Coastside November 2023

COASTSIDE FROM PACIFICA TO PESCADERO

VOL. 4 NO. 11 NOVEMBER 2023

ANNUAL EAT + DRINK ISSUE

Chef brings local farm and fish to table County program highlights coastal restaurant

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Contents

NOVEMBER 2023

FEATURES

INSIDE

18

8 From the Publisher

Chef brings local farm and fish to table County program highlights coastal restaurant

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From mystery meat to homemade salsa A district uses local products to transform school lunches

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Rigging the past for all to see now Pacifican is key to keeping maritime history alive

Food is the spice of life

10 Asked + Answered A love story that continues in Half Moon Bay

12 This + That

Check out the latest business news from Pacifica to Pescadero

14 Talk About

Cutting the holiday waste

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

55 What's Up?

Calendar of events

56 Out + About

A look at the people making the most of the coast

58 Growing Things The changing American landscape

61 Dog’s Life Meet Gracie

63 Flashback

Remembering Sam Mazza and Pacifica’s castle

64 Final Shot

The watery physics of the surf

COVER Fattoria e Mare Chef Pablo Estrada finds a bounty on the Coastside.

Photo by Anna Hoch-Kenney

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MAKE YOUR REAL Where youDREAMS live ...

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Denise Delaney 650.728.HOME dd.properties CalRE #02193822

David Cline & Diana Plank 650.728.8080 CoastalAgent.net CalRE #00949707 / #00779576

Linda Crose-Andersen 650.417.1545 LindaCrose-Andersen.com CalRE #01957715

Heidi Frank 650.218.8156

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Anthony Sprotti 650.787.3982 SprottiRealty.com CalRE #02155620

Matt Aragoni 650.483.8949 CACoastProperties.com CalRE #01978236

The Gray / LaVey Team Jan Gray, Barbara LaVey 650.245.6049 / 650.483.4449 TheGrayLaVeyTeam.com #00478786 / #01361161

Jackson Robertson & Terry Fisher 650.455.6985 / 253.569.8571 HMBproperty.com / Terry.Fisher@cbrealty.com CalRE #01452757 / #01301674

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Deborah Cozzolino 650.255.4848

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Grant Walters 650.867.0482

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Discover homes for sale.

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225 S. Cabrillo Highway, Suite 105B, Half Moon Bay, CA 94019 | 650.726.1100 Not intended as a solicitation if your property is already listed by another broker. Affiliated real estate agents are independent contractor sales associates, not employees. ©2023 Coldwell Banker. All Rights Reserved. Coldwell Banker and the Coldwell Banker logos are trademarks of Coldwell Banker Real Estate LLC. The Coldwell Banker® System is comprised of company owned offices which are owned by a subsidiary of Anywhere Advisors LLC and franchised offices which are independently owned and operated. The Coldwell Banker System fully supports the principles of the FairC Housing Act andIthe EqualNOpportunity Act. OA STS DE OV E M B E R 2023

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PROTECTING WHAT YOU VALUE MOST

COASTSIDE VO L .

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N O.

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N OV E M B E R

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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

AUTO • BOAT • RV

EDITOR AND PUBLISHER Clay Lambert | clay@coastsidenewsgroup.com S TA F F W R I T E R S August Howell | august@coastsidenewsgroup.com Emma Spaeth | emma@coastsidenewsgroup.com Peter Tokofsky | peter@coastsidenewsgroup.com CONTRIBUTORS Jerry Crow Cynthia Nations Greta Reich

HOME

COPY EDITOR Julie Gerth | julie@coastsidenewsgroup.com PHOTO GRAPHER Anna Hoch-Kenney | anna@coastsidenewsgroup.com DESIGN Shari Chase

BUSINESS

M E D I A C O N S U LT A N T S Mary Moseley | mary@coastsidenewsgroup.com

Randie Marlow | randie@coastsidenewsgroup.com AD PRODUCTION AND DESIGN Judith Modlen | judith@coastsidenewsgroup.com C I R C U L AT I O N Alison Farmwald | alison@coastsidenewsgroup.com

FARM

MAILING ADDRESS 714 Kelly Ave., Half Moon Bay, CA 94019 IN PERSON 714 Kelly Ave., Half Moon Bay, CA 94019 (650) 726-4424 SEND LETTERS AND PHOTOS Your contributions are welcome. Please send photos and letters for consideration to clay@coastsidenewsgroup.com. ©2023 Coastside

Coastside Since 1965 —Trusted Service Always

Adam Underwood Mon – Fri, 9 am - 5 pm. Closed Sat and Sun 720 Kelly Street, Half Moon Bay, CA 94019 650.726.6328 adam@kevinobrieninsurance.com www.kevinobrieninsurance.com Products underwritten by Nationwide Mutual Insurance Company and affiliated companies. Columbus, OH. Nationwide and the Nationwide N and Eagle are service marks of Nationwide Mutual Insurance Company. © 2017 Nationwide 6918324 6

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Half Moon Bay Review

Pacifica Tribune

SUBSCRIPTIONS: All subscriptions delivered via the US Mail. PERIODICALS MAIL PERMIT: Authorized by U.S. Postal Authorities of Half Moon Bay, CA. (USPS #233-200). Periodicals Postage Paid at 714 Kelly Avenue, Half Moon Bay, CA 94019. POSTMASTER: Send address changes to the Half Moon Bay Review, 714 Kelly Avenue, Half Moon Bay, CA 94019. SOCIAL MEDIA Find the Half Moon Bay Review on Twitter, Facebook and Instagram. Sign up for breaking news delivered via email at hmbreview.com. COPYRIGHT: All editorial and advertising contents are ©2023 by Half Moon Bay Review.

Reproduction or use in any form of editorial, news, photo or advertising content in whole or part without permission of the Half Moon Bay Review is prohibited. Enjoy!

Sea Crest is a JK-8 school of joyful learning and community. Located in the heart of Half Moon Bay, Sea Crest offers a high-quality, engaging educational experience that leverages our beautiful setting with a focus on marine and coastal connection. Our creative and collaborative educators believe in providing the best in innovative education to inspire and empower learners to engage curiosity, express creativity, act with compassion and lead with courage.

Admission tours and applications now available! seacrestschool.org/admission C OA STS I D E N OV E M B E R 2023

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From the Publisher

Food is the spice of life

I

f you are like me, you start thinking about food the moment you wake up and maybe stop as you are brushing your teeth for the night. Thinking about food is akin to breathing for me, except my mouth usually doesn’t water when I breathe.

When I think about the annual string of holiday celebrations this time of year I’m not wrapped up in bows and visions of pretty packages. I am unconcerned about being the airport shuttle for relatives. I don’t even worry about being naughty or nice particularly. What I am is fixated on the food. Which is why we created this month’s Coastside Magazine basically for me, though you are free to read it too.

Our intern Greta Reich tracked down the busy Mariano Padilla, the busy new sommelier for the Ritz-Carlton, Half Moon Bay. He tells us in these pages that he has always been interested in hospitality. In fact, his grandfather was in the business. He talks about the joy of building a wine list and creating an “experience” for those lucky enough to get a taste in the world-renowned resort.

It reminded me of an experience I had. Nine years ago, I walked into the Coastside resort to interview Petra Polakovicova, who was then the Ritz-Carlton’s sommelier and had passed the three-day Advanced Sommelier Exam.

At the time she was one of only 325 people in the United States who could say that. She also spoke multiple languages and is to this day one of the most accomplished people I’ve met on the job.

Also this month, may I direct your attention to our Peter Tokofsky’s story about what may be the best-kept dining secret on the Coastside: lunch at Pescadero schools. The cafeteria is home to locally sourced produce and a lot of tender loving care. It’s enough to make you long for school days on the South Coast.

So, bon appétit! May your holiday meals be memorable.

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

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T

hey tell young journalists, when writing about a dog, get the mutt’s name. Why? Because a collie may be adorable, but a collie named “Maggie” is relatable. And we all like to read about creatures with whom we relate.

I was reminded of that truism when editing the stories you will find in this month’s edition of Coastside. It’s true we always include a fine example of coastal canines as a standing department. But this month, without even trying, it seems like animals poked their cold noses into just about every story. That may be because this magazine is dedicated to our environment. You’ve heard the expression “canary in a coal mine,” which harkens back to dark days when miners would carry the birds deep underground, knowing that if the birds were starved of oxygen and died, it was past time to get the heck out of there. Well, the animals in our midst are all playing that role today as climate change, toxic chemicals, plastics that never degrade and other environmental hazards crowd many species toward extinction.

So, it seems fitting that beloved animals follow readers closely throughout today’s edition — from Lily the Chihuahua mix to the sturdy dogs who are training even now for next month’s Surf Dog World Championships to the sheep that populate Elkus Ranch. Being good environmental stewards will not only maintain a livable planet for us all but for our fourlegged friends too.

Also inside this magazine, you’ll read about the people who have made Pacifica one of the most tree-friendly places you’ll ever visit as well as the climate action plans under construction in Pacifica and Half Moon Bay. We’re all in this together and thankfully, we find ourselves in one of the world’s most breathtaking corners. It’s good to remember that as we share our responsibility to our animal friends and the environment we all depend upon.

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COASTSIDE / Asked + Answered

By Greta Reich Photo by Anna Hoch-Kenney

A love story that continues in Half Moon Bay Sommelier works with chef to create high-end experience The Ritz-Carlton, Half Moon Bay, welcomed a new sommelier this summer. Mariano Padilla is originally from Mexico and graduated in 2016 from the two-year sommelier program at the Mexican School of Sommeliers. In 2020, he moved MARIANO PADILLA to California where he worked for Lavender Ridge Vineyard in Murphys and Michelin star restaurant Atelier Crenn in San Francisco before joining the Ritz-Carlton. He will work alongside Executive Chef Roberto Riveros and Chef de Cuisine Francisco Simón at the Ritz-Carlton’s Navio and The Conservatory. Padilla spoke with Coastside Magazine’s Greta Reich about the job and what a sommelier can add to the dining experience.

5 QUESTIONS

San Francisco. It's a really high-paced, fast-paced, high-energy place.

And I wanted to be able to translate that into a bigger scale, in the same realm of luxury — just transfer that to a bigger scale and be able to actually run the program and be able to make the decisions and to bring accolades to the hotel. So that's our focus right now and I thought it was a great opportunity to work with a leading luxury hospitality company worldwide.

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What got you interested in this job? I've been in the hospitality restaurant industry basically my whole life because my grandfather was a chef as his side job ... I was involved in restaurants ever since I can remember. Formally, 2006 was my first fine-dining experience, and the first time I heard about the word sommelier.

2

What does a sommelier add to a restaurant? In the realm of hospitality, and particularly high-end or luxury experiences, the wine has always been a fundamental part of dinner. Since the ancient times, wine was always around us, around food, around celebrations and just daily life. (Wine is) very sensitive to light, to temperature, to sound, to vibration, in general, so having the knowledge and the know-how to treat and handle wine is really important. And, so, you can also assure the quality of your wines to the people that you're selling them to, and to enhance your experience, make it way more enjoyable by being able to really pair and play with flavor profiles ... At the end, it's just a very complementary part of food.

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Why did you decide to come to the Ritz-Carlton from Atelier Crenn? I was working in a three-Michelin star restaurant in

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Can you tell me a bit about working with chefs to curate compatible wine and food menus? A very important part of my job is to be working together with chefs that are always creating these fantastic menus and this delicious food. I had the chance to sit down and actually have dinner at our flagship luxury restaurant, which is Navio, and be able to taste the food and really see what the chef's intention was behind it. And now I create a wine pairing that enhances the experience but also complements the food in a great way.

We have so many great dishes, and the idea behind the food is just a really high-end dinner experience. It's just always really constructive and really amazing to be able to work with chefs, like Chef Francisco and Chef Roberto.

5

Why did you move to the U.S. and what do you think of Half Moon Bay? My journey in the United States started when we were going through a pandemic in March of 2020. ... I happened to be working in the Mexican Caribbean, in another resort over there, and I was lucky enough to be able to meet the person who is now my wife. So it's a love story, honestly. We met in Mexico, we dated over distance for a year, and, after that year, the pandemic hit. So we were already in talks about what was going to be our next step and our lawyer emailed us and said that borders are closing and if you're trying to make a move, now's the time. So we decided to quarantine together.

It was a make-or-break type of thing. I guess the outcome was great because here I am, we got married in July of 2020.

I actually really love what I found to be Half Moon Bay. Particularly, the Ritz-Carlton in Half Moon Bay is just an amazing property.

Surrounded by all this beautiful, bountiful place is just so amazing and I am in love with the ocean, and to have it right next to the mountains and the forest is just delightful. COASTSIDE

Your Home.

Our Mission.

At Compass, we deliver a personalized real estate experience. By pairing knowledgeable coastal experts with intuitive technology, we can help you get from where you are to where you want to be.

Brian Ely

Brian Lee

Cheryl Stockton

Daniel Smith

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Lisa Forward

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FIND A HALF MOON BAY AGENT 42 N. Cabrillo Highway Half Moon Bay, CA 94019 650.712.1199

Compass is a real estate broker licensed by the State of California and abides by Equal Housing Opportunity laws. License Numbers 01079009 and 01272467. All material presented herein is intended for informational purposes only and is compiled from sources deemed reliable but has not been verified. Changes in price, condition, sale or withdrawal may be. made without notice. No statement is made as to accuracy of any description

C OA STS I D E N OV E M B E R 2023

11

COASTSIDE / This + That

Rosalind Bakery pop-up, a name change, and IN TOWN the Gopher Guy is changing it up WHAT'S NEW

New ventures in businesses continuing to energize the Coastside

What’s in a name?

San Mateo Credit Union, which has a branch in Half Moon Bay, announced that it is in the process of changing its name to Monterra Credit Union.

The reason for the change, which takes place officially in February 2024, is to clear up confusion about who may join, according to the credit union’s website. The business is keen to let potential customers know its charter allows anyone to join who lives, works, worships or attends school in San Mateo County, the city of Palo Alto or areas of San Francisco.

A story about the change on the news site Credit Union Times suggests the new brand is a “way to connect the name of an iconic beach near Half Moon Bay.” The company says the new name was the result of months of work involving the board of directors and a branding firm.

There was no word on why the company chose that spelling of Monterra.

We need a new ‘gopher guy’

An opportunity pops up

Pacifica’s Rosalind Bakery was one of the few selected out of 850 applicants to run a pop-up site at Four Embarcadero Center in San Francisco. The pop-up opened in October. The bakery, known for its delicious bread, also serves espresso drinks and pastries. The restaurants chosen by the San Francisco nonprofit New Deal, with help from the city’s Office of Economic and Workforce Development, represent an attempt to revitalize downtown. The grants, which cover rent, run for three months, after which the pop-up owners can extend the leases with their landlords.

One day soon, when you need him most, Ross Roberts won’t be there to answer the call. That is because the coast will soon need a new “gopher guy.”

For 20 years, Roberts has run Gopher Guy and been on call to take care of your varmint problems from Half Moon Bay to Pacifica. He built a loyal list of 1,700 clients, but it’s time to retire and move to Idaho. That is why Roberts is looking for a buyer for his booming business.

Roberts was born into the trapping game.

His grandfather was a predatory animal control trapper for San Mateo County. “I kinda grew up in that environment,” Roberts says.

Roberts is licensed to remove a range of pests from raccoons to skunks and rats, but says the majority of his business is dealing with unwanted gophers and moles. He says he removes about 1,000 gophers from coastal properties every year.

Interested in training with an experienced trapper and buying a booming business? Call Roberts at (650) 465-1291.

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.

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Care, judgment free.

We get it. We’re all humans, and as your doctors and health care providers, we’re here to listen to you. We didn’t become doctors, nurses, and advanced practice providers to tell you how to live. We do this because we want you to live your best life and to help tailor a care plan to get you there. So, please, eat an occasional treat, get a little sunshine, and have fun. We’re not here to judge. We’re here to help.

If you’re due for a primary care checkup, give our doctors’ offices a call to schedule a wellness visit. We offer convenient locations in Belmont, Redwood City, Half Moon Bay—and now Foster City. For more information, visit dhmf.org/sequoia.

C OA STS I D E N OV E M B E R 2023

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COASTSIDE / Talk About

By August Howell

Cutting the holiday waste Office of Sustainability considers a greener holiday season

W

e live in a disposable time. It’s easy to toss things we no longer need into the gutter. At the same time, it’s never been easier to see the impact litter and waste have on our parks, streets and beaches.

The holiday season that stretches from Thanksgiving to New Year’s Eve is synonymous with presents, festivities and a few family meals.

But the very things we love about the holidays often lead to more material for the landfill. How can we cut back on the stuff we don’t need? How can we reduce our environmental footprint? And what are we supposed to do with all those leftovers?

Coastside Magazine’s August Howell posed these questions to county officials who study all manner of waste reduction and upcycling on the Peninsula: Karen Wang, the county’s Office of Sustainability communications officer, and Gordon Tong, the department’s waste reduction program manager. This conversation has been lightly edited for length and clarity.

On average, how much more waste or trash is generated by households during the holiday season?

On average, Americans throw away 25 percent more trash during the holidays compared to any other time of the year. San Mateo County follows similar trends during the holidays, but we don’t generate as much extra trash as other places since we prioritize recycling and composting. This is why recycling and composting programs are so important. They allow us to keep as much waste as possible out of our landfills.

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Is there a single greatest contributor like wrapping, food scraps or clothing?

During the holidays, there is a significant uptick in the amount of overall general consumption, which leads to more waste. Top contributors during this time include food waste, wrapping paper, packaging and other unwanted consumer items.

Why does cutting down on food waste matter? What are some strategies for reducing food waste during Thanksgiving or other holiday meals?

Reducing food waste is crucial in both preserving the life of landfills and mitigating the effects of climate change. In California, 11.2 billion pounds of food are sent to landfills each year. When food rots in landfills, it produces methane — a greenhouse gas even more potent than carbon dioxide. Because of this, California has passed Senate Bill 1383 that requires cities and counties to establish edible food recovery programs and provide organics collection services to all residents and businesses.

Reducing food waste is also a great way to save money. A study from 2020 estimates that the average American consumer spends over $1,300 per year (about $3.62 a day) on food that ends up being wasted. This is more than the average annual expenditure on gasoline ($1,250) or apparel ($1,207).

Other items commonly disposed of during holiday gatherings are disposable plates, cups and utensils. If you are going to use disposable foodware, what type should people buy?

The most preferred option would be to use reusable foodware whenever possible to reduce the amount of waste. If you’re having a dinner party, you can ask to borrow some dishes from neighbors or friends. If you are going to use disposable, fiber-based compostable

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COASTSIDE / Talk About

products are the next best alternative. This is because these products break down readily when composted in commercial facilities, whereas alternatives like compostable plastics are often confused for conventional plastics and sometimes do not break down completely. San Mateo County and 16 jurisdictions have adopted a disposable foodware ordinance, which requires food facilities to use natural fiber-based compostable foodware. We encourage residents to also do their part and buy similar products if they are choosing disposable foodware.

Wrapping paper and holiday cards are often referenced when holiday waste comes up. What are some ways we can stop these from going into the landfill? Are there any misconceptions about recycling during the holidays?

It’s always best to consider the three R’s: Reduce, Reuse and Recycle, in that order. Reduce the amount of packaging by buying items that don’t have a lot of unnecessary packaging, or send electronic cards instead of paper. Reducing is always the best option to prevent need-

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less waste.

Next, think about what you can reuse. Wrapping paper can be reused if gifts are opened carefully, and gift bags can be saved and regifted during future holidays. Bows and ribbons can’t be recycled but should instead be saved and reused when possible.

If you’ve done everything you can to reduce and reuse, then recycling properly is a great way to reduce waste. Wrapping paper can contain a mix of materials (such as foil or plastic) that is very difficult to recycle. When purchasing wrapping paper and cards, look for items that are labeled recyclable, which are usually made of kraft paper with matte designs. If you aren’t sure if you can recycle an item, check with your local hauler.

What about the sustainability of purchasing a Christmas tree? What are some alternatives?

There are some services where you can buy or rent a living tree.

You can also get creative and decorate a large house plant or make

a wooden dowel tree. If you do get a Christmas tree, visiting a local Christmas tree farm with sustainable practices and responsibly disposing of the tree is recommended. To dispose of Christmas trees, most haulers will have a period after the new year when they pick up trees that are left on the curbside. Check with your local hauler for details as they may have restrictions, such as the acceptable size of the tree and whether it can be flocked (covered in faux snow). Christmas trees are often chipped and recycled as mulch for landscaping and gardening. Utilizing these specific Christmas tree disposal methods helps prevent these trees from going straight to landfills, where they may be incinerated or take a very long time to decompose.

I’ve heard that holiday lights can be recycled in San Mateo County. Could you expand on that and explain how that process works?

Holiday lights are electronics and can be recycled at places that accept electronics for recycling, including the Shoreway Environmental Center in San Carlos, which will accept drop-offs for free. Green Citizen in Burlingame will take them for a small fee. The Christmas Light Source Recycling Program and Holiday LEDs Recycling Program will also provide discounts on new lights if people send in their old broken lights for recycling.

In terms of sustainability and climate change, are there certain behavioral changes or things we can do to reduce our footprint during the holidays?

There are countless ways to reduce your footprint during the holiday season. Just making one change is a step in the right direction.

Supporting local agriculture and businesses with climate-friendly practices is a great way to show businesses that sustainability matters.

Here are some other changes you can make this holiday season: Switch to LED lights and put string lights on a timer to reduce your electricity usage. Remember Spare the Air days where you should be mindful of air quality and not use a wood-burning fireplace or drive unnecessarily in order to reduce air pollution.

Gift experiences instead of purchasing items to reduces waste. It's a great way to make unforgettable memories with family and friends.

You can also make handmade or upcycled gifts as opposed to storebought gifts to reduce car travel, shipping emissions, and packaging waste. Reduce your driving trips and plan your holiday shopping to cut your greenhouse gas emissions. If you’re making big purchases for your home, like cars or appliances, etc., go electric. The county has resources to help you switch from methane gas appliances to electric ones. To learn more, visit smcsustainability.org/energy/home-electrification/ COASTSIDE

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Fresh produce and fish are key to Fattoria e Mare County program highlights coastal restaurant

D

espite not growing up on a farm, nor ever having worked on one, Chef Pablo Estrada walks the fields like a seasoned grower. He knows exactly when the squash is perfectly ripe, or when a rainy season makes for bad green beans. The chef takes the term “farmto-table” quite literally, visiting local farms and boats in Pillar Point Harbor to get fresh produce and fish for his creations at Fattoria e Mare. Estrada cultivates 80 percent of his menu from scratch, with local products, for the Italian-inspired restaurant located on Main Street in Half Moon Bay. “It is important to source locally for many reasons, chief among them is that the ingredients are at their freshest, but buying local means you also aren’t abusing the footprint to get the food from the farm to your kitchen,” the chef wrote in an email to Coastside Magazine.

On any given day, Estrada can be found chatting with fishermen in the harbor to find the best catch of the day, or walking the rows with local farmers to see what’s ripe. Unlike some chefs, his menu reflects what’s best that week. Sometimes it’s a squash blossom pizza, others it’s experimenting with figs if he falls upon an abundance of the item.

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Chef Pablo Estrada uses the bounty of the coast in his well-appointed kitchen in Half Moon Bay. C OA STS I D E N OV E M B E R 2023

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FATTORIA E MARE: FARM AND SEA

The chef’s menu is always changing to reflect what’s best, but his personal favorite is the seafood platter with squid ink and mafalde because he says it is always representative of the freshest ingredients available.

For more information about the restaurant, visit fattoriaemare.com.

315 Main St. Half Moon Bay (650) 342-4922

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“

BAKING AND COOKING ARE IN MY BLOOD, SO I WAS ALWAYS ‘CALLED’ TO THE KITCHEN.” CHEF PABLO ESTRADA, FATTORIA E MARE

At left, Estrada puts local finds to good use, creating dishes that are unique to the San Mateo County coast.

Above and right, in order to create in the kitchen, Estrada first walks the fields.

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LOOK FOR THE LOGO

“We support local farmers because it’s not only the right thing to do, but If you’re interested in supporting because we believe in the other businesses that use local products for freshSan Mateo County products, keep an eye ness, flavor and our comout for the “As Fresh As It Gets” logo mitment to the authenticwhen you are visiting local farmers ity of our Italian-inspired markets, restaurants, hotels, cuisine,” he said. and farm stands. More at The chef feels strongly thesanfranciscopeninsula.com. about not overdoing it with seasonings and flavor, and likes to let the freshness of the product do the job, allowing for its authentic taste to be the star.

He added that the restaurant also names the farmers on the menu to give attention to the locally sourced products and to support local farmers, some of which include Serafin Avila, Giusti’s Farm, Balakian Farms and Iacopi Moreno Farms.

This philosophy, while making for a tasty pasta or pizza, is more than that for the chef, who has strong ties to the San Mateo County “As Fresh As It Gets” program.

In an effort to recognize local restaurants and businesses that purchase and serve products from local San Mateo County farmers and fishermen, the San Mateo County and Silicon Valley Convention and Visitors Bureau, San Mateo County Farm Bureau and the San Mateo County Harbor District joined forces in 2006 to create the program. The program was founded to promote local farmers and fishermen.

“Fattoria e Mare exemplifies what we proudly refer to as the shining star of the ‘As Fresh As It Gets’ program,” wrote Jacqueline Joshua, communications manager for the Peninsula region’s convention and visitors bureau, in an email to Coastside Magazine. “In alignment with our program, (Estrada) epitomizes an authentic farm-to-table experience here on the Peninsula, diligently sourcing ingredients directly from our local farms and fishermen. This enables visitors and locals to savor food that has been cultivated within (this small radius).”

Estrada was born into the culinary industry as his father is a baker, and he grew up surrounded by fresh and authentic ingredients.

“Baking and cooking are in my blood, so I was always ‘called’ to the kitchen,” he said.

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Far left, Chef Pablo Estrada stands with local farmer Avila Serafin.

Farmers like Serafin are essential partners in the food presented at Estrada's restaurant.

He’s brought some of his dad’s wisdom to his own restaurant, which bakes all of the bread and makes all the pasta from scratch.

Estrada has worked with some of the best around. He moved to San Francisco from Mexico in 1993 after being raised in his family’s bakery, and when he first arrived he took up a job as a baker at Cafe Pescatore. Since, Pablo has worked at Campton Place, Restaurant LuLu, Palio d’Asti, Red Herring, St. Regis Hotel, Luce at Intercontinental Hotel, and Rose Pistola. He was even awarded a Michelin star four years in a row while at Luce.

He first opened Fattoria e Mare in Burlingame and then decided to expand to Half Moon Bay, closer to the farms that supply his restaurant. During the pandemic, he closed the Burlingame location to concentrate on Half Moon Bay. COASTSIDE

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A

Above, students at Pescadero Elementary School line up for one of their favorite meals: spaghetti. The meals are lovingly prepared fresh each morning.

FROM MYSTERY MEAT TO HOMEMADE SALSA A district uses local products to transform school lunches

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van pulls into its usual spot and the team begins unloading boxes of heirloom tomatoes. The bright reds and yellows of the freshly harvested fruit almost seem too perfect to be real.

Next come cartons filled with colorful summer squash of all sorts. Lush, compact heads of lettuce are piled high next to them. Lemon cucumbers of various shapes and sizes are so fresh the flowers from which they grew still cling to them and traces of dirt from the fields brush their pastel hue. Crates of fennel bulbs fill the air with their licorice aroma.

At first glance it might seem the van is preparing to bring the harvest to a nearby farmers market. But this delivery is parked outside Pescadero Elementary School where staff and volunteers are sorting and preparing the local bounty to distribute to the central kitchen and school cafeterias.

Regina Silveira slices while she talks.

“The older kids and adults definitely know that it’s different,” she said. She neatly puts a few glistening spears of cucumber onto each tin lunch tray lined up in front of her on a large table. She sprinkles most of them with Tajín. She skips the last one. “He doesn’t like it on his,” Silveira says about one of the students who will soon come grab lunch between classes.

The former chef-owner of a café in town, Silveira seems very much in her element preparing lunches for about 150 of the kids who attend the three schools in La Honda-Pescadero Unified School District. She checks the large tubs of pasta heating in the oven behind her before returning to chopping and chatting.

Silveira and others around the school talk in almost tectonic terms about the transition from frozen to fresh that the district implemented a decade ago. “We were a heat-and-serve facility with the usual school lunches like corn dogs and pizza. It never changed,” she said.

Cue Kathy Webster, food advocacy manager at TomKat Ranch, whose mission is all about change.

With her own kids attending the local schools, she stepped in to help wean the district from the convenient but harmful impact of processed foods.

Now the days of mystery meat and plastic-wrapped burritos are a fading memory.

By Peter Tokofsky Photos by Anna Hoch-Kenney

Students seem genuinely interested in what is on the menu each day and know it will be delicious and good for them.

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Food Service Director Regina Silveira serves a lunch of quesadillas and salads to students of Pescadero Middle and High School on an October school day.

“

I’m pretty famous for my tomato soup.

I think it’s the adults’ favorite.

And my homemade salsa.”

Regina Silveira, LHPUSD chef

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Silveira’s commitment has helped with the transition. The lack of potable water at the school doesn’t slow her down as she washes the vegetables in tubs filled with bottled water. She also seems to know the eating habits and preferences of her young clients down to the individual. One local family, she reports, produces “big eaters.”

“The tricky part is the menu,” Silveira says. Not that she lacks ingredients. TomKat donates beef, and local farms such as Fifth Crow and Blue House send over the vegetables and fruit. But she doesn’t know what she’ll get until it arrives.

“We just put ‘vegetable’ on the menu because we don’t know what we’ll get week to week.” In winter, that’s more likely to mean beets than tomatoes and cucumbers, but with her background working at local institution Duarte’s Tavern and her own restaurant, Silveira is comfortable planning meals day-to-day.

“I’m pretty famous for my tomato soup,” she notes with modesty. “I think it’s the adults’ favorite.

And my homemade salsa.” Kristen Lindstrom wears many hats at the small district, including food management and collaborating with Silveira on menu preparation. “I’ll be at the farm and see that there’s going to be a lot of cauliflower,” she explains. “So we go back to the menu and make the adjustments.”

The meals are a hit with staff and kids alike. Miguel, a ninth-grader who attended intermediate school in a neighboring district, says he prefers the homemade meals he gets in Pescadero. “I like

“

If I’m having a bad day, at least I can look forward to the pasta.”

Phil Hophan, principal

the salads a lot, but they should have more croutons.”

“I ate the melon and the salad,” a 10th-grader sitting nearby chimes in.

Down the hall, instructional aide Shawnie Coffey holds her tray with a heap of pasta. “It’s homemade, so I usually eat the school lunch,” she notes.

“If I’m having a bad day,” Principal Phil Hophan says, “at least I can look forward to the pasta.”

If food is the topic, Hophan, who is the cook in his own household, has a lot to say. “When I interviewed for the job, the lunch menu was one of the things that impressed me,” he said. He talks about the importance of food and agriculture for the educational experience and describes plans for an environmental education program and bringing the expertise of local farmers and ranchers onto campus.

An additional advantage of having a school in an agricultural community, Hophan makes sure to mention, is that school events and fundraisers benefit from the generosity of the Markegard family and Pomponio Ranch that donate grass-fed beef, and from the commitment of parents who make it into tacos.

Hophan would undoubtedly continue, but the lunch hour is ending, and the reporter hasn’t eaten yet.

After lunch Lindstrom assesses the unused donations and makes plans to pass the leftovers forward. First, she makes sure that volunteers and guests take a few tomatoes.

“Try a piece of this melon too,” insists Jeanne Kelly, who helps out with food services and is waiting for the kids to line up.

Lindstrom explains how they get elementary school children to eat salad for lunch. “If they get enough ranch dressing and croutons, they’ll ask for seconds.”

It’s enough to make anyone salivate. With a stunning heirloom tomato in hand, this reporter heads down the road to get some goat cheese and sit down for a perfect lunch. COASTSIDE

Food service workers in Pescadero provide individual care with each meal, knowing which students and teachers like a little extra spice. They do so despite challenges like no potable water at the kitchen.

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Pacifican Josh Payne found his calling on ships of the past and now keeps that past alive at the San Francisco Maritime National Park.

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By Sebastian Miño-Bucheli Photos Anna Hoch-Kenney

Rigging the IS past for all to PACIFICAN KEY TO KEEPING see now MARITIME HISTORY ALIVE

I

Payne shows the web of rigging necessary to keep a ship like the Balclutha headed in the right direction.

f you are ever in the vicinity of Ghirardelli Square in San Francisco’s Waterfront, you may have spotted a 256-foot-tall vessel rocking away against a nearby dock. That’s the squarerigged, three-masted Balclutha, built in 1886, and maintained by a crew of National Park employees at the San Francisco Maritime National Park.

And how do modern-day National Park rangers maintain a 137-year-old ship that requires largely forgotten skills from the pages of a Herman Melville novel? That is where Pacifican Josh Payne comes in. His main job requires him to be a rigger and focus on the complex lines that run up from the deck.

Rigging may be a lost art now, but it was a typical task for sailors if the ship didn’t rely on steam. Once shipbuilders shifted from the style of wooden ships to metal behemoths like the cruise ships that enter the San Francisco Bay, riggers went the way of blacksmiths.

As Payne took us aboard the Balclutha on a recent day, he said that one of his defining characteristics is that he’s not a big fan of the latest thing.

“I really like old school technology, if you want to call it that,” said Payne. “The ability to reuse and replace and rebuild — I'm a big fan of that and I don't think there's enough of that in this modern world that we live in.”

Payne always had a real passion for nautical history even though he hails from Colorado where the landscape doesn’t feature vast oceans or tall ships. But when he was in New York City, Payne went to the South Street Seaport and was amazed at the traditionally rigged vessels on display.

“Following around the dock I saw this guy working up on the bowsprit,” said Payne. “‘I said, ‘Hey, what would it take to get a job here?’”

Payne listed his job skills to the man on the bowsprit and mentioned he was good at carpentry, he knew welding and had a good work ethic. That man on the bowsprit was Jim Berry who was

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“

Preserving that history of that waterfront I think is a really important part of the San Francisco story," JOSH PAYNE, SHIP RIGGER

In some ways, the ships of yore were defined by the lines that held everything in place.

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a master rigger and would become a mentor to Payne for a two-year apprenticeship.

Payne gave us a tour of the ’tween deck. Back in the heyday of the Balclutha, the deck itself could come apart if the crew on the ship had full cargo like coal, lumber or grain in the hold. The level we’re on has all sorts of props like wooden boxes to give the impression of the Gold Rush era. There’s some light but the smells of a roasting campfire and tar lead us to the workshop.

“Here’s where the magic happens,” said Payne. “Anything you touch will most likely be tar-y.”

In the workshop were all sorts of metal material that would be replacing parts on the rig.

There were metal bands that would fit on the t’gallant — or topgallant — mast. From a distance they look like they weigh merely 10 pounds. Payne assured us that each one weighs about 80 pounds.

The art and craft is not only what intrigued Payne but the human element as well. These

Payne is drawn to the work out of an appreciation for the old ways. He says the modern world could learn a lot from the ship captains of days gone by.

“

The ability to reuse and replace and rebuild — I'm a big fan of that and I don't think there's enough of that in this modern world that we live in.”

JOSH PAYNE, SHIP RIGGER

old shipbuilders used simple tools and nothing mechanical like cranes to pick up heavy loads, just rope and manpower. Every mode had to be precise in the construction of and the maintenance during a voyage. You don’t want to drop a band once you’re climbing up the mast.

“We've been putting up the topgallant mast here on the Balclutha. And the masts are 55 feet long,” said Payne. “And once all the rigging is on them, they weigh in the neighborhood of about 4,500 pounds.”

Payne takes us to the top of the deck, at the stern of the ship. While a majority of the tour had taken place under the deck, you could imagine how, back in the vessel’s prime, sailors would be thankful to get a glimpse of the sun. Payne headed onto one side of the lines that shift the mast and passed me the other set.

Very quickly he shifted into nautical sailor mode, as if he had received orders from the Cap’n to tack the ship.

“We’re going to hold the line,” said Payne as our movement helped shift the mast to the left. “There are 23 sails on this boat, so you would have to change the sails 23 times.

Payne is approaching 10 years on the job in San Francisco and he sees the ships at the park as a snapshot of history revealing what the ships would have been like before California’s statehood. And even though he loves all the history, he does happen to have a favorite ship.

“Preserving that history of that waterfront I think is a really important part of the San Francisco story," said Payne. “Even like the Balclutha, she was built in Scotland and worked the grain trade back and forth through Europe and all over the place.” COASTSIDE

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SPECIAL PROMOTIONAL SECTION

FE ATU R E D P L ACES TO EAT A N D D R I N K

H

ere’s the question: Are there so many good restaurants on the Coastside because we love food so much? Or do we love food so much because there are so many good restaurants? Maybe it’s better

we don’t question the “why” and instead just celebrate our good fortune. There are few places in the world that have such easy access to farm-to-table freshness. Here on the San Mateo County coast, we have deep roots in the farming community and a working harbor with a long history of fishermen providing fresh, local seafood. Our farmers markets are vibrant and bustling with local merchants who bring seafood, vegetables, farm-fresh eggs, creamy cheeses, homemade jams, local honey and unique wines. Adding to our good fortune, this area is loaded with top-notch restaurants and talented chefs who can transform the fresh ingredients into inspiring, sumptuous dishes. You don’t have to drive into the big city or up to wine country for cutting-edge cuisine — it’s all right here in our own backyard.

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HALF MOON BAY BREWING CO. A Coastside staple for over two decades

In 2000, a group of Coastsiders opened a restaurant called Half Moon Bay Brewing Co. along the shores of Pillar Point Harbor. Three years later, they established an operating brewery, the first on the San Mateo County Coast since 1873. Half Moon Bay Brewing Co. has expanded in more ways than one over its two decades of operation. Beer production has increased threefold since 2003, and today beer brewed at Half Moon Bay Brewing Co. can be found all over the greater Bay Area. Plus, the Half Moon Bay Brewing Company name represents more than just the restaurant and brewery: the organization also owns and operates neighboring businesses Mavericks House and The Inn at Mavericks.

“We wanted to be an anchor for the community, a place where people would want to come and feel welcome,” says local and owner Lenny Mendonca. The Brew Co. operates with a community-first ideal, purchasing seafood and produce from local suppliers to ensure that revenues circu-

Lenny Mendonca, left and CEO Craig Carroll , right

late throughout the neighboring community. The organization has also

sit outside in the brewpub’s expansive outdoor seating area, which is

donated more than $750,000 to community nonprofits, including a high

dog-friendly and kept warm by plentiful portable heat lamps.

school scholarship program that they’ve run for the past decade.

The menu at the Brew Co. has something for everyone: from artichoke

Operating with sustainability in mind has long been a major priority for

appetizers and burgers to Dungeness crab roll sandwiches, Baja-style

the Brew Co. They were the first business to be nominated as a green-cer-

fish tacos, and more. Patrons rave the most about the fish and chips, and

tified business on the San Mateo County Coast and were the first brewery

the Avô’s Fisherman’s Stew pictured left, a seafood medley inspired by

in California to brew a beer made from recycled water. The company fo-

an owner’s family recipe (“Avô” means grandfather in Portuguese). Once

cuses on environmentally friendly policies and practices like low energy/

you’ve decided on food, the knowledgeable servers and bar staff are there

water usage, recycling programs including those that involve the spent

to pair you up with the perfect craft beer.

grain from the brewing process, and the use of sustainable seafood.



A trip to the Half Moon Bay Brewing Company is a coastal dining experience, through and through. The restaurant itself is located across the street from the shores of Pillar Point Harbor, and all seats in the three main dining rooms have views of the water’s edge. Guests can opt to

390 Capistrano Rd., Half Moon Bay (650) 726-2739 hmbbrewingco.com Winter hours starting 11/6: Monday-Thursday 11am-8pm, Friday 11am-9pm, Saturday 10am-9pm, Sunday 10am-8pm.

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N U C R H B

iis ! s ! t sw s r t a wh r t e her ree iitt ssta Now serving brunch at Old Princeton Landing!

Now serving brunch at Old Princeton Now serving brunch at Old Princeton Landing!

Landing!

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BRUNCH HOURS BAR HOURS BRUNCH HOURS BAR HOURS Saturday and Sunday, 9 a.m. to 12:30 p.m Monday through Thursday, 11:30 a.m. to 11 p.m.

BRUNCH HOURS BAR HOURS Saturday and Sunday, 9 a.m. to 12:30 p.m Monday through a.m. to 11 p.m.

Friday, 11:30 a.m.Thursday, to 1 a.m.11:30 Saturday and Sunday, 9 a.m. to 12:30 p.m Monday through Thursday, 11:30 a.m. to 11 p.m.

GRILL HOURS Friday, 11:30 a.m. to 1 a.m.

GRILL HOURS Saturday, 9 a.m. toto 11 a.m.

Friday, 11:30 a.m. a.m.

Monday through Friday, 11:30 a.m. to 9 p.m.

GRILL HOURS Saturday, 9a.m. a.m. to111 p.m. a.m.

Monday through Friday, 11:30 a.m. to 9 p.m.

Sunday, 9 to Saturday, 9 a.m. to 1 a.m.

Saturday through and Sunday, 9 a.m.

-a.m.

9 p.m.

Monday Friday, 11:30 to 9 p.m.

Sunday, 9 a.m. to 11 p.m.

Saturday and Sunday, 9 a.m. - 9 p.m.

Sunday, 9 a.m. to 11 p.m.

Saturday and Sunday, 9 a.m. - 9 p.m.

460 Capistrano Rd | Half Moon Bay, CA 94019 460 Capistrano | Half728-7096 Moon Bay, CA 94019 Call in an order Rd at (650) or online at OPLHMB.com 460 | Half728-7096 Moon Bay, CA 94019 Call Capistrano in an order Rd at (650) or online at OPLHMB.com Call in an order at (650) 728-7096 or online at OPLHMB.com

OLD PRINCETON LANDING One of the Coastside’s hottest bars is coupled with farm-to-table eatery

There’s a reason why locals love Old Princeton Landing Public House and Grill: There simply is no place on the coast quite like it. OPL is a great place to eat local food, gather with friends, hear live music, watch sports, enjoy the dog-friendly backyard, or show up for a good cause. The restaurant is nestled between the farming fields and Pillar Point Harbor, making it the perfect spot for both boat-watching and seeing the agricultural bounty of the coast. It’s not just a restaurant and bar– it’s a destination for the entire community.

In recent times, OPL has been making waves not only for its vibrant atmosphere but also for its culinary prowess. After attracting a number of big-name musical acts over the past year, OPL has turned its attention toward food, and the new chef is turning the menu into a chart-topper.

Chef Donald Clark grew up on the Coastside and started his culinary

Shown here, chef Donald Clark

journey at the 3-Zero Cafe before honing his fine dining skills in Lake Tahoe. There he worked at restaurants including those associated with

The bar still boasts a carefully-curated selection of local beers, original

the Ritz Carlton and the Hyatt, as well as Jakes on the Lake, and more

cocktails, classic cocktails, shot specials, and a wine list. If you’re looking

recently The Montage in Healdsburg, Calif.

for an exceptional beverage, try the Papa Giote Spicy Blackberry Margarita. It uses serrano- and jalapeno-infused tequila combined with blackber-

In just a few short weeks, Don has already left his mark by launching a

ry syrup, lime juice, lime wheel, and Tajín rim.

popular OPL weekend brunch menu, available on Saturdays and Sundays from 9 a.m. to 12:30 p.m. But that’s just the beginning of his cu-

Whether you’re enticed by delectable brunch creations, the enhanced

linary transformation; he’s also in the process of revamping the main

main menu, a thoughtfully crafted beer or cocktail, or an unforgettable

lunch and dinner menus. The central theme remains rooted in cele-

live music event, there’s something at OPL for everyone. Come to OPL

brating locally-sourced ingredients, but Don’s creative touch promises

to be a part of the ever-growing community and savor the extraordinary

to elevate flavors, refine portion sizes, and provide customers with an

blend of coastal charm and culinary excellence that is Old Princeton

all-encompassing, exceptional dining experience. The staff says they

Landing Public House and Grill.



can’t wait to see what’s next, and that they are thrilled to have Don on the growing team.

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

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Mazzetti’s Bakery MADE WITH LOVE

650.355.1007

Café Capistrano

Mayan & Mexican Cuisine

CAFÉ CAPISTRANO Fresh, Mayan-inspired cuisine

Café Capistrano is a quaint, family-owned restaurant that has been in business over 25 years. Owner Arturo Mul is from the Yucatan area of Mexico, where he learned to cook Mayan-inspired dishes using the freshest ingredients and spices known to that region. The restaurant has a loyal clientele due to the homey atmosphere in a cozy bungalow downtown, friendly and quick service, and amazing food. Make sure to FISH TACO PLATE

try the Cochinita Pibil, a slow-roasted pork wrapped in banana leaves —a traditional Mayan dish. Also highly recommended are the fish tacos as well as the enchiladas, which have a special Yucatan sauce.

MON - FRI: 11 am to 8 pm SAT - SUN: 8 am to 8 pm 650.726.7699 523 Church Street, Half Moon Bay 38

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



THE FISHERMAN’S TAVERNA Thoughtfully prepared, locally inspired Nestled in the heart of Half Moon Bay and reimagined

bring that same level of craft to Coastside comfort

to reflect the local flavor of the Coastside, The Fisher-

food favorites with a warm familiar vibe.

man’s Taverna reopened in May under its new Miche-

Whether it’s a bowl of world-class chowder, crispy

lin-trained chef and Moss Beach local, Evan Eisen.

fish ‘n chips, Chef’s tiger prawn and local halibut

The new collaboration aims to redefine what fine

cioppino - or just classics on vinyl playing in the

dining means on the Coastside. Products are sourced

background, the team hopes you’ll find a little bit of

directly from local fishermen at Pillar Point Harbor

what makes living down here so special. Always one

as well as at the famed Toyosu market in Japan. The

to try and avoid the spotlight, when we asked Chef

menu reflects techniques Chef learned in renowned

Evan what’s his inspiration behind the food, he just

Michelin accredited kitchens such as Aqua in San

smiled and said, “Show up and be kind.”

Francisco and Jean-Georges in New York, also behind the sushi counter at Nobu, and running kitchens for Tyler Florence. The Fisherman’s Taverna endeavors to Tyler Florence, left, with Chef Evan Eisen



99 San Mateo Road, Half Moon Bay (650) 729-3120 fishermanstaverna.com

THE FISHERMAN’S TAVERNA The Fisherman’s Taverna offers a hand-crafted blend of classic seafood dishes and American fare.

Visit us to experience a culinary journey through locally inspired coastal flavors.

Dine in and Takeout Open Friday - Sunday 11am to 7pm. Monday and Thursday 11am -5pm .

Closed Tuesday and Wednesday

315 Main St., Half Moon Bay (650) 342-4922 fattoriaemare.com

99 San Mateo Rd., Unit B, Half Moon Bay, CA 94019 | (650) 729-3120 | fishermanstaverna.com | menu: mhme.nu C OA STS I D E N OV E M B E R 2023

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401 Avenue Alhambra, El Granada (650)-SHRL ;VTH[V 560-8802 spanglersmarket.com L U N C H

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MIRAMAR BEACH RESTAURANT

Experience Oceanfront Dining Serving Miramar since 1918, Miramar Beach Restaurant offers incomparable views of the Pacific Ocean, exceptional food, and impeccable service. This Half Moon Bay restaurant offers up the freshest seafood, finest steaks and world-famous seafood chowder. They also have a superb, hand-picked list of wines, domestic and imported. The Miramar Beach Restaurant also has a most impressive history. It was originally built as a Prohibition speakeasy. In-

FABULOUS SUNSETS, SWEEPING OCEAN VIEWS, AND THE FRESHEST FOOD.

It doesn’t get any better!

131 Mirada Road • Half Moon Bay on the beach Open 7 days a week • 650-726-9053 www.miramarbeachrestaurant.com View our live web cams!

JOIN US ON OUR DOG-FRIENDLY, HEATED, OUTDOOR PATIO 40

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side were revolving kitchen cabinets and other secret compartments where illegal liquor was concealed from the prying eyes of the “G-Men.” Now, the expanded bar with a view from every seat displays their extensive collection of “legal spirits.” Enjoy a window seat in the dining room or the view from the heated patio because Miramar Beach Restaurant offers indoor and outdoor dining, a pet-friendly patio, and take-out.



131 Mirada Rd., Half Moon Bay (650) 726-9053 miramarbeachrestaurant.com

MOONRAKER RESTAURANT Come for the view — stay for the food Interested in classic seafood cuisine with a modern

while textured walls throughout the restaurant add to

twist, not to mention a strong selection of regional

the ambience. With its two scenic banquet rooms that

wines, beers and locally-inspired cocktails? Check out

overlook the ocean and accommodate up to 150 guests,

Moonraker, the popular restaurant thriving under the

Moonraker is as well-suited for a romantic evening din-

direction of chef and owner Jason Yeafoli. Moonraker’s

ner as it is for a once-in-a-lifetime celebration.



name comes from the nautical term that refers to a sail used on a clipper sailing ship, also called hope-in-heaven or moonsail. Located in beautiful Pacifica in a historic space, the restaurant’s floor-to-ceiling windows frame one of the most breathtaking views in the Bay Area. The decor draws on retro accents while retaining a warm, modern and comfortable feeling. A wall of woven rope set upon black steel pays homage to the nearby water,

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

MOONR AK ER RESTAURANT

M OONR AKER MONDAY - SUNDAY | 4 PM - 9 PM

SATURDAY - SUNDAY LUNCH | 12 PM - 4 PM HAPPY HOUR DAILY MONDAY - SUNDAY 4 PM - 6 PM | THURSDAY 4 PM - 9 PM

DELICIOUS FOOD AND FRESH COCKTAILS! WWW.MOONRAKERPACIFICA.COM

650.557.7025 105 ROCKAWAY BEACH | PACIFICA CA 94044

315 Main St., Half Moon Bay (650) 342-4922 fattoriaemare.com

C OA STS I D E N OV E M B E R 2023

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CAFFÈ MEZZA LUNA Open 7 days a week — Breakfast and Lunch

Relax.

Enjoy Fine Wine We offer curated international and west coast wines for retail purchase and tasting.

Enjoy our cheeses, charcuterie and empanadas Argentinas.

Contact us for private events, gatherings, happy hours or girls’ night out. vinotecahmb.com | @vinotecahmb | 330 Main Street, #105, Half Moon Bay

Enjoy Family Style Authentic

& i l a p Ne Cuisine Indian

Call for Reservations or Take Out

650-713-0826

WED - FRI: 4:00 - 8:30 PM SAT - MON: NOON - 3:00 PM 5:00 - 9:00 PM Delivery available during restaurant hours

20 STONE PINE ROAD, SUITE B • HALF MOON BAY, CA 94019

monsoonhimalayancuisine.com

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OMELETES ∙ PASTRIES ∙ COFFEE ∙ PIZZA ∙ DESSERTS 240 Capistrano Way (Harbor Village), Princeton Harbor, CA 94019 (650) 560-0137 Follow us on

MONSOON

HIMALAYAN CUISINE Authentic Nepalese food in Half Moon Bay Namaste and welcome! Monsoon Himalayan Cuisine is a family-owned restaurant with a passion for sharing its most treasured meals from Nepal. The spices are homemade and produce is sourced from local farmers markets whenever possible. Chef and owner, Ram Chandra Subedi, has served guests from around the world at his restaurant in his hometown of Pokhara, Nepal — perched 1,700 meters high in the Himalayas. He immigrated to the United States in 1995 with the dream of sharing his family’s recipes in America. After residing in the Bay Area for over two decades, Chef Ram is delighted to open his kitchen to the warm and friendly community of Half Moon Bay.



20 Stone Pine Rd., Half Moon Bay (650) 712-0826 monsoonhimalayancuisine.com

KETCH CONTINUES...

Since 1975, Ketch has posed as an irreplaceable landmark, catering to the diverse communities of Half Moon Bay. Everyone... morning commuters, brunch-goers, Little League grand slammers, and fisherman of Princeton Harbor’s Opening Days!

The members and community of Half Moon Bay are proud to announce that the legacy of Ketch continues to live through its menu, kitchen, bar, and staff, and will uphold its value-based local traditions for the next 50 years to come!

HARBOR PUB

KETCH SINCE 1975

Pelagic Hospitality Group is a Coastside community co-operative comprised of a PE teacher, a rookie firefighter, a farmer, a baseball mom, a Mavericks surfer, a spearfisherman, a lifeguard, a drone designer, a Dreamer, a spin instructor, and a world class chef.

We all live in ocean communities.

17 JOHNSON PIER PRINCETON HARBOR C OA STS I D E N OV E M B E R 2023

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APRIL - DECEMBER Half Moon Bay Saturdays, 9 am to 1 pm

openspace.org

Pacifica Wednesdays, 2 pm to 6 pm

Connect with Your Open Space The Midpeninsula Regional Open Space District has preservation, restoration, agricultural and public access projects ongoing throughout the Coastside.

Stay informed and participate at:

openspace.org/opt-in

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C OA STS I DE NOVEM BER 2 0 2 3

CoastsideFarmersMarkets.org

Connect!

La Playa Cantina and Grill

Authentic Mexican Cuisine

Delicious Food & Drinks...at the Beach!

Open 11 am - 9pm Closed Monday

Let us cater your next celebration!

Call to find out details

Purisima Creek Redwoods Open Space Preserve. Photo credit: Alex Song.

5460 Pedro Point Center, Pacifica (650) 738-2247

MEZZA LUNA RESTAURANT Authentic southern Italian cuisine “Ridi, mangia, ama.” That means “laugh, eat, love”

views and an intimate environment, we recom-

in Italian, and it’s what we’re all about at Mezza

mend the Small Banquet Room for groups of up to

Luna Restaurant. We’re a family-run business

35 guests. The Large Banquet Room can accommo-

that is celebrating 30 years serving the coast fresh,

date up to 110 guests and boasts a fireplace, stage

southern Italian cuisine. The key to our success?

and dance floor. We specialize in corporate events,

Sourcing local produce, fish and sustainable prod-

weddings, rehearsal dinners and large family gath-

ucts. It’s why locals call us the best overall restau-

erings, and we can customize menus for most di-

rant in Half Moon Bay. Our customers also love our

etary needs. Join us at Mezza Luna for lunch and

full bar with a vast wine list that circles the globe

dinner seven days a week.



from California to Europe.

If you have a private event, let our expertly-trained

Mezza Luna Restaurant 459 Prospect Way, Half Moon Bay (650) 728-8108 mezzalunabythesea.com

staff help make it even more memorable. We have two venues available for private dining. For harbor

Where the locals eat

ME Z Z A L U N A ITALIAN RESTAURANT

315 Main St., Half Moon Bay (650) 342-4922 fattoriaemare.com PA S TA

∙

SEAFOOD

∙

PIZZA

∙

STEAK

∙

FULL BAR

∙

P R I VAT E E V E N T S C OA STS I D E N OV E M B E R 2023

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San Benito House RESTAUR ANT GROUP Proudly serving Half Moon Bay for over 35 years.

Garden Deli Cafe @ San Benito House The Garden Deli is widely known for having the best sandwiches on the coast. It’s no secret to the many locals and travelers who line the sidewalk on a daily basis.

The difference is the homemade bread, offered in three varieties, freshly baked every morning.

The Cantina @ San Benito House Craft beer, Tequila, & Mexican Fare where the atmosphere is fun, and the service is warm and friendly.

Live music and events are scheduled throughout the year. Please see the events calendar for all upcoming shows.

356 Main Street, Half Moon Bay | (650) 419-5522| sanbenitohouse.com 46

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Eat + Drink AN INSIDER'S DIRECTORY TO FOOD, WINE AND SPIRITS FROM PACIFICA TO PESCADERO COFFEE + TEA

ALPRESSO 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 sand-

wiches.

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

and focaccia.

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

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

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

SOUL GRIND COFFEE ROASTERS A beachfront café in Pacifica.

Coffees, teas and iced drinks.

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

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

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 FISHWIFE SWEETS Custom sweets, cakes, cupcakes, pies, cookies, bars and more 329 Main St, Half Moon Bay, (650) 245-5928 fishwifesweets.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

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

JOHNNY'S HALF MOON BAY Breakfast, sandwiches, fountain and pies.

547 Main St, Half Moon Bay, (650) 726-6266 johnnyshmb.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

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COASTSIDE / Eat + Drink 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

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

COLOMBO’S DELICATESSEN Deli sandwiches, soups, Italian groceries.

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

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

CUNHA’S COUNTRY STORE Sandwiches, cold cuts, salads to go.

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

PANDA EXPRESS Your favorite Panda Express dishes.

500 Linda Mar Blvd., Pacifica (650) 667-2218 pandaexpress.com

GHERKIN’S SANDWICH SHOP Sandwiches, burgers, salads.

171 7th St., Montara (650) 712-1520 eatgherkins.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

SAN BENITO HOUSE Lunchtime deli sandwiches,

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salads, soups.

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

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PIZZA

STRAW HAT PIZZA Pizza, spaghetti, sandwiches.

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

GOOD FELLAS PIZZA & PASTA Pizza, Calzone, Salads & Pasta, 1041 Terra Nova Blvd, Pacifica (650) 738-6999 goodfellaspizzapasta.com

ALICE’S RESTAURANT Breakfast and lunch; dinner in summer.

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

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

DOMINO’S PIZZA Delivery/carryout chain offering a wide range of pizzas.

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

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 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

AMERICAN

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 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

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 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 HARBOR PUB 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

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

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

HMB KEBAB

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

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

SAM’S CHOWDER HOUSE American cuisine classics, chowder, lobster rolls with sweeping ocean views. Wraparound patio with fire pits and heat lamps.

Shish kebab, shwarma, falafel and more.

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

MEXICAN

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

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COASTSIDE / Eat + Drink 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 house-made tortillas.

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

ITALIAN

BUONA ITALIA CAFFE A family-owned place serving house-made sauces and Italian dishes and offering inside dining and curbside pickup.

1610 Francisco Blvd., Pacifica (650) 814-3649 FATTORIA E MARE Lunch and dinner. Pasta, seafood, steak, lamb, chicken, pizza.

315 Main St., Half Moon Bay (650) 342-4922 fattoriaemare.com GOOD FELLAS PIZZA & PASTA Pizza, pasta and salads.

1041 Terra Nova Blvd., Pacifica (650) 738-6999 goodfellaspizzapasta.com IT’S ITALIA Italian selections including pizzas, pasta, seafood and salads in a downtown location. Full bar and outdoor patio.

401 Main St., Half Moon Bay (650) 726-4444 Itsitaliarestaurant.com

TAQUERIA LA PERLA A family-operated business with tasty Mexican dishes.

Dine in or takeout.

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

LUIGIS ITALIAN RESTAURANT Fresh ingredients, time-honored recipes, and friendly service.

950 Linda Mar Blvd., Pacifica (650) 355-0944

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

MEZZALUNA 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

THE HAPPY TACO TAQUERIA Traditional tacos, burritos, enchiladas, soup and specialties.

184 San Mateo Rd., Half Moon Bay (650) 726-5480

ODYSSEY PIZZERIA & CAFÉ Serving pizza, Mediterranean and Greek-inspired cuisine to go.

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

TRES AMIGOS Mexican food to go or eat in.

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270 S. Cabrillo Hwy., Half Moon Bay (650) 726-6080

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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

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

BLUE DRAGON PHO Inspired by traditional flavors, BLUE DRAGON PHO uses ingredients that are fresh, local and organic as well as being humanly raised.

643 Main Street, Half Moon Bay, 650- 435-0790 bluedragonpho.com 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 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 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 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, oysters, award-winning clam chowder, salads, and sandwiches. Dog-friendly patio.

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

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

HIGHWAY 1 BREWING COMPANY Brew pub. Microbrew beer and small bites.

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

A GRAPE IN THE FOG Wine Bar. Wine, sweet and savory bites, live music.

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

WINE

TABLE WINE Beer and wine sales and tasting.

1710 Francisco Blvd Suite A, Pacifica (650) 898-8205 tablewinemerchant.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

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

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!”

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

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 halfmoonbaywinery.com

SANTE ARCANGELI FAMILY WINES Unique Santa Cruz Mountain wines.

216 Stage Rd., Pescadero santewinery.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 

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.

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Winter Gift Card Drive Every day, Puente works side by side with community members to build and increase equity for all who call the South Coast home.

With your support, 250 households will shop for groceries this winter season.

Art Guild of Pacifica presents

Winter Art Faire Sat Dec 9 — Sun Dec 10 11 am to 5 pm

Make a contribution and be the bridge to independence for farmworkers, seniors and lowincome families and individuals in Pescadero, La Honda, Loma Mar and San Gregorio.

Original Art, Fine Crafts Artisan Goods Local Artists Open Studios Shop Local Buy Handmade

You can provide Safeway gift cards in amounts of $50 or $100 or give via cash/check by our deadline of December 1, 2023.

Gifts for Family, Friends and You!

Together let’s raise $25,000 to support 250 South Coast households!

Sanchez Art Center

1220 Linda Mar Blvd, Pacifica

www.mypuente.org

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ArtGuildofPacifica.org SanchezArtCenter.org

A Season to Give Back

DERO

in the Decmeber issue of

G HELPIN HE CAN ett WHERE Cotch ey Joe Attorn althy appetite has a he for giving

It’s the giving season! The December issue of Coastside Magazine is the perfect opportunity for local nonprofits to highlight their mission, and for O SON T

ACK GIVE B A SEA

ANNU

A

NPR L NO

OFIT

ISSU

businesses to highlight the ways they give back to the community.

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P R O M O T I O N A L

California Art Supply is a candy store for the creative.

Browse the aisles, and nourish those artistic talents, and if www.diamorosa.com it’s expert help you’re looking for, we’re always happy to assist. Known for a great selection of quality art materials at everyday discount prices, we keep you inspired so you can keep creating.

3600 S El Camino Real # B, San Mateo (650) 350-1990 calartsupply.com

HO LIDAY GIF T GUIDE

HOLIDAY GIFT GUIDE

P R O M O T I O N A L

Di Amorosa Photography Do you have new life changes or perhaps need a little confidence boost? Maybe an updated head-shot for that new role you are planning? Extra care is taken with hair and makeup, and the styling and posing in done right here in our HMB studio. We have props, lighting and a wonderful photographer! Get a gift card for $149 and cover the session fee (regular $399). Offer expires 1/1/23.

225 Cabrillo Hwy South, Half Moon Bay (650) 338-9965 laurasquirestudios.com diamorosa.com Coastal Arts League Gallery features 20

Jupiter & Main Fulton & Roark is a cornerstone of Jupiter & Main’s apothecary, with innovative, refillable, flip-open stainless steel encased solid fragrances, with soap, deodorant and body washes to match. Great stocking stuffers!

432-B Main St., Half Moon Bay (650) 889-3001 jupiterandmain.com

inspired artists offering jewelry, paintings, photography, sculpture, ceramics, and stained glass. Fine art at accessible prices for your holiday gift giving.

300 Main St., Half Moon Bay (650) 889-3000 coastside-artists.com

special pet. Treats and toys for fury, feathered and scaly friends and everything your pet needs. Store loyalty program and online ordering.

Strawflower Shopping Center, Half Moon Bay (650) 726-3700 www.kibblesngifts.com

unique offerings for the holiday season.

Ocean Blue Vault is a local artist collective

decor store features a seasonal assortment for collectors and casual home decorators alike!

330 Main St., Suite 103, Half Moon Bay

(650) 726-0200

therobinsnoel.com

Bloom Room believes life is better with cannabis and that cannabis should be shared. A professional cannabis dispensary is not just good for the health of its members but for the community in which it serves. Enjoy great holiday discounts and sale events through the end of the year..

1726 Palmetto Ave., Pacifica (415) 543-7666 bloomroom.com

Holiday Gift Guide formatted ads are just $250!

in Half Moon Bay, showcasing the work of artists from Northern California. David Oliphant founded the Vault in 2022 in order to support the local art community and to create a place where you can find art that’s different and unique, maybe even a little bit edgy — paintings, glass, metal, wood, jewelry, textiles, and more.

643 Main St., Half Moon Bay (415) 713-5544 oceanbluevault.com

P.Cottontail & Co. This specialty

The Robin’s Noel This unique home

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

330 Main St., Suite 102, Half Moon Bay (650) 726-0200 pcottontail.com

Pedro Point Sirens has been a Coastside staple since 2006 offering unique and sought-after beach cultured housewares and gifts. Sirens provides beach house style decor, sea inspired jewelry, local artwork, eco-friendly toys for children, healthy body care, and many locally made and one-of-akind items.

235 Rockaway Beach Ave., #1, Pacifica (650) 355-6555 pedropointsirens.com

Straight Wheel Cycling extensive bike selection, accessories and supportive biking instruction for all ages and abilities. Also professional bike repairs, e-bike and beach cruiser rentals. We want you and your bike to leave us happy and ready for your next big ride.

Happy bike, happy life!

436 Purissima St., Half Moon Bay (650) 750-5215 straightwheelcycling.com 34

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holiday gift guide. It’s the ideal place to market your

Kibbles ‘n Gifts Find the perfect gift for your

Call us today at 650 338 9965 or email laura@diamorosa.com

Juno’s Little Mercantile Nathalie Leté trays, tablecloths and serving boards overflow at Juno’s Little Mercantile. Made in Sweden of laminated birch, these trays are food safe, colorful and bring fun to any home décor.

435 Main St., Half Moon Bay, (650) 440-4331 junosmercantile.com

If you’re a local merchant, you won’t want to miss our

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Reserve your ad space before: Wed., Nov. 15, 2023 advertising@coastsidenewsgroup.com

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.

SEE THE ‘CIRCUS FREAKS’

Half Moon Bay resident Christopher Childers brings his Las Vegas stage show to the Foundry in San Francisco. Expect drag performances, aerial artistry and burlesque in a show fit for adults.

Childers has worked with some of the world’s greatest performers, including Madonna, Prince and Michael Jackson. This performance is for one night only and worth the trip!

WHEN: Nov. 18 WHERE: The Foundry, 1425 Folsom St., San Francisco MORE INFO: thecircusfreaks.com

TAKE A PRE-TURKEY DAY TROT

The San Francisco Dolphin South End Runners are organizing a run through the Mori Point National Recreation area. The course is mostly flat with a combination of paved bike paths, sidewalks and dirt trails. There is a free half-mile Kids Run for children age 12 and under immediately following the conclusion of the 5-mile race. It’s a good chance to burn some calories before the holiday gorging to come.

WHEN: 9 a.m. Nov. 19 WHERE: start at the parking lot located at Dondee and San Marlo ways, Pacifica.

MORE INFO: dserunners.org.

MUSIC AT THE BACH

See the woman the New York Times once called “perhaps the best jazz singer alive today” when Mary Stallings comes to the Bach Dancing and Dynamite Society in Miramar. Stallings’ career dates back to the 1960s when she appeared alongside jazz greats Cal Tjader, Dizzy Gillespie, Billy Eckstine and the Count Basie Orchestra. It’s a performance that is sure to leave everyone feeling warmer on a Sunday afternoon.

WHEN: 4:30 p.m., Nov. 19 WHERE: 311 MIRADA ROAD, MIRAMAR MORE INFO: bachddsoc.org

The Johnston House offers a holiday boutique with wine and music high on the hill over Half Moon Bay.

MUSIC AT THE CASTLE

The Mazza Castle in Pacifica is the site of some delightful musical salons and the next is scheduled in November. This one is a jazzy time billed as “Charged Particles,” and features a trio with special guest Paul McCandless, who is perhaps best known for his time with the band Oregon.

WHEN: 6 p.m. Nov. 4 WHERE: 900 Mirador Terrace, Pacifica MORE INFO: sammazzafoundation.org

HOLIDAYS AT THE JOHNSTON HOUSE

Tour the historic saltbox home on the hill on the south side of Half Moon Bay and help the American Association of University Women support future female leaders in one fell swoop. The event includes a chance to shop for boutique holiday goods, and a chance to enjoy some food, wine and music.

WHEN: 10 a.m. to 4 p.m. on Nov. 11 WHERE: Johnston House, 100 Higgins Canyon Road, Half Moon Bay MORE INFO: coastsidewomensclub.org

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COASTSIDE / Out + About

Special events images from Pacifica to Pescadero

Orr Agam

▸ Meet the author

On Sept. 3 at Florey's Book Co. on Palmetto Avenue, local author Orr Agam had an opportunity to meet and greet readers and introduce them to his books, specifically mysteries set in the Bay Area. The cozy atmosphere at Florey's was the perfect place for fans to meet the author in comfy sunlit chairs or share a refreshment and just talk books. Over a dozen people attended the Sunday afternoon event — and books were sold!

Nancy Margulies and Gary Warhaftig

Carol Denola and her husband, Joe McGuire

▸ From farm to table

Abundant Grace held its annual outdoor farm-to-table fundraising dinner and silent auction in September and Coastsiders flocked to Portrero Nuevo Farm to give to one of the coast’s most important causes — help for the unhoused and those locked in a cycle of poverty.

The goal was to raise $85,000 with the help of Dad’s Lunchonette Chef Scott Clark’s multi-course meal.

Judging from the smiles, everyone was happy to help.

Rinaldo Vesiliza and Cynthia Sherrill

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Clockwise, Pat McGowan holds a pumpkin in his front yard on weigh-off day.

Denise and Victoria Delaney join Bill Barton at the big pumpkin crowning. And Graham, 3, Nico, 1, and 6-yearold Logan Stewart of Los Altos pose for a photo on a giant pumpkin.

▸ Crowning a world champ

The 2023 Half Moon Bay World Championship Pumpkin Weigh-Off will forever be remembered as the day Minnesota grower Travis Gienger set a new world record with a giant pumpkin weighing in at 2,749 pounds. But most of those who witnessed it would have had almost as much fun if the winner had been a tad below the world mark. It was about tradition and celebrating agriculture, and it was all in good fun.

▸ Cheers to Fog Fest

Crowds braved the perfect sunny weather to celebrate the fog (which is sure to return) in Pacifica over the Sept. 23-24 weekend. Attendees said it was great to be out among friends both old and new and that it still feels like a treat after the long days of the pandemic. There were many highlights, but the signature Fogcutter cocktail was certainly among them.

Top: Brian Crespo, left, and Karla Isaak say cheers with iconic Fogcutter cocktails at Pacifica's Fog Fest. Below, volunteer bartender Aimee O-Donnell Saunders holds up one of the specialties.

Susan Carkeek

▸ Exhibiting at the de Young

Well-known coastal artist Susan Carkeek is among the Bay Area artists honored to have her work included in The de Young Open 2023 at the de Young Museum in San Francisco. The juried community art exhibition features work from throughout the Bay Area and is designed to celebrate and support local art communities. The exhibit is on display through Jan. 2, 2024.

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COASTSIDE / Growing Things

Story and photos by Cynthia Nations

The changing American landscape There are sustainable alternatives to grass

W

hat is a lawn? For many of us, those traditional squares of lush, green turf grass have not only been a part of the landscape, but also an icon of our American culture for generations. A manicured lawn symbolized prosperity and respectability. Learning how to mow was a rite of passage as well as a source of income for many enterprising kids.

Now, with the increasing need for sustainability in all aspects of daily life, the thirsty, fertilizer-intensive lawn has become a focal point for change. Some homeowners are doing away with lawns entirely, opting for native plantings or succulents. But for those who love a beautiful expanse of green, there are sustainable alternatives that can thrive in a coastal environment as well as contribute to fire safety.

‘Greener’ grasses Low-growing plants that replicate the look and feel of typical turf grasses are referred to as “grass alternatives.” Many are drought tolerant and require significantly less water than traditional lawns.

This helps lower water bills and conserve an important natural resource. Grass alternatives generally require less maintenance compared to traditional grass lawns, which means less time, effort, and money is needed to keep them healthy.

An added benefit for allergy sufferers: grass alternatives don’t produce pollen the way grass does. Some varieties have extensive root systems that help to stabilize soil and prevent erosion. Importantly, grass alternatives promote biodiversity by providing food sources and habitats for pollinators and other local wildlife. Lawn alternatives offer many types of unique and attractive landscaping options with a variety of colors, textures, and heights that can be included in rooftops and other locations where traditional grasses might struggle to grow.

Meandering meadows Meadow gardens are groups of plants, often natives, that are arranged and allowed to naturalize, thereby simulating a wild meadow. Flowering plants are often included but grasses are a key element. Creating a meadow garden allows you to include some

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Our long love affair with a traditional lawn is giving way to more sustainable and useful alternatives.

MASTER GARDENERS University of California Master Gardeners of San Mateo and San Francisco Counties are volunteers who are trained under the auspices of the University of California to provide science-based 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/

of the Coastside region’s natural beauty at your doorstep and transform your outdoor space into a serene and biodiverse haven.

As you create your garden design and decide on the plants you will use, consider the height and width of each plant, and arrange them like a meadow with taller plants placed toward the back and shorter ones near the front. This will create depth and visual interest in your garden.

Fire safety In our current milieu, protecting your home from wildfires is crucial, and selecting grass alternatives can play an important role in reducing the spread of fire. Current recommendations call for non-flammable hardscaping materials like gravel, pavers or stone pathways within the first five feet away from your home to reduce the risk of ignition. Moving farther out, using green, low-growing vegetation, fire-resistant building materials, and ensuring plants around the home are properly spaced, pruned and healthy can significantly reduce fire risks.

Getting specific Here are some grass alternatives that are well-suited to the Northern California coast and are environmentally friendly: ▸Kurapia (Lippia nodiflora) is a low-growing, herbaceous, perennial groundcover belonging to the Verbenaceae family. Its dense and sturdy structure gives it excellent soil stabilization, aiding soil erosion, providing strong wee suppression, and tolerates a wide range of soil types, pH levels, and salinity. ▸Fescue (Festuca californica) is a native grass that thrives on the coast and adds a graceful and natural appearance to a garden. It is an excellent choice for homeowners looking to create a meadow-like landscape, and it is drought-tolerant, lowmaintenance and (after established) requires minimal watering. ▸Idaho Fescue (Festuca idahoensis) shares many of the same qualities as California fescue including drought tolerance and adaptability to coastal conditions. Its clumping growth habit reduces the need for frequent mowing and maintenance. ▸ Buffalo grass (Buchloe dactyloides) is drought tolerant and enjoys sunny areas. Buffalo grass can be mowed to create a manicured look or left unmowed for a more natural appearance. ▸ Pacific Beach Strawberry (Fragaria chiloensis) is a perennial native California species that grows four to eight inches high with dark green leaves and produces small strawberries in the fall. ▸ Blue Grama Grass (Bouteloua gracilis) is a drought tolerant

native grass that forms dense clumps that resist fire spread. It requires little maintenance once established. ▸ Muhly Grasses (Muhlenbergia) are ornamental and add aesthetic value to your garden. They are generally fire-resistant. ▸ Ground covers include several hardy, drought-tolerant plantings that reduce fire danger and conserve water. Creeping thyme, ice plant (Delosperma) or native sedges (Carex species) are good choices.

Succulent plants, including many varieties of Sedum, have fire-resistant properties due to their waterfilled leaves and can be used as ground covers and in rock gardens.

Landscaping with grass alternatives on the Northern California coast aligns with the region’s commitment to environmental conservation and sustainability. Whether you decide on native grasses, ground covers, or meadow plantings, you can create a beautiful and eco-friendly garden.

COASTSIDE

Cynthia Nations is a University of California master gardener who planted Kurapia in her El Granada garden in 2017 and has appreciated its beauty ever since. The article was edited by fellow Master Gardener Maggie Mah.

SOME RESOURCES ▸ California Center for Urban Horticulture: https://ccuh.ucdavis.edu/kurapia ▸ University of California, Marin master gardeners: https://marinmg.ucanr.edu/PLANTS/LAWN_AND_ALTERNATIVES/#alternatives ▸ Master gardeners of San Mateo and San Francisco Counties: https://smsf-mastergardeners.ucanr.edu/Elkus/ground_cover/

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W

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Rockaway Ricky’s 2024 Calendar!

Supporting the essential pet care needs of Pacifica seniors, our unhoused neighbors and families in need

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Happy Thanksgiving from all of us at All Animal Mobile We welcome dogs of all breeds and temperaments to board with us!

From short walks to group play, we have something to offer every dog!

650.359.1627 www.shamrock.dog

Shamrock Ranch, Pacifica 60

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OPEN MONDAY - FRIDAY

for in-house and mobile appointments

650.726.3445 DOGS • CATS • EXOTICS • L AR GE ANIMALS

Dr. Susan Maclnnes Medicine • Surgery • Dentistry Offering Laser Therapy for anti-inflammatory and pain treatment

www.AllAnimalMobileVet.com

COASTSIDE / Dog’s Life

Gracie BREED: German shorthaired pointer AGE: 3 years old

Gracie is a gentle and eternally curious young adult who arrived on the coast during the pandemic.

While her breed is often used for hunting, Gracie's family decided to forego this training after witnessing her gentle tendencies.

She is now known to frequently curl up and cuddle with the family's chickens.

— Anna Hoch-Kenney

ABOUT THE ‘GSP’

The American Kennel Club refers to German shorthaired pointers by their initials and says the breed promises its owner vigorous exercise and a lot of love. What’s more, the GSP is smart! They take to training well. “Noble and aristocratic are words often used to describe the overall look,” according to the club website.

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Whether Buying or Selling, Pete and Christine are here to help you from beginning to end

PHOTO BY BRENDA SIMPSON

Pete Lomori

650-888-5884 | pete@petelommori.com | DRE #00449165

Christine D. Stahl

650-868-0461 | christine@cdstahl.com | DRE #00939168

TeamPeteandChristine.com 450 Dondee Way, #7, Pacifica, CA 94044 1940 Ralston Ave., Belmont, CA 94002 | 282 Redwood Shores Pkwy., Redwood City, CA 94065 Each Office Independently Owned and Operated. RE/MAX, LLC is an Equal Opportunity Employer and supports the Fair Housing Act and equal opportunity housing. © 2019 RE/MAX, LLC. All Rights Reserved.

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COASTSIDE / Flashback

By Jerry Crow

Remembering Sam Mazza and Pacifica’s castle

A

lthough Sam Mazza wasn’t a resident of Pacifica, his actions regarding the “castle” have had a significant and longlasting effect on our community.

Salvatore Mazza, born in 1905, in Catania, Sicily, came to this country with his parents in 1910. After clearing entry requirements on Ellis Island, they joined his uncle in West Virginia, where his father, Antonio, found work laying railroad track. After saving enough money, Antonio brought the family to San Francisco where they settled in the Sunnyside district.

Money was tight, so Mazza left academic schooling after the fourth grade and went to trade school to learn woodworking, auto repair and house painting. He went to work painting houses, and in time had his own painting contractor’s business. His reputation for quality led to many commercial building jobs, including the ornate interior of San Francisco’s Fox Theater. He phased into specializing in the elaborate interiors of the numerous fancy movie houses of the day. Eventually, he had the contract for all of the Twentieth Century Fox properties on the West Coast.

He became quite prosperous and initially invested in small apartment complexes in San Francisco. When the movie industry began modernizing the ornate theaters and replacing

Sam Mazza's castle still stands as a testament to his vision and care for the community.

them with multiscreen facilities, many lighting fixtures, mirrors and props from the lobbies were discarded. Mazza then began collecting the more picturesque of them and put them into storage.

As time went on and he continued to prosper, he widened the sources of his collecting to include auction houses, estate sales, and importing heavy, old, hand-carved furniture from Italy.

Mazza no doubt wondered where his extensive collection would end up. Then one day in 1959, he noticed that McCloskey’s castle was on the market for $35,000. After checking it out as a possible home for his collection, he bought the place for $29,000. An additional $10,000 or so was needed to deal with past neglect.

Once he had installed his collection in his personal museum, he used it as a party venue for his many friends, both humble and high-ranking. He also made it available to nonprofit organizations

for their special events.

Mazza died in 2002 at the age of 96. Having no heirs, he had written a will establishing the Sam Mazza Foundation, which operates Sam’s Castle and supports the arts with the continuing income from apartment rents and castle visitor fees. With the collaboration of the Pacifica Historical Society, one can enjoy a docent-led tour of the castle and Sam’s collection, followed by refreshments in the elegant dining room. There are also monthly music recitals in the castle. The castle has become a destination attracting visitors from many miles away.

For information see the website sammazzafounadation.org. COASTSIDE Jerry Crow is a member of the Pacifica Historical Society. To learn more about the organization, visit pacificahistory.org.

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COASTSIDE / Final Shot

The watery physics of the surf Few moments are quite as magical as watching the curl of a wave that seemingly defies gravity for a moment before crashing down into misty chaos.

This photo was taken at Surfer's Beach at 8:40 a.m. on Oct. 11, 2023. — Anna Hoch-Kenney

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Natural Light and Fresh Air If there’s a dark room in your home, brighten it up with two wonderful gifts from nature, natural light and fresh air. From Skylights and Roof Windows to Sun Tunnels, our window & door experts have a Velux solution for every room that needs light and fresh air. Daylight redesigns the look and feel of your home throughout the day; improves general health and well-being, decreases dependency on electricity, and gives functionality back to your space. Visit “Products” at our website and watch the Velux movie. Tax credits are available.

Burlingame Window & Door Showroom 1410 Broadway, Burlingame 94010

Also in Walnut Creek with Home Improvement Centers in Concord and Pinole

Call for an appointment. 650-401-3500 or 800-936-5267. Open Monday - Saturday.

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SHEPPARD FAMILY DENTISTRY Comprehensive Family Dentistry in Half Moon Bay for over 40 years!

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Now accepting new patients Brian Sheppard, DDS 890 Main Street, Suite A , Half Moon Bay

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*All operatories are equipped with VidaShield UV24 air purifiers. UV24 provides shielded, continuous, type C ultraviolet germicidal irradiation that filters the operatory air 4 times an hour.

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