It’s no secret that Sonoma County is a hotbed of divine cuisine. From world-renowned, Michelin-starred restaurants to hidden gem favorites, one could throw a rock in any direction and stumble upon a worthy eatery. With a vast culinary pool to pull from, our dining editor was tasked with finding the best, must-try local dishes — and these eats do not disappoint.

Barbecue

A&M BBQ

Barbecue powerhouses Kris Austin and Marvin McKinzy teamed up last year for the ultimate Texas ‘cue in Sebastopol. The line can snake out the door, and sometimes they sell out, so it’s good to get there early. “We don’t try to cover up the meat with sauce, so you can taste the time we put into it,” says Austin. 495 S. Main St.,
Sebastopol, 707-888-1315, ambbqllc.com

Ten-Layer Lasagna

Catelli’s

You can literally read a newspaper through each layer of super-thin pasta going into the dish. A family recipe that’s been refined over the years, it has a three-cheese filling of creamy Bellwether Farms ricotta, goat cheese and aged Parmesan. 21047 Geyserville Ave., Geyserville, 707-857-3471, mycatellis.com

Whole Roasted Branzino

Glen Ellen Star

Just about anything from chef Ari Weiswasser’s wood-fired oven is pretty magical, but the flaky, crispy whole roasted fish rises above, especially when served with shaved fennel, preserved lemon and tomato-y romesco sauce. 13648 Arnold Drive, Glen Ellen, 707-343-1384, glenellenstar.com

Perfect Breakfasts

Willow Wood Market Café

Since 1995, this charming spot has welcomed west county neighbors for excellent French folded eggs with fontina and basil, or golden polenta crowned with exquisite poached eggs and crispy prosciutto. 9020 Graton Road, Graton, 707-823-0233, willowwoodgraton.com

Lamb Chops

Willi’s Wine Bar

This Santa Rosa institution is a not-so-secret clubhouse for many of the county’s movers and shakers, an office away from home. Lamb chops are just one of the many small-plates favorites here, along with curried crab tacos and roasted carrots. 1415 Town and Country Drive, Santa Rosa, 707-526-3096, starkrestaurants.com

Jok Porridge

Jam’s Joy Bungalow

We’re special fans of this morning hangover helper: a tummy filling rice porridge with spicy ginger, herbs, fried shallots, a custardy 6-minute egg, and khao man gai sauce, a traditional Thai street-food favorite. You’ll never look at oatmeal the same way again. While the storefronts have closed, Jam’s Joy Bungalow offers catering for all types of events, as well as occasional pop-ups around the county. Reach out on Instagram for more details. 707-843-9001, jamsjoybungalow.com

Blue corn tacos

Quiote

Handmade blue corn tortillas topped with fresh rock cod, cochinita pibil with pickled onions, or al pastor and salsa verde, always make our “best tacos” list. Add a side of guacamole with serrano chiles and crispy raspadas or brothy Rancho Gordo beans to get the full experience. 121 Kentucky St., Petaluma, 707-774 -6130, quiotemx.com

Pizza

Psychic Pie

Rectangular, Roman-style pizza with a fermented sourdough crust is served by the inch (you tell them how much you want) at this casual slice house in Sebastopol. The picks switch up weekly, and there are always veggie and vegan types in addition to meatier options. New this winter? They’re trying out round pies every once in a while — what a concept! 980 Gravenstein Highway S., Sebastopol, 707-827-6032, psychicpie.com

The post 8 Must-Try Dishes in Sonoma County appeared first on Sonoma Magazine.

We’ve seen friends nearly come to blows over where to find the best burritos in Sonoma County — everyone has a favorite taco truck or hole-in-the-wall taqueria they’re convinced has the secret sauce for making the world’s best burrito.

To help settle this ones and for all, we’ve come up with the ultimate guide to the best burritos in Sonoma County — from the obvious to the undiscovered, including one that weighs in at 8 pounds. Adding to our own opinions, we’ve previously included direct quotes from Bite Club readers and foodies who responded to our call out for “the best burritos in Sonoma County.”

Click through the above gallery for a peek at some of the best burritos in Sonoma County.

Sonoma

Sonoma Eats: The Wet Super Burrito is enough for a small family or a single teenage boy. It is stuffed with meat (we recommend the house-marinated al pastor), cheese, beans, rice and all the fixings, and comes topped with mole or salsa verde. 18133 Sonoma Highway, Sonoma, 707-343-1141, sonoma-eats.com

Juanita Juanita: We say go nuts with the Garlic Garlic Burrito and never worry about vampires again. “I’m partial to their Carnitas Pastor Tacos,” said Tony. Their Super Burrito is a favorite among locals; the next level up is the Big Ranch and the Super, grilled and topped with melted cheese and ranchero sauce. 19114 Arnold Drive, Sonoma, 707-935-3981, juanitajuanita.com

La Bamba Taco Truck: Locals swear this is the ultimate nighttime spot for tacos and some of the best burritos the town of Sonoma has to offer. Open from 7 p.m. to 2 a.m. Cash only. 18155 Sonoma Highway, Sonoma, 707-322-1070. Find them on Instagram

Santa Rosa

Chelino’s: Chelino’s Super Wet Burrito is as flavorful as it is filling. Readers recommend carne asada for this large burrito, which is topped with a spicy verde sauce or a rich mole. 1079 Fourth St., Santa Rosa, 707-571-7478. Find them on Instagram

Cielito Lindo: “We ordered burritos (the super chicken burrito and a carnitas burrito),” said Elisa O. “They were both huge — stuffed with a lot of fresh deliciousness! We will definitely go again!” Come for the burritos and stay for the birria tacos and fresh ceviche. 52 Mission Circle, Suite 110, Santa Rosa, 707-978-2070. Find them on Instagram

Delicias Elenita Taco Truck: Authentic Mexican food served under the stars makes Delicias Elenita a fiesta after dark. “Their super steak burrito is not only mouthwatering delicious, but is also cheap and affordable,” said Paul. 816 Sebastopol Road, Santa Rosa, 707-575-7021. Find them on Facebook

El Patio: “Burritos and breakfast burritos are probably some of the best in our great city of Santa Rosa,” said Brooks. “My burrito was practically the size of a brick,” said Ricardo, who ordered the Pork Chile Verde Super Burrito. “They did not skimp on anything, including the star of the show, which was the pork.” 425 Stony Point Road, Santa Rosa, elpatio1.com; 901 Fourth St., Santa Rosa, 707-571-2222, elpatio2.com

La Palapa: “By far the best burrito I have ever had anywhere is the wet Terminator with Diabla Sauce at La Palapa. It is enough for two people and then some,” said Bite Club reader PepperHead. 590 Lewis Road, Santa Rosa, 707-569-9210, lapalapamexicanrestaurant.com

La Fondita: This downtown cantina brings the fiesta (and some of the best burritos in Sonoma County) to downtown Santa Rosa. The shrimp burrito is awesome, along with the Mole burrito. La Fondita is open until 1 a.m. on Fridays, Saturdays and Sundays. 816 Sebastopol Road, Santa Rosa, 707-526-0881

Los Arcos: Los Arcos receives high praise from Facebook fans as a place to get a satisfying meat-egg-and-potato-stuffed breakfast burrito, with the chorizo breakfast burrito being among the most highly recommended. The McDougall Deluxe Burrito is a great veggie option. 1791 Marlow Road, Suite 6, Santa Rosa, 707-545-5858, losarcosrestaurantsr.com

Lola’s Market (various locations): Latino grocer with family-friendly prices and solid carnitas. “Huge and great prices, too,” said Michelle. 1680 Petaluma Hill Road, Santa Rosa, 707-571-7579; 440 Dutton Ave., Santa Rosa, 707-577-8846; 241 N. McDowell Blvd., Petaluma, 707-762-2112; 102 Healdsburg Ave., Healdsburg 707-433-1978; 2750 Old Sonoma Road, Napa, 707-251-1698, lolasmarkets.com

Los Tres Chiles: The “No Manches” burrito is about the size of 10 regular burritos. It weighs in at 8 pounds and is 15 inches long. If you can eat it in 60 minutes, it’s free. Otherwise, it’s $44.95. 2765 Yulupa Ave., Santa Rosa, 707-304-5724, lostreschiles.com

Taqueria El Favorito: If you’re looking for Mission-style burritos, head to El Favorito on Sebastopol Road. “Get the super burrito al pastor,” said Crystal, “I would show you a pic, but I ate it with the voracity of a honey badger eating a cobra. Sorry.” 565 Sebastopol Road, Santa Rosa, 707-526-7444, elfarolitosf.com

Taqueria Las Palmas: This unassuming taqueria off Santa Rosa Avenue is a sleeper, but is  popular among authentic Mexican street food fans and off-duty chefs. Carne asada and al pastor burritos are a go-to. “It is HUGE and packed with perfectly tender and flavorful asada, refried beans, rice, avocado, sour cream and salsa with just a hint of fresh lime juice,” said Walt about the Super Burrito with carne asada. 415 Santa Rosa Ave., Santa Rosa, 707-546-3091

Zoftig Eatery: Zoftig’s Korean BBQ Burrito is a food truck mashup stuffed with Stemple Creek Ranch grass-fed ground beef, kimchi, daikon and short-grain brown rice inside a tortilla. It’s rib-sticking and hearty — not for dainty eaters. Our never-quite-full-enough digital editor gives it a thumbs up. 57 Montgomery Drive, Santa Rosa, 707-521-9554, zoftigeatery.com

Rohnert Park

Don Julios: This secret little gem is well-known for its pupusas, but readers really love the burritos as well. “You MUST try their al pastor. I’ve eaten at a lot of burrito spots and drive further for this place. Please. Try it,” said Brent. The Camarones Tropical Burrito with sautéed prawns, homemade Spanish rice and fresh tropical mango salsa is pretty delish, too. 217 Southwest Blvd., Rohnert Park, 707-242-3160, donjulioslatingrill.com

Petaluma

Mi Pueblo: The Macho, with meat, rice, cheese, sour cream, onion, cilantro, salsa, tomatoes, refried beans and guacamole, gets the wet treatment with a splash of “burrito sauce.” The Padre doubles the amount in the Macho; the Gordo triples it. 7384 Commerce Blvd., Cotati, mipueblocotati.com; 800 Petaluma Blvd. North, Petaluma, eatmipueblopetaluma.com

El Roy’s (various locations): “Finally a burrito spot that lives up to the hype,” said Damien. “I’m only mad about the fact that I didn’t eat here sooner. It’s practically perfect, I can’t think of a bad thing to say.” Shrimp Super Burrito and Carne Asada Super Burrito are popular picks. 401 E. Washington St. and 175 Fairgrounds Drive, Petaluma; 1569 Sebastopol Road, 2728 Santa Rosa Ave. and 505 Santa Rosa Ave., Santa Rosa, elroysxpressmex.com

Healdsburg

Agave: This restaurant from brothers Octavio and Pedro Diaz serves up a Diego’s Burrito that is a favorite among our Facebook followers. It features al pastor, grilled onions, peppers, mushrooms, organic potatoes, sour cream, guacamole and melted Monterey jack cheese. Regular and super burritos are available, too. 1063 Vine St., Healdsburg, 707-433-2411, agavehealdsburg.com

Casa del Mole: The Super Burrito Al Pastor is a favorite at this market and taqueria from the Diaz brothers. But you’re really here for the mole, which is prepared the old-fashioned way with dozens of ingredients, including Mexican chocolate. 434 Center St., Healdsburg, 707-433-4138, casadelmoletogo.com

Gallina D’Oro: The owners of Healdsburg’s El Farolito have renamed (and revamped the menu) of the longtime restaurant to Gallina D’Oro. The Barbacoa Burrito, with slow-cooked shredded beef and all the fixings, deserves a spot on our list of best burritos. 128 Plaza St., Healdsburg, 707-433-2807, gallinadoro.com

Taqueria Guadalajara: “Try the Burrito Manadero! It has the best mole sauce!” said Sue. “It rivals a Mission (San Francisco) burrito — the gold standard,” said Christopher. “Chili Verde Burrito, best avo-green salsa,” said Tina. 125 Healdsburg Ave., Healdsburg, 707-433-1052, ordertaqueriaguadalajara.com

Guerneville

Guerneville Taco Truck: No one really remembers what this popular food truck is actually called (it seems almost too easy that it’s simply the “Guerneville Taco Truck”). What they do remember is that they have the best burritos around. Usually parked in front of Safeway. 16405 Highway 116, Guerneville, guernevilletacotruck.com

Maci Martell and Owen Ruderman contributed to this article. 

The post Where to Get the Best Burritos in Sonoma County appeared first on Sonoma Magazine.

When you live in Sonoma County, you’re never lonely for out-of-town visitors. Family, friends, college roommates, even casual acquaintances are all eager to catch up with you and take in all that the region offers.

Now through New Year’s is high season for house guests, with the number of invading out-of-towners larger than the kids’ gift lists. For local hosts, it can be a challenge deciding where to take restless visitors, especially those on a budget. Farm-to-table restaurants and taquerias are a given. Winery tasting rooms? Natch.

Go any direction in Sonoma County, and you will wind up somewhere intriguing. You’re never far from good food, natural beauty and wine tasting. But with so many choices, we’ve creamed off a few foolproof excursions that will fill up a day and make your guests’ stay in Sonoma County more memorable.

Click through the gallery for a four-day itinerary that includes some not-so-obvious explorations of Sonoma County, guaranteed to please your guests as much as you.

Meg McConahey contributed to this article. 

Day 1: Into the Armstrong Woods and to the coast

Armstrong Redwoods State Natural Reserve in Guerneville is a great place to introduce visitors to the natural superlatives of Sonoma County. Magnificent, 1,200-year-old Sequoia sempervirens, commonly known as coastal redwoods, tower in a way that makes humans feel very small and very serene. Redwoods are among the natural wonders of the world and among the planet’s oldest living organisms. And they’re an easy drive from anywhere in the county.

The Armstrong reserve features a 1½-mile, ADA-accessible trail, making this an easy outdoors experience for everyone in your group. Arrive early and with jackets to combat the marine chill. At 7:45 a.m., you’ll find an empty parking lot and the quiet woods, sans Segways and smartphone selfie-taking hordes. By contrast, visitors to Marin’s Muir Woods have to make a reservation.

After an hour among the gentle giants, depart as the parking lot begins to fill. Those arriving have had their breakfast, so now it’s time for yours. Coffee Bazaar in Guerneville provides house-roasted coffee and pastries. Or drive a little farther west, along the Russian River, to Duncans Mills’ Gold Coast Coffee and Bakery.

Founded in 1877, Duncans Mills is a quaint station on the way to the coast from the river towns, with a charming general store and a depot museum next to where the Northwestern Pacific Railroad once ran. If you still have Christmas shopping to do, then Duncans Mills is a good place to browse. Don’t miss Jim Raidl’s Jim and Willies, a real curiosity shop of quirky antiques and curios with a friendly proprietor.

On the road again, continue west. For some sea air and wide-open ocean views to amaze visitors from land-locked places, stop at the Vista Trail in Jenner at the mouth of the Russian River. If you’re lucky, you’ll spot some harbor seals.

After watching waves crash in the fresh sea air, you’ll be ready for the drive south on Highway 1 to Bodega Bay. This is the classic Sonoma Coast scene of crashing waves, and trails along the bluff are accessible to most people. Check out the whimsical wind spinners at Candy & Kites, the colorful array of saltwater taffy at Patrick’s and the Japanese prints at Ren Brown Collection Fine Art Gallery.

Start heading inland for a hit of Alfred Hitchcock in the tiny town of Bodega. Snap a “The Birds” selfie outside the old Potter School, immortalized in the scene where schoolchildren run screaming and flailing from their classroom. It’s a private residence, so stay on the road. Then swing by the nearby Saint Teresa of Avila Church, also featured in the film.

You’ll be hungry by now. For lunch, consider the Estero Cafe in Valley Ford just a few minutes’ drive away. The restaurant pays homage to local farmers with its hand-lettered chalkboard menus and homestyle food. Its inventive brunches, sandwiches and salads make it one of the county’s top foodie destinations.

Day 2: Healdsburg for the holidays

Start your day by taking in one of the most spectacular gems of Sonoma County — Lake Sonoma. Then head to Healdsburg (a 10-minute drive) for a leisurely breakfast at Costeaux French Bakery.

Costeaux French Bakery is a frequent winner in baking competitions, and its fresh breads are served in Sonoma restaurants. But not many people know that Costeaux serves great breakfasts and lunches.

After breakfast, let the bookworms and audiophiles in the group browse the fiction, vinyl and CD selection at Levin & Company. Take the stairs to the mezzanine for its collection of local art, jewelry and crafts. Next, visit the antique markets — like Shoffeitt’s Off the Square and Antique Harvest — all within easy walking distance of the plaza.

No Healdsburg visit is complete without a winery stop, or two. Lambert Bridge boasts a tasting room with a large fireplace, making it a cozy place for sipping wines in colder months. The Healdsburg Bubble Bar, nestled in a quaint 1906 Queen Anne Victorian near the plaza, offers a wide assortment of sparkling wines.

As the sun goes down, head to Barndiva for a craft cocktail and dinner, and watch the outdoor lights twinkle over the quirky art on the patio. Don’t miss the eclectic collection of British Cigarette Cards at the Gallery Bar.

Day 3: In search of lost time, and more wine, in Sonoma Valley

Winter is a good time to check out the new museum exhibit in Jack London State Historic Park. Even if it’s too cold or wet to hike, you can take cover in the House of Happy Walls museum dedicated to the great writer and his wife, Charmian.

Right outside the park gate, Benziger Family Winery offers vineyard tram tours that will get you out of the tasting room and among the vines, which have their own sculpted beauty in winter.

Make it an outdoorsy day at Sonoma Botanical Garden, one of Sonoma County’s secret spots. Few travel writers have discovered it, meaning you may have this 20-acre garden of rare Asian plants all to yourself. Easy paths wind past ponds and through dense plantings of trees and shrubs with something of interest in every season. There is a nice gift shop for garden lovers as well as golf cart tours by arrangement for those with mobility problems.

In the town of Sonoma, the walkable square offers places to sip, shop and dine. For celebratory sparkles during the holidays, there’s SIGH Champagne bar. No reservations needed, and they always offer three flights of French, Californian and other tantalizing sparklers. If you have teetotalers or beer drinkers in your party, this is a great tasting room option. They also offer draft beer, regular wine and non-alcoholic beverages, as well as snack-sized bites, both savory and sweet.

Sonoma Plaza offers holiday cheer and attractions for history buffs, from the Sonoma Mission to the barracks and Toscano Hotel, all within two blocks. There’s a big parking lot behind the barracks on First Street East.

When you’re ready for a bite to eat, consider Tasca Tasca (TT Tapas). Tasca stands for tavern or pub in Portugal. Chef Manuel Azevedo offers updated Portuguese tapas with a fresh Sonoma spin. They’re also open late. Or head down Broadway to HopMonk Tavern for bar bites and beer, washed down with live music on the weekends.

Day 4: Petaluma, Sebastopol and a farm-to-table finale in Forestville

The age of Petaluma, settled in the 1850s, might not impress visitors from Europe, but the downtown’s quaint storefronts, heritage homes and retro memorabilia will make even your English uncle or Swedish aunt melt. But first, start with breakfast at Della Fattoria, one of the country’s finest bread bakers, famous for its Meyer lemon rosemary boule. Try the breakfast toast with ricotta cheese, banana slices, toasted pecans and honey.

Downtown, check out the vintage guitars and mandolins at Tall Toad Music and the 1,800 varieties of heirloom seeds at The Seed Bank, owned by Baker Creek, one of the country’s leading purveyors of heirloom seed.

For the afternoon, get behind the wheel and drive the 17 miles to Sebastopol’s The Barlow. Designed to look like old farm industrial buildings — without the dirt and rust — this marketplace is good for browsing. Watch local makers in action at restaurants, wineries, breweries and cideries, and art, jewelry, glass, crafts, design and clothing studios.

If you want to arrange for a farm-to-table grand finale, you could make reservations at Farmhouse Inn’s upscale but surprisingly low-key Michelin-starred restaurant in Forestville. For a more affordable but still delicious option, Farmhouse Inn’s casual eatery Farmstand serves woodfired dishes and pizza.

The post Holiday Guests Coming? Here Are 4 Perfect Sonoma County Day Trips appeared first on Sonoma Magazine.

As a symbol of renewal, fresh eggs get a lot of attention this time of year. Their sunny yolks and over-easy dispositions make them inescapable breakfast workhorses. Here are our favorite egg breakfasts. Click through the above gallery for more.

The Log Lifter

Buttermilk Biscuits and Gravy with Scrambled Eggs
Baker & Cook

Originating in 19th century lumberjack camps, this gut-stuffing breakfast warms the heart and fills the belly for a long day of timbering—or couch surfing. $18.

18812 Highway 12, Sonoma. 707-938-7329, bakerandcooksonoma.com

Greet the Meat

Midtown Corned Beef Hash
J&M’s Midtown Cafe

House-cured corned beef, crisp hash browns, and melted cheese lay a tasty base for gooey poached egg yolks that slowly drizzle over the beautiful mess. Chef’s kiss. $16.

1422 Fourth St., Santa Rosa. 707-545-2233, jm-midtowncafe.com

Bling Your Benedict

Lox and Latke Benedict with Caviar
Grossman’s Noshery & Bar

This bougie breakfast substitutes crisp potato latkes and luxurious lox for the usual Benedict players. A schmaltz Hollandaise and caviar pile on the posh. $32.

308 Wilson St., Santa Rosa. 707-595-7707, grossmanssr.com

Hugs and Quiches

Deep Dish Quiche
Costeaux Bakery Cafe

The Godzilla of quiches, this mighty mountain of eggs, ham, bacon, cheese, and crust at this local institution absolutely crushes the competition. $15.

417 Healdsburg Ave., Healdsburg. 707-433-1913, costeaux.com

Morning Nachos

Chilaquiles
La Texanita

Somewhere between crispy and soggy is the perfect texture of tortilla chips smothered in salsa rojo, cotija cheese, and onions, and topped with scrambled or poached eggs. Add carnitas if you’re feeling sassy. $20.

1667 Sebastopol Road, Santa Rosa. 707-527-7331, latexanita.com

The Mix Don’t Lie

Shakshuka
Pearl

The Arabic origins of this roiling red dish mean “mixed up,” but the piquant (not hot) combination of paprika, chickpeas, tomatoes, peppers, grilled Halloumi cheese, and baked eggs is more beauty than beast. $25.

500 First St., Petaluma. 707-559-5187, pearlpetaluma.com

Morning Motivator

Breakfast Sandwich
Americana

Greet the day with this easy, handheld traveler of a sando. Two overhard eggs, Estero Gold cheese, spinach, and housemade aioli on buttery toasted sourdough.

$15. 162 N. Main St., Sebastopol and 205 Fifth St., Santa Rosa. 707-827-3309, americanasr.com

Très Français

French Folded Eggs
Willow Wood Market Cafe

Velvety curds of steamed egg stippled with fontina cheese and basil will leave you wondering why Americans insist on overcooking and overstuffing this breakfast classic.

$16.75. 9020 Graton Rd., Graton. 707-823-0233, willowwoodgraton.com

The post 8 Favorite Breakfasts in Sonoma County appeared first on Sonoma Magazine.

On chilly, rainy days, when all you want to do is snuggle up by a crackling fireplace, head to these cozy restaurants, bars and tasting rooms in Sonoma County for a comforting meal and drinks. Click through the above gallery or see the list below for details, and share your favorites in the comments.

Stark’s Steak & Seafood, Santa Rosa: This classic steakhouse does cozy in retro style. You’ll get the Bogie-and-Bacall vibe right away. Manhattans, aged whiskies and absinthe are served by white-coated bar staff. The seats are leather and a baby grand sits in the corner waiting to tinkle out a tune or two. 521 Adams St., Santa Rosa, 707-546-5100, starkrestaurants.com

Monti’s, Santa Rosa: This Montgomery Village restaurant is a hot summer spot for wine and Mediterranean cuisine on the patio. During the colder months, a wood-burning rotisserie keep things hot, and gregarious bartenders keep guests in good spirits no matter the temperature. 714 Village Court, Santa Rosa, 707-568-4404, montismv.com

John Ash Front Room, Santa Rosa: The dark, clubby vibe of this hotel lounge is perfect for rainy-day drinks with friends. Cozy leather seats are prime real estate, but bar tables for two are a bit more intimate. 4330 Barnes Road, Santa Rosa, 707-527-7687, vintnersresort.com

El Dorado Kitchen, Sonoma: Escape the hustle and bustle of the busy dining room, and grab a seat in the farm-chic lounge. You’ll be warmed by the fireplace and cutely named cocktails such as the Coda Pendant of rye, apple schnapps, sugar, lemon and Angostura bitters. 405 First St. West, Sonoma, 996-3030, eldoradosonoma.com

The Restaurant at Dawn Ranch, Guerneville: Dawn Ranch’s new restaurant offers a true farm-to-table dining experience, with many of its ingredients grown directly on the property. Warm up by the fire after taking a stroll through the resort’s meadow. 16467 California 116, Guerneville, 707-869-0656, dawnranch.com

Farmhouse Inn, Forestville: Farmhouse Inn houses an upscale, but surprisingly low-key Michelin-starred restaurant. The ambiance is sophisticated yet cozy, the Cal-French cuisine delicious yet unpretentious, the decor chic and the service snappy. And there’s a fireplace. 7871 River Road, Forestville, 707-887-3300, farmhouseinn.com/restaurant. 

Drake’s Fireside Lounge, Bodega Bay: Adjacent to the Drakes Sonoma Coast Kitchen at The Lodge at Bodega Bay, this pretty retreat woos with a large stone fireplace framed by gorgeous views of Bodega Head, Doran Beach and the Pacific Ocean. Life is nice when you’re bundled in your favorite sweater, supping on a juicy cheeseburger and sipping on a cocktail. 103 Highway 1, Bodega Bay, 707-875-3525, lodgeatbodegabay.com/the-fireside-lounge

The Matheson, Healdsburg: Enjoy a woodfired pizza fireside at The Matheson’s Roof 106. This buzzy rooftop bar in Chef Dustin Valette’s new restaurant complex has fire pits and a warm ambiance. 106 Matheson St., Healdsburg, 707-723-1106, thematheson.com/roof-106

Ram’s Gate Winery, Sonoma: Feel as though you’re in a mountain lodge while taking in the Carneros views. There are multiple tasting experiences and spaces to enjoy by appointment ($40-$160; some are seasonal and many offer food pairings), and each space is warmed by a roaring fireplace. 28700 Arnold Drive, Sonoma, 707-721-8700, ramsgatewinery.com

Lambert Bridge, Healdsburg: Specializing in Bordeaux varieties, Lambert Bridge also boasts a tasting room featuring a large fireplace, vaulted ceilings and a bar made of a single felled redwood tree. Glass walls provide a view into the barrel room. The Barrel Room Tasting Experience is $75 and includes four hand-selected wines. 4085 West Dry Creek Road, Healdsburg, 707-431-9600, lambertbridge.com

Zina Lounge, Sonoma: It’s an unusual set-up, but all the more fun for being so different. Technically, Zina could be called a wine and food pairing, since you sit with an intimate group at a communal table in what is the Zina Hyde Cunningham Winery tasting room in the lobby of the Ledson Hotel on the Sonoma Plaza. The setting is fine-dining posh, trimmed in gleaming wood with a flickering fireplace flanked by leather couches. 480 First St. East, Sonoma, 707-996-9779, zinawinery.com

Kendall-Jackson Wine Estate & Gardens Tasting Room, Santa Rosa: Visit this winery estate for a tasting of their sustainably-produced wines and a stroll through the gardens. On cold days, cozy up by the fireplace in the tasting room. The Estate Tasting is $35; reservations required. 5007 Fulton Road, Santa Rosa, 800-769-3649, kj.com

Lonnie Hayes, Heather Irwin, Maci Martell, Julie Fadda Powers and Carey Sweet contributed to this article. 

The post Cozy Sonoma Restaurants and Bars for Chilly Days appeared first on Sonoma Magazine.

Forestville’s unofficial motto is “The Good Life,” and it’s not hard to see why. A summer destination for bohemians and artists since the early 1900s, the rural town has majestic redwoods and river access, great restaurants, and laid-back, small-town style. Click through the above gallery for a few of our favorite things to do in Forestville.

Josephine Clements, Sofia Englund and Claire Weber contributed to this article. 

The post 14 Things to Eat, Drink and Do in Forestville, CA appeared first on Sonoma Magazine.

“Lavender month” is lavishly celebrated in Sonoma County in purple fields and with lavender-infused dishes and drinks. Click through the gallery above for some of the best ways to enjoy the fragrant flower in June and throughout the year, and check out the recipes below for some lavender treats from Chef Sondra Bernstein of the Girl and the Fig restaurant in Sonoma.

Lavender Mojito by Sondra Bernstein

Makes 2 cocktails

4 ounces light rum
16–20 fresh mint leaves
Juice of 2 limes
2 ounces Lavender Simple Syrup
Club Soda
Lavender sugar rim or lavender sprigs, for garnish

Muddle the mint leaves in the bottom of a pint glass. Add the rum, lime juice, and lavender simple syrup and muddle a bit more. Add the ice, stir, and top with a splash of Club Soda. Garnish with a lime wedge, mint leaves or a lavender sprig.

Lavender Simple Syrup

1 cup sugar
3 tablespoons culinary lavender

In a saucepot, bring 1 cup of water, sugar, and lavender to a boil. simmer until the sugar has completely dissolved. Turn off the heat and let sit until cool. strain the mixture through a fine mesh strainer and discard the lavender. Store the lavender simple syrup in the refrigerator for up to 1 month.

Note: Adjust the amount of lavender and the steeping time based on the strength of the lavender and your personal taste.

Lavender Sugar

½ cup superfine sugar
¼ cup culinary lavender

Place lavender and sugar in a coffee grinder and grind to a fine dust.

Goat Cheese & Lavender-Honey Toasts by Sondra Bernstein

Makes about 50 nibbles

½ cup honey
1 tablespoon culinary lavender (save a pinch for garnish)
1 cup fresh goat cheese
¼ cup heavy cream

Place the honey and lavender in a medium saucepot over medium heat. Let the lavender steep in the honey until you have reached the desired intensity. Strain the lavender and set aside.

Place the goat cheese and cream in a mixer fitted with a whisk attachment. Add the lavender honey to taste (about 5 tablespoons). Whisk until the mixture is light.

Place the goat cheese mixture on a toasted baguette or cracker of your choice. Drizzle with the honey and garnish with the reserved lavender.

Lavender Crème Brûlée by Sondra Bernstein

Serves 6

2 ¼ cups heavy cream
¾ cup whole milk
3 to 4 sprigs fresh lavender or 1½ tablespoons dried culinary lavender, plus additional for garnish
8 large egg yolks
½ cup sugar plus about 4 tablespoons sugar
2 tablespoons wildflower honey

Preheat the oven to 350°F.

Place the cream and milk in a saucepan and add the lavender. Bring to a boil and turn off the heat. Let the lavender steep for about 15 minutes or until the milk has a lavender flavor. (For a stronger flavor, allow the lavender to steep longer.)

Meanwhile, beat the egg yolks, ½ cup sugar, and honey until smooth. Whisk it into the lavender-cream mixture. Strain though a fine-mesh sieve and skim off any foam. Refrigerate for at least 4 hours or overnight.

Pour the mixture into 6 ramekins or brûlée dishes. Set the ramekins in a baking pan and add enough hot water to reach halfway up the sides of the ramekins. Cover the baking pan with foil and bake for 40 minutes or until set. (The custards are done when they stop jiggling.) Remove the baking pan from the oven and allow the ramekins to cool in the water bath for 5 minutes. Refrigerate, covered, for at least three hours or overnight.

Before serving, sprinkle the tops of the ramekins with a few teaspoons of sugar and caramelize with a small torch or under a broiler set on high.

Sofia Englund, Karen Kizer and Meg McConahey contributed to this article. 

The post A Lavender Lover’s Guide to Sonoma County appeared first on Sonoma Magazine.

Ready to ditch 2021 and say hello to 2022? Here are some spots to dine deliciously and celebrate the New Year.

Santa Rosa

Epicenter: Family party 5- 9 p.m. with laser tag, bounce houses, video games, magic show and bowling. Watch the ball drop at 9 p.m. and celebrate with a sparkling cider. Buffet menu includes cheeseburger sliders, pizza, chicken wings, fruit platter, fries and chocolate-topped cream puffs. 3215 Coffey Lane, Santa Rosa.

John Ash & Co.: Four-course dinner with choice of pheasant and quail terrine, beef carpaccio, avocado and tofu poke stack, baked rock shrimp cannelloni, portobello Wellington, Liberty duck breast, diver scallops, beef filet, blood orange creme brulee and huckleberry pavlova. Book at vintnersresort.com. 4330 Barnes Road, Santa Rosa.

La Gare: Four-course dinner with potato leek soup and Caesar salad, followed by choice of chicken cordon bleu, beef Wellington, prime rib, Australian lobster tail or surf and turf. For dessert, chocolate caramel cake. Three seatings: 5 p.m., 7 p.m. or 9 p.m. For reservations, call 707-528-4355. 208 Wilson St., Santa Rosa.

Ricky’s Eastbound: Pick-up dinner of herb-roasted lamb shank, au gratin potatoes, honey-roasted Brussels sprouts, salad and rolls. $110 for two, $215 for four. Email order to rickyseastboundorders@gmail.com. 5755 Mountain Hawk Drive, Santa Rosa.

Healdsburg

Matheson: Two New Year’s Eve parties at the tri-level restaurant. Downstairs, the menu includes caviar on smoked brioche with whipped tofu; seafood matsutake chawanmushi with Maine lobster and sea urchin; aged Sonoma duck with salsify, chard and mandarin; beef Wellington with whipped potato and Périgord truffle. Also a few specials, including Alba white truffle (additional cost) and house-cured foie gras. The Chef’s Tasting Menu Dinner is planned for the dining room and mezzanine for $175 per person (5 p.m. seating) and $275 per person (8 p.m. seating). Tickets available at exploretock.com.

Upstairs, Roof 106 will have an a la carte menu for walk-in customers (you can queue up at the host stand in front of the restaurant) from lunchtime to midnight. The menu includes wood-fired pizzas, appetizers, sushi rolls and deserts from the dinner menu.

The Matheson party continues with a ticketed New Year’s Eve celebration from 10 p.m. to 1 a.m. for $100 per person (must be 21 years and older). Music from the band Notorious, a DJ on Roof 106 and a midnight toast. The Matheson will have a la carte food, champagne, wine and cocktails available to order. Find details at exploretock.com/thematheson or by calling 707-723-1106. 106 Matheson St., Healdsburg.

Valette: Six-course tasting menu with caviar ($95 extra), Dungeness crab tartare, scallop en croute, mushroom gnocchi with prosciutto and truffle, maple-glazed Liberty Farms duck breast, American wagyu filet and Million Dollar Bar. $150 per person. Reserve at valettehealdsburg.com/reservations or 707-473-0946. 344 Center St., Healdsburg.

Rohnert Park

Sally Tomatoes: Served buffet dinner with salad, scalloped potatoes, asparagus, prime rib and chocolate bourbon torte. Stand-up comedy show and live music. Tickets at bit.ly/32rFUbQ. 1100 Valley House Drive, Rohnert Park, sallytomatoes.com

Sebastopol

Blue Ridge Kitchen: Enjoy dinner and a party at The Barlow. Three-course meal includes oysters and shrimp cocktail starters and entrees of braised Kobe beef short ribs, cioppino or butter-poached black cod. Lavender panna cotta or Mississippi mud pie for dessert. $95 per person, including admission to the after-party. Call 707-222-5040 for reservations. 6770 McKinley St., Sebastopol. brkitchen.com

Gravenstein Grill: Winter vegetable croquette, root vegetable salad, French onion soup, Dungeness crab salad, New York strip steak, Liberty duck breast, wild mushroom gnocchi and Meyer lemon tartlet. $150 per person; call for reservations, 707-634-6142. 8050 Bodega Ave., Sebastopol. gravensteingrill.com

Sonoma

Glen Ellen Star: New Year’s Eve menu starts with a sparkling wine toast and housemade Parker House rolls with brown butter. For dinner, choose between wood-baked halibut with slow-cooked fennel and saffron, sultanas, toasted pine nuts and sauce Maltaise or New York strip steak with Romanesco sauce, caramelized shallots and pomegranate Bordelaise. Entrees come with rigatoni cacao e pepe, 24North Parmesan Reggiano and grated Perigord truffles, served family-style. $100 per person. 13648 Arnold Drive, Glen Ellen. Reserve through resy.com or at glenellenstar.com. 707-343-1384.

Kivelstadt Cellars Eatery: Truffle fries and a glass of 2020 Carignane Pet-Nat Wondering for $15 on New Year’s Eve and New Year’s Day. Josh Yenne will play live from 1- 3 p.m. on New Year’s Day. Open 11 a.m. to 5 p.m. New Year’s Eve and 10 a.m. to 5 p.m. New Year’s Day. Reserve at kivelstadtcellars.com or exploretock.com. 22900 Broadway, Sonoma, 707-938-7001.

Layla at MacArthur Place: Dungeness crab cakes, warm Berkshire pork belly, stuffed Sonoma quail and a choice of two seasonal desserts. $110 with wine pairings available for $60 extra. Seatings at 5 p.m. and 7:30 p.m. 29 E. MacArthur St., Sonoma. Reservations at macarthurplace.com, 707-938-2929.

Picazo Kitchen & Bar: Traditional Mexican chile en nogada with poblano chile stuffed with veggie peccadillo, vegan walnut sauce, pomegranate and parsley, all served with cilantro rice and corn flour tortillas. Other options include lobster tail pasta with fettucine Alfredo or 6-ounce steak frites with chimichurri. Reserve ahead both for dine-in and take-out. $45 for one, $85 for two. 19101 Sonoma Highway, Sonoma, 707-935-3287.

Sonoma Grille and Bar: Three courses include choice, for the first course, of raw Royal Miyagi oysters, chilled baby scallops with sweet and spicy sauce, lobster bisque drizzled with basil oil or blood orange salad with feta, pistachios, frisée and Champagne vinaigrette. Entrees are a choice three-cheese ravioli with tomato sauce; spinach fettuccine with sea scallops; Blue Nose seabass with Tuscan lentils or tenderloin filet with grilled asparagus and crispy shoestring potatoes. For dessert, choice of chocolate torte with gelato and chocolate sauce, cranberry pie with vanilla ice cream and caramel sauce or strawberry cheesecake with strawberry Champagne sauce. $80 per person. 5 -10 p.m. Also open New Year’s Day. 165 W. Napa St., Sonoma. Reserve at 707-938-7542.

Wit & Wisdom: Multi-course meal includes a caviar amuse bouche of Yukon gold roti with crème fraîche and Mina Reserve Osetra caviar and dill. A la carte first course includes choice of smoked burrata with Burgundy truffle and shaved Alba white truffles ($35) or ahi tuna tartare with quail egg. Additional courses include scallops, wild mushroom tagliatelle, lobster pot pie, eye of ribeye steak with potato puree and creamed spinach. Add a black truffle to any course for an additional $65. For dessert, a “Farewell to 2021 chocolate extravaganza” consists of Valrhona milk chocolate cream, brownie bar, gold leaf and Champagne gelée. Reserve at opentable.com/r/wit-and-wisdom-sonoma. Dinner is 5 -9 p.m., and the bar will be open late for a complimentary Champagne toast at midnight. 1325 Broadway, Sonoma, 707-931-3405.

Valley Ford

Dinucci’s: Antipasti plate, minestrone, salad, ravioli with Bolognese sauce, filet mignon or Alaskan halibut, mashed potatoes and cheesecake. $42 per person. Music from Nick Foxer. Book online at dinuccisrestaurant.com or call 707-876-3260. 14485 Valley Ford Road, Valley Ford.

Kathleen Hill contributed to this article.

The post 16 Spots to Celebrate the New Year in Sonoma County appeared first on Sonoma Magazine.

In search of a great meal to enjoy outdoors? Here are a few of our favorite alfresco dining spots, featuring shaded, covered and heated patios and sun-dappled gardens. Click through the above gallery for details. 

Grace Yarrow contributed to this article.

The post 50 Top Restaurant Patios in Sonoma County appeared first on Sonoma Magazine.

Could there be any dessert more ready to satisfy our collective cravings this summer than a big ol’ slice of pie? Come July, when fresh-from-the-farm summer fruits are at their peak, all other desserts need to take a back seat. Just fold all that deliciousness into a crust and bake till bubbling.

Here are a dozen amazing spots to settle in for a slice—specialty bakeries, restaurants that lean heavily on pie, even a home-based entrepreneur who turned baking into a full-time gig. Plus, we’ve got summer holidays covered with a blue-ribbon recipe for Gravenstein apple pie. (The secret? Add blackberries!)

Step Back in Time — Betty’s Fish N’ Chips

When Susan Corso and her family bought Betty’s Fish N’ Chips 24 years ago, the only dessert on the menu was cheesecake. But Corso thought cheesecake with fish was a bad call. “I felt like lemon was the perfect match, so I took a basic lemon recipe and modified it, and that’s how the Lemon Cloud Pie came up,” she explains. With a super-flaky crust, tangy lemon custard (the fruit comes from her family’s Meyer lemon trees), and huge mounds of whipped cream, the delicious pie is a throwback to a simpler time.

All of Corso’s pies—over 200 a week at peak—are served in single-sized individual portions. “The problem is, it’s very, very labor-intensive,” laughs Corso. “I’ve created this monster for myself now, because everybody loves them, and that’s what they want, so I could never change.”

The 71-year-old runs Betty’s with her son and daughter-in-law, but the pies—the famous Lemon Cloud of course, but also apricot, triple berry, and rhubarb—are all her doing. Want the recipes? So does her son. They’re all in her head, she says. And she’s promised her family that this year, she’ll actually get around to writing them down.

4046 Sonoma Hwy., Santa Rosa, 707-539-0899, bettysfishandchips.com

Double-Crust Wonders — Dominique’s Sweets

Dominique Cortara’s pies have loyal fans queuing up early at her farmer’s market booth. As the season unfolds, she bakes apricot, blueberry, blackberry, plum, peach, and Gravenstein apple pies. But there is a magical moment during summer’s harvest when she makes what may be the most epic of all summer sweets—a pie that combines four or more different fruits. “My favorite features nectarines, Santa Rosa plums, peaches, berries, and, when I can find them, cherries.”

Cortara has definite ideas about the structure of a perfect pie. “Pies are best with two crusts,” she explains, “as the top crust captures steam and facilitates cooking.” But because some folks like to see the fruit inside, she makes a few different lattice-top pies as well. Her flaky crust is simple: just local butter, unbleached organic flour, and ice-cold water.

Available Saturdays at the Santa Rosa Original Certified Farmers Market and Sundays at the Sebastopol Certified Farmers Market. Special orders available, 707-843-9765, dominiquesweets.com

Local’s favorites — Baker & Cook

Pastry chef extraordinaire Jen Demarest and her husband, Nick, ran the Harvest Moon Café on the Sonoma Plaza for years. They closed the busy restaurant in 2019 to focus on Baker & Cook, a more casual, neighborhood takeout shop.

Jen, who trained at the Culinary Institute of America and used to be a volunteer firefighter in her hometown of Kenwood, says her summer pies make the best of what’s at the market: caramel-peach, lemon-blueberry, and mixed berry. “I love just a simple peach and blackberry pie with a streusel topping,” she says. “The streusel makes it like a fruit crisp, but then you also have the crust.” She also makes a terrific s’more pie with a graham cracker crust, chocolate ganache, peanut butter mousse, and torched marshmallows on top. Her crusts are known to be super flaky and light. There’s no real secret, says Jen, just lots of butter. ‘That, and probably just technique — and love.’

18812 Highway 12, Sonoma, 707-938-7329, bakerandcooksonoma.com

Old-Fashioned With a Twist — Chile Pies Baking Co.

Set in the historic Guerneville Bank Club, this pie destination cares not a whit for calories. The from-scratch piecrusts are butter-based, and the counter staffers will wisely recommend you add a scoop of Nimble & Finn’s ice cream. You can go nuts, too, and turn the combo into a fancy milkshake – ask, and they shall blend.

Owner Trevor Logan thanks his grandmother for his love of pie – she baked every week when he was growing up in Oklahoma, he says. But pastry chef Wesley Monaham’s pies are all original recipes, including the New Mexico-style green chile apple, crafted with a tart filling that’s spiked with roasted Hatch green chiles under a sharp cheddar cheese crust sprinkled in brown sugar-walnut streusel. The recipe fits Logan’s preference for desserts that aren’t too sweet.

The pecan pie brims with nuts and benefits from the delicious addition of cinnamon- kissed Mexican chocolate. There’s also an apple, blackberry, and blueberry take-and-bake crumble that’s vegan and gluten-free. And if the white nectarine and raspberry pie is on offer the day you visit, don’t miss it.

16290 Main Street, Guerneville, 707-666-9411, chilepiesbakingco.com

Classic Southern Favorites — Sweet T’s

Dennis and Ann Tussey’s shrine to Southern style cuisine has been a wine country favorite since it opened a decade ago, and why not? Everyone loves classic meals like barbecue, biscuits — and pie, wonderful pie. After the restaurant’s original home was lost in the 2017 wildfires, the restaurant returned to resounding cheers at a new Windsor location.

Pecan pie is served cold, in its sticky-crunchy, delicious glory, with a crown of vanilla ice cream slicked with caramel sauce. The Mississippi mud pie hits all the sweet spots, with a slab of mocha ice cream, and drizzled with Ghirardelli chocolate sauce, housemade caramel bourbon sauce and a cap of candied pecans, all atop an Oreo-cookie crust. And while it’s hard to get past the pecan and mud pies, explore the new banana cream pie, too. The crumbly graham cracker crust supports towering layers of banana custard and whipped cream, drizzled with chocolate and caramel sauces.

9098 Brooks Road South, Windsor, 707-687-5185, sweettssouthern.com

Gluten-Free Delicious — The Nectary

Raw, vegan, and gluten-free may, at first, seem to undercut the happy gluttony of pie, but the delicious summer offerings from The Nectary won’t leave you feeling lacking. Right now, they’re highlighting a strawberry-balsamic pie featuring fresh fruit from Petaluma’s Live Oak Farm, and a Meyer lemon-olive oil Sunshine Pie. “The juice, which is cold-pressed from local Meyer lemons, is amazing because the whole fruit is pressed, which means the juice is infused with essential oils from the peels,” explains founder Gia Baiocchi. The olive oil is from the robustly-flavored, piquant Arbequina, a Spanish olive variety.

For many pie lovers, it’s all about the crust. At The Nectary, you’ll find something unique: a vegan-friendly crust of sprouted buckwheat, dates, cashews, sunflower seeds, “activated” almonds (soaked in water for 24 hours), coconut oil, cinnamon, cardamom, vanilla, and pink salt.

The Nectary, inside the Barlow, 6760 McKinley St., Sebastopol, (707) 829-2697 and 312 Center St., Healdsburg, 707-473-0677, thenectary.net

A Slice in Hand — Criminal Baking Co.

The trick to securing a sweet treat at either of Criminal Baking Co.’s two locations is to arrive early, since owner-baker Dawn Zaft and co-baker Tayler Marsh’s made-daily hand pies sell out quickly. But it’s worth the work to wrap your taste buds around rotating flavors like sweet-tart roasted apples tossed with cinnamon, brown sugar, and lemon juice in a flaky, graham cracker crust.

To get your paws on a full-size pie, you need to order five days in advance. But that means you get to name your crust: buttery pastry, shortbread (gluten-free or regular), graham cracker, or a vegan oat and seed blend. Try silky peanut butter- chocolate cream pie rimmed in crumbles and finished with whipped cream and chocolate cookies. Or, for something different, dig into the delectable banana cream pie.

“The secret is our house-made custard recipe and a delicious smoked maple bourbon added in,” says Zaft. The pies are criminal, by the way – Zaft likes to joke that for her recipes, “fresh ingredients meet in a dark room to conspire in the ultimate taste bud heist.”

Criminal Baking Co., 808 Donahue Street, Santa Rosa, and 992 Gravenstein Hwy. South, Sebastopol, (707) 888-3546, criminalbaking.com

Summer Fruit Specialties — Jenny Malicki

“The fabulous fruit we have in Sonoma County inspires my summer pie-making,” says expert baker Jenny Malicki, adding it is also the most challenging time to bake, because of the heat. “A flaky crust needs cold,” she explains. Working with frozen dough helps maintain the layers of fat-flour-fatflour that create the beloved texture. It is important, as well, not to handle the dough too much, so that gluten does not develop.

Peach pie, made with fruit from a small orchard in Sebastopol, is a favorite, but the one that creates the most buzz is Malicki’s Atlantic Beach pie, inspired by crab shacks back East. The crust is crushed Saltine crackers, and the filling is a simple citrus custard — soft, tender, and topped with freshly whipped cream. “It is a delightful combination of sweet, salty, and crunchy,” she says.

Available at Estero Cafe, 14450 Highway 1, Valley Ford, and Americana, 205 5th St., Santa Rosa, 707-755-1548, americanasr.com. Malicki also serves pie at the Casino Bar & Grill pop-up, 17000 Bodega Highway, Bodega, 707-876-3185.

Exquisitely Crafted – Nom Nom Cakes

These intricate, 9-inch pies and 3.75-inch tarts are so gorgeous, you’d think they took a team of talented elves to create. But owner- baker Lana McIntire makes everything herself, all to-order, out of a licensed home kitchen she founded in 2017. She even personally handles deliveries to West County and the Santa Rosa area.

After baking her first pie at the age of nine, McIntire tested her recipes over and over until she found perfection. For summer, savor McIntire’s flawless peach pie, a labor-intensive, mouthwatering masterpiece. She marinates fruit from the Lao family farm in Sebastopol in vanilla and brown sugar, then thickens the sauce before baking. Her top crust is innovative too: a sweet-tart, eggwashed crust topped with turbinado sugar for both extra crunch and a subtle molasses flavor. No wonder she asks for a three-day lead time on all orders.

McIntire’s fruit tarts — nectarine, blueberry, raspberry, kiwi — sing of the season, with a slightly sour dough stuffed with vanilla bean custard. “But my personal favorite pie is my key lime pie,” McIntire says. “I love the creamy texture against the crunch, and the fresh whipped cream finish to balance the tart key lime.” The final flourish: toasted coconut shavings.

Nom Nom Cakes, pickup and local delivery, 805-350-0680, nomnombaking.com

Flavor Innovation — The Spinster Sisters

Pastry chef Nicole Rubio can do all the classics—lemon cream, berry pies, a terrific old-fashioned coconut cream—but what she’s really excited about is experimenting. Rubio can work magic with combinations others might find challenging—recently, an Arnold Palmer pie, with a creamy lemon meringue that gives way to a dollop of black tea jelly in the center. “It’s new and different, but it’s approachable, because everyone drinks Arnold Palmers,” Rubio says. “And I drink a lot of tea, so anytime I can work that into a recipe is great.”

Rubio, who graduated from the culinary program at Santa Rosa Junior College just a couple of years ago and started a small side gig, Fox and Bun, during the pandemic, credits family for her creativity and drive. Rubio’s mom is Italian, and on her dad’s side, she claims Mexican and Native American Yaqui heritage. “My dad’s mom is the woman on pie,” she says. “I use her apple pie and gingerbread recipes like a bible.”

Find Rubio’s pies on Instagram @foxandbun.bake and taste them at The Spinster Sisters, 401 South A St., Santa Rosa. 707-528-7100, thespinstersisters.com

A La Mode is a Must — Noble Folk Ice Cream & Pie Bar

With fan-favorite takeout cafes in downtown Santa Rosa and on the plaza in Healdsburg, Noble Folk Ice Cream & Pie Bar brings together two key ingredients to satisfy a sweet tooth: excellent pies and the ice cream to go on top. The flavor combinations here are sophisticated and seasonal, such as strawberry-blueberry-ginger, peach-raspberry, and Scandinavian almond-cardamom custard, which pays tribute to the family background of co-owner Christian Sullberg. There’s also classic apple with a crumble top, and a Mississippi mud pie with s’mores—a chocolate-lover’s dream, with gooey marshmallows baked inside and a cinnamon spiced whipped cream topping. Order by the slice, or grab a whole pie to take home.

Ordering a la mode is a given here, with creamy, house-made scoops like salted caramel and coffee that allow pie fans to layer in that something extra. Sullberg says he knows the past year has been a tough one: “I want people to enjoy something indulgent.”

539 Fourth St., Santa Rosa, (707) 978-3392 and 116 Matheson St., Healdsburg, 707-395-4426, thenoblefolk.com

Ingredients with Integrity — Petaluma Pie Company

Ingredients come as local as possible for co-owners Lina Hoshino and Angelo Sacerdote of Petaluma Pie Company, which recently celebrated its 10th anniversary. The small mom-and-pop shop uses organic unbleached pastry flour from Central Milling in Petaluma, just a few miles away. They buy their butter and eggs down the road, too: butter from Straus Family Creamery and eggs from the free-range chickens at Coastal Hill Farm.

Hoshino and Sacerdote have a rotating lineup of fruit and cream pies— coconut, chocolate, banana—plus lime and lemon meringue pies every day, made with fruit they harvest themselves. “We switched over to an Italian-style meringue,” says Sacerdote. “It’s a cooked sugar solution added into the whites as you’re whipping them, and it’s a lot more stable. Then you use a torch.”

Another can’t miss? The Elvis Pie, which layers peanut butter pie, sliced bananas, and chocolate cream, and comes topped with loads of whipped cream, more chocolate, and chopped nuts. Fit for a king indeed.

125 N. Petaluma Blvd., Petaluma, 707-766-6743, petalumapiecompany.com

Great Summer Pie at Home

Growing up, Petaluma’s Kim Laidlaw, a cookbook author, editor, and recipe developer, loved to bake with her mother, and now she continues the tradition alongside her own daughter, Poppy. Laidlaw’s All-American recipe makes the most of Sonoma’s most celebrated local fruit, the Gravenstein apple—in this case, combined with blackberries to bubble up with tons of summer flavor. It’s a juicy, fragrant pie that’s all about the freshness of the filling. Laidlaw says you can make the dough up to a day in advance, but you’ll want to prepare the apples and berries just before baking. And feel free to play around. Laidlaw says the sweetness and juiciness of a pie is really a personal preference. Add more or less sugar, toss in a teaspoon of ground cinnamon if you like spice, or use brown sugar instead of white if you like the flavor better.

Sebastopol Gravenstein Apple and Wild Blackberry Pie

Makes 1 pie

For the crust:

2½ cups all-purpose flour ½ teaspoon kosher salt

2 tablespoons granulated sugar

14 tablespoons (7 ounces) very cold unsalted butter, cut into cubes

10 tablespoons ice cold water, plus more if needed

For the filling:

3 pounds Gravenstein apples, peeled, cored, and cut into wedges about 1/4-inch thick ½ small lemon, juiced ¾ cup packed golden brown

sugar ¼ cup granulated sugar ¼ cup (packed) tapioca starch

2 cups fresh blackberries (12 ounces)

1 egg, beaten with 1 teaspoon water to make an egg wash

1-2 tablespoons raw sugar, for sprinkling Vanilla ice cream or lightly sweetened whipped cream, for serving

Instructions:

First, make the crust. In the bowl of a food processor, process together the flour, salt and sugar.

Sprinkle the butter over the top and pulse a few times, just until the butter is the size of large peas. Evenly sprinkle the water over the flour mixture, then process until the mixture just starts to come together (add another 1 tablespoon of water, if needed, to bring it together).

Dump the dough into a large plastic bag, and press together to flatten into a disk. Refrigerate the dough for 30 minutes. (At this point the dough can be refrigerated for up to one day or frozen for up to one month; before rolling out, bring to cool room temperature.) Position a rack in the lower third of the oven and preheat to 375 degrees (if you use a convection oven, start at 375 degrees for the first 40 minutes, then reduce the heat to 350 for the remaining cooking time).

To make the filling, toss together the apple slices, lemon juice, sugars and tapioca starch. Set aside while you roll out the dough.

To roll out the dough, remove the chilled dough disc from the refrigerator.

Divide the dough in half and form into two discs.

(If the dough is too cold and firm to roll out, let it stand at room temperature for about 10 minutes.) Dust a flat work surface and a rolling pin with flour.

Place one dough disc in the center of the work surface.

Starting from the center and rolling toward the edges and in all directions, roll out the dough into a 12-inch round. As you roll the dough, lift and rotate it several times to make sure it doesn’t stick to the work surface, dusting the surface and the rolling pin with flour as needed.

To line the pie dish, gently roll the dough loosely around the rolling pin and then unroll it over a 9-inch pie dish (preferably glass) so that it is roughly centered on the pan.

Lift the edges of the dough to allow the dough to settle into the bottom of the dish evenly.

Roll out the second dough disc into a rectangle that is about 12 inches wide. Using a pizza wheel or a large knife, cut the dough into as many strips as you can; they can all be the same width (1 to 2 inches) or you can vary some thick and some thin.

You should have about 10 strips, more or less.

Gently stir the fresh blackberries into the apple mixture you’ve set aside, then spoon the mixture, including the juices, into the pastry shell in an even layer.

Lay 5 strips of dough evenly across the top of the pie, using the longest strips in the center and the shorter strips on the sides (if you have different widths, vary those as you like).

Fold back every other strip halfway, and lay down a strip perpendicular across the unfolded strips.

Repeat the process of folding back and laying down strips to weave five additional strips of dough evenly across the top of the pie.

Trim the dough (bottom crust and strips together) to leave a 1½-inch overhang.

Tuck the dough under itself to create a rim. Use your fingers or a fork to flute the rim. Place the prepared pie on a baking sheet.

Gently brush the top and edges of the crust lightly with the egg wash. Sprinkle with the raw sugar.

Bake until the crust is golden brown and the apples are tender when pierced with a wooden skewer or a thin knife, about 1 hour 15 minutes. (If the crust starts to get too dark for your liking, lay a piece of foil over the top toward the end of baking.) Let cool to room temperature (or just slightly warm, if you can’t wait), about 3 hours, and serve with a big scoop of vanilla ice cream.

The post The Best Sweet Pies in Sonoma County appeared first on Sonoma Magazine.