Award Winning | Sustainability Focused | Farm to Table


Lowell Sheldon & Natalie Goble of


In 2016, Lowell and Natalie opened Handline, featuring California Coastal cuisine. Handline features only the finest organic ingredients available, and  a slightly off-kilter attitude towards business--one where people, animals, and the environment come before profits, where organic is a way of life, and where the highest quality cuisine is a top priority--is in keeping with our community's standards.


In December 2018, along with a talented team of partners, Lowell and Natalie brought another dream to fruition and opened Fern Bar, a cocktail bar and restaurant with live music in Sebastopol.

As a bar-focused restaurant, Fern Bar crafts garden-to-glass cocktails served alongside modern American cuisine inspired by West Sonoma County's abundance of biodiversity. Along with a menu of innovative and delicious dishes, the bar features house-made beer and spirit-free elixirs, as well as locally-sourced and small-production wines. Fern Bar's airy, plant-filled space can be found within The Barlow, Sebastopol's popular shopping and dining destination.

Gerard Nebesky of Gerard’s Paella


A longtime chef and restaurant owner, Gerard Nebesky's culinary career began when he was just 23 years old. Looking to open a graphic design business in Grass Valley, he ended up instead opening a restaurant. The Bohemian Cafe in Occidental, opened by Gerard at that young age, was a hugely popular and beloved restaurant during its time in Occidental. People still remember the amazing atmosphere, and of course, they all remember Gerard.

Always an adventurer, Gerard was profoundly influenced when he was introduced to the joys of classic Spanish Paella while skiing in Spain. Once he mastered the art of cooking this dish to perfection, he founded Gerard's Paella and took his passion on the road, where he is always happy to introduce others to Spain's most famous dish.

Gerard's Paella is based in Sonoma County and has grown into a thriving and successful business with a great team. His talents have been rewarded many times, most notably when he won Bobby Flay’s challenge to a paella Throwdown on the Food Network Show, Throwdown with Bobby Flay. 


Acre Pizza.jpg
Steven DeCosse
of Acre Pizza

Bio coming soon!


Dana Revallo of Summerfield
Sandro Tamburin of Old Possum Brewery


Bio coming soon! 


Dana started cooking at age 14 in a small French bistro in his hometown in Northern Michigan. After working on small farms and restaurants throughout high school and college, he moved to Northern Italy to attend the inauguration of the University of Gastronomic Science. Realizing the academic culinary route was not for him, he continued cooking and farming in France, Italy and Spain, working in a number of Michelin starred restaurants including Castello di Verduno in the Piedmont region in Italy, Alkimia and Comerc 24 in Barcelona, and eventually landing a paid position at elBulli under Farran Adria as chef de partie. After 4 years in Europe, Dana returned to agriculture, specifically Biodynamics. Biodynamics illustrates a true taste of place, terroir, exemplified in every crop we grow at Summerfield. After working for Summerfield Waldorf School and Farm for over 8 years, Dana finds true meaning in growing crops with students, teaching them about hard work, authentic sense of place through farming, and what good food tastes like.