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SANTA ROSA

Harvest bounty

Kendall-Jackson Wine Estate & Gardens will host its second annual Harvest Celebration — the successor to the long-running Heirloom Tomato Festival — from 10:30 a.m. to 4 p.m. Sept. 30 in the winery garden.

The daylong event, to benefit the UC Master Gardener Program of Sonoma County, includes Master Gardener workshops that range from home beekeeping to small-scale food gardening and pickling.

There will be a raft of well-known restaurant chefs pairing food with wine, including Kyle Connaughton of Single Thread, Douglas Keane of Two Birds/One Stone, Mark Stark of Stark Reality Restaurants, Brandon Guenther of Rocker Oysterfeller’s, Josh Silvers of Jackson’s Bar and Oven, Dustin Valette of Valette Healdsburg, Daniel Kedan of Backyard Forestville, Crista Luedtke of Boon Eat + Drink and Ryan Pollnow and Thomas McNaughton of Flour + Water.

Artisan producers giving out samples will include Volo Chocolate, Hog Island Oyster Company, Fiorello’s Artisan Gelato, Point Reyes Farmstead Cheese Company, CHEVOO, Nicasio Valley Cheese Co. and the Epicurean Connection.

Music will be provided by Root Stocks and singer/songwriter Dustin Saylor. Tickets are $150. To reserve, click here. 5007 Fulton Road.

SANTA ROSA

WOW dinner

Chef Liza Hinman of Spinster Sisters restaurant will team up with Chef Franco Dunn and the culinary apprentices for a Worth Our Weight Chef’s Dinner at 6 p.m. Sept. 20 at the WOW Cafe.

The prix fixe menu costs $85 and includes dinner, wine, tax and tip. Carpenter Wines will be poured by Laura Carpenter Hawkes and winemaker Jake Hawkes.

To reserve, call 707-544-1200, email worthourweight@sonic.net or click here. 101 Hahman Drive.

HEALDSBURG

Equinosh bash

To honor the fall harvest, Relish Culinary Adventures and the team from the Nectary will cook up an Equinosh Fall Solstice Pop-Up Dinner at 6 p.m. Sept. 20 at the Relish Culinary Center.

The four-course dinner is designed to tantalize your tastebuds and boost your immune system with food as medicine. Dishes include Dates stuffed with Cashew Cheese, Pear and Nutmeg; Hearty Fall Salad with Local Seasonal Greens; Caramelized Onion Broth with Black-Eyed Peas, Mushrooms and Roasted Roots; and Fresh Blackberry-Coconut Panna Cotta with Mixed Berry Compote.

Cost is $49, not including tax and tip. Corkage is $15. To reserve, click here.

14 Matheson Street.

SANTA ROSA

New Year dinner

The Sonoma County Chabad Jewish Center will hold a Rosh Hashanah Dinner at 7:30 p.m. Sunday at the Flamingo Resort Hotel.

Rosh Hashanah is a two-day celebration that includes symbolic foods such as honey and apples, to evoke a sweet year ahead.

The dinner is by donation. To RSVP, click here.

2777 Fourth Street.

SANTA ROSA

Peaceful diet

Will Tuttle, author of the book “The World Peace Diet,” will present a lecture on “Healing our World: A Deeper Look at Food,” at 5:30 p.m. Sept. 16 at Gaia’s Garden.

Admission is $25 at the door, which includes a plant-based, gluten-free dinner. Beverages are extra. To RSVP, call 707-280-5956 or email sheryl.leighton@outlook.com. 1899 Mendocino Ave.

SEBASTOPOL

Lactose-free cheese

Green Valley Creamery has launched a new organic, lactose-free cottage cheese to complement its other lactose-free dairy products, which include yogurt, kefirs, sour cream and cream cheese.

The cottage cheese is made with organic milk and cream, Celtic sea salt, lactase enzyme and active cultures.

It is available at various markets and health food stores around the country and is the only certified organic, lactose-free cottage cheese in the U.S.

For more information, click here.

SONOMA

Mozzarella by hand

The Epicurean Connection will hold a mozzarella cheesemaking class plus an heirloom tomato tasting at 1 p.m. Friday at Cook Vineyard Management and Store.

There will also be a wine tasting and artisanal cheese sampling as part of the class. Cost is $35. To reserve: 938-7917. 19626 8th Street East.

TOMALES

William Tell pop-up

The William Tell House, a restaurant and saloon in Tomales, has been reopened by restaurateur Ted Wilson with help from Consulting Chef Austin Perkins and Consulting Beverage Director Ethan Terry guiding the “2018 Pop-Up.”

The restaurant will be open through late fall, then will close to undergo renovations, with a projected reopening date of Spring 2019.

The restaurant, which is Marin County’s oldest saloon (est. 1877) will center around coastal, California fare and showcase products from local fishermen and farmers such as Stemple Creek Ranch and Drakes Bay Oyster Co., now operating in Baja.

The restaurant and saloon is open for lunch and dinner on Wednesday through Sunday. williamtellhouse.com. 26995 Highway 1.

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

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