Celebrate Mom with the help of Costeaux! Complete brunch for takeout including the Costeaux deep-dish quiche (butter crust filled with sautéed squash, garlic, mushrooms, black forest ham and bacon, cheddar and jarlsberg cheeses with a caramelized top), fresh orange juice, seasonal fresh fruit, spring mix salad, festive butter spritz cookies and a Princess Cake, of course! (approximately 6-8 servings)
Bring Mom out for a special day at Harvest Moon Estate & Winery!
Live music will be played on the courtyard for you to enjoy during your tasting experience. Local cheese & charcuterie boards will be available and we will feature a special treat made by Chef Helena at Baked on the River located in Guerneville, California!
Make your reservation early because the event is expected to sell out!
Johnny Doughnuts is coming to Sonoma County! Join us on Mother's Day weekend 2021 for the grand opening!
Join us on Saturday, May 8th & Sunday, May 9th as we celebrate the opening of our newest brick-and-mortar location in Santa Rosa, CA! Our full menu of signature handcrafted doughnuts made with local and organic ingredients will be available, and we'll be serving up coffee from our local Mill Valley-based partner equator coffee as always.
The perfect gift to make mom feel special this Mother’s Day. Bennett Valley Jewelers has a Mother’s Day gift guide to help you find exactly what mom wants! A ring, bracelet or necklace, mom will cherish it for a lifetime.
HEAD WEST is a local, outdoor retail marketplace in partnership with The Barlow in Sebastopol, CA. Makers, Crafters, Designers, Artists, Small Brands, Local Shops, Speciality Service Providers and Local Non-Profit Organizations. Head West is an outdoor, open-air environment.
4 lb. boneless pork shoulder, trimmed, cut into 3 pieces
2 tbsp. ground cumin
1 large white onion, chopped
3 poblano chiles, seeded and chopped
2 serrano chiles, sliced
4 cloves garlic, crushed with press
1/2 c. chicken broth or water
1/4 c. lime juice
24 small tortillas, warmed
Cilantro, sliced green onions, sliced radishes, salsa and lime wedges, for serving
In 12-in skillet, heat oil on medium-high until hot. Season pork all over with cumin and 1 teaspoon salt. Cook 5 minutes or until browned on two sides, turning over once halfway through. Transfer pork to slow-cooker bowl.
To skillet, add onion, chiles and garlic; cook 2 minutes, stirring often. Transfer to slow cooker bowl along with broth and lime juice. Cover and cook on Low for 7 hours or until very tender.
Transfer pork to cutting board; with two forks, pull into bite-size shreds, discarding any fat. Serve with tortillas and fixings.
In a skillet over medium heat, add the avocado oil and chicken breast strips. Add the chili lime seasoning blend, sea salt, pepper, fresh lime juice from 1 lime, and chopped fresh cilantro. Stir into the chicken. Let the chicken cook for 5-7 minutes on each side or until cooked through.
Warm the corn shells in a small skillet with 1/2 tsp avocado oil per corn shell. Cook on medium-high heat for about 1 minute on each side. Remove from the skillet.
In each corn shell add a few chicken strips, a small handful of romaine lettuce, a squeeze of fresh lime, a few pieces of fresh cilantro, a dollop of coconut cream, and (if using) a few drops of Frank's Red Hot Sauce. Serve.
1lb shrimp, uncooked, peeled, deveined, tails removed (see note on shrimp prep)
1 tsp dark chili powder
1 tsp smoked paprika
½ tsp ground cumin
½ tsp dried oregano
1 tsp garlic, minced (or ½ tsp garlic powder)
½ tsp red pepper flakes
½ tsp kosher salt
Juice of 1 lime (about 2 tsp)
3 tbsp avocado oil
1 medium avocado, seed removed and flesh scooped out
½ cup cilantro
1 jalapeño, seeds removed
3 cloves garlic, peeled
2 limes, juiced (3 tbsp)
½ cup plain greek yogurt
3 tbsp avocado oil
3 tbsp water
½ tsp kosher salt
1 cup shredded green cabbage
1 cup shredded purple cabbage
8-10 small flour or corn tortillas, lightly toasted
In a small bowl, whisk together the marinade ingredients: 3 tbsp avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and kosher salt. Add in prepped shrimp, stir to coat all the shrimp with marinade. Place in refrigerator and marinate for max 30 minutes.
While the shrimp is marinating, in a food processor add the avocado crema ingredients: avocado, cilantro, jalapeño, garlic, lime juice, yogurt, olive oil, water and kosher salt. Pulse until all the ingredients are smooth. If the consistency is too thick, add another tbsp of water. Set aside.
Using a mandoline or knife, shred the cabbages. Place in a small bowl, add a few spoons of the avocado crema and toss to combine. Save the rest of the crema to drizzle over the tacos at the end.
You can either cook the shrimp in a cast iron skillet or grill them. Over medium/high heat place the shrimp into the skillet. Ensure they are all laid flat into the pan and not on top of each other, this will allow for even cooking. Depending on the size of the shrimp, they will cook in about 4-6 minutes. Flip halfway through to get a nice char/color on each side. If grilling, skewer them so they do not fall through the grates (see note on cooking shrimp).
Assemble the tacos: Place the tortilla down, add a few spoons of the cabbage slaw, add a few shrimp, drizzle avocado crema over the top (see note on crema drizzle), garnish with fresh cilantro, serve with lime wedges!
Located between Old Courthouse Square, Santa Rosa Plaza and
Railroad Square, the Easter Bunny has hidden easter eggs at 35 businesses.
The first three adventurers to fill their passports with stickers from each business will get grand prizes and everyone else will be entered to win amazing Easter baskets with gift cards, candy and more!
Head Downtown and look for eggs in the windows of participating businesses, or decipher the clues to help you figure out the locations where the bunny has hidden his eggs. Your goal is to fill your passport with stickers from all 35 businesses. All businesses will have passports available, so you can start anywhere you'd like.
My Name is… Johnny Cash is a first-person story of the life arc of Johnny Cash – told through actual quotes from Cash and songs that coincide with the story. The crowd went wild for Steve Lasiter as Johnny Cash in Million Dollar Quartet – so we’ve brought him back, along with his real-life lady love Jennifer Barnaba, to enact the story of Johnny and his wife June Carter Cash. The set list includes lots of favorites like I Walk The Line, Ring of Fire, A Boy Named Sue, Folsom Prison Blues, and Ghost Riders in The Sky. In this clip, they sing Bob Dylan’s North Country Fair. This world premiere musical will be playing virtually On Demand from March 13-April 11th, 2021, with a very special “Opening Night” on March 12th featuring a live discussion with the stars after the show via zoom.
Preheat oven to 350° and line a baking sheet with parchment paper. Roll sugar cookie dough out to ¼” thick. Using a cookie cutter, cut out desired shapes then place cookies on prepared baking sheet. Bake until just set and lightly golden around the edges, 12 minutes. Let cool.
Using an offset spatula, spread a thin layer of frosting onto rim of two martini glasses. Pour ¼ cup sprinkles onto a small plate then dip rims in sprinkles to coat. Use an offset to frost cookies with frosting then decorate with remaining 2 tablespoons sprinkles.
In a cocktail shaker, combine milk, Baileys, vodka, and amaretto. Add ice and shake until cold. Pour into glasses and garnish rim with a cookie.
Spray a small loaf pan with cooking spray. In a large bowl or measuring cup, combine cherry Jell-O with boiling water and whisk to combine. Let sit 2 minutes, then whisk in 1/2 cup vodka. Set aside.
In another large bowl or measuring cup, combine 1 cup vodka and gelatin and let sit 2 minutes. Add water and stir until gelatin dissolves completely. Pour in sweetened condensed milk and whisk to combine.
Pour half of the red mixture, about 1 cup into loaf pan. Freeze 20 minutes until firm and add 1 cup of the white mixture. Repeat twice more, letting firm 20 minutes between each addition until you have four layers, then refrigerate for 4 hours or overnight. Remove from loaf pan and cut into squares. Top with crushed candy canes and serve.