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MAY 2010









Nothing says Happy Mother’s Day like new carpet. To honor all mothers, we’re putting our carpets on sale for the month of May! Come in and check out our low-VOC carpeting, wools, sisal and grasses, as well as our huge selection of patterned carpets. We’re sure you’ll find the perfect floor covering for your home.






510 A Kelly Avenue | Half Moon Bay, CA 94019 License #751718




5 Bed 3 Bath with FR, DR,LR, eat-in kitchen, great bones, fenced yard with patio, across from park. $849,000

3 Bed, 2.5 Bath, Plus Family, Dining, Attic Hide-away & more $998,000.

3 Bed, 2 Bath, updated & remodeled home with complete gourmet kitchen $699,000.




2Bed, 2Bath Condo on Westside. Quiet unit near ocean and coastside trail. $325,000.

4 Bed, 2.5 Bath, Office, Family, Back Yard Piazza with fountain $899,000.

3 Bed, 2.5 Bath Ocean Views, High-tech, Earth-Friendly, 3 yr new home $1,250,000.



3 Bed, 3 Bath, 2 car garage plus separate 2 room 1 bath in-law unit. $827,500.

3Bed+, 2.5 Bath, Uninterruptible Ocean Views. Private location cul-de-sac $1,449,000.

Ara Croce, CRS Real Estate Sales Broker

Phone: (650) 728-7875 Fax: (650) 728-5706 E-mail:

1-800-59-CROCE HMB May 2010 1


Unique drinks and Happy Hour Sunday thru Friday 5-7, and all evening on Tuesdays.

The best ocean views on the coast Outdoor fireplaces • Inventive interiors Join us: Reggae 3rd Fridays • Salsa, with lessons, 2nd & 4th Thursdays Private event space available for parties of 10-300

8 Miles north of Half Moon Bay in the former Chart House 8150 Cabrillo Hwy, Montara, CA 94037 Tel: 650.728.1600 2 May 2010 HMB


Fax: 650.728.1601




Publisher Debra Godshall Hershon Managing Editor Clay Lambert Writer Carina Woudenberg Photographer Lars Howlett Production and Design Bill Murray Matt Medeiros Mark Restani Business Office kim Ritner Circulation Barbara Anderson Advertising Sales Louise Strutner Marilyn Johnson Barbara Dinnsen Pam Collins Find us P.O. Box 68 714 kelly Avenue Half Moon Bay, CA 94019 p: (650) 726-4424 f: (650) 726-7054 The HMB Magazine is published on the first week of every month and inserted in the Half Moon Bay Review. The entire contents of the magazine are also available in PDF format online at


Whining about my wine

’m trying to decide if I have a bad habit that needs breaking. I just started working out with a personal trainer — Joseph Chlubna at Coastal Lifestyles. After a tough late-afternoon workout, Joseph coached me a bit on my post-workout nutrition, “Drink plenty of water and be sure to eat some protein right away.” Easy enough, but I had one quick question: “What about my wine?” It seems to me that most women my age — women who work and/or have raised children into adulthood — have remained relatively sane by relaxing a bit in the evenings with a glass of wine. My way of ending a stressful workday is often to open a bottle of wine. So when Joseph said I should probably cut back, I blubbered a bit about having only one glass a night. He said, “No, Deb. One to two glasses a WEEK if you’re serious about losing body fat.” Checking online I found as many studies about the benefit of drinking red wine daily as there were against it. But the bottom line for me is that there are a lot of empty calories in a bottle of wine, and they all add up at the end of the week. Most studies agree that one four-ounce glass of red wine is good for most people. But have you ever tried to stretch four ounces over a five-hour evening? It’s easier not to open the bottle at all. So I’m taking Joseph’s advice and finding that as long as I exercise after work to relieve some stress, I’m not missing my wine quite so much. And I’m starting to see the benefit. I’m going to try it for the next month and see how it goes. I can guarantee this: I’m going to savor those two glasses a week!

HMB May 2010 3

Delicious flavor. Quality ingredients. Product integrity.

At New Leaf, we offer you food that we are passionate about. • Fresh local and organic produce • Sustainable seafood • Meats never treated with antibiotics or hormones • Prepared fresh foods • rBST free cheese and dairy • Gourmet olives and antipasti bar • All natural hot rotisserie chicken • Made to order sandwiches and panini • Fairly traded espresso and coffee bar

We read labels so you don’t have to.

Open 8am - 9pm every day 650-726-3110 Corner of HWY 1 and RT 92 Half Moon Bay

4 May 2010 HMB


Food and Drink Issue. 30



PULLING OUT THE STOPS Local restaurants look for creative ways to keep their patrons happy.



Richard Poncini has massive paella dish — will travel.







Looking for a good restaurant? Check out this guide of some local favorites.

MAY 2010


On the cover

Illustration by Mark Restani




There are a variety of venues on the coast in which to enjoy the best wines of the region, and more.

{ PAGE 18



E 12 }


E 22 { PAG









HMB May 2010 5


3419 REGATTA BLVD., RICHMOND (888) 650-7727 3815 REDWOOD HWY., SAN RAFAEL (415) 472-7727 6700 AMADOR PLAZA RD., DUBLIN (925) 551-7100

Serving the Bay Area Since 1976 • Over 850,000 Spas Sold 6 May 2010 HMB


Outer space trip and Holy Ghost fest Every Saturday

For the ninth year, the Coastside Farmers’ Market, kicking off May 1, brings fresh local and area produce, information from local nonprofits and live entertainment by local musicians, from 9 a.m. to 1 p.m. at Shoreline Station in Half Moon Bay. (650) 726-4895.

Smell the roses


The eighth annual Gardens of the South Coast, in which the owners of seven lush private gardens in Pescadero will open their garden gates to the public in a benefit for the Pescadero Education Foundation, takes place from 10 a.m. to 4 p.m. with the information booth at the Pescadero post office opening at 9 a.m. Tickets at $25 per person are available online at or at the information booth. (650) 740-1491.

Watch the story unfold

Young Actors Workshop goes to outer space 5/7-9 Fifty-five Young Actors Workshop students will shoot off

into outer space in hopes of averting a planetary war in “Funky Field Trip,” the Coastside youth theater school’s 2010 original production, running from May 7 - 9 in the Half Moon Bay High School student center. Created with YAW’s traditional “guided improvisation” technique, which begins with a core idea that is fleshed out with subplots by all kindergarten through high-school students in YAW classes, the futuristic story concerns Miss Dolores’ class, which is planning a field trip to three distant planets to learn about other people and cultures. The three planets and their cultures are Burdaburp, whose people camouflage themselves like small rocks; Gweeneegweet, whose people resemble grasses with antennae; and Buzzork, whose people are humanoid robots resembling Flash Gordon. The children, along with their adult chaperones, discover that the inhabitants of all the planets are on the verge of war with one another — a situation set off by a simple misunderstanding. But it may be too late to stop the war. With the story enhanced by original group songs also created by the YAW classes, the students, Miss Dolores, Principal Bob and Superintendent Chewtoy, visit the potential combatants, deal with warrior robots and self-destruct devices, and set up an Olympic Games-style solution in which the planets’ peoples can win or lose through competition, rather than fighting. The “Funky Field Trip” will take place at 7:30 p.m. Friday, May 7, and Saturday, May 8, and 2 p.m. on Sunday, May 9, at the high school. Tickets are $5 per person, at the door. 726-1304.


About 100 young dancers, age 2 to adult, will dance onto the stage at Half Moon Bay High School when the Susan Hayward School of Dancing reprises its 2007 production, “I’ll Tell You a Story” at 3 p.m. both days. With “Red Riding Hood” making up the first act and “Jackie and the Pumpkin Vine” making up the second act, it’s something for all ages. Admission is $20/adults and $16/seniors and children. 728-7519.

Pescadero Holy Ghost Festival


The 110th annual Pescadero Holy Ghost Festival, commemorating the 16th-century Portuguese queen and the miraculous saving of her people from famine, begins with the traditional parade to the church at 1 p.m. Sunday, May 16 (led by Big Queen Ashley Morford and Little Queen Leanna Morford), followed by the traditional barbecue feast and auction of household items, clothing, flowers, potted plants and more, at the Pescadero I.D.E.S. hall and grounds at 22 Stage Road in Pescadero. 726-6805.

Half Moon Bay


Coastal Theatre Conservatory young actors present a tasty old favorite with “Wonka: The Musical,” at 7:30 p.m. Fridays and Saturdays (beginning April 30) and 2 p.m. Sundays through May 9 at the theater at 1167 Main St. in Half Moon Bay. Admission is $15, reserved. 726-0267.

Tip a cop, help special kids


From 5 to 9 p.m. today at Cameron’s Restaurant and Inn at 1410 S. Cabrillo Highway, have your meal served to you by one of Half Moon Bay’s finest in the annual Tip-a-Cop, which benefits Special Olympics. 726-5705.

HMB May 2010 7

8 May 2010 HMB

Longboard Liquors owners bring beach spirit to their spirits For long-term Coastsiders Robert Garcia and Tom Erickson, opening a local shop had been a dream. In March, they bought Ernie’s Wine and Liquor in the prominent strip mall at the intersection of highways 1 and 92 and planned the debut of Longboard Liquors. Along with managing and marketing expertise, the two share a passion for surf culture and the Coastside as well as a wide knowledge of liquor. HMB magazine writer Carina Woudenberg visited the store and asked the pair about plans for the new venture. Once the place is fixed up the two are planning an opening ceremony some time in June.

Tom Erickson and Robert Garcia of Longboard Liquors.

Q&A What will you be offering? Garcia: We’re going to be offering distilled spirits, wine, beer, snacks… What kind of snacks? Garcia: Chips, candy… and then beach accessories. For example, if you came from over the hill and you wanted to go to the beach (and prepare a meal)… a little barbecue costs $8. (It’s) simple stuff to go the beach with … nothing really big. What makes your store unique? Erickson: Selection. Garcia: We’re going to have the best selection of beer, wine and spirits on the coast. That’s a bold statement! Garcia: It’s easy to do. Erickson: I don’t think it’s too bold at all. We’ve got 3,200 square feet. We’ve got the space, we’ve got the means, we’ve got the energy. It will be a treat to come in. HMB May 2010 9


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Take-out orders available

(650) 359-7575 494 Manor Plaza, Pacifica

Take-out orders available Take-out orders available Take-out orders available

(650) 359-7575 (650) 359-7575 (650) 359-7575 494 Manor494 Plaza, Pacifica 494 Manor Plaza, Pacifica Manor Plaza, Pacifica 10 May 2010 HMB

Take-out orders available

(650) 359-7575

Q&A Garcia: A lot of people don’t like to shop at the big box store. Tom and I know all about the products. We’ll be bringing in a lot of new life. We’re going to find out what’s good, what’s reasonably priced, and that’s going to be something we want to feature as well. Reasonable prices? Garcia: Right, we’re going to be a reasonably priced store. For example, in the wine area we see the market is trending down from the higher priced wines, which are $40 to $25, down to about $9, $10. So we’re going to be in the affordable price range — that’s what our goal is here. What are your backgrounds? Garcia: I’m a graphic designer with marketing expertise. Erickson: I was the store manager for Longs Drugs for 25 years, so that’s really where I got my experience, on a much larger scale than this — 30,000 square feet as opposed to 3,000 square feet, 80 employees instead of three. What design do you hope to bring to the store? Garcia: We hope to turn it into a coastal, beach theme. We’re going to have a bamboo, palapa feel… Palapa? Garcia: Palapa being when you go to a beach in Mexico you’ve got those things you get underneath, like an umbrella, but it’s all bamboo. Oh, OK. Garcia: We’re going to have Jeff Clark’s surfboards hanging on the wall. We’re going to feature holographs of Mavericks. So it’s going to be all about the coast. Erickson: That’s really the scope of the remodeling: very beach-themed, very tropical, very “aloha.” How long has this idea been in the works? Garcia: We started the process about six months ago. It’s taken us awhile to finally get behind the counter. What was the inspiration behind the name Longboard Liquors? Garcia: We’re both surfers, and we both ride longboards. We’re older, we leave the short boards for the young guys. Both of us like the surf culture, and we like the longboard as a vehicle to ride.

Anything you’d like to add? Garcia: We don’t want to change the model of the liquor store, we don’t want to make this into a boutique. This is the only liquor store between Pacifica and Santa Cruz, the only true liquor store. We want to enhance the model that we’ve got … and we want to welcome the locals. Erickson: I think the key to a business like this is really having product that you just can’t find at the big box. This will be one stop: You get your cooler, your ice, your wine, soda, everything you need to have a great day with kids on the beach. Interview was edited for clarity and length

Tom Erickson rolls out a cold keg of beer, one of the new offerings at Longboard Liquors.

HMB May 2010 11

Restaurants cook up promotions along with meals Coastside eateries keep diners coming back with social media, specials By Carina Woudenberg photos by lars howlett

12 May 2010 HMB


estaurants aren’t just about the food anymore. In this competitive climate, getting ahead in the restaurant business can also depend on the events you put on, special deals you provide and even how many hits you can get on your company’s Facebook and Twitter accounts. A marketing background and creative mind are a must to survive here, Coastside restaurant owners and marketers say.

And it’s not all about commerce. Just as important, is the ability to think of fun promotions for the sake of having unique, gaining positive exposure through any means necessary and making your restaurant the coolest place for customers to spend their time — and money. “A lot of businesses in the area are feeling the crunch and are trying to be as creative as possible,” said Ryan Loftus sales manager for the Moss Beach Distillery. “People are inundated with options, and we have to sweeten the pot.” The Distillery has done its “sweetening” with free birthday cakes at parties held at the restaurant and now free shuttle rides. Designed for parties of six or more, the shuttle is there for guests who’d like to drink without worrying about driving or paying for a taxi to get home. Loftus says they also like to keep the restaurant interactive with a regularly updated Facebook page and events scattered throughout the year. In June, the restaurant is planning a mutt mixer for customers’ canine friends, and half the proceeds will go toward the Society for the Prevention of Cruelty to Animals. The restaurant is also anticipat-

On the second Thursday of the month, La Costanera offers salsa dance lessons and live music. San Francisco 49ers Vice President of Operations Mo Fowell guest bartends at It’s Italia on the last Thursday of March to raise money for a local charity.


“I would do this in this economy or not. I think restaurants always need to think outside the box.” Betsy del Fierro, It’s Italia owner


HMB May 2010 13

Modern Modern Italian Italian Cuisine Cuisine in in Pacifica Pacifica Come celebrate 2009 at Barolo Come celebrate 2009 at Barolo Restaurant! Restaurant! New New Year’s Year’s Eve Eve Dinner Dinner with live with live music music December December 31, 31, 2008 2008


Chef’s 3-course menu 5–6:30pm daily

Call Call and and make make aa reservation reservation today! today! 404 404 San San Pedro Pedro Avenue, Avenue, Pacifica Pacifica •• Reservations (650) 355-5980 Reservations (650) 355-5980 or or online online with with Event Event and and party party scheduling: scheduling:

Tuesday–Saturday 5pm–10pm, Sunday 5pm–9pm Reservations: (650) 355-5980 or online with Open Table | 404 San Pedro Avenue, Pacifica |

Enjoy your Yard! We’ve got everything you need: Pervious concrete and concrete pavers — designed to keep all runoff water on property Manufactured Veneer Stone — instantly upgrade the look of your home Green concrete — environmentally friendly LEED certified concrete mixes — now available in 60lb. bags! Plastic bender board — made with recycled plastic Recycled base rock — broken up concrete and asphalt grindings reduce our landfill Green waste compost — recycled yard trimmings Also: River Rock, Bark, Planting Soil, Sod, Irrigation

HALF MOON BAY Large or small quantities. Pick up or have us deliver. 14 May 2010 HMB


119 MAIN STREEET | 650.726.6696 |

The Half Moon Bay Brewing Company offers customers a live debate on the first Thursday of each month, such as this gathering on health care reform.

ing a visit from physic Sylvia Browne who will lead the guests in a séance designed to contact the famed Blue Lady — the restaurant’s resident ghost. Loftus says the Blue Lady story is really popular with the tourists, but not all restaurants have ghosts they can rely on to help move the food. Princeton Seafood Company relies on a statue named Magnus. Princeton Seafood owners Mary and Marty Botham had long admired the wooden fisherman statue that sat in front of Firewood Farms just off Highway 92. They thought it would be a perfect fit for the seafood restaurant, but worried about the price. Eventually, the Bothams got up the nerve to find out what the owner was asking and made a deal. The statue was named for the Firewood Farms owner Magnus Sandblom and Mary said the statue has attracted fans. “Now we have something we can offer our customers when they’re waiting to get a table on the weekend,” she said. Botham said guests seem genuinely excited to have their picture taken with the statue and look for the photos to show up on Magnus’ Facebook page. “When they look at that photo … they’re thinking about how they had this really good meal here, and they’re going to come back. That’s free advertising (and) an amazing way to help our business,” Botham said.

Other Princeton Seafood promotions include a monthly car show that benefits a different local charity each month, a monthly recipe contest and now a monthly game night featuring the game Cashflow 101 aimed at educating its players about finances. Speaking of finances, it may take more money than ever to run a restaurant. From utility bills to health insurance, the higher bills may tempt restaurateurs into charging more, but Botham says they have to charge less to stay competitive. “We’re trying really hard not to lay any employees off,” she said. “Trying to maintain business in a really tough environment.” Like Botham, Julie Shenkman, co-owner and head of marketing at Sam’s Chowder House, has a background in marketing and utilizes every opportunity for promotion available to her. “Here in Half Moon Bay, I think there are an extraordinary number of restaurants for the population,” Shenkman said. “When it’s a busier time of year, I think that’s not felt so much by the restaurants. But when it’s a slower time of year, that’s felt very much by everybody, and I think that’s when marketing becomes even more important.” Sam’s Chowder House uses Facebook and Twitter to broadcast events and specials. The restaurant also has a special TwitHMB May 2010 15

A Physician For You.


Summer 2010 Camp Woo offers a unique and fun experience June 21 through August 20 at the Wilkinson School Campus.

Week June 14-18 INTERSESSION-(Daycare) 1 June 21-25 GOING BUGGY 2 June 28-July 2 CRAZY, COOKY CIRCUS

Camp Woo - Summer 200

Children may be signed up for one week, one class, or WEEK the whole summer!

3 July 5-9 WILD, WILD WEST




June 15-19 Mad Scientists


July 27-31 American Idols

*WooStart is a fourJune 22-26 6 July 26-30 2 Amazing Racers FUNKY FAIRY TALES week program offered Camp is scheduled, Monday-Friday fro during weeks 3-6 June 29-July 37 Aug 2-6 3 4:00 p.m. Extended Care is available in Ingenious Inventors SILLY SPACE EXPLORERS (7-9 a.m.) and the afternoon (4-6 p.m.) for Pre-School and Extended Care, campers choose from c July 6-10 Kindergarten aged 4 8 Aug 9-13 and outdoor games. Campers bring the Stuffed Animal Lovers UNDER THE SEA SOIREE children to ready them snack and lunch, with afternoon snack July 13-17 5 both academically Fantastic and Flyers9 Aug 16-20 AROUND THE WORLD socially for Kindergarten Sample Daily Schedule: July 20-24 PARTY 6 Knights and Princesses 7:00-9:00 Extended C and ďŹ rst grade.

Innovative Technology. Heartfelt Care.

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Free Physician Referral At Seton Medical Center, we realize how important it is to have a physician that understands and cares for your unique health requirements and preferences. So, whether you are in need of a highly regarded primary care doctor or a nationally recognized specialist, contact Seton Medical Center in the San Francisco Bay Area.

Call for a free physician referral (800)

436-2404 Or visit


9:30-10:30 10:30-11:00 11:00-12:00 Extended Care Available 12:00-1:00 Aug 10-14 Opening Ceremony/Teambuilding 1:00-1:30 Crime Detectives 1:30-4:00 Fun Class 1 4:00-6:00 Aug 17-21 Break Snack Aug 3-7 Mess Makers

Opening Ce Teambuildin Fun Class 1 Snack Break Fun Class 2 Lunch Brea Activity Sta Featured Ac Extended C

7:00-9:00 9:00-9:30 9 9:30-10:30 10:30-11:00 10 Soaked Splashers 11:00-12:00 Fun Class 2 12:00-1:00 LunchandBreak Camp Woo offers a unique fun experience: Daily classes, Wild Water Play, Field Trips. K Readiness Program, Team Building, Contests, Camp Songs, 1:00-1:30 Activity Stations/Story timeLocal Hikes, Crazy Games, Cooky C Awards, Beach Parties and More! 1:30-4:00 Featured Activity Camp Woo is held June 15- Aug. 21 at the Wilkinson School Campus. It is available for child garten through 8th grade. Camp is set up in Available weeklong sessions. However, children may be sign 4:00-6:00 Extended Care

one class, or the whole summer! *WooStart is a four-week program for Pre-School and Kindergarten aged children to ready th and socially for Kindergarten and first grade. It is taught by the current K-1st grade teacher; fo please contact Ms. Hendrickson or Mr. Miller at 726-4582.

Wilkinson Scho

750 Avenue Alhambra



Member of Daughters of Charity Health System

16 May 2010 HMB


Sullivan’s Restaurant in La Honda features a wide range of special events from spoken word nights to guest bartending for charity. On a Friday in April Sol Belly Dance entertains diners between shifts of pouring drinks at the bar.

ter account for its chowder mobile. That way chowder fans can find out where the restaurant-on-wheels is serving next. “We’ve got a nice following throughout the Bay Area,” Shenkman said of the chowder mobile. “There are a lot of folks who wait for that Twitter to find out where it’s going to be.” The restaurant offers many deals on different nights of the week. For example, on Wednesdays, locals get 20 percent off, and on Tuesdays, the restaurant features an oyster-eating contest. Last year, Sam’s Chowder House kicked off a photo contest with $2,000 worth of cash prizes and plans to do that again this year as well. Still very much in its infancy, La Costanera is just getting into exploring different promotional possibilities to get a strong foothold in the market. For this restaurant, that means salsa dancing. The restaurant holds salsa lessons from 8:30 to 9:30 p.m. on the second Thursday of every month. Owner Shu Dai has managed two other restaurants in San Francisco and is no stranger to the need for promotion. “We just want to get more exposure and let people know we are open,” Dai said. “They can come and enjoy the ambience.” In the future Dai says she’d like to establish monthly Pisco Sour nights — trading on the popularity of the traditional Peruvian drink.

It’s Italia owner Betsy del Fierro has been thinking about cocktails, too. In February, she started the restaurant’s nowmonthly “Celebrity Bartender Night.” Del Fierro said she thought it would be a fun way to bring in celebrities in the community and also raise money for a charity of the bartender’s choice. Mayor Marina Fraser kicked off the promotion with her “Marinatinis” and raised money for Senior Coastsiders. In March, Mo Fowell, vice president of operations for the San Francisco 49ers, served up his “Mo-Betta” cocktail and raised money for the Coastside Repertory Theatre. “I would do this in this economy or not,” del Fierro said of the promotion. “I think restaurants always need to think outside the box.” And while del Fierro recognizes the competition from so many great restaurants in the area, she says she feels strongly about getting the restaurants together to support each other. “Every time you get businesses of the same kind together there are certainly group benefits you can enjoy together,” she said. 1

HMB May 2010 17

18 May 2010 HMB


Cooking For Friends

allows customers to pig out Poncini carves niche in catering business


hen Coastsider Richard Poncini isn’t waiting tables at Pasta Moon in Half Moon Bay, he’s busy cooking up his own little side project. Well, “little” may be the wrong word. Poncini estimates he has roasted 30 whole Kalua pigs — each weighing 50 to 95 pounds — since his first Hawaiian luau five years ago. In addition, the caterer regularly serves up enough Spanish paella to feed 200 people and can also provide heaping portions of lobster bakes and various shellfish, potatoes, corn, salads, coleslaw … even an entire Kalua goat. “It’s my niche,” Poncini said of his business, Cooking For Friends. “One of the things that’s unique about it is, I guess, my philosophy. I love cooking and I’ve By Carina Woudenberg been looking at, ‘How do other countries cook?’” For Poncini, cooking and travel go hand-in-hand. He learns from cooks who’ve mastered their recipes in their home countries. Poncini then brings this shared knowledge back home -- often tweaking the recipes a bit to make them his own. For the dish he’s become most known for, the roasted Kalua pig, Poncini went to the source. “By going to Hawaii, I’ve actually learned the old traditional

styles,” said Poncini who (not coincidentally) also owns a timeshare in the state. “This method of cooking is actually similar to that,” with a little bit of Cuban influences thrown in as well, he added. Currently, Poncini is working on perfecting a Middle Eastern recipe for kabobs. And his giant paella pan – an impressive skillet 52 inches in diameter—was shipped to San Francisco from Spain. “I get things from China, Thailand, Brazil, Argentina…” Poncini listed. Poncini caters for weddings, birthdays, corporate events, fund-raisers and reunions. He gets his pig meat the morning of the event and spends nearly five hours on preparation and cooking time. Party guests appreciate the food, Poncini says, but because the pig’s head is left on, the realism can be too much for a few. “Some people cannot look at the pig straight on. They’ll put their plate up like this, “ Poncini said, blocking his own face with his hands. “And they’ll take it away and eat it but they just don’t look at it.” The large Paella pan often attracts attention. After ordering the skillet, Poncini had to pick it up from the airport and have it fork-lifted into his truck. The recipe itself takes roughly a gallon of oil, 44 pounds of rice, 70 pounds of meat and 20 pounds of green beans, just to name a few of the ingredients. Over the years, Poncini has built up a “portable kitchen” complete with canopies for weather-related concerns. He also says he’s available to cater toward the hosts’ needs with Paella and pig combinations or simply providing a roast pig alongside another caters’ offerings. “I’ll bring whatever is necessary to make it work,” he said. 1

“By going to Hawaii, I’ve actually learned the old traditional styles.” Richard Poncini, Cooking for Friends catering

Richard Poncini uses some really big equipment — like these giant paella pans — in his catering business. Photo by Lars Howlett. HMB May 2010 19

From Our Family To Yours

Serving Big Kids & Little Kids

April’s Winner: Louise Strutner “I’ve never met anyone who doesn’t like this soup!”

Submit your original recipe featuring local seasonal seafood by May 31st. E-mail, mail, or bring it in.

Tomato-Fennel Fish Soup Join us for its debut party on May 10th @ 6pm. Serving for the rest of May.

the winner will receive: a chef of the month party in their honor! recipe featured on our menu for the month!

Email us for a copy of the recipe.

ly, m left, Colton, Kimber LOTS OF PALMERS Fro la Kay e, Kyl , ryn Kam y, Kennedy, Cassid

s grow We’ve watched your kid grow. And you’ve watch ours

ries – Cameron’s Crew

Thanks For The Memo

Contest judge: cookbook author, Jeannette Ferrary, Out of the Kitchen: Adventures of a Food Writer E-MAIL: PRINCETONSEAFOOD@GMAIL.COM 650 726 CRAB (2722) #9 JOHNSON PIER, HALF MOON BAY, CA 94019 FOLLOW US ON TWITTER: magnusPSC FIND US ON FACEBOOK WWW.PRINCETONSEAFOOD.COM

Cameron’s Inn

1410 South Cabrillo Highway Half Moon Bay (650) 726-5705 |

Hungry for fish? Head to the Boats! An abundance of the freshest fish is available year-round. When planning your next meal or party, head to the harbor!

3 ways to Buy fisH at Pillar Point HarBor 1. you catch – book a day of fishing and bring home the fish 2. Buy from a fisherman – fresh caught directly off the boats 3. from the fish market Princeton Seafood at the foot of the pier will clean and cut your fish for a nominal charge. We live in a wonderful place…Support your local fishermen!

For daily availability call the fish phone — 650.726.4382 x3 Pillar Point Harbor, 4 miles north of Half Moon Bay at Capistrano Road | | 650.726.4382 x4 20 May 2010 HMB

Handcrafted Fine Silver Jewelry In a collection of spring colors

542 Main Street 650-726-2546

Half Moon Bay

CASEY’S CAFÉ THE BEST OF FRESH & LOCAL PRODUCE Casual Dining Downtown HOMEMADE SOUPS & CHOWDERS GUINNESS BEEF STEW - NEW! CURRIED CARROT SOUP - NEW! All of our soups & chowders are Gluten Free 328 Main St. #101 Half Moon Bay, CA 94019


Wine bars pour out across Coastside

22 May 2010 HMB

“We have found such a strong response with people that love fine wine.” Claudia Marshall, The Wine Bar owner

L Lead sommelier Ian Cauble pours a 2004 Nenin Pomerol at ENO wine, cheese, and chocolate at the Ritz-Carlton, Half Moon Bay.

Locals show a taste for elegant beverages

By Carina Woudenberg photos by lars howlett

ong seen as an elegant, sophisticated beverage and more recently buoyed by health advocates who say it promotes heart health and helps prevent cancer, wine is an intoxicating adult beverage of choice for many. Reports on a national level indicate U.S. wine consumption is steadily rising, and that trend appears to be reflected here on the coast with the presence of several new wine bars popping up in recent times. “People drink more wine now,” said Maria Costa, owner of Riace Wine Tasting and Deli. “And people are looking for more places to drink wine.” Riace offers a selection of many Italian, French and South American wines as well as wines from California vineyards. Here you can buy by the bottle, stay for a glass at the bar or sample a taste. Costa and others in the industry point to a shift within wine sales, with the cheaper varieties moving much faster than the pricier bottles. Costa says she shelves accordingly. Costa said she thought Coastsiders’ interest in wine spoke to a certain level of sophistication. “You have the Ritz, you have the golf course and the yacht club,” she said. “It’s sophisticated. The wine is just a plus.” Wine is popular at the local grocery stores too. John Chavez, beer and wine manager at New Leaf Community Markets, reports the store sells up to four times more wine than beer and attributes the popularity to the Coastside’s consistently cool weather. “The warmer the weather, the better the beer sales,” Chavez said. However, regardless of the current weather, Chavez noted, wine, particularly red wine, sells well. Likewise, Safeway reports more wine sales than beer as well, HMB May 2010 23

The Pino Mafia gathers weekly at Half Moon Bay Wine and Cheese where Jim Coen shares his knowledge of coastal and imported varietals.

Cauble makes a selection from the open cellar at ENO in the Ritz-Carlton, Half Moon Bay. A sampling of their local offerings are shown at right.

24 May 2010 HMB

Have a taste t ENO Wine, Cheese and Chocolate, Ritz-Carlton, Half Moon Bay: One Miramontes Point Road, Half Moon Bay, 712-7000 t The Wine Bar, 270 Capistrano Road, Princeton, 726-0770 t Half Moon Bay Wine and Cheese, 604 Main St., Half Moon Bay, 726-1520 t Riace Wine Tasting and Deli, 225 S. Cabrillo Highway, Half Moon Bay, 726-4343

but managers said they were unable to provide hard numbers. Perhaps the most established of the wine bars on the coast, Half Moon Bay Wine and Cheese, has operated for 13 years and carries more than 800 different wines in the store. The shop also offers wine by the bottle, glass or pour. They have flights on the weekends and receive regular visits from wineries from all over the world. Nancy Girard said the shop is known nationally for its pinot noir and hosts cheese tastings in addition to wine tastings on the weekends. Girard says a surprising number of local clubs often stop by the shop. “There are a lot of good foodie people in Half Moon Bay,” she said. The Wine Bar, located within Harbor Village, opened its doors in mid-December. Wine Bar owner Claudia Marshall said business has exceeded her expectations. “We have found such a

strong response with people that love fine wine.” The focus of the bar is on all things local. Much of the wine offered comes from California vineyards in places such as Napa Valley and the Santa Cruz mountains. A good portion of the food offered is local and so is the entertainment. The Wine Bar regularly features the work of local artists and musicians and, for a few good laughs, Marshall says she hopes to bring in local standup comedians as well. The Ritz-Carlton, Half Moon Bay, recently turned its tea room into a wine bar and lead sommelier Ian Cauble says he’s seen an increase in business as a result. The majority of patrons to the bar are tourists. And Cauble pointed out that out-of-town visitors usually like nothing more than to sip wine while enjoying the majestic views of the coast. “Wine bars are offering a social opportunity in these tough times,” said Marshall. She said you might spend just $20 to $30 to sip wine and listen to music for hours. It can also be a nice, casual way to spend some time. “A wine bar is different than a bar, “ Girard said. “At a wine bar we’re expected to talk about the wines … there’s that different kind of engagement than from a bartender that pours you your gin and tonic.” Velasquez puts it like this: “We don’t just want to pour wine and beer. We want to pour you a good time.” 1

Go straight to the source There are two local wineries in Half Moon Bay, and they are both doing brisk business. La Nebbia winery sits prominently along Highway 92. Owner Kendyl Kellogg said she wanted to make the winery more of a destination when she took it over in 2002 from the Obester family. In addition to a tasting room, Kellogg added activities such as bocce ball and glassblowing and says she’s definitely seen an uptick in traffic as a result. In recent years, Kellogg has watched the Coastside grow into more of a tourist destination and thinks wine fits right into that. “The wine industry is a great complement to eco-tourism,” she said. Especially when the local wineries and wine bars are utilizing the local grapes. La Nebbia means “the fog” in Italian – an appropriate name given the coast’s cloudy, temperate climate. Business at Barterra Winery has been so great in the last couple years that owners Mary and Bart Colucci just opened a bigger wine room. Mary Colucci says that rather than buying wines in bulk, they collect the wine from just a few, fine winemakers. Winemaking runs in the Colucci family’s blood as Bart’s grandfather made wine on the East Coast. The Barterra Winery is available to serve at events and now couples wine selections with samples of Harley Farms goat cheese. — Carina Woudenberg HMB May 2010 25

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HMB May 2010 27

a d v e r t o r i a l

Dining delights local eateries have it all From Italian to Asian, burgers to burritos, the Coastside offers an enormous variety of epicurean choices. Get out and enjoy!

Barolo Restaurant

Barolo Restaurant, a new tradition on the scenic Pacific Coast, presents the full spectrum of flavors from the villages of Italy’s Piedmont and Liguria regions. Inside, the warm and inviting interior flanked by a nostalgic hearth and friendly and well-appointed bar, welcomes you. The Wine Room exudes tradition and celebration, its grand communal table, beside oak cabinets feels almost like home. Enjoy a cocktail or glass of wine in the comfortable lounge or celebrate special events and receptions in the private Wine Room. Reservations — including exclusive, private-party buyouts — are available any day of the week. Barolo Restaurant’s seasoned special events team transparently supports every step of planning, preparation and presentation. Crisp and consistent service, at an appropriate pace, completes the dining experience for parties of all sizes. When you come, try the signature dish: Herb Ricotta Gnocchi made fresh daily, brown butter toasted and served with a rich, mushroom foam, local asparagus, oyster mushrooms and truffle oil. Located at 404 San Pedro Ave., Pacifica, (650) 355-5980. Visit the Web site at www.

Brianna’s Restaurant

Brianna’s Mexican Restaurant in downtown Half Moon Bay hosts unique home-style dishes that originate in the southern state of Oaxaca. There are Oaxacan style tamales wrapped in banana leaves, a variety of mole sauces, 28 May 2010 HMB

tlayudas (similar to a tostada), memelitas (little corn tortillas with toppings), tacos, burritos and sopas with chicken, shrimp, fish or beef. You might also sample aguas frescas-agua de horchata and agua de tamarindo, freshsqueezed orange and carrot juices, or fruit shakes made with a blend of banana, papaya, strawberries and chocolate. A meal at the restaurant costs between $5 and $10. Stop in and enjoy these tastes from Oaxaca. Brianna’s is open 9 a.m. to 8 p.m., located at 724 Main St., (650) 712-0296

Café Capistrano

Tucked away in a small space in the back of the harbor, Café Capistrano is a Coastside secret worth searching out. Chef Arturo Mul hails from Akil, Mexico, – an area rich in traditional Mayan cuisine. Arturo started cooking with his mom when he was 12 years old. His first dish was, appropriately, black beans. He arrived in El Granada in 1986 and worked in many Coastside restaurants, finally at the former Roadhouse Café in 1996. In 2001 he bought the café and renamed it Capistrano Café. Yucatan style food focuses on fresh, local ingredients so Arturo sources his fish and produce locally. The bright, clean flavors are influenced by the tropics with fresh salsa, fruit and spices. One of the classic Mayan spices of the Yucatan is Anchiote paste made from annotto seed; it gives his cooking a distinctive Central American flavor. Every day there is a new special – and it’s usually what the cooks are eating, so if you want a special treat – ask what the chef is eating and he’ll make it for you! Then,

dining delights

Miramar Beach Restaurant

if it’s a nice day, take it to the protected back patio and enjoy your feast. Café Capistrano is open for breakfast and lunch daily, located at 460 Capistrano Road, Princeton. (650) 728-7699.

Cameron’s Restaurant, Pub and Inn

A longtime favorite on the Coastside, Cameron’s Restaurant, Pub and Inn, just south of downtown Half Moon Bay, offers family-friendly dining with its standard British pub fare. But it also boasts specialty drinks and more than 20 different beers on draft. Owner Cameron Palmer welcomes the community to participate in the restaurant’s regular karaoke and open mike nights. Cameron’s Restaurant, Pub and Inn is located at 1410 Cabrillo Highway South in Half Moon Bay, (650) 726-5705. Visit their Web site at

Casey’s Café

Tucked into the patio at Zaballa Square on Main Street, Casey’s Café serves up traditional California casual cuisine. The owner, Casey Sample, purchases local produce, offers a variety of soups and chowders all freshly made and gluten free. Other specialties include breakfast available all day with omelettes, eggs benedict (3 options including vegetarian) and potato pancakes. Patio seating is available for guests and their dogs to sit out and enjoy the natural elements and the charm of Half Moon Bay. Casey’s Café is located at 328 Main St., Half Moon Bay, (650) 560-4880

Duarte’s Tavern

Another favorite is the award-winning Duarte’s Tavern and Restaurant. It is one of Pescadero’s best-known destinations. Half Moon Bay residents need only drive down roughly 17 miles of scenic Highway 1 before savoring a bowl of the restaurant’s cream of artichoke soup and a selection of fresh seafood or classic comfort dishes. Before leaving the homey tavern, guests should order a slice of the famous olallieberry or strawberry-rhubarb pie. If you call in 24 hours ahead, you’re guaranteed an entire pie of your choice. Duarte’s is located at 202 Stage Road in Pescadero, (650) 879-0464. Visit their Web site at

Half Moon Bay Joe’s

Half Moon Bay Joe’s is the family restaurant where everyone feels at home. The food is delicious with the touch of Chef Pablo’s Italian style. The veal, chicken and pastas are made with homemade sauces from Pablo’s recipes; the steaks are broiled and smothered with mushrooms upon your request. The enormous servings run from breakfast to dinner. The restaurant serves breakfast, lunch, and dinner, and is open from 7 a.m. to 10 p.m. Nobody goes home hungry. The dessert is the frosting on the cake, the Chocolate Fudge, Tiramisu, and Princess Cake are the favorites of them all. The weekend starts with Luis Rojas Jazz Ensemble from 6 to 9 p.m. Friday nights. Joe’s is the restaurant with the family atmosphere that welcomes you with a smile. Joe’s is located at 2380 Cabrillo Highway South, Half Moon Bay, (650) 560-9260. Visit their Web site at continued HMB May 2010 29

HALF MOON BAY’S LIQUOR S T O R E (formerly Ernies Wine & Liquors)


& SUNSET BAR t Weekdays open ~ 10 to 8 t Weekends open ~ 8 to 8 t Weekend Live Music Serving Breakfast, Lunch and Dinner

Where Your Party on the Coast Begins




A Place Where Musicians Gather

Premium distilled spirits Cold microbrewed beers & kegs Local, regional and international wines Special orders for parties and catering

Live Music Thursday thru Sunday nights starting at 5 pm, wine & beer.

650.726.2424 If it’s not on the shelves, ask us and we will order it. Located between New Leaf Market and Peets Coffee Sunday - Thursday 10 am - 9 pm Friday & Saturday 10 am - 10 pm

Now Open! Asian King’s Kitchen Chinese and Asian Cuisine

The Coastside’s Newest Restaurant!


Café Classique 106 Sevilla Ave El Granada 650-726-9775

Sam’s Coffee Shop 92 & Main St., Half Moon Bay 650-726-3167

Open Monday – Saturday, 6am to 3pm Sunday, 7am to 3pm

Best Breakfast in Town for over 30 years!

Lunch & Dinner 11am - 9pm 3048 N.Cabrillo Hwy. Half Moon Bay • 560-9898 Next to HMB Board Shop

Take Out & Free Delivery including HMB Serving Pizza, Mediterrean and Greek-inspired Cuisine Indoor Dining and Huge New Outdoor Seating at our Odyssey Garden!

2350 Carlos Street, Moss Beach • 728.5151 30 May 2010 HMB

dining delights

La Costanera

It’s Italia Restaurant and Bar

On the last Thursday of every month, from 5 to 9 p.m., a local celebrity is invited to be a guest bartender. It’s Italia patrons and staff had a ton of fun with the first two Celebrity Bartenders, Marina Fraser and Mo Fowell! The idea started as an experiment and unfolded as a feel-good night out, community get together. It’s a very positive, fund-raiser energy. If the Celebrity Bartenders don’t get nervous, and can handle being behind the bar for four hours with bar manager, Leslie Martin, then it’s all good! It’s Italia is located at 401 Main St., Half Moon Bay, (650) 726-4444. Visit their Web site at www.ItsItaliaRestaurant. com

La Costanera

Looking for the best view on the coast and fabulous, slightly adventurous food, too? La Costanera has both! Perched above Montara State Beach in the former Charthouse, La Costanera has been completely remodeled into a clean, modern, upscale restaurant. And Chef/Owner Carlos Altamirano -- with two successful San Francisco restaurants to his name -- creates inventive dishes from local ingredients with a Peruvian flair. In addition to great food and a great view, weekly highlights include Happy Hours and dancing. Venture downstairs to the bar every Sunday to Friday from 5 to 7 p.m. for Happy Hour’s specially priced appetizers and drinks, and enjoy an extended Happy Hour all evening on Tuesday. La Costanera gets moving with salsa dancing (including lessons), reggae and jazz. Come join us! La Costanera is located at 8150 Cabrillo Highway, Montara, (650) 728-1600. Visit their Web site at www.

The Wine Bar

Miramar Beach Restaurant

The historic Miramar Beach Restaurant, Bar and Patio, located 2.5 miles north of Half Moon Bay on Highway 1, offers panoramic views of the Pacific Ocean from its indoor dining room and bar as well as its outdoor patio. Originally built in 1918, the Miramar has a rich history as one of the oldest establishments on the coast. Guests can peruse the historic photographs of Half Moon Bay and San Francisco during their visit, or just enjoy the coastline of Half Moon Bay from the patio, bar or dining room. With a menu serving the finest and freshest ingredients available, the Miramar has a menu with something for everyone. Whether you’re enjoying Sunday brunch with the family or a romantic evening dinner, the Miramar is the ideal setting for your occasion. Mirimar Beach Restaurant is located at 131 Mirada Road, Half Moon Bay, (650) 726-9053. Visit their Web site at continued HMB May 2010 31

Barbara’s Fishtrap


Since 1977

“Freshest Seafood on the Coast”

Spanishtown Mexican Restaurant and Market

281 Capistrano Road • 650-728-7049 Princeton-by-the-Sea on Half Moon Bay

Families Welcome - Food Available To Go Banquet Catering for up to 1000 People 515 Church Street, Half Moon Bay 726-7357 Open Daily 11 a.m. to 9 p.m.

Eat with us, or take out • Homemade Italian Hot Dishes • Morning Pastries • Panini • Desserts • Espresso Catering 726-4343 Available Temporary Hours: Closed on Monday, Open Tue-Sat 9 am – 5 pm and Sun 8 am – 3 pm. Shoreline Station 225 S. Cabrillo Hwy, #102

Dr. Dr. Stasun Stasun •• 423 423 Johnston Johnston St. St. •• 650-726-7523 650-726-7523 Dr.Stasun, Stasun ais specialist a specialistininorthodontics, orthodontics.practices He has practiced orthoDr. exclusively in dontics in Half Moon Bay since 1980. Half Moon Bay is his exclusive Half Moon Bay. He uses conventional orthodontic appliances as place of practice. He uses conventional orthodontic appliances along well as appliances that allow the patient’s musculature to direct with appliances that allow the patient’s musculature to direct growth growth tooth movement. and toothand movement. Withthe a few exceptions, Stasun believes in timing the start Over years there haveDr. been studies comparing two-phase of orthodontic care to the pubertalThe growth spurt, usually whena treatment with one-phase treatment. result: In most instances the first bicuspids erupting and ll years age. than one-phase treatmentare ends with a between result just9as good if notofbetter the two-phase treatment. The eruption of the first bicuspid or cuspid This often allows for one phase of treatment. is a good indicator for timing the commencement of orthodontics. It When asked about Invisalign, Dr. Stasun explains that isbrackets best to observe theprecise patientstooth earlier to evaluatework their faster, growthusually and allow for movement, development. cost less and allow for skeletal corrections (deep bite and over Also of interest is a recent study comparing Invisalign with tradijet), something that Invisalign can not do. tional braces. The quality of treatment was significantly better with Dr. Stasun has been Half Moon Bay’s orthodontist since 1980. traditional orthodontic appliances compared with patients treated SeeInvisalign. us on the web at with 32 May 2010 HMB

dining delights

It’s Italia

Moonside Bakery and Cafe

What comes first, the “Bakery” or the “Café?” Well, the Café offers many healthy menu items for breakfast such as low-fat and deliciously light waffles with strawberries or veggie egg scrambles. For lunch try the daily homemade soup with freshly baked bread or one of many choices of salads or check out what pizzas are baking in the almond wood-fired oven. Of course, from the bakery, if you are looking for the best artisan bread, pastries, cookies or desserts, just top it off with a delicious espresso made from fresh roasted Equator Coffees and you will be set. Well, Moonside customers tell them they are the best in the Bay Area. Why not come in and relax in the Italian courtyard or sit outside and enjoy the fresh sea air. All of it will be a treat! Open 7 days a week 6:30 a.m. to 5 p.m. Moonside Bakery and Café is located at 604 Main St., La Piazza building, (650) 726-9070. Visit their Web site at

Princeton Seafood Company

Princeton Seafood Company is not just about fresh, delicious seafood! For more than 30 years, owners Mary and Marty Botham have created a homey, harbor hang-out where an order of fish and chips comes with a side of friendliness. Lose yourself in a charming bread bowl filled with our creamy, award-winning clam chowder or indulge in a tangy barbecued oyster appetizer! If you feel like doing your own cooking, check in at their fish market for the freshest deals. They encourage you to enter your best seafood creations in the ongoing Chef of the Month recipe contest. On a sunny day, nothing can beat the harbor views. Sit outside and soak it all in with an ice cream cone or fried calamari – you can order right from the walk-up window! Or stop by for their coastal car show, Cool Harbor Nights, held on the first Thursday of every month. Watch the classic cars and motorcycles sparkle in the setting sun, competing with the nearby shoreline for beauty. And don’t forget to ask about the Good Neighbor Discount! If you live on the coast you can get 10 percent off any entrée any time. Princeton Seafood is lucky to be the hub of One Fine Harbor. Princeton Seafood is located at No. 9 Johnson Pier, Half Moon Bay, (650) 726-CRAB (2772). Visit their Web site at www.

The Wine Bar, HMB… by and for Locals

The Wine Bar, HMB is snuggled inside the new Harbor Village Shops on Capistrano Road, next to the Crab Landing Restaurant. Operated by Miramar resident Claudia Marshall, the bar features outstanding Santa Cruz Mountain wines, truly fine local musicians and artists, who show their work on a fourweek rotation basis. Monthly events include vintner tastings, comedy nights, and specialty food events (check out their Abalone Chowder Sundays). According to Marshall, local really means local -- breads from Moonside Bakery, abalone from Tom Monaghan’s Golden Gate Abalone, killer chocolate cake from Elegant Cheesecakes, smoked salmon from Blue Ocean Smoke House, organic coffee from Outland Java, printing and design services from Family Ink and The Graphic Works, flowers from Moon Flowers, and Italian sodas from Seltzer Sisters. If it’s not local then you’re not likely to find it at The Wine Bar! When asked, “Why, so local”? “That one’s easy,” she responds. “This is one of the most creative areas in all of Northern California and it allows me to bring together my love of superb wines, art, foods and music. Who could ask for more?” Indeed who? The Wine Bar is located at Harbor Village, 270 Capistrano Road No. 22, Half Moon Bay, (650) 726-2722. Find their full schedule at

78 percent of adults say they would like to receive restaurant gift cards or certificates on gift occasions. — National Restaurant Association HMB May 2010 33


“We’re just a call away” At the end of a hard day, we’ll bring you dinner!

Dining, carry out or delivery Open 12 - 10:30pm everyday Delivery from Half Moon Bay to Montara


Happy Taco Taqueria Eat in or take out: • Breakfast Burritos • • Taco Salads • Enchiladas • • Tacos • Fajitas • Soups • • Desserts •


184 San Mateo Road, HMB

Cooking for Friends Spring and Summer Specials starting at $11.00 per person for Middle Eastern Kebabs or Spanish Paella Weddings • Reunions • Corporate Events Cooking on-site

Richard Poncini


Bar & Patio Seafood Steaks Spirits Sunsets

Gin Wan serves the finest selection of Taiwanese and Szechuan cuisine on the Coastside.

2810 Cabrillo Hwy Half Moon Bay (650) 726-6028 We deliver from 5:30 to 9 p.m. $30 minimum for delivery 34 May 2010 HMB

wines Learn We howserve to makeselect delicious food

from around the world with a focus on Pinot Noir – the “foggy grape”

Markegard Family Grass-Fed

Cooking Classes * Parties* Consultations including Gluten-Free Chef Amy Fothergill

(415) 609-4206

Providing the Community with Locally Born, Raised and Processed Beef and Lamb

(650) 747 0205 |

We serve select wines from around the world with a focus on Pinot Noir – the “foggy grape”

Join us for Happy Hour specials — every day!

Join us for Happy Hour specials — every day! 400 Old County Road, Pacifica (near the Clock Tower in Rockaway Beach)

650-735-5854 |

Serving the en

weddi cock Quality Catering for Patti Schwartz Every Occasion650.726.1555 corporate Quality Catering for Every Occasion since 1985

Patty Schwartz 650 726 1555

Spring into Summer with a New & Improved Half Moon Bay Wine & Cheese Company! It’s true! We will be moving to a new location shortly: 421 Main Street, Half Moon Bay in order to serve you better. The new location will feature more world-class wines, more locally farm grown artisan cheeses, specialty foods, a new array of kitchen & bar accessories, some home décor and even local art.

PO 261 El 55 37th Ave


696 MILL STREET (650)726-6336

In the meantime, visit us at our current location where we will continue to take good care of you. 604 Main Street, #J La Piazza Center Half Moon Bay 650 726 1520

LUNCH 11:30 AM - 3:00 PM DINNER 5:00 PM - 9:00 PM HMB May 2010 35

Serving Breakfast & Lunch with a Mayan influence

Breakfast: Eggs any style Omelets Breakfast Burritos

Lunch: Hot & Cold Sandwiches Burgers Quesadillas Fajitas Soups & Salads Fish Tacos • Daily Specials • ask the chef what he’s eating and he’ll make it for you!

Half Moon Bay

Outdoor Patio Seating Available

Monday-Friday 8 am-5 pm Saturday-Sunday 8 am-6 pm


460 Capistrano Road, Princeton-by-the-Sea

Half Bay Half Moon Half Moon Bay Half Moon Bay Half Moon Bay Carniceria • Meat & Produce Open Daily 8am-9pm

Mexican Groceries Marinated Meats for Grilling Mexican Cuts of Meat Orders for American Cuts of Meat: Order by noon — Pick-up @ 4pm


Italian Food Restaurant Restaurant Restaurant Restaurant Restaurant Italian Food Restaurant Italian Food and Pizza Italian Food Italian Food and Pizza

Prepared Foods: Salsa Fresca, Guacamole, Chicharrones, Carnitas 182 San Mateo Rd Half Moon Bay

650-726-4848 36 May 2010 HMB

Italian Food Italian Food and Pizza and and Pizza Pizza andPizza Pizza and

Specializing in traditional Italian dishes, Specializingpasta in traditional Specializing in traditional Specializing in traditional Specializing traditional Italian pastain dishes, Italian pasta in dishes, fabulous desserts and a traditional Specializing traditional Specializing in traditional Italian pasta dishes, Italian pasta dishes, fabulous desserts and a fabulous desserts and a pasta dishes, fabulous desserts and aa atmosphere family friendly atmosphere. Italian pasta dishes, Italian fabulous desserts and family friendly family friendly atmosphere. family friendly atmosphere. fabulous desserts and a and a fabulous desserts family friendly atmosphere.

Open for breakfast,family lunch and friendly dinner family atmosphere. friendly atmosphere. atmosphere. Open7for breakfast, lunch and dinner a.m. – 10 p.m. everyday. Open for breakfast, lunch and dinner Openbreakfast, breakfast, lunch and dinner Open for lunch and dinner 7for a.m. – 10 p.m. everyday. a.m. – 10| Half p.m.Moon everyday. 2380 S. Cabrillo 7Highway Bay | (650) 560-9260 7for a.m. – 10 p.m. everyday. Open for breakfast, lunch and dinner 2380 S. Cabrillo Highway | Half Moon Baydinner | (650) 560-9260 lunch and 7Open a.m. –breakfast, 10 p.m. everyday. 2380 S. Cabrillo Highway | Half Moon Bay | (650) 560-9260


2380 S. Cabrillo Highway Moon Bay | (650) 560-9260 a.m. 10 everyday. everyday. 7 7a.m. – 10|–Half p.m.p.m. S. Cabrillo Highway | |Half Moon Bay| 560-9260 | (650) 560-9260 2380 Cabrillo Highway | Half Moon (650) 560-9260 2380 S.S. Cabrillo Highway Half Moon Bay |Bay (650) 2380 560-9260


Under pressure? Use a pressure cooker. Pressure cookers are a safe, energy efficient and quick way to get real, unprocessed food on the table. Many people have memories of dinner exploding onto the ceiling from old pressure cookers, but today’s pressure cookers are made out of sturdier materials (stainless steel as opposed to aluminum) and employ a variety of safety measures to avoid this problem. I use mine about four times a week to make anything from stocks, stews or soup, but the thing we cook most in it is risotto. I’ve been pressure cooking almost 15 years. For the busy person or family, having a two hour meal from start to finish in 40 minutes, including prep time, is a great thing. Fagor Pressure Cookers. All Fagor models feature components that greatly reduce cooking time and take the guesswork out of the pressure-cooking experience. With a Fagor pressure cooker, you can create delicious, healthy meals in up to 70 percent less time than traditional cooking. Every Fagor model is equipped with standard safety features such as a locking handle that prevents opening under pressure, two independent safety mechanisms, and a spring valve in dial format with an auto-pressure release position. In addition, Fagor products are designed with an exterior mirror finish and are constructed from high gauge 18/10 stainless steel with an aluminum encapsulated base for even heat distribution.


n Recipe: Lentil and Apple Salad with Moroccan Mustard Vinaigrette This is one take on a dish we do at home using what is on hand. We love the combination of the earthy lentils and the sharp dressing. Green beans, potatoes and goat cheese is another of our favorite combos. Please add your favorite ingredients and make it your own! 1 cup French green lentils, picked over and rinsed 3 Fuji apples, diced ½ cup toasted slivered almonds 1-2 T Dulcet Moroccan Mustard katz Apple Cider Vinegar Salt and pepper to taste Olive Oil Put the lentils in the pressure cooker with enough water to cover by about 2 inches. Cook on high pressure for 4 minutes, and let pressure come down naturally for 5 minutes. Release remaining pressure and test for doneness. If lentils are still a little chalky, just cover for another few minutes. Taste again and drain when ready. To make the vinaigrette: In a large bowl add a dollop of the mustard, salt, pepper and the vinegar. Whisk in the oil until a thick but still pourable consistency is achieved. The classic ratio is 1 part vinegar to 3 parts oil, but I prefer a 2:3 ratio. Add the lentils and remaining ingredient to the bowl and toss to combine. May be served warm or at room temperature.

Stuart Cristol-Deman, store manager at Toque Blanche, has been an avid cook for more than 30 years. He has worked in some of the Bay Area’s top culinary markets, including Draeger’s, Andronico’s, Domus, and A.G. Ferrari Foods.He lives with his wife and two sons in Moss Beach. For more information: HMB May 2010 37


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includes installation & deluxe ½” 8 lb. rebond pad Call Scott for free estimate

Shades of neutral We also stock neutral vinyls for quick turnarounds. Check out all our flooring options in our showroom.



(And check out our 40% off rack while you’re here) TUES – SAT 10-5, SUN 12-4 650.726.5455

38 May 2010 HMB



Fight. Love. Live. That’s how they came up with the name Filoli. It may seem a little strange to you to have the word fight in the name of such a beautiful estate. The house, the amazing gardens and the outlying 700-plus acres are all so beautiful and … peaceful. But it comes from, “fighting for a just cause,” so that seems a pretty noble thing for such a lovely place. I was there recently for a private, after-hours, tour and it was inspiring and soul-filling as usual. (And so quiet with no people!) If you’ve never been, go. If you’ve been before, go again. Any time from now through early fall will be perfect, because there’s always something new blooming in the garden. Though the flowering cherries are completely done and the always mind-blowing wisteria bloom is just about over, the roses are just coming into bloom now and in my favorite part of the garden, the Sunken Garden, the digitalis (foxglove) is so sweet and charming! The garden is made of many different “rooms,” divided by hedges, brick walls and more than 20 elaborate iron and wood gates. Believe me, this is not something to be missed! The Filoli Center ( is just 15-20 minutes from Half Moon Bay, so what are you waiting for? — CML

t did you know dandelions are in the Asteraceae family, along with sunflowers, asters, lettuce, Jerusalem artichoke and even chamomile. t They are a healthy snack! dandelions are used for many culinary and medicinal purposes -- my favorite being eating the raw leaves. They taste great in salads and are an almost instant energy food.

Dandelions, friend or foe? you have all experienced dandelions. Whether as a child, picking the seed heads and blowing them into the wind, or as an adult, constantly wondering, “How the heck do these things keep getting in my lawn!” i guess you could say, to know them is to love/hate them. But here are a few facts that may make you think a little differently about these so-called “weeds.”

t next time you need to tell the time, check the dandelions instead of watching the clock! “The dandelion is called the rustic oracle; its flowers always open about 5 a.m. and shut at 8 p.m., serving the shepherd for a clock.” source: Folkard (448. 309), from “The child and childhood in FolkThought,” by Alexander F. chamberlain. — JLS Contact Jennifer Segale, Wildflower Farms, 726-5883 and Carla Lazzarini, Earth’s Laughter, (650) 996-5168. HMB May 2010 39


Beyond the basic photo-op

n When: 9:36 a.m., April 19, 2010 n Where: Frontage Road at Highway 1 n Exposure: 1/640 of a second at f/6.3, ISO 200 n Photographer’s Notes: It’s easy enough to snap a suitable photo at a press conference or media event. They are organized, after all, to allow for a quickly assembled news piece. On assignment at the groundbreaking ceremony for a new multi-use trail along Highway 1, I had an acceptable grip and grin shot within 30 seconds, stepping aside as another photographer took a turn. Instead of packing it in, I waited to see if anything a little less formal might transpire. Soon, the dignitaries became a little more playful with the shovels. I was able to compose a more candid and dynamic photo. At the same time, by a stroke of luck, a pedestrian walked along at the edge of the street, allowing me to include evidence of the real need for the trail project.

40 May 2010 HMB

Lars Howlett is the Half Moon Bay Review’s photographer. You can reach him at

C. Ray Sheppard, DMD CEREC



(650) 726-3355


890 Main Street, Ste. A, Half Moon Bay

HMB Magazine May 2010  

HMB Magazine May 2010. Annual Food and Drink Issue.

HMB Magazine May 2010  

HMB Magazine May 2010. Annual Food and Drink Issue.