Marin Magazine July 2017

Nightly Illumination at the Conservatory of Flowers

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PUBLISHER / EDITORIAL DIRECTOR

Nikki Wood

Editorial

EXECUTIVE EDITOR

Mimi Towle

MANAGING EDITOR

Daniel Jewett

SENIOR WRITER Jim Wood

ASSOCIATE EDITOR

Kasia Pawlowska

SOCIAL MEDIA MANAGER

Leela Lindner

COPY EDITOR

Cynthia Rubin

CONTRIBUTING WRITERS

Lynda Balslev, Peter Fish, Kier Holmes, Laurie McAndish King, Carrie Kirby

Dawn Margolis Denberg, Calin Van Paris

Art

ART DIRECTOR

Rachel Gr iffiths

PRODUCTION MANAGER Alex French

CONTRIBUTING PHOTOGRAPHERS

Mo DeLong, Lori Eanes, Tim Porter, Ron Poznansky, Debra Tarrant, Calin Van Paris

Administration / Web

CONTROLLER

Maeve Walsh

WEB/IT MANAGER

Peter Thomas

DIGITAL MARKETING ASSOCIATE Max Weinberg

OFFICE MANAGER

Kirstie Martinelli

Volume 13, Issue 7. Marin Magazine is published in Marin County by Marin Magazine Inc. All rights reserved. Copyright©2017. Reproduction of Marin Magazine content is prohibited without the expressed, written consent of Marin Magazine Inc. Unsolicited materials cannot be returned. Marin Magazine reserves the right to refuse to publish any advertisement deemed detrimental to the best interests of the community or that is in questionable taste. Marin Magazine is mailed monthly to homes and businesses in Marin County.

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We’ve put everything into building our

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the

of

that

“Don’t let fear override the logic of an upward trending market.”

This edict was probably motivated by that time I showed up with a friend from college who thought juggling machetes would be a great party trick.

Share the Bounty

Summer is all about good times and good food; count on me to bring the Chinese chicken salad.

ILOVE SUMMER IN Marin. Long days at the beach, hiking home via the Dipsea Trail and ending the day with a gathering of friends to enjoy the bounty of our county. I also love a good potluck. Over the years certain friends have become known for the dishes they bring: I’ve learned to count on Helen Holscher for her chocolate chip cookies and Doug Carlucci for his homemade buffalo wings, and I’d like to think my Chinese chicken salad (recipe credit goes to Karyn Hillman), made with angel hair–shredded cabbage, shredded chicken, cilantro, green onions and toasted sesame and almonds, has gotten me on a few party lists. For this issue, when Lynda Balslev pitched a summer potluck recipe article featuring treats from a handful of local restaurants, I knew readers would eat it up, pun intended. Bring a few of these dishes and you may find your summer party card quite full.

As Lynda created the restaurant list, I worked on the location. I couldn’t imagine a more picture-perfect summer party spot than Dyer and Rob Edington’s home in Tiburon. It’s the type of house that to me screams “the more the merrier.” In the past, Dyer has had to point out that despite that vibe, party invite etiquette frowns on adding to a guest list when it’s not your home. Message received, and looking back, this edict was probably motivated by that time I showed up with a friend from college who thought juggling machetes would be a great party trick.

Despite my iff y track record, the prospect of using Dyer’s home as a backdrop for our summer picnic shoot was just too tempting. To up my odds of getting a yes, I was sure to ask her in the presence of her daughter, who gave the idea a thumbs-up and showed up with her adorable friends to help eat the goods. One of my favorite parts of this job is getting to know local business owners, advocates, and artists — people

invested in making our county great. Chefs and restaurant owners are no exception. How can someone who expresses love through garlic and cilantro not be an asset to any gathering? It was fun getting to know this talented group, and we all enjoyed turning a workday into a party.

Speaking of workday into a party, associate editor Kasia Pawlowska and her boyfriend/photographer Ron Poznansky turned an assignment into an adventure last month by visiting the Marconi/RCA stations in West Marin. Their enthusiasm for the historical signi ficance of the isolated art deco building in Bolinas was contagious. As we’ve teased in this issue’s cover lines, these radio operators could be an important lifeline if all other means of communication break down in an emergency.

The stations are named for Guglielmo Marconi, who as a boy in Italy experimented with electromagnetic radio waves and Morse code in his parents’ attic. In 1899 he transmitted radio waves across the English Channel. He made his way to the States, where he reported on the America’s Cup via radio, was co-awarded the Nobel Prize in Physics in 1909 and , t hree years later, was credited with helping to save the 712 Titanic survivors. By 1912 , t he Marconi Company had completed nearly 500 shipboard installations and about 70 land stations, including KPH, San Francisco’s fi rst radio station. Originally stationed at the Palace Hotel (the “PH” in the call letters), the station moved to Marin for better reception and reach into the Paci fic.

I hope you can take some time to explore Marin this month, whether its history or its food. And if we’ve missed a recipe from one of your favorite places, please let us know.

Mimi Towle, Executive Editor

WHEN SUMMER is here, there is no better way to spend a sunny day than to have friends over for an alfresco potluck. But what to bring? In features, we have six Marininspired recipes from local chefs broken down into simple steps by food writer Lynda Balslev. Bring one of these to a backyard party and you are sure to be invited back.

Next in features we have two stories on fun (and informative) things to do in Marin.

Associate editor Kasia Pawlowska goes to Mill Valley, Point Reyes and Bolinas to learn the important history of radio in Marin and to meet the operators keeping the tradition alive. Then hear Laurie McAndish King describe what it’s

like to band, catch and count raptors on Hawk Hill in the Marin Headlands. Hint: after reading this, you too may be hooked.

We wrap up features with a story by Carrie Kirby about medical specialists. She fi nds that as Americans age, the need for specialist care is growing faster than med schools can turn out graduates. Find out what’s being done in Marin about the shortage.

Laurie McAndish King describes what it’s like to band, catch and count raptors on Hawk Hill in the Marin Headlands.

Up front, some of our top docs weigh in on summer health issues: learn what to do about aches and pains, allergies and skin care in the sun. Then meet some bone broth makers (yes, it’s still a thing), a successful author who has not done things, um, by the book, and dairy rancher Albert Straus, who wants to keep farms in West Marin.

In Destinations, we introduce you to a wine country region you might have heard about but not paused to visit as you passed it on Highway 101. Peter Fish explains why next time, you’ll want to be sure and stop.

It’s a big issue designed to help you get the most out of the season as you roam the county during the long summer days. Enjoy the sun, your friends and the food at all those potlucks.

Daniel Jewett, Managing Editor

POTLUCK PICNIC

For our party-food recipe shoot we got the team back together.

Photographer Lori Eanes, art director

Rachel Griffiths and food writer Lynda Balslev spent the day with the chefs at our makeshift potluck in Tiburon. Afterward, it was time to enjoy the spoils.

Sequoia

Endangered Northern Spotted Owl

San Rafael Resident Fan of Bill

With the support of benefactors like Bill Bullock, WildCare provides medical care and hospitalization for nearly 4,000 injured and orphaned wild animals yearly, and when rehabilitated to healthy status, release of their wildlife patients back into the wild, for another chance at life. Nature education is also available at WildCare, in the eld or at their facility, along with visits by their Wildlife Ambassadors, like Sequoia, as is literature on the devastating e ects that rodenticides and insecticides have on our wildlife populations. Learn more about WildCare at wildcarebayarea.org.

Bill Bullock CEO, Golden Gate Sotheby’s International Realty Marin Resident WildCare Benefactor

Connect WITH US

TOP GRAM

Our top Instagram post in May was by @nigel.danson, an image he took while looking down from Tiburon Uplands Nature Preserve at sunrise. Want to see your pic in print? Tag us @marinmagazine with your best shot.

Last Month’s Top Five Online Stories

1 “Be Free” With one foot in Nepal and one in Mill Valley, grocery store worker Jay Tamang is focused on the big picture.

2 “Fine Lines” The more than 200 contenders in our 11th annual cover contest rolled up their sleeves,

grabbed their easels and brushes (or cameras) and turned in some outstanding pieces of art reflecting the county and the creativity it inspires.

3 “Zen of Surfing” Surfers find scientific and spiritual benefits in the waters of Marin.

4 “New Mexican Zest” Greens and grains at Green Chile Kitchen.

5 “Field Notes” For centuries our most creative poets — from Blake to the Bard — have paid homage to the fleeting beauty found in nature. To honor the fragile elegance they so often wrote about, we’ve created a seasonal guide to places you too can see “heaven in a wildflower.”

It Pays to

Vote This year as part of our Best of the County 2017 coverage (appearing in next month’s issue) we asked you, the reader, to weigh in. You’ll learn about all the great establishments people chose in our forthcoming story and see your top picks highlighted in categories like food, drink, shopping, recreation and personal beauty. To thank you we offered a prize to voters. Here is one of the recipients, Amy Frye, with her son Axel and daughter Theia of Sausalito — they will enjoy a dinner at Scoma’s on us.

RAW BEAUTY Did you get our semiannual home design magazine, SPACES, in your mailbox this month? If you didn’t get a copy, look for it on newsstands or at at spacesmag.com. Also, be sure to follow us on Instagram for even more design inspiration; @spacesmag.

the LOOK

34 MAIN Classic Jean Denim Jacket subtly washed and faded for a lived-in look - $95. Etienne Marcel’s Jeans with white studs - $238. A.L.C. Black Top - $294. Silver Necklace - $375. Black Handbag - $92.

34 MAIN 34 Main Street, Tiburon, CA 415.730.7649 34mainstreet.com

RENEE SHEPPARD’S JEWELRY STORE HAS EVOLVED INTO A UNIQUE PLACE UNTO IT’S OWN.

Dovetailing in harmony with the fineand fashion jewelry displayed in all its splendor throughout her store, Renee announces she has interwoven a remarkable curated blend of core wellness, healing, and beauty products to support ones inner beauty and outer glow adding an inspiring compliment to Renee’s luxurious jewelry.

RENEE SHEPPARD

270 Magnolia Ave, Larkspur, CA 415.578.2349 reneesheppard.com

MARGARET O’LEARY blends her California Chic aesthetic into every collection she designs. Always produced with the finet yarns and fabrics, Margaret creates affordable luxury styles that’ll instantly become your go-to favorites.

MARGARET O’LEARY 14 Miller Ave, Mill Valley, CA 415.388.2390 margaretoleary.com

THE OYSTER PERPETUAL DATEJUST is the watch of reference for those who believe elegance is timeless. Julianna’s Fine Jewelry is proud to be Marin’s only authorized Rolex retailer with new models arriving weekly!

JULIANNA’S FINE JEWELRY

The Village at Corte Madera, Corte Madera, CA 415.413.0898 juliannasfinejewelry.com

New in Town

SHOPPING

› A mother-anddaughter team, Lisa and Paloma Tenorio, opened Baba Yaga in Sausalito, a vintage clothing boutique offering curated items for men and women; babayagastore.com.

› The 30-year-old West Marin nursery Mostly Natives made the move to Point Reyes and is now owned by former employee and horticulture lover Darlene Johnson; mostlynatives.com.

MARIN CARES

› Free the Children at Ross’ Wade Thomas Elementary, an extracurricular servicelearning club, has changed its name to Children for Change ; children4change.org.

› The Sausalito Art Festival celebrates its 65th year this September by bringing together more than 270 award-winning artists from around the country; sausalitoartfestival.org.

› Street Soccer USA , a nonprofit focused on fighting poverty and empowering underserved communities through soccer, opens in

San Rafael. The outdoor field is open for dropin mini tournaments Fridays and Saturdays and is available to rent; streetsoccerusa.org.

› Adam Shapiro launches The Empower Project in Fairfax, an alternative one-year schooling curriculum for boys ages 12-14; theempowerproject.com.

EAT AND DRINK

› Firehouse Coffees and Teas has taken over the former Philz Coffee shop in Sausalito; firehousecoffeetea.com.

› In spite of Marin’s famed cheeses, there hasn’t been a proper cheese shop until now.

Kiri Fisher, owner of the Cheese School in San Francisco, opens Fisher’s Cheese + Wine at Marin Country Mart; fisherscheese.com.

› Headlands Brewing Company announces a new IPA, Wolfback Ridge, now available in 16-ounce cans and on draft at select distributors and restaurants throughout the Bay Area; headlandsbrewing.com.

› Thai Terrace in Sausalito has closed. But not to worry, you can still get your Thai fix with My Thai Street Food , opening a third location in the space; mythai.com.

› Bolinas’ 2 Mile Surf Shop is stoked on its snazzy new website featuring updated info and the option to book surf lessons online; 2milesurf.com.

› Larkspur local Kim Koen launched My Red Tea , an online tea company focused on organic roobios tea products cultivated from the “red bush” plant found high in the mountains of South Africa; myredtea.com.

SNAPSHOT

Novato

What’s new up north.

› Staying healthy just got easier with the opening of the new $2.2 million multidisciplinary MARIN HEALTHCARE DISTRICT Center in Novato. Offering primary care services as well as rotating specialists, it will provide access to a variety of doctors specializing in treatments like vascular surgery, endocrinology, urology and general surgery. marinhealthcare.org, 75 Rowland Way

› After shutting its doors for six-plus years, THE FEATHERED NEST, a well-loved home and gift shop, has reopened in Pacheco Plaza Shopping Center. Owner Pam Garcia carefully culls a selection of goods ranging from modern and vintage home decor to jewelry, women’s accessories and baby clothing. thefeatherednestnovato.com, 444 Ignacio Blvd

› Brothers Joe and Matt Tachis began home-brewing beer with their father in 2012. What started as a hobby quickly became their passion and almost five years later INDIAN VALLEY BREWING , a two-barrel nano brewhouse, was born. You can find the beer at Bicycle Brüstop and Finnegan’s in Novato. indianvalleybrewing.com

› It’s a family affair at MANTRA WINES, where husband-and-wife team Mike and Dez Kuimelis are opening a new Novato tasting room. It specializes in juicy reds from their Sonoma Vineyards; expect to sip awardwinning cabs and zinfandels in a cozy intimate setting. mantrawines.com, 881 Grant Ave

› YOGAWORKS NOVATO added a new community class to the schedule, taught Monday and Wednesday mornings from 7:30 to 8:25 a.m. yogaworks.com, 7320 Redwood Blvd

New in Town is an ongoing bulletin on new businesses throughout the Bay Area. To be considered for future listings, email llindner@marinmagazine.com.

Baba Yaga

Mother, author, breast cancer battler.

H.

When Laura was diagnosed with stage 4 breast cancer, friends encouraged her to go to UCSF’s Carol Franc Buck Breast Care Center. Here, she met Dr. Mark Moasser, a man who would change her prognosis and her life.

Dr. Moasser enrolled Laura in an extremely promising drug trial in Los Angeles. Then, after six months of commuting from her home in Marin, he petitioned the FDA and got Laura her own individual trial run out of UCSF, enabling her to stay at home with her family while fighting for her life. Laura is currently off the experimental drug, cancer-free and writing a book about her experience.

No one ever anticipates needing such specialized medical care. But it’s comforting to know that if you do, UCSF Medical Center is nearby. And, with more than 60 outreach clinics, such as the Greenbrae Clinic in Marin, we bring that expertise even closer to families throughout Northern California. See Laura’s story and others at ucsfhealth.org/possible.

Laura

Stage 4 breast cancer survivor Giver of hope

In Marin

CELEBRATING THE PEOPLE, PLACES AND CAUSES OF THIS UNIQUE COUNTY

More to Mount Tam M

OUNT TAMALPAIS IS the highest peak in Marin and is adored by locals and travelers alike for its breathtaking redwoods, stunning hikes and expansive views. As beautiful as it is, the mountain serves an even greater purpose as a critical refuge for the creatures and plants that thrive here. Being located steps away from the coast creates a remarkably varied topography, with an array of microclimates that support a diverse collection of wildlife. Today the mountain remains a symbolic crown jewel of Marin, and the 41,000 acres that cradle a delicate ecosystem are home to more than 1,600 different species. Here are some wild facts about the peak’s biodiversity that you may not have known. LEELA LINDNER

750 native plant species are found on Mount Tam

6 native plants growing on Mount Tam are found nowhere else in the world

BY THE NUMBERS

46 animal species on the mountain are listed as threatened, endangered, sensitive or rare

10 times more native plants per acre are found on Mount Tam than in Yosemite

20 times smaller than Yosemite

Health Roundup

Golden Days

WHO WOULDN’T LOVE pizza without gaining weight, travel without costs or a glowing tan sans skin cancer risk? As it turns out, the latter is possible. To achieve a great sunless tan from a bottle, Dr. Kim Frederickson at Novato Dermatology recommends first prepping skin by using a glycolic-acid cleanser for several weeks — “it exfoliates dead skin cells and plumps the other cells” — but choose a 15 percent solution, max, as any higher can cause irritation. After this regimen, “let the skin rest for several days,” Frederickson suggests, since “using tanner immediately after the glycolic acid can cause itching.” To protect skin from the sun, opt for physical, not chemical, blockers. “Ninety to 95 percent of sunscreen in stores are chemical blockers, which absorb heat and lead to burning eyes,” Frederickson adds. Instead, choose a product containing zinc oxide or titanium oxide, which are physical blockers and reflect rays away from the skin. “Look for those under ‘active ingredients,’ ” she says. You can also now buy a sunscreen pill made with extract of Polypodium leucotomos, a South American fern the Mayans used for healing; look for brands like Heliocare, widely available at drugstores. “When I vacation in Tahoe or Hawaii I take the pill and use it in conjunction with sunscreen,” Frederickson says. KASIA

PAWLOWSKA

Stay in the Game

Here, spinal surgeon Dr. Brian Su at Mt. Tam Orthopedics and Spine Center shares prevention tips and remedies to keep you active. K.P.

INJURY PREVENTION

Whiplash/ Neck Pain

Adjust the headrest in your car just like you would your mirrors — it should be the same height as the back of your head to provide support if you get rearended. Keep your computer screen at eye level to prevent poor neck posture.

HOME REMEDIES GET HELP

Rest and ice within the first 24 to 48 hours. Motrin or Aleve are more effective than Tylenol or narcotics. Maintain a consistent level of anti-inflammatory medication in your body by taking it every day for the first two weeks regardless of whether you have pain.

Watch for tingling, numbness or arm weakness. If symptoms are worse when tilting your neck upward and/or better when putting your arm behind your head it may indicate nerve compression.

Allergen Alert

Many residents are struggling with debilitating allergies after an unusually rainy season. We spoke with Dr. Schuman Tam from the Asthma and Allergy Clinic of Marin and San Francisco about symptoms and treatments. K.P.

• What are the most common allergens in Marin? For indoor allergens it’s usually dust mites, but it can be a cat and/or dog, as well. Patients can have horse allergies, too. During spring, the most common pollens that trigger symptoms are juniper, cedar, cypress, oak and olive trees; another major allergen is grass. Weeds can cause reactions in fall but it’s not that big of an issue in Marin. Outdoor molds like alternaria and hormodendrum can also trigger allergies in late summer and fall.

Low Back Pain

Core strength is key and it’s not all about abs. Core stabilizers include the smaller muscles that surround your spine, pelvis and hips. Static exercises such as planks and bridges are better than traditional sit-ups.

Ninety percent of people get better within 90 days with the same treatment outlined above for whiplash/neck pain. Stay moderately active, as prolonged bed rest is never the answer. Ask your trainer/yoga/Pilates instructor to adjust your workout. Avoid deep back bends, and if something hurts, don’t do it.

Pain after a fall from significant height and/or trauma could indicate broken vertebrae. Fever, chills, or night sweats with increasing back pain may mean an infection.

• What are the symptoms of these allergens? All allergens cause similar symptoms. Dust, cat hair and dog fur can trigger rhinitis (runny nose, sneezing, postnasal drip, nasal congestion, sinus headache), conjunctivitis (itchy eyes, watery eyes, red eyes) and sometimes asthma. Grass and trees usually provoke rhinitis and conjunctivitis in spring and if grass and/or tree pollen counts are high like this spring, asthma is a possibility as well.

Sciatica (Buttock and Leg Pain)

Sitting increases pressure on the discs in the spine; vary your position and get up regularly to avoid prolonged sitting; try a standing desk that allows you to alternate positions throughout the day.

Anti-inflammatory medications can be useful but are not as effective for nerve inflammation compared to their effect on soft tissue. Sleeping with a pillow under your knees will relax the sciatic nerve and decrease pain.

Be watchful for numbness in the saddle region, leg weakness, and loss of bowel and/or bladder control.

• What are the treatments available? Rhinitis treatments include over-the-counter nonsedating antihistamines, decongestants or nasal steroids. For conjunctivitis, in addition to OTC antihistamines, ketotifen eye drops may help. Talk to a doctor if these remedies don’t bring relief. Medication may be prescribed, or you may benefit from allergen immunotherapy, by injection or sublingually (under the tongue).

Fireman and avid baseball fan Jake Peterson was only 29 years old the first time his heart went into atrial fibrillation (AFib). After having his heart shocked back into rhythm, Jake began seeing a cardiologist at Marin General Hospital. Under his cardiologist’s guidance, Jake made lifestyle changes that helped keep his AFib at bay for more than ten years. Then, his AFib recurred and the episodes became more frequent. As a Fire Captain, Jake could not afford having physical limitations that might jeopardize his livelihood. He was referred to a Marin General Hospital cardiac electrophysiologist who recommended a transcatheter cardiac ablation. Jake had the minimally invasive procedure at Marin General Hospital and has been clear of arrhythmia ever since. With AFib a thing of the past, Jake is back on the job—and at the bat.

To read more healing stories, visit www.maringeneral.org/healing

I’m Jake, and this is my healing place.

MADE BY MARIN

BRU Broth

SOME PEOPLE ARE born with a propelling drive, a grinding tenacity. They’re the go-getters unable to do anything halfway, tough to the bone. Count former corporate executives and BRU Broth founders Mary Butler (left) and Soo-Ah Landa as members of this club. The two originally met at a supper club Landa started, whose participants would cook and taste dishes for up to seven hours. It was here that they started experimenting with homemade bone broths. PHILOSOPHY The San Anselmo–based duo has been making cold-pressed bone broth since 2015. After spending six months working on and taste-testing the flavors, Landa and Butler began to personally deliver the broth to local CrossFit gyms and customers throughout the county. BRU Broth has been organic since day one and is the fi rst heat-and-sip USDA Certi fied Organic bone broth on the market. THE SCOOP A martial artist, Landa was looking for a nutritious drink to sustain her during workouts. Butler, a skier and trail runner recovering from arthroscopic surgery, was also seeking something to help her mend. Containing gelatin, collagen and healthy amino acids and minerals, bone broth was just the thing. BEYOND MARIN BRU Broth’s si x flavors are currently available at most Whole Foods locations throughout California in addition to local markets. Broth can also be ordered through the website. WHAT THEY SAY “I began looking at nutrition di fferently after having kids and after my father was diagnosed with colon cancer,” Landa says. “It all starts with the bones,” Butler adds. “We only use the best — organic pasture-raised chicken and organic grass-fed beef with fresh pressed vegetables and roots.” brubroth.com KASIA PAWLOWSKA

We care for the city that feels like a dear friend.

We perform nearly 40,000 mammograms a year at our Breast Health Center of Excellence. When you call this city home, you call CPMC your hospital.

10 QUESTIONS FOR

Kevin Tinto

This man might look familiar if you spend any time at Starbucks. Kevin Tinto has been to nearly every one of the coffee shops in the county — and we say nearly in case a new one just opened. Tinto does his best work under the gaze of the two-tailed green mermaid, and lately that means getting ready to be a speaker at ThrillerFest in New York City this month, where he will be discussing the success of his self-published novel Ice and possibly luring others into the wild world of writing.

Author TIBURON

MIMI TOWLE

1What is ThrillerFest? ThrillerFest is the annual conference of the International Thriller Writers, always held during the summer in New York City. If you write thrillers in any genre, it is simply the best opportunity to learn from the best authors on the planet.

2

How many people will be at ThrillerFest? There will be around 1,000 attendees.

3

What will you be doing? I will be sharing the methods I used for transforming, publishing and marketing a manuscript only my mom liked into a best seller. For established and mid-list authors, I’ll share a detailed plan on how to use the incredible resources available on the internet to promote your novel, over and above what your publisher’s plan might include.

4

What inspired Ice? I started writing Ice around the year 2000. I lived in New Mexico for two years and spent time in the Anasazi cliff wellings. I wondered why these people, who lived on the mesa tops for thousands of years, suddenly stu ffed themselves into these dangerous cli ffs and caverns.

5

How much did it cost to publish the book? Publishing an indie novel with the current resources is very inexpensive. I spent $199 with Amazon a ffi liate CreateSpace to professionally set my manuscript and publish it. I paid Fiveer.com $5 to make my cover. That’s right. Five bucks. That is your total cost. For those writers with a manuscript in the drawer, and the idea that you had to spend thousands having books published, etc., those days are long past.

6

How many copies sold? Since publication in September 2015, Ice has sold more than 200,000 copies on Kindle and paperback and is nearing 2,000 reader reviews on Amazon.

7

Did you major in English? No. In fact I struggled through English classes, getting by with passing grades. I come from a family of writers, so I believe it is in the DNA. The key is taking a natural storytelling ability and working with enough coaches to bring it to a professional level. That is still my most difficult task. I have a world-class editor, Ed Stackler, to thank for the success Ice has had to date.

8

What do you do for fun? I’m an A-type personality. If it could kill you, I’ve likely done it. Most of Ice is taken directly from my experience as a high-altitude mountaineer and pilot. The readers sensed and were drawn into the story by that realism. I also spend time on the ocean outside the Golden Gate, salmon fi shing, diving for abalone and spear fi shing.

9

Where did you get your ideas? Writers play “what-if” mental games. That’s what I do. From there, I write up a one-page concept with a beginning, middle and end. For Ice research, I hopped on my Harley-Davidson and took a road trip out to the Southwest. This year I did the same for Ice Genesis, including sweat lodge and spiritual quests in Colorado, New Mexico and Arizona.

10

Why Marin? I grew up in Novato. After a stint working for companies like ChesebroughPonds and News Corporation in New York, I returned to Marin and settled in Tiburon. There’s no place on earth like Marin. m

The Roads are Closed. Our Skies are Wide Open.

A s winter storms surged and rains fell, almost overnight, our corner of Big Sur became isolated from the rest of the world, leaving a tranquil stretch of wilderness amongst the California coastline. While the roads remain closed, the skies are open for your arrival.

When is the last time you embraced romance while gazing out at endless ocean views from the deck of a guestroom set 1200 feet above the Pacific? Walked or biked down Highway One without a car in sight for miles? Hiked through forest trails adorned with brilliant wildflowers, hearing only the sounds of birds and the echo of your own footsteps? Big Sur hasn’t felt this secluded in close to 100 years. This, for a brief moment in time, is the Post Ranch experience…yours to capture.

A breathtaking helicopter journey down the Big Sur coast will deliver you to a place of solitude, romance and reconnection… at Post Ranch Inn. Your adventure starts today.

Albert Straus

The well-known West Marin dairy farmer discusses organic farming, immigration issues and challenges facing the food-producing region.

BY JIM WOOD • PHOTOS BY TIM PORTER

IN 1914, at the advent of World War I, Bill Straus was born in Hamburg, Germany. As a young man, he was drawn to farming, which at the time was all but forbidden for Jews in Europe. So Bill and his mother fled to Palestine to work on a kibbutz and eventually to the west coast of America, where his grandfather had lived from the 1850s to the 1890s.

In the late 1930s, Bill received an agriculture degree from UC Davis, and in 1941, when he was 27 years old, he bought a dairy farm in Marshall, a farming community on the shores of Tomales Bay in Marin County. At the time, he had 23 Jersey cows. After nine years of living alone, Bill married Ellen Prins, who was born in Amsterdam, Holland, and in 1955, Bill and Ellen welcomed Albert, thei r fi rst of four children, into their family.

Today, Albert Straus is the founder and CEO of Straus Family Creamery, a privately held company with 140 employees, and nine cooperating certi fied organic dairy farms, including the Straus Dairy Farm, that produce a wide assortment of organic milk, butter, yogurt and ice cream products that are sold throughout the western United States. The products are also served in many of the Bay Area’s fi nest restaurants.

Albert and his wife still live in the farmhouse in Marshall on the shores of Tomales Bay that his father, Bill, purchased in 1941. Though Bill died in 2003, Albert’s mother, Ellen Straus, remains active in the Marin Agricultural Land Trust (MALT), a highly successful nonprofit she co-founded with Phyllis Faber in 1980 that has been instrumental in preserving more than 48,000 acres of ranchland in West Marin.

Tell us about your typical day. My day starts at 5:30 a.m., when I do things like check on the farm and make sure everything is running properly. One of the farm’s priorities is to demonstrate that we’re a solution to climate change. We were California’s fi rst dairy to develop a carbon farm plan, a 20-year plan to sequester 2,000 metric tons of carbon every year. We take CO2 from the air and put it into the soil through plant material.

I’ve developed a methane digester, which converts cow manure into electricity that powers the entire farm. When I’m fi nished at the farm, I drive six miles inland on the Marshall-Petaluma Road to Straus Family Creamery. And after checking on that, I head to our offices and distribution center in Petaluma. I’m running the day-to-day needs of the farm and the creamery from Petaluma. I drive approximately 50 miles a day in my all-electric Nissan Leaf. I’m back checking on the farm again in the late afternoon.

What milk products come out of the Straus Family Creamery? We have organic whipping cream, half-and-half, and a variety of creamtop milk in reusable glass bottles; we produce sour cream; we have 11 di fferent flavors of organic ice cream and nine di fferent types of organic European-Style yogurt plus several varieties of Greek yogurt; and we produce a sweet and a salted butter. Our butters are used at such restaurants as Chez Panisse in Berkeley and the French Laundry, and our high-butterfat milk is used by popular ice cream makers like Bi-Rite Creamery in San Francisco and Fairfax Scoop in Marin. We’re a midsize creamery; many of our competitors are four or five times larger.

What qualifies a dairy to be labeled organic?

In 1994, Straus Family Creamery was the first creamery to be certified 100 percent organic in the United States and the Straus Dairy Farm was the first certified organic dairy farm west of the Mississippi River. Now, 23 years later, nearly 80 percent of the dairy farms in Marin and Sonoma counties are certified as organic. To be certified organic, you must demonstrate that all your cows and calves’ feeds are certified organic, including pasture. This means all animal feed must be GMO free and grown without the use of synthetic fertilizers, herbicides or pesticides. Organic certification means that your cows can’t be given growth hormones, steroids or antibiotics ever; they must have yearround access to the pasture and the outdoors (weather permitting) and, of course, always be treated in a humane way. Organic farming practices must be inspected and approved by a third-party agency represented by the United States Department of Agriculture (USDA) and approved for organic use as required by the USDA’s National Organic Program.

Are most of your 140 employees immigrants? If so, how are they coping with Trump’s tightening of requirements? And what, if anything, are you doing to help them? I think 85 percent

IN 1914, at the advent of World War I, Bill Straus was born in Hamburg, Germany. As a young man, he was drawn to farming, which at the time was all but forbidden for Jews in Europe. So Bill and his mother fled to Palestine to work on a kibbutz and eventually to the west coast of America, where his grandfather had lived from the 1850s to the 1890s.

In the late 1930s, Bill received an agriculture degree from UC Davis, and in 1941, when he was 27 years old, he bought a dairy farm in Marshall, a farming community on the shores of Tomales Bay in Marin County. At the time, he had 23 Jersey cows. After nine years of living alone, Bill married Ellen Prins, who was born in Amsterdam, Holland, and in 1955, Bill and Ellen welcomed Albert, thei r fi rst of four children, into their family.

Today, Albert Straus is the founder and CEO of Straus Family Creamery, a privately held company with 140 employees, and nine cooperating certi fied organic dairy farms, including the Straus Dairy Farm, that produce a wide assortment of organic milk, butter, yogurt and ice cream products that are sold throughout the western United States. The products are also served in many of the Bay Area’s fi nest restaurants.

Albert and his wife still live in the house in Marshall on the shores of Tomales Bay that his father, Bill, purchased in 1941. Bill died in 2003. Albert’s mother, Ellen Straus, who passed away in 2002, co-founded the Marin Agricultural Land Trust (MALT), a highly successful nonprofit, with Phyllis Faber in 1980 that has been instrumental in preserving more than 48,000 acres of ranchland in West Marin.

Tell us about your typical day. My day starts at 5:30 a.m., when I do things like check on the farm and make sure everything is running properly. One of the farm’s priorities is to demonstrate that we’re a solution to climate change. We were California’s fi rst dairy to develop a carbon farm plan, a 20-year plan to sequester 2,000 metric tons of carbon every year. We take CO2 from the air and put it into the soil through plant material.

I’ve developed a methane digester, which converts cow manure into electricity that powers the entire farm. When I’m fi nished at the farm, I drive six miles inland on the Marshall-Petaluma Road to Straus Family Creamery. And after checking on that, I head to our offices and distribution center in Petaluma. I’m running the day-to-day needs of the farm and the creamery from Petaluma. I drive approximately 50 miles a day in my all-electric Nissan Leaf. I’m back checking on the farm again in the late afternoon.

What milk products come out of the Straus Family Creamery? We have organic whipping cream, half-and-half, and a variety of creamtop milk in reusable glass bottles; we produce sour cream; we have 11 di fferent flavors of organic ice cream and nine di fferent types of organic European-Style yogurt plus several varieties of Greek yogurt; and we produce a sweet and a salted butter. Our butters are used at such restaurants as Chez Panisse in Berkeley and the French Laundry, and our high-butterfat milk is used by popular ice cream makers like Bi-Rite Creamery in San Francisco and Fairfax Scoop in Marin. We’re a midsize creamery; many of our competitors are four or five times larger.

What qualifies a dairy to be labeled organic?

In 1994, Straus Family Creamery was the first creamery to be certified 100 percent organic in the United States and the Straus Dairy Farm was the first certified organic dairy farm west of the Mississippi River. Now, 23 years later, nearly 90 percent of the dairy farms in Marin and Sonoma counties are certified as organic. To be certified organic, you must demonstrate that all your cows and calves’ feeds are certified organic, including pasture. This means all animal feed must be GMO free and grown without the use of synthetic fertilizers, herbicides or pesticides. Organic certification means that your cows can’t be given growth hormones, steroids or antibiotics ever; they must have yearround access to the pasture and the outdoors (weather permitting) and, of course, always be treated in a humane way. Organic farming practices must be inspected and approved by a third-party agency represented by the United States Department of Agriculture (USDA) and approved for organic use as required by the USDA’s National Organic Program.

Are most of your 140 employees immigrants? If so, how are they coping with Trump’s tightening of requirements? And what, if anything, are you doing to help them? I think 85 percent

of our employees are immigrants, and we have a lot of support programs for them. We support them in getting their citizenship by helping with classes and programs; we pay for them to attend English as a Second Language classes at the creamery; and all our meetings are bilingual — English and Spanish. Regarding the current political climate, I wrote a letter to our staff bout all the fear and anxiety this administration is causing and, because my parent s fled Nazi Europe, I understand their fears. I instructed our HR

2017 White Hot Summer Party

department to fi nd resources where employees can determine what their legal rights are and aid them. In my letter, I told them that most of us in America are immigrants and that I value them very much. It’s a very frightening time for them.

Straus Family Creamery was the first creamery to be certified 100 percent organic in the United States and the Straus Dairy Farm was the first certified organic dairy farm west of the Mississippi River. Thank

Do your employees live on — or near — the farm or creamery? No, most of them live along Highway 101 between Petaluma and Windsor, so they drive quite a distance to reach work. And the creamery, where most of them work, operates 24 hours a day. We have a prep shift starting at 10 p.m., a production shift at 4 a.m., and our sanitizing shift starts at 2 p.m. Meanwhile, at the farm, we supply housing for all our employees. And at the creamery, after more than 20 years of growing, it has nearly reached its capacity.

And what does that mean for the Straus Family Creamery? Well, it looks like we’ll soon be consolidating our creamery in Marshall and distribution center and offices in Petaluma all to a new location in Santa Rosa. Our goal is to have a facility that’s as environmentally sensitive as possible with zero-carbon impact; it will have an educational piece for consumers to

you to our partner and sponsors.

understand where the organic dairy products come from and how they’re made. We’ll gain great efficiencies by being under one roof, and our employees will be much closer to work. I’m very excited about the future and what it holds.

What is the future of farming in West Marin?

First, make no mistake, the Straus Dairy Farm will still be farming in West Marin — it’s only our creamery that will be moving. That said, I’m concerned that very few people can a fford to live and work in West Marin anymore. In Marshall, less than 30 percent of the homes are occupied by full-time residents; most are shortterm rentals or weekend homes. So, there’s less and less of a community. These are issues I’m working on with the California Coastal Commission and Marin County, to see if we can revitalize our rural communities. The state and county government have promoted tourism at the expense of farming and rural communities. Decades ago, we worked together as farmers to make a better farming community. That’s what I advocate for. The Straus Family Creamery’s mission is to revitalize rural communities and sustain family farming through advocacy and education, and I continue to advocate for this mission every day.

Is the environmental lawsuit involving dairy farms on the Point Reyes National Seashore helping or hurting your efforts? Right now, it’s hard to tell. The lawsuit hasn’t been settled. Currently, the farmers can’t improve their properties because they are on yearto-year leases, which makes it di fficult to secure improvement loans. Meanwhile, their farms are falling into worse and worse disrepair. And, by the way, all six dairy farms are certi fied organic. I’m proposing that an agricultural nonprofit like MALT steps in to manage the park. An organization that, like MALT, understands the needs of the farms and promotes sustainable and environmentally friendly farming practices [on farms] with long-term leases in a national park system. The farms in the Point Reyes National Seashore are approximately 20 percent of Marin’s food production, so the outcome of the lawsuit could have a huge impact. If the plainti ffs prevail, it could be the start of the demise of farming in West Marin. m

D E LOACH

EXPERIENCE THE RENAISSANCE

The Russian RiverValley Original

Picnic Perfection

This summer, lead off that outdoor potluck party with one of these Marin-inspired dishes.

BY LYNDA BALSLEV • PHOTOS BY LORI EANES

Watermelon Salad

Bramble Berry Crisp

Adobo Chicken Slab Sandwich

Three Sisters Salad

Dry Rubbed and Smoked Baby Back Ribs

When it comes to summer entertaining, the festivities naturally spill outdoors. Alfresco is the name of the game when it’s time to chill with your friends, enjoy good food and imbibe colorful drinks. The big question is where? Shall you picnic at the beach, host a backyard barbecue or dine on the patio of your favorite restaurant? With the abundance of nature, beaches and good eats in Marin, why not do it all?

We did just that, combining all these venues into one at a beach home in Tiburon and inviting a few of our favorite Marin chefs to an afternoon picnic, potluck-style (we are no fools). We fired up the grill, lit a bonfire on the beach, provided music and toys, and stocked a Marin-sourced beverage bar with bubbles, mixers and spirits. Tasked with specific courses, we let our chef-friends work their magic and bring their locally inspired cuisine to this fabulous backyard. With a retro Frito pie, farmers’ market salads, a luscious berry crumble, smoky baby back ribs and a super-size slab sandwich, washed down with craft cocktails, there was something for everyone, and the living could not have been easier.

So go ahead and plan a picnic by the beach or in your backyard. Invite your friends and your kids’ BFFs. Ask everyone to bring a dish or a bottle. Set a theme if you like and ask for starters, salads, mains and dessert. Lucky for us, the chefs at our soiree shared their recipes, so you can re-create their dishes at home for your next outdoor party. Use them for inspiration and everyone will be in for a treat. Just don’t forget the sunscreen.

The bounty of summer on a plate. Opposite from top left: Green Chile Kitchen’s Ted Razatos; Arielle Giusto and Josephine Stoddard of MH Bread & Butter; hostess Quinn Edington (in blue) and guests.

Clockwise from top left: Bruce Johnstone of Insalata’s; Omar Huerta (right) of Playa and Ted Razatos; Adobo chicken slab sandwich; chef Justin Diehl of Green Chile Kitchen.

SANTA FE FRITO PIE SERVES 8

Green Chile Kitchen, San Rafael Owner Ted Razatos and Chef Justin Diehl

A little bit nacho, a little bit retro, this food truck–inspired appetizer from San Rafael’s Green Chile Kitchen is almost as much fun to assemble as it is to eat. Ted Razatos notes that his native New Mexican cuisine is distinguished by the use of the red and green chiles grown in his home state. We tasted GCK’s sweet and smoky New Mexico chile sauce and are ready to relocate, so take the extra step to make the sauce for this party-size Frito extravaganza. And be sure to pass the napkins.

New Mexico Red Chile Sauce

1 (4-ounce) bag New Mexico red chile pods

1 cup hot water

3 cloves garlic

1 tablespoon salt

Frito Pie

4 (1-ounce) bags Frito corn chips, plus more for serving

2 cups cooked organic pinto beans

8 to 12 ounces shredded Monterey Jack cheese 12 ounces ground beef (hormone- and antibioticfree), browned and seasoned in a skillet

1 L cups New Mexican red chile sauce (see recipe)

2 cups thinly sliced organic romaine hearts, shredded 1 cup fresh pico de gallo

Sour cream and fresh cilantro, to garnish

PREPARE THE CHILE SAUCE You will need enough pods to fill a blender. Run each chile pod, one at a time, under warm to hot running water. Remove the stems and rinse out the seeds and place the pods in a blender. When the blender is full add the hot water, garlic and salt. Blend until you no longer see pepper flakes on the side of the blender. Add more garlic or salt to taste and add more water as needed to achieve a gravy consistency.

ASSEMBLE Cut each bag of Fritos lengthwise down one side. Pour half the Fritos from each bag into a shallow, wide serving bowl. Nestle the bags, cut side up, in the bowl. Building upward, scoop the beans over the Fritos. Sprinkle the cheese over the beans, and spread the ground beef over the cheese. (The cheese will melt on its own.) Cover the ground beef with a generous amount of red chile sauce. Garnish the tops with lettuce and a scoop of pico de gallo. Add sour cream and cilantro, if desired. Serve immediately.

ADOBO CHICKEN SLAB SANDWICH MAKES 1 SLAB SANDWICH;

15 TO 20 SERVINGS

MH Bread & Butter, San Anselmo

Chef Arielle Giusto

This slab sandwich was created by Arielle Giusto for

MH Bread & Butter and includes avocado, radish, pickled onions and adobo aioli. The dense ciabattastyle bread, named “Bianca” by baker and co-owner Nathan Yanko, is appropriately supersized for a crowd. It’s a terrific way to serve a party and makes a great centerpiece. Make the sauce and marinate the chicken 1 day before serving.

Adobo Sauce (yields about 1 quart)

7 dried guajillo chiles, stemmed and seeded

3 dried ancho chiles, stemmed and seeded

4 cloves garlic

½ cup red wine vinegar

¼ cup olive oil

½ cinnamon stick

2 tablespoons fresh thyme leaves

2 tablespoons black peppercorns

2 tablespoons salt

1 tablespoon cumin seeds

½ tablespoon Mexican oregano

3 pounds boneless, skinless chicken breasts

Salt

1 cup mayonnaise

1 teaspoon finely grated lemon zest Extra-virgin olive oil

1 loaf MH Bread & Butter “Bianca” bread, halved Sliced avocado

Thinly sliced red radishes Pickled red onions

MAKE THE SAUCE Place the dried chiles in a pot and cover with water. Bring to a boil and boil until the chiles are soft and pliant. Transfer the chiles, ½ cup cooking liquid, and the remaining adobo ingredients to a blender or food processor. Process until smooth, adding more cooking liquid as needed to achieve a thick sauce consistency. Transfer the sauce to a large saucepan and simmer over medium heat for about 10 minutes. Remove from the heat and cool to room temperature. Set aside ¼ cup sauce for the aioli.

MARINATE THE CHICKEN Place the chicken breasts in a large bowl. Add adobo sauce to the bowl and thoroughly coat the chicken. Arrange the chicken in a single layer on a rimmed baking sheet and season with salt. Cover with plastic wrap and refrigerate overnight. MAKE THE AIOLI Combine the ¼ cup reserved adobo sauce, the mayonnaise, lemon zest and ¼ teaspoon salt in a bowl. Refrigerate until use.

ROAST THE CHICKEN Preheat the oven to 400°F. Remove the chicken from the refrigerator and lightly drizzle with olive oil. Roast in the oven until thoroughly cooked. Remove and cool slightly, then thinly slice. ASSEMBLE SANDWICH Spread half the aioli on the bottom half of the bread. Arrange the chicken over the bread and top with the avocado, radishes and onions.

Spread the remaining aioli on the top half of the bread and close the sandwich. Cut into serving portions.

DRY RUBBED AND SMOKED BABY

BACK RIBS SERVES 6 TO 8

Pig in a Pickle, Corte Madera Chef Damon Stainbrook

When it comes to ribs, it’s all about the bark, which Damon Stainbrook achieves by rubbing his pork ribs with a spice rub and dry-brining the ribs, unwrapped, in the refrigerator. As the ribs brine, the salt in the rub will pull moisture to the surface of the meat, which will then be drawn back into the meat, along with the salt. Meanwhile, the spices will adhere to the ribs and form into a nice bark during the grilling process. If you have a smoker at home, then use it; otherwise a charcoal kettle grill or a gas grill and a smoker box will do the trick. These ribs are very portable. Precook them at home; then before serving, just fire up a grill, baste with barbecue sauce and give them a quick sear to crisp them up.

Spice Rub (dry brine)

1 cup brown sugar

½ cup plus 5 tablespoons sweet paprika

L cup kosher salt

5 tablespoons freshly ground black pepper

2 tablespoons garlic powder

1 tablespoon onion powder

1 tablespoon cayenne

1 tablespoon ground cumin

1 tablespoon any other herbs or spices you may prefer

3 to 4 baby back pork ribs

Combine the rub ingredients in a bowl. Coat the ribs on all sides with the rub. Place on a rimmed baking tray lined with parchment paper and refrigerate, uncovered, for at least 3 hours or overnight. Prepare a kettle charcoal grill or gas grill for indirect cooking over low heat (225°F). If using a kettle grill, start a pound of lump charcoal in a small pile on one side of the kettle. Add a few wood chunks, such as hickory, oak, pecan or apple. Place one rack of ribs on the opposite side of the grill away from the fire. Adjust air vents to allow the fire to burn steadily and check temperature by sticking a thermometer in the top air vent in the lid. If using a gas grill and a smoker box, add one handful of presoaked wood chips to the smoker box, following manufacturer’s instructions. Close the lid. When the wood begins to smoke, place the ribs over indirect low heat. Grill the ribs over indirect low heat until tender, about 3 ½ hours, adding a few wood chunks every hour or a handful of presoaked wood chips to the smoker box every 30 minutes or so. To check for doneness, pick the ribs up with tongs 3 to 4 ribs down the rack. Hold them bone side up — the

weight of the rib should make them bend backwards, and they should be just starting to peel off the bone. (Ribs should not be falling off the bone, but should pull off gently with a little bite left in them.) If you are going to sauce the ribs, brush the ribs with the sauce during the last few minutes of grilling. Remove the ribs from the grill and let rest 10 to 15 minutes. Slice and serve with sauce on the side.

Mild Barbecue Sauce (yields about 1 K quarts)

1 ½ cups ketchup

1 ¼ cups water

1 cup brown sugar

¾ cup plus 2 tablespoons corn syrup

¾ cup plus 2 tablespoons tomato paste

¾ cup apple cider vinegar

¾ cup unsulfured molasses

3 tablespoons maple syrup

1 ½ tablespoons Worcestershire sauce

1 ½ teaspoons tamari

1 teaspoon onion powder

1 teaspoon kosher salt

¼ teaspoon cayenne

¼ teaspoon freshly ground black pepper

¼ teaspoon garlic powder

¼ teaspoon ground cumin

Combine all the ingredients in a large saucepan. Bring to a boil over medium heat, stirring frequently. Remove from the heat and cool. Cover and store the sauce in the refrigerator until use.

THREE SISTERS SALAD SERVES 6

Más Masa, Fairfax Chef Patrick Sheehy

Más Masa’s vegan salad is based on the traditional milpa Mesomerican farming technique where beans, corn and squash (the “three sisters”) are grown together. As the corn grows tall, it provides a structure for the bean vines, and the leaves provide shade for the squash. The beans add nitrogen to the soil and promote the growth of the corn. When beans, corn and squash are eaten together they create a protein source rich in vitamins.

Jamaican Vinaigrette (yields about 1 ½ cups)

¼ cup apple cider vinegar

¼ cup water

½ cup brown sugar

¼ cup Jamaica (hibiscus) flowers

1 cup sunflower oil

¾ teaspoon salt

Salad

2 bunches lacinato kale, cut in chiffonade

½ cup finely diced Persian cucumber

½ cup corn hominy

½ cup cooked and drained heirloom beans ½ small red onion, thinly sliced Fresh lemon juice Salt

Garnishes ¾ cup cubed roasted acorn squash ½ cup Peruvian popcorn, toasted* ¼ cup puffed amaranth*

*May be found in most health food stores and grocery stores such as Good Earth and Whole Foods.

MAKE THE DRESSING Combine the vinegar and water in a saucepan and bring to a boil, then remove from the heat. Stir in the sugar and the Jamaica flowers and steep for 10 minutes. Strain out the flowers and cool the liquid in an ice bath. Add the oil and salt and whisk until emulsified. (The vinaigrette may be stored in a container for up to one week in the refrigerator. If it separates, simply shake the container to remix before use.)

MAKE THE SALAD Combine the kale, cucumber, hominy, beans and onion in a large bowl. Toss with some of the vinaigrette and the lemon juice and salt, to your taste. Garnish with the acorn squash, Peruvian popcorn and puffed amaranth. (The red onions can be soaked in water for 15 to 20 minutes, then strained to help remove the raw sulfurous taste.)

WATERMELON SALAD SERVES 6

Playa Mill Valley, Chef Omar Huerta Chef Omar Huerta ratchets up Playa Mill Valley’s watermelon salad with beets, snap peas and grapes, before drizzling it with a chili-infused guajillo-arbol vinaigrette. Sweet, spicy and cooling, this salad is a perfect summer refresher.

Vinaigrette

1 cup champagne vinegar

¼ cup water

1 shallot, minced

2 tablespoons raw agave

2 teaspoons sweet paprika

¾ teaspoon arbol chili powder

¾ teaspoon guajillo pepper

¾ cup canola oil

¼ cup extra-virgin olive oil

Salt and freshly ground black pepper

Salad

2 pounds compressed watermelon (method below)

12 ounces golden baby beets, roasted and peeled, halved or quartered

12 ounces mixed red and green seedless grapes, halved

8 ounces snap peas, strings removed

4 ounces crumbled feta cheese

2 ounces arugula microgreens

2 ounces red Bull’s Blood beet microgreens

Compressed Watermelon

Peel 1 medium seedless watermelon. Cut into ¾-inch cubes and place in a large ziplock bag. Weigh the bag down with a heavy skillet or cans for 1 hour (or compress in a vacuum-seal machine).

TO MAKE Combine the vinegar, water, shallot, agave, paprika, chili powder and guajillo pepper in a medium bowl. Whisk in the canola and olive oil until emulsified. Season with salt and pepper to your taste. Combine the watermelon, roasted beets, grapes and snap peas in a large serving bowl. Add about 1 cup vinaigrette and toss to coat (reserve the remaining vinaigrette for another use). Sprinkle the feta cheese over the salad and garnish with the microgreens.

BRAMBLE BERRY CRISP SERVES 6 TO 8 Insalata’s, San Anselmo

Pastry Chef Bruce Johnstone

Got berries? Then this is the dessert for you. Bruce Johnstone created this recipe for our party, and we can’t think of a better way to celebrate the summer season’s berries than with this juicy crisp redolent of citrus.

Lemon Cornmeal Crumble

1 ¼ cups all-purpose flour ¾ cup (12 tablespoons) cold unsalted butter, cubed ¾ cup rolled oats ½ cup cornmeal ½ cup sugar ¼ cup (packed) brown sugar 1 ½ teaspoons finely grated lemon zest V teaspoon salt

Berry Filling 6 cups assorted berries (raspberries, blackberries, boysenberries or blueberries) 1 cup sugar ¼ cup quick-cooking tapioca ¼ teaspoon salt Finely grated zest and juice from 1 orange

Preheat the oven to 350°F. Combine the crumble ingredients in a mixing bowl fitted with a paddle attachment. Mix until the mixture resembles coarse sand. Combine the filling ingredients in a large bowl. Pour into a deep 10-inch pie or gratin dish and spread the crumble over the filling. Bake until the juices are bubbling through the crumble and around the edges, 40 to 45 minutes for a convection oven or 50 to 60 minutes for conventional oven. Remove from the oven and let cool for at least 25 minutes before serving.

Clockwise from top left: Arielle Giusto; bramble berry crisp; Pig and Pickle chef/owner Damon Stainbrook; a game of Ping-Pong is a great addition to any potluck.

FIRST PERSON

Hooked on Hawk Hill

For these citizen scientists, nothing beats the thrill of looking a large raptor in the eye.

BY LAURIE M C ANDISH KING

WHEN I FLINCHED even the slightest bit, the red-tailed hawk tightened her viselike grip on my right thigh. Her talon was more than an inch long. It was sturdy and had a fi nely pointed tip that had slipped effortlessly through my jeans and pierced my soft flesh, inducing excruciating pain. The hawk was large — her wingspan was more than four feet. I figured I needed at least four hands to free myself: one to hold the bird, whose instinct was to grasp me and fl y away; one to hold her free foot, so she didn’t seize me with that; and two to hold the offending foot and pull out the talon, which was curved like a huge fi sh hook. It was quite a predicament, and not an uncommon one among inexperienced raptor banders.

Actually, as soon as I held my fi rst bird I was hooked — in the metaphorical sense. There is something magical about seeing a bird of prey up close, looking it in the eye, and feeling its raw power. There is something addicting about being witness to its magni ficent wildness.

That’s why I volunteered to be a bander with the Golden Gate Raptor Observatory (GGRO), a citizen-science organization associated with the Golden Gate National Parks Conservancy and the National Park Service that’s been tracking birds of prey in Northern California for more than 30 years. It’s why I was in a small, dark bird blind on Hawk Hill, in the windswept Marin Headlands. And it’s why I was stuck, immobile, with a sharp talon in my leg and searing pain on my mind.

Fortunately, I was not alone. It takes a team to catch a hawk, and I was part of a group of 10 banders working in four blinds that day. My blind-mate was Buzz, an experienced bander and the GGRO’s director of

research. There’s no one I’d rather be in a blind with. Buzz understands the way hawks behave. He knows how to read the wind and figure out how the birds will be flying. He can look at a hawk’s plumage — the subtle variations in color, the length of the flight feathers in relation to each other, the amount of wear on the feathers’ edges — and determine the bird’s age. And he knows how to trap a bird and handle it safely — which, clearly, I did not.

It isn’t easy to catch a hawk. The other banders and I went through an extensive training program that includes learning to set up three kinds of nets — bow nets, mist nets and dho-gazzas — because different nets work best in different weather conditions, and for catching different-size birds. Nineteen species of raptors pass through the headlands; big redtails and the smaller Cooper’s hawks and sharp-shinned hawks are most common.

We use bow nets for the larger birds, and mist nets or dho-gazzas for the smaller ones, unless it’s very windy, in which case we skip the dho-gazzas because they won’t stay up if there’s more than a light breeze. No matter which kind we use, catching the birds is a challenge. The

This page: Laurie McAndish King releases a hawk on the hill. Opposite: A volunteer releases a bird near the Golden Gate Bridge.

PHOTOS BY WALTER KITUNDU; DAVID PRESOTTO; PHOEBE PARKER-SHAMES

Clockwise from top left: Buzz, the GGRO’s director of research; a juvenile red-tailed hawk; a close-up view of the mighty talons; banding a Copper’s hawk at a Hawk Talk.

altitude and direction they’re flying in from, the angle of approach, the wind currents, the time of day and position of the sun — all these factors play into the trapping equation.

Getting the birds out of the nets is often challenging, too. Sometimes they dive deeply into the mesh, requiring us to snip the netting to disentangle them, which means a netrepair job, which takes time away from trapping. Other times they get a wing stuck, or bite us as we try to extricate them.

We don’t hold on to the hawks for very long. Once we’ve untangled them from the net, our job is to perform a quick set of assessments and release the birds unharmed. The first thing we do is attach a small, numbered band to the “ankle” of each bird we catch, so it can be identi fied if it’s captured again, either here or somewhere else. Then we measure and weigh the birds and record data: each bird’s age and sex; whether their crops (esophageal pouches) are full or empty; whether they appear to have any injuries or abnormalities; and the length of their wings, tails, beaks and talons.

Obtaining those measurements can be tricky. While some birds are relatively calm, others are spirited. American kestrels, for example, are infamous for pecking. Approximately the size of a robin, these feisty falcons nip at our fingers as we extricate them from the net, focusing in particular on any hangnails they can reach. (We don’t wear gloves because to be able to perform these maneuvers we need to be able to feel as well as see what we’re doing, and gloves would dull our sense of touch.)

Kestrels peck at the calipers as we adjust the movable tip and attempt to align it with the exact tip of the bird’s upper mandible so we can measure the length of the beak. They bite the little plastic ruler we slip beneath their wings to measure the distance to the tip of the longest wing feather. And who can blame them?

This poking and prodding is akin to what humans might undergo at an annual physical exam in the doctor’s office. While no one would characterize it as enjoyable, it’s usually only mildly annoying. For hawks as for humans, it’s important for monitoring the health of both the individual and the species. Carnivorous raptors, being high up on the food chain, warn us of contaminants like DDT — and, more recently, rat poison — that have worked their way into the environment and threaten many species.

It takes hundreds of volunteer field biologists to gather all this avian data. We banders work every single day of the week during the August-to-December migration season, catching hawks during most of the daylight hours. In just over 30 years the GGRO has trapped more than 40,000 hawks, keeping meticulous records about each one. But the bird I was concerned about that day was the one gripping my thigh.

“Buzz, when you have a moment, I could use some help.” I spoke softly and slowly. Buzz is not the kind of person who makes sudden movements, but I wasn’t taking any chances. A sudden movement would cause certain pain.

“OK; give me a minute here.” Buzz was bent over a Cooper’s hawk he had just caught, measuring its wing length. He did not look up.

I decided to wait for Buzz to finish his work before explaining my predicament. He worked quickly; it would only be a few minutes. The sound of our voices made my bird nervous, and when she felt nervous she tightened her grip. As long as the bird and I were both relaxed, and no one was moving or speaking, the pain was quite bearable. Once Buzz fi nished with his “Coop,” we could focus on my redtail.

I felt a little light-headed and needed to distract myself from the pain, so I looked more closely at the raptor in my lap. Its breast feathers were bright white; the stomach was a bit darker, with bu ff-colored streaks. Its back was chocolatybrown and the tail was dark brown with thin paler bands. (This was a first-year bird; the distinctive brick-red tail feathers would not grow in until the following year.) All the feathers were in good condition, and I saw no lice or other ectoparasites; that was a good sign.

Nineteen species of raptors pass through the headlands; big redtails and the smaller Cooper’s hawks and sharp-shinned hawks are most common.

I didn’t want to look directly at the hawk’s eyes, thinking that might antagonize the creature. But I couldn’t help myself. They were mesmerizing: fierce, bright and alert, with pale golden irises.

When I saw that Buzz was nearly finished with his Cooper’s hawk, I continued. “I’ve been footed.” Footed is the technical term for having a hawk’s talon deeply embedded in some part of your body. It’s embarrassing, because it means you haven’t been paying close enough attention to what you’re doing. You have not properly controlled the hawk’s feet. You have made a stupid mistake. The only good thing about being footed is that it hurts so much you will probably never let it happen again.

Buzz turned toward me slowly, assessing the situation. It may have taken a few seconds for him to move to my side, or maybe it took a year. It was certainly a good 10 minutes before he was able to pry open the hawk’s clenched foot and slide the curved talon out of my leg.

Liberated from the red-tail’s grasp at last, I lay down on the rough wooden floor of the blind and closed my eyes. Buzz stepped outside and released the red-tail, which I’m sure seemed unconcerned as it flew away. They always are. Often a hawk will even give a quick little shiver as it flaps away, as if to shake off he memory of a close encounter with humans.

The pain subsided quickly, and soon a deep puncture wound was all that remained of my avian adventure. That was 10 years ago and even though I was freed from that hawk’s grasp, I will never be free from my fascination with these wild creatures. I sustained no further injuries from this event, but something about these magical birds captured my imagination and pierced me to the quick. And every time I look in a hawk’s eyes, I am hooked all over again. m

LIVE TRANSMISSION

Radio operators throughout the county use invisible electromagnetic energy to send and receive messages.

BY KASIA PAWLOWSKA • PHOTOS BY RON POZNANSKY

AS PEOPLE GO about their days, from home to work to the grocery store to the gym, they pass by emblems belonging to unknown worlds. Spray-painted lines on the street, colored handkerchiefs hanging out of pockets, SKU codes printed on tags — all of these markers are imbued with meaning, though far less so to the uninitiated eye. Among such symbols is the call sign. Composed of five characters, a mix of numbers and letters, it’s generally seen stamped on a license plate of a car topped with multiple antennas. If it’s a vanity call sign, the sequence not only indicates the owner’s geographical base but also often the person’s initials. And it means the individual driving the car is likely an amateur radio operator, one whose power to send a message could potentially save your life if other forms of communication go down.

Who enjoys operating radios? “There are currently about 2,000 licensed ham radio operators in Marin County,” says Michael Fischer, public service representative of the Marin Amateur Radio Society (MARS). Its motto? “When all else fails,” referring to the ability to communicate beyond the cloud. “There are also more operators today than ever before,” Fischer adds. In 2007, the FCC eliminated a Morse code requirement for an amateur, or ham, license. That opening, plus the relatively low cost of equipment and the rise of the maker culture, spurred many newcomers to join the ranks. But for some operators, it’s a passion they’re born with. “When the Point Reyes National Seashore gave us permission to begin our project it was like giving the keys to the inmates,” says Richard Dillman, president and co-founder of the Maritime Radio Historical Society. Along with Dillman, a core group of about six have restored KPH — the Marconi/RCA transmitting

in the control room

the KPH transmitter site in Bolinas. This page: Vacuum tubes were first developed in the early 1900s and used in radio broadcasting equipment for amplification.

Opposite: Steve Hawes

at

station in Bolinas and the corresponding RCA receiving site in Point Reyes Station — back to operation after its closure in 1999. In terms of members, however, it’s an OM’s game. A Morse code abbreviation, OM stands for “old man” and regardless of age, all male operators are referred to this way. It doesn’t mean there aren’t any YLs in the mix, though. “Young lady,” or female operators — also any age — do exist and more are encouraged to get on the air.

What is it all about? “I’m mostly a listener,” says Tom Soskin, president of MARS. “But a DX rag chewer, too.” No, DX isn’t a new nutritious super cloth. DXers are operators who like to make contact with people far away, distance being the goal, both to talk and listen. There are many avenues to explore in radio communications. Those interested in the electronics side can take pleasure in setting up and restoring rigs, while competitive types will enjoy contesting, where operators try to reach as many stations as possible in a given period of time. Hams also provide communications for events like marathons and races, which doubles as training in the event a real disaster were to take place. KPH, on the other hand, functions primarily as a place for historic preservation, to keep the art of Morse code alive. Overall, it’s about community. “We are a pretty friendly bunch,” Soskin says.

Where does it take place? Amateur radio can take place anywhere from a “ham shack” — a designated radio room — to a garage to a hiking trail or even on the International Space Station.

Why give it a try? Looking for a challenge, wanting to be useful in emergencies, seeking connection, and gaining a different perspective on technology are all reasons for giving ham radio a shot. Beyond this, the operators all seem to be having a lot of fun.

How to get started? The KPH receiving site in Point Reyes Station is open to visitors every Saturday from noon until 5 p.m. Be sure to mention you’re a “true believer” for access to the Treasure Room. But for the real razzle-dazzle there’s no better day to visit than July 12, when “Night of Nights” takes place. During this annual event commemorating the end of Morse operations, the station goes back on air, as do others across the country. A guest operating position is open on this day for those wishing to code — Morse, that is. Affectionately called “Bible Class,” MARS’ informal meetings happen most Sundays from 9 a.m. to noon in Mill Valley at the Alto Clubhouse. Prospective hams are welcome to attend, meet operators and learn about the amateur radio world. radiomarine.org, w6sg.net m

KNOW YOUR CODES

CUL – See you later

IMI – Repeat, say again

ND – Nothing more

OP – Operator

PSE – Please

QSL – Acknowledging receipt

QSO – A conversation

PSE – Please 73 – Best regards 88 – Love and kisses

This image: A ham radio rig at the MARS Alto clubhouse. Opposite, clockwise from top left: Outside of the Bolinas transmitter site; Richard Dillman inside the transmitter site; VU meters, ports and switches on an amp at KPH; Tom Soskin outside the mobile unit.

A Special Problem

BY CARRIE KIRBY

AS THE AMERICAN population ages, our need for specialist care is growing faster than medical schools can turn out graduates. The Association of American Medical Colleges predicts a shortfall of up to 61,800 specialists by 2030.

This news is particularly ominous for Marin County, where 20 percent of residents are 65 or older, compared to a national average of 14.4 percent. By 2030, one in three Marin residents will be over 60, according to a county report. “Individuals, as they age, need more specialists,” Dr. Janis Orlowski, AAMC’s chief health care officer, says.

Dr. Joel Sklar, chief medical officer at Marin General Hospital, identi fies the specialists most needed by an aging population as oncologists, neurologists, orthopedists and cardiologists. Sklar, a cardiologist, expects his field to be able

to keep up with demand here, along with cancer specialists and orthopedists. But neurologists are likely to be in short supply, he warns.

“Neurology is definitely an issue as we have more and more memory and movement problems with Alzheimer’s and Parkinson’s,” he says.

And as patients age, our doctors are aging too.

“It is hard to recruit young people in Marin, in part because of the di fferential between income and real estate prices. You can go to Omaha or South Carolina and be paid similarly, and the price of real estate is just vastly di fferent,” Sklar says.

Specialists who treat older people aren’t the only ones likely to be scarce in coming years. The following specialties are also under pressure:

What are Marin medical professionals doing about the short supply of new doctors?

• Surgeons Certain areas of the surgical workforce are shrinking each year, even as demand rises, according to an AAMC workforce evaluation. The shortage of new surgeons could come just when they will be needed most, because more than a quarter of U.S. surgeons are older than 65, Orlowski says. One of the shrinking specialties is general surgery — the doctors who perform appendectomies and often operate on trauma victims in the emergency room.

Young doctors are more attracted to other specialties and subspecialties than to the shrinking but still important field of general surgery, both Orlowski and Sklar say.

As Sklar observes, “Robotic urology is cool. General surgery is hard.”

However, nationwide efforts to grow the general surgery pipeline have created a slight uptick, Orlowski says.

• Psychiatrists This is another specialty in high demand among aging populations, mostly due to Alzheimer’s. Yet psychiatry also has a unique supply problem, Sklar says.

“Per capita, there are a lot of psychiatrists in Marin, but in terms of psychiatrists available to see patients with insurance or Medicare coverage — not somebody who wants counseling or psychotherapy on a cash basis — it’s a limited panel,” he says.

WHAT MARIN IS DOING ABOUT IT

For some communities, the shrinking pool of specialists may have catastrophic consequences.

“We have areas in the country where people go without care, and that has consequences to their life and their health,” Orlowski says.

In Marin, Sklar hopes to use the following measures to contain the problem to the inconvenience level, with patients waiting longer to see some specialists, but not having to look outside the area for care:

• Recruiting Because it takes a year or more to recruit a specialist, Marin General is continually evaluating sta ffi ng levels to figure out where future holes will pop up. While the economics of the medical system — and the Bay Area’s challenge of expensive real estate and the lure of lucrative biotech or other medical tech jobs — make recruiting more challenging here, it’s not impossible.

“We’re building a new hospital. Doctors will want to be here,” Sklar says. Marin General has gotten some help in addressing the psychiatrist shortage in particular. The Health Care District board committed in 2015 to spend at least

$400,000 over several years beefi ng up the psychiatry sta ff, an effort Sklar says “has helped a lot” with the shortage in that specialty by enabling Marin General to hire staff psychiatrists, who accept both private and government insurance.

• Giving Doctors More Help Nationwide and in Marin, more nurse practitioners and physicians’ assistants are coming on board to help doctors maximize their productivity. These professionals, who typically hold a master’s degree or above, are qualified to diagnose illnesses, order tests, prescribe drugs and even perform minor surgical procedures. Because their training is less expensive than an M.D.’s, NPs and PAs typically save hospitals money — and significantly, their ranks are growing much faster than the ranks of doctors.

“It’s probably not necessary to have a board-certified cardiologist standing next to the treadmill” during a stress test, Sklar notes.

• Telemedicine Marin General has been venturing into telemedicine both to extend access, as in the case of Western Marin residents who have no specialists nearby, and to save doctors’ time. One example is Marin General’s use of teleconferencing for stroke patients.

“If a neurologist is in San Anselmo in her office, seeing patients, and a potential stroke patient comes into the Marin General ER, that’s a 10- to 15-minute drive both ways,” Sklar says. Instead of the doctor dropping everything and driving in, Marin General can now send all test results to that doctor and set up a quick teleconference so that the doctor can visually determine whether the patient is having a stroke.

“The physician can make the decision from the office, the proper treatment can be done, and then when it’s more convenient, come in to see the patient,” Sklar says.

The looming nationwide shortage of specialists is being driven by economic forces far beyond the control of Marin’s health care authorities. But Orlowski says how local governments and hospitals plan for specialist sta ffing in the coming years will make all the di fference in how local patients feel effects of the shortage.

“Just as you’re planning for jobs, where the roads are and housing, government needs to plan for health care in the community,” Orlowski says. m

SPECIALISTS

Methodology: Marin Magazine conducted a 2015 survey that has resulted in this [415] Top Doctors list — top physicians practicing in San Francisco and Marin counties who received multiple independent recommendations from their peers. The list was rechecked again this year. The survey process started with a list of more than 3,000 licensed doctors across all specialties in both counties. All doctors on this list were both candidates and eligible voters in the peer-to-peer voting poll. Doctors were allowed to cast an unlimited number of votes across all specialties — they could vote for as many doctors as they wanted regardless of specific area of expertise — but they could only vote for the same doctor once.

Response rate was maximized by the following procedures: (a) a long field period of 12 weeks that was further extended to allow all doctors ample time to log in and vote for peers; (b) multiple channels of solicitations including both individual invitations and organizational outreach to maximize contact with all eligible voters; and (c) repeated invitations and reminders to doctors who did not respond to initial rounds of solicitations. At the close of the voting period, approximately 600 doctors with the highest vote counts were short-listed for the database. Each of these doctors received a statistically significant number of votes from peers based on established principles of sampling probabilities and power analysis. LinChiat Chang, Ph.D.

WORLD-CLASS ORTHOPAEDICS IN YOUR BACKYARD

The internationally recognized Department of ORTHOPAEDIC SURGERY AT UCSF provides expert treatment for all aspects of musculoskeletal injuries, rehabilitation, orthotics and prosthetics. Our experienced physicians have specific training in a range of orthopaedic specialties, such as sports medicine, concussion, trauma, joint replacement, pediatrics, skeletal health, oncology, spine, shoulder, elbow, foot, ankle, and hand.

For our UCSF patients in the North Bay, we are pleased to offer expanded services in Greenbrae. In this convenient Marin location, we provide treatment in pediatric orthopaedics, sports medicine, hand, foot and ankle, primary care, and spinal disorders — continuing UCSF’s pioneering multidisciplinary approach to clinical care, education and outreach. Physicians work with patients to improve function and quality of life, tailoring plans to individual needs.

For Marin high schools, our dedicated staffof certified athletic trainers and physicians provide high-quality sports medicine care and health education to young athletes.

By offering up-to-date information to students, coaches and parents, we keep youth performing at their potential both on and off he field.

Whether you live around Lucas Valley Road or down Petaluma Valley Road, we’re bringing our expertise to your backyard so you can get back to enjoying your active life!

Pediatric Orthopaedics 415.353.2967

Sports Medicine 415.353.2808

1300 South Eliseo Drive, Suite 204 Greenbrae, CA 94904

Foot and Ankle 415.353.2808

Spinal Disorders 415.353.2739

1100 South Eliseo Drive, Suite 1 Greenbrae, CA 94904

orthosurgery.ucsf.edu

Pictured (front row):

Christina Allen, M.D.*, Hubert Kim, M.D.*, Brian Feeley, M.D.*, Thomas Vail, M.D.*, Lisa Lattanza, M.D.*, Sibel Deviren, M.D.*, Vedat Deviren, M.D.*, Bobby Tay, M.D.* (back row):

C. Benjamin Ma, M.D.*, Sigurd Berven, M.D.*, Saam Morshed, M.D.*, Mohammad Diab, M.D.*, Shane Burch, M.D.*, Coleen Sabatini, M.D.* (not pictured):

Anthony Luke, M.D.*, Richard O’Donnell, M.D.*, Nicole Schroeder, M.D.*, Richard Coughlin, M.D.*, Kirstina Olson, M.D.*, Michael Ries, M.D.*

* Recognized on the [415] Top Doctors 2017 list.

NORTHERN CALIFORNIA’S ORTHOPEDIC AND SPINE SPECIALISTS

MT. TAM ORTHOPEDICS OFFERS COMPREHENSIVE orthopedic and spine care from physicians with unparalleled experience utilizing state-of-theart technologies. Our patients receive the same level of care we would want our families to receive. We are pleased to welcome the addition of three new fellowship trained physicians in 2017:

Michael D. Hellman, M.D. completed orthopedic residency at Rush University Medical Center in Chicago and a fellowship in joint preservation, resurfacing, and reconstructive surgery at Washington University in St. Louis. He specializes in hip and knee replacement as well as hip preservation surgery.

Thomas J. Kim, M.D. completed orthopedic residency at Johns Hopkins Hospital and a fellowship at Brown University’s Rhode Island Hospital with some of the top surgeons in the world for minimally invasive surgery of the hand, wrist, and elbow. He specializes in hand and upper extremity surgery.

Ramo K. Naidu, M.D. is a Fulbright scholar who completed a residency in anesthesiology at the University of Washington in Seattle and a pain management fellowship at UCSF where he continued to practice for another five years as an assistant professor. He specializes in pain management and non-operative interventional spine care.

18 Bon Air Road

2 Bon Air Road, Suite 120 Larkspur, CA 94939 415.927.5300

mttamorthopedics.com

Pictured (seated from left):

Abbey L. Kennedy, M.D.*

Brian W. Su, M.D.*

Robert H. Byers, M.D.*

Elizabeth A. Dailey, M.D.*

Paul H. Kim, M.D.*

Pictured (standing from left): David H. Goltz, M.D.*

Michael J. Oechsel, M.D.*

Jonathan R. Goff, M.D.* Ernest H. Sponzilli, M.D.*

* Recognized on the [415] Top Doctors 2017 list.

Dr. Ramo Naidu

Dr. Michael Hellman

Dr. Thomas Kim

PACIFIC FERTILITY CENTER: PIONEERS IN REPRODUCTIVE MEDICINE

PACIFIC FERTILITY CENTER’S (PFC) physicians are recognized internationally for their clinical expertise, outstanding academic credentials, and research contributions. PFC’s clinical laboratory director is held in high esteem worldwide.

PFC physicians have continually been named top reproductive endocrinologists on the U.S. News Top Doctors list. PFC’s doctors have been performing in vitro fertilization (IVF) procedures longer than any other program in the Bay Area. PFC physicians hold the highest level of accreditation in the field as certi fied subspecialists in reproductive endocrinology and infertility.

PFC offers all of its fertility services on-site in one location, from intrauterine insemination (IUI) and ovulation induction, to complex IVF protocols using the most sophisticated techniques such as intracytoplasmic sperm injection (ICSI) for male factor cases or vitri fication for egg and embryo “freezing.”

New programs offered at PFC:

• Fertility Preservation

• Comprehensive chromosome screening

• Frozen Donor Egg Bank

Located in San Francisco with easy access from Marin, PFC is open 365 days a year, offering flexible hours to accommodate each patient’s individual needs.

55 Francisco Street, 5th floor San Francisco, CA 94133 415.834.3095

PacificFertilityCenter.com

Pictured (from left):

Carolyn Givens, M.D.

Carl Herbert, M.D.

Philip Chenette, M.D.*

Isabelle Ryan, M.D.

Liyun Li, M.D.

Eldon Schriock, M.D.*

* Recognized on the [415] Top Doctors 2017 list.

SERVING MARIN COUNTY AND SAN FRANCISCO FOR OVER 40 YEARS

CALIFORNIA PACIFIC ORTHOPAEDICS has been providing comprehensive orthopaedic care to Marin County and the greater San Francisco Bay Area for more than 40 years.

Our physicians will provide you with the same level of elite care that they do for the San Francisco Ballet, Oakland A’s, Golden State Warriors and many other sports and entertainment patients.

We have four clinics to serve you, including our most recent addition of San Francisco Shoulder, Elbow & Hand Clinic in San Francisco. Visit calpacortho.com for more information about our locations and physicians.

For your convenience we offer in house MRI and X-ray and have clinic hours five days a week. We accept most major insurance plans and are Brown & Toland providers. We look forward to serving you.

1099 D Street, Suite 105 San Rafael, CA 94901

3838 California Street, Suite 715 San Francisco, CA 94118

2351 Clay Street, Suite 510 San Francisco, CA 94115

calpacortho.com

Pictured (back row, from left):

Rowan V. Paul, M.D., Keith C. Donatto, M.D.*, James D. Kelly, II, M.D., Mark A. Schrumpf, M.D., Mark I. Ignatius, D.O., Christopher V. Cox, M.D.*, Adrian J. Rawlinson, M.D., H. Relton McCarroll, Jr., M.D., John P. Belzer, M.D.*, Frank H. Valone, III, M.D.

(front row, from left):

Peter W. Callander, M.D.*, Robert E. Mayle, Jr, M.D.*, Keith W. Chan, M.D., W. Scott Green, M.D.*

Not pictured:

Jon A. Dickinson, M.D.*, William L. Green, M.D.*, Tom R. Norris, M.D.

* Recognized on the [415] Top Doctors 2017 list.

CARDIOVASCULAR ASSOCIATES OF

MARIN AND SAN FRANCISCO MEDICAL GROUP, INC.

SINCE 1962, CAMSF HAS OFFERED EXCELLENT cardiovascular medicine in Marin County. Our organization is the proud home to 14 of the [415] Top Doctors 2015, nominated by their peers for clinical expertise and optimal patient care. In collaboration with their cardiovascular partners, these cardiologists advocate for quality health care. As extraordinary leaders for the advancement of cardiovascular medicine at Marin General, Novato Community hospitals and Sonoma Valley Hospital, CAMSF physicians focus on saving lives; they make a difference. With the development of the Catheterization and Electrophysiology Lab at MGH, CAMSF continues to bring first-class cardiovascular care to the community

Our services include:

Computed Tomography (CT) Imaging: Calcium Scores, CT Coronary Angiography

Testing Center:

Stress Echocardiography, Myocardial Perfusion Stress Imaging, Echocardiography, Treadmill Testing, Vascular Ultrasound Testing

Heart Rhythm Assessment: Electrophysiology, Event and Holter Monitors, Heart Cards, Zio Patch and Zio Event Card Wellness Program:

Cardiac Rehabilitation, EECP, Chronic Angina Therapy, Nutrition, Risk Factor Assessment, Stress Management, TAM (Total Atherosclerosis Management)

2 Bon Air Road, Suite 100 Larkspur, CA 94939 415.927.0666

75 Rowland Way, Suite 101 & 140 Novato, CA 94945 415.878.2910

Ancillary Testing 415.927.0666 CT Scheduling 415.927.8594

Staff Doctors:

558 Third Street West Sonoma, CA 95476 707.935.1470

marinhealthcare.org/ccm

Mark P. Wexman, M.D., FACC*

David C. Sperling, M.D., FACC*

Jerald A. Young, M.D., FACC*

Brian L. Strunk, M.D., FACC*

Joel Sklar, M.D., FACC*

James R. Adams, M.D., FACC*

Brian G. Keeffe, M.D., FACC*

Robert T. Sperling, M.D., FACC*

Arun K. Raghupathy, M.D., FACC*

Sujoya Dey, M.D., FACC*

Adam J. Baumgarten, M.D., FACC*

Kabir Singh, M.D.

Ann K. Kao, M.D., FACC*

James Price, M.D., FACC

Benedict Ancock, M.D., MPH

Anand Soni, M.D., FACC

David Hill, M.D., FACC

Not pictured:

Kent N. Gershengorn, M.D., FACC*, Margaret L. Baer, M.D., FACC*, James Price, M.D., FACC

* Recognized on the [415] Top Doctors 2017 list.

DR. ROBERT BYERS & DR. BRIAN SU are the only 2 fellowship trained spine surgeons in Marin specializing exclusively in spinal care.

We believe that state-of-the-art care can be delivered in a personalized private and comfortable setting with 24/7 access to your surgeon. Most surgeries are performed by 2 surgeons, operating simultaneously, leading to safer surgery and shorter anesthesia times.

Our emphasis is always on non-operative treatment reserving surgery as the last option. When surgery is necessary, we seek the solution that leaves the most minimally invasive surgical footprint.

We are critical of our success rates and track the outcome of every patient in a surgical registry or “surgical report card”. Our data on over 1,000 patients demonstrates that over 93% of people experienced reduction in their nerve pain after surgery and 95% would elect to have surgery again if they had the same problem. These outcomes are based on careful patient selection and meticulous surgical techniques.

Mt Tam Orthopedics and Spine center is a comprehensive facility with X-ray, MRI, and Physical Therapy.

CLINICAL EXPERTISE, INDIVIDUALIZED CARE

JOHN H. FULLERTON, MD HAMPTON HEALTH, LTD.™

INTERNAL, GERIATRIC AND ADDICTION MEDICINE

JOHN H. FULLERTON, MD, MRO, CMD, CFP, FACP, AGSF, FAAHPM, FASAM has been a full-time practicing physician in General Internal Medicine since 1989 with active licenses in CA and FL. He is Board Certi fied in Internal Medicine, Geriatric Medicine, Addiction Medicine and Hospice and Palliative Medicine. In addition, he is a nationally recognized Clinical Forensic Medical Expert.

Dr. Fullerton’s private, concierge-style practice Hampton Health, Ltd.™ assists patients in all stages of life at all levels of care including acute, rehabilitative, assisted and independent living facility care, home care, as well as palliative and hospice.

Dr. Fullerton has served as Key Internal Medicine Faculty of the Internal Medicine Residency Program and the Director of Geriatric Training at St. Mary’s Medical Center in San Francisco and is currently on the Clinical Faculty of UCSF, USC and Yale University Medical Schools in their respective Departments of Medicine.

He maintains offices in both San Francisco and Marin.

1700 California Street, #470 San Francisco, CA 94109 415.202.9990 hamptonhealthltd.com

LAUB DERMATOLOGY & AESTHETICS DAVID A. LAUB, M.D., F.A.A.D.

LAUB DERMATOLOGY & AESTHETICS LOCATED IN MILL VALLEY, has been serving the North Bay for many years. David A. Laub, M.D., is a Harvard trained, Board Certified Dermatologist specializing in medical, surgical and aesthetic dermatology.

Dr. Laub’s expertise is based on extensive training, experience, artistry and attention to detail. Asked why he became a dermatologist, his response was simple. “Having dealt with skin issues personally, I can understand and relate to my patients.” His compassion is what drives his practice today: “We want everyone who comes to our office to feel comfortable and cared for. I feel fortunate to be a dermatologist and love what I do”.

Dr. Laub provides excellence in dermatological care to all ages. A recognized leader in his field, he is an expert in pigmentation, rosacea, psoriasis and skin cancer. He utilizes his artistic eye to treat signs of aging and sun damage with aesthetic treatments.

591 Redwood Hwy, Suite 2210 Mill Valley, CA 94941 415.381.6661 laubdermatology.com

SPECIALIZED PATIENT-CENTERED PEDIATRIC EAR, NOSE, AND THROAT CARE IN YOUR NEIGHBORHOOD

UCSF PEDIATRIC OTOLARYNGOLOGY - HEAD AND NECK SURGERY provides expert care at the UCSF Greenbrae clinic in Marin County - one of our convenient locations throughout the Bay Area. We offer a variety of pediatric ear, nose, and throat services to treat conditions such as chronic ear infections, hearing loss, snoring, sleep apnea, tongue tie, chronic sinusitis, salivary gland disease, voice and swallowing disorders, and neck masses. We collaborate with other specialty care providers to ensure that your child receives the best medical care. We are committed to deliver patient and family-centered, state-of-the-art, highest quality and safe care for children and their families.

Pictured (left to right):

Kristina W. Rosbe, MD Professor and Chief of the Division of Pediatric Otolaryngology – Head and Neck Surgery*; Anna K. Meyer, MD Associate Professor*

1300 S. Eliseo Drive, Suite 204, Greenbrae 415.353.2757 • 415 353.2603 fax ohns.ucsf.edu/pediatric

*Recognized on the [415] Top Doctors 2017 list.

EVAN RANSOM, M.D.

EVERYONE WANTS TO LOOK THEIR BEST. Our philosophy is natural-appearing rejuvenation – making an individualized treatment plan that enhances your unique beauty. We provide honest advice and expert care to help you achieve your goals.

Dr. Evan Ransom is an Ivy League-trained, double-board certified facial plastic surgeon and an attending physician at Marin General Hospital and St. Francis Memorial. His practice includes cosmetic and functional rhinoplasty, facelift, eyelid lift, browlift, fat grafting, and reconstruction after trauma or Mohs surgery. Dr. Ransom also provides minimally-invasive treatments, including Botox®, fillers, laser resurfacing, photofacial (IPL), and non-surgical tightening (ThermiTight).

Community service is very important to Dr. Ransom. He performs pro bono cleft lip and palate surgery with Healing the Children, a nonprofit focused on international health.

450 Sutter Street, Suite 1212 San Francisco, CA 94108 415.550.1077

SanFranciscoFacialPlasticSurgery.com HTCNorCal.org

655 Redwood Hwy, Suite 250 Mill Valley, CA 94941

Recognized on the [415] Top Doctors 2017 list.

NATIONALLY RECOGNIZED NEUROSURGICAL CARE

UCSF’S DEPARTMENT OF NEUROLOGICAL SURGERY is home to some of the country’s leading physicians and research scientists, offering Bay Area residents a nationally recognized neurosurgery center in their own backyard. Ranked by U.S. News & World Report as one of the top five neurology and neurosurgery programs in the country and the best on the West Coast, we provide the full gamut of neurosurgery services for Bay Area hospitals.

The most advanced treatments for neurosurgical disordersbrain tumors, aneurysms, pituitary disorders, epilepsy, spinal disorders, movement disorders and more - are available for both adults and children.

UCSF neurosurgeons also perform surgeries at Marin General Hospital in a partnership to provide cutting-edge techniques and technologies to patients in Marin. A community clinic Napa Valley, along with a specialized pediatric neurosurgery clinic in San Jose, seamlessly coordinates state-of-the-art treatment with patients’ local medical care.

1100 S. Eliseo Drive, Suite 1 Greenbrae, CA 94904 415.514.6868

Chirstopher

505 Parnassus Avenue M-779 San Francisco, CA 94143 415.353.7500 ucsfhealth.org/clinics/ neurosurgery

* Recognized on the [415] Top Doctors 2017 list.

NEUROLOGY CLINIC OF MARIN

DR. ILKCAN COKGOR HAS BEEN PRACTICING IN MARIN COUNTY

for over 17 years as a general neurologist and neuro-oncologist. In addition to her private practice, she consults to Marin General, Novato Community and Kentfield Rehab hospitals. She has a large number of patients suffering from migraines, Alzheimer disease, dementia, movement disorders, stroke, and spine disorders. She works with multiple sclerosis patients, as well as clients suffering from fibromyalgia, chronic fatigue syndrome and brain tumors. She does EMG and nerve conduction studies for nerve and muscle disorders and offers Botox for dystonia, spasticity and migraines. She is a patient advocate and speaker for many neurological disorders and treats pediatric neurology patients with head and sports related injuries.

For continuity of care, Dr. Cokgor covers her own patients if they are admitted to the hospital. Her practice is open everyday and she has an efficient, bilingual staffto help patients fast and comprehensively. She accepts every kind of insurance.

50 Red Hill Avenue San Anselmo, CA 94960 415.456.8180 neurologymarin.com

Front row, (left to right): Manish Aghi, M.D., Ph.D., Paul Larson M.D., Nalin Gupta M.D., Ph.D.*, Tarun Arora, M.D.*, Michael McDermott, M.D.*, Mitchel Berger, M.D.*, Philip Theodosopoulos, M.D. Second row, (left to right): Phiroz Tarapore, M.D., Ronald Shallat, M.D., Aaron Clark, M.D., Ph.D., Adib Abla, M.D., Praveen Mummaneni, M.D.* Third row, (left to right): Sandeep Kunwar, M.D., Vincent Morgese, M.D. Fourth row, (left to right): Sanjay Dhall, M.D., Dean Chou, M.D.*, Geoffrey Manley, M.D. Ph.D.*, Michael Huang, M.D.

Not pictured:

Ames, M.D., Kurtis Auguste, M.D., Anu Banerjee, M.D., Scott Berta, M.D., Lewis Blevins Jr., M.D., Nicholas Butowski, M.D.*, Edward Chang, M.D., Susan Chang, M.D., Jennifer Clarke, M.D., Line Jacques, M.D., Daniel Lim, M.D., Ph.D., Nancy Ann Oberheim-Bush, M.D., Ph.D., Keith Quattrocchi, M.D., Ph.D., Philip Starr, M.D., Ph.D., Jennie Taylor, M.D., Rishi Wadhwa, M.D.

Destinations

THE LATEST LOCAL TRAVEL DEALS AND GETAWAYS PLUS JOURNEYS AROUND THE GLOBE

SANTA YNEZ VALLEY

This wine-producing region is worth more than a casual glance out the window.

BY PETER FISH

WHEN IT COMES to wine, we Northern Californians are spoiled. It’s easy for us to say, “We have Napa. We have Sonoma. Why visit a wine country farther away?”

Big mistake. Four-plus hours south of the Bay Area lies one of California’s truly stellar wine regions, Santa Barbara County’s Santa Ynez Valley. If you’ve driven Highway 101 south, you’ve seen it from the car window. You’ve admired the rolling hills, possibly stopped for butter cookies in Solvang, and maybe remembered that the famous oenophile movie Sideways wa s fi lmed here.

But if you haven’t set foot in the Santa Ynez recently, you’ve missed out. Here is a relaxed, welcoming spot that has some of the best wine — and now, some of the best food — in California.

TO UNDERSTAND what’s special about the Santa Ynez, take Highway 246 west from Buellton, famous for the Days Inn where Miles and Jack stayed in Sideways. (So famous that the motel just changed its name to the Sideways Inn.) It’s the road that reveals the valley at its best: oak-studded hills, soaring hawks, vineyards and a sense of nearing the sea. In a few miles you hang a right and follow a poplar-shaded drive to Melville Winery.

Melville is a Santa Ynez pioneer: in the 1990s, grape grower Ron Melville sold his Sonoma acreage and bought land here. Winewise, the valley was terra incognita. “It was totally scary,” his son Chad Melville recalls. “But my dad has always been a guy who likes to take risks.”

The risks paid off. What the Melvilles found was a region uniquely suited to producing a wide range of good wines. The Santa Ynez is, Chad explains, one of the few valleys in North America that run east-west instead of (like, say, Napa) north-south. At its western end is the chilly Pacific Ocean. With no hills to block them, ocean breezes flow inland. The western portion of the valley is considerably cooler than the eastern. That means that Melville shines producing cool-climate pinot noirs and chardonnays, while wineries in the hotter east produce excellent Rhône varietals and cabs. Today the region holds more than 100 wineries and is divvied up into five appellations: Santa Ynez, Santa Rita Hills (home to Melville), Los Olivos, Ballard Canyon and Happy Canyon.

But geography isn’t the only thing that makes the valley special, says another pioneer, Mark Crawford Horvath of Crawford Family Wines. Without dissing Napa or Sonoma, Horvath thinks Santa Ynez is more open to new, younger winemakers. “There’s

just more room for the independent, small guys,” he says.

Spend a day wine tasting here and you see what Horvath means. Santa Ynez is a rangy, loping, uncrowded wine country. At tasting rooms, the person pouring your pinot may well be the winemaker. The winery look ranges from luxurious (tastefully Tuscan Melville) to unpretentious barely describes it — e.g., the wineries housed in the industrial buildings of Lompoc’s “Wine Ghetto.” Quaint they aren’t, but the wines are amazing.

IF THE WINES of the Santa Ynez Valley have been good — OK, great — for a while, even the valley’s fans say that dining and lodging has taken time to catch up. Now it has.

One thing you quickly notice about the valley is that its small towns are distinctive. There’s Danish-themed Solvang, with its straight-outta-Copenhagen bakeries and statue of Hans Christian Andersen’s Little Mermaid. There’s Old West Santa Ynez. Los

Melville Winery

Olivos, with its gallery-and-tasting-roomlined main drag, Grand Avenue, is the valley’s closest approximation to Healdsburg or St. Helena. Buellton is more everyday California town, albeit one with a famous Days Inn. All have blossomed into fi rst-rate dining and lodging destinations. In Solvang, British-born chef Steven Snook (he trained with Gordon Ramsay) serves an adventurous tasting menu at First & Oak, housed in a chic boutique hotel, the Mirabelle Inn. A few blocks away, a cutesy Danish motel has been transformed into the sleek Landsby, more Danish supermodel than Little Mermaid. In Santa Ynez, the redone Santa Ynez Inn resembles a mansion owned by your favorite wealthy great aunt. And two newish restaurants — Italian SY Kitchen and carnivore haven Brothers Restaurant at the Red Barn — make the tiny town a gastronomic capital. Los Olivos has quirky, tasty Sides Hardware and Shoes, run by the same siblings who run the Red Barn. And, perhaps taking a cue from

Lompoc, Buellton’s Industrial Eats offers wood-fi red pizzas in a stylish corrugated metal building of the sort that normally houses mu ffler shops.

But to experience the Santa Ynez Valley’s appeal at its purest, head to the Ballard Inn. Ballard is a tiny “township” of Solvang, with its own history as a Wells Fargo stage stop, and the world’s cutest little red schoolhouse. Here, Java-born, Santa Barbara–raised Budi Kazali has done two things really well. First, he’s created a country inn that is elegant and soothing. Second, the inn’s newly reimagined restaurant, The Gathering Table, is a marvel. It features Asian-accented French cuisine and a deep selection of Santa Ynez Valley wines. You can enjoy your dinner at one of the long communal tables Kazali insisted on. Because, as he says, “we wanted people to come here and make friends.”

Chances are you will. And chances are that once you get to Ballard and to the Santa Ynez Valley, you’ll feel that the drive was worth it. m

If You Go

WINERIES

Crawford Family Wines 2477 Alamo Pintado Road, Los Olivos

Melville Winery 5185 CA-246, Lompoc

RESTAURANTS

Brothers Restaurant at the Red Barn 3539 Sagunto St, Santa Ynez, brothersredbarn.com

First & Oak 409 First St, Solvang, firstandoak.com

The Gathering Table 2436 Baseline Ave, Ballard, ballardinn.com/restaurant

Industrial Eats 181 Industrial Way, Buellton, industrialeats.com

Sides Hardware and Shoes 2375 Alamo Pintado Ave, Los Olivos, brothersrestaurant.com

HOTELS AND INNS

The Landsby 1576 Mission Drive, Solvang, thelandsby.com

Mirabelle Inn 409 First St, Solvang, mirabelleinn.com

Santa Ynez Inn 3627 Sagunto St, Santa Ynez, santaynezinn.com

For more information: sbcountywines.com.

Industrial Eats

Santa Ynez Inn

Ballard Inn

The Gathering Table

First & Oak

South Bay Getaways

It’s less than an hour away, but sometimes traveling to Silicon Valley can feel like heading to a different state. Once you get there, here are three hotels offering you a good reason to stay.

Luxe Hack Feeling the need for a bit of Four Seasons pampering? The swanky Four Seasons Palo Alto, popular for dealmakers during the week, is offering discounted Friday and Saturday stays starting at $295 per night. Besides the updated rooftop pool, new additions include the [esc] breakfast spot, with one of only seven Slayer espresso machines in the U.S.; the spot turns into a hip wine bar in the evening. Top off our stay at the on-site and award-winning Quattro, recently voted Best Business Lunch in Silicon Valley. fourseasons.com/ siliconvalleyspasplurge

No Passport Needed In downtown Palo Alto and up a flight of stairs, Garden Court Hotel visitors will be surprised to find a European-style refuge so close by. Complete with private patios overlooking a sweeping tiled courtyard, the property has all the requisites of luxe overseas lodgings just hours from home. The 62-room hotel, which underwent an extensive $9 million renovation in 2010, boasts deep soaking tubs, rain showers, Italian linens and Molton Brown bath products. This summer, take advantage of Friday and Saturday packages starting at $215 per night, through September 29. gardencourt.com

SUN ’N’ SKI Is summer skiing on your bucket list? Mammoth Mountain and Squaw Valley will be open in July, and depending on the weather, possibly even longer. So pull out those sunglasses and put some more wax on those skis; your season isn’t over yet. squawalpine.com; mammothmountain.com M.T.

MIMI TOWLE

Spa Splurge Relax in style at Rosewood Sand Hill’s expansive spa, which recently added many new summer-inspired treatments to its spa menu that includes two world-renowned French skin care lines: Maison Caulières, a 300-year-old brand from the Loire Valley, and EviDenS de Beauté, known for its Triple Collagen antiaging formula. Spend the day in the spa or better yet, indulge in the Serenity Spa Package for two, which includes one-night accommodation, two 60-minute therapeutic massages and a $50 breakfast credit at the Michelin-starred Madera; all starting at $710. rosewoodhotels. com/en/sand-hill-menlo-park

Snap It

Here are three travel photo apps you don’t want to leave home without. LEELA LINDNER

GOOGLE PHOTOS

Best For Storing/Organizing Compatible iOS and Android Price Free

As you candidly snap shots of a Japanese macaque, the last thing you want popping up on your screen is the dreaded “Not Enough Storage” alert. With Google Photos, that problem goes away. Not only are your photos downloaded and stored on the cloud, they are organized, sorted, synched and categorized. It even gives you the option to search for shots by typing in keywords like “food,” instantly pulling up all Instagram-worthy foodie pics.

SLOW SHUTTER CAM

Best For Photography Compatible iOS Only Price $1.99

Haven’t you always wanted to take a photo of a running waterfall that captures the blurring effect of motion? Or that nighttime city shot where the car lights streak across? Thanks to Slow Shutter Cam, now you can. Offering effects that you thought you could only get with a DSLR, Slow Shutter Cam will take your images to new heights, leaving friends jealous and wondering when you had time for photography lessons.

SNAPSEED Best for Editing Compatible iOS and Android Price Free

Searching for that app that makes you look like you spent four years at New York Institute of Photography? Loved by amateurs and professionals alike, Snapseed, developed by Google, is one of the most popular photography apps out there. Ideal for transforming your photos into art, the app has editing options with results comparable to Photoshop. It also gives users the option to save edited shots as a copy, meaning you don’t have to worry about ruining that original Ansel Adams.

Meet the Makers

Tucked away in sleepy Sebastopol is a neighborhood of artisans. From brewers and bakers to ice cream and pizza makers, The Barlow is a unique and delicious find, perfect for summer explorations. thebarlow.net

In the Spirit

The only makers of traditional sloe gin (red liquor made from sloe berries) in the country, Spirit Works Distillery also crafts traditional gin, barrel gin, vodka and wheat and rye whiskey. spiritworks distillery.com

Bean There

The arabica coffee beans at Taylor Maid Farms are sustainable every step of the way — even the packaging is environmentally friendly, and the beans are handpicked from organic farms. taylor maidfarms.com

A Big Pizza Pie

Vignette Pizzeria offers Neapolitanstyle pies in mouthwatering varieties like the Red Eye — Calabrian chili pesto, local eggs, fresh mozzarella, charred mortadella and grana padano. vignette pizzeria.com

Do the Brew

Woodfour Brewing Co. is one of The Barlow’s original tenants. Enjoy original handcrafted brews — from a crisp and clean Gold Ridge lager to a smooth saison — along with more than 40 bottled beers from around the world. wood fourbrewing.com

The Whole Pig

If you love pork, head straight to Zazu Kitchen and Farm. Owners and chefs Duskie Estes and John Stewart employ a “snout to tail” philosophy in both their pork company, Black Pig Meat Co., and Zazu’s inspired menu. zazukitchen.com

Local Libations

Planning a summer potluck? Consider creating a booze bar where only locally made or sold spirits are served. Here’s a few to get you started. M.T.

HANSON VODKA The Hanson family of Tiburon has been distilling award-winning organic fruitinfused vodka since 2013; its original vodka was just awarded 96 points by the Ultimate Spirits Challenge of New York. This certi fied gluten-free spirit is distilled in Sonoma, comes in five di fferent flavors and is sold at most specialty retailers in Marin. hansonofsonoma.com

LAUGHING GLASS No mixing needed for these low-calorie margaritas concocted by two Marin moms, Carey Clahan and Sydney Rainin-Smith, who also made sure the drinks were all-natural, vegan and gluten-free. Available in regular or pomegranate flavor, throughout California. laughingglasscocktails.com

SALT POINT A Moscow mule in a can? This great idea was hatched right here in Mill Valley by Marin native Heather Wyatt. You’ll find the funfi lled four-packs at most Bay Area Whole Foods and Mollie Stone’s stores saltpoint.co

SAMMY’S BEACH BAR RUM We’re willing to bet very few people know how to emulate the taste of the islands better than Sammy Hagar, and his eponymous Beach Bar Rum is, ahem, proof. This cane rum sourced from the fields of Hawaii will add a bit of aloha to any gathering. sammysbeachbarrum.com

SANTO This unique black bottle is also the brainchild of Hagar: bonding over a love of tequila with buddy Adam Levine, he found a team to create the world’s first “mezquila,” a blend of tequila and mescal. santomezquila.com

CALIN VAN PARIS

Traditional sloe gin from Spirit Works, sustainable coffee from Taylor Maid and pizza from Vignette make The Barlow a must-visit destination.

CALENDAR / ON THE SCENE / DINE

Risotto Funghi e Tartufo

THEATER

THRU JUL 2 You Mean to Do Me Harm This unique exploration of Chinese and American foreign relations through a seemingly simple dinner shared by two interracial couples includes an innocuous comment that leads to a surreal escalation of Cold

War–style paranoia. Strand Theater (SF). 415.677.9596, sfplayhouse.org

THRU JUL 2 A Night with Janis Joplin Celebrate Janis Joplin’s storied career with this Broadway musical centering on her greatest hits, along with songs from those who in fluenced her.

Calendar

harder by his inability to interpret everyday life, leading to a discovery that will change his world. Golden Gate Theatre (SF). 888.746.1799, shnsf.com

THRU AUG 5 Hamilton: An American Musical

The smash-hit Broadway musical comes to the Bay Area for a limited run. The story of American founder Alexander Hamilton is retold with a lyrical hip-hop score. Orpheum Theatre (SF). 888.746.1799, shnsf.com

JUL 22 Cirque du Tanya Join performer Tanya Love for a night of sparkle and fun. Showcase Theater (San Rafael). 415.473.6800, marincounty.org

DANCE

JUL 1–2 Occupy A site-speci fic journey through an urban garden, as choreographed by renowned site artist Stephan Koplowitz, with an original score by Pamela Z. Yerba Buena Gardens (SF). axisdance.org

MUSIC

Geary Theater (SF). 415.749.2228, act-sf.org

THRU JUL 2 The Legend of Georgia McBride An Elvis impersonator is inspired to trade his blue suede shoes for sparkles and heels after a seasoned drag queen comes to town. Marin Theatre Company (Mill Valley). 415.388.5200, marintheatre.org

THRU JUL 23 The Curious Incident of the Dog in Night-Time The acclaimed National Theatre production, an adaptation of the novel by Mark Haddon, comes to San Francisco. When 15-year-old Christopher is suspected of killing his neighbor’s dog, he sets out to solve the crime, a feat made easy by his intelligence, but

JUL 26–27 Mystery Science Theater 3000 Live! Joel Hodgson, creator of the critically acclaimed Mystery Science Theater 3000 television show, and its new host, Jonah Heston, present the fi rst live touring production. The War field (SF). 415.345.0900, the war fieldtheatre.com

THRU JUL 1 Roméo et Juliette The San Francisco Symphony presents Berlioz’s Roméo et Juliette — Shakespeare’s story of star-crossed lovers — featuring Grammy Award–winning mezzo-soprano Sasha Cooke, tenor Nicholas Phan, bass-baritone Luca Pisaroni and the SFS Chorus. Davies Symphony Hall (SF). 415.864.6000, sfsymphony.org

THRU JUL 1 Rigoletto Giuseppe Verdi’s Italian opera tells the story of Rigoletto, a court jester who must protect his daughter Gilda from the Duke after a curse makes her an unexpected target in a dangerous game. War Memorial Opera House

THEATER / COMEDY / MUSIC / GALLERIES / MUSEUMS / EVENTS / FILM EDITED BY CALIN VAN PARIS

(SF). 415.864.3330, sfopera.com

JUL 10–21 Summer Sing Camp

with Singers

Marin Join Singers

THRU

AUG 7 Stern Grove Music Festival

Back for its 80th season, the festival presents a series of admission-free concerts in a festive park setting. Sigmund Stern Grove (SF). 415.252.6252, sterngrove.org

JUL 1–2 Fillmore Jazz Festival: Summer of Love Revisited Head over to the West Coast’s largest free jazz festival, featuring 12 blocks of live music, arts and crafts, as well as gourmet food and drink. Fillmore Street (SF). 800.310.6563, fi llmore jazzfestival.com

JUL 2 Folkish Festival

Enjoy local bluegrass, folk and rock bands while enjoying snacks from San Francisco's Off he Grid food trucks. Marin Country Mart (Larkspur). 415.461.5700, marin countrymart.com

JUL 2 King Cosby Band

Join the King Cosby Band — featuring vocalist Rita Lackey with Kokomon Clottey on vocals and percussion — for an evening of eclectic jazz with various in fluences. Fenix (San Rafael). 415.813.5600, fenixlive.com

JUL 7–8 Zepparella the All-Female Zeppelin Powerhouse This ladycentric homage to Led Zeppelin experiments with its own style within the framework of the classic rock band’s storied songs. Sweetwater Music Hall (Mill Valley). 415.388.3850, sweet watermusichall.com

Marin at its annual summer camp, where children (ages 6–12) maximize their vocal potential by learning to sing songs in a variety of musical styles, take part in daily dance routines and put on a show for family and friends at the end of the week. Mt. Tamalpais United Methodist Church (Mill Valley). 415.383.3712, singersmarin.org

JUL 14 Second Line

Point Richmond Music presents its summer music series with a performance by Second Line, a group specializing in New Orleans–style funk and soul. Enjoy arts and crafts booths, facepainting for children and dancing in the streets. Downtown (Point Richmond). pointrichmond music.org

JUL 14 Super Diamond: The Neil Diamond Tribute This highenergy show features classics from Neil Diamond’s extensive catalog of hits. Sweetwater Music Hall (Mill Valley). 415.388.3850, sweet watermusichall.com

JUL 14–15 Broadway

Under the Stars: Fantastical Family Night Join Broadway

Under the Stars for an award-winning evening of dazzling family entertainment featuring Broadway performers from shows like Wicked, Mary Poppins, Mamma Mia and more, all presented alfresco. Jack London State Park (Glen Ellen). 877.424.1414, ttcsonoma.org

Broadway

Family Fun

Under the Stars for the whole crew.

THEATERGOERS NO LONGER have to fly to New York to get a taste of Broadway talent. In fact, all that’s required is a quick jaunt to Sonoma, where the stars dazzle both overhead and on the stage. Here, Broadway and fi lm actors perform in the midst of open-air ruins in Jack London State Historic Park. The Fantastical Family Night shows are set to include music and dance, with Disney favorites, special performances by the kids of Transcendence Kids Camp, pre-show adventures and more. Fantastical Family Night events take place on Friday and Saturday, July 14 and 15. transcendencetheatre.org KASIA PAWLOWSKA

JUL 15 Thomas Mapfumo and the Blacks Unlimited An evening of chimurenga music (or music for the struggle of the people), delivered through electric instruments accompanied by African thumb piano and guitar. Arrive early for a pre-concert African dance class. Osher Marin JCC (San Rafael). 415.444.8000, marinjcc.org

JUL 15–30 Valley of the Moon Music Festival A celebration of the world of Robert Schumann, combining his own compositions with works from those he idolized, from Bach to Beethoven. Hanna Boys

Center (Sonoma). valleyofthemoonmusic festival.org

JUL 21 Wonder Bread 5

The Bay Area’s favorite party band comes to Mill Valley for an evening of danceable fun. Sing along to songs from nearly every genre. Sweetwater Music Hall (Mill Valley). 415.388.3850, sweet watermusichall.com

JUL 22 Pacific Mambo Orchestra This 19-piece Latin big band orchestra plays groove-able tunes in salsa, Latin jazz and cha-cha genres. Enjoy an onsite dinner from Barrio Contemporary Mexican Cocina, and get there

early for a mambo dance class from Dance Arts Studio before the show. Osher Marin JCC (San Rafael). 415.444.8000, marinjcc.org

JUL 29 Soul Ska and Iriefuse Local funk groups Soul Ska and Iriefuse team up for an evening of ska and reggae guaranteed to get you moving. Sweetwater Music Hall (Mill Valley). 415.388.3850, sweet watermusichall.com

GALLERIES

MARIN Art Works Downtown The Art of Abstraction A juried exhibition,

through July 28. 1337 Fourth St, San Rafael. 415.451.8119, artworks downtown.org

Bolinas Gallery An eclectic collection of contemporary art by established and emerging artists. 52 Wharf Road, Bolinas. 415.868.0782, bolinas-gallery.com

Bubble Street Fantastical works by Daniel Merriam, Evan Chambers and Jeffrey Steorts shown alongside sculptural ceramics by Marge Margulie. 565 Bridgeway, Sausalito. 415.339.0506, bubble streetgallery.com

Claudia Chapline Gallery and Sculpture Garden Works by Claudia Chapline, Jim Garmhausen, Etta Deikman and others. 3445 Shoreline Hwy, Stinson Beach. 415.868.2308, cchapline.com

Desta Gallery A medley of contemporary fine art in various mediums. 417 San Anselmo Ave, San Anselmo. 415.524.8932, destagallery.com

di Rosa Based on a True Story: Highlights from the di Rosa Collection Art and encounters from the center’s own history, through October 15. 5200 Carneros Hwy, Napa. 707.226.5991, dirosaart.org

Fine Art Etc. Featuring a collection of sculptures and paintings by artists from Northern California and around the world. 686 Bridgeway, Sausalito. 415.332.1107, finearttc.com

Gallery Route One In the Mix GRO’s annual artist exhibition, through

August 6. 11101 Highway One, Point Reyes. 415.663.1347, galleryrouteone.org

Marin Art and Garden Center Work from New Orleans–based artists David Sullivan and Courtney Egan. 30 Sir Francis Drake Blvd, Ross. 415.455.5260, magc.org

Marin Society of Artists Something Old, Something New Member juried show, through August 5. 1515 Third St, San Rafael. 415.454.9561, marin societyofartists.org

Masterworks Kids’ Art Studio Youth art classes. 305B Montecito Drive, Corte Madera. 415.945.7945, master workskidsart.com

O’Hanlon Center for the Arts Abstract Figurative A juried exhibition, through July 20. 616 Throckmorton Ave, Mill Valley. 415.388.4331, ohanloncenter.org

Petri’s Fine Arts Featuring contemporary works in various mediums. 690 Bridgeway, Sausalito. 415.332.2626, petrisfineart.com

Robert Allen Fine Art Group Exhibition Abstract works on canvas and paper, through July 28. 301 Caledonia St, Sausalito. 415.331.2800, robert allenfineart.co

Robert Beck Gallery

Early California and contemporary plein air paintings. 222 Sir Francis Drake Blvd, San Anselmo. 415.456.7898, beckgallery.org

Robert Green Fine Arts Abstract expressionist works by John Grillo, Paul Jenkins, Ed

Moses and more. 154 Throckmorton Ave, Mill Valley. 415.381.8776, rgfineart.com

Roberta English Art by Cheung Lee, Mayumi Oda, Li Huayi, Ju Ming and Toko Shinoda. 1615 Bridgeway, Sausalito. 415.331.2975, robertaenglish.com

Rock Hill Gallery

Watercolors by Mary Blake, through August 17. 145 Rock Hill Drive, Tiburon. 415.435.9108, ccctiburon.net

Room Art Gallery

Works by both Bay Area artists and major masters; the largest collection of Picasso, Chagall and others in Marin County. 86 Throckmorton Ave, Mill Valley. 415.380.7940, roomartgallery.com

Seager Gray Gallery

Markers Work from six abstract painters. 108 Throckmorton Ave, Mill Valley. 415.384.8288, seagergray.com

The Blissful Gallery Oils, watercolors and prints by painter Emmeline Craig. 3415 Shoreline Hwy, Stinson Beach, 415.868.2787, emmelinecraig.com

SAN FRANCISCO

ArtHaus Heavy Rotation

An evolving exhibition of works by gallery artists. 411 Brannan St, 415.977.0223, arthaus-sf.com

Caldwell Snyder Gallery

Work from Julie Speidel. 341 Sutter St, 415.392.2299, caldwell snyder.com

California Historical Society On the Road to the Summer of Love An exhibition of rarely seen photographs from more than 20 photographers,

in celebration of the 50th anniversary of the Summer of Love, through September 10. 678 Mission St, 415.357.1848, california historicalsociety.org

George Lawson Gallery

Works by Jacob Melchi, Alan Ebnother and others. 315 Potrero Ave, 415.703.4400, georgelawson gallery.com

Gregory Lind Gallery Works by Christian Maychack, through July 15. 49 Geary St, 415.296.9661, gregorylindgallery.com

Hackett-Mill An eclectic medley of original fine art. 21 Post St, 415.362.3377, hackettmill.com

Jenkins Johnson Gallery Works by Nnenna Okore, through July 15. 464 Sutter St, 415.677.0770, jenkins johnsongallery.com

John Berggruen Gallery Bontanica Curated by Todd Von Ammon, through August 29. 10 Hawthorne St, 415.781.4629, berggruen.com

Meyerovich Gallery

Paintings, works on paper and sculpture by modern and contemporary artists. 251 Post St, 415.421.7171, meyerovich.com

Montague Gallery A collection of contemporary fine art glass featuring works by Lino Tagliapietra, Dante Marioni, Hiroshi Yamano and Chihuly

Workshop. 445A Sutter St, 415.964.4978, montaguegallerysf.com

Pier 24 Photography

The permanent collection of the Pilara Foundation. Pier 24, 415.512.7424, pier24.org

Rena Bransten Projects Works by Nobuyuki Takahashi, through August 19. 1639 Market St, 415.982.3292, rena branstengallery.com

Simon Breitbard Fine Arts Contemporary fine art from established artists and new talents. 843 Montgomery St, 415.951.1969, sbfineart.com

The Midway Gallery Works from emerging artists. 900 Marin St, themidwaygallery.com

Thomas Reynolds Gallery Pieces by contemporary painters, most addressing the intersection of realism and abstraction. 2291 Pine St, 415.441.4093, thomasreynolds.com

MUSEUMS

MARIN Bolinas Museum

Counter Culture and Creativity A program of free exhibitions and events inspired by the 50th anniversary of the Summer of Love, through August 13. (Bolinas). 415.868.0330, bolinasmuseum.org

Marin Museum of the American Indian A museum celebrating Native American art (Novato). 415.897.4064, fouladiprojects.com

Marin Museum of Contemporary Art Light Member artists’ show, through August 13 (Novato). 415.506.0137, marinmoca.org

BAY AREA Asian Art Museum Flower Power In honor of the Summer of Love and its accompanying floral symbolism, an exploration of the hidden meanings of flowers in Asian art, through October 1 (SF). 415.581.3711, asianart.org

Berkeley Art Museum and Pacific Film Archive Matrix Collaged works by Irwin Kremen, through August 27 (Berkeley). 510.642.0808, bampfa.org

California Academy of Sciences Twilight Zone: Deep Reefs Revealed Explore the unknown expanses of the coral reefs alongside scientists who show off new and rare species found there; many have never been displayed in a public aquarium. (SF). 415.379.8000, calacademy.org

Conservatory of Flowers Nightly Illumination A nightly light art installation in celebration of the 50th anniversary of the Summer of Love, through October 21 (SF). 415.831.2090, con servatoryofflowers.org

Contemporary Jewish Museum Roz Chast: Cartoon Memoirs A collection of works from one of the

Angela M. Hinckley

country’s most celebrated cartoonists, through September 3. (SF). 415.655.7800, thecjm.org

de Young The Summer of Love Experience: Art, Fashion and Rock & Roll A colorful collection featuring concert posters, interactive music and light shows, fashion and more, all in celebration of the 50th anniversary of the Summer of Love, through August 20 (SF). 415.750.3600, deyoung.famsf.org

Exploratorium Ongoing interactive exhibits exploring science, art and human perception (SF). 415.397.5673, exploratorium.edu

Museum of Craft and Design Chris Eckert:

Mixed Messages An installation of 24 telegraph machines, each tapping out a Morse code Twitter feed for a di fferent news organization, through November 17 (SF). 415.773.0303, sfmcd.org

Oakland Museum of California Of Dogs and Other People: The Art of Roy De Forest Personal and colorful paintings and sculptures by Roy De Forest, through August 20 (Oakland). 510.318.8400, museumca.org

San Francisco Botanical Garden Flower Piano Twelve pianos are installed for 12 days around the garden and are available for public play, with some scheduled performances

by professional musicians, July 13–24 (San Francisco). 415.661.1316, sf botanicalgarden.org

SFMOMA Here and Home A major retrospective of works by photographer Larry Sultan, through July 23 (SF). 415.357.4000, sfmoma.org

Sonoma Valley Museum of Art Albert Paley: Thresholds Large-scale sculptures, drawings and more from the artist, through October 1 (Sonoma). svma.org

The Walt Disney Family Museum Deja View: The Art of Andreas Deja A unique exhibition of original works on paper and maquettes of iconic characters like Scar, Gaston, Lilo and more

(SF). 415.345.6800, waltdisney.org

Yerba Buena Center for the Arts Talking to Power / Hablándole al Poder A survey exhibition that presents some of Tania Bruguera’s long-term, socially engaged art projects to date, through October 29 (SF). 415.978.2787, ybca.org

EVENTS

THRU JUL 4 Marin County Fair: Let the Funshine In The Marin County Fair celebrates the 50th anniversary of the Summer of Love with a groovy, well-loved selection of rides, carnival games, concerts, farm animals, family activities and general nostalgia.

Fairgrounds (San Rafael). 415.499.6400, marinfair.org

JUL 9 Bay Parade Swim, stand-up paddleboard, kayak or boat along the beautiful San Francisco shoreline for the annual Bay Parade. McCovey Cove (SF). 510.735.9700, baykeeper.org

JUL 13–17 Flynn Creek Circus Featuring acts from the U.S., Canada, Belgium, France, Guatemala and Turkmenistan, Flynn Creek Circus’ show fuses comedy, improvisation and jaw-dropping skills. Marinship Park (Sausalito). 707.684.9389, flnn creekcircus.com

JUL 14–16 Gem Faire Hunt through a wide

selection of fi ne jewelry, precious and semiprecious stones, beads, crystals, gold and silver and more at wholesale prices from more than 70 exhibitors from around the world. Marin Center Exhibit Hall (San Rafael). 503.252.8300

JUL 14–23 Festival Napa Valley Napa Valley serves as a dreamlike setting for a series of performances featuring music, dance and theater, blended with some welcome opportunities for imbibing the region’s wine. Various locations (Napa Valley).

JUL 15 Breastfest Beer Festival Oakland’s Charlotte Maxwell Clinic teams up with 39 of Northern California’s

Marne Ryan

Anne Vincent

Kevin Costello

Laura Jaklitsch

Samantha Skelton

Beth Levine

best craft brewers for the 17th annual Breastfest. Entry includes food, a tasting glass, live music and bottomless craft beer. Fairground Island (San Rafael). breastfest.org

FILM

JUL 20–26 Angels in America Part 1: Millennium Approaches

Enjoy Tony Kushner’s multi-award-winning two-part play from the comfort of your Larkspur theater seat. This show explores America in the mid1980s during the height of the AIDS crisis, with performances by Andrew Gar field, Nathan Lane and more. Lark Theater (Larkspur). 415.924.511, larktheater.net

WALKS & TALKS

JUL 1 Mount Tam Astronomy Night Walk to Cushing Memorial Amphitheater and join Friends of Mount Tam and Alan Agrawal of the Mount Diablo Astronomical Society to learn how Galileo’s celestial observations dramatically changed our understanding of the universe and our place in it. Mount Tamalpais (Mill Valley). friendsofmttam.org

JUL 2 Learn to Ride

Join a park ranger and learn to ride pump tracks and rollers. All skills and ages welcome, with a limited number of bicycles available. Sta fford Lake Bike Park (Novato). 415.897.0618, marincountyparks.org

JUL 6 Tween/Teen Science Lab: Molecular Gastronomy Explore the science behind boba, those tasty spheres in your drinks, and then make your own. For ages 10–18. Public Library (Corte Madera). 415.924.3515, marinlibrary.org

JUL 7 Feather, Fur and Scales Learn about local animal rescue with one of WildCare’s rehabilitation specialists. Public Library (Fairfax). 415.453.8092, marinlibrary.org

JUL 7 Kent Island Restoration Partake in the ongoing effort to restore Kent Island in the Bolinas Lagoon. Learn the value of protecting this little oasis and how to identify and remove the invasive

species that threaten it. Wharf Road (Bolinas). 415.473.3778, marin countyparks.org

JUL 8 Full Moon Sail: July Buck Moon Take in the month’s full moon from the deck of the schooner Freda B. The ride runs a little over two hours. Dress in layers. Yacht Harbor (Sausalito). schooner fredab.com

JUL 9 The French Market Peruse this outdoor antique market in search of art, books, textiles, vintage and estate jewelry, furniture, prints and much more, all accompanied by French music and crepes. Marin Civic Center (San Rafael). 415.383.2252, golden gateshows.com

JUL 12 Lucas Valley Nursery Workday

Volunteer at Marin County Parks’ native plant nursery and help prepare these local plants for the big move to Marin’s parks and open spaces. No previous experience necessary. Marin County Parks Field O ffice (Lucas Valley). 415.473.3778, marin countyparks.org

JUL 13 Summer Botany at Bull Point Check out a selection of summer wild flowers in habitats ranging from freshwater marshes to coastal dunes. Don’t forget your binoculars. Bull Point trailhead (Point Reyes National Seashore). 415.893.9520

JUL 16 Nature for Kids: An Evening at Mount Burdell Enjoy a quick, family-friendly hike during the summer’s evening hours. Partake in a picnic dinner as the nighttime creatures begin to emerge, and keep an ear out for owls, coyotes and more. Mount Burdell (Novato). 415.893.9508, marincountyparks.org

JUL

25 Camera Basics

This one-session photography class will get you feeling comfortable with the core features of your camera. Learn how to take your camera off atomatic mode and make the most of manual adjustments including aperture, shutter speed and ISO. The Image Flow (Mill Valley). 415.388.3569, theimageflo.com

Dine

TO RESTAURANTS AND

What’s Hot

WHAT Experienced Restaurateur Comes to Marin WHERE Larkspur

Many Italian restaurants feature traditional decor and real-deal, undiluted dishes. What’s missing, however, is the warmth and essence of Italian hospitality. Not at Gia Ristorante Italiano. Owner Laudati and chef Guasco are a prominent part of the dining experience, regularly checking in with guests ensuring that meals are being enjoyed. As for the food, the menu features simple, authentic dishes with a modern twist from the Lazio region of central Italy including expertly executed bruschetta and risotto. Laudati, who previously owned Bella Trattoria and Panta Rei in San Francisco, appears to have another winner on his hands. 286 Magnolia Ave, 415.891.3979, giarestaurant.net b $$ Í LD

CORTE MADERA

BOCA PIZZERIA Italian

This Italian-inspired pizzeria utilizes Northern California’s bounty of seasonal ingredients and showcases local microbreweries and wine country’s boutique varietals. The menu includes large selections of appetizers to share, organic salads when available, pastas, local free-range poultry and meats, desserts and Neapolitan-style pizzas with house-made mozzarella. 1544 Redwood Hwy, 415.924.3021, bocapizzeria.com s $$ Í C LD º

IL FORNAIO Italian

This upscale Italian restaurant franchise’s menu offers, aside from the pizzas and pastas, a variety of salads and carb-free entrées. 223 Corte Madera Town Ctr, 415.927.4400, ilfornaio.com s $$ S Í C LD BR

MARIN JOE’S Italian

This Marin mainstay has been around for over 50 years. Choose from a menu of soups, salads, seafood, mesquite-grilled or sautéed meats and a plethora of pasta options. For a fun

addition to your dining experience, order the Caesar salad — the server will prepare the dressing at your table. Not looking for a meal? Enjoy a drink and hear local musicians at the well-known piano bar. 1585 Casa Buena Dr, 415.924.2081, marin joesrestaurant.com s $$ S C LD

PIG IN A PICKLE

American Fresh local ingredients and the highest-quality brisket, pork, ribs and chicken comprise the menu of this Town Center eatery. Sauces are crafted to represent the best American barbecue regions, from Memphis to South Carolina. House-made pickles, buns and sausages will keep you coming back. 341 Corte Madera Town Ctr, 415.891.3265, pig inapicklebbq.com b $$$ S Í BLD

THE COUNTER

California/American Customers can build their own salads and burgers with fresh ingredients. Burgers are made with allnatural Angus beef, turkey, chicken or bison. Gluten-free options and a vegan veggie burger are

AN INSIDER’S GUIDE

GOOD FOOD IN THE BAY AREA EDITED BY MIMI TOWLE

WHO Owner Fabrizio Laudati and Chef Stefano Guasco of Gia Ristorante

Salmone all’Arancio

available. The restaurant also has patio seating, an airy kickback vibe, and a popular happy hour (give the adult milkshake a try!). 201 Corte Madera Town Ctr 415.924.7000, thecounterburger.com s $$ S Í LD º

WORLD WRAPPS Wraps

Owners Keith Cox and Matt Blair have revamped this 21-yearold “fast food” joint to feature healthy and fl avorful items like a Hawaiian poke wrap and a tahini tofu summer roll that’s vegan-friendly. Exotic housemade beverages include boba tea, mango lassi and Vietnamese iced coffee. 208 Corte Madera Town Center, 415.927.3663, worldwrapps.com $ S Í LD

FAIRFAX

MAS MASA Latin American and Mexican Chef and owner Patrick Sheehy and co-owner William Eoff ocus on the ancient technique of corn nixtamalization, utilizing organic, non-GMO heirloom corn varieties. The kitchen is 100 percent gluten-free and beer and wine lists highlight local California microbreweries and wineries. 31 Bolinas Road, 415.529.5444, eatmasmasa.com s $$ S Í LD

TAMAL Mexican Set in the former space of The Sleeping Lady, this contemporary Mexican restaurant serves a plentiful selection of tapas and tequilacentric cocktails. 23 Broadway, 415.524.8478 s $$$ LD

VILLAGE SAKE

Japanese Lucky for Fairfax, beloved former Sushi Ran chef Scott Whitman and talented Marin-based restaurateur partners have opened an Izakaya — a Japanese style community pub — on Bolinas Street. In this compact space you’l l fi nd maki rolls and skewers, plus sake and craft beers. Closed Tuesdays. 19 Bolinas Road, 415.521.5790, villagesake.com b $$$ Í D

LARKSPUR

FARMSHOP California

Located in the Marin Country Mart since 2013, Farmshop Marin has quickly become a top spot here in the county. Indoor and outdoor seating available. Marin Country Mart, 2233 Larkspur Landing Circle, 415.755.6700, farmshopca.com s $$$ S Í C LD BR

LEFT BANK RESTAURANT French

Known for award-winning French cuisine and a lively brasserie ambience, this corner spot on Magnolia Avenue rates high with locals. Those with a small appetite (or budget) can opt for happy hour appetizers (3 to 6:30 p.m. and 9 p.m. to close, Monday to Friday), most priced under $7. 507 Magnolia Ave, 415.927.3331, leftbank.com s $$$ S Í C LD BR

PERRY’S American The San Francisco mainstay has a location across the bridge in Larkspur, bringing with it its wide selection of salads, steaks and comfort favorites like French onion soup. Replacing the Lark Creek Inn,

Savor Summer at the Chateau!

Enchanting, inviting, memorable...

Enjoy world-class Sparkling Wines and Pinot Noir Drink in spectacular vineyard views from your table on the terrace Indulge in artisan cheese, smoked salmon or caviar Take a behind-the-scenes sparkling wine tour

10:00am to 5:30pm daily | Reservations required | 800-716-2788 ext 150 | www.domainecarneros.com 1240 Duhig Road, Napa (o Hwy 12/121) 4 miles west of Napa, 5 miles east of Sonoma

Travel Intentionally

Destination Ideas and Tips from Marin Magazine

Saturdays and Sundays. 234 Magnolia Ave, 415.927.1877, perryssf.com s $$ LD º

PICCO California

Popular since its inception, Picco has a seasonally driven menu featuring items such as risotto (made every half hour) that keep patrons coming back. Pizzeria Picco next door is famous for its wood-fi red pizzas, wine selection and softserve Straus Family Creamery ice cream. 320 Magnolia Ave, 415.924.0300, restaurantpicco.com s $$$ S Í C D

RUSTIC BAKERY

California This homegrown bakery is known and loved the world

morning in addition to granola, cookies, mu ffi ns and croissants make this a local staple. 1139 Magnolia Ave, 415.925.1556; 2017 Larkspur Landing Circle, 415.461.9900, rusticbakery.com b $$ S Í BLD BR

MILL VALLEY

BOO KOO Asian This locally owned restaurant creates healthy meals that blend equal parts California Fresh with Southeastern Asian inspired street food. Now with a vibrant bar with wines and kombucha on tap as well as one of the best craft beer offerings in town. 25 Miller Ave, 415.888.8303, eatbookoo.com b $ S Í LD

this classic roadhouse a favorite since the ’30s. The warm, dark-wood bar with red leather booths is a popular spot for cocktails, conversations or a light meal. 15 Shoreline Hwy, 415.331.2600, buckeyeroadhouse.com s $$ C LD BR

BUNGALOW 44

American One of Mill Valley’s neighborhood hot spots, featuring contemporary California comfort food, signature cocktails, fi ne wine, and one-dollar oysters from 5 p.m. to 6 p.m. every day. 44 E. Blithedale Ave, 415.381.2500, bungalow44.com s $$$ S Í C D

American

This award-winning eatery in the heart of downtown Mill Valley has been voted most romantic restaurant in Northern California. Built from Mount Tam railroad ties and brick in 1947, El Paseo was restored by owner Sammy Hagar in 2009. Now with a full liquor license in place, the new Passage Bar and the restaurant offer a curated spirits and cocktail program. 17 Throckmorton Ave, 415.388.0741, elpaseomillvalley.com b $$$ Í C D

FRANTOIO

RISTORANTE Italian

This 6,000-squarefoot eatery is centered around the in-house olive press. For special occasions and private parties, reserve the olive-press room. The popular weekday happy hour starts at 4:30 p.m. 152 Shoreline Hwy, 415.289.5777, frantoio.com s $$$ Í C LD º

GRILLY’S Mexican Grilly’s is an easy and delicious stop. Pick up a couple burritos and the much-loved chicken taco salad and you have a lunch or dinner to please the whole family. 493 Miller Ave, 415.381.3278, grillys.com b $ S Í C BLD BR

HARMONY Chinese

Enjoy a lighter take on Chinese at this restaurant, nestled in the Strawberry Village. The barbecue pork bun is fi lled with house-made roasted meat in a savory sauce, and signature prawns are wok seared with scallions. Pair your pick with wine, beer or tea. Be sure to check out the weekday lunch special for an excellent deal. Strawberry Village, 415.381.5300, harmony restaurantgroup.com b $$ S LD

PIATTI RISTORANTE AND BAR Italian The staff rides itself on capturing the warm and welcoming atmosphere of a traditional Italian trattoria. Get a table by the window or on the outdoor deck for a truly exceptional view right on the water. Peruse the impressive selection of Italian wines to accompany your rustic seasonal meal. 625 Redwood Hwy, 415.380.2525, piatti.com s $$ S Í C LD BR

PIAZZA D’ANGELO

Italian Piazza D’Angelo evokes a traditional trattoria dining experience. Enjoy a variety of house made pastas, meat and seafood dishes, wood fi red pizzas, and gluten free offrings. 22 Miller Ave, 415.388.2000, piazzadangelo.com s $$ S Í C LD BR º

PIZZA ANTICA

Italian This Italianinspired restaurant in Strawberry Village offers much more than impeccably prepared thin-crust pizzas. The seasonal dishes are created with local ingredients and include chopped salads, housemade pastas, and meat, fi sh and fowl entrees, such as the Tuscan fried chicken and roasted pork chop. 800 Redwood Hwy, 415.383.0600, pizzaantica.com b $$ S LD BR º

PLAYA Mexican

Drawing inspiration from travels and the fresh , fl avorful cuisine served on the playa, Peter Schumacher and Bill and Vanessa Higgins, have developed a menu that blends locally sourced, organic and sustainable ingredients with a bar highlighting a selection of exceptional tequilas and mezcals. 41 Throckmorton Ave, 415.384.8871, playamv.com s $$ Í D

PRABH INDIAN

KITCHEN Indian Owned and operated by the Dhindsa family, this restaurant is dedicated to ser ving healthy, organic and sustainable food, including gluten-free and vegan options. Dishes include chicken pakora, vegetable biryani and basil garlic nan. Try the thali menu (offered at lunch), a selection of several Indian dishes served at once. 24 Sunnyside Ave, 415.384.8241, prabhindiankitchen.com b $$ S Í LD

Vin Antico, “where passion meets

inspired cuisine like flatbreads, handmade pastas and organic

The kitchen is open to the dining room and there’s a full bar 881 Fourth St,

Coppa Mascarpone

ROBATA GRILL AND SUSHI Japanese Robata translates as “by the fi reside”; fittingly, food here can be cooked on an open fi re and served in appetizer-size portions to pass around the table. Or simply order your own sushi or entree from the menu. 591 Redwood Hwy, 415.381.8400, robatagrill.com b $$ S LD

SHORELINE COFFEE

SHOP American Tucked away in a parking lot at Tam Junction, this coffee shop is a funky diner with a smalltown feel. Check out the mix of Mexican and traditional breakfast fare. 221 Shoreline Hwy, 415.388.9085 b $$ S Í BL BR

TAMALPIE Italian Owner Karen Goldberg designed this restaurant with a large group seating area, indoor and outdoor fi replaces, and a small casual bar. The food is Italian home cooking with the daily modern inspiration of locally sourced seasonal ingredients found in the salads, house-made pastas and crispy Neapolitan style pizza, with a selection of beer and wine to match. 477 Miller Ave, 415.388.7437, tamalpiepizza.com s $$ S Í C LD

THE WHISK + SKILLET American This daytime eatery in Strawberry Village serves all-day breakfast and lunch with plenty of egg options to choose from and Equator coffee to

boot. Lunch options include soups, sandwiches and salads. 110 Strawberry Village, 415.380.1900 b $$ BL

THEP LELA Thai This jewel is tucked away in the back of Strawberry Village. Diners come for the tasty kee mao noodles, pad thai, fresh rolls and extensive bar menu. It’s also a great place for lunch. 615 Strawberry Village, 415.383.3444, theplela.com s $$ S Í LD

NOVATO

BOCA PIZZERIA Italian

Enjoy authentic pizza prepared with fresh mozzarella made in-house daily and tomatoes imported from Italy. Other menu

Saving Second Base A

Call for Artists

On August 26 the San Rafael Pacifics Baseball Club will be the first professional baseball team to wear bras to their game to raise awareness for breast cancer. We’re asking local artist to decorate a bra and submit it for auction. Proceeds will go to Bras for the Cause/Tri Valley Socks.

This event is generously sponsored by Dr Karen Horton, United Markets, and Pleasures of the Heart.

Submissions must be signed, mounted on board or foam core and received in our office by August 18th. For questions contact Kim@PacificsBaseball.com

Tickets: PacificsBaseball.com

items include grilled rosemary chicken sandwiches and braised beef short rib pappardelle. Enjoy weekly specials, such as 50 percent off all wines by the bottle on Wednesdays and half off raft beers on Thursdays. 454 Ignacio Blvd, 415.883.2302, bocapizzeria.com b $$ S Í C LD

RICKEY’S RESTAURANT & BAR

American Besides a full-service restaurant and bar (with banquet and meeting rooms), this comfort food bastion offers poolside dining and a garden patio overlooking green lawns. 250 Entrada Dr, 415.883.9477, rickeysrestaurant.com s $$ S Í C D º

RUSTIC BAKERY

California Organic pastries, breads, salads and sandwiches are on the menu here, including daily seasonal specials. Try the Marin Melt — Cowgirl Creamery’s Mt. Tam and Point Reyes Toma cheeses grilled on honey whole wheat, served with dressed baby greens and crisp apple slices. 1407 Grant Ave, 415.878.4952, rusticbakery.com b $$ S Í BLD BR

SAN ANSELMO

COMFORTS CAFE

American Established in 1986, Comforts has a cozy sit-down patio and serves breakfast, lunch and weekend brunch. A large take-out section offers fresh bakery items, seasonal salads, soups, sandwiches and

even entrees for dinner at home. Besides the famous and popular Chinese chicken salad, other winners are the stu ffed pecan-crusted French toast , fl avorful scrambles, Chicken Okasan ( nicknamed “Crack Chicken” by fans) and wonton soup. 335 San Anselmo Ave, 415.454.9840, comfortscafe.com b $$ S Í BL BR

INSALATA’S Mediterranean Award-winning chef

Heidi Krahling offers Mediterranean and Middle Eastern dishes prepared with delicious produce and artisan meats. 120 Sir Francis Drake Blvd, 415.457.7700, insalatas.com s $$$ S C LD BR

BRASFOR THE CAUSE

Dr. Karen Horton Pleasures of the Heart

A Call for Artists

L’APPART RESTO

French French specialties, local favorites and a $35 three- course prix fi xe menu are served up in an energetic yet sophisticated environment. Check out the live music on Thursdays. Open 6 days a week for dinner, MondaySaturday, and open for lunch Friday - Sunday. 636 San Anselmo Ave, 415.256.9884, lappartresto.com b $$ S Í LD BR

M.H. BREAD AND BUTTER California

This one-stop shop offers everything from coffee and pastries to artisan bread and braised meats with high-quality ingredients. 101 San Anselmo Ave, 415.755.4575, mhbreadandbutter.com $$ S Í BL BR

TACO JANE’S Mexican

Taco Jane’s new full bar features a robust tequila and mezcal selection. Its regional Mexican cuisine includes Oaxacan mole, fi sh tacos and vegetarian options. Black Gold salsa arrives with complimentary chips and is created using charred blackened tomatoes and roasted chilis. Live music Thursdays and enclosed patio seating all year round and happy hour from 4:30 to 6, Monday through Friday. 21 Tamalpais Ave, 415.454.6562, tacojanes.com s $$ S Í LD BR

SAN RAFAEL

GREEN CHILE KITCHEN

Mexican Don’t let the name fool you; while green chilies are

present on the menu, many other varieties are also featured. From the organic, house made, blue corn tortillas to the red chile chicken wings, this restaurant located in downtown San Rafael offers a cornucopia of hues and fl avors. 1335 Fourth St, 415.521.5691, greenchilekitchen.com b $$ S LD

LA TOSCANA

RISTORANTE & BAR

Italian Family owned and operated since 1985, La Toscana has completed an extensive interior and exterior renovation, transforming an already popular San Rafael gathering spot into a place for any occasion. The menu features classics like gnocchi and carbonara and an ample selection

of wine. 3751 Redwood Hwy, 415.492.9100, ristorantelatoscana.com s $$$ S Í C LD º

LAVIER CUSINE LatinFusion Free-range meat and fresh seafood is the focus at this authentic Latin-fusion eatery in San Rafael run by Gabriela and her husband Guillermo who hails from Yucatan. Try the plantain and panko crusted cheese sticks to start and follow that with the popular pu ff y fi sh tacos with slaw and black beans. Brunch is served on weekends until 2 p.m. 1025 C St, 415.295.7990, lavier latinfusion.com b $$ S LD BR º

MAGNOLIA PARK KITCHEN American

This American bistro features lots of

farm-fresh salads and sandwiches to choose from. The outdoor patio is well suited for sipping a glass of wine or enjoying a signature fried chicken bomb sandwich. 1016 Court St, 415.521.5591, magnolia parkkitchen.com b $$ Í C BL

RANGE CAFE American

With floor-to-ceiling windows overlooking the grand Peacock Gap lawns, the Range Cafe is the perfect place for comforting American classics with an elegant twist. This inviting lunchtime cafe with its ice-cold lemonade and refreshing chardonnays makes a great dinner spot once the sun sets. 333 Biscayne Dr, 415.454.6450, rangecafe.net s $$ S Í C BLD º

THERESA & JOHNNY’S COMFORT FOOD

American A favorite with both the kids and the foodie set, this charming eatery serves food like Mom used to make. Drop by for eggs Benedict, tuna melts, coffee and some of the best milkshakes around. 817 Fourth St, 415.259.0182, theresaand-johnnys.com b $$ S Í BL BR

TOMATINA Italian

Tomatina takes a modern approach to traditional Italian recipes. O ffering housemade pasta, pizzas and signature piadine: fresh, hot fl atbreads topped with cool salads, ready to fold and eat. 5800 Northgate Mall, 415.479.3200, tomatina.com s $$ S Í LD º

UCHIWA

RAMEN Japanese When owners Benson Yang and Kevin Fong decided to open Marin’s fi rst ramen shop in 2014, they weren’t sure what to expect. Three years later, Uchiwa remains loved by ramen enthusiasts for its rich broths and fresh noodles.

Vegetarian and vegan options available. 821 B St, 415.991.3693, uchiwaramen.com b $$ LD

SAUSALITO

ANGELINO RESTAURANT Italian

An authentic Italian restaurant with handmade pastas and seasonal antipasti, showcasing cuisine of the Campania region for over 20 years. 621 Bridgeway,

415.331.5225, angelino restaurant.com s $$$ S BLD

BAR BOCCE American Food just tastes better on a bayside patio with fi re pits and a bocce ball court. Order one of the sourdough bread pizzas and a glass of wine and you’ll see why this casual eatery, overseen by Robert Price of Buckeye and Bungalow 44, has become a local favorite. 1250 Bridgeway, 415.331.0555, barbocce.com s $$ S Í LD

CIBO Cafe Located in a historic brick building on Sausalito’s main drag, this is a great place to a sip a quick cup of coffee outdoors. The menu offers tarts, croissants, cookies, paninis

and soups. Every dish is made from scratch with local and seasonal products. 1201 Bridgeway, 415.331.2426, cibosausalito.com $$ S Í BL

F3/FAST FOOD FRANCAIS French

Owned and operated by the owners of Le Garage, F3 serves brunch, lunch and dinner featuring “Frenchi fied” American comfort food. A rotating menu includes items like the Quack burger (Duck con fit, black pepper chèvre, lettuce and red onion marmalade). Enjoy with a side of Brussels sprout chips or pommes dauphines (tater tots). 39 Caledonia St, 415.887.9047, eatf3.com s $$ S Í LD BR

JOINERY American The owners of Mill Valley Beerworks opened this rotisserie in the former Wellington’s Wine Bar space earlier this year. The restaurant features craft beer, burgers and other hearty, seasonal fare in a communal setting. 300 Turney St, 415.766.8999, joineryca.com b $$ Í LD

KITTI’S PLACE Thai/ California This homestyle family restaurant has been in Sausalito 20 years and features favorites like lettuce cups, soft spring rolls and weekly specials. 3001 Bridgeway, 415.331.0390, kittisplace.com b $$ S Í LD

LE GARAGE French Escape the tourist crush for an indulgent meal right on the water. The atmosphere is animated with light French music (à la Amélie), and the much-adored croque-monsieur is authentic. Indoor or outdoor seating. 85 Liberty Ship Way, 415.332.5625, legaragebistro sausalito.com b $$$ S Í BLD BR

MURRAY CIRCLE American Cavallo Point’s acclaimed restaurant features local seasonal fare with pairings from an extensive wine list and tempting desserts. Stop by Farley Bar for cocktails with a view. 601 Murray Circle, 415.339.4750, cavallopoint.com s $$$ S Í C BLD BR

POGGIO Italian Executive chef Benjamin Balesteri creates Northern Italian fare using fresh and local ingredients. Private dining rooms above the restaurant can accommodate larger parties (10 to 150 guests). 777 Bridgeway, 415.332.7771, poggiotratoria.com s $$$ S Í C BLD

SUSHI RAN Japanese Sample innovative small plates just big enough to share before enjoying some of the best sushi the Bay Area has to offer; the prices don’t deter the herd of enthusiasts who line up nightly to partake. Just stopping by? The wine, cocktail and sake lists keep even the pickiest bar fly satisfied. Reservations are

ON BEHALF OF THE PEOPLE LIFEHOUSE SERVES

RESTAURANTS

April 22, 2017

TO THE RESTAURANTS & WINERIES WHO HELPED MAKE OUR 27TH YEAR ANOTHER SUCCESSFUL EVENT!

HONORARY CHAIR & MASTER OF CEREMONIES: HUEY LEWIS CULINARY HOST: HEIDI INSALATA KRAHLING WINE COMMITTEE CHAIR: SID SALL

Balboa

Buckeye Roadhouse

Copita Tequileria y Comida EPIC Steak

Hog Island Oyster Company Il Davide Il Fornaio Insalata’s Left Bank Brasserie

Marin Cheese Company

Marinitas Murray Circle

Perry’s Larkspur

Piatti Mill Valley

Picco Restaurant Playa

Poggio Trattoria

Rustic Bakery Spoonbar

Sushi Ran Taste Kitchen & Table Vin Antico Waterbar

Wildfox Restaurant

WINERIES

Alpha Omega Winery

Benovia Winery

Brooks Note Winery

Duckhorn Wine Company

Dutton Goldfield Winery Estate 1856 Wines

Frank Family Vineyards Freeman Vineyard & Winery Grgich Hills Estate Hall Wines

Hartford Family Winery Keenan Winery Kosta Browne Winery

Lifehouse

Linked Vineyards

Littorai Wines

Merry Edwards Winery

Navarro Vineyards and Winery

Papapietro Perry Winery

Pride Mountain Vineyards

Revana Family Vineyard

Schweiger Vineyards

Siduri Wines

Silver Oak & Twomey Cellars

Thirty-Seven Winery Vine Cliff Winery Wilson of Dry Creek

OTHER LIBATIONS

Equator Coffee & Teas

Fort Point Beer Company

Marin Brewing Company

Moylan’s Brewery

Roederer Estate

Sonoma Bros Distilling Sonoma Syrup Company

required in the main room. 107 Caledonia St, 415.332.3620, sushiran.com s $$ Í LD

TIBURON

CAFFE ACRI Italian

This well-lit corner cafe in Tiburon is a favorite go-to for bikers, city commuters and locals. Diners wil l fi nd fresh brewed coffee and eggs for breakfast, and a selection of soups, salads and paninis for lunch. 1 Main St, 415.435.8515, caffeacri.com b $$ Í LD

CAPRICE California

Book the private party room for large groups or just relax in this romantic dinner spot. Take advantage of the restaurant’s well-priced

three-course dinners for less than $30, and don’t miss prime rib Mondays. 2000 Paradise Dr, 415.435.3400, thecaprice.com s $$$ D

DON ANTONIO TRATTORIA Italian

Located in Tiburon’s Ark Row, this trattoria serves authentic Italian cuisine in a quaint setting. Traditional selections include chicken piccata, veal marsala and housemade pesto. 114 Main St, 415.435.0400, donantoniotrattoria.com b $$ D

GUAYMAS RESTAURANT Mexican Situated right next to the Tiburon ferry terminal on the waterfront, it’s got

touch-it-you’re-soclose city views and outdoor seating, making it a great place to bring visitors on a warm summer night. Happy hour is 4 to 7 p.m. Monday to Friday. 5 Main St, 415.435.6300, guaymasrestaurant.com s $$$ S Í C LD º

LUNA BLU Sicilian Executive chef Renzo Azzarello and his wife, Crystal, serve English afternoon tea (a special service by reservation only). The menu changes daily, incorporating seasonal, fresh and organic produce. The restaurant has partnered with the Monterey Bay Aquarium Seafood Watch, so all the seafood is sustainable. In 2014 diners voted Luna Blu one of the Top 100

Neighborhood Gem restaurants in America. 35 Main St, 415.789.5844 s $$$ S Í LD

MILANO Italian Located in the Cove Shopping Center, this familyowned neighborhood spot is known for its pasta and friendly service. Favorites like the cheesy garlic bread and pesto keep customers coming back. 1 Blackfield Dr, 415.388.9100 s $$ S Í LD

NEW MORNING CAFE American Sit outside or in at this casual cafe. On a sunny morning, the place is fi lled with locals enjoying the sun and extensive breakfast menu; lunch is served as well. 1696 Tiburon Blvd, 415.435.4315 S Í BL

RUSTIC BAKERY

California This location of the beloved bakery offers the same menu as the other locations as well as outdoor dining. Enjoy a wide selection of fresh salads, sandwiches and pastries on the boardwalk . 1550 Tiburon Blvd, 415.797.6123, rusticbakery.com b $$ S C BLD BR

SALT & PEPPER

American This sunfi lled one-room restaurant, featuring hardwood floors and blue-checkered tablecloths, is an area favorite. Popular items include scallops, ribeye steak, a beef burger and traditional crab cakes with jalapeño dipping sauce. 38 Main St, 415.435.3594 b S Í LD

SAM’S ANCHOR CAFE

American The updated menu at this seaside institution features local organic produce and sustainably sourced meats and fi sh. Chef Robert Taylor, formerly of Farallon, has curated an oyster list for the raw bar menu and a fresh cocktail list to boot. 27 Main St, 415.435.4527, samscafe.com s $$$ S Í C LD BR º

SERVINO RISTORANTE

Italian Chef and owner Angelo Servino highlights organic ingredients in an array of rustic Italian dishes, including house-made pastas, wood oven pizzas, and seasonal specialties. Located on the bay in Tiburon, Servino also prides itself on itsextensive sustainable seafood

The writer thinks, the poet sings, The craftsmen fashion wondrous things, The doctor heals, the lawyer pleads, The miner follows the precious leads; But this or that, whate’er befall, The farmer he must feed them all.

The farmer’s trade is one of worth; He’s partner with the sky and earth, He’s partner with the sun and rain, And no man loses for his gain; And men may rise, or men may fall, For the farmer he must feed us all. - excerpts from Amelia E. Barr

• DUNA Central European

After six months of running Motze, a Japanese-inspired restaurant, Nick Balla and Cortney Burns are turning their attention to tastes closer to home with Duna, a Central European, fast casual eatery. Here diners will find variety of chopped salads, spätzle, flatbreads and dips, plus some sweet endings. 983 Valencia St, 415.484.1206, duna.kitchen $$ Í D

program. Savor la dolce vita on the waterfront patio. 9 Main St, 415.435.2676, servino.com s $$$ S Í C LD BR º

TIBURON TAVERN

California The atmosphere here is enhanced by two outdoor patios, two indoor fi replaces and fresh flowers. Happy hour is 3 to 6:30 p.m. every day. 1651 Tiburon Blvd, 415.435.5996, lodgeattiburon.com s $$ S Í C BLD BR º

WEST MARIN

NICK’S COVE American Nick’s Cove offers a coastal escape on Tomales Bay, serving famous barbecued local oysters, Dungeness crab mac ’n’ cheese and cocktails using home-grown ingredients. Large windows in the 130seat restaurant provide picturesque views of Tomales Bay and Hog Island. (Marshall). 23240 Hwy 1, 415.663.1033, nickscove.com s $$$ S Í C LD BR

OSTERIA STELLINA

California Whether it’s to cap off a ay of hiking or celebrate a romantic anniversary, Osteria Stellina suits any occasion. The menu is Italian-inspired and features local, organic ingredients. If you’re up for something unusual, try the goat shoulder, a hit with both tourists and locals (Point Reyes). 11285 Hwy 1, 415.663.9988, osteriastellina.com b $$ S LD

PARKSIDE CAFE

American Perfect for a sit-down alfresco meal or for grabbing a burger to enjoy on the beach. Beautiful patio garden seating, ocean views, and private wood-fi red dinners make this café a relaxing retreat. If you’re on the go, check out the market and bakery. Choose from an array of organic, locally grown produce, artisan meats and wild seafood (Stinson). 43 Arenal Ave, 415.868.1272, parksidecafe.com s $$$ S Í C BLD

RANCHO NICASIO

American Known for live music and an extensive menu featuring everything from crispy calamari to braised lamb shanks, Rancho Nicasio is open seven days a week. Be sure to stop in for happy hour, 4 to 6 p.m. Monday to Friday (Nicasio). 1 Old Rancheria Road, 415.662.2219, ranchonicasio.com s $$$ S Í C LD BR º

SAND DOLLAR

American Originally built from three barges in Tiburon in 1921, the Sand Dollar Restaurant wa s 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 Í LD

SIR & STAR AT THE OLEMA California

The historic inn has reopened as a roadhouse-style restaurant featuring rustic decor

and a delicious yet a ffordable menu. Try the house-made bread and honey butter, the kale Caesar and the stu ffed 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 Í C BLD BR º

THE SIREN CANTEEN American/Mexican

Where in Northern California can you enjoy a taco at a restaurant nestled directly under a lifeguard tower? At The Siren Canteen of course. Opened in the summer of 2014, this smart beach shack perched

on the sandy shores of Stinson serves up burritos, burgers and creamy Meyer lemon milk shakes. Though the food is solid, we think the BYOW option with a $10 corkage fee and milliondollar views is reason enough to give this shack a shout-out. 3201 Hwy 1, 415.868.1777, thesirencanteen.com b $ Í LD

SAN FRANCISCO /EAST BAY

AUGUST 1 FIVE Indian Focusing on seasonal offerings inspired by the regional cuisines of northern and central India, the cuisine breaks away from expected dishes like curry. For the interior, owner Hetal Shah worked with designer Craige Walters to create a refi ned yet inviting atmosphere to serve modern Indian food interpretations. 524 Van Ness Ave, 415.771.5900, august1five.com s $$ LD º

AQ RESTAURANT & BAR California AQ takes seasonal to the next 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 $$$ Í 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

BLACK CAT American Grit meets glam at this jazzy supper club in the Tenderloin with a focus on modern American fare. Chef Ryan Cantwell of Zuni and Chez Panisse puts forward a savory small plates menu featuring items like latkes topped with shallot cream and salmon pastrami and a Devil’s Gulch rabbit pot pie. Sip timeless cocktails while listening to

Chicken Paprikas with spätzle

live music in the downstairs lounge. Happy hour 5–7 p.m. 400 Eddy St, 415.358.1999, blackcatsf.com s $$ Í D º

BOULIBAR American/ Mediterranean Head to Boulettes Larder’s bar and dining room for the savor y fl avors 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. In the evening, the dining room can readily be reserved for small private 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 Í C BLD BR

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 put s a fl avorful 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 Í LD º

CAPO’S CHICAGO

Italian If you’re craving classic Chicago-style Italian and a venue to match, the endless pizza choices and fl avorful 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 Í 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 $$ Í LD

EPIC

a happy hour favorite. 369 Embarcadero, 415.369.9955, epicsteak.com s $$$ Í 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 experience with colored signal cards. 1686 Market St, 415.552.8792, espetus.com s $$$ S C LD

FRANCES California

San Francisco elegance meets comfort food. The seasonal menu complements any trip to the city. Bar is reserved for walk-ins, but reservations are recommended. 3870 17th St, 415.621.3870, frances-sf.com b $$$ D

GATHER American Nicknamed the “Omnivore’s Solution,” this Berkeley hotspot focuses on Northern California cuisine inspired by local farmers, ranchers and artisan food producers. Executive chef Charis Wahl serves up a dailychanging menu popular with both omnivores and vegans alike. The decadent brunch menu is a favorite with locals on weekends. 2200 Oxford St (Berkeley), 510.809.0400, gather restaurant.com s $$ S Í LD BR

HAKKASAN Chinese

The rich-fl avored slowbraised lamb 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

HOPSCOTCH American/Japanese

An upscale diner in Oakland serving regional American food with a Japanese in fluence. Popular items include yonsei oyster with sea urchin, salmon roe and citrus, and the First Base burger with grilled beef tongue. No time to dine in? The to-go menu features an eight-piece bucket of fried chicken. Happy hour 3 to 5 p.m. nightly (Oakland). 1915 San Pablo Ave, 510.788.6217, hopscotchoakland.com s $$ Í LD BR º

HOTEL MAC RESTAURANT

American Filled with old-world charm, this establishment has

been serving American classics since 1911. Executive chef Jaime Molina’s seasonal menu features freshly prepared fi sh and favorites like Chicken Cordon Bleu. Weekly specials including Friday’s half off ottles of wine keep patrons coming back, as does the live music featured nightly (Richmond). 50 Washington Ave, 510.233.0576, hotelmac restaurant.com s $$ C LD º

KIN KHAO Thai Fullfl avored Thai: from spicy curries to pad kee mao (drunken noodles with pork) to off-thewall cocktails designed by Bon Vivants, this San Francisco eatery is sure to impress. 55 Cyril Magnin St, 415.362.7456, kinkhao.com s $$$ S LD º

• HILLTOP 1892

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 bittersweet chocolate fudge cake are among the things that keep patrons coming back. An upstairs bar is also

California In a historic country estate in Novato with sweeping views, enjoy classic seasonal favorites with a California flair. There’s a private banquet room for special events. 850 Lamont Ave, 415.893.1892, hilltop1892.com s $$$ S Í C LD BR º

Burrata Plate

Roland

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 Paci fic Coast and the greater Northwest. 2316 Polk St, 415.776.5577, lafolie.com s $$$ D

LOLÓ Mexican San Francisco-style Mexican cuisine fuses market-fresh ingredients with traditional dishes. The whole atmosphere is bright, colorful and festive, a reflection of Loló’s fl avor-blasted menu. 974 Valencia St, 415.643.5656, lolosf.com s $$$ S D BR

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

MERITAGE American Nestled in the Claremont Hotel and Spa, the sweeping views and refi ned American cuisine are two reasons to visit this special occasion hotspot. Partnerships with local purveyors ensure that dishes highlight fresh seafood and produce. Start with lobster cocktail and fi nish with Death By Chocolate Cake for a decadent experience (Berkeley). 41 Tunnel Road, 510.549.8510, fairmont.com s $$$ S BLD

Japanese/French Michael Mina has clearly mastered the fi ne line between award-winning art and Alaskan halibut. Each brilliantly crafted dish gives diners a delicate blend of fl avors 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 Í C D º

PIKANHAS BRAZILIAN STEAKHOUSE Steakhouse This all-you-can-eat steakhouse located in Point Richmond offers di fferent cuts of beef, pork, lamb and chicken that are slowly cooked with special grills to preserve all the natural juices and fl avors (Pt. Richmond). 25 W. Richmond Ave, 510.237.7585, pikanhas steakhouse.com b $$ S LD

PIZZAIOLO Italian Chef Charlie Hallowell opened this Italian gem in 2005 with a focus on topping his hand made pizzas with locally sourced meats and produce. The menu changes daily and includes house favorites like wild nettles and pecorino pizza and braised Marin Sun Farms pork with Tokyo turnips and apples. Breakfast is

served Monday though Saturday from 8 a.m. to noon (Oakland). 5008 Telegraph Ave, 510.652.4888, pizzaiolo oakland.com s $$ S Í BLD BR

PRESSED Italian Tucked away in the lobby of the Embarcadero Center, this Italian cafe serves a selection of paninis and artisanal coffee for breakfast and lunch. 3 Embarcadero Ctr, 415.781.0302 $$ BL

RICE PAPER SCISSORS

Vietnamese At this brick-and-mortar Mission District spot with a pop-up sibling, try the popular pork belly banh mi on one of the bright red stools and stay warm with a pot of jasmine tea. 1710 Mission St, 415.878.6657, ricepaperscissors.com $$ S Í 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

SALT HOUSE American Owned by Mill Valley residents, brothers Mitchell and Steven Rosenthal, and Doug Washington, San Francisco’s Salt House welcomes chef Evan Gotanda, formerly of Anchor and Hope. His take on the menu highlights a Japanese in fluence and includes seasonal dishes like roasted cauli flower with cashews, kabocha squash and furikake, as well as housemade pastas. 545 Mission St, 415.543.8900, salthousesf.com s $$$ LD º

SESSIONS AT THE PRESIDIO American L ocated 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 Dr, 415.655.9413, sessionssf.com s $$ Í LD

KEY TO SYMBOLS

s b $ $$ $$$ S Í 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

LA FOLIE French Chef

Passot serves

MICHAEL MINA

Tonkotsu Ramen at Uchiwa Ramen, San Rafael

IN 2011, AFTER 47 years of operating Mill Valley’s Shoreline Coffee Shop in Tam Junction, Santiago Ojeda sold his business to Ged Robertson, chef and owner of the erstwhile Small Shed Flatbreads. Robertson shifted the menu toward local and organic ingredients like eggs from Woolly Egg Ranch on Tennessee Valley Road and bread from Green Gulch Farm off ighway 1. Robertson and Lagos also added local and organic products to the menu, such as meat from Marin Sun Farms and coffee from Four Barrel. House-made granola was added to the existing offerings of American fare, with a few south-of-the-border treats, like cochinita sandwiches, to honor Ojeda, as well. “You ca n fi nd inspiration anywhere,” adds Robertson. “There’s a little hole-in-the-wall in Sayulita run by a multigenerational family of women, Naty’s Cocina, that my son Quincy had his fi rst pork belly taco experience in.” The tacos were served with sautéed squash, and Robertson and his family found themselves leaning over paper plates, eating pork belly tacos for lunch there every day. “My son didn’t need to ask, which is good when your mouth is stu ffed — we just nodded at each other and went to work on our version for the coffee shop the week we returned.” Here, he shares the recipe for the beloved tacos. shorelinecoffeeshop.com KASIA PAWLOWSKA

Pork Belly Tacos

Note You can adjust the amount of pork belly to your taste. For the brine, simply follow the basic ratio of 1 pound pork belly to 4 teaspoons salt and 4 teaspoons sugar. THIS RECIPE MAKES 3 POUNDS, WHICH WILL SERVE 6 TO 8 PEOPLE.

Ingredients

3 pounds skinless pork belly ¼ cup salt ¼ cup sugar

Ancho chile powder

Vegetable oil for frying

Flour tortillas

Chipotle aioli (homemade or store-bought) Red cabbage slaw Fresh cilantro sprigs Lime wedges

To Prepare

Brine the pork 1 One day before serving, combine the salt and sugar in a bowl. 2 Place the pork belly on a rimmed baking tray and evenly coat the pork with the salt and sugar mixture. 3 Cover tightly with plastic wrap and refrigerate overnight. Roast the pork 1 Preheat the oven to 425°F. 2 Remove the pork from the refrigerator, unwrap and pat dry with paper towels (do not rinse).

3 Place the pork on a clean rimmed baking tray and generously season on all sides with the chile powder.

4 Transfer to the oven and roast for 30 minutes. 5 Reduce the oven heat to 275°F and continue to roast the pork until tender, 1 ½ to 2 hours. 6 Remove and cool in the refrigerator. 7 Cut into bite size pieces. Prepare the tacos 1 Deep-fry or pan-fry the pork pieces in oil until crispy. 2 Serve on tortillas with chipotle aioli, red cabbage slaw, cilantro and lime wedges.

EDITED BY LYNDA BALSLEV

RECIPE

PROMOTION

the DISH

EAT, DRINK AND BE ENTERTAINED

Try Tomatina for our modern and fresh interpretations of traditional Italian recipes. Our made-from-scratch sauces and housemade pizzas are customer favorites but we are best known for our signature piadine—fresh, hot fltbread topped with cool salads, ready to fold and eat.

TOMATINA

5800 Northgate Mall, San Rafael, CA 415.479.3200 tomatina.com

A block away from the Rafael, Vin Antico for pre movie oysters, or small bites after the movie. Our chef’s counter is specifically designed for dinner and a show. San Rafael’s only Farm to Table restaurant. Lunch and dinner. Happy Hour Mon-Fri, full bar, private dining space. Speakeasy will reopen Fall of 2017.

VIN ANTICO

881 4th Street, San Rafael, CA 415.721.0600 vinantico.com

Grilly’s serves up fresh, healthy and fast Mexican food to Marin. Everything is made from scratch daily-from the marinated and grilled meats, the fie roasted salsas, our world famous chicken taco salad to the housemade agua frescas. A great line up of vegan and gluten free items.

GRILLY’S

493 Miller Ave, Mill Valley, CA 415.381.3278

One Bolinas Ave, Fairfax, CA 415.457.6171 grillys.com

Spend only $35 for a $50 dining certificte from participating restaurants with this icon. Go to marinmagazine.com/dineout and save 30% on meals.

Having a bowl of ramen conjures up feelings of comfort, simplicity, and warmth so we’ve made it our mission to spread that wonderful feeling by sharing our own recipes at Uchiwa Ramen. We treat you as a guest in our own house, where we make everything from scratch with fresh, locally sourced natural ingredients.

UCHIWA RAMEN

821 B Street, San Rafael, CA 94901 415.524.2727 uchiwaramen.com

bar

Join us at Marin County’s finet neighborhood grill. RangeCafe, located in San Rafael, offers classic and innovative cuisine to delight everyone’s palette. Perfect for family outings, fist dates, and gatherings with friends. Our welcoming ambiance and inspired food make for a meal to truly savor.

RANGECAFE

333 Biscayne Drive, San Rafael, CA 415.454.6450 rangecafe.net

Come enjoy fresh seafood, local and organic Italian cuisine and libations from the full bar in our independentlyowned and family-operated restaurant, opened in 1995. We also feature an extensive wine list, showcasing the best California and Italian vineyards, and a robust happy hour menu. Located just offHighway 101. Large private event space available. Cent’anni!

FRANTOIO RISTORANTE

152 Shoreline Highway, Mill Valley, CA 415.289.5777 frantoio.com

On the Scene

• SFMOMA BIRTHDAY BASH

The museum celebrated its first birthday in its new home April 26 with special

SNAPSHOTS FROM SPECIAL EVENTS IN MARIN AND SAN FRANCISCO EDITED BY DANIEL JEWETT

• SONOMA INTERNATIONAL FILM FESTIVAL Guests watched the premiere of In Search of Fellini at the Sonoma Valley Museum of Art as part of the 20th annual festival.

installations, live music and food and drink.

• MARIN HUMANE SOCIETY Hundreds of animal enthusiasts attended the annual gala March 4 at Peacock Gap in San Rafael, which featured a puppy and kitten photo booth, and a gourmet dinner and live auction.

Joe Liesella and Robin and Christopher Rodi

Helen and Charles Schwab

Monica Gil, Nancy Cartwright, Kevin and Rosemary McNeely, Klara Crean and Peter Kjenaas

Lisa Bloch and Max Schrank

Aimee Kilmer and Adrian Power

•

INTERNATIONAL ORANGE OPENING

Marin Country Mart celebrated its newest tenant recently at the International Orange spa grand opening.

• ONE AMAZING NIGHT Guests enjoyed wine, tacos and cheese as well as dancing at the annual 10,000 Degrees gala April 29 at the Marin Civic Center.

Mike and Marly Reynolds

Donna Zapata and Richard DeRamon

Michael Watenpaugh, Kim Mazzuca and Lowell Gibbs

Melissa Ferst, Julie Elliott, April Gargiulo and Jessica Soft

Heather and James Rosenfield

• ONE BIG

• MARIN VALENTINE’S BALL More

• AVANTI AWARD The 10th anniversary celebration was held January 20 in Mill Valley and hosted by the Joseph and Frances Brucia Foundation.

than 400 guests, including Jerry Brown, attended the 21st Marin Valentine’s Ball at the Marin Civic Center on February 11.

Patty Garbarino and Jerry Brown

Andrew Bestwick, Logan Bestwick and Christopher Bestwick

TABLE Tyler Florence hosted the annual SF-Marin Food Bank event held at the organization’s San Francisco warehouse.

Billy Harris and Tyler Florence

Paul Ash, Miguel and Mariette Nunez, Stephen and Laurie Pearce

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MELISSA FERST, OWNER AT INTERNATIONAL ORANGE

International Orange, located in San Francisco and Marin Country Mart, is a day spa and retail shop offering curated holistic wellness in a simple yet thoughtful sanctuary.

Briefly describe your business philosoph. IO strives to provide a beautiful environment for its clients to experience transformative wellness treatments and products from expert service providers.

Which product or service (that you offer) is your favorite? I love our In Fiore spa treatments. Either the massage with added In Fiore body balm or our In Fiore Facial which includes the most amazing facial massage. With either one you walk out feeling and smelling incredible.

What makes you excel at what you do? I have learned so much being in this business for more than 15 years, but I couldn’t do it without my team of managers who truly believe in the experience and the culture we are trying to create for our clients and our employees.

What makes your work worthwhile? I love my work for two reasons. The first is being able to provide a serene space for people to take time from their busy lives to truly relax and escape. And second, I love working alongside a staff f amazing managers and service providers. Everyone is committed to a healthy life for themselves and for our clients.

INTERNATIONAL ORANGE 2421 LARKSPUR LANDING CIRCLE, SUITE 43, LARKSPUR, 415.563.5000, MARIN@INTERNATIONALORANGE.COM, INTERNATIONALORANGE.COM

CYNTHIA BRUNN, DESIGN CONSULTANT AT ETHAN ALLEN

Ethan Allen is a leading interior design company that offers a broad range of custom furniture, accessories, and home decor including custom window treatments, bedding, table linens, wall coverings, carpeting, an extensive customizable art collection and beautiful botanicals. All within a design center setting where you can create the look you’ll love from classic to contemporary with complimentary interior design services.

Briefly describe your business philosoph. My philosophy is to give my clients what they want, not what I want. I listen to their vision for their space and then my goal is to give them even more than they expect so that when they come in for a presentation they are excited and eager to get started on a design project. The most important aspect of my job is to make my clients’ dreams become a reality.

What is your competitive edge? My longevity in the business. I’ve worked for Ethan Allen for more than 17 years and my product and design knowledge is my strength. I’m passionate about what I do and I pride myself on providing the utmost personal design service to all my clients. Most importantly, I ensure my clients enjoy the process. I keep it fun, light and humorous so that they feel at ease and enjoy working with me.

What (or who) were you going to be when you grew up? I have always been very creative. When I was a little girl I wanted to be a dress designer or a professional singer.

What makes you excel at what you do? I am passionate about what I do and I take my job very seriously. I am a results-driven designer with a focus on efficiency an effectiveness. I have a personal yet professional approach with every client I meet and I have the ability to adjust to the needs of each individual so they feel comfortable and confident in wht I can do for them.

From a business standpoint, who’s your inspiration? My inspiration comes from my clients. Every customer is unique and each project I work on is special in its own way. I engage with each client and use their story as inspiration to create something meaningful for them. I am truly inspired by my clients every day.

ETHAN ALLEN 435 CORTE MADERA TOWN CENTER, CORTE MADERA, 415.924.8507, ETHANALLEN.COM/CORTEMADERA

TOURS AND MAKEOVERS TO DECORATIVE DETAILS AND REALTOR INSIGHTS

RENOVATION

BY DAWN MARGOLIS DENBERG • PHOTOS BY TIM PORTER

IN 2009, NEWLY single Marc Ialeggio purchased a home in Mill Valley’s Sycamore Park neighborhood and moved in with his then five-year-old daughter, Lauryn. But father and daughter weren’t alone long. His realtor, an old high school friend, sold Marc on another plan: ask out a mutual high school friend. Marc did. He and future-wife Chelsea quickly fell in love.

In their early years together in the house, Chelsea and Marc took on a few straightforward remodeling projects, including turning a walk-in closet into a powder room and completing the addition of a fourth room. “The previous owners had already poured the foundation but never completed the project,” Chelsea says.

After that, they agreed to put the brakes on additional remodeling while they got a better

grip on how to utilize the space. Then, in 2013, daughter Francesca was born. With a new little-person in the home (and all the baby gear that entails) the need to optimize the floor plan and add storage became more pressing. So they pushed ahead on a comprehensive remodel.

The family packed up their belongings and moved into a tiny condo while a construction crew helped them reimagine the entire home. During that time, “there were four of us plus a dog living in a 700-square-foot space,” Chelsea recalls. “It was tight, but it was more important to put our money into a new home kitchen than into a temporary rental.”

While the entire home got a face-lift, the common areas saw the biggest changes. The couple gutted the kitchen and knocked down the wall between it and the living room, transforming a compartmentalized cottage into an

open-concept home. Two bathrooms were redesigned. Furnishings included some splurges: a custom-built entertainment center, a sofa from Restoration Hardware, a West Elm coffee table and a Serena & Lily area rug. New master bedroom furniture is still on the to-do list.

The outdoor area also got a refresh. A well-worn patio was removed and fresh concrete poured in its place. Chelsea created an alfresco gathering spot by placing a contemporary Restoration Hardware sofa and chairs around a fi re pit.

Marc and Chelsea have zero regrets about taking on a gut remodel. But they’re quick to admit it can be a challenge. “It’s a labor of love,” says Chelsea. And they’re planning to give the home more love in the months ahead: “We’ve got approved plans to re-side the house and add a one-car garage.” m

THE DETAILS

WHERE THEY LIVE The Sycamore Park neighborhood in Mill Valley

WHAT THEY OWN A four-bedroom, two-and-a-half-bath ranch

ARCHITECTS Adam Bittle and Anne Ravizza of Architecture Allure in San Francisco

INTERIOR DESIGN By owner

FAVORITE DETAIL Wide plank oa k floors by First, Last & Always in San Francisco

Opposite: Barstools around an island and a banquette dining table maximize seating in a small space. Clockwise from top: A custom-built entertainment center offers plenty of storage; added curb appeal; girly things; new look for the bathroom; the Ialeggio family.

The Lawn and Beyond

Garden design ideas and tips for when the days of groomed green grass are over.

I’LL ADMIT THAT I love the smell of freshly cut lawns. But it’s the chemical fertilizers, mower noise, weed battles, and wasteful water consumption that I willingly trade in for more ecologically sustainable pastures. Here are garden design ideas to help you end the suburban turf romance and create a new environmentally friendly field of green. KIER HOLMES

TIPS FROM THE EXPERT “Consider removing your lawn and replacing it with areas of interest and stewardship, like a bocce ball court, veggie garden and conversation area,” says Michelle Derviss, owner of Michelle Derviss Landscape Design. For something different, she recommends Wildflower Farm’s Eco-Lawn grass seed. “Although the Eco grass requires a decent amount of water to look good, it is a reliable product and responds better to trimming.”

LAY OF THE LAWN

Questions The first thing to ask yourself is “How do I want to use the space?” Do you want to occasionally walk on it, or is the area a play space for kids and pets? The answers determine your design and materials. Meadow Consider creating a meadow where your lawn is now, adjusting the size to fit your space. Think ornamental grasses mixed with wildflowers. Clean slate Remove both vegetation and the weed seed left in the soil. Haul away the top 8 inches of soil, then water and see if anything rears its ugly head before moving on. Or try the more environmentally friendly sheet mulching technique — cover the area with cardboard or newspaper layers, add compost and mulch, then wait until the cover decomposes. Accessorize While native grasses could be the backbone of a natural lawn, adding other plants into the design like bulbs, succulents, annuals and perennials creates successive and seasonal waves of color and interest. Did you know? Nature dislikes a monoculture and loves diversity; mix a variety of plants together, but to avoid a hodgepodge look, use the same plants in groups of threes or fives. Top secret Use pavers to wind a mysterious path through the once-sod space and lusciously plant around it. Raise it up Build or buy raised beds and plant a vegetable garden. Dry humor Create a low-water gravel garden planted with hardy succulents and other drought-tolerant plants, then mulch with decorative gravel.

TOP LAWN ALTERNATIVES

Thymus ‘Elfin’ or ‘Wooly’ Ophiopogon jap. ‘Nana’ Carex pansa or carex tumulicola Dymondia margaretae Myoporum parvifolium

No Mow mixed species blend

For the Desk Set

Finding the perfect pastime partner.

BY PJ BREMIER

ADESK MAY APPEAR to be just a tabletop resting on a set of legs, but look closer and you’ll see a world of history represented in its design. It was the desk, after all, that supported the reading, writing and calculations of the earliest generations of schoolchildren. These functional pieces of furniture have been carried into battles and sailed the seven seas and one of them is, unequivocally, the single most important piece of furniture in the Oval O ffice. At their core, though, desks are personal spaces — the ultimate spot to pen a love note, plan a party or compose a letter.

1 Glacier Clear Tempered Glass and Walnut Desk, $239, Lamps Plus (San Rafael), 415.453.6912, lampsplus.com 2 Brass Key Secretary Desk, $2,998, Anthropologie (Corte Madera), 415.924.4197, anthropologie.com 3 Buckley Leather Top Desk with keyboard drawer, $2,277, Ethan Allen (Corte Madera), 415.924.8507, ethanallen.com 4 Delphine Desk, $1,950, Jonathan Adler (S.F.), 415.563.9500, jonathanadler.com 5 Homework Desk with double drawer, $2,695, Design Within Reach (S.F.), 415. 638.4700, dwr.com

Amazing Mount Tamalpais & Valley Views

Built in 2007, this Tuscan style estate offers a great balance of classic and contemporary architectural details and styling. This includes 4BR/3.5BA situated on a large 1.27± acre lot. Features include a formal living room, formal dining room, chef’s kitchen with gas range and double ovens, an open family room and spacious bedrooms. This home was built with the highest quality of construction. The terraced backyard offers a great sense of privacy.

Offered At $3,750,000

Ray Bakowski

(415) 608-7806

Coveted Corte Madera Location

Nestled in Chapman Park, with 4BR/3BA, stunning curb appeal with custom luxury throughout. The beach-influence renovation has drawn even more light into the bright and open two levels, with expansive Fleetwood windows and doors, vaulted, exposed beam ceilings, and Velux skylights, marble baths, and steam room. Outdoor living area, complete with a custom-built kitchen, hot tub, and fie-pit. Attached garage, Must See!

Offered At $2,350,000

Kristy Redpath (415) 307-9688

Mt. Tiburon Home, Spectacular Views

Tranquil south facing Mt. Tiburon home with spectacular views of Richardson Bay and Sausalito. This 4BR/4.5BA home features a large sun filledliving room, formal dining room and eat in kitchen & a detached guest cottage with full bath. A hot tub, sun drenched decks and an oversized garage with storage and additional parking pad for four cars make this the perfect home for entertaining. Reed School District and walking distance to downtown Tiburon.

Offered At $2,195,000

Deniz Ince (415) 250-1660

Loch Lomand Rancher with Pool!

Quintessential Loch Lomond rancher with sparkling pool. Single level, 3BR/2.5BA. Open kitchen area to formal dining room (or office).Large family room & formal living areas with large windows & sliders. Master suite with large windows & slider. All looking out to the lush tropical backyard and custom blue-bottom pool. Fenced-in flagstonefront courtyard with sitting area & trellis. Near Marina & open trails.

Offered At $1,295,000

David Gallagher (415) 407-6848

IMPRESSIONS GLOBAL VISITORS

Over 120,000,000 impressions with high net-worth audiences in Brazil, China, India, and the United Kingdom

Over 465,000 global visitors to our website in only one year

WHERE EXCELLENCE LIVES

Luxury is bearing the hallmark of one of real estate’s most iconic names. Luxury is having not just one real estate professional working for you — but a global network of 88,000 Coldwell Banker ® affiliated sales agents in 3,000 offices in 49 countries and territories who can share the beauty of your home with an affluent audience worldwide. Luxury is knowing that you have representation that sells more than $129.6 million in million+ homes each day.*

Ralph

Living

Views, sun, privacy vacation in your own home. A single-level, updated contemporary with ideal indoor/outdoor flow. Huge glass-walled rooms open directly onto the level pool, patio, lawn and garden area.Surrounded by majestic redwoods and endless open-space trails.

§ 5bdrm/4ba

§ Granny/Nanny unit with separate entrance, bath, patio

§ Pool, Spa, Sauna

§ Gourmet kitchen with granite counters/stainless steel appliances

§ Fully fenced and irrigated backyard

§ Solar electricity for house and pool

§ 4,061 sq.ft/ .55 ac.lot (per tax records)

§ Award winning schools K-12

Celebrating the Marin Design Community in true Vanguard style!

Congratulations to all of the nominees, luminaries and winners who were recognized as leaders in Marin architecture, interior design, landscape design, home decor, floral design and fashion.

LEADERS BY DESIGN

JUST LISTED

Kent

JUST SOLD

Kent

SOLD OFF-MARKET

Mill

OFF-MARKET OPPORTUNITIES

Muir

GREENBRAE NOE VALLEY PACIFIC HEIGHTS POTRERO HILL UPPER MARKET WEST PORTAL BURLINGAME

One of a Kind Coastal Estate

Kouros Tavakoli 415.518.2439 k.tavakoli@ggsir.com

ExclusiveMarinHomes.com CalBRE# 01213470

Kouros Tavakoli 415.518.2439 k.tavakoli@ggsir.com

ExclusiveMarinHomes.com

CalBRE# 01213470

98-100-102 Harrison Ave, Sausalito

Enjoy these brand new 3 bedroom 3.5 bathroom custom-built residences in the heart of the banana belt. Right above downtown with panoramic views in all directions—from San Francisco’s expansive skyline, Bay Bridge to Belvedere Island and the iconic Alcatraz. Openconcept state-of-the-art gourmet Thermador kitchen. Grand scale masters en-suite.

98Harrison.com | $4,250,000

100Harrison.com | $4,095,000

102Harrison.com | $3,995,000

Clint Massey-Blake

415.717.2010 clint@sir.com ExpectGreatHomes.com CalBRE# 01940048

475 Bridgeway Blvd, Sausalito

Luxurious contemporary home completely renovated in 2014 with panoramic views of the San Francisco skyline and bay. Gourmet kitchen and formal dining room with adjacent terrace. Floor-to-ceiling windows, informal living room with full bar, luxurious master suite with state-of-the-art master bath, 2 additional en-suites, au pair unit with kitchenette and separate entrance, 4-car garage and elevator. 4 bedrooms, 5.5 bathrooms.

475Bridgeway.com | $8,990,000

Colleen Madden

415.497.5170 c.madden@ggsir.com CalBRE# 01400989

It has been a successful strategy of our 2017 off-market sales for buyers and sellers. 251 C Street, San Rafael (represented buyer) 182 Eliseo Drive, Greenbrae (represented buyer) 15 Yew Court, San Rafael (represented seller) 17 Friendly Lane, Novato (represented seller) 520 Alameda de la Loma, Novato (represented seller) Call us to see

Karla Farrell 415.828.1584

k.farrell @ ggsir.com CalBRE# 01372896

HomeInMarin.com

if an off-market sale is right for you. Why Buy or Sell

This meticulously renovated property – unoccupied since the January 2017 completion – on Lagunitas Road is located on a gated, verdant acre of park-like grounds. The approximately 6,000 sq. ft. residence offers serene privacy and ample entertaining space. The home comprises three levels with four bedrooms and six bathrooms. The main level features formal living and dining rooms, a gourmet kitchen and an adjoining family room, breakfast room and sun room flooded with natural light. The upper level has four bedrooms: three “children’s” bedrooms—two of which are en suite—and a lavish adult master suite with fireplace, dual walk-in closets and dual bathrooms, each with private decks. Lower level with full bathroom, laundry room and a large sound proof studio/media room. Threecar, barn-like garage, grand entry gazebo, a dramatically-sited pool and spa, and expansive motor court able to park up to twenty cars.

The romance of the old world lives at this waterfront villa in Tiburon. Located on Tiburon’s eastern shore, this nearly 6,700 square foot residence evokes the grandeur of Italian and French villa living. Completely bespoke and built in 2006 as a labor of love by its owners and architect Sandy Walker, the sprawling villa features a plethora of imported antique 17th and 18th century design elements. The main residence comprises two sprawling levels that are stepped in relation to the undulating grounds. Bay views abound, enjoyed from nearly every room, as well as multiple outdoor seating areas, meandering garden paths, and a sandy beach complete with a pier. Billiard room, library, separate guest quarters and rustic wine cellar with tasting room further add to the villa’s allure. Welcome to your timeless paradise.

What Might Have Been

In the mid-1950s, Richardson Bay was set to contain 2,000 homes and a marina.

BY JIM WOOD

IN THE EARLY 1950 S , southern Marin was alive with development. Strawberry, Belveron Gardens and the Belvedere Lagoon were either on the drawing board, under construction or awaiting occupancy. Into that mix comes Utah Construction Company with an option to buy 700 acres of Richardson Bay tidelands, stretching from Strawberry to Belvedere in southern Marin. The plan, according to Barry Spitz’s Marin, A History, was to fi ll parts of the bay “with dirt scraped off he top of Tiburon’s hills” and build 2,000 waterfront homes. Not so fast, said David Steinhardt, Caroline Livermore and Elizabeth Terwilliger. With help from the National Audubon Society, the trio formed a foundation, raised $230,000 and bought back the tidelands. Today, the Richardson Bay Audubon Center and Sanctuary protects what had once been slated to be Reeds Port. m

The plan was to fill parts of the bay ‘with dirt scraped off the top of Tiburon’s hills’ and build 2,000 waterfront homes.