Marin Magazine January 2020

Buy-Before-Selling Advantage.

Meets

Features

38 Shell a great waters.

42 ever.

46 Day their

Spirit Rock refuge

LENNY

S.F. Ballet’s Memorial Opera

STARTS Happily ever after

PUBLISHER / EDITORIAL DIRECTOR

Nikki Wood Editorial EDITOR

Mimi Towle

MANAGING EDITOR

Daniel Jewett

ASSOCIATE EDITOR

Kasia Pawlowska

ASSISTANT EDITOR

Christina Mueller

DIGITAL EDITOR

Jessica Gliddon

FASHION EDITOR Leah-Marie

COPY EDITOR

Cynthia Rubin

SENIOR WRITER

Jim Wood

CONTRIBUTING WRITERS

Kier Holmes, Kirsten Jones Neff, Carrie Kirby, Dawn Margolis Denberg

ART DIRECTOR

Rachel Gr iffiths

PRODUCTION MANAGER

Alex French

ILLUSTRATORS

Owen Gildersleeve, Ellen Weinstein

CONTRIBUTING PHOTOGRAPHERS

Mo DeLong, Lenny Gonzalez, Vivian Johnson, Steve Kepple

CONTROLLER Maeve Walsh

OFFICE MANAGER Natasha Romanoff

CHIEF VISIONARY OFFICER

Susan B. Noyes, Founder

PRESIDENT Jessica Cline

Volume 16, Issue 1. 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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Add on a catchy, symmetrical number like 2020, and the possibilities for self-improvement are through the roof.

Pressing Reset

As a new decade arrives, change is everywhere, irresistible, irrepressible, challenging, inevitable.

HAPPY NEW YEAR, new decade, new chapter and new beginning. A friend recently told me about the Japanese business concept of kaizen, based on a practice that can work for individuals too. It encourages us to take baby steps toward larger goals, aim ing for a one percent improvement each day. The word comes from “good” (kai) combined with “change” (zen) — a change for the better.

If you are anything like me, the turning of a decade is like the Super Bowl of New Years. Add on a catchy, symmetrical number like 2020 and the possibilities for self-improvement are through the roof. It’s time to roll up sleeves, reset goals, kick bad habits (usually the same ones as last year’s) and get to work on a new and improved self. There is no easier place on the planet than Marin to begin this undertaking, which for me means embracing goals such as yoga five times a week, maybe not drink wine every single night, and stop using credit cards. These are internally driven actions that, in theory, I can control. But then there are the external factors one can’t control, like gravity and sun damage

Or can we? A visit to any dermatologist’s office presents a dozen or so opportunities to “turn back the clock.” If these methods don’t work, why are they available? And if they do work, who’s offering them? We tasked writer Carrie Kirby with researching the most popular noninvasive beauty-enhancing proce dures. I even took one for the team and tried a few myself. Some worked, some didn’t

The easiest beauty hack I’ve learned is from my mother, Marin Magazine co-founder and publisher Nikki Wood. “Lipstick,” she

often whispered, not so subtly, when I walked into the office we shared for nearly two decades. I’d usually scowl, thinking, “Why can’t she just accept me the way that I am”? a response I now see might have been a little overdramatic. But message received, Mom, I will add lipstick to my resolutions list

Our offices will feel a little di fferent beginning in 2020. After starting this magazine in 2005 and maintaining our functional/dysfunctional work family, Nikki will be playing a lot more golf as she leaves office life behind. And Michele Geoff rion Johnson, our advertising director of 13 years, will be chasing around her granddaughter, not her sales team.

While change may be exciting for them, their guidance, elegance and encourage ment will be missed. Speaking for our team, I can say we are grateful for the lessons we learned from both of them. Michele is known and respected throughout Marin for many reasons, but I’m guessing a big one is because she genuinely loves people. Many times I’ve watched her walk into a room, spot the person who felt out of place, and start a conversation. There is no way I ca n fit in all that I’ve learned about leadership from Nikki on one page. I think her biggest legacy is how she encouraged everyone to follow their passions, maintain a work-life balance, and have respect for people and process. Oh, and lipstick.

As you celebrate the new year, the new decade, lift a glass to celebrate the one thing we can count on, change. If only we could control it.

Mimi Towle, Editor

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IT’S 2020 AND we are proud to announce that Marin Magazine was a Folio award winner for overall editorial excellence in 2019! As a new decade and year come into focus, we’ve got stories on how you can celebrate and fi nd rejuvenation as well. We start with the celebration part: who doesn’t love to kick off he year with some succulent crab? We talk to area fi shers and get a few tips and tricks for catching your own.

Next up, writer Carrie Kirby looks at the world of cosmetic beauty boosters. We polled doctors and aestheticians about the best noninvasive treatments for troublesome face and body issues. Turns out there are a lot of new options out there — and some will have you back at work after lunch.

And while we’re all starting off n a new decade, some folks are starting whole new lives as married people. Four couples, whose weddings were in Larkspur, Stinson Beach, Jenner and Maui, relive how they met and favorite moments from the big day.

Up front are updates on the coming Presidio Tunnel Tops project and hot wellness trends. We look at restaurants under new ownership, talk to a Sausalito maritime environmentalist about ocean plastic removal, and meet a Novato businesswoman who believes beauty prod ucts should be safe for people and the earth. And Destinations explores ways your holiday shopping and travel can give wine country businesses a hand — after several years of wild fires, they need our support.

It’s a big issue and an intriguing start to another decade for Marin Magazine. Read, enjoy, and go get that table covered before the crab’s in.

Daniel Jewett, Managing Editor

GONE FISHIN’

Photographer Steve Kepple loves shooting in the out doors. So when the chance to photograph amateur crab fishers in action came up, he jumped. For this assign ment he went all over, from Paradise Beach Park to Fort Baker to Pacifica Pier.

Who doesn’t love to kick off the year with some succulent crab?

Carrie Kirby

Writer, “Beauty Uncut” (p. 42)

What’s a common misconception about noninvasive treatments? People may not realize how effective nonsurgical treatments can be. Lasers, injections, etc. have come a long way and some treatments can deliver results that were once only possible with surgery or not possible at all.

What is your most surprising takeaway from this assignment? I am not very into my appearance, so I went into this project thinking I would never consider any of these treatments for myself. But after doing the research, I found myself wondering if maybe I should try a little something, like brightening up sun-damaged skin. We’ll see!

Where has your work appeared before? Diablo, Oakland and Alameda magazines, TheAtlantic. com, the San Francisco Chronicle and the Chicago Tribune.

Photographer, “Shell Game” (p. 38)

What did you enjoy the most about this assignment? Crabs are one of my favorite local delicacies and I have found it interesting how easy they are to lure from the waters nearby. The bait and tackle needed to catch crabs are fairly simple and efficient, so it was pleasant to document the ease with which the fi shing community is able to forage them without piloting a boat out onto the sea.

Have you ever photographed this type of crabbing? I have shot commercia l fi shing operations, but have never trained my lens on this more low-tech approach.

Where has your work appeared before? My photos have been published in Marin Magazine as well on the pages of Travel + Leisure Magazine, SPACES and the Los Angeles Times.

Illustrator, “Beauty Uncut” (p. 42)

What was the most challenging part of this assignment? To show some of the procedures in a way that wasn’t medical or too speci fic. Where do you draw your inspiration from?

I am inspired by books, fi lm and art and from the material I am illustrating.

Where has your work appeared before?

I illustrated the children’s book Yayoi Kusama: From Here to Infinity, published by MoMA, and I wrote and illustrated Recipes for Good Luck, published by Chronicle Books.

I am also a regular contributor to The New York Times, The Washington Post and many other publications.

ALEX GARCIA (TOP LEFT); MARC YANKUS (TOP RIGHT)

Steve Kepple

Ellen Weinstein

CONNECT WITH US

TOP GRAM

Our top Instagram post this month is by Christopher Markisz, @dubsonata. About this photo he says: “Coastal fog surges past the Golden Gate Bridge on a cool November morning, photographed from the hills above Cavallo Point.” Want to see your photo in print? Tag us @marinmagazine with your best snap.

Top Five Online Stories

1 Best of the County: Dining (August 2019) The top dining picks in Marin, chosen by you, the reader.

2 What’s Hot: Wine Bars (November 2019) New wine bars around the county worth checking out.

3 New in Town (November 2019) The latest things happening in Marin, from the newest eats and shop openings to wellness establishments.

4 Conversation with Chris Robinson (February 2019) The Black Crowes singer finds peace in West Marin.

5 Top Apps to Identify Plants (November 2018) Download these and let your botanical knowledge grow.

The Winners

The winners of our October Town Center Shopping Center Sweepstakes have been announced. The two lucky recipients each received a $500 gift card to spend at their store of choice. Laura Breisky of Corte Madera shopped with her prize at Sur La Table; Marilyn Sugarman of Mill Valley is spending hers at Athleta. Congratulations to both winners!

Imagine you read about a solar company that’s not just developing creating a higher quality of its

Imagine if you could early in its

HERE’S LOOKING AT YOU MARIN

A review of the stories and personalties that shaped our county this past decade.

Topping the Tunnels

The Presidio is getting another face-lift. On the former U.S. Army base, home of the refurbished Crissy Field and Crissy Marsh (reopened in 2001), the 14 acres of new parklands that emerged from a large pile of rubble atop the two tunnels of Presidio Parkway (formerly known as Doyle Drive) will be converted into a multifaceted play space for all. Connecting the waterfront recreation areas to the Presidio’s Main Post, the land will be home to a bevy of projects slated for completion by fall 2021. An expanded Crissy Field Center Youth Campus, including a Field Station and open-air Outpost, will provide ample opportunity for more young adults and children to explore and discover the native habitat

Live and Well

New ways to have a healthy year. KASIA PAWLOWSKA

KNOW YOUR CBD You can get a shot of it in your coffee (usually for about $4 more a pop) or feed infused treats to your dog or cover your face with it. That’s right, it’s CBD, marijuana’s non-psychoactive yet active ingredient. Credited with everything from alleviating anxiety and improving sleep to relieving chronic pain, this cannabinoid is flooding the market in the form of tinctures, balms, edibles and other products. But is there truth behind the hype? Many experts and industry vets say yes. “Navitas has been a big believer in the power of hemp — we’ve produced and sold hemp seeds and powder for nearly a decade,” says its CEO, Zach Adelman, who founded the company in 2003. “We’ve done extensive research and work, from sourc ing of ingredients, including hemp CBD, to helping consumers understand how CBD can address stress, anxiety and inflammation.”

of the Presidio. A hike up a new set of Presidio Steps will help visitors navigate the area’s elevation changes, en route to a Cliff alk with native bluff lantings of windswept pines and a 360-degree panoramic view. Two large meadows, studded with overlooks, picnic grounds and a dedicated Campfire Circle (for ranger talks and other gatherings), will lead to the Presidio Visitor Center and Gateway Plaza. Should your feet be tired from all that walking and adventuring, know that the coming plaza site is near the Presidio’s transit hub, home of the Transit Cafe, a great spot to savor a cup of coffee and watch the world go by. presidio.gov/tunnel-tops CHRISTINA MUELLER

MEANINGFULLY CONNECT “There was a study that tracked 7,000 people for 10 years and tried to determine what variables that were present on day one that could predict, in the strongest way, when people would die or fall ill, and smoking was number three, which was quite a surprise,” says Dr. Eric M. Verdin, the president and CEO of the Buck Institute for Research on Aging. “The most important variable was loneliness and the relationship with first-degree relatives or friends.” So if you’ve been meaning to contact that family member or friend, maybe it’s time to pick up the phone.

PROTEIN CHOICE People can’t seem to get enough of alt-meats. Even Burger King, which still claims its patties are 100 percent beef, is currently offering a plant-based Impossible Whopper. Now there’s another contender that’s potentially even healthier and lower in sodium: crickets. Packed with micronutrients and healthy fats, the jumpy bugs are getting a rep as some of the most sustainable and waterefficient sources of protein on the planet. Thay may not be meatless in the strictest sense, but “we actually have a lot of vegetarian customers,” says Leslie Ziegler, the Marin-based co-founder of San Francisco’s Bitty Foods, a company that makes a cricket-based flour, “simply because they have such a hard time getting protein in their diets.” Crickets also contain bioavailable vitamin B12, another nutritional selling point.

New in Town

EAT & DRINK

Bump Bar on Bridgeway in Sausalito, the work of California Caviar founder Deborah Keane, has transformed the appointment-only tasting room into a cafe with regular hours and a caviar- and seafoodcentric menu led by chef Nate Tauer (Petit Crenn, Coi). Sustainably sourced caviar is the star, served on your closed fist, and augmented by plates like fluke crudo with kombu and black cod with roasted pineapple. californiacaviar.com

Isaac Shumway (Bourbon and Branch, Alamo Drafthouse) is slinging classic cocktails and more at California Gold , the new bar he opened in downtown San Rafael with his wife, partner and wine director, Rhia (Saison, Absinthe). Look for stylized digs that hearken back to pre–Gold Rush days along with a deep list of California wine and beer. californiagoldbar.com

Plastic Surgery Specialists is a premier North Bay aesthetic surgery practice, med spa, and #1 weight loss center in the country for Orbera gastric balloon. Our goal is to create an extraordinary experience and result for every patient, every time. 415.925.2880, Greenbrae, psspecialists.com

The recently refurbished Due West Market , connected by a deck with tables and chairs to Due West Tavern at Olema House in Point Reyes, is a one-stop shop for hungry local adventurers. A coffee bar features Equator coffee and the fridges are stocked with picnic essentials like fresh sandwiches and local cheese. Nearby, racks with house-made chips and an assortment of beer, wine and spirits are right-sized for any West Marin adventure. olemahouse.com/ due-west-restaurant/#market

The guys who changed the face of local sustainable seafood with Sausalito’s Fish opened an online shop to sell their meticulously sourced seafood direct to consumers. TwoXSea , co-founded of Kenny Beslov and Rocky Burns, only sells fish and seafood that can be traced to the vessel they were caught from and applies five other exacting criteria that add honesty and transparency to the often opaque world of seafood sourcing. twoxsea.com

New in Town is an ongoing bulletin on new businesses throughout the Bay Area. To be considered for future listings, email christina@marinmagazine.com.

Terese European Skin & Body Care. Offering advanced custom design facial treatments for over 30 years. Terese received a 2017, 2018 and 2019 Spectrum Award for excellence in skin care, and received a Marin Magazine award for BEST FACIAL of Marin 2017. 415.485.6825, San Rafael, euro.skincaretherapy.net

Welcome to the Jungle

Whether you are on safari, sailing the seas or chasing the sun, these pieces can adapt to any climate.

BY LEAH-MARIE

14k gold-filled wire earrings with baroque coin pearls, $210, at Julie Tuton Jewelry (Mill Valley) julietuton.com; A.L.C. Emma dress (available in stores in February), $595, at Carolina Boutique (Mill Valley) carolinaboutique.com; Honey sneaker, $130, at Vionic (San Rafael) vionicshoes.com; Wellington weekender in burgundy, $1,195, at Stick & Ball (Mill Valley) stickandball.com

STYLIST TIP Swap the tank or add a layer with this limited-edition hand-carved blockprint lion T-shirt.

Block-print T-shirt $64, at J’amy Tarr (Mill Valley) jamytarr.com

Agate pebble-drop earrings, $3,350, at Rali Couture (San Francisco) ralicouture.com; Utility jacket in ivory, $395; Casey pant in ivory, $268; Connie cami in apricot, $148, all at Margaret O’Leary (Mill Valley) margaretoleary.com; The Mirella Mustard, $345, at Shoe Stories of Sausalito (Sausalito) bellsandbecks.com

the LOOK

IF YOU LIKE WATER, “Waterfall” with 1 total weight of

STEPHAN-HILL JEWELRY DESIGNERS 1226 Fourth Street, San Rafael 415.459.5808, stephan-hill.com

SAGE & STONE OFFERS a curated collection of mindfulness inspired jewelry, clothes, artwork and books from local and international artisans. Items include alpaca wool capes, boho handbags, gold chakra jewelry, beautiful stained glass, and more. Classes in meditation, sound healing events, and workshops are also offered.

SAGE & STONE 570 San Anselmo Ave, San Anselmo, 415.295.7149 sageandstonemarin.com

J’AMY TARR Blanket Coat in Peacock.

J’AMY TARR Sewn in San Francisco Designed in Marin 415.450.9677 jamytarr.com

ENERGETIC GEMSTONE

JEWELRY DESIGNED to empower, nurture, and bring out your inner radiance. Handmade by the designer at her boutique in downtown Mill Valley. What energy is your body asking for? Stop in for a personal consultation.

JULIE TUTON BOUTIQUE 73 Throckmorton Ave., Mill Valley, CA 415.871.4236 julietuton.com

Changing Hands

Three beloved local restaurants continue under new ownership.

BY CHRISTINA MUELLER

RENEWING A COMMUNITY HUB

Restaurateur Ted Wilson never intended to purchase property in Tomales. But the looming closure of Drakes Bay Oyster Company in 2014 spurred him to act on behalf of the company’s sta ff. “They had generations of employees liv ing on the property,” he says, “and all of those people were going to get evicted.”

Using his event production background, Wilson quickly set up a fundraiser to benefit the workers, at Sausalito’s Fish restaurant. From that arose a close friendship with Jenny Lunny and Loretta Murphy, two of the main forces behind Drakes. When they later phoned Wilson and suggested he buy the historic William Tell House saloon, which had been closed awhile, he hesitated. “I had just gotten married and launched Metal and Match, an event production and catering company,”

he recalls. “And I was running Fine & Rare cafe and shop in San Francisco.” But the two women convinced him to make an inquiry call. With the blessing of his wife, Samantha, Wilson bought the property a year later and began the process of renovating the restaurant and building.

The William Tell House formally reopened in 2019 with a restaurant, the site’s storied bar (circa 1877: the county’s oldest continually open saloon) and a small hotel upstairs. The purchase connected Wilson to earlier generations of the Tell’s proprietors, including the Bonini family, who were involved in Tomales restaurants from the early 1900s to the 1960s, and the Tuckers, who ran the Tell in the 1990s. “Bill (Bonini) is one of my mentors,” Wilson says. “He is one of the fi rst people I call when something happens, and he helped me with the build-out of the kitchen.”

History here runs deep. There are pictures of Boninis on the saloon walls, and the Tuckers raised their son Joseph (“Jojo”) on the premises; he crawled on the bar as a child. A Tomales High graduate, he recently returned to the Tell to work with Wilson, bringing his knowledge from serving as bar director at nearby Nick’s Cove.

“His knowledge of the place is insane,” Wilson says. “Jojo is part of a young wave who are returning to the area — they are proud that this property has come back.” When Wilson is at the Tell, the Tuckers, who live behind the restaurant, look after his infant daughter, Cecelia Grace. “I’ve been woven into the fabric of this community,” Wilson says. “When you buy the only restaurant in town, you become this focal point, which before then, to be honest, I didn’t really understand. This turned into so much more than just a restaurant. We revitalized a communal hub. It blew my mind.” williamtellhouse.com

FINDING A NEW FAMILY

Maybe it is a coincidence that the third generation of Konatiches, John and Anton, took over from Tony Jr. at Tony’s Seafood Restaurant in Marshall in 1983, the same year John Finger and Terry Sawyer cofounded Hog Island Oyster Company in the same town. “They were our biggest account,” says Finger, who remembers walking down the street carrying the 5,000-oyster order from Tony’s each Friday. Off o a great start, the relationship between the two businesses and their communities only strengthened over the years. At one point, Finger recalls, he jokingly told Tony, “If you ever want to get out of this, let me know.” With no blood heir to assume control of the restaurant, the Konatiches did ultimately approach Finger with an opportunity to make their family business part of the Hog Island family.

“We knew what we were getting into with a restaurant built over the water in California, but we never thought ‘no,’ ” Finger says. “It is a place that means so much to us in West Marin.” The two businesses are decidedly di fferent in scale — Tony’s lone location was handed down through the generations, while Hog Island has shareholders, a board of directors and five restaurant locations, the latest slated for Larkspur’s Marin Country Mart.

John and Anton, who grew up around Tony’s and still live on the property, were con fident they could trust a neighbor with their legacy dating back to 1948. “They knew we had what it would take,” Finger says, “and they knew we cared about paying homage to what their family had created.” tonysseafoodrestaurant.com

BONDING THROUGH COFFEE

Finding the right keeper of the flame for your small business is no easy feat. Local husband-and-wife team Alfredo and Tera Arcona ran Sausalito’s Cibo for 10 years. At the same time, Alfredo was executive chef at Sausalito’s Angelino Restaurant, where Tera was pastry chef; meanwhile, she also managed Cibo (chee-bo) and its coffee and pastry programs. The schedule proved overwhelming for their family, and they decided to find Cibo a new champion, someone who could carry on their mission of providing a local gathering spot centered around coffee, food and friends. Equator Coffees, which expanded from two Mill Valley cafes

to seven in recent years and is headquartered in San Rafael, seemed a logical choice. The Arconas reached out.

Equator Coffees’ Helen Russell and Brooke McDonnell were looking for iconic spaces, communities of kindness and connection — “places we can build our ethos around,” McDonnell says. Impassioned talks with the Arconas ensued: How do you create an experi ence? How do you engage the community? It kept coming back to coffee. Soon, all parties realized they were on the same page. “There are these moments of profound connection that go beyond a spreadsheet,” McDonnell says.

Sausalito Equator reopened this summer with Cibo’s breakfast and lunch menu and Tera Arcona’s signature pastries, which are now available at all Equator Coffee cafes. equatorcoffees.com/sausalito m

Clockwise from top: Ted Wilson; Helen Russell, Tera Arcona and Brooke McDonnell; John Finger and Terry Sawyer.

Mary Crowley

Mary Crowley grew up in Chicago and started sailing on Lake Michigan when she was 4. Forty years ago, she founded two different companies in Sausalito: Ocean Voyages Incorporated, a global yacht chartering company, and Ocean Voyages Institute, a public charity aimed at preserving the maritime environment and maritime arts and sciences. Initially the nonprofit did lots of sailing education and training, but in the last 10 years its focus has shifted to plastics in the ocean. In 2009, Crowley co-sponsored and went on a voyage with scientists and concerned citizens to tackle the North Pacific Gyre, also known as the Great Pacific Garbage Patch. Last year she made another expedition and collected 84,000 pounds of trash. She will be venturing out for a longer cleanup trip in 2020.

Sausalito MARITIME ENVIRONMENTALIST

BY KASIA PAWLOWSKA

1Was there a specific event that prompted you to start your cleaning efforts? I was hearing from my friends on boats and seeing for myself the increase in plastics everywhere — it was disgusting. At the same time I was hearing cleanup is impossible, “there’s too much that’s too far away,” and that’s what really got me started. I know how to do things at sea and know that cleanup isn’t impossible, it’s doable, and it’s an urgent time to do it now.

2Is there any idea of how big the gyre is or how much it’s growing?  People come up with figures by studying a different area, but I think it’s really hard to do accurate predicting of what’s going on. Some will go on a voyage across the gyre and say, “I didn’t see that much.” But at 8, 10, 15 knots you won’t see much. Early on at a conference in Washington, D.C., legislators agreed that money shouldn’t be spent on figuring out how much is there but spent on the cleanup instead.

nets. Where you’ll find one, in the same five- or six-mile radius you’re likely to find a lot of others.

5

What have you learned from your expedi tions? Based off the 25-day expedition we went on in June, we know what we’re doing will work, and so we’re going to go on a three-plusmonth-long expedition in 2020, with three to four vessels instead of one, and we’ll be able to bring in hundreds of tons

6

What kind of technology are you using? A big part of the cleanup is an innovative device we’ve created. It’s a GPS satellite tracker about the size of a bowling ball. We give them to vessels that go back and forth across the gyre area and it lets us follow where the trash goes. Besides these we use satellite trackers and drones to find patterns in the area, as well as spotters up in the rig of the ship

3

4 Is there anything notable about the way trash groups in the gyre? Trash in the ocean has different ways of accumulating — ocean currents tend to move a lot of similar things into the same area. I’ve been out in the gyre and seen thousands of the big white laundry detergent bottles spread out over five or six miles. It’s probably taken years for this to happen. And then another area will have soft drink and beer cans. The same is somewhat true of the ghost (abandoned)

How did you physically remove the trash? The vessel we went on is a sailing cargo ship, so it had lots of equipment on board that made it good for moving things on and off. It had a boom that could be used to pick up as much as four tons and also various pieces of tackle — straps that you could put under a net, and then could hook. There would be several pieces working together. The crew felt very excited and honored to be doing this kind of cleanup

7 How big was your crew on the expedition? It was 13 total — 11 basic boat crew and two expert drone pilots.

8

What can people do to help? The good news is that everybody can be part of the solution, everybody can be a part of changing the way we do things. I think it’s great that Trader Joe’s is going to use less plastic. In Europe they keep banning different types of throwaway plastics. Most of the things that save the planet, in terms of the ocean and plastics, are things that are healthier for us and make our lives nicer. Bringing your own to-go cup, bringing your own containers for takeout, using real cutlery for picnics. I’ll eat with my fingers if confronted with a plas tic fork — nothing wrong with that. m

Nonprofits, Charities & Foundations:

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An engaging breakdown of investment strategies for maximizing security and growth in nonprofit endowments . . . This work employs an earnest, thoughtful tone . . . clear and understandable to those outside the finance world. Even nonprofits with less substantial endowments will benefit from the organizational structures that he suggests. Kirkus Review

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Jeannie Jarnot

Championing peopleand planet-healthy beauty from a new Novato store and beyond.

BY KIRSTEN JONES NEFF PHOTOS BY LENNY GONZALEZ

THERE ARE MICROBEADS, BHA and BHT preservatives, silicones and phthalates … oh, and don’t forget formaldehyde, selenium sulfid, hydroquinone and something called ethylenediaminetetraacetic acid. It is di fficult enough to pronounce some of these hidden ingredients in cosmetics, let alone determine whether or not they will harm the environment or our health. As a former wine country spa director and as founder and CEO of the subscription service and curated retail brand Beauty Heroes, Novato resident Jeannie Jarnot has spent much of her life working to discover the cleanest and most environmentally sound cosmetic lines and has built education into both her online subscription service and her recently opened flagship store in her hometown. The clean beauty business is predicted to become a $22 billion dollar industry worldwide by 2024, and Jarnot, who has been called an “eco-preneur” and is quoted widely in her role as a clean, green and now “blue” beauty expert, asks consumers to consider the lasting impact of their purchases. We sat down with her to get an insider’s view of healthy beauty and how to make the most environmentally sound product choices.

When did you become passionate about clean beauty? I was a spa director at Carneros Inn for many years and as soon as I heard there were ingredients like parabens or PEGs (polyethylene glycols, aka petroleum-based compounds) we were using in the spa that might be harmful to my staff nd to our customers, I said, “Well, let’s not use those products or those ingredients. Why would we use something harmful at a spa? We are supposed to make people feel healthier and feel better and be more well.” So, my idea was to champion the products I had discovered and have loved for years and to create a service that would offer those products.

Is there anything that the average consumer should look out for on labels? Yes. Back when I didn’t understand what we in the clean beauty industry call “the fragrance loop hole,” I would trust brands that said their product didn’t have parabens or PEGs. But what I didn’t understand is that when a company lists “fragrance” in the ingredient list, that could mean anything. The FDA protects “fragrance” as a trade secret. I would find out later that a product might contain a whole host of ingredients I was trying to avoid. So fragrance is bad because it really can (and usually does) contain some combination of harmful ingredients. Another to look out for is PEGs. PEG stands for polyethylene glycol — aka liquid plastic. These PEGs are an ethoxylated ingredi ent that has a byproduct of 1,4-Dioxane — a cancer-causing compound. PEGs are very common. The other one I really don’t like is dimethicone or cyclopentasiloxane. These are

common silicones that don’t biodegrade. You ca n find them in everything from face creams and body creams to sham poo, sunscreen and makeup. They are everywhere and they are invisible. But they get washed into our water systems and never really go away. There are many more — but those are some of the most common.

What is trending in skin care for consumers? CBD is defi nitely trending — i n everything. I can’t believe how the world exploded with CBD-infused everything. I think fullspectrum hemp is great for the skin and it has amazing medicinal properties. But [with CBD-infused products], you have to really make sure you are buying products that have CBD that has been extracted without other chemi-

cals. It’s a tricky ingredient to work with, as anyone who is working with it will tell you. I am also seeing sa ff ron pop up as a trending ingredient. I personally have seen amazing results with sa ff ron in skin care; it’s a remarkable skin-brightening ingredient. And then I am seeing retinol everywhere. Everyone is rushing to get their retinol product out. I like botanical retinol, [obtained] from moth bean extract and bakuchiol. It’s done wonders for my skin. There’s a big debate about synthetic retinol and if it’s safe. Botanical retinol is a great alternative if you don’t want to use a synthetic product but want to see visible results.

I know you are from Hawaii. Are there any particular natural ingredients from the Hawaiian Islands that are especially effective? There are several ingredients that are sourced in Hawaii that are so good for the skin. The fi rst is heirloom turmeric that grows wild in Hawaii and is being farmed in the traditional way of the old Hawaiians. I also love aloe, which is abundant in Hawaii and very multipur pose in skin care. Hibiscus flower is line-smoothing, and in Hawaii they call it the Botox plant. And there is an effort to reforest native Hawaiian sandalwood, which is antibacte rial and naturally exfoliating while having a grounding, earthy scent. And of course there are kukui and macadamia nut oils, which are rich in essential fatty acids and low on the comedogenic [pore-clogging] scale.

What are some of your favorite zero-waste products? I have been impressed with how much our zero-waste products have been selling. For example, the little tiny denta l floss in the refi llable container — it is an improved aesthetic and improved product and so much better for the

People want to do well for the environment; they just need to be shown that it’s better and easier and good quality, that they’re not giving something up.

environment. It is an all-around win-win. Or our deodorant that is compostable. The Saalt reusable menstrual cups are another example. They are zero-waste and so much better than traditional products; I think everyone should be using them.

Tell us more about the term “blue beauty.” The next evo lution for Beauty Heroes is our passion for “blue beauty,” a term that we coined, which means using a business to be regenerative toward the environment. “Green beauty” is being conscious of ingredients and packaging and work ing toward sustainability. Blue is one step beyond green. We saw that a number of other brands in our industry are making a serious effort to be regenerative toward the environment and educate customers about regenerative practices. For example, the Honua skin care team works with small farmers to replenish overharvested plants in Hawaii. Laurel [beauty products], here in Sausalito, is a pioneer of the “slow beauty” movement, working with farmers and sourcing within 100 miles. Osmia Organics

plants a tree for every order — they’ve planted over 30,000 trees and counting. So we wanted to champion that and educate consumers about our brands that are fi nding ways to use the business to go beyond and give back to the environment. People really get it when you lay products out for them to touch, test and try. People want to do well for the environment; they just need to be shown that it’s better and easier and good quality, that they’re not giving something up. There are certain things where there is no good zero-waste alternative yet. For example, razors. So we’re adding a TerraCycle box for razors in the store so people can bring them in and they’ll be 100 per cent recycled. We are trying to close the loop. It’s all going to change. It has to.

Why did you choose Novato to open your flagship store? I have lived in Novato since 2003 and love it. I had heard about Blue Barn opening in downtown Novato in the old DeBorba’s bar. I wasn’t actually planning to open a brick and mortar. I was looking for a warehouse, and I now have one nearby, but when I looked around the space, which is right next door to where Blue Barn is opening, I thought, “If I were going to open a store this would be a good location.” Then, one day not long after, I was sick in bed and couldn’t do anything else but lie there and think, and I said to myself, “If I am going to Blue Barn for lunch three times a week and there is some very cool store next to it and I didn’t even make a phone call to explore the idea of opening a store there, I will always regret it.” That was a Friday. I made an appointment with the landlord for Monday, and we signed the lease on Wednesday. So far, all I have felt here in Novato is gratitude. People come in and say, “Thank you for opening this store here.” The community is ready. Past ready.

What is your favorite local spa? My favorite spa in the Bay Area is Osmosis [Sonoma County]. I love spending a day in the meditation garden there followed by an enzyme bath. I always splurge and get the 90-minute massage in the pagoda up on the hill behind the meditation garden. It’s a bit extra, but worth it.

Where did the name Beauty Heroes come from? The term “hero product” is a beauty industry term and that’s what inspired our name. For me it was about discovering healthy beauty, one “hero product” at a time. But the word hero means something di fferent to di fferent people. It can mean empowering themselves by choosing healthy products. Or, because we are a 1 percent for the planet company — meaning we are very interested in giving back to the environment and 1 percent of our top-line revenue goes toward environmental organizations — some people think that is where the hero part comes in. m

Why would we use something harmful at a spa? We are supposed to make people feel healthier and feel better and be more well.

SHELL GAME

Crustacean hunters ply local waters, hunting a great meal.

BY KIER HOLMES • PHOTOS BY STEVE KEPPLE

THE IMAGE OF the crab — think Fisherman’s Wharf — is undeniably as much a part of San Francisco as Karl the Fog, steep hills and the Golden Gate Bridge. Cross over the bridge and you’ll fi nd that crustaceans are revered, sought after, sometimes stolen and, of course, devoured.

If you’re a crab fi sher, whether you’re on a boat or a kayak, on a pier or at the beach, you know a tasty dinner awaits. Basically, what you catch depends on if it’s the ocean or the bay — the bay has Paci fic brown rock crab and red rock crab, and in the sea you will (hopefully) fi nd Dungeness, with its notably succulent snowy sweet flesh, identi fiably reddish-brown back and white-tipped pincered claws.

Who enjoys crabbing? Obviously, people who go crabbing tend to like the water and the outdoors and, frequently, other types of fi shing. Marin native Matt Cromar, who has been crabbing here for 20 years, says, “People who crab like to get a closer connection to the food they eat and want to share their catch with family and friends.” Allan Blank, a Marin Headlands park ranger who offers crabbing demonstrations at Fort Baker, adds, “Many families as well as individuals come out to the piers to crab. Di fferent cultures rely on crabs a lot in their food preparation; plus they do it because it’s a way of beating the high cost of living — where else could you go and catch your meal for free?” Kirk Lombard, owner of Sea Forager, a subscription-based sustainable seafood company, says, “A boat crabber either is a person who needs to justify the expense of owning a boat or is someone who really likes crab, and a shore crabber is the contemplative type who will be satisfied with a few crabs — shore crabbers rarely get more tha n five per day.”

Where do they crab? Seasoned crabbers have their favorite spots, ranging from a boat outside the Golden Gate to off Sausalito’s rocky coast to the pier in the Presidio. Popular Dungeness destinations include the Paci fica Municipal Pier at high tide, Pillar Point at Half Moon Bay, Baker Beach, Ocean Beach and Fort Funston. “I used to snare crabs quite effectively on Stinson and surrounding areas,” Lombard says. “I’m not giving up exact locations. But name a sandy beach in Marin and you can pretty much guar antee there are ‘Dungies’ there, just past the inshore breakers, in season, and on relatively calm days.” Tom Mizukami of Mill Valley says fondly, “I love crabbing from my kayak at Muir Beach, which is well protected, and you can get out on the ocean when it’s too rough on many other beaches. Plus you can have a fire on the beach so it’s a great setting to warm up and cook a crab dinner.” (Note: taking any Dungeness crab from San Francisco or San Pablo bay is a felony punishable by stiff nes and possibly imprisonment.)

What does it take? Besides patience, some skill, optimism and enough swimming ability to self-rescue if you’re on a kayak, having the right equipment can make or break an expedition. Newbies can head to a fish ing supply store for a crab snare with bait box, a fi shing rod or a crab net with a long rope to attach to a dock, and zip ties to attach a bait box to the net (watch out for crafty sea lions who may go for the bait). A crab mea suring tool is a must-have — there are catch quantity and size limits — as is and a cooler to carry your crab home. For bait, raw chicken is the most popular choice. Cromar says, “I like to work through my gear a few times after about an hour to see if we are onto a good location, then adjust to a new spot if we aren’t on the crabs.”

Rules and regulations? “Bad things can happen when you don’t know the rules,” Blank warns. Dungeness catching is restricted to speci fic sea sons as determined by the California Department of Fish and Wildlife. The recreational crab season was expected to reopen on November 2, but that was changed to December 15 over concern for migrating whales. Always check a local information resource for domoic acid (a neurotoxin that can make humans ill) updates. A state fi shing license is mandatory for fi shing from a boat, shoreline or jetty if you’re over age 16, but is not required for fi shing from a public pier. The quantity per-person limit is 10 male Dungeness a day (keeping female crabs is not allowed; look for differences in claw color and apron shape), and each crab must measure at least five-and-three-quarters inches across.

Downsides? Despite frigid water, potential for disappointment, sharks possibly lurking beneath your kayak, and seagulls and seals trying to steal the bait, most crabbers wouldn’t trade the experience for the world. “There really is no worst part for me,” Mizukami says. “Some crab bers report problems with people pulling their pots and stealing their crab, but I bet if those people put a GoPro in their crab pots they would find other reasons their pots are empty. The crab pot can land at just the right angle that a tide current pushes a door open and once the bait is gone the crabs get out. Pots can also drift in the tide and go missing. Plus, if someone steals my crab I now believe they needed them more than I.” Cromar has a di fferent take. “Losing crab pots to pot poachers or faulty gear is bad, but running out of beer is probably the worst thing that can happen.” m

BY CARRIE KIRBY

Beauty Uncut

THE INS AND OUTS OF NONINVASIVE TREATMENTS

The cutting edge in cosmetic procedures nowadays is … not cutting. As all kinds of face and body treatments grow more popu lar year after year, it’s the noninvasive ones, like Botox and facial fi llers, that are outpacing surgical measures two to one, according to the American Society of Plastic Surgeons.

It makes sense. Noninvasive methods and “cosmeceutical” products cause less discom fort and involve far less (if any) downtime than going under the knife. These procedures may also be more a ffordable than surgery, but make no mistake: you can still shell out a pretty penny, as it were. In fact, we calculated that if you went all in this year for a full suite of non surgical upgrades, from replenishing hair on your head to tightening your bottom, you could

easily spend more than $30,000. And while some treatments are one-and-done, for others you’re looking at shelling out more for mainte nance later on.

We polled doctors and other providers on the estimated time and price of treatments tackling the most troublesome face and body issues reported by women and men — wrinkles, blemishes, sagging, fat, cellulite, unwanted hair loss or growth. Which treatments work? Are they worth the money? Science has veri fied the efficacy of some (like Retin-A and Kybella); other methods have made their case by satisfying customers. Whatever method you’re considering, check with your doctor first; it also wouldn’t hurt to consult trusted friends who’ve had it done. ➺

ILLUSTRATION BY ELLEN WEINSTEIN

Face and Body Treatments

Even the fittest among us have “problem areas” — witness those paparazzi shots of movie stars with cellulite. As we age, things just aren’t a s fi rm as they were. There’s no shame in seeking a little clinical help to minimize love handles, crepey or cottage cheese thighs or a double chin. And while such reshaping used to mean a surgical technique like liposuction followed by a recovery period, most noninvasive procedures today have little or no downtime and can be done on your lunch break.

TREATMENT PRICE

$3,000 for abdomen

WHAT IT DOES FREQUENCY FOR RESULTS MAINTENANCE ANNUAL COST Cryolipolysis (CoolSculpting)

Eliminates stubborn fat by freezing fat cells to death; performed on chin, abdomen, thighs or other areas

Radiofrequency skin tightening (Venus Legacy)

Whole-body cryotherapy

$259–$329 for thighs

$70

For most patients, 4–5 sessions Not needed if you don’t gain weight back $12,000–$15,000 over 1–2 years for abdomen

Smooths cellulite and tightens skin by heating an underlying layer to stimulate collagen production 5–8 sessions

Said to aid weight loss, clear acne and bring other benefits through exposure to minus-200-to-300degree F temperatures for several minutes*

Deoxycholic acid injection (Kybella)

$1,200–$2,700 per session, depending on size of area being treated

Every 3 monthsAbout $1,050 for thighs

2-4 sessions per week for 4–5 consecutive weeks Weekly About $4,500

Dissolves subcutaneous fat to eliminate double chin 2–6 sessions

Not needed unless you gain weight $6,400 on average

* The FDA warns that the benefits aren’t proven, and the American Academy of Dermatology reports that some people have suffered from frostbite and other cold-related injuries.

Skin Treatments

Wrinkles are the main indicator we associate with age, but they’re not the half of it. Skin sags. Cheeks lose fullness. And even younger people can have blemishes from acne or the sun.

TREATMENT PRICE WHAT IT DOES

Retinoids (Retin-A, retinol)

Neuromodulators (Botox)

Laser skin resurfacing (Fraxel)

Dermal fillers (Juvéderm)

About $65 for a 45-gram tube, generic formula

$300–$550 for one area

$1,500

$860–$1,200 for Juvéderm Voluma injections to restore cheek fullness

Prescription or over-the-counter cream plumps skin by boosting collagen production; reduces fine lines and wrinkles; reverses sun damage

Relaxes lines, such as on forehead, by blocking nerve signals to the muscles

Erases sun damage and fine lines via directed pulses of light that remove skin layer by layer

An injection, often of a gel containing a substance like hyaluronic acid, restores fullness and smooths out wrinkles

FREQUENCY FOR RESULTS MAINTENANCE ANNUAL COST

12 weeks

Weekly to daily, depending on tolerance $130 if you use two tubes per year

1 session

1–2 sessions

1 session

Every 3–4 months About $1,200

Every 1–2 years $1,500–$3,000

Every 1–2 years $700–$1,200

Hair

If only our follicles would produce hair where we want it and not where we don’t. For both men and women, restoring thinning hair on our heads and getting rid of it on our bodies can be a constant battle. Hair management is also the most varied category of nonsurgical beauty interventions; you can turn to prescription drugs, tattoos, lasers and even having your own blood run through a centrifuge and injected into your scalp (PRP or platelet-rich plasma).

TREATMENT PRICE WHAT IT DOESFREQUENCY FOR RESULTS MAINTENANCE ANNUAL COST

Microblading $550 Fills out eyebrows using semipermanent tattoos

Laser hair removal $45–$420, depending on size of area Permanently reduces unwanted hair on the face, legs or elsewhere by destroying follicles with a laser

Latisse $15 per week Prescription drug, applied at home, stimulates growth of thicker, longer eyelashes

PRP Therapy $1,200–$2,000, depending on number of syringes needed

Injection of your own blood platelets into your scalp may help regrow hair that has recently begun thinning

WE ASKED YOU

1–2 sessions Every 6–12 months $900

6–12 sessions As needed, if hair grows back $270– $5,000 in the first year

Applied daily, should pro duce fuller lash growth in 16 weeks Daily to twice a week $780

3 treatments, 6 weeks apart, with visible results after 4–8 months Every 6–24 months $4,800–$8,000 for first year, then about $2,400 per year

Prior to researching this article, we asked our Facebook community to give us their go-to beauty hacks. In the spirit of sharing, we’ve printed their responses (fi rst names only) — please let us know if we’ve missed your favorite treatment.

My mom is 84 and has no wrinkles. Her secret: Vaseline . — JOAN

One of the newest things that’s happening with exosomes is the XoGlo Facial. I had one and could not believe the immediate transformation. The placenta derived exosomes are microneedled into the skin. The treatment erases lines, spots and redness, plumps skin and generates new collagen for weeks after. There is no downtime, I went to dinner afterwards. — KRISTEN

I had microblading done in San Francisco. It did not last, but I would consider doing it again, as my eyebrows are a mess . — KAREN

I’ve been using an amazing line of private label skin care available at Lizellen La Follete’s office. I’ve seen great results with the eye cream and day cream but the improvement in my mom’s neck from the neck cream is wow.  For night treatment, I’m o bsessed with Sunday Riley’s Luna Night Oil (retinoid) followed by their Good Genes Lactic Acid treatment. I love, love, love it. And have you checked out Alchemy in San Rafael? They rock. Signed, a skin care junkie . — CAREN

A nightly skin routine (I us e O le Henriksen products) that doesn’t feature too many steps and a daily moisturizer. I use Cetaphil. — LEIGH

My mom’s uber fancy dermatologist told her at the end of the day there are only a few products that really make a major difference: C E Ferulic, retinol and hyaluronic acid. — ADRYN

Drink tons of water and apply Trader Joe’s coconut oil all over. — LESLEY

Eyelash extensions are a total win.

— PAMELA

I try to go to the Korean day spa every other month for a body scrub — I have seen a good improvement in my skin especially in the crepey turkey neck department. It’s made a huge difference. — CAREY

Vintner’s Daughter is life changing. It’s the only product I use now.— CHELSEA

Four couples on how they met and planned their big event.

BY KASIA PAWLOWSKA

SOMETIMES, YOU JUST know. Brian Goodman knew Dian Pan was “the one” by the end of the night they met, at an event at Rickhouse in San Francisco. It took a little longer for Dian. The second leg of her fl ight was canceled during a trip and she intended to overnight at the airport, but her future husband wasn’t having it. “Brian was con cerned and booked me a hotel room nearby,” she recalls. He proposed at Per Se in New York City. They had some notion of their ideal wedding, but another travel experience brought it into focus. “We spent two weeks hanging out on a couple of the islands in Hawaii and fell in love with Maui,” Dian says. After picking the date, Brian and Dian worked with coordinator Kendall Oreta at White Orchid Beach House to hammer out details. “She was the absolute best,” Dian says. About 60 guests flew out from California and the East Coast for the spring celebration, where a mishap wound up being a standout moment: “the champagne tower fail,” Brian recalls. “Nothing like getting a face full of champagne,” Dian agrees. “But in all seriousness, everyone had a good laugh, except maybe our bartenders.” Other special moments: Dian walking down the aisle to the Beatles’ “Here Comes the Sun” — Brian didn’t know about her choice in advance — and writing their vows. Anything they’d have changed? Only the perennial wedding regret: “We wish we’d had more time to visit each table and get photos with everyone,” Dian says. “I’d had some ideas of what I wanted,” she adds, “like a small intimate wedding by the beach … but honestly, on the day of, we had no expectations and just ended up having the best day.”

Dian Pan and Brian Goodman White Orchid Beach House

Staci Lewis and Stephen Bissinger

IT’S TRUE THAT love isn’t possible without taking a risk, but some are bigger risk takers than others. In a chance meeting at a New Year’s dance in San Francisco, sparks flew between Staci and Stephen, and they went on their first date several weeks later. The connection was undeniable from the start, and within four months they’d moved in together. When it came time to plan a wedding there were two big nonnegotiables — given Staci’s job as a marine scientist, a location overlooking the ocean was a must. The other was the date: “We wanted it to be on the day we met, New Year’s Eve,” Staci says. The couple spent several weekends touring differ ent locations along the California coast and realized community centers were great canvases for creating a reception atmosphere. “When we walked into the Stinson Beach Community Center, we loved the huge fireplace, open rafter ceiling, industrial kitchen and the outdoor space,” Staci recalls. “Once we found Dipsea Gardens as the ceremony site, we booked both places immediately — nearly 16 months in advance.” While planning a wedding and New Year’s party is a bold move, Mary from the community center and Elly from the Dipsea Gardens readily accommodated their requests and “allowed us various site visits and let us set up and break down over three days.” Winter in the Bay Area posed another risk: unpredictable weather. “An outdoor ceremony and a beach sunset walk at the end of December meant our plans would likely get thwarted,” Staci notes. “But the weather was sunny and 65 degrees all day.” Special touches were everywhere, from the veggies and eggs the couple pickled beforehand to the dress, custom made, by Tevya Tu fford Fetter, with fabric, buttons and loops from the same wedding dress Staci’s maternal grandmother wore in 1947. The couple agree that the post-ceremony walk down to the beach at sunset as guests rang bells they had brought was a highlight. Friends and family from all over the country and as far away as Macedonia participated in the bell ringing and celebrated with the newlyweds well beyond the midnight balloon drop.

VENUE Gardens; Reception Beach

Margie Butler and Jose Vega

THERE ARE TWO kinds of people in the world — those who have their entire wed ding mapped out before they can even drive and those who consider the ceremony inconsequential. When Margie and Jose were dating, the topic of marriage came up many times, yet they weren’t sure tying the knot was really in the cards. All that changed with a surprise at-home proposal, when Jose brandished a small red box: “Clearly it was burning a hole in his pocket,” Margie says. Fortunately, a lot of the wedding elements were no-brainers. “I’m not the type of person who had a vision of my wedding day,” she says, “but as soon as we started discussing the actual day, it quickly became obvious to me that Perry’s in Larkspur was the most natural location.” Not only did the two meet while work ing at the restaurant’s S.F. Embarcadero location, but the restaurant’s namesake is the bride’s father, Perry Butler: “Perry’s is my family business, and the idea of being able to celebrate there almost felt like celebrating at home.” It also had the benefit of built-in planners — the restaurant management team, led by Markana Jordan and Laura Schuchman, coordinated the event and spent many hours transforming the space. Given the family aspect, the details felt authentic to the couple and represented them well. Not being the most traditional pair, they went for more of a big cocktail party vibe, renting a taco truck called Al Pastor Papi — Jose loves al pastor — and a co-worker made the wedding cake. Perry’s chef David Lugo also offered a carving station with prime rib and whole salmon, which, unsurprisingly, did not disappoint. Guest feedback had a common theme: “Food at weddings is never good, but this is amazing!” Moments that made the day: seeing Margie in her dress for the fi rst time was number one for Jose, and for Margie it was the fi rst dances, being roasted by her sisters and her dad’s speech. “Perry’s speech was perfect — no surprise because he is an excellent speaker, but still,” Margie says.

Karen Chen and Ryan Montag

CERTAIN MOMENTS IN life are packed with meaning, fl ashes of insight that show what we and other people are made of. For Ryan, one of those came at the end of a race. “I was fi nishing a Giants 10K run and seeing Karen at the finish line supporting me was it. I told myself, ‘I’m going to marry her one day.’ ” During Christmas vacation, in one of their favorite spots, Travaasa Resort on Maui, he proposed. Wedding planning started right away. They had a few places in mind, but previous experiences at Timber Cove made the resort a front runner. Besides cherishing its rugged coast setting and unique archi tecture, “we stayed here several times and thought the service was impeccable,” Karen says. “The staffis super friendly and the food is excellent. It quickly became one of my favorite places to get away.” There was a one-year wait list, but the couple lucked out and got in sooner with one of the last summer slots. Their instincts about the resort proved correct — all special requests were met, including serving Pliny the Elder IPA. “Harry [Bryan], the food and beverage director, and chef Ronald [Andrade] made the process so easy,” Karen says. Ryan particularly liked Karen’s expression when she fi rst saw the surprise pampas-grass wall. “We live along the coast where pampas are a common sight; it was such a beautiful backdrop,” Karen says. Other favorite elements — an intuitive DJ who was able to read the room, spending time with family and friends — helped make it an unforgettable weekend. Was it the wedding they wanted? “Without our knowing what we always wanted, it became exactly what we wanted,” Ryan says. “We were really fortunate to create lifelong memories at such a wonderful place.”

Tucked into a quiet corner of Marin County, The Clubhouse at Peacock Gap provides a unique setting to begin your happily ever after.

The 19,400 square foot Clubhouse sets the standard for modern elegance in North Bay wedding venues. Timeless architecture, unsurpassed amenities, world-class cuisine, and the serene backdrop of beautiful native landscape combine to create the perfect location for your outdoor wedding ceremony and reception.

The stunning and spacious indoor salons are surrounded by floor-to-ceiling windows that boast gorgeous views of Marin County and open to the spectacular trellised deck and event lawn, providing the perfect choice for your reception, rehearsal dinner or bridal shower.

Indoor spaces are customizable for intimate gatherings and groups of more than 1,200, and our rooftop deck holds an additional 1,050 guests. The Clubhouse also features separate, well-appointed bride and groom suites.

Our professional event planning and culinary staff are dedicated to guiding you through every planning option and detail, and are pleased to address any requests you might have to ensure that your special event is both relaxing and memorable.

For more information, please contact the event sales department at 415-453-4910 x1 or visit us online at peacockgapclubhouse.com. Clubhouse at Rafael, CA 415.453.4910, x 1

Ondine

WATERFRONT WEDDINGS

Located on San Francisco Bay, surrounded by the iconic San Francisco city skyline, Events Ondine is a unique venue with a rich history. Built in 1898 as the first San Francisco Yacht Club, the site was renowned as the center of boating and events on The Bay. In 1959 it was transformed into Ondine Restaurant, a popular celebrity destination whose guests included Marilynn Monroe, Audrey Hepburn, and Paul Newman. In 2002, Ondine was introduced as its current incarnation, a modern waterfront private dining venue with unbelievable Bay and City views from an expansive deck and every angle inside.

Ondine is the perfect location for weddings, receptions, and rehearsal dinners, accommodating up to 250 depending on the type service preferred. Our Chef and staff are very flexible and can fulfill your needs with a full range of options in this breath taking space. Call our experts staff today - they will guide you through every detail!

558 Bridgeway, 2nd Floor • Sausalito, CA 415.331.1133 • ondinesausalito.com

Marin Jewelers Guild

KNOW YOUR JEWELER

The Marin Jewelers Guild is a destination gallery of talented local artisan jewelers. Together they provide a variety of styles for an ever-changing collection of unique handcrafted jewelry. Work directly with an artist to create one-of-a-kind wedding rings, wedding party jewelry, and gifts. Visit their warm and welcoming gallery to find exactly what you have been looking for. Unique. Handmade. Local.

1331 Fourth Street • San Rafael, CA 415.454.2711 • marinjewelersguild.com

Marin Country Club

THE QUINTESSENTIAL PLACE FOR YOUR MARIN WEDDING

500 Country Club Drive Novato, CA 415.382.3781 marincountryclub.com

Nestled among sun-drenched oaks and gently sloping hills, Marin Country Club offers timeless elegance and breathtaking views for the wedding of your dreams.

This stunning venue offers a dynamic combination of scenic vistas, exceptional amenities and world-class cuisine artfully prepared. Our Executive Chef will create a custom menu to suit your taste and budget that will exceed your guests’ expectations.

The MCC event planning team, with decades of experience, will ensure that you and your guests leave with beautiful, long-lasting memories of your special day.

Contact us at events@marincountryclub.com and start planning the wedding of your dreams.

KATHRYN WHITE PHOTOGRAPHY

Sofia Jewelry

ALTERNATIVE BRIDAL AT SOFIA JEWELRY

Sofia Jewelry offers you a one stop shop for alternative bridal, colored diamonds, classic wedding bands and a stylish mens collection. Whether you choose a ring that is handpicked by the Priolo Family, or you work with one of our custom jewelers, Sofia Jewelry provides an elegant and relaxing space to make your big day shine.

80 Throckmorton Avenue • Mill Valley, CA 415.388.8776 • sofiajewelry.com

CHICO HONEY CO.

PURE, RAW, HONEY FAVORS

Give your guests a sweet treat to remember your special day. Chico Honey favors make great gifts for Weddings or any celebrations. Choose a unique jar and honey varietal harvested from our hives— California Wildflower, Hawaiian Wildflower, or Montana Sweet Clover. These favors are Meant to Bee memorable! honeyorders@ohbees.com • 530.865.0298 chicohoneyco.com

La Belle Fifi

WEDDING AND HONEYMOON LINGERIE

La Belle Fifi sets the stage for wedding celebrations with private bridal party events and bridal registry; Foundations, lingerie, hosiery and bridal accessories from unique designers. Honeymoon readiness is helped along with a beautiful selection of swimwear, kaftans, loungewear and accessories. La Belle Fifi can help streamline the whole process and facilitate special orders.

121 Corte Madera Town Center • Corte Madera, CA labellefifi.com

Julianna’s Fine Jewelry offers an exquisite selection of engagement and wedding rings, fine Swiss watches and sparkling jewelry gifts for any occasion. Browse their extensive selection of the most elegant rings in the industry from prestigious designers such as Simon G and Roberto Coin. Or consult with Kathy, their custom jewelry designer for 25 years, who can create the ring of your dreams.

Preview esteemed watch brands such as Rolex, Tudor, Omega, Frederique Constant, Tissot and Raymond Weil; excellent gifts to be enjoyed through generations. Jason, their resident specialist for new and pre-owned watches can help you choose from their entire collection, created to stand the test of time. Also find an array of men’s gifts including William Henry luxury items, offering timeless personal style for men.

Julianna’s selection, design services, superior quality and customer service has resulted in many happy customers. Friendships and trust have been built over the last 35 years that keep families returning to their doors. In 2016, Bill Holehan, their longtime friend and colleague with over 45 years of jewelry experience joined their expert staff. Joel, their GIA Graduate Gemologist is also on hand to guide your jewelry or watch selection.

Next time you’re in the Village at Corte Madera, stop by and find Julianna, her daughter Judy, her granddaughter, Caitlyn, or any of their devoted staff ready and pleased to offer professional advice on all of your jewelry desires.

Spinnaker Restaurant

The Spinnaker banquet facility is located on the water in historic Sausalito. The banquet room and its outdoor deck boast scenic views of the San Francisco Bay, Angel Island, Belvedere and Sausalito waterfront. The room can accommodate up to 160 people for a seated or buffet meal with dance floor, DJ/band and bar setup. Our banquet staff would be happy to work with you to plan a unique and memorable event.

100 Spinnaker Drive • Sausalito, CA 415.332.1572 • thespinnaker.com

Frances Lane

ELEGANCE AT YOUR FINGERTIPS

Frances Lane is a boutique event rental company. Reminiscent of china used for holidays, special events and family dinners, each piece of our collection adds style and charm to our carefully curated inventory of vintage pieces. Whether you chose to use traditional English, elegant Continental or floral Asian china, each collection contains stylish and handpainted pieces. At Frances Lane, we are delighted to help you create a memorable and distinctive event.

Frances Lane Event Rental Studio 415.612.4262 • FrancesLane.com

STELLA YANG PHOTOGRAPHY

Casa Madrona Hotel & Spa

SAY I DO TO THIS VIEW...

Perched atop a Sausalito hill with Richardson Bay glistening as your backdrop, host the wedding of your dreams at Casa Madrona Hotel & Spa.

Our talented event staff is ready to help plan your intimate wedding, engagement party or bridal shower in our signature Alexandrite Suite or Junto event space. With a recently completed multi-million-dollar renovation, that included our spa, Casa Madrona is the perfect place to relax and get ready for your big day.

We offer exclusive guest room block rates, including a buyout of our Mansion accommodations or complete hotel that provides ultimate privacy for your guests. Our staff can further help you hold the wedding of your dreams, curating details such as in-room welcome gifts for your guests as well as coordinating cuisine services from our award-winning partner Poggio Trattoria.

Make Casa Madrona part of your special day and celebrate the occasion with elegance and style in Sausalito.

801 Bridgeway • Sausalito, CA 415.332.0502 • casamadrona.com/weddings

Alix & Company

ENGAGEMENT AND WEDDING RINGS

Bring your visions to Alix and Company. Be inspired by our hand fabricated and unique collection of wedding rings. Collaborate with us to create your perfect personal story. In honor and respect for the planet, we at Alix and Company source all gemstones as ethically as possible and use recycled metals.

55 Throckmorton Avenue • Mill Valley, CA 415.380.0880 • alixandcompany.com

A town built by inspired craftspeople and visionaries. The perfect blend of agricultural heritage and trendsetting experiences. Join us in Healdsburg and dig into our roots, enjoy the fruits of our labor, and discover why we’re the tastemaker of Sonoma wine country.

Plan your stayhealdsburg.com

Lambert Bridge 2016 Crane Creek Cuvée

Jennifer Higgins: Winemaker, Lambert Bridge Winery

Destinations

THE LATEST AND THE

AFTER THE FIRE

Wineries and wine country businesses need your support more than ever.

Robert Young Winery

Web of Support

Help boost struggling wineries’ bottom line by buying from them online. BY K ASIA PAWLOWSKA

In 2017, the Tubbs Fire caused an estimated $1.2 billion loss for Santa Rosa, with 5 percent of the city’s housing stock destroyed, and an additional $100 million i n fi re suppression expense. The Camp Fire of 2018, the most destructive wild fi re in our state’s history, was also that year’s costliest natural disaster worldwide. And while the Kincade fi re destroyed only a few wineries, many more were impacted in some way, including loss of tourist dollars. One way to help these places rebound: shop for wine online. Here are some wineries that sustained fi re damage and could use consumer support.

ALEXANDER VALLEY VINEYARDS

This Healdsburg winery has been operated by the Wetzel family since 1962 and covers over 700 acres. It offers a vast selection of wines and three different shipping plans with various membership ben efits: the Estate Club, the Alexander School Reserve Club and the Cabernet Club. avvwine.com

garden, a residence, stables, an equestrian pavilion, sports fields, fishing and swimming ponds and guesthouses. chalkhill.com GARDEN CREEK VINEYARDS

The winery has been owned and operated by husband and wife Karin Warnelius-Miller and Justin Miller since 2001, but its family history dates back to 1969. Miller’s father was also one of the founders of the Alexander Valley AVA in 1984. gardencreekvineyards.com

FIELD STONE WINERY

Another Healdsburg winery, Field Stone produces a wide assortment of reds — cabernet sauvignon, merlot, syrah and san giovese — as well as chardonnay, sauvignon blanc, viognier and dessert wines. 707.433.7266

But that was just the beginning. In 1997, Fred Young founded the Robert Young Estate Winery with the blessing of his father and the help of siblings JoAnn, Susan and Jim. All four still work and live on the ranch. ryew.com

ROTH ESTATE WINERY

This family-owned winery began producing classic Bordeaux vari etals in the Alexander Valley in 2001. A decade later the winery expanded its winemaking to include cool-climate varietals from the Sonoma Coast. rothwinery.com

SKIPSTONE WINE

CHALK HILL ESTATE WINERY

Founded by Fred Furth in 1972, this 1,300-acre Healdsburg winery prop erty features 300 acres of vineyards along with wilderness areas, a hos pitality center, a culinary

ROBERT YOUNG WINERY

In 1963, Robert Young was the first to plant cabernet sauvignon in the Alexander Valley and to propagate the now-famous Chardonnay Clone 17.

A 200-acre estate in Geryserville, Skipstone is nestled between two hillsides above the Alexander Valley. Its signature wines and pre mium olive oils are released on an allocation basis biannually. skipstonewines.com

SODA ROCK WINERY

Soda Rock is the original site of the Alexander Valley general store and post office, once the area’s hub of activity. Purchased by Ken and Diane Wilson in 2000, the winery offers a wine club along with its current releases. sodarockwinery.com

Field Stone Winery

The Scion House tasting room at Robert Young Winery

Life After Fire

How to help wine country businesses rebound from disaster and thrive.

BY DANIEL MANGIN

“We don’t like to post much about the fi res,” said an October Facebook post from G eyserville’s Locals Tasting Room, given how news of con flagrations like the Kincade blaze had impacted the town and local businesses in the past. After the 2017 wild fi res, “people stopped coming out of fear.”

Now, as back then, social media pages of wineries, shops and restaurants have fi lled with sympathetic questions about how to help. The answer is simple: show up.

Below are seven ways to support Wine Country workers and businesses, many of the latter family-owned, and have a great time doing it. Tastings at some wineries are by appointment only; book ahead if necessary.

Show Geyserville Some Love Start with a tasting — always free — at Locals, which represents nine wellselected small wineries, or visit one of downtown’s other wine spaces. Have lunch at Diavola Pizzeria or Catelli’s before heading into the Alexander Valley countryside to Robert Young, Zialena or Garden Creek. Stay overnight at the Geyserville Inn, whose 41 stylish rooms were fully renovated last year.

Stroll a Garden or Two Tap into nature’s quiet beauty on the perfectly coiffed and cultivated grounds of Ferrari-Carano (Healdsburg) or the rustic Quarryhill Botanical Gardens (Glen Ellen). The Sunset Gardens and art-installation gardens at Cornerstone Sonoma are less than a half hour from Central Marin in light traffic. Learn about biodynamic farming in the gardens of Benziger (Glen Ellen) and Quivira (Healdsburg) or the demonstration farm Theater of Nature at DeLoach (Santa Rosa) and its sister property Raymond (St. Helena). Beringer, also in St. Helena, has grand landscaping, as does Calistoga’s Chateau Montelena.

Salute Wine Country Survival From earthquakes and fires to Prohibition and two bouts of phylloxera (a vine-destroying pest), Napa and Sonoma have endured numerous catastrophes since Sonoma’s Buena Vista Winery ushered in modern California

winemaking in 1857. That winery and the Napa Valley’s Charles Krug (1861), Beringer (1876) and Inglenook (1879) have survived them all. Celebrate this history of resilience at one of these 19th-century establishments or later arrivals such as Seghesio (1902), Louis M. Martini (1933) and Trefethen Family Vineyards (1968). Trefethen’s three-story woodframed tasting space, erected in 1886 as the Eshcol winery and a major casualty of Napa’s 2014 earthquake, took nearly three years to restore.

Support Restaurants That Stepped Up A New York Times critic might have disparaged Wine Country din ing, but reviews from first responders and displaced residents for whom famed chefs provided gourmet meals were nothing short of ecstatic. Patronize the places whose teams pitched in, among them Catelli’s (Geyserville), Franchetti’s Wood Fire Kitchen (Santa Rosa), SingleThread Farms and Valette (Healdsburg), and Acacia House (St. Helena).

Shop Local Artists and Artisans With hundreds of works made by North Bay artists and craftspeople, Made Local Marketplace (Santa Rosa) is a one-stop for supporting area creative types. The two owners of JaMJAr (Healdsburg and Guerneville) create some of the paintings, jewelry and other items in their shops, which also carry vintage furniture and bric-a-brac. Some of the home goods and soaps and lotions at Maker’s Market and Feast It Forward, both in down town Napa, are produced in the Wine Country.

Explore New Tasting Rooms Some have pronounced the tasting room dead, noting that millennials and other customers prefer more varied and interactive wine experiences and events. And yet new construction abounds: October alone saw tasting spaces debut at Anaba (Sonoma), Bouchaine (Napa) and Cakebread (Rutherford). Check out these or another relative newbie, Flowers Vineyards & Winery (Healdsburg), whose House of Flowers tasting “experience” opened this summer.

Overnight by the Vines Wine education is the emphasis at ZO Wines of Dry Creek Valley, where guests can spend the night in a renovated 1912 Craftsman farmhouse right near the zinfandel vines. All farm stays include a tasting (ZO is known for sauvignon blanc, zinfandel and petite sirah) and a wine-sensory workshop. The next day, explore the Dry Creek appellation; Kokomo, Passalacqua and Zichichi are three fun stops.

Trefethen Family Vineyards

THEATER

THRU JULY 12 Harry Potter and the Cursed

Child The exclusive West Coast premiere of the eighth story in the Harry Potter series. Curran Theatre (SF). harrypotteron stage.com

JAN 9–FEB 2 Noura

After fleeing Iraq, the title character and her family are celebrating Christmas and their new life in New York when a visitor arrives, stirs up long-forgotten memories and forces the family to con front the cost of their choices. Marin Theatre Company (Mill Valley). marintheatre.org

Calendar

JAN 17–FEB 9 Silent Sky

In the early 1900s, three female astronomers are hired by the Harvard University Observatory to undertake an explo ration of where we fit in space, but without per mission to peer into the telescopes — that role is only for men. Barn Theatre (Ross). ross valleyplayers.com

JAN 18 Shin Lim The winner of America’s Got Talent season 13 and close-up card magician demonstrates his mindboggling sleight of hand on his Limitless tour. Golden Gate Theatre (SF). broadwaysf.com

JAN 19 Loving Janis Bay Area vocalist Kyra Gordon embodies two iconic singers named

Janis, Ian and Joplin, accompanied by pianist Larry Steelman, on the night of what would have been Joplin’s 77th birthday. Feinstein’s at the Nikko (SF). feinsteinssf.com

JAN 22 The Price Is Right Live! The hit interactive stage show that gives you the chance to “come on down” is based on tele vision’s longest-running game show. Luther Burbank Center (Santa Rosa). lutherburbank center.org

JAN 23–FEB 9 Ways to Leave a Body What happens when your time is up? In a rare collaboration, four artists co-create an “out-of-body” theater experience exploring the idea of disassociation, the detachment of the “you” you feel and the “you” everyone else sees.

Cutting Ball Theater (SF). cuttingball.com

JAN 31–FEB 1 Mystery Science Theater The original host and cre ative visionary behind the beloved TV and Net fl ix comedy series for more than three decades, Joel Hodgson (as Joel Robinson) will don the red jumpsuit one last time, complete with wisecracking robots, silly sketches and cheesiness. Golden Gate Theatre (SF). broadwaysf.com

DANCE

JAN 9–11 No Quarter

Performed on the weekend of the Saturn-Pluto conjunction, this folk dance from theater art ist-in-residence Larry Arrington investigates the spiritual underpin nings of Eurocentric cultural ideas and the notion of a single deity.

THEATER / COMEDY / MUSIC / MUSEUMS / EVENTS / FILM / TALKS EDITED BY CHRISTINA MUELLER

Tony Hale

The Emmy-winning actor returns to San Francisco in A.C.T.’s Wakey, Wakey.

TV/film/theater actor Tony Hale is the voice of Forky in Toy Story 4 but is perhaps best known for his long-running TV roles in Arrested Development and Veep. As Guy in Will Eno’s Wakey, Wakey, Hale plays an everyman nearing death, engaging audience members to explore the question, What would you do if you only had a few minutes left to live? A.C.T.’s Geary Theater January 23–February 16. act-sf.org CHRISTINA MUELLER

Because Buster ( Arrested Development) famously lost his hand in a seal attack, the entire staff wants to know if you would be afraid to swim in San Francisco Bay. (Laughs) Both Buster and I would be afraid to swim in the bay.

What is your connection to the Bay Area? I am crazy about San Francisco. My wife and I have been there a lot to record Forky for Pixar and I also visit for Sketchfest.

How did the opportunity to be in Wakey, Wakey come about? Pam McKinnon called me up and asked if I was interested in doing it. I hadn’t done theater in something like 17 years but had been doing theater in New York before that. Timothy Simons (Jonah Ryan on Vee p) had seen it in New York and raved about it. It is daunting but thrilling to be back in theater.

When people recognize you in the city, what do they say to you? It’s a tie between Arrested and Veep Now, parents will come up and say to their kids, “He is Forky,” and they don’t get it. I always say “Forky asked if he could borrow my voice for the movie” and then the kids get it. Animation is not your body at all, which is the opposite of what was needed for Gary on Veep, where so much of the communication is nonverbal.

leads the San Francisco Symphony through a series of masterworks, including Symphony No. 7. Davies Symphony Hall (SF). sfsymphony.org

JAN 25 Michael Kiwanuka The British indie folk singer (known for “Cold Little Heart,” the opening theme of HBO’s Big Little Lies) brings his introspec tive lyrics and soulful style to the stage. Fox Theater (Oakland). thefoxoakland.com

JAN 25–26 Inimitable Marin Symphony Masterworks intro duces audiences to young American com poser Missy Mazzoli and performs Mozart’s Sinfonia Concertante and Brahms: Symphony No. 2. Veterans’ Memorial Auditorium (San Rafael). marincenter.org

JAN 26 Violins of Hope Daniel Hope and mem bers of New Century Chamber Orchestra perform music by Jewish composers played on recovered and restored Holocaust-era string instruments and present exclusive footage from Hope’s fi lm Refuge in Music: Terezín/Theresienstadt. Osher Marin JCC (San Rafael). marinjcc.org

JAN 28 Juliana Hatfield Reunited with the Juliana Hat field Three, the indie singer is tour ing in support of her new album Juliana Hat field Sings the Police. Slim’s (SF). slims presents.com

MUSEUMS

MARIN Bay Area Discovery Museum The

interactive, STEMfocused, indoor-outdoor space encourages tots, toddlers and older children to play, learn and explore their world (Sausalito). bayarea discoverymuseum.org

Bolinas Museum Regional history displays and work by artists from coastal Marin, as well as nationally acclaimed contemporary art and history (Bolinas). bolinas museum.org

Marin Museum of Contemporary Art Beneath the Surface Artists share their visions and the twists and turns of their creative journeys, January 11–February 23 (Novato). marinmoca.org

The Museum of the American Indian Thousands of Native American regional and cultural items are displayed, with a focus on Marin and Sonoma (Novato). marinindian.com

BAY AREA Asian Art Museum Chang Dai-chien: Painting from Heart to Hand One of the most acclaimed Chinese art ists of the 20th century is celebrated with works donated to the museum by the artist and loaned by his friends and family, spotlighting his ground breaking modernization of ink painting, through April 26 (SF). asianart.org

Berkeley Art Museum and Pacific Film Archive Hinges: Sakaki Hyakusen and the Birth of Nanga Painting The firt North American exhibition focused on the work and legacy of the influential apanese

artist who established Japan’s Nanga school of painting in the 18th cen tury, through February 2 (Berkeley). bampfa.org

California Academy of Sciences Skin This new exhibit explores the color-changing, toughyet-fragile, ever-evolving epidermis of humans and other creatures, through January 20 (SF). calacademy.org

Charles M. Schulz Museum Hidden Treasures: Unseen Originals from the Collection Enjoy a new look at classic favorites, including new acqusitions and treasures that have yet to be displayed, through May 25 (Santa Rosa). schulzmuseum.org

Contemporary Jewish Museum Annabeth Rosen: Fired, Broken, Gathered, Heaped The firt major museum survey of the work of Davis-based sculptor Annabeth Rosen, a pio neer in contemporary ceramics whose works are often described as theatrical, through January 19 (SF). thecjm.org

de Young Soul of a Nation: Art in the Age of Black Power 1963–1983 Organized by London’s Tate Modern, this exhibit looks at issues of race and identity, through March 15 (SF). deyoung.famsf.org

di Rosa Core Reflections Davina Semo explores tensions between nature, society and the self, January 29–June 28 (Napa). dirosaart.org

Exploratorium Kaleidoscope Artist Karina Smigla-Bobinski devised an eight-foot

light table that invites you to manipulate lay ers of inks and generate dynamic images that bring motion energy into view, through January 20 (SF). exploratorium.edu

Legion of Honor Selections from the Achenbach Vault Drawn mainly from the collec tion of artist-illustrated books, some of the 115,000 works on paper kept at the museum are presented, through March 15 (SF). legion ofhono.famsf.org

Museum of the African Diaspora Rashaad Newsome The New York artist explores video works inspired by vogue, a dance phenomenon that emerged from Harlem’s queer ballroom scene, through March 1 (SF). moadsf.org

Museum of Craft and Design Survival Architecture and the Art of Resilience Both large and portable interactive architectural installations, mod els, photography and drawings look at how we might retrofit ou built world to adapt to increased uncertainty, through May 3 (SF). sfmcd.org

SFMOMA Far Out: Suits, Habs and Labs for Outer Space This exhibit examines how applied and theoretical design can advance new models for life beyond Earth, with real and conceptual ideas for space suits, habitats and labora tories and a selection of films and visual art through January 20 (SF). sfmoma.org

SPOTLIGHT

Sonoma Valley Museum of Art Valentin Popov: Modern Mixmaster The Ukraine native known for his portraits gets a retrospective that features works from his best-known series, January 18–April 5 (Sonoma). svma.org

The Walt Disney Family Museum A Powerful Force: Working to End Homelessness Through Art Featuring original works created by youth experiencing home lessness, this exhibit is open to the public to help foster community engagement, through January 6 (SF). waltdisney.org

Yerba Buena Center for the Arts The Body

Electric An array of more than 70 works looks at how 50 years of technol ogy has changed our collective understanding of our bodies, everyday life and sense of self, through January 26. (SF). ybca.org

EVENTS

THRU JAN 5 Night

Bloom The Conservatory of Flowers lights up its iconic facade and infuses its interior landscape with sound. Conservatory of Flowers (SF). conservatory offlowers.org

THRU JAN 12 Amaluna

The latest show from Cirque du Soleil is a celebration of love and a tribute to the voices of women from Tony Award–winning director Diane Paulus. Big Top at Oracle Park (SF). cirquedusoleil.com

THRU JAN 30 Food, Farms and Art Hosted by the Agricultural Institute of Marin, this display features work

by local artists who are passionate about local food and farming. Marin Center Bartolini Gallery (San Rafael). marincenter.org

JAN 6 Adam Mansbach and W. Kamau Bell

The author of Go the F*** to Sleep (among other works) and the sociopolitical come dian and host of United Shades of America with W. Kamau Bell explore modern culture and its many shades. Sydney Goldstein Theater (SF). cityarts.net

JAN 6 Ronn Owens In this presentation of Live On Stage with Michael Krasny, KQED host Michael Krasny wel comes his old friend and colleague Ronn Owens of KGO. Osher Marin JCC (San Rafael). marinjcc.org

JAN 9 Boot Scootin’ Kick off the new yea with a dance lesson, then join the crowd to dance in line or swing around the room with a part ner. HopMonk Tavern (Novato). hopmonk.com

JAN 9 Heart of Marin Awards The Center for Volunteer & Nonprofi Leadership honors the contributions and achievements of non profits and leaders wh help make the commu nity healthier, happier and more equitable. Marin Center (San Rafael). cvnl.org

JAN 13 Bill Nye Best known as the Science Guy, the Emmy-winning scientist, inventor and television personality stops in to chat and fos ter an appreciation for how our world works, in this all-ages show. Marin Center (San Rafael). marincenter.org

JAN 13 Ottessa Moshfegh The author of My Year of Rest and Relaxation sits down for a chat about the complex inner lives of her char acters and other deep thoughts with trained psychotherapist Isabel Duff. Sydney Goldstein Theater (SF). cityarts.net

JAN 17–19 Gem Faire

Bring a can of food to benefit S–Marin Food Bank and get free admis sion to this precious stone, bead, crystal, mineral, gold and silver extravaganza. Marin Center (San Rafael). gemfaire.com

JAN 17–20 Napa Truffle Festival Chef Ken Frank acts as unofficial ht to a bevy of Michelin-starred and master chefs who descend on the region to savor the fleting fl vors and aromas of wine country’s most famous fungi, with dinners, paired tastings, a festival marketplace and events celebrating the truffl Oxbow Public Market (Napa). napatruffle festival.com

JAN 18 Eat, Drink, Animate: An Animator’s Cookbook Join animator and historian Tom Sito on a journey through the history of recipes from the cookbooks of Disney legends such as Mary Blair, Frank Thomas and Ward Kimball. The Walt Disney Museum (SF). waltdisney.org

JAN 26 Wild Mushroom

Foray Learn the funda mentals of edible wild mushroom foraging in this rambling quest in the hills of Sonoma before returning to a three-course seated lunch and guided wine pairings from

Winter Holidays

The African diaspora celebration of Kwanzaa happens throughout the last week of December, culminating in a New Year’s Eve feast that may include grits, collard greens, jerk chicken or Brazil’s national dish of stewed black beans called feijoada. Western Christians top off heir holiday season with Twelfth Night on January 6, eating a cake — anyone finding a bean or pea baked inside is proclaimed king or queen for a day — honoring the day the three kings arrived in Bethlehem. Eastern Orthodox Christians observe Christmas the next day, January 7, with a festive potato, egg and pickle dish called Olivier salad and meat dumplings known as peljmeni. On January 13, many people of northern Indian descent mark the festival Lohri with a bonfire ceremony where popcorn and peanuts are thrown into the fire. And much of Asia salutes the Lunar New Year, this year on January 25, with dim sum and moon cakes. CHRISTINA MUELLER

Passalacqua Winery. Relish Culinary Adventures (Sonoma). relishculinary.com

FILM

THRU JAN 1 The Lehman Trilogy Academy Award–winning direc tor Sam Mendes looks at three generations of Lehmans, from 1844 to the company’s demise during the 2008 financial crisi. Lark Theater (Larkspur). larktheater.net

JAN 1–31 Enchanted

Follow along as Giselle (Amy Adams) is transported from the animated kingdom of Andalasia to real-life New York City by the evil Queen Narcissa (Susan Sarandon). Walt Disney Museum Theater (SF). waltdisney.org

JAN 5, 8 The Winter’s Tale Recorded live at London’s Garrick Theatre in 2015, Shakespeare’s timeless tragicomedy features Judi Dench as Paulina and Kenneth Branagh as Leontes. Lark Theater (Larkspur). larktheater.net

JAN 10 Jay and Silent Bob Reboot Roadshow Kevin Smith (Clerks, Chasing Amy, Mallrats) comes to the Bay Area to show you his lat est movie where the clueless duo embark on a cross-country journey when they fin out that Hollywood is rebooting an old movie based on them. Fox Theater (Oakland). thefoxoakland.com

JAN 16, 18, 23, 25 All My Sons Broadcast live from London’s Old Vic, Arthur Miller’s blistering social commentary on the cost of the American

dream stars Sally Field and Bill Pullman. Lark Theater (Larkspur). larktheater.net

All listings are correct at the time of printing. Please be aware that events may occasionally be canceled or postponed. We always suggest contacting the promoter or venue to confirm details haven’t changed since publication.

Eat & Drink

What’s Hot

South American Superfood

Acai — pronounced ah-sigh-ee — berries are even richer in antioxidants than cranberries, raspberries, blackberries, strawberries or blueberries, and shops whipping up bowls featuring this powerful ingredient are popping up countywide. Adding to the health quotient: the mixtures in these places are pure, with no added fillers like ice or frozen yogurt — only the berry best.

BY KASIA PAWLOWSKA

Bovida Bolinas native Tyrone Brendel discovered acai on a surfing trip in Indonesia. After full days out on the water, he came to realize that consuming the berry would fuel his body without making it feel weighed down. His mom-and-pop shop Bovida, which he runs with wife Suraya, features their original acai recipes plus dishes conceived by Brendel’s father, Martin, who was a chef at the Blue Heron across the street (now Eleven Wine Bar). A thoroughly Bolinas affair, Bovida partners with local organic farmers to showcase the area’s vast variety of organically grown produce and keeps very limited back stock, picking up what’s needed for the day from the local farm stand Gospel Flat Farms. @bovida_bolinas

BOL A sister-run operation in Mill Valley’s Lumber Yard with other locations in Cape Cod and Rhode Island, BOL Superfood Cafe came to be during one sister’s long recovery from Lyme disease. The menu is plant-based and free of gluten and dairy, with plenty of immune

Vitality Bowls Vitality Bowls started in Northern California and are now all across the country. In Marin, owner Henry Kim runs the Mill Valley and new Sausalito outposts. The signature antioxidant-rich menu includes breakfast, lunch and dinner made to order, with many tricky-to-pronounce superfoods like acerola, spirulina, aronia and moringa, to name a few. vitalitybowls.com

system–supporting ingredients to keep illnesses and ailments at bay. In addition to vibrant acai bowls, none of them pre-blended, guests can find raw vegan truffles and lattes made with coconut and

Mana Bowls Open since 2014 on Sir Francis Drake Boulevard in Fairfax, Mana Bowls is Marin’s first acai bowl spot. Fans flock here for the pitaya (dragonfruit) bowl and the kombucha on tap. manabowls.com

AN GOOD FOOD IN THE BAY AREA EDITED BY CHRISTINA MUELLER

“oatmylk” that’s made in house every morning. boloflove.com

Bovida

Vitality Bowls

BOL

CORTE MADERA

BLUE BARN GOURMET

American The fi rst Marin outpost of the S.F.-based eatery has proven very popular. The menu includes customizable salads, toasted sandwiches, soups and more, prepared with locally harvested produce and proteins. Try the Jersey cow milk gelato from Double 8 Dairy of West Marin. 335 Corte Madera Town Center, 415.927.1104, bluebarn gourmet.com

b $$ S Í LD º

BURMATOWN Asian

The small home-style Asian fusion restaurant offers fresh, light meals like tea leaf salad and basil shrimp stir-fry, as well as curries, coconut rice and chili-garlic green beans. Extra heat optional. Prepare for a short wait if dining in, or order for takeout. 60 Corte Madera Ave, 415.945.9096, burma town.com

b $$ S D

FLORES Mexican With an emphasis on regional Mexican dishes and fl avors sourced from family recipes, the menu is based on California seasonality and revolves around masa. The daily-made tortillas are featured in dishes such as duck con fit enchiladas, Dungeness crab tostadas, and chili-braised beef short ribs. There’s a full bar to boot. 301 Corte Madera Town Center, Corte Madera, 415.500.5145, floressf.com

s $$$ S C LD BR º

LA MAISON DE LA REINE Vietnamese Dine on family-style Vietnamese fare in

the Town Center. The crunchy cabbage chicken salad with peanuts, fresh spring rolls and pho options are popular picks. 346 Corte Madera Town Center, 415.927.0288, lamaisondelareine.com

b $$ S Í C LD

MOSELEY’S SPORTS & SPIRITS American Olympic gold medalist Jonny Moseley opened this sports bar with 11 fl at-screen TVs, a beer garden wit h fi re pit, and bar games galore. Food is available until midnight and includes pizza from business partner Karen Goldberg, fresh sandos and salads, and pregame snacks like wings and sweet potato fries. 55 Tamal Vista Blvd, 415.704.7437, moseleysmarin.com

s $$ S Í LD

PIG IN A PICKLE

American Fresh and locally sourced brisket, pork, ribs and chicken get star billing at this Town Center eatery. Sauces are crafted to represent various American barbecue regions, including Memphis and South Carolina. House-made pickles, buns and sausages will keep you coming back. 341 Corte Madera Town Center, 415.891.3265, piginapicklebbq.com

b $$ S Í BLD

VEGGIE GRILL Vegan/ Vegetarian Veggie Grill is a fast-casual restaurant chain that celebrates the veggie by offering a variety of hot sandwiches and burgers, entree salads, bowls, home-style plates, shareable sides, organic teas and housemade desserts prepared with vegetables, fruits, grains and nuts. 147

Corte Madera Town

Center, 415.945.8954, veggiegrill.com

b $ S Í LD

WORLD WRAPPS

California Owners Keith Cox and Matt Blair have revamped this “fast food” joint to feature healthy and fl avorful 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

123 BOLINAS California

Created by four friends wanting to showcase seasonal fare in a relaxing, intimate environment, this cozy one-room eatery offers locally brewed beer, small-production wines and seasonal food along with a view of Bolinas Park through the floor-to-ceiling windows. 123 Bolinas St, 415.488.5123, 123bolinas.com

b $$ S Í D º

FRADELIZIO’S Italian Fradelizio’s blends Northern Italian with California-inspired healthy fare, featuring natural beef and freerange chicken dishes. 35 Broadway Blvd,

415.459.1618, fradelizios.com

b $$$ S LD BR

THE HUMMINGBIRD

American This New Orleans–style res taurant serves up creole staples like fried chicken and wa ffles, shrimp and grits, po’boys, gumbo and beignets. Opt for the spicy syrup or homemade hot sauce to get that Cajun kick. Cash only. 57 Broadway Blvd, 415.457.9866

b $$ S BL BR

MAS MASA Mexican Chef and owner Patrick Sheehy focuses on the ancient technique of corn nixtamalization, using organic, non-GMO blue corn to make its handmade

tortillas. The beer and wine lists highlight local California microbreweries and wineries. 31 Bolinas Road, 415.529.5444, eatmasmasa.com s $$ S Í LD

SPLIT ROCK TAP & WHEEL American The former Fairfax Cyclery space, which had been operating as just a bike shop, has been recon figured and now also serves food and an assortment of beers. Menu items include pizzas, sandwiches, and snacks like citrus marinated olives or house-made pickles. Beers on tap are almost all exclusively local favorites. 2020 Sir Francis Drake Blvd, 415.721.7644, splitrock tapandwheel.com b $$ LD

THE LODGE American

From the owners of S.F.’s Big Swingin’ Cycles comes this rider-friendly stop along Fairfax’s main drag. With a menu designed to power you up, The Lodge features all-American eats like a breakfast burrito stu ffed with eggs, spinach and salsa; share plates like a sausage board served with Lodge tots and slaw; and pour-over coffee and draft beer for riders and hikers alike. 1573 Sir Francis Drake Blvd., Fairfax, 415.991.5625, thelodgefairfax.com b $$ BLD

WAY STATION American Barbecue from a food truck trailer embedded into the wall is the main attraction at this mechanic’s shop turned eatery, where tall sliding windows frame washed concrete floors that lead to a craft beer garden with

fi re pit. The ’cue gets all the love here, but salads, flatbread pizzas, and a wide selection of tapped and bottled beers plus wines round out the menu. 2001 Sir Francis Drake Blvd, 415.300.3099, way stationmarin.com b $ S Í LD

GREENBRAE

GOTT’S ROADSIDE American The restaurant’s fi rst Marin outpost features the signature Californiainspired dishes Gott’s is renowned for as well as a roll-up garage door that brings the outside in when weather permits and a 30-footlong pine table for community-style eat ing. 302 Bon Air Center, 415.785.4233, gotts.com b $$ S Í BLD

VICTORIA BAKERY & CAFE Italian The famed Italian pastry place now offers elder flower cake, the same kind served at Prince Harry and Meghan Markle’s wedding, as well as savory lunch options like paninis, open-face spinach croissants and quiches. 292 Bon Air Shopping Center, 415.461.3099, victoriabakery marin.com $$ Í BL

KENTFIELD GUESTHOUSE

American Jared Rogers, the former executive chef of Picco has returned with Guesthouse. Rogers is heading up the kitchen in the Kent field eatery, and has partnered with well-known mixologist Dustin Sullivan to open this 110-seat space. Look for menu classics such as mini lobster

rolls or kurobuta pork chops with crispy pota toes. 850 College Ave, 415.419.5101, guest housemarin.com s $$$ D

HALF DAY CAFE American Tucked away in a setting of intertwining ivy and large open windows, this cafe is the quintessential breakfast nook and is also open for brunch and lunch, including coffee drinks, pastries and much more. Enjoy a casual meal inside or out on the patio. 848 College Ave, 415.459.0291, halfdaycafe.com b $$ S Í BL BR

LARKSPUR

BACKSTAGE California Nestled in downtown Larkspur, Backstage is a comfortable, sociable setting for wine tasting and light appetizers. Flights of exclusive picks from small-scale California vineyards bring wine country closer to Marin. Happy hour Tuesday through Friday 4 to 6 p.m. 295 Magnolia Ave, 415.898.6778, back stagewines.com b $$ º

DON ANTONIO Italian Antonio Volpicelli, of Don Antonio in Tiburon, has opened a second location in Larkspur. Choose from standbys like gorgonzola gnocchi, veal parmesan and carbonara and an extensive wine list, all served either inside or out on the spacious patio. 455 Magnolia Ave, 415.924.3332, don antoniomarin.com b $$ Í LD

Caviar at Bump Bar, Sausalito

EL HUARACHE LOCO

Mexican The menu has gained quite a following for the authentic Mexico City dishes. From mini huaraches (fi lled corn masa cakes) to the foot-long huarache with two salsas, crema, queso fresco and two toppings of your choice, you’re sure to get a true taste of a homemade Mexican meal. Marin Country Mart, 1803 Larkspur Landing Circle, 415.925.1403, huaracheloco.com b $ S Í BLD

FARM HOUSE LOCAL California This downtown Larkspur gem is sure to please with simple, healthy food in a warm, cozy atmosphere, both indoors and on the covered patio. The seasonal menu, inspired by American classics, includes biscuits and gravy; a “BLAT” (with avocado) sandwich; and a daily flu ff y omelet stu ffed with local meats, vegetables and artisanal cheeses. 25 Ward St, 415.891.8577, farmhouselocal.com b $$ S Í BL

GIA RISTORANTE

Italian Italian Fabrizio Laudati, former owner of San Francisco’s Bella Trattoria and Panta Rei, has brought his Italian style to Marin. With cochef Stefano Guasco, he offers a menu of simple, authentic dishes with a modern twist from central Italy’s Lazio region. 286 Magnolia Ave, 415.891.3979, giarestaurant.net b $$ Í LD

MARIN BREWING CO.

American Grab a cold beer made on site and pair it wit h fi sh ’n’ chips — in this case fresh cod dipped in Mt. Tam

pale ale batter, served with steak fries and homemade tartar sauce — or anything from the all-American menu.

Marin Country Mart, 1809 Larkspur Landing Circle, 415.461.4677, marinbrewing.com b $$ S Í LD º

PIZZERIA PICCO Pizza This upscale parlor offers Californiain fluenced 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

R’NOH THAI Thai This cozy place by the Corte Madera Creek has a reputation for clean and tasty dishes. From curries and Thai barbecue to noodle dishes and the classic tom ka (coconut lemongrass soup), R’Noh is bound to satisfy your Thai cravings. For an indulgent treat, try the fried sweet potato appetizer.

1000 Magnolia Ave, 415.925.0599, rnohthai.com

b $$ S Í LD

ROMA SF Italian Ovalshaped pizza, fried rice balls, burrata with artichoke hearts, and pasta with fresh pear and Gorgonzola are just a few of the dishes that reflect the regional Roman ingredients and style of this sister restaurant to the San Francisco original. In Marin, look for fresh seafood pastas on the day’s specials menu, too. 286 Magnolia Ave, 415.896.4002, romasf.com

b $$ LD

SHAKE SHACK

American Burgers and shakes are the name of the game at the second Bay Area outpost of the New York burger restaurant. Californiasourced Angus beef is amped up with white cheddar cheese, pick les and smoked garlic aioli on a potato bun and the only-in-Marin Mount Tam Graham and Larks-brr shakes are perfect for sipping on the bi-level patio. Marin Country Mart, 1401 Larkspur Landing Circle, 628.212.2050, shakeshack.com $$ S Í LD

MILL VALLEY

BOL SUPERFOOD CAFE Vegan/Vegetarian Snugged into the Mill Valley Lumber Yard, this small storefront boasts an array of bowls and smoothies packed with vibrantly-hued nutritious ingredients like acai, spirulina and activated charcoal. A bright blue Indigo bowl gets its color from blue algae while Gold pops with house made oatmylk and turmeric, both perfect for eating outside in the yard. Mill Valley Lumber Yard, Ste 803, boloflove.com $$ S Í BL

BOOTJACK WOOD

FIRED California

Re-branded to more accurately reflect the expanded, ingredientdriven menu from chef Kyle Swain, the former Pizza Molina still serves its renowned pizza s fi red 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-fi red meats like a half-chicken or pork

ribs. 17 Madrona St, 415.383.4200, pizzamolina.com b $$ S B

BUNGALOW 44

American One of Mill Valley’s neighborhood hot spots, featuring contempo rary California comfort food, signature cock tails, fi ne wine, and one-dollar oysters from 5 to 6 p.m. every day. 44 E Blithedale Ave, 415.381.2500, bungalow44.com s $$$ S Í C D

CANTINA Mexican

The popular family restaurant serves traditional Mexican fare including soups, salads, sandwiches and sizzling fajitas in lunch-size portions and at lunch-size prices. An outdoor fi re pit allows alfresco dining, or take in the lively atmosphere indoors. Stop by for drinks and appetizers Monday to Friday from 3 to 7 p.m. and $1 tacos on Mondays. 651 E Blithedale, 415.381.1070, thecantina.com s $$$ S Í C LD BR º

FLOUR CRAFT BAKERY

American The brain child of pastry chef Heather Hardcastle, this second location, in the bright and airy renovated Lumber Yard, offers not only gluten-free baked goods but sandwiches, salads and takeout. The fi rst location is in San Anselmo. 129 Miller Ave, 415.384.8244, flourcraftbakery.com b $$ S Í BL

GRAVITY TAVERN

American Updated with ingredients to reflect modern tastes, American classics like grilled chicken Waldorf salad with pickled grapes, lobster roll

Concierge Match Making

A 21st century approach expertise.

with toasted challah and veggie slaw, and a land and sea pasta with house made egg pasta, pork belly and crab may have also been familiar fare for passengers of the gravity car for which this saloon was named. 38 Miller Ave, 415.888.2108, gravity tavern.com s $$$ Í LD

HARMONY Chinese

Enjoy a lighter take on Chinese at this restaurant, nestled in Strawberry Village. The barbecue pork bun is fi lled with house-made roasted meat in a savory sauce, and signature prawns are wok seared with scallions. Pair your pick with wine, beer or tea and be sure to check out the weekday takeout lunch special. 401 Strawberry Village, 415.381.5300, harmonyrestaurant group.com b $$ S LD

HOOK FISH CO. Seafood The indoor, wood-ceilinged din ing room feels like a boat’s galley and the spot’s outdoor beer garden adjacent to Mill Valley’s Proof Lab has 13 taps, but the draw at this counter-service joint is the seafood. The transparent supply chain means you can enjoy the poke, fi sh and chips or fi sh tacos secure in the knowledge of exactly where and on what boat your meal came from. 254 Shoreline Highway, hookfihco.com b $$ S Í D

JOE’S TACO LOUNGE

Mexican Joe’s serves up fi sh tacos, burritos and enchiladas as well as more unusual items like Mexican pizza, tofu tostada and crab tostadas. A colorful interior and quick service make this a fun, easy stop. If there are too many unsupervised kids for a peaceful meal, takeout is easy too. If you stay, grab a selection of hot

sauce bottles from the wall and fi nd your perfect match. 382 Miller Ave, 415.383. 8164, joestacolounge.com b $$ S Í BLD

LA GINESTRA Italian A favorite family place for over 30 years; getting a table or booth can take awhile. While this oldschool eatery is known for traditional pastas, veal dishes, pizzas and dry martinis, the familiar waitstaffis also part of the attraction. 127 Throckmorton Ave, 415.388.0224, laginestramv.com s $$ S D

PARRANGA TAQUERIA & CERVECERIA

Mexican A blend of the Spanish words for “party” and “enjoy” inspired the name “Parranga,” and Mill Valley’s Parranga does just that as a gathering spot for a ffordable south-of-the-border bites and beverages in the heart of Strawberry Village. The eat-in or takeout menu offers

standouts such as rotisserie chicken and an extensive taco selection, along with made-to-order tortillas, ceviche and churros, washed down with whole-fruit juices, aqua frescas, Mexican craft beer or a margarita. Strawberry Village, 800 Redwood Hwy, Ste 801, 415.569.5009, parranga.com b $$ S Í LD º

PIATTI RISTORANTE AND BAR Italian The staff rides itself on capturing the warm and welcoming atmosphere of a traditional Italian trattoria. Get a table by the window or on the outdoor deck for a truly exceptional view right on the water. Peruse the impressive selection of Italian wines to accompany your rustic seasonal meal. 625 Redwood Highway, 415.380.2525, piatti.com s $$ S Í C LD BR

PIZZA ANTICA Italian

Besides its popular thin-crust pizzas, this Strawberry Village restaurant serves seasonal dishes like Tuscan fried chicken with spicy honey, burrata with crushed sweet peas and toasted focaccia, and ricotta gnocchi with sun-dried tomato cream. 800 Redwood Highway, 415.383.0600, pizzaantica.com b $$ S LD BR º

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

SHORELINE COFFEE

SHOP American Tucked away in a parking lot at Tam Junction, this coffee shop is a funky diner with a small-town feel. Check out the mix of Mexican and traditional breakfast fare. 221 Shoreline Highway, 415.388.9085, shoreline coffeeshop.com b $$ S Í BL BR

SUPER DUPER American If a burger is what you are after, the one served here on a sesame seed bun is juicy, beefy and cooked medium. You can also get a veggie or chicken burger with all the toppings, a sustainable/ local pedigree for the meat and compostable packaging. A side of fries and an organic shake or soft-serve cone from Straus Family Creamery makes it a meal, right? 430 Miller Ave, 415.380.8555, superduperburgers.com b $$ S Í LD

TAM TAM RAMEN Asian Ramen, bao sliders, wonton nachos and pan-fried gyoza are made fresh to order, with sushi and salads from Whole Foods and Urban Remedy available in the grab-and-go cooler. If you’re dining in, an array of sake, beer and wine rounds out the menu. 745 E Blithedale Ave, 415.381.3900, genjiweb.com $$ LD

VASCO Italian W hether at a table, the bar or the back counter, you can expect an intimate

dining experience in this one-room trattoria. Try one of the pasta dishes or thin-crust wood-fi red pizzas. 106 Throckmorton Ave, 415.381.3343, vasco millvalley.com s $$ S D

WATERSHED California

Gather round the fi repit in front of the restaurant or hang out at the long bar for a pre-dinner glass of wine before sampling one of the many dishes curated to reflect the bounty of Marin. The Stemple Creek Ranch burger and fresh pastas are matched with a bevy of simply prepared, easy to share dishes (like spicy rock cod lettuce cups or lamb riblets) that reflect chef Kyle Swain’s careful sourcing and focus on local fl avor. 129 Miller Ave, 415.888.2406, water shedmv.com b $$$ LD

NOVATO

BACON American Known for their Honey Bee Bacon coated with honey, cayenne and a bit of sugar, this aptly named spot sneaks porcine goodness into its morning menu of Benedicts and frittatas as well as lunchtime favorites of salads and burgers. But really, the Millionaire’s Bacon and the Monte Cristo Twinkies are musttry’s. 1516 Grant Ave, 415.892.9900, bacon novato.com $$ S BL

BOCA PIZZERIA Italian

Enjoy authentic pizza prepared with fresh mozzarella made in house and tomatoes imported from Italy, or go for a grilled rosemary chicken sandwich

Brie Toast at Dillon Beach Coastal Kitchen, Dillon Beach

or the braised beef short rib pappardelle. Weekly specials include half off all wines by the bottle on Wednesdays and half off raft beers on Thursdays. 454 Ignacio Blvd, 415.883.2302, bocapizzeria.com

b $$ S Í C LD

CHIANTI CUCINA

Italian This cozy eatery offers an array of Italian and American dishes, including a long list of pastas; try the housemade ravioli cooked up by chef Edgar DeLon. 7416 Redwood Highway, 415.878.0314, chianti novato.com

b $$$ S Í D º

DR. INSOMNIAC’S American Holding down a lively corner of Grant Ave since 1993, this morning hot spot got its name from the house brand of super-charged coffee beans. The expansive menu features every thing from breakfast burritos to shakes, smoothies and coffee drinks including soup, sandwiches and salads at lunch. 800 Grant Ave, 415.246.7347, drinsomniacs.com

$ S Í BL BR

GRAZIE American Dark, wood-paneled walls and wide windows frame a wide room and sun-splashed terrace where an Italian-American menu of pasta, panini and sandwiches have allday appeal. Locals love the brunch menu and its blue corn blueberry pancakes and mascar pone-stu ffed French toast. 823 Grant Ave, 415.897.5181, grazierestaurant.com

s $$ S Í BLD BR

HILLTOP 1892 California In a historic country estate in Novato with sweep ing views, enjoy classic favorites with a California fl air. There’s a private banquet room for special events. 850 Lamont Ave, 415.893.1892, hilltop1892.com

s $$$ S Í C LD BR º

HOPMONK TAVERN

American The beer garden–style outdoor patio and live music keep fans coming back to this Novato brewhouse. Weekly events include country line dancing and open mic nights with an ample selection of beers on tap. 224 Vintage Way, 415.892.6200, hopmonk.com

s $$ S Í C LD

JENNIE LOW’S

Chinese Choose from Cantonese, Mandarin, Szechuan and Hunan cuisines, and if you don’t see your favorite, let the restaurant know; whenever possible, they’re happy to try and prepare dishes off menu. The pot stickers are the best around. 120 Vintage Way, 415.892.8838, jennielow.com

b $ S LD

MARVIN’S RESTAURANT

American This place, known for “Best Breakfast in Novato,” also serves up generous portions for lunch. The corned beef hash, Benedicts and superb service draw a consistent crowd yearround. 1112 Grant Ave, 415.892.4482

$ S Í BL

Dim Sum for All

Dim sum. These two diminutive words can be literally translated to mean “touch of the heart,” but the culinary tradition is intricately connected to China’s teahouses, and “dim sum” is often expressed as “to drink tea.” Dim sum is said to have arrived in southern China, notably the province of Canton (now referred to as Guangdong), via northern China and the Silk Route, the ancient trade network that connected Asia and the Middle East with Europe. As early as 130 B.C., the Silk Route was dotted with rest stops where travelers paused to drink a cup of the locally grown and produced tea. Soon enough, food was served alongside and developed a distinct character, becoming a sought-after delicacy in its own right.

Dim sum’s resurgence makes sense for our time; the shareable petite portions are ideal for enjoying with family and friends. Though every cui sine seems to have a cute little dumpling in its canon — think empanadas, kofta, momo or ravioli — dumplings, closely associated with Guangdong and popular in Northern California, are just one form of dim sum. Here’s a look at a few iconic dishes and how local chefs are updating the dim sum tradition for today’s small plate dining scene. BY CHRISTINA MUELLER

• Cheong Fun A type of rice noodle roll made with a wide, flat noodle, cheong fun is often stuffed with shrimp and served with a light soy and oyster sauce sweetened with sesame and sugar. At Mister Jiu’s in San Francisco’s Chinatown, chef Brandon Jew stuffs it with pea sprouts and tops it with local sea urchin. 28 Waverly Place, San Francisco. misterjius.com

• Sheng Jian Bao Bao (or baozi) are a type of filled bun, and sheng jian bao (also known as SJB) are said to have originated in Shanghai around 1900. At S.F. Chinatown’s China Live, this hot seller is filled with minced Kurobuta pork, ginger and scallions, then folded with pliable soup broth. After a spin in a hot paella pan, the SJB’s crisp edge belies the hot soup inside, mak ing this dish both crispy and impossibly juicy. 644 Broadway, San Francisco. chinalivesf.com

• Xiao Long Bao Also known as Shanghai soup dumpling or by the acro nym XLB, xiao long bao is especially associated with Shanghai. Gelatinized soup, thick with agar-agar to hold its shape, is loaded with pork and scallions into fresh dough before being steamed. Dumpling Time in San Francisco’s Design District makes a number of XLB varieties, including an extra-large version called king-dum, that’s so big you’ll need a straw to slurp up the steaming hot soup. 11 Division Street, San Francisco. dumpling timesf.com

• Taro Puff Though “tyfun” is a misspelling of “typhoon,” it is also the name of a famous dim sum house in Hong Kong.

At Palette Tea House in San Francisco’s Ghirardelli Square, the menu includes dishes served “typhoon style,” the sweeping tropi cal storm reference aptly reflecting this expansive restaurant’s modern approach to the dim sum menu. Open less than a year, Palette has already built a reputation for its eye-popping black swan taro puff, a graceful bird shape made of the starchy tuber, with fluffy edible “feathers” and infused with activated charcoal. 900 North Point Street, San Francisco. paletteteahouse.com

• Peking Duck With dim sum’s origins in southern China, a regional style soon developed in the north to fend off the cold winters. Wheat flour and beef are prominent, but the area’s cuisine is perhaps best known for Peking duck, a glori ous, crisp-skinned dish served on court menus as early as the 13th century. Chef Lijun Han at the Richmond District’s Chili House traces his roots to Beijing (formerly the imperial capital Peking) and serves the dish in courtly style, carving the bird tableside, to be lay ered on thin pastry with slivered leek, cucumber and the chef’s secret sauce. Be sure to order at least one day ahead. 726 Clement Street, San Francisco. chilihousesf.com

• Jian Dui (a.k.a. Sesame Balls) Hailing from China’s heartland region of Xi’an (formerly known as Chang’an), jian dui are made with sticky glutinous rice flour, fried until golden,

and rolled in sesame seeds. Stuffed with red bean paste, the treat is a familiar dessert on dim sum carts and on the small menu of takeout favorites at San Rafael’s Asian Market 5 Mary Street, San Rafael. asianmarket-sanrafael.com

• Fun Gor Motherdaughter team Cathy Tsui and Olivia Liu of San Francisco’s Tru Gourmet did not set out to make dim sum from a particular region; they focus on where the ingredients come from. Available at farmers markets yearround, including Sundays at the Civic Center Farmers Market in San Rafael, Tru Gourmet’s dim sum includes har gow and sui mai, as well as many gluten-free and vegan selections, but fans flock to their stand for the Dungeness crab and shrimp dumpling and the fun gor dumpling. Also known as fun guo, the dumpling hails from Guangzhou. 3501 Civic Center Drive, San Rafael. trugourmet.com

• Chia Siu Bao (a.k.a. barbecue pork buns) Thought to have arrived in Hawaii via Chinese immigrants during the plantation era, chia siu bao (or char siew bao) are usually called barbecue pork buns. They’re stuffed with minced pork and sweetened with sugar and oyster sauce; the tops are cut before steaming. The bun’s fluffy exterior puffs up, cracking to reveal the juicy meat within. It is a top seller at Harmony, which has an extensive selection of gluten-free and vegan dim sum.

800 Redwood Highway, Mill Valley. harmony restaurantgroup.com

Hangover Cures

Jeff urkhart, Bar fly columnist for the Marin Independent Journal, knows his cognac from his brandy, but what does he know about curing the ails of imbibing too much of his handiwork?  As New Year’s Eve approaches, we investigate. C.M.

We know you are not a doctor, but what causes a hangover? Alcohol in the bloodstream causes the pituitary gland to block production of a chemical called vasopressin, causing the kidneys to send water directly to the bladder instead of reabsorbing it back into the body. Ironically, the largest reservoir of water in the human body is the brain. Your body’s organs try to steal that water in order to replenish their own supply of liquid. This causes the brain to decrease in size and pull on the membranes connecting it to the skull. Headache.

What do you normally recommend to prevent hang overs? Before you go out, take a multivitamin. The diuretic effect of alcohol on your body will deplete

available vitamins and minerals and a supplement will help build up your overall supply. While you are out, stay hydrated. Drink one full glass of water for every alcoholic beverage. And eat something — a full stomach slows down the absorption of alcohol which allows more time for your body to process the toxins.

OK, I did not follow your advice. What now? Drink hydrating, electrolyte-rich drinks: Gatorade, Ensure, Vitamin Water, et cetera. Fizzing electrolyte drinks aren’t a good idea if your stomach is a little upset. Coconut water and ginger kombucha are my favorite rehydrators. And NAC (N-acetyl cysteine, available at most pharmacies) helps with liver repair; it helps the body build up antioxidants.

rustic bakery

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

THE SPEAKEASY

American There’s nothing like the comfort of a solid burger and beer when you’re kicking back and watching the game, and the Speakeasy provides. In addition to the 10 beers on tap, you can go beyond traditional pub grub with treats like a deconstructed salmon salad. 504 Alameda del

Prado, 415.883.7793, the speakeasynovato.com s $$ LD BR º

WILDFOX RESTAURANT

American Serving Novato for two decades, with dishes like prime rib, French onion soup and pecan-crusted goat cheese fl atbread. Bottomless mimosas for Sunday brunch and half-off elect wine bottles on Monday are other treats. On the patio, enjoy live music by the fi re Thursday and Friday nights. 225 Alameda Del Prado, 415.833.9125, wildfoxrestaurant.com s $$ S Í LD BR º

SAN ANSELMO

BAAN THAI CUISINE Thai Known for its mango sticky rice, this restaurant is

committed to serving fresh, local and seasonal food. Warm up with the tom kha soup or stave off he heat with a lychee iced tea. 726 San Anselmo Ave, 415.457.9470, baanthaimarin.com b $$ LD

CREEKSIDE PIZZA & TAP ROOM American Under the direc tion of chef Janet Abrahamson, Creekside serves American-style artisan pizza (vegan and gluten-free options available) and organic salads, along with an extensive selection of craft beer on tap and Northern California wines. There’s a daily happy hour, a big-screen TV and a banquet room available by reservation. 638 San Anselmo Ave, 415.785.4450, creeksidesa.com b $$ S C D º

CUCINA SA Italian Cucina SA recently ren ovated 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 woodfi red 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

MADCAP California Chef Ron Siegel has opened his fi rst solo venture in a contemporary art-fi lled space with an urban edge. The vegetable-centric menu incorporates seafood and local ingredients, fusing California and Japanese cuisines in colorful dishes that are bold, balanced and bright. 198 Sir Francis Drake Blvd, 415.453.9898, madcapmarin.com b $$$ D

M.H. BREAD AND BUTTER California

A one-stop shop for everything from coffee and pastries to artisan bread, with a seasonal brunch menu. Highquality ingredients and a comfortable atmosphere make MH worth checking out. 101 San Anselmo Ave, 415.755.4575, mhbreadandbutter.com b $$ S Í BL BR

SUSHI 69 Japanese Opened in 2001 in San Anselmo, Sushi 69 has

been a favorite for locals looking to get thei r fi ll of no-frills sushi. The owner hails from Japan and has created an extensive menu featur ing traditional tempura and the popular Hiro’s roll (spicy tuna with avocado, salmon and ponzu sauce wrapped in sushi rice). 69 Center Blvd, 415.459.6969, shallwego69.com b $$$ Í D

THE HUB American

The delicious burgers and fries, like the #1 Hub Burger with white cheddar and special sauce, and seasonal focus at the former Farm Burger in the Red Hill Shopping Center haven’t changed, but the addition of an array of big salads like Thai spinach and keto cobb necessitated a rebrand ing. The chicken burger with sriracha-chile mayo is a new fave. 882 Sir Francis Drake Blvd, 415.785.4802, hubsananselmo.com b $$ Í LD

SAN RAFAEL

AMICI’S EAST COAST

PIZZERIA California A wide array of thin-crust pizzas, freshly made pastas and salads are the ticket here, along wit h fl ame-roasted lemon chicken wings, for dine-in, takeout and delivery. Gluten-free pizza crust is available. 1242 Fourth St, 415.455.9777, amicis.com b $$ S Í LD º

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, bogies too.com b $$ S BL BR

FLATIRON American

The remodeled Flatiron is where refi ned American bar food lives happily in its ideal environment — with a bevy of craft beers. Owned by the Strickers, a husband-and-wife duo, this polished sports bar serves noshes like chili lime cauli flower, classic sandwiches, and tru ffle and wa ffle fries in a space that also features classic arcade games. 724 B St, 415.453.4318, flatironsanrafael.com s $$ LD º

LA TOSCANA

RISTORANTE & BAR

Italian Family owned and operated since 1985, La Toscana has completed an extensive interior and exterior renovation, transform ing an already popular San Rafael gathering spot into a place for any occasion. The menu features classics like gnocchi and carbonara and an ample selection of wine. 3751 Redwood Highway, 415.492.9100, ristorante latoscana.com s $$$ S Í C LD º

LE CHALET BASQUE

French This familystyle place features dishes inspired by the Basque regions of France and Spain, like frog legs in a garlic butter and lemon sauce, a veal calf liver sauté and sweetbreads with port wine sauce and mushrooms. On a warm night, enjoy alfresco dining on the patio. 405 North San Pedro Road,

Gamberi Agrigento at Cucina SA, San Anselmo

415.479.1070, chaletbasque.com s $$$ S Í C LD

LOS MOLES Mexican

Nestled centrally on Lincoln Avenue, Los Moles offers traditional pueblo Mexican cuisine, with — you guessed it — a variety of di fferent moles to enhance your dish. O ffering brunch, lunch, dinner and party options, Los Moles’ menu includes enmo ladas, tacos, pollo al horno, carne asada , fl an and much more. Don’t miss Taco Tuesday night for all-you-caneat tacos. 912 Lincoln Ave, 415.453.5850, losmoles.com s $$ LD BR º

MAGNOLIA PARK KITCHEN American

This American bistro features lots of farm-fresh salads and sandwiches to choose from. The outdoor patio is well suited to sipping a glass of wine or enjoying a signature fried chicken bomb sandwich. 1016 Court St, 415.521.5591, magnolia parkkitchen.com b $$ Í C BL

MICHAEL’S SOURDOUGH

American The bread is made on site It better as it is the only holder for the overstu ffed wonders served at this Best of the County winner. Fans return over and over to the San Rafael and Novato locations for their faves, ordered by number, then swoon over the huge sandos piled with meat, cheese and enough shredded lettuce to ooze out the sides and onto your lap,. 999 Andersen Drive, Ste. 165, 415.485.0964, michaelssourdough sanrafael.com $$ S Í BL

PANAMA HOTEL RESTAURANT

American The dinner menu has a large selection — tortilla soup to pumpkin and ricotta raviolis — but it’s the Sunday brunch that will please the kids. Try the Panama Wa ffle with Grand Marnier–infused strawberries, topped with mascarpone, plus a pitcher of “makeyour-own” mimosas for the adults. The tropical garden is a prime spot for peoplewatching. 4 Bayview St, 415.457.3993, panamahotel.com b $$$ Í C LD BR º

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 $ Í D

REVEL & ROOST

Californian The sunflower-bedecked tables hint at the Spanish and French flavors to come from the seasonally driven, locally sourced menu at this corner spot in downtown San Rafael. Artichoke salad with grilled radicchio casts an eye to Italy while a diver scallop with red curry and Thai basil looks far beyond the Mediterranean. 901 B St, San Rafael, 415.870.9946, revel roostkitchen.com b $$ S LD

SAN RAFAEL JOE’S Italian A Marin institution famous for sophisticated yet casual Italian fare since 1947. The dining room, with a friendly atmosphere and seating for 240, is great for large parties, and the roast sirloin of beef and Fettuccine Joe’s are sure to please. 931 Fourth St, 415.456.2425, sanrafaeljoe.com s $$ S C LD º

SOL FOOD Puerto Rican Fast becoming a Marin legend, Sol Food whips up traditional Puerto Rican dishes just like the ones owners Sol Hernandez grew up eating. Favorites include the bistec sandwich, mofongo and other fried plantain dishes, but anything tastes good with a dash of the signature hot sauce, also for sale by the bottle (as is the lemon-garlic salad dressing). 901 Lincoln Ave, 415.451.4765, sol foodrestaurant.com $$ S BLD

SUSHI TO DAI FOR Japanese Snagging a seat in this popular Fourth Street spot can be a challenge, but patience is rewarded with tasty and fresh sashimi, unique sushi rolls and great prices. 816 Fourth St, 415.721.0392, sushi todaifor.net b $$ S LD

TAJ OF MARIN Indian

Both North and South Indian cuisine are offered here, with lunch specials and dinners that include goat curry, spinach, lentils and tandoori. 909 Fourth St, 415.459.9555, tajof marin.com b $$ S LD

THERESA & JOHNNY’S COMFORT FOOD

American A favorite with both the kids and the foodie set, 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

URBAN REMEDY

American Now serv ing delicious organic, non-GMO cold-pressed juices, smoothies, snacks and bowls, including plenty of gluten-free, grain-free and low-glycemic-index choices, this place opened in 2013 as the fi rst of many Bay Area locations. Raw desserts round things out. Try the vegan Caesar or give the cashew milk with cinnamon and vanilla a shot to see what Urban Remedy is all about. 1904 Fourth St, 415.786.8011, urban remedy.com

$$ Í BLD

VN NOODLE & GRILL

Vietnamese Located in Montecito Plaza, the restaurant has a robust menu of standard Vietnamese fare, including a wide selection of rice plates, pho and of course, iced coffe. 421 Third St, 415.306.8299

$$ S C LD

YET WAH Chinese

Named for the founder’s wife (“Yet” refers to the moon, “Wah” to bright ness), this beloved mainstay has a traditional Chinese menu and daily dim sum. Expect live music in the Kung Fu Lounge. 1238 Fourth St, 415.460.9883, yetwahsanrafael.com s $$ S Í LD

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

AURORA RISTORANTE & PIZZERIA Italian Novato’s Auror a fi nally has a counterpart in southern Marin. Traditional Italian food, a full bar and friendly service make it a great option for families, groups, dates and sports fans, who can keep up-to-date on the game via fl at-screen TV. 300 Valley St, 415.339.8930, aurora ristorantesausalito.com b $$ S Í C LD

BAR BOCCE American Food just tastes better on a bayside patio with fi re pits and a bocce ball court. Order one of the sourdough bread pizzas and a glass of wine and you’ll see why this casual eatery, overseen by Robert Price of Buckeye and Bungalow 44, has become a local favorite. 1250 Bridgeway, 415.331.0555, barbocce.com s $$ S Í LD

BUMP BAR Seafood The Sausalito bar and cafe boasts an intimate 12 seats facing the kitchen and an array of sustainably sourced caviar and roe and a seafood-cen tric menu that makes the most of the sea’s briniest delight. Plates like binchotan grilled lobster with herbs or black cod topped with tru ffles round out the

menu. 1403 Bridgeway, 415.332.0826, california caviar.com b $$$ D

DARIO’S RESTAURANT Italian Dario’s, a 40-year-old pizza joint in Sausalito, is shaking things up by updating the menu with a Mediterranean fl air. In addition to the thincrust pizzas, you can now order items like lamb meatballs, chicken shawarma and falafel wraps. 2829 Bridgeway, 415.332.6636, darios sausalito.com b $$ Í LD

F3/FAST FOOD FRANCAIS French Owned and operated by the owners of Le Garage, F3 serves brunch, lunch and dinner. A rotating menu includes items like the Quack burger (duck con fit, black pepper chèvre, let tuce and red onion marmalade). Enjoy with a side of Brussels sprout chips or pommes dauphines (tater tots). 39 Caledonia St, 415.887.9047, eatf3.com s $$ S Í LD BR

FISH Seafood The ulti mate place for freshly caught fare. Order the fi sh tacos, ceviche and a bottle of wine and take in the bay views on the open-air deck. Casual; bring a hat on sunny days. 350 Harbor Drive, 415.331.3474, 331fish.com b $$$ S 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

LIGHTHOUSE American

A great spot to grab a classic breakfast — the fruit pancakes, omelets and Danish-in fluenced dishes will make you a return customer. It’s a small but popular space, so arrive early or be prepared for a wait. 1311 Bridgeway, 415.331.3034, lighthouserestaurants.com $$ S BL

NAPA VALLEY BURGER COMPANY American

Incorporating local, all-natural and organic produce and meats, this burger joint serves up gourmet patties, fries, root beer floats and more. With outdoor and indoor tables, the space can accommodate up to 100 people. 670 Bridgeway, 415.332.1454, napa valleyburger company.com s $$ S Í L

POGGIO Italian Executive chef Benjamin 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

SALITO’S CRAB HOUSE & PRIME RIB Seafood

Large decks overlooking the water, with an all-day menu, located in the historic Zack’s by the Bay old spot. Ability to accommodate large parties; parking on site. 1200 Bridgeway, 415.331.3226, salitos crabhouse.com s $$$ S Í C LD º

SAUSALITO EQUATOR

American The transition of Cibo to Sausalito Equator means the coffee menu expanded to include Equator’s iconic drinks like the shakerato (coffee shaken with cream) while the locally-sourced salads, sandwiches, soups and housemade pastries (try the croissant or cream

cheese Danish) are here to stay. 1201 Bridgeway, 415.331.2426, equator coffes.com/sausalito $$ S Í BL

SCOMA’S OF SAUSALITO Italian Sausalito’s oldest seafood house. Scoma’s boat, berthed at Pier 47, fi shes seasonally and is approved for salmon and Dungeness crab, resulting in fresh catches year-round. The menu regularly features whole crabs, chowders and grilled fih. 588 Bridgeway, 415.332.9551, scomas sausalito.com s $$ C LD

SEAFOOD PEDDLER RESTAURANT AND FISH MARKET Seafood

The fi sh is bought daily from loca l fi shers, 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

SEAHORSE Italian

The spacious dining area, accompanied by a dance floor and stage, make Seahorse ideal for celebrations large and small. Enjoy a modern twist on classic Tuscan coastal cooking while grooving to the nightly live music and entertainment in a historic building. 305 Harbor Drive, 415.331.2899, sausalitoseahorse.com b $$$ Í C LD BR º

TASTE OF THE HIMALAYAS Himalayan Popular for lunch and dinner, serving authentic food from a faraway region. 2633 Bridgeway, 415.331.1335, sausalitotasteofthe himalayas.com b $$ S LD

TOMMY’S WOK

Chinese Fresh ingredi ents, free-range chicken and traditional dishes ful fi ll the Chinese food craving with a nice atmosphere for dining in and great takeout for a night at

home. 3001 Bridgeway, 415.332.5818, tommyswok.com b $$ 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, fi shers and organic food producers. 558 Bridgeway, 415.331.3232, the tridentsausalito.com s $$$ S Í LD BR º

VITALITY BOWLS California Hydrating acai, graviola (a.k.a. soursop fruit) and other nutritional powerhouses are at the heart of this superfood cafe in Sausalito’s Gateway Center. Look for bowls and smoothies like The Hulk (powered by broccoli, naturally) and an organic coffee bar with pour-over coffee, kombucha and drinks like a pitaya latte. 100 Donahue St, 415.729.9795, vitality bowls.com $$ S BLD

TIBURON

CAFFE ACRI Italian The well-lit corner cafe in Tiburon is a go-to for bikers, city commut ers and locals. Diners wil l fi nd Italian roast espresso drinks, freshly baked pastries and eggs for breakfast and a selection of soups, salads and paninis for lunch. 1 Main St, 415.435.8515, caffeacri.com b $$ Í BLD

LUNA BLU Italian Executive chef Renzo Azzarello serves

Sicilian seafood and 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 res taurants 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

SAM’S ANCHOR CAFE

American Reopened after an extensive remodel, Sam’s boathouse feel and boat tie-ups are intact, and spi ff y white umbrellas and deck chairs line the waterfront patio. Allday cocktails remain a fi xture as does the signature cioppino, while offerings like crab toast, a roaming oyster cart and a raw bar reflect the menu’s enduring sea food focus. 27 Main St, 415.435.4527, sams cafe.com s $$$ S Í C LD BR º

TIBURON TAVERN

California The atmo sphere here is enhanced by two outdoor patios, two indoor fi replaces and fresh flowers. Happy hour is 3 to 6:30 p.m. every day.

Crispy Chicken Sandwich at The Hub, San Anselmo

1651 Tiburon Blvd, 415.435.5996, lodge attiburon.com

s $$ S Í C BLD 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

NICK’S COVE American

This coastal escape is now famous for barbecued local oys ters, Dungeness crab mac ’n’ cheese and cocktails incorpo rating homegrown ingredients. Large windows in the 120seat restaurant provide picturesque views of Tomales Bay and Hog Island (Marshall). 23240 Highway 1, 415.663.1033, nickscove.com s $$$ S Í C LD BR

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-fi red 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

RANCHO NICASIO

American Known for live music and an extensive menu featuring everything from crispy calamari to braised lamb shanks, Rancho Nicasio is open seven days a week. Be sure to stop in for happy hour, 4 to 6 p.m. Monday to Friday (Nicasio). 1 Old Rancheria Road, 415.662.2219, rancho nicasio.com

s $$$ S Í C LD BR º

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

SAND DOLLAR American Originally built from three barges in Tiburon in 1921, the Sand Dollar Restaurant wa s floated to Stinson that same year. Enjoy live music along with barbecued local oysters and New England clam chowder. The sunny deck is great in the afternoon (Stinson). 3458 Shoreline Highway, 415.868.0434, stinsonbeach restaurant.com s $$ S Í LD

SIDE STREET KITCHEN American Sheryl Cahill, owner of the Station House Cafe, opened her next venture a few blocks down in the former Pine Cone Diner. The fast-casual eatery led by chef Aaron Wright (formerly of Tavern at Lark Creek) serves favorites like rotisserie chicken, smoked oysters and pork-belly BLTs as well as wholesome vegetarian fare (Point Reyes Station). 60 Fourth St, 415.663.0303, sidestreet-prs.com b $$ S Í LD º

SIR & STAR AT THE OLEMA California The historic inn features rustic decor and a delicious yet a ffordable

menu. Try the housemade bread and honey butter, the kale Caesar and the stu ffed quail, then come back and work your way through the ever-changing menu (Olema). 10000 Sir Francis Drake Blvd, 415.663.1034, sirandstar.com b $$$ Í C D

STATION HOUSE CAFE

American Fresh local homegrown foods are showcased for break fast, lunch and dinner. Stop in on weekends (5 p.m. on Sundays) for live music and wine, beer and cocktails (Point Reyes Station). 11180 Highway 1, 415.663.1515, station housecafe.com s $$ S Í C BLD BR º

KEY TO SYMBOLS

Full bar

Wine and beer

Inexpensive (entrees $10 or less)

Moderate (up to $20) Expensive ($20 and over) Kid-friendly

Outdoor seating

Private party room Breakfast, lunch, dinner Brunch Happy hour s b $ $$ $$$ S Í C BLD BR º

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

PROMOTION

Marin Matters

LOCAL PEOPLE MAKING A DIFFERENCE

Authentic Beauty

A pioneer of ethical body care products, Susan Griffin-Black founded EO with greater purpose in mind. BY SUSAN NOYES

SUSAN GRIFFIN-BLACK IS way ahead of her time. She co-launched San Rafael’s EO Products, a line of plant-based and organic personal care products, 25 years ago, in the early days of the natural cosmetics and beauty revolution. She intuitively organized it like a B Corporation, a business that balances purpose with profit. She even “consciously uncoupled” from husband Brad Black before Gwyneth Paltrow championed the phrase.

Gri ffi n-Black is not only ahead of her time, but also a role model. Her visionary activit y flowed from something profound — a quest for a purpose-fi lled life, which she also discussed in a recent TEDx Talk. “I had a drive to fi nd my purpose, fi nd heart and meaning to live and make a living,” she says.

More than 150 employees of EO (Essential Oils) now carefully craft soaps, lotions and shampoos based on oil extracts from seeds, bark, stems, roots, flowers and other plant parts, i n the Marin County space formerly used by George Lucas as a movie studio. But it has been a challenging journey, Gri ffi nBlack adds

It began with her work at the fashion company Esprit with its co-founder Doug Tompkins, the entrepreneur and envi ronmentalist who also founded The North Face. “ His idea was to try to figure out how to grow and make things sustainably,” she says. “For example, cotton [fabric] was being made with many dangerous chemicals. This got me thinking about how we make other things too.”

T he aha moment came when she serendipitously wandered into Neal’s Yard Apothecary in London’s

Covent Garden . “ The smell was incredible,” she recalls. “I looked around and thought, ‘This is what I want to do.’” Soon, she was studying aromatherapy and opening a Neal’s Garden location in the Bay Area. She also married Brad, whom she now describes as her “wasband.”   In 1995, they launched EO out of their garage. What Gri ffi n-Black now considers their greatest success was born from many hurdles: “We got really good at not going out of business,” she says. Buying a small manufacturing facility in Corte Madera in 1999 helped turn things around, as did an early contract with Whole Foods. But the real game changer came when Gri ffi n-Black realized that her own son couldn’t a fford EO products. So she developed EO Everyone: products with a reduced percentage of essential oils, sold in substantially larger containers, at a much lower price point.

Explosive demand led to rapid growth. Now, keeping up with that, while also honoring EO’s core principles, is both a constant objective and a blessing. “We’re values-led and values-driven. We’ve never had to get off hat path because of [any need to please] investors,” she says. EO still is proudly family owned. The company is also aiming to be a zero-waste and zero-plastic manufacturer.

Passion and appreciation for work, life, family, community and nature are the hallmarks of Gri ffi n-Black’s success. “ Making things that are better is something that has a lot of meaning and heart and purpose,” she adds. “People are looking for that more and more.” m

Beneficial Brands

Susan Griffin-Black is among a growing group of beauty business leaders who ensure their company’s merchandise not only delivers results, but does so in a way that doesn’t negatively affect the customer or the planet. EO makes products that are good for people and the environment, including workers, customers, suppliers, communities and the natural world.

There are many other brands across the country that aim to make the world a better place. Whether it’s building eco-friendly facilities, donating to charitable cause, or promising transparency, here’s a list of ethical beauty brands that are making a difference and are based in the Bay Area.

• True Botanicals

• Laurel

• Vintner’s Daughter

• Juice Beauty

• Andalou Naturals

• Inne rsense Organic Beauty

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 waide and passionate philanthropist, she has also served on many boards.

On the Scene

• SPACES LAUNCH PARTY More than 150 people gath ered at the SPACES winter/spring launch party at The Bath + Beyond December 5 to enjoy small bites, listen to live music, pick up a copy of the magazine and hear a few words from editor-in-chief Zahid Sardar. The goal of the award-winning print and online magazine is to elevate the discussion around Bay Area home design and architecture.

RICHARD WHEELER

Zahid Sadar

Chris Dorman, Leisa Snyder and Erich Sloghower

Tricia Rose, Francis Rubinstein and Janet Hall

Deborah Costa and Kristine Renee Rozhin Zamani, Tim Paschke, Kyle Minor, Kevin Dwyer, Taylor White and Julie Paschke

Leslie Lawton and Rowena Finegan

Rizwan Sarder, Lise De Vito and Cissa AquinoSuzette Sherman and Colleen Paretty

Sam Jabri, Colleen Finney, Ryan Smith, Donalyn Hellar and Valerie Simon

Salim Malik and James Marzo Billy Lee, Ari Gessler and Cesar Rubio

Kristin Riccio, Erin Liberty, Frances Weiss and Tina Jones

SNAPSHOTS FROM SPECIAL EVENTS IN MARIN AND SAN FRANCISCO EDITED BY DANIEL JEWETT

• HOSPICE BY THE BAY The annual ball, this time called Elegance at Sea, attracted more than 400 guests to the Seminary at Strawberry on November 2. The eve ning, hosted by Kitty Whitaker and featuring food from McCalls Catering and live music by The Boombox, raised more than $700,000 to benefit the local nonprofit’s compassionate programs and community care.

• WHISTLESTOCK More than 275 guests from all over Marin attended the September 7 BBQ and Blues fundrais ing event at a private Marin residence. The evening included gourmet barbecue, blues music from Tommy Castro and the Painkillers and a spirited live auction that raised $195,440 to deliver fresh, prepared meals to individuals suffer ing from life-threatening illnesses. Since taking over the Nourish program in 2014, Whistlestock has quadrupled the number of chronically ill individuals it serves.

DEBRA TARRANT DAVIS PHOTOGRAPHY

MORRY

ANNE ANGELL (WHISTLESTOCK)

David and Suzanne Friend and Sandy and Chris Gerner

Matt and Kate McKenzie and Rachael Cassells

• PNOC GALA Guests enjoyed cocktails, dinner and dancing to Notorious at the November 22 gala held at Sweetwater Music Hall. Pacific Pediatric Neuro-Oncology Consortium (PNOC) researchers and clinicians are from the nation’s leading children’s hospitals and are helping to push for breakthroughs in the fight against children’s brain cancer.

Bruce and Allyn Campbell, Grace Wethor and Angela Wethor

Kitty Whitaker, Daniel Cohn and Dennis and Susan Gilardi

Maria Pitcairn and Robert Beadle

Sudha Pennathur and Tommy Castro EVENT VISIT MARINMAGAZINE.COM/HOTTICKET

BY DAWN MARGOLIS DENBERG BY VIVIAN JOHNSON

WAY BACK IN 1996, Catherine Cli fford and her husband moved into a five-year-old spec house with plenty of space to grow their young family. “We already had two kids and one on the way,” Catherine recalls. “Our fourth arrived six years later.” And while the home had a decent floor plan, the Mediterranean style never felt right. Over the years, they did some updating, including an ambitious kitchen remodel. But the house was still too dark inside, and after 20 years it warranted an overhaul.

Two years ago, with the nest nearly empty, the Cli ffords decided to gut their four-bedroom, three-and-a-half-bath home and make it their own. “Initially the idea was really just to redo the master bedroom and bathroom,” Catherine says. “But somehow as

we got to talking things through, the scope just seemed to keep growing.” The expanded plan included a dramatic redesign of the common spaces. They eighty-sixed a sunken atrium on the main floor and knocked down multiple walls to create one grand living and dining area. Next, they tore out a utilitarian staircase and replaced it with an ultramodern floating one featuring reclaimed wood stair treads, a glass railing and a steel I-beam support post.

Then they went for the wow factor elsewhere, with glass, glass and more glass. An industriallooking wall of storefront windows lines a breezeway that now connects the redesigned master bedroom to an en-suite spa bathroom. “I love how we’re now bathed in natural light,” Catherine says. A 10-foot-high glass pivot main entry door heightens that effect, along with new windows, particularly in the master suite, opti mizing views of the bay. “We had these amazing

views that with the old design you couldn’t fully appreciate,” Catherine says.

Great care was taken to make sure the exterior matched the look and feel inside. They re-stuccoed the house in smooth gray, replaced the terra-cotta roof with a standing seam metal one, and removed dated deck balusters to install new steel railings.

For most of the nearly yearlong process, the Cli ffords lived elsewhere, turning their time away into a family sojourn. First they stayed in Tahoe, and when the snow melted and the home still wasn’t ready, they headed for a place near the beach in Stinson. “It was a fun adventure,” Catherine says, “but we are very happy to be back in what feels like a brand-new home.” m

For column consideration, please send photos and a description to dawn@marinmagazine.com.

THE DETAILS

WHAT THEY OWN A four-bedroom, three-and-a-half-bath modern

WHERE THEY OWN Tiburon Highland Neighborhood in Tiburon

CONTRACTOR Floyd Construction, San Rafael DESIGNER Carol Knorpp and Kerry Bogardus of KB Design, Larkspur

ARCHITECTS Holscher Architecture, Tiburon

FAVORITE DETAIL “The large pivot front door and the Cameron Design House entryway light, which I found on Pinterest,” Catherine says.

Opener: Catherine Clifford and the family pups.

Opposite: A floating staircase constructed of glass, steel and reclaimed wood. This page from top: The new floor plan allows for one grand living and dining area; storefront windows add drama and light; a stunning master suite; a new roof and gray stucco redefine the look of this house; the en-suite spa bathroom.

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Albert Park

An immigrant’s literal rags-to-riches story unfolded in San Rafael.

BY JIM WOOD

IT WAS 1883 when Lithuanian-born Jacob Albert and his wife, Annie, landed in West Marin. At fi rst, he peddled clothes, some of them slightly used, to dairy workers and ranchers. Thus, it could be said that Albert was a ragman. One time, when he ventured into San Rafael and sold his goods from a pack on his back, he was arrested for not having a license to do so. Despite this, Jacob and Annie liked San Rafael. In 1895, the couple rented space at the southwest corner of Fourth and B streets and set up a dry goods store. By 1899, Jacob was an American citizen, and 15 years later, his was a family business — not only did Annie work in the store, but so did their three children. As the business blossomed, Albert bought and refurbished several downtown proper ties. In 1930 he built the four-story Albert Building at Fourth and B streets, where it still stands today. Seven years later, according to historian Marilyn L. Geary, the Alberts donated nine acres of nearby land for a “a sports field for young people”; today’s Albert Park has ballfields, tennis and bocce ball courts, playgrounds, San Rafael’s community center and even a professional baseball team that calls it home, the San Rafael Paci fics.

In the early 1940s Albert purchased the corner of Fourth and Court streets and built the building pictured in the photo above. Then, while serving his third term on the San Rafael City Council, he died suddenly of a heart attack. The year was 1946; he was 75. In 1952, heirs sold Albert’s Department Store to Macy’s, and in 1999 the building was demolished in connection with a downtown redevelopment project. Today there are folks still around who talk fondly of shopping at Albert’s Department Store. m

As the business blossomed, Jacob bought and refurbished several downtown properties.

BURLINGAME GREENBRAE MILL VALLEY NOE VALLEY PACIFIC HEIGHTS POTRERO HILL UPPER MARKET WEST PORTAL