#01918616 A stunning 4,007-square-foot home in the heart of Sleepy Hollow. Swimming pool, Sport Court, three-stall horse barn, pasture, lush lawn and well-water irrigation all add to the allure of this incredible property. Contact Nick to schedule a showing. $4,500,000
JESSICA CLINE CO-FOUNDER, CEO
jessica@marinlivingmagazine.com 707.302.0850
DANIEL JEWETT CO-FOUNDER
EDITORIAL AND OPERATIONS DIRECTOR
dan@marinlivingmagazine.com
ADVERTISING
Marketing Strategy Consultant & Wine Country Specialist Chet Klingensmith chet@marinlivingmagazine.com, 707.216.1780
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Marketing Strategy Consultant Kim McGinnis kim@marinlivingmagazine.com, 415.640.4504
Marketing Strategy Consultant Courtney Roberts courtney@marinlivingmagazine.com, 415.720.3752
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DINA GRANT CO-FOUNDER
BUSINESS DEVELOPMENT DIRECTOR
dina@marinlivingmagazine.com 707.238.2030
CASEY
GILLESPIE CO-FOUNDER
EDITORIAL
Editor
Caitlin Hamer
Contributing Designers
Roberto Avalos, Madeleine Hannes, Gregory Odendahl, Ronald Sequeira, Britney Trezzo
Contributing Writers
Keri Bridgwater, Nick Czap, Annie Geiser, Casey Hatfield-Chiotti
Copy Editor Cynthia Rubin
Client Services Director Lauren Winsett lauren@marinlivingmagazine.com, 415.300.0908
Mailing Address Marin Living PO Box 2104 Mill Valley, CA 94941
Office phone: 707.302.0850
Editorial or Press Inquiries dan@marinlivingmagazine.com caitlin@marinlivingmagazine.com
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Marin Living magazine is delivered complimentary to residents of California. BRAN D STUDIO
This fall I came upon a listing for a home in Stinson Beach. I contacted my agent on the peninsula and she wholeheartedly recommended Jennifer and the Bowman Real Estate Group. Jennifer and I connected and despite the competitive market and multiple offers literally within a week she had us in our home! As an agent, she was exceedingly bright, professional and knowledgeable. In her interactions with the people and institutions involved with these high level transactions, she was not only professional but also friendly and loyal with everyone, from the listing agents to the bankers. All in all, Jennifer and her support team carried out a highly personal, quick, and successful effort in getting us the house at the best deal we could. And after the purchase, she kept in daily touch with us for area advice and resources, and continues to answer any questions we have. I absolutely highly recommend Bowman Real Estate Group.
-Jocelyn B.
The value of our business is measured in the quality of the relationships we build.
12 news.
Paul McCartney’s photos; chef’s dinners in Wine Country; the art of ballet and more.
22 eat & drink.
Savor nonalcoholic wine from a true pioneer in the field.
26 local getaways. All the good eats to pair with a trip to the stunning Presidio Tunnel Tops.
30 take note. This cannabis podcaster found success talking about much more than just marijuana.
32 game changers. Learn about an all-electric travel trailer that parks itself.
66 land & sea. The Land Rover Defender 90 has a history of service many are not aware of.
68 voyager. Zermatt, Switzerland, is a food- and ski-lover’s paradise this time of year.
80 drawn together. Kids Cooking for Life teaches much more than culinary skills. about this issue. 10 from the ceo.
Cassie
Zampa-Keim, CEO and founder of Innovative Match,
a concierge matchmaking firm, says you’re never too old to find love.
I believe you are never too old to find love. I worked for a woman who lost her husband and wanted to find love again. She was 76. With patience and determination, I found her partner. Some thoughts about why I believe it is important to get out and try.
1. Emotional well-being is one major reason why it can be advantageous to date at an older age. Research has shown that physical affection and companionship can decrease the risk of depression in older adults and help increase their self-esteem. Especially after a life change such as a divorce or the death of a spouse, this kind of support can be helpful.
2. Looking for love and companionship at any age is a personal decision, driven by many different factors, and usually more than one at a time. The reasons for dating don’t fade with age but, instead, either continue or even increase.
3. In other words, no one’s opinion should deprive you of that happiness.
Especially your own opinion.
As the English playwright, Sir Arthur Wing Pinero, stated so eloquently: “Those who love deeply never grow old; they may die of old age, but they die young.”
FEATURES.
44
All
You Need Is Love
A new wine and art collaboration celebrates women and creativity.
48
Where We’ll be Eating in 2025
These foodie delights in Marin, San Francisco and Wine Country are calling. Which spot will you try first?
On the Cover
Kani Miso at Kuro Nami in San Anselmo is often referred to as “crab butter” in Japan and is made from the innards of the Japanese snow crab. Photo by Jackie Suthon.
Matt Spinetta/Prismic Photography
Shareable Mexican dishes at Playa
from the
CEO
A Grateful Farewell to Marin Living
IT’S TIME TO SAY goodbye to Marin Living, and what a journey it has been. We are delighted to share that we have sold our business.
On behalf of my fellow co-founders, I want to express our deepest gratitude — not just within Marin County, but far beyond. We launched Marin Living in the middle of a pandemic, when the world felt uncertain and upside down. Against the odds, we came together, determined to build something special — something we will always be proud of. And we did.
The heart of Marin Living has always been the people. Our incredible core team — Chet Klingensmith, Kim McGinnis, Courtney Roberts, Lauren Winsett, Caitlin Hammer and so many others — became our friends. Their passion and loyalty fueled us through every challenge and triumph.
Some called us crazy. Some said we’d fail. But others told us to chase our dreams. And we did. And now, we stand on the other side of that journey, knowing we built something extraordinary. MarinLiving was more than
a magazine — it was a vision brought to life, proof that creativity, resilience and a belief in something bigger than ourselves can create something lasting.
Entrepreneurship isn’t for the faint of heart, but the unwavering support of our clients, who believed in us from the beginning, will never be forgotten. Marin is a truly special place — one that we’ve been honored to celebrate for the past five years.
Though this chapter closes, MarinLiving will live on in the stories we’ve shared and the community we love. As for us, we are an ambitious group with big plans that start in the Bay Area and extend well beyond.
So, for now, we say goodbye. But we do so with full hearts, immense gratitude and the undeniable feeling of success — because we dared to dream, and we made it happen.
WITH GRATITUDE AND PRIDE, JESSICA, CASEY, DINA AND DAN
Dan, Chet, Casey, Jessica, Kim and Dina at the wonerful Stag’s Leap Wine Cellars in 2021.
spotlight marin.
In this exhibition, we glimpse McCartney both behind and in front of the lens, as he bears witness to a pivotal cultural moment through the camera with a keen artistic eye ,” says organizing curator Sally Martin Katz.
Paul McCartney. The Beatles
Pose for a photo shoot, 1964. Pigmented inkjet print.
Paul McCartney under exclusive license to MPL Archive LLP
Caitlin Atkinson
Caitlin Atkinson
Adrienne Link Newton
MAGICAL MYSTERY TOUR
Revisit the early years of Beatlemania at the de Young’s new exhibit Paul McCartney Photographs 1963–64: Eyes of the Storm (www.famsf.org).
Visitors will find more than 250 personal photos taken by the Beatles bassist and songwriter, as well as video clips and archival materials that offer a behind-the-scenes look at the beloved band as they toured the world and rose to fame. The exhibit is on display from March 1 to July 6.
From top: Paul McCartney. Photographers in Central Park. New York, February 1964. Pigmented inkjet print.
Opener: The Beatles pose for a photo shoot. This page from top: photographers in Central Park; McCartney self-portraits; being chased by fans on West 58th Street, crossing Sixth Avenue.
WINE AND DINE
Silverado Resort is celebrating the bounty of Napa Valley with its monthly “Who’s on the Vine? Winemaker Dinner” series (www.silveradoresort.com).
On March 6, it’s the Baldacci Family Vineyard’s time to shine. Dinner takes place inside the resort’s mansion, where guests will experience a special chef-curated dinner paired with handpicked wines.
MAKING STRIDES
Empathink, a Marin-based nonprofit dedicated to helping individuals and organizations cultivate empathy (www.empathink.org), is now offering eight-week family courses (a new one launches on March 24) to help kids and adults strengthen connection and communication. The nonprofit is also planning school and workplace leadership trainings and summer camps. North Marin Community Services (www.north marincs.org) continues to do its good work in the county. Due to growing demand, it has expanded its women-led leadership team, further bolstering its capacity to serve. YWCA Golden Gate Silicon Valley (www.yourywca.org) is celebrating its class of 2025 inductees to the Marin Women’s Hall of Fame on March 4. The women of distinction include Judy Arnold, former Marin County supervisor.
Silverado Resort; D. Kelly Images
Judy Arnold
ADDRESSING SEA LEVEL RISE
With Marin being one of the Bay Area counties most threatened by rising seas, the San Francisco Bay Area Conservation and Development Commission (www.bcdc. ca.gov) has adopted a first-of-its-kind regional shoreline adaptation plan for the Bay Area, which has been embraced locally by county supervisors. According to the commission, it will cost Marin County about $17 billion to implement adaptation projects to protect the shores.
JUSTICE FOR ALL
On January 14 the Marin County Board of Supervisors adopted a resolution affirming the county’s commitment to democracy, inclusion and community (www.marincounty.gov). “At a time when many communities face division and uncertainty, this resolution serves as a call to action to strengthen our shared purpose and unity,” says District 4 Supervisor Dennis Rodoni.
IN MOVEMENT
Marin Ballet (www.marinballet.org) is opening a ballet-themed art exhibit this month. Starting March 7, Damon Mahoney, faculty member at Marin Ballet and retired professional dancer, is the featured artist in The Ballet Collection, a show held at the company’s exhibition space in San Rafael. Mahoney’s work includes original paintings, prints and sketches, all focused on ballet dancers.
From left: Mitchell Sam Rossi; art by Damon Mahoney
NEW MUSEUM
There’s a new reason to visit St. Helena, as the doors of the Napa Valley Museum of Art & Culture (www.napa valleymuseum.org) are opening on March 15. The museum will have one main gallery and two smaller ones. Among the first pieces to be displayed is SEER , a video art project by Bay Area artist Naomie Kremer.
ON COURSE
The Marin County Office of Education (www.marinschools.org), the Novato Unified School District and By the Bay Health are piloting a new Career Technical Education course, focusing on introducing students to employment opportunities in the health care industry, at San Marin High School this spring. “Introducing students at an earlier age to the diversity of options in the health care field is key, and by bringing real-world experience and clinical expertise into the classroom we can expose students to additional career options that will create a tangible impact in our community,” says John A. Carroll, MCOE superintendent of schools.
Art by
Naomie Kremer
Naomie Kremer’s work is 25-by-25-inch oil and acrylic on linen. Shown here from the left are “Yo” and “Gop.”
EXQUISITE EVENTS
Marin local and Martha Stewart catering manager Marinda Freeman (www.marindafreeman.com) is celebrating the release of her new book, Everything Is an Event: A Step-byStep Guide to Creating Memorable Occasions for Today’s Lifestyle , with 15 Principles Revealed . Book Passage in Corte Madera will host the release on March 29.
Tackle any event with tips from Marinda Freeman’s new book.
TOASTING the FUTURE
The trailblazing ARIEL Vineyards enters a new era.
By Caitlin Hamer
THERE’S BEEN A noticeable shift in drinking habits over the last several years, with younger adults now consuming 20 percent less alcohol than previous generations at their
age. And businesses are taking notice, with mocktails and other spirit-free beverages becoming more common on menus and shelves. But it’s safe to say that the folks at J. Lohr Vineyards & Wines (www.jlohr.com/arielvineyards) have been ahead of the curve on this recent trend: they first offered their alcohol-free wine brand, ARIEL Vineyards, in 1985.
J. Lohr Vineyards & Wines
It all started with Jerry Lohr, who in the 1970s founded J. Lohr with a vision for producing wines from the then unexplored appellations of California’s Central Coast. But his aspirations didn’t end there; he saw an untapped opportunity in wines without alcohol. He and his winemakers patented a reverse osmosis technique to remove the alcohol from their wines, and ARIEL was born.
“I’m grateful my father had the foresight to make a conscious investment in nonalcoholic wines. He never wanted to compromise on quality but felt it was important to have an option that’s fully inclusive,” says Cynthia Lohr, J. Lohr’s co-owner and chief brand officer. “Even if you don’t want alcohol, sometimes you want to have the ritual of drinking a glass of wine.”
While ARIEL has made several varietals over the years, it is currently making just two, both classics: chardonnay and cabernet sauvignon. The grapes are sourced from J. Lohr’s extensive Certified California Sustainable estate vineyards, and the wine is fermented and aged before
The renewed look was also chosen to evoke wellness and vibrancy.”
undergoing its gentle, heat-free transformation prior to bottling. The aromas, flavors and colors of the end products remain the same as they were before the reverse osmosis; all that’s missing is the alcohol, not to mention a significant number of calories.
Late last year, the team at J. Lohr decided the time was right to launch a rebrand. The bottles are now packaged with updated screw cap closures and new labels featuring botanical illustrations to match the essence of the line’s namesake, Shakespeare’s ethereal spirit Ariel from The Tempest But the renewed look was also chosen to evoke wellness and vibrancy with a hint of whimsy, something that Lohr feels resonates with modern, health-conscious consumers. And if you want to take the whimsy further,
she suggests incorporating these wines into mocktails; you can find some recipes on ARIEL’s website. “We’ve all gotten so creative,” she says, referring to how the low-alcohol and alcohol-free movement has gained traction alongside interest in craft beverages. “It’s fertile grounds.”
ARIEL Vineyards wine is available for purchase online and can be shipped to all 50 states, but it’s also on store shelves throughout the Bay Area, Marin included. And of course, it’s available to try at J. Lohr’s tasting rooms in San Jose and Paso Robles. The tried-and-true brand is getting recognition on a national level, too; USA Today named it one of the top 10 nonalcoholic wines in 2024, an impressive credit for a veteran brand in a rapidly expanding category. But ARIEL is no stranger to competition. In 1986, the since-retired blanc was judged against traditional table wines at the Los Angeles County Fair (now the L.A. International Commercial Wine & Spirits Competition) and took home the gold medal. These trendsetters clearly know what they’re doing.
Nonalcoholic cabernet sauvignon and chardonnay
J. Lohr Vineyards & Wines
Casa Gaga
Casa Gaga
Casa Gaga Estates is prominently nestled amongst the Silver Oak and Rodney Strong Alexander Valley vineyards, offering a magical escape for your luxe getaway. The estate truly satisfies an indoor/outdoor lifestyle featuring an open floor plan that sleeps 10 people, 360º vineyard views, ample activities such as a pickleball court and lap pool, as well as a multitude of areas to relax, entertain, and manifest your best life!
Casa Gaga Estates is prominently nestled amongst the Silver Oak and Rodney Strong Alexander Valley vineyards, offering a magical escape for your luxe getaway. The estate truly satisfies an indoor/outdoor lifestyle featuring an open floor plan that sleeps 10 people, 360º vineyard views, ample activities such as a pickleball court and lap pool, as well as a multitude of areas to relax, entertain, and manifest your best life!
Ashley Block Rutberg, Owner
(415) 226-8671
Ashley Block Rutberg, Owner
susangagaestates@gmail.com
(415) 226-8671
susangagaestates@gmail.com
• www.gagaestates.com
• www.manifesting4life.com
• www.gagaestates.com
• www.manifesting4life.com
A DAY AT SAN FRANCISCO’S TUNNEL TOPS
You can easily spend a morning, an afternoon or a whole day exploring the Presidio Tunnel Tops. Located just across the Golden Gate Bridge, the 14 acres of this new national park features meandering trails with 180 varieties of native plants, all ingeniously built over Highway 101. When you’re ready for a break, stroll over to the shoreline and take in stunning views of the iconic bridge from an Adirondack chair, or if you get hungry, seek out one of the numerous dining options available nearby. Delicious food is easy to find, either from a rotating mix of local vendors in the park, from one of many unique venues within the Presidio or a few blocks away in the Marina District, where you’ll find plenty of places to fulfill all your culinary desires. Here are some recommendations to get you started.
By Lili Weigert
COLIBRI MEXICAN BISTRO
50 Moraga Avenue www.colibrimexicanbistro.com
Located inside the historic Presidio Officers’ Club, Colibri offers traditional and authentic dishes inspired by Central Mexican cuisine. Enjoy lunch, dinner or weekend brunch on the outdoor patio or inside the comfortable and welcoming restaurant.
IL PARCO
215 Lincoln Boulevard www.ilparcosf.com
Right near the Tunnel Tops, this takeout-oriented Italian cafe offers grab-and-go options and made-to-order meals. Savor coffee and pastries or the famous focaccia-style pizzas and sandwiches on an outdoor deck with spectacular views of the park.
At the Presidio Tunnel Tops you can work up quite a hunger; fortunately there are spots like Il Parco (below) just a short walk away.
CAUSWELLS
2346 Chestnut Street www.causwells.com
Over the past 10-plus years, this American bistro has become a neighborhood institution. Known for its friendly atmosphere, dependably delicious menu full of fresh and seasonal ingredients and the burgers — considered among the best in town — it’s open for brunch, lunch and dinner.
LILAH
2336 Chestnut Street www.barlilah.com
Recently opened by the team behind Causwells, this cozy and sophisticated neighborhood bar offers a uniquely international cocktail menu and small plates of fresh and flavorful snacks inspired by traditional Southeast Asian cuisine.
LITTLE ORIGINAL JOE’S
2301 Chestnut Street www.littleoriginaljoes.com/loj-marina
This gorgeous Italian restaurant is a “see and be seen” hot spot with an energetic and urban vibe. It’s a great spot where you can enjoy classic Italian food, a sophisticated cocktail list and some great people watching.
LUCCA DELICATESSEN
2120 Chestnut Street www.luccadeli.com
This family-owned deli has been operating out of the same Chestnut Street location (a former garage) since 1929. Known for house-roasted meats, exceptional
cheeses and homemade Italian classics, it’s an ideal spot to pick up to-go snacks and sandwiches for all your picnic needs.
MILOS MEZE
3348 Steiner Street www.milosmeze.com
For an informal and tasty lunch or dinner, this new spot right off Chestnut Street is considered one of the best Greek restaurants in the Bay Area. The extensive menu includes dishes packed with bold Mediterranean flavors, affordable apps and a substantial wine list.
TIYA
3213 Scott Street www.tiyasf.com
In a plush and elegant setting, the newly opened Tiya offers a contemporary and creative take on Indian cuisine. The menu includes a tasting menu and vegan choices and a well-curated wine list. An inviting and elegant bar serves specialty cocktails named for and designed to honor different San Francisco neighborhoods.
From top: Nicola Parisi; All Day Social
Enjoy neighborhood charm at Lilah (top) or tempting treats at Causwells (below).
$1.5 B
Elevating experiences beyond expectations
OUR CLIENTS SAY IT BEST
“Terrific end-to-end support”
Falla Associates provides terrific end-to-end support for their clients combining both overall and local knowledge and insights. We always felt we were in the best hands in finding the right new home and selling our existing home. -Greg W.
“Strong
networking and negotiation skills”
Buying then selling in the current real estate market can be a stressful experience, especially for a young family. We felt confident working with Falla Associates. From negotiations on our new home to the preparation of our existing home, the team took charge. We relied on their industry knowledge, expertise, strong networking and negotiation skills and superior client service to help us reach our goal. -Dana G.
“Energetic, enthusiastic, & professional”
Energetic, enthusiastic, professional, exceptional, thoughtful, forthright, diligent, detailed… all words that describe Falla Associates. Would engage them again in a heartbeat! If only we had more than one home to sell in Marin! -Larry S.
A GREEN REVOLUTION
This podcaster uses her voice, as well as education and policy expertise, to inform listeners about all things cannabis and much more.
By Daniel Jewett
This spread: Jen Skog
march 2025 marin living.
Sara Payan conducting interviews in her home podcast studio.
FOR LOCAL PODCAST host and creator Sara Payan, cannabis was a game changer and lifesaver during her battle with stage 3 colon cancer. It also wound up being a great topic to spark deeper conversations about life, death and everything in between.
“I was not feeling well and suffering from cyclical vomiting and cramping. I had a colonoscopy and they found a tumor the size of a lemon,” says Payan, the current vice chair of the California Cannabis Advisory Committee. “A friend had a medical marijuana card and gave me a few grams to try, and it really helped my symptoms.”
She says one poignant interview was with David Crosby right before he died.”
Payan got her own card and used marijuana to get through a resectioning of her colon and 12 rounds of chemo. “I used it in lieu of pain medications like opioids and for things like nausea and getting me eating again,” she says, adding that side effects of opioids can be deadly for someone with her condition. Having the card really opened up another world for her. “I was like ohhh, ‘You mean, I can get weed and not get in trouble for it?’ I was like a kid in a candy store the first time I went in.”
Payan would end up working for a dispensary called The Apothecarium while she got her master’s but her previous work in civil rights and education
was always on her mind. It wasn’t long before she was developing training and professional development programs for the other employees there and teaching public classes as the dispensary’s director of education and public education officer. She was also the co-chair of the San Francisco Cannabis State Legalization Task Force to help pass Prop. 64, which legalized marijuana in California in 2016. All the while, people were telling her she should take her experience and insights and incorporate them
into a podcast, and six years ago she finally did, launching the award-winning Planted With Sara Payan (www. sarapayan.com). Guests have included David Crosby, Barbara Lee, Jim Belushi, Rick Steves, Jesse Ventura, Little Steven Van Zandt, Peter Coyote, Montel Williams and others.
She says one poignant interview was with David Crosby right before he died. “Croz and I got really deep into a conversation about the fact that he knew that he didn’t have a whole lot longer to live and he had so much more music to give. He was starting to be able to play guitar again and he said he was afraid of death,” says Payan, who talked about her own near-death cancer experiences with the rock star and told him that for her it was a calm and peaceful moment. “It was really heartbreaking hearing that conversation again after he passed; it really ripped me up.”
Payan says that the celebrity interviews help draw in listeners who might want to later check out episodes that focus more on the cannabis industry — but like with any good conversation, no topic is off limits. “People who I interview on the show, a lot of times they’ll say it’s like catching up with an old friend over coffee. And that makes me really happy.”
INNOVATIVE ADVENTURE
This all-electric travel trailer is not like your parents’ RV.
By Annie Gieser
THERE’S SOMETHING about being locked inside the house that will have you dreaming of fresh air and blue skies. We all experienced the longing for nature while quarantined in 2020, and so the boom in outdoor product retail that came in its wake is no surprise. This industry grew 6.7 percent annually between 2018 and 2023 (according to figures from IBISWorld), far outpacing the overall economy.
“It has become a lifestyle — anything outdoor or adventure has just exploded,” says head of Design at Pebble (www.pebblelife.com) Page Beermann. Pebble founder Bingrui Yang also felt the pull to explore the outdoors, which culminated in an RV road trip he and his family took in 2021. While he loved the freedom, the product experience proved chal -
lenging. He dreamed of a better way to hit the open road.
Pebble’s first product, the Pebble Flow, is a sleek, inventive and completely electric travel trailer made in Fremont that takes all of the hassle out of the traditional RV experience. Seriously — all of the hassle. The trailer operates through a remote control app, powered by an Nvidia chip. The most difficult part of towing a trailer — docking to the towing vehicle — is done automatically through the app. Users can move and park the Pebble Flow perfectly into place with just a few finger taps on their devices — ideal for parking in those compact camping spots. Setting up camp takes seconds, not hours, with the app’s InstaCamp feature.
“RVing is difficult. It’s a steep learning curve,” says Beermann. “We
want to give users the best possible experience in this space. We want to modernize RVing.” The modern approach comes with cutting-edge power, like the 45-kWh battery pack, letting you go off the grid for a week without a water or power connection and providing a great emergency power supply while you’re at home — and a roof of integrated solar panels self-charges on the go, topping off the power supply.
The Pebble Flow is built more like a vehicle than an RV — with an aluminum space frame and molded interior and exterior panels — and that’s very intentional. Traditionally, Beermann says, “there are rampant quality problems with RVs. We really want to make sure that this is in a different league.”
High-quality innovation is ingrained in the culture at Pebble. Beermann emphasizes the company’s “unmet needs analysis perspective. This loop of design, test, iterate is constantly going on, and it’s very fast. Tests like, what would happen if we poured water down this one air vent? As the first of our kind, we want to anticipate any problem before it arrives. In short, be the opposite of a traditional RV experience.”
The biggest durability test the Pebble Flow has faced was at the LA Auto Show in 2023, when thousands of people toured the travel trailer. “The response was wild. I was not expecting a line at the vehicle all day every day for seven days,” says Beermann. “It seems like we’re hitting a nerve. It’s a simple idea that manages to be an innovative idea.”
Be on the lookout for the travel trailers of the future winding down highways soon: the Pebble Flow is currently racking up preorders and preparing to be on roads this spring.
has many comforts and innovations that make it much different than what has come before.
This travel trailer
PROUDLY HONORS OUR TOP PRODUCERS 2024 | MARIN
These accomplished professionals represent the pinnacle of Marin real estate excel lence in 2024. Through their expertise, innovation, and dedication, they’ve elevated the standard of service in our distinctive marketplace. Each transaction tells a story of precise market knowledge, skilled negotiation, and an deep understanding of what makes Marin real estate truly special.
JAMES NUNEMACHER, CEO
FRANK NOLAN, PRESIDENT
TRACEY BROADMAN
MARNI PHIPPEN
JENNIFER BOWMAN
HOWARD WYNN
DIMITRI & CHRISTOS RIGOPOULOS
RAQUEL NEWMAN
LIFEHOUSE PRESENTS
GREAT CHEFS & WINERIES
SATURDAY, APRIL 5, 2025
5:30 PM - 11:00 PM
Honorary Chairman Huey Lewis
Master of Ceremonies Betty Yu, KTVU
Culinary Host Heidi Insalata Krahling
Auctioneer Damon Casatico
BLACK TIE OPTIONAL PURCHASE TICKETS AT FUNDRAISER.BID/GCW2025
For over 70 years, Lifehouse has empowered individuals with intellectual and developmental disabilities to lead full lives. Don’t miss our annual Great Chefs & Wineries event—an unforgettable evening of delicious food, fine wines, a live auction, and world-class entertainment. Join us for a night of celebration, all while supporting Lifehouse’s essential mission and making a lasting impact in our community!
Blair and Jana Martin, Stonebridge Financial Group
Wells Fargo Advisors
SILVER TABLE SPONSORS
Jennifer Fearon
Jessica McArdle, State Farm Agent
Marin Sanitary Service
Stephen & Kathleen Meeker
Phil Pollock & Sally Spencer
Tamalpais Pediatrics
Quick & Weil Families
Mary & Rob Wilsey
Table Culture Provisions: Burrata Tart - Peach & Balsamic Chutney
Lifehouse Performers | Nancy Dow Moody, President & CEO | Huey Lewis Honorary Chairman
BID PADDLE SPONSOR
Friends of Jacquie Gribens
ENTERTAINMENT SPONSOR
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ALL YOUNE E D I S love
Matt Canals
The recently launched LOVE Wine collaboration between Healdsburg's J Vineyards & Winery and Los Angeles–based artist-philanthropist Alexandra Grant's grantLOVE project celebrates women and creativity across the wine and art worlds.
by Keri Bridgwater
FROM THE BEGINNING, “
it felt obvious that this would be a perfect partnership,” says Nicole Hitchcock, estate director and head winemaker at Healdsburg’s J Vineyards & Winery (www.jwine. com) of the notable new LOVE Wine Brut Cuvée. “Alexandra told us she had searched for a wine partner for over a decade, but nothing felt like quite the right fit.”
Alexandra Grant, an accomplished visual artist whose namesake grantLOVE (www.grantlove.com) project creates limited-edition artworks based on her trademarked LOVE symbol (a rendering of the word "love" that originated from her 2008 sculpture A Love That Should Have Lasted) and helps generate funds for arts nonprofits, was looking for a woman-led winery that shared her vision for creating an inclusive and thought-provoking community through art. In homage to Grant's mother –– a California native who sparked her interest in wine –– the winery also needed to be located in the Golden State. “And then she found us,” adds Hitchcock.
“J Vineyards has a special history connecting winemaking and female leadership," Grant says. "Founded by Judy Jordan and now headed by Hitchcock, it's also part of the Gallo family, so we were lucky to work with Stephanie Gallo on this, too." The project was a year in the making. “What an honor for me and grantLOVE to build a team and create a wine that reflects these shared values around the importance of art and agriculture, while including women from diverse backgrounds,” she adds.
As a 20-year wine industry veteran, Hitchcock places high value on seeing women gain more visibility in traditionally male-dominated fields. “Women have much stronger representation in the cellars and vineyards than they did decades ago, which has created a more inclusive culture,” she says. “Part of a shared commitment to cultivating a more dynamic and diverse world, the genesis of this collaboration between LOVE Wine, grantLOVE and J is about supporting and amplifying powerful women artists and artists of color while also magnifying wine's cultural and artistic identity.”
With her vibrant and thought-provoking work capturing the essence of the project, interdisciplinary artist Genevieve Gaignard (genevievegaignard.com) immediately sprang to mind in the search for someone to design a label for the inaugural bottling. “Her ability to understand the nuances of
social, artistic and economic exchanges made her the ideal artist to make the first LOVE label. And she made something so beautiful, beyond expectation,” Grant says. “The best art invites you in without the need to understand what it is and then continues to unfold as you learn more, which is sort of like tasting a wine.”
As an artist who explores themes of identity and self-discovery in her work, Gaignard sought to design something that reflected her creative style that a broader audience would also connect with –– and Grant's iconic LOVE symbol allowed her to do just that. “Winemaking is an art form with a long history, and I often work with images and materials from the past to create something new,” she explains. “Specifically, in my collage work, I'll use vintage wallpaper and cutouts from old magazines, so my initial vision for the label started there — I got in the studio, played with the materials, and began to make something that felt nostalgic.” Hitchcock reveals a cool "Easter egg’"moment from the creation process: during Gaignard's visit to the winery last spring, Sonoma County's wildflowers inspired her to photograph the landscape and some of those floral photos were later incorporated into the LOVE Wine label artwork.
Hitchcock describes LOVE Wine's debut release as a “lively, delicate and expressive” brut cuvée. True to the house style and made with a classic blend of 64 percent chardonnay, 32 percent pinot noir and 4 percent pinot meunier, it offers hints of red fruit and creaminess, balanced by citrus notes and a crisp, lingering finish.
From top: Matt Canals; courtesy of J Vineyards
A local launch was held in the heart of the Russian River Valley to celebrate the first limited-edition bottling and emphasize the LOVE Wine project's message that wine and wine country are for everyone. It opened at the tasting room on February 3 and runs through March; the pop-up features Gaignard's label artwork alongside pieces of her current work, plus select pieces from grantLOVE and other collaborators, including The Rad Black Kids and designer Amber Sakai. Hitchcock says it's a unique and inspiring way for guests to connect with the wine, the art and the project.
“LOVE wine isn't just about the wine, although there's an undeniable magic when great sparkling wines are paired with good food and company; it's about how people experience creativity and art through the pop-up in our tasting room,” Hitchcock says. “It's meant to create conversations and fuel curiosity. Like art, wine has the power to unite people, spark conversation and inspire change — which we all feel is something worth raising a glass to.”
Bottles from the limited-edition LOVE Wine release retail for $50 (or $600 for a case) and can be purchased from the tasting room in Healdsburg (11447 Old Redwood Highway) and online at www.jwine.com. J Vineyards supports women in the arts and arts education by donating to the grantLOVE project.
Alexandra Grant (left) and Nicole Hitchcock enjoying LOVE Wine (top); the east-side knoll at J Vineyards (bottom)
WHERE WE WILL BE EATING IN 2025
From Marin to Wine Country and back to San Francisco, here are the restaurants, bakeries and cafes where we will be indulging all year long.
BY CAITLIN HAMER AND DANIEL JEWETT
Auro's amuse-bouche
MARIN
PLAYA
At Mill Valley’s Playa, the bold and bright Mexican dishes are meant to be shared with friends and family in a traditional style. And now after eight years of award-winning service (including a 2024 Michelin Bib Gourmand nod), chef Michael Siegel, who also helms the nearby Corner Bar, has totally revamped the menu. “We are excited to expand our offerings to include interesting and lesser-known Latin American flavors,” he says. The dishes are split into four categories including antojitos (snacks/little cravings), mariscos (seafood), platos fuertes (mains) and masa (ground corn dough), the latter featuring tortillas made in-house. And you won’t want to miss the perfectly paired drinks from the new cocktail menu designed by general manager Manfred Mendez — those you don’t have to share. www.playamv.com, 41 Throckmorton Avenue, Mill Valley
KURO NAMI
When Jackie Suthon opened Kuro Nami in 2024 — next door to The Baan Thai Cuisine, which he also owns — he envisioned a space that would not only serve refined Japanese cuisine but also celebrate the art and culture behind it. Customers at Kuro Nami, which means “black wave” and celebrates the depth and mystery of the ocean, make return visits for the elevated flavors of the Kani Miso, a rich and savory dish made from the delicate umami of crab innards, served warm and velvety. “Our goal is simple: to offer an exceptional dining experience where authenticity and innovation come together,” Suthon says. This spring look for an all-new Lunch Set that includes a main dish served with miso soup and a salad. www.kuronamimarin.com, 69 Center Boulevard, San Anselmo
MARIN
Tucked away in West Marin’s Lodge at Marconi, Mable’s offers a refined dining experience anchored by a Mediterranean-inspired menu that is sourced from the local bounty. “West Marin provides lush soil, rich agriculture and fresh coastal waters, creating a perfect canvas for the dishes we serve,” says executive chef Les Goodman. You’ll find comforting favorites here, like sourdough focaccia, elevated by house cultured butter with buttermilk and Hog Island sea salt, as well as diverse shareables and hearty entrees. The beverage program is decidedly California-centric; Mable’s has partnered with Revel Wines and also serves unique cocktails like the Fog Negroni. The most truly local part of a meal here? The sweeping bucolic views from the patio. www.mablesrestaurant.com, 18500 Highway 1, Marshall
Brian Ferry
FAIRFAX BREWING COMPANY
It’s a nice thing to return to your roots. And that’s exactly what happened late last year when brewmaster Larry Berlin, the original brewer for both Ross Valley and Iron Springs breweries, opened Fairfax Brewing Company in the former Iron Springs location (most recently the location of HenHouse Brewing Company). He is joined by a team of Marinites with abundant restaurant experience including Alex and Lisa Stricker and Dan McGarry, along with chef Aiki Terashima. The fully refreshed space includes 165 seats and caters to families and beer aficionados alike, with a lively bar, elevated pub grub favorites, a game room, live music and a dog-friendly parklet. “We created a community space so that our friends and neighbors could make connections with us and each other,” Alex says. www.faxbrewco.com, 765 Center Boulevard, Fairfax
MALIBU’S BURGERS
Already a hit in Oakland, this burger joint specializes in fully vegan offerings. The menu consists of American classics made with plant-based products like Impossible Patties, chick’n and dairy-free cheese, and there are kid-size meals, too. No fast food–style meal is complete without fries, which can be ordered plain or loaded with toppings. “Having gone vegan while living in this beautiful community, I often found myself driving far for options that would resonate with my values,” says founder Darren Preston. “My dream has always been to cultivate a space where the love for gourmet burgers meets a commitment to ethical eating, offering a compassionate choice that everyone can enjoy right here in Marin.” www.malibusburgers.com, 819 Fourth Street, San Rafael
SAN FRANCISCO
7 ADAMS
The new restaurant from husband-and-wife chef duo David Fisher and Serena Chow Fisher might be a Michelin-star winner, but it’s also a labor of love. “7 Adams is a fine dining concept striving for the warmth and welcome of a neighborhood restaurant,” says Serena. The tasting menu and Chef’s Counter tasting menu both celebrate California’s seasons, with each dish showcasing the distinct creative touch that the chefs are known for. “We keep each dish interesting by layering textures and flavors and incorporating elements that are unfamiliar or unexpected,” says David. Here, you might dine on A5 wagyu rib-eye with beef tongue, porcini miso and bone marrow sauce, or asparagus with hazelnut vinaigrette, nettle and farro chip. www.7adamsrestaurant.com, 1963 Sutter Street, San Francisco
SAN FRANCISCO
THE ANCHOVY BAR
Opened in 2020 by chefs/owners Stuart Brioza and Nicole Krasinski, The Anchovy Bar aims to be the ideal spot to drop in and enjoy a quick half-dozen oysters and something sparkling. The idea is that eating lower on the food chain — think oysters, clams, mussels, small fish and seaweeds that reproduce easily — have net-positive impacts on the ocean. While guests love the local anchovy toast or the broiled oysters with smoked bacon-sambal butter, you can’t overlook the namesake fish. “Our love for local anchovies and sharing the story of this often-overlooked fish inspired The Anchovy Bar,” Brioza says. “We dare you not to love them, too.” Be sure to stop by after April 1, the start of anchovy season and the restaurant’s most anticipated time of year. www.theanchovybar.com, 1740 O'Farrell Street, San Francisco
Ed Anderson
DALIDA
The Eastern Mediterranean dishes at Dalida marry the vast geography behind the many cuisines and cultures represented with the hyperlocal — a community garden plot foraged by the culinary and bar teams is right outside. One might find an Armenian spiced chickpea and potato dumpling, an Iranian stew combining noodles and herbs or a Turkish dish of mussels stuffed with rice on the menu at the award-winning Dalida, located in a historic building right off the Main Parade Lawn in the Presidio. “There’s a sense of comfort and nostalgia, and a touch of intrigue and surprise in each of our dishes,” says Laura Ozyilmaz, who started Dalida with her husband in 2023. This spring, look for braised veal ribs with homemade molasses on the family-style chefs’ tasting menu. www.dalidasf.com, 101 Montgomery Street, Ste. 100, San Francisco
WINE COUNTRY
THE RESTAURANT AT NORTH BLOCK
A hot spot to gather for people staying at the hotel of the same name, locals or anyone traveling to Yountville, the Michelin Guide restaurant reimagines California cuisine by showcasing the state’s diverse landscapes and climates. Executive chef Juan Cabrera prepares his à la carte and tasting menus — including the new five-course Valley to Coast tasting menu — using live-fire and open-hearth techniques. “It has been both exciting and energizing to receive such overwhelmingly positive feedback on our new Valley to Coast tasting menu right out of the gate,” Cabrera says. This spring, expect green strawberries, white asparagus and artichokes to play a big part in the tasting menu. www.northblockyountville.com/ dining, 6757 Washington Street, Yountville
AURO
With two Michelin stars, and a James Beard Award finalist at the helm, Auro is a destination in and of itself. Given the location at the Four Seasons Napa Valley, the concept is naturally designed for wine pairings, but the inspiration goes beyond vineyards. “This menu begins in the fields and farms of Northern California,” says executive chef Rogelio Garcia. Expect to find a seasonally inspired prix fixe selection, with expertly crafted amuse-bouches, house-made milk bread and meat and fish dishes, all showcasing a fusion of global flavors. For a truly intimate experience, try the Chef’s Table meal, which places guests in the heart of the kitchen, allowing them to watch the magic happen right in front of their eyes. www.auronapavalley.com, 400 Silverado Trail N., Calistoga
BAY AREA CAFES AND BAKERIES
BUTTER AND CRUMBLE
You might need to get up extra early to beat the crowds here, but we promise the place lives up to the hype. The flaky, handmade pastries at this woman-owned and -operated bakery are as creative as they are flavorful, with sweet and savory options making up the rotating menu. www. butterandcrumble.com, 271 Francisco Street, San Francisco
GEORGE’S DONUTS & MERRIMENT
This new arrival in West Portal features doughnuts that are nothing short of distinguished (the strawberry champagne brioche doughnuts are made with local organic strawberries and Dom Perignon). If you’re extra hungry, salads and sandwiches are also available, as well as coffee and wine. www.georgessf.com, 163 West Portal Avenue, San Francisco
RORY’S BAKEHOUSE
Rory Kandel’s new walk-up window features both readyto-eat and bake-at-home treats. A portion of proceeds from her famous Giant Chocolate Chip Cookies benefits the National Multiple Sclerosis Society, a cause close to Kandel’s heart, as the baker was recently diagnosed with the autoimmune disease. www.rorysbakehouse.com, 2766 Old Sonoma Road, Napa
BUVETTE DU MARAIS
Classic French dishes abound here, but so do delectable pastries. Made with natural levain, long fermentation and organic local ingredients, they’re too tempting to pass up. Also tempting: the giant grand croissants. And we do mean giant; they’re made with the dough of six regular croissants. www.lemaraisbakery.com, 2201 Larkspur Landing Circle, Larkspur
Key lime pie brioche doughnut and doughnut holes at George's.
Community Minded
Celebrating 50 Years of Providing Compassionate Home-Based Health Care
Since 1975, By the Bay Health has been a national leader in homebased health care. Whether your home is a family residence, senior living center, nursing facility or hospital, our multidisciplinary care team is focused on providing compassionate, experienced and excellent care when you need it most. No matter what medical challenges you may be facing — recovering from surgery, managing serious illness or coping with end-of-life — we bring specialized care directly to you. As the largest, independent nonprofit hospice, palliative care and home health care provider in Northern California, you can depend on our care team to put you at the center with comprehensive services and support.
By the Bay Health
Serving Marin, San Francisco, Sonoma, Napa and Vallejo www.bythebayhealth.org | 415.927.2273
Rooted in the Community, Driven by Expertise
At Bowman Real Estate Group, we live here, work here, shop here and eat here — and we care deeply about this community. Marin is in our DNA; it’s where we were raised and it’s the place we proudly call home. With over 40 years of local expertise, we have a unique perspective on the neighborhoods of Marin and Sonoma — past, present and future. Our personalized, relationship-driven approach ensures every client, from firsttime buyers to downsizers, feels confident navigating the market. Real estate isn’t just about transactions; it’s about building a stronger, connected community.
Bowman Real Estate Group team@bowmanrealestategroup.com www.bowmanrealestategroup.com 1118 Magnolia Avenue, Larkspur, CA 94939 415.755.1040
Extraordinary Childcare Expands in Marin
NBCC extends heartfelt thanks to its board of directors for guiding the Bright Futures Project across the finish line. The new Al & Lisa Brayton campus will double its capacity for children from all income levels. A standout feature is the innovative Learning Lab, created to support the broader community of early childhood educators through research, training and collaboration. This hub will advance our mission to improve the quality of childcare far beyond our own doors. The project stands as a powerful example of what can be achieved when community, government, philanthropists and business leaders unite around a shared vision.
North Bay Children’s Center 932 C Street, Novato, CA 94949 www.nbcc.net 415.883.6222
Inside & Out Home
March, the season of renewal, is the perfect time to revitalize your home — inside and out. This month, we’re showcasing the businesses redefining home design, sustainability, organization and property enhancement. Get to know these industry leaders and discover what makes them truly exceptional.
SAM JELLEY & KATE WILKINSON // NEATLY BAY | HOME ORGANIZING
Make this the year that you finally get organized at home.
What qualities make your team an excellent choice for clients? We’re a dynamic British duo with complementary strengths that make us truly unique. Kate is a brilliant designer, mastering the art of blending style and function, while Sam’s passion for organization transforms spaces into calm, streamlined havens. Together, we elevate the experience, ensuring our clients get so much more from their investment in a professional organizing service.
How does your approach uniquely enhance organization and efficiency? With our down-to-earth Northern England roots, we bring a refreshing, friendly vibe to every project. We want our clients to feel empowered, encouraging them to collaborate with us as much or as little as they’d like. We present every product for approval before installation, ensuring perfection. Every inch of space is optimized for the best organizational
systems. It all starts with our complimentary consultation.
What distinguishes your business from your competitors? We take a relaxed, zero-pressure approach, diving deep to understand exactly what our clients need before we get started.
NEATLY BAY | HOME ORGANIZING San Anselmo, CA info@neatlybay.com www.neatlybay.com 415.218.5519 /neatlybay
LINDA EALES // HARVEST ECO-SALVAGE
Deconstruction that is environmentally sound and good for the community.
What innovative services do you offer in the building industry? Harvest eco-salvage, a nonprofit, environmental corporation sanctioned by the IRS, is dedicated to environmentally sensitive deconstruction. Whether complete teardowns or major remodels, our objective is to divert reusable and recyclable building materials away from landfills, bringing those materials back to our communities, while providing our clients with sizable tax deductions for their donation.
What distinguishes you and your business from your competitors? We are unique. We don’t resell, but give all salvageable and reusable building materials to local nonprofit companies and recycle centers. Our goals are to enrich our local communities and lessen the burden on landfills, while rewarding our clients (the donors) for contributing to the solution.
How are you adapting to the latest design trends? We are raising the bar on the demolition and recycling industry.
Have you pioneered any trends within your industry? Our founder, Linda Eales, pioneered this distinctive program over 25 years ago in Scottsdale, Arizona. During her 42-year career in the design-build industry, she saw tremendous waste from standard demolition processes, compelling her to find a better way of doing things.
What qualities make your team an excellent choice for clients? Clients utilizing our program typically receive tax deductions in the range of hundreds of thousands of dollars. Money saved by these deductions can be used by our clients to increase the budget of their project, if they so desire.
What qualities make you and your team an excellent choice for clients?
Skill, passion and a client-centered ethos define our team. We combine decades of specialized expertise with an unwavering commitment to quality, ensuring every detail meets the highest standard. Clients value our transparent communication and collaborative spirit: we listen intently, adapt quickly and keep them informed at every stage. With proven relationships across top vendors and artisans, we execute projects with excellence while meeting tight timelines. Our dedication to using premium materials which are environmentally responsible results in homes that inspire and endure. We employ advanced scheduling software and meticulous project management to anticipate and resolve challenges promptly, safeguarding budgets and timelines.
Have you pioneered any innovations within your industry?
Innovative thinking has always guided our approach. We were early adopters of
energy-efficient solutions, integrating advanced insulation, solar panel systems, smart home technology and fire suppression systems well before they became industry standards. We recommend the use of low-VOC materials and reclaimed wood not only to reduce environmental impact but also to create healthier indoor air quality. We can enhance the construction process with 3D modeling which helps clients to visualize their spaces during preconstruction and avoids costly architectural and mechanical conflicts which are often not fully understood by other builders. We aim to push the boundaries in style, sustainability, durability and efficiency.
MURPHYMcKENNA CONSTRUCTION
125 Park Place, Ste. 200, Point Richmond, CA 94801 info@murphymckenna.com 510.778.9964 www.murphymckenna.com @murphymckenna_construciton
What qualities make you and your team an excellent choice for clients?
At Hanna Center, we are a nonprofit committed to providing a system of care that prioritizes safety, trust and agency for all of our participants. Our dedicated professionals are leaders in trauma-informed care, ensuring that youth, individuals and families receive holistic, compassionate and evidence-backed services that create lasting change. Our 90-acre campus in the heart of Sonoma is more than just a pleasing scene — it’s a place of service where our community’s well-being is nurtured and cherished. With streams, wooded areas and recreational spaces, it provides an ideal environment for healing, growth and community engagement.
How does your approach to care stand out? Hanna Center is built on the understanding that lasting change requires a system of care. We don’t just address symptoms — we tackle the root causes of trauma and behavioral challenges to create long-term solutions. We integrate mental health, residential opportunities, training and community support services to provide a system of care that extends beyond traditional models. By doing so, we empower youth and families to break free from cycles of trauma and step into lives of health, stability and success.
What innovative services do you offer? Our services are always evolving to meet the needs of our community. Through our partnership with Sonoma Valley Community
Health Center and Covered California, we help individuals navigate the complexities of health insurance enrollment, ensuring greater access to care in both English and Spanish. Our housing programs for foster youth provide not just shelter but a stable, supportive environment where young people can develop essential life skills and build foundations for independence. Neighbors are invited to experience community at Hannah Center.
HANNA CENTER
707.996.6767
www.hannacenter.org | info@hannacenter.org
17000 Arnold Drive, Sonoma, CA 95476 /@hannacentersonoma
Care Meets Community
CAMERON SAFARLOO // HANNA CENTER
SHIRLEY SMITH // FOCUS ON PHOTOS
It’s time to finally organize and safely store your valuable photos.
What qualities or strengths make your team an excellent choice for clients? We treat each client’s photos like they were our own. Photos are handled professionally and the information provided with the photos is carefully recorded to preserve the integrity of the collection. Our service is tailored to the individual needs of our clients and of course with the utmost discretion and privacy.
What is our specialty? We specialize in converting all media (photos/ slides/albums/film/negatives/audio recordings/documents) into digital files and creating organized archives from chaotic family collections.
How are you adapting to the latest trends? As members of the Photo Managers National Association, we have access to the extensive knowledge base of the group. We benefit from the association’s broad range of courses and continual training in the newest software to keep abreast of the latest technology and trends.
What distinguishes your business from your competitors? Online media conversion companies are not full service and typically don’t clean, edit or organize the collection. We offer a comprehensive service and retain all valuable information with the images to create a complete family archive.
Why should people not put off organizing their media? All types of photographic media are vulnerable to damage from moisture and heat and will unfortunately naturally degrade over time. Irreplaceable photos can also be lost forever due to an unforeseen fire or flood. A digital photo archive backed up to the cloud and/or saved on a hard drive, will prove invaluable for image recovery and provide a more permanent storage solution for family memories and future generations.
FOCUS ON PHOTOS
San Francisco Bay Area
415.407.5020
shirley@focusonphotos.com www.focusonphotos.com
going places.
OUTDOOR ADVENTURE
Whether skiing in Switzerland or pushing the off-road limits of a Land Rover Defender, the great outdoors is calling.
Snow-covered Zermatt is a true winter wonderland.
Courtesy of Zermatt Tourism
Organic Supports Spring Abundance
A LEGACY OF SERVICE
Whether you are a Red Cross worker or just a busy parent trying to get to the store on a rainy afternoon, the Land Rover Defender 90 is more than up for the job.
By Nick Czap
DEEP IN THE WILDS of Point Reyes, a rutted dirt track leads to Drakes Estero — a vast complex of salt marshes, eelgrass beds and mudflats that are at once a nursery, a home and a waypoint for myriad species of marine life and migratory birds. Depending on the season, and the depth of the ruts, the road can be treacherous, at least in an ordinary car. In the Land Rover Defender 90, a boxy yet beautifully sleek all-wheel-
drive SUV engineered to thrive in the world’s most challenging terrain, it’s but a cakewalk.
Most of us will never come close to tapping a Defender’s full capabilities, like wading through water near the tops of the wheel arches, or crawling up impossibly steep, rocky slopes, or slaloming down the face of a massive dune. But on any given day, on multiple continents, a cadre of determined individuals push their
Defenders to the limit for the best of all possible causes: bringing aid and relief to those who need it most.
For Land Rover, it’s a mission that began more than 70 years ago, in 1954, when the first Land Rover — the Series I from which the present-day Defender’s design inspiration was drawn from — entered service with the Red Cross and Red Crescent Movement, outfitted as a mobile dispensary for aid work in the deserts
This spread: courtesy of Land Rover
Most of us will never come close to tapping a Defender’s full capabilities.”
of Dubai. Several Series I Land Rovers were also dispatched to Kenya, where they supported nurses providing services to women and children in the villages of Nyeri.
The Series I, itself inspired by American World War II military jeeps, was a spartan affair, so much so that niceties like passenger seat cushions and a heater were initially extra-cost options. Despite the lack of creature comforts, the Land Rover
Opposite and bottom: The 75th limited edition Land Rover Defender comes with exclusive color and details. This page top: Series I Defenders used in partnership with the British Red Cross in India.
was a runaway success, garnering legions of fans, among them a young Queen Elizabeth II, who tooled around Balmoral in her own 1954 Series I.
As Land Rovers evolved over the ensuing decades, growing ever more stylish and well-appointed, so too did their off-road capabilities, making them ever more indispensable to humanitarian aid workers operating in the most extreme environments.
In 1968, Land Rovers were dispatched to Nigeria to support the efforts of the International Red Cross and Red Crescent Societies during that country’s civil war. In India, in 1977, they were used to distribute aid to survivors of the Andhra Pradesh cyclone. In 2008 and 2009, Defenders joined hurricane relief operations in the Turks and Caicos and the Cayman Islands. More recently, they were deployed after the catastrophic floods in North Carolina and wildfires in Southern California. And to commemorate the 70th anniversary of Land Rover’s partnership with the Red Cross and Red Crescent Movement, a Defender outfitted with a roofmounted satellite dish was recently delivered to the Italian Red Cross to ensure continuous communications in areas affected by natural disasters.
Land Rover, for its part, doesn’t make much noise about its decadeslong commitment, preferring instead to simply get on with the work. But given the history, it certainly gives one pause and raises the question: when help is needed, how will you answer the call?
APRÈS ALL DAY
Our guide to spring skiing (and eating) in the Alps’ most food-obsessed town.
By Casey Hatfield-Chiotti
FEW VACATIONS are more delicious distractions than a ski trip in Zermatt, Switzerland, where skiing means skiing to lunch. This is much more than settling for chicken tenders on a plastic tray or a bag of Doritos while your helmet sits on a table in a puddle.
Each day is an opportunity to ski to a different family-owned gaststube or a crowded deck with views of
Europe’s highest peaks for a two-hour meal that might include Dover sole, golden sauteed potato pancakes, hamburgers worthy of a Michelin star and a puff pastry dessert so popular, people call ahead and reserve slices.
The après-ski scene in Zermatt, which offers year-round skiing and is accessible by train from major cities like Geneva, Zurich and Milan, is at
its best in March and April when the weather is warm enough for skiers to sit outside at tables that tumble out of the best rustic restaurants dotting the slopes. There’s also a lively atmosphere, especially during the Zermatt Unplugged music festival, when 120 concerts take place on 17 stages throughout the town April 8 to 12.
Opposite: First snow
ON-MOUNTAIN MEALS
The first time I saw Zum See (www. zumsee.ch), a 350-year-old hamlet turned restaurant about a 40-minute walk from Zermatt on a former mule trail, I thought it was too idyllic to be real. Wine bottles lined the facades of off-kilter farm buildings with rock slab roofs. Stylish skiers sat in the sun at wooden tables and chairs draped in colorful blankets in the center of the village. A large cremeschnitte — a dessert made of layers of puff pastry and local cream — sat on a low serving table. My husband and I ordered Dover sole, which had been flown in that day, the cremeschnitte and a rhubarb tart topped with toasted meringue. As we were winding down, our server bid us adieu and hopped on a toboggan to return to town. Sledding is a primary means of transportation in Zermatt. Another unforgettable spot for lunch, Chez Vrony (www.chezvrony.ch/
wordpress), sits at nearly 6,900 feet. Operated by the same family for over a century, the restaurant serves traditional alpine cuisine — recipes that have been passed down through the generations — including homemade pasta and fondue. The best seats are outside on the terrace or secondstory balcony, where diners tuck into perfectly cooked alpine grass–fed burgers on hearty seeded buns and enjoy unobstructed views of the Matterhorn. Reservations are a must. If filling alpine cuisine sounds best mid-ski, head to the nearby Findlerhof (www.findlerhof.ch) in Findeln. Diners can order rösti, a pan-fried grated potato dish beloved in Switzerland, with bacon and egg, mountain cheese or beef bratwurst. On the way from Sunnegga to Zermatt, skiers pass by a little brown house with orange shutters and tangerine-colored umbrellas that
The first time I saw Zum See, a 350-year-old hamlet turned restaurant, I thought it was too idyllic to be real.”
are the first clue as to what it is — a Champagne bar serving flutes of Veuve Clicquot. Champagner Bar Teehäuschen Flora is cash only and one of the most refined ways to toast a great day on the mountain.
in Zermatt. This page: At Schweizerhof Kitchen, all preperation and cooking is done live.
Hotel guests and visitors slide right into Zermatt’s liveliest après -ski scenes at CERVO Mountain Resort.”
HOTELS FOR GOURMANDS
Zermatt’s grandest address is Mont Cervin Palace (from $859 per night; www.montcervinpalace.ch), an elegant 150-room hotel with chateâu-style interiors. In addition to having a spa with an indoor and outdoor swimming pool, a sauna and ice grotto for soothing sore legs post-skiing, the hotel has three gourmet restaurants. Grill Le Cervin serves dishes like a rack of lamb for two and rib-eye with chimichurri in a cozy alpine-style dining room paneled in wood. Diners at seafood-centric Le Restaurant feast on platters of seafood and sea bass with black salsify. The most sought-after table is at Ristorante Capri, a Michelin-starred restaurant highlighting the bright flavors of the Mediterranean in dishes like tagliolini with red prawns, burrata, sea asparagus and lemon. Mont Cervin Palace guests also get exclusive access to ski the Matterhorn before anyone else on Thursday mornings.
Hotel guests and visitors slide right into Zermatt’s liveliest après-ski scenes at CERVO Mountain Resort (from $860 per night; www.cervo.swiss), located at the bottom of a ski run. On a recently renovated deck with views of the Matterhorn, there’s typically live music or a DJ starting at 3 p.m. during ski season. After the party wraps up,
choose from three of the hotel’s excellent restaurants, including the Italian eatery Madre Nostra, the raclette restaurant Ferdinand, and Bazaar, a mostly vegetarian spot where dishes are inspired by the markets of North Africa and West Asia. CERVO has just 54 rooms and suites with modern alpine design (think butterfly chairs and neutral color schemes) and luxury touches like kitted-out bar cabinets. The whimsical, family-friendly hotel has a layout that meanders down the hillside and includes surprises like a spa with a Japanese onsen and an indoor climbing wall. Adventurous souls should take advantage of the Mountain Ice-Bath Workshop on March 18, which begins with a short mountain hike followed by guided breath work and a dip in an icy mountain lake.
A haven for aesthetes, the one–Michelin Key Schweizerhof (from $584 per night; www.schweizerhofzermatt. ch), has interiors that feel like cocoons with materials like fleece, leather and white marble (Michelin awards keys to hotels to recognize excellence much like stars to restaurants). Send the children to the Kids Club for arcade games, a climbing wall and movie nights. Guests who are ski beginners can rent sports gear and get assistance from the in-house ski expert. In the Clinique Nescens spa, the new Winter Muscular & Wellness Ritual is perfect for post-sport recovery. The hotel’s dining offerings include a sushi and teppanyaki restaurant and bustling Schweizerhof Kitchen, where chefs grill black Angus burgers and create authentic Neapolitan-style pizzas.
From top: A view of the Matterhorn at Mont Cervin Palace; a room with a terrace at Schweizerhof Zermatt
Lives change in our kitchen.
I was working three jobs trying to keep the bills paid. Now I have a job that I really enjoy. I’m just really grateful.
— JAMES M., A 2023 GRADUATE WHO NOW OVERSEES DINNER SERVICE AT OUR SHELTER AS A FULL-TIME EMPLOYEE
For more than 20 years, Fresh Starts Culinary Academy has worked with trainees to overcome barriers like lack of housing, education or resources. Professional chefs work alongside students to build culinary skills paired with learning about teamwork, communication and customer service. Many later succeed in local restaurants, grocery stores and catering. We’re also proud to hire them in our own kitchens, where we produce 15,000 meals every month for shelter and housing programs.
You can help people find their recipe for life! Give at hbofm.org/donate.
Photo by Paige Green
Photo by Sallie Miller
SKIING AND EXPLORING
Partly on a glacier, Zermatt (www. zermatt.swiss) is one of Europe’s highest and largest ski resorts with 3,500 acres of skiable terrain. A vast array of high-speed lifts, gondolas, trams and trains whisk skiers and snowboarders around the mountains, including the Matterhorn Ski Area. It’s possible to ski into Italy (make sure you buy a Swiss-Italian lift pass), by taking the year-round cable car Matterhorn Alpine Crossing, which opened in 2023. It takes 90 minutes to travel from Zermatt to the Italian
resort Breuil-Cervinia, with epic views along the way. Because the resort is so large, traversing the slopes can take time. Choose where to ski based on where you plan to have lunch. If you’re dining at Chez Vrony or the Findlerhof, ski the Sunnegga, Rothorn and Blauherd peaks, which have beginner to advanced terrain. If you’re eating at Zum See, you can take the tram up to Matterhorn Glacier Paradise and go into Italy or work your way down the steep slopes to eventually make it to the restaurant.
Leave time to explore Zermatt’s car-free town center. The main street, the Bahnhofstrasse, is lined with restaurants, chocolate shops and luxury boutiques like Moncler and Fusalp. Visitors can pay their respects to the notable alpinists who perished trying to climb the mountains around Zermatt in the tranquil Mountaineers’ Cemetery by the river. The oldest part of town on narrow Hinterdorfstrasse showcases larch timber barns, stores and stables that are especially remarkable when you learn some are around 500 years old.
A family ski adventure in Zermatt with views of the Matterhorn.
Courtesy of Zermatt Tourism
Meet Teodros, a Lifehouse resident for the past thirteen years, currently living at Laurel House group home. His warm and friendly nature makes him a joy to talk to and be around. Like all Lifehouse residents, Teodros sets personal goals to live as independently as possible, receiving guidance from Lifehouse’s expertly trained Direct Support Professionals to help him achieve those goals.
Teodros is focused on improving his organizational skills, maintaining his mental and physical health, exercising regularly, staying punctual, organized, and increasing social engagement. “Lifehouse has been a constant source of encouragement and support, helping me grow in self-confidence. Lifehouse has truly opened doors for me, allowing me to expand my horizons and live more independently,” says Teodros.
Teodros has a passion for books, movies, and art from around the world. He is particularly interested in the unique beauty and cultural diversity found in the art from South America, Africa and Asia.
In his free time, Teodros enjoys exploring the community, especially spending time outdoors in nature. He and his girlfriend, Chloe, volunteer at Cadence Farm in Sonoma, where they care for horses and then enjoy hiking together. They also share a love for music and dance, and you can catch them showcasing their moves at the annual Great Chefs & Wineries performance on April 5th at the Festival Pavilion in Fort Mason!
At Lifehouse, individuals like Teodros are given the tools and opportunities to lead inspired, purposeful, and independent lives.
Chloe and Teodros Great Chefs & Wineries 2024
Savor the Spirit of A Fork Full of Earth Organic Catering
For nearly 20 years, A Fork Full of Earth Organic Catering has been bringing people together over unforgettable meals. Proudly serving the Greater Bay Area and Wine Country, we craft events that are collaborative, mindful and rooted in sustainability. Whether you’re planning an elegant affair, a laid-back gathering or an abundant buffet delivered right to your door, our cuisine is always thoughtfully sourced from farms and ranches you know and trust. Because great food isn’t just about flavor — it’s about connection.
Jasmine Guyer, Director of Sales jasmine@forkfull.com 415.448.5178 www.forkfull.com Find us on Instagram @/aforkfullofearth
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BACK TO BASICS
The lessons learned through Kids Cooking for Life go well beyond culinary skills.
By Caitlin Hamer
KIDS COOKING FOR LIFE
(www.kidscookingforlife.org), a Bay Area nonprofit, is working to make sure kids can find their way around the kitchen when they’re at just the right age for it. “These days, there are so many students who graduate from high school, and they can code, but they can’t cook,” says Saeri Yuk.
“We work with children who are in fourth grade to eighth grade,” adds Yuk, Kids Cooking for Life’s president. In this age range, she says, they’re old enough to follow a recipe, handle heat cooking, and use knives, graters and blenders. Since the nonprofit’s founding in 2009, over 10,000 kids and teens have participated, primarily through programs at Title I (providing financial assistance to school districts for children from low-income families) schools and youth organizations.
Trained instructors drive out to the locations, hauling groceries and induction cooktops for the hourlong classes (though summer sessions can run a little longer), with the curriculum stretching across eight to 10 weeks. Yuk refers to it as progression-based education; the kids start by learning about safety and hygiene in the
kitchen and then work their way through basic to more difficult dishes. But they aren’t making soufflés or anything overly ambitious.
The nutritionist-approved recipes must fit the criteria for what you might call the culinary three Rs: reachable, repeatable and relatable. These are recipes the kids can learn in class but also share at home with their families. Think grilled cheese sandwiches, but with a side of roasted red pepper soup. Or pizza, topped with vegetables rather than ham or pepperoni. Because it’s not just about giving children culinary skills and a sense of independence; it’s also about instilling an understanding of proper nutrition.
It’s only been a few years since the nonprofit’s founder, Ted Smith, passed away. After a lengthy career as a restaurateur he chose to retire in Marin, but he was in his 80s when he started this venture that has since expanded to Oakland, Sonoma and Napa. “He realized nobody was cooking in schools anymore,” says Yuk. “But everybody should have this life skill.”
When it comes to skills, the core four that are taught in the classes are cooking fundamentals, kitchen safety, healthy choices and mindful eating.
On that last one Yuk highlights the importance of actually tasting what you eat: “We teach them to recognize the textures and flavors, instead of just saying they do or don’t like it.” And healthy eating goes hand-in-hand with the four pillars of nutrition the organization also teaches: being smart about sugar intake, exploring whole grains, incorporating colorful produce and finding protein beyond meat and dairy. The result for participants is more wellrounded palates and, hopefully, a future less dependent on processed foods.
“Every child should have education in learning about Mother Nature, what she gives you in terms of fresh food, and eating with the seasons,” says Yuk. “And we introduce them to herbs and teach them to appreciate complex flavors.” While kids aren’t always known for being adventurous when it comes to eating, Yuk says that cooking can help them expand their horizons, even if it takes several tries to get them there.
“Learning is so digital-based these days,” she says. “We’re missing this tactile type of hands-on learning which is really impactful for children. So much can come just from chopping something and smelling it for themselves.”
