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LIFESTYLE FA R M TO TA B L E Back to the Garden • • • TA S T E C hocol ate A r t is an s • • • S TAY & P L AY Hiding in Pl ain S ig ht • • • S E E & D O Sonoma Ra ceway • • • H A P P E N I N G S Sonoma Val l ey
spring in SONOMA We are excited to welcome spring 2018. Lots of wonderful things are already happening. Early this year, we experienced more breathtaking foggy mornings than usual. There is something magical about how the fog settles in Sonoma Valley. It didn’t take much rain to sprout lots of new growth and grass across Sonoma Valley. Mother Earth is a quick healer. In January, we welcomed Rick Bonitati to St. Francis Winery as our new Chief Executive Officer. (See page 12 for full story). We are delighted to have him join the St. Francis family. You may run into him as he is passing through the Tasting Room, if you do, be sure to introduce yourself. Rick is a huge fan of St. Francis wines and is particularly excited for this year’s new releases. The 2015 vintage red wines demonstrate opulent aromatics and rich, concentrated flavors across the board. The 2016 white wines are elegant yet vibrant. The spring Wine Club selection boasts a variety of limited-production and cellar worthy wines to share with family and friends. Let us know how we can help you! Cheers, The St. Francis Wine Club Team Sinéad, Leyburn & Larissa (left to right)
Cover photo: Wild Oak Vineyard, Sonoma Valley
Wine Country
LIFESTYLE SPRING 2018
Contents
SPRING IN SONOMA St. Francis Winery
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••• FA R M TO TA B L E Back to the Garden
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••• TA S T E Chocolate Artisans PUBLISHER Left Coast Marketing EDITOR Marcy Joyce DESIGNER Chelsea Bond F E AT U R E S Genny Wright-Hailey Marcy Joyce 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
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••• GETTING TO KNOW... St. Francis CEO Rick Bonitati
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••• S TAY & P L AY Hiding in Plain Sight
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••• SEE & DO Sonoma Raceway
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••• HAPPENINGS Sonoma Valley
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Back to the Garden
Heirloom seed company educates the Self-described “garden geek” Jere Gettle was never
one to stay indoors and play video games, and as such…he reaps what he sows. Having planted his first garden at the age of 3, his impassioned hobby led him to begin trading seeds and publishing a seed catalog in 1998 at age 17 with offerings of his collections. This has since evolved into the Baker Creek Heirloom Seed Company which boasts varieties from all over the world.
The company offers an ever-growing number of nearly 2,000 heirloom vegetable, flower and herb seeds—a selection that is recognized as the largest in the United States. Its mission is to educate the public about pure, natural, and nonGMO food, prompted by the growing farm to table movement which stems from a desire for more locally produced, not so industrialized food that is healthier and has more flavor. This has gotten many more people outside, tilling soil. Commercially mass-produced seeds tend to be hybrids or genetically modified, combining or manipulating characteristics from the pure varieties. If the seeds produced from these plants are replanted, a different plant resembling only one of the two parent plants is the result, thereby ensuring repeat business for hybrid or GMO seeds (that grow the less tasty and less nutritious produce.) To this day, the seed company thrives from coast to coast and is headquartered in Missouri where Jere lives with his wife Emilee and two children. It has established brick-and-mortar locations in Connecticut and California. The latter has been known by Sonoma County locals since 2009 as the Petaluma Seed Bank, which occupies the 1920s-era downtown bank building that is reminiscent of early agrarian days. As an heirloom seed company symbolises a return to agricultural roots and a horticultural museum of sorts, it seemed only fitting to look for a historic building for both locations rather than a more contemporary warehouse setting, which is what Jere and Emilee did, purchasing a 19th century
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Farm to Table public about natural, non-GMO food
by Marcy Joyce
building in New England and moving into the old 10,000-square-foot Sonoma County National Bank after scoping out much of the West Coast. But just as a living healthy being expands and contracts as it breathes, the Petaluma Seed Bank is downsizing to a smaller location this spring, only a block away. While a fun nostalgic place to work, it is decidedly more space than needed. The Seed Bank’s new home is also in Petaluma’s historic downtown, though just a quarter of the size of the original. The Petaluma store had become like a gardening department store with not only seeds but product lines representing the many ramifications of gardening: tools, books, and hundreds of local hand-made gifts and food items.
What is an “heirloom” seed?
The term “heirloom seed” refers to those that are not hybridized or genetically modified. Heirloom varietal seeds yield the identical plant and produce each year, delivering vegetables with better taste and nutrition. They are openpollinated, usually more than 50 years old and passed down through generations of growing and seed saving.
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Now they will refer customers to other businesses close by that carry garden tools and other items so that they can get back to basics and focus on selling seeds and continuing to be a resource for gardeners, not only through in-store consultation and publishing catalogs, magazines and books but also organizing events like Santa Rosa’s annual National Heirloom Exposition which will be held this year from September 11 through 13 at Sonoma County Fairgrounds. More information about this can be found online at theheirloomexpo.com.
The Baker Creek Heirloom Seed Catalogue includes more than 200 pages and is mailed to more than 300,000 gardeners annually. It is a comprehensive guide to the varieties sought after by gardeners, many of whom have grown certain vegetables or flowers for generations and intend to keep doing so in order to preserve their family’s horticultural legacy. The catalog can be downloaded from the company’s website, rareseeds.com.
N E W L o c a tio n ! Petaluma Seed Bank store hours are:
Friday, Sunday, & Monday 9:00 a.m. – 5:00 p.m. Tuesday, Wednesday & Thursday 9:00 a.m. – 6:00 p.m. Closed Saturdays For more information, call (707) 773-1336 or visit www.rareseeds.com/petaluma-seed-bank
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Chocolate Artisans Add
SWEET OPTIONS to Wine
EVERYONE would agree that wine and chocolate can make delicious pairings, especially when experienced in wine country, where both are elevated to artisanal status. In the town of Sonoma, a tasting of local hand-crafted chocolate can be as memorable as a visit to any of the unique wineries. Consider the sensory overlaps of wine and chocolate: rich, dark, visually enticing, heady aromas. Luxuriant textures on the palate…a range of flavors from mild and silky to deep and spicy, lingering finishes that satisfy, yet make you yearn for another taste just to prolong the pleasure. 8
Even in agricultural and production terms, grapes and cacao are both categorized by terroir or source, both undergo fermentation and offer many blending options. We speak of alcohol percentages in wine and cacao liqueur percentages in chocolate, both of which affect the mouthfeel, sugar levels and pairing with foods. Chocolate, like wine, contains beneficial antioxidants. Sonoma has two outstanding chocolate destinations that are a must-see (and taste) when visiting. Each speaks to the passion and creativity of its owners, who share their love of chocolate and entice visitors with their finest, freshest
creations to enjoy now and take home for later.
COCOAPLANET
Anne McKibben started CocoaPlanet in 1999 as an online “e-tailer” curating other people’s chocolates, with an emphasis on gift giving. Working with manufacturers was very timeconsuming and often frustrating when it came to quality, supply, and fulfilling orders on a timely basis. In 2004 when their first child was born, Anne and her husband decided it was time to change their work/ home balance by working more independently. Soon they combined
Taste Country Visit their tech and marketing backgrounds with their continued love of fine chocolate and created something entirely unique. CocoaPlanet chocolates are not only shaped differently (fairly thin, two-inch discs), they are flavored via a patented process created by Anne that allows small “pearls” or drops of filling in each disc to be distributed evenly throughout the disc, needing only 15% filling to give a perfect balance of flavoring and chocolate, at less than 100 calories and a low 7 to 9 grams of sugar each. “My French mother, Françoise Sobin, who was quite picky and discriminating, taught me to love finer foods,” says Anne. “Since she was also diabetic, I wanted to create high quality chocolate that she could enjoy. We wanted to use real sugar, just less of it.” Other important criteria included using ethically sourced, Fair Trade Certified chocolate and local organic ingredients as available. CocoaPlanet products are also vegan, gluten free, non-GMO and certified as diabetic friendly. They use a special blend of Guittard chocolate that is 64% cocoa liqueur, and the “pearls” currently come in five flavors: Salted Caramel, Deep Dark Truffle, Vanilla Espresso, Mandarin Orange, and CocoaMint. And as if sampling these delicious chocolates was not enough, the café also makes a decadent hot chocolate with the disc of your choice, and has created a special wine and chocolate pairing flight with local, small-lot wines paired to all 5 of the chocolate flavors. A lovely cheese/charcuterie plate is also available to accompany the chocolates, with or without wine. Their edible chocolate “dirt” creation is a big hit with kids. Looking like a strawberry growing in a frosted glass pot, the “dirt” consists of a pot de crème with a strawberry on top,
by Genny Wright-Hailey
WHEN YOU GO COCOAPLANET 921 Broadway, Sonoma 707.343.7453 Open Fridays and Saturdays 1:30 - 5:00 p.m. Tours by Appointment
WINE COUNTRY CHOCOLATES 414 First Street East, Sonoma
& 14301 Arnold Drive, #2, Glen Ellen 707.996.1010 Open Daily 11 a.m. - 5 p.m. Large picture window at Glen Ellen facility to watch production of the chocolates (no tours).
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surrounded by shortbread cookie crumbs. The modern, bright and cheery French café is open on Fridays and Saturdays from 1:30 to 5 pm, perfect for a post-winetasting visit. Tours of their compact, high-tech factory are available by appointment. Her tech background helped Anne not only create the patented “pearls” process, but also to maintain handmade quality in a more efficient, larger production, currently up to 50,000 discs per day. Besides the tastings and sales of the individually-wrapped discs in their tasting room, CocoaPlanet chocolates can be found at wineries, specialty food stores, Whole Foods market, Sonoma Market, Amazon.com, and other locales. They have contributed chocolates to many local charity events, including the Plein Air Festival, Sonoma Film Festival, KQED fundraisers, and other silent auction events. In addition to their tasting room, CocoaPlanet has created a delightful private outdoor garden area with tables, suitable for private events for 50 to 75 guests. Blooming with wisteria and other delightful plantings in the spring and summer, the space has attracted area caterers looking for a unique, intimate space for their clientele, and visitors who wish to arrange a memorable small group event in wine country.
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WINE COUNTRY CHOCOLATES
Can a mother and daughter run a business together and still get along? Betty and Caroline Kelly say Absolutely. Their mutual love of chocolate motivated them to train as chocolatiers, then open their small, delightful Wine Country Chocolates in 2006. They currently have two locations, the first in Glen Ellen where the production facility is located, and the second in the Sonoma Plaza’s little El Paseo shopping area, behind the Sonoma Wine Shop. Their unique approach to the many beautiful, glossy, ganachefilled truffles they create is to hand press them instead of the traditional rolling, then handenrobe each truffle with 61% dark chocolate sourced primarily from Guittard. Visitors are greeted warmly and encouraged to try three pieces of chocolate with different percentages of cocoa liqueur, then to sample the truffle of the day. All samples are complimentary, but it would be difficult not to also purchase several “to go” from the many choices on display. Enticing flavors like Boysenberry with Blackberry Honey, Pomegranate with Orange Blossom Honey, Fresh Orange, Lemon Tart, Champagne, and Crème Brulee are available yearround and produced fresh daily.
Wine Country Chocolates also makes custom chocolates for wineries, including Gloria Ferrer, Lassiter Family Wines and Ferrari Carano. The winery wine of choice is cooked down to a syrup, blended into ganache and then crafted into truffles. The end product is a delightful balance of chocolate and wine flavors without the alcohol, so patrons under 21 can purchase and enjoy them all. Passion trickles down here from the owners to the staff. Beverly, a long-time employee of the company, offered a sample of the champagne truffle to a guest while excitedly claiming, “You can almost taste the bubbles!” Other products available in their tasting rooms and online include chocolate barks, chocolate in the form of grape clusters, wild blueberries or apricots or whole figs in dark chocolate, seasonal shapes like bunnies or Santa, and several other creative chocolate-covered goodies for a perfect afternoon delight. Currently, Wine Country Chocolates produces about 1,200 hand-formed truffles per day. This labor intensive process keeps them struggling to keep up with demand, but new machinery may be in their future plans to help with efficiency without sacrificing the hand-made methods.
the “ inn” place
steps from the plaza
Miles from the Ordinary The Sonoma Valley Inn has everything for an easy, romantic wine country escape. Relax in our newly remodeled steam room, or take a dip in our heated saltwater pool. Rejuvenate in one of our quiet, well-appointed Garden Rooms or our spacious Mission Suites. All feature wood-burning replaces and either a private patio or a balcony. Our location is unmatched. Just steps from authentic farm-to-fork cuisine, shopping, art galleries and over a dozen wine tasting rooms on Sonoma’s historic Plaza. The Sonoma Valley Inn has redefined affordable luxury.
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getting to know ST. FRANCIS CEO RICK BONITATI You may have heard the exciting news: St. Francis Winery & Vineyards welcomed our new Chief Executive Officer, Rick Bonitati in January 2018. We have had the pleasure of getting to know him for the past few months and we thought you should too. Born and raised in a small town in Southern Connecticut, Rick was blessed with many relatives in his extended Italian family. When he was a child, Rick’s Dad decided to explore his entrepreneurial spirit and opened a bicycle shop during the energy crisis in the early 70’s. Most of Rick’s free time was spent in the shop helping his Dad assemble and repair bicycles as well as assist customers. He remembers his Dad saying, “If you know what you are talking about, people will listen.” Rick set out to learn everything he could about the merchandise. At first he was petrified to assist the customers, however as he gained confidence, he quickly overcame his fears. It was all those times in his Dad’s bike shop that taught him, “If you put your mind to it, you can accomplish anything.”
“If you put your mind to it, you can accomplish anything.” After graduating from the University of Miami in Florida with a Bachelor’s in Music Merchandising, Rick visited California for the first time. He spent a week in the Sonoma area and fell in love with the region, the wines, and the people he met. It was on that first trip he set a goal to someday establish a career in the wine industry. He accomplished his goal just a few years later when he became a wine sales associate in Denver, Colorado. Rick visiting Sonoma in 1984
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Fast forward three decades: Rick is an accomplished leader who quickly moved up the ranks in sales and later in winery management, bringing a wealth of knowledge to his role at St. Francis Winery. Beginning his career with the Gallo Family, he later moved to Jackson Family Wines, holding various roles from National Sales Manager of the Artisan and Estate Division to General Manager of La Crema and Hartford Family Winery, culminating as Senior Vice President of Production for California and Oregon. Most recently, Rick was the Chief Operating Officer for Paul Hobbs Wines’ domestic and import portfolio. When asked what he was most excited about when joining the St. Francis team, Rick responded, “With a focus on Sonoma County for over half my life…St. Francis is one of the few wineries that has a unique and special place in my heart and in the community.”
“With a focus on Sonoma County for over half my life…St. Francis is one of the few wineries that has a unique and special place in my heart and in the community.” Rick’s first memory of St. Francis Winery was in 1984. He distinctly remembers the way the staff made him feel when visiting our original tasting room (located at the site of Behler Vineyard). “Everyone was so gracious.” He recalls enjoying all the wines during his visit but particularly the Behler Vineyard Merlot. “From the outstanding quality of the wines, the fabulous experiences, to the amazing people I have met over the years, I am truly privileged to be part of such a dynamic team,” says Rick. The St. Francis team is excited to have Rick on board. Rick is enthusiastic to be part of the St. Francis family and is looking forward to representing St. Francis in the community while getting to know our club members. 2018 is going to be a bright and exciting year.
Hobbies: Cooking, Music, Hiking, Exercising, Especially Running Half Marathons (2-3 per year) and Triathlons Favorite Pairing: Pinot Noir with Crispy Duck Confit Musical Talent: Jazz Saxophone Favorite Food: Dark Chocolate Favorite Place to Visit: The Beach
from the kitchen BRAISED WAGYU BEEF
SUGGESTED PAIRING: 2015 ZINFANDEL, DRY CREEK VALLEY | SERVES 4
INGREDIENTS • 3 pound Wagyu roast • 2 tablespoons vegetable oil • 2 yellow onions, diced • 1 large carrot, cut into 4 pieces • 2 ribs celery, cut into 8 pieces • 3 cloves garlic • 1 3-inch sprig rosemary
• 2 sprigs sage • 6 sprigs thyme • 1 tablespoon tomato paste • 5 black peppercorns • 3-inch piece Guajillo chili, seeds and stem removed • 1 bottle St. Francis Zinfandel • 1 quart beef stock
PREPARATION
Preheat oven to 325°F. Pat beef dry with paper towels. Season roast with salt and pepper. Place a large heavy bottomed pot over medium heat. Once hot, add vegetable oil to the pot. Add roast to pot, searing well on all sides. Remove roast to plate and keep warm. Add onions, carrots and celery to the pot and caramelize. Once caramelized, scrape meat bits from the bottom of the pot then add the garlic, rosemary, sage and thyme. Sauté for 2 minutes, add tomato paste, black peppercorns, and Guajillo chili. Stir to combine. Add bottle of Zinfandel and reduce by half. Once reduced, add beef stock and bring to a simmer. Return roast to pot, cover with parchment paper and place in the oven for 2½ hours or until a knife easily pierces into meat. Remove pot from the oven and allow roast to cool in sauce. Once cool enough to handle, remove roast from the pot and strain the sauce into a sauce pan. Place the sauce pan over low to medium heat and reduce slightly. Slice meat against grain and place in a 9x12 baking pan. Pour sauce over the roast, place pan in oven for 5 minutes and serve. Visit stfranciswinery.com for more recipes from Executive Chef Bryan Jones.
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Hiding in Plain
Sight At t h e w e s t e r n g at e way t o S o n o m a t o w n , on a big curve from one main road to another,
sits an Old California-Spanish Outpost style lodging that is one of the best values available for a visit to wine country. Motorists anxious to start tasting and touring on the renowned Plaza will often whiz right by this quaint oasis without so much as a glance. After all, the exterior of El Pueblo Inn is painted in muted tones that blend into the environment and looks like a humble, slightly-retro motor inn. But it’s what they don’t see that is worth discovering. The 53-room El Pueblo has been a family-owned inn, run by three generations of the same family, from the day it opened in 1959. The El Pueblo was built in 1958 by a cattle rancher from Colorado named Ray Bradbury (no relation to the famous science fiction writer) who had constructed other hotels in both Pasadena and Eureka, California. Having his fill of Eureka’s rain and weather, he decided to move to the warmer, drier climes of Sonoma. The inn has been managed by several members of Bradbury’s family and is currently run by his grandson, Christopher Stewart (who also works in the cattle industry “on the side”) and his wife, Kaala. “With guidance from Christopher’s parents, we are the third generation to manage the El Pueblo,” says Kaala, “and we really enjoy being involved in our local community. We are dedicated to providing an excellent work environment for our 26 employees, and an excellent guest experience for travelers.”
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Stay & Play by Genny Wright-Hailey
O n e e x a m p l e of personal service involved a guest staying at the Inn, who was a bridesmaid in a wedding and missed her shuttle bus to the wedding venue. Kaala personally drove the bridesmaid to the wedding site, and the event was able to start on time. As a family-owned establishment rather than a chain hotel, on most days there is at least one member of the family on property, participating in the day-to-day activities and myriad decisions involved in running a successful hospitality business. The relationships forged between the family members and their employees must be working, due to the many positive reviews from guests who have raved about the personal attention, friendly service, and beyondthe-expected experiences. During the horrendous fires that ravaged many parts of Northern California wine country last October, including Sonoma, the Stewarts generously offered free rooms to area residents displaced by the fires. The original property was smaller and situated differently, but after extensive renovations in 2001, more guest buildings and the very special inner courtyard garden were added in what used to be a parking lot. The four “California” guest rooms each have a private patio; two also have fireplaces. Sixteen “Sonoma” guest rooms all overlook the garden, with either a private patio or balcony, and four of these rooms have fireplaces. “Adobe” rooms, the original dwellings built in 1958, feature brick walls plus upgraded bathrooms, flooring and furnishings. The “Premier” rooms, in the same building as the “Adobe” rooms, were added in 2001.
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Besides the 53 comfortable g u e s t r o o m s , the inn
also offers a 24-hour pool and hot tub, a fitness room, and a cabana space where guests can reserve massages. Wine tastings in the lobby are arranged on select days from May to November, and a complimentary continental breakfast is offered daily, as well as complimentary wi-fi and cable TV in all rooms. This spring, improvements include plans to re-roof and add solar panels, as well as completing the room conversions from carpeting to guest-preferred hard flooring.
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Regardless of which room type guests may choose, every visitor can enjoy the restful and lush inner courtyard gardens and fountain, perfect after a day of traveling or touring and tasting. The garden is a favorite relaxation spot; a lush creation with several types of palm trees, purple Loropetalum, clumps of Alstroemeria, elegant Japanese maple trees, smoke bushes, and more. In the spring, fragrant hyacinth and cheery daffodils add more color to the landscape. For a budget-friendly lodging, the El Pueblo is truly a secret treasure, hiding in plain sight, waiting to be discovered and enjoyed.
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See & Do by Marcy Joyce
SONOMA RACEWAY Another Grateful Wildfire Survivor Narrowly spared in last
2018 season warms up to National Association of Stock Car Auto Racing annual event
October’s horrifying wildfires that blazed through the hills with a vengeance, Sonoma’s unique race track with its hairpin turns remains blissfully intact. It peacefully awaits the unfolding of the 2018 season’s events to be graced with the presence of casual spectators and faithful fans alike. Having undergone a $100 million overhaul between 1998 and 2000, its relatively new permanent grandstands and stooped hill seating blend into the pastoral setting that was known as Sears Point Dairy Farm until the raceway was paved in 1968. Thanks to the heroic efforts of firefighters and volunteers, Sonoma Raceway will reach its 50th birthday this year. But the backside of the property was on fire, threatening the place even as it was serving as a refuge for evacuees.
“We were on the defensive, then we were on the offensive, asking ourselves — once, thanks to CalFire, the raceway was out of danger — how can we help,” says Jennifer Imbimbo, Sonoma Raceway’s director of media and community relations who holds a Master’s in Sports Management and has been on the Sonoma Raceway team for the past 12 years. “Hopefully, this was just a once in a lifetime thing. The outpouring of support was overwhelming,” she says. Those who were housed at the raceway during the fires benefitted from donations of food and clothing and were able to take showers. During the fire, people made good use of the 50-acre campground, staying in tents and RVs as they might during a regular Sonoma Raceway happening rather than a terrifying natural disaster.
Sonoma Raceway’s 2017 NASCAR event, the Toyota/Save Mart 350. Photos by Getty Images.
“Camping is really big,” Jennifer says. “We’ve sold out our camping spots the past few years. It’s a nice place to sit back and enjoy the scenery.” Though camping spots sell out, seating on the hills where grazing cows can still be spotted in the distance is unlimited and therefore event tickets are sold up to racing day. However, event goers get a discount for buying early. And while there is almost always something going on at the track—Jennifer says it is busy 340 days of the year— the Toyota/Savemart 350 Monster Energy NASCAR Cup Series in June is the premier event. “One day it could be simple cars, one day it could be Ferraris, the next day it could be race cars, the next day it could be beautiful vintage Lotuses. It really changes from day to day what’s on track so it never gets boring, that’s for sure,” she says. During the highlight of the summer schedule, retired stock car racing driver Dale Earnhardt Jr. will be broadcasting along with Jeff Gordon. Fans can look forward to
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seeing all the stars of sponsorshipdriven NASCAR, including Jimmy Johnson and the Busch brothers. While some will arrive ahead of the event, pitch a tent and make a camping occasion of it, many others will flock from the roads in all directions. Jennifer says the raceway does all it can to alleviate the traffic. “It’s absolutely a concern for us,” she says. “We want to get people in, we want them to get parked and in their seats enjoying the show.” Sonoma Raceway is one of two road courses on the circuit and the first time stock car race drivers take right-hand turns all year. “Most tracks are ovals but we’re a road course with elevation change,” Jennifer says. “There’s 160 feet of elevation change here so it’s really different than say, racing in something resembling a cereal bowl. They’re going up and down and turning left and right. This is a spot where drivers and their significant others stay and play as opposed to just staying at the track; they come and enjoy the area. There are some serious wine connoisseurs who enjoy Sonoma
Valley, so this is a treat.” Other major weekends that draw enthusiastic crowds are the NHRA (National Hot Rod Association) drag racing in July and Verizon IndyCar series Grand Prix of Sonoma in September. Jennifer says that a lot of effort is put into these pre-race shows, including a 25-minute Patriots jet team show, driver introductions when they come out and slap hands, and often a driver Q&A session. There are also manufacturer booths, kids’ club displays, concerts and musical revzones with dueling pianos, and pictures with “Burnin’ Bovine,” the cow statue on top of the marquee at the entrance of the venue. And like a Giants game when fans can walk onto the field, race attendees can also purchase a pass to explore the racing apparatus. “NASCAR and motorsports in general are very fan-friendly and try to get people as close as possible to the athletes and personalities. So it’s a spectacle. It’s the sounds, it’s the sights,” says Jennifer. “It’s one of the most accessible sports where drivers are amenable to do things
“We want this place to be where people can get their need for speed whether on the course or in the grandstand,” Jennifer says. like that, be fan-friendly and fan facing. It’s part of the roving circus that is the series that travels from week to week to different cities, so we really want to make sure it’s well-noted for our fans, as it’s the only time some of them come to Northern California. We want them to remember it and come back the following year with their friends and family.” Not only a host of national events, Sonoma Raceway is well connected with the local community and is always “giving back.” Funds are raised through all major events. Speedway Children’s Charities has given out more than $6 million since 2001 to Sonoma County youth groups through a grant process. After the fires last October, employees donated their time at the Redwood Empire Food Bank, and a children’s Christmas party
with toys collected at Sonoma Valley Fire Department. Large food drives are held every year during the holiday season, as is “Adopt a Family” and helping senior citizens in need. There is also a gala event the Friday night of NASCAR, John’s March around the track dubbed “No Stomach for Cancer” in memory of the late Sonoma Raceway spokesman John Cardinale, who passed away from gastric cancer in 2013 at the age of 47. Laps for Charity is another fundraiser where 8-10 people do warm laps and hot laps with race instructors. Other communitycentric goings-on leading up to peak season are a Wednesday night drag program in a controlled, legal environment and the Top the Cops program where teenagers race against uniformed police officers.
Upcoming Events this spring APRIL 7 – 8 VINTAGE C AR ROAD R ACES
CSRG DAVID LOVE MEMORIAL Sonoma Raceway
June 1 – 3 The Sonoma Historic Motorsports Festival CAMPING AVAILABLE Downtown sonoma square Sonoma Raceway’s complete schedule of events can be found online at www.sonomaraceway.com/events/ complete-schedule
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Happenings Sonoma Valley
APRIL MURDER MYSTERY DINNER THEATER Fridays, April 6 – 20 7:00 p.m. www.getaclueproductions.com
S T. F R A N C I S MUSIC ON THE LAWN Sundays, June 3 – 24 2:00 p.m. – 4:00 p.m. Join us on Sunday afternoons throughout June for live music on the lawn at our beautiful Sonoma Valley Tasting Room. Enjoy our Wine & Cheese Pairing on the terrace or pack a blanket and enjoy our featured wines by the glass on the lawn as you listen to local bands and take in the picturesque vineyard views!
SNOOPY’S SKATE PARTY Saturday, April 7 7:30 p.m. – 9:00 p.m. www.snoopyshomeice.com
IPA 10K AND BEER MILE INVITATIONAL Friday and Saturday, April 13 & 14 8:00 a.m. www.motivrunning.com/ipa-10k
ANNUAL BODEGA BAY FISHERMAN’S FESTIVAL Saturday & Sunday, April 14 & 15 www.bbfishfest.org
For details visit stfranciswinery.com. COMPLIMENTARY ADMISSION
M AY BODEGA MARINE LABORATORY TOURS Every Friday www.bml.ucdavis.edu/about/ visiting-bml
KARAOKE AT A COMEDY CLUB! Friday, May 11 7:00 p.m. – 11:00 p.m. www.crushersofcomedy.com
WINDSOR GREEN HALF MARATHON Sunday, May 20 7:30 a.m. www.runwinecountry.com
JUNE SONOMA COUNTY HOT AIR BALLOON CLASSIC Saturday and Sunday June 9 & 10 www.schabc.org RAILROAD SQUARE MUSIC FESTIVAL Sunday, June 10 12:00 p.m. – 7:00 p.m. www.railroadsquaremusicfestival.com 20TH ANNIVERSARY CELEBRATION SONOMA VALLEY MUSEUM OF ART Saturday, June 23 6:00 p.m. – 9:00 p.m. www.svma.org
spring FEATURED WINES 2016 Chardonnay
Certified Sustainable Wild Oak Estate Vineyard
2015 Old Vines Zinfandel
2015 Cabernet Sauvignon
Martinelli Vineyard, Russian River Valley
Giovanetti Vineyard, Russian River Valley
Moon Mountain District Sonoma County
Gold Medal | Sonoma County Harvest Fair
Club Member Favorite
Cellar Worthy
blend: 100% Chardonnay
blend: 100% Zinfandel
blend: 95% Cabernet Sauvignon 5% Malbec
tasting notes: Granny Smith Apple Lemon Zest Almond Macaroon
tasting notes: Raspberry Red Currant White Pepper
tasting notes: Cassis Blackberry Pie Peppercorn
pairing suggestions: Shrimp Scampi Crab Puffs Lemon Meringue Vegetable Risotto
pairing suggestions: Eggplant Parmesan Pulled Pork Sandwich Italian Sausage Pizza Pecan Pie
pairing suggestions: Aged Gouda Braised Short Ribs Blue Cheese Topped Filet Flourless Chocolate Cake
Retail Wine Club Members
$28 Retail $22.40 Wine Club Members
$48 Retail $38.40 Wine Club Members
$68 $54.40
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Taste Sonoma WEDDINGS & ELOPEMENTS PR IVATE EVENTS W INE TASTING W INE & FOOD PAIR ING