.

Becker had a long career in marketing in the wine industry, heading up her own agency for 20 years. Now she’s shifted her passions to climate action and regenerative agriculture, something she practices on her property. She’s heavily involved with the One Block Challenge, an initiative aimed at encouraging grapegrowers to employ three regenerative growing practices into at least one block of vineyard. Supported by a cohort of other growers, it provides a no-cost, low-risk on-ramp into experimenting with a more eco-friendly form of viticulture, she explains.

While setting up an intentional community on her own property proved too fraught with complexity, Becker and Langberg foresee a time when one or more of their children might build a home on the site. And they take comfort knowing the studios could one day house a caregiver as they age.

Living smaller and more communally, says Becker, allows for sharing resources, work, and costs.

“It makes more sense. It probably is how we evolved as human beings. We weren’t living in these different subdivisions,” she says. “All the investments in the long term can be enjoyed by more people who share the burden of it as well as the responsibility.”

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When Kyndall Dutton was growing up as the daughter of winery owners Joe and Tracy Dutton, her dream was to have a barn-style wedding. Not only did she get her wish by marrying Blake Larson on the family estate in Sebastopol, he made their betrothal extra-special by popping the question inside their shared horse barn.

Kyndall came home one day from work at Dutton Estate Winery, where she serves as vice president of business operations, to find Blake in the barn with the doors closed. When she opened them, she was surprised to find a table with framed pictures of herself and Blake with their horses, Hank and Goose. And there beside the table was Blake, down on one knee, holding a ring box. Blake had the ring custom-designed with help from his brother and sister-in-law.

“I kept asking ‘Is this real?’” recalls Kyndall. And Blake reassured her that yes, it was real. She says the moment felt “like the start of our forever.”

Their romance began four years earlier when they met at a friend’s summer barbecue. The next day Blake, who works as a pipe fitter, asked her to dinner — and they haven’t left each other’s side since.

Once it was decided to hold the late summer ceremony at the Dutton Family property with its garden and refurbished barn, Kyndall’s vision for the wedding of her dreams started to fall into place.

The couple wanted a relaxed yet elegant garden vibe as only Wine Country could provide, and chose a color scheme of pinks, greens, and white, befitting late summer. The theme was carried out in the bridesmaids’ dresses and a floral design that blended with the property. Wrapped around the base of Kyndall’s bouquet were meaningful family mementos: strips of fabric from her mother’s wedding gown, a ribbon with her new initials stitched on it in blue, and her great-grandmother’s rosary beads.

On the day of the wedding a brief, light rain cooled everything down. A panicked Kyndall was told it was good luck. By the time the ceremony began, the clouds had parted and the golden late afternoon sun shone on the couple as they recited their handwritten vows, a touch Kyndall says “made everything feel deeply personal and heartfelt.”

At the reception, following dinner, guests danced and enjoyed the couple’s favorite carrot cake in — where else? — the barn. It was a sweet ending to a wedding day inspired by a young girl’s dreams.

Resources

Venue: Oak Grove Estate (at Dutton Estate Winery)

Planner: L’Relyea Events

Photographer: Amy Jordan Photography

Catering: Park Avenue Catering

Florals: Poppy Stone Floral Design

Cake: Negri’s of Occidental

Dress: Starlet Bridal

Hair and Makeup: Contour Bridal

Rentals: Encore Events and Bright Event Rentals

DJ: Boutique DJs

Video: IQ Videography

Wine: Dutton Estate Winery

Officiant: Gene Nelson

The post Local’s Dream Wedding Comes to Life at Family’s Dutton Estate appeared first on Sonoma Magazine.

Longtime caterer and chef Lisa Boisset of The Cook and The Drummer has opened The Porch Kitchen in the former Goatlandia Kitchen space in Sebastopol. The Laguna Parkway restaurant behind The Barlow previously served as the animal rescue’s catering kitchen and, briefly, a vegan cafe.

Boisset has revamped the patio into an upscale grab-and-go space that’s quickly gaining buzz as a place to linger and dine. So far, I’m sold.

The menu is unmistakably the work of a seasoned caterer, headlined by food that’s familiar, comforting and deeply craveable. Boisset flexes her cheffy chops by making everything — from the roasted turkey to the aioli — in-house, a point of pride that shows on every plate.

Standouts include the housemade pesto turkey sandwich ($17.95) and maybe the best jambon beurre I’ve eaten ($16.95). The classic French pairing of ham and butter is layered onto thick slices of sourdough sturdy enough to hold it all together without collapsing mid-chomp. Grain bowls included a Forbidden Rice bowl with five-spice pork ($21.95) and a red quinoa bowl ($16.95). Luxe salads — think butternut squash, kale Caesar and roasted beet — range from $16.95 to $19.95.

Save room for dessert. The fresh-baked cookies are excellent, but the focaccia ($3.50) is memorable. Pop-up winemaker dinners are planned for 2026. Open 11 a.m. to 3 p.m. Tuesday to Saturday.

6811 Laguna Parkway, Sebastopol, facebook.com/thecookandthedrummer

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After an early morning fire destroyed Bazaar Sonoma’s Forestville location in September, owners Sean Quan and Jenny Phan didn’t miss a beat. Just weeks later, they were back in cooking action at nearby BaSo Annex at 6536 Front St., offering a streamlined menu of fan favorites, including Zhong dumplings, Taiwanese beef noodle soup and tofu pudding with five-spice caramel. The Annex is open from 5-8 p.m. Wednesday through Sunday. Last week, they added a new Sunday lunch service from 10:30 a.m. to 2 p.m. for clay pot rice, dumplings and congee.

On top of that, they’re hosting weekly fried chicken pop-ups at Sonoma Pizza Co. (6615 Front St., Forestville), popping up at Healdsburg and Oakland venues and adding one more project to an already full dance card: a new Korean pop-up in Sebastopol.

On Nov. 25, Quan and Phan soft-launched their upcoming project, Anju Club, with a test run at The Barlow’s Acre Pasta (6751 McKinley St.). They’re now working on a longer-term, off-hours collaboration with owner Steve DeCosse. According to Phan, it’s just one of several projects in motion.

The menu at Anju Club focuses on comforting, shareable bar bites — true to the meaning of “anju” — with soju as the drink of choice.

Like their Matriarch and Second-Staff pop-ups, Anju Club will be a traveling show, appearing at venues throughout Sonoma County. Want a peek at what to expect from Anju Club? Here’s the first-draft lineup…

Banchan: A soothing trio of water kimchi, grated chile radish and creamy mini cucumbers with sesame seeds, plus a cup of soybean sprout broth. Banchan are meant to be little side dishes for the often-spicy entrees. Consider this the warm-up.

Garlic chive and carrot pancakes: Savory pancakes filled with shaved carrot and chives — simple, snackable and gone fast.

Mix-Mix buckwheat noodles: A DIY tangle of cold noodles, daikon, lettuce and a soft-boiled egg heaped onto a pool of chile paste. Mixing is not a suggestion.

Spicy chicken with fried peanuts: Not technically on the menu, but this lip-burning pile of chicken will absolutely put you in your place.

Tableside hot pot and fried rice: Food gets more fun when it’s a little dangerous. A boiling skillet of beef, mushrooms and broth arrives with a tabletop gas stove. Ladle out the hot pot and the reward is full tableside fried rice service.

While there’s no firm date for a full Korean concept launch, it’s clear that even as Bazaar Sonoma rebuilds, Quan and Phan are already chasing their next act.

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Cristina Hobbs sees no reason to have a large house when there is such an expansive landscape — exquisitely styled by Mother Nature — beckoning her outside.

An artist whose paintings, watercolors, and ceramics are inspired by the natural world beyond her windows, Hobbs sees the outdoors — with its gardens, tall grasses, wild animals, vineyards, and trees — as both her creative inspiration and an extension of her home.

If she’s not painting or working at her potter’s wheel in her vineyard studio, you’re most likely to find her playing and engaging in creative projects outdoors with her two young daughters, cultivating flowers for cutting, and gathering herbs and other natural gifts for the table.

Her ceramics, with their uneven edges and intriguing textures, have an earthy quality; she paints large canvases in a style she describes as being “at the edge between abstraction and figuration” that evoke the colors, patterns, skies, and shifting weather of Sonoma County and Northern California.

Born and raised in Germany — her mother is Argentinian and her father was German — she laid down roots here nearly 20 years ago with her husband, visionary winemaker and international consultant Paul Hobbs, known for his single-vineyard-designate wines. Cristina’s art is similarly entwined with the gently hilly terroir of Sebastopol’s Green Valley, a place often swaddled in morning and evening fog.

The couple met at a winemaker dinner at the Sao Paulo, Brazil home of her mother and her late stepfather, an Argentine diplomat specializing in business and trade. Cristina at the time was pursuing a career in foreign diplomacy herself and had enrolled in a graduate program in Buenos Aires. But meeting Hobbs, who is credited with elevating the then-underappreciated Malbec wine grape in Argentina, would set her on another path to California. Here she explored her artistic side, studying painting at the California College of the Arts in San Francisco and building community with other artists in Sonoma County.

She remembers being bewildered by the cool fog settling over Sebastopol when she first drove in from the airport in 2006.

“When you think of California as a European, you think more of Southern California. I was surprised by that and how cool it was here in the evening,” she recalls of the conditions that would swiftly become so much a part of her life and her art.

She settled into the snug 1910 Craftsman-style farmhouse on 7 acres near the Paul Hobbs Winery that the vintner had bought not long before. Instead of building a new house, Paul, who enjoys architecture and landscape design, enlisted the help of local carpenters Roger Wishard and John Berg. Working with the same footprint and façade, they transformed the interior from a warren of little rooms into an open-beamed, light-filled space with windows that offer picture views of the 5 acres of Chardonnay Hobbs planted on the former apple farm.

“I wanted to preserve it because I felt it spoke to Sonoma County — west Sonoma County — and the ethos of the period,” he says. Even with the arrival of Sophia in 2013 and Louisa in 2016, they remained content in the compact space, which fosters a familial closeness they are committed to maintaining.

“We always found that mostly everyone is in the kitchen. This is where we spend most of our time,” Cristina says, standing behind a stove set to face the dining area and living room for ease of conversation while cooking. The hub is a large, worn black marble island where they do crafts and make cookies.

In autumn, the smell of zucchini and banana breads envelop the house. Cristina and the girls like to take their wagon to fetch apples from an old orchard nearby to make apple crumble and tarts. Although the harvest means long days, Paul, who grew up on a farm in a family of 11 kids, makes a point of coming home to eat a homecooked dinner with Cristina and the girls. Everyone sits down at the custom-made walnut farm table together, even if it means dinner is delayed until 7:30 p.m.

Cristina is instilling a love of art into her daughters. Both girls have October birthdays and then there is Halloween, with pumpkins from their own garden and decorations they make themselves. A potting shed in the garden, where each girl has her own raised bed — Sophia has a tea rose bush and chamomile to dry her own teas while Louisa grows blueberries and catnip for their two kitties — also doubles as a crafts room. Tools share space with crafting supplies and a sewing machine.

The two-story black shed stands like a cottage amid ornamental grasses, perennials, and sunflowers. With its steeply pitched roof, it makes a perfect haunted house that the girls love to do up with spiderwebs and other spooky decorations. It is their favorite haunt, next to the giant bedroom they share. Carved out of the attic with intriguing spots for hiding and play, it also has a built-in desk that overlooks a broad lawn where they play Frisbee with their miniature poodle, Daisy. From here they can also watch the leaves from a stand of sycamores turn orange, yellow and red.

“We take our rakes and make humongous piles and jump in them,” Sophia says.

The house is simply furnished with a large, custom-designed wraparound sofa for reading and a round, artist-made stamped concrete coffee table with an impression of leaves. Right now, it is covered with colorful wooden toys from Germany, where Cristina goes every summer with the girls while Paul is traveling to his other wineries in France, Argentina, and the Finger Lakes region of New York. But there is always color from the flowers Cristina brings in from her own garden — lots of marigolds in fall — and from Full Bloom Flower Farm in nearby Graton.

The home is not a gallery of her work, although one particularly atmospheric piece catches the eye in their living space, with another work near the entry.

“It was a time when I was into describing the feel of weather — the fog-like qualities you have in the morning here, the texture of the dried leaves and the raindrops. It’s very nature inspired,” she explains of the soft images that are only suggestive in their dream-like quality in moody hues of indigo and blue — with a burst of buttery gold like sun breaking through the clouds.

Many of her pieces — both paintings and ceramics — grace the hospitality center and the Howard Backen-designed offices at Paul Hobbs Winery a short 15-minute walk away through the vineyards. Cristina’s influence is reflected in the interior design and the paintings she created especially for the space based on local scenes. She and Paul worked closely with the late Backen, one of Wine Country’s leading architects and pioneer of the rural vernacular style, to create the winery offices, a series of connected buildings bridged by glass hallways. Cristina’s paintings capturing the natural moods of the landscape are also featured on several wine labels.

After she drops the girls off at school, Cristina heads out into the backroads and takes long walks, often pausing to photograph things she sees along the way as a “starting point” in her creative process. One of her favorite hikes is the Pomo Trail out to Shell Beach, where, from one particular perch, she is captivated by the site of the Russian River flowing into the Pacific Ocean. She takes note of whatever is growing and is especially taken by the lacy lichen that hangs from the oaks like underwater coral, something she never saw in Germany.

She brings her ideas back to a small studio carved into an historic 1850s farmhouse at Paul Hobbs’ Ross Station Estate, a former stagecoach stop. Here, Cristina can sit at her small potter’s wheel or work on a canvas while looking out at nature unfolding in the vineyards. It could be the fog burning off in the distance or a pack of coyotes on the move.

She doesn’t overthink her work or constrain it by sketching it out before she applies brush to canvas or hands to the clay. “If something else comes in at that moment, I want that to happen. I don’t want to feel obligated because I made that sketch,” she explains.

She instead lets it flow naturally, and she often surprises herself by what comes out. But it all speaks to her appreciation of the small moments: carving pumpkins with her girls, sharing a family meal, or watching the weather shift outside her window. Her images are, as she herself describes them, “observations of the everyday that at times go unnoticed; a celebration of the little things you see that stay in the back of your mind.”

Find Cristina Hobbs’ artwork at cristinahobbs.com and at Maison Djouf at 332 Healdsburg Ave., Healdsburg, maisondjouf.com.

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It’s impossible to pigeonhole this enormous region that spans 480,000 acres, primarily along the magnificent Pacific Ocean coastline stretching from San Pablo Bay to the Mendocino County border.

Winemakers love the vineyards here because the region is delightfully cool, thanks to ocean breezes and summer fog, but most make and sell their wines in less remote areas of the county. There are a few actual wineries dotted throughout the rugged coastline region. They require a bit of a drive, but that’s part of the charm of this out-of-the-ordinary Wine Country escape, ideal for those who enjoy the journey as much as they do the destination.

Taste

Peay Vineyards

If you don’t mind a drive, reserve a private tasting at the Estate in Annapolis, about an hour west of Healdsburg. The one-of-a-kind adventure includes a tour of magical vineyards that carpet rolling hills above a river gorge, forays into redwood forests, and the deliciously salty scent of the sea just a hop-skip west. Winegrower Nick Peay is on hand to guide the tour, which is followed by a tasting of five current releases accompanied by a local cheese and salumi plate ($100). Peay is very much family owned, crafting an array of exceptional Pinot Noirs, Chardonnays, and Syrahs in a range of styles.

Note: Upon booking, guests are asked to join the Friends of Peay list, but this is not a wine club. It’s a way for them to let guests know about allocated small-production wines, sometimes 100 cases or less.  Want to skip the long drive? Visit the Cloverdale tasting room instead that leads you into a subterranean barrel hall, with tours of the expansive winemaking facility. 227 Treadway Drive, Cloverdale. 707-894-8720, peayvineyards.com. For Annapolis details, contact nick@peayvineyards.com.

Black Kite Cellars

This rural Freestone property’s Jasper House tasting room looks as though it was pulled from the pages of Architectural Digest. Relax on couches in one of three private sipping salons amid art gallery-worthy collections, stroll casual gardens, then make your way across the lane to the vineyards overlooking the endless countryside. There’s even a charming little flower stand to browse along the way. Owners Tom and Rebecca Birdsall focus on classic Burgundian-style Pinot Noir and Chardonnay, and are excellent story tellers about their inspirations. Be sure to ask about the meaning behind the wine label art. 12747 El Camino Bodega, Freestone. 707-322-4863, blackkitecellars.com

Freeman Winery

Winemaker Akiko Freeman and her winery manager husband Ken work together at their storybook property that is technically in the Russian River Valley AVA, but they also farm their lauded 14-acre Yu-ki Estate vineyards that’s part of the Sonoma Coast AVA, just 4 miles from the Pacific Ocean. Do the Redwood Grove tasting with a BYO picnic. 1300 Montgomery Road, Sebastopol. 707-823-6937, freemanwinery.com

Enriquez Estate Wines

This under-the-radar spot founded by Eduardo and Ana Enriquez and run by daughter Cecilia is a micro-winery, producing around 1,000 cases a year. There’s no real tasting room, but guests are invited for rustic gatherings in the vineyard or barn, where bottles are popped and stories are shared. Try the uncommon dark fruit Rioja-style Sonoma Coast Tempranillo Reserva. 5960 Eastside Road, Forestville. 707-347-9719, enriquezwines.com

Fort Ross Vineyard

This gem tucked in the forest just 1 mile from the Pacific Ocean is the only tasting room in the acclaimed Fort Ross-Seaview viticultural area. Set on a steep mountain ridge above the fog line, it’s known for uncommon treasures like South African-style Chenin Blanc and Pinotage, plus a variety of luscious Pinot Noirs and Chardonnays. After a long drive to the remote estate, invest the time in the Trails & Tastings experience, featuring a guided hike through the redwoods, vineyards, and gardens, followed by an exceptional wine-paired meal from the in-house chef. 15725 Meyers Grade Road, Jenner. 707-847-3460, fortrossvineyard.com

Dine

Jilly’s Real Food Roadhouse

Head north past Bodega Bay on CA-1, turn left at the Willow Creek Road bridge, and you’ll find a funky diner brimming with good food and good feelings. Owner Jill Lippitt ushers you in with from-scratch comfort food and wildly beautiful views of the Russian River. Dig into marvels such as a ginormous double smashburger with tallow fries, or buttermilk-fried chicken atop crunchy slaw. 9960 Hwy. 1 Jenner. 707-756-0119

River’s End Restaurant & Inn

What a delicious combination: breathtaking views and mouthwatering Cal-cuisine at this locals’ favorite perched on a bluff overlooking the mouth of the Russian River. Dive into eclectic bites ranging from black cod-shrimp ceviche to duck confit egg rolls, and applewood-smoked filet mignon slathered in Pt. Reyes blue cheese walnut butter. 11048 Highway 1, Jenner. 707-865-2484, ilovesunsets.com

The Lodge at Dawn Ranch

Grab a wine-paired picnic and settle on the lawn above the picturesque Russian River. Chefs Juliana Thorpe and Ignacio Zuzulich offer classic California fare for these alfresco feasts, but be bold, and ask them to assemble a basket celebrating their Dawn Ranch restaurant’s Brazilian, Argentinian, and European heritage. 16467 Hwy. 116, Guerneville. 707-869-0656, dawnranch.com

Explore

Cazadero: Take the narrow, winding road up the mountain to check out this town that feels like a return to the old days. On Friday nights, between May and October, stop in Raymond’s Bakery for superb breads and pastries plus wood fired pizza and live music amid the redwoods. Or browse the 1899 “Caz” General Store for homemade barbecue sauce, delectable deli sammies, gourmet burgers, fresh seafood, and lots of local collectible souvenirs. Raymond’s Bakery, 5400 Cazadero Hwy. Cazadero. 707-632-5335, cazbakery.com; and Cazedero General Store, 6125 Cazadero Hwy., Cazadero. 707-632-5287. On Facebook – Cazadero General Store

Insider Tip

Hit up Give Back Tuesdays at Rainbow Cattle Company

This LGBTQ+-friendly bar hosts a community dinner and auction with proceeds going to a different local charity each week. Since starting the Tuesday tradition, they’ve raised $1 million. 16220 Main St., Guerneville. 707-869-0206, queersteer.com

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