Piano Man

Words by Johanna Harlow

Sometimes success comes through sequencing. Taylor Eigsti puts as much consideration into the order of the songs on his latest contemporary jazz album, Plot Armor, as he does in creating them. “The sequence tells a story,” he notes. Even if the music is good, an album can fall apart if it isn’t told in the right order—if “it doesn’t unravel in the right way.” He reaches for a metaphor to drive home the point. “You could see a great Picasso painting, but if it’s hanging in the bathroom of a Wendy’s, you’re going to be like, ‘Whatever.’ The framing is so important.”

Taylor’s life, like his albums, unfurls with profound purpose. As Menlo Park’s child prodigy turns 40 this year, he’s traveled a road paved with triumph and loss. Taylor has released nine albums, performed with the likes of Sting and John Mayer, and symphonies that include the New York Philharmonic, toured internationally and won a Grammy. But he’s also outlived his entire family and several mentors. Music is more than a career, it’s Taylor’s key to unlocking connection and catharsis.

Cover Photography: Lauren Desberg / Photography: Elizaveta von Stuben

Piano Prodigy

Taylor was born into a musical household, the offspring of two radio DJs from Indiana who fell in love, married and eventually moved to the Bay. But it was his sister Shannon, also a pianist, who catapulted him into musical pursuits. Not long after jamming with The Doobie Brothers at Shoreline Amphitheatre to their song “Listen to the Music,” Shannon passed away from leukemia. “She died one day before her high school graduation,” Taylor says. He began piano lessons soon after, at the age of four.

Though Taylor might be a polished performer today, his first recital was less than auspicious. “I started crying and I ran off,” he reminisces with a smile. “And then I yelled out, ‘Do I still get a donut?’” His stage fright didn’t last long however, and he landed his first paid gig at eight.

At that early age, little Taylor was all about smooth jazz. “I would fall asleep listening to that every night,” he says, adding that he looked up to pianist and composer David Benoit, who would later become his mentor. “I would try to pretend like I was him and emulate him because I liked the energy, the funkiness, the playfulness,” he describes. “I was him for Halloween!”

Photography: Elizaveta von Stuben

For the next few years, Taylor played background music at bars and restaurants. “I was able to get a lot of the ‘paying your dues’ young, which I’m grateful for,” he says. On the cusp of his teens, this 12-year-old had already played alongside his musical idol David, including at a concert at Sunset Magazine’s picturesque gardens in Menlo Park. But it was also the year Taylor’s dad passed away from cancer. Not long afterward, he would tell a local newspaper, “I’m a musician and so my music helps me get through things … I can take out anger and sadness, and the other 20 zillion feelings that people get, on the piano.”

Staying strong, Taylor started a band with his friends at the age of 13, dropped his first album Tay’s Groove at 14 and started teaching at Stanford Jazz Workshops at 15. “So many people in this area gave me a chance,” Taylor shares, mentioning promoter and jazz historian Herb Wong, the folks at the San Jose Jazz Society and countless others who took him under their wings and set him up for success. By the time he reached his college years, he’d already recorded four albums.

Photography: Andy Nozaka

Finding His Voice

But it wasn’t until his 20s that Taylor felt like he’d truly found his own sound. “It became less emulating,” he reflects. Now, “I have more conviction over who I am as a musician and as a stylistic identity.” Classifying his work as modern progressive jazz with some cross-genre flair, Taylor notes, “As I grew older, I absorbed a lot of other influences from different types of music—everything from classical music and Björk, pop music and soul, R&B … I play all the time with musicians who are a little bit more genre-unspecific.”

His music’s intricacy, another mainstay in his composition, stems from musical collaborations. Not only have numerous artists lent their voices and instruments to Taylor’s albums, but he’s also repaid the favor, joining in as a supporting sideman on over 70 albums to date. “It’s such an interesting community where we all play in each other’s bands,” he describes. This relational method of music-making stands out when Taylor performs with his quartet. He frequently interacts with the other players on stage, a captivating conversation held entirely in expressions and riffs.

Photograph: Patryk Larney

That collaborative spirit is strong in his 2021 album Tree Falls, a work filled with rich symphonic sound and sweeping strains. “I wanted to have the strings and woodwinds and have that kind of orchestral lushness in there,” Taylor describes.

One special song, “Rainbows,” was inspired after Taylor listened to a recording from his sister’s memorial service. “Some tunes take 10 years, some tunes are just the never-ending bridge—I wrote that tune in 10 minutes,” he shares.

The Highs & Lows

It didn’t take long for Tree Falls to garner a lot of attention, and the season following the album’s release was a whirlwind. “It was a really weird year,” Taylor notes of 2022. In quick succession, he went through a breakup, won a Grammy Award for best contemporary instrumental album, then lost his mother to her long battle with dementia.

Days after her death, Taylor found solace in composing. “I’ve dealt with enough tragedy in my life that I’m not going to stop the world and just sit in the grief,” he notes. “Every single day that I would be home from the road, I was working on that album.” He spent 71 days recording on four different pianos (including Frank Sinatra’s Steinway) to bring the album Plot Armor to life.

Photography: Tafadza Chiriga

Not only is the album dedicated to his mother, but the lyrics of the track “Fire Within” are also drawn from notes left behind by Taylor’s mom. It’s sung by Lisa Fischer, a backup singer who toured with the Rolling Stones for over 25 years, and whom Taylor considers family. “I needed the screaming voice behind the Rolling Stones for my mom,” Taylor laughs. “I didn’t want some sappy, sad tune. That wasn’t her, you know?” He adds that Lisa truly took the task to heart. “She set up pictures of my mom in the studio. She wanted to channel her.”

In fact, 20 musicians supported Taylor on Plot Armor. “I wanted moments where you’re hearing a viola and it turns into a flute and then it turns into a voice,” Taylor describes. “I deliberately wanted blurriness because life isn’t always clear … The more we make music reflect life, the harder it hits us emotionally because I think it becomes more human.” And he, more than most, understands that life, unlike piano keys, isn’t black and white.

Taylor hugs his mom. (Photography: Taylor Eigsti)

Taylor Today

The pianist continues to prosper, embracing new projects and performing alongside the musicians he calls friends. He’s also worked on film soundtracks for directors Spike Lee and Tony Kaye. “It’s a selfless form of creating music, because you’re invisible but powerful,” Taylor says of cinematic songs. “Like a hand in front of someone’s face but the fingers are open. Powerful but transparent and present.”

What’s next? “My next record will probably be something for my dad,” Taylor says. “There’ll be more electronics on that. Because he was a gadget guy, and he was always soldering in the garage.”

Though he mainly lives in New York, Taylor retreats to North Carolina, where his girlfriend lives, when he needs to detach from all distractions. He’ll hole up at his house (fondly called “The Ranch”) and let inspiration strike. “I use that house like a compositional studio now. I can write on the walls and stuff. It looks like I’m trying to solve a serial killer case,” he chuckles. “It’s an isolated bubble. There, the world slows down.”

Photography: Jim Fung - Peninsula Symphony Orchestra

That said, you’ll still find Taylor returning regularly to the Bay Area. Recently, he played alongside his longtime pals at the Peninsula Symphony Orchestra, treating the audience to his original compositions as well as Gershwin’s rousing Rhapsody in Blue. “They’re just so friendly,” Taylor says of the symphony’s musicians. “Everyone’s giving me hugs!” He also faithfully puts on concerts at Stanford University each year. “It feels like a home game,” he says with a big smile.

all that jazz – tayjazz.com

Pasta Aplenty

Words by Andrea Gemmet

Almost every Friday, you’ll find Trish Battaglia cooking up something delicious for the staff lunch at Saporito Pasta in Redwood City. In good Italian fashion, it’s known as the “mangia meal,” and Trish is always changing the menu to whatever the factory’s small crew is craving. “I do salmon or tri-tip, sometimes burgers, a lot of seafood,” Trish says. Perhaps unsurprisingly, pasta is frequently on the menu. “They always want pasta!” she laughs.

Saporito is tucked into an unassuming block of industrial buildings off of busy Veterans Boulevard. Inside a small office space, I find Trish wearing a chef’s coat and bright blue hair net. I suit up and follow her onto the factory floor, a compact space humming with activity, as Saporito’s handful of skillful staffers are hard at work producing hundreds of pounds of pasta. Angel hair emerges from the imported Italian extruder—“Just like Play-doh,” Trish comments—and with the swipe of a blade, handfuls of slender golden strands are freed from the machine, tossed with flour, gathered in a loose twist and gently placed in a clamshell box.

Short, ridged tubes of mostaccioli pop out from another extruder, while nearby, the laminator is producing sheets of pasta that will be cut into linguine, lasagna and pappardelle. Another specialized machine produces nothing but plump, potato-enriched gnocchi. Metal trays fill up with packages of pasta and are rolled past 50-pound bags of flour and into the walk-ins to chill.

At Saporito, there’s a strict order of operations. The first pasta of the day is the traditional stuff, made with just flour and water—“All our Italian clients ask for that,” Trish explains—followed by pasta enriched with eggs and lastly, flavored pastas. On this overcast Thursday, Saporito is making lemon-pepper linguine and saffron pappardelle. Once, they even produced a special order of chocolate linguine. Which raises the question: What would you serve with that? Trish considers it for a moment, then suggests a rich mole sauce.

With a background in catering and a lifelong love of cooking, Trish comes up with many of Saporito’s recipes. Her culinary skills date back to childhood, when she’d perch on the counter while her grandmother, a professional cook, would show her how to dole out ingredients with her hands, no measuring cups needed. Trish remembers getting frustrated and protesting that she couldn’t do it. Her grandma would tell her, “If you have love for what you do, your recipe will always come out.”

In the eight years that Trish, her husband Greg and their business partner Brian Mulcahy have run Saporito, they’ve had to get creative to make the business successful. When corporate campuses like Facebook and Google closed during the lockdown, they shifted from supplying company cafeterias to selling fresh pasta in Peninsula grocery stores like Piazza’s, Sigona’s, Bianchini’s and DeHoff’s. You can also find Saporito’s pastas served at restaurants including Vino Santo in Redwood City, Miramar and It’s Italia in Half Moon Bay, Stamp Bar & Grill in San Carlos as well as Cafe Pro Bono and Local Union in Palo Alto. Chefs will provide the filling for ravioli to Saporito, which sends back perfectly stuffed pasta pillows.

And it’s not all savory stuff. Saporito added a baking division that produces desserts like tiramisu, chocolate ganache cake, lemon curd tarts, raspberry cheesecake and colorful macarons. Their bakers came from French Patisserie, the now-closed wholesale bakery in Pacifica. “Our desserts are not super-sweet, but they’re decadent,” Trish says.

The one thing they can’t do at Saporito is make pastas and sauces with meat fillings—there just isn’t enough space. So in 2023, Trish, Greg and Brian created BPM Fine Foods, a second facility in Redwood City where they make things like meat lasagnas, savory stews and a line of quiches.

Saporito Pasta is truly a family affair. After they went into business, Brian and Greg discovered that they are distant cousins and Brian Jr. is behind the design of Saporito’s label. Trish and Greg’s son Alex recently joined the company and has become the driving force behind Saporito’s vegan products.

Trish says there’s no mistaking freshly made pasta for the dried stuff that comes in a box. “Once you’ve eaten fresh pasta, you never go back,” she says with a smile.

deliciously al dente – saporitofood.com

MAKE IT: SAPORITO'S ITALIAN PASTA SALAD
Trish Battaglia prefers chunky rigatoni or mostaccioli in her go-to pasta salad. Use any combination of ripe heirloom tomatoes when they’re in season, or her suggested blend of tomatoes found in grocery stores year-round. Makes eight servings.

Ingredients
2 pounds fresh Saporito pasta 
1-2 tablespoons extra virgin olive oil
1 teaspoon plus 1 tablespoon kosher salt
4 ounces green onions, chopped
3 tablespoons Italian parsley, chopped
1 teaspoon dried oregano
¼ teaspoon cracked pepper
1-2 cloves garlic, finely chopped 
2 ounces fresh basil, cut into chiffonade
2 tablespoons capers (optional)
2.5 pounds tomatoes: Romas, Kumatos, cherry 
and Constellation
1 bottle of your favorite Italian salad dressing

In a large pot, bring four quarts of water to a boil and add a tablespoon of salt. Cook pasta to your liking then drain it in a colander and rinse it with cold water. Drain well and set aside to cool.

In a large bowl, add olive oil and salt. Then mix in the green onions, parsley, oregano, cracked pepper, garlic, basil and capers (if using). Cut up the tomatoes into bite-sized chunks and add them to the bowl.

Incorporate cooled pasta into the tomato mixture, then slowly add bottled salad dressing to taste, mixing well. Chill for four hours before serving or store in the fridge overnight in an airtight container.

Place Setting

Words by Johanna Harlow

Ahome staged by Coco Silver is a tastefully transformed space—but the process of gussying up a house before selling it is far from glamorous. “This is a tough business,” shares the owner of Coco Home. “It’s not about pretty sofas.”

With a stylish yet sensible aesthetic, Coco pairs her practical overalls with a sharp blazer and bold frames. She’s currently at her base of operations: a warehouse lined with Costco-sized racks, each one brimming with furniture, rugs, mattresses and enough art and photography prints to fill a gallery or two. As she moves among the rows, Coco explains that preparing homes for potential buyers involves a lot of “schlepping and packing and unpacking” as well as constant refurbishing and serious strategizing—and that’s before arriving on site.

Cover Photo and Above Photo: Courtesy of Ashley Maxwell Photography

“Sometimes when you get there, it works flawlessly—most of the time. And then other times you’re like, ‘This is a hot mess. Nothing is working,’” observes Coco. “The house has to speak to the pieces you bring in. And if it doesn’t, it vomits them out. And you’re like, ‘Nope, it does not want to be here.’” Fortunately, with a decade and a half of experience under her belt, this is a rare occurrence for the Mountain View resident. She also has lead designer Bre Heagney and a strong team backing her. “I can do it in my sleep now,” she affirms.

The main ingredient to making the staging process look effortless? It’s all in the prep work. “When we walk through a house, we’re like, ‘Okay, where’s the baby going? Is this going to be multi-generational and the grandparents are going to be here? Where’s Thanksgiving happening?’” She adds, “We even name the rooms.”

Photo: Courtesy of Evoke Media

Coco and her team take stock of what they have currently available in the warehouse, then delegate items across a number of projects—all while making each and every home look like a cohesive whole. Like a chess player, Coco must think several steps ahead. Except the pieces she’s moving are coffee tables and couches. “You constantly have to pivot,” she notes.
But for Coco, it’s in her blood. “My mom was Pinterest before Pinterest—always changing furniture and building couches out of cement blocks,” Coco recalls fondly. “We’d wake up to a whole new living room.”

Don’t get the wrong idea. Staging and interior design are “two completely different animals,” Coco observes. “Interior design is permanent. It’s lifestyle. How are your kids going to wear and tear this piece of furniture? Do you have dogs? Is it comfortable?” On the other hand, “Staging is an illusion. It is setting a set. It’s a prop house. We look at all the angles, at where the shot’s going to be and how it’s going to photograph, the size and scale of furniture.”

Photo: Courtesy of Evoke Media

Though she sources everything wholesale these days, in the scrappy early days of her business, Coco incorporated items from thrift and antique stores as well as pieces from her own home. “I’d have the box of my favorites,” she says. Like the print of Vermeer’s Girl with a Pearl Earring given to her by her mother. “When I first started staging, that went into all of my houses.” Once in a while, it still makes a comeback.

Coco moves away from the main part of the warehouse to a side room with all kinds of treasures. Sculptures and serving trays, impressive bottles of whisky and gin, a pair of gilded antlers and endless other homey knickknacks ensure that no coffee table or bookshelf in one of Coco’s homes goes naked. There’s an abundance of wicker baskets and ottomans. Heaps of throw blankets and pillows (fluffy, patterned and tasseled). A bounty of books organized in color-coded stacks with inviting titles like The Time-Traveling Fashionista, The Diary of Frida Kahlo, Bad Girls Throughout History and How to Boil an Egg.

“I think my home looks very much like a Coco home project,” muses the staging designer, who says she gravitates toward an open look with neutral colors and a minimal approach.

Photo: Courtesy of Evoke Media

Coco also appreciates versatile items that work well across a variety of homes. “It’s such a curated eye,” she remarks of the designing process, explaining that there’s an art to weaving things into a cohesive whole. If you don’t have that knack, you’ll end up instead with a “big pile of home goods.”

Among Coco’s other talents is hospitality. In collaboration with singer and friend James Lanman, she hosted a popup holiday party last year at her warehouse, using her staging stash to deck out the industrial space. It had this “vibey kind of New York minute feeling,” she describes. “It was very speakeasy.” Guests savored pisco sours and Peruvian bites in the lobby-turned-lounge, then were ushered into the main warehouse for an intimate concert. As the audience settled into Coco’s eclectic inventory of couches and chairs, wrapping themselves in throw blankets, James and his five-piece band took the stage, performing jazzy holiday songs under the stringlights. “It broke my heart to take it down,” Coco says, adding that before they did, she used the setup as a backdrop for a couple of photo shoots as well as a sleepover with her kids.

Photo: Courtesy of Evoke Media

That isn’t the last time Coco has utilized the space to build connections. She’s also opened up her warehouse to host a real estate panel to shine a light on exemplary vendors in the industry, and plans for another popup with James are in the works. “When you come into someone’s home, it’s such a personal moment,” Coco muses. “To bring people to our house is so rad.”

Whatever the future holds, there’s a storehouse of possibilities waiting for Coco. Wherever she goes, she’ll be right at home.

making room – lovecocohome.com

Airy and Bright

Words by Loureen Murphy

When Kendra Nicholas Nash of Nash Design Group clicked with her neighbors at a San Carlos block party, she found they had even more in common than UCLA alum status and same-aged kids. They shared a similar design vibe. So when these neighbors bought a lot, complete with dilapidated house begging for demolition, they turned to Kendra. Together, they began discussing plans for a new Spanish Revival structure—kid-friendly for their growing family, yet classic enough to be their forever home.

“The client’s style is very aligned with that effortless feel that I think about in design,” says Kendra. “In the end, it should look effortless yet thoughtful.” She assigned Lead Designer Amalia Kallas to capture the vision that photographer/influencer Emily Scott and her husband shared for their intentional project.

Right off, the Scotts and NDG anchored three key design elements: signature Spanish arches, Spanish floor tile, and surprisingly enough, the cooking range. The grand arched window by the dining area launched the arch motif. “They really wanted beautiful light,” says Kendra. The theme now echoes throughout the home in doors, archways, the beverage niche and the cooking alcove. Within that alcove sits the custom Lacanche range in Tilleul, a soft green carried throughout the design, also used on the custom tile stair risers by Fire Clay.

Rich terra cotta tile by Arto Brick grounds the whole first floor with a Mediterranean aura. That level comprises a great room with kitchen, breakfast nook, dining room, fireside sitting area, maker studio and laundry, along with the primary bed and bath. Kendra says the great room owes its impact to the tiles’ vernacular.

The high-ceilinged white stucco interior offsets the dark flooring and gives the natural light more play, while exposed wooden beams reinforce the Spanish feel without heaviness. Wrought iron railings along the stairs complete the look. Though the construction is new, vintage found and restored pieces add texture and generational depth, lending the lived-in sense the clients treasure. In Emily’s studio, where she restores and upcycles anything from frames to textiles, these items take on new life.

The owners and designers now bask in the success of the home, and the great room in particular. “When dealing with such an open space, all of the materials and lighting and finishes have to complement each other,” Kendra explains. Whether it’s positive and negative space or materials and fixtures from different vendors, designers must evaluate colors, patterns and materials from all angles of the room. Cohesiveness and harmony equal a win.

Some favorite details include the stair risers and the light fixture above the stairs, a customized trio of pendants creating a unique chandelier. Another pleaser: the highly customized marble-topped island. Because the breakfast nook with built-in bench already meets the need for seating, the island has no overhang. Instead, the piece serves as a beautiful workhorse, with every inch in use—down to the drawers holding remotes to control the window treatments.

Perhaps the powder room best embodies the home’s old world/new times vibe. Plaster-finished walls in warm Valentine by Omega Color Tech embrace the ornate antique mirror from Placemakers, the simple pendant lamp from Lostine and Watermark Designs’ wall-mounted brass fixtures over the Art Deco sink with vanity space by Kast Concrete Basins. Kendra says the juxtaposition of a few modern pieces amid the old world ambiance stamps this place as her clients’ home, revealing their distinct personality.

Despite permit delays, Covid shortages and welcoming a third child in the midst of the process, Kendra’s clients rolled with everything. They didn’t compromise on their budget nor on their vision. Now they thrive in this beautiful, airy new space—their dream home. “I always tell clients, ‘If you just keep thinking about this one thing over and over again, then it’s what you’re meant to have,’” reasons Kendra.

divine design – nashdesigngrp.com

Peruvian Perfection

Words by Elaine Wu

If Arturo Bazan, executive chef and co-owner of Callao in Los Altos, had his way, Bay Area foodies would learn to embrace the cuisine of his native Peru the way they do Mexican food. “Everyone knows tacos. But if you want to know more about ceviche, I want to give people that knowledge,” he says proudly. “It’s part of me. It’s part of my culture.”

A native of Peru’s capital city Lima, Arturo has been cooking since he was 10 years old. With both of his parents working long hours in law enforcement, his mother decided to arm her child with some basic cooking skills so he could take care of himself. As he got older, he relished the responsibility of cooking for the family. “I have an amazing Mom and Dad but they didn’t always have time to cook,” Arturo recalls. ”It made me feel important because I started preparing food for my parents. Then I wanted to try preparing more interesting foods and experiment.”

That curiosity in the kitchen guided Arturo toward a culinary career, which led to working in some of Lima’s finest restaurants alongside award-winning chefs. But strangely enough, he didn’t feel fulfilled. “In Latin America, people work because they’re passionate about what they do,” he explains. “But I got tired of the routine. I wanted more. I wanted to make homemade, authentic, real Peruvian food here in America. The food of my culture, like my Mom used to make.”

So when his friend Juan Carlos Sosoya invited Arturo to join him in opening Jora, a food stand in the San Pedro Square Market in San Jose, he left home. “It was the most important decision of my life, deciding to come to the United States,” Arturo says. “I never thought about owning a restaurant because it’s a lot of stress and a lot of work! But Jora was small and I thought, why not?”

After a year of positive feedback and requests from loyal customers to open a sit-down restaurant, Arturo and business partners Juan Carlos and Pablo Delgado went looking for just the right space. It took them three long years, but in 2024, they opened Callao on First Street in Los Altos. “Peruvian food is very similar in produce and ingredients as Mexican food. But we have different preparation and flavors,” Arturo explains. “I try to use spice to flavor, not cause pain. With each bite, I want people to taste all the flavors on the plate. A little salty, sweet, sour, a little bit of spice. This is my style.”

Though he was born in Lima, Arturo considers his home to be the neighboring seaside city Callao, where he spent most of his time. “Callao is more casual, more of a community than Lima,” he says. “People in Callao eat more ceviches, seafood, rice. I try to make true Peruvian food, so 90 percent of our menu is authentic classic dishes.” As for that other 10 percent of the menu? That’s where you’ll find some of Arturo’s less traditional dishes, like the crab croquettes.

For first-timers to Peruvian food, Arturo has some recommendations. Every table should start with a ceviche, an appetizer made with fresh fish and a citrus-based sauce. He also suggests entrees like the seco de cordero, a lamb stew with cilantro sauce served with beans and rice, or the arroz con pato, which is smoked duck served with cilantro rice. But there is one must-have dish if you are new to Peruvian cuisine. “Lomo saltado,” Arturo advises. The soy sauce-marinated beef tenderloin sautéed with onions, tomatoes and yellow peppers “is the one obligatory dish you have to try.”

After working in kitchens on two continents, Arturo’s pride for his homeland comes through in his dishes, and he’s passionate about sharing his Peruvian heritage with the Bay Area through his food. “It’s crazy to me that a chef would have a secret recipe that they don’t want to share. I know a lot of chefs are this way,” Arturo declares. “The beautiful thing about being in the kitchen is that even if you have one recipe, everyone’s dish will taste different. It’s a part of you on the plate.”

MAKE IT: CALLAO'S CLASSIC CEVICHE

This basic recipe for the traditional Peruvian appetizer is highly customizable. Use whatever firm white fish you’d like. The acid in the lime juice will “cook” it, so serve the ceviche immediately to prevent the fish from getting rubbery. Makes enough for 10 people.

Ingredients
3 cups fish broth
4 cups lime juice
½ cup celery, diced
½ cup yellow onion, finely chopped
¼ cup grated ginger
¼ cup salt
3 cups firm white fish, cut into 1-inch pieces
1 red onion, diced
¼ cup cilantro

Combine the fish broth, lime juice, celery, yellow onion, grated ginger and salt in a large bowl. Add in the fish, red onion and cilantro. Serve immediately.

tasty traditions – callaoperuviancuisine.com

Orchestrating Magic

Words by Loureen Murphy

A wave of Mitchell Sardou Klein’s magic wand unleashes dynamic tales, resonating with power and delicacy, exultation and depth. Unlike apprentice Mickey Mouse in Fantasia, the maestro of Peninsula Symphony Orchestra remains in complete control of his baton’s wizardry. Now celebrating 40 years at its podium, he shares the elements of his orchestral alchemy with bass player Jeff Wachtel harmonizing. Both men were reared in New York, trained under noted musicians and ended up in the Bay Area, making music with the Peninsula Symphony.

Surrounded by Music

Mitch grew up free of a sense of musical destiny, even though his cellist father co-founded the Claremont Quartet, and his mother was an accomplished pianist and ballet dancer. In placing a half-size cello in his four-year-old son’s hands, Irving Klein simply drew Mitch into the family milieu. Though the close connection to his dad brought him joy, the self-described nerdy 1950s kid preferred a bat and glove to a bow and strings. “Music came pretty naturally for me,” he recalls. “But I wasn’t one of those kids to practice three or four hours a day. That was just not me.”

However, young Mitch did listen to string quartets day and night as his dad’s quartet rehearsed downstairs in their New York home, while his uncle, a Budapest Quartet member, lived and rehearsed upstairs. “I got to see at a very high level, at a very young age, how a musical piece is put together by the composer and by the musicians.” Mitch calls this the “backbone” of his future career.

 

Still, performing as a professional cellist by his early 20s was not a dream come true. Drawn toward science, Mitch began university as a theoretical physics major and ended up majoring in political philosophy. Finding the career possibilities in those fields unappealing, he concluded, “It was going to have to be music.” Completing a music minor, Mitch then pushed on through grad school, refocused.

“It took me a long time to realize how much music was embedded in me,” Mitch observes. Daunted by assuming the same occupation in which his family had been prominent and successful, “I shied away from it for a very long time.”

He leveraged his cello mastery to take assistant conductor roles in small orchestras. Mitch explains that learning to conduct differs from honing his craft as a musician, in which practice is the key. “That doesn’t work as a conductor until you get up on the podium in front of an orchestra and fail into success, figuring out what works and what doesn’t.”

On taking up the baton, Mitch’s skill and passion for conducting only magnified, as did his reputation. Bass player Jeff, who initially met Mitch at a guest conductor gig at the Stanford Symphony Orchestra, says his impressions have not altered since first downbeat. “I played under many conductors, and Mitch stands above all the others.” Why? His deep passion for the music, extraordinary knowledge of it and the ability to command and impart immediate respect, Jeff attests.

Cover Photo and Above Photo: Courtesy of Annie Barnett

Keeping Score

A conductor’s score, with perhaps 20 staves read simultaneously, can boggle a musician’s mind. Mere brain food for Mitch. “Score study is primary because I can read it and pretty much hear the music,” he says. Scrutinizing the score raises questions. Equipped with answers, Mitch comes to the first rehearsal and every succeeding one with clarity on how to shape the piece and ensure all the players work in unity.

In a sense, he’s translating the composer’s emotional language to convey the story. Mitch notes, “Music is about artists telling something about themselves, about the composer, about life, about all the challenges and joys that we experience, to an audience.” Mitch draws the emotions from the composition as he sees them, uniting the composer, conductor and artist in three-part harmony.

With its unique manner of storytelling, “orchestras have this vast palette of colors and shapes and power that no other musical ensemble has had in the history of music,” says Mitch. Jeff affirms that performers delight in “being in the middle of all this incredible sound.”

Mitch’s amazing consistency in score interpretation elicits great trust. Jeff recalls Peninsula Symphony rehearsing a piece that, on first run-through, sounded discordant, as if they’d played the wrong notes. When Mitch asked all sections but one to play more softly, “All of a sudden, what sounded like chaos made perfect sense. It all came together,” says Jeff, adding, “He can deconstruct the most difficult passages.”

Photo: Courtesy of Jim Fung - PSO

The Secret Language

People often ask whether the conductor is really necessary. “Aren’t the musicians just looking at their music anyway?”

“It’s an exercise in nonverbal communication,” explains the maestro. “Not entirely, because at rehearsals, we talk. But the less you talk, the more efficient the rehearsal.” They develop a shared nonverbal language, a visual shorthand that is partly learned, partly intuitive.

Mitch honors those who understand that language, perceiving its layers and nuances. He also possesses an immediate way of commanding respect without harshness. “He’s deeply respectful of the musicians,” Jeff explains. In rehearsals, Mitch will compliment a soloist or section when they’re doing particularly well.

With years of conducting experience worldwide, Mitch gets instant deference wherever he directs. When jazz pianists David Benoit and Grammy-winner Taylor Eigsti came to perform with Peninsula Symphony, the musicians felt nervous, Jeff admits. “With the guest artists, we usually get two rehearsals, so we really need to be on top of things.” When Mitch came out, he had complete command and genuine relationships with the musicians, whom most had only seen on album covers. “He put everybody at ease, right from the start,” Jeff says.

Up the Scale

Almost from his start with Peninsula Symphony, Mitch has been instrumental as the director of the Irving M. Klein International String Competition in San Francisco, watching many winners go on to vibrant musical careers.

Then in 1997, Mitch co-founded the Peninsula Youth Orchestra with Sara Salsbury, and directed its Senior Orchestra for 27 years, taking teens on international tours every two years before retiring and handing off the baton this year to Brad Hogarth. The best part of his experience leading the talented youngsters? “Seeing the orchestra come away with the pride of doing their best playing in front of a European audience,” Mitch responds. These young musicians learn to contextualize music history while exploring the composers’ hometowns.

Photo: Courtesy of Annie Barnett

New Notes

Venerable reams of symphonic music could supply the symphony for the foreseeable future, yet Mitch relishes introducing artists to new composers and fresh pieces. “If you’re doing a world premiere, you really have to look so deeply into the composer’s intentions,” he describes. “Everything you do is new.” The risk? “You don’t really know until you do it how well it communicates with the audience.” For musicians like Jeff, the risk pays off in exposing the music community to works they haven’t heard before.

With variations on that theme, Peninsula Symphony’s 76th season kicked off with some original orchestrations by Menlo Park’s own Taylor Eigsti, along with Gershwin’s iconic Rhapsody in Blue. There’s also November’s annual performance with the Stanford Symphonic Chorus. “It’s always a treat,” Mitch says. The season finale will feature the 2023 Klein Competition Winner, violist Emad Zolfaghari, in Respighi’s stunning The Pines of Rome in May 2025.

The long-term synergy between maestro Mitch and his musicians—some of whom predate his time with PSO—has created its own living instrument: the orchestra itself. “What’s unusual about Peninsula Symphony is that it’s really community-based, community-connected,” he describes. “They bring a huge amount of energy and dedication to what they do. Everybody’s there just to share the joy of making music together.”

Seven Questions with Maestro Klein

Family life? Married to Patti 40-plus years, after meeting in an orchestra. We have two energetic grandsons.

Instruments played? Cello and piano

Time with Peninsula Symphony? 40 years

Favorite concert venue? Dvořák Hall in Prague

Career crescendo? Our first Peninsula Symphony concerts in October 2021 after the very difficult Covid year. Getting the orchestra together and performing for our wonderful audience was very renewing and exhilarating.

Crunchy or creamy? Definitely crunchy. Crunchy as a generalization in life is much nicer than creamy.

Skateboarding? Never tried skateboarding. I try to do a lot of walking and hiking, especially in places like Point Reyes, the San Mateo County coast and the East Bay Parks.

musical journey – peninsulasymphony.org

Enchanting Santa Barbara

Words by Sheri Baer

It’s not the typical notepad you see on a hotel room desk. Instead of those sterile white sheets you’d use to jot down a reservation time or quick reminder, this decorative cream-colored paper explicitly invites pause and introspection: “My intention for today is …” At the storied resort known as El Encanto, set against the backdrop of the Santa Barbara hills with sweeping views to the Pacific, the raison d’être is filling in that blank. And any answer is the right one.

The Allure of The American Riviera

The same Highway 101 we use to traverse the Peninsula also leads—factoring in about a five-hour drive—to Santa Barbara. For many, this Central Coast gem is a familiar destination, known for Spanish-style architecture, laid-back beaches, buzzy restaurants and a world-class wine scene. Dubbed the “American Riviera” more than a century ago, Santa Barbara leans into the nickname, embracing its Mediterranean climate, red-tile roofs and gentle ocean breezes.

Cover Photo: Courtesy of Brian Chiorski /  Photo: Courtesy of Chris Schuster

The quintessential Santa Barbara getaway evokes visits to State Street Promenade, Stearns Wharf and wine tasting in the Funk Zone. There’s a slew of family-friendly, swimmable beaches, along with hiking, kayaking and sailing. But in the Golden Age of Hollywood, celebrities like Clark Gable, Carole Lombard and Hedy Lamarr turned to Santa Barbara—and specifically, a property called El Encanto—for a different kind of escape. Above the hubbub of the city, they discovered a secluded hilltop haven.

Luxurious Escape

Nestled in the foothills of the Santa Ynez Mountains, the original craftsman structures here served as school housing, before being converted into a cottage-style resort in 1918. Over the years, “the Enchanted Place” evolved, weaving additional Spanish colonial-style bungalows into seven landscaped acres of gardens, while cultivating a reputation for serene privacy.

Today’s El Encanto, a Belmond Hotel, embodies a splurge-worthy hideaway steeped in wellness. After winding up the final picturesque bend, we are greeted with an offer of tropical iced tea with notes of wild roses.

Befittingly, the resort infuses the experience of an El Encanto stay with “seven touch points of tea”—distinctive blends ranging from welcome (arrival) to wake up (in-room), relax (spa) and replenish (fitness studio).

Photo: Courtesy of Macduff Everton

Simply walking the brick pathway to our bungalow foreshadows the restorative journey ahead. To our left, a fairytale pergola reveals basking turtles communing in a lily pond. On the right, Adirondack chairs and fire pits beckon from a sloping stretch of grass. We spot deep blue umbrellas around a zero-edge saltwater pool with the Channel Islands off in the distance. Beyond the pool deck, a stairway leads down to a state-of-the-art fitness studio, overlooking the chef’s garden, brimming with Italian basil, lavender and thyme.

And, at every turn, sensorial bursts of flora: eucalyptus, olive and lemon trees. Fragrant hydrangeas, jasmine and wisteria. I hear the sound of water cascading through intricate rockery as an intimate village of rooms, suites and bungalows emerges, seamlessly tucked into a botanical wonderland. (Gable and Lombard reportedly favored the Wishing Well cottage, nestled near its namesake fountain.) Although the historic property reflects Santa Barbara 1920s architecture, interiors read airy and spacious, with modern-day indulgences like marble tubs, heated stone floors and private terraces, along with luxe finishes and furnishings. To ensure a restful sleep, there’s a pillow menu, and the break of dawn cues a natural birdsong serenade.

Photo: Courtesy of Brian Chiorski

El Encanto Experiences

“My intention for today is …” With a gentle prompt, El Encanto drops all the bread crumbs for wellness but it’s up to guests to select their own path. Perhaps it’s staying on property, relaxing with a book on a garden terrace, indulging in a spa treatment, a sound bath meditation or therapeutic yoga.

Thoughtful touches elevate even the ordinary moments: the offer of refreshing frozen grapes while you’re lounging poolside, a chilled lavender-scented towel after a workout or hot chocolate and sweet nibbles in the lobby throughout the holiday season. We took advantage of the property’s complimentary e-bikes, winding our way past Old Mission Santa Barbara to explore downtown one day, and cycling up to Santa Barbara Botanic Garden on another to wander the towering redwoods and manzanitas. El Encanto also offers a selection of seasonal events and experiences, such as a customizable “Harmony of the Senses” day retreat, private painting sessions, holiday-themed workshops and curated winery tours.

Photo: Courtesy of Anais & Dax

Wine, Dine & High Tea

Santa Barbara is known for its vibrant culinary scene, and El Encanto plays its own contributing role. For light dining and handcrafted cocktails, we settle into comfy chairs in The Lounge, nibbling on white truffle fries, ahi tartar and a fig and prosciutto flatbread. On Thursdays, Gin & Jazz night takes over, as classic tipples and a trio of musicians conjure a speakeasy ambiance. With dramatic hillscape and ocean views, The Dining Room and Terrace offers elegant seating indoor or al fresco. The coastal California menu shifts with the season, highlighting local seafood and freshly picked herbs, lettuces and leeks from El Encanto’s own harvest.

As dusk falls, we relish each course, from burrata and salt-roasted peaches to local halibut with rock shrimp and cannellini beans. Under a canopy of twinkling lights and stars, we linger even longer, sweetly capping off the evening with butter pecan creme brulee and (Because who can decide?) a slice of Goleta lemon tart.

The Dining Room also plays host to El Encanto’s signature touch point: Afternoon Tea. The “Art of Afternooning,” as it’s known here, ritualistically unfolds over custom-blended infusions, savory bites, seasonal baked goods and decadent desserts. Forcing myself to look away from the three-tier visual feast before me, I make a point to scan the room. A honeymoon couple. A mother and daughter. A reunion of college roommates. What looks to be a milestone anniversary. Breaking off a piece of buttermilk scone, I peer out to the horizon line and breathe a contented sigh. Whatever the occasion, whether you’re staying as a guest or dining here, El Encanto entices with a sense of timeless tranquility. At least that’s the thought that occurs to me, right before I dip my knife into the ramekins of strawberry-basil jam and clotted cream.

hillside haven – belmond.com/elencanto

Strolling San Carlos

Words by Johanna Harlow

Ah, sweet San Carlos. You may know this city for its nostalgic summer events at Burton Park, ranging from movie nights and outdoor concerts to an annual August campout where families pitch their tents under the stars. Maybe you’ve attended Hometown Days in May and waved at the Girl Scouts and firefighters on parade floats, before enjoying some western dancing, antique cars, puppet shows and even hot air balloon rides. But this town is more than its festivities.

San Carlos, nicknamed “The City of Good Living,” exudes small town neighborliness. Most of its shops and restaurants are locally owned. It’s lush with trees and dotted with cute parks. The Frank D. Harrington pocket park is named after a beloved San Carlos citizen, volunteer and postman who greeted residents around town by name. Because that’s the kind of place this is. Take San Carlos up on its hospitality and plan a day trip to pay your friendly neighbors a visit.

Cover Photo: Courtesy of Johanna Harlow / Photo: Courtesy of Groovy Goose

Morning Meanderings

If you’re stifling a yawn from your early start, head straight to the Groovy Goose for some java. At this café, the caffeine boost comes with a dopamine hit from the shop’s disco balls and funky fresh color scheme. For the caffeine adverse, there are also smoothies like the Purple People Eater and Groovy Greens.

All fueled up? It’s time to take on the town! If it’s a Sunday, make your way over to Laurel Street for the San Carlos Farmers Market where you’ll find a bright row of tents along a tree-lined road, rain or shine. Browse this cornucopia of fresh fruits, vegetables, herbs and flowers between the hours of 9AM and 1PM.

Photo: Courtesy of Johanna Harlow

Find Your Niche

Time to track down some of San Carlos’ nearby specialty shops. First stop: Birder’s Garden, which supplies seed mixes, nesting boxes and feeders to entice titmice and towhees to your backyard. Those looking to embrace their creative side can pay a visit to Laurel Street Arts for pottery painting, mosaic making and glass fusing. To make your own melody, stop by Clock Tower Music for a symphony of instruments ranging from guitars and ukuleles to kalimbas and djembes. Be sure to return on the last Friday of each month when the shop’s open mic night spotlights local poets and musicians.

Photo: Courtesy of Johanna Harlow

Next, mosey on over to Olsen Nolte Saddle Shop. Along with ample equestrian tack, you’ll find rack upon rack of Western wear including cowboy hats, plaid shirts, leather boots and belts with really big buckles.

If you prefer travel by plane rather than palomino, ride like the wind to Hiller Aviation Museum to learn more about air travel. In a massive hangar packed with more than 50 aircraft and spacecraft dating from the 1860s to the present day, spend an hour or two learning about the origins of flight, aerodynamics, drones and daring pilots. Vessels vary in size from the hulking jet-black Boeing Condor with a wingspan longer than an Olympic-sized pool to the collapsible rotorcycle, not much more than a seat attached to rotor blades. And be sure to wave to a few pilots as they taxi down the San Carlos Airport runway next door.

Photo: Courtesy of Johanna Harlow

Trek the Trails

Come back to earth and ground yourself in nature at Eaton Park. Often overlooked for Redwood City’s nearby Edgewood Park and Pulgas Ridge Preserve, these dirt paths flanked by California bays and buckeyes see less foot traffic. Though steep, you’ll encounter some stunning views, so follow the little pedestrian bridges along the aptly named Four Bridges Trail, then see if you can track down the park’s labyrinth. If you want to lengthen your hike, continue on to Big Canyon Park, just on the other side of Brittan Avenue.

Take the long way back to downtown via Crestview Drive for more breathtaking views. Between the intersecting streets of Clover Lane and Lewis Ranch Road, you’ll find a scenic outlook nicknamed the Top of the World. On a clear day, it offers views of the East Bay and San Francisco. See if you can spot both the San Mateo and Dumbarton bridges.

Photo: Courtesy of Nadia Andreini

Food for Thought

There’s nothing “sleepy” about San Carlos’ dining scene—it’s a real feast of appetizing options. Take Impasto, which serves piping hot Neapolitan pizzas in a sleek space. Opt for the simple yet satisfying margherita or go bold with more daring toppings, like the Fichi, melding mozzarella with fresh figs, prosciutto and chestnut honey.

If you’re a foodie looking for the hottest new spot, you’ll want to head to Esnaf. A Turkish restaurant that opened in June, it’s a bohemian dream with wicker chairs and rattan light fixtures. Here, you’ll feast on succulent sirloin skewers, mercimek corbasi (a traditional lentil soup) and izmir köfte (meatballs and peppers served with a yogurt and tomato sauce).

Other excellent options include Drake’s, New American cuisine in a historic building with beautiful brickwork and wrought iron chandeliers, and Taurus Steak, a Brazilian steakhouse for meat lovers in the mood to splurge.

For dessert, you can’t go wrong at Gelataio. It might be difficult to choose between gelato classics—like bacio (chocolate-hazelnut) and stracciatella (vanilla with chocolate drizzle)—and refreshing dairy-free sorbetto in a medley of bright flavors like lemon, mango, raspberry and green apple … but these are the kinds of hard choices we’re willing to make.

FURTHER FOODIE FAVES

+ Red Hot Chilli Pepper: Indo-Chinese cuisine with a trendy red-and-black dining room.
+ Town: West Coast wines, wood-fired rotisserie chicken and tender steaks. 
+ Isarn Garden Thai Cuisine: Easygoing Thai restaurant serving standout stir-fries, soups and curries.
+ Johnston’s Saltbox: New American fare with a sprawling outdoor patio.
+ Mints & Honey San Carlos: Creative brunch offerings along with coffee and milk tea.
+ The Refuge: Renowned for its hand-carved pastrami sandwiches.

Photo: Courtesy of Irene Searles

Imbibe

At the end of your long day, settle in for a drink at one of San Carlos’ watering holes. A great city for hopheads, find exceptional in-house beers at Devil’s Canyon Brewing Company, Blue Oak Brewing Company and Hapa’s Brewing. Hoping to turn it into a crawl? Check out the 24 rotating taps and nitrogen-dispensed beers at Ale Arsenal, then raise a glass of Guinness to toast the Irish over at Molly O’s.

If you prefer pinots over IPAs, Domenico Winery is the place for you. Within, you’ll find sophistication in a warehouse space with funky chandeliers and string lights. Stop in for a wine tasting or opt for pizza, pasta and panini at the on-site restaurant Osteria (open Wednesday through Sunday). Decorated to evoke a street cafe in post-war Italy, Osteria boasts an open-view kitchen, burnished concrete walls, hanging plants and pendant lights.

For a one-of-a-kind experience, Auto Vino can’t be beat. This venture is what happens when you unite the guy behind Woodside Vineyards, an Italian sports car aficionado and a restauranteur. A storage facility for luxury, rare vintage and exotic cars, it also offers tastings, wood-fired pizza and tri-tip sandwiches on the weekends. What’s more luxurious than having your glass of cabernet in the presence of a Cadillac?

By car, by foot or by air, the city of San Carlos may be small but it has plenty to offer the adventurous day tripper.

go to town – thesanfranciscopeninsula.com

Diary of a Dog: Bella

Curious about the life of an ex-racer? I’m Bella, a lanky three-year-old greyhound, and while I may have retired from tearing around the dog track due to a foot injury, I still can move pretty fast. These days, I satisfy my need for speed on the agility training course at Zoom Room in Belmont. With help from Barbara and Stu at the Golden State Greyhound rescue organization, I left dog racing over a year ago and moved to Redwood City, where Greg, Nicole and their son Dylan welcomed me into the family. They don’t seem to mind taking me on fast-paced walks or clearing a path for my in-house zoomies. When I’m not on the go-go-go, I’m a big snuggler. Greg and Nicole always make room for me in bed when they’re watching TV. I have to confess, I don’t much care what show is on, as long as I get to satisfy my inner lovebug. I offer up my milkshake-white tummy for a good belly rub. When I want to get off my feet, I’m happy to clamber into the car for a ride, looking all around and sniffing the air with a big smile on my face. If I’m lucky, the car will take me and my family to Half Moon Bay, where I race along the beach, jumping and frolicking in the surf.

Calling All Dogs: If you've got quirky habits or a funny tale (or tail) to share, email your story to hello@punchmonthly.com for a chance to share a page from your Diary of a Dog in PUNCH.

Perfect Shot: Gilded Harbor

Photographer Gino De Grandis always seems to be in the right place at the right time. At Pillar Point Harbor in Half Moon Bay, a thicket of docked boats bristling with bare masts is drenched in a lustrous honey-colored haze. “The golden light was really unique that day,” says Gino, who was there to take a couple’s anniversary photos.

Image by Gino De Grandis / luiphotography.com

Calling all Shutterbugs: If you’ve captured a unique perspective of the Peninsula, we’d love to see your Perfect Shot. Email us at hello@punchmonthly.com to be considered for publication.

Rodeo Realtor

Words by Jennifer Jory

Bursting out of the chute into the rodeo arena, bronc rider Enzo Costantini has eight seconds to harness the mental and physical training necessary to stay on his horse. Risky? Perhaps. “There are people who box, race cars and jump out of planes,” he points out. “You pick what you are most comfortable with. I developed a comfort around horses.”

Enzo compares riding a bucking horse to syncing up with a dance partner. “The adrenaline running through you is very empowering,” he relates. “You are one with the animal and if your timing is off … that’s how you end up in the dirt.”

A self-described suit-and-tie guy by day and Wrangler jeans guy by night, Enzo strives to balance his passion for rodeo with his day job as a real estate agent, working at the Compass Woodside office. “If I can hold a listing open in the morning and there is a rodeo close by that night, then that is the best weekend I have ever had,” he says with a smile.

Growing up in the equestrian community of Woodside, Enzo enjoyed a formative outdoor life on the Peninsula. He spent summers at his father’s family farm in northern Italy. “My heritage and being involved with the animals on the farm in Italy every summer influenced me,” he says. His exposure to the rodeo life came at a young age, traveling with his family to events throughout California where his sister would sing the national anthem. Enzo remembers thinking, “I know I can find my way to the back of the chute somehow.”

The 29-year-old’s rodeo dreams became a reality this year when he competed as a semi-professional bronc rider, one of the most difficult events. “I have a window of youth here and I might as well do what I have always been curious about,” Enzo notes. Initially, he considered competing in team roping events, but soon took the plunge as a contestant in saddle bronc riding (as opposed to the bareback version of the event).

A sport that dates back to the Old West, bronc riding originated with cowboys challenging each other to see who could mount an unbroken horse, hanging on for dear life before getting bucked off its back. As part of his pre-rodeo routine, Enzo finds out what horse he is slated to ride, walks over to where it’s penned up and tries to connect with it. “I am looking at the horse and trying to get right with that animal,” he explains. “You don’t want to struggle and fight against each other.”

To stay in shape and endure the strenuous requirements of bronc riding, Enzo maintains a strict regime when it comes to diet and exercise. “You can’t hit the ground that hard after being on the couch for weeks at a time,” he observes. So he works out daily, sticks to a vegetable-centric Mediterranean diet and goes to bed early. “I got a late start in this sport,” Enzo admits. “What is going to keep me in this longer is my discipline, diet and motivation. I am Italian, so it is easy to go off the rails with meals.”

Enzo trains at the Gilroy ranch of his mentor, saddle bronc champion and financial consultant George Veater. “I have taken a lot of notes from him,” he says. ”He is a big part of my story, as it’s not typical for guys in business to also be in the rodeo.” When he’s not practicing at the Veater Ranch, Enzo trains on a barrel with springs in his backyard, gaining the repetition and muscle memory he needs. “It simulates what you need to do in the arena on horseback when your second, third and fourth instincts need to kick in,” he reveals. “It is a bit of a blur out there.”

Locally, Enzo enjoys riding with the Mounted Patrol, a Woodside horse club started during World War II when San Mateo County coastal horsemen were deputized to keep a look out for enemy warships. “I get to hear a lot of stories from guys older than me,” he reflects. “You are never going to stop learning from experienced horsemen. I recently started bringing a new, younger wave of guys to mix with the older group.”

Enzo benefits from a strong support network of family and friends who travel with him to rodeos. One of his strongest supporters is fiancée McKenna Schott, whom he plans to marry this November at Saints Peter and Paul Church in San Francisco. The couple first met while attending Woodside High and have been together ever since. While he promised to limit the number of rodeos he competes in before the wedding, Enzo looks forward to riding in the California Cowboys Professional Rodeo Association finals this autumn in Red Bluff, California.

For Enzo, the discipline of bronc riding translates into other aspects of his life. “If I am able to open myself up and be as vulnerable as I am in that arena,” he says, “there is nothing that can stop me from being successful in other parts of my life.”

Landmark: Leon the Giraffe

Words by Dylan Lanier

Leon the Giraffe is more than a statue—to the residents of San Mateo, he’s one of their own. Internationally renowned sculptor Albert Guibara gifted Leon to the city in 1978, and this genial giraffe has brightened people’s days with his whimsical presence in Central Park ever since. To bring Leon to life, Albert constructed the 15-foot-tall, 800-pound figure out of brass, copper and steel in his Burlingame studio. He spent weeks studying giraffes at the San Francisco Zoo and gained enthusiastic permission for the project from the mayor of San Mateo.

Albert named Leon after his father, whose toy store inspired many of Albert’s pieces. The sculptor’s father turned 80 around the time Leon the Giraffe was installed, so as the statue was lowered into place at the park, local families gathered to celebrate with balloons, cake and a chorus of “Happy Birthday.” Leon became an instant icon in the San Mateo community as he watched over the park’s many activities, from playdates and rec sports to music festivals and movie nights. And while Leon rules his Central Park residence, Albert’s other sculptures can be found elsewhere in the city and around the world, nearly all of them made of bronze. Much like Leon, Albert’s other works of art are personal, imaginative and uplifting. So while the world can sometimes be a hectic place, Leon the Giraffe offers his quiet, steady presence as a reminder of the singular power of just standing still.

Ye Olde London

Words by Johanna Harlow

Keen on visiting Victorian London, but can’t afford the plane ticket or the time machine? Not a problem. Traveling back to the era of toshers, telegraphs and top hats is only a short drive away. At The Great Dickens Christmas Fair—an entire little London erected within Daly City’s Cow Palace each winter—you’ll discover seven “neighborhoods” of lamplit shops, eateries, pubs, music halls and theaters to explore.

In celebration of the fair’s 40th anniversary, it’s expanded to include an upper hall. That “allows us to transition from the 21st century to the 19th century of the fair,” says executive producer Kevin Patterson, who oversees the event alongside his wife Leslie. “So you get out of your horseless carriage in the parking lot and you enter Victoria Station. You can even ride a steam train this year!”

Cover photo: Courtesy of Denise Lamott / Photo: Courtesy of Rich Yee

But what’s a world without people? A small army of actors populate the fair, portraying all strata of society from sooty chimney sweeps to the regal Queen Victoria. Beyond riffraff and royalty, visitors encounter characters fresh off the pages of Charles Dickens’ novels. You’ll find plucky Tiny Tim and scowling Scrooge—and get to interact with them, too. The immersive nature of the experience means that visitors are also players on this 143,000-foot stage. “It’s a two-way street,” says Kevin. “The audience comes in and adds their piece.” In fact, it’s often difficult to discern actor from attendee since quite a few diehards come dressed in full Victorian regalia.

Kevin doesn’t hesitate to name his favorite character at the fair: “The Spirit of Christmas Present,” from A Christmas Carol. “He reminds me of both Falstaff and Bacchus. He is the embodiment of conviviality!” Both his parents embodied this spirit in spades.


Photo: Courtesy of Zoart Photo

Kevin was born to “ambitious theater people,” Ron and Phyllis, who not only founded the Dickens Fair, but also produced the first Renaissance fair in the U.S. They “were actively attempting to recreate history, but doing it with a wink,” Kevin describes. Both had big personalities. Phyllis gleefully answered to the role of “Chief Instigator.” And a friend of Ron’s described him as “simultaneously shrewd, lewd, elegant, exuberant, funny, touching, mule-stubborn, refined, bawdy, wildly creative, exasperating and lovable—all within the same damn minute.”

When they hosted the first Dickens Fair in San Francisco’s old Anchor Works warehouse in 1970, Kevin was 10. “My parents put me in the costume of a street urchin,” he recalls. “I had this theatrical world to run around in.” Those early years he performed alongside wicked Mr. Fagin, an Oliver Twist villain who runs a pickpocketing operation. “We were able to really pick pockets,” Kevin reminisces. “We’d hand them off to Mr. Fagin on stage.” The actor would hold up the pilfered items for sheepish audience members to come collect. “We don’t do that particular bit anymore,” he chuckles.


Photo: Courtesy of Johanna Harlow

Kevin continues to dust off old memories, recalling when he graduated from pickpocket to peeler as a tall, skinny, 17-year-old in a police constable costume, “wearing a Bobby’s hat with hair down to my shoulders!” But he also remembers when the fair got canceled when the 1989 Loma Prieta earthquake damaged Pier 45, their venue that year. “We were a week away from having people on ladders,” he shivers. The following year—referred to as the Freezer Fair of 1990—wasn’t much better. “It happened to be the coldest winter in generations,” Kevin says, and the Cal Expo venue had to be evacuated due to frozen and breaking fire sprinklers. After that, the fair went dark for a time.

“My wife and I brought it back from mothballs because so many people would tell us that they missed it,” Kevin says. From 2000 to the present, they’ve hosted at the Cow Palace, which allows them on-site storage (a good thing, since moving all the sets and decorations would require 24 semi trucks). A diligent crew of world builders sets up and tears down each season. “The ‘many hands’ approach,” Kevin quips. “They put their heart and their art into it!”


Photo: Courtesy of Johanna Harlow

A lot of thought goes into keeping the modern world out of this immersive 19th-century experience. There are no windows with glimpses of the outside world. Theater curtains transition from one neighborhood to the next, subconsciously making guests feel like they’re a “part of the show.” All the food and craft vendors must keep to the Victorian theme. And if you bring out your smartphone, the characters will puzzle over your strange glowing rectangle. “They would not know anything about such whirligigs and doodads,” Kevin chuckles.

A recent expansion outside the Dickens universe includes the Jekyll and Hyde pub crawl. For an additional fee, guests wander through the five pubs around town seeking a concoction that will cure poor Dr. Jekyll of his violent alter ego. But “to think like a madman, you may have to drink like one.” For the last three years, Sherlock Holmes has also taken up residence at the fair and is seeking sharp-witted amateur sleuths to help hunt down clues around London for his latest mystery. If you help him catch the culprit, you might just earn yourself a key and an open invitation to 221B Baker Street. “Every year there is a new puzzle to solve—a new Sherlock case to crack,” Kevin says.

Photo: Courtesy of Johanna Harlow

So come wander the Dickens Fair’s winding lanes. Learn to waltz at Fezziwig’s dance hall and brave the sketchier neighborhoods where the disreputable lurk. Munch on roasted chestnuts, cheer on the can-can dancers at Mad Sal’s and sing shanties with rum-swilling sailors at the London Docks. “Come and play!” Kevin invites.

BY THE NUMBERS
+ 3-week setup
+ 6 stages
+ 14,000 participants
+ 129 buildings
+ 2,000 light fixtures
+ 12,000 feet of cables
+ 36 boxes of fake snow
+ 800 feet of garlands
+ 11 Christmas Eves

Illustration: Courtesy of Don Carson Creative

yuletide spirit – dickensfair.com

The Beat on Your Eats: Pie Places

Pies that are worth the dough.

shampa’s pies

Pacifica

Just a block from the ocean and an eight-minute walk from the Pacifica Municipal Pier is Shampa’s, a humble shop with big-personality pies. They go the extra mile here, spicing up pecan pies with a splash of bourbon, elevating the chocolate cream with Guittard semisweet dark chocolate and embellishing lemon chess pies with a strawberry garnish. The organic “sugar-pie” pumpkin pie, a seasonal favorite, is only offered a few months out of the year and combines locally-sourced pumpkins with a tantalizing spice blend of cinnamon and nutmeg. Shampa’s also has a wholly unique ginger-sweet potato option that will live on in your memory. Talk about pie-oneers. 1625 Palmetto Avenue. Open Wednesday through Sunday.

the creamery

Palo Alto

Everyone knows that diners serve the best pie. It’s certainly true of The Creamery, a staple in downtown Palo Alto since 1923. This slice of Americana with its ruby-red booth seats and checkered floor is the real deal. The reigning favorite here is the ample apple with lofty pie shell domes blanketing four pounds of Granny Smiths. But you can also find pumpkin, cream, blueberry, cherry, chocolate and pecan flavors as well. The Creamery’s pies end up on many a Thanksgiving table, and the diner’s team peels roughly 45 cases of apples by hand every November so locals can celebrate the season in style. 566 Emerson Street. Open daily.

pie ranch

Pescadero

Pull off of Highway 1 at this picturesque farmstand and you’re bound to leave with an armful of tasty pies. Pie Ranch teams up with Santa Cruz’s Companion Bakeshop to produce pies packed with seasonal local ingredients from Coastside farms. This fall, find rich, satisfying pumpkin pie made with squash from Brisa Ranch in Pescadero, one of Pie Ranch’s many partners in sustainable farming practices. And if you’re not a fan of pumpkin, have no fear. Just head for one of the custard pies, available year-round, in decadent flavors like pecan, walnut and chocolate chess. 2080 Highway 1. Closed Tuesday.

Q&A: Brian Chancellor

Neighborly real estate agent relays his property pet peeve, travel escapades and facing down a hairy purse-snatcher.

What drew you to real estate?
I was first exposed at the age of 12 when my mom started in the business. I would overhear her conversations with clients while doing my homework and had lots of questions.

As a kid, did you imagine your dream home?
I always wanted to build one—and did, with my wife, Nana.

What’s the quirkiest complaint you’ve heard about a home? Any ghosts?
Can’t kiss and tell.

What’s your biggest home-related pet peeve?
Open toilet seats … Come on, people!

What always surprises people about the home buying process?
How intricate it is. Once buyers are well informed about the difference between good and bad quality, and the nuances of what brings value, they feel relieved and empowered being in-the-know. They often start eliminating homes that they previously would have been wowed by.

If you could pick a superpower, what would it be?
Definitely to fly. I am intrigued by the squirrel wingsuits, but don’t have the nerve.

Tell us about being an exchange student in Italy?
Studying abroad for an entire school year while at UC San Diego was a life-changer for which I am forever grateful! All the buddies, both Italian and American, sobbed when it was time to go home and many are among my closest friends to this day.

What do you consider a must-do on your bucket list?
Did it! A safari in Africa. Sabi Sabi Lodge next to Kruger National Park was incredible. I went out twice a day for two weeks and was ready for more.

What’s one of the riskiest things you’ve ever done?
I contested a baboon who was stealing a woman’s purse at the Cape of Good Hope Old Lighthouse in South Africa. It ended up in a standoff with just the two of us (everyone else ran). I played it cool, but I was petrified. My wife is still mad that I initiated it. When we got home, I secretly looked up videos about baboons—only to learn it could have ripped my arm off.

What age would you choose to be again and why?
None. Every year is a blessing! That’s not to be cliché. Anyone who has experienced great loss knows what I mean, but I hate it when people complain about getting older.

What’s a song you can listen to again and again?
Maxwell’s “Sumthin’ Sumthin’.”

How did you get started mentoring young African-American men in East Palo Alto?
It has been close to 30 years since I was a Reading Buddy at Beechwood School, and the young guys and I are still in touch. The most satisfying thing is that they are great, enthusiastic dads today.

The Beat on Your Eats: German & Austrian Bites

Celebrate Oktoberfest at these German and Austrian eateries.

Wursthall
San Mateo

Willkommen to Wursthall! With sausages made in-house, you’ll find superb choices ranging from the classic bier bratwurst to a more adventurous chorizo verde. If you can take the heat, introduce yourself to the Hot Italian, a spicy pork sausage with fennel and red pepper flakes topped with sweet-and-sour peppers, onions and a spicy brown mustard. Pair your wurst with sides like the thrice-fried potatoes or the bacon and sesame kraut. As for drink? Fill your stein with a crisp lager or go hog wild with pig-themed cocktails like the Porco Loco, Pig in Paradise or the Swine & Dine. If you’re the designated driver, you can always prost with a pretzel. 310 Baldwin Avenue. Closed Monday.

Ludwig’s Biergarten
Mountain View

Settle in at a communal table at Ludwig’s and soak up a traditional beer garden experience. Choose from a globe-spanning array of premium draft beers, including local brews from Barebottle and Del Cielo. Bittersweet Jäegermeister finds its way into several of the cocktails—Jäeger-Rita, anyone?—or opt for a fruity, beer-based radler or Almdudler, an alcohol-free Austrian herbal soda. Chef Nicole Jacobi calls upon her family recipes when cooking up authentic German dishes like jägerschnitzel with housemade spätzle and schweinshaxe (pork knuckle) in beer sauce. For a sweet finish, try the apple strudel spiked with golden raisins and brandy, topped with vanilla sauce. 383 Castro Street. Closed Monday.

Naschmarkt
Palo Alto

Craving schnitzel? Naschmarkt, named after a popular open-air produce market in Vienna, offers upscale Austrian cuisine, with more than one version of this iconic dish. The jägerschnitzel, braised in a luscious mushroom cream sauce and served with spätzle, broccolini and garlic confit, is a favorite. But the Wiener schnitzel, accompanied by a tart lingonberry sauce, Austrian potato salad and crispy parsley, comes in a close second. You’ll be doing yourself a disservice if you don’t order dessert. Try a Viennese classic, the Sacher torte: a rich chocolate cake brightened by apricot preserves and whipped cream. 2323 Birch Street. Closed Monday.

Diary of a Dog: Finch

Hear, hear! I’m Finch, a seven-year-old terrier mix, and I’ll bet that you’re looking at my amazing ears. Some people are self-conscious about having big ears, but I think mine are my best feature. Can a small-eared dog hear a banana being peeled from the other side of the house? I don’t think so! And I would hate to miss out on a delicious banana. Granted, my ears are big compared to the rest of me. Even my name is a reflection of my diminutive stature. When Ben and Kitty adopted me as a puppy, they wanted to name me Atticus, after the hero in Ben’s favorite movie, To Kill a Mockingbird. But they decided that it was too big of a name for such a little fellow and opted for the character’s shorter last name. Being on the smaller side is probably why I’ve gotten so good at walking on my hind legs. Sometimes I need a higher vantage point—like when there’s a deer in the vicinity and I want to get a good long look. I also pop up on two legs so I can stand between Jim and Kitty for a group hug in our San Mateo kitchen every morning. But those aren’t my only talents! I also have a fine voice. Kitty likes to sing, and it didn’t take me long to realize that she needs backup. When she breaks into song, I throw back my head and howl along.

Calling All Dogs: If you've got quirky habits or a funny tale (or tail) to share, email your story to hello@punchmonthly.com for a chance to share a page from your Diary of a Dog in PUNCH.

Q&A: Pietro Parravano the Fisherman

The Half Moon Bay fisherman and former science teacher at Woodside Priory shares how the siren song of the sea led him to his life’s work.

How did you go from teaching science to commercial fishing?
I was on a park bench in Sausalito grading exams when I noticed herring boats. They dropped anchor after delivering their catch and were preparing for breakfast. I saw loaves of bread, bottles of wine and filets of fish. That sparked my curiosity about what they do.

Did other fishermen offer you encouragement?
They suggested that I should not become a commercial fisherman: the regulations were becoming more overarching and restrictive, and it’s difficult to be accepted by the fleet. They frown on newcomers.

What was your very first sale?
Barbara’s Fish Trap—I sold them 100 pounds of rockfish for $50. I was elated to have that cash. After that, I sold fish to Flea Street Café.

Do you have a favorite spot?
During salmon season, I travel along the coast. At night, instead of returning home, there are anchorages, areas somewhat protected from the elements. One is Fort Ross, north of Bodega Bay. Another favorite is tucked behind Pigeon Point lighthouse. It’s like ocean camping.

Can you share any advice for the next generation?
Learn the skills and experience from well-seasoned commercial fishermen. Their knowledge is not found in books or in schools.

What’s the best way to support local fisheries?
Eat more fish that are harvested using sustainable methods.

What are some things you’ve done to promote sustainability?
In 1997, I co-founded an international fishing association that advocated for using fishing methods that are not harmful to the ocean’s ecosystems, and in 2000, I was appointed to the Pew National Oceans Commission. In 2008, I was presented with an environmental achievement award by President George Bush for my work as an advocate for clean and healthy oceans.

What keeps you coming back for more?
Often, I look at the Pacific Ocean as a laboratory. It is the largest dynamic entity. My reward is having experienced this and shared the goodness of its bounty.

What’s the weirdest thing you’ve ever eaten?
My friend, a fellow commercial fisherman from Iceland, brought sheep testicles when he visited. You gotta try them!

Why did you decide to open a booth at farmers markets?
I grew up with that type of food shopping. When a friend suggested selling at the Palo Alto farmers market, my wife Joan and I pursued that opportunity. A couple of years after that, we started selling fish at the Menlo Park farmers market.

Favorite comment you’ve ever gotten?
“This fish is the best. What did you do to make this fish so fresh?”

Landmark: Holy Cross Cemetery

Words by Margaret Koenig

Partially obscured from view by the gnarled oak trees lining its perimeter, Holy Cross Cemetery is easy to overlook. The graveyard, located at the intersection of Santa Cruz and Avy avenues in Menlo Park, has hosted the dead since the 1860s, when it was a nonsectarian burial site. Acquired by the Church of the Nativity in 1883, it was named Holy Cross and consecrated as a Roman Catholic cemetery. It was originally landscaped by Michael Lynch, known for his work on parts of Stanford University and grand homes like the Timothy Hopkins estate. By the 1950s and 1960s the graveyard had fallen into disrepair, prompting its reconstruction by John Kiefer and Monsignor Edwin Kennedy, both of whom were later buried there.

Despite the ivy-draped chain link fence that grants the grounds a modicum of seclusion, the hum of street traffic permeates the air, intermingling with the cawing of nearby crows. The burial site, which contains over 6,200 recorded tombs, includes a poignant section reserved for children. A closer look at the older plots adorned with moss-covered statues reveals some of the Bay Area’s preeminent historical figures. There’s Elena Atherton Selby, daughter of town namesake Faxon Dean Atherton, and Juana Briones de Miranda, referred to as the “Founding Mother of San Francisco” for her role in the city’s development. Other notable inhabitants include Sheriff William Phillip McEvoy, who was shot while apprehending a murderer in 1895, and Jared Lawrence Rathbone, a U.S. Consul General to Paris who also fought in the Civil War for the Union Army. In October, the Menlo Park Historical Association hosts a guided tour of Holy Cross, which remains an active cemetery. It’s estimated that its grounds contain space for at least another century of burials, as up to 100 souls are laid to rest within its tranquil confines each year.

Perfect Shot: Whooo’s there?

Nature photographer Michael G. Pagano caught this wide-eyed fellow while traversing the grounds at Filoli in Woodside. “With its century-old oak trees and open meadows, I’m always fascinated by the array of wildlife that abound, such as black-tailed deer, acorn woodpeckers and wild turkeys,” he describes. On this particular day, he came upon two owls sharing a branch. “Believe me, I don’t know ‘whoo’ was more surprised—me or the owls!” Though one flew off, the other stuck around for Michael to admire. The great horned owl (also known as the tiger owl) is one of the largest in the Bay Area and can weigh up to four pounds.

Instagram: @paganografx

Calling all Shutterbugs: If you’ve captured a unique perspective of the Peninsula, we’d love to see your Perfect Shot. Email us at hello@punchmonthly.com to be considered for publication.

In Bloom

Words by Jennifer Jory

As local florist Aili Ice strolls through the San Francisco Flower Market, a wild artichoke with a blooming lavender center catches her eye. She spies a twisted dogwood branch and imagines how she can bring it to life with the artichoke and some violet-colored irises. “I see all the colors first and then I see what jumps out and inspires me,” she remarks.

Aili’s floral creations crafted in her Menlo Park studio are intended to bring beauty to spaces but also healing. And there’s a reason her work exudes a restorative quality. After an unexpected family loss in her early 20s, Aili answered a florist’s job posting without any previous experience. The opportunity became a pivotal moment in her life. “They gave me a vase and said make something,” Aili recalls. She got the job. “A chapter in my life came to a close and a new beginning started through finding the flower shop,” Aili shares. “They nurtured me and allowed me to grow. Then I learned the tricks of the trade.”

The healing art of flowers came full circle for Aili when she was asked to participate in a unique two-year clinical study at Stanford Hospital called The Gratitude Project, which measured how the gifting of flowers from doctors to patients would affect their recovery. The results of the study showed a very positive correlation. “Florals, nature, organic materials and anything that has a closeness to nature is all wellness,” explains Aili. “When you go out into the forest and see moss, you get heightened joy. It also sparks curiosity, dopamine and happiness.”

Fast-forward several years. Aili was practically running the floral shop when the owner asked if she would like to take over the accounts, and Aili Ice Designs was born. She worked around the clock, delivering weekly arrangements to businesses from dentist offices to venture capital firms.

“Anyone who wanted to enhance their space with natural materials,” she sums up. “If you walk into an office space for an interview and you look at a floral arrangement, it breaks the ice and puts you at ease. It might start a conversation with the receptionist and then you nail the job.”

With the support of her lifelong friend and operations manager Becky Medina, Aili offers a number of group workshops. She leads classes on the art of planter design, terrariums and succulents, to name a few. “It’s fun to watch someone say they are not creative—then uplifting them and watching them feel so empowered,” notes Aili with a smile.

A Peninsula native, Aili grew up in Redwood Shores and Foster City, graduating from San Mateo High. She went on to study art and art history at Cañada College, while working in stage production in San Francisco. It was around this time that Aili started to reevaluate her life when her mother passed away after a long battle with cancer. She decided to join her father and brother sailing down the coast of Mexico. Aili also sailed through the Panama Canal, where she found a sense of healing and inspiration. “On the Atlantic side, there were clusters of little islands and school children getting on boats to go to school,” she says, adding that she also found herself reinvigorated by the area’s art galleries. “Seeing vibrant cultures and unique lifestyles really electrified my senses.” She immersed herself in the culture, traveling through fishing villages and taking long rides on antiquated buses.

Those experiences, along with earlier travels to Hawaii, Hong Kong, Costa Rica and Taiwan, served as inspiration for Aili’s floral arrangements. She enjoys the challenge of bringing a client’s vision to life, but admits there are days when the tight timeframe and scale of a project can be intense. “The grandness of an arrangement such as a giant, 15-foot foliage arch made of fall leaves built in two hours can really stretch us,” she acknowledges. “Recently, a last-minute request at an Atherton garden party for floating umbrella arrangements for a pool turned out to be really fun. Everyone loved the whimsical look.”

Aili's design for a Bouquets to Art event at San Francisco's De Young Museum was inspired by the demure expression of Mrs. John Rogers--the faint blush of her cheek evoked by the pink tulips, while dark flowers call out the burgundy background and gold vases reflect the painting's gilded frame.

From an artistic perspective, Aili says she looks forward to the Bouquets to Art event at San Francisco’s Legion of Honor Museum every year. “This is something I do for myself,” she discloses. “I love the beautiful challenge of choosing a painting and interpreting it through florals and organic materials. If I can bring that same feeling through in my work, it is such a joy. To be among my colleagues who get to express themselves this way and show it to the masses is special.”

Throughout her professional journey, Aili says she has been inspired by the memory of her mother. “I believe my mother led me to a life of art, and influenced and molded me with her love for flowers and gardening,” concludes Aili. “Working with organic things helps you feel close to nature and it is good for the soul.”

pretty petals – ailiicedesigns.com

Getaway: Monarch Mania

Words by Johanna Harlow

It’s a dark and stormy night in Pacific Grove. I’m sitting in my car as rain beats down on the windshield, my finger ready on my umbrella’s push button, my other hand on the door handle. Ready… and… GO! Flinging myself from the car and releasing my umbrella in one fluid motion, I make a mad dash for Seasons by-the-Sea, an art gallery around the corner. As I reach the safety of the awning and duck indoors, I’m enveloped in warmth and light. Paintings, small bites, wine and a smiling gallerist are here to greet me.

On this trip to the Monterey coast, I’d anticipated water from the sea, not the sky, along with a multitude of monarchs. Thousands of them migrate to the region every year, inspiring the nickname “Butterfly Town.” When I found that my trip coincided with the town’s popular First Friday event, I was eager to check out its art and music scene. As I spend the next hour ducking in and out of snug, brightly lit galleries, I find that rather than putting a damper on things, the wild weather adds to an atmospheric evening, making this series of hideouts exceptionally cozy. The rain drumming on windows and skylights makes me feel like I’ve gotten away with something.

Though not open late for First Fridays, Trotter Galleries is an inviting space featuring an extensive collection of pieces by early California artists. / Photo: Courtesy of Terry Trotter

After visits to Pacific Grove Art Center, Studio 171, The Yellow Mustard Seed and Artisanna Gallery, I find my way to Wild Fish. It’s a low-lit restaurant where the menu includes the name of the sea captain and the stretch of coast where each special was caught. Though there’s usually a jazz quartet performing outside on Fridays and Saturdays, tonight Ella Fitzgerald serenades me from the speakers. As I dine on an inventive ceviche pairing white fish with tangerines, creamy avocado and spice that lingers on my lips, I chat with the sweet couple who own the place. They tell me how they came here from England on a whim, and of the B&B and record shop they owned back in the U.K. Tonight, they steer me toward a main course of sablefish and a bouillabaisse with piping hot broth to stave off the chill.

My one regret is that I don’t get to see the rockin’ proprietor at Phill’s Barber Shop down the street. In better weather, Phill would be riffing on his electric guitar amid the barber chairs and salon mirrors.

Photo: Courtesy of Matt Weir - Kirkland Collection

When I’m ready to call it a night, my hotel is only a two-minute drive from downtown. Seven Gables Inn, a sprawling Victorian painted a cheery yellow, greets me like a ray of sunshine. My room has a chandelier with a shower of crystals above big bay windows. In the morning light, I find a stunning view of Lovers Point outside. Brewing a cup of coffee, I station myself right beside it and watch the colorful dots of people moving across the cliffs and beach, while surfers bob in the bay. Every so often, a sleek seal skims along the surf.

But it’s time to go exploring. During a sunny patch in the day, I pop across the street to the Monterey Bay Coastal Trail, following it to the Harbor Seal Observation Area right beside the Monterey Bay Aquarium. On previous trips, I’ve hung out with the aquarium’s aquatic cast of 35,000-plus sea creatures, but today I’m content to watch these blubbery beauties as they galumph across the sand.

Ahi carpaccio from Wild Fish restaurant. / Photo: Courtesy of Wild Fish

Retracing my steps along the trail, I lunch at the California Seltzer Company beside Lovers Point, enjoying seaside views and a pizza topped with pesto, peppery arugula, fluffy dollops of burrata and generous chunks of tangy marinated artichokes from nearby Castroville (a town so closely associated with the crop that it boasts a 20-foot artichoke sculpture).

Dinner finds me at Mezzaluna Pasteria, an upscale Italian restaurant with red brick and candle-style chandeliers. Right from my first bite of focaccia with olive tapenade, I know it’s going to be hard to pace myself. Everything from the refreshing elderflower spritz to the plethora of pasta options to the intensely flavorful duck pate with house-made crostini is a delight. Somehow, I find room for a scoop of hazelnut gelato at the end of the night.

On my final day, I drop by the Pacific Grove Museum of Natural History to learn more about the native plants and animals as well as the local history of the Monterey Peninsula. Its newest hands-on exhibit, Wonder, is designed to look like a forest. But tucked among the realistically twisting trees, exposed roots and ferns are shells, a mounted insect collection and specimens under bell jars as well as whimsical Wonderland-esque details like bird cages, skeleton keys, looking glasses and gilded picture frames.

The taxidermy collection at the Bird Gallery is another highlight and I peek in at wide-eyed owls, jewel-hued hummingbirds and stately herons. After getting my fill of puffins and peregrine falcons, it’s time to visit the winged wanderers that drew me to Pacific Grove in the first place.

The Monarch Butterfly Sanctuary, off Lighthouse Avenue, seems a fitting finale for my trip. As I enter the grove, the wind whooshes through the cypress and eucalyptus trees, and thousands of wings quiver from the swaying branches. Though they look fragile, these resilient little butterflies have flitted across 2,000 miles on paper-thin wings to get here. From late October to early February, they’ll find safe harbor in this grove before making the long trek north. It’s time I do the same. So taking one last look at these wayfarers in orange and black, I head for home.

winged wonders – pacificgrove.org

FALL FORECAST

Prefer a rain-free trip? Visitors during the early fall are more likely to avoid Pacific Grove’s rainy season, which is typically at its wettest from December through March.

Andy and the Volcano

Words by Sheri Baer

On an ascent up the north side of Mount Shasta, Andy Calvert pauses to munch down a Clif Bar at 13,000 feet. Making small talk with the U.S. Forest Service climbing rangers accompanying him, he points over to a dome at the top of the Hotlum Glacier, a formation known for its treacherous gullies and crevasses. “Someday, I want to go get a piece of that,’” he casually remarks. The response: “There’s a pretty good snow bridge, we could just do it now.”

One “steep, icy and scary” rope belay later, Andy had his sample. “I felt like I was flying,” he recalls. “It was like I was flying out to get this rock and come back.” Certainly not a typical day on the job in Silicon Valley, but as a local scientist with the U.S. Geological Survey (USGS), Andy is charged with deciphering the eruptive history of volcanoes in order to predict future threats. “I have to get a rock sample from every lava flow I can get to,” he explains. “It’s probably 50-50 whether we’ll get a non-Mount St. Helens eruption in the Western U.S. in our lifetimes, but we should still be ready for it.”

Looking back, Andy credits Mount St. Helens’ catastrophic 1980 eruption with inspiring his eventual volcanic-rock strewn path. As a seventh grader living over 200 miles away in Moscow, Idaho, he vividly remembers what went down (or rather, up) on May 18. “It was a beautiful sunny day,” he recounts, “and then this cloud started coming over and it got as dark as the darkest night.”

ABOVE: Andy shows a photo of the 1980 eruption of Mount St. Helens (Photo: Annie Barnett) / COVER IMAGE: Andy (third from left) and team spent two weeks mapping and sampling Mount Shishaldin volcano on Unimak Island, Alaska. (Photo: Courtesy of Matt Loewen - USGS)

After the eruption, half an inch of ash blanketed the city, triggering the cancellation of the last three weeks of school. “That made volcanoes even more interesting,” Andy grins. “I knew something about geology before then, but that was what really taught me that the Earth is dynamic.”

Initially eyeing medical school as a Stanford University undergrad, Andy enrolled in a geology class recommended by a friend. “The class was at 8 o’clock in the morning, and I just couldn’t wait for it,” he recalls. “It was like falling in love.” Andy signed up for another class called Rocks and Minerals. “I thought, ‘Well, that sounds really boring, so if I like that too, I’ll be a geologist.’”

Metamorphic rock—gneiss, schist and slate. Smooth. Coarse. Shiny. Opaque. Utterly captivated, Andy followed his heart.

Andy at the USGS lab at Moffett Field in Mountain View. (Photo: Annie Barnett)

After earning bachelor’s and master’s degrees from Stanford, Andy completed his doctorate at UC Santa Barbara. As he was wrapping up his studies, he caught wind of an opening for a geochronologist with the USGS volcano hazards team based in Menlo Park and got the job. “Our group looks at volcanoes in a variety of different ways,” he clarifies. “I date rocks. My specialty is time. I provide the time context for eruptive behavior.”

Here’s why time matters: Volcanoes that have been active in the last 10,000 years can potentially wreak havoc again. Andy unfurls what looks like a paint-by-numbers map of Mount Shasta. “Each one of these is a discrete eruption or a series of eruptions,” he describes, gesturing to color splashes ranging from purple (older than 350,000 years) to oranges and reds (a specific eruption 10,700 years ago) to pink (“all younger than that”).

Andy describes the eruptive history of Harrat Rahat to members of the Saudi Geological Survey after a five-year study of the seismic and volcanic hazard to the holy city of Medina, Saudi Arabia. (Photo: Courtesy of Tom Sisson - USGS

Whether it’s Shasta, St. Helens, Lassen Peak, Hood or Rainier, tracking past behavior lays the foundation for creating long-term hazard assessments. “We educate people about what the mountain is capable of,” Andy summarizes. “What can happen and whether we should worry.”

Although his geologic focus is the Western U.S., Andy estimates he’s visited over 50 volcanoes in locales like New Zealand, Guatemala, Italy and Saudi Arabia. Any given day might find him on the top of a ridge or “slogging through some really terrible places.” His professional tool kit includes ice training, mountaineering skills, glacier travel, wilderness first aid, bear deterrence and “getting in and out of helicopters in pretty gnarly spots.”

Andy calls out his field work in Alaska as especially memorable. “I love being up high on these volcanoes,” he says. “You’re dropped off and then that big, smelly, noisy helicopter goes away and you’re left with quiet.”

Andy shows a draft map of Mount Shasta, where different colors visualize deposits from volcanic eruptions over thousands of years. (Photo: Annie Barnett)

Since Andy was hired by the USGS in 2001, he and his wife, Amy McLanahan, have lived in Palo Alto, Menlo Park, San Mateo and most recently, Belmont. Raising their family here (their son and daughter are now in their 20s) offered myriad opportunities to explore the Peninsula’s own unique geology —particularly on excursions to the coast. “We’re in a pretty amazing part of the world because we can drive over to Half Moon Bay and go from one huge tectonic plate, the North American Plate, onto the largest plate, the Pacific Plate,” observes Andy. “My kids get so sick of me saying, ‘Ooop! Crossing to the Pacific Plate!’”

During his five-year term as scientist-in-charge of the California Volcano Observatory, Andy helped oversee the USGS move from Menlo Park to Moffett Field in Mountain View. He’s currently diving back into research (including Mount Shasta mapping), where he still relies on the basic tools he first learned to use at Stanford: a hammer and a hand lens. However, Andy fully appreciates Moffett’s brand new lab and state-of-the-art technology. “We have equipment we use to measure the ages of rocks that’s pretty fancy,” he affirms. And what a way to calibrate accuracy: testing rocks from the 79 AD eruption of Mount Vesuvius. Nodding to a noble gas mass spectrometer, Andy breaks into a wide, schoolboy smile. “We took crystals from that eruption and ran them on that machine there and we got the right answer!”

All Aboard

Words by Andrea Gemmet

Sometimes, you want to go to a bar where everybody knows your name. And sometimes, you just want to meet some new people. Barrelhouse in Burlingame, a local favorite that pulls in a steady stream of out-of-towners, offers the best of both worlds to anyone seeking well-crafted cocktails in hip-yet-unpretentious surroundings.

Known for its charming downtown, Burlingame is also a major hub for hotels serving San Francisco International Airport. “People will pull up at 1AM who have just gotten off a flight and want something to drink,” says Barrelhouse co-owner Juan Loredo.

With its prime location across from Burlingame’s train station, Barrelhouse sees its fair share of Caltrain commuters and San Francisco Giants fans pre-gaming on the way to the ballpark. It’s also ideal for people who want the train to serve as their designated driver. “We’ve definitely participated in plenty of Caltrain bar crawls,” Juan shares. Open until 2AM, Barrelhouse sees everyone from post-wedding reception revelers to 21-year-olds celebrating a rite of passage.

Juan started out bartending with his friend Jose Natividad while they were students at San Jose State University. The pair created the Burlingame nightclub Vinyl Room, then opened Barrelhouse in 2011 after deciding that downtown needed a place that served great cocktails, Juan says. In 2021, they launched Persona, a subterranean cocktail bar in Lower Nob Hill. “You’d think San Francisco is not a sleepy city, but sometimes we’re busier in Burlingame than SF,” he confides.

 

Juan won’t cop to having a favorite drink—“All our cocktails are delicious”—but concedes that Barrelhouse regulars tend to love its twists on the classics. Take the Maverick, which spices up a negroni by infusing the Campari with lemongrass, kaffir lime leaves and cardamom.

Another crowd favorite is the Horse Trader’s Daughter, which blends Four Roses bourbon with Earl Grey tea, lavender, lemon, egg white and simple syrup. “It has a lot of depth to it, a lot of texture because of the egg white,” Juan reveals. The deep red Hibiscus Haze, mixed with lime, agave and reposado tequila, is poured over a towering rectangular ice cube, its intense flavor tempered as the ice slowly melts.

While he likes to switch things up, Juan says they’ve dialed back on making too many big menu changes. “We always do tweaks, but we have crowd favorites that we wouldn’t be able to pull off the menu because people would not be too happy about it,” he confesses. It doesn’t go unnoticed when the Frozé Spritz, a summertime Aperol-spiked drink that mixes rosé wine with Velvet Falernum and lemon, takes its seasonal hiatus. “It’s always nice to hear from people that they liked it and want it back.”

caltrain crawl

Don’t have a designated driver? The Peninsula is flush with a range of watering holes conveniently located near train stations. Pick one and make an evening of it, or gather some friends and combine several of these stops to craft a custom Caltrain-enabled bar crawl.

Barrelhouse, Burlingame
Looking for some grown-up Halloween fun? Barrelhouse is one of the stops on downtown Burlingame’s annual Halloween Costume Crawl, this year on Sunday, October 27. 305 California Drive. Open daily.
barrelhouseburlingame.com

Wunderbar, San Mateo
Tucked beneath a German restaurant, follow the white rabbit to this intimate basement speakeasy known for quintessential cocktails like the Manhattan, martini and French 75, as well as its inventive riffs on the classics, like the Ursa Major, Lost at Sea and Frog Prince. Free popcorn will keep you thirsty; heartier fare is available upstairs at Wursthall. Staying on theme, Wunderbar is reservation-only and groups of six or more will need to make special arrangements. 310½ Baldwin Avenue. Open Wednesday-Saturday. wunderbarsm.com

CRU Wine Bar, Redwood City
Find plenty of tempting treats to pair with the drinks at this sleekly rustic wine bar and bottle shop. Offerings range from pizza alla romana, charcuterie and small plates like gnocchi, eggplant parmigiana and pate de campagne. Sip artisan wines or buy new favorites by the bottle or case. On Thursdays, live jazz sets the mood for tasting flights with three pours from a single winery. If the fruit of the vine’s not your tipple of choice, there’s a good selection of beers and a handful of low-alcohol cocktails and non-alcoholic options. 900 B Middlefield Road. Open daily. cruredwoodcity.com

Barebottle Brew Co., Menlo Park
Serving up sours, hazy IPAs, kombucha and more, this brewery always has 20-30 of its beers on tap at its location in the buzzy Springline complex. Sample a few brews with a tasting flight, or opt for one of Barebottle’s wines, non-alcoholic housemade sodas or root beer. While bar snacks are basic—empanadas and pretzels—find more options at nearby Canteen, which will deliver your food. It’s a place where you can bring your crew for trivia night, unwind after work with colleagues or hang out with the whole family playing pinball and board games. 550 B Oak Grove Avenue. Open daily. barebottle.com

San Agus, Palo Alto
Tequilas and smoky mezcals are the highlight at this lively watering hole that also serves up Mexico City street food like tacos, quesabirria and ceviche. Try seasonal cocktails by the glass or the carafe, like the Mariposa Traicionera made with colorful butterfly pea-infused gin and lavender syrup. Try a 1-ounce pour from the botella del momento, featuring a different agave-based spirit every month. On weekends, the mata crudas menu features hangover relief like chilaquiles and mezcal bloody marys. 115 Hamilton Avenue. Open daily. sanagus.com

Cascal, Mountain View
This twist on the tapas bar fuses Spanish and Latin American cuisines. Sip seasonal cocktails and sherries, or choose from a variety of mojitos, margaritas and caipirinhas, plus sangria: red, white or sparkling with Spanish cava. Tuesday through Friday, nibble on fried olives, patatas bravas and panko-crusted shrimp during happy hour, and stick around for live music and dancing on Friday and Saturday nights. 400 Castro Street. Open Tuesday-Sunday. cascalmv.com

Backyard Hideaway

Words by Loureen Murphy

When a Los Altos Hills couple dreamed of a perfect hideaway, they envisioned views blurring the lines between indoors and out. Creature comforts inviting long reads and delicious sips. Artwork stimulating imagination and conversation. They found the ideal spot right in their own backyard—for a detached ADU, designed by Roselle Curwen of Roselle Design.

As third-time clients, the homeowners trusted Roselle’s solid architectural background in planning the 800-square-foot accessory unit from the ground-up. With their college-age kids coming and going, the couple wanted the cottage to multitask as a guest house, hangout, home office and retreat as needed.

The designer started by slightly rotating the proposed footprint to capture the glorious hilltop view. Roselle then drew up plans for a main room/lounge, incorporating a built-in desk and storage cabinet to provide a tidy home office. Sharing space with the open kitchen, the main room is bookended by the primary bedroom and the bunk room, each with its own bath. The layout allows quiet and privacy for sleepers, two of the key emotional effects Roselle focused on in her design.

Intentional in every aspect, Roselle designed a sloped roof to accommodate solar panels and also evoke airiness in all the rooms, raising the eyes to the windows, while visually expanding the space. White oak millwork throughout the unit, in cabinets, nightstands, frames and flooring, further enhances the link to the native oaks outside, while creating cohesion within. Natural gray vibranium quartzite kitchen counters, with their flowing, swirling patterns, contrast with the room’s clean lines.

Roselle spent whole days in showrooms with her art-loving clients, hunting for fixtures, materials and finishes. “Seeing what they’re drawn to helped tremendously with this project,” she says. For example, in the main room, winglike sconces by Christopher Boots with backlit crystal edges flank a whimsical piece depicting flamingos flying from an ice cube tray. At Dolby Chadwick Gallery in San Francisco, they selected everything from the primary bedroom’s pastel sculptural Hunt Rettig piece to the commissioned work by Lela Shields hanging above the desk. The homeowners also invested hours in slab shopping for the kitchen and baths. The super-involved clients say they love all the little details highlighting the unit, like the Rocky Mountain Hardware fixtures that will patinate over time and the pyrite flecks in travertine stonework that sparkle like gold in the sunlight.

Though the clients gave Roselle complete creative freedom to curate everything inside, right down to the stemware, settling on all the project’s elements required plenty of back-and-forth. “They are very open to feedback as well as to me,” she says. “I balance items that might be very detailed or ornate with a simple, more raw form. You need a variation of materials to add depth and character to a space.“ To ensure everything progressed as they intended, Roselle did frequent walk-throughs with the homeowners.

Even so, the pathway to satisfaction held some obstacles. Achieving 99 percent blackout over the bedroom windows required a high level of collaboration among designer, clients, contractor and the shade company Desmond Johnson.

After Desmond Johnson sketched the initial concept, “we all collaborated with the contractor on how to make the face frame magnetic and functional while hiding the motorized roller shade when open,” Roselle explains. The wait and extra work proved worthwhile. Overnight guests can rest in a blanket of calming darkness.

Roselle says the homeowners relish the treehouse-like sense of seclusion their new hilltop nest offers and use it more than anticipated, even when their children are away. Calling her experience on this ADU “transformative,” she found satisfaction in entwining her design expertise with her clients’ tastes to create a unique personal space for them. The most fulfilling thing for her? “The way the vision comes to life.”

Roja Rising

Words by Elaine Wu

For Roberto Juarez, the road to becoming Roja’s executive chef and co-owner was paved with plenty of hard work and determination. When he moved to New York City at the age of 20 by way of Puebla, Mexico, he admittedly didn’t have too many career paths available. He did, however, have a love of cooking. “My aunt would teach my mom how to cook and I would always help them in the kitchen when I was a kid,” he remembers. “So when I got to New York and I didn’t have a lot of job options, I chose restaurants.”

Roberto started from the bottom, first as a dishwasher, then making his way through almost every job in the kitchen. “I didn’t care if I was getting paid more or not,” he says. “I liked learning everything I could in the kitchen.”

Eventually, Roberto cut his professional teeth working at both high-volume restaurants as well as fine dining establishments. “I would learn how to cook quickly when I worked at a huge Italian restaurant where we would do 900 covers on a Saturday night,” he recalls. “But I also learned classic skills from Michelin-starred chefs I started working with after that. So I learned how to cook efficiently while using refined techniques. I didn’t go to culinary school but that was my schooling right there.”

When Roberto moved to the Bay Area after marrying a South Bay native in 2013, he began working for restaurateur Andrew Welch. That’s where he met James Ashe, now his business partner at Roja, who was working as the sommelier. In 2017, the two followed Andrew to his newest restaurant. “When he opened Asa in Los Altos, I really thought I could do something special here,” Roberto says fondly. “And it worked. It was popular from the beginning.”

But earlier this year, when Andrew mentioned the possibility of selling Asa to focus solely on his other Asa restaurant in Los Gatos, Roberto got inspired. “I told Andrew, ‘Before you sell the place, let me see what I can do.’” He and James had always talked about being in business together but weren’t sure they were ready, so they spent time looking over all the numbers before deciding to go all-in. “It was a little scary but we already knew the ins and outs of this place. In some ways, it was meant to be.”

Andrew closed the Los Altos Asa permanently in June. But just a week later, with Roberto in charge of the kitchen and James running the front of the house, the duo reopened the restaurant as Roja. The new name is a combination of the first syllable of both Roberto’s and James’ first names, symbolizing their partnership.

The food at Roja is focused on local ingredients using Roberto’s signature French techniques, hand-making just about everything. As a result, Roja has a varied yet concise menu that highlights the best of California’s seasonal ingredients. “I like having a smaller menu because I like things to be really fresh,” Roberto says. “Each dish is made to order. We care about what we do so we don’t take shortcuts.”

Standouts include the duck, featuring both a smoked and dry-aged breast as well as a confit leg served with Swiss chard, carrot purée and plum compote; lobster toast with celery, Calabrian chili and crème fraîche; and handmade stuffed pastas like the ravioli carbonara filled with cheeses and a creamy egg yolk in the center. “Our dishes have the quality of a fine dining restaurant but it’s not stuffy,” Roberto explains. “We want our food to be approachable, but we also want to be a place where people can come and celebrate something special.”

After 20 years in the restaurant business, Roberto is feeling good about his career and where his love of food has taken him. ”It’s almost like a dream. It still doesn’t feel real,” he says. “I love what I do. If you don’t, especially in this industry, you’re done. Trust yourself and never give up.”

CARROT PURÉE

This full-flavored sauce is a great accompaniment to duck, pork or beef.

Ingredients
1 tablespoon olive oil
1½ cups chopped carrots 
(3/4 pound)
½ cup white wine
1 fresh thyme sprig
½ teaspoon coriander seeds
½ teaspoon fennel seeds
½ teaspoon turmeric powder
½ cup chopped onions
½ cup heavy cream
1½ cups vegetable stock
2 ounces butter, room 
temperature
kosher sal

In a large pan, add olive oil and sauté the onions with the herbs and spices for about 8 to 10 minutes on medium-high heat until translucent and tender. Add carrots and cook over medium heat, stirring frequently until carrots are a golden brown, about 10 minutes. Remove from the pan and set aside.

Deglaze the pan by adding white wine. Bring it to a boil and let it reduce by half, about 10 minutes. Add vegetable stock and cook for 15 minutes more. Add in heavy cream and cook for another 5 minutes.

Transfer everything into a blender. While the blender is running, add the butter and continue blending on high speed until smooth. Add salt to taste.

fresh start – rojalosaltos.com

Made to Measure

Words by Amber Turpin

Combine a pinch of Texas formality, a touch of Parisian elegance and some coastal Santa Barbara cool, and you end up with a refresh of a grand Mediterranean home in Hillsborough. Throw in a family of four, a contemporary art collection and a couple with a vast height variance, and what rises to the top of the design concept is a theme of customization.

The house was in need of an update and the team behind design firm Dimitra Anderson Home says that Hillsborough is one of their favorite communities to work in. The structures here tend to have some character, according to Principal Designer Dimitra Anderson, with homes lovingly restored rather than leveled—which is often the fate of older farmhouses or ranch homes farther down the Peninsula. “It feels a little like an extension of San Francisco,” she says. “There’s character and a bit of history.”

Senior Designer Shea Ross adds that in Hillsborough, “Every single home is different. You’ll find a Spanish home next to a modern home next to an Italian home. We like the challenge of working within an existing space.” This made the team especially excited to work with the family on a remodel of their 7,200-square-foot house built in 1981. The large home was ready for a change, and the family brought in Dimitra mid-construction to join Geiszler Architects in undertaking the renovation.

The specific challenge in this case was to transform the enormous space into a comfortable, timeless home that worked for the entire family, which includes two teens. Collaboration is a main tenet for Dimitra Anderson Home, and the design approach is similar with every client, whether an individual, couple or family. “It’s about identifying how they want to live in the space,” explains Dimitra. “For this particular client, she’s from Texas so there’s a little bit of a traditional vibe. We leaned into more formality in the living room and more casual in the family room.”

Beginning with floor plans, the collaboration process focused on maximizing the flow of the two key spaces, the large living room, with the goal of making it multi-functional and liveable, and the family room. The next step was to work together on high-level design schematics, with a shared Pinterest board and multiple meetings about the overall look and feel of the house.

The result of this collaboration was a major overhaul of the main floor, to optimize flow and function for the entire family. These elements include high-quality performance fabrics and materials, plus a main structural centerpoint of steel railroad tie beams in the ceiling of the family room and an entire wall of folding doors that create an open, inside-outside flow. A large L-shaped sofa and a neutral-toned Jaipur rug add texture and softness.

The living and dining room also evoke elegance. The homeowners wanted more formality and some nods to Paris, where they love to travel. This is seen in the built-in bar, topped with marble and enhanced by rich green cabinets with gold accents. The dining room features a metallic wallcovering paired with a crystal chandelier, with an antique dining table and contemporary chairs, added by Dimitra for a shift from the otherwise traditional space.

More antiques, from the owners’ extensive collection of silver, are on display in the kitchen, set within seeded glass flanking cabinets. A large center island, finished in a Farrow & Ball dark matte blue, was built for prep as well as for dining, with soft cushioned chairs set around it. White perimeter cabinets and walls create a timeless, clean feel.

Overall, the main priorities for Dimitra and her team were the interiors, the furniture and the space planning related to the furniture, since they came into this project when it was already under construction. “The home was so large, so it was about maximizing the space and creating multiple vignettes,” explains Shea. “Some prioritize form, some prioritize function; this client really cared about both.” Because the couple have a very big height difference (she tops out at 5 feet while he is 6-foot-5-inches tall), everything was custom. “There’s a lot of thought that goes into the decisions and furnishings that get made,” Shea says. “She really wanted to be involved with the shapes and fabrics, both form and function. It was challenging, in a good way.”

The design team singled out some favorite elements in the project, including the statement floral wallpaper in the powder room. But the atrium at the entrance of the home was a true standout for them. Flanked by steel doors, with stone floors and deep, geometrically patterned swivel chairs, the room is stunning. Shea also likes that this space pushed the formality boundary a bit, with the graphic fabric of the chairs. It also tied well to the owner’s contemporary art collection displayed throughout the house. Dimitra reflects, “For me personally, I love the atrium. When you walk into the home, the sightline just goes out to these views of the Bay. The floor is a beautiful tumbled stone that brings the outside in. It’s just a really beautiful space. You walk into that space and it’s definitely a ‘wow’ moment.”

As for the homeowners, the remodeling project is a win. “The finished space came together to meet our needs and personal style, whether we are all piled on the sofa watching a family movie together or hosting a party with adult friends,” they share.

custom creation  – dimitraanderson.com

The Chestnut King

Words by Johanna Harlow

Sometimes a prickly exterior can hide something precious. That’s certainly true of the fearsome-looking chestnut. As I navigate the 20-acre U-pick orchard in the hills of La Honda, the ground is littered with small, spiky balls that resemble wayward sea urchins. Emboldened by the thick work gloves protecting my hands, I scoop one up. Upon closer inspection, the rich, glossy sheen of the nut is peeking through a crack in the husk like a precious gem.

“They’re going to be sweeter than anything you can get in the store,” Hans Johsens tells me. At 6-foot-3, Hans is a sturdy fellow with a lumberjack’s physique—ironic considering that his role here is cultivating rather than cutting down the 113 trees at Skyline Chestnuts. He acts as caretaker, partnering with Midpeninsula Regional Open Space District, which owns the land. Every fall, thousands flock to this orchard to gather the precious nuts. “I tell people that I don’t sell chestnuts, I sell an experience,” he says. “Most of the people that come here will say it’s one of their favorite things to do all year!”

Portrait Photo & Cover Photo: Johanna Harlow

The Man of the Orchard

“I’ve always had a strong interest in plants and growing things,” Hans says, tugging off his own gloves to reveal palms weathered from a lifetime of working with his hands. Before taking over the orchard, Hans worked as a mechanic, then as a Christmas tree farmer, selling Douglas firs, sequoias and Scotch pines while expanding his understanding of agriculture.
I certainly see the appeal of the La Honda hills. To get here, I drove a long winding road mostly flanked by evergreens—the occasional bigleaf maple adding bright splashes of yellow like leafy fireworks.

Hans’ passion for plants was fostered by a childhood spent amid old-growth forests in the Santa Cruz Mountains with his green-thumbed father. “He worked at a nursery when he was in high school,” Hans says of his dad, “and he’d always dreamed of starting a nursery.” He recounts fond memories of frequent family road trips across California, including annual summer stops at apple farms in Mendocino. “Most of the trips that I went on with my dad and my brother and sisters were agriculture-oriented in some way.”

Years later, Hans came to check out the chestnut orchard. “I fell in love,” he recalls. For anyone who’s visited Skyline Chestnuts, it’s no mystery. “The whole orchard is in a half-bowl. You can walk up to the top of the ridge and see all the way out to the ocean,” Hans describes. “Sometimes you’ll see the fog come just piling up over the top of the ridge up there.”

Hans opened up the orchard to U-pick visitors in 2004. But at the beginning, the going was slow. “I wouldn’t even get 10 customers in a day,” says Hans. He plunged right in, clearing out the overgrowth and dead wood clogging the trees. “You could really only access about 10 percent of the crop,” he recollects. “Over the next five years, I would take whatever I made here and put it back into the orchard, clearing the brush underneath the trees, making sure the branches were cleaned up and pruned.” Slowly, a thriving orchard emerged.

Photo: Johanna Harlow

The Chestnut Bandits

The underbrush was not the only adversary Hans confronted.
Before Hans took over as caretaker, the open space district allowed people to gather chestnuts for free. Some didn’t take kindly to its conversion to a U-pick that charges by the pound. In the dead of night, “people started harvesting them with flashlights,” Hans recalls.

For the first several years, Hans had to lay down the law to earn respect. “I had my dirt bike and I’d go chasing them down the trail,” he relays. The open space district’s rangers supported Hans, alerting him when they found cars parked down the road.

Other chestnut bandits tried to distract Hans by paying for small quantities while smuggling out the majority of their bounty in backpacks or pockets. But nothing gets past Hans. “Early on, I’d have two prices. I’d say it’s $5 a pound for what you want to buy, $20 a pound for what you want to steal.” On more than one occasion, someone had to leave a pal behind as collateral while they went to withdraw cash for their ill-gotten gains. “I don’t have that problem today, though,” Hans notes. “I don’t back down for anybody.”

A protective papa bear when it comes to his trees, Hans also has a strict policy on gathering nuts from the ground only. “I’ve seen visitors use ropes with grappling hooks, throwing them up in the trees and pulling branches down, whole branches,” he says, appalled. “Or they use big sticks to beat them out of the trees.”

Photo: Robb Most

Good Encounters

Of course, the good encounters outweigh the bad. “My favorite memories are of the customers I meet,” shares Hans, adding that they sometimes bring gifts. “I had a customer bring chestnut ravioli with chanterelle mushrooms as the filling. That was fantastic.” He’s also been the beneficiary of chocolate chestnut cake and chestnut chicken soup, a traditional New Year’s meal in parts of Asia.

Chestnut trees aren’t native to California. The ones at Skyline Chestnuts, which include varieties from Europe, China, Japan and America, were brought over by Gold Rush hopefuls. People who hail from the East Coast, Europe and Asia are much more familiar with the tree and come to Skyline for a taste of home. One of Hans’ loyal customers hails all the way from Japan, visiting during her autumn trips to see relatives in San Francisco. “She always planned it around chestnut harvest so that she could come here,” says Hans.

Photo: Robb Most

that’s history

Of the orchard visitors who live in the States, Hans estimates that more than half come from the East Coast, where this special tree once grew in abundance. “The chestnut trees were so numerous that it was said that a squirrel could travel from Maine to the Gulf Coast, branch to branch, without touching the ground,” Hans marvels. “They were known as the redwoods of the East.”

Not anymore. “In the early 1900s, the American chestnut was starting to get wiped out by a disease that was imported to the Bronx Zoo,” Hans says. The blight swept the East Coast, taking 4 billion American chestnut trees with it, and reducing its numbers to a few untouched spots in Michigan, Wisconsin and the West Coast. Four of Hans’ trees are American. “The chestnuts that come off of those are smaller. They’re sweeter.”

At Skyline Chestnuts, both the trees and the business are thriving. In fact, the pandemic brought in such throngs of stir-crazy folks that Hans implemented an online reservation system. “People were really eager to get out of the house,” he says. “The entire parking lot was completely blocked up with cars—15 minutes after we opened the gates.” People parked miles away and hiked in. “It was nuts!” Lately, Hans sees about 500 people a day. “You make a reservation for the space that you park in,” he explains. “You can have as many people as you can pack into your car.”

Not all of Hans’s visitors are human. “I do lose some chestnuts to the wildlife,” he admits. It seems that wild turkeys, deer, squirrels and the endangered dusky-footed woodrat also enjoy feasting on chestnuts. Even so, he estimates he sells about two-and-a-half tons per season.

Photo: Robb Most

Nuts About Nuts

The part of his job Hans loves the most? “The freedom of it,” he says without hesitation. “You can barely make a living, but it’s a great life. I have the rest of the year to do what I would like to do.” And what exactly does he do with the rest of his time? “Surprisingly, it’s talk a lot about chestnuts,” Hans laughs. Since becoming a bit of an expert over the years, Hans could be off doing some on-site consulting for a permaculture farm in Half Moon Bay or giving guidance on planting chestnut trees to the retired head of the New York City Transportation Department.

But come mid-October, you’ll find Hans and Chewy (his elderly chihuahua) welcoming guests to the orchard. “I’ve really come to know these trees,” Hans says, taking a moment to survey his little patch of paradise.

Everywhere, people with baskets on their arms engage in an autumnal Easter egg hunt. Farther off, a flock of turkeys are on a similar mission, scratching through the leaves for the precious nuts. “The setting couldn’t be better,” Hans decides. “I have the best office in the world.”

So you’ve harvested your chestnuts… Now what do you do with them? The nuts can be ground into flour for pasta or baked goods, Hans explains, but my “favorite way is just roasting them over the fire. I’ll bring a 20- or 30-pound bag of chestnuts, a couple of roasting pans and a handful of chestnut knives to a party.” It’s always a hit.

GO NUTS! – Check open dates and make reservations at skylinechestnuts.com

Oh My Omakase

Words by Andrea Gemmet

Robin Menlo Park doesn’t exactly broadcast its presence. Between the subtle signage and the wall of potted bamboo shielding the entrance on busy El Camino Real, it’s easy to walk right past the new Peninsula outpost of San Francisco’s highly regarded modern Japanese restaurant. “I don’t know if it’s the smartest marketing choice, but … I personally love things that are hidden in plain sight,” declares Adam Tortosa, Robin’s chef-owner. “In Japan, that’s basically every restaurant.”

Robin’s concept of taking a traditional menu-free omakase restaurant—where diners trust expert sushi chefs to create a personalized multicourse meal—and giving it a more relaxed vibe with a splash of California flavors has been embraced by Bay Area foodies. For Adam, a Baja fish taco-loving San Diego native who devoted years to mastering the art of sushi-making, it’s all about delivering a good experience.

“A lot of omakase places can be pretty intimidating,” Adam confesses, even though he says he loves them and has eaten in them countless times. “There are these unwritten, unspoken rules that you feel you have to follow. … So we’re trying to still be very serious about food, but a little more relaxed and fun and inviting.”

Step inside Robin Menlo Park and the outside world disappears. Upbeat music thrums, the lighting dims to date-night dark and the moody walls display dribbles of gold and a mural by Caroline Lizarraga. The polished blond curves of its sleek sushi bar catch the eye, as do the chefs producing a steady stream of mouth-watering bites with deft, exacting movements. The California influence means your top-notch nigiri might be dressed with a sliver of juicy summer peach, a bead of spicy apricot jam or a dab of smoky-sweet ancho chili puree.

“I’m not Japanese, I’ve never lived in Japan, but I trained under a very serious Japanese chef,” Adam says of his mentor, Katsuya Uechi. “I still want to very much respect the craft and the fish.” But, he adds, being in California means having access to its amazing farms. “There’s no reason not to heighten the flavor of the fish with local produce.”

Also heightening the meal? The presentation, on dishware by ceramic artisans Nicole Pilar and Laura DelaFuente that evokes the otherworldly beauty of sea creatures and the undulating forms of the ocean floor. Robin’s worryingly fragile water glasses, wild assortment of sake cups and even the custom chopstick rests all speak to Adam’s aesthetic sensibility. “For me, it’s very important what people touch,” he says, confessing to “a huge obsession with ceramicware.”

The obvious care that goes into all aspects of a meal at Robin appears to be resonating with Peninsula diners. “The reception has been pretty amazing,” Adam says. “Just because you move out of the city doesn’t mean you don’t still enjoy going out on a date night.” The general response? “Thank you for giving us another option!”

For Adam, the culinary journey hasn’t always been easy. At his first Japanese restaurant job, he wasn’t allowed to touch fish for a year—he had to prove his knife skills on vegetables before working his way up to the cheapest fish. “I think it was three years before I touched a tuna!” But he was willing to put in the work. “I always wanted to be a chef, since I was little, little, little,” he confides.

Adam is quick to deflect any credit for Robin’s popularity and highlight the contributions of his team. Staffing is key to any business’ success, and an omakase restaurant demands its chefs have a level of people skills and diner interaction that you don’t need in a typical kitchen. “People go back to a restaurant because they like the food, but more so because they like the way that restaurant made them feel,” muses Adam. “Like when a great server connected with them.” Away from Robin’s sushi bar, servers working the tables act as an important intermediary for the chefs, creating a bespoke multicourse feast that caters to the tastes and dietary restrictions of each diner. “I have a lot of trust in them; it’s important to find amazing staff,” Adam says.

Aside from benefits that are still rare in the dining industry, like health insurance and 401(k) plans, Robin offers staff some unusual incentives, most notably round trip tickets to Japan. It’s been a big success—with the possible exception of one cherished staffer who liked Japan so much that she moved there permanently.

Adam made his first trip to Japan when he accompanied his mentor Katsuya on one of his regular visits back home to Okinawa. “It was an eye-opening experience for me,” Adam says, adding that he later realized that for one longtime sushi chef in San Francisco, free plane tickets could make a financially infeasible trip to Japan a reality.

Since opening in 2017, over a dozen staffers at the San Francisco Robin have made the trip and close to a half-dozen in Menlo Park are already planning to go just as soon as they hit their first anniversary and become eligible, Adam says. For many, this will be their first visit to Japan. “They go, they have a great time, they learn something and they bring something back,” he reflects. “People who travel … share what they learn.”

Adam and his team’s devotion to the craft is on full display at Robin, where each morsel showcases a thoughtful balance of flavors and textures, from the creamy stripe of Wagyu fat decorating the already unctuous bluefin tuna to the subtle zing of mint microgreens in the Hokkaido scallops with stone fruit. “For whatever reason, I was drawn to sushi,” the chef says. “It’s very precise. You’re not adding a bunch of things—just the littlest, smallest things.”

Omakase Experience

Currently, the only printed menu at Robin is for beverages, featuring a short list of refreshingly fizzy whisky highballs and an array of sake, Japanese whisky and wine. Open for dinner Wednesday through Sunday, Robin Menlo Park will start offering lunch this fall, says co-owner Michael Huffman. Instead of an on-site omakase experience, expect a handful of boxed sushi and sashimi options available for take-out or delivery.

chef’s choice – robinomakase.com

Lakeside Hikes

Words by Johanna Harlow

If you’re seeking to liberate yourself from the Silicon Valley grind, a lakeside hike is a splendid way to reset. Among the many scenic trails the Peninsula has to offer, a handful of routes curve alongside bodies of gently lapping water. So step away from it all for a quiet moment with nature. Watch a duck bobbing for pondweed or a dragonfly zipping through an obstacle course of reeds. Help youngsters hunt for tadpoles. Get lost in the rippling reflections of clouds and sky. Take a moment to breathe before returning to the bustle. For a refreshing change of scenery close to home, give one of these picturesque spots a try.

Shoreline Lake Trail

Mountain View

For a relaxed mile-long route, take a leisurely stroll along the north side of Shoreline Lake before looping back around by way of the Bay Trail. The second half of this trail will take you along the slough, a favorite place for birdwatchers seeking to spot skimmers (black and white birds with funky beaks that look kind of like lobster claws).

When you’re done, grab a bite to eat at the lakeside café or spread out a picnic lunch on the lawn. Rent a paddleboat or paddleboard and you can join the ducks and geese out on the water. For those who’d rather view this bustling lake from the sidelines, pick out a bench and soak up the views. Keep in mind that there’s not much shade to help you avoid the noonday heat. shorelinelake.com

+ 3160 N. Shoreline Boulevard, Mountain View
+ Paved and dirt trails
+ Plenty of parking
+ No dogs allowed

Cover Photo: Courtesy of Allan Hack / Photo: Courtesy of David Baron

Foothills Nature Preserve & Boronda Lake

Palo Alto

Boronda Lake, cradled by the surrounding hills and lined by bulrushes, is the crowning glory of Palo Alto’s Foothills Nature Preserve. After taking an easy loop around the lake, cross the bridge and investigate the island. Find a bench by the water and keep a lookout for small bass and redear sunfish—or get a closer view from a canoe (rentals available on weekends and holidays from May 1 to October 31).

If you’re up for a challenge, take on the steeper inclines of the surrounding trails. With 15 miles of oak-shaded paths to choose from, the 2-mile loop of the Woodrat and Toyan trails will give you a lay of the land. As you continue down the Toyon Trail, keep an eye out for its namesake. The toyon shrub—also known as California holly due to its red, glossy berries—is a favorite among peckish birds. More species for your wildlife bingo card: slender salamanders, dusky-footed woodrats, deer, coyotes, dragonflies and (if you’re lucky) bobcats. Nature walks, full-moon night hikes, astronomy star parties and summer campfire programs are offered throughout the year. cityofpaloalto.org/enjoyonline

+ 11799 Page Mill Road, Los Altos Hills
+ $6 entry fee (free passes available through Palo Alto libraries)
+ Packed dirt trails, hilly terrain
+ Dogs allowed, except for weekends and holidays

Photo: Courtesy of Kristin

Water Dog Lake Loop Trail

Belmont

Tucked into a quiet Belmont neighborhood, this hidden gem of a trail leads to Water Dog Lake. As you hike along this 1.5-mile dirt track, trees shade your way and lizards are bound to dart across your path. Though steep in places, the payoff is elevated outlooks across the Bay, making it well worth the extra effort. For a shorter route, take the half-mile John Brooks Trailhead off of Somerset Drive.

Once you’ve reached the lake, catch your breath at the pier. If you own a fishing rod, it’s also a great place to cast for carp and bass. As you’ve probably guessed by the name, you’re welcome to bring canine companions along. Keep a lookout for mountain bikers and poison oak. belmont.gov

+ Water Dog North Trailhead, Lake Road at Hallmark Drive, Belmont
+ Dogs allowed
+ Dirt trail
+ Street parking

Photo: Courtesy of Bgwashburn

Sawyer Camp Trail by San Andreas Lake & Crystal Springs Reservoir

Redwood City

The sprawling 17-mile Sawyer Camp Trail winds along the San Andreas and Crystal Springs Reservoirs. These shining lakes stretched out before you have long supplied fresh, clean water to the Peninsula and San Francisco. As you follow the paved, mostly flat path running along a rift valley formed by the San Andreas Fault, picture the stagecoaches that once rumbled along this route in the 1800s, carting travelers between Millbrae and Half Moon Bay (or Spanishtown, as it was known back then). You’ll still spot horses and riders out on the trail today. One of San Mateo County’s best-known trails, you’ll also be sharing the road with plenty of other hikers, joggers and cyclists. About midpoint, pay a visit to the over 600-year-old Jepson Laurel, named after a botanist from the 1920s.

And before you head home, consider a stop at nearby Pulgas Water Temple at 56 Cañada Road. The majestic Greek-inspired structure with fluted columns and a tree-lined reflecting pool stands as a monument to the Hetch Hetchy Aqueduct, which carries drinking water from the Sierra Nevada mountains. smcgov.org/parks/sawyer-camp-segment

+ 950 Skyline Boulevard, Burlingame
+ Paved, flat trail
+ Picnic areas at the halfway point and the parking lot
+ No dogs allowed
+ Open to cyclists, hikers, joggers and equestrians

Into the Woods: Post Ranch Inn

Words by Johanna Harlow

It’s the kind of landscape that inspires poetry. Driving along the Big Sur coastline, I can’t help but start spinning metaphors. These soaring cliffs are giant green waves plunging into the sea. No, they’re the fingers of some emerald-hued giant, stretching out to the water. This mountainside, now cloaked in sunshine, would look equally splendid shrouded in a shawl of fog.

I’m on my way to Post Ranch Inn, a luxury retreat where those stunning natural views spread across its 98-acre property. It’s no surprise that all 40 of its luxury cabins and treehouses—whether built into the bluffs or roosted among the redwoods—are exuberant with windows. The same goes for the onsite restaurant Sierra Mar, which toes the edge of those jaw-dropping cliffs.

Lofty not only in elevation (1,200 feet above the Pacific, if you were wondering), but also in reputation, Post Ranch Inn earned three-key status from the Michelin Guide. With a plenitude of activities on the grounds and several on-property trails, the inn also boasts lavish accommodations and Architectural Digest-worthy building design, meaning you’ll be surrounded by beauty even when indoors.

Settling Inn

Needless to say, Post Ranch Inn’s contemporary cabins aren’t your typical Lincoln Log structures. Frank Lloyd Wright-esque in design, these organic architectural wonders of wood, metal and glass with their intriguing lack of 90-degree angles were built by Mickey Muennig, with later additions by Vladimir Frank. “Treehouse” rooms on stilts seem to tiptoe through the forest, while other lodgings cling to the cliffs. A row of hobbit-like houses burrow into the hillside, their roofs sprouting with native grasses and wildflowers.

My room, an ocean-facing suite, is flush with rich wood paneling and funky, colorful artwork and statues. Alarm clocks and televisions are intentionally absent, leaving nature center stage. Floor-to-ceiling sliding glass doors lead to a deck with chaise longues and a stainless-steel hot tub with a spillover water feature. I note the towels folded neatly beside it, the staff anticipating my needs before I do. The soundproof windows and the tub’s rushing water completely mask any sounds from the neighboring cabins and the strategically angled windows almost completely block them from sight, creating a welcome sense of seclusion.

The wood furniture is cut and assembled on-site by descendants of the Post family. Who are the Posts you ask? It all goes back to 1848, when 18-year-old William Brainard (W.B.) Post sailed from Connecticut to the untamed expanses of California. After marrying an Ohlone woman named Anselma, the couple and their children homesteaded this parcel of land in 1860. The family raised cattle and hogs, cultivated an orchard, and William, living up to his last name, opened the area’s first post office. One of the Post’s ranch hands, a young man by the name of John Steinbeck, mended fences and herded cattle here to earn some cash before starting his studies at Stanford University. In the 1980s, the Post family pivoted from ranching to hospitality. They named the cabins after Big Sur homesteaders. The inn’s logo remains the ranch’s old cattle brand.

As I settle into my room, I scout out the room’s ample amenities. In the closet: robes and slippers for the laid-back guests as well as binoculars and carved walking staffs for the more adventure-seeking visitors. In the complimentary mini-bar: seven kinds of drinks, locally made salami and fresh cheese. In the bathroom: poison oak wipes and sunblock. Epsom salts by the tub. A floating flower on the coffee table. Cookies and cabernet. No detail is left unconsidered.

Out on the Grounds

The tantalizing views out the windows require closer investigation, so I set off to track down the many sculptures tucked among the trees and shrubs. Afterward, I hike one of Post Ranch’s private trails, savoring the dry crunch of pine needles under my shoes. I take a dip in one of the infinity pools (open 24 hours), and plan to come back when the light-pollution-free night sky brings out the blazing stars.

The resort’s outdoorsy opportunities extend to a full roster of activities. Whether it’s an early morning yoga session at the yurt with Jade, a garden tour of the season’s herbs, edible flowers and fruits with head gardener Chris or an art walk of the property’s sculptures with Mike, the onsite gallerist, there’s something for everyone.

I’m most looking forward to a session with falconer Antonio Balestreri and six of his feathered friends. Since it’s on the far side of the property, I catch a ride with the ranch’s task force director Phil Hildreth. Due to the property’s windy, narrow roads, the staff and a fleet of Lexus vehicles assist guests in navigating the grounds. You’re also welcome to borrow the keys yourself for adventures along the picturesque Highway 1 or famed Pfieffer Beach.

When I ask what to expect from my time with Antonio, Phil chuckles. “Sometimes I think he has wings tucked underneath his jacket.” Soon I understand why. Standing under a willow, the falconer spouts a torrent of raptor facts and introduces us to owls, hawks and a peregrine falcon. He invites us to press our foreheads to the chest of a great horned owl who seems to welcome the interaction—though Antonio assures us it’s not because it wants a cuddle, but because it more or less views us as treelike sources of shelter. We then pull on gauntlets for a “hawk walk” with Diego, a Harris’s hawk who uses us as landing pads whenever Antonio tempts him over with bits of meat.

As the day draws to a close, I arrive for my dinner reservation at Sierra Mar. My Fogline Farm chicken breast in red wine jus and asparagus with fermented gai choy and trout roe are served at a table beside floor-to-ceiling window panels. It’s a front-row seat for watching the sun as it sinks into the sea. When a bobcat slinks along the ridge no more than a dozen yards away, I want to applaud. Mother Nature and Post Ranch Inn have put on quite the show.

nature nurture – postranchinn.com

Perfect Shot: Back to School

Majestic Memorial Church is perfectly framed by the iconic sandstone arches of Memorial Court. Joel Simon, a photography instructor at Stanford University, took this shot of the graceful campus landmark in a quiet moment. With students arriving in September for the start of fall classes, you can expect to find the courtyard much more densely populated. Besides lecturing on travel writing and photography, Joel has journeyed to over 100 countries and published articles on Spain, the Siberian Arctic and almost everywhere in between.

Image by Joel Simon / joelsimonimages.com

Calling all Shutterbugs: If you’ve captured a unique perspective of the Peninsula, we’d love to see your Perfect Shot. Email us at hello@punchmonthly.com to be considered for publication.

Diary of a Dog: Wrigley

I’m Wrigley, the cuddly four-year-old goldendoodle. I make my home in Menlo Park with Steve and Kate and their daughter, Abby, so you might wonder why I’m named after Chicago’s Wrigley Field. I was born in Indiana back in 2020, which meant Steve had to make a June trip to O’Hare Airport to bring me to the Bay Area. I wasn’t scared, because the flight crew kindly let me stay snuggled in Steve’s arms, but he must have been pretty nervous. He was wearing a mask, gloves and goggles the whole time! My family adores my excellent self-control when it comes to my urge to chew on things. My toys stay intact and I never chomp on anything around the house, not even shoes. Tennis balls are the exception. When I see one, I have this irresistible need to destroy it in five minutes flat. Wait, did you say something about tortellini? It’s well-known that I never touch my family’s food, even when it’s within easy reach on the coffee table … but there was this one incident with a bowl of spinach tortellini and peas. When Kate went to call Abby down to dinner, the tortellini went missing, leaving only the peas behind. I wish I could help solve this case since I was the only one in the room, but I swear I didn’t see a thing. It’s a real mystery!

Calling All Dogs: If you've got quirky habits or a funny tale (or tail) to share, email your story to hello@punchmonthly.com for a chance to share a page from your Diary of a Dog in PUNCH.

Making Her Mark

Words by Sheryl Nonenberg

What is believed to be the last painting created by the famed Abstract Expressionist Joan Mitchell occupies almost an entire wall in the entryway of Komal Shah and husband Gaurav Garg’s hilltop home in Atherton. This canvas, a lively dance of swooping blue, magenta, yellow and crimson brushstrokes, usually serves as a starting point for any tour of their expansive art collection. “She was making these very expressive gestures,” Komal explains. “As she got older, she really came into her own.” The same can be said of Komal herself, a high-powered executive in the tech world who is now considered one of the most influential art collectors in the United States.

While some collectors are motivated by the prestige and social advantages that notable art acquisitions can afford them. Komal has always had a very specific focus—she wants to “shine a light” (a phrase she uses often) on women artists and artists of color. And just as she forged her way to success as an engineer at Oracle, Netscape and Yahoo, Komal is leading the charge for artists whom she feels are underappreciated or overlooked. It has, quite simply, become her mission in life.

One might assume that Komal’s passion for championing women artists was born out of a childhood where she herself faced limited options for the future. In fact, it was just the opposite. “I was so lucky to have a father who encouraged my interest in a career in computer science. In fact, he mortgaged our family home so that I could attend Stanford University,” she shares. He did this in spite of her uncles’ admonishment that “those funds should be used for her dowry.” She earned a master’s degree at Stanford, and then her MBA at University of California, Berkeley.

Her first foray into the arts came in 2011 when Komal joined the board of the Asian Art Museum in San Francisco. She already had an interest in it (her very first acquisition, in 2009, was a painting on paper by Indian artist Rina Banerjee) but found that her innate love of abstract art was leading her in a different direction. “I found that I felt more comfortable with North American artists of my generation,” she says, adding, “I was awestruck the moment I became a crazy collector.”

With some guidance from recognized experts in the art world like Gary Garrels, a former curator at SFMOMA, and art historian Mark Godfrey, Komal began the process of learning about contemporary art—and honing her eye in pursuit of her “mission.” She attended gallery and museum openings, went to artist studios and art fairs. This led to a “natural networking,” she says. Komal learned that Joan Mitchell had influenced a group of contemporary women artists, all working abstractly: Amy Sillman, Charline Von Heyl, Jacqueline Humphries and Laura Owens. She began to collect their work and get to know them personally, through visits to their studios. “My happiest days are when I can go to a studio and watch art being made,” she says. “It is the best part of collecting: the stories, the person.”

Art by these four women takes center stage in the first floor of the home, which is bathed in light and completely neutral in color, allowing the large, boldly colored art works to dominate. Walking from piece to piece, Komal speaks knowledgeably about each one, not in an art-history-lecture sort of way, but from personal experience—from the heart. Starting with what she calls “the cornerstone” of the collection, Joan Mitchell’s Untitled. “For contemporary women artists, she was one of the most influential.” And, Komal laughs, “she was a badass.”

But it is not just contemporary women artists who have earned Komal’s admiration. She has a special place in her heart for older women who may not have received the attention they deserve. She cites a small sculpture by Sue Fuller entitled String Composition #552. Komal explains that the artist began as an abstract painter and then decided to replace paint with simple colored thread pulled in geometric configurations, which are then encased in Lucite. It looks very sleek and modern, even though it was created in 1965. Komal says she enjoys art by women who were “ahead of their time.”

Unfortunately, that often means that the artist doesn’t enjoy the recognition that a male artist would have received. A good example is Janet Sobel, who is represented by a small mixed-media painting, Untitled. Komal points out that it is done in a drip style and dated 1946—three years before Jackson Pollock would use the technique that brought him into worldwide prominence.

Why does a person whose career has been defined by numbers, objectives and computers find all of this wild, abstract art so compelling? Komal replies without hesitation, “These artists are unbounded by their creativity and imagination—they can go anywhere.”

Today, Komal has a foundational collection, serves on the boards of prestigious institutions—SFMOMA, the Hammer in Los Angeles and the Acquisition Committee of the Studio Museum in Harlem—and created Artists on the Future: The Komal Shah and Guarav Garg Conversation Series at Stanford. Now she’s decided she wants to focus her efforts on making the collection more accessible to people beyond the Bay Area.

Working with curators from SFMOMA, Komal created a 432-page catalog called Making Their Mark: Art by Women in the Shah Garg Collection. The book includes images of works by 136 artists plus eight scholarly essays and short texts by a variety of contributing artists and is available on Amazon. She would love to see it become required or recommended reading at universities.

Last year, a large-scale exhibition devoted to the Shah Garg Collection opened to rave reviews in New York City. The show comes to the West Coast this fall at the Berkeley Art Museum and Pacific Film Archive, opening on October 26 and running through April 20, 2025. The exhibition coincides with the launch of the Shah Garg Women Artists Research Fund, which will support new scholarship in the form of public programs, publications and exhibitions featuring female artists at the Berkeley museum.

Acknowledging that art collectors are merely temporary custodians for objects that she hopes will live on, Komal declares that what she is doing right now is more fulfilling than anything she’s undertaken before. “I was a workaholic in the tech world and now I spend 60 hours a week around art,” she says. “I can make a much bigger impact in the arts. This is where my heart is.”

ART APPRECIATION

Starting this fall, contemporary art aficionados can view over 70 works from the Shah Garg Collection when the Berkeley Art Museum and Pacific Film Archive displays Making Their Mark. The exhibition runs October 26 through April 20, 2025. bampfa.org

Q&A: Bridget Jett

The self-described farmer’s daughter at Bianchi Flowers & Pumpkins in Pescadero shares the dirt on growing crops, cultivating relationships and her deep family roots.

How did the Bianchi farm get its start?
My great-grandfather grew cabbage for the U.S. Army. He and my grandfather moved on to artichokes, beans and cut flowers. I grew up here, on this same farm where my mom and my grandfather and great-grandfather lived. I am the fourth generation and my sons are fifth. We currently grow several cut flowers, pumpkins and oat hay.

Do you have a favorite childhood memory?
Riding on the tractor with my dad.

What’s your favorite thing that you grow?
Pumpkins! I love the flowers that we grow, but there’s something about watching pumpkins develop over the five-month period … They are forever changing from the moment they emerge from the soil—and so fast! We recently began a U-pick pumpkin patch that is unique—everyone gets to come out to the farm to pick their own pumpkins right from the vines.

What time of year do you love the most?
Crisp fall mornings on the coast.

What do you find most rewarding about farming?
How hard it is! It is definitely not an easy life, with long hours. And sometimes the hard work you put into something doesn’t work out and you have to pick back up and start again. I like the challenge of trying to create something more each time.

Do you have advice for the next generation of farmers?
Stay involved with legislation as much as you can. In today’s world, it is not just tilling your soil and growing—you have to till and grow relationships with leaders too.

What’s a song you could listen to over and over?
Troubadour by George Strait.

How do you sustain the farm during difficult times?
We continuously have to diversify. In 1998, the final year that we had strawflowers (eight acres), it took us one year to sell an amount that, in prior years, we could not grow fast enough.

What is the weirdest thing you’ve ever eaten?
Pigs’ feet.

Is there something about Coastside farming that surprises people?
The climate is special here. Beans, pumpkins, artichokes and sprouts grow great on the Coast.

Do you collect anything?
Spoons from everywhere that I have traveled to.

What’s the last thing you do before you go to sleep?
Pray. Some nights may be short and sweet, but I thank the Lord for what I have.

Well-Placed Pinots

Words by Amber Turpin 

Those who appreciate the supple spice and cherry-berry notes of a good pinot noir are probably well aware of Rhys Vineyards. They can now rejoice that, for the first time in 25 years, the winery is open for private, by-appointment tastings. If you are lucky enough to step foot on the Rhys Vineyard estate on Skyline Boulevard in Los Gatos, you will immediately sense something special. Not only is the property stunning and meticulously farmed, with vibrant vines and captivating vistas as far as the eye can see, it is also geologically mesmerizing.

For Woodside resident and software entrepreneur Kevin Harvey, this special location was the guiding light leading him to create Rhys Vineyards. A devotee of France’s Burgundy pinot noirs, Kevin was already steeped in the winemakers’ concept of “terroir.” These distinctive characteristics expressed by vineyard sites depend on the nuances of soil composition, climate, chemistry and geology.

With high standards inspired by Grand Cru sites in Burgundy, Kevin became intrigued by the idea that California could produce similarly special wines. Born in Sunnyvale and raised in Texas, he returned to the Bay Area in the late 1980s to sell his Houston-based software company, StyleWare, to Claris Corporation. He decided to stay. Settling in California with his new wife led to more Silicon Valley projects (Kevin is also co-founder and general partner of Benchmark Capital), as well as the eventual launch of Rhys Vineyards.

“I love Woodside!” Kevin says. “It’s an opportunity to live in a rural, beautiful setting and still be really close to civilization. It’s a rare combination.” Another rarity? The distinctive growing conditions found in Santa Cruz Mountains communities like Woodside, where seismic activity along the San Andreas Fault has pushed an ancient seabed up to the earth’s surface. “Woodside has a history of growing wine that’s at least 130 years old,” Kevin observes enthusiastically.

Encouraged by the fertile land, Kevin planted a few rows of vines in his backyard in 1995 and made a barrel of pinot noir in his garage for fun. When he realized the potential of this small but promising plot, fondly called the Home Vineyard, he started searching for available land to plant more grapes. He found one close to home in 2002. “Our other Woodside vineyard, Family Farm, was the result of that search,” says Jeff Brinkman, a longtime Rhys winemaker. To create it, three families collaborated to convert an old Christmas tree farm into a prime place for pinot.

“The quality of the Home Vineyard showed right away, and validated the hope that we could grow really great pinot noir in the Santa Cruz Mountains,” reflects Kevin.

He didn’t stop there. As Kevin scouted more locations to plant vines and eventually build a winery, the Santa Cruz Mountains emerged as one of the best places in the state to grow the terroir-driven “old world” wines that he was most passionate about. “It was a gradual process as I became more and more obsessed with growing pinot noir,” explains Kevin. “The key concept you study, particularly in France, is that pinot noir quality is driven entirely by the site and the soil that it’s grown in.”

When he’s not out among the vines, Kevin can be found taking in some of the other breathtaking benefits of the local geography. “My wife and I enjoy hiking Windy Hill, the area around our home which has some beautiful trails,” he shares.

The 2004 harvest was the first vintage released under the Rhys label. The wines were quickly recognized as remarkable and became sought-after. Twenty years later, it’s safe to say that Kevin’s hunch about making California soil-driven, distinctive wines in our mountains was a good one. Consistently earning high ratings and awards, Rhys wines are graceful and captivating. Vinous Media named Rhys its 2023 Winery of the Year. As a recent Wine Advocate article by Matthew Luczy summarizes, “Rhys is proof-positive that any perceived chasm between Burgundy, California or elsewhere is as much about meticulous planning and obsessive attention to detail as raw materials and potential. In this regard, they are leading the way in closing the gap and should be a benchmark for winemakers on both sides of the Atlantic to constantly examine and push their methods and perspectives.”

Today, there are six vineyards that make up the Rhys estate in the Santa Cruz Mountains, plus one in Anderson Valley. In 2010, the winery completed a 30,000-foot cave in keeping with a very hands-off philosophy of winemaking and organic and biodynamic viticulture. Booking a private tasting may allow for a peek inside the cave, a chilly, serpentine-shaped marvel, where freshly harvested grapes are transformed into coveted bottles of wine.

No longer just a pinot producer, Rhys’ steady expansion explores more unusual varieties, like Chenin Blanc. Rhys has also partnered with Rodolphe Peters, a well-known winemaker from France’s Champagne region, to create a pinot noir- and chardonnay-based sparkling wine program.
So how do you get your hands on a bottle or two? The winery’s distribution remains predominantly mailing list-based, though some wines are available at retail stores such as K&L in Redwood City and private wine-tasting appointments are available weekly, Wednesday through Sunday. We’ll drink to that!

bottoms up – rhysvineyards.com

The Beat on Your Eats: Spanish Spots

Stunning Spanish cuisine.

broma

Mountain View

For imaginative twists on time-honored classics, Broma keeps things fresh. Appetizers like the sourdough speckled with bacon and topped with tangy tomato puree, and the deep, dark red jamón iberico start the meal strong. The bass crudo, like many of Broma’s dishes, is a sensory symphony, as different textures and flavor notes wake up every part of your palate. The crunch of candied nuts contrasts with the supple slices of buttery bass, while the sweetness of plum and tart calamansi fruit hit before the darker notes of the ají panca chili hoisin sauce—followed swiftly by the kick of serrano pepper. Not looking to compete with the paellas popping up at many Spanish spots, Broma offers a fantastic fideua negra: subtly sweet squid ink pasta cooked in a paella pan with mussels, shrimp and linguica, enlivened by a zesty green garlic aioli. 1625 North Shoreline Boulevard. Closed Sunday.

Cover Photography: Broma / Photography: Iberia Restaurant

iberia restaurant

Belmont

This is not the place to grab a quick meal. Settle into the cozy, clubby restaurant for a convivial and leisurely dinner in true Spanish style. Arrive early for the “Vermut Hour,” from 4 to 6PM Tuesday through Friday, and whet your appetite with happy hour specials on tasty tapas like grilled prawns, pintxo de atún (toast topped with yellowtail tuna crudo, olives and tomato marmalade) and chicken empanadillas. Pair your small bites with a glass of vermouth or fruity sangria. For dinner, enlist a friend (or two) and tuck into a platter of its renowned Paella Iberico, saffron-scented rice loaded with tasty bits of chicken, pork and seafood. Add a bottle of Spanish wine, some good conversation and—why not?—a few more of those delicious tapas to round out your Iberian evening. 740 El Camino Real. Closed Monday.

pulpo tapas & wine bar

Burlingame

The next best thing to a beach chair overlooking the Costa del Sol? Pulpo’s grilled octopus, served with a tomato-based romesco sauce, roasted potatoes, chorizo and a lemony vinaigrette. (An obvious choice considering the restaurant’s name—and their logo of an octopus in a diver’s mask.) Add to this a fan favorite: sauteed shrimp bathed in garlic olive oil and served with crunchy croquettes. Sample a Spanish wine flight with sips of rioja, crianza and albariño. Carry the whole seaside theme to the very end, with the salted caramel gelato that conjures up a briny ocean spray. 1184 Broadway. Open daily.

Landmark: Pedro de Lemos House

Words by Dylan Lanier

Tucked away on a cul-de-sac in an idyllic Palo Alto neighborhood is an imaginative artist’s architectural passion project. From 1931 to 1941, Pedro de Lemos fastidiously constructed his 9,000-square-foot dream home, also known to locals as Hacienda de Lemos or Waverly Oaks. The multi-talented Oakland native is well-known for his influential career as an illustrator, printmaker and painter, and for his long association with Stanford, where he was the director of Stanford University Museum and Art Galleries, a teacher and editor-in-chief of the School Arts Magazine. Although de Lemos never received a formal education in architecture, a couple of his buildings form the backbone of downtown Palo Alto’s historic district on Ramona Street.

De Lemos designed his Spanish colonial revival style-house and surrounding outbuildings with artistic flair and creativity, infusing them with ornamental features at every turn. The property’s curb appeal starts with a peaked, two-story stone and concrete gate leading into a rectangular courtyard that’s surrounded by the main stucco building topped with a gabled tile roof. The entry loggia’s Byzantine revival pillars were salvaged from Stanford’s 1906 earthquake-damaged chapel. De Lemos designed the interior with elegant flourishes, including Moroccan windows, carved wooden Spanish panels and varied hardwood floor patterns, each signed by the craftsman responsible. Many of the show-stopping tiles were crafted by de Lemos and his wife Reta, along with his art students, with most others acquired on travels through Mexico and the Mediterranean. This visual feast is adorned with wrought iron fixtures and balconies and has been listed on the National Register of Historic Places since 1980. It was bought by Google founder Larry Page in 2005, so visitors hoping for a glimpse of Hacienda de Lemos must content themselves with the view from the street.

Wild and Wooly

Words by Johanna Harlow

Over the summer, a dozen woolen landscapes warmed the walls of M Stark Gallery, an airy art haven on the edge of downtown Half Moon Bay. The show—dedicated to the work of needle-felting artist Birgitta Bower—is called Wild and Wooly, a fitting title for fleece scenes so full of texture and motion they almost feel alive. Birgitta knows how to tease wisps of wool into drifting clouds and creeping fog. How to use spiral stitching to create a roiling sea and how to thicken the wool at the crest of waves so the surf seems likely to slosh from the canvas.

Photos of Birgitta’s work don’t do these tangible tableaus justice. In one, a husky’s snout protrudes from the canvas. Its beaded eyes hold a life-like shine—something you’d likely miss if not for the light pouring through the gallery door. The afternoon sun also illuminates a solitary silver thread, shimmering across the horizon of a Redondo Beach scene. “Silver lining, I call it,” Birgitta beams.

After showing her work at the Coastal Arts League, the Falkirk Cultural Center in San Rafael and the Marin Society of Artists, Birgitta’s art caught the eye of Marianna Stark, the curator and owner of M Stark Gallery (and self-described “cool hunter” of contemporary art). Right away, she recognized its mastery. “I show artists who live on the Peninsula, who I think are doing exquisite, interesting, original work,” Marianna describes. Not just traditional landscapes, but artwork that “hits me in the solar plexus.”

Birgitta first found felting through figurines, which she sold at the annual Swedish Christmas Fair in San Francisco. The El Grenada local turned to needle felting over a decade ago and describes the medium as “kind of painting and sculpting at the same time.” Her main source of wool is from Romney sheep that graze on the weeds of a Sonoma vineyard. Though the coarseness of the material would make for an awfully itchy sweater, it gives the tiny barbs of Birgitta’s felting needle something to latch onto, making it easier to jab bits of wool through the canvas. She also sources finer fleece from Alpacas by the Sea, a herd raised in Montara. “The alpaca wool is whiter than the Romney so it’s good for clouds and waves,” Birgitta notes.

When Birgitta first became interested in this malleable medium, she ran across a Craigslist post for free fleece from shorn sheep and raced off to the Russian River region to pick it up. “I packed it into our SUV. I just filled it!” she recalls. Back at home, she poured hours into the laborious process of cleaning it and cutting out foxtails, dirt and sheep droppings (or “vegetable matter,” as it’s delicately called in fleece circles). “It takes a lot of time, but the process makes you ‘bond with your wool,’” Brigitta says. Her spouse, returning from a trip, came home to find a frothy white cloud in their living room. “My husband thought, ‘Did you take the insulation off the attic?’”

These days, Birgitta works out of her studio—namely, her converted dining room. “I’m always trying to figure out how to fit in it,” she chuckles. She sorts dyed wool of all colors into heavy-duty metal cubbies that used to hold bolts of fabric. “It’s the antithesis of light, fluffy wool!” she observes with a smile.

As Birgitta adds layers to her wooly works-in-progress, she starts texturing them—adding white beads for flecks of sea foam, incorporating real seashells beside felt sea stars and sand dollars, crafting the tentacles of a sea anemone from yarn she found at Fengari, a shop in Half Moon Bay.

She also stitches in details, the embroidery adding a greater sense of dimension. “You can do these optical tricks that make you feel depth,” Birgitta explains. In one image, she brings swaying stalks of tall grass to the foreground of a scene where cows graze in the distance. In another, she draws the eye to snarled fishing nets on the docks off Pillar Point Harbor.

Like a bird collecting for her nest, Birgitta gathers up strings of all colors, textures and sizes. While contemplating a field in need of individual blades of grass, she’ll mentally flip through her inventory, then suddenly straighten. “Oh, I think I have that green somewhere,” she’ll say—and off she’ll flit, bringing back just the right one for the job. “Embroidery thread is so bright,” she notes appreciatively.

For future projects, Birgitta would like to try free-motion sewing with a machine. “It’s a bit of a learning curve,” she notes. “You have to sort of get it into your hands somehow.”

 

When not fabricating her next landscape, you’ll find Birgitta outdoors. She’s happiest hiking the nearby trails with her dog, photographing nature and plunging into bodies of water. This last activity is inspired by summers in Sweden, where she grew up. “There’s lakes everywhere and everyone goes swimming!” Birgitta explains.

Despite her affinity for the great outdoors, the gallery also seems to be this artist’s natural habitat. “I don’t put my art under glass,” Birgitta notes as she stands beside the scene depicting the boisterous sea. The freedom suits these wild, wooly landscapes and their adventurous creator.

string theory – wildandwoolyworld.com

Band Together: Sound Union

Words by Jennifer Jory

Fender guitars hang on the walls. Professional sound studios line the interior. Stage lighting illuminates the open floor plan, casting a glow throughout the 10,000-square-foot music club in downtown Redwood City. Sound Union, a new concept for making music and meeting musicians in a club-like atmosphere, is redefining the typical band practice.

The masterminds behind this marvel? Local entrepreneurs John Avilla and Tom Zazueta, who let their innovative spirits run wild, opening their longtime dream of a “health club” for musicians in March. “I had friends who went to country clubs to work out,” reflects John. “I realized there is not a club like that for musicians. We wanted to create a place where members build cohesive groups and further their skills.”

Say goodbye to jam sessions in dingy garages. Sound Union provides a number of comfy studio spaces where instrumentalists from folk to funk can play and meet with other artists. “A lot of musicians have been playing in their garages or bedrooms,” reflects Tom. “There was nowhere to go to meet other potential band members.” The partners also welcome the not-so-musically inclined for frequent house concerts held in the Loft space. “The big thing here is the community,” Tom emphasizes.

Sound Union’s crown jewels are its state-of-the-art sound studios and instruments. “People can pull off the shelf and play top-of-the-line equipment,” says John. The studios are kitted out with all types of guitars, amplifiers, drums, basses, ukuleles, pianos and keyboards. Members can play music and rehearse in one of three large recording-quality studios, two smaller music rooms or a songwriter’s collaboration studio. There’s also a podcast room, a cozy concert venue and even a full kitchen.

While the club is designed with members in mind, any music lover can check out the local talent when its studios open for monthly Third Thursday events. “We typically have all three studios jamming with members and prospective members,” shares John.

Tom and John created Sound Union to also serve as a music-inspired co-working space, offering an alternative to the kitchen table or the office. “When members want to take a break from work, they can go in and play music,” Tom explains. “Members enjoy ample places to mingle and often just come in to talk to other musicians.”

John and Tom first formed a friendship through their careers in branding and marketing. “It is a typical Silicon Valley story,” says John. “We worked on some of the first websites for Fortune 500 companies.” After decades of working together, the creative duo dreamed of creating a venue that would provide musicians with the connections and collaborations needed to take their talents to the next level.

Through developing Sound Union, John and Tom hope to make an impact on the Peninsula music scene. “I am a lifetime musician in my spare time and that’s how I recharge my batteries,” says John. “We wanted to affect people in a very positive way. We hope our members will go out into the world and make good things happen because their creative juices are flowing.” The two men see music as a cure for isolation. “When you talk about loneliness, music is a way to break that down,” John reflects. “You can step into a studio and let your hands do the talking and it is nonverbal, but it is community.”

John knows a little something about collaboration, having grown up in a musical household that Tom jokingly describes as the “Partridge Family.” Largely self-taught, John and his eight siblings would often make music together. At one point, he and six of his siblings played in the aptly named Avilla Family Band. “Music has always been a part of my well-being,” John says. “I started as an eight-year-old singing in the family band. We played for family and friends at parties for a few years. That experience ignited a lifelong passion for music.” In his Santa Clara County hometown of San Martin, he joined the high school jazz band, played the snare drum in the marching band and percussion in the orchestra. “I grew up with a very competitive school band experience. We won national band championships,” he reveals. “I also played in the jazz band at UCLA.”

Tom brings technical expertise to the partnership and focuses on sound engineering for Sound Union members. “We have a good yin and yang,” says John. “Tom is the guy who will figure out a tech solution faster than most people I know.” Having Apple Computer headquarters in his backyard inspired Tom to pursue his interest in computers, and he spent the early part of his career at Apple and eBay. “In our neighborhood, we were surrounded by tech entrepreneurs. I was playing with a Mac before it was released,” reflects Tom. “I got excited about what was happening in the Valley. I was hooked.”

Tom and John searched for 18 months until they found Sound Union’s current location in the heart of downtown Redwood City. They spent six months completely renovating the space and manufacturing the custom sound studios. “Our soundproof studios are the most impressive element in our clubhouse,” John adds. “They are the recording and broadcast industry standard used at KQED in San Francisco and SiriusXM in Florida and Nashville.”

While the founders completed the renovation and finishing touches, adding color, texture and soundproofing, they hosted soft-launch jam nightly sessions for new members. “We were putting the wings on the plane as it was taking off,” John laughs. “When we opened, we sold 10 lifetime memberships to people who believe in what we are doing and want to be a part of it.”

Since opening its doors just six months ago, Sound Union’s growing group of members and guests have enjoyed a number of live performances from touring professionals. “We’ve hosted several Grammy winners,” says Tom. “Members get to interact with and meet the band. You can sit three feet away and talk with the band members.” Traveling musicians, some who have toured internationally, are responding enthusiastically to Sound Union’s first-class hospitality. “When bands come here, it’s not a dive bar. They see what is going on and get the vibe. It’s fun to see their reaction.”

Sound Union musicians perform for the public as well. “The newly created musical alliances have taken on a life of their own,” says Tom. Members have created events to showcase the music they are working on, with more performances in the works. “We have started to create this community where our culture embraces all talent levels,” John explains. “We have people from 25 to 75. Everyone gets in a room and they jam together.” Both founders say they enjoy a broad range of musicians and genres but agree their favorite Spotify channel currently is “Sound Union Artists and Musical Performers.”

Through the expertise of the club’s sound engineers and musicians, founding member Andy Swanson recently achieved a lifelong goal of writing and recording an original song. “I started to think about my son going off to college and what I wanted to tell him,” explains Andy. “I had a riff and a chorus. I brought the idea to Sound Union and collaborated with vocals, eight guitar tracks, drums and a gold record-sound producer that helped for the love of making music.”

 

Andy’s wife Aimee Swanson praises the creative, inclusive environment. She describes a recent night at Sound Union after an event ended and an impromptu session began organically. “All of a sudden there were seven musicians, including a bongo player, jamming together with a small audience!” Patrick Murphy, a Sound Union drummer who practices regularly in the studios, also notes the welcoming feel: “If I was practicing solo and someone walked by and I recognized them, I would invite them to play.”

On most evenings, members can participate in workshops and discussions on topics such as personal performance style. A recent two-hour jazz masterclass was conducted by a multiple Grammy-nominated jazz trumpeter and music educator Mike Rocha. At the weekly acoustic guitar night, Sound Union staff create a campfire atmosphere, where the lights go down and twinkle lights sparkle with the music. There’s a Sound Union app to learn about events and find other members to round out an ensemble.
What’s next? John and Tom hope to introduce the Sound Union concept in other cities throughout California and the U.S. “We want to be the place where people make the best music of their lives,” John declares. “That is a seminal part of our mission. We hope to touch a lot of lives with this.”

make a sound – soundunion.com

Perfect Shot: Soaring Over California

For photographer Devin Roberts, you couldn’t ask for a better Bay Area outlook than Mussel Rock Park on the border of Pacifica and Daly City. “The rocky coastline, sandy beaches and white-capped waves strike me as quintessential Northern California,” Devin says. On this particular day, he captured a plucky paraglider riding the updrafts. “I love the bright colors of the paraglider juxtaposed with the muted tones of the landscape, creating an image that I hope portrays the beauty and wildness of the California coast.”

Image by Devin Roberts / @devoroberts / devorobertsphotography.com

Calling all Shutterbugs: If you’ve captured a unique perspective of the Peninsula, we’d love to see your Perfect Shot. Email us at hello@punchmonthly.com to be considered for publication.

Bustling Burlingame

Words by Andrea Gemmet

On a sunny day, it seems like almost everyone in Burlingame is hanging out in its well-heeled and friendly downtown. You’ll find that the local residents who aren’t busy browsing and strolling just might be the ones running the stores. From German-inspired Backhaus bakery to plant-based Twelvemonth restaurant, the well-established Andra Norris Gallery to the new kids’ shop Gigglemugs, you’ll find small business owners whose love for their community inspired them to make their livings close to home. With its vibrant sidewalk scene, quirky shops and tempting eateries, a day “on the Avenue” is a day well spent.

Explore

Whether you arrive via Caltrain or car, take a moment to admire Burlingame’s historic train station. Designed in the Spanish Colonial Revival style by architect George Howard, a scion of one of the city’s founding families, the graceful landmark on California Drive anchors the downtown district. Besides serving rail riders, it also houses the city’s history museum.

Photography: Courtesy of Robb Most / Cover Photography: Courtesy of Jkeefe – The SF Peninsula

From the station, find your way to dog-friendly Washington Park (850 Burlingame Avenue) which boasts a popular playground, shady picnic benches and courts for tennis and pickleball. Make sure to check out the whimsical sculptures carved from stumps and felled trees by a talented city park employee.

Next, look for the distinctive tile-roofed Burlingame Library (480 Primrose Road). Built in 1931 in Italian Renaissance style, its period light fixtures and airy reading rooms invite bookworms to linger. For contemporary art, check out Andra Norris Gallery (311 Lorton), where there’s a new exhibition almost every month. Through the end of August catch Beyond, featuring paintings by Elena Zolotnitsky, Ryan Reynolds and Stephen Henriques, and photography by Berkeley-based Russel Kiehn. After years of running a successful gallery in San Francisco, Andra says she had a “lightbulb moment” that inspired her to move it to the Peninsula. “I wanted to create something wonderful where I call home,” she confides.

Photography: Courtesy of Andra Norris Gallery

Browse

Sure, there are familiar chain stores downtown, but plenty of independent and unusual offerings, too. At Del’Oliva (1440 Burlingame Avenue), Eddie Sohirad is on a mission to save people from buying inferior olive oils. He carefully curates a selection of fresh, extra-virgin oils, real balsamic vinegars, imported wines, specialty pastas and colorful ceramic plates. Prepare to sniff, sample and swirl to find a golden elixir to your liking while Eddie offers expert advice.

At Gigglemugs (1461 Burlingame Avenue), find a witty and insightful selection of books, toys, trinkets and treats for children and teens. Running the store are Amanda Trindle and Katherin Baban, local residents and good friends who get expert intel on the evolving tastes of tweens and teens courtesy of their own children. The pair left jobs in teaching and business to be part of their community’s retail scene in November 2023. And now? “It’s like we’re living in a Hallmark movie,” Amanda smiles.

Stationery store Paper Caper (1442 Burlingame Avenue) was also founded by two friends back in 1978. Focused on fashion? There’s a lot to choose from with longtime women’s wear boutique Morning Glory (1436 Burlingame Avenue), Joana’s European Fashions (1412 Burlingame Avenue) and consignment shop Millie Mango (1419 Burlingame Avenue), all in close proximity. For expertly fitted athletic shoes and gear, race over to A Runner’s Mind (1111 Howard Avenue). Once you’re laced up and ready, check out its weekly group runs.

 

Eat

After pounding the pavement, take some time to recharge. Grab a table at Twelvemonth (330 Lorton Avenue), where you’ll find “micro-seasonal” summer specialties like scialatielli pasta tossed in a thick sauce of Brentwood corn and pickled green tomatoes topped with coconut feta and cajun corn cracklins. “The ‘City of Trees’ seemed like the perfect site to build my vision of a wholly plant-based destination in an environmentally friendly space,” says owner Bob Trahan, a longtime local who calls Burlingame home.

Photography: Courtesy of Paul Dwyer – Twelvemonth

If regional Italian cuisine is more your scene, try sophisticated Stella (1448 Burlingame Avenue), where you can sip a barrel-aged Negroni and tuck into Piemontese-style boneless short ribs braised in Barolo wine. Across the street, Rasoi (1425 Burlingame Avenue) puts a modern spin on the traditional flavors of Northern India and Pakistan. Longtime local residents swear by mainstay Copenhagen Bakery and Cafe (1216 Burlingame Avenue), where the array of sweet treats tempts diners to skip the main course and go straight to dessert. For a quick bite, grab a hearty sandwich at Italian delicatessen Caffe Stellato or choose from the vast selection of gelato flavors (there’s even one for your dogs).

If you’re off to an early start, head to Backhaus (261 California Drive) and indulge in a coddled egg with truffled potato purée or a seasonal “Tomato Girl” croissant Danish—and be sure to bring home a baguette or pretzel. Owners Anne and Robert Moser, who have lived near downtown for the past decade, got their start selling home-baked breads at the nearby farmers market. “Burlingame truly is the community that supported us from the very beginning. It meant a lot to find a location so close to where it all started,” shares Anne.

If you can’t say no to cookies, satisfy your sweet tooth at Busy Lizzy’s Bake Shop (1231 Burlingame Avenue). Owner Lizzy Detert, who grew up in Burlingame, says she loves running into her friendly customers when she’s not in her shop. In August, she eases the sting of summer’s end with her back-to-school “Everything but the Lunchbox,” a brown sugar cookie with chocolate chips, pretzels, Peanut M&Ms and a marshmallow center.

Having too much fun to go home? When it comes to after-hours revelry, the Vinyl Room (221 Park Road) invites you to linger with drinks, dancing and DJs. The self-proclaimed “biggest little night club” also hosts weekly events like salsa lessons on Thursdays and karaoke on Wednesdays. It’s the perfect nightcap after a busy day enjoying all that “the Avenue” has to offer.

Market Days
Stock up on produce and more at the Burlingame Fresh Market, open every Sunday, 9AM-1PM, and Thursdays, May through October, 3-7PM. Park Road at Burlingame Avenue.

Making History
The 135-year-old train station, itself a historic landmark, houses the Burlingame History Museum. While it’s closed for remodeling, browse its collection of virtual exhibits. burlingamehistoricalsociety.org

The Suite Life

Words by Johanna Harlow / Photos by Annie Barnett and Johanna Harlow

Checking in? At Enchanté Boutique Hotel, a French chateau-inspired destination in Los Altos, the rooms are anything but cookie-cutter. With themes ranging from Madame Curie, Marie Antoinette and Tour de France, each of its 19 accommodations is fitted out with distinct furniture and historic artifacts dating back centuries.

“I wasn’t competing with the Hiltons or the Marriotts,” chuckles proprietor and longtime Los Altos resident Abigail (Abby) Ahrens. Nearly a decade ago, when she made the gutsy decision to transform an empty corner lot in downtown Los Altos into a little slice of Paris, she had no prior hospitality experience. Then again, neither did Los Altos. “When this town was founded, locals were promised a bank, a mercantile and a hotel,” in the downtown area, says Abby. She breaks into a grin and jokes, “It took me over 100 years to build the hotel.”

Unlocking an upstairs suite, Abby motions to one of the room’s decorations: an intricate piece of needlepoint depicting a group of women beneath a tree. “If you stood way back, you might think it was a painting.” This is one of countless pieces from her private collection of French artifacts that now grace the walls, mantels and hallways of Enchanté. An experienced collector with 40 years of finds (many dating back to the Napoleanic era), she’s tracked down hidden gems tucked into the corners of antique shops and concealed deep in the maze-like Marché aux Puces, a huge flea market in Paris.

While she may have been new to the hotel business, Abby brought her vision to life by harnessing her decades of experience as a real estate agent and home developer with a reputation for bestowing buildings with European spirit. “I’ve always been fascinated by history and architecture,” shares Abby, who has also preserved a number of historic buildings over the years. This includes the Heritage House, a 1909 bungalow thought to be the first building in downtown Los Altos, which Abby relocated to a site in Los Altos Hills.

It’s safe to say that Abby has poured herself into Enchanté. To make this passion project a reality, she even sold her own home—a place she’d lovingly customized with a door from Provence and reclaimed windows from Paris—and moved into a suite at her new hotel.

Guests can ask about any of the property’s distinct furnishings, and Abby’s got its backstory ready to go. “Every room really does tell a story,” she says as she heads down the hall, past a row of promising doors. “We’ve started to add [something] to the website called If Rooms Could Talk.”

In the Musique de l’Opera room, framed vintage sheet music decorates the walls, while over in the racehorse-themed Cheval de Course room, a lamp has been fashioned from antique trophies. The Marie Antoinette room features a poster of the renowned lady herself above the fireplace, while blue and white china plates matching her blue dress adorn the walls. “The entire feel in the room—the colors, the four-poster bed—just feels like something she would have loved cozying up into,” reflects Abby.

Another room, dedicated to Madame Curie, celebrates the French physicist and chemist who pioneered research on radioactivity, with scientific illustrations, dried herbs and antique apothecary jars. “The idea was to make it look like a laboratory,” Abby explains. The room also boasts antique compounding scales. Abby received these from the daughter of a longtime pharmacist in Los Altos. “She explained that he had a whole room of what she considered ‘pharmacy junk,’” Abby says. But you know what they say about one man’s trash.

More treasures await downstairs in Campagne One Main, the on-site bistro. Display cases hold historic military hats (including a Napoleonic bicorn), a period belt buckle and porcelain figurines. Overhead, the exposed ceiling beams are made from 200-year-old timber.

When Abby first voiced her plan to add a restaurant to the property, people shook their heads and told her, “Hotels are about heads in beds.” But Abby, a defier of odds, went right on ahead. It now serves piping-hot plates of ratatouille, duck confit and bowls of French onion soup.

Befitting a place with artistic flair, Enchanté celebrates the arts. The hotel hosts an annual fashion show featuring luxury women’s wear from Evaro Italia that benefits the Los Altos Chamber of Commerce. Every Monday, a magician works the dining room. Local musicians perform on Tuesdays, Wednesdays and Thursdays (as well as some additional nights). For a season, one of Abby’s servers was a trained opera singer who serenaded guests celebrating birthdays and anniversaries.

“I have an amazing staff,” exclaims Abby. “I stole my general manager Christian from Paris, where he ran hotels for over 30 years… He speaks six languages fluently! He hears a little of the accent, and he immediately greets guests in their own language.” She says she’s also loved working with Los Altos kids looking for their first jobs. “In real estate, you don’t have a lot of employees—so I never imagined what it might be like to be responsible for 20 families’ paychecks, their rent, their car payments, the Nikes their kids want for Christmas,” Abby muses. “They have been absolutely amazing.”

HOUND HOSPITALITY

The hotel and bistro are both dog-friendly and the dining room serves a special “Napawleon Menu” for visiting pups. Abby’s amiable Yorkshire terrier, Antoine, acts as a canine concierge and welcomes guests at the door.

entrez-vous – enchantehotel.com

Diary of a Dog: Winston

Can I interest you in a battle of wits? I’m Winston, a clever two-year-old border collie-lab-shepherd mix from Menlo Park. I always hear David and Dana telling people that besides being extremely persistent, I learn things very quickly. That must be why they’re always finding new ways to challenge me. I’m not what you’d call a dainty eater, so David and Dana bought a special doggie bowl designed to slow me down. It took me no time at all to figure out how to defeat it—I just grabbed it in my mouth, flipped it over and gobbled my food off the floor! They also thought it would be fun to put up a gate to make me think I’m not allowed in the living room. Clearly, if they’d really meant it, Dana and David wouldn’t have secured it with plastic zip-ties. It didn’t take me long to strategically chew through the ties, leaving me free to waltz right in. I can’t wait to see what my next challenge will be! As much fun as I have at home with my family, my happy place is La Entrada School. Every afternoon, once the students have gone home for the day, all I can think about is going there to play with my canine companions. I love them all, but I do have a few favorites. All David has to do is mention their names and I get super excited just thinking about them!

Calling All Dogs: If you've got quirky habits or a funny tale (or tail) to share, email your story to hello@punchmonthly.com for a chance to share a page from your Diary of a Dog in PUNCH.

In Harmony

Words by Esther Young

In third grade, Shannon Haley made her most vivid feelings known in songs she wrote on piano and guitar. As a teen, she developed a big, operatic voice—and a morning ritual of singing along to the country radio station 95.3 KRTY before school. She ended her days rehearsing rigorously with Los Altos High School’s elite choir, the Main Street Singers.

In perfect harmony, just one town over in Palo Alto, Ryan Michaels absorbed songwriting inspiration from his dad, a pedal steel guitarist. Growing up in his family’s Sunnyvale music store where his parents worked, music and soccer were the only two things that mattered to him. During his teen years, he flunked out of one local high school after another, until Ryan got to Mid-Peninsula High. His guidance counselor, Heidi Scheissler, took notice of the solo trips he was making to Nashville. She submitted his songs to be graded as English projects, which enabled him to graduate early and win a full-ride soccer scholarship to Nashville’s Belmont University, a school known for its music business program.

Meanwhile, Shannon took a full-ride scholarship as an opera major at UCLA. Throughout the week, she focused on repertoire and performance. But on the weekends, she went to country bars to play her own songs. Slowly, she realized the dream driving her wasn’t singing opera at the Met. It was songwriting. Seeking a like-minded community, she started taking trips to Nashville and recorded her first demos. A friend advised her to connect with a guy there who “knew everybody.”

A few years earlier, Ryan had started a rock band that was touring nationally. He had made a name for himself, but not just in music. Having gone to countless open houses while watching his parents manage investment properties, he had developed a keen interest in real estate. Ryan obtained a real estate license and earned a reputation in Nashville circles. He was juggling both business and creative pursuits when he got a Facebook message from Shannon, asking to connect.

As Ryan describes their coffee shop meeting, “I walked in, Shannon’s sitting there and that was it.” He knew they would get married. While Shannon was a few dates away from reaching the same conclusion, both recognized that they had serious musical chemistry. “I believed in our musical connection so much that I just didn’t want both things to fall apart because we were trying to do both,” she shares. Ryan invited her to perform a song with his band at the Roxy Theatre that weekend in Los Angeles.

“When she came out to do one song with me, no one in the audience wanted to see the band anymore,” Ryan laughs. “They just wanted that: the duo.”

Instinctively, Shannon sent her producer the first song she and Ryan wrote together. Ironically, “The Price I Pay” was a breakup song, but it blended their styles perfectly. Each of their managers and producers agreed that this duo was written in the stars, but it took years to refine their sound. For their first few collaborations, they were still two separate artists singing together. “You really have to, as an artist, shed yourself,” Ryan explains, “and prioritize your artistry in this group.” Their art eventually evolved as they did—from lyrics that felt like watered-down versions of their personalities to bodies of work that truly reflected them both. These days, their synergy on stage is undeniable. It’s in the way they meet each other’s eyes while singing and the way they sway in tandem as they strum their guitars. As they found their rhythm, they caught the attention of Danny Strick, then the co-president of Sony/ATV Music Publishing, and he opened a record label for Haley & Michaels.

Ryan and Shannon got married in 2015 at the Mountain Winery in Saratoga. They compiled clips of their wedding ceremony into a music video for “Giving It All (To You),” a hit single they later played live for co-host Hoda Kotb on the Today Show. Their sweetest surprise was hearing the song on a radio in a tiki bar during their Hawaii honeymoon.

Navigating the music industry and its hurdles, they charted an independent route. They produced other artists, including father-daughter duo Mat and Savannah Shaw, whose Christmas album hit No. 1 on Billboard. Haley & Michaels also released their single “Hail Mary,” which was featured in the Netflix film Walk. Ride. Rodeo. and its music video was produced by the San Francisco 49ers and shot at Levi’s Stadium. The couple traveled to 200 cities as they promoted their first full-length album and played shows across Europe and the U.S.

When the pandemic started, they were in England opening for the likes of Darius Rucker and Eric Church. The pandemic shutdown hit while they were at Chicago’s O’Hare airport. When they finally arrived home in Nashville, it gave them time to think. “We were just so in the grind,” Shannon remembers. “If you lose perspective—even the notion that it is possible to do something else—there is no time for that.”

Later that same fateful year, the couple had their first child, Keira, welcoming her into the world with “Born Yesterday,” a sweet song that features their baby’s heartbeat while still in the womb. Two years later, little Liam followed. “Having [children] didn’t change our love of music or our desire to play concerts,” Ryan says, “but it became so easy to let go of so many things and reprioritize.” They decided that being closer to their family was most important.

Back in the Bay Area, Shannon and Ryan are among their family and childhood friends. They enjoy their favorite spots: strolling Saratoga’s Hakone Gardens on holidays, enjoying dinners at Hobee’s or an upscale evening at La Forêt in San Jose, and bringing the kids to Linden Tree Books in Los Altos, a place Shannon loved as a child.

Ryan joined The Agency, a boutique real estate and lifestyle company. “Helping people, that’s the point of our music,” he says, “and you can also do that by helping people get into their homes.” His new Los Altos office on Main Street is just blocks away from The Post, where—years before they met—Ryan and Shannon had each sat at the bar, watching halftime shows, not realizing that one day, they would be the ones performing in a stadium.

World Vision

Words by Loureen Murphy

A pair of Franco-Californians stood at the threshold of a new era in their lives, as he retired and she pursued her European wine import business. When they opened the door to Kanika Design to remodel their 1977 Los Altos Hills home, they welcomed in a world of change.

Kanika Bakshi-Khurana came to the project with more than just design experience. She spent her first 10 years of life in India, and later, with husband/managing partner Adi Khurana, traveled to 60-plus countries, immersing herself in the different colors, cuisines and people. The homeowners loved Kanika’s quick response to their inquiry and the designer’s willingness to meet with them personally from the outset.
“It’s not the materials. What makes a house beautiful is you,” Kanika explains to clients. “It’s your energy.” So the right milieu for creative collaboration begins with connection. “For me, it’s mainly listening,” says the naturally shy designer. “I observe a lot,” assessing the visuals conveying their likes and wants: in short, their style. “They may say, ‘I don’t have a style.’ But we all have a style.”

 

Initial conversations brought these Los Altos Hills clients to a unifying theme for the whole project: open space and natural light. With this, they sought to honor their French heritage and their current lifestyle in every aspect of the remodeling.

After presenting the timeline and all costs up front, Kanika hit a snag when she and the general contractor from Lasal Construction carried out an inspection for earthquake insurance purposes. Finding significant degradation in foundational elements, Kanika helped her clients prioritize the home’s physical stability and longevity. “Our clients were happy with this proactive approach,” she says.

That done, they moved on to design matters. The entryway swallowed light, negating the impact of a single porch sconce. The massive double door was dark and used only on one side. Inside, it thwarted the airy feel that the owners sought. The solution? A lighter-toned door with a generous sidelite. Flanked by two sleek new sconces, it welcomes visitors.

The existing kitchen, though functional for the avid cooks, cried out for a style and functionality upgrade. Increasing the window size augmented the natural light from the skylight and opened up greater views onto their beautiful back garden. Widening the window meant removing the cabinets and installing a vertically textured Italian marble backsplash. The wide-grouted tile gave way to neutral quartz countertops with a larger peninsula creating more prep space. Maple cabinets below balanced the new white ones above. Their need for higher baking temperatures called for a pair of Gaggenau ovens.

Crediting her travels with an increased appreciation and knowledge of craftsmanship, Kanika introduced a show-stopper right above the new stove—an Italian hand-cut mosaic backsplash in black, white and shell, highlighted by 24K gold glass. “When it comes to quality design, no one can beat the Italians!” she says. Kanika also replaced the terracotta floor tiles in the eat-in kitchen with classic Italian porcelain checkerboard tile. The now-timeless and elegant kitchen has greatly increased functionality with dedicated places for baking sheets, spice racks and utensils within easy reach.

In the adjacent dining room, Kanika updated the recessed lighting and installed a custom oak built-in where the outdated one had occupied the end of the room. Set atop the salvaged original kitchen floor tiles, the solid oak piece serves as a prep and buffet area for entertaining. A wine cooler hides behind one of the cabinet doors, and stylish black hardware on the new unit matches that of the kitchen, tying the two rooms together. Above the built-in, free-floating shelves hold memorabilia from the homeowners’ travels. A vibrant ocean blue covers the walls, immersing the space in beauty and calm.

To achieve the overall goal, Kanika focused on the house’s common areas, removing walls between the kitchen and living space, eliminating a dark, cramped passageway and allowing a free flow between them. Enlarging the small windows invited more natural light and enhanced the home’s stunning hillside views.

Kanika says that once her clients have moved into their renovated space, she usually takes them to dinner. In this case, the delighted couple insisted on hosting her and Adi. While the aroma of a freshly baked baguette filled the house, the homeowners emphasized how much they like the subtlety of the design. And when the husband remarked with great satisfaction that it looked exactly like the rendering, Kanika thought, “We did our job right.”
“Bringing them what they’ll love is very important to me,” Kanika says. She compares the challenge of merging people’s different design styles to a marriage. “You’ve got to make both of the clients happy. At the end of the day, it’s both of their homes.” And not just a home, but a timeless haven.

seamless style – kanikadesign.com

Mastering the Marina

Words by Johanna Harlow

It’s a blissful day at Westpoint Harbor in Redwood City. A fleet of boats rest in 416 berths, while curlews and cormorants fly overhead. A sleek crew of rowers glides by, their strokes in sync. A gentle bat ray grazes on mussels attached to the docks.

A model marina, Westpoint Harbor boasts four harbormasters, a fueling station, an expansive guest dock and even a helipad for members who travel by air as well as by sea. It’s been crowned the 2019 North America Large Marina of the Year by Marina Dock Age magazine and was the first in the U.S. to win the Marina Industries Association’s coveted Golden Anchor.

But the man behind the marina is far from done. “That’s where the pool and the pool house will be,” Mark Sanders says as he points out an empty patch of land near the waterfront. Over there, they’ll add fire pits. There, a hotel. His eyes—blue and sparkling like the sea—can picture it as clear as day. His vision might sound far-reaching, but the former naval officer, engineer and tech CEO has already moved heaven and earth to construct this marina as well as the newly opened Hurrica, a breathtaking restaurant perched right beside the docks.

Here’s the epic adventure of how a stubborn dreamer willed the harbor into existence.

 

Getting Underway

Mark acquired a taste for the nautical life while serving in the U.S. Navy. “It just gets in your blood,” he says of sailing. As an intelligence officer aboard a destroyer, Mark worked in the combat information center. “I spent hours and hours on these beautifully-made machines,” Mark recalls. “And the bottom corner says, ‘Ampex Corporation, Redwood City.’” Born in San Diego, Mark formed an idyllic vision of this far-off city. “I had this image of redwood trees right down to the water,” he chuckles. So when his naval service ended, off to Ampex he went. He worked his way up through the organization until retiring—for the first time.

In 1993, Mark bought 50 acres for the first new marina the San Francisco Bay had seen in decades. It was far from the serene stretch of water you see today. For years, the Leslie Salt Company had been using the site as a bittern pond, to store a byproduct of salt-making.

By the time Mark came into possession of the land, he had to contend with 40 feet of salt sludge and mud. Geotechnical engineers told him that transforming the area into a 26-acre water basin would take 35 years—at least. But Mark wouldn’t put his big dreams on hold. Turning to a Dutch process called wicking, he got it drained in less than a year. Over the next four years, long-reach excavators rolled in to dredge the basin.

Around this time, Mark partnered with Robert John Hoffman of the Aqua Terra Foundation to remove dozens of sunken vessels in the Westpoint Slough (including a 120-foot tugboat) in order to clear the channel.

Saving the entrance of the basin for last, the diggers completed their task during a king tide the day before Christmas. “My best friend and I had our boats in the harbor the next morning,” Mark says. “Our Christmas lights were on the boats’ sails.” The harbor officially opened in 2008.

Stormy Weather

It was not smooth sailing from there.

Not only did Mark have to tackle the terrain, he underwent the decade-long process of obtaining permits for the harbor from a dozen regulatory agencies, often with opposing agendas. The most difficult led to a drawn-out battle with the state’s Bay Conservation and Development Commission (BCDC), which claimed nearly 100 allegations of permit violations against the harbor and imposed hefty fines.

Dozens of boating and environmental groups rallied to the harbor’s defense. Even Stanford University’s rowing team got involved. “They pitched in and gave me all the legal advice I needed,” Mark says of Stanford. “They were very supportive.”

The Friends of Westpoint Harbor formed and lobbied legislators, presenting a 5,000-signature petition and hundreds of letters, leading to an audit of BCDC’s enforcement program. Ultimately, a settlement was reached and the commission dropped all allegations and fines against Westpoint Harbor, ending the decade-long dispute in 2018.

While all of this was happening, Mark came out of retirement to head Pinnacle Systems as its CEO. Because “I realized it wasn’t going to be two years, like I thought,” notes Mark wryly of the marina project. After taking the 21-person startup tech company to 1,700 employees, he retired once again to give the harbor his full-time attention.

Hospitable Harbor

Mark’s dreams for the harbor went far beyond creating a floating parking lot. Seeking to grow a community, he put his entrepreneurial skills to work by painting a vision that would bring people on board. “It’s not just a harbor. It’s going to be a society of people who love the water,” Mark insists. “Everything’s going to be first-class!”

That meant intentionality to the details. “Being an engineer, I wanted my own design of docks,” Mark says, explaining that he wasn’t satisfied with the typical square-cornered style. “The scariest thing for a boater is coming into their own slip. That corner’s sticking out—solid concrete—your boat hits it …” Not good. So Mark reached out to 30 companies about making custom ones with rounded edges and special fendering. Bellingham Marine said yes. The custom design was such a hit, “people started calling them and saying, ‘We want Westpoint Harbor docks!’”

This hospitable harbor appealed to a variety of tenants and soon the marina filled with yachts and sailboats, kayaks and rowing racing shells. “We’ve got carpenters and lawyers and executives and maintenance gardeners,” Mark says. “It’s the whole gamut.”

Tina White, Westpoint’s senior harbormaster, is leading the effort. “She’s basically running the show here,” Mark says. “She said, ‘I’m going to make this the friendliest harbor in the world!’” That means an ample, 1,000-foot-long guest dock, an area that can be limited at many harbors, and several complimentary “party barges” (floating platforms with barbecues). “It needs to be better than your home,” Mark insists of the marina.

On a sunny day, you might spot one of the more inventive types testing out wacky aquatic toys on the water. Recently, Mark witnessed a member casually cruising by on a wicker couch, its bulk lifted several feet out of the water by a hydrofoil.

Westpoint also reserved 10% of the slips for “liveaboards.” “It adds a lot of life on the docks,” Mark says. “There’s security every 10th boat or so!” With someone always around, suspicious activity gets reported almost immediately.

Also keeping the marina lively are rowing and youth sailing events, boat shows, movie nights and holiday boat decorating contests. Annually, it hosts the swimming portion of the Stanford University’s “Treeathalon” and co-hosts the Westpoint Regatta. There’s also Radio Controlled (RC) Laser Racing with tiny toy boats making hairpin turns around beer-can markers. Many of these events are hosted by the on-site yacht club, The Club at Westpoint—which Mark also helped co-found.

Dinner on the Docks

Mark realized another part of his master plan this year: building a waterfront restaurant with a spacious second floor to house the yacht club. “I’ve been kissing so many frogs for years, trying to find the perfect person to build a restaurant here because I knew it’s got to be over the top,” Mark says.

Finally, he found the right folks for the job. Chef Parke Ulrich and restaurateur MeeSun Boice had already taken San Francisco’s dining scene by storm with Mersea, EPIC Steak and Waterbar. “They were keen on it!” says Mark, who had previously raced with Parke aboard his yacht, the Hurrica V.

Parke and MeeSun named the restaurant Hurrica after Mark’s boat, a 1920s wooden sailing yacht that cameoed in The Great Gatsby movie starring Leonardo DiCaprio.

THE HISTORY OF THE HURRICA V

This 1924 wooden sailing yacht has seen some things. After being requisitioned by the Australian Navy as a patrol vessel during World War II, it was outfitted with machine guns, armed with depth charges and equipped with a powerful Perkins diesel engine. It was later restored and refitted for civilian use. Its many owners used it for leisure sailing, entertaining and the liveaboard life. It’s run aground, hit a reef, and weathered a cyclone. It even appeared in The Great Gatsby starring Leonardo DiCaprio. This year, Hurrica V turned 100.

The restaurant is full of nautical details, with seahorse door handles, copper wire fish that seem to swim about the ceiling and huge sliding doors to let in the Bay breeze. Redwood tables pay tribute to the city’s namesake and intricate woodwork on the ceiling resembles the butterfly hatches on Mark’s boat. “It’s just a big Hurrica!” Mark grins.

But the real showstopper? A 1,200-gallon aquarium with more than 100 pulsing moon jellyfish that separates the dining room from the bar. It’s the largest privately-owned jellyfish tank in North America.

“I make the restaurant give me their shells. It’s called cultch,” Mark says as he hikes the stairs from the dining room to The Club at Westpoint’s lounge. “Oysters want to adhere to old shells. So we’re spreading the shells on the rocks around here to promote more oysters.” He explains that back in the days of industrial salt production, the species had died out. But now, “it’s so clean in the harbor, the native oysters have come back.” It’s a lifegiving cycle, since these mollusks can filter up to 50 gallons of water per day, a sort of natural purification system.

Stepping out onto the yacht club’s balcony, Mark looks contentedly out at the forest of masts bobbing in the harbor. “There’s nothing like it.”

set sail – westpointharbor.com

Carmel’s Culinary Stars

Words by Sheri Baer

A dollop of Kaluga Queen caviar holds court atop a vibrant glaze of ice, encircled by a crown of roasted poblano peppers, asparagus and snap peas. With a gentle tap, the spoon breaks through the delicate sheen to reveal a trove of allium cream, asparagus tops and double-shucked English peas.
As the eight-course tasting menu unfolds at L’Auberge Carmel’s Aubergine, each dish delivers on a promise. “Every element seems designed to delight,” describes the Michelin Guide in awarding one star to Aubergine. “Products of spectacular quality are prepared skillfully and painstakingly presented with an artistic eye.”

Given California’s reputation as an epicurean mecca, it’s not surprising that 66 restaurants statewide currently claim one-Michelin star status. What is remarkable is that two of the honorees reside blocks apart in Carmel-by-the-Sea, the quintessentially quaint one-square-mile village less than a two-hour drive from the San Francisco Peninsula.

With just 3,100 residents, this coastal enclave evokes fairytale cottages, art galleries and dog-friendly beaches. But Carmel’s culinary scene is heating up, arguably stoked by Aubergine’s award-winning stature, followed more recently by stellar newcomer Chez Noir.

Photography: Courtesy of Erin Ng / Cover Photography: Courtesy of Joseph Weaver

Carmel’s First Star: Aubergine

After earning accolades as chef de cuisine at Chicago’s renowned Charlie Trotter’s, Chef Justin Cogley decided he was ready to “get out of the city.” Maybe Colorado, he thought. “And then I saw this job opening for a chef,” he recounts. “I had no idea where it was. I looked up Carmel-by-the-Sea and was really intrigued that it was next to the ocean.”

Besides being coastside, the position offered the chance to put his personal stamp on a Relais & Châteaux property known for its old-world charm. In 2011, Chef Justin migrated west and set about transforming L’Auberge Carmel’s onsite fine-dining experience. “I was named Food and Wine’s Best New Chef in 2013, which was huge,” he reflects. “That really changed the direction of the whole restaurant.” As the buzz grew, so did Aubergine’s impassioned pursuit of a Michelin star—an honor bestowed in 2019 and retained ever since.

Photography: Courtesy of Bonjwing Lee

In this intimate setting—only nine tables in the main dining room, along with alfresco courtyard and private wine room seating—Chef Justin changes the tasting menu daily to reflect ultra-seasonal dishes and locally-sourced ingredients. Aubergine’s dramatic amuse-bouche opening tray, “Gifts from the Ocean,” features Monterey Abalone Farm’s slow-growing (and hand-fed) marine delicacy. “Years go into a single bite,” marvels Chef Justin.

With Aubergine anchoring Carmel-by-the-Sea’s culinary culture, Chef Justin is shooting for a second Michelin star, a designation currently held by only 12 California restaurants. “We’ll see what happens this year,” he says. “We’re all hopeful.”

Photography: Courtesy of Bonjwing Lee

Chez Noir Takes a Star

Less than a 10-minute walk from Aubergine, Chez Noir followed a very different path to Michelin recognition. “What Monique and I wanted to have is the restaurant that we always want to go to,” explains Chef Jonny Black. “It’s a really fun room, there’s good music playing, and the food is very serious but we’re not taking ourselves too seriously.”

With a pedigree from top restaurants, the husband-and-wife team assumed they’d open their own spot in a major market. But after falling under the enchantment of Carmel-by-the-Sea, they opted for a “romantic chef’s life” in this coastal hamlet abundant with fresh produce and seafood. “The most beautiful product, I think, in the world is within our fingertips,” observes Chef Jonny. “We’re creating a home for our family, and we’re creating a home for these incredible ingredients.”

That’s home in a literal sense, given that the Blacks live on the second floor of the Craftsman-style residence with Chez Noir’s intimate dining, bar and courtyard spaces below. Emphasizing hyper-local coastal California cuisine, the four-course tasting menu evolves with the seasons, spotlighting dishes like Monterey Bay abalone skewers, vermillion rockfish and Dungeness crab tortelloni.

Photography: Courtesy of Bonjwing Lee

After opening Chez Noir in October 2022, the couple received an unexpected invitation to California’s Michelin Guide awards the following July.

Commended for “spot-on sea bass and swoon-worthy abalone,” Chez Noir became Monterey County’s second restaurant to earn one Michelin star. Befitting a tight-knit coastal community, the Aubergine team showed up at Chez Noir with a magnum of champagne to toast the news. “Now that we’re here,” notes Chef Jonny, “we just have to do it every day and maintain the standard.”

Photography: Courtesy of Bonjwing Lee

Rooms with a View

What pairs well with award-winning cuisine? Exceptional views. And for that, Carmel Beach Hotel has every right to say, “Look at me!” This terraced cluster of historic bungalows sits just 100 steps off Carmel’s iconic stretch of sand. Opened in June 2023, Carmel Beach Hotel offers 26 guest rooms and suites, along with a spa and fitness studio, and an array of amenities like Victoria & Albert soaking tubs, private decks and fireplaces.

As L’Auberge Carmel’s new sister property, Carmel Beach Hotel also enjoys the golden touch of Chef Justin, who oversees Secoya Restaurant’s onsite and in-room dining program. Currently only available to guests, Secoya’s offerings include complimentary breakfast baskets, followed by an all-day menu of elevated seaside fare and snacks.

Being the closest hotel to Carmel Beach is certainly a draw, but at an easy mile or less from Chez Noir and Aubergine, the locale also maps nicely to an after-dinner stroll. Keep in mind, if Michelin star-grazing is in your plans, you’ll need to book your reservations well in advance.

Star-studded Getaway
auberginecarmel.com 
cheznoircarmel.com
carmelbeachhotel.com

Flea Street Refresh

Words by Elaine Wu

It’s been 44 years since Flea Street Cafe opened in Menlo Park, but despite its long-running legacy, the menu still feels modern and fresh. That’s thanks to Bryan Thuerk, the restaurant’s head chef and general manager of five years. He prefers to let his hyper-seasonal dishes take the spotlight. “I’m not an ego-driven person,” says the twenty-something chef. “Jesse built this place and I’m here to support the original vision. I don’t want to ruin anyone’s legacy.”

Jesse, of course, is culinary innovator and self-taught chef Jesse Cool. In 1980, she launched Flea Street with a focus on local, organic ingredients that highlight the best produce, seafood and meats the Golden State has to offer, an innovative concept back then. “It’s hard to classify, but California cuisine is very ingredient-driven,” says Bryan. “It’s our rustic style that highlights the best of those California ingredients and their flavors.”

A bit of a misfit growing up, Bryan went to culinary school in hopes of making something of his life after having a hard time in high school. “I’ve always loved cooking and I remembered enjoying a culinary camp I went to as a kid. That gave me the idea to go to culinary school,” Bryan recalls. “Using my hands to create something really sparked something in me. I found happiness in feeding people and unlocking memories for them.”

Bryan’s first introduction to Flea Street almost didn’t happen. His father was a longtime fan of the restaurant and invited his son there for a family birthday dinner. His girlfriend at the time was hesitant about fine dining as a picky eater. “But it was my birthday and I wanted to come here and have dinner with my family,” Bryan explains. “I’m glad I did, because that choice changed my life.” That night, he was intrigued and impressed with everything about the restaurant. “I was that annoying customer who asked way too many food questions, to the point where the server asked me why I knew so much about food. He brought over the general manager and a week later, I ended up with an interview. Everything aligned—and they took a shot on me.”

After just one month at Flea Street, Bryan became the head chef. It was a rapid and overwhelming ascent for someone just two years out of culinary school. He had never worked as a head chef—or even as a lower-ranking sous chef. “It was a huge transition learning to manage the kitchen, orders, inventory, budgeting and menu development,” he remembers.

Five years later, both Bryan and Flea Street are as focused as ever on sourcing the best local ingredients. “At my last job at a high-end restaurant, we had an endless budget and food was being flown in from all over the world. But now I realize how out of touch with the local food community that was,” he says. “Here, we use all organic, sustainable ingredients, supplying our customers with good, clean food while supporting our local farmers. I wouldn’t have understood seasonality, or when produce is at its peak, if it wasn’t for this job.”

Because the ingredient-driven menu is centered on what’s currently in season, its dishes will vary. You won’t find the summery peach cobbler on a winter menu. Flea Street even has its own little garden in the parking lot, growing vegetables like squash, tomatoes and peppers, lavender for the desserts and mint and verbena for the house-brewed iced tea.

“Our food is rustic and not heavy,” asserts Bryan. “We use herbs, vegetables and proteins that are robust, delicious, but also light yet filling. We take the best of California, and I put my small twist on things.”

Not a flashy kind of guy, Bryan has no interest in amassing social media followers. He’s too busy growing and evolving along with the restaurant. “To this day, it doesn’t feel like a job. I love every aspect of it,” he says. “I can cook for 16 hours and still want to come back the next day. There’s always something to learn.”

Flea Street’s Caesar Salad Dressing

Serve over mixed greens instead of the usual romaine lettuce. Garnish with anchovy filets, if desired. Makes about 2 cups of dressing.

Ingredients
2 large egg yolks
½ cup anchovies, finely chopped
2 tablespoons chives, finely chopped
¼ cup grated Pecorino Romano cheese
1 tablespoon Dijon mustard
½ teaspoon fresh oregano, chopped
½ teaspoon ground black pepper
1 tablespoon fresh lemon juice
1 cup neutral oil
2 tablespoons water (as needed)

In a large mixing bowl, whisk together all ingredients except the oil. Then, slowly whisk in the oil. If desired, add water to thin the dressing.

hop on over – cooleatz.com

Magnifico Mercato

Words by Johanna Harlow

Che Fico Mercato defies all your grocery store expectations as soon as you step through the entrance. At this newly-opened Italian market in Menlo Park, a gleaming chandelier with blown glass fruit dazzles in the doorway, while a Pompeii-style mosaic spreads across the floor, its tiny tiles depicting seasonal ingredients from pigs to pomegranates. Italian goods line shelves painted in a cheery tomato red, and are accompanied by a deli with killer sandwiches, a fridge full of domestic and imported cheeses, a top-tier wine aisle and a butcher counter offering quality cuts. Outside, a line of people have surrendered to the siren song of the gelato window. There’s another reason this market is one-of-a-kind: It’s an offshoot of a thriving Italian restaurant.

Why might Che Fico, a brand known for its upscale Italian dining, expand into the cutthroat grocery business? For a start, the owners have already established trust with Californian farmers and ranchers, developing a reputation as devotees of fresh, local ingredients. “Those relationships have been built over years of running the restaurants,” explains David Nayfeld, Che Fico’s chef and one of its co-owners. “We work with so many farms here—whether it’s getting basil from Lou Vue Farm, whether it’s Kashiwase stone fruit or Star Route lettuce.” He leans his arm on a crate of blushing peaches. “You’ve never seen summer produce like some of the stuff that Full Belly Farm produces. Whether it’s melons, peppers, squash, tomatoes, eggplant.”

That relational bent extends to the Mercato’s customers. “We’re trying to harken back to an older and a different time of shopping where you would have a relationship with your butcher. You would have a relationship with the person who makes the sandwich. They know you,” he says.

David can walk from Che Fico Parco Menlo (the restaurant’s new Menlo Park location) to the market in less than a minute. The sister kitchens are used in tandem. “We’re making our gelato base here at the market—and that will be the gelato base that we use at the restaurant,” David notes. Same goes for the focaccia. “The one that we serve at the restaurant is the same one we serve here at the counter.”

You can also stock up on handmade pasta and in-house sauces. Restaurant-grade Bolognese and spicy vodka sauces are ready to be ladled generously onto the curly fusilli or ruffle-edged radiatore. “The brand of Che Fico is about slow food,” David explains. “It’s about making things from start to finish.”

You can see David’s hustle reflected in his description of his parents, hardworking refugees who fled Belarus for the Bay Area before he was born. His mom cleaned houses to pay for chiropractic school, David says. “And my dad literally did everything under the sun when he got to the United States—whether it was welding, fixing phone booths, being a bus driver,” until he could build his own business selling medical equipment. David got his first job at age 13. “Ironically, I started in a market, stacking produce in Alameda,” he reveals.

As his culinary career took off, David spent four years as the senior sous chef at New York City’s Eleven Madison Park, playing a pivotal role in the team that elevated the restaurant from one Michelin star to three. After that, he spent a year working under renowned chefs at top restaurants across Europe.

Then David joined forces with Matt Brewer (formerly of Hogsalt Hospitality) to create Che Fico’s parent company, Back Home Hospitality. That was nearly a decade ago. “We’re pretty much married,” David laughs. “We don’t agree on everything, but you’re not meant to agree on everything. That’s why you have a partner.” To this he adds, “We both have very different strengths and weaknesses, but we have very similar morals and values.” One deep-seated belief? “In America, everything is about finding the fastest, quickest way to scale—and we did it to food,” David muses. But in the quest to make things uniform, “we’re stripping away the romance and stripping away the idiosyncrasies.” David wants to see nutritious, local food and quality ingredients given their proper due. Behind him, lending credence to his words, is a picture-perfect produce aisle, with precisely stacked broccoli and artichokes, neat rows of rainbow chard and dinosaur kale, and tidy bundles of lemongrass.

In this everyday space, there is beauty. But rather than wax poetic about the market’s deli, David lets the enormous Lamortazza sandwich speak for itself. As our interview nears its end, he produces a marvel of mortadella, mozzarella, demi-sec tomatoes, fresh basil leaves and pesto loaded between generous hunks of focaccia. Watching me puzzle over how best to bite into this beast, cocking my head from side to side, he offers some sage advice: “Don’t be afraid of it!” Attack the sandwich. Got it. Setting table manners aside, I take big bites, ignoring my messy pesto fingers. “I love food that isn’t gimmicky,” David says with a satisfied nod. “I like food that’s meant to satisfy your soul.” Served on a nice plate at an upscale restaurant or wrapped in deli paper and passed over the counter—both meals can be magical.

to market – ilmercatodichefico.com

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