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A la carte: High tea and tortillas, pizza and pinot

SANTA ROSA

Drop in for tea

The Tudor Rose Tea Room will serve up an afternoon of tea etiquette featuring special guest Mary Poppins from noon to 2 p.m. June 3 at the Fourth Street tea room.

The event for all ages costs $50 and includes etiquette education and a four-course meal, including scones with clotted cream, assorted tea sandwiches, cheese and onion tarts, cupcakes and endless pots of tea.

For followers of “The Crown,” her Royal Highness Queen Elizabeth II, who recently turned 92, will be celebrated in a special high tea at the Luther Burbank Gardens from 10 a.m. to 1:30 p.m. on June 10. There will be a shuttle to and from the Tudor Rose Tea Room, a garden tour and an award for Best Hat. Cost is $65, including soup, tea sandwiches, sausage roll, crumpet with lemon curd, chocolate éclair and endless pots of tea.

To reserve: tudorrosetearoom.com. 707-535-2045. 733 Fourth Street.

SANTA ROSA

Tortillas 101

Learn the traditional art of tortilla making during a bilingual class led by Lolita Casazza at 11 a.m. June 9 at Tierra Vegetables farm.

The event begins with a tour of the organic farm with farmer Wayne James. Afterward, Casazza will discuss the history and tradition of tortilla making, give a demonstration and fire up the grill.

The cost is $20 adults, $10 kids up to age 15. Guests are encouraged to bring a light lunch. Purchase tickets at the farm stand or on the farm’s Facebook page. 651 Airport Blvd.

SONOMA

Pizza at Viansa

Viansa Sonoma will host a Pinot and Pizza Party from 6 to 8 p.m. Friday as part of its Summer Chef Dinner series.

Guests will enjoy seasonal hors d’ouevres, a choice of wood-fired oven pizzas, side dishes and miniature desserts.

Cost is $55. To reserve: viansa.com. 25200 Arnold Drive.

SONOMA

Pizza + Pinot

The General’s Daughter will host a Pizza + Pinot evening from 5 to 8 p.m. every Tuesday through the summer, except for July 3, when it will host its annual 4th of July BBQ.

The cost is $25 adults, which includes a glass of pinot, choice of pizza, salad and dessert. There will also be a full bar for additional glasses of wine and cocktails. The kids’ menu includes a mini pizza, side, dessert and drink for $10.

For more information: thegeneralsdaughter.com/events. 400 West Spain St.

SONOMA

Palooza at the park

Palooza Brewery and Gastropub of Kenwood will be serving up a few of its tastiest bites at games presented by the Sonoma Stompers Professional Baseball club this summer, starting on opening day, June 5.

During the “Palooza Park at Arnold Field” season, fans can enjoy fresh lobster rolls, garlic fries and Brussels sprouts along with healthy snacks like hummus and pita. Fans may enjoy catered service of Palooza food in the Leese-Fitch Wine Lounge, the Stompers’ luxury seating section.

Other concession partners will include Mary’s Slice Shack and Barking Dog Roasters coffee.

For more information, go to stompersbaseball.com or call 707-938-7277.

POINT REYES

Farm-to-table food

Point Reyes Farmstead Cheese Company has announced its new season of farm dinners, brunch and hands-on classes at The Fork overlooking Tomales Bay.

Spaces are still available for a Farm Brunch on July 7 ($75) and a Farmers’ Market Fresh for Summer cooking class ($105) on Sept. 28.

Every Friday through October, the farmstead offers walking tours of the farm and edible gardens at 1:30 p.m. that include a cheese tasting and ice cream sandwiches. Cost is $25. An enhanced tasting experience is also available.

To reserve: pointreyescheese.com or 415-663-8880. 14700 Highway 1.

ST. HELENA

Best New Chef

Food & Wine magazine has selected Katianna Hong of The Charter Oak in St. Helena as one of its 10 Best New Chefs in America 2018.

The chef tends the wood-burning oven at Christopher Kostow’s The Charter Oak after having spent five years working her way up to become the first-ever chef de cuisine in Kostow’s kitchen at The Restaurant at Meadowood.

“We share our garden with Meadowood, and we have that same mentality of trying to highlight seasonal ingredients,” Hong said. “We want to have technique in there, but in a subtle way that allows for a really fun, celebratory, shared dining experience.”

Staff Writer Diane Peterson can be reached at 707-521-5287 or diane.peterson@pressdemocrat.com. On Twitter @dianepete56.

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