A la carte: Celebrate autumn with a few dinners and festivals

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Dinner from ground up

Dan Barber, the chef behind the new chef/breeder collaboration known as the Row 7 Seed Company, will bring a stellar roster of chefs to cook a collaborative dinner at 6 p.m. Oct. 10 at the Healdsburg SHED.

In his only West Coast stop, Barber will team up with chefs Kyle Connaughton of SingleThread Farms, Stuart Brioza and Nicole Krasinski of State Bird Provisions, Sarah Hymanson and Sara Kramer of Kismet, Michael Tusk of Quince and Cotagna, Jorge Vallejo of Quintonil and Blain Wetzel of The Willows Inn.

Tickets are $250, and there is limited seating. 25 North St. To reserve, visit healdsburgshed.com.


Chef’s dinner for WOW

John Franchetti of Franchetti’s restaurant and guest Pastry Chef Tosha Callahan will prepare a Chef’s Dinner to benefit the Worth our Weight Culinary Apprentice Program at 5 p.m. Oct. 14 at Franchetti’s Wood Fire Kitchen.

The German menu will include German/Alsatian pizza with onions, speck and sour cream (flammkuchen) ; Arancinis with sauerkraut and sausage; Bread Dumpling with Chanterelle Mushrooms; Rolled and Stuffed Beef with cooked red cabbage (roulladen); a salad of Boston Bibb lettuce; and apple pie for dessert.

There will be live music. Cost is $85. To reserve: 707-544-1200 or brownpapertickets.com. 1229 N. Dutton Ave.

Worth Our Weight will be hosting “Pizza and Pies” fundraisers from 11 a.m. to 2 p.m. Oct. 13 and Nov. 10 at the cafe, 1021 Hahman Drive.


Fall Fest at Shone

Shone Farm will celebrate its 45th anniversary from 10 a.m. to 3 p.m. Oct. 14 during its annual Fall Festival.

There will be all kinds of family fun, from apple pressing and rotten fruit slingshots to harvesting pumpkins and vegetables from the garden.

There also will be affordably priced lunch and snack options, plus fresh produce and olive oil to purchase.

Admission is free, including games and farm activities. 7450 Steve Olson Lane. shonefarm.santarosa.edu.


How to be green

McEvoy Ranch will hold a Social Club chat on “What it Means to be Green” from 11 a.m. to 2:30 p.m. Oct. 13 at the Petaluma olive ranch.

The afternoon includes a panel discussion with leaders in the field, a Sustainability Information Fair and a “Perfectly Imperfect” lunch created from upcycled foods by Culinary Director Jacquelyn Buchanan.

Cost is $135. 5935 Red Hill Road. mcevoyranch.com.


The Whole Animal

Slow Food Russian River will host an “Honoring the Whole Animal” event from 9 a.m. to 1 p.m. Oct. 13 at the Santa Rosa Veterans Memorial Building.

Participants will learn how to make sausage; taste meatballs and artisan cheeses; ride and pet ponies, sheep and cows; and learn how to spin, knit and weave.

Admission is free. 1351 Maple Ave. For more information, go to slowfoodrr.org.


Learn about cheese

The Fork at Point Reyes Farmstead Cheese will offer a series of fall events at the picturesque creamery overlooking Tomales Bay.

A five-course Winemaker Dinner featuring the culinary team and the wines of Kendall-Jackson will be held at 5:30 p.m. Nov. 16. Tickets are $150.

You can also learn how to make artisan cheeses at home with Karin Karlsson at 9 a.m. Nov. 30. For more information and to reserve, go to pointreyescheese.com/fork.


Letterpress lunch

Handline Coastal California will host a benefit luncheon for North Bay Letterpress Arts at 1 p.m. Oct. 14 at the Sebastopol restaurant.

There will be a special menu from Handline, and Henhouse brews will be served. A reception follows next door at the print shop featuring dessert and other festivities. Cost is $50, $80 for couples. 935 Gravenstein Highway South. To reserve: northbayletterpressarts.org.

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

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