Sol Food is an authentic Puerto Rican eatery in Marin & Sonoma counties with locations in San Rafael, Mill Valley and Petaluma. We started in 2003 at the Farmers’ Market in downtown San Rafael, serving our classic rice, beans, chicken and plantains. We are committed to serving authentic recipes using fresh, delicious ingredients.
ReThink Ice Cream is the best-tasting healthier ice cream on the planet! Made from lactose-free A2 dairy, gluten-free and loaded with fiber, ReThink is the “tummy-friendly” dairy ice cream. Also 70% lower in sugar and low-glycemic, ReThink is diabetic and keto-friendly as well. It’s the healthy ice cream that tastes….unhealthy!
Around here we make delicious, healthier, dairy-free butter and cheeses using milk from plants not animals. We choice to use clean, simple ingredients that seamlessly perform for all your cooking, baking and entertaining needs. Better for you, better for our world.
Chef/Founder Jamilah Nixon focuses on creating vibrant food for spirited people. Her dishes are full of textures & flavors reflective of her California upbringing, Mexican & Creole heritage, and her time spent living on shrimp farms in Thailand.
Chef Phi Nguyen never dreamt of a life in the kitchen. It wasn’t until he immigrated from Vietnam in 2016 and accidentally landed himself in a High School culinary class where he realized his deep love for all things culinary. Under the close guidance of his dedicated culinary arts teacher, he began to see his own skills blossom and evolve along with his curiosity for the concept of farm-to-table.
Post-graduation, Chef Phi accepted his first professional kitchen job at the Double Tree Hotel in Rohnert Park, CA. It was there he spent 2 years refining his kitchen skills and learning what a career in hospitality could look like. Through participation in local Sonoma County culinary competitions in combination with industry exploration, he felt officially opened up to the world of good food. After 2 years at The Double Tree, Phi moved up to working at the Montage in Healdsburg, CA, introducing him to the dynamics of luxury hospitality. After one year at Montage, Farmhouse Inn welcomed Phi as a Chef de Partie where he would learn to expertly prepare high-end French breakfast. Inspired by the modern French influence at Farmhouse Inn, Phi dove into his role and quickly grew from Chef de Partie to Chef Tournant, to now, Resort Chef.
Ever-inspired by the terroir of the region and his evolving relationships with local farmers, Phi continues to do what he does best at Farmhouse Inn; make elevated food from the heart and lead his team to delicious victory. Be sure to keep an eye out on all of the initiatives Chef Phi is cooking up at Farmhouse Inn this season, starting with a Winemaker Garden Series, Pool-side cooler packages, and so much more.
Passionate about bringing the Old-World flavors of Greece to Sonoma County, Dino Moniodis has grown a small restaurant empire from a tiny food trailer (Dino’s Greek Food) into two brick-and-mortar restaurants — wood-fired pizza ovens at The Block in Petaluma and now, Zimi on Mission. He’s developing another restaurant, Taverna Lithi, at the forthcoming Livery food hall in Sebastopol.
BACI Kitchen is a Sonoma County producer of sweet and savory innovations. Our award-winning products are designed for pairing, providing a rich array of flavors, perfect for every palate. Our chef-crafted collection offers a delicious, healthy twist for people who love to cook, elevated.
Goodness Gracious Catering was founded by Chef Lauren Kershner in 2016 which now operates in tandem with their own Modern Victorian event space: Songbird Parlour, opened in 2021. Formally trained in classical French technique at Le Cordon Bleu Culinary Academy in Portland, OR, Chef Lauren spent 10 years cultivating her skills on the line and in management at fine dining restaurants in both Napa Valley and Sonoma County. It was when she led the garden-to-table culinary program at Beltane Ranch in Glen Ellen that she found her voice and mission as a chef of her own. Besides being tremendously passionate about the people who grow and create the products she uses, she is tremendously passionate about traveling and fueled by exploring different cultures and discovering the ways that food ties us all together. Her mission is to inspire a new relationship with the people, food, and terroir of Wine Country. Lauren is the go-to chef for true, internationally-inspired farm-to-table cuisine. She specializes in Mediterranean and French fare and is currently fascinated with Middle Eastern cuisine. Her Persian mezah, kookoo, and dill salmon dinner are a must-try!
Easy Rider is a contemporary Southern restaurant & cocktail bar embracing the bounty of Sonoma County. With ingredients from across Sonoma County, Easy Rider brings our favorite local producers to the corner of Kentucky Street in downtown Petaluma.
Max has been pursuing everything that makes the perfect cup for 15 years and loves talking with people about coffee as much as he loves roasting coffee.
Chef Heather is the Executive Chef for Sonoma Family Meal, a nonprofit that cultivates the community and creates opportunities by providing job training, quality emergency meals and support for the local food ecosystem. At Sonoma Family Meal, Chef Heather oversees the production of over 700 meals per week for the community. Chef Heather comes from a varied background, having been everything from a glaciologist to a lunch lady to serving A-list celebrities at Skywalker Ranch. She worked for 9 years at San Francisco’s epic Farallon restaurant, opened Nick’s Cove with her husband, Matt Weinberger and has been a cornerstone of Sonoma Family Meal since 2018.
Chef Mark joined Oliver’s Market in 2009 as Corporate Executive Chef, bringing the focus and quality of the Oliver’s prepared food program to a new level. Mark’s extensive background includes degrees from Purdue and the Culinary Institute of America and work in top restaurants in Hawaii, Chicago and Sonoma County.
During his tenure at Oliver’s, Mark has led the expansion of our prepared food offerings, including development of Oliver’s Fit Friendly Foods line of soups, sandwiches, salads and entrees and development of the menu for the Oliver’s Tavern in Windsor. He leads the commitment of the Oliver’s Culinary team to always deliver restaurant quality food offerings to our customers.
Along with ongoing patronage from countless loyal Oliver’s customers, the work of Chef Mark and the Oliver’s Culinary Team has been recognized by readers of the Press Democrat, naming Oliver’s Best Deli in 2017, 2018, 2019, 2021, and 2022 and Best Sandwich in 2021 and 2022. Oliver’s cuisine has also earned countless medals in the Sonoma County Harvest Fair Professional Food Competition.
The Oliver’s Market Culinary Team and Chef Mark also support Oliver’s commitment to our community by participating in many community events and charitable programs, including the Sonoma County Harvest Fair, Ceres, Canine Companions for Independence, and Face 2 Face. In addition, since 2020, Mark has served as the Chair of the Santa Rosa Junior College Culinary Program Advisory Board.
