Marin Magazine November 2021

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FEATURES 34 Thanksgiving for All

With gluten-free, vegan, vegetarian and keto recipes, there is something for everyone in this holiday menu.

IN MARIN

25

Currents

In this issue, we explore five new exhibits at Sausalito’s Bay Area Discovery Museum; decipher the new etiquette rules of entertaining in the era of Covid-19; tour Iceland with Marin band Dirty Cello; discuss Alzheimer’s and Aduhelm with the Buck Institute; and more.

30

Shop Local: Host and Hostess Gifts

Say thank you with some thoughtful and creative product picks from local businesses.

42 Power Shift

Mill Valley’s Brit Morin, founder and CEO of Brit + Co, is on a mission to help women reach their full potential with Selfmade.

31

Author Talk: An American in Paris

Meg Waite Clayton sees World War II Paris through the eyes of an American heroine in The Postmistress of Paris

32

FYI: Lasting Legacy

“Chief Marin” and the Miwok people made an impact in Marin County that endures today.

For the cover, photographer Kurt Andre shot Brit + Co founder and CEO Brit Morin outside her Mill Valley home.

For more up-to-the-minute tips, trends and things to do, subscribe to our Better Letter and follow us online at @marinmagazine and marinmagazine.com.

TYLER

FOUNDER & CHIEF VISIONARY OFFICER

MAKE IT BETTER MEDIA GROUP

Susan B. Noyes

Editorial

EDITORIAL DIRECTOR

Patrick Regan

EDITOR IN CHIEF

Lotus Abrams

EDITOR AT LARGE

Mimi Towle

DIGITAL CONTENT DIRECTOR

Brooke Geiger McDonald

SENIOR CONTENT MANAGER & DIGITAL EDITOR

Jessica Gliddon

SPACES EDITOR IN CHIEF

Liz Logan

SOCIAL MEDIA MANAGER

Caroline Hetzel

DIGITAL MARKETING ASSISTANT

Jessica Dlugosz

DINING AND CALENDAR EDITOR

Christina Mueller

PHILANTHROPY EDITOR

Donna Berry Glass

SENIOR WRITER

Richard Wright

CONTRIBUTING WRITERS

Jakhongir Azimov, Lynda Balslev, Jeanne Cooper, Joann Plockova, Mark Anthony Wilson

GRAPHIC DESIGNER

Lisa Hilgers

PRODUCTION DIRECTOR

Alex French

CONTRIBUTING PHOTOGRAPHERS

Lynda Balslev, Jacquelyn Warner

CIVIC DEVELOPMENT Sharon Krone

CONTROLLER Maeve Walsh

TECHNICAL OPERATIONS DIRECTOR Jennifer Speaker

Volume 17, Issue 11. Marin Magazine is published in Marin County by Marin Magazine Inc. owned by Make It Better Media LLC. All rights reserved. Copyright©2021. 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.

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Superior Housekeeping Is Essential Cleaning Bay Area’s

The Cooperative Cleaning Company (CCC) delivers superior green housekeeping services while providing employees with compensation, health care, and paid time off benefits xceeding the industry average. A native of France, owner Sarah Neil holds a master’s in anthropology from the Sorbonne in Paris and speaks eight languages. Mike Neil, a fourth-generation San Franciscan, spent 30 years in IT before “retiring” to help with CCC. The Cooperative Cleaning Company, 510-845-0003, CoopCleaning@gmail.com, CooperativeCleaning.com

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View From the Team

Grateful for You, and an Invitation

As we approach Thanksgiving, we at Make It Better Media have so much to be grateful for — our hardworking team; our families and friends at home; and our community here in Marin County, from small business owners to first responders and educators. With National Philanthropy Day nearing on Nov. 15, we’d especially like to say thank you to our county’s many nonprofit organizations that are working tirelessly to make our community a better place for all to work, live and play. Your efforts inspire us to tell your stories in our magazines and on our websites to spread the word and encourage others — we hope — to similarly strive toward bettering our everyday environment. It’s virtuous circles like these that are at the heart of Make It Better Media’s mission.

To that end, on behalf of Make It Better Foundation, we’d like to invite you all to attend our virtual event on Nov. 18, broadcasted live from Casa Madrona Hotel & Spa in Sausalito, when we honor the recipients of our 2021 Philanthropy Awards, who we’ll also highlight in our upcoming December issue. These dedicated nonprofit organizations are truly making a difference with the work that they do. You can register to attend the event at marinmagazine.com/webinars

We'd also like to share some great news that Lotus Abrams, formerly our managing editor, has taken on the role of editor in chief at Marin Magazine. She's excited to continue to highlight the people, places, businesses and causes that make our county trulyAsspecial.always, we aim to entertain, inspire and inform with our content in this, our Thanksgiving issue. On these pages, you’ll learn the historical significance of our county’s Native American namesake, “Chief Marin,” and the impact he and the Miwok people have

made in our county (“Lasting Legacy,” page 32); find out how Mill Valley’s Brit Morin, founder and CEO of Brit + Co, is helping women be more successful in business through a new endeavor called Selfmade (“Power Shift,” page 42); and discover some delicious Thanksgiving recipes that cater to guests with diverse diets — whether vegetarian, vegan, gluten-free or keto (“Thanksgiving for All,” page 34). There is so much more content to explore on our website, marinmagazine.com; social media channels, @marinmagazine; and in our Better Letter newsletters. And as you gather around the Thanksgiving table this year, at celebrations large or small, we hope you’ll feel our gratitude to you, our loyal readers, as well. Thanks for making our work even more meaningful.

Susan B. Noyes, Founder & Chief Visionary Officer

Leah Bronson, Publisher

Lotus Abrams, Editor in Chief Marin

Susan B. Noyes

Founder & Chief Visionary

Join us for a virtual celebration on Nov. 18 as we broadcast the Make It Better Foundation's 2021 Philanthropy Awards ceremony from Casa Madrona Hotel & Spa.

f you happened to be driving along Highway 101 on July 21, 2021 and noticed a very large white box with a 17-foot circular window floating just beyond the sea planes then you, my friend, witnessed history. What you saw is most likely the last floating home built in Sausalito, and thanks to a team of watermen, including one known as “Pirate Louie,” this piece of art found its home on Gate 6 1/2 Road (the oddest of the dock names in the proudly odd floating-home community). I say “most likely” because you never know what the future holds in terms of floating home construction and boatyards in this nautically inspired town.

One thing is certain, however: This was the last concrete hull built by Ian Moody, arguably the most prolific hull builder in town, and a true salty Sausalito character. Besides hulls, Moody also built the efficient boxy homes that are common on the docks (one was recently painted with a Mondrian-inspired pattern on East Pier). He passed away in May, his last project unfinished. Problem was, he was 82 and didn’t have an

Hiringapprentice.Moodycould have been considered a risky move, but the homeowner, Hanna Bui, is tough and was up for the challenge. Bui came to the U.S. on a boat as a refugee from communist Vietnam; was sponsored by relatives in San Francisco; and is now a surfing-waterski ing-tennis-playing-road-bike-riding corporate lawyer, who accidentally stumbled upon the honor of being one of Moody’s last clients. Despite her resilience, even Bui quickly discovered that this project wouldn’t be an easy ride. As she explained, “you had to work with Ian because no one else did the work he did.”

The birth of this boat was not easy. It turned out the hull leaked, so Bui had to enlist the services of another specialized waterman to repair it. As you can imagine, leaks are not good in the foundation of a floating home. And when it came time to mobilize the home from the boatyard to the bay, no one, except the deceased Moody, knew exactly how to finesse launching the 120-ton object (which was being built on tracks at the historic Sausalito shipyard) into its new aqueous environment.

There were only three nights in July with a high-enough tide to make it happen — the next wouldn't come until December. On the first night

of the high tide, July 19, neighbors waited with Champagne for the delivery. And they waited. Back at the boatyard there was a steep learning curve happening; they could only move the house 5 feet off the 50-foot tracks before it reached the water. They made more attempts the next night, and on the third night, the final high, high tide, the boat took float.

Another unique aspect of this home is the design, presently called “Moon Gate.” Soon after Bui purchased a lease to the slip (boats are owned, and the slips are leased for decades at a time), she found architect Craig Steely and was wowed by his vision of the modern, airy design. This was the first floating home for both Steely and her builder, general contrac tor Mark Forsythe, which raised its own issues. For instance, they learned workers can’t use a float to move around the boat in low tide, and would have to wait hours before the water came back in again.

Back to the night of July 21: Forsythe, Pirate Louie and their crews towed and steered the house into its berth. A dozen neighbors, includ ing myself, happily pulled in the 20-foot home, ever so carefully, using huge ropes — it looked sort of like an Amish barn building. And then came the Champagne.

I wanted to share this story as we all gather this Thanksgiving holi day to feast upon whatever tradition means to your family and friends. Living in Marin can take many forms — from multimillion-dollar homes to cute, efficient condos — and, about 400 homes that float. Let's all raise a glass to the men and women in our community who have not only made Sausalito salty, but also added beauty to our county; one floating or land-based home at a time.

Mimi Towle Editor at THE HOLIDAYS

2021 Philanthropy Awards Celebration 18, 2021 It Better Media Group Was Founded to Connect and Help Our Audience Their Philanthropic Effort

Help philanthropy thrive. Make It Better Media Group creates connections between our audience, business partners and communities.

More connections and ideas mean more money raised to benefit worthy causes, and better business for everyone. It’s a virtuous circle.

On behalf of the Make It Better Foundation, we’re hosting the 2021 Philanthropy Awards Celebration event to honor the recipients of the 2021 Philanthropy Awards — nonprofits that are making a difference and making the community better. Join us for the virtual event, which will be broadcasted live from Casa Madrona in Sausalito. organization business looking to celebrate social impact, we want you as a sponsor.

SOCIAL MEDIA

“Remembering San Francisco Native Betty Ann Ong, the First Person to Alert Authorities About the 9/11 Terror Attacks,” by Richard Wright “I really Marin.descentonappreciate(really)thefocusapersonofAsianrepresenting

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As a person of color here, it is not always a comfortable place to be. This was a wonderful surprise to come across.”

— @sonusongInstagramon

“Thank you for sharing Betty’s story. I was a United Airlines flight attendant during that time. It was life changing. I’m grateful for the heroic efforts of “the helpers” among us. Betty Ann Ong is one of them. Love to all.”

— Heather Janssen (@heatherj on Instagram)

“The History of the Pagoda House: The Story of One of Belvedere’s Oldest and Most Unique Homes,” by Jessica Gliddon

“My mother-in-law was raised in Belvedere. It’s a beautiful place. Great history. It was just local. Now it’s so fancy. Thank you for that post.”

— Black Rabbit Trading Co. (@blackrabbittradingco on Instagram)

“Marin Residents Lead Charge to Cure the Deadliest Childhood Cancer With the PNOC Foundation,” by Pacific Pediatric Neuro-Oncology Consortium

“Great article from @MarinMagazine about how PNOC is improving #childhoodcancer patient outcomes and translating the latest findings in brain tumor biology into better treatments.”

— CureSearch (@curesearch on Twitter)

Make It Better Foundation’s 2021 AWARDSPHILANTHROPY

On behalf of the Make It Better Foundation, we’re hosting the 2021 Philanthropy Awards Celebration to honor the recipients of the 2021 Philanthropy Awards — nonprofits that are making a difference and making the community better. Join us for the virtual event, which will be broadcasted live from Casa Madrona in Sausalito, to celebrate the inspirational and innovative winners, dedicated employees and volunteers who keep these nonprofits going strong.

Nov. 18, 2021

Register now at marinmagazine.com/webinars

What’s on Replay

SPACES Virtual Event: Designing the Perfect Second Home

If you’ve been dreaming of a second home, 2022 seems like the ideal time to make it happen. The pandemic has made it easy to work remotely from whatever your favorite destination may be — whether it’s Park City, Utah, or Paris. Three design experts walked us through the ins-and-outs of creating a dream second home, whether you’re planning to build from the ground up or customize an existing space.

Parenting: Make the Most of Your Child’s Education

Child psychology and education experts Meryl Lipton, M.D., Ph.D.; Timothy Dohrer, Ph.D.; and Matthew Pietrafetta, Ph.D., discussed how parents can best support their children’s education and learning styles. They explored the monumental role of parenting in student's social-emotional and academic education, in addition to providing practical tips for parents to help students to be their best selves.

Lifelong Learning: The Benefits of Education at Any Age

Continuing education for personal enrichment and professional development throughout life can be incredibly fulfilling. Lifelong learning can also benefit your brain. We explored such benefits and ways to keep your mind engaged at any age — from college courses to book clubs and more.

Give the gift of education

One of the best gifts you can pass on is the gift of education. Finding the right way to save for a child’s education can be difficult, and I can help you create a plan that’s right for you. Contact us today to find out how you can invest in a child’s future.

Call today for a complimentary consultation.

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marinmagazine.com CHRIS two-year late STORIES

LELAMOOI

the LOOK

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AT BELINDA WICKWIRE JEWELRY a finelycurated collection of contemporary, antique and vintage jewels await you. Belinda loves to mix the old with the new, taking something ordinary and making it extraordinary. Come on by for a truly unique shopping experience.

BELINDA WICKWIRE JEWELRY 526 San Anselmo Ave, San Anselmo, 415.785.7519

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AIR OF EARTH, combining ancient techniques with a modern aesthetic for custom and ready-to-wear jewelry. For those seeking to mix up their usual jewelry with something playful, unique and lovingly handcrafted. Adornment with Intention.

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ICE POPPY, making hand crafted bike bags in Mill Valley since 2013. If you love to ride the trails of Mt. Tam or just take a leisurely ride, our hand made bike bags are a great way to quickly access your essential items.

ICE POPPY icepoppy@yahoo.com, 415.608.1004, icepoppy.com

The Return of a Classic

A new restaurant drops into the paseo, or passageway, between two downtown Mill Valley streets, heralding a return to dining in comfort and style. Down the way, a new spot for crepes lands at the Mill Valley Lumber Yard; Larkspur welcomes a new gift store and a Salvadorean restaurant; and other notable businesses open nearby.

BY CHRISTINA MUELLER

Paseo, a California bistro

There is a timeless quality to the exposed-brick and wood building that winds between Throckmorton and Sunnyside avenues in Mill Valley. Established in 1936, “el Paseo” has operated in one form or another as a restaurant for all of its 85 years. The current owner, Mill Valley resident Ki Yong Choi, a hospitality and hotel management professional, is re-launching it as a bistro in October. Chef Brandon Breazeale (Bodega Bay Lodge and 31 st Union in San Mateo) helms the kitchen, presenting a menu featuring New American recipes such as chard-wrapped, oil-poached hali but with burnt shallot puree and maitake mushrooms or duck breast au jus with Brussels sprouts. Brunch, lunch and dinner will be available. But the charm remains in Paseo’s storied ambiance. The serpentine space opens onto numerous patios, nooks and crannies, which Choi plans to embed with cozy couches and string with Edison bulbs. Two dining rooms with quartz tabletops frame the kitchen and the bar remains in its familiar spot to sip a classic cocktail or savor an all-American dessert. 17 Throckmorton Ave, Mill Valley; 415.888.3907; paseobistro.com

EAT & DRINK Crêpe et Crème

Mary Margaret Stewart and her daughter, Iman Bengana, were so busy one day shortly after opening their crepe and ice cream shop in the Mill Valley Lumber Yard in September that they had to close to restock.

“It was insane,” Stewart says. The tiny shop

New

El Torogoz Taqueria & Pupuseria

A family-run restau rant dedicated to the culinary delights of Mexico and El Salvador arrived at the shop ping center across from the Mt. Tam Racquet Club earlier this spring. Breakfast means eggs tucked into a burrito or served with plantains

and pupusas. Burritos and tacos are available come lunchtime with fajitas, carne asada and typical Central American dishes like pollo encebollado and bistec Salvador eño rounding out the dinner menu. 574 Magnolia Ave, Larkspur; 415.758.7057; taqueriaypupuseria.com

MillerHerman

peanutPaseo, semifreddobutter

Linden & Laguna

It’s almost unheard of to find Right Bank Chateau St. Georges Bordeaux Blend available by the glass, but it’s the norm — along with individual pours of wines from Alsace, Greece and Burgundy — at a new Hayes Valley wine bar from owner Chris Nickolopoulos. The wines complementedare by a

Larkspur to open her gift shop, however. Designed to be a one-stop shop for gifting, the shop features customized gift boxes for baby showers and house-warmings and gift boxes with themes as varied as “pink,” “cool dude” and “cocktails.” 236 Magnolia Ave, Larkspur; 415.886.8136; xoxogiftco.com

Linden Laguna

menu of shareable snacks (brandade gratineé, Marin Miyagi oysters, clam dip) from executive chef Pesha Perlsweig. 528 Laguna St, San Francisco; 415.595.1624; lindenlaguna.com

SHOP

XOXO Gift Co

Owner Meggie Sichi has deep roots in Marin — her grandfather worked at the Mill Valley Lumber Yard when it was still a mill. The Corte Madera resident chose downtown

Known for a chair that rocked the world of office furniture, the office furni ture supply company de buted a retail store in San Francisco’s Marina District in September. A dedicated ergonomic specialist is on hand to help you determine how to sit well and relate the health-positive benefits of postural distribution of weight in the home office or wherever work finds you. 2108 Chestnut St, San Francisco; hermanmiller.com

Christina Mueller has been in food media for over 10 years. Her work has appeared in many print and online publications including Sunset magazine, Edible Communities and Eater, among others.

80 throckmorton avenue mill valley, ca 94941 415.388.8776

www. sofiajewelry.com

WANT MORE? Show your love for our local businesses. Check out new restaurants, shops and other openings at marinmagazine.com/new-in-town

He rman Miller

Grateful for 27 years as marin’s best fine jewelry store you for your support!

CELEBRATING THE PEOPLE, PLACES AND CAUSES OF THIS UNIQUE COUNTY the Love of Learning

Repeat.Explore.Learn.Play.

Beloved by local families for over three decades, the Bay Area Discovery Museum (BADM) in Sausalito welcomes more than 350,000 guests a year. The museum’s spectacular Fort Baker set ting in the Golden Gate National Recreation Area, in the shadow of the Golden Gate Bridge, is a defi nite perk. But the real draw here is the interactive, learning-oriented exhibits that keep kids, from

tots to 10-year-olds, engaged, excited and explor ing — earning much gratitude from weary parents and caregivers. This year, the museum has com pleted a major $20 million renovation of its campus, with five new research-backed exhibits designed by renowned architecture firm Olson Kundig and Design Principal Alan Maskin. Here’s a look at these new spaces.

ffering di fferent tactile experiences, while the forest and habitat room offers plenty of interac tive areas to explore, and a black-and-white wall mural by Steven Valenziano features animals and plants that are native to Marin County.

• How Things Work

From household appli ances to a circuit board and a Mini Cooper, this exhibit reveals the inner workings of familiar objects to spark children’s curiosity and encourage abstract thinking. Kids can gain an entirely new perspective on the exhibit by climbing up to the “attic” perch.

• Lookout Cove BADM’s outdoor boat exhibit, a longtime favorite of museum guests, has been replaced by “Faith,” a larger, more merciadecommissionedaccessible,com

l fishing vessel from Bodega Bay with multiple interior and exterior levels to explore. Before arriving at the museum, the boat was prepared at Spaulding Marine Center in Sausalito and then sailed to the museum campus, where it was craned out of the water and transported across the site via truck.

• Try It Studio

The focus of the Try It Studio and Think, Make, Try Classroom is increasing digital literacy — a necessity in the techforward Bay Area. The exhibit features a number of machines that children can use and adapt, includ ing a kinetic drawing arm, interactive music box and 3D printers.

• Gumnut Grove

This imaginative climb ing structure inspired by the seedpods of the eucalyptus trees prevalent on the BADM campus invites 5- to 10-year-olds to explore risk and develop con fidence in a safe envi ronment. The design is the result of an interactive process that started before it was built, where children were invited to share their ideas for the new outdoor play area.

WANT discover in our county at marinmagazine.com/explore.

New Rules: Etiquette for Pandemic Entertaining

The pandemic has done a number on us — our mental health, our psyches, our jobs and even our manners. We spoke with etiquette expert Lisa Grotts to decipher a few clues about how to be a great host — and guest — in today’s weird, mannersBrown,Franciscodirectorall-the-manners-go,where-did-world.Grotts,whoservedastheofprotocolforSanMayorWillieL.Jr.andauthoredtheblogfor

Huff Post for eight years, says even in this era of social distancing, manners aren’t dead. “There are just a lot of extra rules,” she says.

Rule number one: Shaking hands is so 2019. When meeting up with people you don’t know, Grotts suggests a substitute greeting, since personal contact isn’t recommended right now — a simple hello, a fi st bump, or another gesture both parties feel comfortable with. You can also opt to put your hand over your heart instead of hugging. If you aren’t sure how to proceed, try to gauge the other person’s comfort level by making eye contac t fi rst, and then following their nonverbal cues. “If you’re both comfortable shaking hands, go for it,” she says.

When hosting an event, making people feel safe is critical right now. Indoor mask wearing, when not eating or drinking, is something guests have grown accustomed to, but proof of vaccination requests are

starting to become more common at events, as well. “It should be fi ne for a host to ask for proof of vaccination before indoor events,” Grotts says. It’s still a touchy subject, however, so organizers should be clear and respectful when communicating theGrottsrequest.also offers advice to help guests mind their man ners. A ringing cellphone is the bane of everyone’s existence, so be mindful of your usage. “Cell phones are natural appendages of our bodies now,” she says, “but in general, if you’re social izing, your phone should not be on.” She recommends using the vibrate setting and, if you’re expecting an important call, let your group know and excuse yourself from the table when it does. In most situations, though, it can wait.

Another rule of thumb when it comes to cell phones: They don’t belong on the table, Grotts says. “Food is the only thing that belongs on the table,” she says. That means keys and masks should also be out of sight. Ditto dirty napkins — if you get up to go to the bathroom, your mask and napkin can be placed on your seat, not on the table.

Grotts ’ fi nal words of wisdom for navigating pandemic entertaining this holiday season: “We’re creating a new culture and adjusting to new rules,” she says. “Common sense is key.” CM

SIDE BY NAMES DR. CHRISTINE ISANA GARCIA CEO

Side by Side, the San Anselmo-based nonprofit that serves vulnerable youth in four Bay Area counties, has announced the appointment of Dr. Christine Isana Garcia as CEO. She succeeds Mary Denton, who recently retired after over 20 years of service (See “Better Makers” on page 76). Garcia, a clinical psychologist, brings more than 20 years of diverse experience in program development, leadership and strategy to the role to help Side by Side address critical mental health challenges of underserved communities and housing needs of foster youth. “I’m thrilled to have the opportunity to lead and help develop programs and services that are responsive to the ever-changing landscape of the needs of young people,” Garcia says.” I believe Side by Side is poised to come out of the pandemic a stronger agency and continue to be a leader in this area. I look forward to working together with Side by Side’s board and staff in this endeavor.” LA

WANT MORE? Find other local organizations doing great work at marinmagazine.com/philanthropy .

WANT MORE? Test out your etiquette skills at a great local restaurant. Discover a new favorite at marinmagazine.com/where-to-eat.

Dirty Cello Tours Iceland

Novato-based band Dirty Cello has played virtually all of Marin’s music venues over the years, from Sweetwater Music Hall and the Throckmorton Theatre in Mill Valley to stages at the county’s many summer outdoor concert series. But the band, helmed by cellist Rebecca Roudman, who grew up in San Rafael, also has a reputation for playing its foot-stomping brand of blues, bluegrass and rock at far-flung international locales, as well as unconventional venues close to home.

“We operate on a philosophy of never saying no to an exciting show,” says guitarist Jason Eckl. “We’ve

played everywhere from the bottom of a cave to giant venues in China. We were in Israel not that long ago, and we once played in a 13 th century abbey in Italy.

During quarantine, of course, the places we’ve played got even weirder. We’ve done everything from concerts at the Oakland Zoo for the animals — not for people! — to all sorts of outdoor block parties and a 6:30 a.m. concert online for European Google.”

While Dirty Cello had to put international touring on hold for a time due to the pandemic, the group once again hit the road recently for an adventurepacked series of five shows in Iceland. “We were the

BY LOTUS ABRAMS cowboys

first American band to come back to Iceland since quarantine,” Roudman says. “From playing tiny villages with a population of 40 people where the whole town came out, to storied venues that are famous in Iceland, we had a crazy time. One place held an American Cowboy Festival in our honor, complete with Icelandic folk dressing up as their version of American cowboys, a baked bean barbecue and beerdrinking contests. We even found ourselves playing in the remains of an old fish-processing plant with faint odors of processed herring still lingering.”

Check out the highlights from the tour below.

Aduhelm and Alzheimer’s: Buck Institute Scientists Weigh In

November is National Alzheimer’s Disease Awareness Month — drawing attention to the more than 6 million Americans living with the disease. While there is no cure for Alzheimer’s, the FDA recently approved a drug called Aduhelm that is reported to aid in disrupting the onset of Alzheimer’s, offering hope to those suffering from the disease, as well as their loved ones. The drug’s release, however, has been surrounded in controversy, with many scientists and doctors railing against the high costs of the drug and the research the FDA used to approve it.

Here in Marin County, the Buck Institute, founded in Novato in 1999 as the first biomedical research institution focused exclusively on studying ailments associated with aging, is continuing its fight against this debilitating disease. Buck Institute scientists Julie Anderson, Ph.D., Tara Tracy, Ph.D., and Pankaj Kapahi, Ph.D., discussed Alzheimer’s during the institute’s recent webinar titled, “The Critical Need for New Approaches to Alzheimer’s Disease.” Their conversation surrounding Aduhelm helped shed some light on the controversial new drug.

“Aduhelm is effective in reducing amyloid-beta in the brain, so that’s good,” said Tracy. “However, the most recent phase-three clinical trial that was done was interrupted in the middle of the trial because it looked like the results were suggesting that it wasn’t necessarily having a beneficial effect on cognition.”

The challenge in producing an effective treatment for the disorder lies in

Investing in Our Future

its complexity, Andersen said. “We’re still trying to figure out what all the components are and if certain components are involved in causing other components… and it’s not clear at all if this would be a good treatment for people with moderate or severe Alzheimer’s,” she Regardlesssaid. of whether Aduhelm proves to be useful in the fight against Alzheimer’s, the Buck Institute will continue to research and produce groundbreaking work to help make aging as painless as possible. “The Institute is committed to researching both the aging process, as well as the diseases that spring from it,” said Buck Institute Senior Director of Communications Kris Rebillot. “Understandably, older adults fear Alzheimer’s more than any other disease, which makes Alzheimer’s a huge target for us.”

In September, the Institute received a $14.3 million grant from the National Institute of Aging to study cellular senescence as a driver of Alzheimer’s disease and other age-related dementias. Judith Campisi, Ph.D., and Lisa Ellerby, Ph.D., were awarded the grant. “We’re extremely excited to bring our expertise in cellular senescence to efforts to study brain aging in the context of dementia,” Campisi said. “Our objective is to uncover new mechanisms that can be developed into interventions to treat patients.” RW

How ESG investing can provide long-term payoffs for social and environmental causes — and portfolios.

In the investment world, you may have been hearing the term “socially responsible investing” a lot more often lately. Sometimes called impact investing, it’s a strategy that is increasingly being adopted by socially and environmentally conscious investors .

“This kind of investing is now referred to as ESG investing,” explains Patrick Costello, who is the founder, president and CEO of Green River Sustainable Financial Services in San Anselmo. “This acronym stands for environment, social and corporate governance investing. That means that instead of just looking at the bottom line and whether a company pays good dividends, investors also focus on

how the company addresses environmental and social issues, as well as how they treat theirWithemployees.”theriseof the ESG investment niche, attributes like workforce diversity, the quality of employee benefits and especially carbon footprint are almost on par with traditional elements, like stability and debt-to-earning ratio, as factors to consider before investing in a company. “Throughout the world, we’re pivoting to a low-carbon economy,” says Costello. “So older companies like big oil and industries with a high carbon risk or carbon intensity begin to look like less lucrative long-term investments.”

Getting involved in ESG investing does take a bit of research to make sure you’re choosing truly responsible companies to invest in, cautions Costello. “We find the companies that truly live up to this standard,” he says. “We use mutual and ETF exchange traded funds, basically baskets of funds or stocks, to help investors put their money in a place where they can do good and also see a return on their investment.”Now,ontop of composting, saving water, and biking or walking instead of driving, we can add investing to our to-do list of working toward keeping our planet livable for generations to come. RW

WANT MORE? Read up on new medical developments at marinmagazine.com/health.

HOST AND HOSTESS GIFTS

Whether you’re staying the weekend or just for dinner, show your gratitude with one of these thoughtful product picks.

BY LOTUS ABRAMS

1 Calathea “Beauty Star” in a Kinto Porcelain Pot; $48 (as shown)

Diameter Plants, Sausalito; diameterplants.com

Specializing in low-light, easy-care indoor plants, Diameter Plants also carries a wide variety of pots, vases and terrariums in modern silhouettes to create a thoughtful thank you gift.

2 Amber Candle; from $12 North Bay Candleworks, San Rafael; northbaycandleworks.com

Hand-poured in Marin county, this candle comes in two sizes and more than two-dozen scents, including Citrus Agave, Cinnamon & Vanilla and Rosemary Sage.

3 ElizabethW Mint Rosemary Hand & Body Lotion; $29

Main St Mercantile, Tiburon; mainstmercantile.com

Enriched with vitamin E, shea butter, ginseng, ivy,

cucumber and comfrey extracts, this luxurious lotion from Bay Area brand ElizabethW soothes and nourishes dry skin.

4 Wine Time Drink Markers Gift Tag; $6 GlassTats, Larkspur; glasstats.com

Personalize a gift of wine or spirits with these clever drink marker s that stick on any glass, but dissolve under warm water or in the dishwasher.

5 Spice Tribe Culinary Spice Blend Starter Box; $30 Poet and/the Bench, Mill Valley; poetandthebench.com

Created by Bay Area native foodie Trent Blodgett, these travel-inspired spice blends can be used to add complex flavor to dishes ranging from curries to barbecue to tagines.

6 Estate Grown Carneros Pinot Noir 2018; $50 Schug, Sonoma; schugwinery.com

With full-bodied black cherry and plum flavors on the palate and a finish tinged with tobacco and spicy new oak, this Pinot Noir makes an ideal pairing for a Thanksgiving meal.

7 Once Upon a Waterfront by Catherine Lyons-Labate; $70 onceuponawaterfront.com The photographer, who has lived on the Sausalito waterfront since 1974, reveals the history and lifestyle of the Sausalito houseboat community through evocative images and heart-warming anecdotes.

8 Camp Cocktail Infusion Kit — Hot Toddy; $25 Makers Market, Mill Valley; makersmarket.us Infuse your favorite spirit with this blend of apple, cinnamon, star anise, clove, lemon, bitters and non-GMO vegan sugar to make 12 craft cocktails.

WANT

*check with stores for availability

An American in Paris

Meg Waite Clayton’s historical fiction has already drawn followers from around the world; in her latest novel, she explores World War II Paris through the eyes of an American heroine. BY JESSICA GLIDDON

a bombardier in the war. He told stories that made us laugh until we cried, or cry until we laughed, but he never ever mentioned the war. Always, it’s what people won’t talk about that I most want to understand.

try to write, they are always capturing something real, often asking us to view it from an unfamiliar angle and see it fresh.

The New York Times best-selling author Meg Waite Clayton’s seventh novel, The Last Train to London, was an international best-seller, earning recognition from USA Today, Publisher’s Weekly and the National Jewish Book Awards. So her latest novel, The Postmistress of Paris, was hotly anticipated.

In her new book, Clayton revisits the horrors of World War II, but this time in France, in the early days of the Nazi occupation of Paris. The novel follows a young American who helps artists hunted by the Nazis escape from war-torn Europe, inspired by the reallife Chicago heiress Mary Jayne Gold. This is a haunting story of an indomitable woman whose strength, bravery and love is a beacon of hope in a time of terror.

Many of your novels are set during World War II. What particularly fascinates you about it?

Meg Waite Clayton (MWC): The great story teller in my family was my uncle Jim, who was

Also, the World War II years were a big pivot point for women. We began doing things we didn’t do before or doing them in greater numbers, in part because men weren’t there to do them. The women I write about inspire me, and I hope will inspire readers, too.

Why do you enjoy writing stories that draw from MWC:history?

I suppose I turn to historica l fiction because it is so often what, as a reader, rips out my guts: All Quiet on the Western Front, Catch 22. Sometimes fi tion allows us not just to learn the facts of a time, but to immerse ourselves in it. And plumbing the worst of times allows us to explore the worst of what people will do, but also, the best: the incredible acts of courage and sel flessness.

What drew you to the person who inspired your latest novel, Mary Jayne Gold?

MWC: She intrigued me because of who she is: a Chicago heiress living in Paris when Adolf Hitler invaded France. She might have gone home, but when it came time to leave, she instead chose to stay and try to do some good.

There are so many reasons to love her: She flew airplanes when few did, and even fewer women. She had a huge heart and a lot of guts.

Was there a reason you chose to focus on artists and intellectuals in the story?

MWC: I’m drawn to writers and artists, and especially photographers. Like the fiction I

More New Reads

A Carnival of Snackery, David Sedaris

In his latest book, Sedaris delivers his usual and beloved brand of laughs in a sort of diary, containing both the bitter and the sweet, and proving that he is one of the most observant writers addressing the human condition today. See Sedaris at the War Memorial Auditorium on Nov. 1.

Those We Throw Away are Diamonds, Mondiant Dogan

Dogon is an author, human rights activist and refugee ambassador. This is a stunning and heartbreaking look at the global refugee crisis, from a man who faced the very worst of humanity and survived to advocate for displaced people around the world. See Dogan at Book Passage on Nov. 3 at 1 p.m.

Lidia’s A Pot, a Pan, and a Bowl, Lidia Matticchio Bastianich

From the beloved TV chef and best-selling author comes a col lection of her favorite recipes for flavorful, no-fuss Italian food that use just one pot or pan, making cooking easy for everyone. See Bastianich at Dominican University on Nov. 10 at 5:30 p.m.

Reviews by Paula Farmer of Book Passage.

Meg Waite Clayton will be at Book Passage on Nov. 29 at 5:00 p.m. of interview with Meg Waite Clayton check out

Lasting Legacy

The life story of “Chief Marin” reflects the culture of strength, dignity and respect of the Miwok people, whose imprint on Marin County endures today. BY MARK ANTHONY WILSON

By now most residents of Marin County have heard the name of the legendary Miwok leader “Chief Marin,” for whom the county was named. But Marin was neither his Miwok name, nor the one that the Spanish missionaries gave him. His origi nal name was Huicmuse (pronounced hwik-moose), and the Spanish gave him the name Marino after he was baptized at Mission Dolores in 1801. Far more than merely serving as the county’s namesake, however, Huicmuse made an enduring imprint on Marin County, and the Coast Miwok people of early California left a cultural and physical legacy that can still be felt and seen today.

A Life of Leadership and Resistance

The territory of the Coast Miwok people encom passed Marin and southern Sonoma counties, and Huicmuse’s Huimen tribe occupied what is presently Mill Valley, Tiburon, Belvedere and Sausalito. While Huicmuse’s exact birthplace is uncertain, he was born in 1781 in southern Marin County, according to College of Marin anthropology instructor Betty Goerke, whose 2007 biography, Chief Marin: Leader, Rebel, and Legend, recounts the story of how Huicmuse defied Spanish authority over his people. “He didn’t give up the traditional values of his people even after he lived at Mission San Rafael,” Goerke says.“He was also able to learn and use the new rules of his oppressors to his and his tribe’s benefit.”

Huicmuse’s association with the region’s missions began at age 20, when he moved to Mission Dolores and took the name Marino. Decades later, General Mariano Vallejo named Marin County after the legendary Miwok chief, shortening the spelling. Marino worked at this mission for nearly 15 years, using his skills as a boatman and reader of tides to guide missionaries on various outings on the Bay. He thus had more freedom to come and go from the mission than most Native Americans there, who were locked in their quarters every night.

Still, Marino found mission life to be restrictive. In 1815, he ran away and hid out in the Olompali area near present-day Novato, but was captured in 1816 and returned to Mission Dolores. By then, the Native American residents there were dying from European diseases at an alarming rate. So in 1817, a new mission was started in San Rafael, where

the priests thought the sunnier climate would be healthier. Marino was relocated to San Rafael, where he lived and worked until 1824. He was made an alcaldle in 1819, which was an Native American overseer with considerable independence. In 1821, Marino accompanied a Spanish expedition to explore the territory north of San Rafael, acting as a guide for soldiers and priests as they trekked through Marin and Sonoma counties to the Chico area and then down along the Sacramento River. After returning to the mission however, he chafed under the strict discipline of the priests.

In 1824, Marino left the mission, hiding from the Spanish on various islands in the bay for the next 18 months. He participated in a raid on Mission San Rafael in 1824 with other Native Americans, includ ing an ally named Quintino, (whose name Vallejo later used for Point San Quentin, again changing the spelling). The priests weren’t harmed in this raid, but some of the buildings were burned. In 1825, Marino was caught and sent to San Francisco’s Presidio, where he was imprisoned for a year. Over the next six years he stayed mostly on the Peninsula, where he worked as a boat man and shipbuilder, and was a godfather to several Native American children baptized at Mission Dolores. In 1832, Marino returned to live at Mission San Rafael, where the following year, he instigated a major reform of the mission system. In April, he sent a complaint to Vallejo about the frequent whippings in flicted on the Native Americans for any infractions of the rules, despite earlier decrees against it. Vallejo wrote to the governor to support Marino’s objections, and in June 1833 whippings were mostly curtailed at the Northern California missions, although these horrific punishments were still meted out for serious infractions.

From 1832 until 1836, Marino held a leadership position at Mission San Rafael, having an authoritative role in political, religious and social a ffairs among the Native American population there. He also continued to be a godfather or witness to marriages at the mission. In 1834, he con ducted a survey of the mission lands with Lieutenant Ignacio Martinez. He ceased participating in mission a ffairs after 1836, possibly due to

Bust of Chief Marin, by Bay Area AndrewsculptorLester

WANT about local native history at marinmagazine.com/history

illness, and died at Mission San Rafael on March 15, 1839, at the age of about 68. His unmarked grave may still be in the mission’s former cem etery, which was paved over decades ago.

Revisiting Miwok History

The strength and dignity Marino and the Miwok exhibited, despite the abuses they endured at the hands of Spanish and American settlers, is merely one aspect of their culture that inspired Goerke in her research of Marin’s indig enous people. “I respect and admire the culture of the Coast Miwok, because of their respect for the land and their respect for the dead,” sheWhilesays.

there are about 850 Miwok sites in the vicinity, many of which have been rediscovered in recent years by archeologists, nearly all of these sites were heavily damaged by souvenir hunters in the late 1880s and early 1900s, or covered over by later developments. There are, however, two places to visit in Marin County to learn about Miwok history and culture.

One is the Museum of the American Indian, which opened in 1967, and is located on the site of a former Miwok village in what is now Miwok Park in Novato. After a construction project unearthed a mass of artifacts there, the Novato High School Archaeology Club conducted a study and excavated the site. They lobbied to have the artifacts saved in a permanent collection, and a two-story house was moved from down town Novato to the park to house them, along with tribal artifacts from all over the Americas. On the museum’s grounds, there are also recre ations of Miwok structures: two homes (or kotchas), one constructed

SanMissionRafael

from redwood bark and one of tule reed; and a small granary made of willow branches.Thelaws surrounding excavations have changed over the years to respect tribal culture, so collections like those at the Museum of the American Indian have become even more valuable.

“There are no longer any archeological excavations of Miwok sites, since that would be desecrating sacred ground,” says museum direc tor Victoria Canby, who identifies as Dine’ (Navajo). For example, when Native American human remains are discovered at a construction site, the work is halted while local experts try to contact liv ing descendants in the area, so that they may claim the remains. If they are unable to reach any, the remains are reinterred into the ground.

There are many people who identify as Miwok still living in the Bay Area (an exact figure is unknown) — a population the museum hopes to better serve in the coming years. “[The museum’s mission is] to improve Native visibility in Marin County going forward, as part of our revised plan to become a cultural center, to provide resources and support to our local indigenous community,” Canby says.

Another place to experience Miwok culture and artifacts in Marin County is Olompali State Historic Park, just north of Novato. The name Olompali means “southern village” in the Miwok language, and Coast Miwok people inhabited parts of this 700-acre park from 6,000 BCE until the early 1850s. The village that was once here was one of the larg est Miwok communities in Marin County. There are two interesting Miwok sites along the park trail: a recreation of a Miwok village and a large grinding rock made of volcanic stone that Miwok villagers used for grinding seeds, greens, berries and nuts before cooking them to eat.

Among the historic sites within the park grounds are the remains of the adobe home of Camilo Ynitia, whose father was the last hoipu, or headman, of the Miwok community there and who may also have built an earlier adobe nearby. The walls of the Camilo Ynitia Adobe were encased in a wooden building that was later incorporated into the stucco walls of the Burdell Mansion, constructed after Ynitia sold his land to American settlers in 1852. Built around 1837, the adobe is a California Historical Landmark and is listed on the National Register of Historic Places. As the only surviving Spanish-era adobe in Marin County, its remains are an eloquent reminder of the fi nal phase of the Miwok people as the caretakers of the land they occupied for thousands of years before the arrival of Europeans.

Mark Anthony Wilson is an author and historian who has had five books published on West Coast architecture. He teaches art history at Santa Rosa Junior College.

Recreation of a Miwok village at Olompali State Historic Park

BY BALSLEV

Balsamic-Glazed Brussels Sprouts With Walnuts and Grapes recipe,

The hope of celebrating Thanksgiving this year in the company of family and close friends is a welcome gift. When guests have dietary constraints, however, it can be challenging to create a menu that works for everyone at the dinner table. We’ve got you covered with this flexible menu template that caters to a few of the most common dietary practices right now: gluten-free, vegetarian, vegan and keto. This delicious collection of recipes provides instructions for easy modifications to address specific dietary restrictions so you can spend less time thinking about what to make, and more time celebrating. After all, there’s so much to be thankful for this year, so lean in, get cooking, and enjoy the holiday.

Cauliflower Purée recipe, page 44; Kale Salad

Thanksgiving

The Main Bird

Turkey is the natural star of the Thanksgiving table. (Don’t worry, we’ve got a centerpiece-worthy main you can serve your vegetarian and vegan guests, too.) But with so many different preparation methods to choose from, it can be overwhelming to decide which approach to take. First, there’s the question: to brine or not to brine? Dry brine or wet? This recipe says yes to a brine, and a dry one at that. Dry brines are simple (just salt and seasonings) and less messy than liquid brines, which require refrigerating a hefty bird submerged in unwieldy liquid for multiple days. You do need to start the dry brining process ahead, but simply with a good salt rub. The salt acts as a cure and draws the moisture out of the turkey, creating a natural brine that is then re-absorbed during refrig eration, thus seasoning and tenderizing the meat with the flavorful juice. This technique was made famous by San Francisco chef Judy Rodgers, who dry-brined her iconic roast chicken at Zuni Café.

Roast Turkey Serves 8–10 Gluten-free, keto

1 (12- to 14-pound) turkey, thoroughly def rosted if frozen

Kosher salt

2 tablespoons light brown sugar

2 teaspoons dried thyme

1/2 tablespoon freshly ground black pepper

1 yellow onion, quartered

1 bunch thyme

1 bunch sage

6 ounces unsalted butter, softened

1 Two days before serving, rinse and pat the turkey dry. Using 1 tablespoon of salt per 4 pounds of turkey, combine the salt, sugar, thyme and black pepper in a small bowl.

Rub the mixture all over the bird, including between the skin and flesh and in the cav ity. Place it in a large baking pan, breast side down, and refrigerate uncovered for 24 hours. After 24 hours, flip the turkey and continue to refrigerate for 24 hours more. Remove from the refrigerator 1 hour before roasting.

2 Heat the oven to 425° F (or prepare the grill for indirect cooking over medium-high heat).

3 Lightly stuff he cavity and neck of the turkey with the onion, thyme and sage.

Truss the legs and tuck the wings under the bird. Smear the butter all over the turkey and between the skin and breast meat. Arrange on a rack in a baking pan or grill pan. Place in the oven (or on the grill) and roast for 20 minutes. Reduce the oven temperature to 325° F or adjust the grill for indirect cooking over medium heat (as close to 325° F as possible). Continue to roast the turkey until a meat thermometer inserted in the thickest part of the thigh, without touching the bone, registers 160° F, about 12 minutes per pound for total

Cranberry Fruit Crisp recipe, page 45

For All

cooking time. If the turkey begins to darken before it’s fi nished cooking, lightly cover with foil. Let rest at room temperature for 20 to 30 minutes before carving.

The Vegetarian Showstopper

Every holiday table deserves a festive center piece. While the turkey is an obvious stunner, an elaborate vegetarian dish can be equally decorative, providing a holiday-worthy main course for vegans and vegetarians. Winter squash makes a naturally vibrant vessel for stuffing with wholesome grains, dried fruit and nuts. There are numerous squash varieties that work well, including butternut, acorn and kabocha. If the squashes are small, you can serve them individually using their tops as lids, or if they are very large, you can quarter them and spoon the filling over the centers, relying on the serving platter to catch the over flow. No matter how you serve them, your stuffed, edi ble vessels will be both stunning and delicious.

Roasted Acorn Squash with Quinoa, Shiitakes and Cranberries

Serves 4 as a main course, or 8 as a side dish

Gluten-free, vegan, vegetarian

2 acorn squash, halved horizontally Olive

FreshlyKosheroilsaltground

Maple syrup

black pepper

6 ounces shiitake mushrooms, stemmed, th inly sliced

1 large shallot, chopped (about 1/4up)

2 garlic cloves, minced

1 teaspoon thyme

2 tablespoons fresh orange juice

2 cups pre-cooked quinoa (or grain of your choice)

1/3 cup dried cranberries

1/4up coarsely chopped pecans 2 tablespoons chopped Italian parsley leaves, plus more for garnish

1 teaspoon fi nely grated orange zest

1 Heat the oven to 400° F.

2 Brush the squash flesh with oil and season with salt and pepper. Arrange on a bak ing tray lined with parchment, cut sides down, and roast until tender when pierced with a knife, about 45 minutes. Remove from the oven and brush the insides with maple syrup. Reduce the oven temperature to 375° F.

3 While the squash halves are roasting, heat 1 tablespoon of oil in a skillet over medium heat. Add the mushrooms to the skillet and sauté them until they release their juices and begin to brown, about 6–8 minutes. Transfer the mush rooms to a plate.

4 In the same skillet, heat 1 tablespoon of oil. Add the shallots and sauté until soft, 2–3 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds, and then add the orange juice to deglaze the pan. Remove the pan from the heat and stir in the quinoa, cranberries, pecans, parsley, orange zest, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste for seasoning and add more salt if desired.

5 Fill the squash halves with the quinoa mixture. (The squash may be prepared in advance to this point. Cover and refrigerate for up to 4 hours. Let stand at room temperature for 20–30 minutes before baking.)

6 Arrange the squash on a baking tray. Transfer to the oven and cook for 10–15 minutes to heat through. Serve warm garnished with parsley.

The Seasonal Salad

A vibrant salad adds fresh contrast to the holiday menu. Brimming with hearty and nutritious greens, fruit, nuts and seeds and tossed with a tangy dressing, this autumnal salad can easily be tweaked to suit all diets, while providing color and bling to the festive table. The salad can be assembled up to 3 hours before serving, which is ideal for entertaining.

Kale Salad with Cranberries and Almonds

Serves 6

Gluten-free, vegan, vegetarian, keto Dressing

1 small garlic clove, minced

2 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper 1/4up olive oil

Salad

1 large bunch curly green or Lacinato kale, tough ribs removed, leaves torn into bite-sized pieces

1 tablespoon fresh lemon juice

1 tablespoon olive oil 1/8 teaspoon kosher salt

1/4 all head red cabbage, cored, shredded 1–2 carrots, thinly sliced

2 scallions, green and white parts thinly 1/4upsliceddried cranberries or golden raisins

1/4up chopped or sliced toasted almonds

2 tablespoons pepitas (optional)

1 Whisk all the dressing ingredients, except the oil, in a small bowl. Add the oil in a steady stream, whisking to emulsify. Set aside until ready to use.

Thanksgiving

2 Place the kale in a large serving bowl. Drizzle it with the lemon juice and olive oil, and sprinkle with salt. Massage the leaves for 1 minute to coat and slightly soften the leaves. Add the cabbage, carrots, scallions, cranber ries and almonds to the kale. (The salad may be prepared up to 3 hours in advance to this point. Cover and refrigerate until use.) Before serving, toss the salad with the dressing. Garnish with the pepitas (if using) and serve.

The Mash

Flu ff y mashed potatoes are a Thanksgiving mainstay, and sure to please a crowd, but they don’t work for all diets. For a vegan option, go light and simply mash the potatoes with vegan butter. Or better yet, turn to cauli flower, which ticks all the diet-friendly boxes, including keto. This cauli flower purée is so light and silky, you might never return to the simple spud for your mash.

Cauliflower Purée Serves 6 Gluten-free, vegan, vegetarian, keto

1 large head cauli flower, 2–2 1/2ounds, cored , florets coarsely chopped

2 cups chicken stock or vegetable stock

1/4up fi nely grated Pecorino Romano cheese or 2 teaspoons nutritional yeast (vegan)

2 tablespoons butter, ghee or vegan butter, softened 1/2 teaspoon garlic powder 1/2easpoon kosher salt, or to taste 1/4 teaspoon freshly ground black pepper Thyme leaves for garnish

Combine the cauli flower and chicken or

vegetable stock in a large pot. Bring the mixture to a boil, and then cover the pot and simmer until the cauliflower is very tender, 15–20 minutes. With a slotted spoon, transfer the cauliflower to the bowl of a food proces sor. Add the cheese or nutritional yeast, butter, garlic powder, salt and black pepper and process to blend. If it’s too thick or lumpy, add some of the cooking liquid, 1 tablespoon at a time, and process to your desired con sistency. Serve warm garnished with fresh thyme leaves.

Balsamic-Glazed Brussels Sprouts with Walnuts and Grapes

Serves 6–8

Gluten-free, vegan, vegetarian, keto

Glaze

1 cup balsamic vinegar

1 garlic clove, peeled, crushed but intact 1/4 teaspoon kosher salt

2 pounds Brussels sprouts, halved or quartered if large 12 ounces seedless red grapes (optional)

2–3 sprigs fresh thyme

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup pre-cooked farro (optional)

1/4up coarsely chopped toasted walnuts

1 Combine the balsamic vinegar and garlic in a small saucepan. Bring it to a boil and simmer until thickened and reduced by half, 10–12 minutes. Discard the garlic clove and stir in the salt.

2 Preheat the oven to 400° F.

The Dependable Side

Humble Brussels sprouts can be controversial (love them or hate them), yet happily, these little crucifers work for all diets, which makes them reliably versatile. This recipe has a few simple techniques that may win over any stead fast sprout-hater. The trick is to roast the sprouts, which softens their assertive flavor and accentuates their natural sweetness. A shellacking of balsamic vinegar provides a lip-smacking finish. This recipe can be adapted to suit different diets: Omit the farro for a gluten-free option, as well as the grapes for a keto-friendly option.

3 Toss the Brussels sprouts, grapes (if using), thyme sprigs, oil, salt and pepper in a large bowl. Spread on a rimmed baking sheet and roast for 15 minutes, shaking the pan once or twice.

4 Remove from the oven, drizzle half of the balsamic glaze over, and stir to coat. Return to the oven and roast until the sprouts are tender and caramelized in spots and the grapes have begun to shrivel, about 10 minutes more.

5 Remove the sprouts from the oven, discard the thyme sprigs, and transfer to a serving bowl. Add the farro (if using) and walnuts; stir to combine. Drizzle the

WANT MORE? Find delicious recipes for whatever you’re craving at marinmagazine.com/recipes

For All

remaining glaze over and season to taste with additional salt and pepper. Serve warm or at room temperature.

Crispy, Sweet Endings

The beauty of a fruit crisp is that the fi ll ing and topping can be adjusted to your preference and diet. The toppings may be prepped a day in advance, and the crisps can be assembled and baked hours before your guests arrive for easy entertaining. If you’re feeding a group with mixed diet pref erences, prep the toppings separately and assemble the fruit crisps in separate baking dishes or individual gratin dishes, so every one is sure to get the crisp of their choice for a sweet and happy ending.

Cranberry Fruit Crisp Serves 6

Gluten-free, vegan, vegetarian

Topping

1/2up almond meal/flour 1/2up rolled oats (regular or g 1/2upluten-free)all-purpose flour or gluten-free flou r blend

1/2up walnuts 1/2up packed dark brown sugar 1/4up granulated sugar 1/2 teaspoon cinnamon 1/4 teaspoon kosher salt 3/4up (12 tablespoons) unsalted butter or vegan butter, chilled

Filling

4 sweet-tart apples, peeled and cored, cut into 1/2-inch pieces (about 4 cups) 2 cups fresh or frozen (not defrosted) cranberries

1/4up sugar

1 tablespoon cornstarch 1 tablespoon fresh orange juice

1 teaspoon fi nely grated orange zest 1/2 teaspoon ground cinnamon Pinch of kosher salt

1 Heat the oven to 350° F. Combine the topping ingredients, except the butter, in the bowl of a food processor and pulse to coarsely chop the walnuts. Add the butter and pulse until the mixture resembles coarse meal. (The topping may be prepared up to one day in advance. Refrigerate in a sealed container.)

2 Combine the apples, cranberries and sugar in a large bowl and stir to coat. Whisk the cornstarch and orange juice in a small bowl. Pour it over the fruit, then add the zest, cin namon and salt, and gently stir to combine the mixture. Spread the fruit in a 9-by-9 inch (or similar size) baking dish or divide the fruit between six to eight individual gratin dishes. Spread the topping in a thick layer evenly over the fruit.

3 Bake in the oven until the topping is golden brown and the juices are bubbling, about 40 minutes for a baking dish or 25 minutes for individual gratins. If the topping starts to brown before the filling is fully cooked, then loosely cover the dish with foil to prevent it from burning.

4 Remove and cool slightly to set and allow the fl avors to develop. (The crisps may be baked up to 4 hours before serving. Let stand at room temperature until serving.) Serve slightly warm or at room tempera ture with whipped cream, ice cream or vegan ice cream.

Keto-Friendly Fruit Crisp Serves 6

ToppingKeto

1 cup almond meal/flour 1/2up unsweetened shredded coconut 1/2up fi nely chopped walnuts or pecans 6 tablespoons unsalted butter, melted, cooled slightly 1/3 cup brown sugar substitute 1/2up ground cinnamon 1/4 teaspoon kosher salt

Filling

2 cups fresh or frozen (not defrosted) blueberries and/or blackberries 2 cups fresh or frozen (not defrosted)

111/4upcranberriessugarsubstitutetablespoonlemonjuiceteaspoo

n fi nely grated lemon zest 1 teaspoon xantham gum 1/2 teaspoon ground cinnamon Pinch of kosher salt

1 Heat the oven to 350° F.

2 Combine the topping ingredients in a bowl. Mix until clumps form. Combine the fi lling ingredients in a bowl and mix.

3 Spread the fruit in a 9-by-9 inch (or similar size) baking dish or divide the fruit between six to eight individual gratin dishes. Spread the topping over the fi lling. Transfer to the oven and bake until the fi ll ing is bubbling and the topping is golden brown, about 35 minutes for a baking dish and 25 minutes for individual gratins. Serve warm or at room temperature with whipped cream.

Lynda Balslev is an award-winning cookbook author based in the North Bay, a volunteer at Lasagna Love and a former Marin Literacy Program board member.

Mill Valley’s Brit Morin shares her vision to lift up women in business.

BY JAKHONGIR AZIMOV

Brit Morin has already forged a path to success through her women’s lifestyle and education platform Brit + Co, her iHeart Radio Podcast, Teach Me Something New, and as cofounder of the $100 million VC fund O ffl ine Ventures. But the 35-yearold Mill Valley resident’s latest venture speaks to her values and passion: to help women reach their potential. That’s the inspiration for Selfmade, a 10-week business accelerator she founded for female entrepreneurs.

“When COVID-19 hit, I noticed that 5 million women were displaced from the workforce pretty much instan taneously,” Morin says. It was this “She-cession” that was the impetus to launch Selfmade, cultivating a commu nity and programming that swings open doors for women and plows through glass ceilings. Peruse Morin’s social channels and you’ll fi nd evidence of her commitment and pride for the women of Selfmade.“It’snotes like this that fi ll my cup,” she says, spotlighting a screenshot of an enthusiastic, caps-heavy thank you letter. The post features a Selfmade alumni who secured several major publishing deals thanks to Morin’s endorsement. “The power and harmony that come when women help women believe in themselves, take a risk and transform their lives is unlike anything I’ve ever experienced,” Morin says.

Selfmade boasts an impressive and growing roster of instructors, featur ing the likes of Gwyneth Paltrow, Tyra Banks, and a who’s who of female found ers and CEOs. Together with Morin, Selfmade’s team teaches women every thing they need to know about business, from idea development to marketing, distribution to raising funds. Since launching in May 2020, Selfmade has served women from 16 to 70 years old, a testament to the notion that it’s never too early, or too late, to get started.

Morin’s team has forged inspiring partnerships with brands that wanted to showcase their support for female entrepreneurship. Founding sponsors O ffice Depot and Block Advisors have funded hundreds of scholarships for women of color and women from under represented communities who have

been hit the hardest by pandemic job losses. “I wanted to help these women shortcut their way to fi nancial success, but also to fi nd real solutions for prob lems in the world they were passionate about,” Morin Testimonialssays.from alumni highlight

Morin’s strength in this capacity. “Brit is like no one I’ve ever met,” says Jana Riss, 43, an alumni from Selfmade’s inaugural cohort and founder of Cultural Crate. “It felt like I was talking to an old friend. She has such an amaz ing and caring heart, and at the same time has this unbelievable ability to just take the chaos of ideas in someone’s mind and turn them into a laserfocused idea and vision.”

DIY Inspiration

Born and raised in San Antonio, Morin zoomed through her under graduate degree at the University of Texas in two-and-a-half years with a fascination for the future of technology.In2006,she traded Texas for the Bay Area, kickstarting her career at Apple. She was tasked with incubating iTunes energy and culture with fellow Millennials. Spirited and audacious, Morin interfaced with Steve Jobs in town halls, earning a reputation for asking provocative questions and unapologetically proposing strategies directly to the notorious visionary.

Following her stint at Apple, Morin went to work at Google, where she managed product and marketing for Google Maps, Google Search, Google TV and

YouTube. She was responsible for eight-figure budgets before she was old enough to rent a car, overseeing upward of $50 million before her 25th birthday.

Four years in, though, the novelty started to wear off. “I felt that I was repeating a lot of the same work and the same patterns — building a product, launching it, putting it through a review cycle,” she said.

While the work flow was proving to be mechanical, identifying emergent trends in user behavior piqued her interest. Morin noticed the quickly growing frequency of “how-to” search entries on Google and YouTube. This foreshadowed what would soon become the exponential rise of DIY, and the insight was the push she needed to start her own business.

In 2011, she took the leap and launched her fi rst company, Brit + Co. Through it, she created a hub for women to ignite their creative spark and do-it-yourself mentality across all aspects of their lives. “I was merging the worlds of DIY, creativity and tech,” sheItsays.was in this same period that Morin married Facebook alum and famed Bay Area angel investor Dave Morin and moved to their home in Mill Valley, where they have lived for 10 years with their two sons, 6-year-old Ansel and 5-year-old Austin.

“Mill Valley offers the best of a small-town lifestyle, where you know small business owners by name, with the convenience of being just minutes away from one of the world's most impressive cities — not to mention, less than an hour to both Napa and Silicon Valley,” Brit says. “But what truly made me fall in love with Mill Valley is the

WANT MORE? Find out about other influenital leaders of our community at marinmagazine.com/local-leaders

nature. I live along the Dipsea Trail and have the fortune to walk out my door to bury myself in Muir Woods redwood trees, or run all the way to the expansive Paci fic Ocean. You don't get that combo in many places in the world.”

Women First

decade after its incep tion, Brit + Co has reached 1.2 billion pageviews and has nearly 400 million users, generating more than $75 million in revenue.

From 2011 to 2016, Brit + Co grew exponentially, eventually to 15 million unique visitors a month. Fifty-thousand people have attended Brit + Co’s events, including the annual Re:Make Summit at San Francisco’s Fort Mason. Morin’s products were available on Target’s shelves, and heavyweights like Disney and Verizon lined up to invest in the growing business.

The brand’s path hasn’t been with out setbacks, however. Algorithm changes introduced in 2016 hurt the brand’s bottom line, and Brit + Co’s team rode out the highs and lows of the evolving digital space. In 2019, the company laid off a izable portion of the“Iteam.wasn’t sure what was going to happen; it was really di fficult,” Morin says. “I felt like I was down in the trenches.” And just as Brit + Co adjusted, Covid-19 hit.

Despite the uncertainty of the times, the pandemic presented a unique opportunity for Brit + Co to

reset and set the stage for Morin to bring to life the company’s new proj ect, Selfmade. “Selfmade was this beautiful blessing,” Morin says. “That happened because we were following our intuition about what we could do to solve the problem in a moment that neededMorinit.”aims to inspire a new gen eration of women to launch their own businesses, with the help of Selfmade’s talented cast of instructors. In an

is at the heart of Morin’s entrepre neurial journey. Her platforms put women fi rst: their voices, aspirations, lifestyles and livelihoods. There’s a natural progression to the evolu tion of her offerings: creating for and with women, teaching them and then investing in their businesses.

In a discussion with Selfmade stu dents, rising fashion designer Autumn Adeigbo spoke about the contagious energy she experiences working along side Morin, who discovered her while on a visit to New York’s Parsons School of Design. (Adeigbo’s line is the fi rst self-titled fashion brand led by a Black woman designer to raise more than $1 million in venture capital funding — including an investment Morin led from her fund O ffl ine Ventures.)

“I’m really proud of the history we have that was started with Brit pitch ing my brand to Jennifer Hyman at Rent the Runway,” Adeigbo says. “Let’s create more opportunities by support ing women and their businesses.”

address to Selfmade students, Tina Sharkey, entrepreneur, investor and cofounder of Brandless and CEO of BabyCenter, encouraged a radical pur suit of entrepreneurship. “You don't need permission to express yourself and build something,” she insists. “The permission should come from you. You have to believe in yourself before any one else will believe in you.”

It's that empowerment which

Morin’s venture capita l fi rm, O ffl ine Ventures, aims to disrupt the male-dominated venture world. She’s backed companies like Kindbody, which is creating a new generation of health and fertility care, and Bobbie, which is reinventing the baby formula landscape.

“My mission is to help women dis cover their passions, learn new things and build the courage to reach their true potential,” Morin says, “because a world of smarter, more con fident and more courageous women means a shift in the power to solve more of human ity’s“Soproblems.instead of being good girls, we need to be courageous women.”

Jakhongir Azimov has written for Voice of Tashkent in his home country of Uzbekistan. He is pursuing a graduate degree in Creative Journalism at the University of Alabama as a part of the Fulbright program.

“The power and harmony that come when women help women believe in themselves, take a risk and transform their lives is unlike anything I’ve everMorinexperienced,”says.

Restaurant Profiles

Eating out in Marin County is one of the things that makes living here so amazing. From fine dining experiences to top-ntch takeout and outdoor eateries overlooking the bay, there’s something for everyone. Whether you’re craving French bistro fare, pizza, organic eats or even Peruvian cuisine, you’ll find otions for every taste. Our hard-working local restauranteurs have kept us fed and sane during this pandemic era, and we’ve enjoyed every bite. Take a look at some of the stand-out spots in Marin County to enjoy a meal in our annual Restaurant Profiles guide

VALENTI & CO

REGGIE HUNTER AND CHYNA KENNEDY HONEY Partners

Perry’s on Magnolia 234 Magnolia Ave, Larkspur, CA 415.927.1877, perryssf.com

PERRY’S

Perry’s on Magnolia opened in Larkspur in 2015, in the historic Lark Creek Inn building originally built in 1888. Perry’s brought its hallmarks to Marin County: the classic American menu, a bustling bar, and the warmth and personality for which Perry’s has always been known.

Nestled among the Redwood trees and along the bank of the Arroyo Holon Creek, Perry’s on Magnolia features a variety of dining spaces. Outdoor options include the heated Patio, the Redwood Grove, Upper Terrace and the front Garden. The interior features the Murphy Room set in the original building, the Garden Room adjacent to the lively bar area and the substantial bar itself.

Perry’s is open for Dinner seven days a week starting at 3pm, for Lunch Friday at 11am, Brunch Saturday at 11a.m. and Sunday at 10am. Please call or visit our website for reservations. We hope to see you soon!

LAURA, QUINN, GLENN AND ERIN MIWA Owners

Consistently voted “Best of Marin”, Comforts offers fi ne city and homestyle food, featuring seasonal, local and organic ingredients. Celebrating its 35th anniversary this year, Comforts continues to be family-run (second generation!). As the dining scene continues to fluctuate, the focus for the take-out department has been take-home family meals, easy grab and go salads. The sit-down restaurant now offers breakfast and lunch Wednesdays through Fridays and weekend brunch. Comforts is a fantastic one-stop shop, offering breakfast, lunch, dinner, and even fantastic gift items from their marketplace. And with the holidays fast-approaching, you can enjoy easy, delicious and comforting holiday dinners at home! Open 7 days.

Left Bank Brasserie Magnolia Ave, Larkspur, CA 415.927.3331, leftbank.com

LEFT BANK

Left Bank is an authentic Parisian-style brasserie known for simple, seasonally changing French menus crafted by Chef Roland Passot. At Left Bank, you are sure to capture the true feeling of the Rive Gauche, or the “left bank” in Paris. Join us in our new parklet, on our patio, or in our beautiful dining room for your French to table favorites!

RENZO AZZARELLO, SELVIN VICENTE AND CRYSTAL AZZARELLO Owners

Eight years ago the Azzarello newlyweds honeymooned at the Tiburon Lodge where the Tiburon Tavern is located. Now they are back to take over! Partnering with their sous chef Selvin Vicente of their neighboring restaurant Luna Blu. Serving farm to table Californian cuisine breakfast, lunch, happy hour and dinner in a gastropub vibe with a bar, outdoor patios and fi re pits.

Cucina s|a

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

DONNA SEYMOUR Owner

Cucina s|a is a friendly neighborhood spot that has been satisfying locals and visitors for over 20 years. Owner Donna Seymour recently renovated the dining rooms, enhanced the menu and expanded the space to include a full bar wit h a fi ne selection of spirits and craft cocktails - highlighting Italian Amaros. These new offerings complement award winning dishes cooked in a wood fi red oven, house made pastas, and a seasonally changing, organic-focused menu of Southern and Central Italian dishes. Chef Roberto Avila brings fresh spins on classic dishes and innovative, seasonal fare such as goat cheese and fig salad and pan seared scallops with sa ff ron risotto. Guests can enjoy outdoor dining on the bridge overlooking the San Anselmo Creek. For small gatherings, an upstairs lounge is available. Cucina s|a is offering both outdoor and indoor dining for lunch and dinner, Tuesday through Sunday. Lunch 11:30-3:00pm, dinner 5:00-9:00pm. Take out only available weekdays, cocktails to go and online ordering available.

Family Office 2021

With so many complex financial decisions to mae, Ultra High Net Worth (UHNW) families can benefit from emplying a “family office strategy to wealth management. Composed of independent professionals and experts, a family office can help UHNW familie manage, invest, transfer and donate their wealth. Ideally, a family office includesxpertise in real estate, education, healthcare, investments, trusts, wealth-transfer instruments, philanthropy and tax law. It may sound daunting to select the right professionals for the job, but here we highlight one organization to consider: Brouwer & Janachowski Wealth Strategies.

WE DELIVER FINANCIAL AND WEALTH MANAGEMENT ADVICE TAILORED TO HELP YOU MASTER YOUR FINANCIAL WORLD SO THAT YOU CAN LIVE YOUR BEST LIFE

Our clients often tell us that the effort, commitment and complexity of mastering their financial life takes them away from the things they truly want to do. If this sounds like you, it may be time to hire a fiduciary who will monitor your fi nancial world and design a holistic plan that fits your family’s needs. As a starting point, we developed a Financial Well-Being Scorecard that will assess your family’s fi nancial well-being. It includes recommendations on where you can optimize and better guard you r fi nancial security for greater peace of mind.

For more than 30 years, Brouwer & Janachowski has designed customized wealth strategies for clients nationwide with assets over $2.3 billion. We take the demand and complexities offyour hands. As life unfolds and your priorities shift, we are right there with you, helping you navigate every step of the way so that you can spend more time doing what you love with those you love.

Call us for an introductory consultation. Get going on achieving fi nancial well-being and peace of mind. &

100 Shoreline Highway Suite B-101 Mill Valley, CA 94941

Peg Pike, COO

Stephen Janachowski, President & CEO

Rita Lee, VP, Director of Research

Christian Thwaites, Chief Investment Officer

Destinations

Destinations

BY JEANNE COOPER

Hilton Los Cabos Beach & Golf Resort

Our knife skills may have needed some work, but the backdrop for the fi rst bowl of ahi poke my husband and I ever prepared wa s flawless: a villa at Montage Kapalua Bay on Maui, with Molokai playing peek-aboo through swaying palm trees. And we had help: A Montage chef was there to talk us through the steps to making poke, while also “talking story” about the raw fi sh dish’s ancient origins among Polynesian ocean

Newvoyagers.executive chef Riko Bartolome has now expanded the resort’s cooking classes to include poi, lomi salmon and “poke 4.0,” which shows how a few substitutions or additions to poke can create ceviche, poisson cru and kinilaw, a Filipino specialty. These Heritage Cooking classes (from $800 for a family of four; montagehotels.com/kapaluabay) reflect a growing interest among guests in local cuisine, he says.

“A lot of people say, ‘I want to learn something Hawaiian,’” Bartolome notes. “They get a little bit nervous that it’s going to be so difficult, and then they’re really excited to realize how simple it is. And it helps that we’re here in this beautiful setting — it adds to the experience.”

Cooking classes that teach you how to concoct loca l flavors can not only sharpen culinary skills but also offer a more meaningful alternative to souvenir shopping. Here are five more of our favorite destinations for educational feasting.

NOBU HOTEL PALO ALTO, Palo Alto, California paloalto.nobuhotels.com

The setting: One of a baker’s dozen of hotels cofounded by celebrity chef Nobu Matsuhisa, this Silicon Valley outpost offers ryokan-style rooms and suites on its seventh and eight h floors overlooking downtown Palo Alto, as well as a Nobu restaurant.

The class: In sessions designed for eight to 10 guests, executive sushi chef Kihyun Seol teaches students how to roll sushi and prepare Nobu’s signature yellowtail jalapeño and black cod miso.

The cost: $175 per person; includes keepsake, Nobu-branded chef’s apron, prepared dishes, hot tea and small sake; lodging is additional.

THE APPLE FARM, Philo, California philoapplefarm.com

The setting: An apple farm with four guest rooms in Mendocino County’s Anderson Valley, the Apple Farm was purchased by the creators of the French Laundry in 1982, and is now operated by their children.

The class: Under chef and co-owner Karen Bates’ “stay to cook” program, guests join the staff n preparing multicourse California farm-to-table meals inspired by the local bounty, served with local wines and ciders. A sample entrée: braised shoulder of goat with Meyer lemon and mint and roasted baby bok choy on orzo.

The cost: A midweek dinner with one night’s lodging is $580 for a couple; a weekend stay with three cooking sessions and two nights’ lodging is $1,466. Both require a minimum of four people and are currently limited to private groups; email karen@philoapplefarm.com.

RANCHO VALENCIA, Rancho Santa Fe, California ranchovalencia.com

The setting: This residential-style luxury resort is perched in the sunny hills of northern San Diego County.

The class: Rancho Valencia’s master gardener, Norah Mitchell, teams up with executive chef Joshua Holt once a month for Green Is Gold classes in the resort’s culinary garden and greenhouse. Guests learn how to grow herbs and make salsa with freshly harvested ingredients, and also have the opportunity to sample tequila and mezcal.

The cost: The class is complimentary for overnight guests.

Rancho Valencia

HILTON LOS CABOS BEACH & GOLF RESORT, Los Cabos, Mexico hiltonloscabos.com

The setting: The airy, 268-room beachfront compound is located on the Los Cabos corridor.

The class: Executive chef Mauricio Lopez concocts a two-hour cooking class and private dinner including dishes such a s fi sh and clam ceviche, octopus grilled over a bon fi re, guacamole, tacos and carne asada. Guests receive recipes, plus a follow-up Zoom class with Lopez to try them out at home.

The cost: The class is available with a three-night minimum stay in a deluxe ocean view room, from $398 a night; use plan code P4 to book online or email enjoy_loscabos@hilton.com.

CALAMIGOS GUEST RANCH, Malibu, California calamigos.com

The setting: The 250-acre ranch features 56 cottages and bungalows nestled in the Santa Monica Mountains, as well as a beach club in Malibu.

The class: A garden with two wood-burning pizza ovens, bar and seating provides the venue for executive chef Ricardo Morales’ hands-on class on how to make pizza from scratch, including tips on choosing locally sourced vegetables, the right wood and best tempera ture for the oven.

The cost: The class costs $600 for a family of four, including beer and Calamigos wine for adults and chefs’ hats and personal pizzas for kids.

Fab Flamingo Redux

Think Santa Rosa an odd choice for an overnight? Not if the destination is the newly remodeled Flamingo Resort ( flamingoresort.com). This 10-acre campus, built around a large pool that’s heated year-round, has been reimagined to bring back the original fun Flamingo fl are with an immersive wellness program, including access to a 20,000-square-foot fitness club and spa and some of the best food and drinks in town. The property is located in the center of the wine country’s largest city, famous for the Charles M. Schultz Museum (and skating rink); Russian River Brewing Company, home to the cult beer Pliny the Elder; and the Sonoma County Fairgrounds. Built in 1957, the Flamingo Hotel was once a respite for the Hollywood set, looking for a break from L.A. With new owners, new restaurants and a complete overhaul of design, it’s a surprisingly a ffordable and doesn’t skimp on experience.

Don’t miss: The art alone seen throughout the property is worth a self-guided tour. A wall of Heath Ceramics tile comple ments the bold floor-to-ceiling mural by San Francisco artist Serge Gay Jr. Other pieces of note include a pendant chandelier by HYBYCOZO and rope sculpture by Windy Chien.

Eats: Be sure to stay long enough to get through the menus at the Lazeaway Club restaurant and Wild Bird & the Watering Hole poolside dining created by restaurateurs Benson Wang and Anderson Pugash of Palm House Hospitality in San Francisco. An equally inventive cocktail menu perfectly complements the on-site eateries.

Stay: If you’re planning a group getaway, book a ground-floor suite for easy access to the pool. Rooms range from $185 mid week to $600 for a suite. Look for EO products from Marin, as well as other sustainability minded features.

M IMI TOWLE

Hilton Los Cabos Beach & Golf Resort

Travel writer and guidebook author Jeanne Cooper lives in Hawaii, where she volunteers with the Hawaii Island Humane Society and St. James’ Community Meal.

Out

A ROUNDUP OF THE HOTTEST LOCAL EVENTS, SOCIAL GATHERINGS AND PLACES TO EAT

Marin Art and Garden BotanicalCenterArt

Eat & Drink

Back to Fine Dining

These days, an elegant eating experience often stresses safety over a white tablecloth, but dining well this holiday season offers opportunities to find luxury in other aspects of the experience, too.

What’s Hot

Madcap

The sleek aesthetic — cool gray concrete walls, dark wood and plush banquettes — remains the same for the 2021 Michelin one star restaurant, but chef Ron Siegel and wife Kimberly Siegel,

who runs the front of the house, have streamlined the menu of Japanese-in flected dishes. That means a single tasting menu that hews to the seasons and understated, everpresent service. 198 Sir Francis Drake Blvd, San

Anselmo; madcapmarin.com415.453.9898;

Marche aux Fleurs

A strong sense of com munity is part of the je ne sais quoi that makes Holly and Dan Baker’s restaurant feel like home. Dan cooks, but

Holly makes the bread and cookies before man aging the restaurant. Both are certi fied som meliers, making wine selections a breeze, and the staff s seasoned, greeting many guests by name, à la Norm on “Cheers.” These small details make a casual dinner feel downright fancy, indeed. 23 Ross Common, Ross; marcheaux415.925.9200; fl restaurant.comeurs

Poggio

While the deep bur gundy banquettes are right-sized for small groups, the large dining room becomes a décor extravaganza during the holidays with candles in every nook and with every column wrapped in garlands. White table cloths are back, too, just in time for November’s annual tru ffle dinners, perfect with a bottle of Barolo. A Tony Negroni cocktail at the wide bar, however, is eternal.

777 Sausalito;Bridgeway, poggiotrattoria.com415.332.7771;

Left Bank

The beauty of Left Bank’s ski chalet-like parklets is their innate,

small-party feel. Fully weatherproof with heaters and shutters to ward off he chill, each “chalet” holds up to 12 people and is designed as a tribute to Larkspur. Sitting by a fi re roaring in the main dining room’s massive fi replace, however, remains a defi nitive holiday experience.

507 Magnolia Ave, Larkspur; 415. 927.3331; leftbank.com

The Palace

Built at the height of the Beaux Arts movement, the Garden Court at this downtown hotel sets a high bar for 20 th century luxury. Glass chandeliers seem to cascade from the arched

Left Bank

glass dome, itself sup ported by Ionic marble columns. Afternoon tea service lasts for the duration of the holiday season, and the artful sandwiches, tarts and sweets are a decadent reminder that indulgence can come in small packages.

2 New Montgomery St, San Francisco; marriott.com415.546.5089;

AN INSIDER’S GUIDE TO RESTAURANTS AND GOOD FOOD IN THE BAY AREA EDITED BY CHRISTINA MUELLER

WANT MORE? Find the hottest new places to eat, drink and brunch at marinmagazine.com/food-drink.

Christina Mueller is Marin Magazine ’s dining editor. Her work has appeared in Sunset magazine, Edible Communities, Eater and others. She volunteers with California State Parks and at her childrens’ schools.

Madcap

Poggio

Dine

AN INSIDER’S GUIDE TO RESTAURANTS IN MARIN EDITED BY CHRISTINA MUELLER

NEW RESTAURANTS AND COUNTLESS PIVOTS BY OLD FAVORITES MEAN “LIVELINESS” IS THE OPERATIVE WORD FOR THE MARIN DINING SCENE. STAFFING AND HOURS REMAIN IN FLUX, SO PLEASE CONTACT EACH RESTAURANT TO CONFIRM THEIR LATEST OFFERINGS AND AVAILABILITY AND SAVOR A SAFE MEAL OUT WITH FAMILY AND FRIENDS.

MADERACORTE

Amy's Drive Thru American Known for salads, veggie burgers and grilled cheese sandwiches, the organic fast food concept that originated in Santa Rosa is best experienced via the namesake drive-through, but is just as fun to eat on the colorful, shaded patio. The burrito is even available gluten-free. 5839 Paradise Drive, 415.737.0655

Blue Barn Gourmet

American The first Marin outpost of the S.F.-based eatery has proven very popular. The menu includes custom izable salads, toasted sandwiches, soups and more, prepared with locally harvested produce and proteins. A group order takeout menu is available. 335 Corte Madera Town Center, 415.927.1104

Boca Pizzeria Italian

The pizzasandandlocalwhenadsincludesvarietals.winemicrobreweriesandseasonalCalifornia’sVillageoutdoorpizzeriaItalian-inspiredwithacoveredpatioatTheutilizesNorthernbountyofingredientsshowcaseslocalandcountry’sboutiqueThemenuappetizers,saloforganicproduceavailable,pastas,free-rangepoultrymeats,desserts,Neapolitan-stylewithhouse-made

mozzarella. 1544 Redwood 415.924.3021Hwy,

Burmatown Asian The small home-style Asianfusion 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. Place takeout orders by 1 p.m. via phone or text 415.985.5060 to ensure item availability.

60 Corte Madera Ave, 415.945.9096

Cafe Verde Californian

This revamped cafe offers Neapolitan pizza, pasta, risotto and salads nearly all day long. Enjoy any of these items inside or out on the patio along with local and international wines and beers.

502 Tamalpais Drive, 415.927.1060

Fieldwork Brewing Pizza The outpost of the original Berkeley draft house features pizzas, salads and shareable bites (think crispy Brussels sprouts and meatballs) to round out the day’s list of fresh IPAs, pilsners and more.

107 Corte Madera Town Center, 415.891.8273

Flores Mexican With an emphasis on regional Mexican dishes and flavors sourced from family recipes, the menu is based on California seasonality and revolves around

gluten-free masa. The daily-made tortillas are featured in dishes such as duck confit enchiladas, Dungeness crab tostadas and chilibraised beef short ribs. There’s a full bar to boot and everything is easily enjoyed on their large, heated patio. 301 Corte Madera Town Center, 415.500.5145

Il Fornaio Italian Aside from pizzas and pastas, this upscale Italian fran chise serves a variety of salads and carb-free entrées. 223 Corte Madera Town Center, 415.927.4400

Marin Joe’s Italian A Marin mainstay for over 50 years, with a menu of soups, salads, seafood, mesquite-grilled or sautéed meats and a plethora of pasta options. To add to your dining experience, order the table-side prepared Caesar salad. Not looking for a meal? Enjoy a drink and hear local musicians at the well-known piano bar. 1585 Casa Buena Drive, 415.924.2081

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. Housemade pickles, buns and

sausages will keep you coming back. 341 Corte Madera Town Center, 415.891.3265

RH Marin American Ride up the golden-hued elevator to the top floor to a restaurant bedecked in RH style and linger over a shaved vegetable salad, a truffled grilled cheese sandwich on Panorama Bakery sour dough or a namesake RH Burger. This rooftop sunroom and outdoor lounge boasts glass ceilings and walls for an epic view of Mt. Tam and a feeling of floating above it all. 1750 Redwood Highway at The Village, 628.266.2040

Veggie Grill Vegan/ Vegetarian A fastcasual restaurant chain that celebrates all things veg by offering a variety of hot sandwiches and burgers, entree salads, bowls, home-style plates, shareable sides, organic teas and housemade desserts prepared only with vegetables, fruits, grains and nuts.

147 Corte Madera Town Center, 415.945.8954

World Wrapps

Californian Owners Keith Cox and Matt Blair have revamped this “fast food” joint to feature healthy and flavorful items like a Hawaiian poke wrap and a tahini tofu summer roll that’s vegan-friendly. Tropicalstyle beverageshouse-madeinclude boba

tea, mango lassi and Vietnamese iced coffee. 208 Corte Madera Town Center, 415.927.3663

Zinz Wine Bar

Californian Locals pop by the petite wine bar for its cozy, sophisticated atmosphere and an eclectic array of boutique wines, craft beer and light appetizers. An expansive outdoor seating area is partially covered and heat lamps warm the quaint neighborhood space. They also host events and happy hours. 207 Corte Madera Ave, 415.927.9466

FAIRFAX

Amelie French Stop in for a quintessential French breakfast of coffee and a croissant at this outpost of the origi nal San Francisco wine bar. Stay to enjoy plates of Cal-French escargot with garlic butter, salad Niçoise with pickled egg or slow-baked steelhead with persillade and radishes at lunch and dinner and an extensive French wine list. A petite street-side patio features dining atop wine barrels. 71 628.253.5161Broadway,

Barefoot Cafe American Tony Senehi prepares fresh California dishes with local organic ingredients from sustainable sources. A popular brunch spot, this quaint restaurant in the heart of

Fairfax serves locals and tourists everything from eggs Benedict to panna cotta. 1900 Sir Francis Drake Blvd, 415.460.2160

Fradelizio's Italian Fradelizio’s blends Northern Italian rangenaturalhealthyCalifornia-inspiredwithfare,featuringbeefandfree-chickendishes.35 Broadway, 415.459.1618

Sorella Caffe Italian Run by sisters Sonia and Soyara, Sorella, which means “sister” in Italian, serves fresh Italian with a northern influence. Customer favorites include the cioppino, butternut squash ravioli and Pollo alla Sorella. Another highlight is the giant wheel of Grana Padano cheese. 107 Bolinas Rd, 415.258.4520

Split Rock Tap & Wheel American The former Fairfax Cyclery space, which had been operating as just a bike shop, has been reconfigured and now also serves food and an assortment of beers. Menu items include pizzas and sandwiches, as well as snacks like localalmostpickles.olivescitrus-marinatedorhouse-madeBeersontapareallexclusivelyfavorites.

2020 Sir Francis Drake Blvd, 415.721.7644

Stillwater Californian Fairfax native Margaret Ruiz and her life and business partner, David,

joined forces with chef Cameron Myers to bring the bounty of the county to the table. Appetizers and salads feature local cheeses, oysters and produce, while the cheeseburger with Stemple Creek beef topped house-curedwithpork belly has already developed a cult following. Two patios provide ample outdoor eating space. 23 Broadway, 415.524.8478

The Hummingbird American This New Orleans–style restaurant serves up Creole staples like fried chicken and waffles, 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, 415.457.9866

The Lodge American The menu is designed to power up the many riders who swing by, featuring all-American eats like a breakfast burrito stuffed 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. Beer, cider and wine are available to go in growlers and cans and can be sipped in the backyard where shaded picnic tables await. 1573 Sir Francis Drake Blvd, 415.456.8084

Village Sake Japanese Lucky for Fairfax, beloved former Sushi Ran chef Scott Whitman opened an izakaya, a Japanese-style commu nity pub. In the compact space with six outdoor tables, you’ll find sushi

and skewers, salads and small plates, plus great sake and craft beers. The daily waitlist opens online at 5 p.m. The adjoining sake bar, Sake Bin, has a separate menu and is currently closed, but takeout bento boxes are available. 19 Bolinas Rd, 415.521.5790

GREENBRAEANDKENTFIELD

Gott’s Roadside American The Bay Area chain’s only Marin outpost features pationity-stylepineasshakes,ahifordishesCalifornia-inspiredtheGott’sisknown(burgers—regular,andImpossible—saladsandfries)wellasa30-foot-longtableforcommueatingandaoutfront.

302 Bon Air Center, 415.785.4233Greenbrae,

Guesthouse Californian Jared Rogers, the former executive chef of Picco, heads up the kitchen, partnering with mixolo gist Dustin Sullivan on this 110-seat space. Look for theorwithkurobutaasCaliforniawell-executedcuisine,suchminilobsterrollsorporkchopscrispypotatoes,savoraSlingshotatbustlingbar. 850 College Ave, Kentfield, 415.419.5101

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 daytime meal inside or out on the patio. 848 College Ave, Kentfield, 415.459.0291

Patxi’s Pizza Pizza This welcoming neighbor hood restaurant is a great place to share a meal with family and friends. Try the popular burrata bruschetta appetizer and/or focus on what Patxi’s does best — arefreedeep-dishChicago-stylepizza.Gluten-andveganoptionsavailable.

340 Bon Air Center, 415.526.3889Greenbrae,

LARKSPUR

Backstage Californian

The U-shaped bar makes a sociable setting for wine tasting, light appetizers (warmed nuts, artichoke dip) and small plates (avocado toast, charcuterie boards) in downtown Larkspur. Or, nab a seat on the patio to enjoy flights of exclusive picks from small-scale California vineyards on a sunny day. 295 Magnolia Ave, 415.898.6778

DJ's Chinese Cuisine Chinese A great place to satisfy a craving for wonton soup before a show at the Lark Theater; the outdoor patio is a scene-stealer in itself. Lunch is popular here, too. 435 Magnolia Ave, 415.924.0717

Don Antonio Italian Antonio Volpicelli, of the former Don Antonio in Tiburon, runs this 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. Look for the Maine lobster special on Tuesdays. 455 Magnolia Ave, 415.924.3332

Emporio Rulli Italian Renowned for its Northern Italian specialties and treats, the Larkspur location (there are four others in the Bay Area) is a favored spot for lunch as well as coffee and a sweet treat. 464 Magnolia Ave, 415.924.7478

Farmshop American Located in the Marin Country Mart, Farmshop Marin is a top spot for people watching and earns raves for its avocado hummus and Neapolitan-style pizzas pulled from the beehive oven. Indoor and outdoor seating available. 2233 Larkspur Landing Circle, 415.755.6700

Hog Island Oyster Co. Seafood The full-service Marin Country Mart location features a full bar with seasonal cocktails, beer and wine and the same bay-to-bar philosophy as the Tomales Bay original. Sit inside or at one of the picnic tables facing the Bay before satiating that oys ter craving; then, check

the day’s menu to see what was most recently pulled from Marin’s waters before deciding what else to eat. 2401 Larkspur Landing Circle, 628.253.5905

La Meza Mediterranean

The restaurant inside the Mt. Tam Racquet Club is open to the public. A menu of fresh toavailablekillerhousewrapsfoods–riceMediterraneanbowls,pitaandkebabswithmadegyroandafalafelburger–areinadditiontheCal-Mexmenu.

1 Larkspur Plaza Drive, 415.301.5367

Left Bank Restaurant French This authenti cally classic brasserie has been serving the Larkspur community for more than two decades. Whether on the patio, at the European-style bar or in the casually elegant main dining room with a huge fireplace, it’s a fun and French downtown experience. The restaurant is also hosting two "virtual" restaurant concepts for takeout and delivery only, Kebabery by Meso (Mediterranean) and Lito's Cocina (Spanish/Mexican).Hispana

507 Magnolia Ave, 415.927.3331

Marin Brewing Co. American Grab a cold beer made on-site and pair it with fish and chips — in this case, fresh cod dipped in Mt. Tam pale ale batter, served with steak fries and home made tartar sauce — or anything from the allAmerican menu, then grab a seat at one of outdoor tables at the Marin Country Mart. 1 809 Larkspur Landing Circle, 415.461.4677

Chicken with caper salsa verde at Kientz Hall, San Anselmo

Perry's American Perry's on Magnolia has the grove.andklingdiningbuilding,ingthreefamousoriginalitybarAmericanquintessentiallyfare,bustlingandwarmpersonaltheSanFranciscohasalwaysbeenfor.Alongwithseparatedinroomsinahistoricthere’soutdoorunderthetwinlightsonthepatiointheredwood

234 Magnolia Ave, 415.927.1877

Picco Californian

Popular since its inception, Picco has a seasonally driven menu featuring items such as risotto (made every half hour), mesquite octopus tostada and butterscotch pot de creme that keep attracting return visits. The warm wood and brick interior is fronted by a popular, six seat bar. 320 Magnolia Ave, 415.924.0300

Pizzeria Picco Pizza

This able.outdoorserveandorganicthepulledFreshwood-burningpizzasinfluencedoffersinparlorfamily-friendlynextdoortoPiccodowntownLarkspurCalifornia-Neapolitancookedinaoven.mozzarellaisin-houseandmenualsofeaturessalads,antipastiStrausDairysoft-icecream.Heatedseatingisavail-

316 Magnolia Ave, 415.945.8900

R'noh Thai Thai This cozy place with a patio by the Corte Madera Creek has a reputation for fresh flavors. It’s all here, from curries and Thai barbecue to noodle dishes and the classic tom kha (coconut lemongrass soup). For an indulgent treat, try the fried sweet potato appe tizer. 1000 Magnolia Ave, 415.925.0599

Roma Antica Italian Pinza Romana, fried rice balls, burrata with artichoke hearts, and cacio e pepe pasta 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 and a shaded front porch for outdoor din ing. 286 Magnolia Ave, 415.896.4002

Rustic Bakery Californian The Maringrown bakery is known and loved the world over: Pope Francis famously requested Rustic Bakery flatbread and crostini when he visited the U.S. in 2015.

Organic bread, crois sants and pastries baked fresh each morning and salads, sandwiches, and soups for lunch make Rustic a local staple.

Marin Country Mart, 2017 Larkspur Landing Circle, 415.461.9900

MILL VALLEY

Boo Koo Asian This locally owned restaurant creates healthy meals that blend equal parts California fresh with Southeast Asian–inspired street food. The kids' Red Rooster bento boxes are a hit with the little ones and the vegan, GF and slimofforavailablebeeronWineswithfriendlyvegetarian-menuispopularallagegroups.andkombuchatapaswellascraftofferingsareallatthebarorenjoymentatonethetalltablesonthepatio.

25 Miller Ave, 415.888.8303

Bootjack Wood Fired Californian A transition back to a bakery means hearth-style

breads (apple walnut), breakfast sandwiches and pastries (cinna mon buns) from baker Cameron Esaryk are pulled daily from the built-in Alan Scott bread oven. Pair with barista drinks from Four Barrel Coffee and focaccia-style pizzas at lunch with the same Central Milling grains and organic approach as before. 17 Madrona St, 415.383.4200

Buckeye Roadhouse

American Oysters bingo, baby back ribs and chili-lime “brick” chicken are a few of the satisfying comfortfood menu items that have made this classic roadhouse a favorite since the ’30s. The warm, dark-wood bar with red leather booths is a popular spot for cocktails, conversations or a light meal. Heated patio seating offers a moment’s respite with a fresh espresso and breakfast burrito from the weekday Buckeye Joe Coffee Kiosk out front. 15 Shoreline Hwy, 415.331.2600

Bungalow 44 American

The normally bustling bar is one of Mill Valley’s hot spots, ideal for savoring a seasonal cocktail or an order for their famous kickin' fried chicken. The $1 happy hour oyster program still operates from 5-6 p.m., Monday–Thursday and the heated outdoor patio remains a town hot spot. 44 E Blithedale Ave, 415.381.2500

Cafe Del Soul

Californian Healthy options become addic tive at this eatery that has locations in both Tam Junction and San Rafael. Once you stop in for the deliciously fresh quinoa wrap, you’ll

want to return to try the chipotle rice bowl. A casual lunch spot and great for takeout, Cafe del Soul also serves smoothies and pressed juices. 247 Shoreline Hwy, 415.388.1852

Equator Coffees

American Mill Valley boasts two Equator Coffee locations. At Tam Junction's Proof Lab, look for bacon and cheddar, steak and egg and vegetarian breakfast burritos made in house. Downtown's spot, kittycorner from Depot Plaza, serves up avocado toast, breakfast sandwiches and those gluten-freefamouswaffles. Both locations feature Johnny Doughnuts, Friday–Sunday and online ordering. 244 Shoreline Hwy and 2 Miller Ave, 415.383.4200

Floodwater Californian Sip a “Gold Rush” (Old Forester bourbon, local honey, lemon) at the room-length bar while noshing on pork belly steamed buns or dive into Shorty's Tall Reuben in the TV-free front room. Up the coziness factor in the back room as you tuck into a margherita pizza cooked in the wood-fired oven at this spacious fireern.Valley/ManzanitaTamtavThepatiofeaturespits.

152 Shoreline Hwy, 415.843.4545

Flour Craft Bakery

American The brainchild of pastry chef Heather Hardcastle, this second location (the first loca tion is in San Anselmo) in the Lumber Yard offers not only glutenfree baked goods but fancy toast, seasonal salads, coffee and takeout to be enjoyed at one of the shaded picnic tables. 129 Miller Ave, 415.384.8244

Harmony Chinese Enjoy a lighter, fresher take on Chinese at this restaurant in Strawberry Village. The barbecue pork bun is filled 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. Both the regular and to-go menus are available for takeout. 401 Strawberry Village, 415.381.5300

Hook Fish Co Seafood

The indoor, woodceilinged dining room feels like a boat’s galley, and the spot’s popular outdoor beer garden adjacent to Mill Valley’s Proof Lab at Tam Junction has 13 taps, but the draw at this jointcounter-serviceistheseafood. The transparent supply chain means you can enjoy the poke, fish and chips or fish tacos secure in the knowledge of exactly where and on what boat your meal came from. 254 Shoreline Hwy

India Palace Indian Known as “that great restaurant in the Travelodge,” India Palace is a favorite with the takeout crowd; eating on-site is also a treat for its well-regarded North Indian fare. 707 Redwood Hwy, 415.388.3350

Joe’s Taco Lounge Mexican Joe’s serves up fish tacos (which it can never take off the menu), burritos and enchiladas as well as more unusual items like Mexican pizza and tofu tostada. A colorful interior and quick service make this a fun, easy stop. If you stay, grab a few of the hundreds of hot sauce bottles from the wall and

find your perfect match. Cup of Joe's coffee cart, out front every morning, serves lattes, Mexican hot chocolate and burritos to go. 382 Miller Ave, 415.383.8164

Kitchen Sunnyside American This brunch stop brings some gourmet to your morning with options like Dungeness crab hash, cornflake French toast, eggs Florentine and bottomless mimosas. Lunch choices like paninis and burgers are also available for enjoying on the open-air patio. 31 Sunnyside Ave, 415.326.5159

La Ginestra Italian House made Neapolitan cuisine, a familiar wait staff, and warm hospitality have made this restaurant a fam ily favorite since 1964. While this old-school eatery is known for traditional pastas and pizzas, a daily menu of seasonal favorites attracts a hip crowd. The adjourning Sorrento Bar serves up cocktails, amari, and a selection of fine Italian wines. 127 Throckmorton Ave, 415.388.0224

Le Marais French This Parisian-style French bakery with three San Francisco locations now calls Marin home. An assortment of takeand-bake favorites like cinnamon buns, butter croissants and kouign amann; freshly baked items; and a breakfastall-day menu are popular. There is quiche and salad at lunch, but those in the know opt for avocado croissant toast, chicken paillarde with fresh herbs and the Chartreuse cappuc cino. 250 E. 415.888.3695Blithedale,

Paseo Californian The restaurant along “el paseo” exudes the same charm as its predecessors with an updated, New American menu from chef Breazeale.BrandonLookfor seasonal takes on seafood and meaty proteins, like andinvitingsemifreddosertantheSipwithormaitakeburntoil-poachedchard-wrapped,halibutwithshallotpureeandmushroomsduckbreastaujusBrusselssprouts.aclassiccocktailinPaseobarorsavorall-Americandes-ofpeanutbutterinoneoftheexposedbrickwooddiningrooms.

17 Throckmorton Ave, 415.888.3907

Piatti Ristorante and Bar Italian The staff prides 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 Hwy, 415.380.2525

Piazza D’Angelo Italian Family owned for over 35 years, Piazza D’Angelo evokes a traditional trattoria din ing experience. Enjoy a variety of pastas, meat and seafood dishes, wood-fired pizzas and gluten-free offerings, all house-made with organic and locally sourced ingredients. A back patio and newer front patio provide ample outdoor dining space. 22 Miller Ave, 415.388.2000

Pizza Antica Italian Besides its popular thin-crust pizzas, this

Strawberry Village restaurant serves sea sonal dishes like Tuscan fried chicken with spicy honey, burrata with crushed sweet peas and toasted focaccia, an d ricotta gnocchi with sun-dried tomato cream. There’s ample space to enjoy your meal in the front courtyard, too. 800 Redwood Hwy, 415.383.0600

Playa Mexican With a chef from Mexico City, Playa's food offers traditional dishes with modern flavors and presentations. A little gem salad sparkles with tomatillo dressing and enchiladas shine from a glossy coating of house made black mole and micro greens. The bar highlights exceptional tequilas and mezcals but the “el slushie” and house margarita have legions of fans and are perfect for sipping on the large, heated back patio. Weekend lunch is available. 41 Throckmorton Ave, 415.384.8871

Robata Grill and Sushi Japanese Robata trans lates as “by the fireside”; fittingly, many dishes here are cooked on an open fire and served in appetizer-size portions to pass around the table. Try the grilled rice balls and beef kushi to get a sense of the smoky flavors. Or, simply order your own sushi or entree from the menu to enjoy on the patio or in the traditional dining room. 591 Redwood Hwy, 415.381.8400

Shoreline Coffee Shop American Hidden behind Good Earth in a parking lot at Tam Junction, this coffee shop is a vintage diner with a small-town feel. Featuring a mix of

Mexican and traditional breakfast fare hits, the comfort food spot is gussied up with organic and local goodies like eggs from Tennessee Valley neighbor Woolley Egg Ranch. Try them in the roto–soft eggs and house-made chorizo with French fries — or a classic diner dish, two eggs your way. You can get gluten-free bread from Green Gulch, too. 221 Shoreline Hwy, 415.388.9085

Sol Food Puerto Rican

This Marin favorite serves up everyone’s favorite Puerto Rican cuisine, including Creole prawns, maduros,mofongotostones and a chuleton sandwich on French bread. The line for takeout can get long, but at least its outside. 401 Miller Ave, 415.380.1986

Tamalpie Italian With views of Mt. Tamalpais from the covered, heated patio, this CalItalian spot known for its local sourcing also features two fireplaces and a full bar serving craft cocktails, wine and beer. The difference is in the pizza dough — small batch, missed.crispysproutsitems.vegansalads,Neapolitangluten-freehouse-madeand48-hour—pluslargepastas,andandvegetarianTheBrusselsaresuper-andnottobe

477 Miller Ave, 415.388.7437

The Depot Café & Bookstore Californian

The former railroad depot turned all-day café and bookstore at the heart of downtown Mill Valley is back with expanded outdoor seat ing and firepits. The kitchen, helmed by chef Mary Pult, offers the same counter service

model as before and a veg-forward menu that tilts towards the Mediterranean with bespoke pastries from Sausalito’s Cibo Bakery. 87 415.888.3648Throckmorton,

The Rock & Rye American Bay Area chef Rick Hackett designed the menu to feature South American and New howwas50-seatmusictributecrafttionAnMusicfocusdishesOrleans-inspiredwithaseasonalatSweetwaterHall’srestaurant.extensivecollec-ofwhiskeysandcocktailspaystoindependentvenuesandtheoutdoorpatioredonetoreflectwedinetoday.

19 Corte Madera Ave, 415.388.3850

Thep Lela Thai The kee mao noodles, pad Thai, and fresh rolls stuffed with beets and herbs have a dedicated following, as does the extensive bar menu (try the Amazing mai tai) at this spot tucked away in the back of Strawberry Village. 615 Strawberry Village, 415.383.3444

Vasco Italian Whether at a table, the bar or the back counter, you can expect an intimate dining experience in this one-room trattoria facing Depot Plaza. Try one of the pasta dishes or thin-crust wood-fired pizzas. 106 Throckmorton Ave, 415.381.3343

Watershed Californian Gather around the fire pit in front of the restaurant at the Lumber Yard 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, easyto-share dishes (like spicy rock cod lettuce cups or lamb riblets) that reflect chef Kyle Swain’s careful sourc ing and focus on local flavor. 129 Miller Ave, 415.888.2406

NOVATO

Ayawaska Peruvian This outpost of the Petaluma original fittingly fills the landmark space that once housed Hilltop 1892. A tight opening menu of regional classics includes lomo saltado and the country’s famous ceviches (try the a la Huancaina with the catch of the day) that will expand with the rollout of lunch service. Huge glass-paned doors in the front room slide open to reveal the view, and a beer garden out back is also planned. 850 Lamont 415.944.2066Ave,

Beso Bistro and Wine Bar Californian This Hamilton Field bis tro highlights locally sourced organic pro duce, fresh sustainable seafood, and pastureraised and free-range meat. Wine lovers can embrace their inner Dionysus — more than 20 selections by the glass and more than 50 by the bottle are available. The patio is naturally shaded by local oaks. 502 S Palm Drive, 415.883.6700

Boca Pizzeria Italian Enjoy authentic pizza prepared with housepulled mozzarella and tomatoes imported from Italy, or go for a grilled rosemary chicken sand wich or the braised beef short rib pappardelle. 454 Ignacio 415.883.2302Blvd,

Crave Californian Executive chef Christian Pulido serves up seasonally driven California cuisine on the shaded terrace and in a modern dining room, replete with George Nelson bubble lamps. Char siu octopus and a soba noodle salad push the flavor boundary while a CAB burger and halibut with corn pudding are instantly familiar. 340 Ignacio Blvd, 415.883.0901

Finnegan's Marin American The dark wood-paneled booths and high backs on bar stools mean it is easy to linger over Irish-inspired meals like corned beef and cabbage or nachos made with waffle fries instead of corn chips. They taste just as good on the heated outdoor patio. 877 Grant Ave, 415.899.1516

Hopmonk Tavern

American The beer garden-style outdoor patio and live music keep fans coming back to this Novato brewhouse tucked into the Vintage Oaks Mall. And let’s not forget the ample selection of beers on tap. 224 Vintage Way, 415.892.6200

Jerry’s Delicatessen & BBQ American Southern flavors and plenty of smoked meats are highlights of an all-day menu that includes avocado toast and breakfast burritos for breakfast any time and a classic BLT updated with too.shadedTherewithsalmonhouse-smokedoraBBQplatetri-tipandchicken.ispicnic-styleseatingoutside,

7380 Redwood Blvd, 415.895.5592

Michael’s Sourdough

American The bread is made on site and is said to have magical qualities. It better, as it is the only holder for the overstuffed wonders served at this Best of the County 2019 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, Suite 165, 415.485.0964

The Speakeasy

American There’s noth ing like the comfort of a solid burger and beer when you’re kicking back and watching the game. In addition to the 10 beers on tap, cocktail inspo ranges from the 1920s to the 2020s. A new menu includes buf falo chicken lollipops and mini street tacos to savor on the patio. 504 Alameda del Prado, 415.883.7793

ANDANSELMOSANROSS

Bistro Viz Californian

After a two-year hiatus, owner-chef Soo Young Kim brought back this petite restaurant with bistro favorites and a focus on local. Though ingredients often change with the seasons, squash blossoms stuffed with makrut lime and Thai curry-infused wild salmon, vegetarian fritto misto and halibut with romesco and garliclemon yogurt inspire return visits. The lightbedecked patio is cozy, even with fog or rain’s chill. 115 San Anselmo Ave, San 415.902.9084Anselmo,

Comforts Cafe American Established in 1986, Comforts has a cozy sit-down patio and serves breakfast, lunch and weekend brunch.

A large takeout section offers a wide selection of house-made bakery items, seasonal salads, soups, sandwiches and entrees for dinner at home. Besides the famous Chinese chicken salad, other winners are the stuffed pecancrusted French toast, chicken okasan (nick named “Crack Chicken” by fans) and roast chicken enchiladas. 335 San Anselmo Ave, San Anselmo, 415.454.9840

Creekside Pizza & Tap Room American A perennial Best of the County winner known for their artisan pizzas, hearty sandwiches, and flavorful pastas and salads, Creekside offers plentiful glutenfree and vegan options, too. Their of40-handlecopper,selectioncraftbeersmakes a

beloved local pizza joint a destination for fresh beer in equal measure. There’s even gluten-free beer and kombucha pulled straight from the taps. 638 San Anselmo Ave, San 415.785.4450Anselmo,

Cucina sa Italian Open for lunch Wednesday–Saturday and six nights a week for dinner, takeout or delivery. Homemade pastas, seasonal salads and wood-fired pizzas strike a balance between southern Italy and northern California. Full bar and cocktails are available to go or enjoy a tipple on premise inside or at the new heated parklet. 510 San Anselmo Ave, San 415.454.2942Anselmo,

D.G. Cafe American Owner and town resident Clive Nisse’s sliver of a restaurant is built for how we eat now. Sandwiches are named for local landmarks (Mt. Baldy, Creek Park), salads are customizable and the picnic packages are, yes, designed for eating outside. A hot espresso bar and pas tries are available all day and a takeout window makes to go orders a snap. 411 San Anselmo Ave, San 415.295.7500Anselmo;

Flour Craft Bakery

American Along with artisan gluten-free and an assortment of vegan pastries, breads nola.bakery’snutrolls,decadentchocolateitesflair.saladsricotta)fancylunchthisspecial-occasionandcakes,petitecafeservesamenuofso-calledtoast(avocado,andbiggreenwithseasonalCustomerfavor-includeoatmealchipcookies,cinnamonflourlesshazelbrowniesandthesignaturegra

702 San Anselmo Ave, San 415.453.3100Anselmo,

Jillie’s Wine Bar

Californian A rotating list of more than 20 globally sourced and Californian wines and a few beers are on tap at owner Jill CordovaHolt’s thewhileblackandsmallShoppingshopnamedeponymouslybarandretailintheRedHillCenter.Savorbiteslikeacheesecharcuterieboardortrufflepotatochipssippingatoneofoutdoortables.

906 Sir Francis Drake Blvd, San Anselmo, 415.521.5500

Kientz Hall Californian Chef Gary Faulkner (Mark Restaurant by Jean-Georges, the Pebble Beach Company),

helms a kitchen where live-fire cooking is the focus. Tri-tip or rotisserie chicken with caper salsa verde can be paired with roasted eggplant with harissa and olives or carrots with spiced tahini-yogurt and dill. Sit inside the sunny atrium or enjoy the views of Mt. Tam on the rooftop terrace. 625 San Anselmo Ave, San Anselmo; 415.991.1502

Madcap Californian Chef Ron Siegel opened his first solo venture in a contemporary art-filled space with an urban edge. The vegetablecentric menu, available as a tasting menu or a la carte, incorporates seafood and Japanese techniques in colorful dishes that are bold, balanced and bright. The petite patio is as popular as the front room. 198 Sir Francis Drake Blvd, San Anselmo, 415.453.9898

Marinitas Mexican This sister restaurant of Insalata’s continues to flourish as a bastion of creative Mexican and Central and South American cuisine. Not your typical of-the-bordersouth-spot, it serves up margaritastop-notchandLatin lusciousness. 218 Sir Francis Drake Blvd, San Anselmo, 415.454.8900

Marche Aux Fleurs French A local favorite known for its seasonal cuisine and (quantitiesvationburgernight;nightandpaniedartisan’smeatsseafoodproduce,casingmarketplaceextensiveshow-locallyfarmedwildandfreshandfree-rangepreparedwithantouch,accombyalengthywinebeerlist.Thursdayishamburgerrequestingyourwithyourreser-isrecommendedarelimited),

available on the patio, too. 23 Ross Common, Ross, 415.925.9200

Pizzalina Italian The menu of Neapolitanstyle, wood-fired pizzas changes daily according to seasonal markets but always includes salads, antipastos, house-made pasta and main dishes. Look for favorites like a classic shrimp risotto and a caprese salad with mozzarella di bufala. 914 Sir Francis Drake Blvd, San Anselmo, 415.256.9780

Sushi 69 Japanese Sushi 69 has been a favorite for locals looking to get their fill of no-frills sushi. The owner hails from Japan and has created an extensive menu featuring tra ditional tempura and the popular Hiro’s roll (spicy tuna with avocado, salmon and ponzu sauce wrapped in sushi rice). 69 Center Blvd, San Anselmo, 415.459.6969

Taco Jane’s Mexican The full bar features plentiful tequila and mezcal selections, and its regional Mexican cuisine includes Oaxacan mole, fish tacos and vegetarian options. Black Gold salsa arrives with complimentary chips and is created using charred blackened toma toes and roasted chilis. Enclosed patio seating is available year round. 21 Tamalpais Ave, San Anselmo, 415.454.6562

Tony Tutto's Pizza After nine years in Mill Valley, owner Greg DiGiovine relocated to Ross, bringing his crusthereveganvibekid-farm-to-tablefamiliarpiesandanddog-friendlytodowntown.Thepiesarestillandagluten-freeisavailable. 16 Ross Common, Ross, 415.383.8646

Valenti & Co. Italian The bright yet cozy indoor space and warmly lit back patio are ideal environments for authentic Italian dishes made with local ingredients. The menu changes daily but look for the carpaccio of beef, the pan-seared Pekin duck and chef Valenti's famous tower of triple chocolate love at dessert. A seat at the chef’s table gives a prime view of the open kitchen. 337 San Anselmo Ave, San 415.454.7800Anselmo,

SAN RAFAEL

Amici’s East Coast Pizzeria Californian A wide array of thin-crust pizzas, freshly made pastas and salads are the ticket here, along with isGluten-free(theylemonflame-roastedchickenwingsare"atomic").pizzacrustavailable.

1242 Fourth St, 415.455.9777

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. Organic eggs anchor a breakfast and lunch menu of omelets, sandwiches and salads that Humphrey Bogart himself might recognize. They are famous for the eggs Benedict and a full spirits menu, a la "Rick's Cafe." 1335 Fourth St, 415.492.1530

Boiadeirus Steak Brazilian The picanha is the signature cut at this Brazilian-style steak house where gauchos carrying grilled meats on long swords cruise the room, offering portions of up to 10 meats. A huge salad bar offers everything from feijoada and potato salad

to yucca and deviled eggs. 925 Fourth St, 628.253.5854

Brazilian Breads Brazilian Brazilian street eats and the country’s famed pao de quejo are on offer at this catering and baking hub and take-out shop in San Rafael’s Canal neighborhood. gluten-freeNaturallycheesy bread and tapioca crepes pair well with Brazil’s native açai bowls, coffee and desserts or build your own sandwich with linguica or roasted eggplant. 20 Medway Rd, 510.647.8894

Bruno’s Italian One part market, two parts deli and cafe just off the downtown strip features all things Italian. Sandwiches, salads and entrees–Il Padrino (aka The 415.785.7487able.espressowinesItalianandMamma'sGodfather),Meatballs–arangeofimportedpackagedgoods,andcoffee/areavail1304SecondSt,

California Gold American Death Proof, a “lethal” blend of dark rum, calvados, orange and aromatic bitters, is just one of the pre-tiki, handmade drinks that highlight the cocktail menu in the slickly comfortable space, decked out in a style befitting the Roaring Twenties. The drinks range from California beer styles on the 12 taps to globally sourced wines. Fresh cocktails, like the tropical, smash and thunderbolt, feature produce sourced from the San Rafael farmers’ markets. Enjoy them at an outdoor table with a meal from neighbor Revel & Roost. 848 B St, 707.337.6159

Caribbean Spices Caribbean Jerk chicken with just the right amount of heat is a menu highlight at this brick-and-mortar San Rafael extension of chefowner Frantz Felix’s food truck of the same name. Go for the Caribbean sangria and Haitian specialties like griot or goat curry and atthenandsionsAmerican–inspiredAfricanverofcreolesnapperseafoodgumbo,savoryourmealasidewalktable. 819 Fourth St, 415.299.2680

Los Moles Mexican Centrally located on Lincoln Avenue, Los Moles offers traditional pueblo Mexican cuisine, with — you guessed it — a variety of different moles to enhance your dish. The menu includes enmoladas, tacos, pollo al horno, carne asada, flan and more. Stop in on Taco Tuesday when the special is quesabirria tacos or for the special Sunday buffet brunch with fresh cafe de la olla served from a clay urn and live music on the street-side patio. 912 Lincoln Ave, 415.453.5850

Lotus Cuisine of India Restaurant Indian Take comfort in awardwinning Indian cuisine from a frontsnewbuffet,all-you-can-eattogluten-freevegan,abundanceoldoneFourthandOpeneco-friendlyefficientstate-of-the-art,greenthatfamily-ownedlong-running,restaurantisalsoacertifiedbusinesswithaenergy-kitchenandappliances.dailyforlunchdinnerattheirnewStreetlocation,blockfromtheiraddress.Thereisanoforganicvegetarianandoptions,notmentiontheirfamouslunchwineandbeer.Apet-friendlypatioFourthStreet,

while the family’s adjacent Lotus Market Indian Grocery on Fifth Street means free parking in the back. 812 Fourth St, 415.456.5808

Lou’s Takeaway American Bicyclists returning from a ride along San Rafael’s Lucas Valley Road are in on the not-so-secret eats from Anthony (Lou) Rizzi’s petite restau rant. Though the menu changes frequently, look for favorites like chilled chicken noodles with roasted peanuts and pickled long beans, spicy honey-glazed fried chicken, and pork belly with black vinegar caramel sauce. 621A Del Ganado 415.226.7994Rd,

Magnolia Park Kitchen American This American bistro features lots of farm-fresh salads (quinoa with cranberry and carrot) and sand wiches Reuben)(Cubano,tochoose from.

The heated, partially covered outdoor patio is well suited to sipping a glass of wine or enjoying a burger or a signature fried chicken bomb sandwich with fire cracker aioli and serrano pickle slaw. 1016 Court St, 415.521.5591

Masala Kitchen Indian Cuisine Indian Into a quiet corner of Montecito Plaza comes the latest from coowner and chef Timothy Maharjan and co-owner and manager Atit Subba who serve up the varied cuisines and techniques of the Indian diaspora.

A tandoor oven turns out chicken, shrimp and lamb kebabs and extensive selection of naan, roti and other breads. Chicken tikka masala and masala chai are already local favorites, also served on the petite patio. 227 Third St, 415.526.3161

McInnis Park Golf Club Restaurant American Grab a meal prepared by chef Chris Harman before or after hitting the driving range (or even without picking up a club). Outdoor seating is popular, as is the full bar, with a selection of premium Scotches, small-batch bourbons and more than 50 wines from California vineyards. McInnis Park, 415.491.5959

Michael’s Sourdough

American The bread is made on site and is said to have magical qualities. It better, as it is the only holder for the overstuffed 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, Suite 165, 415.485.0964

Monk’s Kettle American Like the original in San Francisco, Chris Albertson’s restaurant in the shopping center kitty-corner from the Terra Linda Pool serves quaffable beers

(like Pliny the Elder on tap), burgers, and pub grub. The Mission Fried Chicken has an ardent following but there are plenty of offerings,veg-forwardtoo. 655 Del Ganado Rd, monks kettle.com

Mulberry Street Pizzeria Italian Chef Ted Rowe won first place in the Food Network Television Pizza Challenge, Season 5, with his “for the love of mushroom pizza” — sautéed mushrooms in a creamy garlic sauce and a red wine reduction atop a fresh crust. Be sure to try other unique pies, like the spicy threebeer pizza. 101 Smith Ranch Rd, 415.472.7272

Pho Viet Vietnamese

Of course you come for the namesake bowl of

hearty soup with clear broth, beef, noodles and vegetables at this Best of the County winner. But the family-style favorite tucked behind a carpet store on an industrial stretch of withBoulevardFranciscobeckonsbeautifulplates of

pork chops with broken steamed rice and fried eggs as well as the fresh spring and imperial rolls. 555 E. Francisco Blvd, Suite 22, 415.455.8063

Pond Farm Brewing American The microbrewery in the West End from husband-andwife 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. 1848 Fourth St, 415.524.8709

THE MAGIC OF THE HOLIDAY SEASON IS BACK AT FAIRMONT SAN FRANCISCO

From our life-sized Gingerbread House and Holiday Tea to Santa Suites and more, see all that you can experience this holiday season fairmont-san-francisco.com/holidaysat

RangeCafe American

The cuisine from chef Stephen Simmons is local; seasonal; made with naturally raised ingredients; and served in a casual, comfortable and refined setting, with floor-to-ceiling windows overlooking the grand Peacock Gap lawns. An inviting cafe at lunch with ice-cold lemonade and refreshing char donnay makes a great dinner spot once the sun sets. 333 Biscayne Drive, 415.454.6450

Terrapin Crossroads

American This water front restaurant and music venue presents fresh food and local talent and was opened by former Grateful Dead member Phil Lesh. The menu offers salads, savory dishes and woodfired pizzas, plus a wide selection of beer, wine and cocktails. Brunch on the patio is very popular. 100 Yacht Club Drive, 415.524.2773

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

Uchiwa Ramen Japanese It has been seven years since Kevin Fong and Ben Yang opened Marin’s first ramen shop, and it has found a spot in the hearts of ramen lovers for its rich broths, fresh noodles and assort ment of small plates. While the tonkatsu and gluten-free options remain popular, new items such as pan-fried ramen, vegan miso ramen and rice dishes

meet a variety of needs. A petite patio offers outdoor seating. 821 B St, 415.524.2727

Urban Remedy American Now serving delicious organic, non-GMO cold-pressed juices, isseemoncashewveganroundlocations.firstopenedchoices,andgluten-free,includingsnackssmoothies,andbowls,plentyofgrain-freelow-glycemic-indexthisplacein2013astheofmanyBayAreaRawdessertsthingsout.TrytheCaesarorgivethemilkwithcinna-andvanillaashottowhatUrbanRemedyallabout.

1904 Fourth St, 415.786.8011

Vin Antico American Vin Antico, “where passion meets the plate,” serves cocktails.aingisprepared.salads,pastasflatbreads,likemarket-inspiredseasonalcuisinestone-oven-bakedhandmadeandorganicallinnovativelyThekitchenopentothedin-roomandthere’sfullbarwithartisan

881 Fourth St, 415.721.0600

Viqtor Food Puerto Rican The latest spin-off of the Puerto Rican food empire owned by Victor Cielo and Sol Hernandez operates in the same dining space of the San Rafael original and is takeout only. Familyfriendly fare (spaghetti with garlicky shrimp, tacos with red sauce) and a pork rib sandwich cradled by the original restaurant’s famous tostones incorporate the broader flavors of the Caribbean. 902 Lincoln Ave, 415.737.0655

Vivalon's Jackson Cafe American The menu changes weekly to reflect the seasons, so

today’s panko crusted crab cake with potato salad and coleslaw will give way to tomorrow’s bacon and tomato mac ’n’ cheese with Caesar salad at this spot near the San Rafael Transit Center. Daily soup and sandwich choices and the hamburger are also available. 930 Tamalpais Ave, 415.456.9062

VN Noodle & Grill

Vietnamese Located in Montecito Plaza, the restaurant has a robust menu of standard Vietnamese fare, includ ing a wide selection of rice plates, pho and of course, iced coffee. 421 Third St, 415.306.4299

Whipper RestaurantSnapperCaribbean Owner/chef Bill Higgins serves tapas, sangria and reasonably priced organic dishes. forerings,partiespudding.andtacos,toLatinfreshblendslunchCalifornia-CaribbeanTheanddinnercuisinelocalfarm-ingredientswithflavors.BesuretrythepopularfishCuban“cigars”chocolatebreadAvailableforandspecialgath-plusabackpatioalfrescodining. 1613 Fourth St, 415.256.1818

Yet Wah Chinese Named for the founder’s wife (“Yet” refers to the moon, “Wah” to brightness), this beloved mainstay has a tradi tional Chinese menu and daily dim sum. Expect live music in the Kung Fu Lounge. 1238 Fourth St, 415.460.9883

SAUSALITO

Angelino Restaurant Italian Multiple gen erations of the Arcona family create an authentic Italian eatery with handmade pastas and seasonal antipasti that

has showcased the cuisine of the Campania region for more than 20 years. The newer Angelino Pastry Bar features classic croissants, focaccia and a raspberry-polenta pop tart, among other treats, with pickup from 8 a.m. 621 Bridgeway, 415.331.5225

Arawan Thai Thai Sure, this downtown favorite serves up popular dishes like pad Thai and vegetarian Siamese rolls, but the menu runs deeper into regional Thai flavors with offerings like a fermented tea leaf salad and soft shell crab curry. 47 Caledonia St, 415.729.9395

Avatar’s Indian If you’re on the hunt for innovative, multi-culti Indian fare, head to Avatar’s. Sip masala chai sweet ened with brown sugar before digging into Cajun-spiced shrimp on the heated and shaded patio. A curried sweet potato enchilada in the casual one-room restaurant makes a quick vegetarian lunch or dinner on the new patio. 2656 415.332.8083Bridgeway,

Bar Bocce American Food just tastes better on a bayside patio with fire pits and a bocce ball court. Order one of the sourdough bread pizzas, a shredded kale salad and a glass of wine and you’ll see why this casual, beachy eatery, overseen by Robert Price of Mill Valley's Buckeye and Bungalow 44, has become a local favorite. 1250 Bridgeway, 415.331.0555

Barrel House Tavern Californian Stop by Barrel House for a feel ing of rising above it all (it's on the second floor) where the soaring

ceiling work reflects the restaurant's name. The barrel-aged cocktails are worth a visit (try the Negroni) but dishes like maitake mushroom flat bread and tartare tacos reflect a locally focused ethos that is enhanced by the cool setting and fantastic bay and city views. 660 415.729.9593Bridgeway,

Copita Mexican Co-owner Joanne Weir and chef Daniel Tellez present fresh Mexican fare in the heart of downtown Sausalito. The ever-changing menu is 100 percent glutenfree, masa is prepared and pressed in house for each and every tortilla, and the in-house tequila bar serves more than 100 varieties, ideal for crafting your own margarita. Dine at the bar (when it is permitted again) or on the outdoor patio for great people watching. 739 Bridgeway, 415.331.7400

Dario’s Restaurant

Italian Dario’s, a 40-year-old pizza joint, updated the menu with Mediterranean flair. In addition to the thin-crust pizzas, you can spice up an order of pepperoni 'za with items like lamb meatballs, chicken shawarma and falafel wraps. 2829 415.332.6636Bridgeway,

Feng Nian Chinese

This spacious popular hangout has served up wonton soup, potstick ers and daily specials for nearly two decades. For an indulgent treat, order the Szechwan crispy calamari, honey-glazed walnut prawn or lemon chicken. At lunch, the spicy green bean chicken is a favorite of one of our staffers. A gluten-free menu is available. 2650 Bridgeway, 415.331.5300

Fish Seafood It has been said that this restaurant and fish market launched the sustainable seafood movement, making it the ultimate place for freshly caught, unobjectionable fare. Order any of the day's offerings — the menu changes daily but usually has a variation of fish tacos, ceviche and grilled fish of the day — then take in the bay views on the open-air deck. Though cash is still king, credit cards are now accepted (woot!). 350 Harbor 415.331.3474Drive,

Fred's Place American Famous for its breakfasts and its new outdoor patio, Fred’s is a Sausalito institution. Locals rave about dishes like the millionaire’s bacon, a sweet and sticky delight. It is perhaps best known for a dish called the Italian Swedish. That's wheat toast topped with a lean patty, cheese, poached eggs, tomatoes, mush rooms and peppers. Get it? 1917 415.332.4575Bridgeway,

Joinery American This large waterfront restaurant’s broad patio, big salads and shareable plates make it a destination for families and other groups. Order at the front, and then grab a seat to enjoy the craft beer, Joinery or Impossible burger, rotisserie chicken and other hearty, seasonal fare. 300 Turney St, 415.766.8999

Kitti’s Place Thai This home-style family-run restaurant has been in town for over 20 years. It features Californiainspired favorites like lettuce cups stuffed with chicken and almonds, soft spring rolls and a

curried turkey burger. A patio out front gets midday sun, even in winter. 3 001 415.331.0390Bridgeway,

Le Garage French Escape the tourist crush for an indulgent meal right on the water in a spacious room that was once, well, you know. The atmosphere is animated with light French music (à la Amélie) and plenty of natural light from the often-open garage door. A Niçoise salad is gussied up with white anchovies and the croque monsieur oozes with Gruyere and mustard-infused bechamel sauce. Escargot, tucked into puff pastry, is easily reheated at home. 85 Liberty Ship Way, 415.332.5625

Lighthouse American Weekend classic break fasts — eggs Benedict, fruit pancakes, a Norwegian omelet with smoked salmon — are the little engine that could for this restaurant on Harbor Point, with long lines to be expected. Locals head over on weekdays for Nordic-inspired lunch and dinner fare; try the meatballs or the burger topped with horseradish, capers and beets. 1311 Bridgeway, 415.331.3034

Murray Circle American Cavallo

potatoconfitchickensalmondinnerGarciafarefeaturesacclaimedPoint’srestaurantlocal,seasonalfromchefMikeatlunchand(grilledsumacBLT,roastedwithlemonandsourcreampuree).An

extensive wine program means global offerings by the bottle or glass. Stop by Farley Bar for cocktails with a view and the same locally focused ethos. 601 Murray Circle, 415.339.4750

Osteria Divino Italian Authentic Florentine cooking with an eye on local and seasonal means fresh fare all year long. The extensive artisan pasta selec tion includes vegan and vegetarian options and a breakfast menu includes frittatas and English muffin sandwiches. Live music on Friday and Saturday evenings lifts everyone’s spirits. 37 Caledonia St, 415.331.9355

Poggio Italian Vitello sliced excruciatingly thin and topped with lemon

and tonnato sauce is a singular dish in the hands of executive chef Benjamin Balesteri, who creates Northern Italian fare using local and Italian ingredients. The bar may be the most hopping in town and is recognized for its killer Negroni. Private dining rooms above the restaurant can accommodate larger parties (10 to 150 guests). 777 Bridgeway, 415.332.7771

Sausalito Equator

American The transition of Cibo Bakery to Sausalito Equator, com pleted in 2019, means a coffee menu including Equator’s iconic drinks like the shakerato (coffee shaken with cream) and rotating, seasonally focused beverages. The veggie hash topped with a fried egg is insanely

popular at breakfast, as are the pastries from Cibo Bakery, and pair beautifully with chai from San Rafael's Silk Roads. Locally sourced salads, sandwiches and paninis easily transi tion from breakfast to lunch. 1201 415.521.5770Bridgeway,

Saylor’s Restaurant and Bar Mexican Chef/ owner Sean Saylor uses fresh local ingredients and seafood to create a distinctively Cabo combination of Californian and Mexican cuisine. That means polenta with green chili and mozzarella or a Caesar salad with ancho chili croutons and queso fresco. Choose from more than 200 varieties of tequilas that are even better when enjoyed in the private Cabo

Wabo room, named for (and approved by) Mill Valley's own tequila master, Sammy Hagar. Sip and savor on the heated Agave Terrace out back where the vibe is as festive as inside. 2009 Bridgeway, 415.332.1512

Seahorse Italian The spacious dining area, 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

Spinnaker Seafood Chef Phil Collins excels at preparing seafood, and it shows in the beautifully plated presentations.

Marin 3. Filing Date: September 15, 2021. 4. Issue Frequency: Monthly. 5. Number of Issues Published Annually: Twelve (12). 6. Annual Subscription Price: $12.00. 7. Complete Mailing Address of Known Office of Publication: One Harbor Drive, Suite 208, Sausalito, CA 94965. Contact Person: Alex French; Telephone: (415) 332-4800. 8. Complete Mailing Address of Headquarters or General Business Office of Publisher: Marin Magazine, One Harbor Drive, Suite 208, Sausalito, CA 94965. 9. Full Names and Complete Mailing Addresses of Publisher, Editor and Managing Editor: Leah Bronson, Media Director, One Harbor Drive, Suite 208, Sausalito, CA 94965; Mimi Towle, Editor at Large, One Harbor Drive, Suite 208, Sausalito, CA 94965; Lotus Abrams, Managing Editor, One Harbor Drive, Suite 208, Sausalito, CA 94965. 10. Owner: Make It Better Media Group, LLC, a Delaware limited liability company, 1150 Wilmette Ave., Suite 2, Wilmette, IL 60091; Susan Noyes, Sole Member, 1150 Wilmette Ave., Suite 2, Wilmette, IL 60091. 11. Known Bondholders, Mortgagees and Other Security Holders Owning or Holding 1 Percent or More of Total Amount of Bonds, Mortgages, or Other Securities: None. 12. (Does not apply.) 13. Publication Title: Marin Magazine. 14. Issue Date for Circulation Data: October 2021. 15. Extent and Nature of Circulation: Average Number of Copies Each Issue During Preceding 12 Months; Number of Copies of Single Issue Published Nearest to Filing Date: A. Total Number of Copies: Average: 30,911; Actual: 30,000. B. Legitimate Paid and/or Requested Distribution: 1: Outside County Paid/Requested Mail Subscriptions Stated on PS Form 3541: Average: 0; Actual 0. 2. In-County Paid/Requested Mail Subscriptions Stated on PS Form 3541: Average: 19,939; Actual: 20,074. 3. Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Paid or Requested Distribution Outside USPS: Average: 131; Actual: 250. 4. Requested Copies Distributed by Other Mail Classes Through the USPS: Average: 0; Actual: 0. C. Total Paid and/or Requested Circulation: Average: 20,070; Actual: 20,324. D. Nonrequested Distribution: 1. Outside County Nonrequested Copies Stated on PS Form 3541: Average: 8,931; Actual: 7,531. 2. InCounty Nonrequested Copies Stated on PS Form 3541: Average: 0; Actual: 0. 3. Nonrequested Copies Distributed Through the USPS by Other Classes of Mail: Average: 0; Actual: 0. 4) Nonrequested Copies Distributed Outside the Mail: Average: 1,572; Actual: 1,860. E. Total Nonrequested Distribution: Average: 10,503; Actual: 9,391. F. Total Distribution: Average: 30,573; Actual: 29,715. G. Copies not Distributed: Average: 338; Actual: 285. H. Total: Average: 30,911; Actual: 30,000. I. Percent Paid and/or Requested Circulation: Average: 66%; Actual: 68%. 16. Electronic Copy Circulation. (Does not apply) 17. Publication of Statement of Ownership for a Requester Publication is required and will be printed in the November 2021 issue of this publication. 18. Signature and Title of Editor, Publisher, Business Manager or Owner: Alex French, Production Director. Date: September 15, 2021.

Set right on the water with sweeping views of San Francisco, this romantic spot is great for an evening occasion. 100 Spinnaker Drive, 415.332.1500

Sushi Ran Japanese Sample innovative small plates just big enough to share before enjoying some of the best sushi the Bay Area has to offer; the prices don’t deter the herd of enthusiasts who line up nightly to partake. Just stopping by? The wine, cocktail and sake lists keep even the pickiest barfly satisfied. Reservations are a must for the main room. 107 Caledonia St, 415.332.3620

Taste of the Himalayas Himalayan Popular for lunch and dinner, serving dishes from countries close to the famous mountain region. Stick with familiar curry and

tandoori or dive into regional specialties like jasha maroo (from Bhutan) and churi pama (from Tibet) found nowhere else. 2633 Bridgeway, 415.331.1335

ThaiTanic Street Food Thai Sausalito gets a Thai spot from the owners of My Thai in Mill Valley, San Rafael and Novato. nautical-themedThe res taurant offers Bangkok street-food favorites like sriracha wings, pad Thai and barbecued meats. 1001 415.331.8007Bridgeway,

Tommy’s Wok Chinese Fresh free-rangeingredients,chicken and traditional dishes fulfill the Chinese food craving with a nice atmosphere for dining in and great takeout for a night at home. 3001 415.332.5818Bridgeway,

chips.beer-batteredwithcioppinofromducersandlocalknown1970srestaurant,inrestaurantClub,thebuildingturn-of-the-centuryconstructedforSanFranciscoYachtthiswaterfrontisashoo-fordatenight.Theafamoushangout,isnowforsupportingfarmers,fishersorganicfoodpro-ineverythingitswell-regardedtoaLouiesaladcraborprawnsandfishand 558 415.331.3232Bridgeway,

TIBURON

Caffe Acri Italian The well-lit corner cafe in Tiburon is a go-to for bikers, city commuters and locals. Diners will find Italian roast espresso drinks, freshly baked pastries and eggs for breakfast and a selection of soups, salads and paninis for

Out & DINE

lunch. A market stacked with pantry items and coffee operates inside the café, and outdoor dining is available. 1 Main St, 415.435.8515

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. A recent expansion tripled the size of the patio to accommodate more diners. In 2014, diners voted Luna Blu one of the Top 100 Neighborhood Gem res taurants in America. 35 Main St, 415.789.5844

Rustic Bakery Californian 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

Salt & Pepper American

With its hardwood floors and blue-check ered tablecloths, the sun-filled, one-room restaurant is an area favorite. Scallops, ribeye steak, a beef burger and traditional crab cakes with jalapeño dipping sauce are some of the popular choices on the patio. 38 Main St, 415.435.3594

Sam’s Anchor Cafe American Reopened after an seafoodthecarttoast,whiletheremainpatio.thelasandtie-upshouseremodel,extensiveSam'sboatfeelandboatremainintact,spiffywhiteumbrel-anddeckchairslineexpansivewaterfrontAll-daycocktailsafixtureasdoessignaturecioppino,offeringslikecrabaroamingoysterandarawbarreflectmenu'senduringfocus.

27 Main St, 415.435.4527

Servino Ristorante Italian Chef and owner Angelo Servino highlights ongram.sustainableitselfbay,cialties.pizzaspastas,includingofingredientsorganicinanarrayrusticItaliandishes,house-madewood-ovenandseasonalspe-LocatedontheServinoalsopridesonitsextensiveseafoodproSavorladolcevitathewaterfrontpatio.

9 Main St, 415.435.2676

The Caviar Co. American Strawberry resident Petra Bergstein expanded her home.ingtotruffles,grilledandbyalongdelicacy.dedicatedshopnessFrancisco-basedSanbusiwithadowntownandrestauranttothebrinyCaviarflights,withChampagnetheglassorbottlesmallplateslikecheesewithareavailableenjoyintheirtast-roomortotake

46A Main St, 415.889.5168

Tiburon Tavern American Renzo and Crystal Azzarello of nearby Luna Blu took the reins in August for the Tiburon Tavern bar

and restaurant with Chef Babak Nasser on board to handle the flow from breakfast and brunch through dinner. The same wide patio is back in service, too. 1651 Tiburon Blvd, 415.435.3133

Via Piccola Trattoria Italian Pedro and Maria Ulloa (formerly of San Rafael’s Arrivederci) opened a new spot with dishes like veal saltimbocca and hand made pappardelle alla Abruzzese (gluten-free pasta is available) at lunch and dinner with tiramisu or key lime pie for dessert. 1 Blackfield Dr #11 at The 415.388.9100Cove,

Waypoint Pizza Pizza Family-friendly, pickupOrderfans,saladsmetcooked-to-orderwithgourpies,slices,freshand,forsportsalarge-screenTV.onlineforquickordelivery. 15 Main St, 415.435.3440

WEST MARIN

Nick’s Cove American This escape along Tomales Bay is famous for barbecued local oysters, Dungeness crab mac ’n’ cheese and cocktails andmostdiningandlounge.pieraofvide120-seatLargehomegrownincorporatingingredients.windowsintherestaurantpropicturesqueviewsTomalesBay,orenjoyseatoutsidealongtheorinthewaterfrontThecozybarfireplaceinthemainroommakestheoffog-whippedrainydays. 23240 Highway 1, 415.663.1033Marshall,

For more comprehensive restaurant listings, visit us online at marinmagazine.com/food-drink .

The Trident Seafood Set in a

Calendar

corrupt imperial court circa 47 CE, complete with furtive meetings, frustrated trysts, kid nappings, betrayals and romantic vicissitudes. arsminerva.org

NOV 21–JAN 3, 2022

The Art of Banksy Sourced from private collections, works that would otherwise stay hidden in private homes or warehouses are featured in this exhibit that includes many of the artist’s most recognizable images — “Flower Thrower,” “Rude Copper” and “Girl With Balloon,” among others. banksyexhibit.com

NOV 27 Christmas in Vienna The Vienna Choir Boys raise their crystalline voices to sing favorites like “Hark! The Herald Angels Sing”; “Joy to the World”; and their very own rendition of “Stille Nacht,” the original Viennese version of “Silent Night.” calperformances.org

FILM

THROUGH NOV 17 Alternative Visions

The annual showcase of experimental cinema features San Francisco treasure Al Wong presenting his 1977 fi lm Twin Peaks, as well a s a fi lm installation of “perceptual riddles” from the same year, Japanese experimental fi lms by women and a visit by collage anima tor Janie Geiser, among others. bampfa.org

THROUGH FEB 27

Beyond the Sky Curated by Oakland’s Leila Weefur, four shor t fi lms from Africacontemporary n fi lmmakers connect cinematic voices across the continent’s diverse regions while reframing traditional African images into a new digital vernacular. moadsf.org

NOV 13 Warren Miller’s Winter Starts Now The inveterate skier jumps a little higher in his 72nd fi lm. marincenter.org

ARTS LECTURES&

THROUGH NOV 7

Take 3 This virtual event from RAWDance includes two works, Shadow (part 1), a muchdelayed world premiere that explores debris,ever-expandingourdigitaland The Healer, a meditation on health and wellness dedicated to aunt.KaterinachoreographerWong’slate odc.dance

NOV 5–7 These Are the Ones We Fell Among Presented in collabora tion with Inkboat and artist Ann Carlson, this dance takes inspiration from the movements, myths and metaphors of our endangered animal cousins and looks for humor and grace amid

excrement, entropy and fear. odc.dance

NOV 18–DEC 19 Christmas at Pemberley

The final installment of a trilogy based on the characters of Jane Austen’s clas sic novel Pride and Prejudice follows Mr. Darcy’s younger sister, Georgina, and the youngest Bennet sister, Kitty, as they

navigate the arrival of Georgiana’s celebrations.thecorrespondentsecretintofamily’sholiday

marintheatre.org

NOV 19–21 Messalina

The company devoted to resurrecting forgotten operas from the Italian Baroque presents a story of the young wife of Emperor Claudius, staged at Rome’s

COMEDY

NOV 20 Patton Oswalt

A true polymath, the “Parks and Rec” and “Veep” star, who is as equally well known for his books, Zombie Spaceship Wasteland and Silver Screen Fiend, delivers a new standup routine, “Who’s Ready to Laugh?” thefoxoakland.com

MUSIC

NOV Masterworks6–7 1 Pianist Orli Shaham is featured in Robert Schumann’s Piano Concerto in A minor, and composer and violinist Jessie Montgomery takes on Johannes Brahms’ Symphony No. 1. marinsymphony.org

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

Wall2Wall Exhibit at Sonoma Valley Museum of Art

NOV 13 Big Brother & the Holding Company

The band that launched Janis Joplin’s career is still at it, singing new material, as well as classics like “Piece of My Heart” and “Ball and Chain” at live shows. musichall.comsweetwater

MUSEUMS

THROUGH NOV 7

Planet Earth Fights Back

Experimental artist

Phyllis Thelen defends, protects and celebrates “Our Mother” and only terrestrial home while demonstrating our precarious perch and our power to fight back. marinmoca.org

THROUGH NOV 14 Johan Hagemeyer

A life-changing meet ing w ith fruitStieglitzphotographerAmericanAlfredturnedafarmer,wh

o first arrived in the United States in 1900, into a renowned photographer himself. His work was widely in fluenced by his circle of friends, many

of whom have work appearing in this exhibition. bolinasmuseum.org

THROUGH FEB 27, 2022 Soul of Black Folks

Featuring more than 20 works created by Amoako Boafo between 2018 and 2021, this showcase of the artist is an exploration into Boafo’s efforts within his painting practice to capture the essence of the Black figure, includ ing Black subjectivity, Black joy and the Black gaze. moadsf.org

OCT 23–APR 24

Runway of Love A spot light on the remarkable career and legacy of Black fashion designer Patrick Kelly (1954–1990) includes 80 fully accessorized ensembles presented alongside footage from his fashion shows, revealing both an enduring message of love and an assertion of Black empowerment. deyoung.famsf.com

OCT 30–NOV 20 Wild Porcelain In keeping with artist Michelle Erickson’s previous

political statements, a series of works con fronts visitors with issues such as socio economic inequality and objectspermanent-collectionfromdrawingservationencroachmentenvironmentalandconwhilealsoinspirationsurroundingonview. legionofhonor.famsf.org

FROM NOV 7 Living Worlds The first plan etarium producedshowin-house by the Academy’s visu alization studio since 2018’s Expedition Reef is an exploration of the ways life has trans formed Earth’s surface and atmosphere over billions of years, and a journey through the cosmos in search of life in our solar system and beyond. calacademy.org

EVENTS

THROUGH NOV 7 Elements of Nature

A three-series collaboration SBHGCornerstone’sContemporaryOakland-basedbetweenSLATEandonsiteGallerymeans

a show featuring five local mixed media artists including Robert Buelteman, who utilizes a high-voltage electricity and a fiber-optically delivered light system to cast plants in photographs. cornerstonesonoma.com

THROUGH NOV 28 Botanical Art A juried exhibit of 45 floral works arrives at the Marin Art & Garden Center from artists representing the U.S., France, Japan, Singapore, South Korea and the U.K., among others, plus a presen tation of the second installment of the Mt. Tam Florilegium proj ect. maringarden.org

THROUGH JAN 15

Nocturne-X A new program from local arts nonprofit Grey Area invites visitors into a terrestrialalienjourneymultisensoryofamassiveforestofextra

flora that responds to touch, sound and movement, each in its own unique way. nocturne-x.com

NOV 10 Bill Plaschke

In an online discussion

about Paradise Found: A High School Football Team’s Rise from the Ashes, the columnist for the Los Angeles Times reveals what happens to coach Rick Prinz and the Paradise football team in the aftermath of a fire that ravaged their town in 2018. copper fieldsbooks.com

NOV 16 How the Other Half Eats Sociologist and thePh.D.,PriyaethnographerFielding-Singh,bringsusintokitchenofdozens of families from various backgrounds to explore how — and why — we eat the way we do at an in-person event in San Francisco. omnivorebooks.com

NOV 18 Still We Rise Ten-time Grammy winner beneGLIDE’sMcFerrinBobbyheadlinesannual

fit as it returns to the AuditoriumMasonicwith NPR

Tiny Desk c ontest winner Fantastic Negrito and Renel Brooks-Moon as MC, also available as a virtual program. glide.org

NOV 11–DEC 19 Camelot What happens when Guenevere falls in love with a young Lancelot? If it has been on your mind since 1960 when Alan Jay Lerner and Frederick Lowe adapted T. H. White’s 1958 novel The Once and Future King into a hyper-successful Broadway musical, you are in luck. In partnership with Ross Valley Players, Mountain Play is reviving the classic that became associated with the Kennedy administration with live perfor mances at The Barn Theater in Ross. Starring San Rafael resident Phillip Percy Williams a s Arthur, Krista Joy Serpa as Guenevere and Izaak Heath as Lancelot, the Arthurian legend is explored through song (who could ever forget “The Lusty Month of May”?) as the idealistic Arthur sees his morale tested when Guenevere falls for Lancelot and the fate of the kingdom hangs in the balance. “The last couple of years have felt heavy,” says Williams. “Now my soul feels light, my heart and spirit have been freed to give love and hope through music and theater.” mountainplay.org

GLIDE Holiday Jam

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Krista Joy Serpa

Bay Area’s Better Makers

OUR COMMUNITY COMING TOGETHER IN 2021 EDITED BY DONNA BERRY GLASS

• Side by Side Reach for the Stars Gala Raises $240,000 to Support Youth Mental Health in the Bay Area Event honors recently retired CEO

Side by Side’s 2021 Reach for the Stars Gala was held September 18 at a private estate in San Rafael and was hosted by California State Senator Mike McGuire.

To celebrate the event’s “Golden Era of Hollywood” theme, many guests dressed in vintage glitterati attire and were serenaded with 1940s-style jazz by The Speakeasies, as well as Marilyn Monroe imper sonator Camille Lorea. The event raised $240,000 in critically needed funds for Side by Side’s behavioral and mental health programs for lower-income youth in the Bay Area.

A highlight of the gala was a heartfelt tribute to Side by Side’s recently retired CEO, Mary Denton, who led the organization for more than 20 years and grew the nonprofit signi ficantly during her tenure. Nearly 200 guests enjoyed an outdoor dinner catered by Sage Catering and cocktails curated by Rebecca Pinnell.

Other guests included J. Patrick Hunt , Tim Myers , Lori Frugoli , Otis Bruce , Ray Syufy and Howard Schomer Deanna Brock and Shannon Matthiesen served as gala co-chairs, and Chris Dolan was honorary gala chair. sidebysideyouth.org

IMPACT: Helping young people impacted by adversity move toward a future with connection and meaning.

SPONSORS: Fenwick Foundation, Filice, Marin Magazine, Make It Better Media Group, North Bay Business Journal, Relevant Wealth Advisors and Sutter Health Novato Community Hospital

• Marin Humane Tops $575,000 in Donations at Annual Gala Guests bond over shared love of four-legged friends

Animal a ficionados and their furry friends traveled from across the Bay Area on Sept. 25 to partake in Marin Humane’s 2021 Gala, Together at Last

Held on the expansive lawn at Marin Humane’s campus in Novato, the sold-out a ffair drew more than 350 guests, all sharing a love of animals, with some bringing their well-behaved canine companions along. Guests included Miyoko Schinner, Cheryl Popp, Michael Lappert , Paul Shapiro, Lori Frugoli and Damon Connelly

Animal-friendly themes ran throughout the event, from specialty cocktails named the “Moscow Mutt” and the “Cat Scratch Spritzer” to cases of wine with personalized pet photo labels available for bid during the live auction. The event’s star attraction was a “pawparazzi” photo booth in which guests could snuggle and take photos with adorable, adoptable kittens and puppies.

The event raised $575,000, which will enable the nonprofit to strengthen its community engagement efforts and augment a program designed to help lower-income families offset animal expenses. marinhumane.org

IMPACT: Making lives happy by connecting animals in need of forever homes with loving and compassionate humans.

SPONSORS: Brayton & Purcell, LLP, Hill’s, iHeartRadio, PAWS, Pet Emergency and Specialty Center of Marin and Pet Food Express

Paul Shapiro, Toni Okamoto Shapiro and Eddie

Chloe Lechuga, Hunt School teacher

• West Marin’s Halleck Creek Ranch’s Buckles and Bling Generates $208,000 Supporting the ranch’s emergency preparedness plan and horseback riding programs for disabled individuals

On Friday, Sept 17, key support ers of West Marin’s nonprofit Halleck Creek Ranch gathered at a di fferent kind of Marin “ranch” to support the 44-yearold organization’s mission to deliver therapeutic horseback riding and other equineassisted activities to people withHelddisabilities.attheiconic Rancho

Nicasio restaurant, “Buckles & Bling” was a chance for guests to socialize with friends, enjoy fine food and wine and dance to live music by Buck Nickels and Loose Change. Numerous board members were present, including Dan Steadman, Nancy Brookshire, Shannon Manzoni, Bill Manheim, David Lambert, Bob Reyff, Rick Lind and Jim Grossi

Halleck Creek Ranch also honored Dan Phillips, director of the Tech Resource Center of Marin, with its Silver Buckle Award for embodying its motto, “Life Without Barriers.”

Proceeds from the event support the 60-acre ranch’s mission to promote interaction between horses and humans as a conduit for physical, emotional and mental development, and will help fund the ranch’s emergency pre paredness initiative designed to keep its animals safe in the event of fi res or other disasters. halleckcreekranch.org

• A Garden Party Under the Stars Marin Art and Garden Center up $100,000 to to its enchanting grounds

One hundred and sixty guests donned thei r fi nest garden attire on Friday, Sept. 17, to dine by starlight inside the walls of the Marin Art and Garden Center in Larkspur, surrounded by towering heritage trees and blooming roseNowbushes.inits

sixth year, the Marin Art and Garden Center’s Annual Harvest Dinner supports all public programming , i ncluding the center’s summer concert series, lectures, studio exhibitions, family program ming and garden workshops, as well as free, daily admission to its historic grounds from sunrise to sunset.

Dinner, by Sage Catering, featured a spectacular multicourse menu of locally sourced fare. Wines were provided by Duckhorn Vineyards, Hafner Vineyard and Lorenza and decor was orchestrated by Mayesh.

Attendees at the al fresco soiree included Elizabeth Robbins , Beach Kuhl , Julie McMillan , Phoebe Cowles , and a number of Marin Art and Garden board members.

The event raised $100,000, enabling the center to look ahead to future programs with greater creativity and flexibility to engage the Marin community in the arts, conservation and preservation maringarden.org

IMPACT:

SPONSORS: Hafner Vineyard, Lorenza and Mayesh

Garden DirectorSchoolEmma Norris and Josh Norris

Dan Steadman, Dan Phillips and Molly Scannell

Heidi and Kevin Noonan, along with their three chil dren, moved to the Forbes neighborhood of San Rafael after outgrowing their two-bedroom, one-bath Spanish-style home in San Anselmo. The area’s beau tiful tree-lined streets, abundance of young families and older houses appealed to them. Plus, Kevin grew up in San Rafael and still had family there. The couple found an 1867 Victorian that “needed a lot of work,” Heidi recalls. “But the intricate moldings, high ceilings and overall ‘good bones’ drew us in.”

The couple hired the Berkeley-base d fi rm Fischer Architecture, whom they’d worked with previously, to remodel and renovate the historic, two-story home. The wish list included a new primary bed room with a walk-in closet, a new primary bath, an upstairs laundry room and a new, larger kitchen with views of the backyard.

The couple also wanted an addition to enlarge many of those spaces, bring in more light and improve the flow throughout. “They wanted an addition that was very modern, so that was the aesthetic springboard,” says principal Kerstin Fischer, who worked on the proj ect with her husband, Andrew, also a principal at the fi rm.

The L-shaped, Italianate Victorian, once a farmhouse, had seen the addition of a porch in its early years, which was later enclosed. Working with the existing footprint and foundations, the architects designed a striking new addition in glass and painted steel panels, with rain-screen siding made of oxidized redwood.

“Our intent was to design the addition using informal materials,

akin to a garden structure,” says Fischer. “Clad in redwood boards, the addition on the street-facing elevation of the house references a trellis or simple fence. At the rear, the taller and more predominant addition in steel and glass references the historical sun porch, or conservatory, features of many Victorian buildings. This informal expression helps maintain the hierarchy of the existing house over theToaddition.”connect the modern addition, the architects subtly slid the fl at-roofed structure under the Victorian’s decorative eave line. As historic guidelines dictate that a distinction between the old and new can be read, the architects didn’t strive to mimic the original house, but to take cues from it. “We followed the tall and narrow proportions of the windows of the existing house,” says Fischer. “It was important to keep that verticality.”

At the rear of the house, where there were previously no windows, the bottom level of the addition houses the new kitchen and a small bedroom with a bathroom. Previously tucked behind a laundry room, the kitchen today features clean lines, custom cabinetry and timeless materials like Bardiglio marble. It opens up to the inviting backyard with an existing pool, coach house and a new ipe wood deck to the west. “It’s kind of a glass box,” says Fischer.

Upstairs, the addition houses the new primary bedroom and bath. The latter seamlessly extends across to the new walk-in closet, where an internal door opens into the newly placed laundry room, which is also accessible from the landing. The bedroom offers an expansive view of the hills to the north, through windows that wrap around two sides.

Downstairs, there are now clear through-lines from living room to kitchen, kitchen to dining room and from one room to another. The addition’s eastern portion houses a modest library space that extends in a line to a home office area, whic h flows into the family room. “On the property line side of the house, where California building code doesn’t allow for windows, windows were actually removed and sup plemented with a skylight in frosted glass,” says Fischer.

Along with new woo d floors and several striking pendant lights, the house got a fresh coat of paint, including “a soft blue,” as Fischer describes it, from Farrow & Ball, in the upstairs landing. “It cre ates a cozier feel and hearkens back to the original farmhouse,” she observes.Thoughtful

details — like the window shapes on the addition, the frosted glass skylight and tucking in the modern structure beneath the Victorian eave line — are ultimately what made the result a suc cess, according to Fischer, and the owners were thrilled with their new home. Heidi says, “They did an amazing job marrying the old and the new.”

Joann Plockova is a design writer with bylines including The New York Times, Wallpaper and Azure. Her first design book, Come Together (Gestalten), will be released internationally this month.

The modern addition is tucked in below the existing house’s decorative eave line. This page: The new kitchen features Bardiglio marble countertops and expansive windows.

Clockwise from top left: In the main living spaces, the remodel created clear throughlines from living room to kitchen, kitchen to dining room, and from one room to another. At the front of the house, the addition’s redwood boards reference a trellis or a fence. The entire addition was inspired by the conservatories that were often part of Victorian houses. The addition’s eastern portion includes a modest library space. It extends in a line to a home office area, which then flows into the family room. In the new primary bedroom, there are two walls of windows that fill the space with light.

WANT MORE? For more home decor and design inspiration, expert advice from industry leaders and stunning pieces by local artists, visit spacesmag.com.

Belvedere Lagoon waterfront midcentury home is 3br/2ba w/an “open water” view. Close to downtown, shops, restaurants & ferry to San Francisco.

The Northstar,PenthouseCA

Overlooking the ice rink and year-round resort activities, this spacious end unit offers 2 decks, plenty of natural light, and amazing views. Featuring a gourmet kitchen, wet bar and an open design perfect for entertaining. Take the elevator from the heated underground parking lot directly into the penthouse for maximum privacy. Includes private ski lockers and offered beautifully furnished for a turn-key sale.

Privilege and Gratitude

It was an honor to facilitate the sale of some truly memorable properties this past year.

My deep gratitude goes to all those who were involved and made each project both successful and enjoyable. It was a privilege to work for and with everyone involved in these very special transactions.

Cheers to my clients, team members and support staff, counter parties and their agents, inspectors, contractors and photographers who contributed to the integrity and outcome of each sale.

~ Please enjoy this season of Giving Thanks ~

Recent Transactions

*Ross - $17,000,000 San Anselmo - $4,750,000

*Ross - $7,200,000 San Rafael - $1,635,000

Open the front gate to this romantic Tuscan style home and immediately enjoy the privacy and spectacular views. The wrought iron walkway through cypress and palm looks onto the magnificent terrace. Timeless finishes including balconies accessed by French doors and crown molding accent the light filled and immaculate interiors. The sun filled cook’s kitchen opens directly to the upper patio. Downstairs is the luxurious master suite along with two additional bedrooms. Lower level with one bedroom, full bath and family room has a separate entrance.

I have much to be grateful for this year. It was a year of firsts. I started the Werner Group while still very much a part of and happy with Golden Gate Sotheby’s International Realty. I added a wonderful team member to the group, Crystal Fink. Crystal brings a fresh marketing perspective to my business and has really become my right-hand woman. I had the best year ever in my real estate career and am very thankful to all my clients who have trusted me with their most important asset. I know that we live in a bubble here in Marin, but there are many who do not have the most important basic life essentials. I am happy to be able to contribute to causes that I feel strongly about; A Home for a Home, The Marin/San Francisco Food Bank, and Habitat for Humanity. I am grateful for the wonderful life I have here and for the Marin community. I hope to continue to serve my clients and those in this community and beyond for years to come.

I am grateful to all of my clients for placing their trust and confidence in The Werner Group this past year.

Happy Thanksgiving

Wishing you a wonderful holiday filled with the warmth and happiness of the season.

The paintings of Paul Jenkins have come to represent the spirit, vitality, and invention of post World War II American abstraction. Employing an unorthodox approach to paint application, Jenkins is as much identified with the process of controlled paint-pouring and canvas manipulation as with the gem-like veils of transparent and translucent color which have characterized his work since the late 1950’s.

Over more than seven decades, Jenkins paintings have been widely exhibited around the world. He has had seven major retorspectives and his works are found in international museum and private collections including the Guggenheim Museum, the Museum of Modern Art, the Whitney Museum of American Art and the Brooklyn Museum in New York; the National Museum of American Art and the Hirshhorn Museum and Sculpture Garden in Washington, D.C.; the Tate Gallery in London; Centre Georges Pompidou in Paris; and the Stedelijk Museum in Amsterdam.

Robert Green Fine Arts, established 1969, exhibits primarily painterly, abstract expressive work by painters that thoroughly take advantage of the sensually evocative nature of color and form.