Employing organic ingredients, the baking buffs at Nightingale Breads stock shelves daily with fresh-baked loaves. Composed of organic flours, grains, and seeds, nine varieties of dough are proofed overnight before meeting the heated gape of a traditional wood-fired oven. The shop’s colorful interior greets bread-winners with a lineup that includes Forestville french ($3.50/loaf), cinnamon raisin ($6.50, available only on Thursday), and seeded-sourdough sandwich bread ($5), perfect for encasing deli meats or idiosyncratic love letters.
One of the original pioneers of the yogurt industry, Golden Spoon has been whirling yogurt since the early 1980s. With six small servings of frozen yogurt to redeem, sweet-teethed customers can enjoy a several of the rotating flavors, including tastes such as just chocolate, peanut butter, café latte, butterscotch, and boysenberry. At 25–29 calories an ounce, health-conscious consumers can enjoy licks without translating each tongueful into the number of jumping jacks or flying-starfish impersonations needed to offset it.
Vine Tastings ripens appetites with a full menu of boutique Sonoma County wines and small appetizer plates for pairing and singular enjoyment. The friendly wine bar carries anywhere from eight to 10 different vino vintages from small local wineries, available by the flight, glass, or bottle. Guests can sip, swish, or slam dunk a variety of inebriating grape derivatives, such as the Branham 2007 chardonnay from Russian River Valley ($8 per glass), the Deux Amis 2007 pinot noir from Donnelly Creek Vineyards and Anderson Valley ($7 per glass), and the Et Cetera 2008 Sonoma County merlot ($6 per glass), or choose any three 2-ounce tastings for $10. Pair tipples with delicious charcuterie plates, or cheeses.
Signature Service: Cooking classes
Staff Size: 2–10 people
Average Duration of Services: 2–4 hours
Pro Tip: Cooking can be a bit messy, please dress accordingly. Bring your preferred cutlery, if desired.
Do you or your staff have any special certifications or degrees?
I hold a French Culinary Degree from Western Culinary Institute in Portland, Oregon, and a Master Cake Decorator certificate from Wilton Chicago.
What's one tip for first-time customers that will make them feel like regulars?
We will enjoy many hand-made samples and tastings throughout the day, yet please do not come to class overly hungry.
When and how did you first develop a passion for your work?
My inspiration came from growing up on a small farm with my mom and dad cooking us farm-to-table meals every day. I love food. My passion for cooking for others and creating joy with my food revealed itself while I was a firefighter. I love nurturing people from within. I have learned that good food can be our greatest medicine. Life is delicious, and our food can be as well.
Is there anything else you want to add that we didn't cover?
We take pride in cooking and teaching with local, sustainable, seasonal, organic, and healthy foods whenever and wherever possible, while always balancing flavor, nutrition, and the pure enjoyment of eating. My culinary training is vast and well-rounded, from pastries and baking to cuisines from all around the world, from wild to domestic meats to tofu and tempeh. We love catering to specific diets, such as diabetic-friendly, vegan, gluten-free, and more.
As the site of the classic Bing Crosby movie Holiday Inn, the 10-room Village Inn & Restaurant helps guests revel in vacation bliss with deluxe beds, scenic views of the Russian River, and a surrounding area speckled with wineries and other nearby attractions. Most rooms include a private balcony with a panoramic view of the water, and others feature garden views of majestic redwood trees and mega-lumberjacks. Hungry visitors can enjoy complimentary continental breakfast, and sleepy ones can make queen- or king-sized cocoons atop their European Sleep Works mattresses. Outside the stately quarters, guests can explore nearby hiking trails in the Armstrong Redwoods State Natural Reserve or cozy up at the inn's restaurant (closed Mondays and Tuesdays), which serves 140 Sonoma County wines and an array of steaks, chops, and seafood.
Kin owners Brad Barmore and JC Adams champion the flavors of approachable cuisine with entrees such as grandma’s pot roast and herb-roasted chicken. They enhance hearty dishes with local ingredients, braising grass-fed chuck roast in Moylan’s beer, for instance, and stirring Point Reyes toma cheese into housemade mac ’n’ cheese. There’s also an ample selection of draft beers and local wines.
Kin, which is situated in downtown Windsor, affords diners views of the lush town green from a covered patio. Inside the simple dining room, brick arches and polished wood accents abound. Still, even with all of this cozy luxury, Kin remains a true family-friendly restaurant—a place where actual thought is put into the kids’ menu. Instead of the standard spaghetti and meatballs, the menu tempts small appetites with cheeseburger sliders and grilled chicken with risotto. It even comes folded up like a paper fortune teller that not only tells kids what to order but also if they’re going to marry an astronaut or a hedge-fund manager.