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Food & Drink O C TO B E R 2 02 6

LIFESTYLE LETTER

Something to Savor Eating and drinking can be so much more than filling our tummies. A great meal can turn an ordinary evening into a memory. A cup of coffee can become the reason we linger with a friend. And a loaf of freshly baked bread can fill a home with the comforting aroma of something made with love. This month, its all about that connection as we take you on a little sweet and savory tour. We share the story behind Formaggio Pizza, where the Kaur family turned a family dream into a local pizzeria right here in El Dorado Hills. Their story is a beautiful reminder that some of the most meaningful businesses are built not only on hard work, but on family, community, and a desire to create something together. We also visited a handful of local coffeehouses in EDH and just up the hill, each with its own personality, favorite pours, and cozy places to hang with friends or simply enjoy a quiet moment. And we’re introducing you to El Dorado Hills native Karen Wells, whose micro bakery is rooted in family tradition. Inspired by her mother’s sourdough baking, she creates naturally leavened breads and baked goods using wild yeast and plenty of patience. We’re also highlighting a foodie tour along the Marin coast, exploring delicious stops and discovering what makes the Bay Area such a fun destination for food lovers. And, of course, no food issue would be complete without recipes to bring it all home. We’re sharing a beautiful fall-inspired menu from culinarian Lauren Lane, with simple, delicious recipes made for gathering around the table. So grab a cup of coffee, pull up a chair, and enjoy this month’s delicious journey!

October 2026 PUBLISHER

Kristy Murdoch | kristy.murdoch@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Todd Murdoch | todd.murdoch@citylifestyle.com E D I TO R

Krista Minard S O C I AL M E D I A C O O R D I N ATO R

Cadence Murdoch CONTRIBUTING WRITERS

Krista Minard, Nicolette Martin C O N T R I B U T I N G P H OTO G R AP H E R S

Charlene Taylor of Charm Photography, Janie Jones, Krista Minard

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Matthew Endersbe LAYOUT DESIGNER Meredith Wilson QUALITY CONTROL SPECIALIST Anna Minnick

KRISTY MURDOCH, PUBLISHER @ELDORADOHILLSCITYLIFESTYLE

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

08 Featured

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

More Than Pizza

The Kaur family shares a family dream, a passion for pizza, and some hometown hospitality

Let's Do Coffee

Fall Comfort Food

Local coffeehouses serve up drip, pour-overs, and espresso concoctions—and some remarkable pastries

Entertaining has never been easier with these simple, delicious recipes sure to please a crowd

On the Cover Get into the fall spirit with this delicious autumn sangria. Photography: Janie Jones

Print Prestige Meets Digital Power.

Lifestyle Letter

Must See FOOD + BEVERAGE

Local’s Choice FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Local Limelight FOOD + BEVERAGE

Road Trip FOOD + BEVERAGE

Events

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ARTICLE BY KRISTY MURDOCH | PHOTOGRAPHY BY CHARLENE TAYLOR

MORE THAN PIZZA

M UST SE E | FO O D + BEV E RAGE

T H E K A U R F A M I LY S H A R E S W H AT H A P P E N S W H E N Y O U M I X A F A M I LY D R E A M , A PA S S I O N F O R P I Z Z A , A N D A L I T T L E H O M E T O W N H O S P I TA L I T Y

For Mandy and Raj Kaur, Formaggio Pizza Express is about much more than making a great pie. What started as a quiet “someday” became a reality when, together with their brother Paul, they combined their complementary strengths to open a local pizzeria in EDH Town Center. At the heart of the leap was a desire to honor their parents and create something they could share with the family. “Success isn’t measured solely by quarterly revenue,” Mandy says. “It’s built around legacy, trust, and shared values.” Family is woven into the everyday rhythm of Formaggio. Raj and their nephew, Shanpal, are the familiar faces behind the counter, with Raj’s warmth and Shanpal’s kindness and largerthan-life personality making them favorites among regulars. The children also pitch in when they can, turning the business into a place where they can spend family time together while younger generations of the family can learn the value of hard work. Of course, family is only part of what makes Formaggio feel like home. The Kaurs say one of their favorite things about EDH is the people.

“It’s the neighbors who look out for one another, welcome newcomers, and bring real heart to local gatherings that make El Dorado Hills feel like a true community,” Mandy says. “That blend of active, outdoor living with genuine human warmth is a pretty rare find.” That same sense of hospitality carries into their grab-and-go restaurant, where customers are treated like neighbors. Whether you’re picking up dinner on the way home or having a pizza delivered to your doorstep, the family believes quality starts with the basics. “Our dough is prepared fresh in-house every day, with time and care given to create a crust that is crisp on the outside and light and tender inside. Our pizza sauce and ranch are also made from scratch,” shares Raj. For first-time visitors, Raj recommends the Formaggio Combo, loaded with pepperoni, salami, Italian sausage, green bell peppers, mushrooms, black olives, and red onions. Raj shares, “We also offer gluten-free and vegetarian crust options, as well as vegan cheese. We want everyone to be able to gather around and enjoy our pizza!” CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/E L D O R A D O HI L L S

M UST SE E | FO O D + BEVE RAGE

“AS EL DORADO HILLS CONTINUES TO GROW, THE KAUR FAMILY HOPES TO GROW WITH IT, STAYING CONNECTED TO THE COMMUNITY THAT HAS WELCOMED THEM.”

Beyond the classics, Formaggio offers toasted sandwiches, wings in a variety of crave-worthy flavors, and specialty pizzas with plenty of personality. One of their most noteworthy appetizers was born from a little kitchen experimentation, as Shanpal was mixing flavors in the kitchen. He created their now-famous Urban Fries: French fries topped with garlic ranch, red pepper

flakes, a honey-garlic drizzle, and green onions. His creation quickly became a menu staple—and a delicious customer favorite! Perhaps the best example of what makes Formaggio special isn’t found on the menu. It’s a story the family still talks about. One day, a customer ordered a pizza and took it out to her car. A few minutes later, she returned to the restaurant and asked specifically for the person who had served her. The family immediately worried that something had gone wrong. Instead, she pulled out a $100 bill. “She handed it to him and said, ‘This is the best pizza and customer service I have ever received,’” Mandy recalls. “Then she simply smiled and walked away.” The moment left the entire family beaming and became a story they continue to share. For the Kaurs, those moments are what make the long days worthwhile. Even as rising food and supply costs create challenges, their goal remains simple: keep their food accessible to local families without compromising the quality and care that brought them here in the first place. As EDH continues to grow, the Kaur family hopes to grow with it, staying connected to the community that has welcomed them. They’ll continue supporting local schools and events and, most importantly, making time for the family that started it all. formaggiopizza.com 4390 Town Center Blvd., #130

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LET’S DO COFFEE

Proxy International Coffee

Local coffeehouses ser ve up basic drip, pour-overs, and espresso concoctions— plus some remarkable pastries—for the most discerning palates ARTICLE AND PHOTOGRAPHY BY KRISTA MINARD

LOCA L’S CH OICE | FO O D + BE VE RAGE

Coffee—so necessary for some to start the day, and a ready excuse to get together and talk, each person clutching their own preferred drink. The foothills community has a number of spots with a wide variety of coffee (and tea) choices, many with pastry cases to entice a bit of sin, and some with breakfast and lunch menus to help us keep up the protein intake. We visited a handful of cafes in El Dorado Hills and just up the hill.

Moonraker Coffee

“The foothills community has a number of spots with a wide variety of coffee (and tea) choices.” WORLD TRAVELER COFFEE ROASTERS

This EDH Town Center staple has recently undergone an ownership change but remains the same, bustling in the mornings as the cushy blue chairs fill up. The pastry case typically includes scones, muffins, cakes, and other sweet treats; avocado toast and sandwiches also are available. Go for house-roasted coffee; espresso drinks; and black, green, and herbal teas. 4364 Town Center, #110, El Dorado Hills; worldtravelercoffee.com

DOUBLE SHOT COFFEE BAR

Opened in 2022 by husband-and-wife team Brendan and Kat McCarthy, Double Shot coffeehouse in the Sienna Ridge shopping center serves Shingle Springs-roasted Genesis coffee, espresso drinks, house-baked goodies, and more. Local children’s artwork decorates the counterfront, and a sunshine-splashed seating area includes a bar, tables,

and couches. Grab a breakfast taco, avocado toast, apple turnover, and—weekends only—one of the most decadent cinnamon rolls around. 3381 Bass Lake Road, El Dorado Hills; doubleshotcoffeebar.com

PROXY INTERNATIONAL COFFEE

On the premises of Vintage Grace church, Proxy’s shiny Airstream trailer beckons with its simple lineup of fair-trade espresso drinks and coffee, tea, and a limited selection of snacks. Take it to go or sit in the serene indoor lounge. A portion of Proxy’s proceeds benefit Ugandan children who have lost their parents, helping with shelter, clothing, education, and health care. 931 Lassen Lane, El Dorado Hills; proxy.international

MOONRAKER COFFEE

Tucked into a corner of the massive Moonraker Millhouse property, the coffeehouse includes a full CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/E L D O R A D O HI L L S

selection of house-roasted coffee and espresso drinks, teas, as well as pastries and breakfast burritos/toasts made on site. (The peach/cream cheese muffin is a winner.) Take your drink and sit anywhere—in the coffeehouse or outdoors on the front or back patios. 3501 Robin Lane, Cameron Park; moonrakerbrewing.com

R SQUARED BAKERY & CAFE

At R Squared, in the western-themed Burke Junction shopping center, the bakery case displays treats ranging from scratch-made baklava and breads to gargantuan cookies and thick sandwiches. The coffee, sourced from Temple, is no afterthought. Order the roast of the day, an espresso beverage, or tea. Mix it up with a dirty chai latte—with chai from foothills-based North Fork Chai. Organic, high-quality ingredients top the priority list at R Squared, which also showcases local honey and other specialties in its cheery seating area. 3300 Coach Lane, Cameron Park; IG@rsquaredbakery

FOXWOOD COFFEEHOUSE

Argonaut: Coffee + Provisions

The coffees are sourced locally and change regularly—the Old Soul Sumatra Adsenia dark roast the day we visited was rich and earthy. Another hit: the Vietnamese iced coffee, a perfect combo of dark roast and sweet. Foxwood, a bit hidden away in a small center above Shingle Springs’ main drag, has indoor and patio seating and friendly service for coffee, espresso drinks, specialty teas, and a long list of breakfast/lunch burritos, bagels, and sandwiches. We went for a panini-pressed spicy Cajun-California breakfast burrito, perfect to split. 4068 Mother Lode Drive, Shingle Springs; facebook.com/foxwoodcoffee

WISEGAL COFFEE

Adjacent to a retired railcar in the old Shingle Springs depot, this coffeehouse hums with locals. Owners Brylee Lance and Rachel Bezdek mix espresso drinks and dole out baked goods from beneath countertop glass domes. You know the coffee’s good when weary firefighters straight from a nearby blaze roll up for a boost. With old West décor, the seating area includes couches, padded antique chairs, historic photos, and fun contemporary touches, like the Blind Date With a Book display (choose one and see if you like it) and a community corner for announcements. 4241 Mother Lode Drive, Shingle Springs; wisegalcoffee.com

Foxwood Coffeehouse

LOCA L’S CH OICE | FO O D + BE VE RAGE

“The historic Schulze House in Coloma houses this cafe, where a half-sweet vanilla latte consumed at a sunny wooden table within a few feet of the American River tastes as good as the spicy Obsidian Mocha.”

ARGONAUT: COFFEE + PROVISIONS

Top: Double Shot Coffee Bar Bottom: R Squared Bakery & Cafe

The historic Schulze House in Coloma houses this cafe, where a half-sweet vanilla latte consumed at a sunny wooden table within a few feet of the American River tastes as good as the spicy Obsidian Mocha, downed with a decadent crème brûlée doughnut. Booths, a large banquette-style table, and several two-seaters make this a cozy place to gather for coffee, conversation, and darn good snacks. 331 Highway 49, Coloma; argonautcafe.com

SIERRA RIZING BAKERY & COFFEEHOUSE

Sierra Rizing does artisan-roasted coffee, espresso, tea, sweet pastries, and savory items including house-made hand pies stuffed with meats, vegetables, and potatoes. Owner/baker Teal Triolo opened Sierra Rizing in 2002, and it remains a rafting community gathering ground for breakfast, lunch, and special events with intimate indoor space, including some long tables, and outdoor seating on the porch and beneath a vibrant blue canopy. 7308 Highway 49, Lotus; sierrarizing.com

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/E L D O R A D O HI L L S

FA L L C OM FORT FO OD

Entertaining has never been easier with these simple, delicious recipes sure to please a crowd

There’s something special about food that makes us gather together and savor the moment. For culinarian Lauren Lane, that connection is at the heart of everything she creates. A distinguished culinary influencer, Lauren channels her creativity into collaborations with select brands, developing original recipes, captivating videos, and engaging stories that bring food to life. Her influence extends beyond the digital world, as she regularly shares her culinary expertise on the

FOX4 morning show and was recently featured on a Netflix cooking competition. Through it all, Lauren continues to inspire us to slow down, gather around the table, and feed our dreams. This season, Lauren brings that philosophy to the table with a delicious fall-inspired menu designed for sharing. From cozy flavors to beautiful presentations, these recipes offer everything you need to make your next gathering feel warm, welcoming, and memorable.

RECIPES BY LAUREN LANE CULINARIAN | PHOTOGRAPHY BY JANIE JONES

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

FA LL R A D I CC H I O BRUSSELS SPROUTS AND BACON SAL AD

Dressing Ingredients: • • • • • •

½ cup olive oil ¼ cup balsamic vinegar 1 teaspoon honey 1 teaspoon Dijon mustard 1 clove garlic, minced salt and pepper to taste

Salad Ingredients: • • • • • • • • •

1 small head of butter lettuce, torn into pieces 1 small head radicchio, core removed torn into pieces ½ lb. Brussels sprouts, trimmed and sliced very thinly 1 shallot, thinly sliced 4 slices bacon, cooked and finely crumbled 1 apple, thinly sliced ½ cup toasted pecans or walnuts, roughly chopped 2 to 3 ounces of goat cheese (optional) salt and freshly ground black pepper, to taste

Directions:

1. Combine olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt, and black pepper and whisk to combine. Taste and add more salt and pepper as desired. 2. Add Brussels sprouts to a bowl, and toss with a small amount of the dressing. 3. Arrange lettuces, Brussels sprouts, apples, and shallots on a platter. 4. Top with bacon, nuts, and goat cheese (if using). 5. Drizzle with additional salad dressing to taste.

PA R M E S A N B R E A D B I T E S WITH THYME HONEY

Ingredients:

• 1 refrigerated pizza dough (store-bought or homemade pizza dough) • 6 tablespoons butter • ¼ teaspoon kosher salt heaping • 1/3 cup grated Parmesan (use good quality parmesan from the deli section) • honey and a few springs of thyme for serving

Directions:

1. Preheat the oven to 400°F. Line sheet pan with parchment paper. 2. Divide dough into 4 pieces. 3. Roll each piece of the pizza dough into a long rope shape. You want it to be about 1-inch thick all the way around. 4. Use a pizza cutter or sharp knife to cut the dough into 1-inch pieces. 5. Melt butter and add salt. Brush the tops of the bites with the butter mixture. 6. Dip the top of each piece of dough into the parmesan. 7. Bake for 15 minutes. They should be very lightly golden. Do not over bake, or they will become hard. 8. Sprinkle warm bread bites with fresh thyme leaves and serve with honey in a small serving bowll. Garnish the platter with fresh thyme sprigs.

CONTINUED >

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F A L L V E G E TA B L E , K ALE & RICE SOUP Ingredients: • • • • • • • • • • • • • •

1 small white onion, peeled and diced 4 cloves garlic, minced 6 cups chicken stock (or vegetable stock) 2 medium carrots, chopped in rounds 2 ribs celery, sliced in 1/2 moons 1 large (about 1 pound) sweet potato, peeled and chopped in large chunks 1 tbsp herbes de Provence 1 bay leaf 1 teaspoon Better Than Bouillon Roasted Chicken Base 1 cup uncooked wild rice 8 ounces baby bella mushrooms, sliced 2 large handfuls of kale, roughly chopped with thick stems removed salt and pepper to taste fresh thyme leaves

Directions:

1. Heat 1 tablespoon butter or olive oil over medium-high heat in a large stock pot. Add onion, and sauté for 5 minutes, stirring occasionally, until soft. Stir in the garlic, and cook for 1-2 minutes, stirring occasionally. 2. Add in the chicken stock, carrots, celery, sweet potato, herbes de Provence, bay leaf, and Better Than Bouillon Roasted Chicken Base. Stir to combine. 3. Add uncooked wild rice. 4. Bring to a simmer, then reduce heat to medium-low. Cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally. 5. Add kale and mushrooms and stir gently until combined. Cook for 3-5 minutes more. 6. Taste and add more salt and pepper as needed. 7. Ladle into bowls and garnish with a few fresh thyme leaves.

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

FA LL R E D SA N G R I A Ingredients:

• 1 bottle (750 ml) dry red wine, preferably Tempranillo or Rioja • 3 navel oranges, sliced in ½-inch rounds • 1 tart apple, such as Pink Lady or Granny Smith, sliced thin • ½ cup brandy • 2 tablespoons simple syrup, or more to taste (optional) • 2 cinnamon sticks • 2 star anise pods, whole • rosemary sprigs for garnish

Directions:

1. In a large pitcher, place the oranges and apples in the bottom. Pour the brandy and red wine over the fruit. 2. Stir in the simple syrup if using. 3. Add in the cinnamon sticks and star anise, and give everything one more stir. 4. Refrigerate overnight or at least 4 hours. 5. When ready to serve, pour Sangria into glasses with ice, and garnish with additional oranges and rosemary sprigs.

MINI PUMPKIN P I E TA R T L E T S Directions:

Turn a store-bought pumpkin pie into an easy, elegant dessert. Simply use a round or scalloped cookie/biscuit cutter to create petite tartlets, then top each with a dollop of whipped cream and a light sprinkle of cinnamon or nutmeg. Place mini tartlets on a pretty platter for serving. For more of Lauren’s delicious recipes and helpful tips, visit Lauren-Lane.com.

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GET INSPIRED E AT & D R I N K SHOP LOCAL YOU R D IGITAL D ESTINATION FOR LOCAL LIVING

Sustainable Luxury

Starts Here!

4357 Town Center Blvd #116 | EDH 916.358.9196 | renaissanceEDH.com OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/E L D O R A D O HI L L S

ARTICLE BY KRISTA MINARD | PHOTOGRAPHY PROVIDED

ON THE Rise AN EL DORADO COUNTY-BASED MICRO BAKERY TURNS OUT DELICIOUS BREADS AND OTHER GOODIES MADE WITH WILD YEAST

Real bread for real people—that’s the motto behind Sister Loaves, a micro bakery founded by El Dorado Hills native Karen Wells, who gathered inspiration from her mother’s sourdough baking. Wells makes breads and other baked goods using wild yeast/sourdough; all are naturally leavened. She created the starter (dubbed Jacob, the Party Boy) in 2018, took classes to learn more, and opened Sister Loaves in 2021.

What makes your products unique? Sister Loaves only works with wild yeast, also known as sourdough, producing artisan boules, batards, and baguettes, plus other baked goods: galettes, crumb bars, cinnamon rolls, muffins, and focaccias, sweet and savory. We make over 45 different types of loaves and focaccias. All rely on blends of organic flours, which give each loaf a unique taste and texture. Sister Loaves strongly supports El Dorado County growers and includes many local products in our breads, including olive oils, fruits, and vegetables.

“Using wild yeast, Sister Loaves produces artisan boules, batards, and baguettes, plus other baked goods: galettes, crumb bars, cinnamon rolls, muffins, and focaccias, sweet and savory.” 26

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

What is your role with Sister Loaves? As lead baker, I create 100% of Sister Loaves’ products, which starts with making dough through proofing, baking, packaging, and distribution to various retail outlets. I also work with a team to staff the beautiful Coloma Community Market through the summer and Hart 2 Hart Community Markets through December 2026.

Tell us more about Jacob, the Party Boy. He was born in 2018 from a very simple combination of flour and water. He’s matured to become an integral part of each loaf and product. Real people deserve real, long-ferment sourdough. Lactic acid bacteria in flour and water digest sugars to produce organic acids; this creates the signature sour taste, improves its texture, preserves the bread, and makes it easy to digest.

Where does the baking happen? The Sister Loaves micro bakery production takes place in my county-inspected home kitchen that is licensed for direct sales and wholesale/concessions.

Where can we find Sister Loaves? Distribution locations include Placerville Food Cooperative, Kitchen Goods on Main, Hart 2 Hart Winery, Crystal Basin Cellars, Coloma Community Market, and Burke Junction Farmers Market.

Tell us about Sister Loaves’ community donations. Since 2023, Sister Loaves has donated 30–40 loaves to the annual Empty Bowls meal managed by Hands 4 Hope, Placerville. Hands 4 Hope offers youth programs that impact our community in many positive ways. Also, products that don’t sell are donated to Upper Room Dining Hall in Placerville.

Where did the name “Sister Loaves” come from? I have many, many sisters. Some by birth, some by adoption, some multigenerational, and some by community. They inspire me. They make Sister Loaves possible.

What is your “why?” We love what we do and we love the people we serve. We will always remain small and small-batch to preserve the quality, and so the lead baker literally touches every loaf with good spirit, love, and kindness. We hope eating a simple slice of great bread brings a smile to those that need a little light and happiness. sisterloaves.com

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ARTICLE AND PHOTOGRAPHY BY KRISTA MINARD

FOODIE GETAWAY IN THE BAY

Sushi Ran

IT’S AN EASY DRIVE TO MARIN COUNTY, WHERE THE AIR IS FRESH, AND RESTAURANTS AND MARKETS ABOUND WITH A PLETHORA OF DELICIOUS DISHES AND INGREDIENTS What is it about Bay Area food? We’ve got lots of great restaurants, grocery stores, specialty shops, and farmers markets here in our region, but a trip to the Bay always hits the spot in a new way. Head for a spot that’s relatively easy to access (no bridge crossings required!): Marin. It’s home to a line of cute towns bisected by Highway 101, with restaurants, farmers markets, and foodstuffs galore, and you can even pop out to the coast for a hillside-above-the-ocean walk in the sunshine, with a picnic. Here are some favorite stops.

Miso tart from Endless Quest Roasters

R OA D T R IP | FO O D + BEV E RAGE

“At the Mill Valley Market, sandwiches include rare ingredients such as Sonoma figs, house-made meatloaf, onion jam, and chimichurri greens.”

SHOPS AND COUNTERS

There are many great shops in the area but here are a few faves: Mill Valley Pasta, with noodles in fun shapes—conch shells, radiators, snails, even the Golden Gate Bridge—and flavors; Amphora Nueva Olive Oil’s San Anselmo shop, home to brain-healthy highest-polyphenol evoo; Zonda Meats for hand-selected rib eyes and house-made sausages; Mill Valley Market, where sandwiches include rare ingredients such as Sonoma figs, house-made meatloaf, onion jam, and chimichurri greens. At Rustic Bakery, pick up a loaf of fresh-baked sourdough or pastries. Also, Book Passage in Corte Madera has a large cookbook section with local authors, and an on-site café. In the same center, check out Endless Quest Roasters for single-origin coffee and unique baked goods from local Fire Swamp Provisions. CONTINUED >

RH Rooftop Restaurant OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/E L D O R A D O HI L L S

MARKETS

In Marin, two standout year-round markets grace the San Rafael area. On Saturday mornings, Marin Country Mart in Larkspur brings a variety of fruits, vegetables, and makers’ booths, plus plenty of food-service tents. What’s particularly nice about this venue: nearby parking and real restrooms. A seating area provides space to chow down on dishes from cooked-food booths and watch demos from local chefs. Grab a crepe, some dim sum, or rotisserie-roasted chicken (with a pile of chicken-doused potatoes and broccoli/cauliflower from beneath the racks). Sunday mornings, the huge Agricultural Institute of Marin market comes to Marin County Civic Center in San Rafael, a massive Frank Lloyd Wright public project, and a national and state historic landmark. With nearly 200 vendors, come hungry and plan to linger. Parking can be a challenge, but there’s always overflow. Prepared-food vendors sell burritos, tamales, lumpia, baked goods, dosas, and more.

TAKE IT ON THE ROAD

Mill Valley Pasta

For a spectacular view—ocean, cliffs, beaches—head for Muir Beach Overlook. A 2-mile scenic roundtrip trek leads to Slide Ranch, where goats, chickens, and bee boxes await. In the garden, organic produce grows huge. Tree stumps invite picnickers to sit beneath big trees and enjoy lunch beside the Farm to Table Teaching Center, its rooftop a garden itself.

A FEW RESTAURANTS

It’s impossible to narrow down dining-out options in Marin, but we’ll share a few. In Larkspur, the charming Farm House Local serves farm-to-table breakfast and lunch with carefully and locally sourced ingredients. For lunch, devour a massive Happy Hippie Salad at the Depot Bookstore & Café (more café than bookstore) in Mill Valley’s bustling central downtown square, not far from Angela’s Organic Ice Cream. At the lumber mill center, we discovered an irresistible lemon bar at gluten-free Flour Craft Bakery. For dinner, Sushi Ran in Sausalito is renowned for super-fresh fish, imaginative rolls, and bright vegetable presentations. Another must-see: the gorgeous RH Rooftop Restaurant in Corte Madera, anchored by a central fountain, with lighted trees and chandeliers, overlooking the majestic Mt. Tamalpais. Finally, check out Le Marais—so very French, with omelets, crepes, croque monsieur, and many, many pastries.

French toast with white peaches and saffron-orange sauce from Farm House Local

R OA D T R IP | FO O D + BEV E RAGE

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OCTOBER 2026

events A S E L E C T I O N O F U P C O M I N G LO C A L E V E N T S O C TOBE R 3 RD

CSD’s Sixth Annual Try-Athlon EDH Community Park and Pool | 9:00 AM Get ready to swim, bike, run or roll at this popular community event, held in partnership with nonprofit organization Walk With Austin. Kids of all ages and abilities are welcome, and they can bring any and all adaptive equipment, including floaties, trikes, walkers, wheelchairs—anything! Afterward, there’s a finisher party with games, food, drinks, and music. Free. eldoradohillscsd.org O C TOBE R 1 0 T H

Fine Art Festival El Dorado Hills Library – 7455 Silva Valley Parkway | 10:00 AM The El Dorado Hills Arts Association’s Fine Art Festival includes more than 40 local and regional artists showcasing their work in gallery displays and outdoor booths. Guests can meet the artists, learn about purchasing art, and enjoy food trucks, music, kids’ art activities, and more. eldoradohillsarts.com O C TOBE R 1 0 T H

Pumpkin Splash Patch EDH Community Park and Pool | 1:00 PM Come celebrate fall for the afternoon! Pick a pumpkin and take a swim, and stick around to decorate your pumpkin so it’ll be ready to carve in a few weeks for Halloween. Treats and decorating supplies will be provided. For kids ages 2–12; registration $18. eldoradohillscsd.org O C TOBE R 2 4 T H

Artist Reception – Beauty and the Beast The Atrium Art Gallery - Town Center Building 102 | 5:00 PM The EDH Arts Association and EDH Arts & Entertainment Foundation present Beauty and the Beast, a captivating exhibition exploring the connection between humans and animals. Featuring figurative works, wildlife imagery, and expressive visual narratives, the reception brings together talented local artists where guests are invited to mingle with the artists and learn about their creative process. edhtowncenter.com O C TOBE R 2 4 T H

Tastes of Town Center EDH Town Center | 5:00 PM A collaborative community event presented by El Dorado Hills businesses featuring open houses throughout Town Center. Participating businesses will offer tastings, bites, beverages, samples, demonstrations, and unique experiences that highlight the diversity of the local business community. Check in at the lobby of The Atrium Gallery, where an exhibition reception highlights El Dorado Hills Arts Association artists. Purchase tickets at edhtowncenter.com. O C TOBE R 3 0 T H

Trunk or Treat & Scarecrow Contest EDH CSD’s Pavilion Parking Lot | 4:30 PM Get into the Halloween spirit at this free, family-friendly favorite! Kids can trick-or-treat from creatively decorated vehicle trunks while families, groups and businesses compete in the annual Scarecrow Contest. Awards include category winners and Best Overall Scarecrow. Want to host a trunk or enter a scarecrow? Register by October 15 at eldoradohillscsd.org.

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With our dedicated memory care and compassionate team members, we support individuals with Alzheimer’s or another form of dementia. Through personalized programming and daily activities, your loved one can find renewed purpose, joy and opportunities to flourish. You’ll have the peace of mind that comes from knowing they are receiving the highest quality of care in a warm, safe environment.

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2288 Francisco Dr. | El Dorado Hills, CA 95762 Memory Care | License #095920187 Pavillionmc.com

You deserve it. They deserve it. Hearing healthcare is about more than just clean ears. As we get wiser by the year, our ears hear less each day. Call to schedule a hearing aid evaluation and finally do something about it.

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4944 Windplay Dr, #120, El Dorado Hills, CA 95762

Call to Schedule: 530-248-2119

COMPLIMENTARY HEARING EVALUATION Appointment needed. Contact us to schedule. Expires 10/31/2026.

Additional locations in Grass Valley, Rocklin, Lodi, Antioch, Sacramento & Redding.

Please visit goldcountryhearing.com to learn more!