This is Bea, the ‘angel’ in our holiday ‘angels and bears’ cocktail made from crabapples we harvested with Misha, our extraordinary farm manager and her daughter, Ara. Bea and Ara, ethereal creatures, are not that much smaller than our extremely old crabapple trees, the ones by the road which have somehow managed to escape the woozy ire of the ‘bears.’ My guess is our ursine neighbors are put off by the smell of tannin in the apple skins, which also happens to be why they are such a great apple to macerate, in this case, in Armagnac and aromatics.
I love end of year best lists, the books the movies, the art shows, but when it comes to dishes - especially those we served - it’s not so easy to choose as each season has its standouts. This is our second year serving dinner in Studio Barndiva where we have room for dining couches and cocktail high tops, better sound, a big wall on which to play Isabel’s silent film compilations, and the feedback from returning guests and new customers has been, thankfully, incredible. When the mood of a space is just right, the drinks and dishes arrive as a blessing, which is how all food should be received.
Long before we learned to make an art out of cooking & dining we gathered in tribes to celebrate harvest and the seasons, and I am of the belief that the time we spend dining at brick and mortar restaurants - the experience itself whether perfect or flawed - is at the heart of the definition of what it means to share the experience of being human. Of course we can and should participate in fostering the health of our community in many ways: going to the theatre, galleries, music venues, but something quite unique happens when you lift a glass in a comfortable room or garden surrounded by other fellow humans. You replenish, physically and emotionally. If the experience is authentic, if there is care in the sourcing, labor that honors the food chain, you also pay it forward, you contribute. And you don’t have to know a soul sitting in the room around you to share a social covenant which is irreducible.
I had a friend who grew up in Oklahoma, and I have never forgotten his description of how his family knew a tornado was coming. It wasn’t the growing darkness on the horizon, which seemed to move closer by the minute, certainly not once the furniture started flying. “It was something in the air, not quite a scent, but you could definitely smell it: a chilly premonition it was time to prepare.”
It would be disingenuous to say that for those of us practicing hospitality in wine country right now - Napa, Sonoma, Mendocino- at the end of a year as precarious as this one, that while the furniture is not flying, premonitions abound. With the wine industry in transition, diners (we are told) drinking less wine and spirits, the general tightening of the family budget and - not least for a town like Healdsburg - a possibly precipitous fall in tourism - we may be in for a bumpy ride. People will still celebrate the momentous moments of their lives - a good thing for us as we move into our 21st year as a bespoke wedding and special event venue - but the restaurant is our connection to the Healdsburg community. It is terra firma for us, literally and metaphorically.
Our last blog post was a photo album of Sparkle Party, which we hosted with Stay Healdsburg to launch the Holiday season in Healdsburg on November 15. Sparkle drew close to 250 people from across the town’s spectrum of locals and visitors, farmers and artists. What was extraordinary about that evening? I’d like to think the Misha Ve’s 6’ green mum floral installation, the vinyl playlist, the bites which showcased food grown a few miles away, the many glasses we raised of singular sparkling wines also grown and made only miles from where we gathered. All wonderful, but something else was at play as well. Just being in the same space together, the conversations we didn’t realize we needed to have, the unbridled laughter. Sparkle was an evening indicative of a truth we will be holding close this coming year: we are strongest and happiest when we come together. It’s not a euphemism. It is the truth.
This last blog post of the year comes with heartfelt thanks to all who patronized Studio Barndiva this past year, especially Barndiva local friends and neighbors who returned again and again, as well so many return visitors to Healdsburg who came looking for us, intrigued to know what we’ve got up to in the intervening years. Never a dull moment, that’s for sure. We hope to see you soon.
dishes we enjoyed serving the most in 2025
Now on the winter menu, the layered flavors of mixed greens and chicories dressed in a fragrant orange flower dressing, Barndiva farm apples, grana padano crisps, pecans, pomegranate, delicata squash chips.
The Basil Gimlet, made with Reyes Farm basil, finished with drops of nasturtium oil, resplendent with the scents of summer.
Erik’s sweet corn soup made a brief appearance at the height of corn season, poured table side, the better to see the Jimmy Nardello pepper and sherry vinegar jam with a hint of Presto VOO. Finished with a flash grilled pouf of corn silk.
Whipped mozzarella with Barndiva fig vinaigrette beneath Barndiva farm figs, peak tomatoes, peeled and marinated toy box tomatoes sheltering beneath fresh basil. A moment in time - figs at their ripest, tomatoes at their juiciest.
The dish people come back for again and again - our Tikka Masala. Yes, our menu in the Studio is eclectic - these are dishes we most want to eat which we are honored to share with you.
Three dynamic FOH Diva’s in action : Liz, Lisette, Lynn.
Trout tartare in a pool of green tomato aguachile, with avocado, radish, garden florals. The perfect, and sexiest start to a meal here. (There, I've said it)
Erik’s Fava bean and fresh mint pea soup with Boonville’s piment d’ville pepper flakes as photographed by Liza Gershman for her upcoming Healdsburg Farmers Market cookbook - for publication early 2026. It will no doubt be for sale at the Farmers Market in the spanking new Foley Family Community Pavilion on North Street.
Simon’s Barndiva Farm Apple galette was the hit dessert this year. Initially made with our heirloom Gravensteins, it went through the apple harvest with different varietals, served with his Tahitian vanilla ice cream. Now offered with Persimmons, in the run up to Christmas it will return with apples we harvested just last week.
Lift, Flirt & Slide lower alcohol apéritifs will make a return in 2025, as will Isabel Hales to lead our cocktail program with Danny Martin. We can’t wait!
The Studio Barndiva Ice Cream Social changed weekly showcasing Simon’s insane IC and sorbet flavors. Mango, Strawberry and Orange pictured.
We were honored to once again receive recognition for Studio Barndiva from Michelin in 2025 - a show of their continued support as we have navigated the food, wine, and cocktail world, ‘eating and drinking the view.’ Michelin’s understanding that passion and care in the kitchen and on the floor extends to sourcing and sustainability - the foundation of truly ‘fine’ dining - is a lodestar.
Photos Chad Surmick; Jil Hales
Barndiva Farm’s floral program is overseen by Misha Vega, @philo.flora, weekly arrangements by Jil Hales. It is guided, from the Costwolds, by Daniel Carlson, @Daniel.james.co.