Author: Sheri Baer

Essay: No Way, Mo

Words by Sloane Citron

F rom our large office windows, we watch the traffic on El Camino. Sometimes there is a bit of action when a police car stops someone or an ambulance comes whizzing by. Lately, however, the action is of a different kind. Hundreds of Waymo cabs, with no driver in them, troll up and down El Camino like salmon unthinkingly finding their way upstream to spawn. My first thought is of the thousands of Uber and Lyft drivers who will lose their livelihoods when Waymo undercuts them. The technology that goes into making them work is impressive, but …

My month started innocently enough. I bought a refurbished iPhone 13 Mini to replace my aging iPhone 12 Mini. Because Apple stopped making the
minis (which I like because they fit neatly in my front pocket), I thought this would be a good option. The phone I bought, however, had almost no battery life left, so I returned it. Then I found out I could buy an unopened, “factory sealed” iPhone 13 mini, which I promptly did.

In transferring my information between these devices, my contacts list became corrupted. Certain names were repeated thousands of times while many of my other contacts simply disappeared. It then synced with my Apple computers to create a bloody mess.

I spent about 20 hours trying to deal with this myself, with no success. Over the course of a week, I surgically removed the thousands of repeated names and then carefully fixed what I could. This apparently angered my phone to the point that when I woke up the next day, it had tripled the number of repeated and lost contacts. That resulted in 20,000 contacts, most of them from the same dozen people.

I googled the issue over and over, adjusting my question so that I might get a useful response. Nothing. I tried Open AI and despite some lovely prose, it also was unable to provide a solution. I was defeated.

I made an appointment at the Apple store in Stanford Shopping Center. Despite her best efforts, the advisor (no more geniuses, I guess) could not resolve the issue, and neither could anyone else at the store. While there, she had me call a special number to get more experienced support.

After an hour, the first advanced advisor said that she needed to transfer me to someone even more experienced and I was on hold for a while before I got Jamain. He took control of my laptop (which I had brought) and together he walked me though what to do. It was a compromise at best. I now had my contacts from three years ago, but anything added after that time was gone. But at least it seemed to have stopped the endless duplication of my contacts.

I’ve been doing everything I can think of to recapture my missing contacts. Through vigilance, I have most of them back, though I’m sure there are ones that I don’t know are missing and that I won’t realize it until I need to call them. It has been a nightmare.

The next day in my office, a “reminder” at the bottom of my computer screen—something I never set up and don’t use—told me that I was “overdue” in remembering my cousin Peter’s birthday on March 3. Huh? It appeared hundreds of times and just kept coming. After an hour of turning off everything I could find, googling it to oblivion, trying this and that, finally something clicked and that darn thing stopped. I felt like my electronics were after me. To whom do I offer contrition?

In the midst of this nightmare, I woke up one morning to see the dreaded message: Your credit card has been compromised, please call our fraud department. I have been down this path before, and I took a deep breath since I knew, having not bought a TV at a Best Buy in Detroit, that I would have to get a new card.

This is an experience little different from my missing contacts. Having had my card for many years, its imprint was everywhere, stored for my use in the way that these magic machines do. And I knew that I could look forward to dunning letters from businesses informing me that my stored credit card no longer worked.

Here’s the point: technology mostly doesn’t work. In our small office, almost every single day there is an issue of some kind, whether hardware, software, cloud storage, apps, copy machine and so on. Since I am amazed that these devices work in the first place, I tend to be understanding when they don’t. And they mostly don’t.

After my week of technology disasters, here’s my thinking: Despite their zest to get me into a headless carriage that works only because of highly complicated and fallible technology, I know better. My Waymo will break, my seatbelt will fail, and my demise will be in the hands of, well, nobody.

Shaping a Second Act

Words by Sheryl Nonnenberg

For most people, having a successful and fulfilling career is a life goal. But what if you are lucky enough to have the time, talent and courage to embark upon a second career? Portola Valley Ranch resident Lee Middleman has done just that and the proof can be found in the exquisite ceramics he produces in his home studio.

Born and raised in Baltimore, Lee studied physics at Johns Hopkins University and then at Stanford University, launching his career in making analytical and medical instruments. Years of long hours and extensive travel paid off—Lee holds over 40 patents and was promoted to vice president. But when his company was bought by a large pharmaceutical firm, Lee came to a hard realization—he no longer enjoyed his job.

Lee opted to take a nine-month break and travel, thanks to a “golden parachute” and the support of his wife, Donnie. But something kept calling him back to all the ceramics classes he’d recently taken at the Palo Alto Art Center and Lee realized that the medium he wanted to work with was clay. “I always liked to draw, and I loved watching my father, who was a mechanical engineer, drawing and tinkering,” he explains. “I grew up surrounded by family members who were painters, potters and musicians, so there was encouragement for the arts in the family.”


But why clay? “It’s physical, it’s creative and you can make things that are functional, sculptural or decorative,” says Lee. His favorite way to work is a style he refers to as decorative/functional.

At the end of his break, Lee and Donnie agreed to take a leap. Instead of going back to work, Lee would focus on becoming a professional ceramicist. That was more than two decades ago and the couple hasn’t looked back since.

Lee took his new vocation seriously, attending classes, going to workshops and traveling the globe to learn techniques from recognized masters, many of them in Asia. He soon found his own working method and signature style, which is characterized by classic forms and carefully carved textures. As one might expect from a physicist, Lee’s work is beautifully ordered and carefully finished. “I like things precise; some people call it control, but I call it mastery.”


To create one of his pieces, Lee starts by throwing clay on a pottery wheel and crafting a cylinder shape. He creates the textured exterior using knives, small balls of clay and other objects. Once the deeply rendered impressions are in place, he has to avoid touching the outside again. Working with his hand inside of the pot, he creates the shape he envisions by maintaining a careful balance between the textured exterior and the thickness of the clay wall.

“The most difficult thing is making the edges meet,” Lee says. “The whole process requires a careful feel that I have honed over time.” His favorite shape is one he calls “oblate,” like his piece, “Desert Sunflower.” “The wall is very thin and it is a challenge to get it just right,” he notes.

After the initial firing, the pots are glazed and fired again. Lee says he has his technique down to a science, using just five different glazes that he applies by spraying. His palette leans towards earthy hues of brown, gold, rust and celadon. But even with all of his experience and precision, sometimes things go wrong. “I try things and they won’t work, but I just move on.”

Lee is quick to explain that he never anticipated making a living doing ceramics, but he aspired to be successful enough to allow him and Donnie to travel around the world in search of new ideas and techniques. That goal has been met as the couple has taken multiple trips to Africa, China, Japan, Korea and Vietnam. One unexpected result of these adventures is that Lee felt a need to reciprocate the kindness and welcome he experienced while working abroad with fellow potters.


Lee initiated an informal residency program. Potters—usually two at a time—come to California and stay at his home. For a two-week period, the visiting artists work in his studio and discuss and share techniques. Many of the visitors had never been to the United States and some did not speak much English. Lee and his wife provided room and board and, when not working in the studio, they would show them around the Bay Area. Lee estimates that he and Donnie have hosted around 30 people so far, although the Covid epidemic put a temporary halt to their home-stay program.
As one might expect, it was a learning experience for everyone involved. “A lot of Asian potters also love to cook,” says Lee, so the first field trip with guests is usually to a Korean grocery market where they stock up. Lee and Donnie are planning a trip to China in the fall and hope to reestablish their artistic residency program after they return.

Looking around his tidy, well-organized studio and the adjacent, well-lit gallery space where examples of his work are beautifully displayed, Lee notes that the amount of time he’s spent working with pottery now almost equals his time in tech. While he has leveraged his previous experience in marketing to sell his work through his website as well as on Etsy, Lee says that most of his pieces find buyers through word of mouth. In summer, you can find him at the annual Palo Alto Glass and Clay show, where he’s been a regular participant. He also holds two open houses a year in his studio, with the next one set for December 6 and 7.


In Japan, the concept of Kakko Nintei, or Living National Treasure, has been formalized into a coveted honor for a select group who not only excel at a traditional art form but also dedicate themselves to teaching it to apprentices. The designation comes with an annual grant from the Japanese government to help artisans devote themselves to their crafts. Lee says that he has met a few of these living legends on his travels. “They were interesting men and not arrogant, as one might expect,” he recalls. “Mainly, they feel the need to share and pass on their knowledge.”
Is that a designation he would like for himself? Lee just laughs.

The artist shares that one of the best consequences of his decision to become a full-time potter has been the wonderful experiences he and Donnie have shared on their travels. During a recent trip to Iceland, a region not really known for ceramics, he visited a shop that mainly sold functional pieces. Surprisingly, there were a number of pots that were made using a “crater” technique of glazing that he has experimented with in his own work. He met the artist and she shared her glazing formulas, a generous gesture that he did not expect.

“Making ceramics is a bond,” explains Lee. “My wife says we can’t go anywhere in the world where I don’t have friends or won’t make new friends.”

portola potter – leemiddleman.com

Retro Revival

Words by Loureen Murphy

Perhaps the custom handle and lock on the front door tipped her off. Or maybe it was the diamond-shaped stained glass inset above it. Either way, when designer Jennifer Wundrow entered this 1930s Hillsborough beauty, she found original charm worth preserving while she restored the Mediterranean Revival’s youth.

Her clients wanted to infuse their new surroundings with color and pattern, use their personal pieces and still honor the home’s original character, explains Jennifer, the principal of her eponymous firm, Jennifer Wundrow Interior Design. The homeowners sought an elevated-yet-livable vibe that worked for all the members of their young family.


They faced the immediate challenges of inaccurate floor plans plus a short timeline. Sometimes you don’t find out the plans are inaccurate until you try to place furniture that should fit but doesn’t, Jennifer says. Well-versed in designing remote projects sight unseen, the designer and her team simply took their own measurements and proceeded.

Despite the obstacles, this project flowed smoothly. From the onset, Jennifer synced with the clients, who found her online. Because designers and clients work so closely together, fluid communication and mutual understanding are key. “There’s a designer for everybody. Find the person who fits best with your style and personality,” Jennifer advises.


Open the front door today and tucked in the stairway curve, you’ll see the clients’ desk repurposed as an entry table holding images of a beloved dachshund—a nod to family history. The graceful staircase and its ornate cast-iron railing are untouched and speak to the home’s previous decades.
To one side of the entry, a glorious stained glass picture window frames both the garden and the memories still to be made in the home’s family room. On the neutral sofa, throw pillows in leafy upholstery and an earth-toned blanket echo the garden view. Both here and in the living room, fun and sophisticated indoor-outdoor fabrics can withstand daily use without sacrificing elegance. As a mother herself, Jennifer says she has insight into what materials work well for young families.

Visible through a living room arch, the dining room broadcasts its “fresh take” in every detail. Weeping Pine wallpaper by Schumacher reinforces the airiness created by the French doors and windows at the far end. A solid wood table and plush, deep-colored chairs ground the room and invite you to linger over dessert and engaging conversation.


In the nearby powder room, a mini destination unto itself, lush Indigo Garden wallpaper by Borastapeter envelopes the space, complemented by the dark counter and contrasting with the warm wood vanity and terra cotta-hued custom floor tiles.

For the family-focused clients, Jennifer and team created a 547-square-foot accessory unit attached to the back of the garage. The one-bed, one-bath living space sports a well-equipped kitchen, a comfortable living area touched by earthy greens and browns, and a dining area adjacent to the kitchen. It adds up to a place that the clients’ out-of-state parents can call home no matter how long their stay. With three entrances, including two sets of French doors that infuse the place with light, “it looks like it has been there all along,” Jennifer notes.


Besides that addition, Jennifer retained the existing floor plan with one vital exception. Schlepping laundry from the garage to the bedrooms upstairs proved impractical. So Jennifer took space from the primary bedroom’s closet to create a place to set the wash cycle on “easy.” She also warmed up the bedroom itself with a bold floral textured wallpaper and bedding and furnishings in natural shades of blue and green. White drapes allow for privacy while keeping the ambience light.
Down the hall, soft comfort fills the nursery, where a nubby swivel-rocker and hassock call for cozy story times and rainy afternoon cuddles under the wicker-shaded lamp.

Throughout the home, Jennifer heightened the effect of original features like arched stained glass windows, niches and through-ways with the accents around them. Original hardwood floors remain, while added Roman shades and wall coverings with playful prints, sconces and vintage-look carpets render the nonagenarian home young, fresh and livable.

The revived home reflects her clients’ personalities and the homeowner-designer synergy. “I love when clients feel heard,” Jennifer says. Particularly satisfying in this case? “These clients weren’t afraid to express themselves in texture and pattern.” As always, Jennifer and team didn’t restrict themselves to any particular style or aesthetic, because they like to stretch their imaginations. “All design can be beautiful if you put the thought in,” concludes Jennifer.

lively refresh – jenniferwundrow.com

Dining Darling

Words by Elaine Wu

Yeobo, Darling is arguably Menlo Park’s buzziest new restaurant. But for husband and wife owners and executive chefs, Meichih and Michael Kim, that was never the goal. They say the eatery is more of a love letter to the food of their combined cultures and the community they call home. “It’s a very personal restaurant,” Meichih says. “There’s a general respect for each culture and an open-mindedness that travel gives you. And that’s what our menu is a reflection of. We want people to come in open-minded.”

Having met while working the kitchen at the now shuttered Craft in Los Angeles, Meichih and Michael eventually went on to open Michelin-starred Maum in Palo Alto, and then the more casual Bao Bei in Los Altos. Their experience working at award-winning restaurants (Per Se and Benu for her, SPQR for him), along with their heritages—Meichih is Taiwanese American and Michael’s Korean American—make up the foundation for Yeobo, Darling. “There’s a lot of different cultures in each dish, but at the end of the day, our menu is very cohesive,” Michael says. “What resonates with me is what I grew up eating,” Meichih adds. “We marry that with all our experience in fine dining and put that all into one bite.”


A self-declared “voracious eater” as a child, Michael has always loved food. But for Meichih, her culinary passion didn’t appear until she was in college. “I would miss my mom’s cooking and try to make her dishes,” she recalls. “I realized I enjoyed cooking and thinking about how to execute a dish, change it, revise it. I really loved that process. After college, I worked as a financial analyst and sitting there got so monotonous that I couldn’t see a future in it. I’d watch cooking shows and realize how much I enjoyed cooking, so I applied to culinary school and would go at night after work.”

Michael and Meichih are true partners in both work and life—not working together is no longer an option. “We weren’t a couple when we started working together, so we have a level of professionalism and respect for each other as chefs,” says Michael. “A lot of people who are coupled and try to work together later in life don’t have that base, so that causes conflict.” Meichih adds, “We have the same goals and want to uplift each other. We know how to step in for each other when we need to and when to step back when we should.”

The word “yeobo” is one of endearment in the Korean language, akin to calling someone “darling.” It was a longtime wish for Meichih to name a restaurant using the term, but it also sets the tone for what the couple is trying to accomplish. “There’s a lot of heart to that word. I think what we’re doing here really plays on that,” she says.

The eclectic menu blends their Korean and Taiwanese backgrounds. Customer favorites include the Chinese braised beef lu-rou lasagna, a scallion croissant with rou-song (Chinese pork floss) butter and the wagyu kalbi shortribs. Michael has a sentimental attachment to the cold Korean noodles on the menu, in particular. “I love the somyun pine nut dish because it’s very nostalgic for me. My grandparents used to make it for us when we’d visit them in the summertime in South Korea.” In Michael’s version, diners garnish and then mix a bowl of creamy aerated froth to reveal the long noodles hidden below.

Interior design is another passion of Meichih’s, and she took full advantage of that when it came time to create the look and feel of the restaurant. Soft colors and sophisticated accents are incorporated with thoughtfully designed elements in each of their custom-made furniture pieces. This includes the drawers built into each table to hold the flatware for guests to access. And their dining chairs have a leather “shelf” built into the bottom so people can store their purses and sweaters safely without compromising comfort.

Yeobo, Darling is a reflection of both of its owners, from the menu to the design. But it is also a symbol of how the melding of cultures can create something new and uniquely beautiful to share with the community. “This is a place we would want to dine at,” says Meichih. “There’s attention to detail and a focus on sourcing the right ingredients. But we also wanted it to be approachable to the neighborhood. We want people to feel comfortable dining here.”

culinary marriage – yeobodarling.com

This recipe for the classic Korean dish requires marinating the beef overnight for optimal flavor and tenderness. Pair it with rice and kimchi. Serves 10-12.

Marinade
²∕³ cup soju (Korean rice alcohol)
1²∕³ cups water
1½ cups sugar
1²∕³ cups soy sauce
½ teaspoon black pepper

Pour soju into a medium sauce pan. Boil for about 5 minutes to cook off the alcohol.

Carefully add the remaining ingredients and bring back up to a boil, stirring gently. Once it boils, promptly remove from heat and let cool to room temperature.

Meat
2½ pounds thinly sliced ribeye
or shabu beef
½ medium onion, thinly sliced 
1 scallion, including white and green parts, 
julienned into 1-inch pieces
½ cup oyster mushrooms, sliced
3 tablespoons sesame oil
10 cloves garlic, grated 
1¾ cups bulgogi marinade

Combine all ingredients in a bowl, mixing thoroughly until the meat has absorbed the marinade. Cover and refrigerate overnight.

Heat a large sauté pan over medium-high heat. Add meat and sauce, and cook approximately 5-7 minutes, stirring with chopsticks to prevent it from forming clumps.

The Beat on Your Eats: Wine Bars

amour amour
san mateo

Come for the wine, stay for the tapas at this intimate downtown gem. With an impressive menu that skews Spanish and French (with a large dollop of Italian), you’ll want to alternate tippling tempranillo with an array of irresistible house-made dishes like seared scallops, Spanish meatballs and goat cheese crostini with fig jam. The eclectic European decor evokes a romantic holiday vibe that’s ideal for date night. Known for its friendly, convivial ambiance, Amour Amour is also a great place for catching up with friends. You’ll want to settle in with a bottle or two, fill the table with scrumptious small plates and make a night of it. 305 E 4th Avenue. Closed Sundays.

rouge lounge
san carlos

Stop and smell the rosé at Rouge Lounge, a place that brings the high life to the everyday with twinkling chandeliers, a fireplace, red curtains and a Parisian-style patio. An ode to feminine strength, Rouge Lounge is a woman-owned establishment that proudly displays prints of Audrey Hepburn and Marilyn Monroe on its cheery cherry-colored walls. “Our eclectic and ever-growing wine list features a mix of exceptional local and California wines to European wines,” says co-owner Sema Tosun, who runs Rouge Lounge with her husband. Make sure to accompany your glass of pinot with prime ribeye tacos, Italian flatbreads or curated cheese platters, then settle in for a little live music. 890 Laurel Street. Closed Mondays.

the wine room
Palo Alto

Malbec or merlot? Sauvignon or syrah? You’ll find them all at The Wine Room, a welcoming spot right off the main drag of Palo Alto’s University Avenue. Within this small adobe house with its red-tile roof, you’ll find an unpretentious but cozy space with plenty of places to hang out—the perfect locale for an evening of shared moments and intimate conversation. If the weather is warm, enjoy outdoor seating in a plant-lined, European-style courtyard in the alley flanking the building. “Think of us as your friendly neighborhood lounge,” the owner shares on The Wine Room website. “I just wanted to create a place for a more sophisticated crowd (dare I say adults, maybe grown-ups) to hang out.” 520 Ramona Street. Open daily.

Newish Noshing

Words by Sharon McDonnell

Mango and pomegranate might not be the first ingredients that come to mind when you think of Jewish food, but you’ll find them on the menu at Bubbelah, a new eatery in Menlo Park offering a tasty education in this wide-ranging cuisine.

Known for his Italian restaurants, Che Fico in San Francisco and its Peninsula outpost Che Fico Parco Menlo, chef and co-owner David Nayfeld’s Bubbelah is a return to his roots as the son of Jewish immigrants from Belarus, a former Soviet republic. “The world of Jewish food is vast, due to the diaspora and migration to so many countries,” David says. “I love the flavors, which are bold and beautiful, and want to share that Jewish food is so much more than matzoh ball soup, latkes and brisket.”

Bubbelah (an affectionate word that means “darling” in Yiddish) is a casual dining restaurant with a cheerful ambience and sunflower-design tabletops. It replaced the short-lived Mercato di Che Fico in Springline, the luxury live-work complex whose many restaurants are a beacon for foodies on the Midpeninsula. After a quick makeover, the reborn space opened as Bubbelah in June.

Many of the eatery’s dishes are Sephardic or Mizrahi, which might be less familiar than the Eastern European food associated with Jewish delis. On the menu you’ll find amba, an Iraqi-Jewish sauce composed of pickled fermented mangoes, that pairs well with David’s fried potatoes, which also come with feta cheese, tahina, chiles and Aleppo pepper. The falafel, deep-fried chickpea balls, have bright-green centers revealing abundant parsley, mint and cilantro. Arayes is a Lebanese pita sandwich stuffed with ground beef and served with yogurt sauce and schug, a garlicky and herbaceous Yemenite condiment.

I found pomegranate arils in several of my dishes: muhammara, a walnut-red bell pepper spread; the spiced carrots with harissa, almonds and shallots; labneh, a strained yogurt topped with toasted sesame seeds and sumac; matbucha, a North African spiced tomato salad with red bell peppers; and an apple-cabbage salad dressed in a cumin vinaigrette.

Bubbelah isn’t David’s first foray into serving Jewish cuisine. He introduced some Roman-Jewish specialties at his Italian restaurants, like crispy-fried artichokes and suppli, deep-fried balls of rice, cheese and tomato akin to arancini. But Bubbelah is a personal project that excites him. “I wanted something near and dear to my heart,” he says. In 2016, before opening Che Fico, and after working as the senior sous chef at three-Michelin-star Eleven Madison Park in New York City, David launched a Russian food pop-up called Mama Galina in San Francisco’s Mission District.

 

Bubbelah’s menu roams the globe, from khachapuri, a dish from the former Soviet republic of Georgia, to kebabs of beef, chicken and fish. But David’s khachapuri, a boat-shaped bread that usually has melted cheese and a runny egg in the middle, features feta, mozzarella, spring onions and poppy seeds instead. “This combo made sense to me,” he notes. “I wanted feta for the zing and brininess, mozzarella for the meltiness and the poppy seeds reminded me of New York bialys. I like to make something my own.” His kebabs, made of meat or white fish like cod or rockfish, aren’t served on skewers. Instead, they’re tucked inside pita or lavash wraps that contain hummus, tahina, pickled turnip, shredded cabbage, garlic sauce, amba and schug (often spelled zhoug), a spicy sauce made from serrano peppers, cilantro and garlic. Kebabs are also served as rice plates.

“Those foods were very present in my childhood. Both my brother and I were latchkey kids because our parents worked and started their own businesses,” David explains. To help out, the family had live-in help from a series of Soviet women who hailed from Georgia, Uzbekistan and Ukraine. Russian meat kebabs are very different from Middle Eastern and Turkish kebabs, David notes. The Russian variety, called shashlik, are marinated meat cubes grilled over hot coals, while the latter are meats that can also be shaved from a vertical spit. Sturgeon is also used in Russian and Armenian kebabs.

Bubbelah’s mezze plate omits the ubiquitous hummus, and is a riot of color that features muhammara, labneh, matbucha, carrot salad and baba ganoush. Three of David’s favorite dishes are his matzoh ball soup, khachapuri and falafel, where “we developed the recipe ourselves.” His matzoh ball soup contains generous portions of shredded chicken and diced carrots in the broth, with the surprising addition of ground chicken in the matzoh meal for a boost of extra nutrition.

 

“As I get older, I’m more conscientious about my health. Last Passover, I wanted to make matzoh balls for my daughter but wanted her to get more protein, so I added chicken. It has a much more silky texture and is almost like a chicken dumpling,” says David, who recently penned the cookbook Dad, What’s for Dinner? It contains over 80 “unfussy” recipes from ravioli to lasagna, focusing on simple and yummy foods that encourage kids to become more adventurous eaters.

Despite his sterling pedigree—which includes being a semifinalist for the 2023 James Beard Foundation’s Outstanding Chef Award and a stint at Joel Robuchon’s The Mansion at MGM Grand in Las Vegas—David’s also a fan of more rustic fare and exudes enthusiasm over Bubbelah. “The food is great for lunch or dinner and is highly deliverable,” he promises. Expect new offerings like sabich sandwiches and dishes for the Jewish holidays.

chef’s choice – bubbelah-mpk.com

Nature Calls: Fantastic Fall Hikes

Words by Andrea Gemmet

On a recent Tuesday morning, I find myself on the Betsy Crowder Trail in Portola Valley inspecting an oak gall. I had no idea what these golf ball-sized spheres were before embarking on a two-hour hike led by Midpeninsula Regional Open Space District docents. Now, I’m fascinated by these weird little orbs.

Poetically described by my Midpen guide Tony as made out of “an oak tree’s tears,” galls form around a single wasp egg, protecting both the tree and the larva that eventually hatches and chews its way out. But they’re also useful for us non-wasps. For at least 2,000 years, people have crushed oak galls and combined them with water and iron to create a permanent black ink. How permanent? The United States Constitution was written in oak gall ink, as was Ireland’s famous Book of Kells and the ancient Dead Sea Scrolls.

Windy Hill Open Space Preserve, where you’ll find the Betsy Crowder Trail (along with the occasional oak gall), is just one of many gems in the Peninsula’s treasure chest of public trails in county parks and preserves.

Cover Photo: Courtesy of Alex Song / Photo: Courtesy of  Douglas Sheaffer

I’ve been to Windy Hill dozens of times, but this is my first hike with a group and a guide, and it’s clear that I still have a lot to learn. I come away with fun facts about the pretty (but mostly poisonous) types of berries that grow in late summer and fall, and a renewed determination to spend as much of this autumn as possible outdoors.

While there’s no bad time to get out in nature, this season holds special delights with its cooler days, colorful leaves and migrating birds. Spring wildflowers are glorious, but the reds and golds of autumn can be just as beautiful. I asked Lauren Ford-Peterson, a ranger for San Mateo County Parks, and Midpen rangers Marianne Rogers and Robin Reiterman Curtis to share their expert advice on the best places to stretch your legs while enjoying glorious fall weather.

Whether you want to go on a short, leisurely stroll or challenge yourself with a lengthier hike among autumnal flora and fauna, here are some remarkable routes for you to try.

Photo: Courtesy of San Mateo County Parks

Dean to Crystal Springs trails, Huddart County Park, Woodside (moderate/strenuous)

Keep an eye out for black-tailed deer and turkeys amid the fall colors on this 5-mile loop, says Lauren, who’s been a ranger with San Mateo County Parks since 2018. Along the trail, you can spot bursts of bright yellow leaves from California hazelnuts. “They look like they are floating, since the branches are so thin,” she says.

Tips: Start your hike at the Zwierlein Picnic Area. Huddart Park has a $6 vehicle entry fee, but you can borrow a free county park pass from any San Mateo County library.

More Options:
• Nonette Hanko San Andreas Fault or Franciscan Loop trails, Los Trancos Open Space Preserve, Los Altos. Expect to see excellent fall colors from maples, madrones and bay laurel trees on these short routes that have steep sections (especially Franciscan Loop), says Ranger Marianne. Hike both trails for a challenge or slow down with a self-guided earthquake tour on the San Andreas Trail, where you can shuffle and crunch your way through colorful fallen leaves “like a five-year-old on the East Coast.”
• Purisima Creek Trail, Purisima Creek Redwoods Open Space Preserve, Half Moon Bay. Choose your own adventure with an 8-mile out-and-back that starts from the Redwood parking lot on Highway 35 or take it easy by starting at the small lot off Purisima Creek Road and turning around at the 2-mile mark for a route that’s mostly flat and bordered by colorful big-leaf maples and redwoods, says Ranger Marianne. Look down to spot banana slugs and rough-skinned newts (But don’t touch!) or search high in old-growth trees for marbled murrelets, a black-and-white seabird that comes ashore to nest.

Photo: Courtesy of San Mateo County Parks

Cowell-Purisima Trail,
Half Moon Bay (easy)

This 2-mile out-and-back route is Ranger Lauren’s personal favorite. It’s where she goes for runs and takes her kids on her days off. “During the fall, it’s peaceful and hosts a beautiful view of the coastline.”

Tips: For an accessible route, start on the south trailhead, right off of Highway 1, and turn around when it narrows to a single path heading down to the creek. Visit on weekdays or come early on weekends to nab a spot in the small parking lot.

More Options:
• Salamander Springs Trail, Bear Creek Redwoods Preserve, Los Gatos. “Last year, we opened a ton of trails on the east side of the preserve,” says Ranger Robin. Find colorful big-leaf maples on this shady new trail, perfect for hot fall days. Parking can be tough on weekend mornings.
• Horseshoe Loop Trail, Skyline Ridge Preserve, La Honda. “I hiked it for the first time in the fall and honestly, it was breathtaking,” says Ranger Marianne, noting the colorful big-leaf maples and red-barked madrones. The trail is an accessible 1.2-mile loop around the aptly named Horseshoe Lake, and a good spot for birding.
• Zinfandel Trail, Picchetti Ranch Preserve, Cupertino. On this easy, 1.9-mile out-and-back trail, poison oak is easy to spot in the fall, when it turns bright red. “One of my favorite things is, after the first rain, there’s a seasonal pond that starts to fill up,” says Ranger Robin. After hiking, you can relax with a glass of zinfandel at the historic Picchetti Winery.

Photo: Courtesy of Mike Kahn - MROSD

San Francisco Bay Trail, Ravenswood Open Space Preserve, East Palo Alto (moderate)

This small preserve connects to the 350-mile (and growing) Bay Trail, so you can extend your hike as far as you’d like. “It’s paved and flat, great for biking and really beautiful,” says Ranger Robin. For an unusual source of fall color, check out the pickleweed growing in the briny marshlands. When it turns red, it’s absorbed all the salt it can take and is about to drop its leaves. You might see a salt marsh harvest mouse or ridgeway rail, two endangered species that thrive in this habitat.

Tips: Bring your binoculars and do some bird-watching at the preserve’s observation platforms. Parking is usually easy.

More Options:
• Pillar Point Bluff to Jean Lauer trails, Moss Beach. This 1.6-mile loop offers views of Montara Mountain and the San Mateo County coastline. Leashed dogs are allowed on the bluff trail, but not on the beach, which is in the Fitzgerald Marine Reserve, says Ranger Lauren.
• Hazelnut to Weiler Ranch trails, San Pedro Valley Park, Pacifica. This 4.1-mile loop offers valley views and an occasional glimpse of the Pacific Ocean. Ranger Lauren suggests popping into the visitor center, open 10AM-4PM on weekends.

Yountville Jaunt

Words by Johanna Harlow

A weekend in Yountville isn’t meant to be action-packed. With one main street bordered by restaurants, tasting rooms, boutique hotels, spas, a Panama hat shop and not much else, this is the kind of destination best savored at a slower pace. Wine, dine and expect the sublime in one of America’s most sophisticated small towns.

Cycle or Stroll

As you roll into town, get the lay of the land with a quick stroll. It’s only a breezy 20-minute walk from one end of tree-lined Washington Street to the other. As you scope things out, appreciate Yountville’s abundance of sculptures by taking the free self-guided art walk available online at townofyountville.com/238/art-walk.

Prefer cycling to strolling? Pick up a cruiser or e-bike at Napa Valley Bike Tours & Rentals or, if you’re checking into North Block Hotel, commandeer one of its complimentary bicycles to coast through downtown and the surrounding neighborhoods. For a more rustic route, take Yount Mill Road out of town and zip along verdant vineyards, the Napa River and surrounding hillsides dotted with grazing cows.

Cover Photo: Far Niente / Food Photo: Courtesy of David Escalante - RO Restaurant & Lounge

Remarkable Restaurants

Ready for the town’s renowned restaurant scene? We’re sure you’ve already heard of a little place called The French Laundry, but the area is overflowing with outstanding options. Beyond his legendary three-Michelin-star restaurant, Chef Thomas Keller has opened several more eateries around town, including RO Restaurant & Lounge, a partnership with his chef de cuisine, Jeffery Hayashi. This Asian-inspired dining destination delights in bringing the artful and unexpected to your table. Take the creamy uni on fresh brioche from the bakery down the road. Or the wagyu flat iron steak with shio koji marinade and cherry tomatoes, a sweet and savory synergy with bright acidity. Or caviar on ice cream. It shouldn’t work, but it does, the light saltiness of the cheesecake-like ice cream harmonizing with the miso caramel and pop of royal-grade caviar.

My favorite meal comes from Bottega Napa Valley, an Italian spot with an inviting interior in shades of amber and copper and a big sunny patio. Lunch starts strong with pesce crudo, the fish of the day stunningly presented atop a block of pink Himalayan salt and crowned with flowers and microgreens. Another highlight: the Sophia Loren pasta, celebrating the icon’s 80th birthday. It comes with tomatoes prepared three ways, including a robust sauce reduced down with chicken bones to impart a remarkable depth of flavor. “I describe the sauce like Sophia Loren herself—timeless, bold and full of character,” describes Chef Alex Espinoza.

 

Photo: Courtesy of Bottega Napa Valley

Drawn to all that glitters? Make your reservations at RH Restaurant, a wonderland of chandeliers in a greenhouse-like space brimming with olive trees. Seekers of all things cozy should head to Ciccio for wood-fired pizzas, rustic charm and rigatoni. Meanwhile, admirers of seafood will savor vermilion rockfish highlighted by aromatic laksa soup or lobster tail and chitarra pasta adorned with Early Girl tomatoes and basil at The Restaurant at North Block. If you want to let the chef show off, opt for the Valley to Coast Tasting Menu.

For those staying at North Block, slip into siesta mode back in your room, laze by the pool or curl up on patio furniture at the hotel’s European-style central courtyard. With contemporary décor of warm earthy tones, plus a patio or balcony in every room, and stellar staff, it’s easy to see how North Block earned its two Michelin keys.

Photo: Courtesy of Douglas Friedman

Cue the Cabernet

What’s wine country without a tasting or two? Expect high-caliber wines across the board at Stewart Cellars, which received recognition for three of its offerings in Wine Spectator’s Best of the Best list of California cabernets this year. There’s something for everyone, from the bold GSM blend with brambleberry notes and elegant tannins to the bright sauvignon blanc with characteristics of lemon and lime. Winemaker Blair Guthrie admits that he avoided working with this white wine since his country of origin, New Zealand, is drowning in the stuff—but Sonoma County’s approach to the varietal won him over. “I’m trying to express the California sunshine so you get those more tropical notes on it,” he says. “But I very much picked this wine early to also try and express those beautiful herbaceous notes that you get in New Zealand sauvignon blanc.”

Prefer to be in view of the vines? A 10-minute drive to nearby Oakville will take you to historic Far Niente. As you turn off the main road, a corridor of bowing trees ushers you to the tasting area. Your table, idyllically situated beside a pond and a pergola, seems straight from a Thomas Kinkade painting. “We let the weather be the expression,” our steward Scott Cook says as he pours a ruby red cabernet and pinpoints 2016, 2018 and 2021 as exceptional years for the varietal.

Photo: Courtesy of  Nickel & Nickel

At its sister property, Nickel & Nickel, let the cabernet have its say with a tasting exploring five variations of one varietal. You’ll learn what gives each its distinct character on a porch overlooking the mountains or in the historic Gleason Barn. The barn dates back to 1770 and was transported from New Hampshire before being rebuilt piece-by-piece. It’s one of the oldest (if not the oldest) buildings in California, and you can feel the weight of history in its hand-hewn beams.

Museum Meanderings

Just outside of town, you’ll also find the Napa Valley Museum of Art & Culture. Opened earlier this year, The MAC is currently still showing its interactive inaugural exhibition Julia Child: A Recipe for Life through March 8, 2026. Dedicated to the chef, author and TV personality who adapted hundreds of complex French recipes for American home cooks, the exhibit embraces all the senses. You’ll walk among huge pictures from Julia’s life, open pots to catch a whiff of her most popular recipes and peek into kitchen cabinets to watch clips from Julia’s cooking shows, her voice’s distinctive warble greeting you like an old friend.

Photo: Courtesy of Johanna Harlow

Windows in the gallery’s wall allow you to watch a class at the teaching kitchen of Under-Study café next door. If Julia’s journey inspires you, tie on an apron and join them. But if that sounds like too much fuss, don’t worry. In laid-back Yountville, slowing down and savoring your stay is always on the menu.

small-town stay – yountville.com

Exploring the Foothills

Words by Johanna Harlow

It’s a crisp fall afternoon and you’re headed to a concert at Saratoga’s Mountain Winery. As you drive through the wooded Saratoga and Cupertino foothills, a series of enticing adventures bid you pull over. On Highway 9, your route wraps around the shimmering Stevens Creek Reservoir and winds along the nearby creek. Opt for a meandering route along Skyline Boulevard and Big Basin Way, and you’ll whisk by boutique vineyards promising enchanting tasting rooms and signs pointing to county parks. Every branch off the main road murmurs of possibilities. The discerning explorer will heed the call and return to the region when there’s time to spare.

Winning Wines

Where to start? You’d do well to prioritize the region’s pride and joy: its boutique wineries. Not only do the vines flourish with temperature fluctuations from fog and elevation, but you’ll also stumble across stellar views everywhere you turn.

House Family Vineyards makes for a great start. With shaded couches flanking the hilltop’s crest, you’ll sip wine while scoping out neighboring vineyards as hawks coast on the air currents overhead. The tasting menu is excellent—ranging from blanc de noir with hints of white nectarine and a honeydew finish to cabernet sauvignon with black fruits and a touch of spice—but it’s the well-aged wines that truly sing. “Merlot is a crooner, the Sinatra of wines,” reflects winemaker Jim Cargill as I sip a 2012 vintage. “It can be velvety smooth. However, it often needs some back-up singers: cabernet sauvignon, cabernet franc and maybe petite verdot. These other varieties really help shoulder the wine through the palate. They give it
the nuance to finish and deliver a complete wine.”

 

Photo: Courtesy of Mount Eden Vineyards - Jason Tinacci Photography

This region’s wine history dates back to the mid-1800s when a hunter and trapper by the name of Elisha Stephens arrived after leading the Stephens-Townsend-Murphy Party across the Sierra Nevada, the first wagon train to successfully make the crossing (two years before the ill-fated attempt of the Donner Party). After settling in Cupertino, then known as West Side, Elisha planted a vineyard and blackberry patch—and had a slightly misspelled creek named after him. Many more followed suit, including
several sea captains who decided to drop anchor and put down roots (and vines).

French and Italian immigrants propagated grape cuttings after settling along rugged Montebello Ridge. It continues to thrive today with places like Picchetti Winery, with a brick tasting room dating back to the 1880s and plenty of peacocks on its property, Vidovich Vineyards, which welcomes picknickers, and Ridge Vineyards, which received praise for its cabernet from The New York Times’ chief wine critic Eric Asimov. Further south, sip pinot and ride a palomino (just not at the same time) at Garrod Farms, an estate winery and stables dating to 1893.

Photo: Courtesy of Domaine Eden - Keith Westra Photography

You have to be willing to work for your tasting at Mount Eden Vineyards, traversing a steep and winding road that turns to dirt toward its destination. But when you stand before the showstopping panoramic views of this untouched paradise, you’ll find it’s well worth the bumpy ride. The view stretches from Moffett Field and Shoreline to Apple Park and downtown San Jose, then gives way to the untamed Santa Cruz Mountains. Settle into a rocking chair on the porch for a highly informative chat about everything from the soil’s geological composition to the harvesting process. And don’t forget to appreciate the ivy that cloaks the adjacent house and creeps along the awnings, its leaves fluttering in the breeze. Its sister winery Domaine Eden, perched on the neighboring mountaintop, is also worth a visit.
Note that many of these boutique operations only offer tastings by appointment, so be sure to check winery websites before you jump in your car.

Get Active

It’s time to liven things up with an activity or two. First stop: the reservoir at Stevens Creek County Park. While you’re not allowed to dive into this enticing man-made lake, there are plenty of other ways to soak in its splendor. Kayak its waters or hike along its shore on the Tony Look Trail. You’re also welcome to bring your casting rod to hook bluegill and bass (though catch and release is recommended due to the recent discovery of mercury in these fish).

Photo: Courtesy of Sandip Bhattacharya

Feeling competitive? Bring a few frisbees and try your hand at the Villa Maria Disc Golf Course. Just a few minutes from the reservoir, this woodsy 11-hole course is perfect for a little friendly rivalry.

You might also choose to embrace your inner archer by loading your quiver over at the nearby Bowhunters Unlimited Archery Range. Whether you opt for haybale targets spread across a hillside clearing or a walking course winding through the woods, it’s sure to be a major hit. Not yet a Robin Hood on the range? Not a problem. Sign up for a lesson via the Bowhunters Unlimited website and you’ll be striking bullseyes in no time.

Speaking of pointy things, consider stopping by Skyline Chestnuts in nearby La Honda for the annual autumn harvest of the world’s spikiest nuts (buckets and suitably thick work gloves provided).

Long Ridge Open Space Preserve / Photo: Courtesy of Kirk Lougheed

Take a Hike

The hikers among us will be pleased to find the foothills overflowing with trails and lofty outlooks. All are welcome at the Fremont Older Open Space Preserve, including horseback riders and cyclists. Check the Midpeninsula Open Space website for docent-led cycling ventures along the popular paths of this preserve (an upcoming one on October 26 has a History on Two Wheels theme). Located on the urban fringe of Santa Clara Valley, the park’s Woodhills Loop Trail leads to stellar citywide views at Hunter’s Point.

Over at Saratoga Quarry Park, you’ll discover remnants of a historic quarry and informative plaques about the area’s industrial past, plus well-maintained trails, primo picnic areas and a hidden labyrinth.

Last but not least, trek the breathtaking Hickory Oaks Trail at Long Ridge Open Space Preserve. Follow the path as it rolls gently over the grassy hills, the surrounding mountain ridges and misty forests stretching as far as the eye can see. As the sun turns in for the night, bid the foothills a fond farewell.

Landmark: St. John’s Cemetery

Words by Margaret Koenig

Despite being the only graveyard in San Mateo, St. John’s Cemetery goes largely unnoticed unless you seek it out. Hidden along a dead-end street within a quiet, residential neighborhood, the nine-acre site has sometimes been referred to as a secret garden—although you’ll find far more gravestones than flowers. The crowning jewel is the elaborate Parrott family crypt, where generations of the Parrott family are buried. It dates back to 1886, the year that immensely successful banker John Parrott Sr. died. John and his wife Abby owned the 377-acre Baywood estate in San Mateo and after her husband’s death, Abby devoted her life to philanthropy. She regularly hosted meals for the local homeless population at her estate, and donated six acres of land to the Roman Catholic Church for the creation of St. John’s Cemetery.

The graveyard initially offered three consecrated acres for Catholics and two unconsecrated acres for Protestants, as well as a designated area for “paupers.” Since those days, people from all walks of life have been buried here. Near the Parrott family crypt is the impressive mausoleum built for Agnes Poett Howard Bowie, another early resident of the area. These elaborate structures stand in stark contrast to the simple crosses marking the graves of those of modest means. Off the main path, you can find these unassuming memorials clustered near one edge of the cemetery’s grounds. Some have headstones so old and faded that they are nearly illegible, the identities of their inhabitants erased by the relentless passage of time. With a population of 3,700 souls, the cemetery is nearly full, but some space still remains for those interested in spending eternity within its peaceful grounds.

Diary of a Dog: Athena

Words by Margaret Koenig

I’m Athena, and while I’m living the good life in Menlo Park now, I spent my first seven years in a laboratory, subjected to experiments seeking cures for tickborne diseases that affect cattle. Beagles like me are known to be docile, trusting and loyal. I was bred specifically for experimentation but thanks to a lucky break, my life has become so much more than that! I was rescued by the Beagle Freedom Project, and after being fostered briefly in Los Angeles, I started my new chapter with John and Kate in Menlo Park. They named me Athena, after the Greek goddess of wisdom and strength, a nod to their grandson’s interest in mythology. My name proved very apt. Let’s just say that I’ve had some medical issues, and I’ve conquered them all, sometimes against daunting odds. A year ago, my oncologist estimated that I had only a few weeks to live, and yet here I am, turning 12 this month and still thriving! No one can explain it. Just call me a little miracle. I happily occupy my days sunbathing, napping on any soft surface and soliciting belly rubs. I crave constant affection, and with my big brown eyes and sweet demeanor, John and Kate find me hard to refuse. I like to stretch my legs on long walks, and recently started bringing along my favorite toy, a stuffed lemur. As for the lab where I spent my formative years? It’s now an animal sanctuary called Freedom Fields. My happy ending may have been a long time coming, but thanks to John and Kate, it was worth the wait.

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: Looking for Lunch

While out for a hike near Crystal Springs Reservoir, Michael Pagano crossed paths with this wily coyote on the hunt for a little lunch in the tall grass. We’re not sure if this stealthy stalker was successful, but Michael certainly caught a captivating moment.

Image by Michael Pagano / @paganogafx

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.

Q&A: Juggler Matt Hall

The juggling Japanese teacher discusses hosting Gunn High School’s Game of Throws, his ninja phase and the strangest thing he’s thrown in the air.

Just how many balls can you keep in the air?
My record is nine balls, and I regularly perform up to seven balls in my act. The world record is 14 balls, which is mind-boggling.

So when did the juggling start?
After watching the Flying Karamazov Brothers on TV, I taught myself to juggle when I was about 10 years old. I really started juggling when I bought Charlie Dancey’s Encyclopaedia of Ball Juggling at age 27 and set a goal to learn every trick in the book.

What’s the weirdest thing you’ve juggled?
Lawn chairs backstage on the America’s Got Talent set.

Where are some of the places juggling has taken you?
England, Australia, New Zealand, Israel, Scotland, Canada, Netherlands, Mexico, Denmark as well as all over the U.S.

What’s a tricky travel situation you can laugh about now?
Realizing that rupees were not exchangeable outside of India. It meant I had to spend three days living in Bangkok Airport because I had no money.

Can you tell us why you love juggling conventions?
I cannot recommend these events highly enough. They happen all over the world and come in all shapes and sizes. Locally, may I humbly recommend Game of Throws, hosted by the Gunn High School Juggling Club? It happens in late January with about 500 attendees, and is free for all.

What’s the dumbest way you’ve been hurt?
Stitches on my forehead from a failed front flip, trying to impress a girl in high school. Not my finest hour.

Where did you learn Japanese?
When I was a first-year student at the University of Notre Dame. (Go Irish!) I was chosen to spend my sophomore year in Tokyo at Sophia University. Later on, I spent three years teaching on the JET Program in Fukuoka and another two years working for the Japanese Consulate in Chicago.

What drew you to the Japanese language?
I read Shōgun when I was 14 years old and all I wanted to do was become a ninja. My high school did not offer Japanese so I took French instead, but when I got to college, it was all Japanese, all the time.

Do you have a favorite city in Japan?
Tokyo, in my opinion, is probably the best city on the planet. Sorry, New York.

What is your most cherished possession?
I would say my two cats—Sammy and Black Fuzzy—but they are definitely not possessions, but rather members of our family with full voting privileges. If anything, they own me.

Did you have a dream job as a child?
When we took an occupational test in junior high, my scores in adventure and new experiences were almost off the chart. Raiders of the Lost Ark had just come out and I wanted to be Indiana Jones.

What’s something that makes you grateful?
I am so lucky to say that I found a hobby, and got good enough at it that it has provided 20-plus years of free travel around the world, in addition to meeting hundreds of great folks.

Path to Gold

Words by Johanna Harlow

When Katie Holloway Bridge lists off her sports injuries, she does so with the casual air of one who recognizes this comes with being a professional athlete. “I’ve had dislocated pinkies. I broke this bone in my eye and I’ve broken my right hand,” says the sitting volleyball athlete and five-time Paralympian. She shrugs off a torn hip. “It’s not something I take time off for. It’s just going to be there.” When Katie takes to the court, her inner warrior awakes. “It’s not me at all!” she promises. But “when I get angry, I play better. I’m like, ‘How dare you think that you’ve worked harder than me? That you deserve this more than me and my teammates?’… I play with a chip on my shoulder.”

From the start, the six-foot-three athlete fought for her place on the roster. Born without a fibula in her right leg, Katie underwent amputation as a toddler. While that didn’t keep her from playing sports (trying basketball, T-ball and soccer at the age of four), she wasn’t as fast as the other children. “I was cut from a lot of sports teams growing up and just felt like I always had to prove myself,” Katie says. And the other kids weren’t always kind. “I was the tallest girl, I had one leg—you name it, I was ‘the other,’” observes Katie. Middle school girls could be particularly mean, especially behind the closed doors of the locker room. Katie took to hiding her prosthetic with tall socks and long pants. “I got out of high school swimming when I was a freshman because I was terrified of taking my leg off and being in front of people.”

But competition is in her blood. Katie’s father played football for Central Washington University, her professional golfer cousins took to the green and her sister sank baskets at Seattle University. Katie’s persistence paid off, earning her a spot on the basketball team at California State University, Northridge. Though she didn’t know it at the time, Katie was the first female amputee to compete at the NCAA Division I level. “I just want to be treated like everyone else,” she says with a shrug.

Looking back, the professional athlete notes, “College basketball was … a lot.” Katie makes an expression somewhere between a grin and a grimace. “I’m very proud of playing at the D1 level, but also, every day, hated it.” She pulled through thanks to daily calls to her family. “I also walked away with lifelong friendships and knowing how much I could withstand,” she reflects. It was also at Northridge where Katie fell in love with an entirely different sport involving a court and a net.

 

The U.S. sitting volleyball team only spent a brief stint training on Katie’s college campus, but it was just long enough for her to get hooked. “It found me,” Katie says of Paralympic sports. “There were women like myself who were amputees who loved exactly who they were … it transformed my life.” Thoughtfully, she adds that it happened at just the right moment. “I was very moldable in that time of my life.”

That doesn’t mean sitting volleyball didn’t take some getting used to. Accustomed to tough-love coaching, Katie didn’t know what to make of all the positive reinforcement. During basketball practices, “We would miss a shot and we’d run … you’d be half effort and we’d run. I am haunted by the word baseline.” Volleyball on the other hand? “It’s like, ‘Out of those 10 balls, you did eight well. What did you do right?’” she describes with a chuckle. “That was hard to get used to!”

But adjust she did. Five Paralympic games later, Katie is at the pinnacle of her sport. “In the first part of my career, we were chasing down gold and we were the underdogs. I’ve always been an underdog, so I feel like that’s a really good place for me to be mentally,” she notes. After winning silver medals at both the Beijing and London Paralympics, Katie’s team took gold at the following three games. After winning in Rio, there was more pressure to be perfect, she notes. “In Tokyo and then in Paris, we were who people were going after. All the eyeballs are on you.” The best countermeasure? “Trust the process and trust your teammates,” Katie says. “Trust you’ve done everything you can—and just play the game.”

After the glamour of the games fades away, it’s back to business as usual. Katie trains at the Riekes Center in Menlo Park, a multipurpose space with athletic facilities and recording studios that supports veteran and adaptive sports. “Whatever you need, we’re here for you,” they told Katie when she first moved to the area. “And that’s been true ever since,” she says. “They’ve been my center and my rock!” The center even lent her a studio to record Inside Parasport, a podcast Katie hosted with Paralympic swimmer and cyclist Kelly Crowley.

What does Katie wish more people knew about Paralympians? “We’re elite athletes, and it’s not just about our sob story,” she declares. “We operate at the highest level in our sport with a very unequal amount of resources so we often have full-time jobs.”

But the persistence of these Paralympians pays off when they’re proudly standing before the world. Nothing beats that charged moment of walking into the opening ceremonies at your very first Paralympic Games, says Katie. “The lights come on you and you walk out of the tunnel and it’s just this wall of sound. All you can hear is ‘U-S-A! U-S-A! U-S-A!’ It gives you goosebumps.”

Essay: A Forever Friend

Words by Sloane Citron

Each summer, my brother Dan and I meet in Denver, where he lives and practices medicine, and from there we drive to Amarillo, Texas, where we grew up. We stay with a dear family friend who now has the ramshackle cabin that her parents built in the Palo Duro Club. An offshoot of the Palo Duro Canyon, it’s in one the most beautiful places in America, and also one of the least-known. After the Grand Canyon, it is the second largest such canyon in our country.

While Dan relaxes at the cabin—hiking, swimming, wildlife watching and hunting for arrowheads—I spend a good portion of my time hanging out with the same kids I grew up with. There’s Julie, my kindergarten girlfriend, Scotty, my first friend who lived three houses down from me, Susan, my grade school gal. And at the top of the list is Mike, one of my closest and dearest friends in Amarillo, or anywhere, for that matter.

I left for prep school at Andover following middle school at Austin Junior High, and I was mostly miserable 3,000 miles from home, where I was slow to adapt and slower still to make friends. Whenever I flew back for vacations, my father would pick me up at the airport and take me to our family home. Every time—and how he always knew I still don’t understand—sitting in his car waiting for me was Mike. You couldn’t ask for a more loyal pal.

I have gone back to Amarillo once a year throughout my entire adulthood, first to visit my dad, and after he died, to visit my friends. As time passed, I realized that those visits helped me understand who I am. They allowed me to enjoy an environment totally different from the frantic pace of the Peninsula. It is a lovely city, with beautiful 1940s homes, brick streets and kind, friendly people. And every visit included spending time with Mike, playing golf, hanging around his family’s printing company, reminiscing about the outrageous things we did as kids.

Mike has done something that few can achieve: he inherited a medium-sized family company, grew it and successfully handed it off to his highly capable son, Jake, who is now powering the firm forward.

Two years ago, while on my annual visit, I noticed that Mike seemed a tad bit off. We were out at the dusty country club we grew up at ($5,000 to join today!) and he had a hard time introducing me to people and making decisions. I didn’t think much of it, since recalling names is at the bottom of my own skillset.

But then, during our regular phone calls, I noticed more challenges and difficulties. I called his daughter, Kacie, and she told me that Mike had been diagnosed with early onset dementia. It knocked me for a loop. Last year, during my visit, the changes were a bit more pronounced, though we could still do most everything we would normally do, and Mike was still working with his son to manage the company.

But over the last year, as is inevitable, things have gone downward. Mike is still there but he repeats thoughts, calls me up the next day after we have talked to tell me the same things we discussed the day before and was gently removed from any management duties at the company. I don’t know the details of his dementia diagnosis, but it’s real, whatever it is.

Fortunately, there was an old home, not used for much of anything, attached to their printing company. After some minor renovation and a good cleaning, the house was the perfect place for Mike, since he enjoys wandering around the printing plant and kidding around with the employees, who all love him.

Mike had always been there when I needed a friend. Goodness begets goodness, and now it was my turn. On my latest trip, I hosted a dinner party in his honor—not just to celebrate him, but to surround him with the people who mattered most in his life, and to remind them of how deeply they still matter to him now. The night was alive with laughter and stories, and for a few precious hours, the weight of his illness lifted. Mike was happy. And that was everything.

I love Mike, and it tears at me to see how cruelly this disease is stealing from him. But love calls us to act. As it’s said, helping one person may not change the whole world, but for that one person, it can mean the world. For Mike, for those we love, we must keep showing up—with our time, our presence, our hearts. Because in the end, that is how we honor both friendship and life itself.

Snug Seaside Escape

Words by Sheri Baer

Nestled at the juncture of Tomales Bay and Bodega Bay and tucked at the end of a dead-end road, discovering Dillon Beach requires intention. So why set a course for this remote destination? Along with crisp ocean air, soul-cleansing views and a mile of dog-friendly beach, the small town’s biggest enticement is a cozy enclave of custom-made tiny homes. A natural point of convergence, Dillon Beach Resort calls for gathering your crew—be it family or friends—for coastal playtime and escape.

Getting There

Highway 101 will get you there faster (just an hour-plus past the Golden Gate Bridge), but taking the more scenic Highway 1 expedites the mental transition from tense to tranquil. After you pass through—or linger a bit—in charming Olema and Point Reyes Station, the route hugs the Tomales Bay coastline, revealing tantalizing glimpses of Point Reyes Peninsula, oyster shacks and barnacled fishing boats. The town of Tomales marks the turn-off to the final four-mile stretch down Dillon Beach Road. Cue wisps of coastal fog, and the journey’s end evokes Brigadoon, if the mystical Scottish village suddenly materialized with miniature houses.

Cover Photo and Exterior Shot: Courtesy of Kassie Borreson

A Transformative Tale

The winsome sight that greets you is a far stretch from what Mike Goebel saw back in 2016. A serial hospitality entrepreneur, Mike opened his first San Francisco bar at age 25, followed by a string of bars, nightclubs and restaurants, and eventually, Petaluma’s famed beer garden, Brewsters.
Then Mike heard about a rare opportunity in West Marin—a historic site dating back to the late 1800s: 55 acres of coastal land associated with an RV park, plus a restaurant, general store, privately-owned beach and parking lot. “It would take a unique operator to be able to handle all those different business operations,” he recalls thinking. “It was in rough shape and the RV park was in shambles.”

And yet… “You could see the potential with this dramatic view and location,” Mike smiles in retrospect. “We saw the gem that it could be and just went to work breathing life and love back into the property.”
When Mike and his partners took ownership in 2018, the tiny home movement emerged as the perfect solution for the space’s zoning requirements. Along with three updated historic cabins, the resort offers 25 compact dwellings—all remarkably efficient without compromising comfort. “We want people to enjoy the units not only when it’s sunny and beautiful with the wonderful views,” Mike says, “but also if it’s foggy, cold or rainy, hunkered down by the fire with a blanket and a good book.”

Photo: Courtesy of Kassie Borreson

Year-Round Escape

For the tiny home curious, Dillon Beach’s cottages come in five sizes and styles, blending both novelty and nostalgia. With “coastal farmhouse distress” accents and retro-style appliances, rooms range from 150 square feet (pull-down Murphy bed—up to two guests) to 530 square feet (bedroom, sleeping loft and sleeper sofa—up to six guests). Perched on a bluff with extras like private decks and panoramic vistas, the resort also features an inviting mix of communal spaces. Think wine-o’-clock in Adirondack chairs, games of cornhole, s’mores over a fire pit and visits to the onsite General Store for morning coffee and pastries or Double 8 Dairy soft-serve in the afternoon.

Worth noting: the General Store keeps year-round hours, stocking carefully curated provisions and merch, from surf gear to grab-and-go bites and picnic supplies including local wines and artisanal cheeses. Meanwhile, the property’s Coastal Kitchen serves up farm- and sea-inspired seasonal cuisine with signature takes on clam chowder, fish and chips, and shrimp tacos.

Photo: Courtesy of Hog Island Oysters

Foodie Excursions

Surrounded by West Marin’s bounty of farms and seafood, Dillon Beach prides itself on sourcing from local purveyors. The same fresh ingredients—from the chèvre-style goat cheese sold in the General Store to the plump, salty oysters on Coastal Kitchen’s menu—can also be your guide to foodie outings and adventures.

An easy 10-minute hop away, Toluma Farms & Tomales Farmstead Creamery presents a bucolic peek into farm life with tours and cheese tastings. This dairy is a rarity that produces award-winning cheeses of both goat and sheep’s milk. Whether you’re taking in the milking parlor or grazing pastures, you’ll get behind-the-scenes insights, but visit during kidding season (late April to May) to add adorable baby goats into the mix.

Photo: Courtesy of Tamara Hicks - Toluma Farms

Oyster farming in Tomales Bay dates back to the 1870s, a storied tradition tied to the area’s rich coastal estuary and tidal conditions. For a deeper dive, book a tour of Hog Island Oyster Co., where you can learn how oysters are grown, along with shucking and tasting them. Stop by The Hog Shack to pick up shellfish to-go or enjoy Hog Island hospitality at The Boat Oyster Bar or down the road at Tony’s Seafood, where you’ll find oysters served raw with lemon and Hogwash mignonette, and grilled selections including chipotle-bourbon butter and Tony’s BBQ sauce.

Established in 1909, Tomales Bay Oyster Co. is California’s oldest continuously run shellfish farm and another option for buying fresh oysters, clams and mussels. That same family-run farm is behind The Marshall Store, a beloved seafood shack with ambiance to match. Dating back more than 90 years, waterfront favorite Nick’s Cove offers a revamped menu with callouts like “fries with eyes” (smelts) and a smoked black cod dip served with fried saltines. Pro tip: save room for a fish bowl sundae with deliciously whimsical cotton candy crunch.

Back at Dillon Beach Resort—an unpolished gem that’s shining brightly once more—Mike plans a rollout of experiences including live music, wine tastings and open-fire beach dinners. But the underlying vibe remains constant: kicking back at the seashore. “We want families to come out and share it with other families and their friends,” Mike summarizes. “Bring the kids, bring the dog. You’ve got the beach and West Marin’s iconic sites all around you. It checks a lot of boxes.”

outsized fun- dillonbeachresort.com

Essay: Our Soulless Society

I watch as the world moves forward, and I’m not impressed.

Those of us alive today seem destined to accept that which is put in front of us, without the ability to change much. The untouchable corporate and internet world dominates most of what we buy, watch and read. No longer are there many alternatives, places we can give our business and where we might find an owner who would actually take the time and care to serve us.

Along the way, I’ve come to believe that we are part of a growing, unrelentingly soulless society.

I looked up the definition of “soulless” and it said, “the lack of human feelings and qualities,” and that is indeed how we now live much of our lives, reduced to dealing with computers at every stage of our day, with little opportunity to be heard or to live differently.

Because machines are so capable today, it is far easier and cheaper for the companies that dominate our lives to make us live in a world without human contact. If you have an issue with Google, Amazon, Netflix or Facebook, go ahead and try to find a human to help you. It’s possible to go through a whole day and never have a conversation with another person. That doesn’t sound good and it’s certainly not a recipe for a healthy and fulfilling life.

Yesterday, I had to go to Ikea, my least favorite store, to buy a shelving unit that holds metal baskets. We use them in our playroom so that the plethora of toys, games, puzzles, Legos and books can be organized, at least while the nine grandkids (all age six and under) aren’t there.

I preplanned my visit so that I could avoid the labyrinth-like layout that defines the store. When I could not find the location of the boxes I needed, I asked an employee who, without a word, pointed to a screen a short distance away where I could look it up myself. I eventually found my box and headed to the shortest line—which was the self-check-out line. I went through it without a word to anyone.

From there, I had lunch with a friend at a new, hip Palo Alto restaurant. Though it is rather expensive and high-end, we had to place our order on a screen at the front. A sign pointed to where we would pick up our food when it was ready. If you wanted water, there was a self-serve area for filling a glass. When I realized that we would literally have no human connection, I was a bit flummoxed when the machine gave me the options for a 15-, 18- or 20-percent tip. How about none—does that work for you?

After lunch, I headed to Target to look for a 49ers shirt for my grandson Noah’s third birthday. The store was cold and lifeless. There was no music, nothing cheerful, nothing to make my experience enjoyable. I couldn’t find a football jersey (or anyone to ask about it) but there was a nice one for the Giants, so I walked to the front, where the self-check-out line beckoned. Again, I was in and out of the store without any interaction with a human.

These stores are all competing for their lives with Amazon, that great killer of everything dear—a monolith that our government has allowed to grow unchecked, destroying everything in its wake, from bookstores and toy stores to pharmacies and delivery companies. It got me realizing that there really wasn’t much of a difference in experience between large corporate-owned stores and Amazon anymore. The advantage of the store is that you can see a product and take it home with you. Amazon’s advantage—which seems to give it an insurmountable lead over, well, everyone—is its ability to deliver your goods the next day from an endless selection at an unbeatable price.

Once you are home from your soulless, human-free day out, there is little conversation with your family because they are absorbed by their phones or iPads. And instead of calling someone on the phone to see how they’re doing—and to hear the emotions and nuances in their voices—we text them or maybe email or WhatsApp them.

One can literally go through a full day—out and about and “communicating” with others—with no meaningful human interaction. I think we underestimate how much is lost when we eliminate the conversations—even the small ones—in our day. Just saying, “Hello, how are you?” or “How’s your day been?” brings a touch of humanity to us all.

Soulless. That’s where we are and we’re diving in deeper with AI, which will only make matters worse. Even with my introverted personality, I am trying to engage just about every human I encounter. My friend Dan showed me the way. Ask a waiter about themself; ask the postman about his routes; open doors for everyone; help an older person or a young mother navigate their way.

Fight it and don’t give in. Don’t let the soullessness being foisted upon us turn you into a soulless person. Make local bookstores, mom-and-pop restaurants and independent hardware stores your destinations. And while you’re there, make sure to ask everyone how their day is going.

Q&A: Maryles Casto

The former flight attendant, Filoli board member and founder of Casto Travel agency shares her favorite moments and biggest lessons from a lifetime in the air.

What was your first flying experience?
On my father’s two-seater plane, doing acrobatic maneuvers. That’s when my love affair with flying began.

How did you approach your job as a flight attendant for Philippine Airlines?
I learned early on to treat every passenger who boarded my flights as a guest in my home.

Did you have any stressful situations while working?
On a DC3 flight, heavy turbulence caused by a big altitude drop caused the rear baggage compartment’s cover to open. Roosters in cages got out and flew around the cabin. Chasing after them was quite an undertaking!

What does travel mean to you?
It’s a classroom without walls.

Which unfamiliar foods have you eaten on your travels?
A piece of alligator (which tasted like chicken), cockroach (ugh!), snake and snails.

What was one of your most memorable flights?
On a flight originating from a city of mostly native tribal groups, two fierce warriors in full regala carried on their kris swords. I asked the pilots to help and was advised (with amusement) that their swords were a sign of authority and would not be surrendered to this newbie flight attendant. I sat the warriors down right in front of my seat where I could have my eyes glued to them the whole flight.

How did this stand-off conclude?
Just before landing, it was part of our service to pass around a tray of candies. My two gold-toothed warriors considered it a gift and smiled. It was a happy ending.

Can you share an important life lesson?
Whether you choose to stay the course or try a different
path, anywhere you go, your strength, abilities and talents
go with you.

Tell us about one of your more adventurous travels.
Paddling down the Sepik River in New Guinea in dugout canoes to reach Karawari Lodge. The canoes were very uncomfortable—the seats were directly on each crossbeam—but the river also had many villages where we could stop. We chose it because it was remote, still undiscovered and we could experience its various ethnic groups and their traditions.

What’s your favorite souvenir from that Sepik River trip?
It’s more of a treasure. It’s the mask that a medicine man from a headhunting tribe was wearing. He fancied my old sneakers and a barter was reached.

What have you been watching lately?
The Americas, a nature series narrated by Tom Hanks.
It’s an incredible journey, exploring the creatures and ecosystems from North to South America, with unbelievable footage of snowy mountains, wildlife, tropical rain forests and the oceans.

Diary of a Dog: Mathilda

As told to Margaret Koenig

I was named for the heroine of the classic children’s book, and while I may lack my namesake’s prodigiousness, my lively spirit more than makes up for it. I’m Mathilda, a four-year-old bernadoodle (half Bernese mountain dog, half poodle) born at Swiss Ridge Kennels in Ontario. Because the U.S.-Canada border was closed during the pandemic, my journey to Menlo Park was complicated. I was driven to the border and met by a “puppy nanny” who spent the night with me in Buffalo, New York, before flying to SFO. Robin, who had been kept informed of every detail of my journey, met us at the airport. We were equally excited to finally meet each other! My life with Robin in Menlo Park can be summed up as snooping, socializing and spinning. My favorite activity is sitting high on a hill where I can watch over the world (and spy on everyone I see). I love to meet and play with humans and dogs alike. There’s a transitional home for young adults up the street, and when I meet them on walks, I freely bestow my kisses and affections. I’m equally excited to interact with fellow dogs. The neighborhood knows me for my pirouettes, when I throw myself into the air in greeting. My energetic nature has occasionally led me into trouble. I failed a Canine Good Citizens class after launching myself at the examiner and, in Robin’s words, “going ballistic” on a rescue dog that had been brought in to test everyone. They promised I could try again when I’m older. Until then? I’ll be right here, keeping an eye on everyone and happily twirling.

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: Salty Scenery

Ted Simon’s aerial image of a salt pond’s livid hue casts the perimeter of the Bay in an otherworldly light. Tiny microbes that thrive in the briny brew are responsible for the color—the saltier it is, the redder it gets. Ted, a local historian raised in Belmont, has been on a years-long mission to document the area’s transformation through his photos and interviews with locals.

Image by Ted Simon / tjsimon@pacbell.net

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.

Seaside Sax

Words by Johanna Harlow

At a beachside venue in Half Moon Bay, a jazz quartet is getting into the groove. The bandleader, a vibraphonist named Jalen Baker, wields his mallets in ways that require quite a lot of core strength. The bassist bobs and bends, the pianist plunges into a rousing riff and the drummer builds into cymbal-crashing crescendos. It’s a good day to be at the Bach Dancing & Dynamite Society.

“I love places like SF Jazz … I give them a lot of credit, but it’s not my favorite place to go hear jazz. I’d rather be here,” says Barbara Douglas Riching. In addition to her role as artistic director and president, she’s also the daughter of the Bach’s fiery and free-spirited founder, Prentice “Pete” Douglas.

Cover Photo: Courtesy of Brian McMillen / Balcony Photo: Johanna Harlow

You need only attend a show at this 200-seat venue to sense the palpable intimacy and authenticity of this place. “My dad felt very strongly that jazz was like chamber music—and it should be presented that way, in a very intimate situation. I totally agree,” says Barbara. “People feel like they’re a part of one organism in this room. It feels like we’re all really connected.” The greats have flocked here since its opening in 1964, with Etta James, Bobby Hutcherson, Bill Evans, Duke Ellington and Dizzy Gillespie taking the stage.

Beginning with a Bang

At 17, Pete snuck into his first bar and encountered Southern California’s spirited jazz scene. The contagious music of swing, bebop and West Coast jazz caught hold of his soul and never let go.

Later in life, Pete took a gig as a San Mateo County probation officer. “More beatnik than beat cop, Pete didn’t conform with correctional life,” reports The Mercury News on Pete’s life. “He wrecked his county-issued Chevrolet—and cracked gum in court. He was most comfortable wearing a Mediterranean fisherman’s cap and smoking a pipe.” The siren song of the sea drew Pete to Half Moon Bay, where he bought a ramshackle beer joint and transformed it into a beach house—a lively one where he regularly hosted parties and jam sessions.

Photo: Courtesy of Brian McMillen

On one memorable day, Pete and a few friends were hanging out when visitors popped in to show off some newly acquired dynamite, suggesting they blow it up on the beach. Pete and his pals opted to swing dance to Bach’s Brandenburg Concertos instead, the drama of the music heightened by the subsequent thundering BOOM outside. When Pete opened an official music venue in his home the following year, he had its name all ready to go.

For Pete’s Sake

Having the Bach’s early concerts (along with wedding venue rentals) take over your living room was less whimsical than you might think. “In the ‘60s, when people had weddings, it was a big rock band and people slopping red wine all over the place,” Barbara says. She and her sisters would sneak upstairs to swipe food—and sometimes a little booze as they grew older. “But yeah, we hated it.”

Photo: Johanna Harlow

As word spread, Pete expanded to keep up with the growing demand, adding a dedicated performance space and oceanside deck. But that didn’t change his open-door policy. Pete had a tendency to bring home stragglers of all stripes, at all hours. Breakfast in the Douglas household often meant a hitchhiker, starving artist or wayward teen would wander in mid-meal.

One of those angsty adolescents, Pat Britt, had Pete as his probation officer. Upon seeing the kid’s saxophone, Pete invited him back to the house to play. Music would become a lifelong career for Pat. It wasn’t the only time Pete left a lasting impression. He permitted Tim Jackson, a flute-playing surfer and Volkswagen vagabond, to sleep in the concert hall while working as a janitor and ticket-taker. Tim became Monterey Jazz Festival’s artistic director and founder of the beloved Kuumbwa Jazz Center in Santa Cruz.

Photo: Courtesy of Brian McMillen

Tuneful Tales

Barbara’s gaze grows distant as she journeys down musical memory lane. She resurfaces to recount tales from her time collecting tickets as a teen. “It would get so crowded that the door couldn’t open anymore,” she reminisces. “I would stand on my stool back there and watch the music.”
One favorite performance from this time was with Michel Petrucciani, a pianist who suffered from brittle bone disease. “They literally carried him onto the stage,” Barbara recalls. But there was nothing stunted about the nimble way that man tickled the ivories. “He just blew me away … After a couple songs, I ran downstairs and got my boyfriend. I’m like, ‘You’ve got to get up here!’”

At 85, Pete took his final bow. “For some weird reason, we thought my dad would live forever,” Barbara reflects. Taking up that mantle was no easy feat. “It’s not like my dad ever taught us anything about the business,” notes the director. That said, she was up for the challenge. “The booking came naturally to me,” she shares. “I was exposed to it my whole life. I know all the local jazz musicians.” Thanks to her background as a CFO, business-savvy Barbara also gave the Bach much-needed structure, a ticketing system and a membership program. “My dad … that was not his thing,” she chuckles.

Photo: Courtesy of Jim Bourne

For a Song

What is it about jazz that wins us over? For Barbara, a big part of it is the improvisation. “You really never know what’s gonna happen … It just moves me.” There’s also a riveting dialogue that happens between the instruments. “The musicians work together,” Barbara describes. “You kind of learn how they all trade off.”

Of all the subgenres, her soft spot is “post-bop and instrumental jazz such as John Coltrane.” Wryly, Barbara notes, “A lot of people might call it headache jazz. I love it when you’ve got a sax player and they just solo for five minutes. It’s heaven to me.”

The show has ended. The musicians and audience have gone. And only the director remains. A hush has fallen over the auditorium. But the Bach is just catching its breath—biding its time before again raising its voice in another joyful performance. “One of the greatest things my dad gave me is the exposure to different people and musicians and all the patrons who came here,” Barbara reflects in this quiet moment. “My dad taught us how to listen to the music.”

all that jazz – bachddsoc.org

Landmark: Charles Brown’s Sawmill

Words by Andrea Gemmet

Everybody knows good ol’ Charlie Brown from Peanuts cartoons, but Charles Brown remains something of a mystery. Charles earned his place in local history by building the Peninsula’s first sawmill in 1847, on the banks of Alambique Creek in Woodside. His nearby home, a seldom-seen adobe house tucked away on private property, dates back to 1835 and is the oldest man-made structure still standing in San Mateo County. If you’ve driven along Portola Road and noticed a stately California Historic Landmark monument, then you’ve been just a few hundred yards from the site of the long-gone sawmill. Charles (who was also known as Carlos Moreno) was born in New York but relocated to Alta California when he jumped ship in San Francisco after arriving in 1829 on the whaler Alvine.

A lot of details of his life are hard to pin down, as he was a teller of tales who gave conflicting accounts of his past and was described as “a restless, bombastic man, who was a hopeless speculator,” according to a short, warts-and-all biography by Joan Levy in the San Mateo County Historical Association’s archives. Charles’ first sawmill was a bust—it relied on water power from the creek, but he didn’t realize that Peninsula creeks tend to dry up in the summer. By the time a steam-powered sawmill replaced it a year later, Charles had moved on. In 1850, he left the area and later turned up near Lake Merced, where this rolling stone finally decided to gather some moss. After marrying a widow in the area, Charles lived out the rest of his life on her family’s land and died there in 1896.

Paddles Up

Words by Margaret Koenig

The distinctive pop of a pickleball as it hits the paddle has become an increasingly prevalent sound nationwide—including on the Peninsula. First invented in 1965, pickleball has become widely popular. Today, it’s become known as America’s fastest growing sport. Tempted to give it a try but unsure where to start? We’ve got you! Think of this as Pickleball 101 for Peninsulans.

What is pickleball?

Pickleball is a racquet sport that combines elements of ping-pong, tennis and badminton. It’s played by either singles or doubles teams on a badminton-sized court using paddles and a hollow, perforated plastic ball. Though similar to tennis, pickleball is generally considered easier to learn, making it a more accessible kind of racquet sport.

“Beginners can feel accomplished in a very short time,” says Monica Williams, co-founder and former president of the Palo Alto Pickleball Club, one of the foremost pickleball organizations on the Peninsula. “I give an enormous amount of complimentary beginner lessons and can have them playing within an hour. That is very appealing to beginners.”

Gearing Up

Another part of the appeal is that it requires very little equipment to start—all you’ll need is a paddle, a few balls and a place to play. Pickleball paddles come in a range of shapes and sizes, with each style offering its own benefits. Wooden paddles are a popular choice for beginners due to their affordability and durability, but graphite and composite paddles can offer more maneuverability and control, making them a more suitable choice for intermediate and advanced players. Paddles also come in three different sizes: standard, the most common type; elongated paddles, for athletes seeking greater reach and control; and wide-body paddles, the easiest type for beginners to use.

Local tennis shops on the Peninsula like Tennis Town & Country in Palo Alto, Tennis Station in Burlingame and Swetka’s Tennis Shop in Mountain View all offer a broad range of high-quality paddles for players of all skill levels. Not confident about which paddle to purchase? Tennis Town & Country and Tennis Station both allow you to “demo,” so you can try out a paddle to make sure you’ve found the perfect fit. All three stores also sell balls, shoes and any other equipment you might need.

When choosing a paddle, Monica advises beginners not to buy one “until you’ve had a chance to try a few different paddles and you find one that feels just right for you.”

Where to Play

From public courts to private clubs, there’s no shortage of places to play pickleball on the Peninsula. Mitchell Park in Palo Alto is regarded as one of the best public facilities, offering designated courts for beginners and singles. In Redwood City, drop-in outdoor courts can be found at Red Morton, Andrew Spinas, Marlin and Mezes parks; Red Morton Community Center also has several indoor courts.

At Nealon and Kelly parks in Menlo Park, pickleball courts can be reserved online, as can Alexander and Hallmark parks’ courts in Belmont.
San Mateo also offers plenty of places to play, both indoor and outdoor. Central Park has six dedicated pickleball courts, while Bayside/Joinville Park and Los Prados both have dual-use pickleball and tennis courts. For those who would prefer to play in an indoor space, you can use San Mateo High School Gym’s drop-in pickleball courts for a small fee.

Clubs, Clinics and Community

While many players learn by simply showing up at a public court, lessons can be a helpful way to master the basics quickly. The Half Moon Bay Pickleball Academy offers both private and group lessons, and various clubs on the Peninsula can also provide new players with a supportive community and source of guidance when getting started.

Located at Mitchell Park, the Palo Alto Pickleball Club offers beginner sessions, round-robin tournaments and clinics for players of all skill and experience levels. The Foster City Pickleball Club also hosts tournaments, as well as intro sessions for new players at the Foster City Pickleball Courts. For those looking to jump in and start playing, the Mountain View Pickleball Club holds open play at Rengstorff Park daily from 9AM to 9PM, and the Burlingame Pickleball Group has drop-in pickleball courts at Washington, Ray and Laguna parks.

Nervous about showing up alone and not having anyone who will play with you? Don’t be. One of the biggest draws of pickleball is the social aspect. Players can just show up at a court and easily find a game to join at their level. “Pickleball is welcoming and inclusive, very social, and it brings a community together,” says Monica. “Our club’s motto is: ‘Arrive as a stranger and leave as a friend.’”

play ball – pickleheads.com

GO CLUBBING
It’s hard to say what pickleball enthusiasts like best, the game or the active community that plays it. Check out these Peninsula clubs for tournaments, tips and support for beginners. 
+ Burlingame - burlingamepickleball.org
+ Foster City - fostercitypickleballclub.org
+ Mountain View - mvpickle.org 
+ Palo Alto - paloaltopickleballclub.org

Picturesque Paso Robles

Words by Johanna Harlow

The private Summit Tasting at Alta Colina Vineyard is about as far as you can get from an opulent room where sommeliers soliloquize over the latest lofty vintages. When I reach this hidden gem in rural Paso Robles, I hop in a truck with Maggie Tillman (and Honey, a German shepherd) for a tour of her family’s winery, learning about vine-training methods and crop killers like the dreaded leafhopper as we rumble along dirt backroads. When we reach the heart of the 130-acre property, we drink the fruits of all this labor on a deck under the shade of an old oak. Not another soul around. Just us and rows of grenache and Syrah, rolling over the surrounding hills in undulating waves of green.

Better watch your throne, Napa. More and more wineries are putting down roots in Paso Robles, which has flourished from fewer than 20 to over 200 in the past several decades. And for good reason. Pairing diverse soil types and topography with the microclimates that result from the region’s hilly terrain, this area is great for grapes. Sixty varietals of grapes, as a matter of fact. Paired with small-town charm and ample activities, this destination is a sweet respite from traffic and overpriced tastings.

Cabernet Kingdom

In Paso, cab is king. Best known for its cabernet sauvignon and Bordeaux-style blends, the region is also home to historic zinfandel vines. The seemingly endless number of wineries range from widely-recognized names like J. Lohr and DAOU to mom-and-pop gems—some in a warren of warehouses known as Tin City. You’ll also find one-of-a-kind outings like the Bocce & Bottles experience at Booker Wines or Land Rover tours at Halter Ranch’s Estate (which also claims the world’s only fly-in vineyard).

Sculpterra Winery and Sculpture Garden is a must. After your tasting, wander the grounds to admire the craftsmanship of the property’s resident artists, ranging from a baroque awning by blacksmith Robert Bentley to the ethereal and gravity-defying sculptures of Dale Evers. You’ll also want to gaze a while at the wild and sinewy creatures by bronze worker John Jagger, which are so alive with movement you almost expect them to pounce.

My favorite glass of wine comes from a blink-and-you’ll-miss-it tasting room. You’ll find Hoyt Family Vineyards’ storefront tucked between a western-wear boutique and an art gallery on the edge of downtown. For only 20 bucks a tasting, you’ll sip floral viognier (a Sunset International Wine Competition gold winner) and fruit-forward petit verdot (a double gold winner at the San Francisco Chronicle Wine Competition).

Meal Time

Paso won’t let you drink on an empty stomach. There are plenty of delectable dining offerings for helping pace the pinot. Take The Hatch, a brick-lined haunt with home-style meals and the hearty portions to prove it. The succulent rotisserie chicken, which the Michelin Guide commends as giving “an expensive steak a run for its money,” is best accompanied by a piping hot skillet of cornbread that’s soft on the inside with a caramelized crunch on the outside.

 

For a magical meal in a space festooned in plants, check out The Alchemists’ Garden. Let their mixologists concoct the perfect cocktail to go with your chimichurri skirt steak and fries with fondue. And don’t leave without ordering the duck chalupas, each bite a satisfying combo of crunchy slaw, melt-in-your-mouth meat, decadent aioli and soft pita bread.

For a vacation within your vacation, escape to the tropics with Cane Tiki Room’s Spam musubi and chicken teriyaki bowls. Or visit Mexico with a meal at Fish Gaucho, where you’ll discover the town’s largest selection of tequila, affordable reposado and a killer slow-braised beef short rib in salsa verde over jalapeño mashed potatoes.

Afternoon Adventures

Seeking a midday indulgence? Consider Sweet Escapes, a bakery … with three escape rooms. Praised by aficionados for its strong storytelling and attention to detail, this place has no bad options. So take your pick: spooky maritime quest involving a crazed sea captain, eerie bakery-themed mystery or mischievous academia-themed heist to steal the school mascot. When you emerge victorious, reward yourself with an exceptional brioche roll or blackberry tartlet.

If you want the dessert without the drama, order a sweet scoop of “crazy cookie,” strawberry-basil or peanut butter-chip ice cream made of sheep’s milk at Negranti Creamery. Seeking other ways to cool off? Make a splash at Ravine Waterpark and snake your way down slides with names like the Sidewinder and Anaconda.

Hotel Haven

Before heading out to your evening activities, check into your hotel. For an intimate venue on the edge of downtown, the Hotel Cheval’s 16 rooms are arranged around a central courtyard with European sensibilities. Your sweet tooth is well taken care of here, with a self-serve candy bar in the library and a s’mores butler who will toast marshmallows by the fire at your behest.

On the opposite extreme is the 20-acre Allegretto Vineyard Resort. Graced with grand Tuscan-style architecture, vineyards and even a bell tower, this venue has surged in popularity since its use as a filming location in season 6 of the TV drama This is Us. Take the hotel’s canary-yellow bikes for a spin, rent a cabana by the pool, visit the Spa Allegretto for a Swedish massage or visit the garden’s labyrinths and meditation stations for some spiritual solace. A guided art tour on Fridays and Saturdays will introduce you to the owner’s vast collection, many with ties to different faiths.

After Dark

For a so-called sleepy town, Paso Robles offers quite a lot to do when the sun goes down. Discover the pulse of its thriving music scene at intimate venues like The Pour House and California Coast Beer Company or take in a show surrounded by oaks at the Vina Robles Amphitheatre.

Brighten your world with Sensorio’s surreal light show, a futuristic LED oasis installed in the rural, rolling hills. A colossal field of glowing flowers will have you thinking you’ve tumbled into an after-dark version of Alice in Wonderland—an impression only furthered by a forest of glowing mushroom-like structures that pulse with unearthly music. Further along, wander through a small city of sculptures with geometric cutouts that cast a spiderweb of shadowy patterns across the ground.

Before you turn in, visit Downtown City Park where hundreds of lights have been strung from the boughs of its trees. As you stroll, the evening breeze sends the bulbs swaying like stars at sea. Pleasant dreams, Paso Robles.

hilly haven – travelpaso.com

Sizzling Sundance

Words by Johanna Harlow

It’s a weeknight at Sundance The Steakhouse and every seat is taken. Nothing new there. A true institution in its 50th year, the Palo Alto restaurant has served more than 6 million diners to date. “It was before Flemings. Before Alexander’s. If you wanted steak, you came here,” notes Galen Fletcher, current owner and son of Sundance’s founder, Robert Fletcher.

Prior to the sophisticated, low-lit, dark-wood dining room you see today, Sundance embraced a mining company theme. “Back in the early ‘70s, a lot of restaurants were very concept-oriented,” Galen relays. “There was mining stuff everywhere. In the bar, they had these rafters that came down—it was almost like coming into a mine shaft, like something you would see at Disneyland.” Servers delivered your aged USDA prime steaks with sides of creamed spinach and garlic mashed potatoes while clad in Gunne Sax dresses or leather vests with bank teller visors.

This was where Galen grew up, the restaurant opening on his seventh birthday. “I was so proud of my dad and his amazing accomplishment—the best birthday gift ever,” Galen says. “My mom ended up taking my brother and me home after a feast of prime rib, steaks, virgin strawberry-banana daiquiris and mud pie. Let’s just say the party continued well into the early morning hours!”

What was it like living in a steakhouse family? “First of all, we ate great,” Galen says. “I was literally brought up on prime rib.” Of course, growing up in the restaurant industry wasn’t all perfectly plated meals and candlelight. “It’s a lifestyle. The family needs to accept that dad’s not going to be around that much,” Galen notes. “You work on weekends, you work nights, you work holidays… But we could always visit him at Sundance. So we had dinner here a lot.” Throughout high school, Galen rolled up his sleeves alongside his father, working his way from busboy to dishwasher to fry cook. “You either have passion for the career or the career will eat you alive,” he observes.

When Richard first made the leap from opening restaurants on behalf of Hungry Hunter Steakhouse Group to opening his own place with a partner, he had his family’s support. “They spent every cent to get this thing open,” says Galen, adding that his father came up with creative ways of cutting costs. While buying glasses, for instance, he asked a restaurant supply store what they had the hardest time selling—and walked away with three dusty cases of snifters for a killer price. For a time, Richard served everything—cocktails, beer and wine—in those snifters. “It sounded crazy at the time, but it caught on,” Galen says. Guests seemed to appreciate the novelty. “We still have customers who come in today and ask for their cocktail in a snifter.”

Back in the present, a guest at the next table is digging into a jumbo Australian lobster tail, a 10-ounce beauty steamed on the shell and graced with butter and lemon. Another diner slurps down steamy spoonfuls of chowder. “It’s a collection of probably six different chowder recipes, all from the Boston area,” Galen says. “My dad would go to Boston and he would ask chefs and general managers, ‘What’s your key ingredient?’” The resulting combination won the Santa Cruz Chowder Cookoff three years in a row.

Galen explains that, rather than return to Sundance after college, he served a stint at the accounting firm Ernst & Young, but it didn’t “light my fire,” he says. When his father began thinking of retiring, Galen stepped up to take the helm of the family business. Under his management, Galen expanded the wine list from 70 selections to 500. “We had to build a couple wine cellars on the property to store it properly. During that process, we had wine everywhere, including the office, the kitchen and at my apartment,” he chuckles. He also visited East Coast gems like Chicago Chop House for inspiration in elevating the Sundance concept. “But we never got out of our lane,” Galen assures. “One of my dad’s favorite sayings to me while I was learning the business was, ‘Son, don’t mess this thing up with a brilliant idea.’ We keep up with the trends without sacrificing who we are and what we stand for.”

Another lesson learned on the job was how to strike a better work/life balance. “I was working probably 80 hours a week,” Galen says candidly. “After the first month with Megan, my oldest, my wife basically came to me and said, ‘We didn’t get married so I could be a single mom.’” Galen wholeheartedly agreed, learning to more fully rely on his team. “As I hired more management, we were able to do even more business, make better profits.”

Though Galen leads the team, you’ll still find his father’s fingerprints all over this place, particularly through his collection of sports memorabilia. Prominently displayed in museum-quality cases throughout the dining rooms, lobby and even the bathroom, items range from an autographed picture of Babe Ruth to a home plate signed by all 30 New York Yankees. It’s the kind of atmosphere where sports stars feel right at home, and Sundance has hosted greats like Tiger Woods, Jerry Rice, Jim Plunkett and John Elway.

Growing up, Galen says weekends were all about sports. “Boxing was our favorite back in the day. My dad would fire up the barbecue and grill some pork ribs and dogs served with a bowl of Lay’s potato chips and his famous cream cheese onion dip. Occasionally, he would allow my brother and me to split an ice-cold Budweiser if there was something special to watch, like a Muhammed Ali fight. On Saturdays, my dad coached my Little League team that played at Ford Field in Portola Valley.”

When the team won, they celebrated with burgers and fries at Rossotti’s Alpine Inn—a meaty memory befitting someone who’s carved out a place for himself at the family steakhouse.

raising the steaks – sundancethesteakhouse.com

Oven Craft

Words by Elaine Wu

Everything about Sam Ceccotti’s culinary career has been about family. From the big Sunday dinners at her maternal grandparents’ house just outside of Philadelphia to the summers she spent as a kid with her pastry chef paternal grandmother in Florida, food was her connection to the people she loved. “My grandpa was always a good cook. He was self-taught and he always put love into everything. He sparked my love for the kitchen,” Sam recalls. “And my dad’s mother taught me everything in the Wilton cookbook, like how to make sugar flowers and cake decorations. It was all so beautiful and so creative. It was then I decided I wanted to become a pastry chef.”

After graduating from the Culinary Institute of America in New York, Sam landed the plum role of executive pastry chef at the Plumed Horse in Saratoga. But it was just a stepping stone to where she was truly meant to be. “When I first moved here in 2013, my first friend in the Bay Area took me on a tour of San Francisco. Craftsman and Wolves was actually the first place he took me to,” she remembers. That visit to the famous modern patisserie left an indelible impression on the young baker. “I remember walking into Craftsman and Wolves and noticing the smell, the aesthetic, the atmosphere. It was just so cool.”

In 2021, after going through lockdown and giving birth to her son, Sam was itching to get back into the kitchen. “One day, I saw an ad for the executive pastry chef job at Craftsman and Wolves and I couldn’t believe it,” she says. “I applied and, within a day, they emailed me back.”

Even during the extensive interview process where she was tested on everything from laminations to confections to entremets, Sam knew she was exactly where she belonged. “Before I even got the job I said to myself, ‘I like this place. I’m gonna stay here,’” she recalls.

Sam and Lawrence Lai, the owner of Craftsman and Wolves, worked so seamlessly together that she considered Lawrence and his wife Ann to be her closest friends. But tragedy struck in April this year when Lawrence died of late-stage esophageal cancer. Sam and Ann were left to finish the job he’d started, opening their first Craftsman and Wolves outside of San Francisco less than two months after his passing. “The Mountain View store was the last thing Lawrence worked on and what he was training me to manage,” she says with emotion. “He asked for my input on every little thing and he valued my opinion. I felt heard, like he cared about me. So I want to keep his vision and make this place come to life.”

 

Lawrence managed the two San Francisco locations of Craftsman and Wolves like a family. It is now Sam’s goal to continue that legacy and foster the same kind of environment for the employees as well as their customers. “We have a very nurturing workplace. We make and share big family meals with each other, we celebrate each other’s birthdays, we give each other gifts during the holidays. It’s just a big family,” she says. “I want customers to know that everything we make here is with a lot of care and love. We aren’t pulling things out of a package. Everything is made from scratch and is well-thought-out, down to the gram.” She adds, “We’re making recipes that were inspired by my grandfather, my family and Lawrence.”

At the Mountain View location, find savory items like the famous ‘Rebel Within,’ a savory muffin with a perfectly runny soft boiled egg inside, as well as elegantly decorated desserts and confections, and a lunch menu that includes sandwiches and salads. “Everyone loves our house-made baguettes, sourdough and milk breads. But to have it on a sandwich that we’ve curated is another level,” Sam says proudly. “And I will always stand by my savory croissant. It’s got mortadella and Havarti cheese with a root vegetable confetti on top and a stoneground mustard-and-cornichon relish inside. It’s absolutely delicious.”

After four years, Sam knows that what she does at Craftsman and Wolves is more than just a job. She has found a place where she truly belongs and says it is a privilege to carry on the brand’s legacy. “It really doesn’t feel like work,” she says. “I wake up every day loving what I do and where I get to do it, so it doesn’t feel like a burden or a strain on me. I love it here.”

lovingly baked – craftsman-wolves.com

Strawberry Confiture

Sam Ceccotti uses this simple berry filling in her pastries and desserts. Use a kitchen scale to measure the ingredients.

Ingredients
650 grams strawberry puree
130 grams lemon juice
195 grams sugar
12 grams pectin
1 pinch citric acid
1 pinch salt 
435 grams diced strawberries

In a saucepan, bring the strawberry puree, lemon juice, sugar and pectin to a boil, then add salt and citric acid.
Remove from heat and let it cool completely before adding the diced strawberries.

Mediterranean Mood

Words by Jennifer Jory

Mediterranean-style homes dot the Peninsula like architectural gems, boasting good bones and delightful details like tile work. But how do you update these old-world classics to make them functional for modern families? Designer Christin Gregersen finds ways to inject new life into these traditional spaces with bold colors, lively patterns and thoughtful accents. “I love solving these kinds of puzzles,” Christin says of a recent project in San Mateo featuring an older Spanish Mediterranean home. “We’ve added a contemporary vibe for a growing family’s lifestyle.”

Christin got to work transforming the family’s home with fresh updates that bring continuity to the rooms. “It’s a smaller space, so everything is connected,” she says. “The rooms need to speak to each other without being too matchy.” To bridge the spaces seamlessly, Christin applied a similar color pattern throughout the home using a Mediterranean palette of blue, white and gold—all with a modern twist and bolder patterns.

She reflected the family of four’s personality and love of travel by wallpapering the dining room in a vibrant blue pattern that includes hidden turtles, a nod to their Hawaiian vacations. “I enjoy working with clients and bringing out their character, making sure their homes are very individualized,” remarks Christin. For a family of music-lovers, it was important for them to have easy and functional access to their tunes. “In the living room, we placed a custom console to house their record collection,” she points out. “The kids can easily reach it to play their music.”

On the top of Christin’s list of key considerations was ensuring the smaller home has enough storage for an active family. “I think the challenges are also the fun parts of the job,” she says.

Christin created a custom, Spanish-inspired cabinet in the entry to hide clutter and, in the dining room, she included a long credenza to store tableware and linens. She hung open shelving in both the living and dining rooms to boost continuity, adding even more storage opportunities. “The custom floating shelves blend into the wall so the owners’ collection of art pops,” Christin says.

With a living room that doubles as a family room, Christin selected a deep, velvet sofa in navy blue where the family can snuggle up and watch movies together. To complement the color palette, she hung a large, colorful oil painting over the sofa titled Point Reyes, created by her artist husband Ian Norstad. Christin and Ian met in San Francisco after running the Bay to Breakers race. “We just started talking and soon we were watching the solar eclipse that night together,” Christin recounts. She also has an artistic bent and dabbles in watercolors, which comes in handy when she needs to sketch projects.

One of the major transformations Christin completed for the San Mateo project included removing the heavier light fixtures and replacing them with modern wall and ceiling lights, visually lifting the ceiling. “We chose a brass chandelier for the dining room that was sculptural, simple and fun,” she explains. “I enjoyed adding a little saturation and moody light to the space. We also added charcoal drapes in the master bedroom and traditional accents to ground the room and provide calm.”


Originally from Canada, Christin grew up in Ottawa and studied sociology. However, her creative side won out and she moved to San Francisco to pursue her masters in interior design at the Academy of Art University. “Coming to San Francisco definitely opened up my eyes,” she recalls. “San Francisco has such interesting history, amazing buildings, details and a great design culture. Studying and working in the City, I had the opportunity to be creative with trade essentials such as millwork and cabinetry.”

Christin’s creative juices have spilled over into other artistic endeavors. Recently, she launched Fennel Home, her own collection of textiles made by hand by U.S. artisans. “Pillows, textiles and draperies are a big part of the design process,” asserts Christin. “They add a lot of personality to a project.” She works with single-batch weavers using all-natural materials like hemp, merino wool and cotton. “I am amazed at these people who can create beautiful textiles by hand,” she says. Christin uses only natural fibers for her pillows and throws, making them soft and textural.

With a creative style that’s far from rigid, Christin strives to make homes that are comfortable rather than showplaces. “Things are timeless if you love them,” she says with conviction. “Even with art—it doesn’t have to match the room if it speaks to you.”

Christin applauds the current moment in design, which incorporates vintage treasures and more color. “I want people to feel like it is a joy to come home.”

soothing blues – christingregersendesign.com

The Beat on Your Eats: Peruvian Restaurants

Words by Johanna Harlow

Primo Peruvian places.

limón

Mountain View / Redwood City / Burlingame

If you’re familiar with only two Peruvian dishes, they’re probably lomo saltado and ceviche. Limón masters both of these mainstays with panache. Diners find its lomo saltado—tender strips of char-grilled beef served with sautéed veggies and fries—hearty and comforting in equal measure. Meanwhile, the ceviche mixto—fresh Pacific red snapper, calamari and shrimp cooked by way of its acidic, lime-based leche de tigre marinade—packs a bright, refreshing zip from all that splendid citrus. The perfect accompaniment? Chunky yucca fries with an aji amarillo dipping sauce. To savor your meal surrounded by a playful profusion of plants, visit Limón’s Mountain View or Redwood City locations for their jungle-chic flair. 800 California Street / 885 Middlefield Road / 1101 Burlingame Avenue. Open daily.

la costanera

Half Moon Bay

Let the scenes from a Peruvian coastal town painted on the restaurant’s columns be your clue that this place will broaden your horizons. Consider launching your meal with a ceviche sampler, exploring the nuances of this dish with three variations. Will you favor the simple, supple red snapper, a medley of seafood or an Asian-fusion take with ahi tuna in a sweet soy sauce marinade? The pisco sour trio promises further exploration. This Peruvian national spirit, combined with lime, lemon and Angostura bitters, is made creamy with egg whites. Still hungry? You’ll want to try the tender, tangy chicken skewers as well as the sweet and spicy swordfish stew (pescado a lo macho). We suggest dining on the second floor for views overlooking the Pillar Point Harbor docks and a true fishing-boat-to-table experience. 260 Capistrano Road. Closed Mondays.

la ronda

San Mateo

You can rely on this classic white tablecloth establishment for all the traditional staples. Well-known for its standout seafood stews, La Ronda’s picante de camarones with sautéed shrimp and its picante de mariscos (prawns, calamari, clams, mussels, bay shrimp and fish) come served in a flavorful chili cream sauce that’s sure to satisfy. If your ideal dinner comes from the pasture rather than the Pacific, try the bistec a lo pobre, which serves up broiled steak with sautéed onions, tomatoes and plantains, topped with an egg. End the meal on a sweet note with helado lucuma, ice cream flavored with a fruit from the Andes known for its maple-like taste. 224 East Hillsdale Boulevard. Open daily.

Cobbling a Legacy

Words by Jennifer Jory

Artisan, philosopher and entrepreneur—shoe craftsman Eugo Gombosed unites all of these roles at his European-style atelier in Burlingame. A third-generation shoemaker, Eugo carries on his grandfather’s legacy of creating custom leather shoes and goods. “The Bay Area is a vibrant intersection of art, technology and design,” Eugo points out. “However, the tradition of true handcrafted shoemaking, particularly full bespoke work, is quite rare in this region.”

His passion for his craft also offers a life lesson on making a job meaningful. “I may work with leather,” he says, “but I see my true work as something else: creating pieces that hold emotion, spirit and story.”

In the beginning of his career, Eugo studied law and practiced as an attorney. But his family’s artistic roots, which originated with his grandfather in Mongolia, drew Eugo back to the time-honored tradition. “It isn’t just a skill,” he emphasizes. “It’s something that lives in my blood—a tradition, a way of seeing the world, a set of values.” Heeding his calling, he enrolled in the London College of Fashion where he refined his skills in the bespoke craft. “My journey has been a fusion of many things: law, heritage, European craftsmanship and human-centered design,” he clarifies. “My core mission is to understand the meaning of true craft and to create real value with my own hands.”

While studying in London and creating his own footwear designs, a colleague introduced Eugo to Jimmy Choo, founder of the luxury fashion brand. “He noticed my work,” Eugo says. “He gave me encouraging feedback and the opportunity to work with him. It was incredibly motivating to have my skills recognized by someone of his global stature.” Eugo says that connection inspired him to push his craftsmanship and dedication even further. Eugo went on to work with a number of prestigious shoemakers in Europe, honing his knowledge of foot anatomy, making lasts (a form shaped like a foot) and custom design.

Eugo decided to bring his expertise to California, landing in Burlingame where he opened euGo on Broadway. He believes hand-crafted shoes are more than something to wear—they can be an extension of who you are. Eugo says he sees his clients as co-collaborators whose story, needs and preferences shape the creation. “When this relationship is strong, the shoe becomes more than just footwear. It becomes a shared creation—rich with intention, emotion and value.” At times, his clients have requested he stitch initials, personal logos and symbolic messages in the creations. “Some clients want to embed memories or meaning into their shoes,” Eugo adds. He has subtly stitched in everything from a tribute to a first date to a loved one’s name.

While he is passionate about his profession, Eugo confesses that he doesn’t always enjoy the process of making shoes. There are moments, he says, when his work can be repetitive, exhausting and too focused on survival. “What I truly value is the process of discovering new ideas,” he shares. “Experimenting, testing shapes, materials and sharing that journey with others is when I feel most alive—in the act of creating meaning, not just creating things.” Eugo says he is not looking for an easy path, but a meaningful one. When making something custom, there is a human connection that a machine can’t replicate.

For those who have foot pain, Eugo’s unique ability to create a custom orthopedic shoe sets him apart from many manufacturers. “My goal is not just to make a shoe; I want to understand the underlying cause of the discomfort.” He emphasizes that every step of the process, from pattern-making and material selection to stitching and shaping, is done entirely by hand. Eugo explains that high-end craftsmanship is only part of the technical precision. “What I do involves crafting a completely personalized last based on each client’s foot shape, gait, arch and pressure points,” he says. “This is not just a craft; it’s a practice rooted in precision, care and tradition.”

And he makes more than just shoes. Eugo also creates handcrafted leather goods like wallets, belts and bags. He plans to also launch a ready-to-wear line of boots as well. For the leather craft curious, Eugo hosts private group workshops where participants can roll up their sleeves and work with leather by hand.

While Eugo may be making shoes, he also offers a fresh perspective on looking beyond the technical and mundane side of one’s job. “I am not chasing perfection. I’m walking a path,” Eugo says. “On this path, the most fulfilling moments are when I connect with people through something I’ve made, and together we feel that it means something.”

bespoke footwear – eugocraft.com

Good Grief! Peanuts on the Peninsula?

Words by Andrea Gemmet

Quick: Who’s your favorite character from the Peanuts cartoons? Is it thoughtful Linus, sassy Sally, irrepressible Snoopy or loveable loser Charlie Brown?

For brothers Sean and Jason Mendelson, who work together at Lee Mendelson Film Productions in Burlingame, figuring out which characters they most identify with took some soul-searching. A bit ironic, since their late father Lee is the reason that generations of kids grew up watching animated Peanuts specials on TV.

In 1963, Lee left his job at KPIX-TV in San Francisco, opened his own company and made a documentary about baseball legend Willie Mays. Lee thought it would be fun to do his next documentary on a terrible baseball player—good ol’ Charlie Brown. Lee met with Peanuts creator Charles Schultz to pitch the idea and their mutual admiration for Willie Mays sealed the deal. The documentary A Boy Named Charlie Brown never aired on TV, but it led to their next project: A Charlie Brown Christmas. That hastily-made holiday classic kicked off a creative partnership that produced over 40 Peanuts specials and endured until the beloved cartoonist’s death in 2000.

Unlike most kids growing up in the 1980s and ‘90s, Sean and Jason didn’t just watch Charlie Brown specials—they had a hand in making them. Lee Mendelson Productions was a family affair. Glenn and Lynda, older siblings from their father’s first marriage, were the voices of piano-playing Schroeder and curly-haired Frieda in the 1960s. Sean did voice acting as a child, as did Jason, who played the roles of Peppermint Patty and her sidekick Marcie. Both men say they didn’t think much of it at the time.

“If there was a special coming out and I had a big part, it might be two hours on a Saturday,” Jason says. They’d go into the studio, their dad would say the lines and he and Sean would say them back to him. “I was in studios doing recordings at four and five years of age, as was Sean.” Then the boys would forget about it—until it aired on TV months later.

The Sound of Charlie Brown

These days, the four siblings work together at the film production company their father founded. Glenn, Lynda and Jason have been there for years, while self-described black sheep Sean has recently joined the fold in a more prominent role. Jason, a filmmaker and attorney, cheerfully owns up to the opportunities that sprang from his father’s connections, but “I made a point my whole life—my whole adult life—to not work for my dad,” says Sean, a musician.

That changed after Lee’s death from lung cancer in 2019, when they discovered a treasure trove of Vince Guaraldi’s original session recordings for Peanuts specials at the film production office in Burlingame. The tapes were in mint condition, Sean says, and contained masterful performances.
It was back in 1963 that Lee talked the famed cartoonist into hiring the Bay Area jazz artist to compose and perform music for Peanuts. Charles (known as Sparky to his friends), wanted to use classical music, but “Vince really got the characters,” Jason says, pointing out that he composed “Linus and Lucy” for the documentary, not the Christmas show. That instantly recognizable melody became the signature sound of Peanuts. Vince kept composing and recording soundtracks for the steady string of Peanuts specials that followed and released an album, Jazz Impressions of a Boy Named Charlie Brown, with songs from Lee’s ill-fated documentary.

Vince was recording music for It’s Arbor Day, Charlie Brown in 1976 when he died at a jazz club in Menlo Park at age 47. Fast-forward several decades to the pandemic, when Sean and Jason got the idea to re-release the soundtrack album of It’s the Great Pumpkin, Charlie Brown. “I wanted to make the Great Pumpkin record better than it was,” Jason explains. “The one that came out originally had some issues because they didn’t use a really good source. I had no intention of releasing anything other than Great Pumpkin.”

Hasty Holiday Special 
Lee Mendelson and Charles Schultz came up with the outline for A Charlie Brown Christmas in one day, got the green light and had only six months to pull it off. Unable to find a lyricist on short notice, Lee penned the words to the song “Christmas Time Is Here” on the back of an envelope. The show broke all kinds of rules: it had children voicing the characters, an anti-commercialism message, a jazz soundtrack and a character reciting a Bible verse. But the creative team of Lee, Charles and animator Bill Melendez stayed true to their vision. Right before it came out, “Bill and Lee thought, ‘We killed Charlie Brown.’ They were convinced they’d screwed it up,” recalls Lee’s son Jason. Instead, they created a groundbreaking holiday classic.

The brothers refer to it as a “holy grail” moment when they found the cache of Vince’s old session tapes in the office. “They sound amazing,” marvels Sean. “It sounds like they were recorded yesterday.” Like their father, Sean and Jason are huge fans of Vince’s music and proud that Peanuts specials are often a child’s first introduction to jazz. To bring the music they loved to a wider audience, they teamed up with Craft Recordings to release the original Great Pumpkin soundtrack on records and CDs.

But the rest of those pristine session tracks were too good to keep to themselves. The brothers found that while a TV special might have used a 40-second version of a song, the studio recordings often held longer versions. “In some cases, it’s the greatest performance, but it was three seconds too long in 1966. So instead they did it again and again and again, and the one that hit the mark is now the one they had to use,” Jason says.

Sean and Jason started producing new soundtrack records themselves. “We’ve been riding the vinyl wave,” Sean says modestly. Their popular releases include pastel-colored, egg-shaped records for It’s the Easter Beagle, Charlie Brown and this summer’s offering, You’re a Good Sport, Charlie Brown, which features zoetrope images on the album and liner notes from Charles’ son, Craig Schultz, whose dirt-biking exploits inspired the animated special.

For Sean, who had only done contract jobs for Lee Mendelson Film Productions while pursuing his music career, the Peanuts records led to a bigger role in the family business. “The stuff Jason and I are working on is bringing me a lot of creative fulfillment,” Sean says. “It just fit like a puzzle because Jason and I are now a record company, for all intents and purposes.”

A Couple of Characters

For two guys who have spent their entire lives around Peanuts, Sean claims no one has ever asked them which character they identify with the most. In a joint interview where the siblings finish each other’s sentences and bicker good-naturedly, it takes me some time to extract an answer.

“I most identify with a little boy who throws up over the ship in the Mayflower episode of This is America, Charlie Brown,” Sean deadpans over Jason’s protests. The youngest of the Mendelson siblings, he next lands on Charlie Brown’s little sister Sally, for her bubbly personality. “And that’s what I strive to be. I try to take joy out of life,” Sean says. “No, excuse me. Forget that. Snoopy. Snoopy is mischievous in all the right ways and is a creative enterprise, always.”

Jason’s default answer is Peppermint Patty, “because that’s the last one that I played.” As a glasses-wearing child, he had also voiced her sidekick, Marcie. “When I played her, I felt like her and the way she was sort of supporting the others and not really doing her own thing,” Jason says. “I think for me now … it’s probably Charlie Brown because of the anxiety. I try to get up and keep going and persevering, but not like he does.”

“Man, did this take a turn,” jokes Sean, telling me, “You’re like Lucy in the psychiatrist booth, Andrea.”

Honoring a Legacy

Sean and Jason’s filmmaking father left big shoes to fill. Lee found success early, winning a Peabody Award for his series of documentaries on San Francisco for KPIX-TV, followed by a dozen Emmys, three more Peabodys and a bunch of Oscar and Grammy nominations over his long and prolific career. But what impressed his sons more than all those trophies was Lee’s ability to get the best out of the people he worked with and to treat everyone with respect and kindness. “I don’t know anybody who could say a bad word about him,” says Jason. “Even his ex-wives.”

Despite putting their own creative imprint on the project, they say producing Peanuts records is a way to honor their father. “He always promoted the other person, and that’s all we are doing right now—promoting Vince Guaraldi and, in effect, our father’s work on the TV shows,” Jason says. “We feel like we’re stewards.”

From Willie Mays and animator Bill Melendez to Vince Guaraldi and his musical successor, David Benoit, Lee’s collaborators became a kind of family. “My dad would be on the phone with somebody I thought was a family member,” Sean recalls. “I’d say, who were you talking to? ‘Oh, that was Sparky.’ He’d talk to him like he was a brother or a cousin.”

And that close community extends into the next generation. “Every time we do a clip show or a show about the history of Charlie Brown, I’ve never had anybody tell me they wouldn’t show up,” says Jason. “They want to do it to thank Lee or Sparky or Bill, and they always say yes.”

nuts about peanuts – mendelsonproductions.com

HEAR, HEAR
In July, Lee Mendelson productions released its latest Peanuts soundtrack from Vince Guaraldi’s original studio recordings, You’re a Good Sport, Charlie Brown. Available as downloads, CDs and zoetrope picture disc vinyl, its first run sold out. On September 12, 2025 it will be released in black eco-viny. mendelsonproductions.com

Want to experience Peanuts music live? The San Francisco Symphony performs A Charlie Brown Christmas on December 21 and 22. sfsymphony.org

Head for the Hills

Words by Andrea Gemmet

I’m not sure if the inhabitants of California’s Gold Country are unusually friendly or if the exquisite peaches from Twin Peaks Orchards should get all the credit. It might be a little of both.

Early into our four-day road trip through Rancho Cordova, Auburn, Nevada City and Grass Valley, my husband and I come away from a tour of Twin Peaks’ organic farm with a large box of perfectly ripe peaches, plus a dozen heirloom apricots. We can’t possibly eat all of them ourselves so, like a couple of Johnny Appleseeds, we hand out peaches to people we meet along the way. It proves to be an excellent ice-breaker.

Cover Photography Courtesy of: Kat Alves – Holbrooke Hotel / Photography Courtesy of:  Rancho Cordova

Our first stop is Rancho Cordova. We stroll around Soil Born Farm, a sprawling urban agriculture project hosting a weekly farmers market, lively outdoor cafe and community hub. It’s a great way to start off a lazy Saturday but our visit happens to coincide with the annual California Mermaid Convention, just across the street at Hagan Park’s community pool.

The convention is one of the most joyfully eccentric scenes I’ve ever encountered. Colorful tails are laid out along the pool deck like fileted fish while their owners take a break and talk shop with fellow merfolk. In the sunlit water, several sirens glide beneath the surface while another sits half-submerged on a step, strumming a ukulele and singing sweetly while fluttering her tail.

Back on the road, we pass through Rancho Cordova’s Barrel District, stopping at cool, cavernous Movement Brewing Co. for a frosty fruited sour. Dinnertime finds us in Auburn at Restaurant Josephine, the perfect intro to what becomes a culinary theme to this trip: creative farm-to-table cuisine, adeptly prepared and absolutely delicious. Josephine has a destination-restaurant menu but the friendly atmosphere of a neighborhood hangout. The combination is pure Gold Country.

Photography Courtesy of:  Rancho Cordova

After a relaxing night at the Hotel Vista Sierra in a sleek, spacious room with a view of the majestic mountain range, we’re off to Twin Peaks Orchards’ farmstand in nearby Newcastle to talk with Camelia Enriquez Miller about the region’s rich agricultural history. She and husband Justin are the fourth generation to farm this hilly land. First cultivated in 1912, now certified organic and producing an array of heirloom fruits, Twin Peaks is among the first farms to win recognition from the global Slow Food movement.

Old Town Auburn offers an abundance of Gold Rush history, from the rustic Joss House Museum’s Chinese artifacts to the Placer County Museum located in the 1890s courthouse. At The Pour Choice, a three-story craft coffee bar and tap room, the rosemary ham & cheese sandwiches are a gourmet treat—thinly sliced porchetta on house-made focaccia with mornay sauce and a zippy Fresno chili-spiked apple relish.

Photography Courtesy of: Visit Placer

Box of peaches in hand, we hit the Placer Wine Trail, chatting with Pamela and Zane Dobson, owners of PaZa Estate Winery, while sipping 2021 Cotes du Placer in their rustic-chic tasting shed. At Vina Castellano, we retreat into the cave-like tasting room to sample Spanish varietals like tempranillo and verdejo as well as Abuelita, a blend of cabernet franc and syrah. The affordable tasting flights and easygoing vibe of Placer County’s wine region, which dates back to the mid-1800s, reminds me of Sonoma County 25 years ago.

Next stop, Nevada City. The 16-acre downtown historic district looks like a movie set—and it once was. Hallmark’s The Christmas Card was filmed here during its annual Victorian Christmas fair. With so many shops selling housewares and western gear, the front window of Solstice stands out with its explosion of sequins, Day-Glo and feather boas. Once I learn there’s a sizable contingent of Burning Man enthusiasts in town, the eye-popping second-hand attire makes perfect sense.

Photography Courtesy of:  Haley Wright

GO OUTSIDE
Nevada City’s Tribute Trail along Deer Creek offers historical insights from its indigenous inhabitants—plus a bouncy suspension bridge over the creek. A short drive from the twin cities, walk across the South Yuba River on the 1862 Bridgeport Covered Bridge. Outdoor recreation on the South Yuba includes fishing, swimming, biking, horseback riding and hiking, but be mindful—snowmelt can cause hazardous water conditions into mid-summer. Dig into Gold Rush history at Empire Mine State Historic Park in Grass Valley. For a day on the water, the Sacramento State Aquatic Center in Gold River (near Rancho Cordova) offers classes and water sports rentals at Lake Natoma.

The thriving local art scene in this part of Gold Country is deeply rooted. The twin cities of Grass Valley and Nevada City comprise one of California’s 14 Cultural Districts, a well-earned honor. Along with art galleries, the small towns boast an outsized number of entertainment venues and a packed calendar of live music, theater and dance performances, including the two-day KMVR Celtic Festival held in Grass Valley each May.

One great place to tap into this creative spirit is Wolf Craft School and Collective, where you can try your hand at making all kinds of things, from jewelry and ceramics to sandals and textiles. For art and cultural exhibits, visit the ‘Uba Seo Gallery. Run by the Nevada City Rancheria Nisenan Tribe, it offers a thought-provoking counterpoint to the typical Gold Rush narrative of scrappy miners and wily entrepreneurs.

Photo Courtesy of: Rachel Valley

Nevada City’s historic downtown is so compact that, when looking for breakfast, we accidentally walk into the still-closed Heartwood Eatery before realizing our destination—Three Forks Bakery and Brewing Company—is right next door. Back at Heartwood for lunch, I peruse the chalkboard’s list of local farms that supply the restaurant and note that the decadent toast menu features breads from The Baker and the Cakemaker in Auburn. Locals are obsessed with the bakery’s Meyer lemon-rosemary sourdough and I can see why.

The twin cities each boast a lovingly refurbished historic hotel—the Holbrooke Hotel in Grass Valley and Nevada City’s National Exchange Hotel. We thoroughly enjoy a dinner at each hotel’s elegant restaurant, where local wines pair with well-crafted farm-to-table fare. Our room at the National Exchange had high ceilings, a private patio and a tastefully eclectic array of antique furnishings, including a wooden pew that could easily seat 10.

Photo Courtesy of: Visit Auburn

Grass Valley is also home to the annual Cornish Christmas street fair and several pasty shops, a nod to the many gold miners who came from Cornwall, and the pedestrian-only Mill Street Shopping District with several blocks of picture-perfect shops. “People in Grass Valley are very friendly, they go out of their way to help you,” declares Robin Galvan-Davies, head of the Chamber of Commerce.

From what I’ve seen on this trip, that’s true all over this part of Gold Country.

go for gold
visitranchocordova.com
visitplacer.com
gonevadacounty.com

Seaside Scenes

Words by Lotus Abrams

Summer at the beach—it’s a subject that has attracted artists throughout history. From Picasso to Diebenkorn, capturing the joie de vivre of frolicking in azure waves or lying in repose on sun-warmed sand is an irresistible urge. For Laura Hughes, it is a way of connecting with her own precious childhood memories and capturing playful moments experienced by her four children at the seashore.

The figures in Laura’s oil paintings swim, boogie board, sunbathe and read books in brightly colored beach chairs. A scene from Santa Cruz or Carmel, perhaps? Actually, Laura finds her inspiration in the small beach towns along the shores of New Jersey, where she was raised. “Spring Lake is a small shore town, just 3,000 residents, but it’s beautiful and we love it,” she explains, adding that her home is just “steps from the beach.” Faced with a move across the country to Palo Alto, Laura and her husband sought a way to enjoy both locations. The answer was a bicoastal lifestyle in which the family spends nine months in the Bay Area and the summers back on the Jersey Shore.

Cover Painting: Tidepool Treasures / Above Painting: Tangerine Tunic

It might sound frenetic, but it becomes clear how Laura, with her calm and positive demeanor, makes it work. “My husband and I really wanted our children to have the chance to spend summers at the beach and take seasonal jobs, just as we did growing up,” she says. Plus, both of their extended families are there. The peripatetic lifestyle has also suited her ambitions as an artist, opening new doors and opportunities.

Laura’s own childhood was filled with creativity. “There were always art supplies around and my mother was artistic her whole life,” she says. Always drawn to art classes in school, Laura decided to major in English and minor in art at Georgetown University. She was able to spend a semester abroad in Italy for her major—a real priority for her—but “my art classes really lit me up.” After graduating, she set her sights on a job in advertising in New York City. She worked for a small ad agency and smiles as she remembers that it was “super creative and I loved it.”

A major life change, in the form of marriage and the birth of twins, required putting a hold on her artistic endeavors, although she kept taking art classes whenever she could. Two more children meant that life was busier than ever. In 2015, her husband was offered a position at a Palo Alto-based tech firm and, after one year of living apart, they decided to try dividing their time between the Bay Area and East Coast. That same year, with children on the cusp of adulthood, Laura made a decision: “This is my time and I am getting back to my painting.”

She began exploring art galleries and educational opportunities and was soon taking classes at Pacific Art League and the Palo Alto Art Center. “I feel very lucky that there are so many wonderful resources here,” she says of the Peninsula. She became adept at setting up her home studio wherever she could, including in the garage, bedrooms and the foyer of the large home they rent in downtown Palo Alto.

Painting: Be More Pacific

She recently enjoyed a four-month residency at the Cubberly Studios, which was an unexpected opportunity. “I got a call that a space was open and had one hour to decide to take it, and I did,” she laughs. “It was wonderful to be there and meet and share with the other artists.”

Laura’s sunny, colorful beach scenes are not as spontaneous as one might think. Her working method is to pose her subjects (often her children, nieces, nephews and other family members) and then take pictures with her phone. She says that she usually has an idea in advance as to what she wants to portray.

Laura is very clear that these paintings are not meant to be portraits. While the bodies of her figures are carefully arranged, the faces are almost totally lacking in detail.

Painting: Amity

“I want them to look like they could be anyone, which is why they are usually looking away or down or wearing hats,” she explains. “I am not looking for realism. I am trying to find my perfect blend of realism and abstraction.”

Her passion is for light. “I love the way that light hits bodies and structures,” Laura says. The structures that she enjoys painting the most are beach chairs and lifeguard stations. “I have grown up on the beach and the lifeguard stands I paint are those from our little shore towns. Every town has its own style of stands.”

When it’s pointed out that West Coast beaches are pretty fantastic, Laura laughs and agrees. “I love Half Moon Bay!” It is the backdrop for a recent painting of family members who were visiting from the East Coast. “We were excited to show them the Half Moon Bay coastline and tidepools. The afternoon West Coast light was perfect,” she says.

Painting: Ready to Roll

Now that she has time to devote to her art, Laura has begun to tackle the challenge of putting it out into the world. She made a website where she displays examples of both her figurative and architectural paintings, and she has participated in Silicon Valley Open Studios. Like many artists, she also uses Instagram to show her work—although she admits, “I don’t love social media.”

When told that her paintings are bright and cheerful, she is clearly pleased. “I think in most of my paintings, I am trying to capture moments of joy,” she says.

As she packs and prepares for summer in New Jersey in June, Laura is already looking ahead to autumn in California. With her youngest child college-bound, she will have more time to fully devote to her art. “I am hoping to have a more structured, daily practice in the future, with a full work schedule when I can produce more and continue to learn from artists I admire.” Laura smiles, “This is a good turning point for me.”

summer shores – laura-hughes-art.squarespace.com

Hey Macarena!

Words by Johanna Harlow

What happens when you pair up a trailblazing chef with a culinary conservative? Macarena Restaurant’s paella pro Sergio Box is steeped in tradition, thanks to growing up around his family’s upscale restaurant in Jávea, Spain, while chef Toni Santanach prefers to push the envelope after mastering the art of elevated tapas in Barcelona’s vibrant food scene. “They have had to merge,” says owner Elizabeth Reviriego, who oversees Palo Alto’s newest upscale Spanish restaurant with her partner David Linares. Fortunately for Macarena, a little friendly back-and-forth has only elevated this kitchen’s culinary creations.

Macarena’s menu leans more classic than contemporary. “We’re trying to bring back dishes that were kind of lost in translation,” explains Elizabeth. “We want to bring back those dishes like casseroles, stews and dishes that require more time.” Their slow-cooked oxtail served with truffle mashed potatoes is a perfect example.

That said, there are exceptions to the rule. Take the potato-based churros bravos served with a savory sauce. “That’s his fault!” laughs Elizabeth, pointing at Toni. “We didn’t want that. We wanted the traditional patatas bravas, but he was like, ‘I know that you won’t let me bring all my innovative tapas from Spain, but just let me put one of the dishes on the menu.’ So we all agreed that he had to try it and test it out.” It has since become a fan favorite. “He’s very proud and happy that he was right in the end,” Elizabeth says, prompting a big grin from Toni. Sergio nods and concedes, “I like it now.”

The roasted calçots also have a unique spin. Typically served as whole baby leek stalks, Macarena cuts the vegetable into roasted cylinders and serves it with an unexpected hollandaise in addition to the requisite romesco sauce.
When asked about their favorite dishes on the menu, both chefs pick the other’s creations. “I’m enchanted with the octopus paella,” Toni says. Meanwhile, Sergio appreciates Toni’s heavenly cakes. “When I don’t see him, he eats my desserts,” Toni reproaches Sergio. The latter doesn’t even try to defend himself.

A trip to Macarena isn’t complete without experiencing Sergio’s paella prowess. Bomba rice, imported from Spain and immaculately cooked, is complemented with a choice of veggies, seafood or pork. Order the paella de pulpo and it arrives at your table with a lengthy octopus tentacle coiled seductively across a hulking pan, the rice sprinkled with cauliflower and bits of squid. Garlic aioli and lemon are served on the side to doctor the dish as you wish. “Rice is so beautiful and so enjoyable. It’s good with anything,” Sergio says, estimating that he’s made somewhere between 30,000 and 50,000 paellas during his lifetime.

The chefs’ differences are also their greatest strengths. “Sergio, whom we affectionately call ‘the artist,’ is incredibly creative and passionate about crafting our paellas and main dishes,” Elizabeth says. “It’s in Toni’s realm to balance it out, look for the logistics and try to fine-tune the ingredients …. It’s very hard to present a dish and make it consistent for a restaurant.” The result is delightful flavors cooked up in a smoothly running kitchen. “The combination is super necessary. They balance each other out!”

Macarena’s ambiance reflects its food in a union of old and new. The olive trees, large leafy plants and eye-catching wood partitions invoke traditional Andalusian patios. The grand, old-fashioned fireplace, velvety curtains and moody chiaroscuro paintings of fruit summon up Old World imagery. “Those vintage lamps were also a requirement for us,” Elizabeth says as she points them out. “We wanted to tap into those old living rooms in Spanish homes back in the 1940s and 1950s.”

Despite those vintage touches, the place undeniably has contemporary flair. From the colossal chandeliers, spiky and golden like huge heads of wheat, to the sleek, sophisticated bar, there’s nothing dusty about this decor. “We wanted some sort of urban feeling. A restaurant that could be in Madrid—or Barcelona, which is more cool and underground,” Elizabeth says.
There’s one area where both chefs are always in agreement: they’re big fans of each other’s work. “I like what others do better,” declares Sergio. Toni wholeheartedly agrees, adding, “I love your cooking, maybe because I didn’t make it.”

paella paradise – macarenarestaurant.com

Fresh Feel

Words by Loureen Murphy

Ashi Waliany’s infusion of modern grace into a San Francisco condo whet the owners’ appetite for more. So they ordered a fresh look and feel for their traditional primary home in Menlo Park. The details: Season it liberally with blues and heirlooms—and hold the wallpaper. In response, former restaurateur and Cusp Interiors principal Ashi whisked together her clients’ ideas with her innovative juices and let them marinate. “This project gave me a chance to explore a different side of their taste, and my own as well, creating a layered, deeply personal home,” she says of the results.

The living room now presents a healthy serving of greens (Benjamin Moore’s Sea Haze) on the cabinetry, fireplace casings and ceiling beams, exuding calm and elegance. “The overall palette draws from nature,” says Ashi. Layers of green with touches of blue in the pillows and carpet create indoor-outdoor continuity. Because her clients love the backyard view, she oriented the sofa to face it. Splashes of artwork collected during the homeowners’ travels dress the room.

 

As richer fare in deep blues, the elevated office showcases well-preserved land deeds that have been in the husband’s family since the 18th century. Mounted on bookcases behind the desk, the framed deeds highlight a significant piece of family history. Ashi took note of her clients’ pride of ownership and meticulous care of each piece in their home, whether purchased or inherited.

Like a master chef developing deep flavor, Ashi rendered the primary bedroom into a palette-pleaser, layering colors, textures and patterns. To reflect the clients’ current taste and lifestyle, she stripped away the dark green carpet, floral wallpaper and pink bedding. “I wanted to preserve elements of the room’s past while reinterpreting them for today,” Ashi says.

Keepers included the chinoiserie-style nightstands and the window seat. The new bed’s plush blue-gray velvet upholstery evokes quiet and comfort, while the wood flooring and natural tone of the Philip Jeffries grasscloth on the walls exude warmth. Two Midcentury-style upholstered seats open the space that once was weighted down by a massive dresser and mirror. Above, a bubbly light fixture adds sculptural interest. Ashi enhanced the stunted window seat, flanking it with luxurious, high-mounted drapery. That once awkward area now invites cozy moments.

Visitors can cozy up, too, drinking in the guest room’s refreshing ambience. Airy and whimsical, Schumacher’s blue botanical wallpaper envelops the whole space. Ashi intermixed patterns, scale variations and layers in neutrals and blues, consistent hues tying together the whole. In this harmonious haven, guests can read at a cushy upholstered window bench or sip a beverage at their own bistro-like nook. “It feels like an escape,” the designer says.

Her clients’ first sight of Zebrino marble, which they deemed “gorgeous, ”kick-started the home’s biggest change. With Ashi’s help, they found the perfect backsplash piece—and the impetus to break from their usual aesthetic and transform their pink floral powder room into an experience.

Inky blue lime-washed walls complement the slate-stained white oak flooring in a Moorish tile–inspired pattern. Pendant lamps suggestive of dangling pearl earrings replaced the overhead recessed light. Lighter cabinets and a metal wall sculpture finish the update with depth and movement, dashed with salt and pepper. “This room felt like a fun design swing for them—not a huge risk, but certainly bolder,” concludes Ashi.

Mutual trust sweetened this project, especially in the dining room. Despite the request to eschew florals, Ashi embraced the existing upholstered wall covering. “I knew that with a little bit of finesse, we could make that room feel different.” Farrow & Ball’s Crimson Red in a high-gloss finish on the wainscot paired well with the walls, lacquered dining set and buffet the husband bought before he and his wife met. Heirloom china and silver pieces fill the china cabinet, custom-made when they moved in 30 years ago. Ashi’s secret sauce—intense color, energizing without overpowering traditional elements—serves up the perfect bridge between old and new.

Ashi notes that the husband loved the result, confirming that changing the surroundings breathes new life into sentimental pieces.

Staying true to her clients’ taste, Ashi and team built on the past while renewing each room. “We created a space that feels truly authentic and personal to the people who live there. It’s a nice reminder that you don’t have to start from scratch for your home to feel new and fresh.”

old & new – cuspinteriors.com

The Beat on Your Eats: Pizza

Get stoked about these wood-fired pizzas.

impasto
San Carlos

The golden tiles of the pizza oven glitter in the amber glow of the fire within as flour and water is transformed at the newest Italian eatery by the team behind Terùn and Italico in Palo Alto. This sleek space produces perfect pizzas and delectable focaccia. Try the focaccia pugliese, enriched with tomatoes and served with rosemary butter. Find classics, like a pizza margherita made with traditional buffalo mozzarella or a San Daniele draped with luxurious prosciutto and drizzled with truffle oil. Heat things up with the spicy Nduja sausage-and-zucchini pizza or the Calabria, featuring broccoli rabe and creamy burrata cheese. Cool off with the curated selection of Italian wines or double down on the heat with a chili-spiked Calabria Margarita. 661 El Camino Real. Closed Mondays.

doppio zero
Mountain View, San Carlos

With a coveted Vera Pizza Napoletana certification, Doppio Zero stays faithful to the iconic style—a thin, lightly blistered crust with a tender, fluffy interior and simple, fresh toppings. In fact, the restaurant’s name comes from the fine 00 flour prized by serious pizza professionals. For a pie that packs a punch, try the Diavola: rich smoky chorizo cured in-house, balanced with delicate basil and a tangy red sauce. For a delightfully rich white pie, opt for the restaurant’s namesake that marries mild, milky burrata with salty prosciutto and peppery arugula. Vegetarians will drool over the Fungo pizza’s earthy wild mushrooms and blend of goat and fontina cheese, seasoned with truffle oil, thyme and Italian chilis. 160 Castro Street; 617 Laurel Street. Open daily.

vesta
Redwood City

Honey might not be something you expect on your pizza, but trust Vesta on this one. A drizzle of sweet golden goodness atop Italian sausage, serrano chilis, rich mascarpone cheese and a robust red sauce creates the perfect balance of sweet, spicy and savory on the Sausage & Honey pie. Get exploratory with your toppings while maintaining a satisfying comfort food vibe by opting for the Carbonara. This white pizza with applewood-smoked bacon, garlic, onion and plenty of black pepper is decadently creamy from mascarpone, pecorino and parmigiano cheeses, not to mention the egg cracked on top. Savor your splendid summer night by lingering on the patio with a bowl of hazelnut gelato. 2022 Broadway. Closed Sundays.

Sweet on Sourdough

It’s not an exaggeration to say that Redwood City’s Deb Lemos is obsessed with sourdough—but with 375,000 followers on Instagram and a successful Etsy shop, clearly she’s not the only one. Baking is part of Deb’s daily routine, which she deftly balances with a full-time job as the director of finance and operations for the math department at Stanford University, where she’s worked for almost 40 years.

“Sourdough is my passion,” Deb says. “I’m not someone who can be idle, and so I get up very early in the morning to get all of my sourdough baking and prep work done before the normal workday starts.”
Deb, who grew up in Los Altos, started baking with her grandmother when she was young, but it wasn’t until the last decade that she really got into sourdough. A friend gave her Jim Lahey’s My Bread: The Revolutionary No-Work, No-Knead Method, which prompted her to start experimenting using his no-knead technique and conventional yeast. Then Deb decided to try making a sourdough starter. She was successful on her first try, and it’s the same starter she still uses today. “I loved it and became really obsessed; my family would say, ‘Oh gosh, she’s talking about sourdough again,’” Deb laughs.

When the pandemic hit in early 2020, Deb saw a huge rise in interest in sourdough baking and quickly launched her business. “All of a sudden, I became incredibly relevant,” she says. “Everybody was home, and everybody wanted to bake bread.”

Deb launched her Etsy shop selling dehydrated sourdough starter, complete breadmaking kits and a beginner’s guide. Her Instagram account is where she shares her love of sourdough baking by way of tempting recipes, practical advice and encouraging words. She also teaches classes a few times a month, has an Amazon storefront selling recommended tools and bakes for a few clients every month.

Deb likes to use the expression “easy peasy” to describe her approach to sourdough breadmaking, as her recipes require minimal equipment and hands-on time. Her two-loaf-pan technique eliminates the need for a Dutch oven, and most of her recipes don’t require kneading. “My goal is to teach people how to make the best loaf of bread for the least amount of work,” Deb says. “I want people to understand that it’s not as hard as it seems.”

Beyond perfectly baked loaves of bread (cranberry-walnut is one of her go-tos), Deb has created many recipes for other sourdough-based foods. Among her favorites: scones, focaccia and flour tortillas. She makes tortillas by taking the starter right out of the fridge, making the dough, dividing it into balls and freezing them, enabling fresh tortillas on demand. “They’re so easy and delicious that I tell people once they make them, they’ll never buy flour tortillas again,” she says.

Deb answers every question and Instagram direct message personally, ready to help fellow sourdough enthusiasts troubleshoot. “If you’re having trouble, it’s usually one of two things: Your starter isn’t healthy and active or you’ve over-proofed your dough,” she says, adding that over-proofing is one of the most common problems newer bakers tend to experience. “You have to get to know your starter and then be able to tell whether your dough is properly proofed or not, and that’s really different for every recipe and for every environment.” To help people with the process, Deb provides tips for proofing in warm and cold weather, as well as how to slow down proofing or speed it up.

Dispelling common misconceptions about sourdough baking is another priority for Deb—first and foremost, that it’s time-consuming. “It does take time, but most of it is passive time,” she clarifies. “If you feed your starter in the morning, it takes less than five minutes and it can go weeks in the refrigerator without needing to be fed again.” Developing a routine for making dough and proofing provides flexibility to bake when the timing is convenient, she adds.

Another common misconception Deb often sees is that people think their starter is “dead” when a layer of gray liquid, or “hooch,” forms on the top. “Nine out of 10 times when someone thinks their starter is dead, it really isn’t; all you need to do is feed it and see if you notice any activity and bubbling,” she says.

When Deb retires from Stanford, sometime in the next few years, she plans to see where her sourdough business goes organically. She’d also like to publish a cookbook. “I’m looking at this as my encore career, and I plan to do it as long as it’s still fun,” she says.

sourdough rising – @everything.sourdough

EVERYTHING SOURDOUGH TORTILLAS

Deb Lemos’s recipe comes with a promise: Once you make these, you’ll never buy flour tortillas again. Any extra tortilla dough balls can be stored in the freezer. Bring them to room temperature and cook as directed.

Ingredients
1¹/³ cups (210 grams) all-purpose flour, plus more for sprinkling
1¼ teaspoons (7 grams) salt
¼ cup (56 grams) softened butter, coconut oil or olive oil 
100 grams (slightly less than ½ cup) room-temperature water
½ cup (100 grams) sourdough starter, fed or unfed

Whisk flour and salt together in a medium bowl. Cut butter or oil into the flour mixture using the back of a fork, a pastry knife or your fingers. Mix by hand until well incorporated or use a stand mixer with paddle attachment on low speed.
Add water and sourdough starter and mix until you have a shaggy dough.
On a floured surface, knead the dough by hand for 1 to 2 minutes until smooth and does not stick to your work surface. Use additional flour as needed. 
Cut the dough into 8 equal pieces and shape into balls.
Cover dough balls with a light kitchen towel, inverted bowl or plastic wrap. Let them rest at room temperature for at least 30 minutes or up to two hours, or refrigerate for up to 48 hours. 
Heat a 12-inch cast-iron pan on medium-high or use a non-stick skillet.
Roll out each room-temperature ball to about 8-10 inches
in diameter, flouring the board, rolling pin and tortillas as 
needed. They should be so thin they’re almost transparent. 
Lay a tortilla in the hot pan and cook until it puffs and browns in patches. Flip over and cook until lightly browned, about 1-2 minutes each side.

Good for the Goose

Words by Jennifer Jory

At the Dutch Goose, the floors are covered in peanut shells and the walls with carved initials. This long-running hangout in West Menlo Park has welcomed the neighborhood for nearly 60 years. They’re still serving deviled eggs made from the same recipe that’s been on the menu since 1966. The locals like it that way. This unassuming family-owned eatery serves as a backdrop for Silicon Valley lore, from its many famous patrons to the test launch of Pong, the first commercially successful video game.

While the deviled egg recipe remains a secret, perhaps the real secret sauce is the connection people feel when they take a seat at “the Goose.” “You can come into the Dutch Goose alone and you will see buddies or you’ll meet buddies,” owner Greg Stern promises. “You have this community when you are at the Dutch Goose. Everybody comes together and gets along,” he says. Greg believes the restaurant’s camaraderie is its staying power, in contrast to other burger purveyors that are moving to automated ordering. “At Shake Shack or McDonald’s, you’re met with a kiosk or a QR code menu,” Greg laments. “That sense of community is lost.” The Goose is a local fixture with history—its logo was made by the same designer who created the Grateful Dead’s.

 

A Menlo Park native, Greg seized on the opportunity to buy the Dutch Goose during a career pivot that took him from stockbroker to restauranteur. “It was the year 2000 and I was working at Morgan Stanley, while the market was crashing,” he recalls. “I was having a burger with my dad and I told him I was miserable.” The conversation turned to talk that the Dutch Goose might close down or be demolished and Greg pondered rescuing the time-honored watering hole. “I feel like these mom-and-pop restaurants are a dying breed,” he says. A business entrepreneurship graduate from the University of Southern California, Greg worked on a deal that took several years to complete. Since then, he hasn’t looked back. “You don’t go into the restaurant industry because you think you’re going to make a lot of money,” Greg explains. “But what you do get is that sense of community that I had never really experienced before. When you’re part of this community, it is better than any financial gain I’ve ever received. I wouldn’t trade it for anything.”

From contractors and students to venture capitalists and Little League teams, the Goose’s customer base is diverse and loyal. Patrons have celebrated milestones at the Goose, from their first baseball team win in the 1970s to their 40-year high school reunion. Stanford Business School hosts regular meetings at the Dutch Goose. For many years, Stanford University’s bus had a regular stop at the restaurant. “We are so fortunate, with 20 schools in a two-mile radius of us,” Greg points out. “We host a lot of reunions.” The Goose also features a trivia night on Thursdays and a chalk board where customers can write the name of a friend for whom they have bought a drink in advance.

Greg is as local as it gets. He graduated from Menlo-Atherton High School and is raising his three young boys in his hometown with his wife Angela, a restaurant veteran herself. Naturally, they enjoy engaging with the community. “We’ve been going through T-ball and all the way up through Little League,” explains Greg. “We’ll sponsor a team, and then they’ll come in and have a team party.” Along with supporting local youth sports, the Dutch Goose helps provide hundreds of college sponsorships and mentoring programs through the Peninsula College Fund.

When it comes to well-known customers, the Dutch Goose touts a long list that includes former Vice President Al Gore, Meta’s Mark Zuckerberg and the San Francisco Giants’ J.T. Snow. Greg cites former Stanford quarterback and Super Bowl champion Jim Plunkett as one of the restaurant’s most esteemed regulars. “Jim Plunkett is a staple at the Goose,” he says. “He is among the most humble guys I have ever met. His daughters were both bartenders at the Goose.” One of Greg’s most memorable moments includes a visit from Seal Team 6 members who stopped in at the Goose for burgers shortly after their successful take-down of Osama bin Laden. “That was the most star-struck I have ever been,” beams Greg. “They were pretty remarkable and first secured the location before stepping in the door.”

Customers come for the first-rate burgers and beer, ample draft selections and an outdoor bar called the Duck Blind. Those who dine on the patio will find a wall display called the “Beer Tap Graveyard,” which features all the tap tags of dearly departed brews that have been retired.
Over the years, Greg’s menu has expanded to include healthier options like salads, cauliflower-crust pizza and garden burgers. He stresses that changing the menu is not something done lightly. “People want their hometown watering hole to be the same and don’t like change,” he says. “You make a change and customers tell you immediately. When we switched the potato chips to french fries, people told me I was making a big mistake.”

The spicy deviled eggs remain the most labor-intensive item on the menu. “Someone calls every year to get the recipe and we tell them it is just the original chicken,” he laughs. “It’s a lot of time cracking eggs and making the batter. It takes about two hours every morning.” Greg recently introduced milkshakes for the first time. “You have to do this slowly,” he notes. “The neighborhood tells you when you are going off the rails.”

At the Dutch Goose, no one is rushing you out the door. “In the restaurant industry, you want to turn tables, that’s how you make money,” says Greg. “But that is not the case at the Goose. You want to come in, hang out and enjoy everyone’s company.” In fact, plenty of local customers consider the restaurant a second home. “It is like going to church,” Greg reflects. “You know what to expect and it’s one of the few things in life that doesn’t change.”

golden goose – dutchgoose.net

Perfect Shot: Birds Can’t Read

A rebellious osprey ignores a “Keep Out” sign while building its nest near the San Mateo Bridge. “Ninety-nine percent of an osprey’s diet is live fish,” notes wildlife photographer Michael Pagano. “They prefer shallow water when hunting for food, since they are unable to dive deeper than three feet.” This is the second year these birds of prey have made their home in the marina channel, he says. “Last year, they successfully raised two offspring.”

Image by Michael Pagano / @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.

Diary of a Dog: Oreo

As told to Margaret Koenig

My name is Oreo, but save for a few darker spots in my pale coat, I’m all filling and no cookie. I’m a five-year-old shorkie (half shih tzu, half Yorkshire terrier) with a crooked smile and a super-charged social battery. I was June’s daughter’s dog, but only until I met June. I attached myself to her like Velcro and wouldn’t budge (and I don’t mean that purely metaphorically—I often use her arm as my personal paw rest, even when she’s driving). Now I live with June in Burlingame. I love visiting my four-legged friends in the neighborhood and if they don’t come out to play, I’ll sit in front of their homes until I’m physically carried away. Human visitors are equally exciting, especially the piano teacher, who allows me to sit nearby and listen. When I’m not socializing, I’m out exploring, although many of my adventures end with me being rescued from the tight spaces I get stuck in. Other hobbies include walking the Bay Trail (and watching ducks, planes and everything in between), rolling in the dirt (preferably right after getting groomed) and attending attitude classes so I’ll stop barking at big dogs. (Progress has been made!) Oh, and I have a special talent: I can sniff out ice cream in my sleep. The sound of ice cream being removed from the freezer will wake me up from the deepest of slumbers. I’ll be there in seconds to ask for a teaspoon before returning to bed. An action-packed schedule, plenty of friends and an occasional spoonful of ice cream—what more could a dog want?

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.

Landmark: Kohl Pumphouse

The historic Kohl Pumphouse is easy to miss. Located in San Mateo’s Central Park near the Ninth Avenue entrance, the small, nondescript building is hidden by a white wrought-iron gate flanked by stately oaks, and marked by a plaque that most passersby wouldn’t look at twice. You’d hardly guess that the pumphouse is the sole surviving building of the grand estate that once occupied these grounds that’s still in use. Before being acquired by the City of San Mateo in 1922, Central Park was home to Charles Polhemus, director of the San Francisco and San Jose Railroad and prominent San Mateo resident, who lived on the property in a Victorian mansion in the mid-1800s. Sometime in the 1870s, 16 acres of the estate was sold to William Kohl, a naval captain and founding member of the Alaska Commercial Company, who would reside there for the next three decades. Kohl oversaw extensive landscaping and planting, the majority of which still exists today, including the 900-foot iron fence bordering El Camino Real, a cast-iron dog statue imported from Italy and, most notably, the pumphouse. Constructed in the late 1800s with dirt floors and an unfinished interior, the pumphouse provided water for landscaping, and was later also used as a maintenance workshop. It wasn’t until 1976 that the San Mateo Arboretum Society decided to renovate the pumphouse so that it could serve as the organization’s headquarters. Today, the building still houses the pump mechanism for the original 240-foot well and provides irrigation water throughout the park’s 16.5-acre grounds.

Q&A: Josh Hines

The chef and veteran oyster-shucker at Clark’s Oyster Bar in Menlo Park opens up about celebrity diners, sauté station stressors and the best mollusk you’ll ever eat.

What’s a surprising fact about oysters you wish every diner knew?
Despite their size and odd flavor, Belon oysters are the best thing you’ll ever eat.

What drew you to the culinary world?
I couldn’t make it in the real one.

At work, what task do you look forward to the most?
A super busy shift working the sauté station. You get absolutely destroyed. It’s amazing!

What makes the sauté station so brutal?
It’s definitely the highest-volume station in the kitchen. You’re picking up 8 to 10 pastas at a time, searing fish, steaming mussels, all while listening for the next dishes. I’m a sucker for organization so, for me, it’s like a game of Tetris.

Sum up your personal philosophy in one sentence.
There is no crying in the walk-in.

Do you have a favorite dish currently on Clark’s menu?
Crispy rockfish with grits and sofrito.

What’s at the top of your bucket list?
The Kentucky Derby.

Outside of the Bay Area, where’s your favorite destination for food?
Late-night Chinese in NYC.

What’s the most memorable meal you’ve had?
My first French fine dining dinner in New York, at Chanterelle. Everything from the handwritten menus to the floral arrangements was perfect. The food was amazing. It made me realize how much a really good dinner can wow all of the senses.

What subject has been occupying your mind lately?
The fall of the Roman Empire.

Can you share something that always surprises people to learn about you?
I never went to culinary school.

Are there any foods that remind you of your childhood?
Watermelon with salt and pepper.

Where do you find the best oysters?
Maine. Always.

Who’s the best B-list celebrity you’ve cooked for?
Chuck Norris. At the time, my chef friends and I had a running competition of who had the best B-list celebs (A-list is boring). I hands-down won with Chuck!

What was your childhood dream job?
Architect.

How do you feel about being a chef?
Being a chef is the worst job you’ll ever love.

Prime Picnics

Words by Johanna Harlow

Have you truly embraced summer if you haven’t gone on a picnic? Dining al fresco, breathing in the smell of freshly cut grass, feeling the gentle warmth of the sun on your skin—these are life’s little pleasures. So select a destination, pack a wicker basket with your favorite finger foods and immerse yourself in this pleasurable pastime.

Gamble Garden – Palo Alto

As Gamble Garden so succinctly says on its website, “Life is simply better in a garden.” A lovely location in any season, this place flourishes from the first blush of spring flowers to the fiery flush of fall leaves. Keep in mind that there are only two picnic tables (first-come, first-served), but plenty of places to spread out a blanket. As you hunt for the right locale, crunch down the garden’s gravel paths where special sections are devoted to roses, lavender, wisteria, herbs, California natives and more. Hoping someone else will plan the menu for you? Attend one of the monthly luncheons on the Carriage House patio.

After you’ve eaten your fill, wander the grounds some more or snap a few photos over at the gazebo. Even if you’ve been here before, you can learn something new by taking a self-guided tree walk. Find the route mapped out on Gamble Garden website (gamblegarden.org), and follow along for an introduction to the garden’s splendid array of trees, from its crabapples and crape myrtles to its Japanese maples and magnolias.

Photo Credit: Robb Most

Huddart Park – Woodside

Grassy meadows, forest slopes and second-growth redwoods await at Huddart Park in welcoming Woodside. With ample picnicking areas to choose from, you’ll find many tables shaded by trees, pergolas or roofed awnings. Some have horseshoe pits and volleyball poles nearby. This over 900-acre park can easily handle larger groups, though you’ll need to make reservations for parties of 25 or more.

Walk off your meal on one of Huddart’s many shaded trails. For something less than a mile in length, opt for a gentle jaunt on the Skyline Trail through madrone trees, sword ferns and huckleberry or the mostly-level Chickadee Nature Trail through redwoods and chaparral. Meanwhile, hardcore hikers can take the nearly five-mile Crystal Springs and Dean trails loop, one of the park’s most popular routes. Don’t forget to keep your eyes peeled for black-tailed deer tiptoeing through the brush.

Photo Credit: Johanna Harlow

Central Park – San Mateo

If you don’t want to deal with the hassle of packing your own lunch, San Mateo Central Park is conveniently located blocks away from the city’s thriving downtown. Order takeout, then scout out this park’s plentitude of perfect picnicking spots. Choose to unfurl your blanket across the sprawling lawn, settle at the tables by the playground or dine on a bench in the shadow of Leon, the park’s towering giraffe sculpture.

After lunch, explore the park’s several gardens. Feed hungry koi at the Japanese garden, and embrace whimsy by admiring the tiny, decorated homes at the fairy garden. Then stroll through the rose garden and marvel at its 100 varieties with playful names like Lady of Shalott, Good as Gold and Scentimental.

San Gregorio State Beach – San Gregorio

Recognized as one of the state’s cleanest beaches (according to Heal the Bay), San Gregorio is a pocket beach bordered by dramatic bluffs just south of Half Moon Bay. A smattering of tables on the edge of the bluffs offer breathtaking views of the waves, basking beachgoers and the nearby bridge over San Gregorio Creek, which flows under Highway 1 and spills out onto the sand. As you savor the last bites of your meal, watch seagulls surf the skies, while sea rocket, beach bur and California sagebrush shiver gently in the breeze. Don’t leave without a walk in the golden sand and a quick peek inside the cave tucked into the cliffs. For those seeking to unleash their inner architect, collect armfuls of the driftwood that washes up on this beach and build a fantastical fort.

Photo Credit: Robb Most

Sharon Park – Menlo Park

Load up your picnic basket with sandwiches and watermelon slices, then set out for this peaceful park at the heart of Sharon Heights. With a koi-stocked pond, wooded area and charming walking path, it’s an idyllic setting. Though there are only a few tables, it makes a great picnic blanket locale. As you lunch, watch turtles sunning their shells on the water’s edge, while ducks bob for pondweed. If you’re lucky, you might even spy a stately snowy egret stalking on long legs through the shallows.

A Plethora of Picnic Places:
+ Coyote Point Recreation Area (San Mateo)
+ Edgewood Park (Redwood City)
+ Flood Park (Menlo Park)
+ Foothills Nature Preserve (Los Altos Hills)
+ Pulgas Water Temple (Redwood City)
+ San Pedro Valley Park (Pacifica)
+ Shoreline Park (Mountain View)
+ Memorial County Park (Loma Mar)
+ Point San Bruno Park (South San Francisco)

Gone with the Tide

Words by Johanna Harlow

Most of us enjoy the surf and sand, but Brighton Denevan digs deeper. To this local land artist, a beach isn’t just a beach—it’s an expansive canvas.
“I think the framing of this cave is really nice,” Brighton notes, shovel in hand as he surveys a small cavern in the cliffside at San Gregorio State Beach. Despite the icy wind gusting outside, he’s in flip-flops—a Santa Cruz native through and through. A partial pattern in the sand spiderwebs beneath his feet.

When passersby stumble across one of Brighton’s massive works, they might attribute it to aliens enjoying a beach day, leaving crop circles in their wake. Brighton’s artistic dialogue with the elements has taken him across California and the states beyond, as well as countries like Mexico, Colombia and Saudi Arabia. His patterns vary from spiraling to labyrinthine, radial to patchwork-like—many with the intricacy of Celtic or Mayan detailing, some with basket-weave textures or florals. He also seeks inspiration from the Fibonacci sequence, a naturally occurring pattern found in everything from pinecones to nautilus shells. “There’s so much freedom beyond the gallery walls … It’s not constrained within the frame of the building,” says Brighton, who favors a rake for his alfresco artwork. “If it’s out in nature, it’s wild and spilling out into the world and forces are acting on it.”

Photography: Johanna Harlow

Beach Boy

With a deep tan from countless beach days and eyes a coastal blue, it’s not surprising to learn that Brighton grew up a stone’s throw from the Pacific. He spent a spirited childhood running along the Santa Cruz bluffs, splashing in the surf and watching his dad work the sand. “In the ‘90s, I was always hanging out with Pops,” says Brighton, explaining that his father, Jim Denevan, is also a land artist. In those early years, while Jim dragged a big stick or rake across the shoreline for hours on end, young Brighton would make his own miniature versions. “I’d be trying to entertain myself. I’d be making little sand sculptures, little worlds in the sand,” Brighton recalls. “It taught me patience,” he laughs.

Watching a sand master at work seems to have been an education by osmosis for Brighton—though at first, he didn’t consider sand art an option because he didn’t want to simply follow in someone else’s footsteps. For years, Brighton told himself, “That’s dad’s thing. I can’t do that.” He adds, “I hadn’t broken out of the box I’d put myself in.”

Photography: Brighton Denevan

That changed during the pandemic. “It led to me wanting to break through all the barriers and do some experiments,” he shares. The practice quickly became a passion, developing into 20 to 40 designs each month.

These days, father and son often collaborate on projects. “We both have our ideas and bounce them off each other, which makes both of our stuff better,” says Brighton. Partnering on a number of sand designs does lead to certain similarities in styles; though as Brighton sees it, “Nature’s the original artist. We’re just copycats.”

Photography: Brighton Denevan

That said, Brighton has forged his own path. “My father has always had this obsession with doing the biggest thing ever,” he chuckles. “At one point, I was driving a circle at a hundred miles an hour and you could barely even tell it was a curved line because the thing was as wide as a city.” Brighton, on the other hand, prefers “smaller,” more intricate designs. “I’ve really been enjoying doing stuff that’s 30 feet across,” he says.

Sandy Synergy

It was Brighton who introduced aerial photography to the family art. In the early days, Jim positioned his designs close to cliffsides to give onlookers a seagull’s eye view. Even so, “It’s an oblique angle,” Brighton observes. By also running a drone business, Brighton can showcase his creations (as well as his dad’s) right above the center point. That advancement in aerial photography also ensures easy preservation of their designs long after high tide sweeps the shores clean.

Photography: Brighton Denevan

As Brighton reminisces on his many projects, he fondly recalls a collaboration with a landscaper friend. After his buddy showed up at one of Brighton’s radial sand labyrinths with a dozen discarded Christmas trees in tow, the two set to work installing them around the edge of the circle. “It was amazing seeing the forest on the beach and walking amongst the trees,” Brighton recalls. “And then me and my buddy doused them in some flammable stuff and we lit them on fire. It was insane.”

Another favorite project was one Brighton made with his dad for the Desert X international art exhibition in Saudi Arabia. “Angle of Repose” consisted of 364 concentric circles composed of pyramid-shaped sand mounds that ranged in size from bread loaves to small houses, with a mountain of firewood at its center. The installation was so visually stunning that singer Alicia Keys danced among its hills. Brighton describes the sun casting shadows that played across the mounds throughout the day. “And at night, when you have the fire coming from the center, it shoots all the shadows perfectly, radiating out like a flower.”

Photography: Johanna Harlow

Shore Shout-outs

“File this under things I didn’t know you could do with a rake! Beautiful work,” actor Will Smith commented after reposting one of Brighton’s designs on Instagram last year. He’s not the first celebrity to take notice. Ed Sheeran hired Brighton and other “sandy people” for a campaign to promote his album Subtract, with each artist contributing a piece that represented the album’s different tracks.

Brighton has recently received recognition for adding text to his designs—everything from Queen lyrics to The Big Lebowski quotes. “Several bands have reposted my stuff,” he says, listing shout-outs from Green Day and Limp Bizkit. Many sand artists are more meditative and like to work silently, their only soundtrack the crashing of the waves, Brighton explains. But “music’s really important to me … It’s about high-energy music going in the background and running around.”

Photography: Brighton Denevan

Brighton adds that he likes the poetic potential of the sand messages. “The waves will erase some of the words and it’ll actually give it a new meaning.” He’s also started playing around with optical illusion letters and different fonts (like “sands serif,” he jokes).

Down to the Grain

As Brighton continues to explore environment-as-medium, his experienced eye assesses the topography of the shoreline and even the size of the sand granules. “Bigger grains mean the sand dries out faster,” he explains. This causes messier designs. Wet sand, on the other hand, means crisp patterns. Weather impacts the final result too: “If it’s really sunny, it might dry it out. Or if it’s windy, it might just turn it into sand dunes.”

Photography: Brighton Denevan

Brighton also pays heed to the color of the sand. “In Saudi, there was this beautiful golden sand like I’ve never seen before,” he reflects, adding that there’s another continent where he’d like to do an installation. “There’s some sand in Africa that’s the color of red velvet cake. And it’s sitting right next to white clay, because it’s different weight. That would be really fun to get into.”

No matter where Brighton finds his sand, one thing will remain as constant as the tide: the results will be otherworldly.

seashore savvy – brightondenevan.com

Essay: Creative Firsts

A s I’ve been chronicling in these pages, we had to move out of our family home for an extended time while it was being renovated. Recently, we made the big transition back. Moving (in this case twice) is, was and always will be one of life’s most unpleasant tasks.

We have boxed and reboxed and boxed again. Each time, we made the three distinctive piles: keep, donate, throw away. Each time, the donate and throw-away piles are extensive, and yet, like a plate of unwanted food at a formal dinner, the pile of boxes just doesn’t seem to get any smaller.

But one good thing keeps happening: the discovery of long-lost or forgotten mementos that capture a moment, time or place that brings back joyful recollections. I’m not one to throw away these fragments of my children’s lives—each one a perfect treasure, a moment in time that I can never revisit now that those children are grown, their childhoods distant. I don’t possess a mind that can easily remember the past; I need the physical reminders to help me recall the happy events of my life.

For parents, these fragile relics, when read years later, can provide a snapshot of the life your child was headed toward. Of course, their whims and wants can and do change, but often the mark is there. I speak from some experience, since I started my first publication when I was eight.

During our latest unboxing exercise, I came across a three-page letter from my then-11-year-old daughter, Arielle. She is now married with two sweet boys, ages five and three, and a newborn little girl. Finding her missive was a bit like unearthing a clutch of arrowheads during the excavation for a new building in Santa Fe—everything stopped, and I slowly read this newly re-discovered treasure:

Dear Dad,

How are you doing? I love you so much and I think I should be able to choose where I put things! My room is already too grown up for me and I need to put more colors in it. I know that you want my room to be just right, but I’m sorry that I’m not 20 but I am still 11 and I’m still only a kid. If I could just pick where I put my bulletin board, I would be very happy.

Remember it’s not yours, it’s my room. And if you can’t deal with that, then you just want everything to be perfect but to tell you something not everything can be perfect (but really nothing can be perfect.) Please try to just think about it. Try to make it a kid’s room not a 20 year old person’s room, I’m not even going to be here when I’m 20. Oh—on the next page, I show you where I want it to be. If it’s in the corner, then no one will be able to see it and I will just forget about it.

Remember, I’m not 20.

Thank you.
I love you, Ari.

The true beauty of this letter was seeing the creative spirit emanate from my daughter—her divinely-inspired gift revealing itself at such an early age. Her first, gentle effort to redo her room led to four more attempts to make her room her own, including new paint, doors removed and furniture rearranged. Finally, it was to her liking.

Today, Arielle is a noted interior designer. With ease and confidence (and incredibly creative style), she has designed dozens of beautiful homes in Atherton, Menlo Park, Beverly Hills.

And now, when I see her designing rooms and deciding on the multitude of choices in a home, I can’t help but think of her first little drawing of her own room.

Yes, my dear Arielle, you can rearrange your room!

I love you, Dad.

Landmark: Cardinal Hotel

Words by Margaret Koenig

Built in 1924, The Cardinal Hotel in Palo Alto is an important historical landmark that remains fully operational 101 years later. The three-story hotel was constructed under the auspices of the Palo Alto Improvement Company, part of an early effort to encourage downtown development—an initiative that proved largely successful, thanks in part to projects like The Cardinal. With entrances on Hamilton Avenue and Ramona Street, The Cardinal is part of the Ramona Street Architectural District, known for its historic Spanish Colonial-style buildings. Prolific California architect William H. Weeks, who designed the building alongside renowned local architect Birge Clark, put a classical twist on the Spanish Colonial style by incorporating ornate marble pillars, and framing the windows and entryways with a decorative terra-cotta border.

 

Today, much around the hotel has changed, but The Cardinal’s essential character has remained the same as it was a century ago. The hotel has been owned by the Dahl family since 1945. They bought it after leaving Hawaii and moving to California following the attack on Pearl Harbor, and Bjarne Dahl served as its manager from 1975 until his death in 2009. There have been modern upgrades over the years, but The Cardinal retains many of its distinctly Art Deco touches, from its tile floors to wrought-iron chandeliers and sconces. The hotel’s original dining room has been converted into an antique store, and period items can be found throughout the lobby, like a well-preserved switchboard desk and two wooden phone booths, plus an antique piano, classic radio and vintage chess board.

Diary of a Dog: Palouse

As told to Margaret Koenig

Hello there! I’m Palouse—an unusual name for a dog, but in my case, a very fitting one. I was found in the Palouse region in eastern Washington, an area known for its rolling hills of wheat. In mid-summer before the harvest, the hills perfectly match the color of my coat. As a terrier mix with expressive eyebrows, fiery brown eyes and a tufted beard, people often say I closely resemble the Fantastic Mr. Fox from the Wes Anderson film. In 2020, when I was six months old, Callan adopted me from Adam’s County Pet Rescue in Othello, Washington, and we only recently moved to Menlo Park. While I miss the snow in Washington, I’ve found that when it comes to the great outdoors, the Peninsula has an awful lot to offer. I’m an avid hiker, swimmer, kayaker and chaser who’s always up for an adventure—a recent favorite is hiking Windy Hill Open Space Preserve. Callan says I’m incredibly sweet and loving, but I do have a bit of a naughty streak: I’m an opportunistic counter-surfer who once managed to steal an entire steak. And I’ll admit, I do find it amusing to dry myself off on the nearest human after I go for a swim. Let’s just say that with me around, life is never dull!

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.

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