Walnut Creek Magazine MayJune 2016

walnut creek may / june 2016

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Comfort Food of

WOMEN TO WATCH: Meet Six Game Changers Who Make the East Bay a Better Place

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May / June 2016

11 WHERE & WHEN

A section devoted to happenings all over the Bay Area including dance, festivals, music, art and museums.

17 TALK OF THE TOWN

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Meet two local athletes who are Rio bound; Get the latest dish on new restaurant openings; Find out what’s happening at Rossmoor Shopping Center; Learn about the culinary arts programs at Mt. Diablo High School and DVC, and a whole lot more.

35 LOCAL GETAWAYS

Travel to three quaint East Bay towns with superb waterfront views and delicious seafood.

40 GAME CHANGERS

Meet six local women who make the East Bay great.

48 THE WILD WORLD OF COMFORT FOOD

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It comes in countless forms and it’s found in every culture. Take a culinary tour through Walnut Creek and explore some great places to eat comfort food.

57 DINING GUIDE

Find the best places to eat and drink in Walnut Creek, Lafayette, Pleasant Hill and Alamo in the Walnut Creek Magazine dining guide.

65 WHAT'S IN SEASON Recipes and tips on how to sweeten your life with cherries.

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69 ON STAGE

Actress and writer Sally Hogarty with the Bay Area theater hot list.

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The Insider’s Guide to Walnut Creek may / june 2016 Publisher Pam Becker Kessler Editor Lauren Kessler Art Director Carrie Wallahan Photography Rachel Capil Lisa Duncan Jim Fidelibus Jessica Freels Sarah Grunder Kyle Luman Brian Murphy contributing writers Deborah Burstyn Lynn Carey Lou Fancher Sally Hogarty Sophie Johnson Fran Miller Alison Negrin Anneli Rufus Alix Wall

Kessler Communications, Inc. Walnut Creek Magazine Office 1280 Boulevard Way, Suite 108 Walnut Creek, CA 94595 (925)212-5146 Email: info@walnutcreekmagazine.com No material from Walnut Creek Magazine may be reproduced without written consent from the Publisher. walnutcreekmagazine.com

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From the Publisher When Jet Suite invited me to travel on their new route from the East Bay to LA for the day, I was skeptical. Was it safe to fly on a 30 passenger jet out of Buchanan Airfield? I trusted that if CEO Alex Wilcox was going to be onboard with us, along with most of the Jet Suite senior management team, it was worth participating in the adventure. On a spring Tuesday morning, I left my Walnut Creek residence at 8am for the 9am flight––it’s a reverse commute in the morning to Concord––parked in the lot for free, passed through a security check effortlessly, and boarded the plane with time to spare. Travel from the East Bay to LA and Vegas––the two markets currently served by Jet Suite––just got a whole lot easier. Adding to that are relatively low airfares. I’m ready to book some summer flights to Southern California for water polo matches.

While they could have selected the South Bay to launch the new air service, Jet Suite chose the East Bay due to our thriving economy. Look around: retail is booming, commercial development is soaring and new apartments are going up to meet the needs of our growing population. In this issue, we get you up to date on what’s happening on the development front and give you the dish on some of the many, many new restaurants coming to town.

Of course that’s not all. You also get to meet two incredible young women, Melissa Seidemann and Mariya Koroleva, who are heading to the Olympics for a second time. It takes some serious stamina and talent to make this athletic fete happen once, not to mention twice. We are proud to share their stories.

Speaking of inspiring, we also introduce you to six smart, funny, strong women who make the East Bay great. They work in different fields but share one thing in common: passion. Their enthusiasm for life is contagious. But these are not the only game changers on our pages; Cindy Gershen is pioneering a food revolution at Mt. Diablo High School and Christopher Draa is training new local culinary talent at DVC. Both are providing kids in our community with the education and experience to work and thrive in the East Bay. It’s a great time to celebrate the people in our community, including moms and dads.

Cheers!

Pam Becker Kessler publisher @walnutcreekmagazine.com

ON THE COVER

54 Mint Forno Campana Pizza

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Photography by Jessica Freels

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Contributors

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Fran Endicott Miller is a freelance travel and feature writer who enjoys exploring Northern California and sharing her finds with readers.

jessica freels has been taking pictures since she was eight years old. Her passion is sports photography because it gives her a chance to spend time with her son. A long time Bay Area resident, she resides in Walnut Creek.

deborah burstyn is a Walnut Creek-based freelance journalist who has worked as a staff writer for The Washington Post, Newsweek, the Contra Costa Times and the California wine industry.

Lou Fancher is a Bay Area writer covering technology, dance, theater, education and sports for multiple publications. She is the author of two original children’s books and has designed and illustrated over 50 picture books.

Journalist Lynn Carey contributed to the Contra Costa Times for 35 years and founded the newspaper's book club.

She recently returned to Lafayette after living in Singapore and Indonesia for the last five years.

Sally Hogarty has been in Bay Area Theater for over 30 years as an actress, producer, and publicist. She is editor of The Orinda News and writes colorful theater columns for local publications.

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SHOPPING. DINING. CULTURE. health. TRAVEL. AND THE LATEST BUSINESS SCOOP.

WE DO IT ALL IN PRINT AND ONLINE. For ad rates: (925) 212-5146 publisher@walnutcreekmagazine.com WALNUTCREEKMAGAZINE.COM

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where & when d a n c e | f e s t i va l s | m u s i c e v e n t s | MUSEUMS | a rt

Photography by Chris Hardy

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In a world premiere by acclaimed choreographer Helen Pickett, set to an original score by “House of Cards� composer Jeff Beal, SMUIN BALLET returns to Walnut Creek with a powerful performance titled Dance Series Two. A lyrical and reverent ode to water, the six dancer series combines classical ballet and swiftly-changing geometric poses blending high-energy athleticism with wit and elegance.

DETAILS: May 27-28, Lesher Center for the Arts, 1601 Civic Drive, WC, smuinballet.org.

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where & when

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RUN San Francisco’s BAY TO BREAKERS is the oldest consecutively run annual footrace in the world. With a starting point near San Francisco Bay, the 12K race runs through the city and finishes at the Great Highway.

A quintessential San Francisco experience for 103 years, this colorful event brings the Bay Area together in a celebration of life. DETAILS: May 15, costumes encouraged. To register, go to zapposbaytobreakers.com.

4 TASTE

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FESTIVAL

Tantalize your taste buds and explore new restaurants at TASTE OF LAFAYETTE. A ticket buys you entry to a wine reception, food samples, live music and so much more.

Start with savory appetizers from Bistro Burger, The Hideout and Lantern Catering at Lafayette Plaza Park, then tour some of town’s finest establishments including The Cooperage, Yankee Pier, Postino and many more. DETAILS: May 17, 5:30pm-9pm, lafayettechamber.org.

The warm weather is back and with it comes the WALNUT CREEK ART & WINE FESTIVAL at Heather Farm Park. Celebrating its 35th season, this popular free event kicks it up a notch this year with a fine art and wine gallery, craft beer, freestyle motocross exhibition, and classic arcade games. Plus plenty of live music, community faces, and arts and crafts vendors. DETAILS: June 4 & 5, 301 N. San Carlos Drive. Ride the free shuttle from WC BART and Shadelands Business Park.

5 COUNTY FAIR

Brave the crowds and heat to enjoy carnival rides, farm animals, music concerts, and horse races at the ALAMEDA COUNTY FAIR in Pleasanton. From monster trucks and rodeos to pig races and fried food, this one has the classics and a whole lot more. DETAILS: June 15 - July 4, alamedacountyfair.com.

FOR THE LATEST EVENT INFO, GO TO WALNUTCREEKMAGAZINE.COM

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FOOD FESTIVAL The “artichoke capitol of the world” celebrates its crop at the CASTROVILLE ARTICHOKE FESTIVAL. This is your chance to eat chokes fried, marinated, pickled and creamed in soups plus enjoy cooking demos, view agro art, and tour local fields. DETAILS: June 4-5, Monterey County Fair & Event Center, artichokefestival.org.

7 STREET FEST

In its 62nd year, the NORTH BEACH FESTIVAL brings together an eclectic mix of people, gourmet food, live entertainment and art. Situated in the heart of San Francisco’s Little Italy, the outdoor festival runs along the quaint streets of Grant and Columbus. DETAILS: June 11-12, 10:00 AM – 6:00 PM both days.

Enjoy a wonderful day in the wine country

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where & when

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9 FILMS ART Internationally renowned artist Crystal Wagner comes to Walnut Creek to create a large-scale art installation using the walls of the Bedford Gallery for her FLUX exhibit. Wagner's colorful, mind-blowing works are built from ordinary materials such as tablecloths and office supplies to form swirling, imaginative environments that appear to grow organically out of the walls. DETAILS: June 26 – September 4, 1601 Civic Drive, bedfordgallery.org.

10 MUSIC

Hear great music and get inspired at Diablo Valley’s first-ever INTERNATIONAL HARP FESTIVAL. The three-day event includes a multitude of workshops and exciting evening concerts performed by acclaimed artists in jazz, new age, Celtic and classical music. DETAILS: May 26-29, San Damiano Retreat Center, Danville, harpfestival.org.

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Pack your family and a picnic for an evening of film and fun at MOVIES UNDER THE STARS. The season kicks-off in the Antarctica with teenage penguin Cody Maverick in Surfs Up. DETAILS: June 17, 9PM Clarke Swim Center Heather Farm Park, $2 per person suggested donation. Other movie dates: July 29, Inside Out at Ballfield #2 Heather Farm; August 19, Alladin at Civic Park; September 10, Toy Story at Civic Park. For more information, go to walnutcreek.org.

FESTIVAL

San Ramon’s ART & WIND FESTIVAL features 150 art and craft booths, three stages of entertainment, great food, and plenty of kid fun. The main attraction are kites demonstrated by champions who perform amazing tricks in the air. DETAILS: May 29-30, Central Park on Alcosta Boulevard, sanramon.ca.gov.

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sports

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of the town style

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development

Photo courtesy of Beeldbbot

talk

Rio Bound

HARD WORK AND SERIOUS TALENT PAY OFF FOR TWO LOCAL ATHLETES HEADED TO THE OLYMPICS

BY LYNN CAREY

Melissa Seidemann

is no stranger to having a gold medal draped around her neck. After helping the USA Water Polo Women’s Senior National Team secure gold at the London 2012 Olympic Games only four years ago, the Walnut Creek native promptly put her medal in a safe deposit box and got back in to the water. Seidemann, along with rest of the Team USA, have been training since then to repeat their win. In March they qualified for the Rio 2016 Olympic Games. ➤

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rio bound

Describing her 2012 Olympic training experience, Seidemann says she was like "a deer in the headlights." Now with only four competitors from the 2012 gold-medal-winning

team returning to compete in Rio, she finds herself in a better position to help younger players. "It's a different perspective now. I have a lot to be thankful for within my athletic career, it's provided me with many opportunities.”

Team USA trains twice a day starting at 7am in Long Beach, where Seidemann lives with three teammates.

Her day begins at 6am with a breakfast consisting of toast with turkey, yogurt and coffee.

During a three-hour break, lunch is poolside, and because the sport is now getting welldeserved attention— thanks to the 2012 gold medalists— the meals are catered. “This was previously unheard of in the water polo world!" she says. Seidemann returns home around 5pm to "walk my dog with my eyes closed, and go

to bed." These days, there’s not much free time to visit Walnut Creek.

Eventually Seidemann hopes to return to school, focusing on a degree in psychology, but doesn't have specific plans for after the Olympics. “I'm most proud of the opportunities I have to inspire young athletes within the sport. I love to see how excited they get as their passion for the sport grows.”

For now, she’s focused on the roller-coaster ride of preparing for Olympic-level competition. "The highest highs are phenomenal, and the lows are painful sometimes. I'll have to

Photo courtesy of KLC Fotos

Seidemann and her sisters Lauren and Natalie spent summers in their neighborhood pool at Larkey Park. A swim coach noted they were strong and tall––the perfect combination for water polo.

All three mastered the sport.

Today Natalie is on the University of California, Irvine water polo team, and Lauren, after playing for University of California, Davis, coaches water polo at College Park High School, their alma mater. Seidemann played water polo for Stanford University, but took a leave of absence in 2012 to train full-time with Team USA.

give some thought to where I am with the sport and with myself after the Olympics," she says adding, "but once an Olympian, always an Olympian."

After graduating from Las Lomas High School, Koroleva went on to swim at Stanford University. Now the 26-yearold is taking a break from pursuing a master’s degree in sports management from the University of San Francisco to train for the Olympics.

Photo courtesy of Aaron Okayama

Mariya Koroleva

performed rhythmic gymnastics and swam in her native Russia before moving with her family to Walnut Creek at the age of nine. So when a flyer from the Walnut Creek Aquanuts synchronized swim club arrived in the mail, she jumped at the chance to combine both sports. "I didn't speak English at first, but it was fun," she says. "I stayed for more than a decade!"

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The Rio 2016 Olympic Games will be Koroleva's second, after taking 11th place in the synchronized swimming women’s duets with former partner Mary Killman at the London 2012 Olympic Games.

Now with duet partner Anita Alvarez, Koroleva will again be a part of the only duet to represent the United States in the synchronized swimming competition. Their chances look good––the duo placed first in

April at the China Open in the duet free competition.

"Our current ranking in the world is 10 or 11," Koroleva explains. "You don't jump that many spots in a season.

Russia has been leap years ahead of everyone. Mexico and Australia, too, but we’re inching toward them."

Koroleva eats oatmeal before practice and a shake during.

Along with the pool work is ballet and pilates in the afternoons. She does have time for a boyfriend, because he conveniently works at her gym. He'll be going to cheer her on in Rio, along with her family. The duet will be performing to a violin piece

by David Garret for their technical performance, and a more intense song by Brand X for their freestyle. "I'm sure I'll be nervous, especially since it's my second go-round with the Olympics. I recognize the pressure a little more. But I try to look at it like every other competition." The Rio 2016 Olympic Games take place August 5 to August 21.

Photo courtesy of Aaron Okayama

Preparing for the Olympics requires incredible stamina: 10 hours a day of training beginning at 7am each morning in the pool at Campolindo High School in Moraga. "I don't think you ever get used the feeling of jumping into a cold pool,” she says. That's only part of the challenge––holding her breath for long periods of time requires significant cardiovascular strength. "It's like running a sprint, my whole body is screaming out, and I have to suppress the natural instinct to breathe," Koroleva explains. "I have to think of

ways to deal with it mentally."

And that's not all. "We have to wear nose plugs and they’re uncomfortable, plus you can get an annoying nose clip tan."

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On the Horizon

Happenings, announcements and things to know about

TAKE OFF

TRAVEL ON A 30-PASSENGER JET FROM THE EAST BAY TO LA Private jet operator JetSuite launched a public brand in April, JetSuiteX, bringing a new level of convenience and luxury to flying from the East Bay. Marking the first commercial flights out of Concord’s Buchanan Field Airport in 24 years, JetSuiteX flights connect Concord to Burbank and Las Vegas for fares ranging from $109 to $300 each way. Passengers can enjoy free parking at Buchanan Field, streamlined boarding processes, extra legroom and free inflight Wi-Fi on flights. CEO Alix Wilcox says more flights may be added in the near future with routes to San Diego, Santa Barbara and Phoenix.

RETAIL BOOM

MULTI-USE DEVELOPMENT SURGES ACROSS WALNUT CREEK Shopping Center with a new long-term lease. Construction is anticipated to commence this summer and last twelve months.

After four years of negotiations, town halls and neighborhood meetings, redevelopment of the Rossmoor Shopping Center in south Walnut Creek is moving forward. One last stop at the City’s Design Review Commission for final landscaping approval is required before construction on the 15-acre shopping center parcel begins. Highlights include: a new CVS Pharmacy with drive-up service, a new 2,000-square-foot Starbucks with driveup service, bocce courts, plus the addition of a large anchor tenant such as a hardware store. Safeway remains at the Rossmoor

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According to a report released by the commercial real estate firm John Cumbelich & Associates ––Walnut Creek Retail Market Overview: First Quarter 2016­—the property at the corner of Olympic Boulevard and Locust Street, 1550 Olympic Boulevard, is seeking tenants for a new 20,000-square-foot multi-use development.

On the adjacent 1250 Locust Street property, formerly home to the Veteran’s Hall, BH Development is believed to be working on plans for a Market Hall/Ferry Buildingstyle upscale food court. Stay tuned.

After a $250 million renovation, Broadway Plaza is shaping up with a slew of new tenants. By the spring of 2017, the revamped shopping center will boast 1.1 millionsquare-feet of retail space and 45 tenants including Lululemon Athletica, Michael Kors, True Food Kitchen, Soul Cycle, Zara, H & M and Boudin Bakery. Other retailers and eateries opening in the plaza include Cocola Bakery, Everything But Water, Gap, Papyrus and Soma among many more. -PK

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NEW RESTAURANTS

HUNGRY FOR MORE? KONA GRILL DEBUTING AT THE AGORA PLUS NINE MORE ESTABLISHMENTS COMING TO TOWN LEMONADE

KONA GRILL

MOMO’S

BROADWAY PLAZA

THE AGORA ON MAIN

BONANZA STREET

Part of an LAbased chain known for its seasonal, California-style food, menus include salads, braised meats like pot roast, and mac n cheese served in a cafeteria-like setting. Lemonade joins the “quality casual” movement currently populating the Bay Area.

The Texas-based chain, described as the “PF Chang’s of Sushi,” features contemporary American favorites like burgers and pasta, but focuses on creating fresh sushi combinations and specialty cocktails served in an upscale casual atmosphere.

Making its way through the tunnel, Momo’s is rumored to be opening in the former McCovey’s location. We are most intrigued by the brunch menu featuring bottomless mimosas and Benedicts. Small plates of ahi tartar, rock shrimp scampi and crispy calamari round out the California cuisine style menu.

SAUCED LOCUST STREET

In the massive 8,231-square-foot former Pyramid Brewery restaurant, Sauced is likely to be a great place to eat if you like barbecue. Baby backs, chicken, pulled pork and brisquet come out of the pit with sides of cheesy cornbread fritters and glazed Brussel sprouts.

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MOD PIZZA THE ORCHARDS

Another member of the fast casual chain movement, MOD pulls it off better than most with its build-yourown pies, firing thin-crusts with up to ten toppings in 800 degree ovens. Any number of toppings you choose is the same satisfying price.

walnut creek / may june 2016

GOTT’S ROADSIDE MAIN STREET

Festive and familial, Gott’s is a star attraction for Walnut Creek.

Famous for juicy burgers, ahi poke tacos and thick milkshakes, foodies come from miles around to

eat at their iconic St. Helena and Ferry Building locations. Last we heard, opening sometime in 2017.

THE ROOFTOP MT. DIABLO

This highlyanticipated open air restaurant with lounge seating and stunning views opened in late April with a New American menu created

by Chef Justine Kelly from SF’s acclaimed Slanted Door. Some of her dishes include braised short ribs, Niman Ranch ribeye and banana leaf-wrapped cod.

SLICE HOUSE MT. DIABLO

San Francisco pizza superstar Tony Gemignani is opening his first East Bay outpost

dishing up slices of American, Italian, Sicilian and Neapolitan pizzas made with artisan flours, an array of authentic sauces and seasonal ingredients.

HOPS & SCOTCH

restauranteur Chris Jarosz who is bringing his menu of Banh mi topped fries, bleu bacon Niman Ranch burgers and jumbo buffalo chicken wings to the Creek.

Expected to open in May.

AVALON ON TREAT

Details are limited but an alcohol license is pending for a new restaurant and bar with East Coast origins. Keeping current with the comfort food rage, mac n cheese and chicken strips are on the menu, but so are fried cheese curds and a southern scotch egg.

BRODERICK ROADHOUSE BONANZA STREET

The Hubcaps team kicks it up a notch in a new partnership with

PLUS… A vacant space on Locust Street will soon be transformed into two new restaurants: Limon Rotisserie and Lokanta Mediterranean Grill & Bar. And with the sudden closure of Project Pie, the Capitola classic, Pizza My Heart grabbed the ready-made parlor on California Boulevard.

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on the horizon

REBOUND Basketball super-star Chris Herren shares his harrowing story of substance abuse and recovery at a special event in Walnut Creek presented by Support4Recovery.org. Clean since 2008, Herron’s life mission is to share his powerful story with the hope of reaching at least one person and making a difference in their life.

DETAILS: May 24, Lesher Center for the Arts, 1601 Civic Drive, lesherartscenter.org.

ROBUST NEW RULES COUNTY HEALTH RULES IN FAVOR OF COLOR-CODED INSPECTION PLACARDS

Do you ever wonder if the food cooked at your favorite restaurant is prepared in a clean kitchen? Apparently, you’re not alone. In March, the Contra Costa County Board of Supervisors approved an ordinance requiring restaurants and other food facilities to post color-coded placards that clearly alert customers how they perform on inspections. According to Supervisor Mary Piepho, "The Green, Yellow and Red placards provide customers with an easy and visible indication of how the facility performed on its most recent inspection. It puts more information in the hands of the customers so they can make safe decisions about where they choose to eat."

Green means 0-1 violations, yellow indicates two or more violations, and red means the environmental health permit has been suspended and the facility has an immediate health hazard. Other Bay Area counties, including Alameda, Santa Clara, San Mateo, Marin and Sonoma, use a similar system. To find out if the restaurants you frequent are safe, download a free smartphone app called "Food Inspector" for instant, detailed inspection information.

farmers' markets Lafayette

Walnut Creek

Moraga

Diablo Valley

Lafayetter BART Station Sunday 9-1 urbanvillageonline.com

Moraga Center Sunday 9-1 cafarmersmkts.com

Orinda

Orinda Village Saturday 9-1 cccfm.org

Pleasant Hill

Downtown Pleasant Hill Trelaney Drive Saturday 10-2 pcfma.org

North Locust Street Sunday 8-1 cccfm.org

Shadelands Park N. Wiget Lane Saturday 9-1 cafarmersmkts.com

Kaiser

1425 S. Main Street Tuesday 10-2 pcfma.org

Rossmoor

Rain Road Friday 9:30-1 cafarmersmkts.com

Ready to follow your dreams? Susie Wyshak’s Good Food Great Business (Chronicle Books, 2014) provides the tools you need to create a specialty food business. Whether selling a single product online or developing a range of gourmet foods for grocery chains, this handbook helps hopeful food entrepreneurs become experts in everything from concept and production to sales and marketing. Wyshak uses real-life examples to illustrate the good, the bad, and the ugly of starting a food enterprise.

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BEAUTY­–IT’S OUR NATURE Expert craftsmanship and well-being are part of every cut and color at Thirteen. That’s why we became an Aveda Concept Salon. Each service includes a ritual of renewal, from stress relieving scalp treatments to hand massages.

Plus, we carry the entire line of Aveda products so you can continue the experience at home.

BOOK YOUR APPOINTMENT TODAY.

1525 Locust Street, Walnut Creek

(925) 932-2242 13hairsalon.com

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TREAT YOURSELF OR A LOVED ONE TO A RELAXING TREATMENT! spa packages & gift cards available

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Manicures & Pedicures Spray Tanning Spa Packages Complimentary Valet R Spa is located in Renaissance ClubSport and is open to the public. Enjoy complimentary parking and use of our luxurious amenities including whirlpools, steam rooms, and saunas.

Call R Spa to book your appointment: (925) 942-6379 2805 JONES RD. WALNUT CREEK

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talk/books

MEANINGFUL BOUQUETS Magnificent new book reveals healing power of flowers

W

ritten by Walnut Creek’s Lisa McGuinness, in collaboration with floral stylist Leigh Okies, and photographer Annabelle Breakey, Meaningful Bouquets (Chronicle Books, 2016) conveys emotions that go beyond the constructs of language with twenty-five celebratory floral arrangements. Step-by-step instructions, vivid narratives, a “toolbox” guide, two glossaries—flowers classified by name or by meaning––and dramatic watercolor illustrations rendered by Vikki Chu, combine to create both a stunning and practical piece.

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McGuinness brings to the book unbridled enthusiasm and expertise developed while working as as a freelance writer and editor. She is the founder of Yellow Pear Press––an independent boutique publisher — and has lived in Walnut Creek for the past 11 years. An avid reader, McGuinness found herself intrigued by Vanessa Diffenbaugh’s The Language of Flowers –– a novel about a young woman raised in the foster-care system who does not speak, but instead communicates by giving flowers. “We adopted our son out of foster care, so it spoke to me profoundly,” says McGuinness. “Flowers are healing to people and the Victorian-era meanings attributed to flowers are compelling. I realized that if I took it one step further, I could create bouquets that have complex meanings in a photographic book.”

Visits to the San Francisco Flower Market revealed a bonanza of choices. “There are a surprising number of flowers with negative meanings. We chose not to use those. For ambiguous flowers, we dealt with the positive side. We looked for flowers that are available year round and offer a wide variety of colors.” Bouquets are constructed from pear branches, scarlet geraniums, larch and gladiolas. Tips include how to keep stems straight or salvage a sunflower.

“When sunflower petals begin to fall off, pull them all off. They’re gorgeous, like a giant green flower.” BY LOU FANCHER

Featured Events 5/10 FM recipes 5/19 Greywater 5/21 Healthy soil

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good reads

Books by Bay Area Authors by lynn carey

We Could Be Beautiful

You Know Me Well

(Doubleday, June 2016)

(St. Martin's Griffin, June 2016)

This sexy and funny psychological thriller by Oakland's Swan Huntley provides a glimpse into the lives of super-wealthy Manhattanites, which isn’t only champagne and diamonds. Catherine West appears to have it all; fine art, gorgeous clothes, and expensive handbags.

But she doesn't have love, after one too many men loved West’s money more than her.

When she falls for William it seems perfect. But is William what he seems to be? We're guessing there's more to him than a pedigree.

Oakland author Nina LaCour teams with author David Levithan to tell a love story from alternating points of view.

Classmates Kate and Mark had never spoken until one crazy night when they run into each other in San Francisco during Pride weekend. Kate is throwing away a chance to meet the girl she's been in love with from afar. Mark is in love with his best friend but hasn't told him.

The two become confidants, depending on each other to get through life’s emotional turmoil. It's a story about LBGT love as much as it is about deep friendship.

Swan Huntley

Nina LaCour and David Levithan

Marlene

C.W. Gortner (William Morrow & Co., May 2016)

The life story of one of Hollywood's most glamourous stars, Marlene Dietrich, is told in the fictionalized first person by San Francisco's C.W. Gortner, whose previous biographical novels include Lucretia Borgia ("The Vatican Princess") and Coco Chanel ("Mademoiselle Chanel"). Raised in Berlin, Dietrich got her start on stage in the Weimar Republic's cabarets.

Her love affairs were legendary and the actress’ power of seduction got her a ticket to Hollywood. Gortner's novel reveals the inner strength of Dietrich, who turned her back on the Nazi party and created a path to stardom in America.

The Tolling of Mercedes Bell Jennifer Dwight

(She Writes Press, May 2016)

The excesses of the San Francisco Bay Area during the 1980s take center stage in this novel about a widowed, single mother, Mercedes Bell. Her abusive late husband left her penniless, so she rejoins the workforce as a paralegal and enters into a passionate romance with a lawyer. When the love turns lethal, she uses her legal smarts to save herself and protect her daughter. Pleasant Hill's Jennifer Dwight worked as a paralegal in Bay Area firms.

Her novel combines personal legal experience with that of her desperate protagonist Bell, whose convictions take her down a perilous path.

The Drowning Girls

Paula Treick DeBoard (Mira Books, April 2016) Snobs, suspense and obsession star in this psychological thriller by Modesto's Paula Treick DeBoard. Liz, a high school counselor with a hard-luck past and her husband Phil, a hunky Aussie who works in a plush Livermore gated-community find themselves living in a neighborhood where affluence and secrecy thrive. Soon their lives start to unravel due to their teenage daughter’s friendship with the gorgeous girl next door.

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STORE CLOSING SALE After 34 years, Walnut Creek’s Kitchen Table is closing its doors. To celebrate Marta’s retirement, everything in the store is on sale.

Glassware, Pottery, Artwork, Kitchen Gadgets, Cookbooks, Jewelry and so much more have been deeply discounted.

Be sure to stop in often as our selection changes weekly as we clear out the backroom and storage units.

UP TO

75% OFF Everything

kitchen table

Now thru June 11th 1373 Locust St. Walnut Creek 925-937-8891 Mon.-Sat. 10am to 6pm

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Photography by Jessica Freels

talk/culinary arts

Real Food First

By Lou Fancher

Cindy Gershen pioneers a food revolution at Mt. Diablo High School

S

tudents in Cindy Gershen’s sustainable hospitality class are learning math, science, engineering and nutrition, feeding both their young minds and growing bodies. In a fast food culture with teenagers as the target demographic, it’s remarkable to watch the change in dietary habits –– but not to Gershen whose decades of experience inform her philosophies about food. “When I get them in class, I give them 15 minutes of education, then get them up to cook. Then they eat.

Education alone is no good. Food alone is no good. Give them both, they feel better and learn. It’s working.” Instead of downing a muffin, which soars then plunges sugar levels, kids snack on root veggies, zucchini and cherry tomatoes in her classroom. “All of my students eat salads,” says Gershen.

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Food for the hospitality class’ recipes is donated by local organizations like White Pony Express or grown in one of the school’s outdoor gardens. Students are also growing food on surreal hydroponic food towers that produce edible results within three weeks. The indoor technology allows students to participate in the miracle of growth by planting seeds in soil and using only air and water to produce delicate lettuce and micro-greens in the classroom.

“They see science and technology turn into lettuce they love.”

As owner of Sunrise Bistro and founder of the Wellness City Challenge, an initiative dedicated to preventing childhood obesity and introducing youth and seniors to good nutrition, Gershen isn’t opposed to fast food, she’s just a proponent for real food. “And once you explain how making things from scratch benefits the environment–kids want to make it themselves. The conversations we have about food go right into economics, science, society and good health.”

Gershen’s next frontier is a 24-week course she’s bringing to fourth grade students in Bay Area elementary schools. A Healthy Eating Active Living (HEAL) grant from Kaiser Permanente and a potential two-year study grant from the Centers for Disease Control and Prevention to measure the program’s impact will help make it happen.

URBAN AGRICULTURE Inspired by Gershen’s work at Mt. Diablo High School, local organizations are now partnering to bring hydroponic growth towers to restaurants, rooftops and schools in Walnut Creek. Look for more information about the urban agriculture movement at walnutcreekmagazine.com.

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talk/culinary arts

ON TRACK WITH A new trade State-of-the-art program at DVC turns out talented culinary professionals

BY LOU FANCHER PHOTOGRAPHY BY JESSICA FREELS

C

Classic traditions, cutting-edge tools and common sense combine in Diablo Valley College’s contemporary kitchens. The Culinary Arts program received a big boost in 2014 with slick new facilities for food production, storage, chef demonstrations and public dining in a 130-seat on-site contemporary restaurant.

“The biggest difference for the students is the modern equipment,” says Culinary Arts Department Chair Christopher Draa, who has taught at DVC for 17 years.

“The prior kitchen was built in the 70s. Now we have ice cream and chocolate tempering machines, three-tiered steam injected hearth ovens to make artisan breads, and a demonstration kitchen with television monitors and zoom cameras. We provide students with professional development opportunities,” he says.

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Staying current and true to real life are big themes behind the no-nonsense Associate Degrees offered in three categories: Baking and Pastry, Culinary Arts and Restaurant Management. Draa earned his own culinary certificate in 1986 at California Culinary Academy in San Francisco but says a six-week apprenticeship in Copenhagen was more practical and taught him the sugar pulling, blowing and casting techniques required of a pastry chef. “Students need a range of experiences within schools to discover their strengths and preferences,” he says.

edge gained by running the schools’ receiving and ordering operations, snack bars and dining room, a collaboration with Pebble Beach Resorts has students catering at large public events. “Fifteen years ago, before Food Network showed up, students weren’t as educated when they entered the program.

Students used to take things as gospel, but now I get a lot more questions about techniques they’ve seen on television,” Draa says. “The food business has just exploded in the last few years. Even during the economic downturn, we’ve had full classes.”

DVC courses cover everything from food research to chef skills to dining room management to ensure that students learn all aspects of the culinary business. And they must complete an industry internship to receive certification.

Course fees are $46 per unit; most students complete their degrees in two years. Draa says the broad range of experiences not only helps students find their niche but also gives them a solid base for employment in the highly competitive industry. In addition to coursework in the kitchens, and knowl-

In the Bay Area’s competitive cuisine scene, Draa says knowing the basics isn’t enough. Food professionals need to know how to create ethnically diverse menus, produce gourmet chocolates and fine pastries, and master food composting and recycling. A recent three course prix fixe dinner at the DVC culinary school restaurant––a bargain at $15.95––included house cured salmon, artfully arranged on toasted crostini and laced with creme fraiche; loaded potato soup, rich with cheese and chives; entrees ➤

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talk/dvc from homemade gnocchi to lamb chops with seasonal vegetables to pan seared prosciutto and chicken breast. Dessert completed the meal: black-bottom coconut creme brulee or raspberry tart with orange cream.

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“There are private schools that produce world class chefs but students pay top dollars for their education. Our name might not be as big, but put them side-by-side in a restaurant kitchen¬––they’re equal,” promises Draa. He backs his claim by highlighting the gourmet meals, fine pastries and handmade chocolates produced by students. But no matter how prestigious the program, natural talent often separates the very best from the rest, he says.

"I came to DVC for hands-on learning. I want to study with real chefs so when I walk out the door, I’m ready to enter any kitchen anywhere."

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DVC’s Culinary Arts program boasts impressive graduates like Rodney Worth of Peasant & Pear fame who now runs multiple East Bay establishments, John Marquez at Artisan Bistro in Lafayette and Judy Morton, owner of the Pleasanton pastry shop Filigree. “They were driven. They knew what they wanted and got what they wanted,” says Draa.

One of his students, Itayetzi Sierra, demonstrates the same kind of confidence. “I want to be a pastry chef,” says the Concord resident and class of 2017 student. “I came to DVC for handson learning. I want to study with real chefs so when I walk out the door, I’m ready to enter any kitchen anywhere.” Her lemon meringue pie, she predicts, will be a best-seller.

With Walnut Creek seeing more than ten new restaurants opening downtown in the coming year, DVC’s talented culinary graduates are bound to be in high demand.

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East Bay

Weekend Road Trips Three Quaint Towns Reward Visitors With Superb Waterfront Views Just when you thought you had seen and done it all in the East Bay, places pop up on the radar. With ample parking and minimal traffic, Benicia, like Crockett and Port Costa, is that place where you’ll feel so close to home, and yet so far away.

BY DEBORAH BURSTYN

Benicia Visiting Benicia with its Victorian storefronts lining a main street that leads to the water’s edge is a bit like visiting Mendocino. There’s a rustic charm, salty air and artistic sensibility layered over small town Americana. The historic downtown waterfront has boutiques, antique shops, art galleries and a range of restaurants, but there is one big difference between the cities.

Benicia is an easy 20 minute drive from Walnut Creek, while Mendocino requires a three-and-a-half-hour road

trip north. Of course, the Carquinez Strait isn’t quite the Pacific Ocean. But when you’re sitting upstairs at Sailor Jack’s seafood house and looking out over the water, it’s calming to know you’re not far from home.

Begin your tour of Benicia at the majestic former State Capitol. (115 West G Street) Built in 1852, it still holds the original senate and assembly chambers, even though the state government moved to Sacramento in 1854. ➤

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getaways “The governor that term had a lot of business interests in Sacramento,” explains Bob Ames, a longtime docent at the former capitol which is now a state park. Benicia’s abandonment by the state legislature lends to its character. Without a major development surge, the city retains architecture dating from the 1860s–70s as well as many 19th century Victorians in its commercial district and surrounding residential neighborhoods.

After paying homage to civic history, fortify with a cup of tea and a scone at the charming Camellia Tea Room (828 First Street). Set in a carefully restored 1897 building with lace curtains and ivory tablecloths, you’ll feel like Downton Abby’s Lady Mary and Lady Edith. Close by is the two-story Benicia Antique Mall (918 First Street), an emporium of 24 dealers and a great place to hunt for an authentic farmhouse table or tin cookie cutters. Head over to the back room of Steffens Collection (627 First Street)

for adorable vintage baby clothes and booties in pristine condition.

If you prefer home décor brand new, Romancing the Home (617 First Street) is stocked with lamps, clocks, tabletop, soaps and toys. In the rear is a tranquil garden filled with sumptuous succulents and eclectic outdoor benches.

David Lindsay of Lindsay Art Glass (109 E. F Street)

welcomes visitors into his shop to watch glass blowing from 11 am to 3:30 pm Wednesdays through Saturdays. For $60, you can blow your very own glass ornament.

For a bit of metaphysical mysticism, check out Angel Heart 4 You (501 First Street) where fortunes are told and past lives revealed. Visitors write down a wish or goal and leave it under the store’s intention tree.

Under full moons, the staff holds drumming ceremonies burning the intentions and releasing them into the universe. On the first and third Fridays of the month, they’ll take you on a two-hour ghost walk with them at 8 pm.

Among a handful of contemporary clothing boutiques is Christina S (370 First Street), a store so glam it belongs in LA. Walnut Creek resident Corinne Coffrini regularly treks to Benicia for new fashions, “They carry one of my favorite designers, Joseph Ribkoff. In fact, the boutique has one of his largest collections in Northern California.”

Restaurant and pub choices range from simple-casual to more upscale. A local favorite is Nine O Seven Grill (907 1st Street) where chef-owner Randy Ramos dishes up “angel wings” of pork shank in a sweet chili sauce. At Mai Thai (807 First Street) sample traditional curries

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while seated on floor cushions atop a raised wooden platform. At the venerable First Street Café (440 First Street), live jazz and folk music accompany bistro fare including a sumptuous crab sandwich. Crispy flautas and chimichangas take center stage at Elvia Ritas (727 First Street) and for Sunday brunch, Rellik Tavern (726 First Street) boasts a buildyour-own Bloody Mary bar with garnishes ranging from bacon to artichoke hearts.

Across the streets sits the eclectic Crockett Historical Museum. Open only on Saturdays, you’ll find an assortment of offbeat oddities including the largest sturgeon ever caught in the local waters, a giant wasp nest, and California’s last working switchboard. (900 Loring Avenue)

A visit to Benicia is not complete without a long walk along the pristine waterfront followed by a brew and battered fish-nchips at Sailor Jack’s (123 First Street), named after author Jack London who worked for the California Fish Patrol when he lived in Benicia.

Crockett This quaint little town with a mid-twentieth century vibe is home to roughly 3,100 people, and the C & H Sugar Plant. It’s also a place to stumble upon unique works of art like those at the Bailey Art Museum (325 Rolph Avenue). Here Artist Clayton Bailey creates larger than life robot sculptures that hiss, honk and light up. Crafted from scavenged bits of scrap metal, they’re reminiscent of “Star Wars.”

Gaining national attention, three of the robots are currently on loan to the Jewish Museum of New York for an exhibit called “Unorthodox”.

With expansive views of the Carquinez Straits from its outdoor patio and a menu rich in shellfish, lunch or dinner at the Dead Fish is a must-try foodie destination.

(1200 San Pablo Avenue). This Zagat-rated restaurant is considered one of the best for seafood in the East Bay, especially the killer crab roasted in garlic sauce. ➤

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getaways

Port Costa The distinct vibe in Port Costa makes it a fun place to explore. To get there, take Hwy 680N to CA-4W then exit onto McEwen Road, a scenic winding country road that deadends in Port Costa. All one street of it. Immediately you get the sense that this is a unique place. The buildings are old and unusual, and the handful of businesses and 250 residents seem connected in an oldtimey yet energized way.

The Village Haberdashery stocks its shelves with hats and a rich collection of vintage garments that are retired costumes from the San Francisco Opera. Next door Wendy Addison’s paper goods and tabletop décor shop Theatre of

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Dreams put Port Costa on the map in 1998 when she appeared on Martha Stewart Living with her whimsically glamorous glitter letters and stars.

One door down, Addison’s newer shop Mercantile presents an eclectic assortment of office supplies and European toiletries.

Across the street awaits the Bull Valley Road House.

(14 Canyon Lake Drive) The once seedy bar has been transformed into an upscale restaurant by a group from San Francisco’s Slanted Door. Sam Spurrier, Earl Flewellen and David Williams serve fresh seasonal fare and Tamir Ben-Shalom crafts antique cocktails. Next door, they run the 1883

walnut creek / may june 2016

Burlington Hotel (2 Canyon Lake Drive) in all its tattered Victorian glory— a convenient spot for restaurant guests to sleep after imbibing.

Another favorite local bar and eatery is the Warehouse Café, a cavernous space reminiscent of the gold-rush era. The 1800s warehouse was converted to a bar in the 1960s, and claims to serve 250 types of beer. It’s popular among 20-somethings like Walnut Creek resident Rachel Banks’ whose boyfriend proposed to her on the train tracks in front of the Warehouse.

“Port Costa has a special feel. It's a hidden gem that's been untouched by time,” says Banks.

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DEBBIE DIMICH SHE RUNS A LEADING DEPARTMENT STORE WITH AN UNERRING EYE FOR FASHION

Sporting her Valentino Rockstud T-strap stilettos, black Dolce & Gabbana sheath, and dramatic jet black pixie haircut, Debbie Dimich’s style leaves little doubt about her profession.

As the chic store manager of Nordstrom Walnut Creek, Dimich is a sophisticated reflection of the Nordstrom brand. ➤

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GAME CHANGERS Stro ng ’ Smart ’ Funn y

Meet Six Local Women Who Make the East Bay Great Get ready to be inspired: the women profiled on these pages work in fields ranging from fashion to education, from the law to leadership, and from philanthropy to event planning. But they all have one thing in common: Passion. They’re enthusiasm for their careers, family and community is contagious.

By Deborah Burstyn, Lou Fancher & Fran Miller Edited by Lauren Kessler Photography by Jessica Freels

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game changers Dimich continued At the helm of the Walnut Creek store for just over a year, and part of the Nordstrom family for more than sixteen years, Dimich is clearly one of their star players.

She has served as designer regional merchandise manager, downtown Portland store manager, and senior retail director of the designer division in the Seattle corporate offices. After four moves in the past four years, at the age of 49, she’s happy to have landed in Walnut Creek, and excited to be playing an integral role in the Broadway Plaza remodel.

The aisles of tailored clothing, designer heels, and personalized fragrances that surround Dimich each day are a far

cry from the San Diego farm where she grew up. “I have always loved fashion and design and knew it was the path I would take,” she says. Shortly after graduating from the University of San Diego with a degree in communication, she got her start at Nordstrom.

A few years into her employment she switched gears to interior design, specializing in kitchen and bath. It wasn’t long before her passion for fashion drew her back to retail. “I am proud to be part of a company that so strongly supports its team,” says Dimich. “Nordstrom has given me wonderful opportunities and amazing experiences for which I am truly grateful.”

Busy work days fill her schedule but Dimich has found time to explore her

KRISTIN CONNELLY SHE’S A SAVVY LEADER WITH HIGH FLYING BUSINESS ACCUMEN

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resident & CEO of the East Bay Leadership Council (EBLC), Kristin Connelly was born at Kaiser Walnut Creek and raised in Martinez, and is leading the charge at an organization aimed at boosting the area’s economic vitality while maintaining residents’ high quality of life. “Walnut Creek is a fantastic hub and connection point for diverse, interesting people and organizations. Our office moved from Concord to Walnut Creek in March and it’s great to be close to BART and connected to city leaders in all sectors of the economy,” she says.

Growing up in the East Bay, Connelly says her parents inspired her broad-lens perspectives. “We had a laminated world map covering our kitchen table. It was a place for talking about the world and being civic minded.” In college, participation in the California Association of Student Councils solidified her “basket of leadership skills.” After working in the non-profit sector, Connelly earned a Master’s Degree in Public Policy and attended Fordham Law School before becoming an employment lawyer. Applying her expertise to education reform, civil rights, public health, good ➤

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new town. She’s captivated by Walnut Creek’s sense of community and proud to call it home. “Walnut Creek, with its retail and restaurant options, has a city feel, but it remains quaint,” says Dimich, who loves the classic Italian food at Prima, and the evening energy at Teleferic Barcelona.

An advocate of the Nordstrom philosophy ‘the customer comes first,’ Dimich strives to get to know her customers and make anyone who walks through the doors feel comfortable and welcome. “We are inviting customers into our home, and I want them to feel that way,” she says. “I love sharing the store with others, and seeing people leave with a smile. I love my job.”

BY FRAN MILLER

government and other social justice applications, Connelly assumed leadership of the EBLC in 2014.

Her organizational goals include aligning the education system to support the workforce needs of the community, improving income mobility by connecting the East Bay’s community colleges to local businesses, and solving the discussion around a half-cent sales tax increase initiative.

“We need to develop housing near transit hubs,” she says. “And support both businesses and environmental groups by thinking collaboratively.”

Balancing her days with work and family, Connelly leaves her Lafayette home at 7:40am to drop her two children, ages seven and ten, at school. Meetings begin 20 minutes later, and from then on it’s fullthrottle through the business day and home by 6pm. She and her husband, T.J. Connelly, remain “unplugged” until the kids are in bed. “My refueling comes from reading aloud to my

kids every day. And quiet time with my husband. Simple things mean a lot to me.”

As a trustee of the Lafayette Library and Learning Center and volunteer in her children’s school cafeteria–––where she says wearing a hairnet is novel–––giving back is equally important to Connelly.

An avid reader and health food advocate, she says her personal goals five years out include “having a lot of fun with my very interesting teenagers” and visiting 20 US National Parks.

As for appreciating the high-flying East Bay environment, Connelly leaves little doubt of her strong connection to home turf.

“Having grown up here, it’s terrific to live and work with smart, civic minded leaders. I’m proud to be bringing the East Bay Leadership Council and its reputation forward.”

BY LOU FANCHER

MEG HONEY

SHE’S A SOCIAL ACTIVIST WHO BELIEVES TEACHING IS A SACRED ART

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lthough Meg Honey, 37, lives five minutes from her childhood home in Walnut Creek and teaches at her alma mater, Northgate High School, in her work’s global reach, she’s a world traveler. Leading students through US history, government and economics at Northgate or developing future educators at Saint Mary’s College in Moraga where she is a lecturer, Honey believes social media is a powerful platform that connects history to contemporary issues. “Facebook, Instagram and other social media allow young people to share insights and give feedback in a language they understand,” she says. ➤

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game changers

Honey’s life story includes growing up with a twin sister. “She’s my soulmate, my best friend. We push and inspire each other every day.” Honey earned her Master's Degree in US History at San Jose State University. While traveling in the South on a National Endowment grant to research the Civil Rights movement, her passion for social justice was set aflame by a walk across the Edmund Pettus Bridge and a visit to Little Rock Nine Central High School. Today, as Director of Communications for Sojourn to the Past, a social justice and Civil Rights education program, Honey says she’s conscious of being a white woman interested in African American history.

“I know my white privilege, which is a challenge that continues to teach me.

I’ve been received with questioning, but activism comes in many forms. If I can spread the Civil Rights story, I’m going to do it.”

A typical day includes delivering her children, ages two-and-a-half and four, to preschool while her husband, Kevin Honey, heads to his job as Principal at Sequoia Middle School. After three classes at Northgate, afternoons lecturing at SMC extend into the early evening. Back at home by 8:30pm, it’s time to grade papers and plan coursework. “Sojourn work happens in the pockets,” she says. “Grandparents and in-laws are vital to solving the puzzle of childcare.”

Like many educators and mothers, her sweetest rewards come from students and from her children.

Students who turn 18 after graduating send her photos holding voter registration cards. Many return to share their stories of civic activism. To maintain her high-level performance, Honey says, “I surround myself with strong women. And my children are an awesome responsibility that remind me that teaching is a sacred art. The ritual of engaging with others and the young people I work with every day keeps my fire burning.” BY LOU FANCHER

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ANGIE COFFEE

SHE TAKES THE MEANING OF THE WORD PHILANTHROPIC TO A WHOLE NEW LEVEL

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etirement for Angie Coffee is busier in many ways than her days as senior managing director of First Republic Bank. In her relentless philanthropic pursuits, Coffee, age 69, serves as president of the Diablo Regional Arts Association, is a member of the East Bay Leadership Council Board and the John Muir Foundation Advisory Board, and an ardent advocate for the arts on both coasts. She also finds time to travel and

care for her beloved six-year-old grandson Vincenzo.

Though her impressive curriculum vitae lists multiple professional accomplishments and volunteer efforts, the humble and self-effacing Coffee is most proud of her family. She is mother to Chris, an architect in Oakland and Vincenzo’s dad, and Matt, a graphic designer in Concord. She has been married to Pete Coffee for 43 years. “I am

blessed,” she says.

Born in New York City and raised in Tucson, Coffee attended the University of Arizona and went on to complete the Pacific Coast Banking School Graduate Program of Management Education.

She then spent 14 years as senior vice president and regional manager for Civic Bank of Commerce, nine years as senior vice president and managing director with Greater Bay Bank, and in 2007, joined First Republic. She has lived in Walnut Creek since 1972 and feels fortunate to call the area home.

She loves the East Bay’s hiking trails

and open space, and the many opportunities to experience the arts. Her typical day begins with a walk along the Lafayette-Moraga Regional Trail, and might include a visit to a Bay Area museum, or a volunteer stint at Vincenzo’s elementary school. She’s an avid reader who loves to cook and explore Walnut Creek’s great restaurants: Prima, Va de Vi, Lark Creek and the café at Neiman Marcus are among her favorites.

Ebullient and energetic, Coffee has a magnetism to which others are drawn. She counts as friends some of the most influential names in politics

and philanthropy. “I am issues driven,” says Coffee, “I strive to support those things in which I truly believe.”

Her inventory of accolades includes recognition by Assemblywomen Catharine Baker as the 2015 Woman of the Year for the 16th Assembly District, a 2014 Most Influential Women in Business award from the San Francisco Business Times, and the Kennedy Laureate Award by John F. Kennedy University in 2014. The list goes on, but Coffee must excuse herself for what matters most; it’s time to pick-up Vincenzo.

BY FRAN MILLER

KATY GRANT

SHE’S A FOCUSED ENTREPRENEUR WHO LIKES TO THINK ON HER FEET IN THE OPEN SPACE

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f you spot a blonde woman with a German pointer running past you on a trail in the Open Space, it may not look like it, but she’s hard at work.

A modern-day multitasking wonder woman, Walnut Creek resident Katy Grant heads an event-planning business with an impressive clientele of A-list tech companies. She’s also a married mom with two young children ages seven and nine, and a board member of the Walnut Creek Education Foundation. Katy credits her husband Doug with making it possible for her to juggle multiple roles.

“We family job share,” she says. “I take

the kids to school. He picks them up and runs them to activities.”

Taking advantage of her self-employed status, Katy works from a home office. And when the going gets tough, she heads to the Open Space. “I call it my outdoor office,” she says with a laugh.

A former triathlete, Katy says going for a run boosts her problem-solving ability. “I get a lot done up there,” she says. “I focus on nature and think things through.”

After graduating from California Polytechnic State University, San Luis Obispo as a Recreation/ Business Events major, Katy planned on travelling in

Europe. But during a visit with a friend in Seattle, she started working as a temp for an event-planning company whose main client was Microsoft. “This was 1995 and the launch of Microsoft Windows. It was huge,” she recalls. Soon after she met Doug and eventually moved to the Bay Area. “My husband is from Illinois and likes the old growth trees and the personality of the older homes in Walnut Creek. We both value the proximity to open space. And the schools are great.”

The home-centric lifestyle provides Katy with a counterbalance from the pressures of handling multi-million dollar ➤

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game changers corporate events. In the twelve years since she and her business partner Betsy Johsmiller founded their company Event Alchemy, Katy’s had to contend with a hurricane forcing an event cancellation, a truck full of folding chairs catching on fire en route to an event, a CEO changing an event theme 48 hours before it started, and a rainstorm prompting a beach event for 6000 people to be moved into a nearby convention center. “There are a lot of opportunities for things to go wrong. There are times when you plan it, and it doesn’t happen. And there are times when you plan it, and it gets postponed, and you have to plan it all over again.” So when you see her in the Open Space, realize you’re seeing a businesswoman hard at work, Walnut Creek-style. BY DEBORAH BURSTYN

ANGELA DE LA HOUSAYE SHE’S A CHARISMATIC ATTORNEY WHO TAKES PRIDE IN SERVING HER COMMUNITY

A

ngela De La Housaye’s energy seemingly has no bounds. As the founding attorney at De La Housaye & Associates, with offices in Walnut Creek, San Francisco and Los Angeles, she oversees a staff of 13, while also spending countless hours as a community volunteer and advocate. The list of her civic and philanthropic involvements is vast. Highlights include: former chair of the Walnut Creek Chamber of Commerce Board of Directors, Walnut Creek on Ice co-chair, Walnut Creek Downtown board member, Shadelands Business Owners Group facilitator and co-founder, founder of the City Coalition Group, and co-chair of the Small Business Task Force for East Bay Leadership Council.

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But for De La Housaye, these involvements are not simply networking opportunities. She cares deeply about the city in which she lives and works, and giving back is a personal choice. “Yes, I stay very busy,” she says. “But it’s a conscious decision to make the time and go all in, in order to leave our community a better place. I strive to participate in opportunities that will have long lasting impact.”

With a family full of attorneys–– grandfather, father and uncles––De La Housaye was practically destined for a legal career. She received her Juris Doctor from Loyola Law School in 1989 and in 2000 started her own firm in Los Angeles. Family brought her to Walnut Creek, where she opened what is now her main office at the corner of Civic and North Main. De la Housaye and her staff attorneys focus on business law and civil litigation, and specialize in employment, real estate and mergers and acquisitions.

Her firm was recently recognized by the Walnut Creek Chamber of Commerce as

Small Business of the Year.

Full days begin with an early morning trip to the gym, and might include business development meetings, lunch with clients, board meetings and firm operations and management. She recently began using Twitter for sharing legal news. “Social media is not a strength for many law firms,” she says with a laugh.

“If I can engage a new audience with interesting information about legal issues, then it becomes a valuable resource.”

Down time might be lunch or dinner at two of her favorite local restaurants, Sasa and Pomegranate. And then there are her three boys: 15-year-old Nico, 22 year-old Dylan, and 24-year-old Matthew.

"My job is pretty demanding, but my son Nico keeps me grounded. I love to go to his water polo games at De La Salle.

I carry snacks and yoga pants in my trunk for his sports events. I love my work,” says De La Housaye, “But what I most love is spending time with my kids.”

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BUTTERCUP GRILL & BAR

RAMEN HIROSHI MOOYAH

4848

walnut creek walnut creek/ may / mayjune june2016 2016

MIXED GRAIN

the

Wild world of

Comfort Food Where to satisfy your guilty pleasures

BY ALIX WALL and PAM KESSLER PHOTOGRAPHY BY JESSICA FREELS

Comfort food comes in countless forms. It’s found in every culture.

It’s the food we crave for a sense of well-being. It’s rooted in childhood memories of cozy times with family.

It’s grilled cheese, soup, noodles, meatloaf, bread, fried chicken, pizza and tater tots.

It’s high in calories (most of the time), large enough to satisfy, and easy onthe wallet.

Once relegated to the dark days of winter, it’s back in style, on the menu at five-star restaurants and blackboards at small cafés. Here are a few of our favorite places for feel-good comfort food in Walnut Creek. ➤

may june june 2016 2016 // walnut walnutcreek creek may

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HOMEY

R

aised in the south, Debbie Shavar knows there aren’t many emotional potholes a homecooked meal can’t patch. “To me, it’s what your mom had cooking in the oven for supper,” she says. Together with her husband David, Shavar owns BUTTERCUP GRILL & BAR, where the enormous menu features her family recipes and comfort comes with every meal. Biscuits are made from scratch and serve as the base beneath poached eggs and rich hollandaise sauce in Eggs Benedict ($11.99). Classic comfort comes in the form of Bacon Mac n’ Cheese ($10.99) in all its creamy goodness made with three types of cheese. “Mom’s Meatloaf,” has a tangy sweet and sour glaze served with fluffy garlic mashed potatoes ($13.99). Buttercup’s Ultimate Garlic Bread ($7.99) is worth the calories: a perfect round of sourdough

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drenched in herbal butter is scooped out and a bulb of roasted garlic inserted in the center. Squeeze the “meltingly tender” garlic onto the crispy bread and bite. Heaven! 660 Ygnacio Valley Road, (925)932-2763, buttercupgrillandbar.com. -AW It’s all about the signature sandwich at the CHEESE STEAK SHOP, a 30-year-old downtown mainstay that dishes up what loyalists say is as close to an authentic Philly as you can get. Sliced sirloin is chopped and cooked on the griddle with onions, sweet and hot peppers then stuffed in a fresh house-baked Italian roll and topped with cheese sauce.

(Sandwich sizes range from 7 to 10 inches and prices $9.99 to $12.99) Extras include mushrooms, spinach, bacon and garlic. This no-frills grill is perfect for man-size meals and hangovers. Simple and sinful, eat one with a side of curly fries. 1626 Cypress Street, (925) 934-7017, cheesesteakshop.com. -PK

walnut creek / may june 2016

Perennial Comfort Food Favorites

Each year the National Restaurant Association predicts food trends for the coming year.

Here are some of the hottest items in the comfort category.

Fried chicken Biscuit Barbecue Bacon French Fries Pulled Pork Pastries

French Toast Pickles Chicken Wings Eggs Benedict Dumplings Lobster Rolls Sliders

soothing In Japan, nothing satisfies like a piping hot bowl of ramen. At Walnut Creek’s new RAMEN HIROSHI, chef/ owner Hiroshi Tun has five varieties on the menu. His signature Tonkotsu Ramen features a rich miso-steeped pork broth cooked for 18 hours then served with braised pork belly, soft-boiled egg, lotus root, kikurage mushroom, seasoned bamboo shoot, Tokyo leek and red ginger. ($11) “Ramen is a very popular comfort

food in Japan,” says Tun, “because it’s filling and hearty.” 633 Bonanza Street, (925) 942-0664, ramenhiroshi.com. -AW Ramen is also on the menu at MIXED GRAIN. Here delicious noodles are soaked in a vegetarian broth and desired protein (beef or chicken) is added along with a poached egg. ($9) But regulars make a beeline for signature Korean comfort food—Bibimbap

($12)—a big bowl of rice topped with a variety of colorful vegetables, sweet and spicy chili paste and creamy egg.

Nine condiments accompany every meal including spicy cucumber salad, kim chi and seaweed. “People who are vegetarian, vegan and gluten-free love our food,” says Mixed Grain owner Woo Jun. “The food here is tasty and good for your digestion.”

Delicious too. 1615 Bonanza Street, (925) 933-6778, mixedgrain.com. -AW

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comfort food

Of all the soul-warming soups, Vietnamese pho may be the ruler. A steaming bath of anise envelopes you from the first sip of broth followed by bites of tender meats, slippery rice noodles, springy cilantro greens and spicy jalapenos.

When locals yearn for pitchperfect pho, they head to family-owned KEVIN’S NOODLE HOUSE where the diverse menu delivers with 60 choices (under $10). The broth in the Pho Bo beef noodle soup is considered one of the best in the county. Spike it with plenty of sriracha and hoisin sauce. Happy Slurping! 2034 N. Main Street, (925) 933-4746, kevinnoodlehouse.com. -PK

NAUGHTY NOSHES

Here are a few more Walnut Creek Magazine favorites for comfort eats.

At the HICK’RY PIT, the breakfasts are huge and the racks of tender ribs with house barbecue sauce are award-winning. hickrypit.com

This deli may be Italian, but MORRUCI’S makes killer Reuben and hot pastrami sandwiches. moruccisdeliwalnutcreek.com

Hands down, GENOVA is the go-to deli for fresh handmade meat, turkey and ricotta cheese raviolis with companion sauces. genovadeli.net

The savory crepes at CREPES OOH LA LA are construction worker-friendly but the best bite here is the King Lias layered with Nutella, coconut, bananas and mounds of whipped cream.

When Americans crave comfort they turn to burgers and fries. MOOYAH serves them up fat, fresh and delicious loaded with an array of free toppings and sauces. mooyah.com

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If its fresh baked cookies you’re looking for, there is nothing as comforting as the snickerdoodles at DENICA’S. denicascafe.com

soulful

Corner's Tavern

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comfort food

Grilled Cheese Kitchen

(Chronicle Books, February 2016) When Heidi Gibson and Nate Pollak were laid off from their office jobs in 2008, they took a leap of faith. Cheese aficionados, the couple opened American Grilled Cheese Kitchen in San Francisco, a restaurant dedicated to cheese in all its gooey goodness. Now with three SF locations under their belt, Gibson and Pollak created a book featuring many of the eateries’ popular sandwiches, soups and mac n’ cheese recipes.

Chef Adam Carpenter & General Manager Susan Rizer at Corner's Tavern At CORNER’S TAVERN, Chef Adam Carpenter gives American comfort food a farm-to-table twist and pairs it with craft beers and artisan cocktails. Try his Reuben Tacos, corn tortillas ($16 for three) stuffed with tangy slaw and corned beef. Or Fried Chicken, which Carpenter characterizes as “a better version of the fried chicken your mom would make.” Available only on Sundays ($30 as part of a three course prix fixe) the chicken spends 24 to 48 hours in a brine, then gets dipped in buttermilk and a rice flour batter-for extra crispiness. Dive in and dip it in the accompanying “sauce” otherwise known as gravy. His Grilled Cheese ($12) features a gooey blend of aged white cheddar with a Swiss Emmental sandwiched between whole

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wheat sourdough with flecks of rye for flavor. A garlic confit spread with Dijon mustard adds a surprise flavor. A smear of bright orange tomato jam on the plate for dipping makes your taste buds explode.

Simply divine. 1342 Broadway Plaza, (925) 948-8711, cornerstavern.com -AW Derreck Johnson’s HOME OF CHICKEN AND WAFFLES combines two of the greatest mood enhancing foods on one plate—tasty Fried Chicken and Waffles soaked in maple syrup. (Combos range from $12 to $15) Each bite releases a heady torrent of sticky, meaty sweetness packed with savory crunch. Soul food at its best, the vibe at this retro diner is casual and friendly where a mix of family and friends chow down on some serious southern cooking and leave ready to conquer the world. 1653 Mt. Diablo Boulevard, (925) 280-1653, homeofchickenandwaffles.com -PK

THE LORE OF CHICKEN & WAFFLES A bit sketchy and distorted, the origin of Chicken & Waffles dates back to the days of Thomas Jefferson. Many claim to have invented the savory sweet combination, but it was during the Harlem Renaissance of the 1920s-40s when it gained notoriety. Jazz music began to grow and spread throughout the United States. With major venues like the Cotton Club and The Savoy Ballroom, Harlem quickly became a hot spot for music with many concerts and parties lasting until the late hours of the night. To accommodate the bands and party-goers, restaurants started to stay open late.

One restaurant in particular, Wells Supper Club, was known for its great Southern-inspired menu.

With dinner service ending around midnight, Wells often had leftover fried chicken. Seeing an opportunity to boost sales and reduce food waste, the restaurant started offering a late night/ early morning menu featuring their savory fried chicken paired with a deliciously sweet waffle.

The combination quickly became a hit and inspired other restaurants to follow suit creating the beginning of the popular pairing that we crave to this day.

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comfort food

hearty Burrata cheese—mozzarella filled with cream—imparts a rare sense of satisfaction with its rich, gooey goodness. At 54 MINT FORNO, owners Claudio Ricciolini and Daniele Carsano import their burrata from Italy.

It’s showcased in a delicious appetizer salad with roasted peppers ($13) and on the ovalshaped Campana pizza, dressed with baby arugula and cherry tomatoes. ($17) “Italian cuisine is based on regional cuisine, and regional cuisine means comfort food,” says Ricciolini. “Our dishes are traditional and have been passed down from family to family. Sometimes you can find one dish in one town, and you go six miles, and they do the same dish a little bit differently.” But don’t stop with the pizza, 54 Mint’s Lasagna Emiliana ($16) features fresh pasta layered with hearty ragu, béchamel and mozzarella. Mangia! 1686 Locust Street, (925) 476-5844, 54mintforno.com -AW

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Maybe it’s the mélange of spices, the creamy-sweet coconut milk, or the deeply homespun spicy sweet flavors, but a dish of Lamb Karahi curry ($15) at SARGAM INDIAN CUISINE leaves you deeply satisfied.

Fork-tender boneless lamb is cooked with bell peppers, onions, tomatoes then paired with hot rice tempered with mustard seeds. Fresh baked Naan ($2.50) comes stuffed with onions, topped with cherries and nuts, or simply buttered and layered. At this popular restaurant, time honored traditional Indian cuisine has been pleasing Walnut Creek patrons for the past 25 years. Plus they dish-up an AllYou-Can-Eat lunch buffet seven days a week. Nothing fancy, but tasty and comforting.

140 N. Civic Drive, sargamindiancuisine.com -PK

walnut creek / may june 2016

DESSERTS WITH NOSTALGIA There’s nothing like a big ice cream sundae to evoke fond childhood memories— and make them with your kids.

SAN FRANCISCO CREAMERY CO. takes a big ice cream sundae to a new level with The Kitchen Sink. Picture a sundae that feeds six people topped with three sliced bananas, eight scoops of ice cream eight different toppings, plus mounds and mounds of whipped cream, chopped toasted almonds and cherries. ($47.95) sanfranciscocreameryco.com

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Dining Guide where to eat now Edited by Anneli Rufus

These listings include advertisers and non-advertisers at the discretion of Walnut Creek Magazine.

We suggest that you phone the restaurants ahead for reservations, current hours, and days of operation.

All listings are in the (925) area code, unless noted otherwise. We welcome your comments and suggestions.

Please write to us: Dine, Walnut Creek Magazine PO Box 5550, Walnut Creek, CA 94596 or email us at info@walnutcreekmagazine.com.

AMERICAN

BREAKFAST JOINTS / BURGERS / SALADS / BARBECUE

LETTUCE: A salad emporium that loads farm-fresh produce into generously sized classics and creative new inventions.

1632 Locust St., 933-5600, lettuce1.net.

BACK FORTY TEXAS BARBECUE: Meat is king here - from steak and sliced brisket to chicken and ribs, much of it cooked according to Austin-style family recipes.100 Coggins Dr., Pleasant Hill, 935-1440, backforty.us.

MOOYAH: It’s a franchise with a load of personality. Take your kids

BUCKHORN GRILL: When it comes to big salads, Buckhorn is a star. Casual and comfortable, the downtown eatery serves fresh veggies and grilled meats in satisfying combinations.1171 Locust St., 945-7676, buckhorngrill.com.

RUTH’S CHRIS STEAKHOUSE: New Yorks, rib eyes and filets are

BUTTERCUP: At this family- run restaurant, it’s all about

to this colorful burger joint and let them build their own burger and eat it with a side of fries. 1815 Ygnacio Valley Rd., 280-5555, mooyah.com.

served on sizzling 500-degree plates cooked to perfection. Round out the meal with spinach au gratin and potatoes Lyonnaise at this swanky steakhouse. 1553 Olympic Blvd., 977-3477, ruthschris.com.

savory homemade meals. Besides big breakfasts, Buttercup dishes up lunch and dinner. And on Fridays, they serve Matzo Ball soup. 660 Ygnacio Valley Rd., 932-2763, buttercupgrillandbar.com

STANFORD’S: Happy hour is hot here with steak bites, flatbreads, and burgers on the menu. This is the place to take a shopping break and sip a signature cocktail. 1330 S. Main St., 944-0895, stanfords.com.

DENICA’S: There’s a lot to love at this north Walnut Creek

STADIUM PUB: Around for decades, the place is covered in sports

restaurant starting with the mouthwatering pastries lining the bakery’s shelves. Other show stoppers include Benedict four ways and big salads. 2280 Oak Grove Rd., 945-6200, denicascafe.com.

KATY'S KREEK: With 12 kinds of Eggs Benedict, a full bar and

brunch served every day, this is the place to satisfy your cravings. If your taste buds prefer the sweet, Katy's is famous for its blintzes and Swedish pancakes. 1680 Locust St., 946-0949, katyskreek.com.

LARK CREEK: This upscale restaurant specializes in fresh sea-

sonal comfort food. Popular dishes Include roasted chicken, tamale pancake and Steelhead salmon. 1360 Locust St., 256-1234, larkcreek.com.

memorabilia and wall to wall TVs. The menu is stuffed with BLTs, hot dogs, burgers and fish tacos. 1420 Lincoln Ave., 256-7302, stadiumpub.com.

CORNERS TAVERN: Upscale comfort food served in a spirited

atmosphere. Get communal around the 30-seat bar or hang out in the lounge alcoves with mussels, sliders or garlicky shrimp. Great collection of craft beers. 1342 Broadway Plaza, 948-8711, cornerstavern.com.

HOME OF CHICKEN AND WAFFLES: Classic fried chicken is served moist and tender. Eat it with waffles or something savory like the house grits, biscuits and collard greens. Open until 4am on weekends. 1653 Mt. Diablo, 280-1653, homeofchickenandwaffles.com.

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AMERICAN SUNRISE BISTRO: The emphasis here is on fresh, healthy food. For breakfast try the sweet potato hash or yogurt pancakes. At lunch, you can’t go wrong with a chicken salad sandwich or big salad. 1559 Botelho Dr., 930-0122, sunrisebistrocatering.com.

THE COUNTER: Upscale burger joint where they make it the way you want it, from exotic to classic, and top it with your favorites. Plump patties range from beef, bison, turkey and ahi tuna. 1699 N. California Blvd., 935-3795, thecounterburger.com.

THE ORIGINAL HICK’RY PIT: This diner is known for its honest American food served all day with a heaping side of hospitality.

House specialties are barbecue ribs and homemade pies. 1495 S. Main St., 935-7450, hickrypit.com.

ASIAN

CHINESE / VIETNAMESE / JAPANESE / THAI DRAGON POND: Executive Chef Xiao creates Hunan and Mandarin delicacies. House favorites include Mango Chicken, Honey Walnut Prawns and Salt & Pepper Calamari. 1353 Locust St., 926-0278, dragonpond.com.

LE CHEVAL: Renowned for its classic Vietnamese cuisine; vermicelli salad, ginger crab and lemongrass chicken. 1375 N. Broadway, 9382288, lecheval.com.

KACHA THAI BISTRO: An extensive Thai menu goes beyond the basics with dishes like coconut-milk-roasted duck served in a half-pineapple. A chic setting glamorizes the satay, plar, and larb.

1665 Mt. Diablo Blvd., 988-9877, kachathai.com.

MIXED GRAIN: Authentic Korean comfort food. Try the bibimbap, a big bowl of fluffy rice, colorful vegetables and creamy egg. Nine condiments accompany every meal, including spicy cucumber and seaweed salad. 1546 Bonanza St., 938-5959, mixedgrain.com.

NAMA SUSHI: This casual sushi spot in a north WC strip mall is

always packed with raw fish fanatics craving the chef’s mastery.

Creative rolls, ocean fresh fish and Japanese fare. 1502 Sunnyvale Avenue, 932-9540.

OI-C BOWL: Delicious Chinese food served in a spacious setting with outdoor patio. Spicy Szechuan cuisine, big noodle bowls and Bento Box lunch specials. 1616 N. Main St., 287-8118, oicbowl.com.

PF CHANG’S CHINA BISTRO: This large Chinese restaurant manages to feel intimate with an interesting menu that draws on multiple Asian cooking styles. Try the lettuce wraps and Dan Dan noodles.

1205 Broadway Plaza, 979-9070, pfchangs.com.

SASA: Upscale Japanese izakaya with dazzling décor and decadently fresh fish. Melt-in-your-mouth sashimi is served with an array of sake.1432 N. Main St., 210-0188, sasawc.com.

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VANESSA'S BISTRO: During happy hour, prices at this popular Viet-

namese spot drop to $6 for most small plates and cocktails including green papaya prawn salad, petrale sole fish tacos and crispy Saigon rolls. 1512 Locust St., 891-4790, vanessasbistro2.com.

YAN’S CHINA BISTRO: This spicy-food haven makes its pot stickers to order and vegetables crisp. Bestsellers include Singapore noodles, salt & pepper pork chops and Mongolian beef. 3162 Danville Blvd., Alamo, 837-8298, yanschinabistro.com.

CALIFORNIA

PASTA / FISH / ORGANIC PRODUCE A’TRIO: Lively restaurant-lounge inside the Walnut Creek Marriott turns out delicious California cuisine with a Mediterranean flare.

Flatbreads, salads, tasty burgers and salmon. This is a place where grown-ups relax and play. Live music Friday & Saturday nights.

2355 N. Main St., 934-2000, marriottwalnutcreek.com.

1515 RESTAURANT LOUNGE: Always bustling for cocktails, flavorful pastas and fresh fish, the heated outdoor patio is a good place to people watch. 1515 N. Main Street, 939-1515, 1515wc.com.

C-BLUE BISTRO: This hip restaurant inside Renaissance Club Sport,

features Pacific Rim dishes and California classics. Sunday brunch is a weekend ritual with Bloody Mary’s on the patio. 2805 N. Jones Rd., 938-8700, renaissanceclubsport.com.

CHOW: Always packed with locals, the menu offers plenty of comfortable choices from sandwiches to brunch fare. An adjoining market sells organic greens, and fresh meats. 53 Lafayette Circle, Lafayette, 962-2469, chowfoodbar.com.

MAIN STREET KITCHEN: Farm-fresh ingredients grace the menu here. Standouts include fish and chips with house cabbage slaw.

Burgers are made from grass-fed beef and fried green pickles come with a lemon aioli. 1358 N. Main St., 933-1001, mainstkitchen.com.

METRO: In a seriously chic space with a huge outdoor patio, the kitchen turns out international fare from diverse organic ingredients. 3524 Mt. Diablo Blvd., Lafayette, 284-4422, metrolafayette.com.

(925) 932-2763

THE PEASANT'S COURTYARD: A casual spot for breakfast, lunch and dinner served in a charming outdoor courtyard. Pancakes, ribs, burgers and calamari. 3195 Danville Blvd, Alamo, 362-0088, thepeasantscourtyard.com.

VA DE VI BISTRO: With its sophisticated vibe and al fresco dining under an old oak tree, the restaurant's sips are accompanied by a sampling of small plates--bite size burgers, pasta, risotto, and seafood. 1511 Mt. Diablo Blvd., 979-0100, vadevi.com.

SAVORY

HOME COOKING Serving Breakfast, Lunch, and Dinner Daily • Full Bar 660 YGNACIO VALLEY ROAD WALNUT CREEK

(925) 932-2763 may june 2016 / walnut creek

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local profile

Meet The Bartender

Maureen (aka Moe) Costa serves candy-like Mai Tais at Walnut Creek Yacht Club with a few key ingredients: rum, rum and more rum. By Sophie Johnson What’s a typical day like for you?

I work weekdays 11am to 5pm. There are two parts of my day: setting up the bar while I listen to my music (Bob Marley and 50 Cent right now) and putting on a lunch-time show for customers.

Your Yelp reviews are stellar, what does it take to put on that show? Rhythm and stage presence. I

What’s special about your current job? At the resorts, you only see customers once. At Walnut Creek Yacht Club, I have a ton of regulars—people who come to see me two, three, four times a week. My regulars are my buddies.

Do you drink when you work?

perform the whole time I’m behind the bar. My bar back and I were just saying, “We dance without music.”

I only drink water. I used to party, but now I’m creating the party and making a living at the same time. It’s a win-win. People ask, “Can I buy you a drink?” I reply with a laugh, “Give me the cash instead.”

How did you get into bartending?

How much do you make? I rely mostly

I started as a coffee barista, then a server and then became a bartender working in resort areas like Tahoe, Orlando and Vegas. I like the bar because you have an audience at all times.

What’s your least favorite drink to make? Any blended drink!

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on tips. With the support of my regulars, this is a career.

Since you often see couples on dates, do you have any dating advice? Don’t get sloppy drunk. It’s not a good look.

What suits you about your job?

I like it that the end of the day really is the end of the day; you start fresh tomorrow.

I have practiced yoga for 17 years and it keeps me grounded and it keeps me positive.

What should people ask a bartender? “What do you recommend?” At the Walnut Creek Yacht Club, it’s all about the Mai Tais. They’re delicious! You can taste all the rum and it’s a ‘glass o’ fun!’

DELIs / cafĂŠs

salads / soups / sandwiches CREPES OOH LA LA: Thin pancakes made the Parisian way, poured on a hot griddle and spread to thinness. Range of toppings for sweet and savory palates. 1548 Locust St., 944-5790.

GENOVA: Italian meats, fresh ravioli and sauces. Take a number;

fans line-up for the fresh sandwiches at lunch. Two WC locations: 1105 S. California Blvd., 939-3838 and 2064 Treat Blvd., 938-2888. genovadeli.net.

KINDER'S MEATS: Specialties at this family-run favorite include marinated ball tip, tequila-lime ribs, and barbecue chicken doused in signature sauce. 1831 Ygnacio Valley Road and 1293 Parkside Drive, kindersmeats.com.

MORUCCI'S: Fans travel from several towns away for these savory sandwiches. Try the 6 3/4: turkey, tomato and fresh mozzarella on ciabatta, pastrami or the popular chicken Caesar sandwich.

1218 Boulevard Way, 939-2426.

MR. PICKLES: This little sandwich shop serves up flavor-packed sandwiches at great prices. Big enough to split, bread is baked fresh and packed with your favorite fillings. 1991 N. Broadway, 280-5510, mrpicklesinc.com.

sweets, treaTs and bakeries

Swig

54 MINT FORNI: Italian bakery features pizza, focaccia and pastries created from authentic Roman recipes. A flaky croissant filled with rich pastry cream, is intoxicating.1686 Locust St., 476-5844, 54mint.com.

CREAM: The winning combination of ice cream sandwiched between two warm cookies can't be beat. Neither can its superfriendly price of $3 or creative combos like double chocolate chip with peanut butter. 1372 N Main St., 891-4041, creamnation.com.

LOTTIE'S CREAMERY: Scoops are packed with fresh ingredients at this ice cream parlor, where everything, including the cones, is made in-house. 1414 Main Street, 472-0723, lottiescreamery.com.

NOAH'S BAGELS: Neighborhood deli serves fresh-baked bagels, sandwiches and home-style soups. Two Walnut Creek locations: 1930 Mt. Diablo Boulevard and 730 Bancroft Road, noahs.com.

SAN FRANCISCO CREAMERY: Perfect for birthdays and celebra-

C

elebrate the best winemakers and brewers in the industry for a night with paired dishes from CHEF ADAM CARPENTER at Corners Tavern!

We’ve hand selected these purveyors to bring you the best of their beloved and small-production wines and brews, each matched with a four-course dinner of seasonal fare.

Mark your calendars for future dinners with these fine partners:

May 15 Altamont Beer Works Livermore

tions, serving up ice cream and toppings the old fashioned way.

1370 Locust St., 926-0228, sanfranciscocreameryco.com.

June 12 RouteStock Cellars and Schramsberg Vineyards Napa

SWEET AFFAIR BAKERY: Sandwiches are legendary here, so are

Aug. 14 Pierre Sparr France

the morning buns, cream cheese croissants and array of muffins, cakes and cookies that make this a mainstay for over 30 years. 1815 Ygnacio Valley Rd., 944-1910, asweetaffairbakery.com.

Series

SUNDAYS/6PM

For reservations:

925-948-8711

July 10 Fieldwork Brewing Co. Berkeley Sept. 18 Faction Brewing Alameda

1342 Broadway Plaza Walnut Creek

cornerstavern.com

may june 2016 / walnut creek

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Manufacturers of Fresh Homemade Ravioli, Pasta and Sauces

ITALIAN / pizza IL FORNAIO: Italian food so innovative, you’ll forget it’s a chain.

Lovely dining room with outdoor seating in the heart of downtown shopping. 1430 Mount Diablo Blvd., 296-0100, ilfornaio.com.

MONTECATINI RISTORANTE: An Italian restaurant with staying

power; it opened the day of the big earthquake in 1989. The traditional menu features excellent seafood, pastas and veal.

1528 Civic Drive, 943-6608, montecatiniristorante.com.

POSTINO: In a romantic, fireplace-studded, brick building, executive chef Stewart Beatty and his team create elegant dishes from fresh seasonal ingredients. 3565 Mt. Diablo Blvd., Lafayette, 299-8700, postinorestaurant.com.

Find our gourmet products at your local supermarket Enjoy our Walnut Creek Delicatessens 1105 S. California Blvd. 925.939.3838 2064 Treat Blvd. 925.938.2888 Walnut Creek Factory 925.938.1590

PRIMA: Everything’s made fresh on the premises at Chef Peter

Chastain’s acclaimed contemporary Italian restaurant. His flavorful risottos and light gnocchi will have you coming back for more.

1522 N. Main St., 935-7780, primaristorante.com.

ROCCO’S: This is the place for pizza aficionados. The meaty Dominator and vegetarian Dante’s Inferno are house specialties, along with heaping pastas and salads. 2909 Ygnacio Valley Rd., 947-6105, roccospizzeria.com.

SKIPOLINI’S: Fans flock here for the family vibe and can't- miss pies.

The Martinelli, white sauce topped with red peppers, cayenne chicken and fresh spinach, is a house favorite. Legend has it the Prego pizza brings on labor quicker than you can say "more pepperoni, please." 1535 Giammona Dr., 280-1100, skipolinispizza.com.

PINKY’S: Perfect for birthday parties and post-game feasts, Pinky’s is a Walnut Creek tradition. Simple, affordable and comfortable, the pizzeria has remained true to its vision since opening in the 1960’s.

2085 N. Broadway, 939-5000, pinkyspizzawc.com.

MEXICAN EL CHARRO: A Lafayette favorite, the margaritas are magic accompanied with chips, salsa and “cheese dip.” From fish tacos to burritos, this restaurant has served generations of locals. 3339 Mt. Diablo Blvd., Lafayette, 283-2345, elcharro1947.com.

MARIA MARIA: This beautiful Mexican restaurant is known for its creative dishes like creamy duck tacos, mole short ribs and spicy sweet chile rellenos. Start your meal with guacamole and margaritas.

1470 N. Broadway, 946-1010, mariamariarestaurants.com.

MI CASA: The owners are from Honduras and the menu may fool you. Mildly spiced cuisine mixes tastes of Mexico and Central America. Weekly specials include $2 Taco Tuesday. 2195 N. Broadway, 937-8800, micasa-wc.com.

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JESSICA FREELS P H OTOGR APHY

PORTRAITS SPORTS SPECIAL EVENTS

j es s i c a f r eel s @ ao l .co m

A night of dinner and dancing Hacienda De La Flores and Pavilion, moraga

$125.00 per person or buy a table for 8 for $900 For reservations and information

loavesfishescc.org

JUNE 4, 2016

925-293-4792

may june 2016 / walnut creek

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MID-TO-FAR-EAST Gyros / Greek Salads / Kabobs

BABALOU'S: Great food at great prices. The Middle Eastern menu is seductive for vegetarians and carnivores alike—with aromatic meats and a tempting display of salads served in a brightly muraled room.

1645 Bonanza St., 930-8000, babalous.com.

JACK’S: This restaurant has a warm vibe and big bar. Souvlaki and spanakopita honor the owners' Greek heritage; an eclectic international menu featuring pasta, steak and breakfasts.

60 Crescent Dr., Pleasant Hill, 849-6195, jacksrestaurants.com.

SILK ROAD: Good food served in a sunny patio setting. House

favorites are kabobs, gyros and falafels, but save room, you can make a meal from the appetizer plate served with piping hot pita bread.

1440 N. Main St., 932-9090, silkroadwalnutcreek.com.

SEAFOOD SCOTT'S: Elegant surroundings, attentive service and good food.

They also do a lavish Sunday brunch, catering and social events.

1333 N California Blvd., 934-1300, scottsrestaurants.com.

WALNUT CREEK YACHT CLUB: For over 15 years, WCYC has been cultivating customers with its lobster and crab feasts, fresh oysters, and fresh fish. The restaurant’s specialties — killer cocktails and phenomenal fish —attract barflies and foodies alike. 1555 Bonanza St., 944-3474, walnutcreekyachtclub.com.

YANKEE PIER: Bustling seafood house has an East Coast vibe and a

menu featuring fresh-shucked oysters, an array of grilled fish, popcorn shrimp, and beer-battered clams. House-made desserts and full bar. 3593 Mt. Diablo Blvd., Lafayette, 283-4100, yankeepier.com.

SOUTH AMERICAN Peru / Chile / Spain PARADA: While the menu offers a diverse selection, the cebiche is a must. Fresh fish is marinated in lemon juice and chilies and served with toasted corn nuts and spiced sweet potato. Rotisserie chickens are also a big seller, along with mac n cheese with bacon and Koreanstyle spare ribs.7001 Sunne Lane, 448-8118, paradakitchen.com.

SABORES DEL SUR: Chilean cuisine reigns at this north Walnut Creek eatery. You can't go wrong the robust empanadas stuffed with meat or vegetarian fillings inside fresh, flaky pastry dough.

3003 Oak Rd., 954-8300, saboresdelsursf.com.

TELEFERIC BARCELONA: Walnut Creek's newest Spanish hot spot serves tasty bites known as pinxtos, ahi tuna swabbed in wasabi sauce, along with fresh paella and steak in a stunning atmosphere.

1500 Mt. Diablo Blvd., 451-9576, telefericbarcelona.com

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walnut creek / may june 2016

what’s

in season

cherries

a sweet six weeks

Easy as Pie Smart shoppers go to the farmers’ market early on weekend mornings––they beat the crowds, get the pick of the morning bounty, and enjoy the freshest pastries and breads. For cherry lovers, the season is short and sweet––only six weeks. California cherry season typically begins mid-May and extends through June. Varieties include Brooks, a crunchy, light colored, sweet cherry; Bings, the most well-known cherry with an unmatched texture, a shiny blackred color and a rich, sweet flavor; and Golden Rainiers, a yellow with red blush cherry, with a balance of sweetness and acidity that makes it perfect for eating, as well as canning and pickling.

Rich in nutrients like melatonin to promote restful sleep, delicious in green salads with gorgonzola cheese, and healthy––21 cherries are only 100 calories. Here are some other ways to enjoy sweet cherry season. ➤

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SQUAB WITH CHERRY COMPOTE chefalisonnegrin.com Serves 4 INGREDIENTS 4 whole squabs; backbone removed (available at Lunardi’s & other fresh meat counters) 3 tablespoons clarified butter ½ pound cherries 3 tablespoons Madeira wine ¼ cup chicken stock Splash of raspberry vinegar

BING CHERRIE PIE

CHERRY ALMOND CRISP

calcherry.com Serves 8

Gotelli Farms

INGREDIENTS Bottom Crust (9-inch) refrigerated pie crust in pie pan Pie Filling 5 cups fresh California Bing cherries, pitted 1 cup sugar 1 Tablespoon flour

INGREDIENTS Fruit 2 1/4 pound dark cherries, pitted 3/4 cup sugar 3 tablespoons quick cooking tapioca 2 tablespoons water 1 1/2 tablespoon Kirsch (clear cherry Brandy) or brandy

Crumb Topping 1⁄2 cup regular rolled oats 1/4 cup white sugar 2 tablespoons all-purpose flour 1 tablespoon melted butter 1⁄2 tsp ground cinnamon 1⁄2 tsp salt

Topping 2/3 cup whole almonds, chopped 1/4 teaspoon almond extract 1/2 cup all-purpose flour 1/3 cup brown sugar 1/3 cup old-fashioned oats 1/4 teaspoon salt 1/4 cup unsalted butter, diced

DIRECTIONS Preheat oven to 400 F. Remove pie crust from refrigerator. Pit cherries. Use a cherry pitting tool (available at most grocery stores) and wear an apron to protect clothing from juice spatter. Combine pitted cherries in a bowl with sugar and flour. Mix well and spoon into prepared pie crust.

Combine crumb topping ingredients in a small bowl and mix until evenly distributed and crumbly. Sprinkle over the top of cherry filling. Place in oven and bake for 15 minutes at 400 F. Reduce temperature to 325 F and bake for another 30 to 40 minutes until bubbly and browned on top.

Cool to room temperature and top with vanilla ice cream.

DIRECTIONS Preheat oven 375°. Generously butter 13 x 9 x 2" glass baking dish. Combine all ingredients in a large bowl, toss to blend.

Let stand 15 minutes tossing occasionally. Transfer to the prepared baking dish. Bake until fruit is tender and juices bubble thickly, about 50 minutes. Cool.

For topping: Place almonds in medium bowl. Sprinkle with almond extract, toss to coat. Mix in flour, brown sugar, and salt. Add butter and rub in with fingertips until mixture resembles a course meal. Sprinkle topping over fruit. Bake until heated through and topping is golden brown, about 25 minutes. Serve warm with vanilla ice cream.

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walnut creek / may june 2016

Marinade 1 cup red wine 2 cups extra virgin olive oil Peeled zest of 1 orange, 1 lemon 5 star anise pods 10 whole peppercorns 3 cloves 10 sprigs fresh thyme 10 sprigs parsley 1 sprig rosemary DIRECTIONS Marinate squab for 8 hours or overnight. Remove from marinade, pat dry, season with kosher salt and fresh ground black pepper. Cook slowly on skin side to brown in a cast iron pan with a small amount clarified butter.

Remove squab from pan and add cherries, vinegar, Madeira and stock and heat to a simmer. Return squab skin side up to pan and place in preheated 400-degree oven. Roast for 10 minutes so the flesh is still a little pink. Serve squab with cherries on a bed of arugula with roasted fingerling potatoes.

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may june 2016 / walnut creek

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Parking Keeps Business Happening

ParkSmart keeps business happening by being an industry leader in parking innovation, technology and services.

Download the FREE Downtown Walnut Creek Parking App See available parking and rates. It's fast and easy.

For more information contact

ParkSmart, Inc. 925-933-8795 | parksmartinc.com 68

walnut creek / may june 2016

on stage b ay a r e a t h e at e r | c o n c e r t s | p e r f o r m a n c e s

by Sally Hogarty

musical

musical

One of the most beautiful love stories ever told comes to life when SHN presents Disney’s Beauty and the Beast. Poor beautiful Belle falls in love with a young prince who is trapped in the body of a beast by an enchantress. If only the Beast can learn to love and be loved, the curse will end, and he will be transformed back into a prince.

Lavish sets and colorful characters make this production an unforgettable experience.

DETAILS: June 29 – July 10, SHN Orpheum Theatre, San Francisco, shnsf.com.

Fresh off the bus from Kansas, Sherrie has rock-n-roll dreams and finds love along Hollywood’s fabled Sunset Strip. But will her dreams come tumbling down when bad boy superstar Stacee Jaxx appears? Find out in Center Repertory’s Rock of Ages featuring hits from Journey, REO Speedwagon, Pat Benatar, and Twisted Sister. DETAILS: May 20 – June 25, Lesher Center for the Arts, WC, centerrep.org.

musical

Welcome to the infamous Kit Kat Klub where life is a Cabaret. Kander and Ebb’s Tony Award-winning musical takes you back in time to when Sally Bowles and the other Kit Kat girls entertained raucous Berlin crowds attempting to escape the growing problems in pre-WWII Germany. DETAILS: June 21 – July 17, SHN Golden Gate Theatre, San Francisco.

Shnsf.com.

may june 2016 / walnut creek

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on stage musical

Prepare to be spellbound as Tony Award-winning director Mary Zimmerman brings her adaptation of Treasure Island to Bay Area audiences. Take a heart-pounding voyage with Berkeley Rep on a tale of swashbuckling pirates, a malicious mutiny, and a deadly quest for a buried booty. Ahoy ye mates! Get ready for a tantalizing and exhilarating adventure! DETAILS: Through June 5, Berkeley Repertory Theatre, berkeleyrep.org.

co me dy

California Shakespeare Theater opens its summer season with an adaptation of Shakespeare’s Much Ado About Nothing. “We’ll be stripping away gender constraints,” says director Jackson Gay. “Our actors will see these characters with fresh eyes.” Expect the cast to do some cross-dressing including James Carpenter as Beatrice and Stacy Ross as Benedick. DETAILS: May 25 – June 19, Bruns Amphitheater, Orinda, calshakes.org.

co me dy

ro m a nce

Greed, love and intrigue come to the Aurora Theatre as master playwright David Ives reinvigorates Jean-François Regnard’s 1708 comedy The Heir Apparent. In this tale, a penniless young man desperately wants to marry the beautiful Isabelle, but first needs an inheritance from his elderly uncle. Little does he know that his uncle also wants Isabelle. The young man and his clever servants resort to absurd schemes to get the money.

DETAILS: Through May 15, Aurora Theatre, Berkeley, auroratheatre.org.

“Here’s looking at you kid” as a newly divorced young man re-enters the dating world using Humphrey Bogart movies as his guide. When Bogey’s timespecific advice doesn’t translate so well, he’s forced to follow his own heart and his confused mind. Soren Oliver directs Woody Allen’s hysterical love story.

DETAILS: June 4 – 25, Town Hall Theatre, Lafayette, townhalltheatre.com.

my s tery

The tranquility of a luxury cruise along the Nile is shattered by the death of a beautiful young woman. Was it the husband’s former lover or the husband? Or is a deadly criminal onboard? Get ready for lots of twists and turns in Agatha Christie’s Death on the Nile. DETAILS: June 3 – July 2, Orinda Community Park Amphitheatre, Orinda, orsvp.org.

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walnut creek / may june 2016

may june 2016 / walnut creek

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Last Look

ANIMAL RESCUE FOUNDATION (ARF) CELEBRATING 25 YEARS OF SAVING LIVES BY CONNECTING PEOPLE AND PETS It was 1990. The Oakland Athletics and the New York Yankees were playing ball, when a stray cat ended up on the field.

Frightened by the crowds, the frantic cat found shelter in the dugout with then A’s manager, Tony La Russa. Lifelong animal advocates, Tony and his wife Elaine discovered there was not a single no-kill animal shelter in the East Bay, which meant the cat would likely be euthanized. Eventually they found the cat a loving home.

The experience awakened Elaine and Tony to the challenges for dogs and cats of staying alive in overpopulated public animal shelters. In 1991, they co-founded the Animal Rescue Foundation (ARF) with the goal of rescuing dogs and cats before they ran out of time at shelters. Since then, ARF has emerged as a local leader in animal welfare, finding homes for more than 30,000 dogs and cats.

Join ARF in celebrating the special bond between pets and people at ANIMALS ON BROADWAY, a spectacular, free community festival making its return to Broadway Plaza. Walk to save lives at the one-mile fundraising Pet Walk, enter the Best Dressed Pet contest, then check-out the popular Pet Wellness Fair for an array of health services.

DETAILS: May 14, Broadway Plaza, Walnut Creek, arflife.org.

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walnut creek / may june 2016

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New Patients Only. Offers are cash or your insurance may cover. Offers cannot be combined. Offers good until 6/30/2016

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IF YOU WANT IT, WORK FOR IT. GET A FREE GUEST PASS*

CALL (925) 478-5438 OR VISIT WWW.RENCLUBSPORT.COM

World-Class Fitness Center High-Intensity Classes Weight Loss Programs Social Programs & Childcare

RENAISSANCE CLUBSPORT WALNUT CREEK 2805 JONES ROAD | WALNUT CREEK, CA 94597 *Some restrictions apply. Must be a local resident, first-time guest, 21 years or older to receive free guest pass.

One per household. ID is required. Call or come in between 9am and 7pm to redeem this offer. Expires 6/30/16.

may / june 2016

comfort food

walnut creek magazine