July 2019

The Food Issue FA R M E R S M A R K E T S ✶

FA R M I N G ’ S N E X T G E N E R AT I O N ✶

I N T E R N AT I O N A L M A R K E T S ✶

FOOD AS MEDICINE

2019 TOP DOCTOR SPECIALISTS

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Contents

J U LY 2019

Features 34 Off to Market Shop healthy at Marin’s farmers markets.

46 The Spice of Life Ingredients you won’t find in your typical grocery store.

52 Top Doctor Specialists 2019 Food as medicine and the area’s best physicians.

LORI EANES

34

42 Back on the Land Brining new life to the family farm.

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Contents

28 Q&A Meet Watershed’s new chef/partner.

30 Conversation The CEO of Novato’s Navitas Organics.

Destinations 63 Go Summer drives perfect for any budget.

68 Appellations Things to do and places to stay in wine country.

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In Marin 25 Currents Fourth of July facts, National Kitten Day and more.

J U LY 2019

Out & About 71 Calendar A roundup of what to do in Marin and beyond.

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

81 Flavor Grab-and-go and Bastille Day.

Marin Home 87 Backstory Moving to the sunny hills of Mill Valley.

Flower Piano, San Francisco Botanical Garden

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16 Editor’s Note 18 What’s Inside 122 Looking Back

Photographer Lori Eanes used a light table, thin slices and clever arrangements to make this image that appears on the cover this month.

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LENNY GONZALEZ (TOP LEFT); VIVIAN JOHNSON (TOP RIGHT) ; TRAVIS LANGE (MIDDLE)

COLUMNS

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MARINMAGAZINE.COM

PUBLISHER / EDITORIAL DIRECTOR Nikki Wood

Editorial EDITOR Mimi Towle MANAGING EDITOR Daniel Jewett ASSOCIATE EDITOR Kasia Pawlowska SENIOR WRITER Jim Wood ASSISTANT EDITOR Christina Mueller DIGITAL EDITOR Jessica Gliddon COPY EDITOR Cynthia Rubin CONTRIBUTING WRITERS Lynda Balslev, Jeanne Cooper, Melanie Haiken, Spud Hilton, Dawn Margolis Denberg, Allison Quistgard-Scherer

Art ART DIRECTOR Rachel Griffiths PRODUCTION MANAGER Alex French ILLUSTRATOR Øivind Hovland CONTRIBUTING PHOTOGRAPHERS Mo DeLong, Lori Eanes, Lenny Gonzalez, Vivian Johnson, Andria Lo

Administration / Web CONTROLLER Maeve Walsh WEB/IT MANAGER Peter Thomas OFFICE MANAGER Hazel Jaramillo

CHIEF VISIONARY OFFICER Susan B. Noyes, Founder Volume 15, Issue 7. Marin Magazine is published in Marin County by Marin Magazine Inc. owned by Make It Better Media LLC. All rights reserved. Copyright©2019. Reproduction of Marin Magazine content is prohibited without the expressed, written consent of Marin Magazine Inc. Unsolicited materials cannot be returned. Marin Magazine reserves the right to refuse to publish any advertisement deemed detrimental to the best interests of the community or that is in questionable taste. Marin Magazine is mailed monthly to homes and businesses in Marin County.

Marin (USPS 024-898) is published monthly by Marin Magazine Inc., One Harbor Drive, Suite 208, Sausalito, CA 94965. Periodicals Postage Paid at Sausalito, CA, and at additional mailing offices. POSTMASTER: Send address changes to Marin Magazine, One Harbor Drive, Suite 208, Sausalito, CA 94965.

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P R O MOT I O N

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Reader Services MAILING ADDRESS One Harbor Drive, Suite 208, Sausalito, CA 94965 PHONE 415.332.4800 FAX 415.332.3048 SUBSCRIPTION INQUIRIES subscriptions@marinmagazine.com 818.286.3111 INTERNSHIP INQUIRIES / STORY IDEAS editorial@marinmagazine.com LETTERS TO THE EDITOR Please send letters to editorial@marinmagazine.com.

Be sure to include your full name, city, state and phone number. Marin Magazine reserves the right to edit letters for clarity, length and style.

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Editor’s Note

Food for Thought A Sunday trip to the Civic Center market yields amazing eats and even better conversations.

It’s a scene, a good one.

Hence, people-watching is almost as fun as the shopping and eating.

filling their baskets with Star Route little gems, snap peas or eggs — yes, good food is medicine and these women are proof.

Back to the lines. I generally won’t stand in line for food; not that I don’t value it, but I value my time more. Here, however, conversations bubble up and eavesdropping is a sport. Recently I learned that the natty guy in the fedora I see every week is actually the front house manager of Bull Valley Roadhouse in Port Costa.

I’ve also learned that Allbirds shoes are really comfortable and if you are following the Bucks Institute’s protocol for staving off lzheimer’s, you need to eat your gluten early in the day.

The true challenge for us type A’s is the line that forms in front of Tru Gourmet Dim Sum. Luckily, there is usually toe-tapping live music playing. By the time I take my place in line, I am typically about five people back, among moms with strollers and kids holding Tupperware, laudably preventing container waste.

But last week my patience was tested by my least favorite “person type” at the market.

The-all-too common “I’m the only one on the planet” person. This one materialized as a compact buttoned-up dandy and was spending way too much time chatting up Cathy, who runs the dim sum tent. A sizable line had gathered behind him as I waited, and waited, for him to turn around and see the line that he created. Nope, he didn’t think to turn and look; he handed over his cash, got on his phone and walked away.

It takes a village, and the one we live in is varied and fortunate and wide, and the Marin County farmers market reminds me that I too am lucky to live in this village. Here at the magazine this month, we’ve dedicated the entire issue to food throughout our county, including the farmers, markets and international grocery stores. We hope you enjoy this peek at the bounty of our county as much as we had fun assembling it for you.

Mimi Towle, Editor

BLINK INC

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NTRIGUED BY LYNDA Balslev’s online series on local farmers and her story in this issue, I found myself inspired to start going to the Civic Center Sunday farmers market again. I tried it a couple times when my girls were in a stroller, but the cost and hassle were too much. But now, a few years down the line and with a stronger conviction to support local purveyors and strengthen community connections, I’m back.

I aim to be there by 7:30 a.m. when most of the booths are ready to go; however, the team at Brickmaiden are usually still unloading their white van in front of a patient crowd, confirming that bread is not dead here in Marin. Cup of coffee in hand, I plan on seeing friends like Eva Claiborne and her dapper husband, Keith, whose outfits put the rest of us to shame. I see chefs I know, like Roland Passot (La Folie, Left Bank), who holds court with purveyors, tasting cheese and winding his way through the aisles. Mark Pasternak from Devil’s Gulch is always having a good time and usually eating something. Ged Robertson, of Shoreline Coffee Shop and newly opened Watershed, can be spotted perusing the stalls from behind his aviators.

It’s a scene, a good one. Hence, peoplewatching is almost as fun as the shopping and eating. My favorite are the grumpsters.

Rolling their eyes when someone asks the difference between a regular and a jumbo egg. Line police are also fun: when my friend swooped in and took my place in the queue to order bread a few weeks back, a fire hydrant with lipstick hissed, “I hate people like you.”

OK, I thought, good morning to you too.

Then there’s the matchy couples. I’d like to start a hashtag because they are so cute, and most of the time they probably don’t even mean to both be wearing blue stripes or green tracksuits. The kids are even cuter — strolling by in a stunned state of half-sleep, arms reached out as if to say “Where’s my next treat?” My heroes are the elegant older ladies; you’ll find an abundance of beautifully coiffed 70-plus women

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What’s Inside

Next, our own Christina Mueller goes global, traveling countywide to ask owners of international food markets what items they carry and why, from varieties of Asian noodles and Spanish olives to Latin American sour

We decided to put them all together for this special food-centric issue full of culinary features and news.

A

S W E STA RTED looking at stories

for the second half of the year, we realized we had quite a few relating to food. We decided to put them all together for this special food-centric issue full of culinary features and news. Turn the magazine sideways for the section opener and then dig in.

Returning to vertical, you can explore the world of farmers markets. Writer Lynda Balslev talks to Agricultural Institute of Marin’s chief executive officer, Andy Naja-Riese, about these county gatherings and their future; Lori Eanes’ images show farmers and customers in action.

But where does all the food come from and who is producing it? Melanie Haiken’s story profiles several members of a new generation who are returning to the land.

creams and Middle Eastern dates stocked for Ramadan. Foods can be good medicine too, and Allison Quistgard-Scherer highlights six that can bring particular health benefits if incorporated into a diet.

Up front, in Q&A we talk to Kyle Swain, chef/partner at soon-to-open Watershed at the Mill Valley Lumber Yard, and in Conversation we meet Zach Adelman, CEO and founder of Novato superfood pioneer Navitas Organics. Destinations has summer road-trip dining options for budgets big and small, plus the 411 on some great made-over wine country hotels (with treats and eats) you won’t want to miss.

Hungry yet? We hope you enjoy the issue and that it spurs you to get out and taste all the beautiful healthy fare this county offers. Now, go fire up that grill.

Daniel Jewett, Managing Editor

Photographer Lenny Gonzalez snapped an image of associate editor Kasia Pawlowska interviewing Navitas Organics CEO Zach Adelman at his home in Ross. She got the story you’ll read in Conversation and had a great time hanging with his two sprightly pooches, who also couldn’t escape Gonzalez’s eye.

BLINK INC

INTERVIEW INSIDER

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CONNECT WITH US TOP GRAM

Our top Instagram post this month is by Ed Rader, @edraderphotography. “I used a long lens to extract detail during this early season fog flow on the west ridge of Mount Tam. In a couple months the flows will be more frequent, but the grass will be brown.” Want to see your photo in print? Tag us @marinmagazine with your best snap.

Top Five Online Stories 1 “Field of Dreams” (April 2009) How two local “boys of summer” wound up in a whole new game.

(Field of Dreams is being rereleased.)

2 “Lodge Living” (March 2007) A lodge may not seem appropriate on the leafy streets of Ross, but for Peter and Toni Thompson, this traditional form of housing perfectly fit their modern needs. (The Thompsons were charged $586,000 for cutting down an 180-year-old oak tree.)

3 “What’s Hot: Moseley’s” (May 2019) Tamalpie Corte Madera reopens as a casual sports bar offering more food options.

4 “Marin Chefs Talk Grilling” (June 2019) It’s summer in Marin and chefs across the county are firing up their ’cues.

Arrange half of the Yukon or red potatoes, overlapping in concentric circles, in the bottom of the gratin dish. Spread ½ cup of the sour cream over the potatoes and sprinkle with some of the Gruyère.

Cover with a layer of the sweet potatoes, overlapping in concentric circles.

Spread with ½ cup of the sour cream and some of the Gruyère. Repeat with the rutabaga, ½ cup more sour cream and the Gruyère. Finish with the remaining Yukon or red potatoes, sour cream and Gruyère. Drizzle the cream in and around the edges, corners and gaps in the gratin 4 Cover the gratin with lightly buttered foil. Bake in the oven for 45 minutes.

Remove the foil and continue to bake until the vegetables are tender when pierced with a knife and the top is golden brown, 15 to 25 minutes. Let stand for 5 to 10 minutes before serving.

FLAVOR / Out & About

Marin Chefs Talk Grilling

CHEF JOANNE WEIR

CHEF MICHAEL MINA

Restaurant Copita

Restaurant Yet-to-be-

Tequileria y Comida

Recipe Elote, roasted Mexican corn with chipotle aioli

Tip Cut the tips off of After the drenching rains of winter, the the corn before cooking sun (and fog) have returned. That’s to create an even cookright, it’s summer in Marin and chefs ing surface. across the county are firing up their grills. They’ve got pointers to help any cook make the most of the season’s bounty; look on our website under “Recipes” and apply these tips to instantly up your grilling game. BY CHRISTINA MUELLER

CHEF MARIO BONILLA

Restaurant Hilltop

named project in the former Guaymas space Recipe Grilled lamb chops with tomato confit Tip Your grill is a minioven. Use it to roast or stew vegetables outside when it is too hot to turn on the oven inside.

1892 Recipe Grilled artichokes with basil aioli Tip Heat the grill to high before cooking.

When it’s hot, use a grill brush to scrape off any leftover food or char.

A clean grill means no weird flavors transfer to your food while cooking.

CHEF MIKE GARCIA Restaurant Cavallo Point and Farley Bar Recipe Grilled black garlic bavette with shishito salsa verde, daikon-potato torte, charred bok choy and pickled radish (left) Tips The grill can be a quick way to cook, but the best marinades for beef need time. Allow this steak to marinate in the refrigerator, then bring meat to room temperature before grilling. Also, small pieces are easier to move around the grill and cook quickly. Cut the torte into even-size pieces before placing them on the grill.

5 “Nic and David New to the Table Sheff” (January 2019) The true story of a local family’s battle with addiction and its aftermath makes it to the big screen.

Cavallo Point

CHEF CHRISTIAN CAIAZZO Restaurant Osteria Stellina Recipe Stellina grilled organic broccoli with Calabrian peppers and lemon Tip Peeling stalks removes the fibrous outer layer and reveals the tender core. Finicky kids love this sweeter, softer part of broccoli.

BŌL Superfood Cafe

Mill Valley is about to see a restaurant onslaught. Bill Higgins and his sons, Tyler and Henry, are opening Floodwater in the former Frantoio space around October. Meanwhile, at the Mill Valley Lumberyard, BŌL Superfood Cafe is serving bowls packed with nutritious ingredients like açai, spirulina, turmeric and blue algae, and Watershed, the latest project from Ged Robertson (Shoreline Coffee Shop, Small Shed Flatbreads), is also in the works. In the former Balboa Cafe, Gravity Tavern, named for the railcars that once traversed Mount Tam, is opening soon, and The Pilgrimage is under construction where Mama’s Royal Cafe held court for 42 years. The times they are indeed a-changin’. C.M.

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Contributors

Allison Quistgard-Scherer Writer, “Food as Medicine” (p. 52) What sparked your interest in nutrition?

A debilitating autoimmune disease all but destroyed the quality of my life. I believe the body can cure itself if given half a chance. So I set out to heal myself (and now others).

What current food trend are you most excited about? I’m not a fan of food trends or diets, but I’m thrilled that healthy fats are no longer the enemy. They are an essential part of a nutrientrich diet, so I say pour on the olive oil, slice an avocado and sprinkle on some nuts and seeds.

Where has your work appeared before? I’m a health and wellness journalist and Integrative Nutrition Health Coach. I contribute to Marin Magazine and am a co-producer and host of Healing From The Ground Up on Marin TV and executive producer of a new YouTube series.

Lori Eanes

Andria Lo Photographer, “The Spice of Life” (p. 46) What did you enjoy most about this shoot? I really enjoyed the playfulness, getting to mix and match the items visually. Also, I was introduced to some new foods, items I’d normally miss at the market, like barberries (they taste like dried cherries), choclo corn and dried boba.

What’s your current food obsession? On a recent trip to Hawaii, I had mango shaved snow, a dessert from Taiwan.

If you can imagine, it’s like eating a juicy mango in fluffy snow form. I’ve been craving it ever since.

Where has your work appeared before? WIRED magazine, New York Times, Sunset and San Francisco Chronicle.

Photographer, “Off to Market” (p. 36) What are some of the challenges of shooting food? Food is tricky because your time is limited. It’s really all about color, texture and passing the “Do I want to eat that?” test.

The light-table shots are fun because the food becomes more abstract.

What inspired your cover photo? I worked on Dried and True, a cookbook about making dehydrated foods, and it was shot completely on the light table. It was challenging and fun and really pushed me to go abstract.

Where has your work appeared before?

Chronicle Books, Sierra magazine, Little Spoon, Apropos Promotions and more.

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In Marin

CE L E B R AT I N G T H E PEO PL E , PL ACE S A N D C AU S E S O F T H I S U N I Q U E CO U N T Y

SIX FUN FOURTH OF JULY FACTS

BY KASIA PAWLOWSKA

1

The colonies officially declared independence on July 2 On July 2, 1776, the Second Continental Congress approved delegate Richard Henry Lee’s motion for independence, rejecting the political bands connecting the 13 American colonies to the crown. July 4 is celebrated as Independence Day because the congress approved the Declaration of Independence on July 4, 1776, after two days of debating and revising its contents. The declaration was just a formal statement and explanation of the split, and it seems the authors intended July 2 to be celebrated as Independence Day. In a July 3 letter to his wife Abigail, John Adams predicted July 2 would be the commemorated date.

ISTOCK/ROMOLO TAVANI

2

Few, if any, members of the Congress signed the Declaration of Independence on the Fourth of July Historians disagree on the precise order of the signing, but it seems most signatories didn’t put their names on the document until August 2. Although several, including Benjamin Franklin and John Adams, later wrote that they signed the Declaration on July 4, many of the signatories weren’t present in Philadelphia until later. Furthermore, the document’s language underwent extensive revision until it was approved on July 4, and it would have taken time for an official copy to be handwritten on parchment, making it unlikely that the final copy was signed on July 4.

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Your fireworks and American flag were probably made in China According to the U.S. Census Bureau, the United States imported $311.7 million’s worth of fireworks from China in 2015, almost 96 percent of total U.S. fireworks imports and an increase from the $247.1 million imported in 2014. Chinese goods also accounted for almost 98 percent of all U.S. imports of American flags in 2015. Americans spent $4.4 million on imported U.S. flags that year, $4.3 million of which came from China.

Be (extra) careful when driving on the Fourth According to the Insurance Institute for Highway Safety, over the past five years an average of 118.4 people died each Independence Day, making it the most fatal motoring day of the year. For motorcyclists, the Fourth of July is particularly dangerous, with an average of 25.8 deaths, more than double the daily national average.

6

The melody of the “Star-Spangled Banner” came from the official song of an English club The tune that Francis Scott Key set the lyrics of the national anthem to came from “To Anacreon in Heaven,” the anthem of the Anacreontic Society, a gentlemen’s club of amateur musicians in London. The club was named for the Greek poet Anacreon, who was famous for his verse about women and drinking, and the song was likely a tavern standard in colonial America.

Get Screened Life is full of surprises, not all of them happy. Don’t want to get blindsided by common health ailments? Follow these science-based screening guidelines from the U.S. Preventive Services Task Force.

KASIA PAWLOWSKA

Blood pressure

Ages 40–49 Everyone should be tested annually for high blood pressure. If your reading is 130/85 or higher, talk with your doctor about treatment.

Cholesterol

Ages 40–75 Once a year, have your cholesterol and other blood lipids checked.

Colorectal cancer

Age 50-plus Routine screening is not recommended until age 50, but if you are at increased risk for colorectal cancer talk with your doctor about when you should start.

Bone mineral density (women only)

Age 65-plus Start routine screening at age 65, or earlier for younger women at increased risk for osteoporosis. Check with your doctor about your risk.

Breast cancer (women only)

Ages 40–50 Ask your doctor whether and when you need to begin annual mammography or other tests.

Ages 50-plus Get a mammogram every 2 years and a manual breast exam at your annual physical or check-up.

Cervical cancer (women only)

Ages 40-plus Get a Pap test every 3 years, or a Pap test along with a human papillomavirus (HPV) test every 5 years.

Prostate cancer (men only)

Ages 50–69 Testing may be appropriate for some men in this age range; talk to your doctor about potential benefits and risks.

National Kitten Day

The results are in on the age-old question of “cats or dogs” — cats are the winners in the United States. According to the American Humane Society, as of 2015, 95.6 million U.S. households had cats whereas 83.3 million had a dog. National Kitten Day, on July 10, was established to both celebrate these creatures and raise awareness about high numbers of homeless kitties at shelters, in need of adoption.

We talked to a volunteer at Marin Humane who regularly offers a foster home. For information about volunteering at Marin Humane, visit marinhumane.org. KASIA PAWLOWSKA JANET VALETTE, KENTFIELD Volunteer Kitten Foster What inspired you to be a volunteer? I’ve always been a huge animal lover, especially of cats. The idea of working with kittens on an ongoing basis was like a dream come true.

How long have you been volunteering? Almost four years.

Any special stories you can share? I’m currently fostering a mom cat who gave birth at the shelter on Easter. I was caring for her and her kittens when the shelter called about a unique situation. Two tiny orphaned kittens had been brought in and were not doing well. The staff asked if I’d be willing to foster these two others if the momma cat took to them.

After getting the OK from the shelter veterinarians and with careful introductions, the mom started nursing and caring for them as if they were her own.

Most rewarding part of your job? The most rewarding part is seeing kittens who’ve had a rough or shaky start in life blossom and go on to live in loving homes.

ISTOCK/GRIVINA (LEFT); CRYSTAL ALVAREZ (TOP)

Thomas Jefferson’s draft of the Declaration of Independence condemned slavery Although Thomas Jefferson owned slaves, his original draft of the Declaration contained language condemning King George III’s support for the slave trade as “a cruel war against human nature itself, violating its most sacred rights of life and liberty.”

Despite such stirring, humanistic language, it seems that Jefferson’s main complaint against the English king was related to Dunmore’s Proclamation, a 1775 law passed by Lord Dunmore, the British governor of Virginia. The proclamation promised Virginia slaves freedom in exchange for serving in the British army.

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In Marin / Q&A 7 QUESTIONS FOR

Kyle Swain Kyle Swain, chef/partner at the soon-to-open Watershed at the Mill Valley Lumber Yard, is a Marin convert. A Southern California native, he cooked at Jardinière and Saison before succumbing to the call of the North Bay. He worked with Ged Robertson to open Molina, seeing the restaurant through its transition to Pizzeria Chef/Partner Molina and then Bootjack Wood Fired, and he brings the same passion MILL VALLEY for locally grown foods to the team’s latest project, Watershed.

We chatted with Swain about the roots of his culinary life and the genesis of the new restaurant’s name. BY CHRISTINA MUELLER

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Where are you from? I was raised in the town of Poway, a suburb north of San Diego.

What motivated you to pursue cooking as a career? I was working the front of the house at a restaurant in downtown San Diego. At first, it was just a job, but I fell in love with what a restaurant feels like. I liked the discipline of restaurant life; it’s loose but disciplined.

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Why cook in Marin? What drew me to Marin was firstly the vast natural beauty you find yourself immersed in. The flora and fauna of California are something I am passionate about, especially those things that are edible, of which there are many. It was also a refreshing feeling to be much more tied to a community here in Mill Valley. That was something I’d lacked.

Why open a restaurant in Marin? Marin has proven to me to be a place with strong values for land stewardship and environmental concerns.

These are values I share and hope to contribute to Watershed. In Mill Valley, some of the hippie vibe has gone away but you can still find it. You see it in the people and some of the institutions. People here are dedicated to preserving that feel in Mill Valley.

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What does the name Watershed mean? The building in the Lumber Yard is built over the Arroyo Corte Madera del Presidio. Here we are at this point in this watershed that starts at Mount Tam, runs through Mill Valley, and onward into Richardson Bay. We are part of that flow.

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So, is Watershed literally up the creek? The location has indeed been referred to as “up the creek.”

This is a reference meaning that we are connected to another or larger area. And when you think about it and understand the meaning of a watershed, it connects everything — the land, people, animals, farms and towns. Though we are describing Watershed as our “watershed” meaning Mount Tam and Marin, you can argue that a watershed ultimately covers the globe, connecting all of us. But not to take ourselves too seriously, we are still “boards over the creek” as the place has also been described. m

BLINK INC

How did you end up in Northern California?

During my time in San Diego, I was introduced to the cooking and ethos of Northern California stalwarts such as Zuni Cafe and the French Laundry.

I was cooking everything out of The Zuni Cafe Cookbook. I moved here and saw an ad that they were hiring an oyster shucker. I stayed for a decade.

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5

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Zach Adelman

The CEO and founder of Navitas Organics talks superfoods.

BY KASIA PAWLOWSKA Â PHOTO BY LENNY GONZALEZ

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In Marin / CONVERSATION

A

native Canadian, Zach Adelman started Novato-based Navitas (which means “energy” in Latin) in 2003 with his wife Meghan at his side — she is responsible for the company’s wellness program. Navitas Organics is a superfood pioneer and offers over 50 products, including CBD shots, powder mixes and the Peruvian herb maca — the first item they sold — at stores across the country and online. The multimillion-dollar company’s line is 100 percent organic and has been since day one. Adelman lives with his wife, two sons and two dogs in Ross.

Do you think there’s another big superfood on the horizon? I don’t know if we’re coming to the end of them at this point. In the last few years we launched a high-quality turmeric and a high-quality matcha. We’re now playing with those in formulations. There’s more out there: there’s moringa — that’s gotten a lot of attention recently and is something that we’re interested in working with. It’s a difficult one from a flavor standpoint and from a sourcing standpoint. There’s a big moringa brand and we don’t necessarily want to go head to head with them. It took us a while to launch matcha and turmeric just because we were really focused on the sourcing, trying to find the best source of turmeric with the highest curcumin levels.

How does affordability factor in? Turmeric is not a superexpensive ingredient. Matcha is the antithesis of that: it’s an incredibly expensive product when you find a highquality matcha that is shade grown. Ours is all Japanese grown but many people play around with marketing terms because of the history around matcha. There’s a ceremonial grade of it, which is impossible to sell because it costs hundreds of dollars per kilo, but some people just slap “ceremony” on their bag. It’s very misleading to the consumer.

We use a culinary grade, the best culinary grade that we can find, but still, a few ounces costs $30 retail. Now, you get 30 to 40 cups of matcha out of it and so it’s really only like 75 cents a cup, but it’s hard to educate that consumer on why they should spend 30 dollars up front. That’s the

case with a lot of our products: the upfront costs are a lot, but it lasts for months.

Your website is really comprehensive and contains many different blog topics highlighting uses for the products — is this how you stand apart from other superfood companies?

One of the best things that we do is create that experiential engagement through the website. The blog writing is pretty extensive because we have people who focus more on culinary and people who focus on the nutrition and function. The recipe library is extensive as well, with thousands of recipes and so many easy creative ways to incorporate these foods into your daily diet. Some of our products have funky flavors and many of them have funky names, so knowing how to work with them and enhance their flavors is critical to get people to not only use them once but keep on using them. It helps people to get a sense of the quality because there’s a few brands that can [price] match us. Most of these superfood brands that you see popping up everywhere don’t have our level of knowledge, the supply network and the level of testing that we do.

What are some challenges that you overcame as a business in the beginning stages? Early on I think the challenge was keeping up with demand — we were pioneering a new category that was catching on. It was a strange time because we were experiencing an economic downturn and our business was exploding at the same time — it was counter to what M A R I N J U LY 2 0 1 9 31

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In Marin / CONVERSATION

for the consumer. We feel it’s got to be the best quality products with the best quality ingredients.

How has your business helped the wellness community at large? We’ve done a lot of work with nonprofits and helping companies that we’ve sourced from over the years build facilities in developing countries in remote regions that need economic development. We do a lot more than you can see just from selling a bag of maca or a smoothie blend.

We challenge ourselves and our suppliers to be really hardline on lower pricing, but not so much that it will affect the producer or the farmers. We’ve been fortunate over the last 10 years to develop a really strong supply chain and really clear relationships with our partners, whether they are supplying us with ingredients or helping with blending and packing.

It took us a while to launch matcha and turmeric just because we were really focused on the sourcing, trying to find the best source of turmeric with the highest curcumin levels. was going on at the national level. People were becoming more conscious about their health and wellness and were being more experimental with the foods and ingredients they were using. And then people were starting to just make more food at home. They were attracted to making their own smoothies and juices at home. The smoothie craze and all our ingredients sort of played into that movement.

What are your present challenges? Recently we’re experiencing classic mature business issues like the wave of online competition. Anybody can just start a superfood company and start selling ingredients on a website and on Amazon Marketplace, so we’re trying to compete with that. We have infrastructure and we are going against somebody with a computer who’s sourcing ingredients and packaging them up … and selling them on Amazon for half the price. How do I educate that consumer that there is a big difference in what they’re buying? Some people will water that product down or put ingredients in that have no function or no nutritional benefit just to make it cheaper

How long have you been a B Corporation [a for-profit that prioritizes positive social impact]? We’ve had our B Corp certification in place for about four years. We were attracted to the ethics of the movement and the transparency required to qualify. It’s forced us to look harder at our business, our supply chain, how they work and how we work as a company internally, how we take care of our workforce and how we operate on a sustainability level, which is a constant work in progress. A big part of what we did to push that forward was develop a solar installation on one of our buildings in Novato that powers our facility.

The B Corp scoring gets more rigorous every year. It’s a challenge to keep it going.

But you can go to bed feeling good. Yeah!

I notice you and your wife have the company logo tattoo on your wrists. Was that a joint venture? For Meghan and me, this has been such a big part of our journey together.

We’ve been together for 20 years, and running the company is 15 years of it. And in fact, our eldest son is kind of the measure of it all because he was in the womb when the business started and now he’s bigger than me. It became super personal for us. It’s our badge of honor.

Did you get the tattoos in Marin? We did; we got them in Fairfax. m

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JOIN HEALTH CONNECTION A free membership program It’s your link to good health and healing!

It’s important to be proactive about your health, and our Health Connection program empowers you to do just that. Sign up now and receive healthy benefits: • Monthly e-newsletter with tips and invitations to health-related events

SIGN UP NOW: Get 10% off Farm Fresh to You orders!

Please sign up online at www.maringeneral.org/ healthconnection

• Updates about Marin General Hospital services, programs, and improvements • Special offers and discounts • Free gifts

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PHOTO BY LORI E ANES

Inside, get to know Marin’s next generation of farmers and the bustling markets where they sell their produce. Also, see how local merchants are bringing an international flair to your shopping basket and how you can use food as medicine.

Enjoy the following features that celebrate the county from A to Z.

BOUNTY OF THE COUNTY

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Bay smithy where he designed and handcrafted his eponymous and famous ovens. He nurtured the bread-inclined, from Chad Robertson of Tartine to Celine Underwood of BRICKMAIDEN BAKERY, famous around the bay for her baked goods. CHEESE Yep, so abundant is this creamy treat here in Marin we have an official milkshed to go along with our watershed. DOUGHNUTS Have you heard of Johnny? Johnny Doughnuts’ first shop was a food truck before it opened a place in San Rafael’s West End. EGGS Did you know the Farallon Islands once supported a thriving egg business? That’s gone, but today Woolly Egg Ranch in Tam Valley provides free-range chicken and duck eggs. FARMERS MARKETS From Tennessee Valley to Novato, you’ll find an agricultural bounty under the tents; go to page 36 to learn more. GLUTEN-FREE We got options, from Fairfax’s corn-focused Mas Masa to Flour Craft Bakery and beyond. HONEY Buy locally made honey to support the small families, farmers and beekeepers who are providing the needed homes and forage for honeybees that are directly responsible for pollinating up to 90 percent of our flora. IMMUNOCEUTICALS Foods that support the immune system are found in over 50 varieties of mushrooms and can even help fight cancer. Find out more on page 52. JOE’S It’s no secret we have our share of Joe’s — Marin Joe’s, San Rafael Joe’s, Joe’s Taco Lounge — but these are unrelated to the grocery Trader Joe’s, which opened its first Marin location in San Rafael in 1988. KOMBUCHA Have you heard about the new cafe inside Copperfield’s Books in San Rafael? It’s one of the places serving Marin Kombucha on tap. LAGUNITAS BREWING COMPANY, started by Tony Magee in 1993, crafts brews now available in around 20 countries worldwide. MOLLIE STONE’S has made some recent earth-friendly upgrades and is just one of our homegrown food stores, including Good Earth, Mill Valley Market and Woodlands. NAAN From crowd-pleaser Batika in Novato to the naan wraps at Avatar’s Punjabi Burritos, we love our Indian bread. ORGANIC In 1999 Marin

ALAN SCOTT OVEN In the ’70s an Aussie named Alan Scott opened a Tomales

Organic set out to create the nation’s first all-organic county. Twenty years later it can claim a 95 percent certification rate and conversion of more than 20,000 acres. PIZZA There’s San Rafael’s Mulberry Street Pizzeria, winner of Food Network’s Challenge: Pizza Battle; sourdough pies at Bar Bocce that are best consumed on the adjacent beach; tons of thin-crust goodies at Pizza Antica — you name it, it’s here. QUINCE Also, mole, banana leaf, unripe grape juice: these and other unique ingredients can be found in Marin’s international markets; see page 46 for details. RESTAURANTS Marin has Mexican, Japanese, Italian, burger, pizza and myriad other choices, but the county’s oldest eateries are Smiley’s Saloon (1851) and William Tell House (1877). SEAFOOD With about 72 miles of shore, our county has abalone, oysters, herring, salmon, halibut and so on. And several Sausalito-based companies, like Safe Catch and Patagonia Provisions, bring ethics and sustainability to the game. TEA Mighty Leaf, Republic of Tea, Breakaway Matcha, Navitas Organics matcha lattes — national brands are purveying health benefits and harmony from right here in Marin. URBAN REMEDY Supermodels Cindy Crawford and Kate Upton are on the bandwagon of this national brand, Marin County born, that makes “food is healing” real. VEGAN The superfood cafe Bol just opened in the Mill Valley Lumber Yard; you’ll find vegan dishes galore at Indian restaurants countywide; and here in the office we can’t get enough of Davey Jones Deli’s Vulcan Wrap. WINE More than 30 different labels now say “Marin,” including DeLoach, McEvoy, Pey-Marin, Skywalker Vineyards, Thackrey & Company and Trek Wine. XIAO LONG BAO Find these famous Chinese soup dumplings and other delectable dim sum at Harmony in Strawberry, Yet Wah in San Rafael and of course, Cathy Tsui’s Tru Gourmet food truck on Sunday at the Civic Center farmers market. YUCATÁN Yes, yay to San Rafael’s Pibil Authentic Yucatán Food. ZEN CENTER The Green Gulch Farm Zen Center has a working vegetable farm, tea gatherings and a kitchen apprenticeship program focused on vegetarian cooking.

OFF TO MARKET From tomatoes to eggs and artichokes to grass-fed beef, produce from Marin’s farmers markets will have you eating healthy and happy.

B Y LY N D A B A L S L E V • P H O T O G R A P H Y B Y L O R I E A N E S

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PHOTO CREDIT

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FOR 35 YEARS, THE AGRICULTURAL INSTITUTE OF MARIN has been spreading the word

about the nutritional and economic benefits of buying locally grown food directly from farmers. Propelled by the ethos (as stated on its website) that “there is probably no single thing any human being can do that is more impactful, beneficial, pleasurable or achievable than to eat seasonally and close to home,” AIM connects communities and agriculture for the benefit of both.

Its first farmers market, opened in 1983 at the Marin Civic Center in San Rafael, was the first Certified Farmers Market in the county and still runs every Thursday morning. A Sunday Farmers Market soon followed there and is now the third largest of its kind in the state. Since then, the market has evolved, as have its customers.

“Market shoppers are seeking out products that are produced with great care for the land, the animals and the earth,” notes Andy Naja-Riese, AIM’s chief executive officer. “With so much information flowing at our fingertips, shoppers are more informed and asking not just where food is produced, but how it’s produced.”

The farmers market is a platform for that. Certified markets, validated for the status by the county agricultural commissioner, allow approved growers to interact with individual consumers. On a regional scale, this supports area producers; locally, it forges relationships and creates a public space to meet, socialize and learn.

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OPENER Chris Aguon selling eggs for Pasture 42.

OPPOSITE Trudy Svedise of family-owned Santa Rosa Seafood. THI S PAG E , CLOCK WI SE FROM TOP LEF T Star Route Farms

produce; Mark Pasternak, owner at Devil’s Gulch Ranch; Front Porch flowers; enjoying the market.

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THI S PAG E , CLOCK WI SE FROM TOP LEF T Jesse

Kuhn, owner of Marin Roots Farm; a treat from Brickmaiden Breads; Crying Uncle Bluegrass Band; Marin Roots Farm’s edible flowers.

OPPOSITE Brickmaiden’s breads are baked in Point Reyes Station.

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“The Marin Farmers Market is more than a place to shop for food,” Naja-Riese confirms. “It’s a twiceweekly gathering and educational spot.” A stroll through the Sunday Civic Center market makes that clear: farmers and ranchers, cheese- and fishmongers, bakers and artisans engage with a steady throng of familiar and new faces, including chefs, families, schoolchildren and food-lovers, who religiously visit to sample and savor the season’s freshest yield.

The market is poised to further develop and grow. Along with infrastructure upgrades, plans include a new Center for Food and Agriculture that will be a “Bay Area landmark” at the Civic Center, Naja-Riese says, with “experiential learning spaces and beautiful landscaping to bring the Bay Area together and elevate the importance of food and health.” Besides making healthy area-grown food “more accessible to people of all ages, abilities and economic capacities,” he adds, the resource will update growers and eaters about sustainable practices. “Ultimately, this project will offer a social return on investment through improvements in nutrition and public health, community food security, climate action and economic development in Bay Area communities.” m

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Back

Land ON THE

MARIN RANCHERS AND GROWERS ARE GIVING NEW LIFE TO THE FAMILY FARM

BY M E L A N I E H A I K E N • I L L U ST R AT I O N BY Ø I V I N D H OV L A N D

IT WAS IN THE 1850s, with the Gold Rush winding down and California’s mission-

based land grants dismantled, that Marin County’s first farm families began to arrive.

Mostly immigrants from Italy, Switzerland, Ireland and the Portuguese Azores, they established small herds of cattle and sheep on Marin’s oak-studded hillsides and coastal bluffs, undeterred by rocky soil and ocean fog.

And almost immediately they were successful. By 1862, Marin was providing 25 percent of all California’s butter, and by 1950 there were 200 dairy ranches here. There was plenty more, too: Point Reyes became known for peas and dry-farmed artichokes, Tomales for potatoes, and a flower industry thrived as well. ➽

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But that was before the 1970s, when development fever hit and roads and suburbs sprawled — by 1982 the Bay Area had lost more than a fourth of its farmland. And it was before the past three decades, when large-scale agriculture slowly sapped the life out of family farms across the U.S, sending younger generations fleeing for more lucrative — and secure — livelihoods. The average age of American farmers has risen steadily and now hovers close to 60.

That trend, though, is reversing in Marin, where the youngest generation of Marin’s longtime ranching and farming families is returning, often with new plans. Alongside the traditional ranches, or on lands leased from them, first-generation farmers with an experimental mindset are finding different ways to make a living off the land. “From the outside it might look like not much is changing, but from the inside there is a lot of innovation involved,” says Moira Kuhn of Marin Roots Farm.

Their success shows in the numbers. According to the most recent Marin Crop and Livestock report, agriculture in the county had a gross value of $87 million in 2017. Of this, 35 percent was from livestock and

another almost 40 percent from livestock products, so ranching is still the main money-maker. But while produce accounted for just $4 million, it’s the fastest-growing component, up 18 percent from the previous year.

Marin’s farms feed the culture in other ways, defining this as a health-conscious, vibrant locale. “When you look at the latest news and analysis about the livability of communities, one indicator of desirability is the presence of organic farms,” says Marty Jacobson of Allstar Organics. “They become part of the fabric of the community and the identity of a region.”

A key player in the salvation of local farming is MALT (Marin Agricultural Land Trust), a member-supported nonprofit that helps farmers hang on to their land by purchasing agricultural conservation easements. Founded in 1980 by a coalition of ranchers and environmentalists who overcame their traditional differences to work together, MALT crafts lease agreements under which farmers agree never to subdivide or develop their land for other uses, in return for which they receive funds they can reinvest in their businesses. As of 2018, MALT has aided

15 Farms to Know About ➽ ALLSTAR ORGANICS

Farmers Marty Jacobson and Janet Brown Location Nicasio, leased from Nicasio Valley Ranch Main products Heirloom tomatoes and other produce Innovations Jacobson and Brown grow produce and edible flowers, which are featured in two of Cowgirl Creamery’s seasonal cheeses, Pierce Point and Devil’s Gulch; they also sell dried herbs and created a line of herbal salts, sugars and aromatic flower waters. allstarorganics.com

➽ APPLEGARDEN FARM

Farmers Jan and Louis Lee Location Tomales Main products Farmstead hard cider Innovations First-generation farmers for whom this is a second career, the Lees purchased grazing land from the former Cerini Ranch and planted it with heritage apples, choosing dwarf varieties for low-water usage. They sell AppleGarden cider to local restaurants; all pressing, fermenting and bottling are done on the farm, which also offers weekend tours, tastings and B&B stays. applegardenfarm.com

➽ BARINAGA RANCH

Farmers Marcia Barinaga and Corey Goodman Location Tomales Bay Main products Wool and lambs Innovations Known for their farmstead sheep’s milk cheeses, the farmers shut down their cheesemaking operation in 2016 and began focusing on wool production, adding Corriedales and Romneys, known for

high-quality fleece, to their flock. Breeding and lamb sales are also in the mix. barinagaranch.com

➽ CLARK SUMMIT FARM

Farmers Liz Cunninghame and Dan Bagley Location Tomales Main products Pastured pigs, grass-fed cattle and lambs, free-range laying hens, occasionally turkeys Innovations After growing up on the farm with a herd of dairy cows, Cunninghame switched to organic meat production. They sell to farmers markets and restaurants but prefer selling direct to consumers “on the hoof” — making a quarter, half or whole animal available by order in coordination with a local butcher shop. clarksummitfarm.com

➽ DOLCINI RED HILL RANCH

Farmers Brother and sister Doug and Kitty Dolcini and Doug’s children John and Annie Dolcini Mount Location Petaluma Main products Traditional and grass-fed beef, pasture-raised eggs Innovations In addition to the Marin Farmers Market, the Dolcinis now sell to Andy’s Markets, Scotty’s Market, Cowgirl Creamery and Farmer Joe Market in Oakland as well as restaurants.

They also lease land to organic farms County Line Harvest, La Tercera, and Moonfox Farm and grow organic feed. dolciniranching.com

➽ FARMER JOY

Farmers Joy and Greg Dolcini Location Chileno Valley

Main products Free-range duck eggs, pastured chicken eggs, 100 percent grass-fed beef, natural pork and honey Innovations In 2010, Farmer Joy started selling eggs by email and now also markets duck eggs directly to consumers via Farm Fresh to You (a Community Supported Agriculture subscription service) and the online delivery service Good Eggs. Other outlets are farmers markets, distributors and restaurants.

➽ JENSEN FAMILY RANCH

Farmers Bill and Eileen; Jim and Christine Location Tomales Main products Lambs and wool Innovations A sixth-generation Marin rancher and one of the last to maintain a full herd of sheep, Jim Jensen with his father Bill still keeps 300 Dorset-Sussex cross ewes and their lambs, as well as grazing cattle. Jim has a day job with MALT and works with conservation partners such as Fibershed, a supporter of sustainable textiles. malt.org/protected/jensen-ranch

➽ LAFRANCHI RANCH, NICASIO VALLEY

CHEESE COMPANY, NICASIO VALLEY FARM

Farmers Rick, Scott and Randy Lafranchi and families Location Nicasio Main products Organic cow’s milk, organic farmstead cow’s milk cheese, pasture-fed organic chicken eggs and the Nicasio Valley Farms Pumpkin Patch every October Innovations As fifth-generation ranchers and the third generation on their current farm, the Lafranchis are the only organic farmstead

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more than 85 farming families and preserved more than 53,000 acres of farmland. And it doesn’t stop there; in 2018 MALT announced a goal of protecting a total of 100,000 acres — nearly all of Main’s remaining private farmland — from nonagricultural development by 2040.

More recent supportive initiatives include the Marin Carbon Farming Project, which teaches and funds sustainable practices to improve the rate at which carbon dioxide is removed from the atmosphere and stored in soil, a process known as sequestration. Fencing off creeks, planting trees, composting and rotational grazing are all practices that enterprises like Toluma Farms, Stemple Ranch and Straus Family Creamery are using to boost carbon sequestration and contribute to the fight against climate change.

Founded in 1983, before farmers markets were common in towns across the U.S., Marin’s Thursday and Sunday markets at the Civic Center, along with others that followed, are another big reason farms continue to thrive. “Demand for local food has been increasing over time, and farmers markets allow shoppers the ability to buy directly

cow’s milk cheesemaker in California and now the only dairy in Marin with a pumpkin patch. They have also expanded their poultry operation and now sell eggs. nicasiocheese.com/pages/our-ranch

➽ MARIN ROOTS FARM

Farmers Jesse and Moira Kuhn Location Petaluma Main products Peas, beans, root vegetables, artichokes, squash, strawberries and a wide variety of greens Innovations Bay Area natives, the Kuhns apprenticed on other farms before starting their own and have expanded slowly to lease three plots in West Marin and Petaluma, selling specialty organic vegetables to restaurants and farmers markets. marinrootsfarm.wordpress.com

from growers,” points out Andy Naja-Riese, director of education for the Agricultural Institute of Marin, which runs the Civic Center markets and others in the Bay Area. “Meanwhile, farmers and producers are able to have really incredible margins, getting 90 cents or sometimes even 100 cents on the dollar of what they sell.”

The path ahead, though, is not so clear, as the Bay Area’s economic boom brings higher land and labor costs. “As wages continue to rise each year in California, we’re facing a huge deficit in profit,” says Sierra Miller of Paradise Valley Produce. “The only way we can keep going is to increase our food prices. This is a major threat to a farm of our size.”

Farmers who don’t own their land are particularly vulnerable, and some are looking farther north and east for future leases.

Still, they remain committed. “Every day I say a prayer of gratitude that I’m able to continue my family’s dairying legacy here in Marin,” says sixth-generation rancher Marissa Thornton Silva of Silva Family Dairy.

“And I’m making it my mission to instill that same appreciation in the next generation, starting with my own kids.” m

Main products Greens, root vegetables and other cool-weather produce Innovations One of the first organic farms in Marin County, Paradise Valley was pioneering from the start. New generation Sierra and Blake have continued to hone organic techniques developed by Sierra’s father, Dennis Dierks, while introducing simple machinery to reduce hand planting time. They’ve also increased outreach to their customers via an active presence at farmers markets, on a new website and on social media. pvpfarm.com

➽ ROSSOTTI RANCH

Farmers David Evans and Claire Herminjard Location Petaluma and Point Reyes Station Main products Organic and grass-fed beef, lamb, goat, pasture-raised pork, chicken, duck, rabbit, veal and water buffalo Innovations After 20 years in business, Marin Sun Farms has developed a fully integrated system to get from pasture to delivery, which includes their own butcher shops. They sell organic mature beef in a line called Mindful Meats. marinsunfarms.com

Farmers Julie and Tony Rossotti Location West Marin and Petaluma Main products Pasture-fed, sustainable veal and goats, limited duck and chicken Innovations With the tagline “nine generations,” Julie and Tony Rossotti represent the proud fifth and fourth generation, respectively, of the Grossi and Corda ranching families. But they took their own path, branching into production of humanely raised veal, in which calves are pasture fed until the age of six months. In addition to selling to many top Bay Area restaurants, the Rossottis this year launched an online store, Grotto Rossotti, to sell direct to consumers and ship sustainable meats around the country. rossottiranch.com

➽ PARADISE VALLEY PRODUCE

➽ SILVA FAMILY DAIRY

➽ MARIN SUN FARMS

Farmers Sierra and Blake Miller (daughter and son-in-law to Sandy and Dennis Dierks) Location Bolinas

Farmers Marissa Thornton Silva and Louis Silva Location Tomales Main products Organic Jersey cow’s milk

Innovations A descendant of the founding Marshall family and a sixth-generation farmer, Marissa reintroduced cows to her family ranch, starting her own Jersey herd with the help of a Kickstarter project. She and husband Louis now have 100 Jersey cows and sell the milk to Straus and Tomales Farmstead creameries.

➽ STAR ROUTE FARMS

Farmers Annabelle Lederink, farm manager Location Bolinas Main Products Organic specialty vegetables Innovations Founded in 1974 by Warren and Amy Weber, Star Route Farms is the oldest continuously operating certified organic farm in California. The University of San Francisco purchased the farm in 2017 and plans to continue operations while using it for agricultural education. starroutefarms.com

➽ TOLUMA FARMS AND TOMALES FARMSTEAD CREAMERY

Farmers Tamara Hicks and David Jablons (owners); Christian and Ashley Coffey (farm manager and head cheesemaker); Skyler Bentley (herd manager) and Jenny MacKenzie (cheesemaker) Location Tomales Main products Sheep and goat milk cheeses and organic cream cheese Innovations In partnership with Hadley Kreitz, Hicks and Jablons just opened the Daily Driver, a brick-and-mortar store, creamery and bagel shop in San Francisco’s Dogpatch neighborhood. The fresh-churned butter is made with milk from Silva Family Dairy.

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O E C I P S THE RAPHY P H OTO G

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SPANISH

Spanish Table, Strawberry Come here for olives, sweet smoked paprika, vermouth, roasted piquillo peppers and olive oil.

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E F I L F O E

. ocery store gredients r in g l e a v a ic h p s y t t al marke nd in your Internation you won’t fi

ASIAN

Asian Market, San Rafael Come here for rice paper, rice noodles, dragon fruit, Asian pear, coconut milk, curry paste and tapioca pearls.

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TH E SPAN I SH TAB LE Andy Booth grew up in Spain, so it is no surprise that his path to owning The Spanish Table began with an early embrace of that country’s cooking. Years later, after meeting his future wife, Tanya, he worked as wine buyer at the Berkeley Spanish Table.

“I said to Steve [Winston] and Sharon [Baden], the original owners of The Spanish Table in Seattle, that I would love to be involved someday,” Andy says. The Booths were brought on as partners for the Mill Valley location when it opened in 2006 and eventually bought out Winston and Baden, cementing their commitment to the country’s food and cuisine.

Andy, who still does the wine buying for the stores, often recommends vermouth and traditional vermouth-paired edible treats.

“Historically, every winery had a barrel,” he says, and La Hora del Vermut, or the hour of vermouth, is the Spanish equivalent of America’s happy hour, a time to savor a wine-compatible snack such as sardines with potato chips or olives. “There is not really a cocktail culture in Spain,” Booth says. “Vermouth is drunk straight up.”

Olives and olive oil are central to Spanish cooking, with some variation by region — Arbequina from the northeast, peppery Picual and creamy Hojiblanca from the south and central areas. When it’s heated, the olive oil’s aroma “takes me back to my childhood,” Andy says. He likes the Empeltre olives from Catalonia: “They have a depth of flavor but are not overpowering.” Spain also produces excellent anchovies and the Booths will recommend hand-packed varieties for chopping or eating straight from the can. “We keep them chilled for better texture,” he adds.

Tanya Booth, who runs the logistics of the businesses, says newcomers to the cuisine should start with paella. “The draw is the paella pans,” along with myriad classic ingredients from the Spanish canon — chorizo Bilbao, bomba rice, smoked paprika, saffron and piquillo peppers. To make it seasonal, add halibut or clams in summer plus fresh garden thyme and red peppers, she suggests. And a bottle of Spanish wine, of course. spanishtable.com A SIAN MARKET Operating a thriving food store for 25 years, Asian Market owners and husband and wife team Alex Ling and Winnie Poon have regularly adjusted inventory to accommodate food trends. “We are on our fourth generation of customers,” says Ling, who came to the business after a career in Bay Area grocery sales. But “we still carry the old-fashioned pickles that some of our earliest customers ask for,” he adds.

Located on a busy stretch of Third Street across from Montecito Plaza, Asian Market mostly stocked Viet and Thai items when Ling first

sold products to the previous owner. During a sales call to the shop in 1994, “the owner told me he was ready to sell the business,” he recalls.

“Marin was maybe 7 percent Asian then, but there were a lot of Thai restaurants on Four th Street.” Sensing he could expand to serve the numerous regional Asian food consumers and businesses in the area, Ling bought the store. He still manages inventory while wife Poon runs the register and other day-to-day matters.

With early-morning runs to the produce market near the San Francisco airport, Ling can get a truckload of fresh vegetables to the shop and his other customers in the restaurant industry every day. Fresh Thai basil and galangal, sourced from Hawaii, are staples; spring brings dragon fruit; summer means big-as-ababy jackfruit. “Everyone asks for it,” Ling says.

Fresh noodles are another standby; Ling stocks chubby Korean-style noodles (which are “trending now”) and countless other varieties in the row of refrigerators at the back of the store, along with Korean kimchi. Shelf-stable ingredients like gochujang, a red chile paste that’s a condiment in Korean cooking, and gochugaru (red chile pepper flakes) are on hand too.

Organized by region, the small shop’s aisles represent the gamut of A sian cuisine: pad Thai sauce and red curry paste for Thailand; sauces by Patak’s, a brand beloved

by British expats and Indian-food fans; tamarind, fish sauce and coconut vinegar for the Fijians and Filipinos who come in. After so many customers requested it, Ling brought in gluten-free, MSG-free oyster sauce, but he sells many traditional versions of that Chinese cooking staple too. Spring rolls, that culture-straddling favorite, are especially popular in summer, so Ling expects to be selling plenty of rice paper and fresh basil, mint

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MIDDLE EASTERN

Jasmine Market, San Rafael Come here for unripe grape juice, tea, chicken kebab seasoning, green plums and dried barberries.

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CENTRAL AND SOUTH AMERICAN

Rojas Market, Novato Come here for giant corn, Cristal beer, tomatillo, pupusa, cotija cheese , banana leafs and dried plaintains.

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and mango around now. Coconut milk, needed for curry, soup and almost everything else, is in consistent demand.

Off duty, Ling and Poon like to dine on a dish of Korean rice cakes tossed with kimchi.

Banh pho, a rice flour noodle central to the Vietnamese soup of the same name, is another favorite: “I like it with fresh basil and bean sprouts,” Ling says.

What might be the store’s most exotic item is domestically sourced and isn’t in the fish tanks or the vegetable bins. “We get fresh, feet-on chickens from Fresno,” Ling says. “Those are very popular too.” asianmarket-sanrafael.com JASMINE MARKET Owning a grocery store was a spontaneous idea for Mahsa and Haji Rahimipour. “We were out driving one day and Mahsa was on her phone and suddenly said ‘Jasmine Market is for sale — do you want to buy it?’ ” Haji says. And soon Haji, previously a professional soccer player in Iran and a former auction-house appraiser in Marin, became a shop owner. He had dreamed of opening a Persian restaurant, long ago: “We thought, food is the one thing that brings everyone together,” he says.

After buying the store in February 2018, the couple went about updating the interior and bringing in products to meet local demand.

“We thought: how do we service this community of Jewish, Arab, Persian, Turkish, Greek and Lebanese? ” Haji recalls. They brought in chef José Soto from Lavash restaurant in San Francisco to prepare fresh meals of fesenjoon, a slow-cooked chicken stew with walnuts, pomegranate molasses and spices, and gheymeh, a turmeric- and saffron-scented dish of yellow split peas.

Jasmine Market carries Iranian and Spanish saffron; fresh Bulgarian and French feta, a

staple of the Mediterranean and the Middle East; and yogurt, which serves as a condiment and a topping for many regional dishes. Haji also makes a point of stocking bright green pistachios and other nuts, barberries, and the many breads, rices and fresh herbs essential to various regional cuisines. Holidays mean seasonal items: “We set up a whole table of dates for Ramadan,” a traditional break-the-fast food at the holy month’s end. For the small produce area, he sources young and fuzzy green almonds in spring and gojeh sabz (sometimes called greengage plums) from the Central Valley; sweet lime and pomegranates; new grapes (ureh); and Bing, pink and sour cherries toward summer.

To fulfill the food-as-community ideal, the Rahimipours, who live in Tiburon, have petitioned for permission to place tables in the courtyard at Montecito Plaza, where the shop is located. And they’re working on getting a grill so chef Soto can prepare fresh kebabs, too. jasminmarket.com ROJAS MARKET Filimon (Fil) Rojas and his two brothers established Rojas Market in downtown Novato in 2003. Later, Fil took over sole ownership and with his wife, Gloria, developed the business into a bastion of Mexican and Latin American products. A second Rojas Market opened in Petaluma in 2015. “Most of our products, you cannot find them in other stores,” says Vanessa Rojas, a nursing student and one of the three Rojas daughters who works at the Novato store.

Pacifico is, of course, a well-known Mexican beer brand, and Rojas Markets sell plenty. But the Pacifico Ballena, or whale, is a 32-ounce standout on their shelf. Malta Goya, brewed from barley and hops, also has a dedicated following and is hard to find elsewhere.

In vast Latin America, culinary traditions vary not just region to region but family to family. Rojas stores stock sour creams from Guatemala and El Salvador because each tastes a bit different and “people like what they like,” Vanessa says. A meat counter offers numerous varieties of freshly prepared and preserved chicharrón and whole pigs for roasting on a spit. You’ll find choclo, the giant corn from Peru, in the freezer; an assortment of moles from Oaxaca; and a plenitude of fresh fruits and vegetables from California farms.

In fall and winter, festive foods include a guava- and cinnamoninfused fruit puree that’s a base for the punch called ponche. Corn masa and banana leaves for holiday tamales snuggle alongside cilantro seeds and an entire wall of chiles, fresh and dried. And fruitcakes, Mexican, Colombian or otherwise, are something people of any background can relate to. 415.892.3860 m M A R I N J U LY 2 0 1 9 51

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Food as Medicine

My parents used to say “listen to your elders” as if they had some kind of knowledge only their generation understood. But maybe there’s something to that wisdom, especially when it comes to healing the body. After all, Hippocrates, the Greek physician and “father of Western medicine,” said, “Let medicine be thy food and let food be thy medicine.” Science has proven what our elders have known for thousands of years: that certain foods can naturally help prevent and treat disease. Here are six healing foods with medicinal superpowers.

SAM FALCONER

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PORCINI COURTESY OF MIKUNI WILD HARVEST

Mushrooms

Mushrooms have been recognized as medicinally powerful for five millennia: the ancient Egyptians regarded them as plants of immortality. But it wasn’t until the last third of the past century that technology allowed us to study their most active anticancer components.

There are over 100 species of mushrooms worldwide, and all are packed with antioxidants, fiber, protein, selenium, vitamins B and D, copper and potassium.

Mushrooms contain beta-glucans, shown to reduce inflammation and aid immune function. Possibly the most notable finding is how they apparently fight hormonerelated cancer. Mushrooms contain a class of proteins called lectins that bind cancer cells and flag the immune system to destroy them.

UC Berkeley’s Parris Kidd wrote in a 2018 publication that “in Japanese trials since 1970, polysaccharide-K [a component of the mushroom Trametes versicolor] significantly extended survival at five years or beyond in cancers of the stomach, colon-rectum, esophagus, nasopharynx, and lung (non-small cell types) and in an HLA B40-positive breast cancer subset” and that “more than 50 mushroom species have yielded potential immunoceuticals that exhibit anticancer activity in vitro or in animal models and of these, six have been investigated in human cancers.”

2

Ginger

Gingerroot, “the universal medicine,” has played a significant role in the ancient practices of Ayurveda and Chinese medicine. Gingerol, the primary bioactive compound found in ginger, is responsible for most of its medicinal properties, not to mention its unique fragrance and flavor.

Ginger is a potent anti-inflammatory, antioxidant and anticarcinogen. It also supports the circulatory, digestive and respiratory systems. According to the National Institutes of Health, ginger may lessen heart disease risk factors by lowering blood sugar levels. It’s a common remedy for all forms of nausea, it may relieve vomiting after surgery or chemotherapy, and it’s extremely effective in minimizing morning sickness and indigestion. Also, a clinical study found that one gram of ginger powder per day was as effective as ibuprofen in combating menstrual pain without any adverse effects.

Joint and muscle pain and swelling may also be alleviated by ginger, and it has been used to treat arthritis and to fight the flu and the common cold. Also, it significantly reduced LDL lipoprotein (“bad” cholesterol) and triglycerides and increased HDL (“good” cholesterol) in a 45-day, double-blind clinical trial in which 85 individuals with high cholesterol were given just three grams of ginger powder versus placebo, according to the NIH.

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Turmeric

Turmeric, a plant common in South Asia and India, might be the most potent of all the healing foods: it has been a staple of Ayurvedic medicine for thousands of years. Its key component, curcumin, has significant antibacterial and anti-inflammatory properties. It also detoxifies the liver, is a natural painkiller, promotes fat loss, reduces oxidative stress and is an excellent wound antiseptic.

Clinical studies have shown that turmeric may be an effective neuroprotectant against several neurodegenerative diseases. In a recent clinical trial at UCLA’s Longevity Center, patients with mild cognitive impairment (a possible precursor to or risk indicator for Alzheimer’s) who were treated with curcumin had significant improvements in memory and attention and better mood, and their brain PET scans showed appreciably less amyloid/tau plaque than those who took placebos.

Turmeric’s most impressive health benefit might be its cancer-fighting potential. Multiple studies suggest it’s effective in decreasing brain tumor size in animals. Researchers at the University of Texas MD Anderson Cancer Center have shown it acts via multiple mechanisms to kill cancer cells. And its excellent safety profile along with its remarkable antioxidant and anti-inflammatory properties make it a unique candidate for use in cancer prevention.

Turmeric, a plant common in South Asia and India, might be the most potent of all the healing foods.

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Garlic

Throughout ancient and modern history, garlic has long been prescribed for a wide range of conditions and illnesses.

Egyptian records attest to its consumption more than 5,000 years ago. It can be eaten either raw or cooked and may have significant antibiotic properties.

In a recent study, the essential compound in garlic was found to be 100 times more effective than two popular antibiotics in fighting the Campylobacter bacterium, one of the most common causes of intestinal infections. It has been linked to low risks of gastrointestinal cancers, owing to its ability to modulate numerous biological mechanisms. A study published in the Asian Pacific Journal of Cancer Prevention concluded, “Allium vegetables, especially garlic, are related to a decreased risk of prostate cancer.” Garlic is valued for prevention of breast and lung cancer as well.

Further, it has been shown to reduce high cholesterol levels and blood pressure in patients with hypertension and is widely considered effective in combating several conditions linked to the diseases of the blood system and the heart, including atherosclerosis (hardening of the arteries), high cholesterol, heart attack, coronary heart disease and hypertension. Garlic even has the potential to fight infections like herpes, MRSA, streptococcus and influenza.

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Sea Vegetables

Sea vegetables, better known as seaweeds, are potent health boosters. While seaweed has attracted much renewed interest in the West, its consumption dates back to 300 B.C. in both China and Japan.

Seaweed provides substantial healing benefits to the endocrine system and especially the thyroid. It contains tyrosine and is an excellent source of iodine, both of which are essential for production of crucial hormones to maintain healthy thyroid function; the iodine also helps protect against radiation (which can cause disruption of the hypothalamus, pituitary and pineal glands) and potent viruses such as Epstein-Barr.

Moreover, seaweed contains a wide range of antioxidants, such as vitamins A, C and E, carotenoids and flavonoids, that protect against cell damage. It’s an excellent source of fiber and polysaccharides that promote digestive health, enhance the growth of “good” bacteria and enrich the gut’s epithelial cell lining. And in Alzheimer’s studies using animal models, seaweeds were found to inhibit the aggregation of beta-amyloid and the formation of amyloid plaques in the cerebral cortex of the brain, suggesting the potential to improve cognitive function.

The essential compound in garlic was found to be 100 times more effective than two popular antibiotics in fighting the Campylobacter bacterium.

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Cacao

Early Mayans viewed cacao as “food of the gods”; it was such a hot commodity that the Aztecs traded it for currency and the Spanish reserved it for serving hot chocolate in the royal courts.

Cacao contains phytochemicals, such as procyanidins, flavanols and flavonoids, which may have cardioprotective effects. According to the NIH, cacao’s antioxidants protect neurons, enhance cognition and lift mood. It can help prevent and treat allergies, anxiety, cancers, hyperglycemia inflammatory conditions and oxidative injuries and can combat insulin resistance. Raw cacao may even help slow premature aging, via the same beneficial antioxidants found in green tea and red wine, and it protects cells from untimely death.

A Harvard University study showed women who consumed more than nine grams of chocolate daily had cut their risk of hemorrhagic stroke by half, compared to women who ate minimal or no chocolate.

And researchers at Brigham Young University discovered that a substance in cacao known as epicatechin may prevent and treat type 2 diabetes by helping the body release more insulin and respond more efficiently to increased blood glucose. Several studies have associated high levels of cacao consumption with a lower risk of developing heart irregularity and atrial fibrillation.

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We accept most major insurance plans. We look forward to serving you at one of our four offices. Visit calpacortho.com for more information.

1099 D Street, Suite 105 San Rafael, CA 94901 3838 California Street, Suites 108, 516, 715 San Francisco, CA 94118 415.668.8010 calpacortho.com Pictured (back row, from left): James D. Kelly, II, MD*, John P. Belzer, MD*, Mark A. Schrumpf, MD*, Frank H. Valone, III, MD*, Jon A. Dickinson, MD*, Christopher V. Cox, MD*, W. Scott Green, MD*, Rowan V. Paul, MD, Robert E. Mayle, Jr, MD* (front row, from left): Keith W. Chan, MD*, Lindsey C. Valone, MD, Peter W. Callander, MD*, Keith C. Donatto, MD*, Mark I. Ignatius, DO* Not pictured: H. Relton McCarroll, MD*, Tom R. Norris, MD*, Adrian J. Rawlinson, MD

* Recognized on the [415] Top Doctors 2019 list.

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18 Bon Air Road 2 Bon Air Road, Suite 120 Larkspur, CA 94939 7100 Redwood Blvd, Suite 200 Novato, CA 94945 415.927.5300 caorthospine.com Pictured (seated from left): Elizabeth Dailey, M.D.*, Michael Hellman, M.D, Brian Su, M.D.*, Thomas Kim, M.D., Robert Byers, M.D.* Pictured (standing from left): Jonathan Goff, M.D.*, Ernest Sponzilli, M.D.*, Daniel Solomon, M.D.*, Mark Lawler, M.D.*, David Goltz, M.D.*, Michael Oechsel, M.D.*, Ramo Naidu, M.D., Holly Kelly, M.D.*, and Paul Kim, M.D.*

Fellowship Trained Orthopedic Trauma Surgeon, Nathan Ehmer (top), and Fellowship Trained Spine Surgeon, Dr. Jamal Shillingsford, will join the COS family beginning in September 2019. * Recognized on the [415] Top Doctors 2019 list.

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H I D E AWAYS

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Destinations

T H E L AT E ST LO C A L T R AV E L D E A L S A N D G E TAWAYS PLU S J O U R N E YS A RO U N D T H E G LO B E

ROADSIDE EATS Whether you take the high road or the low road to explore California this summer, you’ll find delicious dining options for budgets great and small.

BY JEANNE COOPER AND SPUD HILTON

Russian River’s Farmhouse Inn

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Destinations / GO

Russian River

From top: Lodging and pool at Farmhose Inn; Brussels sprouts at Boon Eat + Drink.

LOW ROAD Boon Eat + Drink, Guerneville The same hybrid vibe that makes Guerneville such a mix of cultures — holdover hippies, winemakers, summer resorts, LGBTQ nightlife — carries over into the tiny town’s laid-back dining scene. While there are a few choices for unvarnished comfort food menus (the Cowboy Burger at the River Grill Inn feels like, well, home), the more cosmopolitan Boon Eat + Drink on the main drag has a range of options that make it an affordable delight.

Chef-hotelier Crista Luedtke’s Eat + Drink, the sibling property to her Boon Hotel + Spa, focuses on high-quality, healthy “comfort food,” mostly small plates and sides, including her well-known flash-fried Brussels sprouts with chile flakes, lemon and garlic.

Only two entrees on the dinner menu — black cod and flat iron steak — even come close to $30, making dinner for two an easy lift. 16248 Main Street, Guerneville.

707.869.0780, eatatboon.com Sleep it off A complex of cottages and decks, the Creekside Inn and Resort is on the opposite side of the Russian River from Boon Eat + Drink, a 10-minute walk away — close enough to enjoy downtown, but without the occasional nightlife noise. From $182, including taxes (four-night minimum July–August). 16180 Neeley Road, Guerneville. 707.869.3623, creeksideinn.com

KELLY PULEIO (BOTTOM)

HIGH ROAD Farmhouse Inn, Forestville Its eponymous farmhouse may date to 1873, but this Michelin-starred culinary oasis amid Sonoma County’s redwoods strikes a modern note with local, seasonal sourcing and an internationally adept menu. Some ingredients come from the nearby dairy ranch where restaurant co-owners Catherine and Joe Bartolomei grew up; luckily, the siblings also inherited executive chef Steve Litke when they bought the run-down Farmhouse Inn in Forestville in 2001.

Today, the latter’s prix fixe menus (from $99 for three courses to $132 for five, plus optional wine pairings) include wide-ranging choices like grilled kurobuta pork belly with spicy edamame and cipollinibraised kale; Sonoma County duck Bolognese with ricotta–goat cheese ravioli; and a dulce de leche custard with passion fruit gelée, hazelnut and red-veined sorrel. 7871 River Road, Forestville.

707.887.3300, farmhouseinn.com Sleep it off No surprise — the Farmhouse Inn is also an inn, or rather a luxury boutique hotel, offering 25 feather-bedded rooms and cottage suites that define farmhouse chic, plus a pool, hot tub and spa. From $627, including taxes. See above for contacts.

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Clockwise from left: Lone Eagle Grille and chef de cuisine Shane Hammett; family time at Granlibakken Tahoe.

TOR JOHNSON (BOTTOM RIGHT)

Tahoe HIGH ROAD Lone Eagle Grille, Incline Village A hotel restaurant may seem counterintuitive, but Lone Eagle Grille across from the Hyatt Regency Lake Tahoe Resort is far from formulaic — unless your formula includes impressive lake and mountain views, a soaring river rock fireplace and a chef with a flair for sumptuous menus.

Chef de cuisine Shane Hammett, whose resume includes stints at elite Napa restaurants, creates dishes hearty enough for après-water-ski as well as après-ski, including appetizers like glazed Berkshire pork belly ($15) and roasted bone marrow ($20), plus a full vegetarian menu. The Sacramento native has also increased the kitchen’s reliance on regional farmers since taking the helm in 2012; order a Niman Ranch–sourced seasonal entree, such as lamb chops with olive tapenade ($48),

and the restaurant will donate $1 to Niman’s scholarship fund for future farmers. Save room for the baked Tahoe — a toasted meringue pine cone with vanilla toffee ice cream inside.111 Country Club Drive, Incline Village, Nevada.

775.886.6899, loneeaglegrille.com Sleep it off Besides a private beach and pier, the 422-room Hyatt Regency Lake Tahoe Resort includes a lagoon-style pool, spa and casino. From $459, including fees and taxes. Same address as above. 775.832.1234, laketahoeregency.hyatt.com LOW ROAD Tahoe Tap Haus, Tahoe City With less traffic than Truckee and more of a community feel, Tahoe City offers some great bargain bites. Nothing on the menu is more than $16 at Tahoe Tap Haus, which features solid-quality soups, shared plates and an eclectic variety of burgers, sandwiches and

“naanwiches” made with hand-stretched tandoori naan bread. The rotating selection of 16 beers and ciders on tap, from Alpine Willy Wheat to Black Butte Porter ($7 a pint), will make beer lovers happy, as will the porter/ stout float on the dessert menu.

To make it dinner and a movie, stop by the Tahoe Art Haus & Cinema, a pint-size theater (and taproom) a few doors down that offers first-run movies, leather seats and couches that seat 12. It’s owned by the Tap Haus folks, who sometimes have special dining discounts for moviegoers. 475 N. Lake Boulevard, Tahoe City. 530.584.2886, tahoetaphaus.com Sleep it off Granlibakken Tahoe is a homey, casual resort in the woods that focuses on group events, but also offers great rates for standard rooms, breakfast buffet included. From $206, including taxes. 725 Granlibakken Road, Tahoe City. 530.583.4242, granlibakken.com M A R I N J U LY 2 0 1 9 65

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Destinations / GO

Clockwise from left: Garden salad at Lucia Restaurant; Bernardus Lodge and Spa; artichokes from Pezzini Farms.

Monterey/Carmel HIGH ROAD Lucia Restaurant & Bar, Carmel Valley Executive chef Cal Stamenov celebrates two decades at Bernardus Lodge’s casually elegant restaurant this year, yet his Euro-California cuisine has stayed as fresh as the herbs and veggies plucked from his three-acre organic garden just beyond the dining room terrace.

His current menu showcases seasonal ingredients such as sweet corn, pea tendrils and heirloom tomatoes along with locally farmed abalone and wild salmon; don’t miss the gazpacho ($9) or duck confit pizza ($24) when they’re available.

Summer also brings noteworthy events such as free food-focused garden walks with Stamenov and horticulturist Mark Marino, at noon most Saturdays through August 24; the Lavender Harvest Celebration on July 13, a lavender-inspired buffet lunch ($105) with honey tasting and rosé sipping amid

some 1,000 plants in purplish bloom; and the Heirloom Tomato Lunch on September 7 ($115), which includes bloody marys and oyster-shucking with local tomato growers.

415 West Carmel Valley Road, Carmel Valley.

831.658.3400, bernarduslodge.com Sleep it off The 73-room Bernardus Lodge & Spa, a low-rise Mediterranean-style resort facing the Santa Lucia Mountains, also turns 20 this year. For maximum indulgence, book a villa with outdoor shower, copper soaking tub and fire pit. From $517, including taxes and fees. Same contact as above.

LOW ROAD Pezzini Farms, Castroville If you love artichokes, Pezzini Farms off Highway 1 in Castroville is the mother ship.

Artichoke pesto? Yup. Artichoke pasta sauce?

Uh-huh. Fire-grilled marinated hearts, artichoke salsa, artichoke bruschetta spread and, of course, cases of artichokes — even artichoke cupcakes (yeah, really). Order hot food like

deep-fried artichoke hearts and artichoke lumpia, soup or po’boys at the Choke Coach, the on-site taco truck.

There are plenty of reasons to stop at this working farm stand even if artichokes are not your thing (just don’t announce that). The market includes other seasonal produce like cherries plus sauces, spreads, seasonings and snacks, but you’ll probably get funny looks if you don’t leave with at least one ’chokerelated item. 460 Nashua Road, Castroville.

831.757.7434, pezzinifarms.com Sleep it off There’s no shortage of budget motels and cookie-cutter hotels along Highway 1 north of Monterey; for something with personality, stay at the Captain’s Inn at Moss Landing overlooking Elkhorn Slough.

Some of the bed-and-breakfast’s 10 rooms are in a former Pacific Coast Steamship Company office built in 1906. From $220, including taxes. 8122 Moss Landing Road, Moss Landing.

831.633.5550, captainsinn.com

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Mendocino HIGH ROAD Harbor House Inn, Elk There’s no better payoff or braving the winding roads to Mendocino than a fabulous dinner with a view. At Harbor House Inn, which reopened in 2018 after extensive renovations, the spectacular sights from the 25-seat dining room include not only rugged sea stacks but also the meticulously prepared, fresh-caught seafood and other newly foraged fare. The dishes themselves are exquisitely handcrafted, tying into the hyper-local vision of Matt Kammerer, formerly executive sous chef at triple-Michelin-starred Saison in San Francisco (and newly minted as a Food & Wine Best New Chef).

This summer, Kammerer’s eight- to 12-course tasting menu ($180) will include plates such as tomato with verjus, yerba buena and shiso; eggplant with black butter and miso; cypress-smoked pork shoulder dressed in bay leaf oil and toasted sunflower seed jus; Gewürztraminer ice with sweet and aromatic flowers; and a dessert of strawberries, white chocolate and grilled honey. 5600 Highway 1, Elk. 800.720.7474, theharborhouseinn.com Sleep it off As thoughtfully renewed as the dining room in the original 1916 mansion, most of the six rooms and four cottage suites at Harbor House Inn boast ocean views; all come with a complimentary (and delicious) guests-only breakfast. From $398, including taxes.

Same contact as above.

LOW ROAD Princess Seafood Market and Deli, Fort Bragg The new-ish Princess Seafood Market and Deli in Fort Bragg’s Noyo Harbor has a reliable way of ensuring what’s on the menu is fresh and reasonably priced: the staff atch it themselves. The funky market with cafe seating has a pretty fluid menu (“of the day” is its most common phrase) because the specialty is, well, whatever the all-women crew of the F/V Princess hauled in during the past voyage or two. It’s a pretty good bet, however, that you’ll find local Dungeness crab (half, whole or on a crab roll), shrimp and fish tacos, poke cocktail, abalone, barbecued Humboldt oysters and, of course, chowder.

There’s a good-size deck for outdoor seating with a view of the harbor and, occasionally, live music. Visitors can also pick up a variety of whole fish and browse shelves of seafood-related sauces, condiments and seasonings. 32410 N. Harbor Drive, Fort Bragg. 707.962.3123, fvprincess.com Sleep it off While the cottages and rooms at Shoreline Cottages in Fort Bragg are nothing fancy, the property includes a hot tub, barbecue grills and Adirondack chairs around a fire pit for taking in the sea breeze at night. From $143, including taxes. 18725 Highway 1, Fort Bragg (south of Noyo River). 707.964.2977, shoreline-cottage.com m

From top: Harbor House Inn; Vermilion Rockfish at Harbor House Inn; Fort Bragg’s Noyo Harbor.

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Destinations / APPELLATIONS

Clockwise from left: Bathroom upgrades at Hotel Villagio; a new guest room at MacArthur Place; the lobby at The Setting Inn.

Wine Country Stays

HOTEL VILLAGIO

MACARTHUR PLACE

THE SETTING INN

Urban glamour and spaces for socializing distinguish the recently renovated Hotel Villagio in Yountville, a short walk to the French Laundry and other elite restaurants. Shoot pool in the lobby or have a cocktail garnished from the lobby bar’s new herb garden before retiring to rooms with hand-knotted rugs and mahogany headboards.

Highlight Soak in the glow of your bathroom’s illuminated, freestanding bathtub, or lounge by the pool in a private cabana.

6481 Washington Street, Yountville.

707.944.8877, villagio.com

Built as a private estate near Sonoma Plaza in 1869 and a bed-and-breakfast hotel since 1997, MacArthur Place turned 150 with a bang: a top-to-bottom transformation of its 64 rooms and public areas.

Farmhouse and industrial elements blend easily in the sophisticated interiors, some with wood-burning fireplaces or spacious outdoor shower gardens.

Highlight The hotel’s former Saddles steakhouse is now Layla, an airy oasis for shakshuka and other sumptuous Middle Eastern/Mediterranean fare from executive chef Cole Dickinson.

29 E. MacArthur Street, Sonoma.

707.938.2929, macarthurplace.com

Formerly the Napa Vineyard Inn, this historic landmark farmhouse built in 1901 has been renovated and reborn as The Setting Inn. Now under the ownership of The Setting Wines founders, the property boasts new furniture, fixtures and decor and a private tasting area inside the on-site barn where guests can enjoy a glass of wine and a cheese and charcuterie plate on arrival.

Highlight Other additions include luxe amenities, breakfast from Bouchon Bakery, L’Occitane bath products, heated bathroom floors, in-room electric fireplaces, soaking tubs and a fitness room with a Peloton bike.

1205 Hillview Lane, Napa. ​707.927.3909, thesettinginn.com

CLOCKWISE FROM LEFT: WILL PRYCE; ROBERT MILLER; BOB McCLENAHAN

Three refurbished local hotels that will make your next trip north something special. BY JEANNE COOPER AND KASIA PAWLOWSKA

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Savor Summer at the Chateau!

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THE MODE LESS TRAVELED Founded by Sonoma locals inspired to support their community after the 2018 fire, the Bohemian Highway Travel Company takes a savvy new approach to explore Napa and Sonoma back roads and boutique wineries. Instead of the typical limo or tour van, its expert guides drive classic Land Rover Defender SUVs that can hold up to eight passengers — and the vehicles are licensed for adult passenger drinking en route. Even better, its itineraries ($175 per person for six hours) focus on “green viticulture” as well as behindthe-scenes experiences, such as private tours and tastings at biodynamic Hamel Family Wines in Sonoma. Custom excursions are also available. bohohwy.com JEANNE COOPER

10am to 5:30pm daily | Reservations required | 21 and over 800-716-2788 ext 150 | www.domainecarneros.com 1240 Duhig Road, Napa (o˜ Hwy 12/121) 4 miles w est of Napa, 5 miles east of Sonoma

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You See Sweet. We See Leader.

When a learning environment is focused on inquiry, creativity, and fun there’s really no space for labels. At the JCC’s Early Childhood Education Center we recognize the uniqueness of each child, and we view children as innately capable and competent. This mindset allows us to tap the wonder in each child and create a preschool where a child’s individual interests take the lead in their learning.

To learn more about our award-winning programs for ages 18 months – 5 years, visit MARINJCC.ORG/ECEMARIN Limited spaces available for 2019-20 school year…Call 415.444.8162 to take a tour.

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Out & About

A R O U N D U P O F T H E H O T T E S T L O C A L E V E N T S , S O C I A L G AT H E R I N G S A N D P L A C E S T O E AT

COMEDY

Trevor Noah

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Calendar

T H E AT E R / CO M E DY / M U S I C / M U S E U M S / E V E N T S / F I L M / TA L K S

EDITED BY CHRISTINA MUELLER

MUSEUMS

SFMOMA Far Out: Suits, Habs, and Labs for Outer Space

THEATER THRU JULY 7 Wink Feline vengeance at any cost underlies this dark comedy about the thin line between savagery and civilization. Marin Theatre Company (Mill Valley). 415.388.5200, marintheatre.org

THRU JULY 9 The Oldest Living Cater Waiter This oneman show unwraps the complicated and often hilarious career of Michael Patrick Gaffney, professional actor and waiter to the stars. Gateway Theatre (SF). 415.255.8207, 42ndstmoon.org

JULY 19–20 Fantastical Family Night Transcendence Theatre Company’s 2019 Broadway Under the Stars season continues with Broadway hits, Disney classics and a special appearance by the Kids Summer Camp.

Jack London State Historic Park (Glen Ellen). 877.424.1414, bestnightever.org

JULY 26–27 The Rise and Fall (and Rise) of Martha Stewart Writer-performer Ryan Rafferty chronicles the humble New Jersey beginnings, epic fail, and return to TV of the crafter and cook extraordinaire who changed the way we think about the art of living. Feinstein’s at the Nikko (SF).

866.663.1063, feinsteins atthenikko.com

lutherburbank center.org

JULY 26–28 Mamma Mia! ABBA’s greatest hits propel the story of a bride’s quest, on the eve of her wedding, to discover the identity of her father.

Showcase Theater (San Rafael). 415.473.6400, marincenter.org

JULY 26 George Lopez The film and stand-up comedy star and latenight TV host is back with The Wall World Tour. Ruth Finley Person Theater (Santa Rosa). 707.546.3600, lutherburbank center.org

DANCE

MUSIC

JULY 28 San Francisco Ballet The toe dancing group, directed by Helgi Tomasson, performs highlights from the current repertory, in the fresh fog-whipped air of the Outer Sunset.

19th Ave and Sloat Blvd (SF). 415.252.6252, sterngrove.org

JULY 6 Farzad Arjmand Live Persian flamenco and the harmony between poem and music is the name of the game from this pioneer of the genre. Fenix (San Rafael). 415.813.5600, fenixlive.com

COMEDY JULY 6 Trevor Noah The Daily Show host and comedian returns to the stage with his Loud & Clear tour. Ruth Finley Person Theater (Santa Rosa). 707.546.3600,

JULY 6 Woodstock Revisited This 50th anniversary musical salute features Caravanserai (the Santana Tribute) and SF Airship (the Jefferson Airplane Experience). Slim’s (SF).

415.885.0750, slims presents.com

RICK GIUDICE

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JULY 7 Stern Grove Festival The annual outdoor free concert by the San Francisco Symphony includes Mendelssohn’s “Fingal’s Cave” overture and Mussorgsky’s Pictures at an Exhibition.

Stern Grove (SF).

415.864.6000, sfsymphony.org JULY 10 Kanekoa Nothing says summer quite like this ukulelepowered Hawaiian reggae folk rock band.

Sweetwater Music Hall (Mill Valley).

415.388.3850, sweet watermusichall.com JULY 11, 13 Schwabacher Summer Concert Merola Opera Program commences its 62nd season with a showcase of the program’s rising stars, performing scenes from Lucia di Lammermoor, Il trovatore, Faust, Die schweigsame Frau and La rondine. San Francisco Conservatory of Music (SF). 415.864.3330, merola.org JULY 11–22 Flower Piano Twelve pianos, available for passersby to play for 12 days, transform part of Golden Gate Park into an alfresco concert hall, with some professional musicians scheduled and three illuminated evenings. San Francisco Botanical Garden (SF).

415.661.1316, sfbg.org.

JULY 12–13 Joan Osborne The R&B and blues songstress draws from her 2017 Songs of Bob Dylan album in this live show. Terrapin Crossroads (San Rafael). 415.524.2773, terrapincrossroads.net JULY 13 Andrew York The Grammywinning classical

guitarist performs in Belvedere-Tiburon Landmarks Society’s monthly series. Old Saint Hilary’s Church (Tiburon). 415.435.1853, landmarkssociety.com JULY 14–28 Valley of the Moon Music Festival This Sonomabased festival celebrates its fifth season with classic and romantic chamber music played on period instruments.

Sonoma and environs; 888.596.1027, valleyof themoonmusic festival.org JULY 19 Out of This World The San Francisco Symphony celebrates the 50th anniversary of the first moon landing with visuals on the big screen, works by Ravel, Strauss and Debussy, the intergalactic themes from Star Trek, and blockbuster scores by film composer John Williams. Davies Symphony Hall (SF).

415.864.6000, sfsymphony.org

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See, Hear, Taste the Art

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Winner will be announced August 16th Must be 21 years of age to enter

SausalitoArtFestival.com

JULY 27 Cracker + Camper Van Beethoven HopMonk Tavern’s Cookout Concert Series returns for season six with live music and food in the outdoor beer garden, including this famous double bill (Novato). (415) 8926200, hopmonk.com.

JULY 27 Danny Click & the Hell Yeahs As part of the 27th annual Marin Summer Nights Outdoor Music Series, the popular guitarist brings his brash alt-country sound and searing licks to the open-air stage at Osher Marin JCC. Kanbar Center for the Arts (San Rafael). 415.444.8000, marinjcc.org

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Out & About / CALENDAR

MUSEUMS MARIN

S P OT L I G H T

Ken Burns Comes to S.F. With 40 years of documentary work under his belt, filmmaker Ken Burns remains a remarkable excavator of American life. His films have variously garnered 16 Emmy Awards, two Grammy Awards and two Oscar nominations. His latest effort, Country Music, premieres September 15 on PBS. A public screening and Q&A with Burns is scheduled for July 24 at the Palace of Fine Arts in San Francisco. kqed.org/events BY CHRISTINA MUELLER What was it about this massive, complicated American story that resonated with you? All of the films we’ve made have, in essence, been explorations in search of answering the same question: who are we, the people called Americans?

How do you go about organizing such a vast amount of material and then narrow it down to a digestible format? We take more time than many others in collecting images, interviews and editing. That gives us more choices in how we ultimately tell our story. We let the story tell us what it needs to say.

How did you work the music into the story? We’re narrative storytellers who believe that biography is a vital way of telling history. And in this case, another cast of historical “characters” are songs themselves. We spend time allowing certain songs to tell their stories.

Why preview this project in the Bay Area? The Bay Area has consistently been one of the strongest regions for us in terms of interest in our continual effort to tell the story of America and its culture and its history. And I always love coming back.

Do you have any other connection to the Bay Area that our readers should know about or appreciate?

I think viewers will quickly recognize the voice of my good friend Peter Coyote, who lives in Marin. Peter has been narrating our films for more than a decade.

Bay Area Discovery Museum Dinosaurs: Land of Fire and Ice Explore the land of fire s volcano and squishy forest floor and the land of ice’s chilly slide and cave before digging for fossils in the field research station, through September 2 (Sausalito).

415.339.3900, bayareadiscovery museum.org Bolinas Museum Meghann Riepenhoff: Nearshore Generated at the water’s edge, these blue-tinged photographic works dynamically capture the environment in which they were made (Bolinas). 415.868.0330, bolinasmuseum.org Marin History Museum Celebrate the 50th anniversary of the moon landing at the Marin County Fair, where themed exhibits include moons of all sorts and a riff on the sphere s cheesy visage: a “cheese of the day” on the Blue Ribbon Stage. County Fairgrounds (San Rafael). 415.382.1182, marinhistory.org Marin Museum of Contemporary Art Content Matters Do artists manipulate their medium to challenge or capture the attention of viewers? Through August 4 (Novato).

415.506.0137, marin moca.org

BAY AREA Asian Art Museum Tattoos in Japanese Prints Turns out the ink on your ankle can be traced back to 19th-century woodblock prints, which were inspired by a popular 14th-century Chinese martial arts novel, through August 18 (SF).

415.581.3711, asianart.org Berkeley Art Museum and Pacific Film Archive About Things Loved: Blackness and Belonging Developed in collaboration with UC Berkeley graduate students and featuring collections by black artists, through July 21 (Berkeley).

510.642.0808, bampfa.org California Academy of Sciences Passport to the Universe This new movie gives viewers an astronaut’s-eye view of our little corner of space, including new visualizations of the Orion Nebula derived from the Hubble Space Telescope (SF).

415.379.8000, calacademy.org Charles M. Schulz Museum Peanuts Goes to Camp Relive summer adventures along with the gang, including the joys of sleeping in a tent, through November 18 (Santa Rosa).

707.579.4452, schulz museum.org Contemporary Jewish Museum Annabeth Rosen: Fired, Broken, Gathered, Heaped The fir t major museum survey of the work of Davis-based sculptor Annabeth Rosen, a pioneer in contemporary ceramics whose works are often described

as theatrical, July 25 through January 19, 2020 (SF). 415.655.7800, thecjm.org de Young Ed Hardy: Deeper Than Skin The renowned tattoo artist gets his fir t museum retrospective, July 13 through October 6 (SF). 415.750.3600, deyoung.famsf.org di Rosa Viola Frey: Center Stage Known for her larger-than-life figurati e ceramic sculptures, the Bay Area artist had a career spanning fi e decades and worked in a range of media, through December 29 (Napa). 707.226.5991, dirosaart.org Exploratorium Moon Month Get to know Earth’s in-law unit with events celebrating the 50th anniversary of the moon landing, including a Museum of the Moon and a live viewing of the solar eclipse from Chile, through July 31 (SF).

415.397.5673, exploratorium.edu Legion of Honor Fantaisie Française: Prints from the Vanderryn Collection Printmakers such as Rodolphe Bresdin and Félix Hilaire Buhot reflect on the chan es impacting France in the second half of the 19th century, through August 4 (SF). 415.750.3600, legionofhono .famsf.org Museum of the African Diaspora Coffee, Rhum, Sugar & Gold: A Postcolonial Paradox The legacy of European colonialism in the Caribbean is explored through the works of 10 contemporary artists, including Andrea Chung, Angel Otero and Didier William, through August 11 (SF).

415.358.7200, moadsf.org Museum of Craft and Design Dead Nuts: A Search for the Ultimate Machined Object What started as a question on an online forum — What is the ultimate machine object/mechanism?

— evolved into a crowdsourced list of favorites that inspire these makers, July 27 through December 1 (SF).

415.773.0303, sfmcd.org Oakland Museum of California Queer California: Untold Stories Experience social activism, push past mainstream narratives, and share experiences through the participatory gallery in this major exhibition exploring California’s LGBTQ+ history and culture, through August 11 (Oakland). 510.318.8400, museumca.org SFMOMA Far Out: Suits, Habs, and Labs for Outer Space Organized by SFMOMA’s Architecture and Design department, this exhibit examines how both applied and theoretical design can advance new models for life beyond Earth, with real and conceptual ideas for space suits, habitats and laboratories and a selection of films and visual art, uly 20 through January 20, 2020 (SF). 415.357.4000, sfmoma.org Sonoma Valley Museum of Art Famous for portraits of vanishing wildlife, photographer Nick Brandt presents panoramic landscapes showing the impact of humankind in East African places where animals used to roam, through September 8

EVAN BARLOW

JULY 28 The Four Seasons of Sonoma The Santa Rosa Symphony performs Vivaldi’s Four Seasons as local artists’ images of Sonoma landscapes are displayed.

Green Music Center / Weill Hall (Rohnert Park). 707.664.4246, gmc.sonoma.edu

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The Walt Disney Family Museum Mickey Mouse: From Walt to the World Celebrate Disney’s most beloved and recognizable character, through January 6, 2020 (SF).

415.345.6800, waltdisney.org Yerba Buena Center for the Arts Leading-edge contemporary art and cultural programs that support societal movement are the emphasis of this cultural institution (SF). 415.978.2787, ybca.org

EVENTS JULY 1 SchoolsRuleMarin Sip wines from Garnet Vineyards, savor hors d’oeuvres and dinner from Nugget Markets, then dance the night away to support excellence and equality for Marin school kids at the seventh annual fundraiser for Marin’s public schools foundation. Marin County Fairgrounds (San Rafael). 415.491.6680, schoolsrule.org JULY 3–7 Marin County Fair Along with this year’s “Over the Moon” theme commemorating the first lunar landing, the fair celebrates family, agriculture and the environment.

Multiple Grammy winner Dwight Yoakam headlines the entertainment, with nightly fireworks after the show. Civic Center (San Rafael). 415.473.6400, marinfair.org JULY 10–21 Festival Napa Valley This 10-day event features everything from patron dinners and film screenings to opera and

percussion, plus famous acts like Seal and Lucas Meacham and up-and-coming performers. (Napa Valley).

888.337.6272, festival napavalley.org JULY 13 Hops & Vines Stroll Celebrating the craft beer and wine scene in Marin, this tasting features a trolley, live music, and sips and bites from the businesses along the Fourth Street corridor.

City Plaza (San Rafael). downtownsanrafael.org JULY 14 Outdoor Antique French Market Enjoy French music by Michel Michelis and made-to-order crepes amid booths full of vintage clothing, retro and antique furniture, art and garden decor.

Marin Center (San Rafael). 415.383.2252, thefrenchmarket marin.com

Come see our tropical colors!

1226 Fourth Street • Downtown San Rafael • 415-459-5808 • stephanhill.com

14k Alpine Lily tourmaline & diamond bangle by Pascal Lacroix & Colonna 18k & Madeira citrine ring by Stephan-Hill

(Sonoma). 707.939.7862, svma.org

JULY 18 Thirsty Third Thursdays An evening to benefit WildCare includes craft beer tasting from East Brother Beer Company, live bluegrass, and kid-friendly beverages and activities, plus fire pits, shaded Adirondack chairs and a bocce court. Bon Air Center Promenade (Greenbrae). bonair.com/events JULY 20 BreastFest Sample California brews, eat food and listen to live music under the tent to raise money for clinics aiding hundreds of underserved women with cancer. Fairground Island (San Rafael). marincenter.org

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Eat & Drink A N I N S I D E R ’ S G U I D E T O R E S TA U R A N T S A N D G O O D F O O D I N T H E B AY A R E A

EDITED BY CHRISTINA MUELLER

What’s Hot Due West William Tell House

Dillon Beach

Tony’s Seafood

Continental Shift Trips to West Marin are always special outings. Part of the county yet on a tectonic plate of its own, the land has a distinctive feel — and the many new and updated restaurants here are certainly shaking things up.

BY KASIA PAWLOWSKA

DILLON BEACH COASTAL KITCHEN A group of local all-stars came together to completely reimagine and renovate this property at the northernmost tip of Marin. Michael Goebel, a San Anselmo resident and restaurateur, and Brooke Gray, formerly of Nick’s Cove and Cottages and Blue Barn, are the new owners, and chef Matt Elias, previously of Saltwater Oyster Depot, leads the kitchen. The menu, inspired by land and sea, features seasonal ingredients from Marin and Sonoma, with classics like burgers, salads and clam chowder along with trout dip, risotto and, of course, oysters

galore. You’ll also find plenty of graband-go options at the on-site general store. dillonbeachresort.com/eat

pair with a robust list of specialty beers, wines and craft cocktails. olemahouse.com/due-west-restaurant

the shell. Be sure to note the merman bathroom sign while you’re there. tonysseafoodrestaurant.com

DUE WEST

TONY’S SEAFOOD RESTAURANT

WILLIAM TELL HOUSE

Just down the road from Point Reyes Station and adjacent to Olema House, Due West prepares some of West Marin’s finest fare. Previously the Farm House at the Lodge, the place has been refurbished and updated but still has its cozy saloon vibe.

Guests can dine like the wagoneers and travelers who came here in the mid-1800s — with modern touches: oysters from Tomales Bay, organic produce from Bolinas farms, and meat and dairy from Point Reyes ranches

A couple minutes down Highway One, still in the town of Marshall, Tony’s Seafood Restaurant has joined the Hog Island Oyster Co. family. First opened in 1948 by Croatian fisherman Anton (Tony) Konatich and family-run for three generations, the restaurant served seafood to local fishers and travelers alike. Today Tony’s menu has fresh takes on favorites like Dungeness crab sandwiches, fish and chips, po’ boys and oysters on

The William Tell House, established in the town of Tomales in 1877, has the distinction of being the longest continually open saloon in the county (sorry, Smiley’s). San Francisco chef and restaurateur Ted Wilson took over the restaurant in 2018. After an extensive renovation, it now serves up seafood chowder with mussels, clams, rock cod and shrimp; seasonal fresh crab; Liberty Duck chili; and signature cocktails that highlight fresh and local ingredients. williamtellhouse.com

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Out & About / DINE CORTE MADERA THE COUNTER California Create your own salads and burgers using all-natural proteins including Angus beef, turkey, chicken, mahimahi, bison or the latest addition, the Impossible Burger.

Gluten-free options and a vegan veggie burger are also available. The restaurant has patio seating, a kick-back vibe and a popular happy hour. Give the spiked milkshake a try. 201 Corte Madera Town Center, 415.924.7000, thecounterburger.com s $$ S Í LD º WORLD WRAPPS California Owners Keith Cox and Matt Blair have revamped this “fast food” joint to feature healthy and flavorful items like a Hawaiian poke wrap and a tahini tofu summer roll that’s vegan-friendly. Exotic housemade beverages include boba tea, mango lassi and Vietnamese iced coffee. 208 Corte Madera Town Center, 415.927.3663, worldwrapps.com $ S Í LD

FAIRFAX GRILLY’S Mexican If you’re looking for a quick, fresh meal, Grilly’s is an easy and delicious stop. Pick up a couple burritos and the much-loved chicken taco salad and you have a lunch or dinner to please the whole family. 1 Bolinas Ave, 415.457.6171, grillys.com $ S Í C BLD

LARKSPUR BELCAMPO MEAT CO. American The goods

at this meatery are delivered from the certified-organic Belcampo Farms near Mount Shasta, dedicated to practicing a holistic approach to pasture management. Try the lamb burger banh mi or the daily meat board.

Marin Country Mart, 2405 Larkspur Landing Circle, 415.448.5810, belcampomeatco.com b $$ Í LD BR FARMSHOP American Located in the Marin Country Mart since 2013, Farmshop Marin has quickly become a top spot here in the county. Indoor and outdoor seating available.

Marin Country Mart, 2233 Larkspur Landing Circle, 415.755.6700, farmshopca.com s $$$ S Í C LD BR PIZZERIA PICCO Pizza This upscale parlor offers Californiainfluenced Neapolitan pizzas, cooked in a wood-burning pizza oven. Fresh mozzarella is pulled in-house and the menu also features organic salads, a daily soup and Straus Dairy soft-serve ice cream.

316 Magnolia Ave, 415.945.8900, pizzeriapicco.com b $$ S Í LD º RUSTIC BAKERY California The homegrown bakery is known and loved the world over: Pope Francis famously requested Rustic Bakery flatbread and crostini when he visited the U.S. in 2015. Organic bread, croissants and pastries baked fresh each morning and salads, sandwiches, and soups for lunch make Rustic a local staple. 1139 Magnolia Ave, 415.925.1556; Marin Country Mart,

2017 Larkspur Landing Circle, 415.461.9900, rusticbakery.com b $$ S Í BLD BR

MILL VALLEY BOOTJACK WOOD FIRED Californian Re-branded to more accurately reflect the expanded, ingredientdriven menu from chef Kyle Swain, the former Pizza Molina still serves its renowned pizzas fired in the old Alan Scott oven. A fresh menu of salads such as a red beet salad and a kidfriendly white cheddar mac ’n’ cheese are now available alongside wood-fired meats like a half-chicken or pork ribs.17 Madrona St, 415.383.4200, pizzamolina.com b $$ S B GRILLY’S Mexican If you’re looking for a quick, fresh meal, Grilly’s is an easy and delicious stop. Pick up a couple burritos and the much-loved chicken taco salad and you have a lunch or dinner to please the whole family. 493 Miller Ave, 415.381.3278, grillys.com b $ S Í C BLD BR PIAZZA D’ANGELO Italian Family owned for over 35 years, Piazza D’Angelo evokes a traditional trattoria dining experience. Enjoy a variety of house-made pastas, meat and seafood dishes, wood-fired pizzas, and gluten-free offerings with organic and locally sourced ingredients. 22 Miller Ave, 415.388.2000, piazzadangelo.com s $$ S Í C LD BR º

Belcampo Burger at Belcampo, Larkspur

PLAYA Mexican Drawing inspiration from travels and the fresh, flavorful cuisine served on the playa, Peter Schumacher and Bill and Vanessa Higgins have developed a menu that blends locally sourced, organic and sustainable ingredients with a bar highlighting a selection of exceptional tequilas and mezcals.

41 Throckmorton Ave, 415.384.8871, playamv.com s $$ Í D PRABH INDIAN KITCHEN Indian Owned and operated by the Dhindsa family, this restaurant emphasizes healthy, organic,sustainable eating in choices like chicken pakora, vegetable biryani and basil garlic naan foods, with options for the vegan and gluten-free. At lunch, the thali menu lets you try several Indian dishes at once.

24 Sunnyside Ave,

415.384.8241, prabhindian kitchen.com b $$ S Í LD

NOVATO BESO BISTRO AND WINE BAR California This Hamiton Field bistro highlights locally sourced organic produce, fresh sustainable seafood, and pastureraised and free-range meat. Wine lovers can embrace their inner Dionysus — Beso offers more than 20 selections by the glass and more than 50 by the bottle.

502 S Palm Drive, besobistro.com b $$ Í LD RUSTIC BAKERY California Organic pastries, breads, salads and sandwiches are on the menu here, including daily seasonal specials.

Try the Marin Melt — Cowgirl Creamery’s Mt. Tam and Point Reyes Toma cheeses grilled on honey whole wheat,

served with dressed baby greens and crisp apple slices. 1407 Grant Ave, 415.878.4952, rusticbakery.com b $$ S Í BLD BR

SAN ANSELMO CUCINA SA Italian Cucina SA recently renovated and expanded its space to include a full bar that seats 30 with an upstairs mezzanine area that will eventually become a lounge.

Along with two dining rooms, a private dining option and outdoor tables on the adjacent bridge, the restaurant is a solid bet for casual after-work drinks or hosting large parties.

The menu has woodfired pizzas, homemade pastas, modern takes on Italian classics and lots of vegetarian, gluten-free options and now a full bar.

510 San Anselmo Ave, 415.454.2942, cucina-sa.com s $$ S Í LD º

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Out & About / DINE L’APPART RESTO French Savor a range of French and local favorites or a threecourse prix fixe menu in an energetic yet sophisticated setting.

There’s live music on Thursdays; dinner Monday to Saturday; and brunch on weekends. 636 San Anselmo Ave, 415.256.9884, lappartresto.com b $$ S Í LD BR M.H. BREAD AND BUTTER California A shop for everything from coffee and pastries to artisan bread, with a seasonal brunch menu.

High-quality ingredients and a comfortable atmosphere make MH worth checking out. 101 San Anselmo Ave, 415.755.4575, mhbreadandbutter.com b $$ S Í BL BR

valentico.com b $$$ D

PIZZALINA Italian Along with handmade pizzas baked in a wood oven, you’ll find classic shrimp risotto and a caprese salad with mozzarella di bufala. Menus change daily according to seasonal markets but always include salads, antipastos, house-made pastas and main dishes. Outdoor dining available. 914 Sir Francis Drake Blvd, 415.256.9780, pizzalina.com b $$ S Í LD º

SAN RAFAEL BOGIE’S TOO American Relocated from the Civic Center to downtown San Rafael after 29 years, this second coming of Bogie’s highlights breakfast, brunch and lunch. Free range, organic eggs anchor a breakfast and lunch menu of omelets, sandwiches and salads that Humphrey Bogart himself might recognize. 1335 Fourth St, 415.492.1530, bogiestoo.com b $$ S BL BR

VALENTI & CO. Italian This bright and cozy space is the ideal environment for authentic Italian dishes made with local ingredients.

A seat at the chef’s table gives a prime view of the open kitchen.

337 San Anselmo Ave, 415.454.7800,

BOIADEIRUS STEAK Brazilian The picanha is the signature cut at this Brazilian-style steakhouse where gauchos

ON BEHALF OF THE PEOPLE LIFEHOUSE SERVES

carrying grilled meats on long swords cruise the room, offering portions of up to 10 meats.

A huge salad bar offers everything from feijoada and potato salad to yucca and deviled eggs. 925 Fourth St, 628.253.5854, boiadeirus.com s $$$ S LD LE COMPTOIR French The bistro serves up traditional French favorites like beef cheeks bourguignon and onion soup gratinée in a chic and cozy setting. If you’re planning to go, call ahead. 1301 Fourth St, 415.454.5454, lecomptoirsr.com b $$ Í C D POND FARM BREWING American The new microbrewery in the West End from

husband and wife team Trevor and Stephanie Martens has a rotating list of beers on tap from brewer Trevor, pop-up food from local businesses in the beer garden, and snacks at the bar. Stein parking is available. 1848 Fourth St, 415.524.8709, pond farmbrewing.com b$ÍD RANGE CAFE American The cuisine is local, seasonal, made with naturally raised ingredients and served in a casual, comfortable and refined setting, with floor-to-ceiling windows overlooking the grand Peacock Gap lawns. An inviting cafe at lunch with ice-cold lemonade and refreshing chardonnays makes a great dinner spot once the sun sets.

333 Biscayne Drive, 415.454.6450, rangecafe.net s $$ S Í C BLD º TAM COMMONS TAP ROOM & KITCHEN American Pub grub like karaage “popcorn” chicken, French bread pizza, and big meaty plates of ribs and tritip with all the fixin’s define the menu from chef Chris Lyon at this brewpub in a National Historic Landmark building in downtown San Rafael. A pull from one of the 34 taps yields a hand-crafted beer, cider or kombucha from local and global breweries. 1300 Fourth St, 415.521.5770, tam commons.com b $$ LD º

WE ARE GRATEFUL FOR OUR RESTAURANTS, WINERIES, AND OTHER CULINARY SUPPORTERS WHO HELPED US CELEBRATE OUR 65 YEAR ANNIVERSARY.

Great Chefs & Wineries was held on April 13, 2019

Drew Altizer Photography

The Clubhouse at Peacock Gap

HONORARY CHAIR: HUEY LEWIS MASTER OF CEREMONIES: BETTY YU CULINARY HOST: HEIDI KRAHLING WINE COMMITTEE CHAIR: SID SALL

RESTAURANTS

Americano San Francisco “The Clubhouse” at Peacock Gap Boca Tavern & Pizzeria Perry’s Larkspur Buckeye Roadhouse Piatti Mill Valley Copita Tequileria y Comida Piazza D’Angelo Farallon Restaurant San Francisco Picco Il Davide Servino Insalata’s Poggio Trattoria Le Comptoir State Room Brewery Bar Kitchen Left Bank Brasserie Sushi Ran Marinitas Wildfox Restaurant Osteria Stellina FOR VOLUNTEERS SolFood ~ Revive Kombucha ~ Republic of Tea

SAVE THE DATE

April 18, 2020

WINERIES

Benovia Winery Navarro Vineyards and Winery Brooks Note Winery Papapietro Perry Winery Cakebread Cellars Peay Vineyards Dutton Goldfield Winery Pride Mountain Vineyards Frank Family Vineyards Revana Family Vineyard Freeman Vineyard & Winery Ron Rubin Winery Hall Wines Schweiger Vineyards Hartford Family Winery Selah Wines Keenan Winery Silver Oak & Twomey Cellars Kosta Browne Winery Thirty-Seven Winery Kistler Vineyards Wilson of Dry Creek Linked Vineyards ZD Wines Merry Edwards Winery METHODE CHAMPENOISE Schramsberg Vineyards ADDITIONAL WINERIES: Duckhorn, Toby Lane & Black Stallion

LIBATIONS Red Whale Coffee Sonoma Brothers Distilling Sonoma Syrup Company Stillwater Spirits BEER GARDEN Fort Point Beer Company Marin Brewing/Moylan’s Brewery State Room Brewery Bar Kitchen IN THE DINING ROOM Blooming Cakes Fiorello’s Artisan Gelato ItalFoods Red Whale Coffee Rustic Bakery

Lifehouse provides support services to over 350 individuals with developmental disabilities in the Bay Area. We believe everyone should have the opportunity to become as independent as possible and to participate fully in our community for a lifetime. lifehouseagency.org ~ greatchefsandwineries.org ~ marinautism.org ~ greatexpectationsmarin.org

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THERESA & JOHNNY’S COMFORT FOOD American A local favorite, this charming eatery serves food like Mom used to make. Drop by for eggs Benedict, tuna melts, coffee and some of the best milkshakes around. 817 Fourth St, 415.259.0182, theresaand-johnnys.com b $$ S Í BL BR

SAUSALITO ANGELINO RESTAURANT Italian Authentic Italian eatery with handmade pastas and seasonal antipasti, showcasing cuisine of the Campania region for more than 20 years. 621 Bridgeway, 415.331.5225, angelino restaurant.com s $$$ S BLD

AVATAR’S Indian If you’re on the hunt for innovative Indian fare, head to Avatar’s. Sip masala chai sweetened with brown sugar in this casual one-room restaurant, ideal for a quick lunch or dinner. 2656 Bridgeway, 415.332.8083, enjoyavatars.com b $$ S LD CIBO California Located in a historic brick building on Sausalito’s main drag, this is a great place to a sip a quick cup of coffee outdoors. The menu offers tarts, croissants, cookies, paninis and soups. Every dish is made from scratch with local and seasonal products. 1201 Bridgeway, 415.331.2426, cibosausalito.com $$ S Í BL

COPITA Mexican Co-owner Joanne Weir, along with chef Daniel Tellez, presents fresh Mexican fare in the heart of downtown Sausalito. The ever-changing menu is 100 percent glutenfree, and the in-house tequila bar serves over 100 varieties and fantastic cocktails.

Dine at the bar or on the outdoor patio for great people-watching. 739 Bridgeway, 415.331.7400, copita restaurant.com s $$ S Í LD BR JOINERY American This waterfront restaurant features craft beer, burgers, rotisserie chicken and other hearty, seasonal fare in a communal setting, with outdoor seating and great

Craft.

Adding style to Your World.

San Francisco

AUGUST 2 – 4, 2019 Fort Mason Center for Arts & Culture

views. 300 Turney St, 415.766.8999, joineryca.com b $$ Í LD KITTI’S PLACE Thai This home-style family restaurant has been in Sausalito 20 years and features favorites like lettuce cups, soft spring rolls and weekly specials. 3001 Bridgeway, 415.331.0390, kittisplace.com b $$ S Í LD POGGIO Italian Executive chef Balesteri creates Northern Italian fare using fresh and local ingredients.

Private dining rooms above the restaurant can accommodate larger parties (10 to 150 guests). 777 Bridgeway, 415.332.7771, poggio tratoria.com s $$$ S Í C BLD

SEAFOOD PEDDLER RESTAURANT AND FISH MARKET Seafood The fish is bought daily from local fishers, who are also restaurant patrons. Recipes are adjusted to incorporate the freshest catch. 303 Johnson St, 415.332.1492, seafoodpeddler.com s $$$ S Í LD BR º SUSHI RAN Japanese Sample innovative small plates just big enough to share before enjoying some of the best sushi the Bay Area has to offer; the prices don’t deter the herd of enthusiasts who line up nightly to partake.

Just stopping by? The wine, cocktail and sake lists keep even the pickiest barfly satisfied. Reservations are required in the main

room. 107 Caledonia St, 415.332.3620, sushiran.com s $$ Í LD THE TRIDENT Seafood Set in a turn-of-thecentury building constructed for the San Francisco Yacht Club, this waterfront restaurant is a shoein for date night. The restaurant, a famous 1970s hangout, is now known for supporting local farmers, fishers and organic food producers. 558 Bridgeway, 415.331.3232, the tridentsausalito.com s $$$ S Í LD BR º

TIBURON LUNA BLU Italian Executive chef Renzo Azzarello serves Sicilian seafood and

Fiber Jewelry Glass Fashion Furniture Wood Ceramics Metal

Jan Hammock

Buy tickets and view artists at craftcouncil.org/sf

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Out & About / DINE homemade pastas with a Californian touch.

The seasonal menu incorporates fresh and organic produce, local naturally grown meat and poultry from small farms. The restaurant complies with Monterey Bay Aquarium Seafood Watch, so all the seafood is sustainable. In 2014 diners voted Luna Blu one of the Top 100 Neighborhood Gem restaurants in America. 35 Main St, 415.789.5844, lunablurestaurant.com s $$ S Í LD RUSTIC BAKERY California This location of the beloved bakery offers the same menu as the other locations in Novato and Larkspur, as well as outdoor dining. Enjoy a wide array of fresh salads, sandwiches and pastries on the boardwalk.

1550 Tiburon Blvd, 415.797.6123, rustic bakery.com b $$ S Í BLD BR SERVINO RISTORANTE Italian Chef and owner Angelo Servino highlights organic ingredients in an array

of rustic Italian dishes, including house-made pastas, wood oven pizzas, and seasonal specialties. Located on the bay in Tiburon, Servino also prides itself on its extensive sustainable seafood program. Savor la dolce vita on the waterfront patio. 9 Main St, 415.435.2676, servino.com s $$$ S Í C LD BR º

WEST MARIN DILLON BEACH COASTAL KITCHEN California Inspired by Marin’s food shed, business partners Brooke Gray and Mike Goebel opened this ocean view restaurant as part of the forthcoming Dillon Beach Resort, west of Tomales. Seasonal eats like local black cod dip and golden beet salad give way to mains like a green chickpea falafel plate and a burger with Stemple Creek beef. 1 Beach Ave, Dillon Beach, 707.878.3030, dillon beachresort.com b $$ S Í LD

DUE WEST AT OLEMA HOUSE California The dark blue walls accented with recessed golden light give the refreshed restaurantcum-saloon at Olema House a modern feel.

The menu, including a burger, linguini and clams, and a chopped salad, skews all day casual and speaks to the inn and restaurant’s crossroads locale.

10005 Hwy 1, Olema, 415.663.1264, olema house.com/dine s $$ S C LD PARKSIDE CAFE American Perfect for a sit-down alfresco meal or for grabbing a burger to enjoy on the beach.

Beautiful patio garden seating, ocean views, and private wood-fired dinners make this cafe a relaxing retreat. If you’re on the go, check out the market and bakery. Choose from an array of organic locally grown produce, artisan meats and wild seafood (Stinson). 43 Arenal Ave, 415.868.1272, parksidecafe.com s $$$ S Í C BLD

SALTWATER OYSTER DEPOT Seafood A seat at the room-length bar or on the patio at this snug spot on Tomales Bay’s west shore can be tough to snag on a busy summer weekend but oysters pulled straight from the bay moments before, served broiled and on the half shell, are worth the wait. Locally-sourced ingredients get equal billing in dishes like halibut crudo and a lamb burger. 12781 Sir Francis Drake Blvd, Inverness, 415.669.1244, saltwateroyster depot.com b $$ S Í LD TONY’S SEAFOOD Seafood The crowds still come on sunny

weekends for the barbecue oysters and amazing views of Tomales Bay but the recent purchase by the Hog Island Oyster Co team meant a refresh of the interior and a spiffed-up menu of salads and seafood pulled from the bay’s waters.

18863 Shoreline Hwy, Marshall, 415.663.1107, tonysseafood restaurant.com b $$$ S Í C LD

SAN FRANCISCO /EAST BAY CLIFF HOUSE California Great food, beautiful view and lots of history — what else could you want? An award-winning wine

list? They have that too.

Besides the popular Sunday buffet brunch, Cliff ouse features local, organic, sustainable ingredients and seafood on its everyday menu. 1090 Point Lobos, 415.386.3330, cliffhouse.com s $$ S BLD STATE BIRD PROVISIONS American From local seafood and seasonal vegetables to savory pancakes, not to mention the California state bird, this uncommon dim sum–style setup has a bit of everything. 1529 Fillmore St, 415.795.1272, statebirdsf.com b $$ S D

KEY TO SYMBOLS s b $ $$ $$$ S

Full bar Wine and beer Inexpensive (entrees $10 or less) Moderate (up to $20) Expensive ($20 and over) Kid-friendly

Í C BLD BR º

Outdoor seating Private party room Breakfast, lunch, dinner Brunch Happy hour

These listings are not intended to be a full review of the business, rather a quick guide to some of the most popular restaurants in the county.

For more restaurant listings, visit us online at marinmagazine.com/dine

P R O M OT I O N

Cucina is open for lunch Tuesday- Saturday, dinner Tuesday-Sunday.

Now with a full bar! Patio dining available, and semi private options for groups.

CUCINA SA

510 San Anselmo Ave, San Anselmo, CA 415.454.2942 cucina-sa.com

Craving local, fresh-caught seafood and stunning views of Angel Island, Tiburon and Mt. Tamalpais? Look no further than Sausalito’s very own Seafood Peddler! Call (415) 332-1492.

SEAFOOD PEDDLER

303 Johnson Street, Sausalito, CA 415.332.1492 seafoodpeddler.com

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Out & About /

FLAVOR

Summertime Grab-and-Go

When your day at the ocean, on the mountain or by the pool requires a grab-and-go meal, Marin offers a wide array of impeccably sourced, insanely flavorful eats. From tasty sandwiches (with or without gluten-free bread) and pizza to killer salads and ice cream, here’s a taste of what will make your warm-weather palate happy. BY CHRISTINA MUELLER Inverness Park Market, Inverness Formerly known as Perry’s Deli, this is the place along Tomales Bay’s west side to gather picnic supplies and sandwiches. The West Marin Reuben gets all the love for its 100 percent West Marin–sourced ingredients, but we are throwing some love to the classic BLT with avocado because the gorgeous tomato that anchors the sandwich defines the taste of summer. invernessparkmarket.com Parkside Cafe, Stinson Beach For those times when you just need pizza at the beach, Parkside is your ticket. All pies are made with an organic sourdough crust but the Number One with organic mozzarella and San Marzano tomato sauce will satiate the strongest pizza longing. Around the corner, a small market sells heavenly breads and local cheeses that make table-free dining a breeze. parksidecafe.com

Dillon Beach Resort Store, Dillon Beach The newly reopened resort perched above the beach includes a cafe within a store that serves up the only Equator espresso and lattes for miles around. While you wait for your caffeine, peruse the extensive collection of thoughtfully sourced camping supplies and chilled beverages, including Marin Kombucha and boxed water (no plastic here — all beverages are beach and ocean safe). dillonbeachresort.com Davey Jones Deli, Sausalito The sandwiches and salads at this deli inside a nondescript convenience store where the Mill Valley–Sausalito Bike Path meets Gate 6 Road inspire heated local debate. The Vulcan Vegan Wrap will convert nonbelievers with its indescribable mix of hummus, avocado and more vegetables than there is room in this sentence. Whether meaty (try the

Parkside Cafe

BBC — brisket, bacon and cheese) or veggie, every sandwich has an ardent support base and is wrapped tightly for portability on a bike or a boat. Just don’t forget to grab a few napkins, as this is going to get messy. daveyjonesdeli.com Palace Market, Point Reyes Station The full-service grocery has everything you need for a barbecue, including oysters from Hog Island and beef and lamb from Stemple Creek. But it’s the small counter at the back, with soft-serve buffalo milk gelato from Double 8 Dairy in Valley Ford, that makes a visit here a standout. With double the fat of typical cow’s milk, buffalo milk defines creaminess, the fat coating your tongue like nothing your taste buds have experienced before. palacemarket.com Mill Valley Market, Mill Valley A hot bar of prepared foods as well as fresh salads and some of the best poached salmon around make this small market a go-to after a long hike on Mount Tam or a Dipsea sprint. Take a few treats to eat in the sun at nearby Depot Plaza. millvalleymarket.com Nugget Market, Novato The Ignacio Valley location of this regional chain has some of the best house-made guacamole in the county, but the family-size pasta dishes (try the spaghetti) are equally rave-worthy. Spice hounds must try the Firecracker sandwich with peppered turkey, pepper jack cheese and chipotle mayo; it will add fireworks to any Fourth of July. nuggetmarket.com

HOW TO CELEBRATE BASTILLE DAY Every July 14, Bastille Day commemorates a turning point in the French Revolution of 1789. Stephen Bouillez and Susannah Dempsey, proprietors of San Rafael’s Le Comptoir, observe it at the restaurant as people do in France.

“Think about July 4th and how it was celebrated where you grew up,” says Bouillez, who was raised in a small town near Marseilles. “Fireworks, food, parades, get-togethers — it’s the same in France.” Bouillez recalls families and small businesses coming together in the town square. “Everyone comes to the square to share what we have in common,” he says. “You put everything aside and become a community together.” At Le Comptoir and at Bouillez and Dempsey’s San Francisco restaurant Gamine, they’ll mark the occasion with mussels in the style of Marseilles, coq au vin, and a tarte tatin with whatever fruit is available at the market that day (apple is traditional). Expats are sure to be on hand and the Tour de France might be on in the background. “It’s the perfect day to relax, have a good time and celebrate,” Bouillez says. He makes it easy to do that à la française at home: with his recipes and a few tips (such as where to get sustainably raised capons in Marin), the same menu he’ll prepare at the restaurant is available on our Recipes webpage for your own Bastille Day party. Fête accompli. lecomptoirsr.com C.M.

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Marin Matters LO C A L PEO PL E M A K I N G A D I F F E R E N CE

Rad Dads

With summer vacation upon us, we talk to four Marin dads about what it takes to excel at parenting when the heat rises and the kids are out of school, and how they give back by aiding less fortunate families.

BY SUSAN B. NOYES

TOM SHEPARD Tom resides in Mill Valley and is the CMO and a partner at the strategic agency 21 Marketing.

He is also an avid fly fisherman and plays soccer.

His advice for dads? “It has been said ad nauseam, but it’s true: make the time to be there for your kids, whether it’s for their performances, school functions or games, because you don’t get it back,” he says.

In the summer, Tom and his son spend time traveling to lacrosse tournaments. They also scuba dive. “He got certified young and it has provided a focal point for vacations and shared experiences for us,” Tom says.

Both Tom and his son devote time and energy to charity projects. “I am very fortunate to be a part of the EACH Foundation. My son does community service projects through his school at the Marine Mammal Center and will also be on a conservation crew working to restore trail systems and habitats.”

GEOFF CALLAN Geoff s a filmmaker and actor, and his wife, Hilary Newsom, is president of the PlumpJack Group. He is father to Tali, who will be a junior at Redwood High next year, and Siena, who will be a freshman at Marin Catholic.

“My kids take precedence over everything I do,” Geoff ays. “My advice is to be flexible and spontaneous — sometimes coming up with an idea at the last minute is half the fun.”

The Callan family moved to Kentfield

seven years ago from San Francisco. “My wife and her brother Gavin grew up in Marin,” he says.

“Our transition was easy, mainly because life here has been so welcoming.”

In the summer, the family travels, camps, golfs and barbecues. “When our pool is full of laughing kids and music is on, I am at my most relaxed. Although our hearts are still in San Francisco, every day in Marin feels like a vacation.”

The family fundraises and volunteers at the Holy Family Day Home, which provides affordable early childhood education. Geoff nd his wife also started the PlumpJack/LINK Golf Classic, which has raised over $6 million for cancer research and education.

NATHAN BALLARD “I believe I was put on earth to be a dad,” Nathan says. “Every day, my heart is bursting with love for these kids.”

Nathan has two daughters and two sons. The former communications director for Gavin Newsom and founder of the PR agency The Press Shop lives with his family in Kentfield. “It’s a special place for my wife Mara and me,” he says.

“We met there at a Christmas dinner at Jennifer and Gavin’s home.”

Nathan’s advice to other dads is to be a good role model but don’t over-parent.

“It’s our job to raise independent, resilient problem-solvers,” he says. “That means they need to make some mistakes and experience the consequences.”

Summer in Kentfield is a great time for the family. “The whole neighborhood shuts down for a block party called Flamingo Fridays,” he says. “We’ll also go to the Mountain Play to see Grease or spend the day at Stinson Beach and have cheeseburgers from Parkside.”

Nathan’s kids are actively involved in giving back. “Every summer we volunteer at Operation Provider at Bruin Woods. My daughter constantly volunteers to do service projects with the Girl Scouts.”

PETE SEARSON Pete is co-founder of Tellason, a Sausalitobased denim-wear company. He has been living in Mill Valley since 1995 with his wife, Susannah, and now their two daughters Luella and Charlotte.

“I am an analog guy by nature,” Pete says. This way of life has influenced his parenting. “My advice would be to find a way to make an unobstructed life for your kids in the outdoors,” he says. “This does not come without its dangerous moments, but hopefully good judgment prevails.”

In the summer months, Pete says, it’s all about sleeping in. Other than that, his family gets on an airplane to explore — they particularly love going to Japan.

He gives back through his work as president of Mill Valley Girls Softball. “To see girls on the field from all walks of life as teammates is a big deal,” he says. m

Susan B. Noyes is the founder and chief visionary officer of Make It Better Media Group, as well as the founder of Make It Better Foundation’s Philanthropy Awards.

A mother of six, former Sidley Austin labor lawyer and U.S. Congressional aide and passionate philanthropist, she has also served on many boards.

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Marin Home FRO M TO U R S A N D M A K EOV E R S TO D ECO R AT IV E D E TA I L S A N D R E A LTO R I N S I G H T S

WARM WISHES

Out of the cold and into the Mill Valley sun.

BY DAWN MARGOLIS DENBERG PHOTOS BY VIVIAN JOHNSON

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Marin Home / BACKSTORY

I

N THE IMMORTA L words of Disney’s

Queen Elsa, “The cold never bothered me anyway.” So too was the attitude of Lisa Tuttle, who for the better part of two decades owned a 1,500-square-foot home in Sausalito’s hurricane gulch, arguably one of the coldest, foggiest spots in the county.

“I honestly never thought much about the weather,” she says with a laugh. But her indifference began to erode in 2011 when Chuck Spelman, now her husband, moved in.

They might have toughed out the cold indefinitely, she admits, but the house also began to feel small: “My husband has kids and grandkids. We wanted room for them to able to stay with us.” Once moving became inevitable, the couple agreed to also seek out the sun.

Finding “the one” took a while. In fact, when their current home first appeared on the MLS, Lisa quickly nixed it. Her reason: it was at the top of their budget and only accessible

via a long, winding road high above the town of Mill Valley. But time passed and the seller slashed the asking price. Skeptical, she and Chuck agreed to check it out. As anticipated, the road up to the home was treacherous. “I was like, wow, I’m not sure I can do this every day,” she recalls.

But then they entered the five-story hillside home. And after taking in the high ceilings, open kitchen and bright living room with bifold doors to a terrace, she was sold (especially after learning there was a better route up the hill). “Ideally, I wanted a water view, but being able to look out at a canopy of trees was great too.”

Ahead of their move-in date, there was little to do to prep the house; they loved all its finishes.

What they did need was lots of new furniture — which led to a productive but emotional journey. Two years prior, Lisa and her brother had boxed up the belongings of their deceased

parents and put it all in storage. The timing was right to take the family treasures out of hiding.

Lisa’s home is now filled with relics from her childhood, including items from an impressive midcentury modern collection.

Her dad’s Eames chair now graces the family room. An oval white pine table built by her grandfather anchors the dining room. The chairs that surround it are Thomas Mosier. “I took them in to be repaired and learned that my parents were among the first 500 customers,” Lisa says. Above the fireplace is a portrait of Lisa’s great-great-grandfather, who was president of a bank in Toledo; the painting had hung on the wall at the branch. It all makes leaving the view in Sausalito worth it.

“We love Mill Valley for its warmth and serenity,” she notes. “It’s great to have a downtown that caters more to locals than to tourists.” m

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THE DETAILS WHERE THEY LIVE Edgewood-Cypress neighborhood in Mill Valley WHAT THEY OWN A four-bedroom, five-bath contemporary LISTING AGENT Carey Hagglund Condy of Compass SELLING AGENT Sherrie Faber of First California THE STATS Price per square foot for homes in the neighborhood: $1,000

Opener: A new Design Within Reach chandelier hangs above the couple’s heirloom kitchen table.

Opposite: Lisa and Chuck enjoying libations in their new kitchen. This page, clockwise from top: A house feels like a home when filled with family treasures; guest quarters; a sunny home office; the ultimate spot for sipping coffee, wine or staring into space; this hillside home blends seamlessly with the surrounding landscape.

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Marin Home / GARDEN

Make the outdoors an inviting area like the owners of this Mill Valley home did.

Growing Trends

Make your outdoor space into much more than just a garden.

FIRST IMPRESSIONS It’s great to have curb appeal, but an attractive entrance can also enhance security and make it a pleasure to approach your front door.

Install outdoor lighting for added safety and a bit of drama, incorporate fragrant plants near paths for a multisensory hit, and seasonally spruce up entry planters and pots.

GIVE BACK A garden can be a way of caring for your community and the earth.

Consider making your landscape a Certified Wildlife Habitat to inspire change in your neighborhood and support local wildlife.

The National Wildlife

Federation has tips on how to qualify, including adding native plants that attract pollinating bees, butterflies and birds.

FOOD FRENZY Growing food isn’t new, but interest in where and how to do it is at an all-time high. The good news: you don’t need acres of space. Grow herbs in a vertical wall planter, incorporate edibles into your perennial beds, purchase pots for patios and decks to grow a handful of your favorite greens.

STAYCATION Create a garden you don’t want to leave. Put in a cozy fire feature, a weatherproof

sound system or an outdoor kitchen for parties and avid resident chefs.

DOUBLE DUTY Landscapes today have features that do many jobs: a low wall serving as seating, shrubs that function as living fences, flowers for decorative bouquets (dahlias, roses and zinnias) or dinner (nasturtiums, calendula and borage).

FURNITURE FINDS Invest in high-quality, comfortable outdoor table sets, couches and benches that are weather-resistant and durable. For an original touch, skip the chain stores and shop locally or find an

artisan to custom-make pieces you like.

GOT LEMONS? To keep fruits and veggies from going to waste, donate your surplus growth to local food banks or join your neighborhood food swap.

KINDER AND GREENER Most importantly, take care of nature by using environmentally friendly weed and pest control. Look for the words “safe for kids and pets” and carefully read labels; avoid products containing controversial glyphosate; and consider making your own natural deterrents from ingredients like vinegar, yogurt and salt.

LIZ DALY

Gardening now goes beyond plants — these days it’s also about taking control of your outdoor living area and creating an inviting space. From growing organic food to making a backyard sanctuary to supporting local wildlife, it’s a purposeful mode of landscaping that helps promote health, relaxation and calm. BY KIER HOLMES

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C O L D W E L L B A N K E R R E S I DE NT I A L B R OKE R A GE

By Coldwell Banker

ÂŽ

The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification. Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor agents and are not employees of the Company. Š2019 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Owned by a subsidiary of NRT LLC. Coldwell Banker, the Coldwell Banker logo, Coldwell Banker Global Luxury and the Coldwell Banker Global Luxury logo are service marks registered or pending registration owned by Coldwell Banker Real Estate LLC. CalBRE License #01908304

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C O L D W E L L B A N K E R R E S I DE NT I A L B R OKE R A GE

Mill Valley | $3,880,000 The ultimate combination of proximity, finish, flow and landscaping make this 5br/5ba home irresistible.

Dave DuPont 415.867.6611 dave@thedupontgroup.net CalRE#01355045

Corte Madera | $2,995,000 5br/4.5ba Chapman Park Mediterranean home has rustic stone finishes, a tiered stone courtyard with a fireplace, great indoor outdoor flow.

Bob Ravasio 415.378.1414 bravasio@cbnorcal.com CalRE#01495983

Woodacre | Price Upon Request Gated Woodacre estate on a private sunny knoll overlooking the Woodacre basin surrounded by ridgeline views in the heart of San Geronimo Valley.

Michael Cusick 415.258.4126 Keith Offord 415.342.4839 CalRE#01260333 | CalRE#02063934

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CO L D W E LL BA N K E R RE S I D E N T I A L BRO K E RA G E

Ross | $9,995,000 Estate in Ross FLATS. w/2 cottages, pool cabana & garage/loft.

Lauren Hamblet 415.464.3377 lauren.hamblet@cbnorcal.com CalRE#01324847

Corte Madera | $2,595,000 Serene & Private Hideaway 4br/3ba w/natural light, approx. 1.95 acres.

Kim Corbett-Morgan 415.999.9797 Eric J. Morgan 415.999.5382 CalRE#00988741 | CalRE#01999265

San Rafael | $2,400,000 Beautiful 1905 California craftsman in prestigious Dominican.

Novato | $1,899,000 Beautifully designed 3 br/4ba home In Marin Country Club.

Rose Capurro 415.690.6762 RoseCapurro@yahoo.com CalRE#01911774

Jerry Piro 415.515.3927 jerrypiro@aol.com CalRE#00521674

Novato | $1,678,000 6br/5ba home w/fresh water pool, sauna and an outdoor kitchen.

Novato | $1,599,000 Stunning Marin country club abode w/privacy and sparkling pool.

Azadeh Hunter 415.246.1911 azadeh@homesbyazadeh.com CalRE#01907055

Abby Tanem 415.497.9542 atanem@cbnorcal.com CalRE#01301798

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C O L D W E L L B A N K E R R E S I DE NT I A L B R OKE R A GE

Petaluma | $1,575,000 Beautiful 4br/4ba home surrounded by pastoral views and privacy.

Fairfax | $1,499,000 Glorious Fairfax abode with dramatic Mount Tamalpais views.

Kathy Jensen 707.775.2242 kathy.jensen@cbnorcal.com CalRE#00979860

Abby Tanem 415.497.9542 atanem@cbnorcal.com CalRE#01301798

Novato | $1,475,000 Beautiful 4br/2ba home in Bel Marin Keys.

Novato | Price Upon Request Retreat-like 4br/2.5ba w/views. Gated entry & pool.

Cristina Hale 415.302.6722 cristina.hale@cbnorcal.com CalRE#01959530

Karyn Kambur 415.516.3221 Karyn@KarynKamburRealEstate.com CalRE#01785669

San Rafael | $1,330,000 4br/2ba Updated Eichler with views, pool and mature trees.

San Rafael | $1,249,000 3br/2ba West San Rafael charmer renovated with style.

Rocky Vannucci 415.516.0432 rocky.vannucci@cbnorcal.com CalRE#00554324

Abby Tanem 415.497.9542 atanem@cbnorcal.com CalRE#01301798

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San Geronimo | $750,000 Beautiful San Geronimo 2br/1ba sanctuary home in the heart of the San Geronimo Valley, the ideal west Marin destination retreat.

Michael Cusick 415.258.4126 mcusick@cbnorcal.com CalRE#01260333

Kentfield | $1,695,000 4br/2.5ba home nestled in the trees w/indoor-outdoor living.

San Rafael | $1,350,000 4br/2ba mid-century modern Eichler lifestyle in Upper Lucas Valley.

Candace & Keith Nordstrom 415.302.7404 CandaceNordstrom@Gmail.com CalRE#01320089

Karyn Kambur 415.516.3221 Karyn@KarynKamburRealEstate.com CalRE#01785669

Mill Valley | $1,295,000 3br/3ba home w/stunning views in coveted Mill Valley location.

Lagunitas | $1,250,000 Lagnunitas retreat w/main 3br/3ba residence plus two studios.

Sarah Newmarker 415.465.3761 sarah@sarahnewmarker.com CalRE#01960859

Michael Cusick 415.258.4126 mcusick@cbnorcal.com CalRE#01260333

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Mill Valley | $1,050,000 2 bed/1 bath light-filled bungalow charmer, private gardens.

Novato | Price Upon Request Tranquil and serene 2br/1.5ba Blackpoint home, beautiful setting.

Kelly Lynch 415.250.6903 kelly.lynch@cbnorcal.com CalRE#01140458

Karyn Kambur 415.516.3221 Karyn@KarynKamburRealEstate.com CalRE#01785669

Novato | $899,000 Expansive single level in wonderful Loma Verde neighborhood.

Novato | $849,000 Private 3br/2ba home, views, serene yard, Pleasant Valley school!

Abby Tanem 415.497.9542 atanem@cbnorcal.com CalRE#01301798

Shari Wilkins 415.328.2323 Shari@NBayHomes.com CalRE#01194450

Novato | $669,000 Modern retreat awaits. Gorgeous 2br/1.5ba end unit townhome.

Abby Tanem 415.497.9542 Jill Halyk 415.226.9591 CalRE#01301798 | CalRE#01957742

Petaluma | $1,090,000 Great two duplex 2br/2ba opportunity.

San Anselmo | $1,050,000 Sunny 3br/1.5ba home w/beamed ceilings.

Michael Wayne Jackson 415.483.6009 michael.jackson@cbnorcal.com CalRE#01513285

Michelle Steinhart 415.531.1384 michelle.steinhart@cbnorcal.com CalRE#00957034

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San Rafael | $995,000 Wonderful 3br/2ba home w/peaceful views.

Novato | $690,000 Sunny 2br/2ba end unit in Pacheco Valley.

Novato | $550,000 2br/2ba end unit condo in Pacheco Valley.

Lucerne | $330,000 Kono Tayee lake house w/boat storage.

Susan Ferrington 415.381.7677 SFerrington11@gmail.com CalRE#01225752

Hetti Schramm 415.637.9426 hettischramm@outlook.com CalRE#01814115

Carol Courtney 415.608.6105 Marie Hoch 415.515.6040 CalRE#00995136 | CalRE#01981086

Yousef Khoury 707.318.9386 yousef.khoury@cbnorcal.com CalRE#02021319

HOME

Where conversations are shared and culinary masterpieces are created.

This is home, and it starts with Coldwell Banker . ®

COLDWELLBANKERHOMES.COM

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T I B U R O N | Offered at $5,695,000 This elegant contemporary, located a stone’s throw from the village of Tiburon, is a masterful orchestration of breathtaking views, exquisite design, volume and light. The main level offers walls of glass that poetically frame iconic images of the Golden Gate Bridge, Angel Island, and Raccoon Strait.

www.2270Paradise.com

Exclusively represented by

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Karen Z. Hardesty | 415.265.3344

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kzhardesty@vanguardmarin.com DRE# 00684137

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ELEGANT

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U P P E R

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E S TAT E

W E S T

R O S S | O f f e r e d a t $ 4 ,9 9 5 , 0 0 0 Warmth and style, combined with privacy and serenity, await you in this stunning traditional home.

Drive through the gate and be prepared to be mesmerized. Volume, light and well-designed space make this a home perfect for casual or formal entertaining. Two family rooms, office and lovely grounds featuring a pool and views add to the charm. Situated on approximately 1.4 acres.

w w w. 8 U p p e r R o a d We s t . co m

Exclusively represented by

Karen Z. Hardesty | 415.265.3344

Chelsea E. Ialeggio | 415.300.6881

kzhardesty@vanguardmarin.com DRE# 00684137

chelsea@vanguardmarin.com DRE# 01394011

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EXTRAORDINARY PROPERTIES EXCEPTIONAL SERVICE

co-listed with Bill Smith- Compass Real Estate

ACTIVE LISTINGS

2 3 3 RO U N D H I LL ROAD

135 B ELVED ER E AVEN U E

TIBURON | Offered at $8,950,000

BELVEDERE | Offered at $12,995,000

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1 3 5 B e lve d e re Ave n u e . co m

JUST SOLD

4 WI N DWAR D ROAD

3 1 ALC ATR A Z AVEN U E

BELVEDERE | Sold for $2,900,000

BELVEDERE | Sold for $5,100,000

For information regarding these homes contact

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Scott Woods | 415.419.4510 scott@vanguardmarin.com DRE# 01863705

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www.scottcwoods.com

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STYLISH, IN

SLEEK SAN

&

S PAC I O U S

R A FA E L

ate

0

7 5

I N V E R N E S S

D R I V E

S A N R A F A E L | Price Upon Request Style and sophistication merge in this contemporary, sleek and stylish generously-scaled 5 bedroom, 4½ bath home on approximately 2.84 acres. Sensational sweeping Bay to Mt. Tam and San Rafael & Bay Bridge views are enjoyed from expansive windows and numerous decks throughout. All of the main social spaces boast incredible outlooks and seamless indoor/outdoor access.

www.75Inverness.com

Exclusively represented by

Q Ansari | 415.225.2527

Chelsea E. Ialeggio | 415.300.6881

q@vanguardsf.com DRE# 01388507

chelsea@vanguardmarin.com DRE# 01394011

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I M P R E S S I V E Q U A L I T Y I N E V E R Y D E TA I L

8 6

F A I R

D R I V E

S A N R A F A E L | Offered at $1,845,000 Stunning new construction. Convenient location. Welcome to this gracious home featuring an open beam great room with an entertainer’s dream gourmet kitchen. Soaring ceilings throughout, including luxurious master suite and 3 additional en-suite bedrooms. Just moments from open space and multiple commute options. This is a must see property!

86FairDrive.com

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Exclusively represented by

Bowman Real Estate Group | 415.755.1040

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bowmangroup@vanguardmarin.com DRE# 01933147 www.bowmanrealestategroup.com

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VA N G U A R D P R O P E R T I E S T I B U R O N OPENING SUMMER 2019

L O C A L LY O W N E D . G L O B A L LY C O N N E C T E D .

S A N

F R A N C I S C O

M A RI N OFF I C E S

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3 5 2 M i l l e r Ave n u e , M i l l Va l l ey, C A 9 4 9 41 D R E # 0 1 4 8 6 07 5

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M A R I N |

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W I N E

C O U N T R Y

1 1 1 8 M a g n o l i a Ave n u e , L a r k s p u r, C A 9 4 93 9

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$2.4 Billion in annual sales volume.

41 Years selling San Francisco real estate.

9 Offices in convenient locations in the Bay Area.

50+ Charities and other local non-profits supported each year.

#1 Indie Brand in San Francisco and fastest growing in Marin.

Real estate with integrity.

ZephyrRE.com

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Real estate with integrity.

138 Emerson Ave, Novato

Spiro Marin | 415.225.6412 | LIC #01220864

115 Buena Vista Ave, Corte Madera

Chris DeNike | 415.250.8052 | LIC #00133121

107 Holstein Rd, San Anselmo

Holly Welch | 415.730.6168 | LIC #01326676

81 Mt Rainer Dr, San Rafael

Stephen Pringle | 415.720.7832 | LIC #01326676

69 Shelley Dr, Mill Valley

Chris DeNike | 415.250.8052 | LIC #00133121

12 Silverberry Ct, Novato

Amadeo Arnal | 415.531.2599 | LIC #01756869

1121 W California Ave, Mill Valley

Craig Burnett | 415.847.8616 | LIC #01155053

415.496.2600 • 350 Bon Air Center, Suite 100, Greenbrae • ZephyrRE.com

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A at di sp ro

L U X U R I O U S WAT E R F R O N T P R O P E R T Y 9 1 C O R T E D E L B AY O | L A R K S P U R

Listed at $2,795,000 and sold for $3,200,000 with multiple offers in 5 days.

CONCIERGE SERVICE BY BERNADETTE Bernadette’s stellar history of success, paired with her engaging personality, instills such confidence in her clients that they have often handed her the keys to their property and have given her free rein to direct the entire process.

Whether you’re selling a cottage or a castle, Bernadette will be with you from start to finish, every step of the way.

BERNADET TE & MARYANNA KRYSTOW

+1 415 524 3898

20 20

Bernadette.Krystow@evusa.com | Maryanna.Krystow@evusa.com DRE# 01935073 | DRE# 01957378

539 BRIDGEWAY • S A U S A LITO , C A 94965

©20

©2019 Engel & Völkers. All rights reserved. Each brokerage independently owned and operated. Engel & Völkers and its independent License Partners are Equal Opportunity Employers and fully support the principals of the Fair Housing Act. All information provided is deemed reliable but is not guaranteed and should be independently verified.

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FEATURED MARIN PROPERTY

34 SOUTH 40 DOCK | SAUSALITO 3 BD | 2.5 BA | 2,105 SF | Offered at $ 2,700,000

A luxurious former Steam Schooner, now on a concrete barge and floating at Waldo Point Harbor and featuring luxury at every turn. The wheelhouse dining room, complete with a wheel, is large enough to seat 22. Three sprawling teak decks, Brazilian cherry floors, and views from almost every room of the bay, Mount Tam, the headlands and more! The master suite

features part of the old wooden hull along with straight on views of the mountain. The large gourmet kitchen boasts the highest quality finishes and appliances. The three gas fire-places on those chilly evenings add both charm and warmth. The Maggie is drenched in Character, charm and history. Live the floating homes lifestyle that everyone dreams of...

Exclusively listed by Michele Affronte

+1 707 798-0236

Michele.Affronte@evrealestatecom DRE 00959293

SPACIOUS MID CENTURY STYLE

PANORAMIC VIEWS

SUNNY MILL VALLEY OASIS

160 LAUREL DRIVE | FAIRFAX

431 MEDIAN WAY | MILL VALLEY

16 MANZANITA PLACE | MILL VALLEY

4 BD | 3 BA | 2,414 SF | 0.32 Acres Offered at $ 1,200,000

5BD | 3 BA | 3,298 SF | 0.24 Acres Offered at $2,800,000

4 BD | 3 BA | 3,414 SF | 0.64 Acres Offered at $2,995,000

Exclusively listed by Raymond Bakowski

Exclusively listed by Bruce Berlinger

Exclusively listed by Caroline Peel

+1 415 608-7806

Ray.Bakowski@evusa.com DRE 01723889

MILL VALLEY VALLEY MILL

+1 415 887-9925

Bruce.Berlinger@evusa.com DRE 0063112

KENTFIELD

+1 415 699-0004

Caroline.Peel@evusa.com DRE 01984215

FAIRFA X

SAUSALITO

206EEBLITHEDALE BLITHEDALE AVENUE AVENUE 206 MILL VALLEY, CA 94941 MILL VALLEY, CA 94941

636 COLLEGE AVENUE KENTFIELD, CA 94904

FAIRFAX, CA 94930

SAUSALITO, CA 94965

millvalley.evusa.com millvalley.evusa.com

kentfield.evusa.com

fairfax.evusa.com

sausalito.evusa.com

+1415 415634-5577 634-5577 +1

+1 415 847-4904

44 BOLINAS ROAD

+1 415 870-4411

539 BRIDGEWAY

+1 415 887-9925

©2019 Engel & Völkers. All rights reserved. Each brokerage independently owned and operated. Engel & Völkers and its independent License Partners are Equal Opportunity Employers and fully support the principals of the Fair Housing Act. All information provided is deemed reliable but is not guaranteed and should be independently verified. If your property is currently represented by a real estate broker, this is not an attempt to solicit your listing.

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Exclusive Seadrift Belle Vue Come fall in love with this oceanfront sanctuary Belle Vue.’’ The clean, modern lines of the home balance with the magical seascape to draw you into this unique oasis. It is the best of indoor / outdoor living right on the Pacific. The master has a window which could easily be mistaken for art, except that it’s as ever changing as the tide. At night, marvel at the city lights in the distance from one of the best locations within Seadrift.

288 Seadrift, Stinson Beach, Listed for $7,495,000, 4 bedrooms and 3 baths, 288seadrift.com

Water Front Retreat Check the surf from your bedroom and drop your crab pots off the back deck! At this waterfront Bolinas treasure you can retreat and let go of life’s worries. Take in the 180 degree panoramic views of the Bolinas Lagoon, the foothills of Mt Tamalpais, the Seadrift spit and glorious Pacific Ocean. The abundance of wildlife to observe from this property is breathtaking and fascinating. The coast is peppered with seals, pelicans, long-billed curlew and more.

There are two bedrooms, two baths, and a coveted two car garage.

103 Wharf Road, Bolinas, Listed for $2,550,000, 2 bedrooms and 2 baths, 103wharfroad.com

SARAH NANCY BUTLER

(415) 868-0717 | DRE #01258888

Conveniently Located in Stinson Beach

3470 Shoreline Highway, Stinson Beach, CA 94970, oceanicrealty.com

Specializing in Sales,Vacation Rentals, and Property Management in Stinson Beach.

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NEW LISTING

3

BEDS

3

BATHS

$1,475,000

660Redwood.com

660 Redwood Avenue, Corte Madera Vacation at Home in This Sunny Tropical Retreat with Dramatic Bay Views Located on Coveted Christmas Tree Hill

Thomas Henthorne

415.847.5584

thomas@thomashenthorne.com ThomasHenthorne.com

Lic.# 01892608

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TIBURON

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ROSS

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LARKSPUR

•

SAN

R A FA E L

Marin is a lifestyle. Want to enjoy it to the fullest?

Marcia Skall will help you find your dream home in your ideal location.

MARCIA SKALL MeetMarcia.com

Top Producer 2018 | Golden Gate Sotheby’s International Realty

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415.533.5721 | m.skall@ggsir.com | Lic.# 01077678

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GGSIR-Kor

Prime Walk-to-Town Larkspur Location, Natural Beauty, and Architectural Interest

4

BEDS

$1,649,000

321 West Baltimore Avenue, Larkspur 321WBaltimore.com Ideally located on a peaceful cul de sac just blocks from lively downtown Larkspur, this delightful Mid-Century Modern provides a fabulous lifestyle!

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Open beam, vaulted ceilings

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Master suite with walk-in closet

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Attached 2-car garage with generous storage

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Spacious patio and deck offer indoor/outdoor living

Gorgeous and Grand in Flats of Greenbrae

5

BEDS

3

BATHS

1

1/2 BA

$2,995,000

7 Los Cerros Drive, Greenbrae 7LosCerros.com This sun-filled spacious home has been artfully renovated with no expense spared. Enjoy a gracious lifestyle with an intelligent floor plan that brings the outdoors in at every turn.

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BATHS

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Private, beautifully landscaped south-facing backyard

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Huge master suite with spa bathroom

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Soaring ceilings

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Refreshing pool and hot tub

Tammy Wilks Kornfeld

415.279.9362

Skilled, Discreet, and Diligent Representation

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t.kornfeld@ ggsir.com MarinGreatHomes.com Lic.# 01459526

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3

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$3,750,000

Mill Valley

365Lovell.com

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Nestled on a verdant hillside above downtown Mill Valley, this meticulously appointed residence offers privacy, abundant views and an immediate

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three and one-half bathrooms, and large open plan living and entertaining spaces with vaulted ceilings, ample skylights and refined craftsmanship

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BEDS

BATHS

1/2 BA

GLOBALESTATES .COM

connection to nature just minutes from town. Principally rebuilt in 2007, the approximately 3,455 sq. ft., two-level home features four bedrooms,

throughout. Ideal for year-round indoor-outdoor living, the home features a plethora of outdoor living spaces including a stone patios, an Ipe view

side deck, a citrus grove patio, a secret garden with Connecticut Bluestone patio and meandering pathways all amidst mature landscaped gardens including specimen Japanese Maple trees throughout the grounds. Top of the line appliances, state-of-the-art materials and top quality finishes abound. Additional highlights include a 2,000-bottle wine cellar, a resort-like master suite with private covered terrace and spa-like bathroom.

Discover the tranquility of living on coveted Middle Ridge and Lovell Loop at this serene hillside sanctuary.

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th

fo

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fi

c

b

Lydia Sarkissian

Bill Bullock

Magda Sarkissian

l.sarkissian@ggsir.com

bb@ggsir.com

m.sarkissian@ggsir.com

Lic.# 00837358

Lic.# 02028978

415.517.7720 Lic.# 01159670

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415.384.4000

415.847.7913

6/10/19 9:31 AM

y

m

5

BEDS

5

BATHS

1

1/2 BA

$5,995,000

GLOBALESTATES .COM

Belvedere

71Bellevue.com

e

Corinthian Island waterfront in the heart of the Belvedere Cove, with dock, boat lift and waterside boat house with kitchen and full bath, and views

p

terraces and decks to take in the vistas from nearly every room. The home is entered through the foyer on the upper level which features an en suite

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across the Bay to the San Francisco skyline and Golden Gate Bridge. Perched on a verdant, west-facing hillside, the five bedroom home offers multiple

bedroom with private deck and a study. Below, on the main level, vaulted ceilings, expansive windows and triple French doors frame the views from

the large great room, formal dining area, and a chef’s kitchen with dual ovens, large center island and immediate access to an expansive deck ideal for entertaining. On the lower level, is another guest suite with private entrance, as well as the master suite, complete with French doors leading to a

view deck. A hillevator leads down to the water level to find a quaint boat house with hardwood floors, perfect for entertaining guests with kitchen, fireplace, bathroom and shower. On the weekend, relax with family and friends on the private dock or lower your boat with the Williams Boat Lift and

cruise over to Angel Island for summer live music. A short walk to the Tiburon Ferry makes commuting easy, or call the Tideline water taxi service to be picked up right from your own dock. Waterfront grandeur awaits you.

Lydia Sarkissian

Bill Bullock

Magda Sarkissian

l.sarkissian@ggsir.com

bb@ggsir.com

m.sarkissian@ggsir.com

Lic.# 00837358

Lic.# 02028978

415.517.7720 Lic.# 01159670

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415.384.4000

415.847.7913

6/6/19 3:26 6/10/19 9:32 PM AM

Peacock Gap...San Rafael The Inside Story

JUST LISTED

A classic ranch style with beautiful morning room addition in a hexagonal design with cathedral ceilings.

Remodeled fine quality kitchen and bathrooms.

Formal dining room, family room and living room all with cathedral ceilings. Hardwood floors. Private tranquil setting, delightful garden with meandering pathways. Far reaching views of hills and the waters of San Pablo Bay. Minutes to Peacock Gap Golf Course and hiking trails.

3 Beds | 2 Baths | $1,698,000

Rosalie Weigle Broker Associate

415.847.0459

r.weigle@ggsir.com

Lic.# 00613854

The Tamalpais Marin

YOUR HAPPY PLACE

LIVE YOUR STYLE

If you’re happy, your family is happy.

Maintain your lifestyle at The Tamalpais senior living retirement community.

Enjoy the company of active and engaging friends. Attend a concert or catch a film.

Your family will have peace of mind knowing that you are well taken care of with access to quality Health Care.

SCHEDULE A TOUR Contact The Tamalpais Marketing Department

Call 415-461-2300 501 Via Casitas, Greenbrae, CA 94904 TheTam.org

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Compass Welcomes —

Megan Pomponio

$25M+

17

2018 Sales

2018 Units Sold

415.827.9229 megan.pomponio@compass.com megansellsmarin.com DRE 01884035

Megan donates a portion of her sales to home for a home

Compass is a real estate broker licensed by the State of California and abides by Equal Housing Opportunity laws. License Number 01866771. 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. All measurements and square footage are approximate.

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LUXURY PROPERTY SPECIALIST

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Looking Back

CIRCA 1948

Summer celebrations haven’t changed much over the years. BY JIM WOOD

I

The 1948 parade

Fourth Street in 1948? Not quite. It’s an annual parade; it’s down Fourth Street; it’s in 1948; and it’s in San Rafael reportedly lasted — but it’s in August, not July. This image shows the 15th three hours, attracted annual Fiesta Day Parade, held on Sunday, August 29, 12,000 spectators and 1948. Fiesta Days were established to honor the forthcoming feast day of the archangel Raphael, for whom the City of San included 10 historically Rafael was named. The weekend-long celebration was spon- themed floats. sored by the Marinita Parlor of the Native Daughters of the Golden West and the Mount Tamalpais Parlor of the Native Sons of the Golden West. The Fiesta Days tradition began in 1934; the 1948 celebration included the crowning of Mary Lou Nardi as Fiesta Senorita and street dancing with music by Howard Fredericks and his Strolling Troubadours, as well as swim meets and baseball games at Albert Park. The 1948 parade reportedly lasted three hours, attracted 12,000 spectators and included 10 historically themed floats, along with 21 competing drum-and-bugle corps from all over California. According to research by Lane Dooling of the Marin History Museum, leading the corps pictured is drum major Harold Lezzini, followed by front-row drummers (L-R) Louis Melini, Don Sturken, Leno Franzini and Leland Adhern. The last San Rafael Fiesta Day celebration took place in 1952. Now, almost 70 years later, Marin’s festive summer highlight is the Marin County Fair, held at the County Fairgrounds July 3 through 7. m

COURTESY OF MARIN HISTORY MUSEUM

Forward March

S THIS SAN R AFAEL’S annual Fourth of July Parade down

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