Sonoma Discoveries Spring 2015

this issue:

taste+

eats+

festivals+

fun+

music+

Battle of the Brews, Weekend Wine Events

Organic Juices and Smoothies, Artisan Cheese

Documentary Film, Cloverdale Fiddle and more

Farm Visits, Parades, Butterfly Garden Tours

Bluegrass and Folk, Healdsburg Jazz

$4.95 VOLUME 19 | ISSUE 1 Spring 2015

sonoma

discoveries FOR THOSE WHO LIVE AND PLAY IN SONOMA COUNTY

INSIDE:

The FarmerChef Dynamic Grange Hall Renaissance Escape:

WINE TASTING LOUNGES

Graton, Forestville & Healdsburg

Ziplines, River Tours and Nature Walks

©2014 Sonoma-Cutrer Vineyards®

The wines of Sonoma-Cutrer express a partnership with nature, resulting in world class Chardonnays and Pinot Noirs. Discover why Sonoma-Cutrer has been America's Most Requested Chardonnay 22 out of 24 years.* Visit our beautiful estate located within the heart of the Russian River Valley and sample our artisan craftsmanship in every glass.

Tours and Tastings available: Thursday-Monday 10-4.

4401 Slusser Road · Windsor, California Appointments are recommended. Book online at www.sonoma-cutrer.com or call us at 707-237-3489 Please Share the Cutrer Responsibly.

*Wine & Spirits Magazine, 24th Annual Restaurant Poll April 2013

SPRING 2015

THE FARMERCHEF DYNAMIC

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34 34 FEATURES

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The Roots & Rennaissance of the Local Grange

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Eco-Adventures

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®

“Beyond our expectations...”

—Steve & Kathy, Sebastopol

Award-winning Design Professional Project Management

before F I N E

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R E M O D E L I N G

S I N C E

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Tired, outdated home?

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Call us. (707) 823-4899 www.leffconstruction.com

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Every Era & Style • Jewelry • Furniture • Fruit Labels

— Vic & Val, Santa Rosa

You’ll love what you find!

Antique Society on Sebastopol’s Antique Row 2661 Gravenstein Hwy So. (Hwy 116) • Sebastopol www.AntiqueSociety.com Open Daily! Cafe on Site!

707-829-1733

• Architectural Items •

“Beautiful job!

Impressive workmanship.

It was a pleasure to work with all of you. The compliments keep coming in…”

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A Huge Place to Browse! • Toys & Dolls • Pottery • Art

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DEPARTMENTS

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IN EVERY ISSUE

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Q&A: WINE CHAT with Mark Greenspan

10 A DAY WITH THE EPICUREAN CONNECTION

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SPRING 2015

Visting Pugs Leap Cheese and Gypsy Cheese Company

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EDITOR’S LETTER

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DISCOVERIES PICKS 5: FESTIVALS

THE TASTING ROOM EXPERIENCE

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WINE DISCOVERIES: NEW RELEASES

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ART & ABOUT

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EVENT CALENDAR

Sonoma County’s Newer Tasting Lounges

18 OUT TO EAT Juices and Smoothies for Body & Soul

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San Francisco Chronicle Awards

2013 Estate Rose‘ of Syrah Double Gold 2013 Estate Riesling Double Gold 2010 Estate Petite Sirah Gold

Th e h igh est expression of th e mou ntain

Visit our sustainably farmed vineyard to enjoy Healdsburg Tasting Room Sonoma County’s most breathtaking views, or stop 34 North St. Open Daily 12 - 7 by our downtown Healdsburg Tasting Room to taste Estate Tasting Room & Picnic Area our Double Gold Medal & 90+ point Estate wines.

9100 Skaggs Springs Rd. Geyserville Open Saturday & Sunday 10 - 4 Monday & Friday by Appointment

www.GFVineyard.com | 707-433-2371

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Client: Zizi Run date: 2-26-15 Ad title/slug: 1/6 Returned approval due by: ASAP Scheduled to run in: Discoveries Spring 2015 Please check this proof carefully for errors and omissions. Your signature below constitutes acceptance of full responsibility for all errors, omissions and legal and ethical compliance in this document. Sonoma West Publishers will not accept liability for errors overlooked at this stage of proofing. Any changes from your previously approved copy will be charged extra according to both time and materials. Advertiser agrees to pay appropriate rates and production costs as specified in the current rate card. All conditions of the latest rate card apply.

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APPROVAL

Spring 2015 Editor Patricia M. Roth Design & Production Brent A. Miller Photography Editor Sarah Bradbury Web Coordinator Eileen Mateo Publisher Rollie Atkinson Associate Publisher Sarah Bradbury Special P rojects D irector Cherie Kelsay Sales Manager Paula Wise Advertising Sales Steve Pedersen Neena Hatchett Carol Rands Beth Henry Graphic Designers Jim Schaefer Deneé Rebottaro Cover Photo Gary Ottonello

Sonoma Discoveries is published quarterly, four times a year. The entire contents of Sonoma Discoveries is copyrighted by Sonoma West Publishers, Inc. Sonoma Discoveries is published at 230 Center St., Healdsburg, CA 95448. Application for Periodicals Mailing Privileges is pending at Healdsburg, CA 95448. POSTMASTER: Send address changes to Sonoma Discoveries, P.O. Box 518, Healdsburg, CA 95447-0518. The annual subscription rate for Sonoma Discoveries is $20 per year (four issues).

Sonoma Discoveries advertising and editorial offices: 230 Center St., Healdsburg, CA 95448 707-433-4451 ©Copyright 2015 Sonoma West Publishers, Inc. All rights reserved.

Sonoma Discoveries is an advertising supplement to the Feb. 26, 2015 issue of Sonoma West Times & News, The Healdsburg Tribune, The Windsor Times and Cloverdale Reveille.

Printed by Barlow Printing, Cotati, CA Cover: Gelato, Zazu Kitchen and Farm,

by Gary Ottonello

EDITOR’S LETTER Springtime in Sonoma County is enough to make you swoon. The beauty of our region truly shines, and the opportunities to discover something new, or rediscover what you’ve loved, are seemingly endless.

Our writers and photographers worked on their stories long before spring’s brighter, longer days had arrived. Now they’re here—and we’ve given you myriad ways to fill up your dance card.

Discoveries Picks 5 highlights festivals showcasing independent filmmakers, artisan cheesemakers, fiddlers, coastal culture and apple blossom-inspired fun. While being wonderfully homegrown, these are first-class events that infuse energy and talent into our midst. Further, in our calendar listings, there’s much to enjoy—from new art shows and plays to concerts, wildflower walks, farm visits, and beer and wine tastings.

Want to escape into the natural world? Ray Holley takes you outside—ziplining through redwood trees, kayaking the Russian River and walking along some lesser-known trails. We’re lucky to have access to great eco-adventures in our own backyard.

In her column, The Epicurean Connection, Sheana Davis traveled to farms in Petaluma and Valley Ford to bring a cheesemaker’s insights into two cheesemaking families and their products. In West County, Abby Bard uncovers the magical tale behind a fruit and produce-inspired juice bar at The Barlow, where the owner creates healthy smoothies and juice shots.

Kimberly Kaido-Alvarez visits restaurants and farms to learn that consistent access to flavorful ingredients is a symbiotic relationship between chefs and farmers, a plus for anyone seeking fresh meals year-round. Kaido-Alvarez also brings to light just what’s going on inside grange halls. There’s a reason why these once-quiet centers are jumping and membership’s growing.

Writer Mary-Colleen Tinney takes you on a sojourn to three wine-tasting lounges in Graton, Forestville and Healdsburg, places where you can sit back and savor good wine with your friends.

In Wine Chat, vineyard consultant Mark Greenspan answers questions related to water and vines. The topic of winegrape irrigation, though timely due to the drought, is one Mark has been studying throughout his career.

Our new video on sonomadiscoveries.com features third-generation winemaker Ed Sbragia, deeply rooted in Dry Creek Valley and known also for his successful career at Beringer. When you’re mapping out a course for barrel tasting in early March, you can meet this local icon at Sbragia Family Vineyards. We followed the Wine Road during Winter WineLand—and the journey through the Dry Creek, Russian River and Alexander valleys is as much a part of the experience as the destination. We shared some new releases in Wine Discoveries—let us know what you discover!

Patricia M. Roth patti@sonomadiscoveries.com

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CONTRIBUTORS Kimberly Kaido-Alvarez is a writer who has contributed to Sonoma West Publishers for seven years. A fan of communications in all its forms, she has a background in graphic design, public relations, creative writing and dance. Growing up in Sonoma County, Kimberly developed a deep appreciation for nature, art, agriculture and good food. She lives in Sebastopol with her three sons who fuel her with inspiration.

Abby Bard is a weaver who sells her handwoven clothing at local galleries and from her studio in Sebastopol. She is a member of Sonoma County Art Trails.

She has a passion for growing food in an urban landscape. abbybardhandwoven. com.

Joe Barkoff is a photojournalism major at Santa Rosa Junior College, where he has worked as the photo editor and sports editor of its newspaper, The Oak Leaf. He is also interning as a photographer and contributing writer for Sonoma West Times & News.

Sarah Bradbury is the associate publisher of Sonoma West Publishers, Inc. and has had the opportunity to photograph the county and its people for Sonoma Discoveries for 17 years.

Sheana Davis is a cheesemaker, culinary educator and owner of The Epicurean Connection. She has supported the artisan and farmstead cheese movement for more than 20 years and sponsors the annual Sonoma Valley Cheese Conference. sheanadavis. com Ray Holley is the managing editor of Sonoma West Publishers, returning to the company in January 2015 after running his own consulting firm. He previously served in The Tribune’s newsroom as a reporter and editor. He considers himself lucky enough to live in Healdsburg, the land of good bread, good coffee, and good people. He has no fear of the serial comma.

Gary Ottonello is a photographer born and raised in Sonoma County concentrating in portraiture and action sports photography, specializing in offcamera lighting. He comes from a video background and enjoys playing the drums and skateboarding. garyomedia. com.

Patricia Miller Roth is the editor of Sonoma Discoveries. She was previously editor at Wine Business Monthly magazine and has been a reporter and editor at various publications in California, from the San Joaquin Valley to the San Francisco Bay Area.

Mary-Colleen Tinney is a Sonoma County native with more than 13 years of experience as a wine journalist. After nearly nine years at Wine Business Monthly magazine, she spent a year exploring and working in the wine regions of New Zealand. Since her return, she has worked in wine marketing and hospitality positions while continuing her wine journalism career on a freelance basis.

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awards presentations. Festival highlights are many, including: a retrospective tribute to legendary Bay Area documentary filmmaker Les Blank featuring five of his most iconic films and a sneak preview of his final documentary work; the first-ever Student Invitational with local high school students working with seasoned filmmakers to finish projects that will show during the festival; A Spotlight on Syria with two films that show the horrors of the war being waged in Syria; Peer Pitch, where filmmakers with works in progress can pitch and receive feedback from other filmmakers. SCA, Rialto Cinemas; check website for all locations and times. sebastopolfilmfestival.org.

DISCOVERIES PICKS 5: FESTIVALS Celebrate your way through Sonoma County this spring as festival organizers present their annual, top-of-the-line events.

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a “touch tank” of underwater critters and more; fire departments allow kids to crawl all over their equipment. See arts and crafts; watch the pet parade Saturday afternoon.

If you’re into golf, sign up for the Golf Challenge at The Links of Bodega Harbour.

The traditional Blessing of the Fleet takes place in the Bay at noon on April 12.

“Local clergy bless each boat, asking for ‘safe keeping’ and a plentiful season. This is a very colorful event that is best watched from the shores of the Festival site,” Festival Chair Brooks Rooney said. 10 a.m.-5 p.m.

Westside Park, Bodega Bay. bbfishfest.org.

CLOVERDALE OLD TIME FIDDLE FESTIVAL APRIL 11

CALIFORNIA ARTISAN CHEESE FESTIVAL

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MARCH 20-22

Get up close and personal with California’s top artisan cheese makers and cheesemongers, including your local favorites, for seminars, pairings, tastings, farm tours, cheesemaking classes and cheese-focused demonstrations. Discover limited-production, rare artisan cheeses and learn about the art of making cheese. The Saturday night walk-around tasting competition pairs local chefs with local cheesemakers, each who create one perfect bite to share with guests.

The grande finale Sunday Marketplace brings together more than 75 artisan cheese and food producers, wineries, breweries and chefs so that guests may sample and purchase every cheese that was featured at the festival while meeting the artisans behind the cheese. Sheraton Sonoma County, Petaluma. artisancheesefestival.com.

Are you ready to have a foot-stomping good time? Come to the 40th Cloverdale Fiddle Festival, full of workshops, contests, jamming and performances by bluegrass, old-time fiddle and Americana artists. “We have a lot of good folks lined up. Sourdough Slim will be coming back, as will old-time banjoist and folklorist Debby McClatchy, who is an authority on old-time fiddling, 5 particularly the Charlie Poole method,” Event Director Mark Hogan said. The Central Valley Boys will play traditional bluegrass at Ruth McGowan’s Brewpub Friday night before the fest. Saturday night, come back to the pub for a big open jam.

RV/tent camping available; call 707-8943392. The California State Old Time Fiddlers’ Association District 10, Cloverdale Citrus Fair and Sonoma County Folk Society put on this year’s event. cloverdalefiddles. com.

BODEGA BAY FISHERMAN’S FESTIVAL

EIGHTH ANNUAL SEBASTOPOL DOCUMENTARY FILM FESTIVAL

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MARCH 26-29

The mission of the Sebastopol Documentary Film Festival is to bring strong, independent documentary films and their filmmakers to West Sonoma County—and this year will not disappoint. More than 100 filmmakers and guests are expected to converge on Sebastopol, where 71 feature-length and short documentary films from around the world will be shown. The opening night celebration at the Sebastopol Center for the Arts promises to be a lively party, with

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Anchored in the Community is the theme of the 42nd annual festival that offers entertainment for the entire family—and you can bring your dog (on leash). Cheer teams on as they compete in the Wooden Boat Challenge, where members must construct a boat with provided materials and one power tool, and the Bathtub Races, where teams create handmade boats out of “anything that floats” and navigate a short water course. Enjoy fresh, local food—from fish and chips to oysters and clam chowder; sip local wines and beer. A kids’ zone has

SEBASTOPOL APPLE BLOSSOM FESTIVAL APRIL 18-19

This year’s theme, “A Magical Time,” captures the spirit of orchards in springtime, when thousands of soft pink and white blossoms burst out across the rolling hills of Sebastopol. “It really is like someone waves a wand over the trees for those few spring months,” said Teresa Ramondo, executive director of the Sebastopol Chamber of Commerce. So place a blossom in your hair or upon your lapel and come to the Saturday parade that celebrates the town’s famed apple blossoms and agricultural roots in myriad ways: decorated floats, marching bands, costumed dancers, prancing animals and happy kids rushing to catch candy seemingly tossed from the sky. After the parade, on Saturday and Sunday, Ives Park offers food, fun, games plus arts and crafts.

Enjoy local bands on Saturday and the blues on Sunday. Occidental woodcut artist Rik Olson created the art for this year’s poster, on sale as a fine print at the Sebastopol Chamber. Parade: 10 a.m. Festival tickets: online and at local businesses. 707-8233032, appleblossomfest.com.

WINE DISCOVERIES THE WINE ROAD

We traveled the Wine Road (wineroad.com) during Winter WineLand to discover new releases for our readers. The experience engages your senses in many ways and offers the opportunity to talk with owners and winemakers working in the Dry Creek, Russian River and Alexander valleys. Nearly 140 wineries open their doors to the public so this is just a taste of the bounty of our region.

HANNA

KOKOMO WINERY

PECH MERLE

2014 Sauvignon Blanc Russian River Valley 13.2% alcohol 25,000 cases, $19

2012 Petite Sirah Dry Creek Valley 15% alcohol 300 cases, $32

2012 Alioto Zinfandel Dry Creek Valley 14.6% alcohol 45 cases, $33

Sauvignon Blanc is Hanna’s best-known wine. Released in mid-February, Vintage 2014 caps three good growing years of consistently warm but never too-hot temperatures, resulting in steady ripening and good acid retention to produce this perennial favorite.

Winemaker Jeff Hinchliffe has been making Sauvignon Blanc for 30 years and has been crafting award-winning wines for Hanna since he joined the winery in 1998. He aims to produce Sauvignon Blanc wines that are very crisp, cool and vibrant with a rich texture and evocative of the grapes themselves. He achieves that, once more, in 2014.

“There are multiple ways of getting flavor but essentially it is about picking the site and then trying to outsmart the grapes. It’s fun because you get these vibrant flavors—and for this wine, it’s about vitality, freshness and balance.”

Hinchliffe examines the grape’s naturally derived flavors, like pyrazine, and minimizes those green flavors (or bell pepper aromas), starting in the vineyard. “We open the canopy above the fruit zone so every leaf is photosynthetically active, keeping the fruit covered and cool,” he explains, of the technique they developed in the last five years. “This also pushes biosynthesis of the varietal thiols (grapefruit, passion fruit), which are the Holy Grail of Sauvignon Blanc winemaking.”

The wine is bottled/kegged from January to June. “We keep it fresh (on the lees 3-4 weeks before bottling) and bottle it every other month. To me, it’s perishable, like milk,” says Hinchliffe.

Hanna uses tin-lined screwcaps as a closure. Starting with the 2014 vintage, 5-gallon kegs are available for the first time.

Kokomo Winery has been making Petite Sirah since its second vintage in 2005, and it’s one of their most popular wines. The 2012 Petite Sirah was bottled just days before fans converged upon Kokomo Winery’s hip tasting room for Winter WineLand. It was their biggest seller that weekend.

“I would describe it as the darkest color of any wine out there, but still not overly tannic, and a balance of dark berries and a good acidity, which can be cellared for 10 to 15 years,” owner/ winemaker Erik Miller says. “I love the way this wine sticks to your ribs! It is a deep, dark wine that should be enjoyed with a hearty dish next to a fireplace.”

When making the wine, “We try to make sure the vineyard is evident primarily,” Miller says. “To achieve that in Petite Sirah you sometimes need to press it off with a little bit of residual sugar and let it finish fermentation in barrel. We do not crush the fruit, only gently de-stem it, and we keep a cool fermentation that does not exceed 75 degrees. These measures are taken to make sure we do not get too much tannin in a variety that already has plenty of tannins.”

Miller named the winery after his hometown of Kokomo, Indiana. Miller started in 2004 with the production of a single vineyard Cabernet Sauvignon, and today focuses their terroir-driven philosophy on Sonoma County and its distinct appellations. Joined by his best friend from Purdue, Josh Bartels, as Kokomo’s assistant winemaker, Erik partnered with grower Randy Peters, who has more than 40 years of winegrape growing experience.

The 2012 Alioto Zinfandel is one of Pech Merle’s black label wines, described on the back label as being distinguished by “limited production, superior pedigree and the diligent obsession to each and every detail.” Sold first to wine club members, it became available in the tasting room in January of 2015.

Winemaker John Pepe has more than 30 years of wine production experience, mostly in Sonoma County. He has a background in viticulture, too, making his gig with Pech Merle a perfect fit and bringing pride of ownership to each bottle. “I get to do everything—pruning, green-work, harvesting and making the wine. It is very satisfying to be able to tend the vineyard in a very personal and hands-on way and also get to make the wine out of the grapes,” Pepe says.

The peppery raspberry character of this wine is typical of the grapes grown in the Walling Road/Canyon Road area of Dry Creek Valley, Pepe explains.

“I like the mixed black vineyard taste because they do not fall into any one category of typical Zin flavors since their composition can change from vineyard to vineyard. This wine is dark with rustic edges starting to soften up with bottle age and with raspberry fruit showing more depth,” he adds.

On your visit to Pech Merle (pronounced Pesh Mell), named after a prehistoric cave in France, be sure to taste their other wines, too, like the Laguna de Santa Rosa Pinot Noir. The tasting room is located in downtown Geyserville and winery plans in Dry Creek Valley are progressing with projected groundbreaking in 2016.

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local+

Q&A: Wine Chat with Mark Greenspan

I

n 2014 you told winegrape growers: “Your irrigation needs are less than you think.”

Can you elaborate on that?

In my experience, I have found that most growers can substantially cut back on the amount of irrigation they apply to their vineyards. In fact, I can’t think of any vineyard that I haven’t been able to cut back on irrigation applications.

Growers can be nervous that cutting back on water can reduce their yields and I won’t lie to you: I’ve made a few mistakes in the past where we did negatively impact yield. But I’ve learned through experimentation and by exploring new techniques that we can avoid yield loss and still irrigate with a small fraction of what they used to use. In fact, I am convinced that delaying irrigations as late as possible into the spring or summer encourages root development, making vines less dependent on irrigation and less prone to yield loss.

I’ve found some vineyards where yield actually increases.

To make a long story short, many if not most growers in the North Coast can reduce their irrigation applications by 30 to 50 percent with only positive outcomes.

They just need to learn how to do it.

Why is it important for winegrape growers to measure moisture in the soil?

I’ve always been a big proponent of monitoring the vine, since it is the

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Photo by Sarah Bradbury

Interview by Patricia M. Roth

target of our farming. But, knowing soil moisture has allowed me to up my game significantly and avoid those problems I had earlier in my career. We use devices that measure moisture content at several depths in the soil. It allows us to observe root uptake of moisture in the soil, to know how much moisture is in reserve in the soil “bank,” to know how deeply moisture percolates during an irrigation event, and how long it takes for that moisture to be taken up by the vines. It’s allowed a dimension of precision to our irrigation practices that we otherwise would have to guess at.

How does managing water in Sonoma County differ from other regions and the state in general?

Sonoma County receives a tremendous amount of rainfall during the winter and spring. Even during the recent drought, we received enough rainfall to fully moisten the soil throughout the root zone (about 3 to 4 feet). Because of that, we do not need

to irrigate during spring in most years and we can usually delay our first irrigation until mid-summer or even later than that.

Most other regions of California do not receive rainfall so abundantly and must irrigate earlier and therefore more than we do in Sonoma County. I think this creates vines that have stronger root systems, use less water resources, and are more reflective of their terroir than in regions that are more dependent on irrigation.

How common (or uncommon) is it for growers to monitor water usage?

Not very common – about 10 percent or so of growers statewide use instruments to monitor vine water stress or soil moisture.

But, monitoring of vines, soil and water usage is growing substantially. Perhaps I have something to do with that, but I’m not the only one preaching the benefits of these techniques.

How successful is dry farming (and do winegrapes really need to be irrigated)?

Some vineyards can be dry-farmed and Sonoma County is full of them. It depends on a lot of factors, such as wine style and yield objectives, the capacity of soils to hold moisture, and the ability of the grower to reduce competition for water from weeds.

There are many vineyards that simply cannot get through a season without irrigation, but I have also found many vineyards that did not need to be irrigated, unbeknownst to the grower until we worked together.

Who or what inspires you and why?

This is a big question as there are almost unlimited sources of inspiration for me.

My family has always been an inspiration to me. My parents always pushed me to do my best and my father never seemed to be quite satisfied with his or my work. Hence, I am never satisfied with the status quo and always strive to do everything just a bit better next time. I think I try to provide the same inspiration for my two kids, always setting the bar just a notch higher than where it is now for them. In so doing, I want to provide them a good example of a strong worth ethic, attention to detail, and relating to other people with honesty and respect. Inspiring them is an inspiration to me. SD

SONOMA LOCAL

Viticulturist Mark Greenspan, Ph.D., owner of Windsor-based Advanced Viticulture, has 25 years of viticultural experience, comprised of scientific, technical and practical field efforts. He is regarded as one of the world’s leading experts in winegrape irrigation and has extensive experience in vineyard nutrition, crop load management, vineyard uniformity, soils investigation, vineyard design, grape maturation, climate and viticultural technologies Arista Winery in Healdsburg began working with Greenspan two years ago to help with the overall health, balance and establishment of their relatively young estate vines. “Within the first year we began to see our vines responding to our inputs,” said Mark McWilliams of the Arista Winery family. “We saw more consistency in our shoot growth, length, and overall canopy balance, which has a direct and immediate impact on quality. We saw a huge decrease in our overall water usage though tools like soil moisture probes, pressure bombs and porometers. The result was less water used, balanced crop load, and much more balanced flavors and chemistry in our grapes.”

Arista Winery Winemaker Matt Courtney added: “Being able to quantify vine water status, using Mark’s tools and expertise with those tools, has been an enormous help in making irrigation decisions, in particular. It takes the guesswork out of the irrigation program. With Mark, we’re able to very accurately track the status of water stress in the vine and give them exactly the amount of water they need throughout the season, and we’ve seen immediate positive results in wine quality.” spring 2015 +

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taste+

A Day with The Epicurean Connection Visiting Pugs Leap Cheese and Gypsy Cheese Company SONOMA LOCAL

by Sheana Davis

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ach time I’ve had the opportunity to visit a farm, I have cultivated a new friendship with a cheesemaker and/or dairy farmer. Once I’ve enjoyed seeing a farm, met the family, toured the cheese plant, petted the animals and had a cup of coffee at the kitchen table, I have created an experience that I can then take back to my cheese shop and share with each guest—so we then become ambassadors for these amazing cheeses.

Last month my travels took me to Pugs Leap Cheese and Gypsy Cheese Company.

Gypsy Cheese Co. founders Jon and Lauren Bowne Pugs Leap Cheese rents part of its facility to Gypsy Cheese Company, providing a double has a semi-firm and flaky texture with a perfect benefit, with two admirable cheese exterior of bloom. You can tell these cheeses were companies under one roof. made by hand, by someone with a passion for her Upon arrival at Pugs Leap, you are greeted at products. the beautiful barn by the ranch dog Sam and a few Pugs Leap Cheese is located on White Whale heritage Mangalitsas pigs—and this is all before you Farm in West Petaluma and is open by appointment; get a chance to meet the goats. After touring the look for spring tours of the farm. In addition, you cheese plant and admiring the beautiful selection can find Pugs Leap Cheeses at Oliver’s Market, The of cheeses, all made from farmstead goat milk, we Epicurean Connection, Petaluma Market, Oxbo enjoyed a tasting of the fresh-made cheeses crafted Public Market, Freestone Artisan Cheese and fine

by Anna Hancock, owner and cheesemaker. cheese shops and restaurants around the Bay Area.

We loved all of the cheeses equally, truly!

“Made with Love in Valley Ford, California” The Chèvre is fresh and fluffy, with a creamy is the opening line Gypsy Cheese Co. has on its finish; the Tomme is a raw milkwheel, with snowwebsite, which made me love them before I had met white interior and an earthy, full-bodied flavor; the them! Gypsy Cheese Co. was founded in 2013 by Petit Marcel has a bit of bloom to create a visual Jon and Lauren Bowne with the help of their young treat made in the shape of a small disc of soft and son Benjamin. delicate goat cheese; and to finish, the Pave, which Photo by Sarah Bradbury

Sheana Davis, cheesemaker, culinary educator and owner of The Epicurean Connection in Sonoma, has supported the artisan and farmstead cheese movement for more than 20 years.

LEARN MORE Keller Estate kellerestate.com Pugs Leap Cheese & White Whale Farm pugsleap.com Gypsy Cheese Company gypsycheese.com Ernie’s Tin Bar 707-762-2075

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Photo by Sarah Bradbury

The Bowne family relocated from San The Bownes’ philosophy is to maintain Francisco to West Petaluma after the couple simple cheesemaking practices that allow the made a career change from working as marvelous and unique Valley Ford terroir attorneys; in their free time together they to shine. The milk is never pasteurized, began experimenting and dreaming their and only minimal amounts of commercial cheese business. The cultures are Bownes now live in utilized. Most the bucolic countryside of the magic of Petaluma, as they happens simply pursue a life of rural by allowing the harmony and cheesemilk and local making. environment to Jon and Lauren freely interact. learned their cheese Look for craft by experimenting spring tour in small batches, dates to meet sourcing milk from the Bowne local dairies. They are Family, or you Caravan Gold (in mason jar) and Rosebuds, two goat cheeses made by Gypsy Cheese Co. a welcome addition to may find them the cheese culture of offering demos Sonoma County and we thank Pugs Leap at your local cheese shop, Oliver’s Market or Cheese Company for welcoming them onto The Epicurean Connection. the farm.

After touring the Pugs Leap Cheese and Jon and Lauren believe Valley Ford’s Gypsy Cheese Company, we stopped in at foggy, salty air creates a wonderful Keller Estate to taste their wines and enjoy atmosphere for cheese ripening, and its the beautiful view of southern Sonoma pastoral vistas inspire the ‘fromage artiste.’

County. We were greeted with Brut Bubbles,

ALL ABOARD FOR GREAT TASTE! Find out why we’re more than just the “Best Breakfast in the North Bay”

NEXT STOP... DELICIOUS FOOD!

112 4th Street Santa Rosa • 525-1690 M-F 6:30-3, Sat & Sun 7-4

150 Windsor River Rd. Windsor • 838-6920 M-F 6:30-3, Sat & Sun 7-3

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made by the traditional Champenoise method, employing a blend of Pinot Noir and Chardonnay. This wine, which is produced every five years, is in limited supply.

We tasted a variety of Chardonnays, Pinot Gris, Rosés and Pinot Noirs. Keller Estate is truly a shining star of our Sonoma County. The winery is open for walk-in tastings Friday through Sunday; reservations are required Monday through Thursday and the weekend. Stop by and enjoy a flight of wine, the view, original works of art by local and international artists, and a delightful afternoon. Be sure to visit their website, too, as it is filled with delicious recipes and culinary pairings.

After departing Keller Estate, we stopped in at Ernie’s Tin Bar on Lakeville Highway in Petaluma for a crisp, cold brew. They pour over 20 beers on draft—a mighty fine selection, I would like to say. Amanda greets us and she always remembers our names!

Enjoy a bag of chips, peanuts or a snack, but do remember: No cell phones; if your phone rings, you have to buy a round of drinks for the entire bar. SD

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fun+ Photos by Gary Ottonello

The Tasting Room Experience Sonoma County’s Newer Tasting Lounges

by Mary-Colleen Tinney

Pictured clockwise: Paul Mathews tasting room, Cartograph wine and Wine Guerilla interior

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S

onoma County is filled with unique cities and small towns.

These enclaves may be bohemian and rustic, or bustling and busy, each with its own identity and charm. Our region has also seen a maturing food culture that emphasizes fresh, local ingredients prepared in innovative new ways, as well as an expanding wine presence, often by independent growers and vintners who prize low-intervention winemaking techniques using fruit grown with the utmost respect for the land and environment that surrounds it.

Ideally, these elements develop in harmony, each new element complementing the ones that came before it, staying true to the identity of the community where they belong. In this issue, Discoveries visited three newer tasting rooms that we believe represent the changing faces of Sonoma County.

As it happens, all three are tasting lounges, opened within the last two years.

These are places where visitors go to sit back and relax while talking to friends, where a taste of wine is to be savored rather than rushed. While it is easily possible to visit all three in a day, it is also possible to visit just one in a day, spending the rest of the afternoon exploring the fine restaurants and other amenities of the towns.

Mat and Barb Gustafson, proprietors of Paul Mathew Vineyards, offer wines that are distinctive of their location in the Green Valley region.

PAUL MATHEW VINEYARDS

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bout 20 years ago, Graton was a town in transition. The once-thriving farm town had become worn down, its downtown block of businesses largely closed or abandoned. But local developer Orrin Thiessen wanted to rejuvenate this West County town back to its roots. Using old photographs and long memories of locals as his guide, he revived the town. Now, in buildings largely either restored or rebuilt as first envisioned, Graton is a small but lively destination, with remarkable restaurants, art galleries and antique shops lining the streets.

At the far end of the street in a Victorianesque gray clapboard building with whitetrimmed windows, is the Paul Mathew Vineyards’ tasting room. The space is on the ground floor of the two-story Thiessen Building, built to emulate the former Graton Hotel that once stood in the area.

The tasting room space is large and open, with the sun reflecting off the warm, creamyyellow walls. While guests can taste along the long tasting bar (with some wine-barrel-stave

PAUL MATHEW VINEYARDS

9060 Graton Road Graton, CA 707-861-9729 paulmathewvineyards.com Open Thursday through Sunday, 10:30 a.m. to 4:30 p.m.

bar stools for seating), several large, cushy couches are available for chatting and lounging while you taste. The fee of $10 (or $20 with the logo glass) is waived if you purchase a bottle.

Paul Mathew Vineyards proprietors Mat and Barb Gustafson have combined their wine industry experience (he a winemaker, she a sommelier) to focus on small-lot, mostly single-vineyard Pinot Noir. Mat, who is also co-winemaker at Moshin Vineyards, sources nearly all his fruit from the Green Valley region that surrounds Graton. Gustafson favors a winemaking style that emphasizes the fruit’s natural qualities, using indigenous yeasts for fermentation (when possible) and opts against filtering the wines.

The result are wines that are distinct and clearly indicative of their location. It was particularly interesting to taste the Russian River Pinot Noir blend of two vineyard sites, Ruxton and TNT, then later the single-vineyard offerings that composed the blend. From the Ruxton Vineyard, you’ll find earthiness, woodsy spice and black currant notes; from TNT Vineyard, bright cinnamon and ripe red raspberry and cherry flavors.

Between the friendly staff (Barb herself is often found behind the tasting room bar) and local touches, there’s an easy familiarity when visiting. It’s almost as if you’re dropping into the kitchen of an old friend.

It’s fitting, then, that the winery also has an extensive food-and-wine pairing program, held regularly in the tasting room’s striking meeting space. The room is dominated by the chalkboard wall that’s largely covered by a mural designed by an artist friend of the Gustafsons. In the past, guests sat along the large, wood-slab table, dining and drinking along a seminar theme (such as oyster heaven, garden vegetables or artisan cheese). New concepts are being discussed for 2015, so check in at the winery’s website or with the tasting room for more information.

Grapes for this Russian River Valley Pinot Noir come from Bohemian Vineyard in Freestone; food and wine pairings are held in this meeting space off the tasting room.

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CARTOGRAPH

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pened just over a year ago, the Cartograph tasting room offers exceptionally friendly service amid a large, airy and thoroughly modern tasting room—in other words, it fits in perfectly with Healdsburg’s artistic and contemporary, but laid-back and historic aesthetic.

Cartography is the study and making of maps, a practice that requires artistry, imagination, attention to detail and technical skill. A cartograph, according to the winery, is a “visual marking of ideals over time or place.” It’s a natural moniker for a winery whose owners, Alan Baker and Serena Lourie, have shared their personal story of wine discovery and their path to Healdsburg in literally every bottle.

The Cartograph logo is what, upon first glance, appears to be a sort of stylized rendering of a constellation. However, it is itself a cartograph, one that traces a line between the significant points of each partner’s personal wine journey, the movements that led them to their wine passions. Hers moves from her

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family home in Pentrez, France to Washington, D.C. before moving to San Francisco. His begins in St. Paul, Minnesota, then to San Francisco where their paths met while making wine at Crushpad urban winery.

Together, they moved to Healdsburg to create Cartograph, the last point on their journey.

This cartograph logo is represented as a large art piece on the wall behind the long, curved white

The Cartograph logo, seen on the tasting room wall and wine label, traces the journey of owners Alan Baker and Serena Lourie.

tasting counter. Large windows overlooking Center Street bathe the large tasting room space in bright light, adding warmth to the cool gray walls and floors. Vibrant accents complete the space, such as the bright blue, contemporary sectional couch and the large aluminum-printed photographs by local artist Damon Mattson.

Baker and Lourie are deeply involved in the winery, from picking the grapes to crafting the wines to designing and manning the tasting room counter. Their energy and excitement about their brand is clearly evident: even the smallest details have a reason for being and a story that they will happily share. They are a Pinot Noir-focused brand, seeking to create wines of complexity and character, with hallmarks of balance and nuance rather than bold intensity.

Baker and Lourie also embody the best spirit of Healdsburg’s wine industry.

Though neither is a native to the city, their love, appreciation and commitment to the region is no less evident than what’s found in the planter box outside the tasting room window. When Baker first arrived

in Healdsburg a decade ago, he clipped locally from vineyards in the Russian River a starter cutting of rosemary from the Valley (the Floodgate Vineyard Pinot Noir, bush outside the downtown Post Office— with supple red fruit notes, is a particular somewhat of a Healdsburg tradition. He standout), though some wines are sourced cultivated and carried this plant with him from Mendocino’s cooler climate regions. through several moves, from Healdsburg, Personally, I make a special trip yearly to through San Francisco stock up on the winery’s and back again to Rosé of Pinot Noir, a delicate Healdsburg when he yet decadent wine with CARTOGRAPH and Lourie returned flavors of strawberry, orange 340 Center Street in 2009. After a fire blossom and even a hint Healdsburg, CA. destroyed the Post of cranberry at the finish.

707-433-8270, Office in 2010, the It’s perpetually one of my cartographwines.com original rosemary bush favorite Rosés of the year, Open daily, 12 p.m. to 6:30 p.m. and is only available for was removed—but thanks to Baker, a piece a short time in spring and still lives on just a few summer. paces away in the planter box outside of Like many of Healdsburg’s downtown the tasting room. Guests are invited now to wineries, Cartograph is part-lounge, partcarry on this piece of Healdsburg’s history tasting room. For a $10 fee (refundable and clip a starter of their own—there are with two-bottle purchase), guests can taste even pruning shears available at the tasting through the selection of Pinot Noirs and bar.

Alsatian whites, or they can buy a glass, halfCartograph is a small-production winery, carafe or bottle, grab a seat on the couch or and many of the offerings number less than at the window and relax.

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WINE GUERRILLA

B

etween Nightingale Breads, Twist Eatery, Backyard restaurant and Canneti Roadhouse, downtown Forestville has become a destination for Sonoma County fine dining fans. Though the food is high-end, Forestville maintains its quirky and come-as-you-are attitude. Two years ago, Wine Guerrilla co-founder and current owner, Andy Railla, chose the small town for the decade-old winery’s first tasting room. Railla had made offers on sites in Healdsburg, but abandoned plans for the larger town when this unique, spacious and architectural space became available. As a Zinfandel-focused producer, Railla believed Wine Guerrilla offered a contrasting tasting experience for an area of the Russian River Valley that is generally more focused on Chardonnay, Pinot Noir and cool-climate varieties. More than that, he believed wholeheartedly in Forestville’s future as a food and wine destination.

The space is part art gallery, part tasting room and part coffeehouse-style lounge. Stark white walls, large windows and swooping walkways create an open, bright space, balanced by earthy rust-colored floors and an abundance of rich, caramel-colored wood accents. Through the back is a courtyard where guests can also sip and picnic.

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Wine Guerrilla, whose tagline is “The at the finish. It is concentrated and complex, Art and Soul of Zinfandel,” is known for its with the maturity of aged vines and the huge variety of wines—33 different wines freshness of new wine. Another interesting in all, a majority of which are old-vine, option is the 2012 Carreras Ranch oldsingle-vineyard Zinfandels. There are also vine Zinfandel field blend (harvested and a number of Zinfandel-based field blends, fermented together with where a single block was planted to a Alicante Bouchet, Petite Sirah, number of different red varieties, which Napa Gamay and Chasselas are all picked and fermented together. The Doré), a complex, fruity and winery produces just floral style. about 2,500 cases a Label art year, so each wine is for each wine is WINE GUERRILLA fairly limited. created by Southern 6671 Front Street On any given day, California artist Forestville, CA. guests are invited Sean Colgin. Many 707-887-1996 to taste, for a $10 of the labels are wineguerrilla.com refundable fee, through Open daily, 11 a.m. to 5 p.m. centered around the six or so wines female figures or being poured that florals, done in a day. The winery buys all its fruit from local bold and colorful modern growers (nearly all from the Russian River expressionism-meets-Art or Alexander valleys). Railla likened this Nouveau style. Other Art method to a form of guerrilla tactics, which, Nouveau prints of Colgin’s line of course, inspired the winery’s name. the walls as well as being emblazoned on The 2011 Clopton Vineyards old-vine t-shirts and even phone cases. Along other Zinfandel, if available, is superb. Made from walls are works from other local artists. vineyards planted in the late 1800s, the wine This is a tasting room that merits several is smooth and full, with abundant dark red visits, as each time is bound to lead to new fruit notes and hints of earthiness and mocha experiences and tastes.

Zinfandel-focused producer Wine Guerilla opened a spacious, art-filled tasting room in downtown Forestville two years ago.

Fine Art and Crafts by Sonoma County Artists

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eats+

Michael Sanders (above) and Anya Alara (next page) make juices, smoothies and wellness shots at The Nectary in Sebastopol.

Out to Eat

Juices and Smoothies for Body & Soul

by Abby Bard

G The Nectary 6760 McKinley St. Sebastopol, CA thenectary.net

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ia Baiocchi has been passionate about food since childhood. Now, this homegrown vegan goddess is working her culinary magic at The Nectary at The Barlow in Sebastopol, elevating fruits and vegetables to a higher level.

The story of her deep connection with healthgiving food began when her childhood neighbors, pianist Elaine Langlois and violinist Mark Sokol, would hold classical concerts in their home and serve delicious vegetarian food to their guests. Nineyear-old Gia, a student of Elaine’s, would help out.

“Elaine and Mark became my ‘spirit parents.’ They opened my eyes and tastes; they seasoned me,” she said.

After graduating from high school, Gia learned about culinary herbs and food as medicine from Rosemary Gladstar and Catherine Abby Rich, master herbalists and herbal educators. Following her heart and bliss, she became a trail guide in Yosemite, explored Costa Rica and lived in a yurt in West Sebastopol.

In 2003, Gia moved to Kaua’i where she raised vegetables, sold goat cheese at the Farmers’ Market

The Nectary owner Gia Baiocchi (center) with Michael Sanders and Anya Alara

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The Nectary’s menu is guided by organic seasonal produce and tropical fruits. Customers can sit at the bar and have a smoothie or wellness shot made to order. Michael Sanders (right) pours cold-pressed juice into reusable glass bottles.

and eventually worked as a line cook at the Blossoming Lotus, an all-vegan and raw foods restaurant. with a juice bar, bakery and catering kitchen, that made the little town of Kapa’a a culinary hot spot for the entire island. “That’s where I grew my entrepreneurial spirit. There were seven of us hippie kids in our 20s. It’s a miracle we stayed in business as long as we did,” she laughed. “And we’re all still friends. It was an epic experience.”

Eight years later, she returned to the mainland, lived in a remote paradise on the North Coast with frequent visits to her home turf of Sebastopol and contemplated the next phase of her life. She knew what she wanted—a healthy, sustainable lifestyle in alignment with the highest good for all beings and to be of service—but didn’t yet have a clear picture of what that might look like.

Then, in September 2013, she met a friend for coffee at Taylor Maid Farms in the new Barlow complex and noticed an empty space designated for a juice shack; the business had been approved and was ready for build-out. The location resonated with her—and sensing that this spot might be the answer to her prayer of right livelihood and right relations, she tapped into her higher consciousness—the universe—with the thought, “If this project isn’t for the highest good for everyone, keep

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me in mind. And then I just let it go.”

The following January 2014, she returned to The Barlow and found, instead of a juice shack, an empty shell. “I had an ‘aha!’ moment. Just complete clarity.

‘I’m going to open a juice bar.’ I picked up the phone and called my friend Jeffrey [Hustler]. And he was super enthusiastic about it and onboard [to partner up with her financially]. Barlow developer Barney Aldridge had lived in Kaua’i and knew of The Blossoming Lotus, so it was a real ‘aloha in’ for us,” Gia said.

Things moved very quickly from that point. Gia and Jeffrey worked together to design the space; Jeffrey supervised the build-out, while Gia developed the menu.

On July 3rd, they opened The Nectary—a juice and smoothie apothecary bar offering, simply put, artisanal raw and dehydrated foods, both sweet and savory, prepared in small batches to retain the highest integrity.

But Gia’s intention in creating the menu held a deeper and more complex vision.

According to the mission statement on The Nectary website: In harmonizing with the ancient lineage of Nature’s self-organizing intelligence (aka flowering plants), we create an exhilarating opportunity for you to restore, rebalance, regenerate, rejuvenate, replenish, revitalize your body by imbibing the elemental power of plants, herbs, flowers, cultures and microbes . . . raising

the consciousness of our community by providing Pranic nourishment in the form of liquid sunlight, that truly feeds your body.mind.spirit . . . infusing every cell of your evolutionary being with bioavailable, phytonutrient dense, enzyme-rich vitamins and minerals intentionally prepared into mouth-watering and soul-satisfying alchemical creations of pure food and drink.

Gia believes in the Hippocratic philosophy: Let food be thy medicine.

“What’s important to me is empowering people to make changes in their own health,” she said. “Health and wellness are what I’m passionate about. This is my self-expression, my art. I’m kind of an alchemist. I love to experiment in the kitchen; put together things that sound good, taste good and look good. It has to be a superior product—made with love and intention—those are ingredients.”

Inside The Nectary

The Nectary’s menu is guided by seasonal local produce and tropical fruits like pineapple and mango, with specific recipes, refined over time, for a balance of flavors.

The Superfood Smoothies were developed with sustainable energy in mind, a balance of healthy proteins, fats and sugars, and high quality supplements. Wellness Shots have ginger juice, coconut kefir and trace minerals. Fermented drinks have probiotics for boosting immunity, promoting the growth of beneficial microflora in the gut. Stimulating hot tonics are made with apple juice, ginger, lemon and cayenne or reishi mushrooms and coconuts. Golden cashew milk is flavored with vanilla and honey. There are four different kinds of nut and seed milks sweetened with yacon and mesquite for sugar-sensitive folks.

The Nectary space feels warm and intimate, with gleaming stainless steel work areas, a copper-clad bar, wooden bar seats and cabinets. A surfboard is propped up in the corner, and a giant mandala depicting the sun and earth overlooks the kitchen. In the retail section, nut butters, raw granola and dehydrated crackers share the shelves with healing herbs, vitality boosters and dehydrated snacks, all with compostable or recyclable packaging. A refrigerator is stocked with rows of vibrantly colored, cold-pressed juices in reusable glass bottles, labeled with whimsical names and healthsupporting properties, all ready to grab and go.

Customers can sit at the bar and have a smoothie or wellness shot made to order.

As I sipped a refreshing, pale pink, 2-ounce Shakti Silver Rose wellness shot (raw coconut water, rose, fulvic acid, and ionic silver and gold for immune system support), I watched one of the staff blend up a Pura Vida Acai Coconut Smoothie (menu ingredients: acai berries, strawberries, banana, date, kale, house-made raw coconut-hemp mylk, coconut water and full spectrum antioxidant superfood powder), while another staff member pressed locally sourced organic produce into juice on the Good Nature X-l, which has center stage behind the copper clad bar.

This impressive industrial juicer, nicknamed “Buffy the Vegetable Slayer,” has a low-RPM blade that grinds the produce and drops it into a bag, which is pressed between two plates with a hydraulic press. The juice is extracted slowly and will retain nutritive value for three to five days with just refrigeration. The remaining residue is collected in buckets for vermiculture compost.

Having eaten Gia’s food at the Blossoming Lotus and happily in my own kitchen, where she transformed produce gathered from my garden and from the local grocery into a beautiful, flavorful, imaginative feast, and now in this current venue, I can personally vouch for her deep commitment to food as both medicine and art. The mouth-watering photos on The Nectary’s website and postings on its Facebook page of inspired daily creations will entice you to try them.

Now that The Nectary is up and running at The Barlow, Gia is looking ahead toward growing the business, perhaps opening branches in the greater Bay Area. With her creative vision and an assist from the universe, it will surely happen. SD

SEBASTOPOL

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Top right Gayle Okumura Sullivan and Brian Sullivan, Dry Creek Peach and Produce Bottom left Chef Mateo Granados, Mateo’s Cocina Latina Bottom right Chef John Stewart, Zazu Kitchen and Farm

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By Kimberly Kaido-Alvarez Photography By Gary Ottonello

spring 2015 +

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ARDENS AREN’T GROCERY STORES FOR CHEFS, BUT MORE THAN ONE CULINARY PROFESSIONAL ADMITS TO TREATING THEM LIKE ONE, CHERRY-PICKING JUST ONE SPECIFIC ITEM TO INCLUDE ON THE MENU AND LEAVING THE REST BEHIND. Change is on the horizon though for an enlightened crop of chefs in Sonoma County who’ve discovered that collaborating year-round with farmers is the ticket to spontaneous creations and consistent access to vibrant, flavorful ingredients that keep menus fresh and exciting.

“It’s a two-way street. We teach each other—we tell them (the farmers) what we want, and they bring things to us that they are excited about, too,” explained chef Duskie Estes, co-owner of Zazu Kitchen and Farm, a restaurant in Sebastopol.

Teaming up with her husband, chef John Stewart, Zazu’s menu can change daily depending on the season and what is ripe in the garden or on the farm. Pulling from more than one source, Zazu has agricultural interests at The Barlow in Sebastopol where Zazu Restaurant is located, Macbryde Farm in Forestville and Davis Family Vineyard in Healdsburg.

Chickens, ducks, turkeys, pigs, sheep, rabbits and goats, along with fruits and vegetables, like Asian pears, Muscat grapes, pomegranates, kale, quince, Meyer lemons, peaches, plums and more, are cared for by owners Estes and Stewart and farmers Milo Mitchel and Katina Connaughton.

Estes particularly likes feeding the pigs on the farm. “As a chef, they really give me all that I’m looking for

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as they happily grunt and wag their tails while eating their food,” said Estes, who brings the pigs scraps from the restaurant daily. Black Pig Meat Company is another brainchild of the two chefs who specialize in crafting gourmet bacon.

The chef team has worked with farmer Mitchell for four years now, and recently the they got together to discuss what would be planted for the next season. This could be called a “seed meeting,” and it’s something that Estes first learned from renowned chef Tom Douglas, with whom she worked in Seattle before moving to Sonoma County in 2001.

He was one of the first to discover that working with a farmer yearround so they could make a living was a cool thing to have in your back pocket. This was before the ‘farm to table’ phrase was coined, said Estes.

A supply of lemon cucumbers was high on the list of priority vegetables to be grown for future use at Zazu. “Some farmers don’t like to grow these but I prefer them, because cucumbers can be bitter and conflict with wine. As a chef in

Goat-pig interaction at Zazu’s nearby MacBryde Farm; fiscalini cheddar pimento cheese with pickled jalapenos from Zazu Kitchen and Farm (above) and local albacore tuna with Bernier Family shallots, lemon skin and capers, garnished with olive chips from Mateo’s Cocina Latino. Goat-pig interaction at Zazu’s nearby MacBryde Farm; fiscalini cheddar pimento cheese with pickled jalapenos from Zazu Kitchen and Farm (above) and local albacore tuna with Bernier Family shallots, lemon skin and capers, garnished with olive chips and wrapped in a housemade corn tortilla from Mateo’s Cocina Latino.

Sonoma County, we like foods that work well with wine,” explained Estes.

Artists of the Soil and Kitchen

Diners are becoming more educated and socially conscious about their food choices, and chefs are often the ones leading the way in terms of education.

“We (chefs) must know how nature works,” said Mateo Granados of Mateo’s Cocina Latina in Healdsburg, who is known for working closely with farmers to source local ingredients for the dishes served at his restaurant. Armed with the knowledge of how to care for freshly cut herbs and greens is also a skill that can protect farm to table chefs from costly mistakes that may result in waste.

Working with a number of local farms and ranches, Granados considers farmers to be “artists at what they do.” Instead of telling farmers what he would like to have on the menu, he invites growers to supply him with what they consider to be their most prized produce, and he takes it from there.

“I ask them what grows best in their soil,” explained Granados. His inspiration

comes from the ingredient and he creates dishes from that perspective. “It’s a lot of work, but I enjoy it,” said Granados. For example, he recently explored recipes and ways to feature octopus on the menu when local fishermen offered him access to their fresh catch.

Understanding more about farming is something that chefs and diners find interesting and education is a key that Estes doesn’t overlook. “If you understand that it took a plant 60 days to grow, you are less likely to burn it when cooking,” said Estes.

Little tricks, like knowing the difference between a female and male squash blossom, are important wisdom because the male bloom won’t produce and, therefore, can be used in cooking without sacrificing a fruit.

Sum of the Parts

“I learned long ago to respect the life given by an animal by eating every part. This is called the ‘snout to tail’ philosophy and we apply the same concept to produce,” explained Estes. A good example is the way Estes uses the fava bean and plant. Using the leaf to make a salad and the meat of the bean to make raviolis demonstrates how

Visit our Tasting Room 10:30am – 4:30pm Thursday – Sunday or by appointment

9060 Graton Road, Graton 707.861.9729 spring 2015 +

APPROVAL

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Zazu Kitchen and Farm co-owner and chef John Stewart (pictured) raises pigs with co-owner Duskie Estes to make charcuterie

more than one part of the plant can be used.

While some chefs are taking their knowledge to the extreme, discussing ways to breed squash without ridges or blackberries without seeds, others are content with just reintroducing heirloom Italian tomato varieties or getting the best local produce. But for Sonoma County chefs, it often goes even deeper than that.

“I feel a big responsibility for the path of my dollar, preserving agriculture diversity and protecting the environment,” explained Estes.

Local farms naturally fit the bill in terms of supporting sustainability and superior taste, and quality is simply a fringe benefit. “With good ingredients it makes the chef’s job really easy. All we have to do is not screw it up,” said Estes. In other words, let the fruit or vegetable shine in its natural greatness.

Clearly fresh is best, and optimal Zazu Kitchen & Farm flavor can change drastically with zazukitchen.com refrigeration, improper transportation or harvesting methods. Fruits, Mateo’s Cocina Latina vegetables, meats and cheeses that are mateoscocinalatina.com close-at-hand obviously have a flavor and texture advantage over those that Dry Creek Peach and must travel.

Produce Local tree-ripened peaches are a gift drycreekpeach.com of the warmer months, and chefs like Granados eagerly support Dry Creek Peach and Produce in Healdsburg.

As the only organic peach farm in the county and the last remaining fruit farm in Dry Creek Valley, the premium stone fruit is in high demand and considered a treasure.

A salad made from grilled yellow peaches is a hit on Granado’s menu. “Our customers are just crazy about it and we sell so much,” he said.

Mutual respect and admiration exists between chef Granados and farmer Gayle Okumura Sullivan, who takes into consideration the feedback of chefs and customers when replanting. Although there may be favorite varieties that chefs prefer, a main goal is the ability to supply chefs with peaches throughout the entire season. “Our

peaches have a 30-year life and every year we take out trees when they stop producing,” explained Sullivan.

About 30 different varieties of peaches are grown May through September in two- and three-week intervals. Dry Creek Peach supplies Granados with fresh peaches of multiple varieties throughout the entire local peach season and he revels in putting them to good use over the course of several months.

“When they are there, they’re there,” he said, keenly aware that those peaches won’t last forever and suggesting one ought to take advantage of a good thing before it’s gone.

Knowing that the Dry Creek peaches won’t be replaced with non-local versions when the season is over, Granados purchases as much as he can while the time is right.

Although his favorite local peach is the Cherokee (a white peach with red stripes), he finds creative uses for all of the varieties, whether it be in a salad or dessert or as a component of a delectable dish featuring duck.

His philosophy of purchasing large portions of a crop doesn’t stop with peaches, however, and Granados has a reputation for bringing in hundreds of pounds of beans and oodles of potatoes.

Chefs like Granados and Estes understand the importance of supporting farmers year-round so that the farmer can make a living and continue to supply the restaurants year after year. “Ten years ago, Sonoma County farmers didn’t plant in winter,” said Granados, who was one of the first to encourage growers to continue throughout the year with crops like chard, cabbage and broccoli. “I told them ‘if you grow it we will buy it,’” he explained.

He meant what he said, and with those words Granados contributed to what has become a growing trend towards more locally sourced sustainable ingredients that support a healthier lifestyle and continue to define Sonoma County cuisine.

Whether it’s peaches, pumpkins, beans or greens that is the seasonal buzz, the lines of communication between farmer and chef are now officially open—and the result is limitless possibility as artists of the soil and the kitchen meet and exchange information, talent and meals. Now that is a nourishing relationship worth keeping. SD Sergio Lopez paints at Spring Lake.

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APPROVAL

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ROOTS &

THE

RENAISSANCE OF THE LOCAL GRANGE In some of the most obscure places, the band plays and ladies kick off their shoes and dance barefoot holding babies with their neighbors. This is after dinner, and perhaps a slice of homemade apple pie. Later the kitchen will need cleaning and men and women, old and young, will roll up their sleeves to get the job done, making for an egalitarian good time in the midst of chaos.

By Kimberly Kaido-Alvarez Photography By Joe Barkoff

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Clockwise from top left: Keith Givens and Rick Brown (l-r) serve cioppino at the Bodega Bay Grange; 48-year Windsor Grange member Josephine Riebich stands in front of the hall; Havdalah ceremony, Sebastopol Grange; Lauren Keshner volunteers for the Foodies Project, Sebastopol Grange.

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T

ucked around the bend of a small country road or smackdab center stage in a plot of pastureland, the local grange halls still light up the night on occasion. Always with a kitchen, maybe neatly hung café curtains or an uneven gravel parking lot, narrow hallways and perhaps a wooden dance floor, grange halls speak of the days gone by that appeared to be so simple, yet weren’t. They symbolize civic society—the grass-roots gathering places that belong to “the people.”

Although membership has been fickle throughout the last half a century, local granges haven’t lost their charm and are once again attracting more members.

Farm Advocacy

An American concept brought to fruition in 1867, the Grange (or formally the Order of Patrons of Husbandry) is one of the oldest farm advocacy groups, organized with the intention of supporting the most basic of human needs—the right to a healthy and affordable food supply. Although grange halls are populated by a number of small farmers, membership was and still is open to any person interested in supporting agriculture, and not all of their events are strictly business.

“In the late 19th Century, farmers struggled to have their voices heard in the marketplace and in government,” explained Holly Hoods, curator for the Healdsburg Museum and Historical Society. Many would argue that the same is true today.

Farmers in those early days of the grange were looking for political and economic strength in unity and cooperation, and the cause is still relevant.

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“The Grangers (grange members) promoted many progressive ideas, including opposing ‘fraud and adulteration in human foods.’ At meetings in the late 1890s, they circulated Anti-Trust and Pure Food Law petitions, noting that they would be sent ‘to our Representatives in Congress, with the hopes of securing unadulterated food and protection from the various trusts of the land,’” explained Hoods.

Grange members also rallied for equal taxation and initiatives that encouraged agriculture to be taught in schools and colleges. Early Grangers obtained government funding for agricultural extension and demonstration work and convinced authorities to administer free rural mail delivery.

Grangers are still politically active but in a non-partisan way.

Members discuss a wide range of issues that may be relevant to the local community or beyond.

Each membership chooses the

Filling the Sebastopol Grange for a Bat Mitzvah; Glenice Carpenter, 64-year member of the Bodega Bay Grange, cooking onions for cioppino; Angela Wooton, Foodies Project project leader, Sebastopol Grange.

best way to serve its community and some discussions can be continued at the state or national grange level. For example, in January there was a state grange-organized rally and march at the state Capitol in support of legislation for 2015 genetically modified organisms (GMO) labeling laws in California.

The purposefully broad membership invitation doesn’t demand that one must be a farmer to participate in the grange fraternity, which is organized on national, state and local levels and is equipped with its own bylaws. Fans of farmer’s markets, organic and environmental movements and food labeling laws are just a sample of the population that recently migrated back to the grange halls. Some, however, never left in the first place and have spent 40 years or more dedicated to the organization.

Sebastopol Grange #306

“Five years ago there were just a handful of members, and now there are about 225,� said Evan Wiig, a member of the Sebastopol Grange #306, one of the fastest-growing granges in the area.

Healdsburg Grange History Currently the active Healdsburg Grange Hall doubles as a ballet studio, but in the past a vibrant and prolific grange operation and store was located in town and served as a bustling center of activity. Historically, local grange halls strengthened communities by offering affordable rental rates to community and youth organizations.

Today this tradition is resurfacing as grangers are improving the halls to attract renters and further support the grange mission. “In October, 1875, Healdsburg dedicated a beautiful new Grange Hall at the northwest corner of Plaza and Center streets,� said Healdsburg Museum and Historical Society curator Holly Hoods.

The “Pacific Rural Press� stated: It is a fine brick building, two stories

Located on busy Highway 12 with roadside appeal and easy access, the Sebastopol Grange is hosting more events than it has in years and is becoming a meeting place for a number of groups, including the Sebastopol Farmers Guild, of which Wiig is executive director. “There is a history of farmers putting halls together to organize and protect local communities from bigger interests,� said Wiig.

At the Sebastopol Grange, the collection of members is diverse. Different ages, backgrounds, interests and professions make up the crowd. “It’s a lot of younger folks that are repopulating the grange. But we are leaning on the older members for support and guidance,� said Wiig.

Bringing together young people, older individuals, families and everyone inbetween, one of the main goals of the grange is to strengthen community. It’s a symbiotic relationship where younger members are learning from the older members about grange traditions and bylaws and the youthful grangers are contributing vital energy and fresh ideas.

Protecting people from the “industrial

in height; 60 feet front by 130 feet in depth. The lower story is occupied by the Healdsburg Grange Business Association, a corporation of Patrons doing a very large local business. They keep a general country store and buy or ship farm produce. A butcher shop, owned and conducted in the interests of the Order, occupies the corner of the lower story. The entire front of the building constitutes the Grange hall, with ample ante-rooms. The rest of the upper part is rented and occupied by the “Russian River Flag,� a local newspaper.

The Grange store sold wheat, wool, dairy and dry goods. On each side of the building were three heavy double doors, and the storage capacity of the building was 3,000 tons featuring a large warehouse that was “both fireproof and burglar-proof.�

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Resources Sebastopol Grange #306 sebastopolgrange.org

Hessel Grange #750 hesselgrange.org

Windsor Grange 410 707-837-8923

Healdsburg Grange 400 healdsburggrange.org

Bodega Bay Grange #777 bodegabaygrange.org

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food complex” is an issue on the mind of more than one West Sonoma County Granger. Supporting the farmer’s markets, shopping local, and promoting sustainability and diversity are key values for some members, and it’s no secret that a room full of like-minded individuals can be a recipe for change. Reclaiming the grange and infusing it with some TLC has simply gone with the territory.

“The grange can be so much more,” said Wiig, who is excited about the increase in membership, the improvements to the facility and the wide range of events and activism taking place. Recently members held a meeting at the Sebastopol Grange to discuss what could be done to improve the site.

The inside has already been cleaned up and

others in the organization admire.

Rebich became a grange member in 1958 and has served as Grange Master in the past. She values the community and youth-oriented services that the organization supports. “All my boys were cub scouts and my grandchildren participated in 4-H. I think it’s the social atmosphere that is attracting people to the grange. A lot of us are tired of watching TV,” said Rebich.

Though the organization is not as formal as it used to be, she noted, “We do what is necessary to stay true to the form.”

The Windsor Grange Hall is also growing in membership, gaining almost a dozen new members last year. Improvements to the hall include a refurbished kitchen. “Two beautiful stoves, paint and new flooring in

groups are realizing the benefits of booking the grange as a venue for private or public gatherings.

Bodega Bay, Hessel and Windsor

Each local grange seems to have developed its own unique personality. While some are growing in members, others boast a crop of long-time attendees or have specific goals in mind.

The Bodega Bay Grange #777 is uniquely occupied by a mixture of individuals with a coastal focus. Not only are generations of fisherman involved with the organization but also scientists, community members, neighbors and others. As a community service organization, the Bodega Bay Grange aims to foster dedicated stewards of the

Bodega Bay Grange Cioppino Feed; Pledge of Allegiance, Windsor Grange board meeting; Hessel Grange, Blank Road, Sebastopol; Foodies Project’s pizza fixings, Sebastopol Grange.

improved, starting in 2012 in preparation for a state grange convention that was held there that year. “We’re continuing to look at the hall and examine its potential,” said Wiig.

Sebastopol’s openness and activism are attributes that Wiig feels are responsible for the surge in growth that the Sebastopol Grange is experiencing. “People here are still holding onto the idea that they can organize on a local level to create the world they want,” he said.

Windsor Grange

Sometimes it’s all business when Grangers gather to share ideas but more often than not, it’s quite social. A signature grange event that has withstood the test of time is the potluck. These aren’t the funky, tacky kind featuring overcooked casseroles, but rather cherished events that feature really good food and fellowship among neighbors, friends, farmers and the community.

Potlucks live on with strong attendance at local granges, like Windsor Grange #410.

“We supply the meat, and everyone else brings side dishes,” said Josephine Rebich, a 48-year Windsor Grange Member whom

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the kitchen is something that those using the grange will really enjoy,” said Rebich.

Dedicated grange members like Rebich are often treasured not only for their wealth of grange experience but their ability to link past and present. Like other local long-time grangers, Rebich is the keeper of historical photos and information, sharing with others the snapshots of local farmers building the establishment back in 1941. Not only did the local farmers back in the day donate their labor, but also lumber for the project.

“It (the grange building) hasn’t changed much over the years. It’s old-fashioned country style and full of charm,” said Kate Elsbree, communications chairman for the Windsor Grange. “Our focus in Windsor revolves around the community’s youth.”

Groups like 4-H and cub scouts are using the Grange Hall as a meeting place. Elsbree also reiterated that families and individuals do not need to be involved in agriculture to become members of the grange. As the granges shape up, it seems that more people are becoming familiar with the organization and its place in the community.

With reasonable rental fees, individuals and

coastal region. Grange membership allows them to align themselves with a larger state grange organization to further their goals and stand against bigger interests. For example, the State Grange is against fracking as a method for oil extraction and also seeks to support and protect the environment in other ways that local granges may find helpful to their professions or economies.

Education and youth involvement are also important to the Bodega Bay Grange; “Science Questions” by Suzy Montgomery as well as historical videos and audios on the website are proof of grange efforts in this direction. A signature event of the Bodega Bay Grange is its annual Cioppino Dinner that provides funding for local high school student scholarships.

The Hessel Grange #750, also located in Sebastopol, has a rich documented history.

A determined bunch originally met at the old Eucalyptus school and then the upstairs of the Washoe House during the 1950 and 1960s. Rent was waived with the agreement that the Grangers would renovate the top floor of the Washoe House. Their stay only lasted a couple of years before they found

themselves once again looking for another site to hold meetings. Land was finally purchased and the grange building went up, constructed from recycled lumber from a farmer’s torn-down barns.

Like Windsor, 4-H kids consider the Hessel Grange homebase and recently gifted the organization with message boards for the hallway and a coat of paint in the pantry.

Improvements to the bathroom and the heating and cooling systems have also been made.

A Grower’s Exchange is a highlight for Hessel Grange members of all ages. It’s a popular event that takes place on Wednesday evenings June through October. Member Denny Hunt helped to get the program started in 2009, and it has been a tradition ever since. “It’s fun for the kids and the adults, too,� said Hunt, who arrives weekly with his donkey that hauls a cart of homegrown potatoes. Trading produce is what the event is all about, but there are also members who make hats and other crafts for sale or exchange as well. “It’s a nice way for some to pass on the extra produce they may have in their garden,� explained Hunt.

Growing Deeper

In earlier grange days, secret meetings, oaths and special passwords might have been the norm. Today it’s different but history and tradition continue to color grange operations that might incorporate rituals and symbols based on the seasons. Often small farm tools are displayed and elected officers are in charge of closing and opening each meeting. There are seven degrees of grange membership, and the ceremony of each degree relates to the seasons and various symbols and principles.

Granges have a unique way of honoring the age-old practice of farming, and this is attracting newcomers. “We call the growth a ‘Grange Renaissance,’ a re-awakening to the importance of not only re-localizing our food resources, but also the need to rebuild ‘real’ local community connection,� explained Amy Crawford, Sebastopol Grange vice president, communications.

Enamored with local farming and passionate about the principle of sustainability and diversity in agriculture in Sonoma County, young and old, individuals and families, farmers and business people are bringing their energy and enthusiasm to the grange, where a platform designed to encourage Sonoma County’s agricultural roots to expand and grow deeper has been discovered. SD

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By Ray Holley E BARKOFF Y BY JO

PHIOTOGRAPH

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There is a lot to explore in Sonoma County’s Great Northwest, and there’s no more satisfying experience than being outdoors—flying through the trees, paddling a kayak or walking on a trail to see wildlife. Let’s look at three options that include a little learning, a little exercise and a lot of enjoyment.

r i a e h t Up in

Z

iplines come in all sizes, lengths and styles, from backyard toys to half-milelong screamers that redefine “extreme” amateur sports. Our local zipline, at Sonoma Canopy Tours in Occidental, is the Goldilocks of ziplines – it’s a “just right” combination of scenery, fun and zipping along through the air.

Located at the Alliance Redwoods Conference Grounds outside Occidental, Sonoma Canopy Tours received a “Certificate of Excellence” for the last three years in a row from TripAdvisor, the online travel site. The accolades are well-earned. The setting is a redwood forest, the two-hour experience is exhilarating, and you feel like a boss afterwards.

It’s not hard – if you can climb a ladder and cling to a rope, you can do the zipline. A harness holds your weight, a helmet protects your noggin, and the guides are thoughtful and thorough about safety.

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And, the gloves are way cool.

A word about the guides. Sonoma Canopy Tours guides are uniformly funny, informed and passionate about nature. Expect plenty of tousled hair and sturdy limbs, seasoned with crooked grins, silly stories and corny wisecracks.The guides are eager to share their knowledge of the terrain, the trees, and the joy of being outdoors.

Sonoma Canopy Tours offers 11 platforms, seven cable zips and two sky bridges. The first zip can justifiably be compared to the bunny slope at a ski area, and they get longer and faster as you go.

The platforms are reached by staircases or walkways, and you clamp your harness one by one onto a thick cable. The guides coach you on each zip, telling you when to pump your legs to gain speed, when to squeeze your clamp to slow down.

The longest zip is halfway through the tour, 800 feet long through the redwoods. It’s long, but you

slow down by the end and glide onto the platform.

The tour ends with a short rappel off a platform and a stroll back to the start. Prices are reasonable at $99 for an adult on a weekday, $89 for seniors and $69 for kids. Don’t forget to pay your respects to Walter, the oldest tree on the property.

Down in the water

T

he Russian River, which winds its way through Sonoma County on its way to the sea, offers a unique perspective on the back yards and back roads of the area. Burke’s Canoe Trips in Forestville and Russian River Adventures in Healdsburg are licensed, safe and professional operators, with decades of experience helping seasoned river rats and newbies enjoy the river. Let’s take a closer look at Russian River Adventures: Put away your preconceived notions about balky metal canoes and imagine yourself gliding along on an inflatable, easy-to-steer watercraft that looks like a kayak and a canoe were, well … canoodling. Russian River Adventures uses inflatables from SOAR, also based in Healdsburg. SOAR has been refining its inflatables for two decades, and these craft combine the roominess of a canoe with the flat bottom and light weight of a kayak.

Russian River Adventures offers two tours, a full day (4 to 6 hour) cruise

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FOR UPDATES AND TICKET SALES, VISIT OUR WEBSITE:

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APPROVAL

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OUT ON A TRAIL Water fowl can be seen on this pond located on the Laguna de Santa Rosa trail.

from Healdsburg’s Memorial Beach to Wohler Bridge, or a half day (1.5 to 3 hour) trip from Healdsburg to Crow Bar. The longer trip allows dogs, and if you’re a responsible pet owner, there’s no reason Sparky can’t run around a little when you stop. Both trips are downstream, and you get a ride back, so paddling against the current is strictly optional.

Feelings of solitude, serenity and wonder are common on a river float. Full time river residents are accustomed to floaters, so you can get quite close to turtles sunning themselves on rocks, metalflake-colored dragonflies buzzing along the surface, birds nesting, birds fishing, birds scavenging, and birds doing other birdish things.

In terms of feathered things, look for herons, ospreys, various insect eaters, and the Rowdy Roddy Piper of the bird world – the magnificent and noisy, crested and cantankerous Belted Kingfisher, who perches above the water, watches for shadows, then crashes headlong into the drink before coming up with a wiggly fish.

You might also be blessed with river otters, frogs, fish and plenty of interesting bugs skimming along the water (aka bird food). If you run across mosquitoes, paddle past them, they won’t leave their territory.

You’ll see humans (in all conditions) as well. Smile, wave and float on by, as you marvel at the infinite variety of the human condition.

Russian River Adventures typically starts a season of full-day river tours on April 15, based on water levels, and half-day trips start around Memorial Day. Book soon if you can. The water will be cooler in the spring, but will also be its highest and cleanest of the year.

E

ducation and involvement are the best eco-adventures of all, and there are lots of ways to do both. LandPaths and the Laguna de Santa Rosa Foundation are two well-known and well-respected stewardship organizations, and they offer unique outings, classes and volunteer opportunities.

The Laguna de Santa Rosa Foundation operates out of a handsome barnlike structure on Sanford Road in West Santa Rosa, just off Occidental Road. The Laguna Environmental Center is home to the foundation’s extensive stewardship and educational programs.

Spring Birding in the Laguna will be offered on Sunday mornings on March 15, April 12, and May 17. North Bay naturalist and birding guide Lisa Hug will lead this birding series that enables

Willow Creek People Powered Park, Photo by LandPaths, www.landpaths.org

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LARKFIELD

NORM’S KITCHEN HOME-STYLE COOKING

Pictured (l-r): Three egret chicks in a nest, and Great Blue Heron and chick in nest, both viewed at Delta Pond Rookery. Photos by Don Jackson

you to explore a different non-publicly accessible corner of the Laguna each month. You’ll spot waterfowl using the deep channels of the Laguna in March and discover (and hear) resident songbirds and colorful migrants with their vibrant songs from Central America in April and May. Bring binoculars, a field guide, comfortable walking shoes, layered clothing, water and a packed lunch or snacks. Sessions end with a group lunch during which you list the species that you encountered. You can register for the $30-$40 series online or by contacting Public Education Coordinator Anita Smith at 707-527-9277 ext. 110 or anita@ lagunafoundation.org.

On May 2, if you like to fish, check out the best fish catchers in the world, on a docent-led hike to see a rookery inhabited by nesting Great Blue Herons, Egrets and Double-Crested Cormorants. The rookery is on an area of the Laguna Foundation’s land that is not usually open to the public, so you’ll get the inside dope on how these remarkable birds play house.

If you have mobility issues, the Laguna Foundation offers workshops and classes indoors at the environmental center.

On May 9 you can learn about edible and medicinal plants. Most foundation programs require pre-payment and preregistration, but the plant workshop is day-of attendance for a suggested $10 donation. Check out the website for registration, times and other information.

LandPaths is another stewardship organization that encourages public participation. LandPaths offers yearround walks that focus on mushrooms, butterflies, birds and native plants and also organizes community work-days on many of the parcels of wild land it owns or

manages. Visit landpaths.org for details.

If you want to assist with a fun and educational research project, contact LandPaths and offer to help with its Wildlife Corridor Program, which started last year. Volunteers help set up and monitor digital cameras in the Bohemia Ecological Preserve or in the Grove of Old Trees, both near Occidental.

The cameras record photos of passing wildlife, and volunteers can get out in the field to download photos or work from home, going through photos and adding wildlife data to the LandPaths database. A volunteer orientation will be held this spring, so contact Erin Mullen at LandPaths at erin@landpaths.org if you want to get on the list for a volunteer training. SD

RESOURCES

BREAKFAST & LUNCH

DINNER ON FRIDAY NIGHTS 478 LARKFIELD CENTER • SANTA ROSA

579-4007

Sonoma Canopy Tours 888-494-7868 sonomacanopytours.com Russian River Adventures 707-433-5599 russianriveradventures.com Burke’s Canoe Trips 707-887-1222 burkescanoetrips.com Laguna de Santa Rosa Foundation 707-527-9277 lagunadesantarosa.org LandPaths 707-544-7242 landpaths.org spring 2015 +

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ART&ABOUT HAND FAN MUSEUM

Cloverdale Arts Alliance Gallery

GRATON GALLERY

Small Works, through April 5.

Rik Olson and Pam Powell, April 17-May 17. Sandra Rubin, May 19June 28. Open Tues. through Sat. 10:30 a.m. to 6 p.m., Sun. 10:30 a.m. to 4 p.m., 9048 Graton Rd., Graton. 8298912, gratongallery. com.

“Prelude” through March 19, with guest artists Joel Bennett, ceramics, and Rene Dayan-Whitehead, sculpture; featured resident artist Paul Maurer, woodworking and woodturning. Resident artists: Robin Burgert, Laura Paine Carr, Pamela Heck, Terry Holleman, Drew Jackson, Sharon Kozel, Paul Maurer and Hanya Popova Parker. “Tempo,” March 20-May 14; artists reception March 21; featured resident artist Pamela Heck. cloverdaleartsalliance.org.

Dolphin Gallery

March 7-March 31: One-person show: “Fuego y Humo” (Fire & Smoke) by ceramic artist Bea Acosta; reception March 7, 5-7 p.m. April 4-28: Photography by Judy Keston and ceramics by Barbara Tocher; reception April 4, 5-7 p.m. May 2-June 2: Photography by Bill Apton, kelp and pine needle baskets by Sally Labioda; reception April 4, 5-7 p.m. 39225 Highway 1, Gualala. Open daily 10 a.m.-5 p.m. gualalaarts.org.

Erickson Fine Art Gallery

Joe Draegert: An American Artist, opens in May to coincide with a retrospective book release on the artist’s work and career.

Exhibit includes still life, trompe-l’oeil and landscape executed over the last 45 years. Call for details. Also: artists Bobette Barnes, Finley Fryer, Chris Grassano, Susan Hall, John Haines, Jerome Kirk, Donna McGinnis, Tom Monaghan, Jeanne Mullen, Bob Nugent, Carlos Perez, San Racina, Carol Setterlund, Jeffrey Van Dyke, Paul Van Lith, Antoinette Von Grone and Kathleen Youngquist. Open daily 11 a.m.-6 p.m., Wed. by appt. 324 Healdsburg Ave., Healdsburg. 431-7073, ericksonfineartgallery.com.

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Fans tell the stories and histories of the cultures and individuals who used them. Art, culture, geography and history – all in the palm of your hand. Open Wed. through Sun., 11 a.m. to 4 p.m.

Closed holidays and rainy days.

219 Healdsburg Ave., Healdsburg.

431-2500, www. handfanmuseum. org.

Nichibei Potters

Blending the elegant tradition of Japanese folk art with a contemporary flair resulting in an innovative collection of handmade pottery.

Visit by appointment 1991 Burnside Rd., Sebastopol. nichebeipotters.com.

Gualala Arts Center

March 13-29: Art in the Schools: Young Creative Minds; reception March 13, 5-7 p.m. April 10-26: Sea Ranch Chapel Art Challenge, April 10-26; reception April 10, 5-7 p.m. May 1-31: Celebration of Home, Pacific Piecemakers Quilt Guild’s 19th annual Challenge event; opening April 3, 5-7 p.m. May 1-31: The Portrait Project; opening April 3, 5-7 p.m. Open 9 a.m.-4 p.m. weekdays, noon-4 p.m. weekends.

Gualala Arts Center, 46501 Gualala Rd., Gualala. gualalaarts.org.

Barn Owl and Western Kingbird by Carolyn Scott

Hammerfriar

March 20 - May 30: “Solutionaries,” interactive exhibit for middle school children to discover solutions to climate change. This is an installation based on an upcoming ebook series by award-winning filmmaker, Carolyn Scott; reception March 20, 6-9 p.m. Also: original artwork by established and emerging Bay Area conceptual artists. Open Tues.-Fri.,10 a.m.6 p.m., Sat. 10 a.m.-5 p.m. 132 Mill St., Suite 101, Healdsburg. hammerfriar.com.

Healdsburg Center for the Arts

Young Artists 2015 (local students) through March 15. The Art of Gastronomy: March 18-April 19; reception March 21, 5-8 p.m. Special events: Poetry of Gastronomy, March 28; Art of Hors d-Oeuvres, April 4; Art of the Pantry, April 11; closing tea, April 19. Under Pressure: Printmaking in Modern Times, April 22-June 7; reception April 25, 5-8 p.m.130 Plaza St., Healdsburg. Open daily (except Tuesdays), 11 a.m.-5 p.m., Fri. and Sat., 11 a.m.-6.p.m., 431-1970. healdsburgcenterforthearts.com

GALLERIES

fine museum quality framing highest standards of preservation and conservation methods used (707) 473.9600 132 Mill Street • Healdsburg hammerfriar.com spring 2015 +

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GEYERSVILLE

an old-fashioned store, rich in nostalgia and charm, yet meeting the needs of today’s townfolks and visitors.

Mens Western apparel & work clothes Saddles and tack • Hardware • antiques

Diavola practices the time honored tradition of Cucina Povera which consists of using the most basic, locally available ingredients combined with recipes that have been proven through centuries. We take pride in our house cured salumi and sausages as well as our authentic Italian pizzas fresh from our wood burning pizza oven.

21021 Geyserville Avenue Geyserville • 707-814-0111

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Downtown Geyserville Tasting Room

Complete Maintenance & Repair on Foreign & Domestic Cars & Trucks 707-857-3790 21310 Geyserville Ave., Geyserville

Ren Brown Collection

Mezzotints by Mikio Watanabe of Paris, through March 15. Celebrating the Gallery’s 25th Anniversary March 18-May 3. Also: Rotating exhibits of contemporary Japanese printmakers and local artists featuring Japanese tansu chests, fine jewelry, wood-fired and salt-glazed ceramics. Open Wed.-Sun.,10 a.m.-5 p.m., 1781 Coast Hwy. 1, Bodega Bay. renbrown.com.

Sebastopol Center for the Arts

Through March 29: Galletta Gallery: “Peoples,” juried exhibition of artwork focused on representation of the body to the essence of human experience, through March. Gallery II: 5 artists: Chester Arnold, Frances McCormick, Kurt Kemp, Jennifer Sturgill and Mark Perlman. Gallery III: “In My Imagination” by Mary Sanders, an oil painter inspired by people, their stories and her travels. April 3-May 1: Galletta Gallery: “Palates to Palettes,” a juried exhibition featuring a collection of work from still lifes to installations; Gallery II and III, talented students from Analy High School. 282 S. High St., Sebastopol Veterans Building, Sebastopol.

829-4797, http://sebarts.org.

Sebastopol Gallery

March 9-April 25: New Works featuring Robert Breyer, figurative painting and prints, March 9-April 25; reception March 21, 5-7 p.m. Also: fine art and crafts by local Sonoma County artists. 150 North Main St., Sebastopol. Open daily 11 a.m.-6 p.m.

150 North Main St., Sebastopol. 829-7200, sebastopol-gallery.com.

Quercia Gallery

“Third Time’s the Charm,” through May 31. Triptychs by artists Beverly Bird, Lois Need, D.A. Bishop, Lois Phillips, Gretchen Butler, Ron Quercia, Sally Cataldo, Stacey Schuett, Tamsen Donner, Dianna Soderlin, Chris Grassano, Maria-Esther Sund, Karen Kelly, Reed Switzer, Francine Krause, Inna Talantova, Pauline Lazzarini, Laurie. Open Fri.-Mon., 11 a.m.-5 p.m. or by appt. 707865-0243, quercia-gallery.com.

Upstairs Art Gallery

A showcase for local art, featuring an eclectic mix of paintings, mixed media, collage, drawings, prints and fine arts and jewelry.

The gallery is owned and operated by local artists. Open daily, 11 a.m.-6 p.m. 431-4214, upstairsartgallerysite.com.

APPROVAL

Client: Ren Brown Run date: 2-26-15 Ad title/slug: 1/3 page color Returned approval due by: ASAP Scheduled to run in: Disco Spring 2015 Please check this proof carefully for errors and omissions. Your signature below constitutes acceptance of full responsibility for all errors, omissions and legal and ethical compliance in this document. Sonoma West Publishers will not accept liability for errors overlooked at this stage of proofing. Any changes from your previously approved copy will be charged extra according to both time and materials. Advertiser agrees to pay appropriate rates and production costs as specified in the current rate card. All conditions of the latest rate card apply.

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Join us on the Terrace Your forsignature a taste of our Reserve and Single and date Vineyard Cabernet from the Alexander 2ND PROOF REQUIRED - I authorize a $10 charge Valley.

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spring 2015 +

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CALENDAR LIVE MUSIC + FOOD + WINE + ART + KID FUN + GARDENS + FIREWORKS + SONOMA FUN

MARCH 1

APRIL 1 (THROUGH OCTOBER)

STEINWAY ARTIST: ANTONIO ITURRIOZ

S

teinway Artist Antonio Iturrioz of West County will appear at the Sebastopol Center for the Arts, playing the same program he will be playing in Edinburgh, Scotland, two weeks later.

Highlights include “Night in the Tropics”

by L. M. Gottschalk, a two-movement symphony, transcribed for one piano, and the immortal Second Piano Concerto by Rachmaninoff played on two pianos, with Jeffrey Paul on the second piano. Iturrioz will also play music for the left hand alone, including pieces by Leopold Godowsky, the “apostle of the left hand.” His musical documentary, “The Buddha of the Piano: Leopold Godowsky” is endorsed by world-class pianists such as Marc-Andre Hamelin and Byron Janis. Also: Unusual transcriptions of two pieces by Cuba’s foremost composer, Ernesto Lecuona. 4 p.m.

Sebastopol Center for the Arts, 282 S. High St., Sebastopol. sebarts.org.

Hallberg Butterfly Gardens Guided Tours

APRIL 19

Earth Day in Green Valley

Join Iron Horse Vineyards in a toast to Mother Earth at this annual walk-around festival with wine tasting, food and always-interesting speakers. Iron Horse Vineyards, 9786 Ross Station Rd., Sebastopol. ironhorsevineyards. com.

MARCH MID-MARCH MARCH 15

CHAMBER MUSIC SERIES PRESENTS ZODIAC TRIO

An eclectic repertoire mixes contemporary with the traditional: Kliment Krylovskiy, clarinet; Vanessa Mollard, violin and Riko Higuma, piano. Gualala Arts Center Coleman Auditorium, 4 p.m.

Gualala Arts Center, 46501 Gualala Rd., Gualala. gualalaarts. org.

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+ sonoma discoveries

Star Gazing Party

Learn about the constellations from professional and amateur stargazers at this annual party held on the Sonoma Coast.

Telescopes are provided. Beer, wine and hot chocolate take the chill off. Free. Contact the Bodega Bay Community Association for date. BBCA, 255 Highway 1, Bodega Bay. 875-9609, bodegabaycommunitycenter.org.

MARCH 6-8 AND MARCH 13-15

37th Annual Wine Road Barrel Tasting

Sample wines from the barrel, talk to winemakers, buy “futures” and explore the beautiful Alexander, Dry Creek and Russian River valleys. More than 100 winery members of Wine Road-Northern Sonoma County will be participating. Ticket price includes sampling wine and, in most cases, trying a limited number of current release wines. Be sure to pack a picnic lunch. 11 a.m.-4 p.m. each day. wineroad.com.

Louise Hallberg’s magical gardens are now open Wednesday through Sunday. Witness the lifecycle of the butterfly and experience their natural habitat in this wildlife sanctuary. The gardens cover nine acres of overgrown vines and thickets, flowering pathways and meadows, providing food and habitat for more than 40 butterfly species. Be gentle: take as many photos as you like but leave only footprints. Learn about creating butterfly habitats at home.

Donations accepted: $3/person, $25/group. hallbergbutterflygardens.org.

APRIL 4

Occidental Fool’s Day Parade

Be a fool for one day, get silly and frolic with the Occidental community. Parade begins at 1 p.m. and winds through town, ending at Occidental Center for the Arts. Revel in extreme frivolity, live music, crowning of the King and Queen of Fools, Lunapillar rides and more! 1 p.m. Occidental Community Center, 3920 Bohemian Hwy., Occidental. occidentalcenterforthearts.org.

MARCH 14

15TH ANNUAL SONOMA COUNTY BLUEGRASS & FOLK FESTIVAL

Event director Mark Hogan is excited about the quality of bluegrass and folk music coming to Sebastopol. Si Si Kahn, with guitar Kahn, with his guitar and an arsenal of songs covering such diverse topics as love, and labor and environmental activism, has been a high profile performer on the folk scene for over 50 years. Also: Dan Crary, Steve Spurgin and Bill Evans; Kathy Kallick and her Bluegrass Band; Anne and Pete Sibley; Steep Ravine and Bean Creek; singer/ songwriters Anne and Pete Sibley. Bring your instrument to jam or join a workshop. Get tickets online, by mail or at People’s Music and Last Record Store. 1-9 p.m. Sebastopol Community Center, 390 Morris St., Sebastopol. socofoso.com.

HEALDSBURG

MARCH 20-21

10TH ANNUAL CELEBRATION OF PIGS AND PINOT

This month-long coastal festival celebrating the annual gray whale migration includes soulful jazz events along the SonomaMendocino coast. Headlined by the Chowder Challenge on April 18 at the Gualala Arts Center, the festival also features jazz at venues from Timber Cove to Point Arena. Lectures, films and art exhibits round out the slate of activities. whaleandjazzfestival.com.

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Billed as a “one of a kind epicurean weekend benefit for Share Our Strength, local scholarship and charities,� events include: Taste of Pigs and Pinot, Tournament of the Pig with Charlie Palmer and Guest Chefs, Ultimate Pinot Smackdown, Spoonbar’s Swine and Wine Dinner and the Gala Dinner. This event raised more than $165,000 last year. Hotel Healdsburg, 25 Matheson St., Healdsburg. hotelhealdsburg.com

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APRIL 12

Chamber Music Series: Wyatt Underhill

Enjoy Klein Competition Winner and violinist Wyatt Underhill, with piano accompaniment. 4 p.m. Gualala Arts Center’s Coleman Auditorium. gualalaarts. org.

Authentic Greek & Mediterranean Authentic Greek & Mediterranean fare.fare.

Live Greek music, folk & belly dancing Live Greek music, folk & belly dancing Saturday of every month. lastlast Saturday of every month.

APRIL 24 & 25

Graton Community Club Flower Show

You’ll love the old-fashioned flavor of this annual flower show, plant sale and luncheon (with homemade desserts), held in the nonprofit’s historic white clubhouse in the heart of downtown Graton. This year’s theme, “Down the Rabbit Hole,� will be reflected in displays, from Peter Rabbit to

707-431-1982 Healdsburg • Healdsburg 707-431-1982 • 244• 244 Healdsburg Ave.Ave. • Healdsburg Hours: Open Noon 9 pm, Thursday through Sunday Hours: Open Noon - 9 pm, Thursday through Sunday spring 2015 +

45

CALENDAR MAY 2-3

Alice in Wonderland. The Club has been holding flower shows along with tea, potted plants and bulb sales since 1928. Great plant sale, garden art, handcrafted items, a raffle, collectibles and live music. Benefits scholarship program for SRJC graduates continuing to 4-year colleges. Free admission. 9 a.m. to 4 p.m. Main and N. Edison, Graton. gratoncommunityclub.org.

APRIL 24

Prelude to Passport

MARCH 28

Battle of the Brews

Taste craft beers and talk with brewers at this fundraiser put on by the Active 20-30 Club of Santa Rosa. The Craft Cup, judged specialty brew competition, features premium microbreweries; the People’s Choice Main Event features The ’Wich Hunt’s delicious sandwiches from local chefs.

Benefits local children in need. Grace Pavilion, Sonoma County Fairgrounds. battleofthebrews. com.

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Kick off Passport to Dry Creek Valley weekend with a vineyard tour, lunch or winemaker dinner. Enjoy wine and food pairings and spend time with your favorite winemaker or learn about grape growing. drycreekvalley.org.

BLOSSOMS, BEES, & BARNYARD BABIES

Pack up the family and head out to the farm where you can stroll through orchards in bloom, milk a goat, pet a chicken, taste farmfresh food at its source, and get a behind-thescenes peek at life on the farm. Meet farmers, vintners and artisan producers. Learn about the origins of local food. Enjoy tastes, tours and demos. Sign up at blossomsbeesbarnyardbabies.com.

APRIL 25-26

Passport to Dry Creek Valley

Winegrowers of Dry Creek Valley present A Modern Tradition with Century-old Roots, a world-class tasting experience that celebrates the generations of farmers, vintners and families of this region. More than 45 wineries offer pairings of premium wine, gourmet food and entertainment. drycreekvalley.org.

Looking for more calendar events in the area?

Visit our website for a complete listing of area events. sonomadiscoveries.com

MAY – ALL MONTH

Fairy Month

Celebrate 30 days of fairies in an historic Victorian, festooned with fairy décor and named after conservationist John Muir.

Celebrations and workshops feature making fairy gardens and fairy houses, while sipping special teas, plus poetry writing, basket making and handouts about fairies and how to welcome them.

John Muir’s Tea Room, 330 South Main St., Sebastopol. muirstearoom.com.

MAY 2

Celebrating Cinco MAY 29-JUNE 7

HEALDSBURG JAZZ FESTIVAL

This annual, local festival with a national reputation brings all genres and eras of jazz to various Healdsburg area venues while educating young people The Cookers and adults about the important role of jazz as an indigenous American art form. Visit the website for a schedule of special workshops and events and discover this year’s new talent, local favorites and jazz legends. Bonus: Join the Healdsburg Jazz & Wine Club and get limited production, reserve and special wines from artisan wineries plus the hottest jazz CDs. healdsburgjazzfestival.org.

+ sonoma discoveries

Gather at the Windsor Town Green three days before Cinco de Mayo for a festive celebration showcasing Hispanic history and culture. “Live entertainment is a big part of the attraction and it will be going on throughout the event. There will be vendors serving authentic Mexican food and arts and crafts set up for children,” said Cindy Bagley, recreation program supervisor. Students from Ballet Folklorico Sarita will be performing authentic dances in traditional costumes. Noon-3 p.m. ci.windsor.ca.us.

MAY 16-17

WINDSOR

Taste Alexander Valley

Receive access to educational experiences and special wine offers at more than 30 wineries, each serving delicious food pairings. Meet winemakers, growers and local culinary talent. Weekend tasting pass; magnum barn and barn dinner dance; ultimate weekend package. alexandervalley. org.

TreatYourself!

Yourself!

Treat

MAY 23-24

Gualala Fine Arts Fair

Wander the booths and marketplace stands of fine arts and crafts under the redwoods above Gualala. Free to attend. 10 a.m. to 5 p.m. both days, rain or shine. Gualala Arts Center, 46501 Gualala Rd., Gualala. gualalaarts.org.

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MAY 21-23

Healdsburg Future Farmers Twilight Parade and Country Fair

“Barn in the USA� is the theme for the 66th annual event featuring a panorama of animals, vintage vehicles, floats and dancers, followed by food, games, entertainment, livestock shows and livestock auction. Lots of fun activities for kids. Free to attend.

Parade (May 21) starts at 6 p.m. along Matheson, Center, Piper and Fitch streets. Fair, 8 a.m. to 10 p.m. (May 22-24) in Recreation Park, Piper St. at University Ave. Healdsburg; healdsburgfair.org.

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21 Beers on tap.

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Watch your favorite Watch your favorite sporting events on our sporting events on our 12 Big Screen HD TVs. 12 Big Screen HD TVs. Open for Lunch, Dinner, Open for Lunch, Dinner, Sat & Sun Brunch.

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Windsor • Windsor • 707-838-7821 90579057 Windsor Rd. •Rd. Windsor • 707-838-7821 Hours: Sun-Th 10am-11pm, Sat 10am-12am Hours: Sun-Th 10am-11pm, Fri &FriSat& 10am-12am

A Century a Half History A Century andand a Half of of History 9225 Foxwood Windsor • 707-838-4563 9225 Foxwood Dr.,Dr., Windsor • 707-838-4563 Open 9:30am-4:30pm or appt. by appt.

Open Fri, Fri, Sat,Sat, SunSun 9:30am-4:30pm or by admission • www.windsorhistory.org FreeFree admission • www.windsorhistory.org spring 2015 +

47

CALENDAR

SUNDAY Sebastopol Certified Farmers Market Downtown Plaza, McKinley St. at Petaluma Ave.; 10 a.m. to 1:30 p.m., year-round; 522-9305; sebastopolfarmmarket.org.

Windsor Certified Farmers Market Windsor Town Green, 701 McClelland Blvd.; 10 a.m. to 1 p.m., April through December; 838-5947; windsorfarmersmarket.com.

TUESDAY Cloverdale Community Market & Exchange Downtown Cloverdale, 225 N. Cloverdale Blvd., in the lot next to Plank Coffee; 3-6 p.m., until the dark of winter; cloverdalefarmersmarket. com.

Forestville Certified Farmers Market Russian River Vineyards, 5700 Gravenstein Hwy. North, 3 to 7 p.m., June through October. 8873344; russianrivervineyards.com.

WEDNESDAY Healdsburg Certified Farmers Market Purity/Cerri lot, North St., Healdsburg; 3:30 to 6 p.m., June through October; 431-1956; healdsburgfarmersmarket.org.

Santa Rosa Community Farmers Market Santa Rosa Veterans Memorial Building East Parking Lot, 1351 Maple Ave.; 9 a.m. to 1 p.m. year ‘round; 415-999-5635; communityfarmersmarkets.com.

Santa Rosa Original Certified Farmers Market Wells Fargo Center for the Arts, 50 Mark West Springs Rd.; 8:30 a.m. to noon, year ‘round; 522-8629; thesantarosafarmersmarket.com.

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+ sonoma discoveries

ON STAGE THROUGH MARCH 8

Shining City

In Dublin, Ireland, a widower visits a therapist claiming he has seen his dead wife in their house. The therapist has his own problems and the play charts the parallel trajectories of the two men in their struggle to understand what’s happening. Main Stage West, 104 N. Main St., Sebastopol; mainstagewest.com.

THROUGH MARCH 15

On the Verge or The Geography of Yearning

Three Victorian lady explorers thwack their machetes through the wilderness of the late 19th century, becoming disoriented as they travel through time and geography and encounter eight progressively eccentric characters on the way, played by a single actor. Raven Theater, Windsor, 195 Windsor River Rd., Windsor; raventheater. org.

THROUGH MARCH 15

Bonnie & Clyde

In the height of the Great Depression, Bonnie Parker and Clyde Barrow go from two small-town nobodies in West Texas to America’s most renowned folk heroes and the law enforcement’s worst nightmares. 6th Street Playhouse, G.K Hardt Theatre, 52 W. 6th St., Santa Rosa; 6thstreetplayhouse.com.

THROUGH MARCH 15

Beyond Therapy

You may laugh out loud at this hilarious look at love, sexuality, relationships and the absolute ridiculousness that the human heart (with the help of some handy dandy therapists) can get itself into. Graton Community Club, 996 Graton Rd., Graton; pegasustheater.com.

APRIL 2 - APRIL 26

Venus in Fur

This erotic comedy explores gender roles and sexuality, in which desire twists and turns in on itself, a witty unsettling look at the art of acting, onstage and off. Main Stage West, 104 N. Main St., Sebastopol; mainstagewest.com.

THURSDAY Guerneville Evening Farmers Market Sonoma Nesting parking lot, next to Town Plaza; 3 to 7 p.m., May through September; 953-1104.

Windsor Evening Farmers Market Windsor Town Green, Market St.; 5 to 8 p.m., June through August; 838-1320;windsorfarmersmarket.com.

FRIDAY Cloverdale Certified Farmers Market North Cloverdale Blvd. btwn. 1st and E. 2nd streets; 5:30 p.m. to dusk; May 30 through August;893-7211; cloverdalefarmersmarket.com.

Occidental Bohemian Farmers Market 3611 Bohemian Hwy., Occidental. 4 p.m. to dusk; June through October; 874-8478, occidentalfarmersmarket.com.

SATURDAY Healdsburg Certified Farmers Market North St. at Vine St., Healdsburg; 9 a.m. to noon, May through November; 431-1956; healdsburgfarmersmarket.org.

Oakmont Farmers Market Oakmont at White Oak Dr., Santa Rosa; 9 a.m. to noon year ‘round; 538-7023.

Santa Rosa Community Farmers Market Santa Rosa Veteran’s Building (outside), 1351 Maple Ave.; 8:30 a.m. to 1 p.m. year ‘round; 415999-5635; communityfarmersmarkets.com.

Santa Rosa Original Certified Farmers Market Wells Fargo Center for the Arts, 8:30 a.m. to 1 p.m., year ‘round; 5228629; thesantarosafarmersmarket.com.

APRIL 3 - APRIL 19

A Walk in the Woods

Sometimes we get so caught up in the rhetoric and the “issues” that we forget what and why we are fighting. This play reminds us to follow the path that leads to what binds us and not what separates us. Blue Door Gallery, 16359 Main St., Guerneville; pegasustheater.com.

APRIL 3 - APRIL 19

The Graduate

This movie hit of the sixties comes vividly to life; a recent college graduate/prodigal son returns home and becomes embroiled in an affair with the wife of his father’s business partner but soon finds himself falling in love with her daughter. 6th Street Playhouse, G.K Hardt Theatre, 52 W. 6th St., Santa Rosa; 6thstreetplayhouse.com.

APRIL 10, 11 AND 17

Surprise!

This production by Off The Page Readers Theater is a beguiling brew of poetry, short plays and stories written by local writers and celebrating the element of surprise that can often shape and redirect our lives. For location, contact hilary@monitor.net or find them on Facebook: Off the Page Readers Theater.

APRIL 10 - 19

Proof

A gifted young woman copes with her own demons and the mental illness of her father.

This play won the 2001 Pulitzer Prize for drama. Cloverdale Performing Arts Center, 209 N. Cloverdale Blvd., Cloverdale; cloverdaleperformingarts.org.

APRIL 10 - APRIL 26

Of Mice and Men

This is the classical story of George and Lennie, two roving farmhands with dreams of living off the fat of the land in the cruel, unforgiving, sun-scorched days of the Great Depression—a stark, heartfelt exploration of love, loyalty and the compromises necessary to survive in a harsh world.

Raven Theater Healdsburg, 115 North St., Healdsburg; raventheater.org.

Check websites for times and tickets.

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w Experience Wine Country Golf at its Best.

Windsor Golf Club is a perfect setting for your favorite foursome or yearly tournament. After your game, relax and soak in the view at Charlie’s lakeside bar and restaurant. Serving lunch, dinner and weekend brunch, Charlie’s features great food, fine wines and beers on tap.

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For tee times, call 707.838.7888 or visit www.WindsorGolf.com.

For reservations and special events at Charlie’s, call 707.838.8802.

New Season New Tastes Always Fresh Finest service deli, prepared meals to go, choice quality meats, fresh produce and gourmet grocery department plus an expansive selection of local wines & cheeses.

1345 Healdsburg Avenue at Dry Creek Road in Healdsburg (707) 433-7151 • www.bigjohnsmarket.com

Open Monday through Saturday 7am-9pm and Sunday 7am-8pm