F a l l
Wine Country
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LIFESTYLE st. f r a ncis w ine ry BORDEAUX WINEMAKER
Chris Louton FA R M TO TA B L E Noc i Sono m a • • • S TAY & P L AY Kenwood I n n & S p a • • • S E E & D O Safari We s t • • • TA S T E Mugnain i • • • H A P P E N I N G S Sonoma Co u n t y
fall in SONOMA We hope you enjoy your fall shipment and the fourth edition of our St. Francis Patrons Society Wine Club magazine. In this edition, you'll find an amazing Carpaccio recipe from our kitchen paired with our 2013 Lagomarsino Vineyard Cabernet Sauvignon. We hope you enjoy it! In August, we kicked off the 2016 Harvest with Sauvignon Blanc, followed by Pinot Noir and Chardonnay. Our winemakers and production team are busy hand sorting, crushing and monitoring fermentation of all the incoming grapes. Winemaker Chris Louton is excited about the 2016 vintage: “With the wet winter, warm spring and dry summer we are seeing high quality fruit, the red wines have great color and tannin development and the white wines are aromatic." We can't wait to share them with you. You may have noticed that some of the bottles in your shipment have a different look (on back cover). Don't worry, these are still the same Artisan Collection wines you know and love but with a new updated look. We hope you love it as much as we do. Cheers! The St. Francis Wine Club Team SinĂŠad, Leyburn and Larissa (left to right)
Wine Country
LIFESTYLE FALL 2016
Contents
ABOUT THE WINE St. Francis Winery
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••• TA S T E Mugnaini - Taming the Flame
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••• PUBLISHER Left Coast Marketing EDITOR Robin Gordon CONTRIBUTOR Tanya Seibold DESIGNER Chelsea Bond F E AT U R E S Genny Wright-Hailey Marcy Joyce Tanya Seibold SALES Left Coast Marketing P.O. Box 1001 Healdsburg, CA 95448 707.479.5385 LeftCoastMarketing.com C R E AT E D F O R St. Francis Winery
FA R M TO TA B L E Noci Sonoma
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••• WINE & FOOD PAIRING by St. Francis Winery
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••• SEE & DO Safari West
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••• S TAY & P L AY The Kenwood Inn
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••• HAPPENINGS Sonoma County
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TAMING THE FLAME of working with the oven. This clever approach meant that new owners would gain the knowledge (and confidence) right from the get-go to explore an endless number of healthy, versatile and sophisticated dishes with their ovens for years to come. BEYOND THE MARGHERITA As the cover shot on her gorgeous hardbound cookbook suggests with a mouthwatering Crostada Rustica - the edges of the sweet dough perfectly crisped, and an interior overflowing with dried apricots, dates and Granny Smith slices delicately kissed from the char of the oven – Andrea Mugnaini firmly believes that cooking in a woodburning oven is so much more than just heating up your Saturday night pizza. How about Grilled Swordfish in Agrodolce, Tuscan-style Braised Pheasant or Pork Tenderloin Saltimbocca? Or maybe Zucchini Gratin with Tomatoes and Gruyère, Honey-Glazed Root Vegetables or Seafood Risotto? Okay, well let’s talk about the Caramelized Pears with Crème Fraîche, the Cherry Clafouti or the Limoncello Bread Pudding. Are you convinced yet that there’s a world of gourmet options at your fingertips? Well, that list of delicious, globally-inspired recipes from Andrea’s cookbook, The Art of Wood Fired Cooking, proves there’s not only an array of actual cooking techniques possible
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such as braising, steaming, roasting, poaching, baking (I could go on), but a countless number of appetizers, soups, breads, mains and desserts using regionallydiverse ingredients to choose from. In just about an hour or so, all of them can be prepared in a wood-burning oven then beautifully presented at your dinner table – nourishing family and friends alike in exquisite taste and style. When Andrea Mugnaini (pronounced “moon-Yah-eenie”) came across this ancient Italian cooking method back in 1989, during her days of importing Italian wine and olive oil back to the states, she instinctively knew she had to introduce this centuries-old tradition to a whole new generation of American cooks. The challenge: convince folks who had never so much as fired up their microwave, let alone fired and maintained the flame of big masonry box fueled by a 1,200-degree coal bed, to embrace an odd igloo-shaped baking chamber, which uses heat conduction from a firebrick floor to roast a simple chicken. Her solution: cooking classes, coupled with practical instruction for every facet
A PERSONAL PURSUIT OF PASSION In Andrea’s quest to bring this heartfelt and hands-on style of cooking back to her then-home of Watsonville, California, her research led her to Refrattari Valoriani, the inventors of Italy’s modular wood fired ovens. Located in Reggello, just outside Florence in the Tuscany region, this family has for over five generations been known worldwide as “il migliore” (the best) in prebuilt wood fired ovens. Through Mugnaini’s partnership with the Valoriani family over the years, she has created her own line of ovens tailored to the North American market for use in both residential and commercial kitchens. Their on-site contractor is also available to help guide owners on the installation of their oven, whether it’s a new construction application, or a backyard renovation project. The Mugnaini showroom and production facility has since moved from the Central Coast to the foodie-centric town of Healdsburg in Northern Sonoma County, and the company celebrated their first anniversary in the new space this past summer.
Taste by Tanya Seibold
“There’s just something so honest and sensuous about cooking your food with actual fire. I think it’s a throwback to our early human days where cooking with fire was not only a necessity, but also a social interaction as well. An open-hearth oven is such a natural gathering place that it encourages human interaction. Cooking has been lost over the years, and my greatest passion is to ignite the desire in all of us to return to that simple and authentic way of cooking.” – Andrea Mugnaini MASTERING THE ART OF COOKING IN A WOOD-FIRED OVEN Over the years, the company has evolved to focus specifically on the instructional aspect of owning their ovens, but Andrea still sees tremendous value in teaching her clients meal planning for the seasons too. She uses her newly designed classroom,
which has been outfitted with several freestanding and built-in wall ovens, to teach them the critical aspects of wood fired cooking. Her curriculum includes how to best light it, what wood to use and how to shift the heat source around in order to manage an entire meal from appetizers to dessert. Through a demonstration of oldschool techniques handed down from the master “Pizzaiolos” (pizza makers) in Italy, Andrea helps her clients properly (and safely) work their ovens. This ensures them far more enjoyment with their investment, as well as instills the confidence needed to unleash their creative side as they develop their own personal adaptations of family-favorite meals. It all sounds a bit daunting at first I know, but once you learn the basic skills of working with a woodburning oven, the sky’s the limit on the meals that can be made in the comfort of your outdoor (and yes, even indoor) wood-fired oven.
LEARNING THE BASICS For those who’ve just purchased a Mugnaini oven, are considering buying one in the future, or are just looking for a day filled with cooking, comradery and plenty of noshing on tasty bites fresh out of a wood fired oven, then Mugnaini has a great selection of culinary options for you. Each class focuses on your skill level and interest with wood-burning oven cuisine, and promises a great afternoon of fun and food – no matter which class you choose. Head to their website mugnaini.com for a full listing of all available upcoming classes, dates offered and prices. Consider this intro class a Wood Fired Oven Cooking 101. This one-day discovery class is where you’ll unlock your potential for wood fired cooking through a three-hour demonstration class. Ingredients and tools will be provided. All you need to bring is a willingness to learn…and a hearty appetite, of course! | One-Day Class in the Art of Wood Fired Cooking | $145 / person | If you’re planning an extended trip up to Wine Country and can forgo a bit of wine tasting, then the trade-off will be totally worth it. Mugnaini’s threeday intensive class is held Monday-Wednesday or Thursday-Saturday. Each day’s full curriculum immerses you in the fine art of wood-fired cooking. Luxurious surroundings and the finest food and wine Sonoma County has to offer will be available for sampling throughout the course. Hands-on cooking with indoor wall ovens and outdoor freestanding units featured in this class. Three-day Getaway with the Art of Wood Fired Cooking | See website for pricing and lodging options | Opening a restaurant? Then you’ve come to the right place. Sign up for this expert-level class if you’re in the food service industry and using the Mugnaini ovens in your commercial kitchen. Mugnaini ovens are in some of the most highly touted restaurants in the nation, and used by a host of award-winning chefs across the country. Andrea will provide her proven tricks of the trade for cooking at high guestvolumes and offer best practices for timing each course to ensure proper dining flow. Commercial Training Class | Call for price | Mugnaini | 1530 Grove Street Healdsburg, CA 95448 707.416.4106 | mugnaini.com
Charred Brussels Sprouts
with
Walnut Romesco
INSTRUCTIONS
Prepare oven according to Mugnaini’s Pizza Oven Environment, 650-750˚F Romesco preparation
In a deep sauté pan, heat the olive oil and crushed garlic until aromatic. Add the walnuts and slowly toast at the mouth of the oven. Add the piquillo peppers, both paprikas and the sherry vinegar. Stir to combine and cooking for 5 minutes. Remove from heat and let cool for 5 minutes. Add the mixture to a blender or food processor and carefully blend on low speed working towards a high speed until smooth. Season with kosher salt and pepper. Pour into a serving dish and keep at room temperature.
Brussels Sprouts Preparation
In a large bowl, toss the halved Brussels sprouts with canola oil and season with kosher salt. Take a half-sheet pan or similar size roasting pan and preheat in oven for 10 minutes. Add the Brussels sprouts to the hot pan. Push the pan close to the fire and cook for 7 minutes, turning halfway through the cooking time. Remove from oven and place the Brussels sprouts on a serving platter. Place the lemons cut side down in the same roasting pan and cook for 5 minutes. Garnish the Brussels sprouts with the cilantro and roasted lemons, serve with Romesco sauce. Recipe by Mugnaini
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and
Roasted Lemon
Serves: 6
INGREDIENTS ROMESCO SAUCE: • 1/4 cup olive oil • 2 cloves peeled garlic and crushed • 1 cup walnuts • 1 cup piquillo peppers (canned Spanish peppers) • 1 tablespoon Hungarian paprika • 1 tablespoon smoked paprika • 1/4 cup sherry vinegar • Pepper • Kosher salt to season BRUSSELS SPROUTS • 2 pounds Brussels sprouts, stemmed, loose outer leaves removed and cut in half • 3 tablespoons canola oil • 3 lemons, cut in half • 1 cup cilantro sprigs • Kosher salt to season
wine
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A Modern Farms Learning from the ground up To visit Noci Sonoma, make an appointment on their website: nocisonoma.com. The farm stand is open to the public on Saturday and Sunday from 10 a.m. to 5 p.m.
Their website says it all: Visit. Learn. Eat. Harvest. Have Fun. What started out simply as a search for a place to raise their family, has morphed into an ambitious project that includes transforming the entire 24 acres of once-fallow land into a designed permaculture garden / farm system. Within this space, there is now a grand avenue made up of a wildflower meadow that divides the farm down the middle. Along this grand avenue there are 14 one acre living walled gardens that stand 8 ft high and will be soon covered in blackberries, grapes or passion fruit vines. Planted in the gardens are seasonal vegetables, blueberry bushes, strawberry fields, flowers, perennial plants and more. Aria Alpert Adjani, an actress and a passionate home cook, and her designer / modern-farmer husband, Adjani, had lived and worked in New York and Los Angeles, but were searching for a more rural experience to raise their two young children. They just wanted to build a family home, and were considering a move to Europe when they visited a friend in the Napa area. Exploring on and off for a year, they happened to drive on Highway 128 one day and ended up in the Alexander Valley. Intrigued with the area, they spent the next year and a half looking for land on which to build. Unable to find what they wanted, they eventually purchased a house in Healdsburg in early 2014. Two months later, the couple found an old, neglected and compacted Dry Creek Valley vineyard which had been plowed under, and they knew this was the spot they had been seeking.
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stead “Taking on 24 acres of raw land and transforming it into a modern farmstead isn’t easy or cheap,” says Adjani. What ensued was many months of designing, digging, hiring, planting, going through permitting processes and organic CCOF certification, as well as dealing with flooding that first winter. They discovered and unearthed everything from rusting cars and metal, to concrete and other trash that had been buried on the property by previous owners. Embracing the twelve agricultural and design principles of a permaculture system requires a focused commitment that goes far beyond sustainability. Permaculture is a holistic approach that utilizes features found in natural ecosystems to creatively and ethically redesign an environment, using less energy and resources like water, fertilizers and labor. Shunning traditional air conditioning for hot months, this farmstead will use geothermal energy to cool all future buildings. Starting in Spring 2017, construction will include six buildings under one 37,000-squarefoot complex, housing three root cellars to store the harvest as picked, a large kitchen lab, a wood shop, offices and a two-story member lounge/theater. Adjani collaborated with long-time friend and architect, Whitney Sander of Los Angeles, to co-design many of the main buildings. Permaculture principles extend to the slatted, sustainably-grown wood exteriors on all buildings, allowing air flow to cool and preserve the wood. Another natural, centuries-old product, Swedish pine tar, made from slow-kilned pine trees, is being used along with raw linseed oil to
Farm to Table by Genny Wright-Hailey
seal and preserve the wood and ropes. It creates a water repellent vapor barrier and is a substitute for pressure-treated wood. “Noci” from the farmstead’s name “Noci Sonoma,” comes from a small farming town in Italy that Aria visited in 2010 as a single woman in search of her next life path. It is also the Italian word for “walnut.” This quiet, peaceful community was a grounding experience at the end of her trip to Italy, and an inspiration for life to come. Aria and Adjani’s vision transcends taking care of their family into serving the community with a unique family farmstead. These are free-spirited and intelligent individuals who thrive on ideas and experimentation, and admit that the farmstead is an on-going work in progress, developing organically as they go. While constructing fences and buildings, they opened a modest farm stand
last spring to sell their organic harvest. Open to the public, the farm stand’s offerings may include fresh produce, cut flowers, pastured eggs, fresh herbs, sorbets and Aria’s wholesome and delicious culinary creations, which can range from homemade granolas, muffins, cakes, jams and other condiments, pies, some of the best bacon ever made, and a refreshing drink called a “Farm Fresh Fizzy.” Four acres of their park-like land fronting Dry Creek Road, including the farm stand, is open to the public, but the couple decided to share the balance of their farmstead via monthly subscription memberships. These memberships can be purchased at the farm or on their website. They are priced for singles, couples and families. For out-of-area visitors, they plan to offer a Day Pass that includes many benefits. Designed as a co-op, Noci lets its members have a say in not only what they grow,
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Aria writes in her online blog that Sonoma County is “a very artisanal foodie driven place that I am hungry to be a part of.” Judging by her many creative, healthful and delicious creations, she will fit in perfectly. Aria has graciously shared her recipe for this rich and creamy dessert; makes 4 to 6 servings.
but also in shaping member activities and workshops, handson participation in farm chores, and more.
the stars and farm-to-table dinners featuring guest chefs will be scheduled throughout the year.
Perks of membership include access to just hanging out at the farm, plus small-group, hands-onworkshops, opportunities to pickyour-own fruits and vegetables, an on-site café, picnic supplies, swimming in the new, 400-foot, black self-cleaning pool, monthly complimentary selections from the farm pantry, and a 20% discount on the purchase of other pantry items. In addition, movies under
Small family farms have diminished in recent times, but Noci Sonoma is poised to set a brilliant example of what one family can achieve with vision, research, flexibility and hard work. Hopefully they will inspire others to join them in building a legacy of innovative farms for families and communities.
BURNT CARAMEL CUSTARD • • • • • • • •
1 pint heavy cream 1 pint goat or sheep milk 2 vanilla beans, split lengthwise 3/4 cup unrefined cane sugar 2 tablespoons water 6 large egg yolks, at room temperature Pinch of sea salt Flaky sea salt, such as Maldon
Preheat oven to 300 F. Place cream and milk in a medium
saucepan; scrape in seeds from vanilla beans and add pods. Bring to a gentle simmer over medium heat until just starting to bubble; do not boil. Remove from heat and set aside. Bring cane sugar and 2 tablespoons water to a boil in a small saucepan over medium-high heat; stir to dissolve sugar. Boil, swirling pan occasionally and brushing down sides of pan with a wet pastry brush, until mixture turns a deep amber color, about 4 minutes; remove from heat. Remove vanilla pods from cream; slowly add cream to caramel (mixture will bubble vigorously), stirring constantly, until smooth. Whisk egg yolks and pinch of sea salt in a large bowl; slowly stream in the caramel milk, ¼ cup at a time, whisking constantly until combined. Pour mixture through a fine mesh strainer, then divide among 4 to 6 ramekins. Place ramekins into a large baking dish or roasting pan. Fill pan with boiling water to reach halfway up the sides of ramekins. Bake until custard is just set but still jiggly in center, 60-70 minutes. Remove ramekins from baking pan; place on wire rack to cool. Chill, uncovered, at least 3 hours. Sprinkle flakey sea salt on top of each custard before serving.
Oldest Continually-Operating Cheese Company in America
Retail Shop | Deli & CafĂŠ | Picnics Complimentary Cheese Tastings Open daily from 8:30 am to 5:00 pm Check us out on Facebook and Instagram Find us on your map or GPS 7510 Pt. Reyes - Petaluma Road, Petaluma California
707.762.6001 www.MarinFrenchCheese.com
celebrating cabernet WINEMAKER CHRIS LOUTON
The first St. Francis Cabernet Sauvignon was produced in 1985. Today, Winemaker Chris Louton carries on our long standing tradition of producing world-class Cabernet. Chris joined the St. Francis team in 2013, after nearly seven years as part of the winemaking team at Napa’s Beringer Vineyards, where he focused on the luxury tier of wines and helped craft their awardwinning Bordeaux varietals.
Cabernet Sauvignon clones (clones 15, 7, 412 and 169), add to the variety of flavors Chris Louton has to work with" says Terrell. When the vines struggle a bit they produce smaller berries and richer wines.
Making the jump from Napa to Sonoma was exciting for Chris. One of his favorite Cabernet vineyards is our Certified Sustainable Lagomarsino Estate Vineyard in Russian River Valley. While Russian River Valley may not be synonymous with Cabernet Sauvignon, Lagomarsino's unique terroir makes it an ideal location for growing robust and elegant Cabernet.
-chris louton
"Wines from Sonoma express themselves differently. They have their own unique brightness and tremendous intensity." -chris louton
"Lagomarsino Estate Vineyard is truly special� says Louton. Nestled between Alexander Valley and Chalk Hill, the Lagomarsino Vineyard ranges in elevation from 200 to 600 feet. The 400 acre property has 25 acres dedicated to wetlands and 172 acres planted to vineyards. Along the rocky hillsides, 119 acres of Cabernet vines sit above the fog line. The hot days give way to cool nights, allowing the thick-skinned Cabernet berries to fully ripen and maintain good acidity. Vineyard Manager Jake Terrell oversees all of our Estate Vineyards. He works closely with Winemakers Chris Louton and Katie Madigan to assure each vineyard is producing top quality fruit. "Varying row directions as well as a good mix of
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"Each Cabernet Sauvignon block brings a little something unique to the wine." This Fall we are celebrating our long history of making Cabernet Sauvignon with several Cabernet centric events as well as special Cabernet tastings, recipes and more in the month of September. Follow along and share your love of Cabernet with #30DaysofCabernet.
from the kitchen BEEF CARPACCIO
WITH WILD ARUGULA SALAD
SUGGESTED PAIRING: CABERNET SAUVIGNON | SERVES 4
INGREDIENTS: 8-10 ounces beef tenderloin from the tip end of the roast 4 handfuls of arugula Your favorite vinaigrette Kosher salt Freshly ground black pepper Shaved Parmesan ½ fennel bulb, sliced thinly
1 basket Sweet 100 Tomatoes, halved ½ bunch parsley leaves 1 bunch fresh chives, chopped 1 tablespoon capers 1 anchovy, cleaned and roughly chopped Juice of one lemon Extra virgin olive oil
PREPARATION: Wrap the beef tenderloin in plastic wrap and place in freezer for 2 hours. After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately ¼-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Toss arugula with vinaigrette, fennel, anchovy, salt, pepper and Parmesan, then place on top of Carpaccio. Sprinkle parsley, chives, capers and tomatoes over Carpaccio and arugula; add additional salt and pepper over dishes, squeeze lemon juice on top and drizzle extra virgin olive oil over plate.
Visit stfranciswinery.com for more recipes from Executive Chef Bryan Jones.
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2016 MKT stretch limousine
Family owned since 2006 | Santa Rosa, CA | TCP 20374-A
Sonoma County’s highest-rated transportation professionals 2016 Sprinter par ty bus
••• 22 vehicles: sedans, Escalades, Sprinters, party buses and more ••• Friendly reservationists answer your questions ••• Courteous, knowledgeable, professional chauffeurs ••• In-house wine educator will customize your itinerary to your interests and preferences at no additional charge •••
sonomasterlinglimo.com | 707.542.5444 Santa Rosa Chamber of Commerce
5-star
Safari West
See & Do by Tanya Seibold
Exploring the Sonoma Serengeti
Two By Two
When you talk with people about Sonoma County and tell them this area has something even better than 400 wineries, like wild giraffes, rhinos, buffalos, zebras, exotic birds and cheetahs, they think you’re nuts. In a land where Pinot Noir, not Primates, is the typical order of the day, locals and tourists alike are in disbelief when learning about this region’s best-kept secret. Tucked away in the rolling hills of Alexander Valley, just 15 minutes east of Highway 101, lies the stunning private wildlife
preserve of Safari West. This 400acre savannah is chocked-full with wild animals – 900 to be exact – totaling 90 different African species of mammals and birds, all roaming freely throughout their natural habitat. It all started in the early 1970s, on one of the last remaining cattle ranches in Beverly Hills. Peter Lang, son of Otto Lang (Hollywood film director and producer) took inspiration from his father’s work with animals in his 60’s hit TV shows Flipper and Daktari, and began keeping wild animals on the family ranch. When the property sold in 1978, cattle ranches in Beverly Hills had become extinct. So Peter relocated the growing conservation center to some acreage outside Calistoga in Northern California. A
few years later, the park expanded yet again to its present location on an old sheep ranch in Santa Rosa. Upon meeting his now-wife Nancy, Peter knew a kindred spirit was found. She holds a B.A., M.A. and Ph.D. in Biology, and is the former General Curator of the Avian Conservation Center at the San Francisco Zoological Gardens. Nancy realized the importance of the conservation work Peter was doing and encouraged him to share it with others. So in 1993, Safari West officially opened to the public with tours for children and schools. Today, this twosome has grown the animal care and breeding center into the nation’s largest of the six accredited private zoos by AZA (Association of Zoos and Aquariums). Dr. Nancy is the Director of Safari West Wildlife
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Preserve and Tent Camp and is responsible for the dayto-day management and development of the property. Much of the park’s species are now considered endangered--a direct result of the alarming number of poaching and illegal black market trading activities happening on their home continent. However, through Safari West’s advances in breeding, education and information sharing with other preserves and zoos, the Langs accomplish their mission of aiding wildlife conservation through sharing their philosophy about this type of preservation. Safari West even offers African-style tent camping. Overnight guests can bunk down in traditional South African safari tents and fall asleep to the chirps of cockatoos and monkeys while surrounded by herds of African animals. It is truly a once-in-alifetime experience! The park will see over 60,000 visitors annually and AAA California rates it as a “mustexperience” venue, second only to Disney Land. Sunset Magazine listed it as one of their top 300 destinations in the Western United States.
For all tour packages, pricing and FAQs about the park, visit safariwest.com or email reservations@safariwest.com 3115 Porter Creek Road Santa Rosa, CA 95404 Ph. (707) 579-2551
Brews and Buffalos
If you crave a slug of cold beer on a hot day (and who doesn’t?), then this tour is for you. Your expert guide, Nate Woodward, will drive you around in one of their restored 1950s military Dodge M37 Power Wagons in search of the animals. These machines are not speedy,
but they’ll climb over any rocky terrain effortlessly. The easy-going pace of the 3 ½ hour safari allows for plenty of stops along the way to snap some photos and receive a briefing from Nate about each animal as you encounter it. Take advantage of the upper deck seating if you want to get up close and personal with a Reticulated Giraffe. Slobber alert! Beware if you’re
animal is his favorite, he’ll tell you it’s the Greater Kudu, or maybe one of the Antelope.
But Wait, There’s More
up top, as these gals are known to drool (a lot), so get ready for a very wet welcome! The park’s giraffes know the sight and sound of the vehicles, so they’re very comfortable with you riding right next to them. Giraffes are curious creatures by nature, and honestly, one of the best camera-hounds on the trip. Look closely across the paddock as you may event spot the baby Masai Giraffe. You’d never know it, but Nate just came aboard the Safari West team in December 2015. In a former life he sold insurance and was a wedding photographer. Now he’s hooked on exotic animals. In just a short time, he’s become a walking encyclopedia on each species, spending countless hours out on safari with the seasoned guides to offer you the most fun and educational experience possible. Nate’s also a selfproclaimed “hop head”, so go ahead and try to stump him with a question about the delicious local microbrews awaiting you, it’s not possible. Your libation break happens about midway through the tour, perched atop a hill overlooking the valley and the long-horned Watusi Cattle bred on property. Along with six or seven beers, chilled and ready to taste, this package includes a generous sampling of charcuterie, cheeses, crackers and even a souvneir “Brews and Buffalos” mini beer mug to take home. This is your chance to ask the expert about any aspect of Safari West or the amazing wildlife you’ve experienced so far. And if you ask Nate which
What else can you expect to see? Well, as the tour name suggests, you’re going to come across buffalos… and some pretty tough-looking Cape Buffalo at that. These 2,500-pound beasts are known to be one of the most dangerous mammals on the Serengeti. Not to worry, you’re safe with Nate, as he will steer you away from the herd even though they have become accustomed to visitors passing through their habitat. Cape Buffalo are the only mammals in the wild kingdom that will turn an entire herd around (and we’re talking thousands of buffalo here) to go back for just one felled animal. No buffalo is left behind. They have a highly acute sense of smell and memory too, so a lion that may have attempted to take down one of their own years previously, will be tracked for hundreds of miles and then killed by the herd. Amazing! Also in store for you: Zebras, various Antelope such as Gemsbok, Greater Kudu, Wildebeest, Rhinos, Gazelle, and more. Over in the more tame surroundings of the Aviary, you’ll find the brightest Scarlet Ibis you ever did see, along with Blue Crowned Pigeon, Lady Amherst’s Pheasant, Mandarin Ducks and plenty more birds of all shapes, sizes and colors. When visiting Safari West, be sure to leave plenty of time for the kids to walk around and see the Primates and Pink Flamingos too. There’s also safari-style barbeque lunches and dinners available by reservation, along with local Sonoma and Napa wines to sip on as well. Don’t forget to visit the Trading Post Gift Shop for postcards and mementos of your spectacular journey at Safari West.
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Stay & Play
Kenwood Inn & Spa
by Marcy Joyce
The Essence of Italy
“Spent our 30th anniversary
here,” an open page of the guestbook reads in flowery cursive. “It’s like being in Europe without the hassle of travel. Just beautiful.” Another handwritten testimonial reads: “What a great escape. Six friends from South Florida had a memorable trip. Cheers.” Indeed the elegant, romantic ivycovered Tuscan villa is a sight to behold both inside and out, and an ideal retreat for anyone looking for a relaxing and invigorating change of pace from their everyday life. Nestled in vineyard knolls along the Valley of the Moon Highway, this peaceful adults-only getaway warmly welcomes guests from the
moment they enter the foyer from the curved cobblestone driveway. Upon check-in, the Rooms Manager, Don Hamilton, offers guests a glass of prosecco as they contemplate which spa treatment to choose during their stay. Soft, soothing background music subtly adds to ambiance of the initial experience. The foyer opens to a rococoesque sitting area with books, magazines, a fireplace and an offering of port or sherry for later on in the evening.
milder fruit than the Hass avocados that Californians are used to. A lot of the herbs used in their cooking are grown on the property with its ocher-washed stucco walls, quarry-tile floors and archways over flagstone paths that meander through the gardens.
The breathtaking beauty of Kenwood Inn and Spa unfolds through the tranquil courtyard’s lush garden with hedges of rosemary, lemon and avocado trees from Central America that bear larger yet
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“It’s not uncommon to see our chef or one of our line cooks picking right from one of our bushes or trees. We’ve even made hot water with lemon from some of our lemon trees,” says Don. The inn has 29 lavish guest rooms and suites with no forgotten detail from the featherbeds with Italian linens to the deep soaking tubs. Rooms have their own private courtyards in front or a veranda in back, and all rooms have fireplaces, but no televisions. However, if sports fans want to check the latest scores, Don says there is a “secret TV” in an armoire in the downstairs bar where they can also have a glass of a local wine or beer. Kenwood Inn and Spa is an enticing alternative at any time of the year, yet it just might be especially appealing during fall and winter with all that goes on as the year comes to a close. “The hustle and bustle of harvest is great,” says Joel Holland, the property’s new manager who began working at the inn in March having worked in the Napa Valley for seven years. “With the energy that comes For more information, visit www.kenwoodinn.com
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out of the valley with the wineries in production, everyone tends to be in a good mood and excited about what is to come.” Even during the winter months, guests often enjoy wine and meals outdoors by fireplaces in the eves of the terrace walkways. The restaurant serves breakfast, lunch and dinner, along with a 24-hour “Intermezzo” menu. Chef Ron Stainer, who has been working with neighboring farms in the area for years, brings in as many local items as possible for the Inn’s seasonallyfocused dining. In the cooler months, more hearty fare like baked pasta is often served along with braised meat, roasted vegetables and salads with citrus dressing. Dessert might be panna cotta, tiramisu or something with apples or pears. Says Stainer: “We want people to come here and visit from all over the United States (and the world) to try things in our backyard and things that we like from the area. We’re spoiled as you know. From north, south, east and west, we’ve got a plethora of choices.” Off to one side of the courtyard is a jetted whirlpool where guests can unwind any time of day, year-round. As a plus, wine and champagne
are permitted in hazard-free plastic cups. “This area is called the Valley Of The Moon, and in the middle of the night, you can definitely see why,” Don says. On the other side of the courtyard is a jasmine arbor trellis that many a bride has walked through to enter a delightful poolside promenade with persimmon trees, geraniums, roses, citrus trees and strawberry beds festively lit up with string lights after dark. Groups as large as 100 can be seated near the pool for special occasions. Otherwise, hotel and spa guests restfully read books on chaise lounges. The property can also accommodate 25-30 guests comfortably in the Tuscany room overlooking the pool and spa which is sometimes used for company meetings. “One, two or three-day off sites are perfect for business retreats,” Joel says. “We have executive and leadership groups from the Bay Area that want to get off-site and off-topic and enjoy each other’s company, yet also get some work done while having fun too.” Besides business and couples’ retreats, and celebratory occasions, “girlfriend getaways” draw visitors
to the tranquil atmosphere of Kenwood Inn and Spa. While the restaurant is for overnight guests only, people can come for the day to get a massage, facial or body scrub and have access to the pool before and after. “People have strong attachments to this property,” says Jessica Schorr, the spa manager, reminiscing about a couple who once got married in the spa lounge. The groom had said “I love her so much, I want to get married now,” so spa guests were relocated, and their wedding took place right then and there. When impromptu nuptials are not happening, spa guests comfortably wait in the lounge for their treatment while sipping on tea, hot chocolate, cider, or even a mimosa. A mom-to-be also brought her husband to the spa to tell him the gender of the baby before their couples’ massage. Quiet moments in the spa tub have been enjoyed by newlyweds on their honeymoon and new parents on a babymoon. “We get to know our guests,” Jessica says. “Our guests make us better at what we do.” Spa products, such as grapeseed exfoliant (high in anti-oxidants), and Matanzas Creek lavender scrub, are authentically local. An exfoliating facial treatment during the holiday season is a chance to put one’s best face forward for the new year.
LOCALS SPECIAL Kenwood Inn and Spa offers 15% off all spa treatments Sunday – Thursday to local* Bay Area residents. *California state ID or proof of residence is required at time of check-in. Note: This is not valid on spa packages and cannot be combined with any other discounts.
GOOD TO GLOW CARD ($650 each) Those who plan to visit the spa often can purchase a Good to Glow card for proper pampering all year long. Purchase four of the following 50-minute treatments and receive the fifth as our gift to you: • Wine Country Massage • Vinexpert Facial • Vinoperfect Facial CARD BENEFITS ALSO INCLUDE: • 20% off all retail products in The Spa • Access to our outdoor heated pool and hot tubs every time you visit The Spa for a treatment • Two Lazy Day pool passes • Access to our private onsite restaurant for dinner and receive a 10% discount on every visit
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Happenings
DECEMBER
NOVEMBER
O C TO B E R
SEPTEMBER
Sonoma County
The Barlow Street Fair through September 29 5:00 p.m. Repeats on Thursdays until Sep. 29, 2016. FREE Admission Sebastopol streetfair@thebarlow.net
GoPro Grand Prix of Sonoma September 16 – 18 8:00 a.m. to 4:30 p.m. $35 - $75 (Kids FREE) Sonoma Raceway ticketing@racesonoma.com
Russian River Jazz and Blues Festival
September 10 – 11 10:00 a.m. to 6:00 p.m. Ticket prices vary. Guerneville ryan@omegaevents.com
Russian Tea and Fragrance Festival
Sonoma County Harvest Fair Sept. 30 - Oct. 2 Ticket prices vary. Parking $7-10 Sonoma County Fairgrounds Santa Rosa info@harvestfair.org
October 28 - 30 $495 Wildwood Retreat Center Guerneville sally@bodyflows.com
Sunday Night Blues Jam
Veterans Day Parade
Gualala Arts Festival of Trees
Wine Country Winter Festival
Jack London 2016 Book Discussion Group: Valley of the Moon
Dave Koz Christmas Tour 2016 with Special Guests
October 1 10:00 a.m. to 5:00 p.m. Repeats daily until Oct. 2. $5 - includes Tea and Entertainment Healdsburg info@russian-river-rose.com
through November 22 9:00 p.m. to 1:00 a.m. FREE Admission Rossi’s 1906 Sonoma max@rossis1906.com
December 3 – 4 All day Ticket prices vary. Purchase in advance and save. Sonoma County Fairgrounds Santa Rosa 707-824-8717
November 11 1:00 p.m. to 3:00 p.m. FREE Admission Walnut Park Petaluma nansen1k@att.net
December 3 4:00 p.m. to 6:00 p.m. FREE Admission; Parking $10 Jack London State Historic Park 707-938-5216
Harvest Yoga Retreat
November 25 – 26 2016 FREE Admission Gualala Arts Center Gualala 707-884-1138 info@gualalaarts.org
December 20 7:30 p.m. Tickets Start at $40 Weill Hall at the Green Music Center Rohnert Park tickets@sonoma.edu
fall FEATURED WINES 2013 Cabernet Sauvignon
2013 Cabernet Sauvignon
2013 Old Vines Zinfandel
Rockpile, Sonoma County
Lagomarsino Vineyard, Russian River Valley
My Father's Vineyard, Dry Creek Valley
93 Points | Robert Parker
95 Points | Robert Parker
95 Points | Robert Parker
blend: 85% Cabernet Sauvignon 15% Petit Verdot
blend: 98% Cabernet Sauvignon 2% Cabernet Franc
blend: 96% Zinfandel 4% Petite Sirah
tasting notes: Blackberry Pastry Cassis Licorice
tasting notes: Blackberry Black Raspberry Spice
tasting notes: Fresh Berries Cranberry Chutney Raspberry Warm Baking Spices
pairing suggestions: Filet Mignon Gorgonzola Espresso Gelato
pairing suggestions: Pork Loin Gouda Berry Cobbler
pairing suggestions: BBQ Ribs Goat Cheese Chocolate Cherry Truffles
Retail Wine Club Members
$65 Retail $52 Wine Club Members
$65 Retail $52 Wine Club Members
$48 $38.40
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DIFFERENT LOOK .
Same Great Wine
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