Blog

Sonoma's family-owned boutiques make holiday shopping extra special! In the era of COVID, it's always a treat to skip the big retail giants to find something unique for your friends and family. The best of all, you get to support small town shopkeepers who give their hearts and souls to our local community. Come support Sonoma's best on Black Friday, Small Business Saturday and even Cyber Monday... Read More »

Families from around the world love this wintery treat, and many cultures have their own special spin. Italian Hot Chocolate is thick and creamy, and almost its own dessert (we never say no to Tiramisu, of course). In the Della Santina house growing up, owner Rob, his siblings, and many cousins loved to delight in a cup of cocoa and listen to stories told by Nonno of his Italian life before coming... Read More »

Bring Sonoma Valley to your Thanksgiving celebration, whether virtual or otherwise

Thanksgiving is going to be different this year. If you can’t be with your favorite people in your favorite place this Thanksgiving, why not bring that place to you? It’s easy to bring Sonoma Valley to your holiday table with some wine, recipes and a bit of Zoom this year. Plus, you can always send Sonoma to your... Read More »

What better way to drink wine as a precursor to drinking wine at the table than with a cocktail holiday sangria to kick off your holiday feast? We share this fruit-forward fall recipe because we love its pomegranate touch. Pomegranates originated in the region from Iran to Northern India, in season from October through February, and play a part in so much Mediterranean cuisine, like we serve at... Read More »

Sonoma Valley is a great place to come run, any time of year. If you’re looking for a fun and active getaway without the snow and sleet, consider these ten reasons runners love Sonoma Valley in fall and winter:

10. Train in temperate weather all year long, especially in December when the fog rolls in, the sun calms down, and you can run for miles without getting too hot or too cold.

9. Fuel up on... Read More »

Sometimes a perfect breakfast is as simple as a great pastry and a good cup of coffee, or an afternoon break from exploring Sonoma Valley’s vineyards and quaint small towns.

Sonoma Valley is fortunate to have excellent bakeries with fresh-made croissants, galettes, scones and more for a little bit of carb loading to support an active visit.

Here are three great bakeries to seek out during your... Read More »

COVID-19 may have interrupted all the big events of the year, but it can’t stop love. Many couples are opting for minimonies – a mini-ceremony held with a small group of friends and family or even a completely private commitment ceremony for just the couple. Sonoma Valley hotels and event planners are specializing in these special events so that love doesn’t have to wait!

The Fairmont Sonoma... Read More »

This fresh salad by Glen Ellen's Star's Chef Ari Wasserman captures all of the best flavors of fall, balancing crisp textures and essences of apples, citrus and greens with earthy flavors of the walnuts and the cheese. A stunner for your autumnal equinox table!

SALAD INGREDIENTS:

• 1 head escarole
• 1 head castelfranco radicchio
• 1 spear each red and yellow endive
• 1/4 cup toasted walnuts
• 1 honey

For those of us who are working from or learning at home, the novelty has probably worn off by now, even if it’s still better than the old rat race of commuting, dealing with coworkers, and racing the kids to soccer practice. Why not turn the COVID-era work-and-learn-from-home scene on its head with a trip to Sonoma Valley? Getting out of the house is a great way to refresh the family dynamic,... Read More »

Created by Taub Family Outpost's Chef Trevor Anderson, this fresh and inspiring recipe makes any fall meal a total hit! Serve it on its own for a light meal or serve it alongside rotisserie chicken or a roast. It's an inspiring take on a beet salad that is sure to bring your palate to new heights. Serves 4 to 6 people.​

INGREDIENTS

• 4 medium beets (any color)
• 1 orange cut in half
• 1 bunch thyme
• 3