Coastside October 2023

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"Matthew is great to work with. He's extremely knowledgeable about the area and when we were purchasing our property we were impressed by his responsiveness and dedication to making our buying experience seamless. We highly recommend Matthew."

"Matthew is great to work with. He's extremely knowledgeable about the area and when we were purchasing our property we were impressed by his responsiveness and dedication to making our buying experience seamless. We highly recommend Matthew."

"Matthew is great to work with. He's extremely knowledgeable about the area and when we were purchasing our property we were impressed by his responsiveness and dedication to making our buying experience seamless. We highly recommend Matthew."

"Matthew is great to work with. He's extremely knowledgeable about the area and when we were purchasing our property we were impressed by his responsiveness and dedication to making our buying experience seamless. We highly recommend Matthew."

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FEATURES

18

'Orange' you glad it’s October? Annual Half Moon Bay Art and Pumpkin Festival is coast’s signature event

24

INSIDE

8 From the Publisher ‘Stingy Jack’ is the reason for the season

10 Asked + Answered Nutritionist offers help avoiding holiday food blues

12 This + That

Check out the latest business news from Pacifica to Pescadero

14 Talk About How to build a 10,000–pound pumpkin

35 What's Up?

Calendar of events

36 Out + About

A look at the people making the most of the coast

41 Dining Directory

An insider's guide to food, wine and spirits from Pacifica to Pescadero

48 Growing Things

The wonder of Fibonacci in our gardens

51 Dog’s Life Meet Juno

55 Flashback

Devil’s Slide was, and is, among coast’s best landmarks

56 Final Shot

Golden hour on the coast

Pasta Moon chef Cesar Garcia.

Photo by Anna Hoch-Kenney

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BOARD OF DIRECTORS

Susy Castoria, Director

Cherie Chan, Secretary

Kelly Hoffman-Davis, Director

Rich Klein, CEO

Peter Loeb, Director

Lenny Mendonca, CFO and Founding Chair

Roy Salume, Director

EDITOR AND PUBLISHER

Clay Lambert | clay@coastsidenewsgroup.com

STAFF WRITERS

August Howell | august@coastsidenewsgroup.com

Emma Spaeth | emma@coastsidenewsgroup.com

Peter Tokofsky | peter@coastsidenewsgroup.com

CONTRIBUTORS

Lisette Gomez Antonio

Dana Hammerstrom

Cynthia Nations

Greta Reich

COPY EDITOR

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PHOTOGRAPHER

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DESIGN

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You can thank the Irish. Among many other great things, the Emerald Isle gave us leprechauns, Guinness beer, the rock band U2, and jack-o’-lanterns. As a result of that last mythical invention, pumpkins proliferated across the United States, and every Jack and Jacqueline across the fruited plain had to carve one to reveal the goofy grin or spooky spirit lurking in their souls.

Google it. I did. Though original sources are hard to come by, digital tales are not. The most elaborate has it that there once was a man called “Stingy Jack,” a drinking man always looking to avoid the tab. One day he managed to convince the devil to pay for his inebriation and hell’s top man gave Stingy Jack a coin to relay to the barkeep. Ah, but Stingy Jack instead slipped the coin into his pocket next to a silver cross, which kept the devil from changing into his more frightening form.

Eventually, Jack freed the devil, according to multiple sources on the internet that may or may not have been drinking themselves. Of course, our Jack of all tricks wasn’t worried. He convinced the devil to climb a tree, then Jack carved a cross in the bark, and wouldn’t you know it, the devil was stuck up there and couldn’t come down for 10 years!

In the interim, alas, Jack died. The Lord wouldn’t take such a conniver in heaven; and you know he wasn’t welcome in hell at this point. But the devil did send Jack into the dark night, aided only by a burning coal. Because it was hot, presumably, Jack dumped it in a hollowed-out turnip, according to very unsubstantiated lore, and he has been wandering the world ever since. The Irish began calling him “Jack of the Lantern,” or simply jack-o’-lantern.

And that, kids, is why we take the family to the pumpkin patch, buy a year’s worth of colorful gourds, then give you knives we would never let you have any other time of year so that you can make your very own

jack-o’-lantern.

It also explains the Half Moon Bay Art and Pumpkin Festival, the agritourism concerns lining Highway 92, and possibly why we try to render pumpkin seeds edible by roasting them with a little seasoning.

This magazine is dedicated to the real magical fruit, the orange harbinger of changing seasons, the lord of all gourds, the mighty pumpkin. You’ll find recipes that carry the taste of fall, awe-inspiring artwork based on the centerpiece of any October occasion, and of course everything you could possibly want to know about the Half Moon Bay Art and Pumpkin Festival.

So, thank you, Ireland. And not just for Irish coffee.

‘Stingy Jack’ is the reason for the season

Clay Lambert is the publisher and editor of the Half Moon Bay Review, Pacifica Tribune, and Coastside Magazine.

By Lisette Gomez Antonio

by Anna Hoch-Kenney

Taste what you like, but be

mindful

Nutritionist offers help avoiding holiday food blues

Megan Knipp is a holistic nutrition consultant here on the coast. She has a master's degree in social work with a concentration on mental health and trauma and is a graduate of the Bauman College holistic nutrition consultancy program. Recently, she spoke with Coastside magazine’s Lisette Gomez Antonio about the holiday season and how to maintain healthy eating while it seems like unhealthy temptation is everywhere.

1

This autumn season is full of exciting family gatherings, outdoor activities and amazing food. What are some of your favorite dishes to make or eat during the autumn season? All the seasonal comfort foods. I love autumn foods. There are so many fruits and squashes and greens and cruciferous veggies this season. I love roasting a whole chicken with root veggies and adding pomegranate or persimmon or apple to a crunchy kale salad. Love squash or pumpkin soups — lots of soups in autumn. As soon as citrus are in season, I make my mom’s grapefruit cake. Or Italian lemon cookies.

2

There is a lot to choose from when it comes to autumn and things like root vegetables and pumpkins and squash, so with all these fresh veggies and produce available, what are unique ways to incorporate them into the fall menu? Good question. One of my favorite phrases is “what grows together, goes together,” so there are so many delicious ways to combine seasonal produce. You can’t really go wrong roasting seasonal vegetables like carrots or Brussels sprouts or squash in autumn herbs like sage or pumpkin spice. I love using seasonal herbs in my cooking like thyme, rosemary and sage this time of year. It brings comfort to the cooking. I get asked a lot how to incorporate greens. Hearty greens like kale or collard can be cooked down in apple cider vinegar at this time of year for a nice side dish. Or for cooler dishes like Brussels sprouts, slaw with beets and pecans, or a citrus salad, I like to keep things simple. Making an easy cinnamon apple or persimmon oat crisp for dessert or just something to clean up seasonal fruit for charcuterie boards is a nice touch. 3

Speaking of sharing food, family gatherings bring many different kinds of eaters to the house. What are some ways to be inclusive of different eating styles during holiday meals? For example, vegetarians, pescatarians or vegans? It's always nice to

get a read on your guests' dietary restrictions before hosting, if possible, but when in doubt, I like having options when it comes to planning a menu, like a vegan option, a vegetarian option, a fish option, or, for example, leaving out the meat, the nuts, the dairy, for a dish on the side so people can add it if they like it. So variety in a menu is key. And you know, if you cook a vegan dish, it might open up someone’s mind to a vegan dish that they may not have considered otherwise.

4

Then there is dessert! What kinds of desserts can be both delicious and nourishing for those with a sweet tooth? Unless you have a medical condition or an allergy that prevents you from eating certain foods like sugar, I say eat what you love. You know, I like to encourage mindfulness around sweets and notice how they impact your energy level and mood rather than preach abstinence from sweets. As most of us have experienced, eating a lot of sugary foods on an empty stomach is no fun. It can impact digestion and raise blood sugar, so you can balance blood sugar by eating dessert after a meal or with a serving of fat, protein and fiber. So, for example, if you're gonna have a chocolate chip cookie that has some fat in it, you could add more fiber by adding oats or adding nuts to really round it out. You could also just enjoy a chocolate chip cookie.

Finally, are there any additional words of wisdom you’d like to share when it comes to eating during the holiday season? We have such an abundance of delicious produce here in the Bay Area, especially on the coast, so I just encourage people to make delicious food and give it to their loved ones. COASTSIDE

5

Photo

OceanCiders hosts soft opening

OceanCiders, located in Pillar Point Harbor, hosted a soft opening on Sept. 2. The establishment offers a variety of both hard and non-alcoholic ciders, all gluten free, on tap and in bottles and cans. At this time it also offers some rotating food varieties, from soft pretzels with a cider cheese dip, to s’mores kits for the fire. It hopes to also partner with some local establishments and food trucks in the future. It encourages patrons to bring in their own food to enjoy while sampling ciders. The bar is located right on the waterfront, just off the Coastal Trail for a convenient stop when hiking or biking. OceanCiders is open five days a week, from 3 to 8 p.m. Wednesdays through Fridays, and from 12 to 8 p.m. on Saturdays and Sundays.

2 Pillar Point Harbor Boulevard, Half Moon Bay info@oceanciders.com

AJ’s becomes Albresso Coffee

Formerly AJ’s, the coffee stand in the 7/11 parking lot in Half Moon Bay, is taking on a new look and name. The caffeination station will now be known as Albresso Coffee and undergo some minor renovations and new signage. The drive-through coffee shop is open starting at 6 a.m. Monday through Saturday, and from 7 a.m. on Sundays. It offers a variety of coffees, juices and smoothies.

198 San Mateo Road, Half Moon Bay, (650) 729-3088

More business news you can use:

New Leaf celebrates milestone of Envirotokens

New Leaf Community Market in Half Moon Bay is celebrating three decades of its Envirotokens program. Since 1993, Envirotokens have been a way for the market to encourage locals to bring in reusable grocery bags and make sustainable choices. Shoppers at a New Leaf market who bring a reusable bag get a 10-cent Envirotoken per bag, which they can then pay forward to one of six local nonprofits.

Every summer, customers at each store nominate and vote for the nonprofits that they want their Envirotokens to benefit. Beneficiaries in Half Moon Bay include Ayudando Latinos a Soñar, Boys & Girls Club of the Coastside, CoastPride, Sea Hugger, Senior Coastsiders, and Table of Plenty Half Moon Bay. Across its five locations, New Leaf has donated $1.2 million to community organizations, kept 12.7 million bags out of landfills and saved 17,000 trees. 150 San Mateo Road, Half Moon Bay

Pacifica welcomes new economic development manager

The city of Pacifica announced that Tara Schiff will be joining the city’s management team as the city’s new economic development manager. Her first day was Aug. 21. Schiff has more than 30 years of economic and business development experience. Most recently, she served as the economic development special ist for Mariposa County, where she was leading the economic vitality strategy.

"I am so honored to have been offered the economic development manager position with the city of Pacifica,” said Schiff in a prepared statement. “What an incredible opportunity. I look forward to utilizing my many years of experience and strong network of economic development professionals to bring economic vitality to the Pacifica community."

New chiropractor in town

Morgan Tomberlin, a fourth-generation Coastsider, just opened Coastside Family Chiropractic in Half Moon Bay. Tomberlin holds special certifications from the International Chiropractic Pediatric Association, including a Webster Certification for pregnant women. After graduating from Half Moon Bay High School in 2015, Tomberlin went on to play bas ketball at UC Santa Cruz for two years before graduat ing in 2019 with a bachelor's in environmental studies. She went on to study at Life Chiropractic College West in Hayward and graduated in 2023. Coastside Family Chiropractic specializes in pregnancy and postpartum care, sports injuries and rehabilitation, pediatric care, lifestyle techniques and holistic health alternatives.

840 Main St.,Suite B2, Half Moon Bay, (650) 720-5989 coastsidefamilychiro.com

This + That is a monthly feature focusing on new businesses and business news on the Coastside from Pacifica to Pescadero. To be considered for future listings, email publisher@coastsidenewsgroup.com.

Cider, drive-through coffee, milestones, new economic leader and new chiropractor on coast

PHOTO: MIKE KAHN

COASTSIDE / Talk About

Peter Hazel's art can often be found on display at Cameron's Restaurant and Inn, but it was made with October festivities in mind. Photo courtesy Peter Hazel

By August Howell

How to build a

pumpkin

Former Half Moon Bay artist Peter Hazel blends construction, art

Half Moon Bay may not have the world’s biggest pumpkin, but it just might boast the world’s biggest pumpkin sculpture.

For most of the year, Peter Hazel’s 12-footwide, 11-foot-high, 10,000-pound artwork made of steel, cement and ceramic tile sits at Cameron’s Pub and Restaurant. But once a year, the massive manufactured gourd makes an appearance at the Half Moon Bay Art and Pumpkin Festival.

The sculpture has been in town for more than a decade after business owner Cameron Palmer commissioned Hazel, a former Half Moon Bay resident, to craft it for the festival in 2012. Palmer, whose family bought the Moss Beach home Hazel’s father built, sought to establish a local landmark that paid homage to Half Moon Bay’s agricultural roots. After one night at the pub, the two struck a deal that launched Hazel’s art career.

10,000—pound

Hazel, who resides in Reno, Nev., leveraged his background in construction to pursue his interest in art. His portfolio includes huge sharks, crocodiles, jellyfish and butterflies, many of which have been displayed at Burning Man. After pursuing art full time since 2017, he describes his process as akin to working a job site — relentless and demanding. Twelve- and 14-hour days are not out of the question.

went to this painting fair. He was one of the first artists at the festival. I was maybe 10 or 11. My dad wanted to do an art show and had his paintings right in front of the I.D.E.S. Hall. We were selling caramel apples, and my mom and sisters got involved. That was the first one. My dad was quite the figure in the Pumpkin Festival for about 10 to 15 years.

How did you get connected with Cameron Palmer to create the pumpkin sculpture?

I was hanging with a buddy from Half Moon Bay and we were at Cameron’s, and my friend told him, ‘You need to buy a pumpkin!’ So Cameron said OK, let’s do it. It was just some good ol’ boys having a beer, and it was when I first started to become an artist. Cameron gave me four grand. So we made it, drove it over the Sierras and got it to Half Moon Bay. It was a sketchy thing, we drove all night and got there at 6 a.m. I was new and fresh, it was so overweight for the trailer. It was scary. We could only go 35 miles per hour. But we made it there.

How did you get interested in art?

I grew up in an artistic background. Both my mom and dad were in the art scene. I was intimidated by my parents because they were great artists, but I was comparing a 10-year-old to a 40-year-old professional. I didn’t think I had any skills, but I was surrounded by all these influential people.

Lately, Hazel, age 65, doesn’t make the trip to the coast as often as he used to, but he still holds fond memories of his hometown. Hazel recently spoke on the phone with Coastside Magazine’s August Howell about the logistics of building a 5-ton pumpkin sculpture, the early days of the Pumpkin Festival, and what it’s like to build sculptures for Burning Man and a former president of the United States. This interview has been edited for clarity and brevity.

I heard you participated in the early days of the Pumpkin Festival with your family. What was that like?

My dad, Richard Hazel, was a really hardworking artist and did oil paintings. We walked down Main Street in our costumes and then

Right out of high school, I was a carpenter, and then I was a tile and granite contractor for a living, so it had an artistic side. It got big, probably about 50 employees. But in my 50s I went to Barcelona and saw what Antoni Gaudí did there. I was blown away. And looking at the mosaic sculptures, I thought as a tile guy I could make that. So I did.

What was your process for building the pumpkin and how challenging was it?

I have stuff across the U.S., but Burning Man and that pumpkin launched my career. The pumpkin was formed out of rebar and there’s a 6-inch concrete base that the rebar comes out of. Then I bent the rebar with my knee and wrapped it in mortar and metal lathe. We custom-made a bunch of custom ceramic pieces. I had no idea what I was doing. I bought a kiln on Craigslist and had to call my sister and ask how to turn on a kiln. It was definitely a learning curve. It took

Hazel was a carpenter and tile and granite contractor, so he always had an eye for art and design.

Photo courtesy Peter Hazel

about two to three months.

Do you think you’re a perfectionist?

Always. Some more than others. Every art piece I make I think I could have done things differently. I get interviewed all over the place, and one time a woman asked me what art college I went to. I said I went straight to the trades, I’ve worked with my hands my whole life. I’ve been practicing to become an artist. I have a theory there are two approaches. Either you’re too fast and sloppy, or you’re too slow. I fall into the too fast category, so I’m trying to slow down and be more of a perfectionist. Coming from the construction world, we had to haul. When it comes to art, I get so pissed when people think I’m slacking. It’s like, you’re taking away the fact that I work 12 hours a day, just solid focus and working my ass off. I’ve never worked so hard in my life just making art. Because every project is different, so you have to work really hard. But the great thing about art is that learning never stops. That’s what makes it fun. One year at Burning Man I made a four-story-tall glass jellyfish.

How does the pumpkin stack up against some of your other projects?

It’s a similar process. I still do a concrete base with rebar, metal lathe and mortar. Now we do a finer job on the steel, so the mortar is only

1 inch thick, which brings the weight down. The quality has gone way up. We high-fire the ceramics so the weather doesn’t damage it. The pumpkin has some damage because I didn’t fire it high enough. But now I see it in town, it still makes me smile. I’m pleased with the overall concept and the shape.

If you’re a musician, they’re artists too, you have to come up with a song that connects with everybody. Being a visual artist, I have more chances to go up that ladder. For me, it’s all about persistence and learning from mistakes and doing 12- to 14-hour days every day. I’ll work Christmas Day, holidays and weekends. It’s all about persistence. What you see on the webpage (peterhazel.com) is about 10 years of work.

Tell me about your project with former U.S. President Jimmy Carter.

I just did a project for Carter at his park in Plains, Ga. It’s a monarch butterfly tree. I got to meet Jimmy and Rosalynn Carter last year. At first, I was skeptical, but I actually was commissioned to do it by the Carter Foundation. When I went down there, they thought he might do a drive-by, but they actually came. Secret Service was there too. Rosalynn turned on the light switch and lit them up. It was a big deal, to meet them — he’s my hero. Such a great humanitarian. To do a piece for them, I don’t know how I’m going to top it.

By Emma Spaeth

Annual Half Moon Bay Art and Pumpkin Festival is coast’s signature event

In the five decades since its inauguration, the Half Moon Bay Art and Pumpkin festival has become a mark-the-calendar event for locals and visitors alike. This month, for the 51st year, downtown Half Moon Bay will once again transform into a sea of orange. The little town near the junction of highways 92 and 1 will bring in tens of thousands of people to enjoy pumpkins in all forms.

Whether it be selling 4-H Club pumpkin rolls or popping kettle corn for the Half Moon Bay High School girls basketball booth, local school kids and parents contribute. They don aprons and volunteer at the booths that benefit their own extracurricular activities as well as the social service agencies that benefit their neighbors. For the many Coastside nonprofits, it's an opportunity to engage with the community they serve and to raise funds for the much-needed improvements they bring to the coast.

'Orange' you glad it’s

Little kids smash their faces into tins of pie during the annual pumpkin pie-eating contest, and those of age enjoy pumpkin brews in the I.D.E.S. parking lot. There’s something for everyone. Here’s a peek at what you can expect.

Come for the art

It’s not all about the pumpkins. The annual festival also boasts 275 artists whose booths of fine art and wares will line Main Street for festival visitors to see. The festival is perfectly timed for holiday shopping. Some feature coastal themes like Andrea Aguirre’s Octopus Studios, which uses responsibly selected shells from the Half Moon Bay beaches to be upcycled into multipurpose art and ornaments. Others like Marienne Chapman’s seasonal handmade ceramic pumpkins boast seasonal themes.

Each year the Made on the Coast artists group, in partnership with the Half Moon Bay Beautification Committee, sponsors a local artists block. This year it will be held on Oct. 15, the Sunday of the festival weekend. There will be photography, mosaics, fabric work, jewelry and much more. The block will be located on Main Street between Mill Street and Kelly Avenue.

Listen to the music

There will be two stages of entertainment for all ages with bands lined up to please crowds with their folk, funk, blues, rock, reggae and jazz tunes. Look for:

▸ Jim Stevens and Friends. Originally from El Paso, Texas, Stevens offers family-friendly songs, including some pumpkin-specific tunes, and will performing from 9 to 10:30 a.m. Saturday and Sunday

Clockwise from left, the annual pancake breakfast benefiting the Half Moon Bay High School boys basketball team is the best way to start off a festival day. Kids have myriad ways of getting into the holiday spirit. And the pie-eating contest is alwyas a crowd favorite.

FESTIVAL LIKE A PRO

▸ NO PETS. Leave your pups at home. The city of Half Moon Bay and San Mateo County Sheriff’s Office will be enforcing the ordinance prohibiting pets on the festival grounds. Large crowds, warm weather, food preparation and consumption make it a very stressful and dangerous environment for pets.

▸ DRESS COMFORTABLY, put on some sunscreen, perhaps wear a hat to protect yourself from the sun, and bring layers, as October weather on the coast can be variable.

▸ Wear shoes you FEEL COMFORTABLE strolling in. The festival covers several city blocks.

▸ Think about HOLIDAY SHOPPING when browsing arts and crafts booths. Festivals offer unique gifts you can stash away until December.

▸ RIDE SAMTRANS bus service to the festival. If you do, you will be dropped off just steps from the festival. Details and schedules at samtrans.com.

▸ There are several acres of vehicle PARKING at the south end of Main Street, where Higgins-Purisima Road intersects with Highway 1, as well as parking areas operated by local nonprofit groups that charge a nominal parking fee, and free parking on several side streets. Bicycle parking is available in the Straight Wheel Cycling lot located at Kelly Avenue and Purissima Street.

▸ FESTIVAL FIRST AID AND LOST AND FOUND is located in the Small Hall on the I.D.E.S. grounds, the main food court and music stage area in the center of the festival.

▸ The Community United Methodist Church will be hosting the “Rest Your Weary Soles” DIAPER CHANGING/REST AREA. The church is located at the corner of Miramontes and Johnston Streets, one block east of Main Street.

STILL WANT MORE?

For everything you need to know about this year’s Half Moon Bay Art and Pumpkin Festival, visit pumpkinfest. miramarevents.com.

at the Main Stage at the I.D.E.S. grounds.

▸ Terry Hiatt has been a professional guitarist for five decades and will be playing a combination of originals and eclectic guitar gumbo at 11 a.m. on Saturday.

▸ In a crowd of orange Terrie Odabi will be swinging some blues from 1:20 to 3 p.m., followed by Steely Dead at 3:30 p.m. whose namesake is an ode to its repertoire of a fusion of Grateful Dead and Steely Dan songs.

▸ Bob at Large will be taking to the streets with his three-wheeling stunts at various spots around the festival. Street performers will be located throughout the festival on both days.

Further south on Main Street, the Mac Dutra Plaza stage will also be hoppin' with musicians, including Walter Anderson and the Half Moon Bay High School Marching Band, and the likes of John Lester

and Michelle Lambert.

Enjoy the parade

The Great Pumpkin Parade will make its way down Main Street at noon on Saturday of the festival. Each year the famed parade draws crowds of all ages. The event features cars, bikes and emergency service vehicles. Local organizations will walk and dance their way through town in what is the center of the event.

Of course, no parade is complete without a grand marshal (the closely held secret wasn’t widely known at press time). And generations of Coastsiders can recall taking part in a parade that is capped by the appearance of this year’s pumpkin weigh-off winner.

Left, the parade at noon on Saturday is the highlight of the weekend for many, while others come for the music and food. Above, parade fans are always delighted to see the winner of the annual Weigh-Off with his or her award-winning gourd.

Let’s eat!

There is seemingly no end to the creative ways locals are finding to use pumpkin in their dishes. Some stick to the classics, like the American Association of University Women's Half Moon Bay branch with its delectable pumpkin bread. And some defy expectations, like Sea Crest School that wows with pumpkin mac and cheese. The Half Moon Bay High School boys basketball team will be serving up pumpkin pancakes starting at 7 a.m. both days in the City Hall parking lot.

Half Moon Bay Brewing Co. and Half Moon Bay Winery are among those quenching the thirst of visitors, and other booths will be offering margaritas, Moscow mules, beer and assorted non-alcoholic beverages.

Watch Farmer Mike work

Easily recognizable in his signature orange overalls and straw hat, “Farmer Mike” Valladao has been sculpting giant

FIRST, SEE THE BIG ORANGE BOYS

Gourdy, the playful and delightfully rotund official mascot of the festival will be raising spirits at the Safeway World Championship Pumpkin Weigh-Off on Oct. 9. The fun starts early at the I.D.E.S. grounds and continues past the lunch hour.This year the largest gourd will take home the world’s biggest prize of $9 a pound. Plus the Safeway World Championship Pumpkin Weigh-Off is offering a special $30,000 mega-prize for the world-record-breaking pumpkin at the Half Moon Bay event.

The weigh-off will also be live-streamed on Facebook.

pumpkins into works of art for more than 35 years. The Atlantic Giant variety of pumpkins he carves range in size from a 100 pounds to more than half a ton each. Because giant pumpkins have a thicker shell, he takes advantage of the size and depth of the medium to create whimsical faces.

He typically carves two pumpkins a day during the festival and can be found at the Coastside County Water District lot at 766 Main St.

Let them eat pie

This year's pie-eating contest will take place on Saturday and Sunday in the Family Fun Zone, located in the Bank of America parking lot, 620 Main St. Kids 11 and under are welcome to smear their faces with pie at 2 p.m., and older contestants can test their skills at 2:15 p.m.

To enter, claim your spot at the table and you will be handed a 9-inch pumpkin pie loaded with whipped cream to consume. The winners are chosen by audience applause.

Make a run for it

Again this year Senior Coastsiders will host the Pumpkin Run, which raises money for the organization. Senior Coastsiders provides an array of services to help older adults stay active, alert and successful.

The Pumpkin Run will take participants along the Coastal Trail overlooking the Pacific Ocean. The 45th annual race will take place on Sunday of the festival and will feature a Kids Fun Run, 5K, 10K and half marathon. Start and finish will be at Hatch Elementary School, 490 Miramontes Avenue, Half Moon Bay. Virtual events run from now through Oct. 14.

Registration can be completed on pumpkinfest.miramarevents.com. COASTSIDE

One of the most beloved aspects of the Half Moon Bay Art and Pumpkin Festival is that it evolves gradually. Favorites like "Gourdy," at far left, and Farmer Mike at work, bottom left, are memories that linger from year to year.

You say pumpkin, we say zucca

ITALIAN COOKS MAKE MOST OF OCTOBER DELICACY

By Peter Tokofsky

by Anna Hoch-Kenney

This year, the World Championship Pumpkin WeighOff on Oct. 9 will offer a special bonus prize: $30,000 for any pumpkin so big that it breaks the world record. Last year’s winner, Travis Gienger’s “Maverick,” set the North American record, but at 2,560 pounds it was 142 pounds shy of Italian Stefano Cutrupi’s world record.

Although pumpkins are native to North America, Gienger said he considers it impossible to surpass the record when growing the gourds in the open air of Minnesota rather than in European hothouses.

Pumpkins, or zucche (singular: zucca), have a long history in Italy. In his “Natural History,” written in the first century AD, Pliny the Elder recorded that the gourd “admits of being eaten several ways.” He also noted an additional benefit: the rind can serve as a cask for wine. It begs the question, in the 2,000 years since, what new and innovative techniques have Italian-inspired chefs discovered for this Coastside favorite?

Coastside Magazine reached out to some local chefs to get their takes on the fruit that links Half Moon Bay to the land of their culinary inspiration.

A Pasta Moon staple Pumpkin has held its place on the menu at Pasta Moon since the popular Half Moon Bay restaurant opened in 1987. Owner/chef de cuisine Kim Levin said that her kitchen would utilize the

Executive chef Cesar Garcia brings pumpkins to life with specialty dishes at Pasta Moon in Half Moon Bay.

Photos

squash even if the restaurant weren’t located in the pumpkin Mecca, but she appreciates that she can buy locally in keeping with the restaurant’s farm-totable approach.

The specific offerings follow the seasons, moving from Sicilian and southern Italian recipes in summer and heading north toward Tuscany and Lombardi for the winter months. As summer turns to fall, Levin said she starts getting phone calls from diners who want to know if tempura-battered pumpkin (served with apple butter and pumpkin seed pesto) has returned to the menu.

Squash ravioli is a year-round resident on Pasta Moon’s menu, but the specific squash used for filling varies with the seasons.

In fall, sugar pie pumpkin gnocchi served with game meat appears as well.

Executive chef Cesar Garcia says the pumpkins start reaching their fullest flavor around the start of October.

When the time comes, Garcia slices, spices and roasts the pumpkins and blends them into a puree, which he adds to risotto and the gnocchi dough.

Pasta Moon follows a basic risotto recipe, using vegetable stock to keep it vegetarian. Levin and Garcia stressed the need to be aggressive with the grains in order to break down the starches and prepare the hot rice to absorb the flavor of pinot grigio or another dry white wine.

They plate the finished product the Roman way, allowing the creamy orange meal to spread across the entire serving surface rather than lumping it in a mound on the side of the dish.

Pizza Mike’s farewell gift

“Pizza Mike” McGrath has romanced Southern Italian cuisine ever since his mother-in-law put him to work in her kitchen decades ago. Less than a year after opening Panificio in Half Moon Bay, McGrath is closing shop to pursue another love.

“I love my shop and the coast, but I love Kristee more,” he said of his fiancee. He is headed to Big Dream Ranch in Sonoma to spend more time with her and, eventually, fire up his oven at local vineyards.

“This recipe is my parting gift to the community that has loved my pizza and supported me through this part of my journey.”

Pizza

Mike’s Pumpkin Mole

Pumpkin mole is a delicious topping for pizza. In this case it replaces tomato sauce and combines well with chicken, mozzarella, almonds and pepitas. You can find pizza dough balls in your local supermarket or you can make your own dough.

The mole will last for one week refrigerated or several months frozen.

For the pizza

1 pizza dough ball

For the mole

1 white onion, peeled and quartered

2 dry ancho chilis, stemmed

6 whole unpeeled garlic cloves

3 whole cloves

5 whole allspice berries

1/2 cup roasted sliced almonds

1/2 cup roasted pepitas

1/2 teaspoon ground cinnamon

1 cup semi-sweet chocolate chips

2 cups roasted pumpkin, pureed

3 cups chicken stock

2 1/2 tablespoons of sugar

1 1/2 teaspoons salt

2 tablespoons extra virgin olive oil

The topping

1/4 cup roasted sliced almonds

1/4 cup roasted pepitas

1/2 cup parsley, chopped

1/4 cup lemon zest, chopped

Mole instructions

Preheat oven to 375F.

Cut pumpkin in half, scoop out and reserve the seeds.

Put the pumpkin halves skin side up on a baking sheet with parchment paper. Roast for 1½ - 2 hours, until the pumpkin is soft. Remove the pumpkin from the oven and let cool slightly.

"Pizza Mike" McGrath makes an innovative and delicious pumpkin mole sauce to substitute for traditional tomato.

While roasting the pumpkin, toast the ancho chilies, almonds and pepitas in a large, dry sauté pan over medium heat until fragrant, about 1 to 2 minutes.

Remove from the pan and place the chilies in a medium bowl. Cover with boiling water and let the chilies rehydrate for 10-15 minutes.

Place quartered onion and garlic cloves in the oven on a baking sheet with parchment paper until they begin to char, about 10 - 15 minutes.

When the pumpkin has cooled, remove the skin and place the roasted pumpkin flesh in a food processor. Add toasted almonds, rehydrated peppers, charred onions and garlic, salt, cinnamon, allspice, cloves and chocolate. Puree until smooth, adding ½ cup of chili soaking liquid, or more, to create a smooth paste.

Heat 1 teaspoon of olive oil in the sauté pan and pour the pureed mixture into the hot oil. Sauté for 4-5 minutes, stirring frequently, as the paste darkens. Add the stock and bring the mixture to a simmer over medium heat. Cook for 7-10 minutes, stirring often, until the mole is smooth and thick.

Assemble the pizza

Stretch the pizza dough. Spread the pumpkin mole on the stretched dough.

Sprinkle shredded mozzarella on the mole.

McGrath suggests topping the mole with sliced or shredded seasoned chicken and then sprinkling with almonds and pepitas, and then finishing with a sprinkling of lemon persillade (lemon zest with chopped parsley) over the whole pizza.

Bake

Preheat the oven to 525F.

When the oven reaches the desired temperature, place the pizza in the oven. If you have a pizza stone or steel you can bake directly on the surface. You can also use a cookie sheet with parchment paper. Bake for 8-10 minutes or until the dough begins to brown.

Remove the pizza from the oven, sprinkle with grated parmigiano. Slice and enjoy. COASTSIDE

Pablo Lugones has his eye on every aspect of production.

Farmers market fruit became his jam

By Dana Hammerstrom

Photos Anna Hoch-Kenney

Small Batch Jam Co. wasn’t a logical choice for Pablo Lugones when faced with the price of his son’s college education. This Pacifica-born company selling jams, jellies and fruit preserves began out of necessity. It grew with care. And it will remain with love.

Lugones was born and raised in Miami, Fla., and moved to the Coastside to start a family. His wife was raised in Pacifica, and, after weighing the pros and cons of both places, the couple opted to escape the heat of his hometown for the famous fog of the coast.

“When I first moved here to Pacifica and saw the 300 days of fog every year, I was like, ‘This is my spot,’” Lugones said. “If I can live out the rest of my days here in Pacifica, that would be incredible.”

After moving to California, Lugones worked on the purchasing side for a company in the food industry. He worked closely alongside manufacturers specializing in fruit preserves in all their forms. This is where the seed for Small Batch Jam Co. was planted.

“Being comfortable in the food space, I always had in the back of my mind what it would take to make something happen,” Lugones said.

Despite this deeper understanding of the food industry, starting a small fruit preserve business wasn’t necessarily on Lugones’ bucket list. He wasn’t experienced making jam and learned that some problems require unique solutions.

“The driving force behind going with the business was when my son was in high school talking about going to college and I was looking at something that would help us be able to fast track that financial responsibility of taking on a college education,” Lugones said.

With a Christmas bonus and a jam recipe on Pinterest, Lugones got to work. He realized that jam production out of his home kitchen was not the ideal situation for the business. That meant getting permitting so that Small Batch Jam Co. could make slightly less small batches of jam.

“The easiest way to get into something like this is probably through a cottage food permit,” Lugones said. “I really didn't want to go that route because we were looking at a nationwide-type

Pacifica entrepreneur thinks big in small batches

of branding campaign. The next level up is what I have, which is a process for registration that happens through the state level.”

The company began like any jam or jelly: a seed of an idea that finally grew into a fruit. Or, rather, a 25-pound case of blackberries that showed up mysteriously on Lugones’ doorstep after a fruit order mix up.

“I asked them for a (blackberry) sample and they sent me some ridiculous 25-pound box,” Lugones said. “As soon as I got home, my sole mission in life was to find a way to empty the freezer and maybe find a home for those blackberries.”

With only one lucky mistake in the form of a blackberry case, Lugones was inspired. His next fruit venture focused on farmers markets, specifically how to limit fresh produce waste and support smaller, local farmers.

“I was going to a lot of the farmers markets in the area talking to the growers and seeing what their largest waste stream was, and it’s basically soft fruit — bruised, damaged, not ideal pristine farmers market fruit,” Lugones said. “Nowadays it’s morphed into this concept where most of the farmers market attendees are expecting to find even higher quality produce than they do at your local supermarket. What ends up happening is they have a lot of fruit that they can’t market that ends up just going into a compost bin or left right on the grounds of the farms, and I wanted to do

“ What ends up happening is they have a lot of fruit that they can’t market that ends up just going into a compost bin or left right on the grounds of the farms, and I wanted to do something with that waste stream and provide an outlet for the slightly bruised and damaged product.”

PABLO LUGONES, SMALL BATCH JAM CO.

Pablo Lugones says he enjoys experimenting with different flavors and fruit combinations.

To learn more about Small Batch Jam Co. or to place an order, visit: smallbatchjamco.com

“I’d never made jam before, (so) I tried it out, handed it out to a bunch of friends and family, and slowly they started coming back with, ‘This is great,’” Lugones said. “I started going to more farmers markets, finding different combinations and trying different flavors, and that list of friends of friends kept growing.”

Starting with a shared commercial-grade kitchen in Pacifica, Lugones was making as many jams as he could with the space he had. At this point in Small Batch’s existence, if there was a place to store filled jam jars, production would continue.

“Our biggest challenge was once we filled the shelves, we had to back off,” Lugones said. “So even though I had the ability to continue producing, I was forced to stop just simply because I had nowhere to put the jam.”

Eventually, Lugones did run out of room. Production and packing became a tight squeeze with an increase in demand and more flavor offerings, and keeping jams in stock online became nearly impossible.

“The biggest complaint that we heard from our customers was, ‘Everything that I want is sold out,'” Lugones said. “Whereas now we’re operating on more of a 50 to 60 percent of our catalog that is currently available and ready to ship out, and that's thanks to the additional space that we have.”

In December 2022, Lugones expanded the operation by adding a warehouse where the prepared jam is transported for cooling and packaging. This warehouse is also in Pacifica, making his morning commute simpler than ever.

“Once we got through the shelves and we really had no way to expand here at the (kitchen) location, that’s when we started looking for a warehouse,” Lugones said. “We were very lucky to come across where we are now, and that’s roughly a 2,800-squarefoot warehouse.”

Implementing a secondary location was essential for Small Batch Jam Co.’s growth, and since then the fruit preserves started making their way onto the shelves of small, local markets and stores. Expansion to this level was not in the original plan for Lugones and his family, though.

something with that waste stream and provide an outlet for the slightly bruised and damaged product.” A farmers market problem became a solution for Lugones and for Small Batch Jam Co. The original seed planted by Lugones’ experience in the food industry was watered by friends’ and family members’ approval of the jam he was making.

“Our sole purpose was to pay off college, shut the doors and go back to life as we knew it,” Lugones said. “Seven years later, we’re still growing with no thoughts of slowing down.

“The group of our loyalists and fervent followers made it very clear that it would be sad if we just went away, so we’re doing it not only for them, but the fact that I’m still having fun with it.” COASTSIDE

“ Our sole purpose was to pay off college, shut the doors and go back to life as we knew it. Seven years later, we’re still growing with no thoughts of slowing down,”

PABLO LUGONES, SMALL BATCH JAM CO.

Small Batch Jam Co. began with modest hopes, but years later the business continues to grow.

all things PUMPKIN

Jupiter & Main

Jupiter & Main just launched Jupiter Supply Co. in September, with spicy pumpkin candles hand poured in Half Moon Bay. Available at Jupiter & Main.

432B Main Street, Half Moon Bay

650-889-3001

www.jupiterandmain.com

Mazzetti’s Bakery

Pumpkin pies, cannoli, muffins, cheesecakes and more! Celebrating over 50 years of baking fresh daily with all-natural ingredients and made with love!

101 Manor Drive Pacifica 650-355-1007

www.mazzettisbakery.com

Small Town Sweets

A small piece of Americana located in downtown Half Moon Bay. Come in and see our collections of chocolates, licorice, sweet and sour gummies, saltwater taffy, gourmet popcorn and fresh fudge on Fridays.

617 Main Street, Half Moon Bay

650-713-0782

www.smalltownsweetshmb.com

P. Cottontail & Co

.

This specialty children’s store offers unique clothing, gifts, shoes and accessories, with an emphasis on slow fashion.

330 Main Street, Suite 102 Half Moon Bay

650-726-0200

www.pcottontail.com

all things PUMPKIN

Half Moon Bay Brewing Co.

Fresh, local craft beers brewed from the finest ingredients at our in-house brewery. Stop by and try out Pumpkin Harvest Ale. Lunch, dinner and weekend brunch.

390 Capistrano Road

Half Moon Bay

650-728-2739

The Farmer’s Daughter

Find locally-grown pumpkins, fresh, local and organic produce, local honey, nuts and much more. Bring the family to a sweet spot. Celebrating 42 years in business. Open daily, 10 a.m – 6 p.m.

Hwy 1, Moss Beach

(across from the HMB Airport)

Home Town Mercantile

Lush velvet pumpkins, spicy and fragrant autumn candles, Halloween sparklers, spooky bandanas for the pup, and more. Visit us at Home Town Mercantile to get all your fall fixings!

416 Main Street, Half Moon Bay

650-713-0816

www.HometownHMB.com

www.hmbbrewingco.com

Fish Wife Sweets

This locally owned cottage bakery specializes in pumpkin goodies and more all baked from scratch using local ingredients. Look for Fish

Wife Sweets at Farmer John’s Pumpkin Farm and on Main Street.

329 Main Street

Half Moon Bay

650-440-4557

www.fishwifesweets.com

Beverly Patterson Andrew LeoneFrancoise Kirkman

COASTSIDE / What’s Up?

LIST YOUR EVENT

Do you have an event coming up?

List it free on our online calendars at hmbreview.com and/or pacificatribune.com.

INDIGENOUS PEOPLES MUSIC FESTIVAL

Head over to Winters Tavern in Pacifica for the Indigenous Peoples Day Music Festival honoring and commemorating Indigenous people with live music. The event will feature Parade of Horribles, a punk and experimental band from San Diego; Medicine Jar, a Bay Area post-alternative rock band; and The Nineteens, a San Francisco punk rock group.

WHEN: 2 p.m., Sunday, Oct. 8

WHERE: Winters Tavern, 1522 Francisco Boulevard, Pacifica

MORE INFO: winterstavern.com

45TH ANNUAL PUMPKIN RUN

Senior Coastsiders is hosting its 45th annual Pumpkin Run featuring a half marathon, 10K, 5K, Kids Fun Run/ Walk and a virtual run or walk. Each year the run brings out novice and more experienced runners and walkers to enjoy the festive weekend. The Pumpkin Run has been a tradition in Half Moon Bay for many years and takes participants along the beautiful Coastal Trail overlooking the Pacific Ocean. All proceeds will benefit Senior Coastsiders, a local nonprofit dedicated to providing opportunities, support and resources for older adults living on the coast from Montara to Pescadero.

WHEN: Sunday, Oct. 15

WHERE: Hatch Elementary School, 490 Miramontes Ave., Half Moon Bay

MORE INFO: seniorcoastsiders.org

PACIFICA ROCK & ROLL FLEA MARKET

The Pacifica Rock & Roll Flea Market, Halloween edition, will be held at the end of this month. The event will feature 40-plus vendors selling records, music memorabilia, musical instruments, vintage clothing, handmade jewelry and gifts, books and loads of spooky Halloween stuff. Admission is free and the main vendor area is open to all ages. You must be 21 or older to enter the beer garden and bar where the bands play. Live music will feature Insect Surfers, The Freak Accident, Surf Monster and The Creepy Crawlies.

WHEN: 10 a.m. to 6 p.m. on Sunday, Oct. 22

WHERE: Winters Tavern, 1522 Francisco Boulevard, Pacifica

MORE INFO: eventbrite.com

The parade is always a highlight of the Half Moon Bay Art and Pumpkin Festival.

51ST ANNUAL HALF MOON BAY ART AND PUMPKIN FESTIVAL

Locals and visitors alike can paint the town orange at the upcoming 51st annual Half Moon Bay Art and Pumpkin Festival to be held this month. The annual event will be held along Main Street in downtown Half Moon Bay, and is free to attend. Join in on the festive fun as the World Pumpkin Capital will be celebrating with food, music, art, and of course ... pumpkins. The two-day festival will feature booths from local organizations with food and drink, entertainment and local craft. There will also be a parade, costume contest and pancake breakfast. The World Championship Pumpkin Weigh-Off will be held on Oct. 9.

WHEN: Oct. 14-15

WHERE: All along Main Street, downtown Half Moon Bay MORE INFO: pumpkinfest.miramarevents.com

Special events images from Pacifica to Pescadero

▸ Groovy gala in HMB

The Coastal Repertory Theatre hosted its annual gala on Sept. 9. Each year the theater hosts the fundraiser to raise money, honor someone in the community who is dedicated to the organization, and to celebrate the arts. This year Ginger Cutter was the honoree. The event was disco-themed and guests went all out with their groovy costumes.

▸ Nothing corny about education

On Sept. 24, after Coastside deadlines, the Cabrillo Education Foundation hosted its fifth annual cornhole tournament in Half Moon Bay. Dozens were expected to attend for the costume contest, local craft beers and wine, and, of course, cornhole. All proceeds benefited the CEF endowment fund which funds programming for the Cabrillo School District. In the weeks leading up to the event, CEF held a warmup to get participants’ arms limbered up.

Cabrillo Education Foundation has a winner in cornhole.

Parents are always looking for ways to contribute.

The Coastal Rep gala fundraiser celebrated community theater right here at home.

The Coastal Repertory Theatre went back to the 1970s. Theater fans dressed the part.

▸ Screening films with Maui in mind

Local filmmakers Gail Evenari and Susan Friedman hosted a benefit to raise money for the Maui Strong Fund, a part of the Hawaii Community Foundation that donated to help with the damage cause by the Maui wildfires. The event was hosted at the Odd Fellows Lodge in Half Moon Bay and screened “Hawai’i: Continuing Traditions” by Evenari and “Ki Ho’alu: That’s Slack Key!” by Friedman.

▸ Fun was had at annual Pescadero festival

The Pescadero Arts and Fun Festival always draws a crowd and benefits local youth programs on the South Coast. Locals and visitors danced along with varied musical guests, feasted on tasty food options and supported artists of the South Coast Artists Alliance.

▸ A delicious fundraiser returns

Locals were salivating at the Senior Coastsiders annual Taste of the Coast event benefiting the organization. The event features local food and drink for people to sample and a chance to mingle with other community members.

Taste of the Coast featured some of the area's best chefs.

South Coast residents got in step with the fun at one of Pescadero's signature events.

Music reverberated through the coastal hills during the festival.

Coastsider Betsy del Fierro entertained the crowd with some slack key guitar.

Fans of Senior Coastsiders turned out to support senior services.

Photo: Claire Landowski

Eat + Drink

AN INSIDER'S DIRECTORY TO FOOD, WINE AND SPIRITS FROM PACIFICA TO PESCADERO

COFFEE + TEA

A&J COFFEE

Coffee, iced drinks and pastries. Drive-through.

198 San Mateo Rd., Half Moon Bay (650) 729-3088

BEACH MONKEY

ORGANIC CAFE

Coffee, tea, sandwiches, juice bars, smoothies.

986 Linda Mar Blvd., Pacifica (650) 898-8105 beachmonkeycafe.com

CAFE PACIFICA

Coffee and tea.

1821 Palmetto Ave., Pacifica (650) 438-1808

CAFE SOCIETY

Coffee, bagels, pastries and other goodies.

522 Main St., Half Moon Bay (650) 713-0800 cafesocietyhalfmoonbay.com

CAFFÈ MEZZALUNA

Coffee, tea, sweet treats, breakfast, lunch.

240 Capistrano Rd., Princeton (650) 560-0137 mezzalunabythesea.com

CHIT-CHAT CAFÉ

Beachfront coffee/sandwich spot known for its bagels and ocean views.

5 W Manor Dr., Pacifica (650) 738-2380

DOWNTOWN LOCAL

Coffee shop with amazing aromatic coffee sand vintage finds.

213 Stage Rd, Pescadero (650) 879-9155

DAWN PATROL

Coffee, tea, espresso, bagels and baked goods. Local and family owned.

155 Broadway, Half Moon Bay (858) 449-2112

dawnpatrol.coffee

EL GRANADA HARDWARE AND CAFÉ

Specialty drip coffee, smoothies, sandwiches —and hardware.

85 Ave Portola, El Granada (650) 726-5009

eghardwareandcafe.com

GRANOLA’S

Specialty coffees, house-made granola, fresh baked goods, vegan delights.

116 N. Cabrillo Hwy., Half Moon Bay (650) 440-469 granolascoffeehouse.com

FOG CITY JAVA

Great place for coffee, sweets and sandwiches.

580 Crespi Dr., Pacifica (650) 355-4698

HMB COFFEE COMPANY

Soup, salads, sandwiches, desserts, coffees, teas.

20A Stone Pine Rd., Half Moon Bay (650) 726-3664

hmbcoffeecompany.com

INTERTWINE CAFÉ

Espresso bar using Equator’s organic Jaguar blend. Drip coffee, tea and limited pastries.

1926 Palmetto Ave., Pacific (650) 451-3680

kizlercoffee.com

LOVEY’S TEA SHOPPE

British. Traditional tea service, snacks.

4430 Coast Hwy., Pacifica (650) 359-1245

loveysteashoppe.com

PACIFIC JAVA CAFÉ

Brewed coffees, espresso, loose-leaf tea, pastries and bagels.

450 Dondee Way, Pacifica (415) 654-8864

PEET’S COFFEE & TEA

Coffee, pastries and sandwiches.

142 San Mateo Rd., Half Moon Bay (650) 726-1261

P-TOWN COFFEE AND TEA

Coffee in a caboose. Tea in a train. Coffee, tea, bagels and sandwiches.

5400 CA-1, Pacifica (650) 898-8660 soulgrindcoffee.com

SOUL GRIND COFFEE ROASTERS

A beachfront café in Pacifica. Coffees, teas and iced drinks.

5400 CA-1, Pacifica (650) 735-5529 ptowncoffeecaboose.com

STARBUCKS COFFEE

Coffee drinks. Pastries and sandwiches. 80 N Cabrillo Hwy., Half Moon Bay

549 Oceana Blvd., Pacifica starbucks.com

BAKERIES + SWEETS

DAVID’S BAGELS

Boiled and steamed bagels, cookies, pastries and desserts. 1926 Palmetto Ave., Pacifica (415) 847-2294 davidsbagelspacifica.com

GULINO GELATO

High-quality gelato and every batch made from scratch.

330 Main. St., Suite 101, Half Moon Bay gulinogelato.com

HALF MOON BAY BAKERY

Pastries, pies and other baked goods. Sandwiches, burgers and focaccia.

514 Main St., Half Moon Bay (650) 726-4841 halfmoonbaybakery.com

MAZZETTI’S BAKERY

Specializing in cakes for all occasions, tasty breads, rolls, cookies, pies, French and Danish pastries.

101 Manor Dr., Pacifica (650) 355-1007 mazzettisbakery.com

COASTSIDE / Eat + Drink

MOONSIDE BAKERY

Coffee, European-style pastries, cakes, cookies and breads. Breakfast/lunch with pizza, salads and sandwiches.

604 Main St., Half Moon Bay (650) 726-9070 moonsidebakery.com

ROSALIND BAKERY

Spacious, industrial-style bakery with an open kitchen that serves pastries, bread and coffee.

450 Manor Plaza, Pacifica (650) 898-8636 rosalindbakery.com

SHAMPA’S PIE SHOP

A variety of favorite homemade pies in different sizes.

1625 Palmetto, Pacifica (415) 412-3592 shampaspies.com

SMALL TOWN SWEETS

A small piece of Americana with chocolates, salt water taffy, licorice and some sugar-free options.

617 Main St., Half Moon Bay

STARBREAD BAKERY

Home of the original Senorita bread. Ensamada, casava cake, leche flan.

1261 Linda Mar Shopping Center, Pacifica (650) 733-7750 starbreadca.com

SUNSHINE DONUTS

Donuts, muffins, egg rolls. 80 N. Cabrillo Hwy., Half Moon Bay (650) 726-1161

SWEET 55

Candy. Swiss chocolates, confections, cookies and coffee.

225 S. Cabrillo Hwy., Half Moon Bay (650) 440-4330 sweet55.com

BREAKFAST + LUNCH BREAKERS

Classic breakfast and brunch, burgers.

145 Rockaway Beach Ave., Pacifica

(650) 557-1274

Ilovebreakers.com

MAVERICKS CREPERIE

Crêperie. American restaurant.

146 San Mateo Rd., Half Moon Bay

(650) 713-5298

maverickscreperie.com

OCEAN VIEW CAFÉ

Breakfast and lunch.

Seafood, gumbo, crab sandwiches and more.

1400 Main St., Montara (650) 563-4023 oceanviewcafe.info

PERFECT POUR

Cafe, breakfast and brunch, Mint Mojito Iced Coffee.

188 Clarendon Rd., Pacifica (650) 733-7080 perfectpour.biz

PILOT LIGHT

Café with breakfast and brunch, and lunch with burgers, sandwiches and salads.

Half Moon Bay Airport, Half Moon Bay (650) 402-0575 pilotlightcafe.com

SAM’S COFFEE SHOP

Classic diner style breakfast and lunch.

210 San Mateo Rd., Half Moon Bay (650) 726-3167

SUNRISE CAFE & GRILL

American-style breakfast and lunch.

1241 Linda Mar Blvd., Pacifica (650) 359-3811

TASTE CAFÉ

American breakfast and lunch restaurant with a Latin twist.

50 Cabrillo Hwy N., Half Moon Bay

(650) 712-1586

Ilovetastecafe.com

DELIS

ARCANGELI GROCERY & BAKERY

Country bakery, deli, fine wine, gourmet foods. Famous for the very popular artichoke bread.

287 Stage Rd., Pescadero (650) 879-0147 normsmarket.com

COLOMBO’S DELICATESSEN

Deli sandwiches, soups, Italian groceries.

484 Manor Plaza, Pacifica (650) 355-5023 colombosdeli.net

CUNHA’S COUNTRY STORE

Sandwiches, cold cuts, salads to go.

448 Main St., Half Moon Bay (650) 726-4071

GHERKIN’S SANDWICH SHOP

Sandwiches, burgers, salads. 171 7th St., Montara (650) 712-1520 eatgherkins.com

SAN BENITO HOUSE

Lunchtime deli sandwiches, salads, soups.

356 Main St., Half Moon Bay (650) 726-3425 sanbenitohouse.com

SOURDOUGH & CO. Specialty sandwiches. Soups and salads. Linda Mar Shopping Center, Pacifica (650) 733--7636 sourdoughandco.com

SPANGLER’S MARKET

Come in for quick Grab ‘n Go Salads and Sandos, handmade sausages and specialty cheeses.

401 Ave Alhambra, El Granada (650) 560-8802 spanglersmarket.com

UPPER CRUST DELI

Specialty sandwiches: Italian meatball sandwich, BBQ beef sandwich, falafel sandwich, BLT. Bagels and coffee drinks.

1023 Terra Nova Blvd., Pacifica (650) 355-7399

FAST FOOD

BURGER KING

Well-known fast-food chain serving grilled burgers, fries and shakes, plus breakfast.

30 Cabrillo Hwy N., Half Moon Bay (650) 726-1882 bk.com

MCDONALD’S

Classic, long-running fast-food chain known for its burgers, fries and shakes.

100 Cabrillo Hwy N., Half Moon Bay

576 Linda Mar Blvd., Pacifica 125 Monterey Rd., Pacifica

PANDA EXPRESS

Your favorite Panda Express dishes. 500 Linda Mar Blvd., Pacifica (650) 667-2218 pandaexpress.com

SUBWAY

Casual counter-serve chain for build-your-own sandwiches with health-conscious options.

80 Cabrillo Hwy., Half Moon Bay

1320 Linda Mar Shopping Center, Pacifica

330 Palmetto Ave., Pacifica

PIZZA

DOMINO’S PIZZA

Delivery/carryout chain offering

a wide range of pizzas.

1301 Palmetto Ave., Pacifica (650) 355-7300 dominos.com

HARBOR PIZZA

A neighborhood favorite and the trusted go-to pizza spot. Salads, burgers, pasta, and sandwiches. 65 Ave Alhambra, El Granada (650) 726-3501

LAMAS PERUVIAN AND MEXICAN CUISINE

Pizza. Conveniently located in the Harbor Village. 270 Capistrano Rd., Princeton (650) 560-8388 lamasperuvianfood.com

ODYSSEY PIZZERIA & CAFE

Serving pizza, Mediterranean and Greek-inspired cuisine. 2350 Carlos St., Moss Beach (650) 728-5151 odysseypizzeria.com

VERREZZANO PIZZA

Pizza by the slice and pies. 20 Stone Pine Rd., Half Moon Bay (650) 726-9378 verrazzanopizza.com

VIVA ITALIANO

Pizza, pasta and classic Italian main dishes.

67 Bill Drake Way, Pacifica (650) 355-9006

PIZZA PIE

Specialty pizza and homemade pies, a fast and friendly location to grab a slice, whether it’s pizza or pie.

225 Cabrillo Hwy S., Half Moon Bay (650) 560-8467 pizzapiehmb.com

ROUND TABLE PIZZA

Pizzas, sandwiches for the family.

50 N. Cabrillo Hwy., Half Moon Bay

1285 Linda Mar Shopping Center Pacifica (650) 726-5207 roundtablepizza.com

STRAW HAT PIZZA

Pizza, spaghetti, sandwiches.

186 San Mateo Rd., Half Moon Bay (650) 726-2758 strawhatpizza.com

AMERICAN ALICE’S RESTAURANT

Breakfast and lunch; dinner in summer.

17288 Skyline Blvd., Woodside (650) 851-0303 alicesrestaurant.com

CAMERON’S PUB

Award-winning burgers, fish and chips, prime rib and clam chowder all served in a family-style pub with trivia and karaoke.

1410 S. Cabrillo Hwy., Half Moon Bay (650) 726-5705 cameronspub.net

CASCADE BAR & GRILL

At Coastanoa Lodge in Pescadero, Cascade Restaurant and Bar offers a menu of seasonal fresh

California Coastal Cuisine. 2001 Rossi Rd., Pescadero (650) 879-7314 costanoa.com/stay/cascaderestaurant

CHICK ‘N’ CONE

Handheld chicken and waffles. Tasty, crispy chicken in fresh, hand-rolled waffle cones with an assortment of sauce options.

330 Palmetto Ave., Pacifica (650) 733-7564 chickncone.com

CITY GRILL

Hamburgers, sandwiches, pasta. Take out only.

1049 Terra Nova Blvd., Pacifica (650) 359-9653

DAD’S LUNCHEONETTE

Gourmet burgers, sandwiches and soup in a caboose.

225 Cabrillo Hwy S., Half Moon Bay (650) 560-9832 dadsluncheonette.com

DUARTE’S TAVERN

Traditional family-style dining in historic Pescadero. The oldest restaurant on the San Mateo Coastside. Seafood, famous artichoke soup and pies.

202 Stage Rd., Pescadero (650) 879-0464 duartestavern.com

HALF MOON BAY BREWING COMPANY

Oceanfront restaurant and brew pub with California coastal cuisine and micro-brewed beers. Burgers, oysters, clam chowder, salads. Dog-friendly patio.

390 Capistrano Rd., Princeton (650) 728-2739

hmbbrewingco.com

HALF MOON BAY JOE’S Great Italian classics for dinners, sandwiches and fries for lunch and 4-egg omelets for breakfast.

2380 S. Cabrillo Hwy., Half Moon Bay (650) 560-9260

halfmoonbayjoes.com

HIGH TIDE RESTAURANT CAFE AND CREPERIE

Crepes, breakfast and brunch, burgers and sandwiches, beer on tap.

5500 Coast Hwy., Pacifica (650) 735-5871 hightidepacifica.com

HIGHWAY 1 BREWING COMPANY

Craft beer, barbecue, farm fresh salads, small bites and more in a family/dog-friendly environment. Vegetarian options too. Outdoor patio.

5720 Cabrillo Hwy.,Pescadero (650) 879-9243 highway1brewing.com

HUMBLE SEA

BREWING COMPANY

Tap room with delicious appetizers, bites, and fun food — skewers, empanadas, dumplings and pizza!

5560 Pacific Coast Hwy, Pacifica (650) 898-8808 humblesea.com

JERSEY JOE’S COASTSIDE

Cheesesteaks, burgers, sandwiches, salads and lots of beer on tap. Sports bar, popular with teams and kids.

Stone Pine Rd., Half Moon Bay (650) 726-4043 jerseyjoescoastside.com

MIRAMAR BEACH RESTAURANT

Offering seafood, steaks and pastas. Bar with ocean view with beautiful sunsets and a dog-friendly outdoor patio with fire pits.

131 Mirada Rd., Miramar (650) 726-9053 miramarbeachrestaurant.com

MOONRAKER RESTAURANT

Seafood, steaks, breakfast and brunch.

105 Rockaway Beach Ave., Pacifica (650) 557-7025 moonrakerpacifica.com

MOSS BEACH DISTILLERY

Built in 1927 as a “speakeasy,” serving seafood and steaks atop the edge of a cliff overlooking the ocean. Dog-friendly outdoor patios.

140 Beach Way, Moss Beach

(650) 728-0220 mossbeachdistillery.com

MULLINS BAR & GRILL

Features local farm-to-table breakfast, lunch and dinner favorites, and cocktails.

2 Miramontes Point Rd., Half Moon Bay (650) 726-1818 halfmoonbaygolf.com

NAVIO

Ritz-Carlton’s signature restaurant serving fine coastal cuisine with unsurpassed views of the Pacific Ocean.

1 Miramontes Point Rd., Half Moon Bay (650) 712-7000 ritzcarlton.com

OCEANO BAR & GRILL

Cocktails and light coastal fare. Oceano Hotel. 280 Capistrano Rd.,Princeton (650) 726-5400 oceanohalfmoonbay.com

OLD PRINCETON LANDING PUBLIC HOUSE/ OCEANSIDE GRILL

Popular bar at the harbor.

Live entertainment with craft beer, cocktails and pool tables. Farm-to-table serving locally caught seafood.

460 Capistrano Rd., Princeton (650) 728-7096 oplhmb.com

PACIFICA BREWERY

Serving seasonal and locally sourced foods alongside a vast selection of beers made in-house.

4627 Pacifica Coast Hwy.,Pacifica (650) 735-5311 pacificabrewery.beer

ROCK’N ROB’S FAMOUS PACIFICA BURGERS

Burgers, sandwiches, soup. 450 Dondee St., Pacifica (650) 359-3663

SACRILEGE BREWERY

Handmade in-house beers, rotating guest tap selection, pulled pork sandwiches, fish tacos, and burgers on English muffin buns.

730 Main St., Half Moon Bay (650) 276-7029 sacrilegebrewing.com

COASTSIDE / Eat + Drink

WINGSTOP

Chicken wings with iconic flavors by the piece, combos or group packs. Fun sides and desserts available.

1335 Linda Mar Shopping Center Pacifica wingstop.com

THE BARN

Gourmet burgers at the Barn. Espresso and coffee drinks.

3068 N. Cabrillo Hwy., Half Moon Bay (650) 560-8363 thebarnhmb.com

THE PRESS

All types of grilled cheese sandwiches, soups, salads, sweet treats, and cafe drinks. Open early every day for breakfast.

107 Sevilla Ave., El Granada (650) 726-9775 thepressgrilledcheese.com

VALLEMAR STATION

Seafood, steaks, cocktails.

2125 Coast Hwy., Pacifica (650) 359-7411 vallemarstation.com

HAWAIIAN

L&L HAWAIIAN BARBECUE

Hawaiian. Quick barbecue, rice bowls.

Linda Mar Shopping Center, Pacifica (650) 355-9988 hawaiianbarbecue.com

NANO’S OHANA CAFE

Frozen yogurt, shave ice, sandwiches and hot dogs.

523 Main St., Half Moon Bay (650) 726-2182

nanosyogurtshack.com

SEAFOOD

BARBARA’S FISHTRAP

Fresh seafood at the harbor, beer and wine.

281 Capistrano Rd., Princeton (650) 728-7049

barbarasfishtrap.com

CAMELOT FISH & CHIPS

Seafood, fish and chips.

70 W Manor Dr., Pacifica (650) 355-1555

camelotfishandchips.com

FLYING FISH & GRILL

Longtime area restaurant. Seafood, fish tacos, soups, seafood cioppino and salads.

211 San Mateo Rd., Half Moon Bay (650) 712-1125

flyingfishgrill.net

KETCH JOANNE AND THE HARBOR BAR

Breakfast, lunch, dinner; seafood, pasta and steak.

17 Johnson Pier, Pillar Point Harbor (650) 728-3747

ketchjoanne.com

NICK’S RESTAURANT

Seafood. American, Steaks, prime rib, cocktail lounge. 100 Rockaway Beach Ave., Pacifica (650) 359-3900

nicksrestaurant.net

PACIFICA BREWERY

Serving seasonal and locally sourced foods alongside a vast selection of beers made in-house.

4627 Pacifica Coast Hwy.,Pacifica (650) 735-5311

pacificabrewery.beer

PRINCETON SEAFOOD COMPANY

Seafood, salmon, steak, ribs, burgers. Takeout available. Fresh fish for sale.

#9 Johnson Pier, Pillar Point Harbor (650) 726-2722

princetonseafood.com

SAM’S CHOWDER HOUSE

American cuisine classics, chowder, lobster rolls with sweeping ocean views. Wraparound patio with fire pits and heat lamps.

4210 N. Cabrillo Hwy., Half Moon Bay (650) 712-0245

samschowderhouse.com

THE FISHERMAN’S TAVERNA

Mediterranean-style seafood dishes. 99 San Mateo Rd.,

Half Moon Bay (650) 729-3120

BARBECUE

BREAKWATER BARBECUE

Time-honored, all woodsmoked, American craft barbecue.

30 Ave Portola, El Granada (650) 713-5303 breakwaterbbq.com

GORILLA BARBEQUE

Barbecue in a caboose, to go.

2145 Coast Hwy., Pacifica (650) 359-7427 gorillabbq.com

MEDITERRANEAN

CIYA MEDITERRANEAN CUISINE

The restaurant will offer Mediterranean food for dine-in, takeout and delivery: gyros, shishes, and kebabs.

408 Main St., Half Moon Bay ciyahmb.com

MEXICAN CAFÉ CAPISTRANO

Delicious fish tacos and panuchos. Cozy atmosphere downtown with outside seating. Homemadehot sauce has a strong following.

523 Church St., Half Moon Bay (650) 726-7699

EL GRAN AMIGO

Mexican food, tacos and more.

2448 Cabrillo Hwy., Moss Beach 1357 Linda Mar Blvd., Pacifica (650) 728-3815 Taqueriaelgranamigo.com

EL TORO LOCO

Mexican, Peruvian, fast food, American.

1624 Francisco Blvd., Pacifica (650) 355-5548

EVANGELINE CUISINE

Homemade food rather than restaurant/commercial made food. Come visit for a romantic break, or just a casual bite.

225 Cabrillo Hwy. South, Half Moon Bay (650) 440-4721

evangalinecuisine.com

GREEN ENCHILADA

Specializing in organic and healthy recipes, with locally sourced ingredients. Tacos, burritos, breakfast and brunch.

444 Manor Plaza, Pacifica (650) 557-0841 thegreenenchilada.com

GUERRERO’S TAQUERIA

Tacos, burritos and beverages.

164 Reina Del Mar Ave., Pacifica (650) 355-2833 guerrostaqueria.com

LA MORDIDA TAQUERIA

Tacos, burritos, traditional plates.

535 Oceana Blvd., Pacifica (650) 355-0395

LA TAQUERIA MORDIDA

Classic taqueria fare.

80 N. Cabrillo Hwy., Half Moon Bay (650) 560-9049

LA PLAYA

Classic Mexican dishes, salads, beers.

5460 Coast Hwy., Pacifica (650) 738-2247

MERCADO TAQUERIA

DE AMIGOS

Mexican food to go or eat in. 1999 Pescadero Creek Rd., Pescadero (650) 879-0232

POLLO ABUELA

Chicken is their specialty — grilled, roasted or fried chicken.

80 Cabrillo Hwy., Half Moon Bay (650) 560-8154

SEVILLE TAPAS

Charming restaurant with a beachy vibe offering a menu of Spanish tapas and patio seating.

450 Capistrano Rd., Half Moon Bay (650) 563-4181 sevilletapas.com

SPANISHTOWN

Mexican-style family dining. Big plates and margaritas.

515 Church St., Half Moon Bay (650) 726-7357

TACO BELL CANTINA

All of your Taco Bell favorites with the new addition of alcoholic beverages.

5200 Coast Hwy., Pacifica (650) 420-7130

TAQUERIA LA GALLINA

Mexican takeout, fried chicken, burgers.

250 S. Cabrillo Hwy., Half Moon Bay (650) 726-1746

TAQUERIA PACIFICA

Unfussy counter-served joint providing classic Mexican dishes and housemade tortillas.

1710 Francisco Blvd., Pacifica (650) 735-9983

TAQUERIA LA PERLA

A family-operated business with tasty Mexican dishes. Dine in or takeout.

330 Palmetto Ave., Pacifica (650) 359-1669

THE CANTINA @ SAN BENITO HOUSE

Craft beer, tequila and Mexican fare located within one of the oldest buildings in Half Moon Bay.

356 Main St., Half Moon Bay (650) 419-5522

LUNA

Fine Italian cuisine, full bar. Pasta,steaks, seafood and their signature Volcano cake. Harbor views from dining room.

459 Prospect Way, Princeton (650) 728-8108

mezzalunabythesea.com

ODYSSEY PIZZERIA & CAFÉ

Serving pizza, Mediterranean and Greek-inspired cuisine to go.

2350 Carlos St., Moss Beach (650) 728-5151

odysseypizzeria.com

PAISANOS TRATTORIA AND PIZZERIA

Classic Italian dishes, homemade pastas, fresh seafood, steaks, and thin crust pizzas with a great wine selection.

442 Manor Plaza, Pacifica (650) 898-8645

PASTA MOON

Contemporary Italian cuisine with farm-to-table ingredients. Seasonal menu with homemade lasagna and pizza. Full bar and wine selection.

845 Main St., Half Moon Bay (650) 726-5125 pastamoon.com

VIVA ITALIANO

Pizza, pasta and classic Italian main dishes.

67 Bill Drake Way, Pacifica (650) 355-9006

MEDITERRANEAN

HMB KEBAB

Shish kebab, shwarma, falafel and more.

80 Cabrillo Hwy., Half Moon Bay (650) 713-5388 hmbkebab.com

REDEYE GRILL

Featuring Fattoush Salad, Chicken Shawarma Plate, Moussaka.

446 Manor Plaza, Pacifica (650) 735-5425 redeyegrill.menufy.com

PERUVIAN

LA COSTANERA

Modern Peruvian fusion restaurant in the Harbor.

260 Capistrano Rd., Half Moon Bay (650) 728-1600 lacostanerarestaurant.com

LAMAS PERUVIAN AND MEXICAN CUISINE

Peruvian, Mexican, Pizza. Conveniently located in Harbor Village.

270 Capistrano Rd., Princeton (650) 560-8388 lamasperuvianfood.com

PUERTO 27 PERUVIAN KITCHEN & PISCO BAR

Pisco, ceviches, anticuchos, salads.

525 Crespi Dr., Pacifica (650) 733-7343 puerto27.com

CHINESE CHINA HOUSE

Eat in or take out. Deliveries.

20 Stone Pine Rd., Half Moon Bay (650) 712-3816 orderchinahouseca.com

GRAND HOT POT

Miso, chow mein, dumplings, lobster balls and more. 452 Manor Plaza, Pacifica (650) 735-5189

JU FU RESTAURANT

Traditional Chinese, seafood, soups. 1045 Terra Nova Blvd., Pacifica (650) 359-0777

KENNY’S CAFE

Chinese cuisine. 640 Crespi Dr., Pacifica (650) 738-8649 cafekenny.com

RAYMOND’S CHINESE CUISINE

Standard Chinese dishes from chow mein to noodle soups in a simple space or for takeout. 1709 Palmetto Ave., Pacifica (650) 359-6088 raymondschineserestaurant.com

RICE N ROLL

Multi-regional Chinese, vegetarian.

683 Manor Dr., Pacifica (650) 738-0218 pacificaricenroll.com

TAM’S

Large, upscale Chinese, classic family style, seafood.

494 Manor Dr., Pacifica (650) 359-7575 tamscuisine.com

TOP POT

All-you-can-eat dining with quality, fresh Chinese cuisine, dim sum, varied menu.

63 Bill Drake Way, Pacifica (650) 735-5305

VIETNAMESE

DINOSAURS

Vietnamese. Sandwiches, wraps. 50 Eureka Square, Pacifica (650) 557-1421 eatdinosaurs.com

KITTEN AND PINKY

Banh mi, Vietnamese sandwiches, fresh-baked bread, great prices, friendly service. 1715 Palmetto Ave., Pacifica (650) 290-8153

OASIS

Satisfying pho, as well as a variety of traditional dishes. 549 Oceana Blvd., Pacifica (650) 898-8269

JAPANESE GO SUSHI JAPANESE RESTAURANT

Sushi, Japanese traditional, sake. 190 Eureka Dr., Pacifica (650) 738-9389 gosushijapanese.com

HANGETSU SUSHI

Innovative array of Japanese dishes and sushi. 2810 Cabrillo Hwy. N., Half Moon Bay (650) 560-8495 hangetsushi.com

HAYASHI SUSHI

Traditional Japanese sushi restaurant offering fresh ingredients

Strawflower Village 80 Cabrillo Hwy., Half Moon Bay (650) 729-3044 hayashisushiorder.com

KANI-KOSEN JAPANESE SEAFOOD CUISINE

Seafood, noodles. 580 Crespi Dr., Pacifica (650) 355-1281 kanikosen.com

COASTSIDE / Eat + Drink

JOANNE’S ICE CREAM CAFÉ

Handcrafted ice cream with a homemade feel and all-natural flavorings.

9 Johnson Pier, Half Moon Bay (650) 726-2722

TEA WORLD

Tea and boba.

90 Eureka Square Dr., Pacifica (650) 451-7710

SPIRITS

HALF MOON BAY

DISTILLERY

Craft distiller producing ultra-premium spirits.

103 Harvard Ave., Princeton (650) 726-7228 hmbdistillery.com

JETTYWAVE DISTILLERY

oysters, award-winning clam chowder, salads, and sandwiches. Dog-friendly patio.

390 Capistrano Rd., Princeton (650) 728-2739 hmbbrewingco.com

HIGHWAY 1 BREWING COMPANY

Brew pub. Microbrew beer and small bites.

5720 S. Cabrillo Hwy., Pescadero (650) 879-9243 highway1brewing.com

HOP DOGMA BREWING COMPANY

Brewery. Hop Dogma’s success begins with the beer, delivering “plenty of great beer, yet small enough that we can count on it always being fresh!”

OCEAN FISH SUSHI & GRILL

Serving traditional and signature dishes.

455 Oceana Blvd., Pacifica (650) 355-1886

SHIKI SUSHI

Sushi. Lunch and dinner

20E Stone Pine Rd., Half Moon Bay (650) 712-8886 shikihalfmoonbay.com

SUSHI MAIN STREET

Japanese/Sushi. Specialty sakes.

400 Main St., Half Moon Bay (650) 726-6336 sushionmainstreet.com

UOYAKUTEI JAPANESE RESTAURANT

Sushi Bar, Japanese, desserts.

4408 Pacific Coast Hwy., Pacifica (650) 898-8183

uoyakuteijapanese.com

NEPALESE MONSOON

HIMALAYAN CUISINE

Traditional Nepalese and Indian dishes. The owner

brought flavors from his homeland and serves them with pride.

20 Stone Pine Rd., Half Moon Bay (650) 713-0826

THAI

PACIFICA THAI CUISINE

Traditional Thai, soups and desserts.

1966 Francisco Blvd., Pacifica (650) 355-1678

pacificathai.com

SPICE ME Thai cuisine.

500 Purissima, Half Moon Bay (650) 560-0076

INDIAN

INDIA BEACH

Authentic Northern Indian cuisine with vegan, vegetarian and gluten-free options.

425 Ave Alhambra, El Granada (650) 712-7700

indiabeachfood.com

ICE CREAM + YOGURT + JUICES

BASKIN ROBBINS

Ice cream, cakes. 44 N. Cabrillo Hwy.,

Half Moon Bay (650) 726-5006 baskinrobbins.com

BEACH BOBA

A delicious variety of smoothies, tea and boba.

1328 Linda Mar Shopping Center, Pacifica (650) 898-8880 bboba.com

COLD STONE CREAMERY

Offering design-your-own ice cream creations hand-mixed on a granite slab.

1319 Linda Mar Shopping Center, Pacifica

(650) 355-0419 coldstonecreamery.com

FOG CITY EATS

Yogurt, gelato. Breakfast and lunch.

1610 Francisco Blvd., Pacifica (650) 290-8042 fogcity.shop

GULINO GELATO

Delicious, high-quality gelato; every batch made from scratch. 330 Main. St., Suite 101, Half Moon Bay gulinogelato.com

Jettywave is a distillery that embraces the modern northern California coastal lifestyle producing whiskies, bourbons, gins, vodkas and Half Moon Shine. The Jettywave vision is based on the principle of realistic sustainability.

155 Broadway, Half Moon Bay (650) 291-8835 jettywave.com

VELVET HIPPO LOUNGE

Distilled spirits, high-end cocktails.

724 Main St., Half Moon Bay (650) 276-7029

TRIPP DISTILLERY

Small batch vodka and rum production. (650) 557-1335

1121 Palmetto Ave., Pacifica trippdistillery.com

BEER

BLUE OCEAN BREWING

Brew pub. Microbrew beer.

315 Princeton Ave., Half Moon Bay highway1brewing.com

HALF MOON BAY

BREWING COMPANY

Brew Pub. Oceanfront restaurant and brew pub with California coastal cuisine and micro-brewed beers. Burgers,

270 Capistrano Rd., Princeton (650) 560-8729 hopdogma.com

HUMBLE SEA BREWING COMPANY

Tap room with delicious appetizers, bites, and fun food — skewers, empanadas, dumplings and pizza!

5560 Pacific Coast Hwy., Pacifica (650) 898-8008 humblesea.com

PACIFICA BREWERY

Brewery. Serving seasonal and locally sourced foods alongside a vast selection of beers made in-house.

4627 Pacifica Coast Hwy., Pacifica (650) 735-5311 pacificabrewery.beer

PEDRO POINT BREWING COMPANY

Brewery. Locally owned and operated craft brewery. IPAs, stouts, variety of German, Belgian and English styles with a coastal California twist. Music and food events, too!

55A Bill Drake Way, Pacifica (650) 735-5813. pedropointbrewing.com

SACRILEGE BREWERY

Clever handmade in-house beers,the best, always rotating

guest tap selection on the coast. Enjoy pulled pork sandwiches, fish tacos, and the fan favorite burgers on English muffin buns.

730 Main St., Half Moon Bay (650) 276-7029 sacrilegebrewing.com

WINE

A GRAPE IN THE FOG

Wine Bar. Wine, sweet and savory bites, live music.

400 Old County Rd., Pacifica (650) 735-5854 agitf.com

BARTERRA WINERY

Winery. Barterra offers the finest wines from Northern California’s top vineyards. Come and enjoy beautiful downtown Half Moon Bay and experience the very best of California wines all in one place!

315 Main St., Half Moon Bay (650) 712-1635 barterrawinery.com

HALF MOON BAY WINE & CHEESE COMPANY

Wine, cheese shop. 60 open wines from the most renowned wine regions available 7 days a week at the tasting bar. 421 Main St., Half Moon Bay (650) 726-1520 hmbwineandcheese.com

HALF MOON BAY WINERY

Established to honor the picturesque reputation of Half Moon Bay. The winery’s varieties,all handcrafted from North Coast grapes, recognize different aspects of the town and the coast. Buy online or visit the website to find the Coastside locations where the wine can be purchased.

(650) 703-4318

Eat! in the November issue of

halfmoonbaywinery.com

LA NEBBIA WINERY

Winery. Quaint and old-world tasting room open daily 10am to 5pm. Barrel to Bottle events. Beautiful outdoor setting with picnic tables, grass area, and bocce ball court.

12341 San Mateo Rd., Half Moon Bay (650) 726-9463 lanebbiawinery.com

SANTE ARCANGELI

FAMILY WINES

Unique Santa Cruz Mountain wines. 216 Stage Rd., Pescadero santewinery.com

TABLE WINE

Beer and wine sales and tasting.

1710 Francisco Blvd Suite A, Pacifica

(650) 898-8205 tablewinemerchant.com

THE COASTAL VINE

Wine bar. A lounge offering wine, beer, coffee, tea, and small bites.

2305 Carlos St., Moss Beach (650) 563-4335 http://thecoastalvine.com

THOMAS FOGARTY WINERY

Striking, terroir-driven singlevineyard wines in the most exciting mountain region in California. 19501 Skyline Blvd., Woodside (650) 851-6777 fogartywinery.com

TROJAK-KNIER WINERY

Winery. Handcrafted wines produced and bottled since 1993. Offers award-winning Pinot Noir, Zinfandel,

Sangiovese and more. Tasting room: 12-4:30 Saturday/ Sunday, or by appointment. 151-A Harvard Ave., Princeton (650) 728-3613 trojakknier.com

VINOTECA

Wine. Wine tasting and shop. Serves cheese, hors d’oeuvres. 330 Main St., Half Moon Bay (650) 560-8954 vinotecahmb.com

Restaurants, this issue is for you! Our November issue is dedicated to our dining and drinking establishments on the Coastside. Not only will readers find feature stories and our usual sections, but also a special section called “EAT” with a focus on the local dining scene. EAT will include restaurant advertisers and editorial write-ups as well as our all-inclusive restaurant listings from Pacifica to Pescadero.

Café Capistrano Café Capistrano

Story by Cynthia Nations

The wonder of Fibonacci in our

gardens

Enjoyment of the world around us and in our gardens is a deep-rooted and multifaceted aspect of the human experience. The serenity of a well-maintained and organized green space that includes vibrant colors of blooming flowers, branching of trees, the arrangement of seeds in many plants, and the arrangement of leaves on a stem are some of the many reasons why people derive such pleasure from gardens.

The human brain has evolved to recognize patterns in the environment, and the Fibonacci sequence and golden ratio can be seen as pleasing patterns that are both simple and complex.

Current scientific research finds evidence that Fibonacci numbers and golden ratio mathematical principles appear in many patterns and structures in nature. The Fibonacci sequence is a mathematical pattern where each number is the sum of the two preceding numbers (e.g., 0, 1, 1, 2, 3, 5, 8, 13, 21, 34, etc.). The golden ratio is a mathematical ratio of approximately 1.618:1 and is often represented by the Greek letter phi. The attraction to the Fibonacci sequence and golden ratio in gardens is likely a combination of their natural occurrence in the environment and their ability to create pleasing patterns and proportions that evoke a sense of balance and harmony. In addition, the Fibonacci sequence and the golden ratio are associated with growth and abundance, making them symbolic of prosperity and success.

Daisy

Photo courtesy Thomas M. Johnson

The beauty of flowers, carefully arranged and nurtured, often follows the Fibonacci sequence in the arrangement of their petals and seeds.

Pattern arrangement adds an extra layer of fascination to the world of flora. Many flowers exhibit a petal count that corresponds to Fibonacci numbers. For example, lilies often have three petals, buttercups have five, Shasta daisies have 21, and dandelions have 34. Other examples include the White Calla Lily (one petal); Euphorbia (two petals); Iris (three petals); larkspur, hibiscus, and wild rose (five petals), black-eyed Susan and delphiniums (eight petals); pyrethrum daisy (34 petals); and Michaelmas daisies (89 petals).

One of the most noticeable manifestations of the Fibonacci sequence in flowers is seen in the spirals of sunflower seed heads. The seeds of these flowers form spirals that radiate from the center. The numbers of these spirals, when counted in opposite directions, are often consecutive Fibonacci numbers. The most common arrangements are 21 and 34 spirals, or 34 and 55 spirals. This mathematical harmony is not only visually appealing but also serves a practical purpose. The optimal packing of seeds ensures efficient use of space, maximizing the plant's reproductive success. Many gardeners enjoy succulent plants that form geometrical spirals like sunflowers. Some spirals are more perfectly arranged than others. Aeonium ‘emerald ice’ has concentric rosettes that form spirals; Aeonium arboreum ‘zwartkop’ leaves are purple-black and form spiral rosettes at the edge of the stem; Agave ‘blue glow’ leaves are lance-shaped, and the rosettes are less compact than succulents with smaller leaves; the leaves of agave victoriae reginae are geometrical and form rosettes from the bottom without a stem; and Echeveria imbricata often has near-perfect rosettes in

MASTER GARDENERS

UC Master Gardeners of San Mateo and San Francisco counties are volunteers who are trained under the auspices of the University of California to provide sciencebased information on plants, horticulture, soil and pest management at no charge to the public. For more information and to find out about classes and events in your area, visit our website where you can also sign up for our newsletter and contact our Helpline: http://smsf-mastergardeners .ucanr.edu/

which the leaves are saucer-shaped. Aloe polyphylla (spiral aloe) is one of the best-known spiral succulents. The rosettes form a perfect Fibonacci clockwise or counterclockwise spiral.

One of the most interesting applications of the Fibonacci sequence is in the design of gardens. Many gardeners and landscape architects have used the Fibonacci sequence to create beautiful and attractive garden designs that follow the natural patterns found in nature.

One of the most common applications of the Fibonacci sequence in gardens is in the placement of plants. The Fibonacci sequence provides a mathematical framework for determining the ideal spacing between plants, which can help to create a more visually appealing and functional garden. One example is plant arrangement in a spiral pattern that follows the Fibonacci sequence, with each successive plant placed at a distance equal to the sum of the distances between the two previous plants. This creates a natural and aesthetically pleasing arrangement that mimics the spiral patterns found in nature, like the spiral pattern of a snail shell.

LEARN MORE

For a more full discussion of Fibonacci principles, visit https:// fibonacci.com/naturegolden-ratio/

Gardens offer a respite from the demands of modern life, providing a sanctuary for relaxation, reflection and inspiration. When selecting plants and designing a garden, an awareness of Fibonacci-related growth and design patterns can add an element of artistic and creative beauty. Observing the mathematical beauty of plants and garden design can spark conversations about the intersection of mathematics and nature. COASTSIDE

Cynthia Nations is a University of California master gardener who enjoys the Fibonacci sequence in her succulent garden. The article was edited by UC Master Gardener Maggie Mah.

Aloe polyphylla at Seascapes Succulent Nursery in Half Moon Bay.

Photo courtesy Cynthia Nations

Juno

BREED: Border collie mix

AGE: 2 years old

Juno visits the trails on the coast regularly with her family. Aside from hiking, some of her favorite pastimes are ripping the stuffing out of toys and drooling during car rides.

— Anna Hoch-Kenney

BORDER COLLIES

The American Kennel Club calls border collies “workaholics.” And it warns potential owners drawn to the many admirable aspects of the breed that they better be ready for action. Border collies want to work and play, and that will keep owners busy. Why would you sign up for all that work? “Borders are among the canine kingdom’s most agile, balanced and durable citizens,” the AKC notes. Experts say the breed is known for its intelligence and athleticism.

Please call us to discuss your needs with a knowledgeable and compassionate funeral director.

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Garden Chapel Funeral Directors serves families across all faiths and cultures, with dedicated personal service, helping each family create a celebration of life for their loved ones.

Although there are many decisions you may have to make, we assure you that we will guide you through the entire process every step of the way.

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PHOTO BY JEFF REGAN

COASTSIDE / Flashback

By Clay Lambert

Devil’s Slide was, and is, among coast’s best landmarks

No geographic feature looms any larger on the San Mateo County coast than Devil’s Slide. For years, it was a psychological barrier as much as a physical one, separating Pacifica from Montara and points south. Then one day, in 2013, new tunnels opened, and the worries of rock slide and road closures were a thing of the past. But longtime Coastsiders will never forget the devil in that crossing.

San Mateo County built the first coastal route over the slide in 1879. Not everyone was so sure it was safe. In 1912, a San Francisco newspaper called it "as treacherous a piece of road as can be found. Death stalks in front and lurks behind in every foot of the climb to the summit."

Just a few years before that, in 1908, the Ocean Shore Railroad opened, and the route included a tunnel blasted through the Devil’s Slide rock. Meanwhile, farmers began using an inland route east of San Pedro Mountain to get to San Francisco, reducing demand for the train. That was just one factor in the demise of the railroad. The 1906 earthquake shook investors, and the route to Santa Cruz was never fully realized.

In 1939 Caltrans completed a 5.9-mile extension of Highway 1 between Montara and Pacifica and that roadway was essentially what travelers would know as Devil’s Slide for decades to come. Of course, the unparalleled views from the road caught the attention of motorists — who sometimes struggled to keep their eyes on the road — and even Hollywood wanted in on the act. In 1960, Devil’s Slide played a key role in the thriller “Portrait in Black.” Lana Turner and Anthony Quinn starred as lovers who killed a man and then disposed of the body by stuffing it in a car and pushing it over the edge of Devil’s Slide. Moviemakers had to agree to retrieve the automobile in order to get clearance for the scene.

Of course, landslides were a regular occurrence, shutting the road for weeks or more. And tragedy was never far away. Dozens of drivers have missed turns over the decades, crashing into the rock and surf below. In 1967, a San Francisco woman reportedly threw her two children, ages 9 and 10, over the side and then jumped to her death after them.

All the while road planners fought for years to build an inland path that would spare travelers the vista and the torment of Devil’s Slide. They were met with vociferous opposition from coastal residents who saw an inland boulevard as a path to the destruction of the coast. In 1996, San Mateo County residents overwhelmingly passed Measure T,

which made clear that most were opposed to an inland route.

If you’ve been through the tunnel, you know environmentalists won. In 2005, Caltrans broke ground on the first phase of construction, work that would continue over eight years. The opening, in March 2013, was a big event, with dignitaries bused to the tunnel’s mouth for political speeches and a ceremonial ride through the span. The tunnels were officially named for U.S. Rep. Tom Lantos, who was a key political supporter in the fight for funding of the tunnels. COASTSIDE

Dignitaries spoke to a crowd of Coastsiders on the occasion of the opening of the tunnels, and it seemed everyone wanted to be among the first to drive through the spans.

Golden hour on the coast

The magic of the golden hour here has become all the more appreciated, especially with data showing it was the coldest summer on the coast since 1971. I will never take these precious moments for granted again! Photo was taken at 7 p.m. on Sept. 10. The vantage is looking up the coast along Devil's Slide from Bunker Point. — Anna Hoch-Kenney

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