Kathleen Hill: Off with their heads – it’s Bastille Day!

More Bastille Day food and fun

Frenchie: Sarah Pinkin and Liz Payne, both trained chefs, offer more fun at their Frenchie Picnics & Provisions on Sunday, July 14, which is Bastille Day.

Frenchie will have a pop-up party to include Crôque Monsieurs sandwiches ($8) with sparkling wine served by the new Hitch & Swig mobile bar in front of the shop, probably parked next to Frenchie's Deux Chevaux Citroën.

Sparkling wine will be free from the 'counters' of Toni Morgan and Leslie Conway's elegantly converted 1975 metal horse trailer. 521 Broadway, Sonoma. Noon to 3 p.m. 343-7559.

Schell-Vista Chicken Barbecue: This chicken barbecue, which is not French though this year takes place on Bastille Day, July 14, raises money for the Schell-Vista Fire Department, on which many of us depend to protect our homes and lives. Food-wise, this is another bargain. Half a barbecued chicken, beans, salad and soft rolls with butter, and foil to take home your leftovers or whole meal. Lots of beverages available for purchase, as well as T-shirts, hats and other firefighter paraphernalia. Seating in the fire house and outside under a canopy. Games for kids. $15. Noon to 6 p.m. 22950 Broadway, Sonoma. Parking: Follow Schell-Vista's signs to parking.

Edge: On Saturday, July 13, Stone Edge Farm's dining venue or 'culinary home,' Edge, will create a menu of organic ingredients from their garden and others to include calamari beef tartare, quail egg, summer truffles, a crudité platter, vichyssoise, crevette salad, mussels, and a vegetable croquette. Then enjoy caramel profiterole with raspberry, blueberry financier, and stone fruit mousse with white chocolate. Served with Veuve Clicquot Brut Champagne and three Stone Edge wines. $95 wine club members, $125 public. Noon to 2:30 p.m. Reserve at

Chateau Sonoma: Chateau Sonoma is offering a French meal prepared by Andreya Nightingale of Mortar and Pestle Cooking and wine educator Matthew Gaughan of Matthew's World of Wine and Drink. The chefs will include fresh vegetables from Chateau Sonoma Farm (formerly 5th Street Farm) to represent various French regional cuisines.

Guests will be greeted with a Champagne reception with passed canapés. The first course will include a bacon and caramelized onion tarte, trout quenelles from Bourgogne, lamb cooked with Rosemary, garlic and olives with puréed potatoes from the Rhône region, ratatouille of tomatoes, peppers, eggplant, zucchini and basil representing Provence, followed by blue cheese with Chateau Sonoma's honey and fresh fruit topped with Vin Doux. All courses will be served with wines from France. $175. 5 p.m. Address given upon reservation at or 935-8533.

Suite D: Suite D presents a three-course Bastille Day dinner and Sunday Supper combo that starts with gougères, housemade charcuterie with herb salad, chicken Provençal, and chocolate pot de crème with crème fraîche. $38 with 15 percent off for wine club and Suite D Social Club members. 5:30 p.m. 21800 Schellville Road, Suite D, Sonoma Reserve at

Wine Women panel discussion

Wine Women, an association of women involved in the wine industry, presents a panel discussion of 'After the Fires – Beyond Lessons Learned' on Wednesday, July 17 at Buena Vista Winery. The discussion will focus on 'the impact to our businesses, our land and our people,' according to Sonoma resident Christine Mueller, president of Wine Women. Panelists include representatives of the insurance business such as Chet Laws, Brendan Wright and Janet Ruiz, Tom Blackwood of Boisset Collection, Shana Jones of Cal Fire and Katelyn Duarte of Regusci Vineyard Management. Wine and appetizers. $10 members, $20 others. 5:30 to 8 p.m. Tickets at Eventbrite.

Viansa lobster feed

While the Boys & Girls Club's lobster feed fundraiser is sold out for Saturday, you have another chance at Viansa Winery on Thursday, July 18. Famous lobster caterers John Sorensen Catering of Napa County will boil the artichokes, potatoes, shrimp, sausage and lobster right there on the Viansa terrace for happily sloppy dining with a view. $125. 6:30 to 9:30 p.m. 25200 Arnold Drive, Sonoma. Tickets at

Sustain yourself at Stone Edge Farm

Stone Edge Farm is introducing 'Sustaining Ourselves: a New Dinner Series at Edge,' their 'culinary home' on East Napa Street. The first of these dinners will be on Friday, July 19.

According to Dorothe Cicchetti of Stone Edge Farm, 'Ayurveda translates to 'the science of life' and is based on balance. The diet, which is an integral part of a broader practice, promotes specific foods for certain body types and personality characteristics. It offers guidance on how much and when to eat, what combinations work well, where food should come from, how to appreciate it, and more.'

Edge chef Fiorella Butron is a certified ayurvedic practitioner. Cicchetti says, 'this meal will both delight your senses and leave you feeling restored. Learn how mindful eating and strong social connections promote health.'

The menu starts with canapés and biodynamic Champagne, followed by a King salmon tiradito, goji 'leche de tigre,' avocado and crispy quinoa. Next comes an heirloom tomato salad, holy basil, Hawthorn vinaigrette and amaranth; squab with reishi mole, pickled aji mochero, and wild mushrooms, and dessert of dark chocolate, coconut and mango Napoleon with tea. Fully plant-based menu available, so say so when you make your reservation. All courses are accompanied by Stone Edge wines, crafted by winemaker Jeff Baker. $195 wine club members, $250 others. Reception 6:30 p.m., dinner at 7 p.m. 139 E. Napa St., Sonoma. Reserve via Larry Nadeau at or 935-6520.

Michelle Heston takes the cake

Michelle Heston, director of public relations for Fairmont Hotels, just won a 'special award' for the 'Cake Art Supplies' at the Marin County Fair.

Heston, who is also a sommelier, has worked from her office at the Fairmont Sonoma Mission Inn for years, but actually lives in Marin and draws hundreds of 'wow' comments on her Facebook page for her extremely artistic cake decorations. Many of her cakes are also gluten-free.

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