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Services for the Jacobson family of St. Helena will be held at 4 p.m. Saturday, April 4, at Pacific Union College Church in Angwin.
The Jacobsons were with two other families traveling to Montana for a vacation when their small plane crashed near a Butte, Mont. cemetery on March 22. In all, 14 people died.
“We are heartbroken and empty at the sudden loss of our beloved Erin, Amy, Taylor, Ava, and Jude, as well as family and friends in the Pullen and Ching families,” said John, Judy, Paul, Brenna and Winston Jacobson in a written statement. They also sent out their condolences to the relatives of the other plane crash victims.
The family added, “The outpouring of prayers and support from family, friends, colleagues, patients, and community has sustained us during this ordeal; we offer our grateful thanks. As we go forward, we will treasure the priceless memories and celebrate the unique goodness of each of our dear, beloved lost ones.”
Messages of condolences can be sent to the Jacobson family in care of St. Helena Hospital, 10 Woodland Road, St. Helena, CA 94574.
Tesoro Flowers in St. Helena is handling floral orders for the family and memorial service. Those who wish to send flowers to the family’s home or to the church, may call 707-963-3316.
The Jacobson family requests that tribute donations be made to the following organizations:
The Erin Jacobson Vision Legacy Fund, St. Helena Hospital Foundation, 10 Woodland Road, St. Helena, CA 94574, telephone 707-963-6208;
The Leukemia & Lymphoma Society, Greater San Francisco Bay Area Chapter, 1390 Market St., Suite 1200, San Francisco, CA 94102, telephone 415-625-1100, online donations may be made at www.leukemia-lymphoma.org/;
The Smile Train, 41 Madison Ave., 28th Floor, New York, NY 10010, telephone 800-932-9541, online donations may be made at www.smiletrain.org/.
LAKEPORT – An unoccupied 60-foot mobile home near Lakeport burned to its steel frame early Sunday evening.
Kelseyville and Lakeport Fire Protection districts responded to a reported residential structure fire at an address just northeast of Konocti Vista Casino on Mission Rancheria Road near Soda Bay Road at 7:30 p.m. Sunday.
The fire had reduced the home to its floor within 15 minutes.
A Lakeport Fire Protection District staffer said they had been at the same location last October.
Emergency personnel were able in October to extinguish the blaze before the structure had time to burn to the ground.
No electrical or propane gas services appeared to be connected to the structure. Officials at the scene would not offer any conclusion regarding the fire's source.
Debris from the 2008 fire was still visible. A melted toaster, damaged washing machine and several children’s toys littered the area.
As of 8:15 p.m. no apparent injuries to civilians or emergency personnel were reported according to Lakeport personnel.
E-mail Harold LaBonte at
LAKEPORT – Mike Thompson hosted his big annual ravioli feed Saturday and gave residents an update on the latest in Congress and the issues on his plate.
The event took place Saturday evening at the Lake County Fairgrounds in Lakeport.
At the fairgrounds entrance a small group of protesters gathered at 4 p.m. to welcome those who came to the event, which ran from 5 p.m. to 7:30 p.m.
James Henderson, Dave Rinker, and David and Nancy Morgan, all of Lakeport, and Lucerne resident Donna Christopher held signs with slogans like “Ron Paul for Liberty”; they also had a pitchfork and Christopher's own homemade “TARP fork” to demonstrate their displeasure with the government in general and, in some cases, Thompson in particular.
“It's like our politicians don't want to hear us,” said Rinker, who added that he wanted the Federal Reserve audited because he said it's the source of 95 percent of the country's problems.
He said his problems were with government at large.
“Mine's with Thompson,” said Christopher.
Relating to the TARP bailout last fall, Christopher said, “First he voted no and then he voted for it.”
She said a better solution would have been to buy the troubled institutions outright, which would have benefited taxpayers more. Anything that's so big it can't be allowed to fail is too big, she said, referring to companies like AIG.
Henderson added that the government shouldn't reward people for being dishonest.
Inside, about 500 people came to participate in the annual event, where Thompson thanked community members for all of their support. “You make doing my job so much easier.”
He said right now – in the face of some of the toughest challenges the country has ever seen – he needed voters' friendship and support more than ever.
Thompson said he believed the country will come out of its current struggles bigger and better than ever. “It's just going to take a while to do it.”
He gave a brief rundown of issues, from unemployment to the health care to the economy, and pointed to what he said are promising signs, among them better results on Wall Street.
Regarding President Barack Obama's proposed budget, Thompson said, “This is the first honest budget we've had,” a statement which received applause.
Health care, education and renewable energy are three big issues Thompson hears about a lot from constituents.
On the topic of green energy, Thompson gave Lake County kudos for showing the way with its recently launched 2.2-megawatt solar project. That solar project powers the movement of wastewater to The Geysers where it is injected into the steamfields, which in turn replenishes the supply of steam needed to produce geothermal power.
“Thanks for showing us the way to do that,” he said.
Thompson also had some new numbers relating to what the county can expect to see from federal stimulus money.
He said that local education is slated to receive about $4 million, plus more than $1 million for transportation.
The stimulus will help create or save 8,000 jobs throughout the First Congressional District, he said.
To make the recovery work, he said, the country needs to go in “all shoulders to the wheel.”
Thompson also gave a report on his March 25 telephone town hall.
In his 19 years in elected office, Thompson said he's conducted many town halls, and usually gets between 40 and 50 peoples. The telephone town hall – which isn't meant to replace the traditional ones – had an estimated 9,156 who participated. Those numbers were for people who remained on the line for at least 20 minutes.
He also received 200 voice mail messages afterward, most of them offering good, constructive comments and questions.
Asked after the event about his reaction to the protesters outside, Thompson said he understands their concerns and frustrations, but he stood by his choices relating to the TARP bailout.
“You can't just let everything fall off the edge,” which is what would have happened had Congress done nothing, he said.
“If we hadn't passed the stimulus it would have been terrible,” said Thompson.
The stimulus, he added, won't turn everything around. Instead, it will help stabilize the economy.
What gets lost in the numbers discussion, he said, is the toll on people struggling in the current economic climate.
He said he didn't hear from the protesters when President Bush was giving tax cuts to the rich and not including the wars in Iraq and Afghanistan in the federal budget.
Local clubs that assisted with the event included Rotary Interact and 4-H.
Thompson collected e-waste again this year, and nine refurbished computers were donated to local nonprofits through the efforts of Steve Wyatt, owner and chief executive officer of Computer Recycling Co., who collects the older electronics throughout the seven counties in Thompson's district.
E-mail Elizabeth Larson at
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On March 24, the US House of Representatives approved House Resolution 234, which declares Monday, March 30 as “Welcome Home Vietnam Veterans Day.”
Congresswoman Linda Sánchez (D-Lakewood) introduced the legislation on March 3. Sixty-three members of the House of Representatives co-sponsored the bill.
In a speech on the floor of the House of Representatives, Sánchez urged her colleagues to support the legislation (see her speech at www.youtube.com/user/LindaTSanchez).
“With this legislation, we can help provide Vietnam veterans the heroes’ welcome they deserve, but that too many never received,” Sánchez said in a written statement. “While today’s resolution may seem like a small gesture-and when compared to what our soldiers and their families sacrificed, it certainly is-it will serve to remind us of their service to our country.”
The March 30 date was chosen because it was on that date in 1973 that the US Armed Forces completed withdrawal of combat troops from Vietnam. The United States became involved in Vietnam in an advisory capacity in 1961 and began sending troops in 1965. More than 58,000 members of the US Armed Forces died in Vietnam, and more than 300,000 were wounded.
Sánchez became involved in the effort in 2003 after meeting Whittier resident Jose Ramos, an Army combat medic in Vietnam who has been advocating for the national recognition. Ramos founded the Welcome Home Vietnam Veterans Day effort in 2000, according to the Web site www.whvvd.org.
Sánchez introduced the legislation in the 108th, 109th and 110th Congresses.
In 2007, Sen. Barbara Boxer introduced a bill in the Senate supporting the commemoration.
Welcome Home Vietnam Veterans Day was first commemorated last year, as Lake County News has reported.
Last year, Vietnam Veterans of America Chapter 951 held sales of commemorative clover sales – orange for Agent Orange victims and black for POW/MIAs – as part of a fundraising and education effort.
This year, however, the group didn't receive notice of the commemoration in time to organize an event, said Vietnam Veterans of America Chapter 951 President Dean Gotham.
The commemoration has yet to be made into a national holiday, which is the ultimate goal for veterans.
Last December, Gov. Arnold Schwarzenegger declared Dec. 10 through 14 “Welcome Home Vietnam Veterans Week.” In his proclamation he noted that Dec. 10, 2008, was the date that the California Vietnam Veterans Memorial was dedicated as a tribute to the 5,822 residents who died in the war.
“Although many years have passed since the war ended, it is never too late to thank our veterans for their outstanding service,” Schwarzenegger said.
E-mail Elizabeth Larson at
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Take a look at buffalo meat. The bison, as they are truly called, are actually not related to buffalo.
Buffalo are native to Asia (the water buffalo) and Africa (the cape buffalo), and while bison are members of the bovine family they aren’t closely related to the Asian and African varieties.
There are many stories about how bison got the name “buffalo” but in my research I haven’t found a truly believable one. A popular Internet story tells of French explorers calling bison “les beoufs,” meaning oxen, but this doesn’t seem believable to me since Europe has a bison-like animal called a wisent. French immigrants would have been reminded of the wisent much more than of an ox, and it wouldn’t make sense that they would give it the name of something it doesn’t look like.
The French have a word for bison and it is ... drum roll please ... bison (pronounced bee-SOH). The Latin word for bison is bison, the Greek word for bison is bison, so the appearance of the word buffalo makes no sense since obviously Europeans knew the bison.
The wisent looks similar to the bison but isn’t as big and has a smaller head than the North American bison. There’s a fat, big-headed American joke in that last statement for all of you continentals reading this.
I asked my sister, who is getting her master’s degree in French studies, to see what she could find out. She confirmed that a lot of sources attribute the word “buffalo” to the French, which she said is “weird, because the French use the word 'bison,' so why should they be given credit for a name that they don't use?” She said that the only theory that makes sense is that they used the French words for “water cow” which are “boeuf à l'eau” – pronounced “buf-a-low.” My little sister, she’s so smart.
Everybody knows that you can’t roller skate in a buffalo herd, and I won’t go into the long, damning story most of us learned it in grade school of how they were almost wiped out, but in 1889 there were less than 1,000 head of bison left in the country.
But in 1905 The American Bison Society (ABS) was founded by pioneering conservationists and sportsmen including William T. Hornaday (the director of the Bronx Zoo) and President Theodore Roosevelt to help save the bison from extinction and raise public awareness about the species.
Through their efforts of creating wild bison reserves and stocking them with bison from the Wildlife Conservation Society’s Bronx Zoo, current populations of the bison are closer to 600,000. More than 90 percent of these bison are being raised for meat in managed circumstances.
Male bison grow to be 1,500 to 2,000 pounds and females reach about 1,000. That makes bison the largest land animal native to North America.
There are three distinct types of bison: the American, the Canadian and the previously mentioned wisent. Bison would migrate from Canada across the Niagara and that is how Buffalo, N.Y. got its name. Shouldn’t we rename it Bison, N.Y.? One last quick fact: the plural for bison is still just bison.
Now I know that we’ve all been warned of the detriments of eating red meat, but there are people that just like it. Bison is a red meat, and it is far and away healthier than beef.
To give you a comparison per 100 grams of meat: Lower in fat, calories and cholesterol, yet higher in protein and iron. Let’s face it, bison is not only health food but also diet food for carnivores.
A visit to a local bison ranch
Lake County residents have the advantage of having two bison farms locally. Many people are familiar with the ranch on Highway 20 on the way out to Ukiah, and we also have one on Bottle Rock Road not far from Kelseyville.
Rob Brown was kind enough to give me a tour of his ranch “Buffalo Hills,” and we went out and looked at his herd of bison. I had never met him previous to this meeting so I felt privileged to be able to take up so much of his time.
Rob told me he has no problems with cougars or bears bothering his herd since the bison are so much larger than any predator in the area. Bison aren’t native to Lake County, but in their native areas such as Montana bison are preyed upon by packs of wolves and grizzly bears. If we ever experience a problem with either of them I think the least of our worries will be the bison losses; besides, bison are very good at protecting themselves.
I kept mentioning to Brown how shocked I was that the ranch doesn’t seem to have a lot of massive beast damage (not an actual technical term, but it gets my point across). The fence around the ranch is merely some low wire fencing with barbed wire at the top. How does such a flimsy thing keep the bison caged? Also, there aren’t any trees missing their bark or uprooted from rutting or rubbing. I mean, bison aren’t considered to be a domesticated creature, these are wild animals, so my comments kept returning to my surprise at how nice the ranch land was.
Brown revealed that the bison themselves are good stewards of the land. If you have ever visited a cattle or sheep ranch you would notice that the animals stomp across the countryside and eat the area bare. Bison, on the other hand, seem to tiptoe across the landscape. On occasion one will get loose and wander over to the neighbor’s, but otherwise they aren’t very bothersome.
In addition to wild grazing, his bison eat an organic feed specifically formulated for bison with alfalfa, corn, wheat, rice and even almond hulls. He’s been raising bison for 12 years now and is looking to increase his steak in the herd (sorry, I know it should be “stake”; “steak” was a cheap shot but I had to do it). There are ponds on the property for the bison to drink from, and in addition Cole Creek runs through the ranch providing plenty of water. There are 300 acres to the family’s ranch and Brown is clearing more of the brush so he can increase the herd. Instead of burning all of this dead brush Brown is leaving it in piles to act as habitat for quail and other smaller critters.
Technically bison meat is kosher, but Lake County bison aren’t slaughtered in a kosher facility as of yet. Bison meat is also permitted by the Qur’an, but Lake County bison meat isn’t slaughtered in a halal fashion (for the curious, the person slaughtering an animal must do so in the name of Allah in order for it to be acceptable to Muslims; otherwise, from what I understand Lake County bison are handled in the method prescribed by Islam). For the vegetarians ... sorry, I can’t help you here, I wasn’t able to find any vegetarian version of bison at all.
A unique taste
It really bothers me when people say that something “tastes like chicken” or “tastes like beef.” To me, that is the last refuge of the lazy palate. You might as well say that all red wines taste alike and all white wines taste alike.
But I have to admit that when it came to describing the flavor of bison I ran into some problems. Bison is similar to beef in texture and taste, I’ll give you that much, but it’s not just like it. Because it is so much leaner than beef it has a different flavor. I purchased a bunch of bison meat and cooked up several cuts for my wife and asked her, “Describe its taste.”
We both hemmed and hawed for a while and surprised ourselves with our lack of perspicacity on the issue. We can taste wine and pick out subtle flavors all day long, but bison was giving us a problem. We said things like, “It’s beefy with a hint of duck or lamb.” But no, that’s not right. “It has a beef-like texture but an earthier flavor.” No, still not what I was looking for; I mean, what is “earthy” anyway? But the best we could do to describe bison is, “It tastes bisony.”
As I showed before, bison is very lean and a great way for people to drop beef from their diet but still eat a hearty red meat. Because it is so lean it is very unforgiving, and the one thing you have to watch for is over-cooking it. Fat makes meat forgiving.
To get around this issue, you should always brine bison meat before cooking. Not only does it add salt into the meat but the water that hitchhikes in with the salt adds a layer of protection from over-cooking. To brine meat, use a ratio of four cups water to 1 tablespoon salt. Marinade the meat in this for a couple hours; if you wish to marinade it overnight, use a ratio of four cups water and one teaspoon salt.
Don’t try to add herbs or spices to the brine. I don’t want to go into a long molecular explanation about how the electrically charged ions in salt and the electrical charge in the herbs are different, and the salt water can’t effectively carry the herbs into the cellular structure of the meat ... see what I mean? It’s all so complicated. Just stick to plain brine.
Some mythology with your dinner
As always I love to add a little mythology to any subject I’m discussing, but this time it very well could be fact. Turn down the lights and insert creepy music here ...
A long time ago there was a bird called Argentavis. It was 6 feet tall when standing on its feet and had a wingspan over 20 feet wide. It looked like a Goliath version of an eagle or vulture. Scientists have its skeleton; we know for a fact that at one time it existed.
Speculation goes that it lived in Argentina, but that in the springtime, when the thunderstorms roll across the Midwest of the United States, the young bison have been born, and the warm upwelling springtime air gave perfect flight conditions for the Argentavis to fly north it would appear in our skies.
They came north to feed on the thousands of young bison. The Plains tribespeople of the time knew that when the thunderstorms came in the spring they brought with them the giant bird that they named “Thunderbird.” Children were warned not to wander from the tribe at this time of year.
While most scientists and ornithologists say Argentavis is long extinct, there are some cryptozoologists that think Argentavis isn’t extinct, though very close. They believe Argentavis still haunt the skies, and every few years there is an alleged sighting of one of these giants in the U.S. Just in the past couple of years there have been alleged sightings in Pennsylvania, Alaska and Texas. Argentavis has become the bird version of Bigfoot, but it is doubtful if the bison population returns to its previous levels that the Argentavis would also return.
In my efforts to cook more healthy foods for my family we are currently in talks to switch completely away from beef to bison (though the petting zoo vegetarian in the family is holding onto her dissenting vote). Have I piqued your interest? Want to try some bison meat? You can call Buffalo Hills Bison Ranch at 707-279-2063.
Just a final note; I fully intended to include J bar S Bison Ranch located out on Highway 20 in the column, but after leaving numerous messages I never heard back from them. I always try to feature everyone relevant on a subject, but this time I wasn’t able to.
A recipe for bison
Now for the recipe of the day.
In the time since I purchased my bison meat I’ve made bison steaks, bison tacos (no need to drain the fat after browning the meat), chankonabe (a stew for sumo wrestlers), hamburgers (bisonburgers?) and I’m looking forward to experimenting with much more.
One of my favorites so far was the bison roast with my Cabernet cream sauce. I went with a Cabernet because it rolls off the tongue better than “Merlot Cream Sauce.” The Cabernet cream sauce is nice and simple and doesn’t overpower the bison, but you could jazz it up and make it your own by finishing it with a little bit of shaved chocolate, sautéed mushrooms, fresh thyme or garlic powder. My wife likes the sauce as is and would like it “in an I.V. pumping into my arm ... but then I couldn’t taste it. Maybe in one of those beer hats with the straw that just hangs down in your mouth.”
And yes, I do catch the humor of taking a healthful, low-calorie meat like bison and covering it in heavy cream, but you have to have some fun once in a while. I won’t tell you how to cook your roast, everyone has their own way of doing that, but here’s the sauce to serve it with. It would also go well with bison steaks if you choose.
Cabernet cream sauce
You’ll need the pan the bison roast cooked in with the all the leftover bits still attached (the French call this “fond”).
¾ cup Cabernet Sauvignon
1 cup heavy or whipping cream
1/3 cup shallot, shredded (onions will work fine)
2 tablespoons flour
2 tablespoons butter
Salt and black pepper to taste
While the roast cooks, sauté the shallots in one tablespoon of the butter (reserve the other one tablespoon for later) in a medium-sized saucepan until translucent. Leaving the shallots in the pan, add the other tablespoon of butter. Stir in all of the flour and cook for one minute on medium heat, stirring constantly until fully combined. Remove this shallot roux from the pan and set aside. Turn off the heat and leave pan for later use.
When the roast is finished cooking, remove from the oven and immediately remove it from the pan and set it on a plate to rest. Pour the Cabernet Sauvignon into the pan and stir to deglaze (remove all of the bits stuck to the bottom of the pan).
When the bottom of the pan is clean of all of the fond, pour the wine into the saucepan that the shallots and butter were cooked in, and cook on high heat for one to two minutes until the alcohol is cooked out of the wine (when it doesn’t taste “winey” it’s ready). Then add the shallot roux to the wine and whisk constantly, until the mixture is combined and thickens to look like chocolate pudding. At that point add the cream and continue to whisk until completely combined. Turn off the heat and return to the roast.
Pour any juices that have escaped from the roast as it rested into the sauce and whisk in. Add plenty of black pepper to taste and then finish with salt. Add any personal additions at this time. Pour over the slices of roast bison and serve.
Ross A. Christensen is an award-winning gardener and gourmet cook. He is the author of "Sushi A to Z, The Ultimate Guide" and is currently working on a new book. He has been a public speaker for many years and enjoys being involved in the community.
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April 2: Monday Blues, The Blue Wing, Upper Lake. 6:30 p.m. to 9 p.m. Blues Farm with Dave Broida will perform. 707-275-2244.
April 3: Girls Just Wanna Have Wine, Wildhurst Vineyards Tasting Room, Kelseyville. 5 p.m. to 9 p.m. Admission is $5, women only. Theme for the evening is “The Best Eyewear,” come with your fanciest glasses on. 707-279-4302.
April 3: Wine tasting and photography art show. Lake County Wine Studio, Upper Lake. 5 p.m. to 8 p.m. Dusinberre wines will be poured by winemaker Jeff Smith and the photography of Jim Warren will be on display.
April 3: Meet the Winemaker, The Blue Wing, Upper Lake. 6 p.m. to 9 p.m. Mike and Adawn Wood will be pouring Shed Horn Wines.
April 3: Fondue Fridays, Lake County Wine Studio, Upper Lake. Begins at 6 p.m. Cheese fondue available with wine. 707-275-8030.
April 4: Wine tasting and photography art show. Lake County Wine Studio, Upper Lake, 4 p.m. to 7 p.m. Dusinberre wines will be poured by winemaker Jeff Smith and the photography of Jim Warren will be on display.
April 5: Wine and cheese open house at the Villa Andrea, Clearlake. 11 a.m. to 2 p.m. Come visit the newest addition to Lake County’s wine industry. RSVP to
April 5: Sunday Brunch in the Garden, The Blue Wing, Upper Lake. Brunch served from 10 a.m. to 3 p.m. Colby Houston on guitar and vocals, 11:30 a.m. to 2 p.m. 707-275-2244.
April 5: All About Shrimp, Chic Le Chef, Hidden Valley Lake. 2 p.m. to 4 p.m. Demonstration class. RSVP or for more information: 707-987-9664.
April 6: Monday Blues, The Blue Wing, Upper Lake. 6:30 p.m. to 9 p.m. Will Seigel & Friends will perform. 707-275-2244.
April 8: Spring Salad Bar Luncheon. Park Study Clubhouse, Clearlake. 11:30 a.m. to 1:30 p.m. Benefit for Park Study Club. Admission is $60. Info: 707-995-1807 or
April 10: Fondue Fridays, Lake County Wine Studio, Upper Lake. Begins at 6 p.m. Cheese fondue available with wine. 707-275-8030.
April 12: Sunday Brunch in the Garden, The Blue Wing, Upper Lake. A special Easter brunch will be served from 10 a.m. to 3 p.m. Front Porch Blues with Ed Hance, 11:30 a.m. to 2 p.m. 707-275-2244.
April 13: Monday Blues, The Blue Wing, Upper Lake. 6:30 p.m. to 9 p.m. Blues Farm with Dave Broida will perform. 707-275-2244.
April 15: A Wine Adventure Dinner, The Saw Shop, Kelseyville. Begins at 6 p.m. A six-course meal featuring wine pairings with sommelier Stephanie Green, owner of Focused On Wine. A fun, informative evening. $60 per person, tax and tip are included. 707-278-0129.
April 17: Fondue Fridays, Lake County Wine Studio, Upper Lake. Begins at 6 p.m. Cheese fondue available with wine. 707-275-8030.
April 19: Sunday Brunch in the Garden, The Blue Wing, Upper Lake. Brunch served 10 a.m. to 3 p.m. Michael Barrish on guitar and vocals, 11:30 a.m. to 2 p.m. 707-275-2244.
April 20: Monday Blues, The Blue Wing, Upper Lake. 6:30 p.m. to 9 p.m. Memphis Exchange with Randy McGowen will perform. 707-275-2244.
April 24: Concerts with conversations, Tallman Hotel, Upper Lake. Wendy DeWitt and her boogie woogie piano style. Appetizers, dessert, coffee will be served, in addition Joey Luiz will pour wines from Shannon Ridge Vineyards. $40 Tickets to this event can be obtained by calling the Tallman Hotel reception desk at 707-275-2244.
April 24: Fondue Fridays, Lake County Wine Studio, Upper Lake. Begins at 6 p.m. Cheese fondue available with wine. 707-275-8030.
April 25: Spring Wildflower Brunch, Clearlake State Park, Kelseyville, 9 a.m. to noon. RSVP requested, 800-525-3743. Fill-your-own omelet brunch and pastries is the opening part of the annual Blue Heron Festival. The festival continues throughout the weekend.
April 25: Oregon Chai Tea Contest, Chic Le Chef, Hidden Valley Lake. 1 p.m. to 5 p.m. Entries accepted through April 15, call store for details and entry forms. Finalists will prepare their various recipes containing Oregon Chai Tea and present for judging. 707-987-9664.
April 26: Sunday Brunch in the Garden, The Blue Wing, Upper Lake. Brunch served from 10 a.m. to 3 p.m. Sarah Tichava on guitar and vocals, 11:30 a.m. to 2 p.m. 707-275-2244.
April 27: Monday Blues, The Blue Wing, Upper Lake. 6:30 p.m. to 9 p.m. Bottle Rock Blues Band with Mike Wilhelm will perform. 707-275-2244.
Ongoing activities
The New Cool at Konocti Harbor featuring David Neft
Konocti Harbor hosts “The Piano Man” David Neft, playing the grand piano from 6 p.m. to 9 p.m., every Friday and Saturday in the relaunched dining room. www.konoctiharbor.com
Langtry Estate and Vineyard Tours, Middletown
Langtry Estate and Vineyard is offering exciting and innovative tour programs. Guests ride in battery-operated Global Electric Motorcars. Tours are offered Tuesday through Saturday. The Tephra Vineyard Lunch Tours are offered at 11 a.m. and 1 p.m. $40 per person includes lunch and wine tasting. 21000 Butts Canyon Road. Reservations required 24 hours in advance. Info: 707-987-2385.
Tuscan Village Friday Concert Series, Main Street, Lower Lake
Live music, food, wine tasting. Presented by 2Goombas and Terrill Cellars. 5:30 p.m. to 8:30 p.m. Info: 707-994-3354.
Beer Master Dinner Series
Molly Brennan’s 175 N. Main St., Lakeport. Second Tuesday of each month, 6:30 p.m. to 9:30 p.m. Different brewery featured each month, with beers paired with each course of a five-course meal including dessert. Advance reservations required. Info: 707-262-1600.
If you have a food or wine related event and would like to have it listed in the coming months, call Ross Christensen at 707-998-9550.
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