Flavor Caramel

Made From Scratch

Larkspur’s newest ice cream shop is the real deal.

LOCAL, ARTISANAL, ORGANIC, farm-to-table — these terms get thrown around so often they begin to lose meaning, but not for the chef and owner of Posie, Kyle Caporicci. After working in some of the Bay Area’s most acclaimed fine dining restaurants over the last decade, including Commis in Oakland and Campton Place in San Francisco, he decided it was time to build something of his own. Surprised at the overwhelming number of gourmet scoop shops that rely on premade ice cream base, Caporicci set out to create completely organic ice cream. “Many places may use organic base and then mix in commercially sourced ingredients like Oreos or cornflakes,” Caporicci says. At Posie, opened this past summer, everything from cookies to biscuits to the cobbler added to ice cream bases is organic and made in-house. The bases are also pasteurized on site. “Pasteurizing is time-consuming and tedious, but doing it in the shop allows a lot of creative control to adjust the base for every flavor,” he adds. If a flavor showcases a naturally bitter ingredient, more sugar is added to the base to counteract it. If alcohol (like bourbon) is featured in an ice cream, the cream is increased to perfect the consistency. Aside from ice cream, Posie also offers lunch options and desserts. Here, Caporicci shares the recipe for a holiday-ready dessert. KASIA PAWLOWSKA

RECIPE

Salted Caramel Apple Pie

YIELDS THREE 5-INCH MINI PIES

Ingredients

2½ cups all-purpose flour 2 teaspoons salt 2V cups sugar 1V cups chilled butter ¼ cup apple cider vinegar ½ cup cold water ½ cup and 1½ teaspoon heavy cream L cup butter ¼ cup cornstarch ½ teaspoon ground cinnamon 5 apples, cut into 16 slices and then halved (32 slices per apple) 1 egg

To Prepare

For pie dough 1 Pour flour, 1 teaspoon of the salt and 2 tablespoons of the sugar into food processor. Pulse to mix. 2 Add the chilled cubed butter to processor. Pulse. 3 Add vinegar and ¼ cup water; pulse until incorporated but still crumbly. 4 On a cutting board, knead dough into a log shape. 5 Refrigerate at least 2 hours. For salted caramel 1 Put 1 cup of the sugar in a bowl, add ¼ cup water, and mix by hand until consistency resembles wet sand. Pour into pot. 2 Cook at medium heat until sugar turns amber color. 3 Slowly and carefully add all the cream to heated sugar. 4 While stirring, add L cup butter slowly until it’s fully melted. 5 Add ½ teaspoon salt. 6 Pour into container and refrigerate. For apple filling 1 Mix 1 cup sugar, cornstarch, cinnamon and pinch of salt in a bowl and toss with apple slices. Let sit 30 minutes. To assemble 1 Prepare an egg wash using 1 egg. 2 Preheat oven to 400°F. 3 Cut pie dough log into 6 even pieces. 4 Roll out each piece and line your trio of 5-inch pie tins with 3 of the pieces (1 each). 5 Fill each tin with heaping amounts of the apple filling. 6 Add a generous scoop of salted caramel to each pie. 7 Add the top pieces of the dough to each pie. Crimp the bottoms and tops together. 8 Cut an X on the top of each pie for venting. Paint tops with egg wash. 9 Bake for 15 minutes. Lower oven to 350°F and continue baking for 35 to 45 minutes or until top is dark golden brown and caramel is bubbling out of the top.

array of organic, locally grown produce, artisan meats and wild seafood (Stinson). 43 Arenal Ave, 415.868.1272, parksidecafe.com s $$$ s ∞ C BLD

RANCHO NICASIO

American Known for live music and an extensive menu featuring everything from Dungeness crab cakes to garlic-rosemary lamb medallions, Rancho Nicasio is open seven days a week. Be sure to stop in for happy hour, 4 to 6 p.m. Monday to Friday. 1 Old Rancheria (Nicasio) Rd, 415.662.2219, ranchonicasio.com s $$$ s ∞ C LD BR º

SAND DOLLAR

American Originally built from three barges in Tiburon in 1921, the Sand Dollar Restaurant was floated to Stinson that same year. Enjoy live music along with barbecued local oysters and New England clam chowder. The sunny deck is great in the afternoon (Stinson). 3458 Shoreline Hwy, 415.868.0434, stinson beachrestaurant.com s $$ s ∞ LD

SIR & STAR AT THE

OLEMA California The historic inn has reopened as a roadhouse-style restaurant featuring rustic decor and a delicious yet affordable menu. Try the house-made bread and honey butter, the kale Caesar and the stuffed quail, then come back and work your way through the entire menu — most items are $20 or less (Olema). 10000 Sir Francis Drake Blvd, 415.663.1034, sirandstar.com b $$ s C D

STATION HOUSE

CAFE American Fresh local homegrown foods are showcased for breakfast, lunch and dinner. Stop in on weekends (5 p.m. on Sundays) for live music and wine, beer and cocktails (Point Reyes Station). 11180 Highway 1, 415.663.1515, stationhousecafe.com s $$ s ∞ C BLD BR º

SAN FRANCISCO /EAST BAY

AQ RESTAURANT

& BAR California AQ takes seasonal to a new level, not only adapting the menu but also transforming the decor of the entire venue to match the weather outside. 1085 Mission St, 415.341.9000, aq-sf.com s $$$ ∞ D

BENU Asian/French Plan on a formal and sophisticated evening. The compositions on the tasting menu provide a full experience of this restaurant’s unique Asian fusion cuisine. 22 Hawthorne St, 415.685.4860, benusf.com b $$$ C D

BOULI BAR American/ Mediterranean Head to Boulettes Larder’s new bar and dining room for the savory flavors of spicy lamb, feta and mint or the bittersweetness of salad topped with barberries, bulgur and pomegranate, all in a setting with handsome wood tables and an open kitchen. The dining room can be reserved for parties of up to 24 on request. The views of the Bay Bridge punctuate an unmistakably San Francisco setting. 1 Ferry Building, 415.399.1155, bouletteslarder.com s $$$ s ∞ C BLD BR

‘‘Wish I could skip the shopping crowds this season!’’

Beauty. Simplicity. Creativity. The elegance of clean, modern design. Free gift-wrapping. Attentive, experienced sales staff. All this plus thousands of handcrafted designer gifts for your home and tabletop, wearable art, jewelry, and much more await you at Terrestra in downtown MillValley. Featuring the largest-in-USA selection of fine leather goods from Mywalit of Lucca, Italy. Wish granted.

30 MILLER AVENUE ON DEPOT PLAZA ■ 1-888-808-GIFT

BOXING ROOM Cajun The Southern comfort of Louisiana, updated to fit the polished elegance of the city. Indulge in authentic Cajunstyle eats and fresh California seafood. 399 Grove St, 415.430.6590, boxingroom.com s $$$ s LD BR º

BUN MEE Vietnamese A fun and casual lunch spot that puts a flavorful twist on classic Vietnamese. Sit back in this playful space with a salad, bowl or sandwich and enjoy the stylish San Francisco vibes. 2015 Fillmore St, 415.800.7696, bunmee.com b $$ s ∞ LD º

CAPO’S CHICAGO

Italian If you’re craving classic Chicago-style Italian and a venue to match, the endless pizza choices and flavorful pasta and meat selections here will more than satisfy your appetite and take you back in time to the mobster days of the 1920s. 641 Vallejo St, 415.986.8998, sfcapos.com s $$$ s ∞ D º

CLIFF HOUSE California Great food, beautiful view and lots of history — what else could you want? An awardwinning wine list? They have that too. Not only does Cliff ouse boast a popular Sunday champagne brunch, it also focuses on local, organic, sustainable ingredients and seafood on its everyday menu. 1090 Point Lobos, 415.386.3330, cliffhouse.c s $$ s BLD DABBA Indian Inspired by the Indian-Mexican restaurant Avatar’s in Mill Valley, this latest twist on the concept comes from tech entrepreneur Andy Mercy and former French Laundry and Spruce chef, Walter Abrams. Applying Abrams’ precision, palate and creativity to global culinary traditions, Dabba offers worldly flavors “wrapped in a California state of mind.” 71 Stevenson St, 415.236.3984, dabba.com b $$ ∞ LD

EPIC STEAK American An upscale meat lover’s mecca with a sophisticated atmosphere, Epic Steak’s bayside location delivers on all fronts. Professional service, choice cuts of prime rib and chocolate souffles are among the things that keep patrons coming back. An upstairs bar is also a happy hour favorite. 369 Embarcadero, 415.369.9955, epicsteak.com s $$$ ∞ LD º

ESPETUS CHURRASCARIA

Brazilian This steakhouse boasts a tasting menu of 14 meat courses grilled in the traditional Brazilian method. Patrons control the pace of the prix fixe experience with colored signal cards. 1686 Market St, 415.552.8792, espetus.com s $$$ s C LD

HAKKASAN Chinese The rich-flavored slow-braised beef and the crispy duck salad are popular at this San Francisco destination. Private dining rooms are offered: the Jade Room complete with lazy Susan and the larger Dragon Room for cocktail parties or dinners. 1 Kearny St, 415.829.8148, hakkasan.com s $$$ C LD

LA FOLIE French Chef Roland Passot serves critically acclaimed fare in this intimate, family-run restaurant located in Russian Hill but the menu highlights ingredients from farms in Marin and Sonoma and all along the Pacific Coast and the greater Northwest. 2316 Polk St, 415.776.5577, lafolie.com s $$$ D MAYBECK’S American BIX and Fog City alums Erik Lowe and Aaron Toensing serve inventive American standards like St. Louis–style toasted raviolis and green chileapple pie with a cheddar cheese crust. The chefs explore regional culinary traditions and translate them into a Northern Californian lexicon as evidenced by their playful menu and a Negroni-centered bar. 3213 Scott St, 415.939.2726, maybecks.com s $$ C D

MICHAEL MINA

Japanese/French Michael Mina has clearly mastered the fine line between award-winning art and Alaskan halibut. Each brilliantly crafted dish

gives diners a delicate blend of flavors that add up to a distinctive, luxurious dining experience. 252 California St, 415.397.9222, michaelmina.net s $$$ LD

NAMU GAJI Asian/ California A clean and natural design in a streamlined setting, where housemade shiitake mushroom dumplings and succulent grilled beef tongue are among the many options to discover. 499 Dolores St, 415.431.6268, namusf.com s $$ s LD BR º

NOPA California The easy California menu shows off oasted chicken and pork chops, with a bouquet of appetizers to set the mood. Although this S.F. destination is busy almost every night (a good sign), the wait at the legendary bar is half the fun. 560 Divisadero St, 415.864.8643, nopasf.com s D BR

PERRY’S American Perry’s, for over 45 years an institution on Union Street in San Francisco, is known for its classic American food, its warm personable service and its bustling bar. Signature dishes include traditional Cobb salad, prime steaks and, of course, the renowned hamburger. Perry’s also serves a weekend brunch. Hotel Griffon, 155 Steuart St, 415.495.6500, perryssf.com s $$ s ∞ C D º

PIKANHAS BRAZILIAN STEAKHOUSE

Steakhouse This all-you-can-eat steakhouse located in Point Richmond offers different cuts of beef, pork, lamb and chicken that are slowly cooked with special grills to preserve all the natural juices and flavors. 25 W. Richmond Ave, Richmond 510.237.7585, pikanhassteak house.com b $$ s LD

RICE PAPER SCISSORS

Vietnamese At this Mission District spot with a pop-up sibling, try the popular grilled steak bahn mi on one of the bright red stools and stay warm with a pot of tea. 1710 Mission St, 415.878.6657, ricepaperscissors.com $$ s ∞ LD RICH TABLE California A bright, relaxed environment for savoring fresh ingredients grown only feet from the kitchen, creative and quirky cocktails and California wine. 199 Gough St, 415.355.9085, richtablesf.com s $$$ D

SESSIONS AT THE

PRESIDIO American Located just across the Golden Gate Bridge, this restaurant has serious ties to Marin. The fruits, vegetables, herbs and olive oil hail from our county thanks in part to the restaurant’s partnership with Skywalker Ranch. Additionally, the 100 craft beer offerings, including 24 draft options, will keep beer lovers more than satisfied. 1 Letterman Drive, 415.655.9413, sessionssf.com s $$ ∞ LD

STATE BIRD

PROVISIONS American With a wide variety of choices, from fresh local seafood to spicy kimchi yuba to savory pancakes, not to mention a full range of poultry, this uncommon dim sum–style setup features a little bit of everything. 1529 Fillmore St, 415.795.1272, statebirdsf.com b $$ s D

KEY TO SYMBOLS

s b $ $$ $$$ s ∞ C BLD BR º Full bar Wine and beer Inexpensive ($10 or less per entree) Moderate (up to $20) Expensive ($20 and over) Kid-friendly Outdoor seating Private party room Seating: Breakfast, lunch, dinner Brunch Happy hour

For even more local restaurant listings, vistit us online at marinmagazine.com

Bustle & Twine

Intimate or Grand • Informal or Lavish The Clubhouse at Peacock Gap is the Premier Destination for Weddings in Marin

The Perfect Setting to say “I Do”

333 Biscayne Drive • San Rafael, CA 94901-1599 415-453-4910 • www.peacockgapclubhouse.com