Rian Rinn and Jenine Alexander, owners of Wyeth Acres farm in Healdsburg, have opened the Sonoma County Meat Co. in a former tire shop at 35 Sebastopol Ave., just west of Highway 101.
Sonoma County Meat is a USDA- and state-approved processor and butcher shop.
"Our core is providing cutting and wrapping for other farmers," Alexander said. "Farmers with grass-fed cattle can now pick up their meat and sell it at the farmers market."
Rinn, who was raised in the Dry Creek Valley and has worked as a butcher for 10 years, breaks down the animals and smokes bacon, sausage, ham and beef jerky with wood chips in a federally inspected smokehouse.
He sells his sausages, bacon, ground beef and other meat products at the retail butcher shop in front and through a monthly community-supported agriculture program, offering 5-, 10- and 15-pound boxes of lamb, pork and beef cuts.
The pair plan to offer a daily panini for sale in the retail butcher shop, which carries locally raised beef, along with beef from the Midwest, in order to keep prices affordable.
The retail shop is open Tuesdays through Saturdays. Look for the cheerful, red-and-white striped awning over the door. 521-0121. sonomacountymeatco.com.
<b>HEALDSBURG: Outdoor cafe back for season</b>
Cafe La Brezza, the seasonal cafe at Seghesio Family Vineyards, has opened for the summer on the winery's outdoor terrace.
The cafe, featuring Mediterranean-inspired small plates by Executive Chef Peter Janiak, is open on weekends through mid-October.
The menu includes small plates such as oven-roasted shrimp with salsa romesco, roasted beets and red quinoa with Point Reyes blue cheese and Tuscan-style ribs with balsamic and rosemary.
The food is designed to pair perfectly with Seghesio wines, which can be ordered by the glass or by the flight.
The hours are 11:30 a.m. to 4 p.m. Friday, Saturday and Sunday. Tables are available on a first-come, first-served basis.
The winery is at 700 Grove St., Healdsburg. 433-3579. seghesio.com.
<b>SEBASTOPOL: Bistro expands space, hours</b>
After undergoing a major remodel this winter and spring, K&L Bistro at 119 South Main St. has reopened with an expanded dining room and hours.
Chef-owners Karen and Lucas Martin have moved into a few adjacent spaces in the brick building they have occupied since October 2001. The dining room has grown from 35 to 80 seats.
Along with an enlarged kitchen, the restaurant now boasts a long, copper bar for serving cocktails, beer and wine. A new raw bar provides oysters on the half shell and other delicacies from the deep.
The dinner menu includes creative appetizers such as fried shishito peppers ($9.50), fresh salads such as roasted beet and carrot ($11) and classic entrees such as sole meuniere with french fries ($23.50) and housemade Boudin Blanc sausages with apple-endive salad and french fries ($21).
Seafood lovers won't want to miss the Crispy Chesapeake Bay Soft Shell Crab appetizer, now in season.
The restaurant is open 11 a.m. to 9 p.m. every day, with a daily happy hour from 3 to 6 p.m. 823-6614. klbistro.com.
<b>HEALDSBURG: Dry Creek Kitchen honors vineyards</b>
The Dry Creek Kitchen will launch a celebration of single vineyard diversity and terroir the first Sunday of each month through the fall.