Marin Magazine December 2012

Marin Holidays

Entertaining For the

Recipes and Inspirations

From Kuleto’s Executive Chef

What Goes Up… Great Locations for Helicopter Skiing

GettinG pUblished Anne Lamott, Catherine Coulter and Others Share Their Path santa ClaUs Highlights From 35 Years of Wearing the Red Suit

You’ve found Marin. Now let’s find your Home.

Celebrate the holidays at Cavallo Point – always a great place to gather. Besides our traditional breakfasts and dinners, this year there’s something new to savor: an expansive holiday buffet in our grand Callippe banquet room. We’ll serve you at five food stations, including prime rib, a raw bar, pasta, salads and more. 12–6:30pm,$85adults/$30kids

Ring in 2013 with us and stay the night. Our festivities include New Year’s Eve Dinner & New Year’s Day Champagne Brunch – with seating preference given to those who spend the night. FOR DETAILS, VISIT: cavallopoint.com/holidays

Photos, clockwise from top: Michael O’Neal & Sarah Peet, Kodiak Greenwood, Ken Viale

58 The n ew a rt of Publishing So you’ve written the next great American novel — now what? D ecember 2012

Features

42 Holidays With the Helstroms Seasonal recipes from Kuleto’s executive chef.

50 n i ñas n o m o re The realities of life in the Canal.

THE NORTH FACE STORE THE VILLAGE AT CORTE MADERA

In Marin

27 Currents Holiday lights, San Rafael’s Fourth Street, writing groups, new products, apps that rock.

34 Q&A The young local star of Marin Ballet’s Nutcracker

36 Conversation Meet the San Anselmo man who wears the red suit.

Destinations

63 Go Helicopter ski trips open up new territory for adventure seekers.

66 Travel Buzz Air in Idaho, ice in Arizona and more.

Out & About

69 Calendar A roundup of what to do in Marin and beyond.

78 Dine An insider’s guide to restaurants and food in the Bay Area.

Marin Home

101 Backstory A family of four fi nds its style in Kentfield. COLUMNS

Back

a dvertising d irector Michele Geoff rion Johnson ext 110 | mjohnson@marinmagazine.com

senior a ccount m an ager Leah Bronson ext 109 | lbronson@marinmagazine.com

a ccount m an ager Dana Horner ext 107 | dhorner@marinmagazine.com

a dvertising a rt d irector Alex French ext 111 | afrench@marinmagazine.com marketing intern Mackenzie Mock

Marin Magazine Publisher Nikki Wood ext 105 | nwood@marinmagazine.com

Photos with Santa | November 17 - December 24 Located between Sundance and Giggle Black Friday at The Village | November 23 Visit VillageAtCorteMadera.com/Events for store events, sales and hours. Paul Revere and The Raiders Holiday Party and Tree Lighting Ceremony November 30, 6:30PM in Center Court Santa Breakfast | December 1, 9:00AM-10:00AM at The Cheesecake Factory $7/person. RSVP to The Village Concierge at (415) 924-8921.

Bay Area events you’ll want to attend

CELEBRATION OF WOMEN AND FILM

December 1, 5–9 p.m.

Cowell Theater, Fort Mason Center, San Francisco

The San Francisco premiere of the film Wonder Women!

The Untold Story of American Superheroines by Kristy Guevara-Flannagan is featured. The evening begins with a wine tasting reception by women-owned and -operated Handcraft Artisan Wines and a silent auction featuring crafts donated by artists from the Women’s Building’s 34th annual Celebration of Craftswomen. The film starts at 7 p.m., followed by a post-screening discussion with GuevaraFlannagan. Enjoy dessert, tea and co° ee after the film.

$25

650.615.6838, celebrationofcraftswomen.org WHEN WHERE WHY YOU SHOULD GO COST

FIND OUT MORE

Friend us to share and view RSVPHot Ticket photosat facebook.com/marinmagazine.

Want to see all the images from our RSVPHot Ticket events? marinmagazine.com/hotticket

View From

WE’VE GOT THE holiday spirit here at Marin Magazine this month. We start off our features section with an invitation to a special party. Readers get a chance to go behind the scenes and grab a seat at the table with the longtime executive chef of Kuleto’s, Robert Helstrom, and his wife, Denise. Join the holiday party and save the recipes we’ve included; they may help you prepare your own special meal. We’d love to see your success stories, so post your results to our Facebook page.

Next up, editor-at-large Tim Porter returns to the Canal in San Rafael to check in with some of the children he interviewed for a piece called “Sueños de Niños,” dreams of children, four years ago. He talks to six of them, all young women now, about the challenges they have seen and overcome living in a mostly Latin American immigrant community.

We wrap up our features with an answer to a question many struggling writers in Marin have asked: How do I get published? Author Carol Pott talks to Anne Lamott, Catherine

Readers get a chance to go behind the scenes and grab a seat at the table with the longtime executive chef of Kuleto’s.

Coulter, Christine Bronstein and others about how they’ve tackled that very challenge.

Up front we have a look at the ultimate holiday lights display — share your displays with us on Facebook — as well as stories on writers’ groups, a new TED book, a GPS tracker for your bike and locally made apps that rock. You’ll also find more holiday flavor as we talk to a Santa Claus stand-in and a young Nutcracker star.

In the back, we meet a Marin native who operates a helicopter skiing business, taking clients to far-flung regions full of virgin snow.

We hope you enjoy our December issue and the holidays; we are already looking forward to bringing you all the great stories we have planned for 2013.

Marin Magazine Staff Editors

From left: Mimi Towle, Nikki Wood, Dan Jewett

December 1–2, 11 a.m.–6 p.m.

Industrial Center Building, 480 Gate 5 Road, Sausalito

Don’t miss a beat. See the art of more than 80 artists working in all media including painting, sculpture, photography, digital media, jewelry, printmaking, fiberarts and much more, riffin on the musical theme of 4/4 time. A group show in Gallery 111 called “Rhythm and Hues” highlights the influenceof music on art and incorporates materials from the world of music. Live acoustic music from youth groups will fillthe halls with art for the ears. Explore the creative process and findthe perfect gift.

415.331.2222, icbartists.com

The scoop on Bay Area

December 5, 6 p.m.

Room Art Gallery, 86 Throckmorton Avenue, Mill Valley

Attendees will enjoy a reception with wine, hors d’oeuvres and music while celebrating World AIDS Day and learning about HIV/AIDS in Marin and advances in medicine and care. The nonprofitclinic relies on the continued generosity of donors and community partners for the funding that allows it to provide compassionate HIV care.

$100, suggested donation

415.383.6623, tomsteelclinic.org

The Tour de Noel

December 8, 9 a.m.–4 p.m.

St. John’s Episcopal Church, 14 Lagunitas Road, Ross

“Opening Homes and Hearts for the Holidays” celebrates its 26th year with a tour of fie lavishly decorated homes in both Ross and Kentfield.Come tour these beautiful residences via private shuttle van or walk if you choose, stay for lunch, and shop in a holiday boutique brimming with homemade gifts. There is plenty of parking available and all proceeds benefitcharities in the community. Make sure to wear comfortable shoes.

$40 a.m.; $30 p.m.; optional luncheon $15; boutique is free all day

415.456.1102, stjohnsross.org/tour

A New Marin for the New Year?

Now that we’re well into the 21st century, let’s reorganize local government. By Jim

HLet’s scrap m arin’s 11 independent cities, many of which were created in the horseand-buggy days, and let the county handle everything.

Wood

ope F ully, ou R pol i Ti CA l election battles are over for now, and it’s time to listen to new concepts. Here’s a doozy.

Retired San Rafael real estate broker p at Burke, foreman of the Marin County grand jury in 2005 and a 40-year county resident, is proposing we create the “City and County of Marin.” This would mean we govern the area much the way San Francisco is now governed. Currently, Greenbrae, Marinwood, p oint Reyes Station, Strawberry and Kent field operate as unincorporated areas. Why shouldn’t all of Marin do likewise?

“ i ’v e lived in Kentfield for many years,” Burke recently told me. “We aren’t an incorporated city, yet we have excellent civic services — roads, police and fire.” Basically, Burke is saying, let’s scrap Marin’s 11 independent cities, many of which were created in the horse-and-buggy days, and let the county handle everything.

Burke’s concept would realign the entire county — cities, towns and unincorporated areas alike — into 11 county districts, each with approximately 23,000 residents. “As best as possible, each district would conform with historical city boundaries,” he explains. “So you’d still have a l arkspur, a Mill Valley, a Novato, a San Rafael and so forth. y ou just wouldn’t have 11 city administrations that, more often than not, duplicate each other.”

u nder Burke’s envisioned plan, a single Marin County police Department would operate out of existing stations; likewise, a Marin County Fire Department would have three divisions: north, south and west Marin; and an expanded Marin County p ublic Works could handle all of Marin’s road and maintenance issues.

For the most part, Marin already has a countywide library system, a county parks department, and a county recycling center and water district (actually, two districts serve Marin). Why can’t those models be duplicated? As for zoning and planning, Burke, who has considerable knowledge in that field, is recommending that each of the 11 county districts have its own planning advisory commission empowered to make land use decisions. “This is what really matters to residents,” he says.

Regarding Marin’s 19 different school districts, Burke sees them being merged into a single Marin County School District with written assurance of two aspects: Children will always be able to attend the school within their historic district, and all existing support foundations will be maintained. Regarding sanitation districts, don’t get him started. “Why do we need dozens of offices and countless elected officeholders just to get rid of our waste?” he asks.

As a closing argument, Burke cites the many part-time elected officials making poor decisions regarding pensions and other employee and union issues. “Consolidation of our city governments into a single bargaining unit would avoid all this,” he says. “Voters could then focus on electing 11 full-time, professional supervisors.”

More than 160 years ago, Marin was one of the fi rst counties created in the fledgling state of California. To say much has changed since then is the height of understatement. To continue administering civic matters as usual simply because that’s the way it’s always been done is the height of backward-thinking conservatism. No doubt it would take years to make the changes outlined above. But let’s at least enter them into our public mind and conversations. That’s my point of view. What’s yours?

Email pov@marinmagazine.com.

ALTERATIONS TO GO • ARCH RIVAL

BANK OF AMERICA • BANK OF MARIN

BEN & JERRY’S • BISTRO VIS À VIS

BON AIR HEALTH • BON AIR SALON & SPA

CALICO CORNERS • CITIBANK, N.A.

COLDWELL BANKER

COMPUTER CONNECTION • CVS/PHARMACY

DAVID M. BRIAN • FIFI’S DINER

FINGERS & TOES, FACES & PLACES

FLYING HORSES • FRAME CRAFTERS GALLERY

HUNAN FIRST RESTAURANT

JAMBA JUICE • JOHANN PAUL JEWELERS

JP MORGAN CHASE • JUMPSTART MD

LINDISIMA • LUXTON OPTICAL MEADERS CLEANERS

MOLLIE STONE’S MARKET

NOAH’S BAGELS • PAPA MURPHY’S PIZZA

PEET’S COFFEE & TEA

ROADRUNNER BURRITO • SANDBOX SECRET GARDEN

SHOES AT BON AIR • SPRINT PCS

STITCHBIRDS NEEDLEPOINT

STYLE BAR • SUBWAY • SUSIECAKES

THE BAR METHOD • THE PAD STUDIOS

THE RANCH OF BON AIR • THE UPS STORE

THE WATER STORE • VICTORIA PASTRY CO.

WELLS FARGO BANK

WIPEOUT BAR & GRILL

WOODLANDS PET FOOD & TREATS

Just off Highway 101 on Sir Francis Drake Boulevard in Greenbrae

Contributors

Carol Pott

is a writer, the founder and editorial director at Editorial Girl and the lead singer for the French yé-yé revival band Rue ’66. In 1994, she witnessed the genocide in Rwanda and coedited Genocide in Rwanda: A Collective Memory. She is also the editor and contributing author of the best-selling The Blue Pages: A Directory of Companies Rated by Their Politics and Practices. Her work has been featured in the Washington Post, San Francisco Chronicle and New York Times

Somer Flaherty

has been writing about the good things in life — fashion, travel, design and wine — for almost 10 years. When she’s not following advice from her new tome The Book of Styling, she’s planning her forthcoming Calistoga wedding and enjoying the warmer weather following a recent move from San Francisco to Corona del Mar. Her articles have appeared in Sunset, Teen Vogue, Bespoke Magazine, Montage Magazine and regional publications throughout California.

Tim Porter

is Marin Magazine ’s principal photographer and editor-at-large. Tim has a diverse background in print and digital journalism, working as a photojournalist, reporter and editor. He was the assistant managing editor for news and the editor of examiner.com at the Hearst San Francisco Examiner. With grants from the Ford and James S. Knight foundations, he has worked on journalism management, innovation and diversity issues with Northwestern University, USC and San Francisco State.

Gettin’ It Done

I’m a 12-year-old who goes to Kent Middle School. My mother gave me your October column (POV) and suggested I let you know how my brother Jamie and me and a bunch of our friends in Greenbrae are getting the job done. A year ago, my brother and I were complaining to my mom about the basketball court in the old Greenbrae School Park. As it turns out, the court hasn’t ever been updated since it was installed almost 30 years ago. The hoops are crooked and bent and if you fall on the blacktop, it’s so rough, you’re sure to get scraped — it was a mess. So my mom suggested we start raising money to have it repaired. So, that’s what we started doing. We talked to City o˜ cials in Larkspur and they gave us the go ahead. They also told us what it would cost so we knew how much to raise. We’re about onethird of the way there, but we have some ideas on how to get the rest of the money raised. Right now, the kids in the neighborhood are selling ra° e tickets and we have some great prizes that have been donated. We’re also going to look into some partnerships and see if we can get some of the materials donated. It’s a big job, but we’re determined to get it done.

JACK EVERSHED, LARKSPUR

Fun for Kids

I am responding to the letter in your October issue (Your Letters) from a reader in Mill Valley who fi nds basketball hoops in neighborhoods o˝ ensive to her sensibilities and compares them to Richmond and then asks Marin to “show some class.” She digs her hole deeper and says that an article on hoops doesn’t belong in a “classy, sophisticated magazine.” Really? This is the most lowbrow, snobby attitude I have ever encountered in my 50-plus years living in Marin. A basketball hoop, freestanding in the street or otherwise, is not a “monstrosity, eyesore or disgrace.” It brings neighbors together, it gets kids away from the computer and TV and it allows them to run around, make new friends and have fun. She is exactly the kind of stereotypical person that gives Marin a bad

name. It makes me thankful for our wonderful neighbors in Glenwood and particularly for the basketball hoop on our street.˜CAROL BRANDT, SAN RAFAEL

Friday Night Read

It’s Friday night, after dinner and a couple glasses of a zinfandel, when I turned to read the November issue of Marin Magazine. I like the magazine; I read every issue and even take it on business trips to New York City. Marin Magazine is exhibit one when we explain to friends why we would never move to New York. We have lived in Mill Valley since 1970; we will never leave. I have an issue with your Dine section. I read through every listing,

matching the brief comments with our personal experience. We have eaten in and like every Mill Valley restaurant you listed, but I was shocked that you omitted La Ginestra. Let’s face it; La Ginestra probably is older and more established than all of the 21 entries. It is Mill Valley. Why would you not even mention it? I don’t understand how can you purport to issue “an insider’s guide” and not mention La Ginestra? L.

THOMAS TOBIN, MILL VALLEY

Eds.: La Ginestra is on our Dine list. The guide is very large, and we can’t run every listing in every issue, so not every restaurant write-up appears every time. Visit marinmagazine.com/ dine for the complete list.

What is your favorite place to dine in Marin for a special occasion?

“Melting Pot.”

Paula Neese

“Buckeye for sure.”

Shelly Markel O’Sullivan, San Rafael

“Home.”

Kathryn Keats

“Picco and Sushi Ran.”

Lisa Brookes Kift, Mill Valley

“Picco, Murray Circle, Buckeye and El Paseo.”

Caroline Nelson, Kentfield

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Your health care, close at hand.

Wine Oversight?

In reading your article about Marin wineries (“On Home Turf,” October 2012), I was surprised that you didn’t mention one of the pioneers of the Marin wine industry. The Point Reyes Vineyards is the first winery and tasting room in Marin since Prohibition. It is one of the first true growers and winemakers in the county. Steve D O ug hty, P O in t r ey e S v in eyar DS

Just the Facts

Sutter Pacific Medical Foundation doctors offer personal primary and specialty care in more than 50 neighborhood locations. And, as part of the Sutter Health network, you’ll have convenient online access to view medical records, renew prescriptions, check lab results, e-mail your doctor and book appointments – even same day visits. To experience health care on your terms, find a Sutter Pacific doctor near you by calling 1-888-699-DOCS (3627) or visit sutterpacific.org.

I was very disappointed with the Looking Back piece (“A Big Move”) in the November issue of Marin Magazine because it had several errors of fact: Dr. Lyford came to S.F. a bachelor in 1866 and married Hilarita Reed, whom he met here while caring for her mother, in 1872; Dr. Steinhardt was not retired in 1957, and though he did help save the house, it was Caroline Livermore, founder of the Marin Conservation League, who arranged the transport by barge; Mrs. Livermore and famous Marin County naturalist Mrs. Terwilliger convinced Rose Verrall to donate her land before the house was moved, at which time it became the Audubon Center; Rose is only rumored to have had a romantic affair with John Paul Reed, and he sold the land to her before he died. As archivist of the Landmarks Society, I have lots of historical information when the subject is the Tiburon Peninsula and I am always available to help. With regard to the history of Richardson Bay and the Lyford House, I spent more than a year creating a documentary about the topic called Turning the Tide , DVD copies of which are available at several Marin County libraries. Give it a look sometime; the whole story

is quite fascinating. DAVI DM

Eds.: Thanks for the o er, David. We obviously strive for accuracy here at Marin Magazine and regret the error.

Where Did They Find That?

I always enjoy looking at the homes in your Backstory section and picking up home decorating tips. I especially loved a piece of artwork in the home featured in the October issue. It’s the California Republic print on what looks like weathered wood. Is there any way to find out where the owners purchased this art? I would love to have a piece like this in my home. KRISTIN

Eds.: The art is from the Los Angeles–based artist Parvez Taj, parveztaj.com.

LETTERS TO THE ED ITOR Your comments may be edited for clarity and brevity. Send letters to Marin Magazine , O ne Harbor Drive, Suite 208, Sausalito, CA 94965, or email us at letters@marinmagazine com P lease include the town where you live and a daytime phone number.

In Marin

celebrating the people, places and causes of this unique county

10,000 Points of Light

Holiday traditions, like family recipes, seem to get sweeter and more meaningful with age. So when Sylvia Costello’s husband, Dan, died in m ay at age 81, the longtime m ill Valley resident had a difficult decision to make about the holiday lights display they’d put on for the last 25 years: to continue, or not? Her m arin neighbors and large family (four children, seven grandchildren and three great-grandchildren) have come to count on the holiday extravaganza, which has grown to cover not only her Harbor Point front yard in Strawberry, but the yards on either side as well — an estimated 10,000 lights in all.

“We decided the show must go on,” Costello says. “ i t’s what Dan would have wanted.” m EL i SSa G ar D

• The Folk a rt Gallery

e nter and step into m exico, Africa, i ndia and other corners of the world. r etablos from peru. Wooden alebrijes from o axaca. i vory Coast masks. Known for its Day of the Dead altar and selection of muertos items. 1321 Fourth Street, thefolkartgallery.com

Gamescape (n

orth)

Before Wii, playStation or app were even words, games were played by hand. At Gamescape they still are. Huge collection of nonelectronic board, role-playing and strategy games, as well as puzzles and military game figures for kids and adults. 1225 Fourth Street, gamescape-north.com

m arelli Bros.

o ld-school shoe repair. o pened in 1921 by the grandfather of the four m arelli brothers, who run it today. i f it’s made of leather or has a zipper, they can fix it. Shoes, purses, luggage, motorcycle chaps, wet suits, whatever. 1318 Fourth Street, 415.454.3831

Fourth Street, San Rafael

The most urban of m arin’s main streets, Fourth Street has a mélange of traditional businesses with long community roots and newer stores that embrace the changes in the city. Here are some of our favorite stops. T

• T&B Sports

i f your kids play organized sports in m arin, odds are they’re wearing a hat, a helmet or a uniform from t &B, which has been selling team and individual sporting gear on Fourth Street since 1946. 1345 Fourth Street, tandbsports.com

• r ileystreet

a rt Supply

Fine art supplies, acrylics to watercolors. e xtensive selection of paints, canvas, printmaking paper and brushes. Hobbyist to professional grade. Classes in painting and drawing. Demos every Saturday. 1138 Fourth Street, rileystreet.com

Viva Diva Boutique

Amy Anderson opened her shop in 1997 and still operates it with the stylish eye and good cheer she had on day one. Daytime casual, young contemporary, boots, belts and bags. m arin taste at non-m arin prices. 1327 Fourth Street, vivadivaboutique.com

• r ed Devil r ecords

o wner Barry Lazarus stocks thousands of vinyl Lps, 45s and 78s, from jazz classics worth hundreds to tons of cheaper platters, as well as new records from today’s

bands. Also: CDs by the thousands. Don’t miss the punk posters. 894 Fourth Street, reddevilrecords.net

a rt Works Downtown

San r afael’s creative center, this labyrinthine

building houses 35 art studios, several galleries, a frame shop and more. Visit to buy art, take classes or snoop politely in the artists’ studios . 1337 Fourth Street, artworksdown town.org m

Wan Derin GS

Gamescape (n orth)

Viva Diva Boutique

T&B Sports

The Folk a rt Gallery

r ileystreet a rt Supply

r ed Devil r ecords

Just Write

Your mom alwa Ys said you had a way with words; perhaps now is the time to join a writing group to help you get those words out of your head and onto a page. i f you want to then make those words into a book, check out this month’s article about getting published, on page 58. But let’s start with getting those thoughts down — here are some local groups to set you on your way. Ca Lin Van Pari S

• San Francisco Writers’ Grotto a n open community for working writers, sfgrotto.org

• The Writing Salon a creative writing school for adults 18 and up, fresh-brewed coffee included, writingsalons.com

• Green Windows Creative workshops for writers of all ages and backgrounds, greenwindowswriters.org

• San Francisco Writers Workshop a weekly forum to share work and get feedback, sanfrancisco writersworkshop.com

A Big Br Ain m ill Valley’s Tiffany Shlain is debuting her latest film project this month, Brain Power: From Synapses to Hyperlinks, exploring the parallels betweens a child’s brain and the global “brain” of the World Wide Web. This 10-minute film and Ted b ook — part of a short-form e-book series published by the nonprofit Ted (Technology, e ntertainment and d esign) c onference — is the latest installment in her Let It r ipple series, which assembles video and other content submitted via the web from people across the globe. This release marks the first time a film and Ted b ook are released together. letitripple.org C.V.P.

• San Francisco Writers Community w riters, editors, publishers and booksellers exchanging resources and ideas to help market each other’s work, sanfrancisco writerscommunity.com

• California Writers Club: m arin Branch o ne of the country’s oldest professional clubs for writers with groups for poetry, kid-lit and even writing moms, cwcmarinwriters.com

• Shut Up and Write! a venue to work in the company of other writers, meetup.com/shutupandwritesfo

• a Band of Wives Writing Group w eekly meetups and many opportunities to share material, abandofwives.ning.com

• The Tuesday n ight Writers Pints and Prose in Fairfax a n open-mic forum to read your stuff or listen to others’, perisbar.com

MADE BY MARIN

EO

FOUNDED IN 1995, EO is a family-owned and -operated certified organic manufacturer of body care products. PHILOSOPHY

Believing consumers should know what ingredients are in their products, founders Brad Black and Susan Gri° n-Black created a product line made with essential oils and free of harmful chemicals. With the motto “love life, live clean,” EO strives to help people and the environment stay healthy and beautiful. IN MARIN EO formulates, makes, packages and ships all products from its Marin headquarters. The area’s natural beauty and health-minded community inspire the products and business practices. IN THE COMMUNITY EO partners with local nonprofits such as Homeward Bound and the Haight Ashbury Free Clinic and donates products to those in need. EO’s fi rst and only retail store, opened last month on Throckmorton Avenue in Mill Valley, o˛ ers bulk refi ll stations, workshops, exclusive items not found anywhere else and a place for those interested in living a chemical-free life to get information. THE GOODS Each product, packaged in EO’s signature environmentally friendly blue bottle, is made with the highest proportion of organic plant-based ingredients possible to use without compromising quality. The most popular item, lavender hand soap, appears in spas, hotels, restaurants and public restrooms. The sanitizers, bubble bath, lotions and holiday gift sets are also top sellers. New products include Certified Organic Deodorant Spray and a natural line of pet products such as shampoo, conditioner and deodorizing spray. All products are sold at natural food markets and pharmacies across the country, online and in the new retail store. WHAT THEY SAY “We are happy leading the way for all personal care companies to produce products that are good for our bodies and good for our environment,” Black says. “Making products that do both is possible.” theeoexchange.com SOPHIE SHULMAN

ORGANIC HAND SANITIZER SPRAY, $1.99 Hand sanitizer spray with organic lavender

SULFATE FREE SHAMPOO, $8.99 Coconut and hibiscus sulfatefree keratin shampoo

REVITALIZING SHOWER GEL, $12.99 Grapefruit and mint shower gel

EVERYONE SOAP, $9.99 Lavender and aloe plantbased soap

ORGANIC REFRESH BREATH SPRAY, $2.99 Mint-flavored organic breath spray

FRENCH LAVENDER BODY LOTION, $8.99 Nourishing and protective moisturizer

Hot to Handle When

Sausalito’s Woody Tate noticed cyclists attaching Garmin mileage and time monitors to their bikes with rubber bands, he invented the Bar Fly, a plastic mounting piece that attaches the electronic tracker to a bike (usually the handlebars).

According to Hawley USA, a large cycling products distributor, the Bar Fly was the new item most requested by independent bicycle shops in 2012. Ride on. tatelabs.com S o PH ie SHU lman

Apps That Rock

Here’s a short list of (mostly) Apple apps developed right here in m arin that can meet almost any digital need. Watch for Android versions coming soon. S.S.

r ock: Songnote

Based on the idea of communicating through music, this app allows users to send love songs to signi ficant others or songs that spark special memories to friends. facebook.com/getsongnote

Print : Print hipsta

Turn iPhotos into custom pieces of art (pictured left) by sending them to PRINThipsta. Your photo will be printed on an 8-by-8 inch canvas and delivered to your home. printhipsta.com

Park: VoicePark

Save time and gas with this app that locates the closest available parking spot — on the street or in a garage — in San Francisco in less than a minute. voicepark.org

Play: t he Bored Game

This app is an iPhone and iPad version of a board game that helps players decide which activity to do next. For children ages 7 and up, activities include monster drawing, Simon Says and cootie catcher. theboredgamecompany.com

Bark: Welcome Home n ew Puppy

Train your dog with this Android or Apple app created by a professional dog trainer. Instruction includes how to get your house ready for a new puppy, toys and play, bite inhibition and sit-down-stay. k9gamesonline.com

hand-fabricated fine jewelry e XQ ui S ite cu St OM de S ign S

8 qu Es Ti Ons f Or

Paige Shaw

In celebration of m arin b allet’s 50th anniversary, we’d like to introduce our readers to Paige Shaw, aka c lara in the company’s 2012 performance of Nutcracker. Scored by Tchaikovsky, the traditional holiday ballet has been staged by m arin b allet for five decades and is being performed this year at the m arin Veterans’ m emorial Auditorium in San r afael. m ore than 175 dancers ages 8 to 18 will appear, along with such guest artists as m emphis b allet’s Travis b radley and d iablo b allet’s r obert d ekkers. c atching up with the busy teenager isn’t easy: Not only is Shaw a highly dedicated ballet dancer, she’s also in her senior year (with a 4.7 GPA) at Terra Linda High School, participates in the m iss m arin c ounty Scholarship Organization’s Outstanding Teen program and is one of only 1,000 students in the NASA INSPIre program. mimi TOWLE

1

Dancer

How old where you when you started dancing? I was 3 when I started dancing in Signe Lando’s pre-ballet class. In our pink leotards, we danced with multicolored chiffon scarves to the “Waltz of the Flowers” from Nutcracker

2

G ood recollections of your m arin Ballet experience? In 2008, when I lost all my possessions in a house fire, I came to ballet the next day, and the girls gave me shoes, tights, leotards and everything I needed to get through the difficult time.

3 What other sports have you participated in? I was the stunt flyer on a competitive cheerleading squad. I broke my ankle in a stunt, which is when I decided to stick to ballet — it was the only year of Nutcracker I have missed in the past decade.

4

W hat is your secret for being so disciplined? I really try to make every minute of my day count. I don’t view anything as a sacrifice and I wouldn’t give up anything in my busy life.

5 f avorite shoes? If you’ve ever seen my feet you’d know to give me closed-toed shoes, preferably a pair of red Durango boots.

6

f avorite pizza place in m arin? Amici’s has the best thin-crust pizza in Marin.

7

Do you have any siblings? Yes, I am the middle child. I have a younger sister, Piper, and an older brother, Parker.

8 f avorite family holiday tradition? Every year, my family piles into the van with dinner in hand and we drive all over beautiful Marin admiring the festive holiday lighting. m

Ballet

Santa Claus?

Holiday historians cite “a v isit from s t. n ic holas,” an 1822 poem by n ew y orker c lement Moore, as the impetus for the a merican s anta c laus myth. d rawing on e ur opean biblical history, Moore wrote the poem primarily for his family’s enjoyment.

i n fourth-century e urope, s t. n icholas was known as the saint of gift giving to the poor. But in the 16th century during the Protestant r eformation, when saints fell widely out of favor, n icholas was all but forgotten — except in h olland, where he became known as Sinterklaas. d o you see where this is going? i n 1823, the poem Moore wrote for his family was published in a n ew y ork newspaper with a catchier title, “t he n ig ht Before c hristmas”; meanwhile, as the legend of s interklaas made its way to a merica, the name morphed into s anta c laus.

m arin’s bill Permar has stood in for the jolly holiday guy for almost 35 years. By Jim Wood • Photos B y t im P orter

i n 1862, on the cover of Harper’s Weekly, political cartoonist t homas n ast depicted Moore’s s t. n icholas as a rotund, rosycheeked, white-whiskered gent in a red suit with his arms full of gifts. c oc a- c ola ads from the 1930s and ’40s and artist n or man r ockwell did the rest.

o ver the past 30 years in Marin, one of the more prominent portrayers of the jolly holiday figure has been 65-year-old Bill Permar, owner of a s an a nselmo tax accounting fi rm.

Which name do you prefer, Santa Claus or St. n ick ? Santa Claus, defi nitely. And the Santa I portray is the Santa from the 1930s and ’40s.

How so? First off, my beard and mustache are snowy white and both are naturally mine and they never itch like a fake beard does. No paste-on whiskers for this Santa. And until I recently lost 50 pounds for health reasons, I didn’t need any artificial padding. My costume cost me $450 and it’s first-rate; under it I wear a red turtleneck so I can take my jacket off nd still be in character. Also, I wear high-top black boots, no shiny black cover-ups over street shoes — kids can spot that phony stuff ight away. When I’m working, I drive my convertible from gig to gig and if it’s nice I put the top down; people always smile, honk and wave.

Where will you be appearing this season? Every year I do private parties in Ross, the Children’s Center in Fairfax and several child care facilities throughout Marin. I haven’t done any malls, but I’d like to, even though they don’t pay too well. I charge $75 to $150 a booking depending on the size of the gathering — and that doesn’t include travel time. Playing Santa Claus is not a way to get rich, but I enjoy doing it.

i s it always enjoyable? Funny you ask. One year I did a party in a huge house in Napa owned by a real estate lawyer. I arrived in costume and found only adults, no children. So I started walked around but nobody paid any attention to me; I got bored. They were all drinking and having a good time, and I

No

shiny black cover-ups over street shoes — kids can spot that phony stuff right away.

never drink on the job. Then I unknowingly opened a door to the garage and found about 20 children, all apparently related to the serving sta ff. They were in their pajamas and they screamed and laughed when they saw me. So I closed the door and asked the hostess if we could invite them in and she thought it was a wonderful idea. Everyone went into the study

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Pipes & Pumps

As a mother and Vice President of Marin Roto-Rooter, Mendy Calegari knows how to meet demands. She also knows how to juggle birthdays, board meetings and desperate calls for emergency repairs.

Under her direction, Marin RotoRooter sponsors local school and sports programs. Mendy personally holds memberships in diverse professional groups, such as Marin Builders Association, Northern California Engineering Contractors Association, and Novato Chamber of Commerce. She actively participates in fundraising efforts for many worthy organizations including Sunnyhills Services, Marin Humane Society, Family Giving Tree, Boys & Girls Clubs of Marin and Southern Sonoma Counties, and the Susan G. Komen for the Cure San Francisco Bay Area, dedicating a percentage of company profits during breast cancer awareness month.

Marin Roto-Rooter is locally owned and family operated for over 50 years. With the focus on customer service and satisfaction, she and her team of trustworthy professionals will address residential plumbing, commercial projects, and emergency issues.

“Roto-Rooter Cares”

For the month of December, we are giving back to the community and local charities. Our first holiday sponsorship is to the Family Giving Tree, which helps local families in need. For a list of all of Roto-Rooter’s holiday giving, please go to our Facebook page www.facebook.com/marinrotorooter.

and gathered around the fi replace and i did my routine with one child at a time sitting on my lap and telling me what he or she wanted for c hr istmas. i t wa s right out of a Macy’s window. Many said it was the highlight of the party.

Over your years as Santa, have kids asked for pretty much the same stuff? i ’ve never met a girl, regardless of what year it is, who didn’t want either a Barbie or a Bratz doll. a nd i never met a boy who had too many toy trucks. But more and more i ’m getting requests for iPhones, even iPads. i a lways ask children if they’re helping their mom around the house, like taking care of a little brother or sister.

Do kids ever ask for selfless gifts? You’d be surprised. a few years back i had a really sad request. a l ittle 6-year-old boy sat on my lap and said, “Will you make sure my sister goes to heaven?” i was taken aback and asked, what had happened? “s he just died of cancer,” the boy said. t o comfort him, in a hushed voice i told him that a loved one of mine had recently died of cancer. a nd before i could say anything more, the boy threw his little arms around me and said, “Don’t worry, she’ll be o K.” t he next few kids had to deal with me crying.

a ny other touching requests? e very year i get a few requests along the lines of “please tell my parents to stop fighting.” o r to “ help get Daddy out of jail.” When kids seem to be asking for too many toys, i a sk them if they are putting away the toys they have. i f they hesitate to answer or say no, i tell them, “Perhaps,

then, you have too many toys already.”

Another time I was playing Santa and saw a bunch of little boys sneaking pieces of candy out of a big bowl. I didn’t say anything but I

Playing

Santa c laus is not a way to get rich, but I enjoy doing it.

coughed and took out a memo pad and pretended to be writing their names down. They suddenly got these shocked looks on their faces and not only stopped taking candy out of the bowl, but began emptying their pockets.

Do you have a personal Christmas story? I used to do the Sausalito Yacht Club’s party, and one year my 9-year-old daughter begged me not to do it anymore and I couldn’t figure out why. It turns out she’d seen me handing out all these presents to children — presents their parents had actually bought for them. But my daughter thought I was buying the gifts and giving them away and it was cutting into our family’s Christmas budget.

i s there anything you’ve added to the legend of Santa and Christmas? No, not really. I just take pride in being the best Santa I can be. m

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inspired choices for amazing gift giving

Find the right gift for your special someone. We’ve uncovered the best and latest for everyone in your life from moms and dads, to pets, kids and co-workers. Make this holiday season your best.

Union Street Goldsmith The Client + The Design Team + The Craftsman. It all happens here. This collaboration facilitates the creative atmosphere. The result is evident in our work. 415.776.8048, San Francisco, unionstreetgoldsmith.com

Emporio Rulli, an Italian pastry, caffe and wine shop in downtown Larkspur boasts an array of Italian treats; including traditional breads, delicate candies, artisan chocolates, stunning dessert and breakfast pastries, gelati and sorbetti and delectable panini. 415.924.7478, Larkspur, rulli.com

S.A. Elite by Sports Authority Give the gift of warmth, comfort and durability with a Denali Fleece Jacket by The North Face. 415.927.1464, Corte Madera Town Center, saelite.com

A Band of Wives. Ever wish you were a published author? Then My Story, a customized version of best-selling anthology Nothing But the Truth So Help Me God, is for you. Add your story or artwork to create a personalized book for yourself or to give as gifts. nothingbutthetruth.com

Stephan-Hill Jewelry Designers. Give the iconic gift of a Mt. Tam pendant to those who love Mount Tamalpais as much as we do. “Made in Marin” and available in yellow gold with diamonds or Sterling with white sapphires. 415.459.5808, San Rafael, stephanhill.com

The Laser Center of Marin. Utilizing advanced technology to provide non-surgical, aesthetic treatments in a professional environment. Serving Marin for over 9 years. Services include Fraxel Resurfacing, Botox, Dermal fillers, Laser Hair Removal, Body Contouring lasers. 415.945.9314, Corte Madera, marinlaser.com

Tutu School. Have visions of sugar plum fairies been dancing through your head? Give the gift of dance and introduce a little person in your life to Tutu School in Larkspur. Gift certificates available upon request. Andrew Weeks Photography. 415.419.5610, tutuschool.com

Johann Paul Jewelers. Elliott Chandler’s incredible earring and necklace suite are 18kt yellow gold and reminiscent of cascading lily pads with diamonds giving the impression of water drops. Manufactured and designed in Milan, Italy, exclusively at Johann Paul Jewelers. 415.461.1866, Greenbrae, johannpauljeweler.com

Rustic Bakery. Celebrate the holidays with old fashioned organic baked goods from Rustic Bakery. Lavish gift assortments, handmade cookies and granola jars are all delicious ways to give the very best this holiday season. Larkspur 415.925.1556, Novato 415.878.4952, MCM 415.461.9900, rusticbakery.com

Kathleen Dughi Jeweler provides custom made, hand fabricated and one of a kind, sophisticated works of art. Above are the KDJ signature stackable bands: colored sapphire, ruby, and diamond in 22kt yellow gold. 415.383.0462, Mill Valley, kathleendughi.com

Holidays Helstroms with the

The longtime executive chef of Kuleto’s and his wife share seasonal recipes.

By m imi Towle

Pho Tos By Tim Por T er

Robert and d en ise Helstrom have been entertaining friends and family for nearly two decades in the same hillside Fairfax home where they raised their son Kyle. b ut ever since they remodeled their kitchen with a few professional amenities, the dinner party experience has become even better for both hosts and guests. “We designed this kitchen to serve as a place for everyone to hang out while i ’m cooking,” r obert says. “We added a peninsula counter, island workstation, separate bar, separate dish station, walk-in pantry and all new appliances.”

a s executive chef of Kuleto’s in s an Francisco since 1987 (minus a few years spent traveling around the country), r ob ert has created some pretty spectacular recipes. His 1995 cookbook Contemporary Italian: Favorite Recipes from Kuleto’s Italian Restaurant includes many of his most popular dishes, such as lamb sausage and grilled radicchio wrapped in pancetta. d en ise has also been in the restaurant business for years and today works as a controller at the r ea l r estaurant Group in s ausalito. n eedless to say, an invitation to the house for dinner is an offer no true food lover can turn down.

t he guests for this holiday feast ran the gamut from school friends to industry colleagues. First to arrive were s us an and Jonathan Pey, of Pey-Marin Vineyards. While s us an has been wine director of the i l Fornaio restaurant group for more than a decade, she met the Helstroms only a few years ago, at school fundraisers; meanwhile, the Helstroms have become big fans of Pey-Marin wines. With a case and a few extra bottles in hand, Jonathan immediately opened a bottle of 2010 r iesling for everyone to sample.

Maureen Moulton, principal’s assistant at White Hill Middle s ch ool, became fast friends with d en ise through the P ta ; she came over the night before to help decorate the house and set the table. Patrick and r achel Coll also met the Helstroms through school functions as well as through the restaurant world: Patrick, an industry veteran who worked with d en ise at r ea l r es taurants, is now a partner in both Marinitas in s an a nselmo and a ngeline’s Louisiana Kitchen in b erkeley. r achel, formerly assistant pastry chef at Harrah’s in s outh Lake t ahoe and chef at the now-closed PJ’s o yster b ed, has since embarked on a nursing career.

When you make your own salumi, as r obert does, it’s good to know the nearby ranchers. When he fi rst heard about the high-quality livestock raised at Mark and Myriam Pasternack’s d ev il’s Gulch r anch in n icasio, he wasted no time becoming a customer and is now also their friend; he buys pigs, lamb, quail and rabbit raised on the 65-acre farm. a nd rounding out the guest list, Pete s it tnick, managing partner of Waterbar in s an Francisco, has been friends with r obert ever since they worked together at Kuleto’s in the 1980s.

t he evening’s menu included chestnuts roasted on the stove top, house-made salumi, a fig bruschetta toasted in the outdoor pizza oven, squash soup served in cups to make them easy to eat while standing, pheasant pâté ( r obert shot the bird at b lack Point offHighway 37), a winter salad, and a roasted leg of lamb served with roasted root vegetables gathered that day at the local farmers’ market. e nj oy making these dishes at home from the recipes on the following pages or go to marinmagazine.com/holiday for the complete set.

Above, left to right: Mark and Myriam Pasternack, Rachel Coll and Maureen Moulton. Below: Chef’s menu.

Needless to say, an invitation to the house for dinner is an offer no true food lover can turn down.

Clockwise from top left: Hosts r obert and Denise take a moment to pose for the camera; the wine is ready to serve; r obert’s homemade salumi; root vegetables roast in an outdoor oven; sage and ginger soup toppings; persimmons on display.

Roasted Chestnuts

Serves 6-8

Chestnuts: Lay the chestnuts on a cutting board with the flat side of the nut down. Using a sharp knife, score an X into the shell without cutting too far into the nut. Roasting over open coals is optimal; if that’s not doable, cook over a gas stove in a pan cut with holes so the flames gently touch the shells, or roast on a baking tray in an oven preheated to 425°F until the shells have pulled back from the meat, about 15–20 minutes. Remove nuts from the oven and wrap them in a kitchen towel for a few minutes to steam and cool. Peel away the shells before serving and enjoy.

Bruschetta with Pickled Dates

Serves 6-8

i ngredients

1 cup minced dates

1 cup sugar

2 cups champagne vinegar

2 tablespoons fennel seeds

4¾-inch-thick slices of ciabatta or rustic sourdough

2 fresh whole garlic cloves

1 wheel of Cowgirl Creamery Mt. Tam cheese

d irections

d ates: Mince the dates, put into a small bowl and set aside. Mix sugar and vinegar in a small sauce pot, place over high heat, add the fennel seeds and turn heat down to medium. Let seeds steep in syrup for about 5 minutes (or to taste). Pour syrup through a strainer over the dates and discard the fennel seeds, let dates cool in the syrup and, when cool, strain out the syrup and place in the pot on the stove again over medium-high heat; reduce syrup until it starts to thicken and turn golden brown. Remove the pot from the flame and place immediately in a bowl of ice water to stop the syrup from caramelizing.

Finish: Place thick slices of cheese on bread (rubbed with olive oil and toasted on a grill or in the oven until brown, finished with a garlic rub on both sides) and pop back in oven to slightly warm cheese. Top each piece with a little spoonful of the pickled dates and a drizzle of the syrup.

Roasted Butternut Squash Soup

Serves 6-8

Ingredients

1 2-pound butternut squash

2 tablespoons olive oil

salt and white pepper

½ cup bacon, diced

1 onion, diced

¼ cup fresh ginger, peeled and minced

2 tablespoons fresh sage, chopped

2–3 cups chicken broth

peeled ginger

fresh sage leaves

1 cup heavy cream

Directions

s oup: Preheat the oven to 375°F. Peel the squash and cut in half lengthwise. Scoop the seeds out with a spoon and dice the squash into 1-inch squares. Place diced squash in a bowl and drizzle with olive oil, season with salt and pepper, and toss to evenly coat. Place the squash on a baking tray and roast in the oven until tender, about 15 minutes. In a medium sauce pot, sauté the bacon over medium heat until lightly brown. Add the diced onion, ginger and chopped sage and continue cooking until onions are soft. Add 2 cups of the chicken broth and the roasted squash and bring to a simmer for about 15 minutes. In small batches, ladle the squash and broth mixture into a blender and puree until smooth. Do not fill the blender more than L full, and use the slowest speed to start. Add broth as necessary for desired consistency. Check and adjust the seasoning to taste.

Finish: Thinly slice the peeled ginger; sauté a couple of slices at a time in olive oil in a small pan over medium heat until lightly brown. Remove from pan and place on a paper towel. Repeat the process until you have a couple of ginger “chips” per person. Separate the sage leaves and sauté over medium heat in olive oil until lightly browned. Transfer the leaves to a paper towel and set aside. Whip the heavy cream until soft peaks form. Heat the soup in a small pot and ladle into bowls or cups; top each with a dollop of whipped cream, then a couple of ginger slices and a sage leaf, and serve immediately.

Roast Leg of Lamb

Serves 6-8

ingredients

1 7-pound leg of lamb with bone

2 tablespoons olive oil

6 cloves garlic, minced

3 tablespoons fresh rosemary, chopped

1 tablespoon coarse sea salt

1 tablespoon black pepper

d irections

Lamb: Preheat oven to 400°F. Score the lamb with a sharp knife with marks about 1 inch apart and about ¼ inch deep. In a small bowl combine the olive oil, garlic and rosemary. Use your hands to rub the mix evenly over the surface of the meat. Season with salt and pepper, place in a roasting pan, and roast in the oven for 30 minutes. Reduce temperature to 275°F and cook for about an hour. Insert a meat thermometer into the thickest part of the leg to check for doneness. For rare, pull the lamb out of the oven at 125°F; for medium, remove at 145°F. Let the lamb rest 20 to 30 minutes before carving.

Roasted Root Vegetables

Serves 6-8

i ngredients

4 large rainbow carrots, peeled

4 large parsnips, peeled

1 large rutabaga, peeled

2 tablespoons olive oil salt and pepper

d irections

Vegetables: Cut the vegetables into 1-inch pieces and place in a medium-size bowl. Add the olive oil, season with salt and pepper, and toss vegetables to evenly coat. Place vegetables in a shallow roasting pan and roast in the oven at 350°F for about 20 minutes or until forktender. Serve immediately.

Four years later, the dreams of children meet the realities of life in the Canal.

by t im Por ter

No More Niñas

Story and Photo S

“I like a lot of things. I just don’t know how I’m going to get to them.”

— Iridian r ico, 16, San r afael High School

Dare to dream big, we tell our children. r each for the stars, raise the bar, shoot higher.

a nd they do. t hey dream of being doctors, of owning businesses and maybe even, as a 12-yearold Hispanic girl from San r afael said a few years ago, of becoming the “first bilingual woman president.”

a s they grow, the glow of youthful innocence dims beneath the demands of adolescence and adulthood. t hes e young dreamers learn something we didn’t tell them: t here’s no road map in life, no secret password that opens doors of opportunity, no abracadabra or ruby slippers or pixie dust that makes dreams come true.

It’s a tough lesson — for any of us — but even harder for those born brown, bilingual and below the poverty level, as so many children are in the calles of the Canal, a crumbling, crowded wedge of Latin a merican immigrants cut offfrom the a ffluent

economic pie of m ar in. t here, amid the sagging apartment complexes, queues of day laborers and a culture of relentless need, a blossoming teenager might suspect that dreams of a brighter future are something for other kids to have, those from the lea fier enclaves of r oss and Kent field and m ill Valley.

Four years ago, I spoke with a group of boys and girls enrolled in a Canal a ll iance education program about their future. t heir stories and their pictures ran in this magazine under the headline “Sueños de Niños,” dreams of children.

r ec ently, I talked with six of them again, all young women now, some in high school, some in college, one already a mother. t heir dreams have changed and so have they.

Ev E ry on E n EE ds a P ush

In 2008, e ri cka a ya la was a 16-year-old attending San r af ael High School who talked about being a nurse. Now,

Brenda a yala, 18 Humboldt State University, freshman

“I still do love babies, but I don’t know if I want to be a nurse. At fi rst I wanted to study marine biology, but now I don’t know. There’s just so much to choose from.”

2008 2012

“Someday I’d like to become a nurse. I love babies.”

I wanted to go far from this kind of place, but I didn’t want to

go too far.

It’s five hours away. It’s driveable. And it’s different. It’s completely different, right? And I love that. — On why she choose Humboldt

she’s plugging away at her dream of having a professional career, taking classes at the College of Marin and planning on transferring to a state university next year to study psychology and criminal justice.

The oldest of four siblings, Ayala pays her own way by working in a retirement home as a certi fied nursing assistant, a position she trained for in vocational school. Her schedule is testament to her desire. “I work full-time and I go to school full-time. It’s hard. I go to school from 8 to 2:30 and then I work from 3 to 11 at night. It’s OK.”

The long days carry lessons Ayala wasn’t taught in school. “I’ve learned to push myself more,” she says. “I’ve always set small goals for myself, and I’ve learned to push those and aim higher. We all make mistakes. As long as I try my hardest, there is always going to be someone there to help me out.”

Grasping that helping hand and finding the necessary motivation is what Monica Rivera, a 17-year-old senior at San Rafael High, says propelled her onto a college-bound trajectory. She, too, uses the word “push” when she explains how she and her peers beat the odds.

“Everybody needs an extra push,” Rivera says. “A lot of us, growing up in the Canal, we don’t get that extra push we need. We have to fi nd it. We have to fi nd what we need in order to get where we want to go.

“I got my extra push when my nieces were living with me because we had a family issue going on and I wanted to be a role model for them,” she says. “I wanted to be someone they could look up to, so I did what I had to do. I helped my mom out whenever she needed it. I got the grades I needed.”

Rivera’s older sister, Alexis Rodriguez, 21, was thinking about being an immigration attorney four years ago. Now, she’s the mother of a new baby, Victoria, born in September, and is hoping to finish her studies at the College of Marin in three semesters and continue on to become a probation officer.

Since high school, Rodriguez has worked at Canal Alliance, been enrolled part-time in community college and, because of the fi nancial demands of her single-parent family, grown up faster than she expected.

“When I moved out of my mother’s house, that’s when I saw reality hit me,” she says. “I had bills to pay. I had to pay for

m onica r ivera, 17 San Rafael High School, senior

Aims to get into college and study nursing and Latin American studies. “I want to help children with cancer.”

2012

2008

“I’d really like to help the kids in Africa, or become the fi rst bilingual woman president.”

Growing up in the c anal, it seems some people want us to fail. I’ve learned to make what’s happened to me a strength for me.

school. I had to pay for a car. I didn’t even know how to write a check to pay for rent.

“Maturity was forced upon me. I learned really young how to be a mother because my mother had custody of three nieces. My mother worked in San Francisco … I had to be here for my three nieces, for school, for doctor appointments, to pick them up.

“I grew up very fast — and now I’m pregnant [eight months at the time of this interview],” she says. “There’s a lot to handle.”

What advice does Rodriguez have for girls, like her nieces, growing up in the Canal today?

“Life isn’t really easy,” she says. “There are things to overcome. There are things that you have to deal with. You don’t choose to deal with them, but you have to deal with them even though you may not know how.”

The i mp or Tanc e of e duc a Tion

Having to work to contribute to the family. Having to help at home. Having a baby. These are common stories in the Canal, where income and education levels are lower and household

density is higher than anywhere else in Marin, conditions that present formidable impediments to higher education.

Canal Alliance, the social-service and advocacy organization most closely connected to the neighborhood, attempts through its youth scholarship program to equip students with skills needed to overcome those obstacles and to change the values of local immigrant families, many of whom come from countries where the need for work today is more important than the promise of education tomorrow.

“We’re educating students on the value of higher education,” says Raquel Saunders, director of the program. “For many Latino students it seems like a luxury. They are thinking about the short-term benefits of being able to get a job right away and start contributing to their family. Yes, perhaps going on the education path means there is an income loss for those couple of years, but in the long term the benefit will be much greater. So it’s really shifting the perspective not of just the students, but of the parents as well.”

Starting when kids are in middle school, Canal Alliance offers tutoring, teaches study skills, finds internships and, as students get older, helps with college

preparation. About 120 students participate in the scholarship programs annually.

“Our goal is for them to graduate college,” says Saunders. “And we work with them to be as college-ready as they can be, given their English skills. ... If they go to community college, they won’t have to start at the remedial level.”

Gettin G to Colle G e

In a county as educated as Marin, where more than half the adults graduated from college and nearly a quarter hold an advanced degree, simply making it out of high school with the academic achievement necessary to apply to a state university might not seem like much of an accomplishment.

Indeed, some 66 percent of white Marin high school graduates in 2011 were college-ready, meaning they had completed a set of prescribed courses that satisfy the application mandates of the California State University and University of California systems.

Hispanic graduates from these same high schools, however, are far less likely to be ready for a four-year college. Only 23 percent graduated in 2011 with enough academic preparation to apply to a CSU or UC campus.

2012

Many factors contribute to this disparity. Some are obvious, such as having to learn English while simultaneously trying to master high school math. The most exigent, though, is the economic pressure borne by many students from the Canal, a neighborhood where the median personal income in 2010 was $21,272 — less than half the countywide average, says Kit Pappenheimer, principal at San Rafael High. At her school, 59 percent of students are Hispanic, and 57 percent are considered socioeconomically disadvantaged by the California Department of Education.

“If their parents, or whomever they’re living with, aren’t working, when they graduate high school there is pressure to help support the families, especially if they’re immigrant families,” she adds. “That’s a lot of economic pressure to go to work.”

Nearly as challenging is the lack of educated role models in the Canal, where fewer than half of adults age 25 or older graduated from high school. (By comparison, more than 80 percent of the adults in Ross have a college degree.) “Do kids have relatives or siblings or parents who have experience with the infrastructure around applying for college? The system can be incredibly daunting,” Pappenheimer

Joselyn Hernandez, 16 San Rafael High School, junior

“I’m thinking of becoming a pastry chef. I like making cakes. I like the smells of the kitchen.”

2008

“I’d like to go to Mexico to visit my aunties — my mom’s sister — and my cousins.”

I think more about the difference between what’s good for me and what’s not good for me.

“I hope to make it into college and study hard to be a pediatrician.”

a lexis r odriguez, 21

Sc Ho ol : c ollege of Marin, part-time

Wo Rk : Administrative assistant, part-time

Wants to become a probation officer. “I’m very interested in criminal justice.”

2008

“I want to be an immigration lawyer. I want to help my own community.”

Life isn’t really easy. There’s things to overcome. There’s things that you have to deal with. You don’t choose to deal with them, but you have to deal with them even though you may not know how. You have to accustom yourself to deal with them.

i ridian r ico, 16

San Rafael High School, junior

“I still like little kids.” Laughs. “I was a little kid when I said that, and that makes it funnier. I like a lot of things. I just don’t know how I’m going to get to them.”

c hange happens slowly and you don’t even realize it. I do feel different. I’m more secure about who I am. I feel like I’m going to learn more about myself in the future.

Ericka a yala, 21 School: c ollege of Marin, full-time, transferring in 2013 to a four-year school Work: c ertified nursing assistant, full-time

2012

2008

“I want to study to be a nurse, then continue to study to get a doctor’s degree.”

I’ve

learned to push myself more. I’ve always set small goals for myself, and I’ve learned to push those and aim higher. Not to put too much pressure on myself. We all make mistakes. As long as you stand up again … As long as I try my hardest, there is always going to be someone there to help me out.

says. “If you’re walking into it as a 17- or 18-year-old with no one supporting you, it’s almost insurmountable. But, that being said, a lot of these kids do it on their own and that’s just remarkable. I feel like if they can get themselves into college, they can handle college.”

Students who succeed against these odds share one trait: perseverance.

“Some of our kids are in crowded houses, working parttime to help support their families, walking to school or riding the bus, taking care of their siblings, cooking for their families, and sometimes they’re on sports teams and getting tutored after school,” Pappenheimer says. “They’re in these community partnerships working on their college applications while they’re in rigorous high school classes with a lot of homework. It’s crazy. I’m not sure I could do it in this day and age. I have so much respect for the kids who make it. I have so much respect for the kids who try — and the majority of kids at our school try. This is an amazing school community. Really dedicated kids.”

One of them is Monica Rivera, the San Rafael High senior who four years ago dreamed of being the “first bilingual woman president.” A year from now she hopes to be at the University of San Francisco or Sonoma State, studying nursing and Latin American a ff airs. She knows what it takes to make that journey. “Don’t let the bad overcome the good,” she says. “Get up every day, smile, put all that negative stuffdown and say you will succeed.” m

• G E t i nvolv E d

He lp members of Marin’s low-income immigrant populations develop self-sufficiency and leadership skills through Canal Alliance’s health and social services, youth development, economic security and citizenship programs. Find out more at canalalliance.org/get-involved/give-to-canal-alliance

The New art of publishi Ng

So you’ve written the great American novel — now what?

By Carol Pott • Photos By t im Por ter

First it was television, then the Internet, then e-books — there is no doubt the publishing world has seen changes come faster than the double cross in a best-selling spy novel. Publishing a book and navigating the industry with those changes in mind can be a daunting task, for first-time writers, experienced hacks and prolific best-selling authors alike.

For writers just starting out, pursuing a publishing contract often seems fruitless. The “big six” North Atlantic publishing firms — Hachette, HarperCollins, Macmillan, Penguin, Random House and Simon & Schuster — don’t want to read even a page unless you have the notoriety of a Sarah Palin or are a blogger with a new big idea and an even bigger following. Even if you get a publisher’s attention, the hefty six-figure advance for a debut novel seems a thing of the past.

There are the fantasy scenarios that do come true, wherein small-town nobodies sell millions of e-books and sign huge publishing contracts — Amanda Hocking, who wrote the My Blood Approves vampire romance series and got a $2 million, four-book contract with St. Martin’s Press, and Khaled Hosseni, the Afghan-American author of The Kite Runner, who received a $475,000 advance. But the reality is that few writers are so blessed. Some debut fiction authors have had luck with younger protagonists: university writing professor Anton DiSclafani was paid a million-dollar advance for her fi rst novel, The Yonahlossee Riding Camp for Girls; Karen Thompson Walker’s The Age of Miracles was picked up by Random House; and Hannah Kent sold her historical novel Burial Rites to Little, Brown. Still, most writers don’t have this kind of success or aren’t writing the kind of material that would instantly guarantee it.

The publishing industry, after stumbling briefly in the new technological landscape, has quickly moved to meet consumer demands. With book sales largely on the rise for the last 20 years, young adult readership increasing, and library circulation and membership at an all-time high, most of the industry news is good. Even in the 2010 recession, consumers still purchased books without fail. The electronic book market has seen even more impressive increases, though e-books still represent a small share of the overall book market — an estimated 8 to 10 percent. According to e-book publisher PublishGreen, in 2010 an estimated 114 million e-books were sold; in 2011, e-book sales came in at just under 970 million — a 117 percent increase from 2010. Comparison confi rms the trend: John Grisham’s

The Confession, simultaneously released as a hardcover and e-book, sold 160,000 copies in hardcover the first week; the e-book version sold 70,000. E-books may not kill on-paper printed publishing, but consumers continue to flock to electronic versions at astonishing rates.

Facing the new marketplace, many authors turn to a literary agent to sni˛ out a willing publishing partner and perhaps set the stage for a big advance. Literary agents typically earn most of their income from book manuscripts and proposals, not magazine articles, so the old formula of writing fi rst for the big glossies and then moving into books no longer prevails. In fact, many agents say it’s easier to sell a book rather than pursue magazine or short story work since publishers are still willing to compete for the rights.

The Agent

Kimberley Cameron and Associates’ Tiburon-based literary agency handles both fiction and nonfiction, representing many authors in the mystery genre. Working with debut as well as published authors, Cameron is persistent in pursuing the big six, but focuses on finding the best home for her authors’ manuscripts. She says it’s an exciting time in publishing: “You won’t hear gloom and doom from me. I am encouraged by the market. There are still bidding wars and the book business is very healthy. Now that the stigma is gone from self-publishing and there are truly no gatekeepers, it is an exciting time to be a writer.”

Cameron encourages writers to know their genre and to use resources like the online Publishers Marketplace to fi nd agents who specialize in their niche. “Spend time writing an excellent proposal and query letter and hire an independent editor,” she recommends. “I look for voice fi rst and story second. I want you to hook me in the fi rst two sentences so that I fi nd myself completely caught up in the story and my curiosity propels me.” Otherwise, it is in the bin.

Indeed, even having a unique voice and story, marketability and a clear demographic are not enough if those things are not reflected in an exceptionally memorable, polished proposal. Many books and websites give advice on crafting the perfect submission, but the running theme seems to be “Slap ’em hard across the face and make ’em think.” An agency’s acquisitions editor sits and reads hundreds of proposals every day; those that fail to impress will defi nitely be tossed aside. The thought of an editor making a judgment on a partial reading of a submission isn’t a new idea. Some writers aim to hook the reader in the fi rst 100 words: Tolstoy managed to mention the Antichrist and the Bonaparte family in the fi rst paragraph of War and Peace. The world may have changed, but it will always be important to catch your reader’s attention and hold it.

The Best Sellers

Even successful writers have seen dramatic changes in their interactions with publishing houses and agents. Smaller advances are one thing, but promotional budgets are shrinking too. Writers are now not only expected to do a lot of their own promotion but foot the bill: While the publishers still manage distribution and attend book fairs, the authors are expected to have their own list of press contacts and endless energy to pursue them. Local best-selling author Anne Lamott, with seven novels and five nonfiction works under her belt, takes the long view. “When Hard Laughter was published in 1980, publishing was about the magical miraculous world of stories, brilliance and imagination,” says Lamott, whose book Help, Thanks, Wow: The Three Essential Prayers is due out from Riverhead this month. “Now, sad to say, most publishing houses are owned by huge corporations that are all about profit.” Still, she sees opportunities for new writers today. “E-books, the Internet and social networking are the way of the future,” she says. “If you can’t find an agent, figure out how to publish and promote an e-book.”

WHAT YOU WANT ARE READERS, THE MORE THE MERRIER; HOW YOU GET THEM IS IRRELEVANT.

Local suspense and thriller writer Catherine Coulter likewise has an amazing track record — 60 New York Times best sellers out of 68 published books — and also views self-publishing as a positive. Today’s writers “now have the advantage because they have options — they can self-publish and actually get their books out there for everyone to see, buy and read,” she says. “Self-publish” might have had a negative connotation 10 years ago, “but really, now, who cares? What you want are readers, the more the merrier; how you get them is irrelevant.”

The Innovator

Chris Colin is the author of two books, a regular contributor to The New York Times , and a contributing writer at Afar magazine. He makes no attempt to glorify the working writer’s life — “writing is not a great way to make money” — but thinks this is an interesting, inspiring and freeing period for authors, with more options on the table. “There is just a ton of wildly neat publishing stu° happening out there,” he says, “with lower bars to entry than ever before.” Colin published his most recent book,˛Blindsight,˛as an e-book through the Atavist, a media and software company focusing on richly entertaining stories. Departing from traditional publishing was an easy choice; his book is interactive and includes maps, timelines, audio and video. “The Atavist was willing to take a risk on a deeply fascinating, nonformulaic story,” Colin says, “one that had a good amount of faith in its readers. And it totally paid o° .”

Blindsight has been well received and was ranked one of Amazon’s Best Books of 2011. A longtime member of the San Francisco Writers’ Grotto, Colin is a believer in utilizing all resources at hand and thinks the Bay Area is particularly fertile literary ground. “Support fellow writers and don’t get caught up in conversations about whether new publishing models are the death of traditional ones,” he suggests. “Better to just write and seek out ways to get your writing out there if that’s your thing, or seek out ways to pay the bills if that’s your thing. Those aims may not harmonize, but that’s OK.”

SAM LAMOTT

(FAR LEFT)

This page, left to right: Writers Anne Lamott, Catherine Coulter and Chris Colin. Opposite page, left to right: Writer and publisher Christine Bronstein and publisher Nion McEvoy.

The ‘Why Wait?’Author

For those weaned on the Internet and reality TV, traditional publishing can indeed seem mired in a stodgily outdated schedule. With the e-book and self-publishing, it is no longer necessary to wait a year for a “fast-track” book or send away your life’s work and endure two years of silence before receiving your printed book in hand. Christine Bronstein, founder of the women’s social network A Band of Wives, was moved by the power and quality of the writing on her site’s forums and blogs and wanted to compile the essays and artwork into an anthology. When it was ready, she discussed it with several publishers. “They wanted us to wait two years before they would publish the book,” she says. “The essays are powerful now and, even though they address timeless topics, it just didn’t make sense to wait.”

Convinced that some of the subject matter made it important to publish the book in time for this month’s presidential elections, she decided to work with Amazon’s CreateSpace and start her own imprint to deliver it on schedule. “My father was the cofounder of Borders Books, so I’ve seen fi rsthand what happens when you don’t keep up with new technology and changing consumer demands — it isn’t pretty,” Bronstein says. “The world is moving so quickly that I thought I would let go of the prestige around traditional publishers and try something more innovative.” The result: Nothing But the Truth So Help Me God was just released by Nothing But the Truth, LLC.

The New Old Guard

Nion McEvoy is unable to contain himself when describing his love of books; his eyes sparkle when he recalls the smell of old libraries or reading a favorite book for the fi rst time. The

NOW THAT THE STIGMA IS GONE FROM SELFPUBLISHING AND THERE ARE TRULY NO GATEKEEPERS, IT IS AN EXCITING TIME TO BE A WRITER.

chairman and CEO of Chronicle Books, he started with the company in 1986 when it had only 15 sta° ers and published 25 books a year. He also runs McEvoy Media, publishing 7x7 magazine and California Home Design, and published Spin magazine until its sale in July 2012. To remain competitive in the changing market, Chronicle tightened its book list and embraced technology and niche publishing early on.

“Only the quick survive,” McEvoy notes. “Publishing used to be a more forgiving business; now you really have to manage it crisply.” For Chronicle, that meant eliminating fiction from the lineup and focusing on projects that have multiple markets and basic appeal: cookbooks, craft books, lifestyle and pop-culture works. “We’ve stayed close to the nonfiction market and, rather than just thinking in terms of bookstores, we look for publishing opportunities that bring us out into gift shops and nontraditional book retailers,” McEvoy says. “Focusing on those less traditional markets has been a good strategy for diversifying and sustaining Chronicle.”

Just Write

The changes in publishing have created a market that is more open and active than ever. It’s no longer the exclusive terrain of academics and experts — anyone can inexpensively selfpublish or assemble the right team with hopes of breaking into the majors. Having a best-selling book may no longer make a career or guarantee a six-figure income, but most writers don’t write because they expect to get rich. No matter how the future of publishing shapes up, writers will continue to write. Diarist Anaïs Nin summed it up now and forevermore when she reflected, “If you do not breathe through writing, if you do not cry out in writing, or sing in writing, then don’t write, because our culture has no use for it.” m

Destinations

the latest local travel deals and getaways plus journeys around the globe

An extreme ski and board experience starts in the sky.

Tucker Patton skis m ix m aster powder in Cordova, a laska.

By Somer Flaher T y Pho To S By Tony harring Ton

What goes up must come down. For a skier or snowboarder seeking an off-the-track experience — one that’s reserved for the true adventure junkie —heli-skiing could be the ultimate thrill.

“ t here is nothing more exciting than walking out of your cabin to fi nd a helicopter on its launchpad, ready to take off nd carry you over the most beautiful scenery of high alpine glaciers and forested valley glades,” says s au salito’s s andy James. “It’s a great feeling to land on a little knoll at the top of a mountain where you’ll spend the day skiing through the most unbelievable powder with only a few other humans around.”

h eli-skiing isn’t new. a lmost 50 years ago h ans g moser, an a ustrian immigrant to Canada, figured it might be kind of interesting to transport skiers to the backcountry of the Rockies via helicopter. h e set up shop in an abandoned lumber camp at the base of British Columbia’s Bugaboos and flew skiers to peaks beyond the reach of a typical overland tour. t he helicopters could also ferry skiers to untracked descents where the ocean-of-white views take your breath away quicker than the altitude does. In g moser’s first year in business, he had just 18 fearless takers. But now heli-skiing is available in places ranging from Chile to Russia and from New Zealand to the h imalayas — almost anywhere there is virgin snow.

t ucker p at ton’s path to helicopter skiing and guiding began early. g rowing up in Ross, he “always had a hard time sitting still and constant motion has dictated my career,” the

professional adventure guide says. “s ta rting from an early age I was rafting Ross Creek, mountain-biking the legendary trails of Mount t am a nd sur fi ng the waves of Fort Cronkhite.” t hose formative experiences led to the kind of career that’s sure to spark envy in cubicle-dwellers everywhere, complete with stints as a lifeguard in Fiji, a fly-fi shing guide in Fall River Mills, a freestyle ski coach in s quaw Valley and an a la ska heli-ski guide — the latter an activity, p at ton says, that combines beauty and solitude with the excitement of flying into the mountains, landing on a peak and skiing fresh powder.

t hat solitude is novel for anyone who’s only experienced skiing as the act of carving down a mountain while dodging groups of recent bunny-hill grads after standing in a long and winding line just to get on the chairlift. “ t he places we go are remote and untouched. You won’t see another person or helicopter all day,” p at ton says. “ You can’t fi nd that remoteness in many places on earth. t hat kind of solitude just doesn’t exist . W hen the

helicopter fl ies off, the magnitude and beauty of such a magni ficent place really set in . You’re removing yourself from work, tra ffic, you name it, and you have a chance to really slow down and focus.”

p at ton today leads t riple p oi nt e xpeditions, a heli-skiing adventure out fitter he founded last year that takes people on trips using outlets such as p oi nts North h el i a dventures. h is clients choose the sport for a number of reasons: the challenge, excitement, camaraderie and time with family and friends; the exhilaration of skiing and riding untracked powder all day; the simple pleasure of just riding in a helicopter. Most out fitters require participants to be, at minimum, strong intermediate skiers or snowboarders, and guides help choose the appropriate terrain for di fferent skill levels.

“It’s fi ne to ski an open bowl and do beautiful s -t urns, but you’re in the backcountry here; it isn’t necessarily resort skiing,” says James, who chose trips with Mike Wiegele h el icopter s ki ing to celebrate her husband

Left: Getting dropped off in the Chugach r ange of a laska. This photo: Patton is the last to drop in on the Tapas and i llusions run.

g eoff ’s 40th birthday and later hers. “It’s not like you can sit in a chairlift and take a rest — you are out in the elements all day long. It’s defi nitely extreme and not for the fainthearted.” Despite the stringent physical requirements, in the seven seasons Patton has led groups, he’s seen participation widen well beyond extreme athletes who might star in a Warren Miller video: “The terrain hasn’t changed; it’s just been opened up to more people and more ability levels.”

The Alaska heli-ski option attracts about 50 clients a week in a three-month season that runs from February to April. Patton personally guides four to five participants at a time, a group size determined by the capacity of the helicopter. g enerally, heli-ski packages aim to reach a minimum number of vertical feet or do a minimum number of runs during a singleday or multiday outing. Trip length depends on location, but the Alaska all-inclusive is a Saturday-to-Saturday package. Clients fly into the rural town of Cordova, Alaska, via Anchorage and sleep in a lodge nestled on the

l eft: p atton “managing his sluff” in Cordova, a laska. Below: p at ton and crew returning home after another great day.

If You Go

• a lpine Heliski offers helicopter skiing and boarding throughout n ew Zealand’s s ou thern a lps. alpineheliski.com

water’s edge of Prince William Sound. They spend the days traveling in a shiny new AStar B2 helicopter, visiting what Patton calls the most spectacular terrain on the planet.

What about those nightmare-inducing, heart-pounding dangers like avalanches, helicopter crashes and free falls? Safety is the most important aspect of the business, Patton insists, and it dictates everything operators do: “My job is to mitigate the risks and keep my clients safe. It’s supposed to be fun, safe and enjoyable. If you have the right guide and the appropriate skills for the situation and the conditions are right, you will have a great experience.

“That being said, you have to build up to it,” he adds. “It’s not a ski resort. Nothing is marked and there are no boundaries. It takes time, awareness and experience to ski the bigger lines because there are consequences if you make a mistake.” But the reward for the risk, he says, is worth it — the moment when the skier exits the helicopter, the chopper flies off nd all that’s left is the wondrous rush of cruising down thousands of vertical feet of untouched snow. m

• Canada m ou ntain Holidays was founded by the father of heli-skiing, Hans Gmoser, and operates in 11 ski areas throughout the remote mountains of British Columbia — territory equal in size to about one-third the square mileage of s wit zerland. canadianmountainholidays.com

• e a G le pas s Heliskiin G takes clients through thousands of pristine acres within Canada’s m ona shee m ountains’ Gold r ange. eaglepass heliskiing.com

• m ik e Wie G el e Heli Cop ter s ki in G sets up home base for skiers in a handcrafted wooden lodge along Canada’s Blue r iver. From there, helicopters transport them to remote areas of powder snow in the Cariboo and m onashee ranges. wiegele.com

• pa C i Fi C Cr est Heli-Guides introduces clients to remote gems hidden deep in the t ah oe backcountry. pacificcrestheliguides.com

• t ri ple p oi nt e xpe ditions p at ton leads trips to a la ska in partnership with p oints n or th Heli a dve ntures. triplepointexpeditions.com

• Wasat CH p o Wde r B ir d Guides has been taking travelers on heli-ski adventures through u ta h’s mountains for almost 40 years. powderbird.com

Cat CH a ir in i da HO In c elebration of its 77th winter season, Sun Valley Resort in Idaho has introduced an enhanced snow park on Dollar Mountain. The improvements include an Olympic-size superpipe, 76 rails and innovative cross courses fit for the entire family. The resort has also created a new adventure trail system on Bald Mountain. Stay at Sun Valley Inn and ski free between January 3 and March 31, with rooms starting at $139. This includes one night’s lodging and one daily lift ticket per person. sunvalley.com mimi t OWLE

Arizona on Ice

t his fall, W Scottsdale transformed its pool deck into the ultimate winter wonderland: a 1,600-square-foot synthetic ice skating rink. Made with a recyclable, eco-friendly polymer-compound surface, it also features a faux-snow machine and a rink-side bar with specialty cocktails, plus live music on weekend evenings during the holidays. a “Chill Out” hotel room package starting at $239 a night through January 6, 2013, includes drink tickets and unlimited skate rentals. wscottsdalehotel.com SOPH i E SHUL man

m ushroom Adventures

Veteran foragers know there’s no better place to hunt for porcinis, chanterelles and candy caps than Monterey County and, when there, many like to stay at the Bernardus Lodge. Bernardus takes mushrooming seriously, offering a number of fungi-fixated amenities and activities in the winter. e nthusiasts are invited to enjoy group foraging trips to Big s ur, mushroom-infused cocktails, “ f ung uy & g irl” spa treatments and a mouthwatering mushroom-centric menu at Marinus restaurant in d ecember. bernardus.com C a L in Van Pari S

St. n ick a t n ick ’S c ov e Who says Santa Claus only leaves the North Pole on Christmas Eve? The man in red will be making an appearance at Nick’s Cove in Tomales Bay on December 16, by way of a water sleigh. Visit from 3 to 5 p.m. and enjoy seasonal treats, donate canned goods to the Marin Food Bank and tell Santa what you want for Christmas. nickscove.com c .v .P.

At the edge of the lake and the verge of perfection .

Now $20 million closer to ideal.

Guestrooms and meeting space stylishly re-created. Restaurants refreshingly redesigned, from the awardwinning lakefront Lone Eagle Grille to the lodge-like Sierra Café. Come experience the transformation.

To experience: laketahoe.hyatt.com or 888 510 0529. Hyatt. You’re More Than Welcome.

HYATT REGENCY LAKE TAHOE RESORT, SPA AND CASINO

Out & About

CALENDAR / o N T HE SCENE / DINE

listing on page 70

Un Ballo in Maschera

Thea Ter

Un Ballo in Maschera at Lark Theater, Larkspur

m u Si C

DEC 1 a rturo Sandoval The six-time Grammy Award–winning Cuban trumpeter performs. Herbst Theatre (SF). sfjazz.org

Calendar

THEATER

Thru DEC 15 a Christmas Carol The Charles Dickens classic with music by Andrew Klein and Blanca Florido. Novato Theater Company Playhouse (Novato). novatotheatercompany.org

Thru DEC 16 You Can’t Take i t With You An off-the-wall comedy by George Kaufman and Moss Hart. Barn Theatre (Ross). 415.456.9555, rossvalleyplayers.com

Thru DEC 16 Pal

Joey The story of Joey Evans’ climb to the top of the nightclub business, starring

well-known Bay Area actress Deborah Del Mastro. Eureka Theatre (SF). 415.255.8207, 42ndstmoon.org

Thru DEC 16 i t’s a Wonderful Life: a Live r adio Play In the 1940s, George Bailey learns that “no man is a failure who has friends.”

Marin Theatre Company (Mill Valley). 415.388.5208, marintheatre.org

Thru DEC 18 Sleeping Beauty Young Performers Theatre’s take on the children’s tale. Fort Mason (SF). 415.346.5550, ypt.org

Thru DEC 23 The White Snake A classic romance from Chinese legend about a bride who must reveal her magical powers to save her love. Roda Theatre (Berkeley). 510.647.2949, berkeleyrep.org

Thru DEC 24 a Christmas Carol The holiday chestnut for all ages featuring a lively cast and colorful costumes. American Conservatory Theater (SF). act-sf.org

Thru DEC 30 The Book of m orm on A performance featuring lyrics by the Emmy Award–winning creators of South Park Curran Theatre (SF). 888.746.1799, shnsf.com

Thru J an 1 3 The Lion King The popular music returns, featuring a score by Elton John and Tim Rice. Orpheum Theatre (SF). 888.746.1799, shnsf.com

DEC 6 a Child’s Christmas in Wales A local theater troupe reads and performs the holiday tale with music. Falkirk Cultural Center (San Rafael). marinpoetrycenter.org

DEC 8 u n Ballo in m aschera A dramatic story of jealousy and vengeance. Lark Theater (Larkspur). 415.924.5111, larktheater.net

DEC 9 Songs and Stories from an a ctor’s Life Peter Gallagher, the actor from TV’s The O.C., sings about his life and career with songs from the Great American Songbook. Fairmont (SF). 415.392.4400, bayareacabaret.org

DEC 15 Sophie and the Enchanted Toyshop A tale of gypsies and magicians with a Dickens-style street scene presented by Marin Dance Theatre. Marin Veterans’ Memorial Auditorium (San Rafael). 415.473.6358, mdt.org

DANCE

DEC 1–2 The n utcracker Stapleton Ballet’s performance of the classic Christmas tale. Marin Veterans’ Memorial Auditorium (SF). 415.473.6358, stapletonschool.org

DEC 7–28 The n utcracker An international cast of world-class dancers performs the holiday ballet. War Memorial Opera House (SF). 415.865.2000, sfballet.org

DEC 14–23 The Christmas Ballet A holiday celebration with ballet, tap, swing and international dance. Yerba Buena Center for the Arts (SF). 415.912.1899, smuinballet.org

DEC 15 Dance with Sherry Studio’s Tapcracker A quirky version of the yuletide

Thea T er / Comedy / m usi C / Galleries / m use

ballet. Showcase Theater (San Rafael). 415.473.6358, dance withsherrystudio.com

Comedy

DEC 28 Shaquille

O’ n eal’s a ll Star

Comedy Jam A lineup of acclaimed comedians including DJ Spinderella and Gary Owen. Davies Symphony Hall (SF). goldenvoice.com

m USIC

DEC 1 Oakland i nterfaith Gospel

Choir Holiday Concert

The 18th annual version of the vocal celebration. Paramount Theatre (Oakland). 510.465.6400

DEC 1–2 Holiday Concerts by Candlelight A singalong with the Marin Symphony Chamber Chorus. Church of Saint Rafael (San Rafael). 415.479.8100, marinsymphony.org

2

Romantic Passions

Sonoma’s 22-yearold Nigel Armstrong reached international acclaim as Fourth Prize-winner in the 14th Tchaikovsky International Competition.

DEC 2 Deck the Hall

Children’s Holiday Concert and Party A magical stage show for children ages 3 to 10 with members of the cast of Beach Blanket Babylon, San Francisco Boys Chorus and more. Davies Symphony Hall (SF). 415.864.6000, sfsymphony.org

DEC 6 Glide a nn ual

Holiday Jam The Glide Ensemble, Eoin Harrington and special guests perform to benefit Mo’s Kitchen and Glide programs. The War field (SF). 415.345.0900, thewar fieldtheatre.com

DEC 7–8 Winter Tales

The May flower Chorus celebrates its 35th year. Showcase Theatre (San Rafael). 415.491.9110, mayfloerchorus.org

JAN&2022

SUN @ 3:00PM

TUES @ 7:30PM

Bay Area native and young virtuoso Nigel Armstrong offers a youthful take on Bruch’s ever-popular First Violin Concerto. Tchaikovsky’s last symphony takes us on a hyper-emotionally charged journey that scales the heights and plumbs the depths like few other works in the repertoire.

Glinka Overture to Ruslan and Ludmilla Bruch Violin Concerto No. 1 in G Minor Tchaikovsky Symphony No. 6 in B Minor, “Pathétique”

Subscribe to 3 or 4 concerts. Call 415. 479.8100 or purchase at marinsymphony.org

Single tickets for Romantic Passions and all season concerts are on sale now. Call the Marin Center Box Office, 415.473.6800 , purchase in person, or order online.

Concert Sponsors: Kaiser Permanente, Montecito Plaza Shopping Center

• 415.479.8100

Ruffle No. 2 by Peggy Osterkamp at r oom a rt Gallery, m ill Valley

DEC 9 Joyful Sounds of Christmas The St. Stephen’s Choir and instrumentalists from American Bach Soloists perform traditional Christmas songs. St. Stephen’s Church (Belvedere). 415.435.4501, ststephenschurch.org

DEC 9 n ight m usic

L eft Coast Chamber Ensemble continues its 20th anniversary season with a concert of compositions inspired by nocturnal themes. 142 Throckmorton Theatre (Mill Valley). 415.383.9600, 142throckmorton theatre.com

DEC 10–12 Colors of Christmas Peabo Bryson, Marilyn McCoo and Billy Davis Jr., James Ingram and Stephanie Mills perform Christmas favorites with the symphony. Davies Symphony Hall (SF). 415.864.6000, sfsymphony.org

DEC 13 m ich elle

Schmitt Rock out to Michelle and her band that includes Ricky Fataar, George Marinelli, Drew Zingg, John Burr and Marc Levine. All proceeds and CD sales go directly to Meals on Wheels. 142 Throckmorton Theatre (Mill Valley). 142throckmorton theatre.com

DEC 14 STar 1 01.3

Jingle Ball Featuring performances by Adam Lambert and One Republic. The War field (SF). 415.345.0900, goldenvoice.com

DEC 14 Divine

Feminine: Women in Holiday Song The 14-voice women’s vocal ensemble Musea performs. Old St Hilary’s Landmark (Tiburon). 415.435.1853, landmarks-society.org

DEC 15 Le Jazz Hot The quartet of the Hot Club of San Francisco returns with French gypsy jazz performed on string instruments. Herbst Theatre (SF). sfperformances.org

DEC 15–16 m arin

Oratorio A presentation of Claudio Monteverdi’s Vespers of 1610. James Dunne Theatre (Kent field). 415.485.9385, marinoratorio.org

DEC 16 ‘Tis the Season … Silver Bells, Dreidels and m or e Seven youth and adult choral ensembles perform seasonal favorites in celebration of SingersMarin’s 25th anniversary. Marin Veterans’ Memorial Auditorium (San Rafael). 415.473.6800, marincenter.org

DEC 19 Judy Collins with the San Francisco Symphony The folk and pop vocalist and songwriter performs her hits and holiday songs. Davies Symphony Hall (SF). 415.864.6000, sfsymphony.org

DEC 21 n arada m ichael Walden Holiday Jam

2012 The Grammy Award–winning producer, drummer and hit songwriter performs with a few of his friends.

• r obert a llen Fine a rt Seasonal Landscapes A group exhibition of works on canvas and paper, through January 31, 2013. 301 Caledonia St, Sausalito. 415.331.2800, robertallenfineart.com

142 Throckmorton Theatre (Mill Valley). 142throckmorton theatre.com

DEC 30–31 Primus

The American rock band performs on its 3-D tour. The War field (SF). 415.345.0900, goldenvoice.com

DEC 31 Tainted Love

The high-energy '80s cover band performs. The Regency Ballroom (SF). 888.929.7849, goldenvoice.com

DEC 31 n ew Year’s Eve m asquerade Ball with the San Francisco Symphony An evening of music by the Martini Brothers and Super Diamond, with complimentary masks, wine and desserts to enjoy while counting down to the New Year. Davies Symphony Hall (SF). 415.864.6000, sfsymphony.org

DEC 31 The Tubes featuring Fee Waybill

The band performs a New Year’s Eve bash. George’s Nightclub (San Rafael). 415.226.0262, georgesnightclub.com

artworks by Marin artists, through December 14. 1408 Mission Ave, San Rafael. 415.485.3436, falkirkculturalcenter.org

Fine a rt 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 Bergelli Winter Group Show New work by gallery artists. 483 Magnolia Ave, Larkspur. 415.945.9454, bergelli.com

DEC 31 n ew m onsoon

A New Year’s Eve celebration with a special dinner prepared by chef Gordon Drysdale, complimentary champagne at midnight and a performance by rock quintet New Monsoon. Sweetwater Music Hall (Mill Valley). 415.388.1100, sweet watermusichall.com

GALLERIES

MARIN

a rt a bloom Studio and Gallery Oil paintings by Gabriella Spina Drake and classes for artists. 751 Sir Francis Drake Blvd, San Anselmo. 415.256.1112, artabloom.com

Bubble Street Featuring genres of fantastic art, imaginary realism, steampunk and neo-Victorian. 565 Bridgeway, Sausalito. 415.339.0506

Falkirk Cultural Center

Falkirk’s 100 Annual auction preview exhibition featuring 100 small

Gallery r ou te One Wild Book Show Benefiting GO’s Artists in the Schools program, through December 23. 11101 Hwy One, Point Reyes Station. 415.663.1347, galleryrouteone.org

LB Studios Gallery Illumination Glass sculptures by Latchezar Boyadjiev. 5498 Nave Dr, Novato. 415.883.2025

m arin Society of a r tists 85 Years A nonjuried member show celebrating the MSA’s 85th anniversary, through December 10. 3501 Civic Center Dr, San Rafael. 415.454.9561, marinsocietyofartists.org

m ona Lease Gallery Sculpture by Deborah Childress and art by gallery artists, through December. 39 Greenbrae Boardwalk, Greenbrae. 415.461.3718, monalease.net

O’Hanlon Center for the a rt s Spirit A juried show. 616 Throckmorton Ave, Mill Valley. 415.388.4331, ohanloncenter.org

Vineyard Daydream by Victoria r yan

r obert Green Fine a r ts American Masters Group exhibition by gallery painters Sam Francis, John Grillo, Paul Jenkins and Gustavo r ivera, through February 2013. 154 Throckmorton a ve, Mill Valley. 415.381.8776, rgfineart.com

r oom a rt Gallery

Peggy Osterkamp Woven silk pieces. 86 Throckmorton a ve, Mill Valley. 415.747.8139, roomartgallery.com

Smith a nd ersen n orth a rt by Mark c itret, through January 12, 2013. 20 Greenfield a ve, San a nselmo 415.455.9733, smith andersennorth.com

Studio 333 Ongoing exhibition featuring more than 40 Bay a rea artists’ work in different medium. 333a c aledonia St, Sausalito. 415.331.8272, studio333.info

San Franci Sco a rtHaus Candid Moments n ew encaustic paintings by Jhina a lvarado, through d ecember 22. 411 Brannan St, 415.977.0223, arthaus-sf.com

T:7.875”

Berggruen Gallery a rt by Tom McKinley, through d ecember 9. 228 Grant a ve, 415.781.4629, berggruen.com

Caldwell Snyder a rt by Heiner Meyer. 341 Sutter St, 415.392.2299, caldwellsnyder.com

Gregory Lind Gallery a rt by Jim Gaylord, through d ecember 22. 49 Geary St, 415.296.9661, gregorylindgallery.com

r ena Bransten Gallery Hung Liu: Happy and Gay Paintings by Hung l iu , through January 12, 2013. 77 Geary St, 415.982.3292, rena branstengallery.com

MUSEUMS

M arin

Bolinas m useum Slapstick Vintage Hollywood photographs from the collection of r obert Flynn Johnson (Bolinas). 415.868.0330, bolinasmuseum.org

m arin History m useum Justice and Judgment Three-part exhibition about Marin’s law enforcement and judicial system, through June 2013 (San r afael). 415.454.8538, marinhistory.org

m arin m useum of Contemporary a r t Art by the Inch a MarinMOca f undraiser ( n ovato). 415.506.0137, marinmoca.org

James

T:4.75”

Songs and Stories from an Actor’s Life with Peter Gallagher at the Fairmont, S.F.

BAY AREA

California a cad emy of Sciences Nightlife

Enjoy music, creatures and cocktails for adults only and take some time to explore the exhibits and aquarium displays every Thursday night (SF). 415.379.8000, calacademy.org

Chinese Historical Society of a me rica

Remnants: Artists

Respond to the Chinese American Experience

Works from five artists that highlight personal narrative, memory and family, through December 15 (SF). 415.391.1188, chsa.org

Conservatory of Flowers Boomtown: The Barbary Coast A garden railway exhibition celebrating San Francisco’s

Gold Rush boomtown era and Barbary Coast neighborhood, through April 14, 2013 (SF). 415.831.2090, conserv atoryofflowers.org

Contemporary Jewish m use um The Radical Camera: New York’s Photo League, 1936–1951

An exhibit exploring the New York Photo League’s history, artistic signi ficance and culture, through January 21, 2013 (SF). 415.655.7800, thecjm.org

de Young The William S. Paley Collection: A Taste for Modernism Paintings, sculpture and drawings from the late 19th century

through the early 1970s, through December 30 (SF). 415.750.3600, deyoung.famsf.org

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

Legion of Honor Gifts from the Gods: Art and the Olympic Ideal Featuring ancient Greek and Roman coinage, sculptures, antiques and textiles, reflecting the 2012 Summer Olympic Games, through January 27, 2013 (SF). 415.750.3600, legionofhonor.org

m useum of the a frican Diaspora Desert Jewels North African jewelry and photography from the Xavier Guerrand-Hermes Collection, through January 21, 2013 (SF). 415.358.7200, moadsf.org

Oakland m useum of California Ken and Melanie Light: Valley of Shadows and Dreams Presenting 31 black and white photographs of California’s Central Valley (Oakland). 510.318.8400, museumca.org

SFm Oma Six Lines of Flight: Shifting Geographies in Contemporary Art An exhibit by artists from six cities

around the world (SF). 415.357.4000, sfmoma.org

The Walt Disney Family m use um Snow White and the Seven Dwarfs: The Creation of a Classic More than 200 works of conceptual art, model sheets, layouts and animations, through April 14, 2013 (SF). 415.345.6800, waltdisney.org

EVENTS

T H ru DEC 16 The G uardsmen Holiday Tree Lot A winter wonderland of trees and ornaments. All proceeds benefit S.F. Bay Area programs for atrisk youth. Fort Mason (SF). 415.856.0939, guardsmentreelot.com

T H ru D EC 23 The Great Dickens Christmas Fair and Victorian Holiday Party Feasting, dancing, shopping and performances in a lamplit "city" evoking Charles Dickens’ London. The Cow Palace (SF). 800.510.1558, dickensfair.com

DEC 1 BelvedereTiburon Landmarks Holiday a rt a nd Craft Sale Jewelry, glass, gloves, blankets, pottery and more, all made by local artists. Art and Garden Center (Tiburon). 415.847.4209, landmarks-society.org

DEC 1 Union Street Fantasy of Lights Get in the holiday spirit with juggling elves, pony reindeers, face painters and balloon

artists. Union Street (SF). 800.310.6563, sresproductions.com

•

DEC 8 –9 The n utcracker Marin Ballet premieres its 50th-anniversary season with a show featuring more than 175 dancers and extravagant sets. Marin Veterans’ Memorial a ud itorium (San r afael). 415.473.6358, marincenter.org

DEC 1–2 i CB W inter

Open Studios #44 More than 80 artists display their work, including painting, sculpture, photography, jewelry and fiber arts. Ic B Bu ilding (Sausalito). 415.331.2222, icbartists.com

DEC 1–2 m ount

Tamalpais a r tists

Holiday Faire a n ex hibition and sale of paintings, photographs, sculptures, woodwork, jewelry and furniture by local artists. Muir Woods Park c ommunity a ssociation clubhouse (Mill Valley). mounttamartists.org

TOWN CENTER CORTE MADERA SOUTH END WALNUT CREEK OLYMPIC & CALIFORNIA

DEC 1–2 Celebration of Craftswomen Shop for handmade glassware, furniture, rugs, fi ne art, jewelry, clothing and more, all made by

women, to benefit the Women’s Building and other programs. a w ine and fi lm gala also

GET 5% BACK ON ALL IN-STORE MERCHANDISE WHEN YOU EARN 100 POINTS OR MORE DURING A QUALIFYING PERIOD. SEE STORE ASSOCIATE FOR DETAILS.

takes place on d ecember 1. Fort Mason (SF). 650.615.6838, celebrationof craftswomen.org

DEC 1–2 m uir Beach

Quilters Holiday a rt s Fair a family-friendly event with work by more than 30 local

artists, a gingerbread attic and a quilters’ class. Community Center (Muir Beach). 415.383.6762, muirbeach.com

DEC 3 Fiction Writing Workshop: The Short Story A class for those interested in exploring the craft of shor t fiction writing. O’Hanlon Center for the Arts (Mill Valley). 415.388.4331, ohanloncenter.org

DEC 5 Tom Steel Clinic Fundraiser A reception with wine, hors d’oeuvres and music in celebration of World AIDS day. Room Art Gallery (Mill Valley). 415.383.6623, tomsteelclinic.org

DEC 6 n oe Valley

Holiday Wine Walk Meander down 24th Street, sip wine and taste special treats. Noe Valley (SF). 800.310.6563, sresproductions.com

DEC 6 Jingle and m ingle Bid on handmade wreaths and enjoy cocktails, music and bites to benefit Children of Shelters. Golden Gate Club (SF). 925.935.9938, cos-sf.org

DEC 8 The a rt isans Ball A gala benefiting the Bayview Opera House–Ruth Williams Memorial Theater restoration and community programs. War Memorial Veterans Building (SF). artisticlicense.org

DEC 8 Tour de n oe l

Holiday House Tour Featuring five unique homes decorated for the holidays and showcasing turn-of-the-century architectural styles of Marin. St. John’s

Episcopal Church (Ross). 415.456.1102, stjohnsross.org

DEC 8–9 KPFa Crafts Fair Shop unique handcrafted gifts for the holidays. Concourse

Exhibition Center (SF). 510.848.6767, kpfa.org

DEC 8–9 m arin i ndoor a ntique m arket’s a nnual Christmas Show

Enjoy an old-fashioned shopping experience

during the holidays. Exhibit Hall (San Rafael). 415.473.6800, goldengateshows.com

DEC 15 a r thritis Foundation’s Jingle Bell r un /Walk A costume contest, team tailgate party, kids’ elf run and a longer route for runners, walkers, wheelchairs and strollers to benefit the Arthritis Foundation. Lagoon Park (San Rafael). jinglebellrun. kintera.org

DEC 26–28 Winter

ZooCamp Includes zoo tours, animal visits, crafts, games, songs and stories. Oakland Zoo (Oakland). 510.632.9525, oaklandzoo.org

Dahlia at the KPFa Crafts Fair at the Concourse Exhibition Center, S.F.

Dine

• t a Vola i talian k itchen Italian A neighborhood gathering place for friends and family, Tavola Offers locally sourced and sustainable produce, meats and decor. Traditional favorites like heirloom tomato and zucchini Panini and minestrone soup pay homage to its Italian roots. Open for Sunday brunch. 5800 Nave Dr, 415.883.6686, tavolaitaliankitchen.com

Corte Madera

Brick & Bottle

California Sourcing local and artisanal ingredients, executive chef Scott Howard brings simple California cuisine to Corte Madera’s Brick & Bottle. The

restaurant features a large bar area, an outdoor patio and family-friendly dining. 55 Tamal Vista Blvd, 415.924.3366, brickandbottle.com

c hampagne Bakery

French This casual bakery displays freshly made pastries, croissants, tarts, cookies and cakes, to be enjoyed indoors or out on the patio. Brioche French toast and French dip sandwich with Swiss cheese are among the many menu options. Catering is also available. 103 Corte Madera Town Ctr, 415.927.5470, champagnebakery.com

i l Fornaio Italian

Sausalito’s Larry Mindel hit a home run with this upscale Italian restaurant franchise. Besides the awardwinning breads, pizzas and pastas, the menu offers a variety of salads and noncarb entrées.

223 Corte Madera Town Ctr, 415.927.4400, ilfornaio.com

l a m aison de l a r eine Vietnamese A refreshing change amid the plethora of Italian, Mexican and Chinese options. The crunchy cabbage chicken salad with peanuts, fresh spring rolls and combinations of pho are popular menu items.

346 Corte Madera Town Ctr, 415.927.0288

m arin Joe’s Italian Authentic Italian dishes have been served here for over 50 years. Pick

from soup, salad, seafood, mesquite-grilled or sautéed meats and more than 10 pasta options guaranteed to satisfy. Have a drink and hear local musicians at the well-known piano bar. 1585 Casa Buena Dr, 415.924.2081, marinjoesrestaurant.com

m ax’s c a Fe a merican Located across from Town Center, Max’s is known for casual ambience and large portions. The menu changes with the season but features year-round favorites like matzo ball soup and BLTs. Besides heaping helpings of decadent comfort food and desserts, the menu includes healthier choices and dishes made with seasonable local produce. 60 Madera Blvd, 415.924.6297, maxsworld.com

p aci Fic c atch Pana sian The well-priced menu here offers a bounty of fresh-grilled items and Pacific Rim—inspired small or main plates, including generously portioned wasabi bowls filled with rice (white or brown), veggies and your choice of chicken, beef and cooked or raw fish. It’s modeled after the Paia Fish House on Maui, down to the chalkboard menu and Hawaiian music. 133 Corte Madera Town Ctr, 415.927.3474, pacificcatch.co

Bianco Verde p izza at t avola in n ovato

The Coun Ter California/American

The folks at the Counter have taken the “have it your way” motto to a new level. Mostly known for all-natural Angus beef, turkey, chicken or veggie burgers, the restaurant also offers options like a bowl (all the ingredients without the bun) or salads. And if you want a martini with your burger, no problem; there’s a full bar.

201 Corte Madera Town Center 415.924.7000, thecounterburger.com

FAir FAx

123 Bolinas California

Known for farm-fresh, organic cuisine, 123 Bolinas was created by four friends who aimed to showcase seasonal fare in a relaxing, intimate environment. Enjoy locally brewed beer and small-production wines as you take in the view of Bolinas Park through the floor to-ceiling windows. 123 Bolinas St, 415.488.5123, 123bolinas.com

i ron s prings p u B & Brewery American

Grab a beer and a grilled portobello mushroom sandwich — which one Chronicle reviewer calls “the best mushroom dish I have ever tasted.” 765 Center Blvd, 415.485.1005, ironspringspub.com

sT eakhouse g rill & Bar American

Celebrating its 90 year anniversary, this steakhouse at Deer Park Villa is more than just a restaurant serving signature Angus steaks and prime rib. It is a gathering place with daily happy hour, live entertainment and a large heated deck. Events include Ladies’ Night, Prime Rib Weekend

and the Redwood Music Series. 367 Bolinas Rd, 415.456.8084, deerparksteakhousegrill.com

Greenbr Ae

Bis Tro Vis à Vis California This Bon Air Shopping Center eatery features the cooking of Michelin-star-rated chef Mike Fredsall. 282 Bon air Ctr, 415.925.4370, bistrovisavis.com

w ipeou T Bar & g rill

American The familyfriendly hot spot has surfboards hanging from the ceiling, funin-the-sun music, a full bar and large televisions displaying surfers riding waves. Menu includes fish tacos, salads and burgers.The only thing missing is the sand at this surf-style, upbeat eatery. Kids eat free on Tuesdays with each purchase of an adult entrée. 302 Bon Air Ctr, 415.461.7400, wipeoutbarandgrill.com

Kent Field

h alf Day Cafe

American A tuckedaway setting of intertwining ivy and large open windows makes a perfect breakfast nook that’s also open for brunch and lunch. Dine on the outdoor patio or inside. 848 College Ave, 415.459.0291, halfdaycafe.com

p a Cifi C Cafe Seafood

For 37 years, customers have been coming to this 115-seat casual restaurant for the fresh seafood and customer service.Another perk is the complimentary glass of wine while you wait for a table.

$8. 850 College Ave, 415.456.3898

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Larkspur

El Huarac HE l oco

Mexican Bringing authentic Mexico City dishes to Marin, chef Veronica Salazar’s menu has gained quite a following. 1803 Larkspur Landing Circle, 415.925.1403, huaracheloco.com

Emporio r ulli Italian

Pastry chef Gary Rulli is renowned for his Northern Italian specialties and treats. The Larkspur location (there are three others) is a favored spot for lunch as well as coffee and a sweet. 464 Magnolia Ave, 415.924.7478, rulli.com

m arin Br Ewing c o a merican Grab a cold beer made right on site and pair it with fish and chips — fresh cod dipped in Mt. Tam pale ale batter, served with steak fries and homemade tartar sauce.

1809 Larkspur Landing Circle, 415.461.4677, marinbrewing.com

p icco California This has been a popular place ever since opening in 2005. Dishes like miniburgers and seasonally driven menu items, along with risotto made every half hour, have kept people coming back. 320 Magnolia Ave, 415.924.0300, restaurantpicco.com

r ustic Bak Ery

California Organic mouthwatering pastries, breads and sandwiches are on the menu here, including Meyer lemon mascarpone danishes and a bacon, avocado and heirloom tomato sandwich with mesclun. 1139 Magnolia Ave, 415.925.1556, rusticbakery.com

w hite s angria at w hipper s napper in s an r afael

The Tavern a T Lark Creek American The next chapter in the 1888 Victorian Murphy House, formerly known as Lark Creek Inn, is being written by chef Aaron Wright. 234 Magnolia Ave, 415.924.7766, tavernatlarkcreek.com

The m e LTing Po T French Just across the street from the Larkspur Ferry terminal is a round red-brick haven for fondue fans. Share the “Big Night Out” feast featuring chef’s specialties, or design your own spread with cheese fondue, salad, meat entrée and chocolate fondue dessert. 125 E. Sir Francis Drake Blvd, 415.461.6358, themeltingpot.com

Mill V Alley

Ba LBoa Cafe m i LL v a LLey California The San Francisco institution has already become a place to see and be seen in Mill Valley, especially after the 142 Throckmorton Comedy nights. Menu items include pan-roasted Alaskan halibut and risotto and burgers. 38 Miller Ave, 415.381.7321, balboacafe.com

Beerworks

Brewery and Beer

Cafe American With a beverage menu of handcrafted beers made on site, imported and local microbrews and house-made kombucha and root beer, this Mill Valley brewery is set to keep the local palate pleased. Don’t miss the small beer hall selection of pretzels, salumis and cheeses. 173 Throckmorton Ave, 415.888.8218, millvalleybeerworks.com

Boo k oo Asian Finally

Mill Valley has an Asian street food restaurant and best of all, dishes are $10 and less. The menu offers something for every eater — vegan, gluten-free, vegetarian, carnivore. Menu items include chicken pho, vegan summer rolls, pad thai and five-spice pork satay — all made with organic, locally produced veggies and proteins from vegetarian-fed, sustainably raised sources. 25 Miller Ave, 415.888.8303, eatbookoo.com

Bu Ckeye r oadhouse

American Oysters Bingo, baby back ribs and chili-lime “brick” chicken are a few of the satisfying, comfortfood menu items that have made 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

Cham Pagne

Bakery French Enjoy a croque-monsieur alfresco, linger over a flaky, buttery croissant with a cappuccino, or pick up chocolatedipped strawberries for your dinner party. 41 Throckmorton Ave, 415.380.0410, millvalley.champagne bakery.com

f ran Toio r is Toran Te

iT a Liano i talian

Known for its in-house olive press, superior olive oil and excellent Italian cuisine, this spot is a great location for an intimate dinner, large groups and anything in between. Owned by Roberto Zecca and chef Duilio Valenti,

both from Milano, the kitchen uses local and organic ingredients. For special occasions and private parties, reserve the olive-press room. The popular happy hour starts at 4:30. 152 Shoreline Hwy, 415.289.5777, frantoio.com

Hawk’s Tavern

American Pop into this country-style tavern for a quick snack —a freshbaked pretzel or sautéed red kale — or settle down for a farm-to-table meal. The 18 dishes on the menu include bangers and mash (here done with organic pork sausage and buttermilk mashed potatoes) and Scottish salmon with black-eyed peas and garlic aioli. A private dining room is available for parties of 12. 507 Miller Ave, 415.388.3474, hawkstavern.com

i ndia Palace Indian

Known as “that great restaurant in the Travelodge,” India Palace is a favorite among the takeout crowd; however, eating on site is a treat too.

707 Redwood Hwy, 415.388.3350, india palacemillvalley.com

Harmony Chinese

Dishes here are an infusion of many flavors. The barbecue pork bun is filled with house-made roasted meat in a savory sauce; fresh mussels are accented with red chili and Thai basil. Pair your pick with wine, beer or tea. Strawberry Village, 415.381.5300, harmonyrestaurant group.com

l a Gines Tra Italian A favorite family spot for over 30 years; getting a table or booth can take a while. While this

old-school Italian eatery is known for traditional pastas, veal dishes, pizzas and dry martinis, the familiar wait staff is also part of the attraction. 127 Throckmorton Ave, 415.388.0224

no Uris H Grill

American Open for brunch, lunch and dinner, Nourish offers a variety of classic seafood like fish ’n’ chips as well as American grill fare like the Niman Ranch black ’n’ bleu burger. The establishment is also the restaurant for the Club at Harbor Point and is situated on the waterfront and open to the public. Many ingredients are locally

sourced and organic.

475 E Strawberry Dr, 415.381.4400, nourish. harbor-point.com

Pearl’s P Ha T

BUr Gers American Dubbed a silver-spoon alternative to a greasy spoon diner by The New York Times, Pearl’s has a loyal following for the big juicy all-natural patties (vegetarian, turkey, beef, buffalo or grilled chicken) served up with tasty sides such as garlic or sweet potato fries, shakes and seasonal smoothies. Eat in if you can get a seat, or take out. 8 East Blithedale Ave, 415.381.6010, pearlsdeluxe.com

Pia TTi r is Toran Te and Bar Italian The staff prides itself on capturing the warm and welcoming atmosphere of a traditional Italian trattoria. Try for a table at the window for a truly exceptional view right on the water. Take a peek at the impressive collection of Italian wines to go with your rustic seasonal Italian meal. 625 Redwood Hwy, 415.380.2525, piatti.com

r o Bar a Grill & sU s Hi Japanese Robata translates as “by the fireside”; fittingly, foo here can be cooked on an open fire and served in appetizer-size portions. Or simply

• s ervino r is Toran Te Italian Executive Chef Massimo Covello comes to the kitchen via Frantoio and Piazza D’Angelo, where he cooks up an array of rustic Italian dishes, including house-made pastas, wood oven pizzas and seasonal specialties. A member of Marin Organic and one of Marin’s first eateries to become certified as a green business, Servino uses fresh, local and organic ingredients whenever possible. Check the website for the live music schedule. 9 Main St, 415.435.2676, servino.com

order your own sushi or entrée from the menu. 591 Redwood Hwy, 415.381.8400, robatagrill.com

sUP er dUP er B Ur Ger

American “Fast food burgers, slow food values” is this burger joint’s motto. Prepared with 100 percent all-natural beef that’s ground fresh daily. 430 Miller Ave, 415.380.8555, superdupersf.com

s wee Twa Ter mU sic Hall c afe American Located at the entrance of Sweetwater Music Hall, the cafe is a small oasis of calm dedicated to the F.L.O.S.S. philosophy: Fresh, Local,

Organic, Seasonal and Sustainable. 19 Corte Madera Ave, 415.388.3850, sweet watermusichall.com

Tamal Pie Italian Traditional pizzas from a 1,500-year-old recipe, with organic ingredients gathered from the farmers’ market twice weekly. Sit indoors or out; enjoy starters like creamy polenta, salads, and pies with names like Hoo-kooE-koo and Railroad Grade. 477 Miller Ave, 415.388.7437, tamalpiepizza.com

THe P l ela Thai This jewel is tucked away in the back of Strawberry

s eafood s tew at s er vino in Tiburon

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

Vasco Italian Whether you’re at a table, the bar or the back counter, you can expect an intimate and tasty dining experience at this one-room trattoria. Try one of the restaurant’s pasta dishes or thin-crust pizzas. 106 Throckmorton Ave, 415.381.3343, vascomillvalley.com

Novato

c hianti c ucina

Italian “This cozy eatery features an array of Italian and American choices, including a penne pesto described by one Yelp contributor as a “hot creamy bowl of heaven.” Another standout menu item is the house-made ravioli cooked up by chef Edgar DeLon. 7416 Redwood Hwy, 415.878.0314, chiantinovato.com

Golden eGG o melet

h ouse a merican

Previously called the Old Town Bistro, this Novato favorite is back by popular demand with its original name and menu. Open for breakfast and lunch, with an assortment of organic and locally grown foods and 101 different types of omelets. 807 Grant Ave, 415.897.7707, goldeneggnovato.com

h illtop 1892 California

Situated in a historic estate in Novato, with sweeping views, Hilltop 1892 offers traditional favorites with a California flair. Open from breakfast through dinner, as well as Sunday brunch. 850 Lamont Ave, 415.893.1892, hilltop1892.com

m uscio’s Italian

Inspired by the tradition of family dinners, Muscio’s is a new restaurant serving traditional Italian food. Meals include Mom’s Fettuccine with Prawns (gluten-free rigatoni available), My Sister’s Minestrone Soup and Pesto Chicken Pizza. The kid’s menu encourages the whole family to spend an evening at Muscio’s. 1200 Grant Ave, 415.898.2234, muscios.com

r ickey’s r estaurant & Bar a merican Besides a full service restaurant and bar (with banquet/ meeting rooms) this comfort food classic offers poolside diing and a garden patio overlooking green lawns. During the summer, dine while listening to jazz by the pool from 6:30–9:30 p.m. 250 Entrada Drive, 415.883.9477. rickeysrestaurant.com

r ustic Bakery California Organic mouthwatering pastries, breads and sandwiches are on the menu here, including Meyer lemon mascarpone danishes and a bacon, avocado and heirloom tomato sandwich with mesclun. 1407 Grant Avenue, 415.878-4952, rusticbakery.com

San a n Selmo

Bistro 330 French i n the heart of San Anselmo, Bistro 330 features simple French cuisine: steak frites, mussels, crème brûlée and more. 330 San Anselmo Ave, 415.460.6330

Comforts Cafe a merican This cozy spot features local ingredients and serves breakfast, lunch and weekend brunch. Be sure to try the Philly cheesesteak and Chinese chicken salad, both classics. 335 San Anselmo Ave, 415.454.9840, comfortscafe.com

i nsalata’s m editerranean Awardwinning chef Heidi i nsalata Krahling offers Mediterranean and Middle e astern dishes prepared with local organic produce and artisan meats. 120 Sir Francis Drake Blvd, 415.457.7700, insalatas.com

l ’a ppart r esto French i t’s the second Marin restaurant for the team behind Le Garage Bistro in Sausalito. Owners Bruno d enis and Olivier Souvestre are offering a menu most Francophiles would be proud of, complete with items like smoked herring, bone marrow and cassoulet de legumes. 636 San Anselmo Ave, 415.256.9884, lappartresto.com

m arinitas m exican The sister restaurant of i nsalata’s, Marinitas continues to flourish as a bastion of creative Latin cuisine in Marin. i t may not be as lowpriced as most Mexican restaurants in the area, but this is not your typical south-of-theborder spot. The festive atmosphere and funky decor complement the excellent food for a classy, lively experience. Finish with the rich tres leches cake. This place gets packed, so make reservations. 218 Sir Francis Drake

Blvd, 415.454.8900, marinitas.net

San Ra Fael

a mi Ci’s e ast Coast p izzeria California The array of pizzas includes gluten-free crust options and the new Siciliano, an enticing mix of mozzarella, slowroasted garlic, sausage, broccoli and crushed red pepper flakes, sans tomato sauce. 1242 Fourth St, 415.455.9777, amicis.com

a rizmendi Bakery California A workerowned bakery, Arzimendi prides itself on using the freshest, most local ingredients available. Known for the famous wolverines and cheese rolls, it also cooks up an assortment of muffins, pastrie and sourdough bread pizzas. 1002 Fourth St, 415. 456.4093, arizmendibakery.org

Broken d rum

Brewery & w ood Grill a merican Offering a wide array

m ul Berry s treet p izzeria Italian Chef Ted Rowe won first place in the Food n etwork Television Pizza Challenge with his Mushroom Lover’s Pizza — sautéed mushrooms in a creamy garlic sauce atop a fresh pizza crust. Located across from the Smith Ranch Road movie theaters, it’s a great place to grab dinner and a movie. 101 Smith Ranch Rd, 415.472.7272, mulberry-streetpizzeria.com

t omatina Italian i nspired by the “La Tomatina” festival in Bunol, Spain, Tomatina offers fresh pizza, pastas and more. For a classic i talian dish, try the five-cheese pizza, or think outside the box with eggplant parmigiana. 5800 Northgate Mall, 52, 415.479.3200, tomatina.com

w hipper s napper r estaurant

of eats, handcrafted and local beers and live music in one place, the Broken d rum is a hot spot for Rafael Theater Patrons (10 percent off entire bill with your ticket stub), passersby and regulars. 1132 Fourth St, 415.456.4677, brokendrum.com

i l d avide Italian A large selection of both i talian and California wines by the glass along with the dolci menu’s tiramisu have kept locals coming back for years. d on’t leave without sampling the limoncello. 901 A St, 415.454.8080, ildavide.net

l otus r estaurant Indian Lotus Restaurant has earned Hall of Fame kudos from Pacific Su readers for nearly a decade. Family owned and operated, it serves up n orth i ndian cuisine with vegan and vegetarian options in a casual pink-tablecloth setting. 704 Fourth St, 415.456.5808, lotusrestaurant.com

s an r afael Joe’s Italian Guido and Theresa Farina run this Marin institution, which has been famous for sophisticated yet casual i talian fare since 1947. Great for large parties, the dining room holds 240. The Pacific red snapper meunière and roast sirloin of beef are standouts. 931 Fourth St, 415.456.2425, srjoes.com

t a J of m arin Indian d elicious n orth and South i ndian cuisine, from the $8.95 lunch special to dinners that include goat curry, spinach, lentils and tandoori. Gluten-free, vegan and vegetarian options available. 909 4th Street, 415.459.9555, tajofmarin.com

t heresa & Johnny’s Comfort f ood a merican Cooking like Mom used to make. d rop by for eggs Benedict, tuna melts, coffee and some of the best milk shakes around. 817 Fourth St, 415.259.0182, theresa-and-johnnys.com

California/Caribbean Owner and chef Bill Higgins serves delicious tapas, fish tacos and chocolate bread pudding. On Sundays, try the $3 glasses of sangria. 1613 Fourth St, 415.256.1818, whipsnap.biz

v in a nti Co Italian Chef e d Vigil uses only seasonal ingredients that are organic and locally sourced. The weekly changing menu includes oysters, fresh salads, handmade pastas, seafood and carefully crafted red meat dishes. Local artists’ work is featured each month on the walls. Happy hour is 5 to 6 weekdays. 881 Fourth St, 415.454.4492, vinantico.com

y et w ah Chinese n amed after the founder’s wife (“ Yet” refers to the moon, “Wah” to brightness), this beloved mainstay offers dim sum daily along with the traditional Chinese menu. Groove to live music in the Kung Fu Lounge. 1238 Fourth St, 415.460.9883, yetwahsanrafael.com

Carne a sada at w ipeout Bar & Grill in Greenbrae

Sau Salito

a ngelino r estaurant i talian

Father-and-son chefs Pasquale and Alfredo Ancona offer handmade pastas and seasonal antipasti at this authentic Italian restaurant, which has been featuring cuisine of the Campania region for the past 24 years. 621 Bridgeway, 415.331.5225, angelinorestaurant.com

a urora r istorante & Pizzeria i talian

The three-year-old Aurora Ristorante in Novato finally has a counterpart in southern Marin. Aurora offers traditional Italian food, a full bar and friendly service. Great for families, groups, dates and

sports enthusiasts, who can keep up to date on the game via large flat screen TV. 300 Valley St, 415.339.8930, aurorasausalito.com

a vatar’s i ndian Looking for “the best meal of your life”? Let owner Ashok Kumar order for you. One-room casual dining for lunch and dinner. 2656 Bridgeway, 415.332.8083, enjoyavatars.com

Bar Bocce a merican Food tastes better, your company becomes funnier and issues of the day seem trivial when you’re dining on a bayside patio with fire pits and a bocce ball court. Throw in sourdough bread pizzas and a glass of wine, and you’ll see why this casual eatery,

whose co-owner and executive chef is Robert Price of Buckeye and Bungalow 44, has become a local favorite. 1250 Bridgeway, 415.331.0555, barbocce.com

c affé Di v ino t uscan Locals come for the tasty pastas and salads as well as coffee drinks, served in a funky one-room setting. 37 Caledonia St, 415.331.9355, caffedivinosausalito.co

c i Bo Cafe Husbandand-wife team Alfredo and Tera Ancona offer a menu of tarts, croissants, cookies, paninis and soups. Every dish is made from scratch with local and seasonal products. And now Marinites no longer have to drive

over the bridge to get famous Blue Bottle coffee. Located in the historic brick building at 1201 Bridgeway. 415.331.2426, cibosausalito.com

Dario’s Pizza i talian Opened in 1972, Dario’s continues to dish up traditional family-style Italian calzones, pasta and pizza. Join the online coupon program for monthly bargains and delivery specials like Monday’s 2-for-1 deal. 2829 Bridgeway, 415.332.6636. dariosrestaurant.net

f eng n ian Chinese Busy at lunch and dinner, this spacious hangout has been a popular spot for wonton soup, pot stickers and daily specials for nearly two decades.

For an indulgent treat order the Szechwan crispy calamari or honey-glazed walnut prawn. Free delivery. 2650 Bridgeway, 415.331.5300, fengnian.com

f ish Seafood It is all about the fresh catch here. You can dine at one of the picnic tables or purchase fish to cook at home. Casual, and bring cash (lots of it!). 350 Harbor Dr, 415.331.3474, 331fish.co

Kitti’s Place t hai/ California Known for the tasty Chinese chicken salad and spring rolls. Owner Kitti Suthipipiat was the cook at Comforts in San Anselmo for many years.

Try weekly specials like the Thai Toast: crispy sliced baguette topped with shrimp and chicken. 3001 Bridgeway, 415.331.0390, kittisplace.com

l a h acien Da Bar & g rill Mexican Get your Mexican food fix any time of day: This festive 23-table new location with a well-stocked bar is open for breakfast, lunch and dinner. Owner Jose Sahagun recently decided to set up in Sausalito after years in the business (he also owns La Hacienda Taqueria in San Rafael). Check out the $7.99 lunch special, complete with a soft drink. 2633 Bridgeway, 415.332.1677

Le Gara Ge French Escape the touristy Sausalito spots and grab brunch right on the water. The atmosphere is animated with light French music (think Amélie). The Kobe Burger, though not as Parisian as the other menu items, is to die for. And the much-adored croque-monsieur is under $10. Opt for indoor or outdoor seating. 85 Liberty Ship Way, 415.332.5625, legaragebistrosausalito.com

Li Ghthouse American Blueberry pancakes, omelets and Danishinfluenced dishes are the draw here. It’s a small space, so be prepared to wait or get there early. 1311 Bridgeway, 415.331.3034, light house-restaurants.com

m urray Cir CLe American Enjoy the sun on the deck of this Cavallo Point restaurant. Locals say they come back for the fresh seasonal specials like wild sturgeon and Wolfe Ranch quail. 601 Murray Circle, 415.339.4750, cavallopoint.com

n apa Va LLey Bur Ger Company American Serving local all natural and organic meats, produce and wines, this burger joint offers classic burgers (glutenfree buns available), fries, salads, tacos and root beer floats. With outdoor and indoor tables, the space can accommodate up to 100 people. 670 Bridgeway, 415.332.1454, napavalleyburgercompany.com

p izzeria r ossetti

Italian Traditional Italian fare made with locally sourced organic ingredients, including organic San Marzano tomatoes and Giusto flour. With a small offing of appetizers and salads, Pizzeria Rossetti has a wide pizza menu with options like the traditional Margherita and the burrata pizza. 45 Caledonia St, 415.887.9526, pizzeriarossetti.com

pL ate s hop California If the seasonal menu and 14 large vegetable beds outside the kitchen door aren’t telltale signs, the menu is — the Plate Shop is all about fresh, local and all-organic

cuisine. Choose from an extensive wine list and an assortment of cocktails. 39 Caledonia St, 415.887.9047, plateshop.net

p o GGio Italian A great place to celebrate a special occasion or simply enjoy a night out. Executive chef Peter McNee cooks up delicious Northern Italian cuisine using fresh and local ingredients, including produce from the nearby Poggio chef garden. 777 Bridgeway, 415.332.7771, poggiotratoria.com

s a Lito’s Seafood In a well-known location on Richardson Bay that was most recently home to Paradise Bay, Salito’s features a new look and casual ambience. Enjoy a Nick and Nora’s Cocktail Special or a signature dish, including whole roasted Dungeness crab, house-made kettle bread served with Straus butter and sizzling iron-skillets of mussels. 1200 Bridgeway, 415.331.3226, salitoscrabhouse.com

s ay Lor’s r estaurant and Bar California/Mexican Marin’s first tequila bar offers over 100 tequila options. Nightly meal specials include chicken potpie, roasted salmon, baby back ribs and traditional meat loaf. If you’re up for wilder entertainment there are frequent events like margarita night and flight night tequila tasting parties. 2009 Bridgeway, 415.332.1512, saylorsrestaurantand bar.com

sC oma’s Seafood

Whether it’s for the view of San Francisco or the local history, visitors flock to this iconic spot. The fresh seafood and meat dishes are as appetizing as the Italian pastas. 588 Bridgeway, 415.332.9551, scomassausalito.com

sea Food pedd Ler Seafood A great place to seek out fresh seafood in a warm and inviting environment. Varieties of east and west coast fish are flow in daily. 303 Johnson St, 415.332.1492, seafoodpeddler.com

s eahorse Italian

The spacious dining area, stage and dance floor make Seahorse perfect for both small and large celebrations. Enjoy a modern twist on classic Tuscan coastal cuisine while shaking your booty to the nightly live music and entertainment. 305 Harbor Dr, 415.331.2899, sausalitoseahorse.com

s pinnaker Seafood

Chef Phil Collins excels at preparing seafood, and it shows in the beautiful plate presentations. Set right on the water, this romantic spot is great for an evening occasion. 100 Spinnaker Dr, 415.332.1500, thespinnaker.com

s ushi r an Japanese Fresh, innovative small plates are just big enough to share, the traditional sushi is melt-in-your-mouth good, and the wine, cocktail and sake lists keep the pickiest barfly well satisfied. Even the prices don’t deter the herd of sushi enthusiasts who line up nightly to partake; reservations are required in the main room. 107 Caledonia St, 415.332.3620, sushiran.com

s weet Gin Ger Japanese Owner and chef Edna and Wayne Chiang know their way around good sushi. Try fresh sashimi, the classic Dragon Roll, 49er’s Roll or Rock ’N Roll, or be adventurous and have Wayne whip you up something off the menu. Good sake and a comfortable setting round out the reasonably priced meal. 400 Caledonia St, 415.332.1683, sweet gingersausalito.com

t aste o F the h ima Layas Himalayan Born in the foothills of the Himalayas, siblings Pemba, Dawa and Pasang serve up favorites from Nepal, Tibet and India. The restaurant focuses on blending different cultures and cuisines: spices from India, spirituality from Tibet, hospitality from Nepal and the

freshness of ingredients from California. 2633 Bridgeway, 415.331.1335, himalayaca.com

t ommy’s w ok Chinese Scrupulously fresh ingredients and free-range chicken make the yellow coconut milk curry here divine. Nice atmosphere and good takeout. 3001 Bridgeway, 415.332.5818, tommyswok.com

the trident Seafood

Originally a turn-ofthe-century building constructed in 1898 for the San Francisco Yacht Club, this waterfront restaurant reopened in October after a remodel. Executive chef James Montejano, known for supporting local farmers, fishemen and organic food producers, prepares dishes like Hawaiian mahi mahi fish tacos and grilled swordfish. 558 Bridgeway, 415.331.3232, thetridentsausalito.com

w e LLin Gton’s California British transport Jeremy John and his wife, Jill, have created an expansive wine bar with a homey feel, board games, views of the bay and a worldly cellar featuring afforable bottles and special reserves. The menu offers wines by the glass for $5 to $20 and tasting flights of any three wines for $12. 300 Turney St, 415.331.9463, wellingtonswine.com

Basil s paghetti at Vin a ntica in s an r afael

Tiburon

Ca Pri Ce California

Book the private party room for large groups or just relax in what one Yelp reviewer called “the perfect romantic dinner spot.” Midweek take advantage of the restaurant’s wellpriced three-course dinners for less than $25. 2000 Paradise Dr, 415.435.3400, thecaprice.com

Don a n Tonio

Tra TToria i talian

Located in Tiburon’s historic Ark Row, this trattoria offers authetic Italian cuisine in a quaint setting. The menu includes traditional courses with selections such as chicken piccata, organic roasted rack of lamb and house-made pesto. 114 Main St, 415.435.0400, donantoniotrattoria.com

Ginza Japanese

Whether you simply go for the volcano roll or indulge in the eight-course Omakase meal, the fresh ingredients coupled with the tremendous view of San Francisco keep this place busy, so make reservations

or get there early. 41 Main St, 415.789.5123, ginzasushi-tiburon.com

Guayma S Mexican Situated right next to the Tiburon ferry terminal on the waterfront. The touch-it-you’reso-close city views and outdoor seating make it a great place to bring visitors on a warm summer night. Happy hour is 5 to 7 p.m. Monday through Thursday. Menu includes specialties like puerco macho — pork loin chop with grilled plantain, topped with an ancho chile, garlic and onion sauce. 5 Main St, 415.435.6300, guaymasrestaurant.com

m ilano i talian Located in the Cove Shopping Center, this familyowned neighborhood spot is known for its pasta and friendly service. A good place to take the kids — or catering option for your next birthday party. 1 Blackfield Dr, 415.388.9100, tiburonmilano.com

n ew m ornin G Cafe American Sit outside or indoors at this casual cafe. On a sunny morning, tables will

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American This sunfilled, hardwood-floored one room restaurant with blue-checkered tablecloths is a local favorite. Popular items on chef Abraham Monterroso’s menu include scallops, rib-eye steak, a beef burger and traditional crab cakes with jalapeno dipping sauce. 38 Main Street, 415.435.3594

SAM’SANCHOR CAFE

American Everyone knows Sam’s deck is the prime spot for brunch on a lazy sunny Sunday, and its bar is the town’s historic watering hole, but Sam’s is also a great place for lunch or dinner. Enjoy transfat-free calamari, fresh fish, seasonal salads and pastas. 27 Main St, 415.435.4527, samscafe.com

TIBURON TAVERN

California The atmosphere here is truly enchanting, with two outdoor patios, two indoor fireplaces and candlelit tables at dinner. No item is more than $20, including the steak, with entrées falling in the $14 to $18 range. Happy hour is Monday through Friday from 4 to 7 p.m. 1651 Tiburon Blvd, 415.435.5996, tiburontavern.com

American If you’re OK with the long drive, you can’t beat the view and the fresh local ingredients used to make the burgers, salads and soups at this casual spot (Inverness). Walk on the beach after lunch. 1 Drakes Beach Rd, 415.669.1297, drakescafe.com

NICK’SCOVE American

Large windows open the 130-seat eatery to the picturesque Tomales Bay and Hog Island. Menu consists of the freshest available local seafood, oysters and bounty from nearby West Marin farms, including Bodega Bay Dungeness crab cake and Tomales Bay clam chowder (Marshall). 23240 Hwy 1, 415.663.1033, nickscove.com

OSTERIA STELLINA

California Whether it’s to cap oı a day of hiking or celebrate a romantic anniversary, Osteria Stellina suits any occasion. The menu is Italian-inspired using organic, local ingredients. If you’re looking for something unusual try the goat shoulder, a favorite of locals and tourists alike. Don’t leave without indulging in the standout lemon ice cream sandwich (Point Reyes). 11285 Hwy 1, 415.663.9988, osteriastellina.com

Parkside Cafe

American Most people know it as the ultimate breakfast spot (think Guatemalan scramble or waffle with bloo orange–strawberry compote and whipped cream — served alfresco) but lunch and dinners are popular here too. Choose from an array of organic locally grown produce and artisan meats and wild seafood (Stinson). 43 Arenal Ave, 415.868.1272, parksidecafe.com

Pine Cone d iner

American Just off the main road, Joannie Kwit has re-created the ultimate neighborhood diner. Vintage china and homemade curtains complement the eclectic but homey menu featuring local fare. A favorite for locals as well as tourists (Point Reyes Station). 60 Fourth St, 415.663.1536, pineconediner.com

r an Cho n i Casio

American Known for live music and an extensive menu featuring everything from Dungeness crab burgers to walnut-crusted goat cheese, Rancho Nicasio is open seven days a week. Be sure to stop by for happy hour, 4–6 p.m. 1 Old Rancheria (Nicasio) Rd, 415.662.2219, ranchonicasio.com

s and d ollar

American Originally built from three barges in Tiburon in 1921, the Sand Dollar Restaurant was floated to Stinson that same year and it’s still there today. Enjoy live music along with local barbecued oysters and New England clam chowder. Sunny deck is great in the afternoon (Stinson).

3458 Shoreline Hwy, 415.868.0434, stinson beachrestaurant.com

s tation h ouse Cafe

American Fresh local homegrown foods, served when available, are showcased on the chef’s menu. Stop in on weekends for the live music and enticing wine and beer lists. 11180 State Route One, 415.663.1515, stationhousecafe.com

s urfers Grill

American The view doesn’t get better than this — nor does the surf salad. Built right out on Stinson Beach, this casual lunch spot offers up tasty fresh organic salads alongside corn dogs, burgers and fries. Stinson Beach Park, Hwy 1, 415.868.1777, surfersgrill.com

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Salman Rushdie

Chianti Cucina, a family friendly Italian restaurant in Novato, welcomes you to our family, where great food, service and atmosphere await you. We invite you to our table, offering a casual and memorable experience. At Chianti Cucina, you’ll feel like a neighborhood regular. OpenTable.com Diner’s Choice Winner 2011 & 2012.

Chianti Cucina

7416 Redwood Blvd

Angelino Restaurant specializes in bringing the taste of Southern Italy to Sausalito. When you dine at Angelino Restaurant you experience the flavors of authentic Italian fare. We try to capture the beauty of Italy in every bite.

415.878.0314 Novato, CA chiantinovato.com

Gather Together for the Holidays! Traditional to chef-inspired, join us for a locally-harvested dinner with your family and friends. Enjoy cuisine stations celebrating the season, vegan selections, and Chef Scott’s family recipes for dessert. The table is set, no dishes to be done. Call for details and reservations and book your holiday party!

Angelino Restaurant 621 Bridgeway

415.331.5225 Sausalito, CA angelinorestaurant.com

The

offers awesome views from every angle and one of nature’s best shows every day. Dine in the casual Bistro Restaurant or the elegant Sutro’s at the Cliff House. Sunday Brunch in the Terrace Room is a Bay Area tradition with free-flowing champagne and a delicious buffet.

Brick & Bottle 55 Tamal Vista Blvd 415.924.3366 Corte Madera, CA brickandbottle.com

Steakhouse Grill & Bar

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415.386.3330 San Francisco, CA cliffhouse.com

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tony Cox, owner of Colour Bar

Colour Bar is a full-service hair salon specializing in color application, current haircuts and styling trends. We offer organic and ammonia-free color services as well as vegan styling products free of parabens and sulfates.

When did Colour Bar open in Marin?

Colour Bar opened on September 1, but I’ve been working as a hairstylist and salon owner in Marin and San Francisco since 1999. The idea for Colour Bar came about after more and more of my clients told me that they were consistently receiving compliments on their hair color. Personalized color treatments are a specialty of mine, so I decided to open a salon dedicated to filling that niche in Marin. As a regional art director for Unite, I get to stay up-to-date on current fashions and trends in the industry.

What do you do at Colour Bar?

I have many clients who come to me for everything including cut, color and style, but the Colour Bar’s prime focus is to find that specific color best suited to each individual client. I have many clients who love the way their current stylist cuts their hair, but come to me to see if their color could be improved.

What are the highlights of your career in the hair industry?

Being selected to work backstage at the Oscars in 1996 as part of the

Bonnie Wells, owner of material Grace

We offer a unique selection of fine textiles, ceramics, wood and glass for both home and personal use. We feature the work of designers who bridge the gap between craft and design in fresh and creative ways, deepening the connection we all have to the everyday objects of our lives.

Briefly describe your business philosophy.

Two things come to mind. First, the Golden Rule. Second, a quote from Paul Hawken: “Be fun and engaging and strive for an aesthetic outcome.”

What is your competitive edge?

I care about the quality of interaction with our customers, beyond the basics of financial exchange. I’m building relationships that I hope will last for years to come.

Hollywood hair team that created Oscar history was a huge honor. We planned for the best costume award to be presented in a fashion catwalk format. Also, working on the sets of Frasier and Seinfeld (I’m in one episode of Seinfeld, so keep your eyes peeled) was so much fun.

What is your business philosophy?

Simply put, it is a place where the focus is on hair color, as well as the current fashions in haircuts and styling. It’s a place where you can come and be treated with respect and receive the full service that each of us expects when we visit any establishment serving the public. I have reduced the use of harmful substances as best I can, and in return my clients and all at Colour Bar can enjoy the benefits of a healthy environment. Health over profit has always been my driving goal, and the healthy success of my business. Life is beautiful; simply add color.

COLOUR BAR, 208 REDWOOD AVENUE, CORTE MADERA, CA 94952, 415.891.3571, COLOUR-BAR.COM

What did you want to be when you grew up?

As a child I was fascinated by the story of Helen Keller. She wrote, “We can do anything we want to do if we can stick to it long enough.”

Which product or service that you offer is your favorite?

I’d have to say our textiles. I’m a textile designer and I grew up surrounded by this medium.

What makes you excel at what you do?

I was trained in both art and design and that background has instilled in me a kind of discerning eye with regard to material culture.

What is the funniest thing that’s happened recently in your business?

My husband forgot how to use the credit card machine. The customer unknowingly left without paying and he paid with his own card so the woman wouldn’t notice.

Five years from now, what changes will your business experience?

I hope five years brings us organic and sustainable growth, a deeper understanding of the community we are serving and many new friends in the process.

MATERIAL GRACE REDESIGN, 11 THROCKMORTON AVENUE, MILL VALLEY, CA 94941, 415.380.1834, MATERIALGRACE.COM

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Marin Home

Wh EN Ma TTh EW a Nd Elizabeth Ure decided to move to Marin from their San Francisco home of 18 years, they had three good reasons: better schools, a sense of community and the weather.

“It was really tiresome not to be able to go outside and barbecue or ride bikes in the cold weather,” says Matthew, a sales representative for Oracle.

a t the same time that they were trying to sell their home in the Marina d istrict, they began looking for a new one in Marin, and at one open house, they met realtor Jimmy Wanninger.

The couple described what they were looking for — a four-bedroom modern-style home near good schools with an active community — and Wanninger immediately insisted they visit a house for sale in the Laurel Grove area of Kentfield.

The recently remodeled wood-and-glass home on a flat lot had it all: four bedrooms, three-and-a-half baths, a great community and proximity to good schools.

“It was north of our price point but Jimmy urged us to check it out,” Ure recalls. “We made the open house just before 4 o’clock and the minute we walked in the door, we fell

in love with it — the palm trees in front, the views of Mount Tam, the saltwater pool, the modern architecture.”

There was just one hitch. Before the Ures could make their offer, the owner accepted a lease-option offer from another couple. “We were dejected,” Ure admits. “We really loved the house.”

When the Ures’ home in the Marina fi nally sold, Wanninger helped the family fi nd a temporary rental home, just blocks from the home they loved in Laurel Grove.

“There is truly a sense of community here; it’s so welcoming,” says Elizabeth, who soon became involved in her children’s Kentfield classrooms and serves as a Girl Scout leader. “I wanted a home close to everything so it could be a hub for friends and we wanted good schools. We can walk to ours in just five minutes.”

Then they got the good news. The leaseto-own option on the home they wanted wasn’t exercised and Wanninger negotiated the sale for the Ures.

“In my line of work, we should be living in Silicon Valley,” Matthew says. “It was a sacri fice moving to Marin because I spend quite a bit of time in my car to live here, but we like everything Marin has to offer in terms

of weather, beauty, the proximity to San Francisco, Napa and Tahoe, and we have a large concentration of friends here.”

Within six months of their move to Marin, Elizabeth says, she wondered why they didn’t move sooner. Matthew agrees: “I thought leaving the city would be the hardest thing to do,” he says. “We had a great time there, but now, I wouldn’t go back.” m

The Ures worked with r uby Living Design in m ill Valley to furnish their home. i nset: Palm trees stand at the home’s entrance.

the details

Where they purchased k ent field/Laurel Grove

What they bought a modern-style home with a saltwater pool

l is ting agent Judy s mith, Frank Howard a llen

s ell ing a gen t Jimmy Wanninger, Paci fic Union International

s tat s a verage cost per square foot for homes in neighborhood: $800

We made the open house just before 4 o’clock and the minute we walked in the door, we fell in love with it.

c lockwise from top:

t he master bedroom;

m at t and e lizabeth with children a nnabella, 9, and r yder, 7; a floating staircase; the kitchen with m iele ovens; the master bathroom tub.

Light It Up

It’s that time of year again. Time to grab the ladder and every extension cord you own and light up that house — or the whole street.

Email a photo of yourself standing by your lights to letters@marinmagazine.com and we’ll choose one or more submitted photos to run in the next issue.

Photos by t im Porter

Nobody can do Everything,

Did You Know?

■ One in four Marin County children and one in five Marin County adults are at risk of hunger. 90% of these people have at least one employed adult in the family.

■ Approximately 23% of Marin County households live below the basic self-sufficiency level, equating to approximately 40,000 Marin County residents.

That is why now through December 31st, all Alain Pinel Realtors of Marin County will be accepting donations of non-perishable food, as well as new or gently-used coats and other clothing items in support of the Marin Community Food Bank, The Ritter Center, and our neighbors in need this holiday season. Donations can be made at any of our five Marin County offices or at any of our Sunday Open Houses across the county.

For more information about this program, please call 415.755.1111 or email our Marin office manager, Steve Dickason, at sdickason@apr.com.

Laurel Grove Avenue, Ross

Beautifully updated, south-facing, brown shingle estate with 5bd/5.5ba. Stunning Mt. Tam views, exquisite architectural details and superb floor plan on 1.41+/-acres. Guest cottage and lap pool.

117LaurelGrove.com

$8,950,000

Donna Goldman 415.509.2427

Walnut Avenue, Ross

4bd/3.5ba plus guest/office suite on a cul de sac and in a most-desired location. Gated, south-facing, brown shingle with large level lawn and outdoor fireplace. Near schools and trails.

30Walnut.com

$4,200,000

Donna Goldman

415.509.2427

Mariposa Court, Tiburon Elegant, Mediterranean-style home designed for indoor/outdoor entertaining and to maximize the world class views. Custom built home with a sauna, library and gymnasium. 4 bedrooms, 6 baths (4 full, 2 half). 5280+/-sf.

7Mariposa.com

$3,900,000 Toni Abruzzo-Ramirez 415.827.8280

Prestwick Court, Novato Unique, 3bd/3.5ba, 3900+/-sf, custom home with history and elegance. 700+/-sf guest house, beautiful landscaping, pool, golf cart garage. End of a cul-de-sac, surrounded by holes 5, 6 and 7 of the Marin Country Club.

33Prestwick.com

$1,999,000

Lorraine Watkins 415.328.6797

Grove Street, San Rafael Historic English Country Estate with eight bedroom suites plus beautiful living areas all opening to exquisite grounds. Fabulous for multi-generation compound.

GerstleParkInn.com

$1,890,000

Lindy Emrich 414.717.4005

415.259.7007 What Our Clients are Saying. . .

“Our APR agent was excellent – extremely knowledgeable, patient and respectful. And when he was out of town, everyone else was very helpful and friendly.”

Bridge Road, Kentfield

This 4bd/3ba, 1906 era home has been remodeled without compromising its historical authenticity. Chef’s kitchen with family area, formal living and dining rooms and a lovely den/study. Kentfield schools.

9BridgeRoadKentfield.com

$1,795,000 Susan Van Liere 415.302.7173

Willow Avenue, Ross Reduced! Year round in Provence. Stunning, 3bd/3.5ba in a most desirable Ross location. Mediterranean pizzazz, large living room with impressive fireplace, well-planned kitchen, floor-to-ceiling windows, flat yard and pool.

50WillowAve.com

$1,975,000

Diana Hammer

44 Cable Roadway, Sausalito

Single-level condo with amazing views of San Francisco/Bay, Berkeley Hills, the Bay Bridge and Belvedere Island. Large living room and no HOA dues. The perfect lock and go lifestyle.

SausalitoViewHome.com

$1,395,000 Jenn Pfeiffer 415.302.3198

Stunning Coastal Retreat in Bolinas • Price upon request bgbates.com

An exceptional country residence in an extremely private setting is surrounded by some of the most magnifi cent seaside parkland anywhere. Located on 13.25+/- acres, this property opens to sweeping views of West Marin’s coastline, the Pacifi c, the rolling hills of Mt. Tamalpais, San Francisco and beyond.

A beautiful home, barn, guest quarters, and extensive grounds that include woodlands, meadows, a pond, orchards, a vegetable garden, and a playground.

Hidden in a corner of Bolinas known as Dogtown, this extraordinary property is less than an hour’s drive from San Francisco. BG Bates 415.706.1026 • BG@BGBates.com bgbates.com DRE #00968254

Waterfront Living in Larkspur 270 Riviera Circle

$1,685,000

Incredible waterfront property in Larkspur Marina with private deep water 30’ boat dock with access to San Francisco Bay. Remodeled single level home with 3 bedrooms (all en-suite baths) and one half bath. New double paned windows throughout. Abundant natural light, great water views, and private entry off street. Paddle board, row, motor, or sail from this year around vacation style home. Great schools, quick freeway access, and short distance to downtown Larkspur.

www.270Riviera.com 7

7LosCerros.com

Coming Soon in San Francisco

125 E. Sylvestris Dr. Incredible

125ESylvestris.com

Mill Valley

$3,800,000 Represented Seller. 4 bedrooms, 4.5 baths.

Mill Valley

$1,189,000 Represented Buyer. 3 bedrooms, 3 baths.

$985,000 Represented Buyer. 2 bedrooms, 2 baths.

$749,000 Represented Seller. 3 bedrooms, 1 bath.

Mill Valley

$1,895,000 Represented Buyer. 5 bedrooms, 3.5 baths.

Sausalito

$979,000 Represented Buyer. 2 bedrooms, 2.5 baths.

Mill Valley

$843,000 Represented Seller. 3 bedrooms, 3.5 baths.

$1,495,000 Represented Buyer. 4 bedrooms, 3 baths.

$1,375,000 Represented Seller. 3 bedrooms, 3 baths.

$838,000 Represented Seller. 4 bedrooms, 2 baths.

$625,000 Represented Seller. 2 bedrooms, 2 baths.

Sausalito

Sausalito

Sausalito

Corte Madera

Sausalito

Sausalito

Some Kind of New Year’s Party

The late Phyllis d iller’s visit to San Quentin. By Jim Wood

Are you planning a n ew y ear’s party? i f so, you’ll have to go a long way to top what San Quentin State p ri son did one year. a cc ording to San Quentin, Established 1852: 150th Anniversary Commemorative Book, the institution asked the venerable comedienne p hyllis Diller to entertain at its annual n ew y ea r’s show (year not given, believed to be the late 1960s). a nd, as the above photo attests, attired in her trademark dress and boots, she gave a show that had inmates laughing. o ver the years, according to the same book, such notables as Muhammad a li, Clint e astwood, Mother Teresa, r ev. Billy g ra ham, Johnny Cash and the entire crew of 60 Minutes appeared within the guarded gates. Diller — who started her illustrious career in 1952 in the Bay a rea with a TV show called The Homely Friendmaker — passed away from natural causes on a ug ust 20, 2012. She was 95 years young. “She died peacefully in her sleep,” says her manager Milton Sachin, “with a smile on her face.” a smile presumably not unlike the ones she left on the faces of the San Quentin inmates she visited m

As the above photo attests, attired in her trademark dress and boots, she gave a show that had inmates laughing.

From left to right: Melanie Victor-Smith, Nolan Misitano, Marian Jung, Marc Herrenbruck, Judy Stern, David Wilson, Karen Burrous, Jeff Smith