LIFE + CULTURE FROM WINE COUNTRY TO WALNUT CREEK
FOOD + BEVERAGE ROMAN TRADITION MEETS AMERICA’S PASSION FOR DINING
The Passion of Italy Meets the elegance of France
La Fontaine took its name from the great 17th Century French poet and fabulist, Jean de la Fontaine. Just like La Fontaine’s colorful imagery, our food is filled with colorful spices from France and Italy. This style of cuisine is called Provençale, the best of both worlds in Southern Europe.
3 Course Menu For Two. Choose two starters, two entrees, and two desserts for $125. Sunday-Thursday
We know the value of enjoying an authentic meal with family, friends, and colleagues. Let us share our love of food with you.
Celebrate Fall in Walnut Creek with Local Legends & Dining Gems
October is here, and with it comes the golden glow of fall in Walnut Creek—pumpkins on porches, the hint of crispness in the air, and, of course, the return of pumpkin spice to just about everything. It’s the perfect season to savor the moment and explore the incredible food scene in Northern California.
This month’s Food & Drink issue is filled with flavor. We’re thrilled to feature the legendary Model Bakery, whose iconic English muffins earned a spot on Oprah’s Favorite Things list—multiple times! We also take you inside the story of Gianluca Legrottaglie of Montesacro, who brought pinsa—a Roman-style flatbread—to the United States, changing the way we think about pizza.
While Walnut Creek today is known for its bustling restaurants, the area’s culinary story is rooted in the land itself. In the late 1800s and early 1900s, the surrounding hills were dotted with vineyards producing award-winning wines, shipped as far as Europe. Though Prohibition ended much of that local production, the region’s wine legacy lives on through nearby vineyards and our community’s appreciation for a well-paired glass.
October is one of the best times of year to dine out—most of us are back in town after summer travels, and the shorter days make a cozy restaurant table even more inviting. Whether you’re craving something new or returning to a beloved local favorite, there’s no shortage of delicious options to enjoy.
So grab a sweater, embrace the season, and let the flavors of fall be your treat.
LAUREL KELLAM, PUBLISHER @WALNUTCREEKCITYLIFESTYLE
October 2025
PUBLISHER
Laurel Kellam | laurel.kellam@citylifestyle.com
EDITOR
Hemananthani Sivanandam hema.sivanandam@citylifestyle.com
ACCOUNT MANAGER
McKenzie Walleshauser mckenzie.walleshauser@citylifestyle.com
INTERN
Emily Viscia | emily.viscia@citylifestyle.com
CONTRIBUTING WRITERS
Lindsey Hickman, Ryan Phillips, Samantha Durbin, Emily Viscia
CONTRIBUTING PHOTOGRAPHER
Emily Viscia
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Rachel Kolich
LAYOUT DESIGNER Kelsi Southard
QUALITY CONTROL SPECIALIST Marina Campbell
Diablo Subaru of Walnut Creek is providing the love and support every pet deserves.
At Diablo Subaru, we believe every pet deserves a loving home. In 2024, 5.8 million dogs and cats entered shelters, many waiting endlessly for a family.
Through the Subaru Loves Pets® initiative, we’re proud to support Joybound People & Pets with funding provided through an ASPCA® grant to cover adoption preparation, veterinary care, and more.
On October 22nd, Subaru celebrates the 7th annual National Make A Dog’s Day, encouraging dog lovers nationwide to do something special for their pets—or even better, welcome an Underdog into their home.
With over $70 million donated and 700,000 animals supported, Subaru and retailers like us are proud to help make the world a better place for pets.
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Model Bakery Now Serving Dinner in Walnut Creek
Model Bakery in Walnut Creek is now officially open for dinner service! Enjoy their popular all-day menu— featuring beloved breakfast and lunch staples—well into the evening. Dinner hours run from 7 a.m. to 8:30 p.m. daily, with beverage offerings including wine, rosé, cava, mimosas, a hazy beer, and even a refreshing blood orange spritz. The cozy downtown spot brings its signature charm and flavors to every meal, now morning to night.
Photography by Model Bakery
from wine country to Walnut Creek
A Mother-Daughter Recipe for Bakery Success
When Model Bakery opened its doors in Walnut Creek last year, the response was immediate and enthusiastic. Lines stretched down the block, filled with locals eager to get a taste of the legendary English muffins that have captured the attention of Oprah Winfrey, Forbes, and food lovers across the country.
Founded in the heart of Napa Valley by Karen Mitchell and her daughter, Sarah Mitchell Hansen, Model Bakery has been a staple of the wine country food scene for over four decades.
Their newest outpost in Walnut Creek marks a bold but heartfelt expansion. “We found the location almost three years ago,” shares Hansen.
“My husband grew up in Walnut Creek, and it felt like a natural next step outside of Napa. The old La Fogata restaurant had been here for 40 years—it took us over two years to remodel it. But it was worth it. We opened in November with lines down the street!”
This excitement isn’t new for Model Bakery. Their English muffins—crispy on the outside, tender and airy on the inside—have become iconic. It all began as a happy accident 15 years ago when a baker experimented with leftover ciabatta dough. This, however, caught the eye (and taste buds) of Oprah Winfrey during a visit to Wine Auction Napa Valley.
ARTICLE BY LINDSEY HICKMAN
PHOTOGRAPHY BY JOHN KLYCINSKI
They’ve since appeared on Oprah’s Favorite Things list three years in a row, been featured on Barefoot Contessa and The Best Thing I Ever Ate, and were even handed out on the Rachael Ray Show with Gayle King.
“Now we produce over 7,000 muffins a day,” Hansen says. “They’re sold at all four of our locations and shipped nationwide through our partnership with Goldbelly.”
But Model Bakery is about more than just English muffins. Its roots run deep—beginning with Mitchell's catering business in the 1970s, which served early Napa wineries when few had kitchens.
“She catered luncheons at Robert Mondavi Winery for Julia Child, James Beard, and other culinary icons,” Hansen recalls.
In 1984, when a bakery across the street went up for sale, Mitchell saw an opportunity to bring a taste of Europe to Napa. With the help of a French baker and historic brick ovens from the 1920s, they transformed it into The Model Bakery we know today.
Hansen’s love of food was inherited, not only through baking but also through gardening. “I enjoy gardening and have a vegetable garden and beehive in Napa. I love incorporating fresh ingredients from our garden into meals for friends and family.”
At the Walnut Creek location, the bakery’s largest space at 5,000 square feet, they’ve introduced several new features.
“We have a full-time Executive Chef, Tim Humphrey, and a full brunch and lunch menu—including various Eggs Benedict served on our English muffins,” Hansen says.
“We’ve also launched our Smashburger, which has been a big hit, and this is the only location offering beer and house wines—including our own Model Bakery Chardonnay, with Rosé and Pinot Noir coming soon.”
They've also added dinner service to the mix recently. Mitchell, now in her 80s, still visits the St. Helena bakery daily to frost her famous iced sugar cookies.
“She’s truly the best baker in the family,” Hansen says fondly. “We’re lucky to work together and share a love of food and hospitality. It’s important to continue the legacy we’ve built over the past 40 years.”
For Walnut Creek, it’s more than a bakery—it’s a new home for a time-honored tradition. Visit Model Bakery at 1315 N Main Street.
Sarah and Karen
THE FOUR pillars OF HEALTH
Ari Katz, M.D., isn't your average doctor. When he’s not treating patients at Banner Peak Health, you'll probably find him doing something active, like camping with his three young boys, jamming on the drums, or patiently persuading a picky kid that broccoli isn’t the enemy.
For Katz, nutrition isn’t just part of leading a healthy lifestyle. It comes first and is a non-negotiable medicine.
"Most doctors don't get much nutrition training," he admits, while championing a simple truth. "We need to focus on nutrition because it's just that important."
This kind of thinking has shaped his practice at Banner Peak Health, where he focuses on what he believes are the four pillars of health: nutrition, exercise, sleep, and stress management.
He teaches his patients to think differently. "Let's say you had an exotic sports car. You wouldn't just put in unleaded fuel," he says.
The problem for most people? The SAD diet –standard American diet.
"It is just not good for you. Period,” he says. “It’s very low in fiber and high in ultra-processed foods."
His solution focuses on plants. "We need to consume a lot,” he says. “That's what our gut bacteria want us to do."
It's this transformation - from seeing food as fuel rather than just flavor - that drives his work.
Katz says people who prepare their own food and control what goes in it start having a different relationship with food.
THE PROBLEM FOR MOST PEOPLE?
“The SAD diet – standard American diet. “It is just not good for you. Period,” he says. “It’s very low in fiber and high in ultra-processed foods.”
ARTICLE BY RYAN PHILLIPS PHOTOGRAPHY BY SIMONE ROTMAN
Dr. Ari Katz’s Simple Approach to Lasting Wellness
Ari, his wife Tal and their children.
“Your palate changes,” he says.
At home, mealtime with the family involves experimentation. Take the “Great Broccoli Standoff” with his oldest son, who would “literally just take it, look at it, and chuck it across the room," says Katz.
But weeks of persistence paid off.
“One day, he took a bite. He’s like, ‘this stuff is good,’” he chuckled.
With repetition, the lessons stick. "My kids know that when they eat protein, it helps them build muscle and get them stronger," he says.
So what’s his strategy for getting kids to eat healthy?
"Never force it,” Katz says. “Just keep serving the good stuff."
He applies the same patience to fellow patients. His wellness philosophy rejects extremes.
"Start low and go slow,” he says. “Your body's just not used to it."
Katz cuts through the noise of fad diets and quick fixes with a reframing of how to think about wellness.
Ari
“Let’s shoot for 90% good,” he says. “That other 10%? When you’re at that fancy burger shop, have at it.”
"If exercise and nutrition were combined into a pill, it would far and away be the most potent drug on the planet," he said.
But he's no purist.
"Let's shoot for 90% good,” he says. “That other 10%? When you're at that fancy burger shop, have at it."
Whether convincing a child to try vegetables or explaining gut health to adults, Katz’s message remains consistent: small, sustainable changes create lasting health.
and his sons Levi, Leo and Matan.
Walnut Creek’s Best Desserts.
Cookies, Cupcakes & Ice Cream
You’ll Crave This Fall.
October brings cozy evenings, crisp air, and the perfect excuse to indulge in something sweet. Whether you’re in the mood for a classic cookie, a decadent scoop of ice cream, or a beautifully crafted cupcake, Walnut Creek has plenty of delicious options to satisfy your cravings. Our writer stopped by three local favorites — each with its specialty — to explore the flavors that make them irresistible.
Top Right: A Sweet Affair Bakery
Middle Left: Cupcakin’ Bake Shop
Bottom: Handel’s Homemade Ice Cream
A Sweet Affair Bakery
Never underestimate the power of a simple chocolate chip cookie. At A Sweet Affair Bakery, located at Ygnacio Valley Road, you’ll find fresh chocolate chip cookies alongside an array of tempting treats. This family-owned bakery opened in 1984 and has been delighting customers ever since with freshly baked cookies daily, with flavors like Peanut Butter Chocolate Chip, Old-Fashioned Sugar, and Mexican Wedding Cookie. The chocolate chip cookie is a standout — generously sized, soft, and perfectly crunchy in all the right places. Upon entering, you’re warmly greeted by the staff and treated to a display of cookies, cakes, and pastries. They also offer special cakes and a wide selection of cupcakes.
Handel’s Homemade Ice Cream
Handel’s Homemade Ice Cream opened its store on Locust Street last year, but it has quickly gained popularity for good reason. Their ice cream is creamy, rich, and full of flavor, with portions so generous that a single scoop fills the entire bowl. The menu features fun and unique flavors like Monkey Business, Coconut Cream Pie, and Pistachio. Their Chocolate Raspberry Truffle is especially memorable — bold and creamy, with ribbons of raspberry sauce and bits of chocolate throughout. With 100 flavors to choose from, there’s something for everyone to find a favorite.
Their ice cream is creamy, rich, and full of flavor, with portions so generous that a single scoop fills the entire bowl.
Cupcakin’ Bake Shop
Located on Main Street, Cupcakin’ Bake Shop is the sustainable, eco-friendly cupcake shop of our dreams. It's perfectly decorated setup invites guests to step inside and take a peek. A wide variety of cupcakes are beautifully displayed both inside and in the front window. Their delicious flavors include Chocolate Raspberry, Key Lime Pie, Confetti, and many more unique creations. The Salted Caramel Cupcake is a standout — the perfect balance of moist, fluffy cake and rich flavor, topped with silky caramel frosting and a drizzle of caramel over decadent chocolate cake. It’s mouthwatering, and its presentation is just as stunning. They also offer a selection of gluten-free cupcakes, ensuring everyone can indulge in a sweet treat of their own!
Cupcakin’ Bake Shop
Handel’s Homemade Ice Cream
A Sweet Affair Bakery
ROMAN TRADITION MEETS AMERICA’S passion for dining
FRESH INGREDIENTS, AUTHENTICITY, AND PASSION FUEL UNFORGETTABLE MEALS AT MONTESACRO
ARTICLE BY LINDSEY HICKMAN | PHOTOGRAPHY BY EMRE CAKIR
Step inside Montesacro and you’re immediately transported—not just to another trendy restaurant, but to a corner of Rome that feels both timeless and alive. The air carries the warmth of freshbaked pinsa , the Roman flatbread that’s lighter and crisper than pizza yet just as comforting. At the helm is Gianluca Legrottaglie, the man who introduced pinsa to the United States in 2015, forever changing how Americans think about Italian dining.
For Legrottaglie, food isn’t simply about taste; it’s about memory, family, and staying grounded in authenticity while embracing innovation. His culinary journey began long before opening his San Francisco location on Stevenson Street; it was rooted in the bustling markets of Rome, his mother’s home-cooked meals, and a deep respect for using simple ingredients to their fullest.
“I don’t like the word entrepreneur,” he says, “I prefer pioneer. I just want to present the cuisine I knew best—Roman cuisine—in a way that is true to my roots and open to what was happening here in the U.S.”
Moving to the United States in the late 1990s, in his early twenties, Italian food in America was often synonymous with heavy dishes like spaghetti and meatballs or chicken parmesan. While working at a Mediterranean restaurant in Nolita, New York, Legrottaglie discovered a new wave of chefs determined to showcase authentic regional Italian cooking. Inspired, he dove into local ingredients and realized American diners were ready for more than clichés. CONTINUED >
Back home, Roman cuisine had always been about seasonality, affordability, and adaptability. His family’s meals were guided by what the mercato—the farmers market—had to offer that day. That philosophy of simplicity and resourcefulness became the backbone of Montesacro.
For Legrottaglie, pinsa embodies three elements: light, crispy, and easy to digest. Developed in Rome in 2001 by Corrado Di Marco, the unique flour blend behind pinsa creates a dough that’s different from traditional pizza.
“It’s not about reinventing the wheel,” he explains, “It’s about offering something rooted in tradition that feels fresh and relevant today.”
One of Montesacro’s standout creations is the Garbatella, a pinsa topped with caper mayonnaise, house-preserved yellowfin tuna, Calabrian chili, and pickled red onion. Inspired by his father’s love for tuna and onion pizza, it has earned national recognition and pairs perfectly with a crisp rosé.
customer favorites. “It blows my mind how much people love it,” he admits, “It’s the simplest preparation, but Americans are always amazed by it.”
Legrottaglie says his Roman childhood shaped his philosophy: the late-summer ritual of making tomato sugo, the art of preserving vegetables, and his family’s reverence for extra virgin olive oil and wine.
“We were obsessed with food,” he says. “And we wasted nothing. Those lessons never leave you.”
Montesacro is a bridge between two cultures, one rooted in Roman tradition and the other hungry for authenticity.
Legrottaglie prioritizes substance, focusing on farmers, agriculture, and nutritional value rather than fleeting trends.
“Too many people forget that food’s first job is to nourish us,” he says, “Taste and pleasure matter, but so does quality. We work hard to innovate with simple, local ingredients while staying true to Roman traditions.”
That balance is also why unexpected dishes—like the octopus with olive oil and oregano—remain
Today, those lessons appear in every detail at Montesacro, from menu design to sourcing to the very atmosphere of the restaurant, which aims to transport diners into a Roman neighborhood without ever leaving the U.S. Legrottaglie sees the future of ItalianAmerican dining as a tug-of-war between nostalgia and spectacle. While many restaurants lean into Instagrammable design and “clublike” atmospheres, he insists Montesacro will always prioritize quality and cultural authenticity. “We want people to feel they’re in Rome,” he says.
And he’s not stopping there. The restaurant on Locust Street recently introduced an Italian breakfast every Saturday and Sunday morning. Here, mornings begin with espresso or cappuccino alongside cornetti , the softer, sweeter cousin of the French croissant, bomboloni , fruit tarts, and other house-made pastries. It’s another way Legrottaglie invites diners to start their day the Roman way.
ARTICLE BY SAMANTHA DURBIN PHOTOGRAPHY BY STOCK PHOTOS
“It enables the global market to recognize that the region is associated with San Francisco and Central Coast geography.”
Contra Costa’s Wine Boom.
Historic Roots, Modern Recognition
Contra Costa’s conditions are ideal for grape growing. Deep, sandy soils encourage wandering root systems, soaking up water, producing small, concentrated berries with thick skins. Rolling hills lock in daytime heat, while the Carquinez Bridge channels bay breezes, bringing cold nights and cool mornings.
While Brentwood is the U-Pick capital of the world, with seasonal farms growing bounties such as strawberries, peaches, cherries, it’s in the east county where grape vines have been growing for over 100 years.
Grapes thrived in the county as early as the 1800s, with Zinfandel, Mourvèdre, and Carignane among the first plantings.
The county sits on the edge of the San Francisco and Suisun bays, where the Sacramento Delta begins to weave its way inland towards Lodi. Livermore Valley is directly south of Contra Costa County.
By the early 1900s, towns like Walnut Creek, Oakley, Martinez, and Antioch were bustling, viable wine-growing towns. Grapes brought farmers great earnings. Walnut Creek was even home to the first Grape Festival in 1911.
But Prohibition in 1920 brought production to a standstill in the region.
Many farmers in Walnut Creek’s Ygnacio Valley uprooted their vines and suffered without any income.
Farmers eventually planted black walnut seedlings, which led to beautiful walnut groves, only to see the industry collapse by the 1950s. This caused valley farmers to either sell off their land to developers or move to Napa and Sonoma counties.
As suburban growth took over—with the opening of the Bay Bridge and Caldecott Tunnel in the 1930s—Walnut Creek experienced a development boom. Wine-growing, however, had slow, steady upward growth.
In the 1980s, the county had a ban on agriculture, industrial, and retail on the same working site.
Becky Bloomfield, the President of the Contra Costa Wine Growers Association, says her family has been farming in the area since 1940. Bloomfield and the CC Wine Growers Association pressed the board of supervisors to ease restrictions, which they eventually did.
“We planted our first 50 acres of vines in 1995. Then planted another 180 acres, totalling 230 acres,” says Bloomfield. “We don’t have ancient vines, but there are many acres of ancient vines in the area.”
With the loosening of the ban, new wineries and tasting rooms started popping up. Then, in 2019, the CC Wine Growers Association hired a geologist to conduct a study for the region to be submitted to the federal government as an accredited American Viticultural Area (AVA).
It took four years and perseverance, and the CC Wine Growers Association was awarded accreditation as a new AVA in 2024.
This was a huge win. Bloomfield explains, “It enables the global market to recognize that the region is associated with San Francisco and Central Coast geography.” AVA has nothing to do with acres and what’s produced; it’s geographic. The AVA adds value to regions where grapes are grown.
Some newer plots are producing Chardonnay, Sauvignon Blanc, Merlot, Petite Syrah, and niche grapes. Starting with this year’s harvest, you may notice AVA on wine bottle labels and more language around “Central Coast” and “Contra Costa” for more premium branding.
From family-owned indie labels to storied estates, the county is having another wine boom, celebrating its local history.
“Roaming Legend is more than a new wine brand, it’s a bold expression of our heritage and vision,” said Jordan Wente, ambassador for Roaming Legend and fifth-generation winegrower. “These wines embody the spirit of adventure that defines the Livermore Valley.”
From cave tours at Wente Vineyards to a spring trolley wine tour in Brentwood, winery visits, tasting rooms, and family events, Contra Costa County is enjoying a new boom that celebrates both its history and its future, and brims with vinophile adventures! Visit: ccwinegrowers.com
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THE SEASON’S BEST SANDWICHES
ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES
Stacked forFall
There’s something deeply satisfying about a well-made sandwich—especially when it comes together with minimal effort but delivers big on flavor. As the season changes and appetites grow heartier, fall is the perfect time to get creative with ingredients tucked between slices of crusty bread or buttery rolls. Whether you’re looking to upgrade your lunch routine, enjoy comforting flavors and bold textures, or impress guests with a no-fuss meal, these easy-tomake sandwiches strike the perfect balance between simple and sensational.
Roasted Tomato & Mozzarella Caprese French Bread
INGREDIENTS
• French bread loaf, halved lengthwise
• 2 cups cherry tomatoes
• 2 garlic cloves, minced
• ¼ cup olive oil
• 1 tsp thyme or rosemary
• Salt, pepper, chili flakes (optional)
• 8 oz fresh mozzarella, sliced
• 1 cup arugula
• 2–4 tbsp pesto (thinned with olive oil)
• Balsamic glaze
• Optional: 4 slices prosciutto
• Fresh basil
INSTRUCTIONS
Toss cherry tomatoes with olive oil, garlic, herbs, salt, and pepper. Roast at 375°F for 20–25 minutes until soft and caramelized. Brush bread with olive oil. Toast in the oven at 375°F for 5–7 minutes until crisp. Layer mozzarella slices on the toasted bread. Add fresh basil. Return to the oven for 3–5 minutes, just until melted. Optional: Top with roasted tomatoes, arugula, and prosciutto (if using). Drizzle with pesto and balsamic glaze.
INGREDIENTS
• 1 grilled chicken breast
• 2 slices pepper jack cheese
• 2 slices cooked bacon
• 1 tbsp fruit jam (fig, raspberry, or jalapeño recommended)
• A handful of fresh arugula
• 3–4 cherry tomatoes (halved)
• 1 tbsp garlic aioli
• 1 brioche bun (toasted)
INSTRUCTIONS
Lightly butter the inside of the bun and toast in a skillet or oven until golden brown. Spread a layer of garlic aioli on the bottom bun. Add the sliced grilled chicken breast. Place the pepper jack cheese over the hot chicken to slightly melt it. Layer on the crispy bacon slices. Add halved cherry tomatoes and a small handful of arugula. Spread the jam on the top bun. Enjoy!
Sweet & Spicy Grilled Chicken Sandwich
Savory Roast Beef with Horseradish Cream
INGREDIENTS
• 2 slices crusty bread (sourdough, ciabatta, French bread)
• 6 oz roast beef
• 2 slices provolone cheese
• 2 tbsp butter (for toasting)
• 2 ½ tbsp mayonnaise
• 1 tbsp horseradish sauce
• 1 tsp Dijon mustard
• Arugula
• Cherry tomato
• Caramelized onions
INSTRUCTIONS
Toast the bread. Butter one side of each slice and toast in a skillet until golden. Heat roast beef briefly in a pan. To make the spread, mix mayo, horseradish sauce, and Dijon. Spread on the toasted bread. Layer roast beef, cheese, and broil briefly to melt. Add arugula, tomato, and caramelized onions if using. Top with the second slice of bread.
INGREDIENTS
• 3 oz goat cheese
• Fresh arugula
• ¼ cup caramelized onions
• 1 pear, thinly sliced
• Honey, to taste
• Butter for toasting the bread
• Rotisserie chicken breast thinly sliced
• Sourdough bread, buttered (optional)
Honey Glazed Pear & Chicken Sandwich
INSTRUCTIONS
Spread goat cheese on one side of the bread. Top the cheese with arugula, caramelized onions, sliced pears and chicken breast. Drizzle with honey. Top with remaining slice of sourdough bread. Use a griddle or panini press to heat the sandwich.
“The
ARTICLE BY ROB JOYNER OF MR. HANDYMAN OF WALNUT CREEK & SAN RAMON VALLEY | PHOTOGRAPHY BY STOCK PHOTO
FALL MAINTENANCE TIPS FOR Homeowners
FALL HOME CHECKLIST: WEATHERPROOFING, HEATING, AND YARD PREP MADE EASY
As we ease out of summer and head into the cooler months, it’s the perfect time to give your home a little seasonal attention. Prepping early helps you avoid headaches later—like surprise leaks, chilly drafts, or frozen pipes. Here are five homeowner-friendly tips to help your home handle whatever fall and winter bring.
1. Stop Drafts Before They Start
Cold air has a sneaky way of creeping in through the tiniest cracks. Take a walk around your home and feel for air movement near doors and windows. If you notice a draft, apply fresh caulking or replace old weather stripping. Outlets on exterior walls can also let in cold air, so consider foam outlet sealers for a simple fix.
“You don't want to discover a broken furnace on the first cold night. Schedule a professional to inspect and tune up your heating system.”
2. Clean Out Those Gutters
When leaves pile up in your gutters, rainwater can back up and overflow—causing roof damage or leaks near the foundation. A good cleaning before heavy rains begin will help protect your home from water damage. While you’re at it, check all downspouts that are pointing away from the house.
3. Get Your Heating System and Fireplace Checked
You don’t want to discover a broken furnace on the first cold night. Schedule a professional to inspect and tune up your heating system. It’s also a smart idea to test your thermostat and change the air filter. Planning to use the fireplace? Be sure the chimney is cleaned and in good shape for safe use.
4. Give Pipes and the Water Heater a Little Extra Care
While we don’t get deep freezes often here in Walnut Creek, it’s still smart to insulate any exposed pipes—especially in unheated areas like garages or crawl spaces. Occasional cold snaps can cause damage if pipes aren’t protected. Outdoor faucets should also be disconnected and covered once overnight temperatures start dropping. Add a blanket wrap for your water heater, making it a yearround energy saver, not just for winter.
5. Prep the Yard and Outdoor Areas
Cut back overhanging branches near your home, especially if they look weak or dead. Store patio furniture, garden hoses, and other outdoor items that won't withstand bad weather. It's also a good idea to organize your shed or garage now—before things get too cold or rainy to want to deal with it.
Need a Hand?
If your to-do list is growing and time is short, Mr. Handyman of Walnut Creek & San Ramon Valley can help. We handle everything from gutter cleaning and caulking to weatherproofing and fall maintenance. Our team is local, reliable, and ready to get your home set for the season.
Call (925) 257-4593 to schedule your service—or visit Mrhandyman.com
A REFINED TASTE OF TURKEY
PiddeG Arrives in Walnut Creek
ARTICLE BY LAUREL KELLAM
PHOTOGRAPHY BY SAJIA BIDAR - SATORI STUDIOS
Walnut Creek’s dining scene just got a flavorful new star. PiddeG, a family-owned and locally operated restaurant, has officially opened its doors at the Encina Grande Shopping Center, bringing a taste of modern Mediterranean cuisine.
At the center of the menu is their signature dish, Pidde—a traditional Turkish flatbread that’s often called the “cousin of pizza.” Baked in a stone oven, it strikes the perfect balance: crisp and golden on the outside, soft and airy within, and generously topped with bold, flavorful ingredients. From chicken, beef, or lamb doner to Turkish sausage (sucuk) or savory cheeses with vegetables, each variation delivers a satisfying mix of textures and tastes. But the menu doesn’t stop there. Guests can create custom wraps, bowls, salads, and plates, making PiddeG a versatile choice whether you’re in the mood for something quick and wholesome on a busy weeknight or a more relaxed, sit-down meal with family. The upscale yet welcoming space was designed with community in mind— inviting enough for a date night, but casual enough for post-soccer-game dinners.
To finish, there’s no resisting the desserts. The baklava— flaky, nutty, and sweet—pairs perfectly with a cup of tea, while Turkish delight offers a traditional treat with a hint of nostalgia.
With dine-in, takeout, and delivery options available through their dedicated app, PiddeG combines the convenience modern families crave with the authenticity and heart of home cooking.
Visit them at 2979 Ygnacio Valley Road and discover a taste of Turkey in the heart of Walnut Creek.
events
OCTOBER 2ND
Comedy Night
ØL Beercafe & Bottle Shop, 1541 Giammona Dr, Walnut Creek. | 7:30 PM
Kick off the month with a comedy show curated by comedian Tom Jonze from 7:30PM to 8:30PM once a month. The best local and traveling comedians are coming out to Walnut Creek to entertain you!
OCTOBER 11TH
Motown Mania! Presented by West Coast Performing Arts Concerts
Lesher Center for the Arts, 1601 Civic Drive, Walnut Creek | 7:30 PM
Do you love Motown and the R&B groups from the 60's through the 80's? Then it's time for you to revisit the classic songs and stars of the era with 'The Best Intentions - a five-man vocal group as they perform their 'Classic Motown R&B Revue Show,' and the memorable hits you love most from Motown's golden age!
OCTOBER 24TH
Walnut Creek Trunk or Treat
Civic Park, 1375 Civic Dr, Walnut Creek. | 3:00 PM
Get ready for a night of spooktacular fun, brought to you by the Walnut Creek Arts + Rec! This 6th annual Trunk or Treat event is a family-friendly Halloween celebration packed with candy, costumes, music, and magical memories. Stroll through the trick-or-treat lane filled with decorated trunks, interactive booths, and enjoy balloon twisters, face painting, food trucks, and more!
