Ubuntu’s green interior; photo by: Patty Burnes	Yoga at Ubuntu; photo by: Patty Burness	Cauliflower three ways at Ubuntu; Photo by: Jennifer Sauer
Ubuntu’s mouth-watering cheesecake; photo by: Patty Burnes	Italian inspiration at Vintners Inn; photo credit: Patty Burness	John Ash & Co. lights up the night; photo credit: John Ash & Co.
DeLoach’s lush gardens; photo credit: Patty Burness		Perfect spot to relax at DeLoach; photo credit: Patty Burness

A quick ride to Napa and I arrived at Ubuntu, the “vegetable inspired” restaurant and yoga studio that achieved instant fame since opening its doors last summer. It’s no wonder. Sandy Lawrence, the entrepreneur behind its success, knows exactly what she’s doing. Imagine this: She used to invite the community to her wine cave for yoga and a potluck dinner every Thursday. As the group was outgrowing Sandy’s place, the storefront at 1140 Main Street was for rent. The rest is history.
    
Sandy and her savvy crew turned the interior of the historic 1850s building upside down and restored its original beauty with an updated green philosophy. Exposed brick and steel beams throughout, and reclaimed wood for flooring and furniture in the dining room (each with a great story of a previous “life”) provide treats for the senses at every turn. And then there are the extraordinary photo collages, and the sculpture – even potato sacks are used as bread baskets.
   
Behind a wall of glass artfully embedded with rice paper, the upstairs yoga studio is a serene escape where the menu of choices is as diverse as the restaurant below – at last count there were 27 instructors and 53 classes. And that’s only the yoga – lectures, films and more are regularly scheduled to engage the community. The day I visited, my downward dog was inspired by Forrest yoga – designed to awaken my senses, breathe life into my cells, and awaken my passion for living. Just what the doctor ordered: I felt great and was primed for the chefs’ creations.
   
Ubuntu’s gardens are farmed biodynamically. In addition to their own bounty, the restaurant celebrates local farmers and delicious organic produce in the daily harvest. Almost half of the wine list is either certified organic or grown sustainably. The chef, Jeremy Fox, and the pastry chef, Deani Fox, delight on all levels and create works of art with each dish. Try everything, but be certain not to miss the marcona almonds with lavender sugar and sea salt, the signature cauliflower entrée (roasted, pureed and raw) in a cast iron pot and the scrumptious vanilla bean cheesecake served in a canning jar – as well as Sandy’s own Lion’s Run Cabernet.
   
Ubuntu is an ancient African word meaning “humanity toward others.” That is exactly what Sandy delivers. Revel in the complexity of flavors in every bite of food, stretch your body and mind, delight in the visual pleasures of your surroundings – and pray for Ubuntu to open in the Northside.
   
Not ready to end my quest to reinvigorate, I headed to the Russian River Valley and the intimate 44-room Vintners Inn for a luxurious overnight, and mouth-watering dinner at their John Ash Restaurant. Owned by Ferrari-Carano and personally designed and decorated by Rhonda Carano, you feel transported to an Italian town, complete with blossoming courtyards, flowing fountains, acres of verdant vineyards and thriving gardens – just the setting to carry on the search for renewal.
   
When you indulge at this four-star wine country mecca, there are no pangs of guilt because you’re supporting an environmentally friendly view of the world. The restaurant not only collaborates with local farmers, but grows its own sustainable herbs, fruits and vegetables. They even boast a collection of honey bees to pollinate crops and produce a luscious wildflower honey. Additionally, 100 percent of the waste water is processed through a treatment facility located on the property. The reclaimed water irrigates the vineyards, gardens and landscaping.
   
Now, it’s time for dinner at the John Ash & Co. Restaurant with Jeffrey Madura as executive chef at the helm. (John Ash, a pioneer of wine country cuisine, still regularly consults and also holds cooking classes.) Situated adjacent to the inn and surrounded by vineyards and gardens, the restaurant is regaled by Wine Enthusiast for its total wine experience.
   
The seasonal menu takes advantage of the abundance of locally available foods and showcases the finest ingredients. Laura Chenel goat cheese was the perfect consistency on a warmed red cabbage salad dancing with flavors from applewood-smoked bacon and golden delicious raisins. Thai basil dipping sauce kicked up the calamari fritti stacked on a sweet jicama salad. The grilled Niman Ranch filet of beef was juicy and tender. I started the evening with a Roederer Estate NV Brut, then moved through each course paired with a Ferrari-Carano – a 2005 Fume Blanc, a 2004 Chardonnay and a 2004 Cabernet-Sangiovese blend called “Siena.” The Meyer lemon cheesecake with Bellwether Farms fromage blanc on a lavender butter crust was over the top and the ideal finish to an extraordinary meal.
   
I floated off to sleep, cozy and comfortable in my deluxe corner room nestled among the vines. The next morning, my senses were awakened by the pleasing aroma of sweet jasmine wafting from my patio. Freshly brewed coffee tempted just outside the door. The Baronessa Cali products – straight from the Cali Beauty Farm outside of Rome – are made from the primary ingredients of Italian olive oil (vitamin A, vitamin E, beta carotene and squalene, a moisturizer). I smothered myself from head to toe with their richness. Well-oiled, I continued on my personal discovery excursion.
   
Five minutes away, along the southern end of the Russian River Valley on land farmed biodynamically, sits DeLoach Vineyards. Known for its award-winning wines, DeLoach also offers private yoga retreats with a farm-to-table cooking experience. The pairing is sublime and takes place in the exclusive guesthouse.
   
I began my day with a continental breakfast and joined a group who previously made reservations for a getaway (a minimum of four is required). During the yoga session, I synchronized my breathing with tree and triangle poses, all the while relishing the natural beauty outside the living room-turned-studio. By the time I flowed through the morning routine, I was energized and hungry.
   
We joined DeLoach’s culinary director in the garden – not only for a tour, but also to help harvest vegetables for a cooking demonstration and lunch. The recipes depend on what’s ripe. All grown organically, the leeks, tomatoes, peppers, eggplant, onions and herbs overflowed from the basket. Freshly cut flowers lit up every room. We watched as the ingredients were diced, sliced and sautéed to make mouthwatering braised leeks with mustard vinaigrette, which was paired with a 2005 DeLoach Ritchie Vineyard Chardonnay. An oven-roasted tomato tart oozing with chevre, caramelized onions and kalamata olives was the right match for a 2005 DeLoach Vineyards Maboroshi Vineyard Pinot Noir.
   
Time to reflect and relax by the pool. For the past two days, I let go and took great pleasure in healthy indulgence. Everywhere I went, acting environmentally responsible was an integral part of the journey. Wine country is the perfect location to take stock of yourself and nourish your mind, body and spirit. Do it now. It’s blissful. Namaste.