Nicasio resident and plant-based cheese and butter pioneer Miyoko Schinner, founder and chief executive officer of Miyoko’s Creamery in Petaluma, has recently turned her focus to Napa and Sonoma counties as she continues her quest to promote and inspire a vegan lifestyle.

The creamery recently launched Wine Country 2.0, a campaign that brings together wineries, restaurants, hotels and artisan food producers to establish a model for incorporating a vegan approach to food and wine experiences in the region while encouraging visitation as the area contends with crucial issues related to climate change.

“This convivial, climate-forward collaboration celebrates the diverse, local tastemakers and change makers who are leading the way in creating a more sustainable and compassionate hospitality experience that will create a blueprint for the culinary industry across the country,” says Schinner in a press release.

Three events are scheduled for 2022. The first is a vegan sommelier dinner in January spotlighting vegan cuisine and its power to stand alone in the realm of world-class culinary excursions. An awards ceremony takes place in March during which all Wine Country 2.0 charter members will have an opportunity to be celebrated for their elevated vegan dishes and overall contribution to sustainability programs.

May brings the first-of-its-kind Wine Country vegan food and wine festival during which consumers can sample gourmet vegan cuisine made by world-class local chefs along with regional wines and craft spirits.

Marin-born business Folksy Hard Kombucha comes in two flavors: grapefruit ginger and sage, rosemary and mint. 

To join the new wave of the Wine Country, go to winecountry2.com. For more about Schinner’s mission and to find where to purchase the creamery’s artisan cheeses and cultured butters, go to miyokos.com. And to register for a private tour or visitor day at Rancho Compasión, Schinner’s nonprofit sanctuary for rescued farm animals in Nicasio, go to ranchocompasion.org.

Marin kombucha

Maybe you too have reached the point of overwhelm when it comes to choosing from the many handsomely branded canned alcoholic beverages now widely available on supermarket shelves. But Marin-born business Folksy Hard Kombucha recently drew my attention.

Accomplished winemaker Dylan Lundstrom and his wife, Anna, both natives of the county, started crafting their organic, low-sugar, low-alcohol, probiotic-rich brew made with green tea, organic fruit juices and natural botanicals after the birth of their son in late 2019, when purer ingredients and less alcohol became a priority. It comes in two flavors — grapefruit ginger and sage, rosemary and mint — and hit shelves earlier this summer.

Find a list of local supermarkets, restaurants and bars where you can find Folksy at drinkfolksy.com.

Caviar cruise

The Caviar Co., located in San Francisco and downtown Tiburon, is sponsoring a caviar and champagne cruise on Sept. 4 on Tideline charter boat, Peregrine. Jump on board for passed bites; pours of Veuve Clicquot from a cash bar; and smoked trout, hackleback, classic California white sturgeon and Russian osetra caviar.

Tiburon’s Caviar Co. is offering a caviar and champagne cruise on Sept. 4. 

Depart from Pier 15 in San Francisco at 5:15 p.m. returning at 6:45 p.m. or from downtown Sausalito at 5:45 p.m. returning at 7:15 p.m. and set sail along the Marin Headlands toward the Golden Gate Bridge. Find the link for tickets ($130, includes caviar) under the events tab at thecaviarco.com.

Serving lunch

In local restaurant news, the Monk’s Kettle in Terra Linda is opening for lunch beginning Sept. 1. The San Francisco-based gastropub has also introduced new chef Juan Mendoza (Perry’s, Town Hall, Boulevard) who has added a black bean and quinoa veggie burger, steak frites chimichurri, fried chicken thighs with mashed potatoes and mac and cheese to the menu. You’ll also find seasonal dishes like peach salad with arugula and goat cheese and grilled summer skewers with squash and corn.

Monk’s Kettle is at 655 Del Ganado St. Find updated hours and make reservations at monkskettle.com/terra-linda or call 415-755-4493.

Leanne Battelle is a freelance food writer. Please email her at ij.lbattelle@gmail.com with other favorite Marin producers or restaurant news and follow at Instagram.com/therealdealmarin for updates on the Real Deal Marin restaurant guide.