It's the Brew podcast.
Brew with her Linda Heras,
international food and beer judge.
We have 2 cool guests today, but only,
2 mics to work. So you guys are
gonna switch and just hand off mics and
share them because one of them is dead.
Okay. Herlinda, introduce our guest. This is cool.
So this is really fun now. We're leaving.
We did have, Lorraine Barber on recently from
Barbaralee Spirits, but she also does all the
cool
events in Petaluma,
which is always has something fun going on.
They are doing a Petaluma Craft Cocktail Week,
and she's, like, the curator,
team leader, cheerleader for that, this year. But,
like she said, it's a team effort, so
she brought one of the
bars or team that is going to be
participating in Petaluma Craft cocktail week. And, so
I was gonna let you tell a little
bit about it, and then we'll let Cody
Hildreth
Cody Hildreth from the block in Petaluma,
which is an awesome, beer garden, cocktail garden,
and music venue. A lot of my friends'
bands play there, and you even had Norman
Greenbaum. We'll we'll talk about that later,
on as well. So tell us about Petaluma
Craft Cocktail Week. I'm so excited. You know
you know this is like my second favorite
week besides fleet week.
Well, I I, you know, we're we're vying
for 1st place, so we'll see how it
goes. But,
Yeah. Nice to be back. Thanks for having
me again.
Yeah. So,
it's been an idea that I've been
hoping to execute on for years, but,
you know, everything in its time.
The craft cocktail scene in Petaluma
is
has really exploded.
We've we there's so many great places. Including
yours? Including our Barbaralee. Barbaralee spirits. Absolutely.
To to have,
some really
delightful
drinks. And I thought this would be a
really great opportunity to bring everybody together and
have,
you know, have everybody come and and experience
whatever what we all have going on. So
it's all downtown. It sounds it reminds me
of, like, a progressive party. Yeah. So it's
it's pretty walkable. It's from,
November 8th through 17th. So it's a weekend
to weekend. So you have 2 weekends to
to take advantage of it.
And it is you know, they are cocktails.
So I Sweet. If you wanna it is
very able. If you wanna get an Uber
and drive super safe or Lyft or whatever
the the ride share thing is or have
your kids drop you off.
You know, some of us are there. Pick
you up, actually, but more importantly, pick you
up. But, yeah, if you wanna do that,
then, then you can you can probably knock
it out in a day, but I really
wanted to create a space for everybody to
not just enjoy the the cocktails, which are
gonna be amazing, but also,
experience all the the different locations
and and how we all do it differently.
So okay. So some of the people on
the list, some of the places I should
say, Barberly Spirits, of course, downtown Petaluma, bricks,
which we love, that has, like, pizza and
stuff. Easy Rider, who we actually had him
when they first opened. I love that place.
And Monday, industry
night is always not industry night, but locals
night.
Kapu, which is the awesome tiki bar, and
we've had them on. Luma Bar and Eatery,
Seared, which used to be grasianas if people
remember that back in the day. The CHUCKERY,
which is lots of seafood and oysters, the
Big Easy, which, of course, also has lots
of bands too,
the Block, who is here right now, and
Torches,
which is,
Jen Rosen's old place. Right? That used to
be used to be Cody Jack Jacks. Yeah.
Yeah. Okay. So and then Cody brought some
cocktails. He apologized for being a big dog.
Cody. Yeah.
We like big cocktails. So tell us about
what you brought. Well, I brought a
2 different cocktails.
One that we're gonna be showcasing during the,
cocktail week,
and that's a barrel aged blood orange Negroni.
Yeah. And it's it's incredible.
We've been
trying out new things to barrel age,
and and I've got it here for for
everyone to try. And you're gonna shake that.
So tell us a little bit about the
block too. The block, you know, we've been
around for
7 years now, I think. 7 years. And,
we we've been ever evolving.
We do live music,
and we have pizza and tacos and all
kinds of food trucks that always show up.
It's it's really a great place. And you
have a special
residency coming,
soon or actually, I think they started today.
Right? They started yesterday,
and they are kicking out some great great
pies. It's Mambo's Pizza.
They they're from Santa Rosa original. Yeah. Mambo's
is happening. Yeah. They've been they've been blowing
up. And I'm telling you some of the
best pies I think in California for sure.
Reminds me of New York. By the way,
we love Lorraine too.
I said that we love Cody, but I'm
I looked at you and I'm said Cody.
We we can we can we can split
the credit. It's okay. Credit. It's
okay.
Yeah. Alright. So
explain
more about the cocktail and what you're gonna
do. So we'll start with the barrel aged
Negroni. I brought 2. So we'll start with
the barrel aged Negroni. We typically put this
over a big cube at the block,
But right now, we have some small cubes
for us. So I'm gonna just go ahead
and make does everyone want one? Yes. Mike?
Just a taste. Just a taste. Alright. I'm
going to Van Morrison tonight at Bimbo, so
I think I might as well pre lube
because I'm not driving tonight. I went and
saw ELL last night, and I did drive.
But this time, I don't have to worry.
And I can indulge.
Very excited about that. And then the block
is really cool also. So it's it is
like I call this indoor outdoor.
There's big outdoor space with they always have
great bands,
and a lot of my, you know, friends'
different bands are always playing. It's dog friendly
for the outdoor part. Then they've got you
know, you can get beer. You can get
cocktails. They'll they'll have the different, you know,
food trucks and things going. There's,
little spaces you can sit outside with, like,
fireplaces,
and it's
really homey and cool, and it's a lot
of my friends' favorite
spot. There's, you know, everything from picnic tables
to little private intimate things. It's a good
everything from a family place to a date
place. Yeah. Yeah. Would you say? Absolutely.
Hit it right on the head there. And
then and you were telling me what you
did before you started this? I I used
to be, an EMT.
I I worked for a
handful of outfits here in the county from,
VeriHealth
to Reach, and then I also worked at,
Children's Hospital in Oakland in the ICU for
a while. Wow. Yeah. That was that was
a very tough and interesting
job to say the least.
Cody Hildreth
from the block in Petaluma.
Now this is a,
an amazing idea.
It's food trucks, beer gardens,
and you've been doing it about 7 years?
Yeah. 7 years and just getting better and
better every year.
Very cool. This is the barrel aged Negroni,
finished with
a dried blood orange. And,
it still needs some time in the barrel.
I just put it in the barrel. So
this is what's coming. It it's gonna get
a little bit more subtle and Yeah. It's
got a slight bite, but it's really good.
Right now. Yeah. And as it as it
sits in the,
in the barrel, it should mellow out. So
Do you put the whole thing in there?
Do you want a little more? Yeah. Okay.
Oh, he what's a little This is just
a teeny taste. Oh, yeah. My Love the
blood orange, man.
There we go. Anything.
I haven't tasted it yet. Let's see.
It's very it is very I brought 2
very robust
cocktails today.
So I you know, this one's definitely gonna
get get a pack of punch for sure.
Spirit forward.
Explain what a Negroni is. Negroni is gin
based.
It has,
typically, it has Campari, gin, and sweet vermouth.
We did a little different on this one
where we used some blood orange,
essence
as well as instead of Campari, we used
a lo fi gencinnamaro.
Oh, from Napa. Yeah. So we're just kinda
trying something a little bit different. Very local.
A different twist on a on a old
favorite. Well, it's really cool. Oh, thank you.
Yeah. And I again, I just love blood
oranges and And maybe I should've started with
the other the shaken cocktail that I'm gonna
do for you guys. But, hey, we can
do things backwards. We we do things backwards
often.
But I will, jump into the second one
if you guys don't And I like your
jars. I like how you have your, like,
little portable bar set up. Yeah. I just,
you know, brought,
brought
the whole setup. Okay. Shake away. People So
this one, I'll I'll just build it for
you guys as I'm doing it. K. So
we'll start with mezcal. We use a crystalino
mezcal, so it's a little bit more subtle
and,
you know Is that like a like a
blanco? Like a white? It's actually an anejo
mezcal that they,
filter to to remove color, and it really
makes the mezcal stand out. And then anejo
means aged,
basically, or a little bit older or aged.
So we'll start with an ounce and a
half of the mezcal,
and then we'll also add almatopec,
which is also a local spirit. It's a
paseo
paseo chili liqueur. Really? Where's that from?
I'm I'm not a 100% sure where it's
from.
I wanna say Bodega Bay Oh. If that
if if I'm correct, but, I think You'll
have to let us know. That might be
fun to have on the show someday. So
this is a good, good
kind of change from other, chili liqueurs so
it's more local. Yeah. And then we also
add an ounce and that was a half
ounce of the chili pasilla liqueur. We do
an ounce of passion fruit,
fresh passion fruit, a half ounce
of grapefruit juice, and a half ounce of
agave nectar.
That's a lot of work. Yeah. So this
one yeah. It it's definitely a lot of
work. It's got a great flavor profile.
I'll just I've made extra and I've pre
batched it here. So I'll just Oh, okay.
Add this in here. Love the word extra.
That way we can,
really have enough flavor. We can do a
full glass there for
me. So, Cody, the block
in Petaluma,
it's rotating
food trucks. Right? Mhmm. Yeah. And you got
the beer garden. Rotating food trucks, it changes
daily.
And, and then we have
Mambo's Pizza now full time, and we're working
on trying to get Tacos Don Pepe full
time. Oh. Nice. So that should be coming
No. You guys can't sell these drinks, can
you? You have a full Oh, yeah. We
have a full full bar. Full liquor license.
Absolutely. Wow. They have what's called a type
75
license, which if you have food and you
do some brewing,
you can have a full
bar
spirits and not just the beer and wine,
which takes a little bit more work because
you also still have to make some beer,
and, you know, the wort and things as
well. I actually have had your beer. It's
been a little while. It was really good,
though. Yeah. We had a little malfunction with
equipment, and we're trying to get back from
that situation. And and,
hopefully,
we'll have that up and running again by
the end of the year. So you're putting
limes in this? Yeah. This one just garnished
with a lime.
Thank you.
That's that's a little bit more.
Cheers. Yeah. That's a that's a healthier,
drink there. This is a great
a wonderful concept.
How did this come about? And it's been
about 7 years. Tell us the history and
the genesis of the block. Well, you know,
the genesis of it,
I
had visited a few places,
overseas
that were really,
really
reminiscent on what we do at the block.
And it was so cool
that I had to bring it to Northern
California. And,
and then I noticed that there was some
other stuff that was kinda like it already,
in in San Francisco.
So I based a little bit of of
of everything on just a full flavor of
different
food parks and and venues like this. And
so,
7 year or more like 10 years ago,
I started the process to to get it
going. And then we after 2 or 3
years of trotting through all the paperwork and
construction, we we got it open and Very
cool. Now you guys are open 4 PM
to 9 PM?
Yes. So that's Tuesday through Friday. Well, Friday
Saturday, we're gonna stay open till midnight. Wow.
And then we also have Sunday. We open
a little earlier for Sunday morning football.
Very cool. That's cool. And then tell them,
everybody, where you're at because it's actually kinda
neat because they're in the shadow of the
famous mill. Yeah. The 10 story grain mill
down in town. Yeah. We're right at the
foot of it. And, you know, I I
really love having that in our backyard because
it really just pulls Petaluma together, you know.
I I will say, be careful where you
park. Yeah. Make sure there's no signs that
say about towing,
and Yeah. But you can you can find
plenty of parking. There's plenty of parking on
the streets.
Just right right there at the base of
the Grain Mill, they have a lot of
sensitive operations. So we we we ask people
typically try not to park there. They they
they try to monitor it as best as
they can, but sometimes they have to,
tow tow a few cars, which is unfortunate.
You know, it's not on us. We're we're
not doing the towing.
It's definitely the dairy, but,
yeah. I think Lorraine wanted to tell us
something. Oh, yeah. Sorry. I just wanted to
jump in and,
two things. 1,
what what code Cody
is pretty humble.
One of
he's one of my favorite businesses in town,
and just such a
glowing example of,
just evolution and and growing as you go.
Every time you come in to to the
block, there's always something new. There's always some
some other work that he's done that his
dad's done
to to improve your experience there,
and really, it's foundational. Like, it it's very
representative of the community that we're in,
which is also one of the cool things
about cocktail week, which is it's a great
way to if you haven't been there before,
it's a great introduction to it.
And, also, I,
just a couple more details about the week
itself is
so we're we're focusing,
this week on
one specific classic cocktail.
This is the first, hopefully, of many cocktail
weeks that will happen over the years, but
this is gonna be,
focused on a whiskey sour. Oh, okay. So
it's gonna be every every participating locations
for personal version of a whiskey sour. So
like Cody was saying with the Negroni that
he just made, you know, like, a standard
Negroni is these 3 ingredients, but they riffed
on it. And I think that that's a
really cool,
cool way to, like, really understand a cocktail.
How did people find out, like,
I know there's an Instagram,
and, like, you know, where you're they're going
and who's doing what and Right. So you
can go to any of the participating
locations in a few days when everybody will
have their your your your track card essentially,
that you can have marked off as you
go. But Social media. Social media, the,
the Instagram
handle, it's gonna be carrying all of it
and also future cocktails that every place is,
promoted or designed is gonna be,
petaluma_cocktail_society.
That is a great It's not it's not
just,
about that one week. It's that you keep
exploring the world of cocktails Right. Sure. Within
our A wonderful idea. Petaluma craft cocktail week.
I love that. And the block is gonna
be part of it. Yep.
Which is why you're both here. Absolutely.
I think it's cool that you guys are
doing it also, like, you know, kind of
during, you know, fall, going into winter. I
mean, because there's plenty of stuff happening in
the summertime all the time. And then what
are you doing like a like, I know
there's some Christmas stuff happening
in Petaluma. And then, Block, are you doing
anything specific or are you jumping in with
what they're doing? We're gonna try to do
a little fun Christmas setup.
We we kinda wanna make a really family
friendly atmosphere, and
and, it's it's gonna be a surprise to
everyone. Okay. So check-in. It'll be fun.
You were just saying that Norman Greenbaum actually
showed up the other day and was playing.
Yeah. It was a a private party, and,
and, you know, we had a handful of
really great musicians on stage that day.
And one of them just happened to be
Norman Greenbaum. He he came up to, play
Spirit in the Sky for everyone. It was
it was wonderful.
Carol, Lorraine Barber's with us.
We might have talked about this last time
you were in, but how did
the the the whole craft cocktail thing come
about, and how did you get involved? Oh,
well,
like I said, I didn't really explore,
all the different locations and vibes that they
have going on there.
It's gonna be focusing on
a single classic cocktail, which is the whiskey
sour. And, we chose that because,
whiskey sour is a great, like, fall winter
cocktail. It's got it it's got all those
kind of, warming,
luxurious sort of notes to it, and you
can really
riff on it and make it your own.
So I'm I'm looking forward to trying
everybody's as well. Well, one of the cool
things too about Petaluma is not only the
bars and the restaurants and everything that are
making these things, but there's actually
purveyors making the things that go into the
cocktails, like, you know, the Barbalee spirits, and
there's also Floraluna,
Floraluna. We've had them on before that does
the bitters and Bitter Girl Bitters also. So
Yes. Absolutely. So I love love those in
the cocktail, especially, like and I'll I'll take,
like, her,
you know, her rose one and put that
into a gin and tonnage. It's gotta be
one of the my favorite rose bitters that
she made. Like, she's very we we exclusively
use her bitters at at the distillery Yeah.
At Marley Spirits because they it really,
works with the the delicate,
spirits that we make.
What do you think, honey? The black
also has
trivia night and bingo night. Mhmm. Yeah. Are
you working with, my friend Jake Ward on
that? No. We have Mark for bingo. He's
a local panel Yeah. I know that, Nate.
I know that, Nate. And he's a character.
He's so much fun. Yeah. It gets rowdy
on Wednesday night. So
come come to have fun for sure. And
then, Sarah, tonight, she'll be,
calling out some trivia questions, and she's also
a local petalumen.
And and she does a lot of, lot
of great great questions. It's challenging. I have
a question. So is there any cost for
the cocktail week besides just going to the
places and then,
paying for your cocktail? And then also, are
they marketing a card? I heard you say
something. Is that like a passport kind of
thing? A little bit. Yeah. So, we wanted
you know, it's the first time we wanted
to make it just easy and fun.
There is no additional cost as outside of
the the cocktail, so you just it's very
easy. You arrive at the at your destination,
one of the participating bars, and
you you order your whiskey sour,
and then they'll the whoever's there is gonna
stamp your card. And then when you're done,
you'll be able to turn that in at
Barbara Lee Spirits for a
glorious I I finished my my craft cocktail
wheat crawl,
sticker. My my liver thanks to, passport. Right?
That's right.
But that's really cool. Well, I love the
block, and I'm so excited you're able to
come because I've been wanting to have the
block forever. So what a great, excuse, and
thank you, Brian, for getting you in. So
what other kind of I mean, like, you
guys are actually I mean yeah. It's been
it's been tough, obviously, since the pandemic. So
Mhmm. You guys must have opened
right during or after the fires, the Tubbs
fire?
Right before. So, yeah, we we opened and
then we basically were shut down for a
month and a half with all the smoke
because we're mostly outdoor. Yeah. Right. And it
was tough. And then we had Paradise Fire
and, like,
every year, I feel like there's been a
different challenge that we overcome and and just
keep going. Cody
Hildreth Yeah. From the block and Lorraine Barber
is here.
So the bottom line is, yeah, you guys
are mostly outside. You got great cocktail menu
and, of course, great beer and and any
other adult beverage
And a spacious seating area,
which includes the large outdoors,
space with a nice stage. Mhmm. Yep. That's
very cool, man. Yeah. It's really, really fun.
How often are you doing music?
All weekend long. We do Friday, Saturday, and
Sunday. Nice. We've been doing a a little
country kickback on Sundays, which is a lot
of fun.
And then usually rock and roll and and,
you know, a lot of the hits,
Fridays Saturdays. Name name some of the bands.
I mean, everything from the incubators to even
traveling bands.
We get, a lot of great bands. We
have a bluegrass band we're trying
to nail down,
we want we're trying to name nail down,
a traveling,
show, the James Garner experience. It's a it's
a Johnny Cash and one of the most
revered Johnny Cash experiences. Yeah. Yeah. Yeah. I've
read about it. Yeah. He's gonna be playing
in Napa,
next month. I'm gonna be going to the
show. So
Yeah. You guys have gotten the hots who
are, like, rock and roll and the and
Rusty Reds. I saw a really awesome,
Simon and Garfunkel
Yeah.
Tribute band, not long ago also. But there's,
there's everything. I mean, there's always everything from
either like
a 2 person easy to a full on
big band like the incubators were doing the
other night. Absolutely. Yeah. Really, really good.
Lorraine, what is the website for the Petaluma
Craft cocktail week? There is no website yet.
We are we are,
boutique. You have to right. But so far,
I I have the the Instagram account of,
petaluma_,
underscore
cocktail_society.
If you just look up Petaluma Cocktail Society,
you'll you'll be You'll find it. Yeah. Exactly.
No. You're gonna run the block websites and
pages as well? Yeah. We'll we'll put it
up there as well as our socials.
And that's the block petaluma.com?
That's correct. We're doing the drive brouhaha
brought to you by Russian River Brewing.
Our guests today are Lorraine Barber and Cody
Hildreth. Cody has the block in Petaluma. I
wanna talk about the 8th annual holiday food
fair coming up Tuesday, November 26th
at the Hotel Petaluma
in the ballroom there, and the tickets will
benefit Petaluma People's Services
and the Firefighters Foundation, which is great. Somebody
talk about that Hotel Petaluma because I've been
hearing a lot about it. I have not
been there.
So it's been it it's been really a
privilege to to be part of that space.
Yeah. And I've heard people talking about it
and saying the same thing. It's very cool.
And it's it's perfectly like, I mean, honestly,
for cocktail week, you you can just get
a room there and,
and it's so centrally located to where all
the locations are for for the cocktails. And
where exactly is it? So it's right downtown.
It's, it's on the corner of,
Washington and Kentucky Street. Yeah. That is right
downtown. Yeah.
Very cool. Yeah. There's that one of one
of the places is actually in the and
the one of them is next door to
it. So Alright. Again, it's the 8th annual
holiday
food fair
at the Hotel Petaluma in the ballroom.
The Yeah. It's Talk more about it. So,
yeah, this is its 8th year.
We started it many years ago as a,
in response to the
to the,
17 fires, touch fires,
because we just weren't ordering from anybody,
food wise to supply our tasting room, and
we thought that that was happening
all over.
We know a lot of people in the
food service industry and the makers, and so
we wanted to create an event for them
so that they could,
have some kind of support, financial support, and
then it just sort of grew out of
that. So it's always local food food makers,
so your your your money staying in your
community.
Tickets are $5 for adults. Kids are free.
We are gonna have Santa.
It's gonna snow in the courtyard. There's gonna
be a sleigh to take pictures in. $5.
$5. I know. And part of that goes
back to the the charity. So the food
fair is,
the beneficiaries,
Penland People Services. They run our meals on
wheels, and they do a ton of other
work for for our community. And then there's
also,
the following Tuesday,
in December
3rd
is the,
the 3rd annual Makers Fair, which we started
the food fair, and then we're like, well,
wait. I know all these people that do
other things. Yeah. That's cool. We gotta get
them back in. Yeah. Get them back in
because they've been on before. I mean, all
sort of the makers people and Exactly. So
so cool. So, yeah, so we wanted to
do something that that focused on what they
do. So, again, local,
craft makers that you can do all your
holiday shopping there. And then the beneficiary of
that is the Petaluma Firefighters Foundation, which, again
Wonderful. All of that stays in our community.
And, the food fair,
I'm going to assume
there's
beer and wine and cocktails.
Yes. You would be correct in that assumption.
Yeah. So we have and part of part
of the proceeds of all of that is
going back to to to the nonprofits as
well.
So, yeah, there's it's really just a win
win win. There's there is no downside.
I I would get your tickets soon. It's
holidayfoodfair.com.
And,
Corey Cody, I'm sure you're
part of this. The block?
No. We're we're not Not this. Okay. Participating
in that. Yeah. Okay. But you might go
to it. It's Oh, I'll be there. Yeah.
For sure. You'll be enjoying. Enjoying it. Yeah.
It's really cool. So when you go into
the Hotel Petaluma, the courtyard that they have
there that's, like, open and kinda surrounded by
the the old hotel, and they'll have snow
coming down and, like, this, like, little beautiful
sled and a tree in the middle. It
looks like you've been dropped into Victorian Christmastime.
And then you go inside and there's this
massive
fireplace and a cocktail bar and they're settling
champagne and other things as well. But it
the when they decorate for Christmas at Hotel
Petaluma,
it's one of the prettiest places I've actually
ever seen. I I I'd say it rivals,
like, when the, you know, they dress up
the Fairmont in San Francisco. It's so gorgeous.
I wouldn't disagree with you at all. But,
yeah, it's also,
2 blocks away from the block. So you
can walk right there and have your outdoor
holiday experience, your indoor holiday experience. You can
do all of it. Alright. The 8th annual
holiday food fair
in Petaluma,
Tuesday, November 26th,
3 to 7,
and it's all at the Hotel Petaluma in
the ballroom.
The 3rd annual
holiday makers fair is coming up December 3rd,
3 to 7.
And, again, get deeper into the what the
makers do, and, it's it's really a trip.
They haven't been on in a while, and
it's a reminder. It's a so it's all
local
vent like, craft
makers.
So you can get
it there's a lot of craft fairs in
in Petaluma
and Northern California
as well.
But the way that this is structured is
more,
you know, less,
you know, things made out of felt
necessarily
and more more kind of like, you don't
have to know somebody's
exact
taste so that you can buy them a
gift. Like, it's really broad, like, more
broad.
So many things are represented, and it's all
handmade. Yeah.
Very cool. And then cocktails.
Lorraine Barber is here. Cody Hildreth.
And
go, Herdland.
So
I am so excited by the Pebble and
Cocktail Week that's coming up November 8th to
17th. Mhmm. And you can come down and,
like, you know,
start wherever you want and get your passport,
it sounds like.
Go have one of your now is the
both the Negroni and this mezcal cocktail gonna
be on there? We'll we'll we'll have those,
but it's we're really focusing on the old
fashioned. I mean, the whiskey sour. Sorry. That's
that's our that's the what you're gonna do
yet, or is it gonna be more of
a surprise? It's more of a surprise. I
will tell you that
our whiskey sour will be completely vegan. So
no no egg, egg whites in that. So
I hate to tell I'm sorry, but I
despise egg whites in my cocktails.
Like, I love a Ramos Fizz, but
I know but there's egg whites. So There's
a lot of substitutes for it. Yeah. So
although the chickpea one when they do that,
FOB that's Aquafaba. Yeah. Aquafaba is actually really,
really interesting. Absolutely. And you would never be
able to tell the difference. Mhmm. Yeah. No.
That's really cool. So then, and then so
that's the first weekend. And then what's the
next weekend's theme?
Oh, it's the same it's it's all the
same. It's so that you can really take
your time with it. Okay. But I wanted
to make sure that you had 2 whole
weekends and a and a full week in
between so that you could,
you know, really really go to all the
places.
All everywhere is still gonna have their,
you know, all of their other cocktails available
too. So maybe a whiskey sour isn't your,
thing because, you know, you just mentioned about
the egg whites and stuff. Not my thing.
Well, that's alright. What what Cody brought? That's
my thing. There's other things there too. So
you can still explore. You'll still get your
stamp.
Mhmm.
And and, yeah, you'll you'll be able
to to to engage with the event. So
some of the places are Barberly Spirits,
Bricks, Easy Rider,
Kapoo, which I love they're cheeky bar. I'd
love to see what they're doing for something
creative then as well. Luma Bar and Eatery,
everybody taps,
seared,
the Shuckery, which is, like, right there by
Barbaralee Spritz in the Hotel Petaluma,
the Big Easy, which also has great music,
The Block, of course, you've got Cody here,
and Torches.
Like, I always think of it like, I
remember Kodiak Jox had a lot lot of
fun back then. So what kind of music
are you playing this, this weekend? And do
you know who's gonna be playing that weekend
at The Block? Yeah. That weekend, I'd have
to do some digging. It's all it's all
on our website. Who's this weekend? This weekend,
we have let me look it up. Because
you guys get some great stuff. We actually
have,
on Friday,
a group of great musicians that are coming
together for the first time.
Well, they played together, but they're gonna be
doing a a fun experiment.
And then on Saturday, we have Lunar C
Radio.
What's that? I haven't heard that one. They're
they're fun. What did they do? Just a
lot of great music, a little bit of
I'm hoping they have the horns going. You
know, it's it's
it's just something to come and dance and
have some fun. You like horns? So who
are some of the musicians in this experimental
one?
Chris Chappell is one of them. Oh, yeah.
From the incubators. Yeah. And and so there's
gonna be, I'm not sure who he's drummed
up, but
it's it's it's one of his projects, so
it's gonna be fun. Well, he's very creative
and really good, and,
we'd love to get some of your music
in here. Absolutely. Because on Fridays, Steve always
has great bands in here. Yeah. Yeah. I'd
love to have some up here. Yeah. So
and then cocktails,
music, beer, dogs,
fireplaces
Dancing. Pizza. You name it. Mama's pizza. Doesn't
get a whole lot better than that. Not
at all. Alright. He is Cody Hildreth, co
owner of The Block in Petaluma,
a beer and cocktail garden.
They do rotating food trucks.
Lorraine Barber back with us, curator of the
Petaluma Craft cocktail week. Very cool. It's great
to see you both. Thank you. Alright. And
hit the block. It's the block. Petaluma.com.
Linda, thank you.
Lorraine and Cody, thank you, guys. Thank you.
Thank you. Always a pleasure.