Perfect Shot: Soaring Over California

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

Image by Devin Roberts / @devoroberts / devorobertsphotography.com

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

Bustling Burlingame

Words by Andrea Gemmet

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

Explore

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

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

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

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

Photography: Courtesy of Andra Norris Gallery

Browse

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

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

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

 

Eat

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

Photography: Courtesy of Paul Dwyer – Twelvemonth

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

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

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

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

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

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

The Suite Life

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

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

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

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

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

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

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

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

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

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

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

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

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

HOUND HOSPITALITY

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

entrez-vous – enchantehotel.com

Diary of a Dog: Winston

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

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

In Harmony

Words by Esther Young

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

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

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

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

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

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

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

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

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

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

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

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

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

World Vision

Words by Loureen Murphy

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

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

 

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

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

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

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

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

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

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

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

seamless style – kanikadesign.com

Mastering the Marina

Words by Johanna Harlow

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

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

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

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

 

Getting Underway

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

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

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

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

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

Stormy Weather

It was not smooth sailing from there.

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

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

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

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

Hospitable Harbor

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

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

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

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

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

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

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

Dinner on the Docks

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

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

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

THE HISTORY OF THE HURRICA V

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

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

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

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

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

set sail – westpointharbor.com

Carmel’s Culinary Stars

Words by Sheri Baer

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

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

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

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

Carmel’s First Star: Aubergine

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

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

Photography: Courtesy of Bonjwing Lee

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

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

Photography: Courtesy of Bonjwing Lee

Chez Noir Takes a Star

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

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

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

Photography: Courtesy of Bonjwing Lee

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

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

Photography: Courtesy of Bonjwing Lee

Rooms with a View

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

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

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

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

Flea Street Refresh

Words by Elaine Wu

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

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

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

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

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

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

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

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

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

Flea Street’s Caesar Salad Dressing

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

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

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

hop on over – cooleatz.com

Magnifico Mercato

Words by Johanna Harlow

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

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

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

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

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

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

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

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

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

to market – ilmercatodichefico.com

Sacred Heart’s Treasure

Words by Dylan Lanier

For over a century, Sacred Heart Schools in Atherton has graced the Peninsula not just with its academics but also with its beauty. Aesthetically blending old and new, the 63-acre campus on Valparaiso Avenue has changed a lot over the years, like adding eco-friendly learning spaces and a sustainable farm. Despite those changes, a brief visit to its grounds immediately makes it clear that the Main Building reigns over the rest of the campus. The stately, 125-year-old edifice boasts a stylish mansard roof and bell tower, a tranquil chapel, inviting main floor parlors and a striking porte-cochère. Its Romanesque elements resemble those of nearby Saint Patrick’s Seminary in Menlo Park, also designed by architect Charles Devlin.

Constructed on land purchased from the Faxon Dean Atherton family (the town’s namesake), the Main Building survived the Great Earthquake of 1906 as well as 1989’s Loma Prieta quake, though not without some damage. Today, it contains administrative offices, classrooms and living quarters, housing both students and members of the Society of the Sacred Heart of Jesus, a global community of Catholic women founded in 1800. When its doors first opened in 1898, it was an all-girls boarding school known as the Academy of the Sacred Heart with an inaugural class of just 23 students. Currently, the Main Building is one of about eight primary instructional buildings serving nearly 1,200 boys and girls from preschool to 12th grade, and it remains to this day the eye-catching architectural centerpiece of the campus.

Q&A: Darryl Diekman

Coastside Collective woodworker and resident artist at Palo Alto’s Cubberley Community Center shares cherished pieces, tools of the trade and his ardor for lumber.

Do you have a favorite type of wood?
I most enjoy working with reclaimed woods that have a history and story to tell.

Can you share a little-known fact about woodworking?
I think people are surprised at the efforts required to sustain the illusion of wood seamlessly wrapping a curve. Wood prefers to be tall, straight and strong. That’s why we build buildings with it. But there are techniques and illusions that can be used to bend the will of the wood and various tricks to hide the evidence.

What’s something in your life that brings you joy?
I’ve been the proud pet-parent of four Rottweilers throughout my life: Onyx, Roxy, Zaxon and Xylo. Each one has been a uniquely cuddly, clumsy, dorky, stubborn and intelligent companion.

What’s your claim to fame?
My grilled cheese. I would share the secret, but what would that leave me with?

How do you spend a typical day at your Cubberley studio?
On a good day, I can get six to eight hours in at the bench. Progress is slow, as it should be. Every project is unique, and each step is brought as close to perfection as I dare, one shaving at a time. When things go wrong, I take the dog for a walk. He gets a lot of walks. At the end of the day, I sweep my shop and clear my workbench.

Tell us about your favorite tool.
In the hand-tool category, the Lie-Nielsen round bottom spokeshave is exquisitely beautiful to see and to use.

What was your first job?
I was a fundraising telemarketer selling trash bags and frozen pizzas—which was probably the worst possible job for a socially awkward, introverted 15-year-old.

How would you describe your aesthetic sense?
I’m fascinated with iconic forms from art deco architecture, mid-century interiors and have a special fondness for atomic age appliances. I can only guess the latter comes from watching the Jetsons and visiting a lot of garage sales over the summers.

What is your most cherished possession?
My series of pieces inspired by the iconic designs of early radio receivers.

How about your biggest pet peeve?
The Oxford comma. Specifically, the absence of it.

Are you instructing aspiring woodworkers?
I enjoy teaching, mentoring and leading workshops. My favorite workshops are the ones for children, like building a birdhouse, a wooden robot or “Frankenstuffies” where attendees give new life to donated stuffies by dissecting and reassembling new, and sometimes creepy, creations. I also enjoy teaching introductory machine tool classes and introductory hand tool classes at the Palo Alto Adult School.

What do you collect?
Scraps of wood that are too valuable to throw away and too small to be useful.

Beat on Your Eats: Perfect Patios

Perfect Peninsula patios.

quattro

East Palo Alto

For a sprawling patio surrounded by plants and bordered by a bubbling fountain, visit the contemporary restaurant housed within the Four Seasons Hotel Silicon Valley. From now until mid-September, the restaurant is serving Middle Eastern fusion in tandem with its 1001 Nights popup event. Dip fresh pita into creamy hummus, or dig into beef shawarma with tahini sauce and a tangy fattoush salad with pomegranate molasses dressing. Surrounded by Moroccan lamps, metal latticework and colorful decor, you’ll be transported into an alluring Arabian bazaar. Order the Magic Lamp cocktail made with bourbon, chai tincture and coffee-walnut bitters and your server will pour your drink from a steaming oil lamp fit for any genie. Henna hand art and belly dancing will also be offered (check online for times). Return later in the year for an Alps-themed menu when the Après Village popup whisks diners away to a winter ski resort with chalet cabanas, firepits and heaps of blankets.

angelicas

Redwood City

Enter the shady, secluded patio at family-run Angelicas and find yourself a world away from the busy downtown streets. This shady, verdant oasis, its latticed walls lined with plants and cooled by a gently splashing fountain, is open for breakfast, lunch and dinner. The popular restaurant and bar serves up California cuisine with a Latin twist and hosts live entertainment ranging from music to dancing and comedy. Start your day with the lechera pancakes, flavored with cinnamon, drizzled with sweet condensed milk and topped with a tart berry-apple compote. The happy hour menu features oysters, crispy potato taquitos and a refreshing hibiscus gin fizz. For dinner, find Euro-Mex fusion dishes like duck confit with housemade mole sauce and a flatbread pizza that combines Oaxacan cheese with pork belly and arrabbiata sauce.

moss beach distillery

Moss Beach

You can’t beat the view from Moss Beach Distillery’s Seal Cove Patio. Once a favorite haunt of mystery writer Dashiell Hammett, this restaurant overlooking the Pacific Ocean offers the perfect place to spot seals and watch whales while you dine on wild-caught seafood like petrale sole in citrus beurre blanc. Reserve a spot by a fire pit when the coastal fog rolls in, and stay warm with a bowl of cioppino and a Mexican coffee while keeping an eye out for the Blue Lady, the former speakeasy’s fabled ghost. When the sun shines, opt for signature cocktails like the Prohibition Mai Tai or Bootlegger Bloody Mary while lingering over an order of beer-battered artichoke hearts and crispy calamari. For your favorite pooch, it offers everything from dog beds and water bowls to a special canine menu.

Landmark: Contemporary Gothic Church

Words by Dylan Lanier

Religious architecture has often stood at the forefront of innovation in technology and design. The First United Methodist Church of Palo Alto is no exception, with its commanding walls, striking stained glass and graceful sanctuary. Established in 1894, the assembly decided in 1957 to replace its white stucco sanctuary with one substantial enough to accommodate its growing membership and inspire the congregation. Dr. R. Marvin Stuart led a four-year planning effort that aimed to create a house of worship that could be used for more than religious services by welcoming the community to musical and cultural events. Architect Carlton Arthur Steiner, a U.C. Berkeley professor who had never designed a church before, brought a bold vision to the project. After submitting countless designs, Steiner got the green light for this “contemporary gothic” structure and formed 19 concrete piers. Inside, 1,500 brilliantly-hued glass inserts were placed in the steeply sloping roof and 600-pound circular lighting fixtures of spun steel and brass were bolted to the ceiling. Steiner and Stuart mischievously scaled the scaffolding to mark their initials high above the chancel.

As the years passed, dozens of strategically-placed buckets had to be deployed to catch leaks during rainstorms. Repairs completed in 2018 ensured that congregants could once again stay dry in the sanctuary in any weather. Another highlight of this building’s design is the undulating face of the balcony, which enhances the acoustics, a befitting choice for the frequent concerts it hosts for Philharmonia Baroque, New Century Chamber Orchestra and Midsummer Mozart Festival. The church also houses the majestic Merritt C. Speidel Memorial Organ, where TikToker Anna Lapwood performed Hans Zimmer’s Interstellar soundtrack across its keys and pedals last year. More than half a century later, this hymn to bold architecture continues to catch the eye of congregants and
passersby alike.

Out in the Fields: Exploring Coastside Farms

Words by Andrea Gemmet

On a sunny day in San Gregorio, couples, young families and groups of friends sneak samples as they fill boxes with bright red berries in Blue House Farm’s organic U-pick strawberry patch. “I’m not sure what I’m supposed to do here,” one novice says hesitantly as she joins her friends in the field. A minute later, she loudly exclaims, “That’s the best strawberry I’ve ever tasted!” And just like that, another person discovers the delicious difference between the supermarket aisle and freshly picked local produce.

Few places can match the extraordinary beauty of San Mateo County’s rural coastline, but its dramatic ocean views and sandy beaches are just part of the area’s allure. Amid the small towns and untamed open spaces are grassy meadows with contentedly grazing cattle and acres of carefully tilled fields, making the Coastside a rare oasis for small family farms and ranches.

If you’ve ever driven along Interstate 5 through the Central Valley, you quickly realize from the monotonous scenery that much of California’s agriculture consists of large-scale operations. In contrast, Coastside farms more closely resemble the nostalgic illustrations in children’s books, and they often welcome visitors. Offering everything from monthly barn dances and tours to volunteer harvest days, produce stands and summertime U-pick fields, these farms can be a deliciously enlightening way to support local growers.

Cover photo and photo of Ryan by Paulette Phlipot

While many Coastsiders have been working the land for several generations, Ryan Casey, the owner of Blue House Farm in San Gregorio, wasn’t born into this life. Originally from San Diego, he discovered his love of growing things as a student at the University of California at Santa Cruz and made the leap to farming after working for a few years in gardening and landscaping. “It’s good, honest, healthy work,” declares Ryan, who’s been farming for nearly 20 years now.

It’s also hard work. When Ryan started leasing the former San Gregorio Farm on Highway 84, the rambling property was in a serious state of disrepair. He inherited a tumbled-down barn and an old farmworker house that had fully collapsed. “The reality of a lot of the farms out here is that, as farmers are retiring, they’re not investing in the infrastructure,” he shares. And farms need more than fertile soil to survive. They need functional irrigation systems, reliable electricity and sheds for washing and packing produce.

Daniel Olstein, the director of land stewardship at Peninsula Open Space Trust (POST), refers to “less sexy” systems like wells, septic and storage as essential for keeping San Mateo County’s agriculture heritage alive. The crumbling infrastructure is often a byproduct of owners who didn’t invest in upkeep because they just couldn’t see much of a future for farming on the coast. And it’s easy to see why. The county has lost 46% percent of its agricultural land since 1990. That grim statistic spurred POST to launch its Farmland Futures Initiative and prevent redevelopment by purchasing farms or securing easement agreements.

But that wasn’t enough. “We came to an understanding that, even with our efforts, the land may be protected from development, but farming wasn’t necessarily being sustained,” Daniel says. Now POST pairs with other local agencies to support projects ranging from farmworker housing to irrigation ponds.

Photo:  Andrea Laue

On a recent sunny Saturday at picture-perfect Blue House Farm, there’s no trace of its ramshackle past. A stately new barn houses the produce stand, where you can find an array of heirloom dried beans, freshly picked organic fruits and vegetables, local breads and pastries. Past a tidy row of four farmworker houses are tidy fields of flourishing vegetables and the popular U-pick berry patch.

The work to revitalize the 74-acre organic farm has taken eight years. “We’ve been doing it little by little, and just made do with what we had until it was all built,” Ryan shares. “Now, I’m just trying to do some farming without any ambitious projects.”

This spring, Ryan reached another milestone: he purchased Blue House Farm from POST, graduating from renter to owner. There’s plenty of community interest in supporting local agriculture, but he still feels a need to spread the word about its benefits, for both the farmer and the food buyer. “I encourage people to visit a farmers market or take a drive out to a farm that’s open to the public like mine, with a U-pick or a farmstand, and try some different things,” he says.

The next time you spend a day on the San Mateo County coast, plan to bring home more than sandy towels and soggy swimsuits. The allure of the region’s agricultural riches is a good reason to take along an empty cooler and some ice to stow the goodies you’ll collect. Here’s a sampling of small farms that welcome visitors by offering produce stands, tours, U-pick berries, special events and volunteer opportunities.

Blue House Farm, San Gregorio
Ryan Casey’s organic farm grows more than 50 different vegetables and features U-pick strawberries as well as a farm stand selling fresh produce, flowers, local ceramics, pastries and bread. “July is a great time for a whole lot of stuff,” Ryan says, especially melons, peppers and lettuce. Peruse the wide selection of dried heirloom beans, including his favorite variety, Good Mother Stallard. You can also find Blue House produce at farmers markets in San Carlos and at the College of San Mateo.
Weekends, Noon-5PM. 950 La Honda Road. bluehousefarm.com

Photo: Paulette Phlipot

Lemos Farm, Half Moon Bay
On weekends, this kid-friendly destination offers everything from pony rides and goat yoga to bounce houses and a petting zoo, as this working family farm transforms into an agricultural amusement park. On weekdays, the focus is on raising Christmas trees, pumpkins, corn and hay, along with livestock. Instead of a farmstand, you’ll find a concessions stand and a deli offering sandwiches and burgers. Opening hours expand when the pumpkin patch opens in September. “The real farm work is done all year long right here at Lemos Farm. We see agritourism as an exciting opportunity for the general public to experience and understand what farm life is like by interacting directly with animals and various farm-themed activities during their visit,” says Frank Lemos.
Weekends, 10AM to 5PM. 12320 San Mateo Road. lemosfarm.com

Pie Ranch, Pescadero
This nonprofit educational farm hosts monthly barn dances that become field dances in the summer, along with special events ranging from a day of pie-baking and yin yoga to a goat-butchering workshop that sends participants home with freshly made sausage. Get down and dirty by pitching in at one of Pie Ranch’s volunteer days, held on Tuesdays and Thursdays, and the third Saturday of the month (sign up online). In July, look for mixed-berry streusel and lemon-olallieberry pies at the farm stand, plus heirloom beans, jams, grass-fed beef and pasture-raised pork and chicken as well as locally made crafts.
Farm stand, weekends 10AM-5PM; weekdays (closed Tuesdays), Noon-5PM
2080 Highway 1. pieranch.org or @pie_ranch

Harley Farms, Pescadero
Fields of grazing goats, frolicking kids and creamy goat cheese are the draw at Harley Farms. Sign up for a tour or just wander around the pens before browsing its shop for chive-covered chevre and fresh feta cheese, plus soaps, truffles and ravioli, all made with goat milk.
Open daily, 11AM-4PM
205 North Street. harleyfarms.com

R&R Farms, Pescadero
R&R’s U-pick fields open in spring with strawberries, followed by olallieberries in July and blackberries and raspberries from August to November. At the farm stand, find fresh herbs, eggs, dried beans and peppers, plus pantry staples and locally baked pan dulce.
Tuesday-Sunday, 10AM-6PM, Mondays, Noon-6PM
2310 Pescadero Creek Road. facebook.com/rrfreshfarms or 650-954-0055

Bianchi Flowers, Pescadero
Open in September and October (check Instagram for dates), Bianchi offers U-pick flowers and tomatoes, and welcomes picnickers. Half Moon Bay is famous for its pumpkin patches, but fourth-generation farmer Bridget Jett offers the chance to wander a field of pumpkins still on the vine and pick what you like. “Kids don’t even realize that pumpkins have prickly leaves and stems!” she marvels.
Farm stand, daily 10AM-5PM (September and October only)
243 Butano Cutoff. @bianchi_flowers

Potrero Nuevo Farm, Half Moon Bay
With its organic produce donated to nonprofit Abundant Grace Coastside Worker, there’s no farm stand at Potrero Nuevo, but it welcomes volunteers to help with harvesting on Mondays and Thursdays from May through mid-November. Children are welcome with their parents, and kid-safe tools are provided. Sign up online.
1045 Tunitas Creek Road. potreronuevofarm.org

Ouroboros, Half Moon Bay
This aquaponic farm grows a variety of lettuces, herbs and other greens, available at its farm stand.
Thursday-Sunday, 10AM-4PM
12511 San Mateo Road. ouroborosfarms.com

Swanton Berry Farm, Davenport
This scenically situated spread, just south of San Mateo County, is the first certified organic strawberry farm in California. Summer weekends summon crowds to its expansive U-pick strawberry fields. Swanton’s farm stand features jams, pies, chocolate-covered strawberries and vegan soup.
Farm stand: Daily 8AM-7PM
U-pick: Weekends 9AM-5PM
25 Swanton Road. swantonberryfarm.com

Farm Finds
openspacetrust.org/local-farms-guide
thesanfranciscopeninsula.com/fresh-as-it-gets

Morning Glory

Words by Elaine Wu

If you’re looking for a place to grab a plate of bacon, eggs and toast, it isn’t hard to find. But for those craving something a little more outside the breakfast box, Nattacha Lerspreuk is here for you. Taste and Glory, her new brunch spot in San Mateo, has been generating plenty of buzz since it opened in March. Dishes like the “croffle” (croissant waffle) with berries, Thai tea French toast and the popular Thai-inspired tom yum crab scramble can lead to hour-long waits on weekends. “People just walking by were asking about when we were going to open for business, before we were even done with construction,” Nattacha marvels. “On the first day there was a wait. I was really not expecting that.”

A nurse in her native Thailand, Nattacha left her homeland 10 years ago to find a better life in America, settling in the Bay Area four years ago. That’s when she met her now-husband, Thanasit Nanthasitsira, who at the time owned and operated a Thai restaurant in South San Francisco. But after having a baby, they decided to move back to Thailand and try to live a simpler life. They were in for a rude awakening. “Bangkok is a bit crazy these days,” she says. “It’s so hot, there’s so much traffic and there’s just too many people. It was hard to start a new business. So after five months we came back.”

Once they returned to the Bay Area, Nattacha wanted to start a business that would allow her to spend as much time as possible with their daughter, now a toddler. Since she had previous experience running a restaurant, opening an eatery serving only breakfast and lunch became the answer. “When we had a Thai restaurant, the hours were long,” she recalls. “We would have to work all day and late into the night. Having a brunch restaurant close to where we live gives me more time with my family. We start early, but we’re usually done by 3.”

But a greasy spoon diner was never what she envisioned. A foodie herself, Nattacha had strong opinions about what she wanted on the menu. “I offer things that I myself would like to eat,” she declares. “Sometimes people want something different. If you don’t want a traditional American breakfast, we have an udon noodle dish or a basil ribeye with rice dish. And I put drinks on the menu that I like or are really popular right now.”

Beverages like the stunning, blue-hued butterfly pea lychee lemonade, the vibrant purple ube latte and the pink strawberry milk are proving just as popular with customers as the food.

The bright and breezy decor at Taste and Glory is modeled on the modern cafes Nattacha visited in Thailand. “People come in, relax, chill out, order some food, take their time and have conversations. I like that,” she says. “I want people to come back because they’re comfortable here. It’s not just about the food. Everything is important.”

Nattacha’s care in watching over every aspect of her eatery paid off quickly with a loyal following. “I have one customer who comes in three times a week, orders his tom yum scramble for breakfast, and then orders our ribeye dish to-go for his dinner!” she exclaims. “We also have a lot of repeat customers who bring in different friends and family every time.” It’s because of these regulars that she’s planning to add new menu items every few months to keep things fresh.

She also welcomes impromptu discussions about how she can improve. “If someone has left a lot of food on their plate and they don’t want to take the leftovers home, that means something was wrong,” Nattacha says. “I try to ask those customers for feedback.”

Even with Taste and Glory’s early success, Nattacha says she’ll never stop thinking of ways to improve. “My staff tells me I can go home because they’ve got everything taken care of, but I can’t,” she admits. “Someone may forget to decorate the plate with parsley or sprinkle the powdered sugar on the croffles. I care about the food—and I care about what the customers think.”

Brunch Bunch – tasteandgloryca.com

Blooming Good Coffee

Words by Elaine Wu

For Jessica Han, owner of the new Bloomsgiving in Redwood City, the concept of a hybrid florist and coffee shop sprouted from both her passion and her travels. “When I went to Japan, they had a teahouse that was a combination coffee shop and flower market,” she recalls. “When I saw that, I knew it was something I wanted to do.”

Plant care and flower arranging have been Jessica’s lifelong hobby. “It reminds me of my grandmother because, when I was younger, she had a giant yard and she grew flowers, succulents and fruit trees,” she remembers fondly. “I always loved being outdoors and gardening with her. I grew up around it but I never thought it would be a career.”

After the success of doing all the floral arrangements for her own wedding in 2014, friends started hiring Jessica to do the flowers for their weddings too. Eventually, strangers started making inquiries—which grew into a flourishing side business she ran out of her parents’ garage.

When her husband started studying abroad in Paris, Jessica quit her customer service tech job to follow him, attending floral design classes during her six months there. “My flower-arranging style is very different from a generic online florist,” she explains. “It’s a blend of Parisian, which is very fresh-picked and garden-like, and Korean style, which is more boldly colored, feminine and intentional.”

In 2022, Jessica and her husband decided to open a small brick-and-mortar shop selling plants, flowers and coffee near their home in Mountain View. It gave her the opportunity to share her combined passions with the community. Customers can pick up a custom floral arrangement or a potted plant and also order an expertly crafted lavender latte, matcha or coffee drink to go. You’ll find the menu buried behind a small forest of potted plants. “We’ve tried hard to perfect our recipes,” Jessica says. “We actually traveled to Japan to try different matchas and meet with growers. We use ceremonial-grade matcha for our hand-whisked and cold-brew drinks.”

They sourced their beans locally from Academic Coffee in San Jose. In February of 2024, Jessica opened her second Bloomsgiving location in Redwood City. The new store focuses more on creating a relaxing environment where folks can linger and relax. “I know there are other hybrid coffee shops out there, but their vibe is different,” she explains. “I’m very attracted to a peaceful, zen space where you come in and it just feels good.” A larger space than their original Mountain View location was necessary to create the right mood. “Redwood City is definitely more of a cafe space,” she says. “I wanted to do indoor seating here with plenty of plants and flowers so people can feel immersed in a serene and calming environment while being able to enjoy their beverages.”

And about those plants: You can find everything from bonsai to cacti, snake plants to succulents, tropical house plants to a small selection of grab-and-go bouquets. They also carry plant accessories and home decor.
And for plant parents who need advice? They’re here for you. “If people bought a plant elsewhere and it’s not doing too well, we can try to help them figure out what’s wrong,” Jessica explains.

Little details, like the Japanese washi tape the staff uses to seal the hot beverage cups and the little fresh flower sprigs used to decorate every drink are important to Jessica. “I’m very detail-oriented,” she says. “I feel like the difference is in the small things we do.”

As for the new neighborhood, Jessica appreciates the warm reception the shop’s received from the community. “We’re in a great location around lots of businesses and Caltrain commuters,” she notes. “But I also love Redwood City because we get a lot of locals who come check us out. They’ve been very welcoming and supportive.”

Being able to constantly improve and learn while sharing what she loves is what Jessica likes most about owning her small business. “I once overheard a customer on her phone saying our shop was her happy place. That really got me,” she recalls emotionally. “It brings me joy when we bring people joy.”

Rose Matcha Latte

Ingredients
4 grams sakura matcha powder
2 ounces hot water
2 pumps rose syrup
8 ounces steamed whole milk

In a large mug, whisk together the matcha powder and the hot water until there are no more clumps. Add rose syrup and mix again. Finally, pour in the steamed milk.

flourishing flavors – bloomsgiving.com

The Beat on Your Eats: Sushi

Words by Johanna Harlow / Cover photo by Sushi Roku

Go fish—sushi spots that will leave you hooked.

sushi roku

Palo Alto

Don’t let the name deceive you—Sushi Roku offers so much more than sushi. Its memorable menu ranges from Chilean seabass skewers to caviar-topped toro carpaccio with a wasabi punch and supple octopus crudo with a citrusy zing of yuzu kosho. That being said, everything from the gensai rolls (salmon, avocado and jalapeno, textured with crunchy cucumber and rice cracker pearls) to the hotate sashimi (scallops with a delicate, sweet finish) will also impress. Confident in the quality of its ingredients, Sushi Roku strategically adds small dots of sauce to let the quality of the seafood shine through. Treat your inner child by ending your meal with the carnival dessert. Upon arrival at your table, this cloud of cotton candy is lit on fire, burning away to reveal the cheesecake within. 180 El Camino Real, Suite 700. Open daily.

wakuriya

San Mateo

At Wakuriya, a Michelin-starred establishment tucked into an unassuming strip mall, diners place themselves in the talented hands of Chef Katsuhiro Yamasaki for a prix-fixe menu of nine dishes. Chef Yamasaki brings the highest-quality ingredients to the table while balancing taste, texture and color. The result? Japanese tai snapper sashimi salad with aosa seaweed gelée. Firefly squid and asparagus chawanmushi with eel. Wagyu with deep-fried mochi, shimeji mushrooms and a turnip sauce. Each served in distinct dishware. Accompany your meal with a sake flight and end it with dreamy desserts like the sesame mousse or the Fuji apple with tofu-caramel sauce. They only serve 16 people per night so make reservations by calling one month in advance. 115 De Anza Boulevard. Open Wednesday to Sunday.

seiya restaurant

San Carlos

“Fresh fish is the heart and the rice is the soul of our restaurant,” Seiya promises. That attention to detail is evident through its purposeful presentation, right down to its use of the highest grade of Japanese short-grain rice. With fresh fish daily, you can look forward to melt-in-your-mouth fatty bluefin tuna and succulent Japanese yellowtail. Fan favorites include the specialty Spicy Hulk roll (spicy tuna, avocado and flying fish roe wrapped in a refreshing cucumber sheet and served with lemon ponzu) as well as the fish tacos (seared albacore and salmon topped with avocado, salsa and chili sauce in a tempura nori shell). At this small, sleek venue, reservations are advised. 741 Laurel Street. Open Tuesday to Saturday.

Bright Side

Words by Jennifer Jory

Perched high in an aerial lift, Harumo Sato paints bold designs and geometric shapes that weave a colorful story across a Google building in Sunnyvale. “I always wanted to be a ninja when I was younger,” admits the artist. “Climbing up to paint feels magical because at one point, I had a disabled body.” Through personal hardship and perseverance, Harumo’s murals, paintings and sculptures now grace buildings and collections across the Bay Area and U.S., revealing her salient message about culture, history and our current moment.

The daughter of two ancient civilization history teachers, Harumo grew up in Japan and spent her youth traveling to Greece, Egypt and Europe, where she visited many prehistoric sites. “There was no time to enjoy pizza in Italy, only to visit ruins in places like Palermo,” recalls Harumo. After extensive global travel with her parents, time spent living in France and month-long visits to Tunisia and Morocco, she began to notice similarities in early art from different civilizations. Many cultures seemed to have animistic images in common. “Everything has a soul,” she emphasizes. Harumo’s organic, dream-like images are as playful as they are steeped with meaning. Through her art, she gives voice to her historical observations—and lessons learned by overcoming major life challenges.

Cover Photo: Lanny Nguyen / Painting Photo: Harumo Sato

Harumo’s trials began while working at an advertising agency in Tokyo. One day, the muscles in her right arm suddenly and inexplicably stopped functioning, leaving her without the use of her dominant hand. Doctors couldn’t find a cure. Unable to work, she returned to her hometown outside of Tokyo in Tochigi Prefecture for a six-month leave. Several months later, a 9.0 earthquake hit Fukushima, the prefecture next to her own. It leveled centuries-old temples, caused a devastating tsunami and triggered a nuclear plant meltdown. Although she knew she was fortunate to be alive, Harumo says she felt hopeless without having the use of her arm.

A silver lining emerged when her former art teacher, Shusei, offered Harumo work as an apprentice and the opportunity to rehabilitate her arm through drawing. Having weathered a similar condition as the result of a stroke, Shusei took Harumo under his wing and coached her back to a fully functioning body. “He said there is always a way to rewire the brain so you can use your arm again,” she recounts. “I started to move a little bit and I thought, why not do what I love and study art in the States? As the eldest daughter, I had so much pressure to be successful. In Japan, being an artist is not a real option I could choose.” Harumo landed at the University at Buffalo in New York where she earned a bachelor’s degree in fine arts. While there, she secured a scholarship to study at New York’s Parsons School of Design for a summer.

Photo: Courtesy of Lanny Nguyen

Even in the face of adversity, Harumo says she strives to appreciate each day and paints with joyful hues. “Color is a symbol of life and celebration,” she emphasizes. “After experiencing disaster, I learned to appreciate the moment I am in.” Now as a wife and the mother of three-year-old Gio, being present takes on new meaning as she finds inspiration for her work in her son and his friends.

Today, you can find Harumo at the Cubberley Artist Studio Program in Palo Alto where she is working full-time on multiple commissioned pieces. Currently, she’s planning an upcoming mural in Mountain View and creating a bronze sculpture for the NFTA Metro in New York. Her mural and art installation commissions span from government agencies in Washington, D.C., to Meta offices, the University of Buffalo and beyond. Harumo also produces hand-pulled screen prints and shows her prolific collection of paintings at exhibitions across the country.

By creating art for public spaces, she aims to bring awareness to the history of a place and ignite viewers’ curiosity. “Public art is a way to commemorate where we are and what we are doing to recreate narratives,” Harumo asserts. “It tells newcomers to share that narrative.”

Photo: Courtesy of Harumo Sato

In San Francisco’s Tenderloin neighborhood, her colorful mural titled We Used To Be Held brings life to a gray building and offers a hopeful message to a struggling population. “I was caring for my seven-month-old baby when I painted my first mural in the Tenderloin,” says Harumo. “I reflected on the fact that people who are on the street were babies who were held by someone who sustained their life before something unfortunate happened.”

As a multicultural artist, Harumo strives to bring people together by highlighting common ground. She cites the famous East-West trade route of antiquity as one example of how cultures have come together throughout history. “Observing the patterns of the design of import and export on the Silk Road helps me believe in a greater humanity that can unite,” she reflects. “I see patterns from Egypt that evolved as they traveled the Silk Road and Japanese flower patterns in Italian art. Culture is not one entity. We are weaving together, all of the time.”

living color – harumosato.com

Live-in Art

Words by Loureen Murphy

A dad-crafted, red-roofed dollhouse started it all. Interior designer Melinda Mandell says she had just as much fun arranging a tiny blue teapot in that mini kitchen as she does now when accessorizing the quartzite counter in a renovated ranch home.

Melinda’s prescient parents, seeing her affinity for colors, shapes and furnishings, urged her toward interior design. After earning a bachelor’s degree from Seattle Pacific University and four years working under a Pasadena principal designer, she returned to the Peninsula to launch Melinda Mandell Interior Design in 2011. She’s been flourishing ever since.
Fusing the creative and the technical, Melinda renders designs unique to each client’s personality. “I think of the spaces that we create as works of art,” she says, but “not the stand-back, don’t-touch, museum kind of art.” Art to live in. When personalizing a wall or nook, she considers the whole composition—materials, textures and lines—and how her clients will interact with it.

Cover Photo: Courtesy of Michelle Drewes / Profile Photo: Courtesy of Bess Friday

Anticipating responses takes more than an artistic eye, it requires designer-client connection. To develop it, Melinda walks though each home with clients, asking fairly intimate questions. What side of the bed do you sleep on? Are you bumping elbows in the bathroom as you get ready? What do you trip on or have to step around?

Discovering day-to-day inconveniences lends vision to increasing the functionality of each room. In a recent Los Altos Hills project, Melinda’s clients wanted a handy place for their mother to make her morning tea without traversing the whole kitchen. The solution? An island refrigerator drawer for her cream near the tea cupboard. With many avid cooks as clients, Melinda prioritizes placing their go-to items within easy reach.

“Sometimes I will have a really crisp vision,” says Melinda. Other times, the solution emerges gradually. Once the concept gels, she elicits client responses, preferring to get gut reactions. Sometimes a color triggers a visceral childhood memory, positive or negative. People can’t always explain it, so sometimes sudden reversals occur. One client said “no way” to a kitchen color Melinda suggested, then changed her mind overnight. And she has remained delighted with her choice ever since.

Photo: Courtesy of Thomas Kuoh

Inherent in Melinda’s commitment to infuse homes with joy is reconnecting clients with nature. “We aim to blur the border between indoors and outdoors,” she says. For one client’s remodel, she increased the height of all of the home’s windows, resulting in well-lit rooms and expanded views. She cites the well-known mental health benefits of exposure to sunlight, birdsong and nature’s endless patterns. “The more natural light we can bring in, the better,” she says.

Along with mental well-being, Melinda puts a high value on her clients’ physical health and ecological sustainability. She explains that dust formed by fabric and upholstery foam as it breaks down exposes people and pets to microplastics and chemicals. To combat their harmful effects, she orders from companies that create fabrics that are gentle on the makers, the end users and the earth, and procures nontoxic linen for headboards. For one project, she commissioned a custom-made spalted maple headboard.

Photo: Courtesy of Bess Friday

Another win-win for clients and the planet: Melinda selects California-made furniture, delivered blanket-wrapped, and American-made light fixtures packaged in brown paper, instead of imported lights packed in single-use Styrofoam. Thanks to her highly skilled local artisan partners, “We can easily tweak their existing designs to meet our vision, or create something from scratch to meet client needs,” Melinda says.

Whether homeowners want all-new custom pieces or a blend of new and vintage, Melinda’s artistry colors the entire project. The Palo Alto owners of a 1920s Tudor Revival home preserved their stunning wood floors and installed period dining room doors, including original hardware. Meanwhile, Melinda updated every space with new furnishings and fixtures, keeping the atmosphere vibrant and the seating comfortable for the clients’ book club guests.

Photo: Courtesy of Bess Friday

In a recent project, Melinda’s team revitalized every surface of an even earlier Tudor-Storybook hybrid, including electrical and plumbing. They opened up the main floor for modern living and added another bathroom, before optimizing unused space upstairs, significantly increasing the livable area within the existing footprint. What’s more, Melinda fashioned the bathrooms and kitchen from scratch while safeguarding the home’s character, preparing this beautiful centenarian home for its next hundred years.

Looking ahead, Melinda describes her perfect future project. “I really am looking for clients excited about the creativity I’m going to bring to the table and open to the beauty of the creative process unfolding, their eyes open to new ideas.”

custom commitment  – melindamandell.com

Surf Break

Words by Johanna Harlow

After decades of surfing, former pro-longboarder Julie Cox still fondly recalls the high of catching her first unbroken wave off the shores of LA County at 14. “I remember those moments and how much I just wanted more of it,” she reflects. “I’ve been chasing that first ‘green wave’ throughout my career.”

In 2016, Julie said goodbye to sunny SoCal with its warm sands and tame water temp, left her job as director of the California Surf Museum and moved to foggy Pacifica with her partner Rel Lavizzo-Mourey. Though the area boasted great swells, the chilly water off Linda Mar Beach came as a bit of a shock. “I used to drive home in my wetsuit, getting my car seats all wet,” Julie recalls. Once home, she’d have to stow her surfboards—an “awkward, ding-prone process of guiding nine-foot ‘logs’ around a corner staircase and into a back room.” Little did she know that this cumbersome scenario would inspire a thriving business.

Cover photo: Courtesy of Miah Klein / Patio Photo: Morgan Saunders

As Julie and Rel acclimated to their new environment, they envisioned the ultimate surfer’s haven: a place to talk waves and gather for local events with access to changing rooms, board storage, a backyard lounge and beach-day merchandise. And warmth. Hot showers, heated patio furniture, a sauna—the whole nine yards. One day, after a Christmas Eve surf session, the two stopped to check out a possible location a block from the ocean. “It ticked all the boxes,” Rel recalls. Traveler Surf Club & Coastal Outpost had found its home.

Today, the patio welcomes members with comfy furniture and all the amenities a surfer could hope for, while the front shop (for members and passersby alike) satisfies beachy needs from swimsuits and serapes to sunscreen and sandals. You’ll find books like Driftwood Shacks and The Little Guide to Shorelines as well as Rel’s line of hoodies, hats, tees and tanks. To achieve this, Rel drew on her previous design experience from founding Silver Lining, a clothing collaboration with artists that tucked paintings and illustrations into the linings of coats and bags.

Photo: Courtesy of Morgan Suanders

They sell boards too. Among the mid twins and pintails, you’ll find longboards designed by Julie. The versatile California Coaster is her collaboration with local shaper John Moore of Mystic Surfboards. “It’s based off of one of my favorite boards that I personally ride on and compete on,” Julie notes. As an international competitor and a team rider for ROXY, her stamp of approval means something. “I was ranked fifth in the world for three years, which was kind of cool,” Julie mentions, almost as an afterthought. “It was very much a social thing as well as competition,” she adds. “I had an excuse to go travel to different places, and meet up with friends, and meet new people and cultures.” (“Hence the name ‘Traveler,’” Rel remarks).

With their surf business catching on, Julie and Rel have expanded to two more locations in Santa Cruz and Malibu. Running a tight ship, Julie helms day-to-day operations and stocks new products, while Rel, the big-picture strategist, handles club maintenance and designs apparel. They work seven days a week to balance retail, club services and events. “We’re kind of pinging all over the place,” Rel chuckles. “It’s juggling. It’s like being in the circus.” Julie chimes in, “It keeps it fun!”

Photo: Courtesy of Michaela Rabinov

The ocean keeps them grounded in this vortex of activity. “You clear your mind when you’re in the water, because there’s really nothing else you can be doing,” Rel points out. “When you get out of the water, too, there’s something about the energy of the ocean that stays with you—that kind of tingly feeling throughout the day.” Julie nods her agreement. “I love that it’s different every day,” she adds. “It’s not like a skate park or like snowboarding where you can see it ahead of you. The wave is being formed right in front of you.”

Seeking to share their passion, Traveler cultivates the next generation of wave riders with surf lessons for all levels. Rather than group sessions though, expect one-on-ones tailored for those “looking to become independent in the water,” says Rel. “We’re trying to get people to establish surfing as a lifelong practice … becoming a real person of the ocean. That’s our goal. The lesson is the catnip that hopefully turns you into a lifelong surfer.”

And when you’ve reached that point, the Traveler club is a perfect place to get plugged in. “We overhear that they’re going on a surf trip together or we see them coming into the club together, and they just met in our backyard,” Julie says of their members. “There are so many cool little connections and friendships that are happening. That feels like a measure of success for us.”
Of course, it helps that they’re all rallying around a shared love. “You’re out there together, riding little balls of energy that come into shore,” Julie describes. “It’s pretty magical.”

get stoked – travelersurfclub.com

Miles of Murals

Words by Johanna Harlow

You’re walking along a Santa Cruz street, minding your own business, when you turn—and find yourself face-to-face with a kraken-sized octopus. No need to panic. This is not some escapee from a low-budget horror film. You’ve only stumbled upon a mural.

The whole city seems awash in seascapes. You’ll find seals and eels skimming along the exteriors of local shops. Kelp forests swaying beside parking lots. Mermaids congregating outside Domino’s Pizza. And a colossal squid jetting along the sound wall by Highway 1.

In 2021, Santa Cruz’s mural tally soared in the wake of Sea Walls: Artists for Oceans. Over the course of a single, landscape-changing week, artists rallied to produce 20 splashy new murals. The project paired Made Fresh Crew, a local collective of artists, with PangeaSeed Foundation, an internationally-acclaimed nonprofit. Not just a beautification project, each new mural dives into the topic of ocean conservation, calling out everything from plastic pollution to ocean warming. To tour a few of the region’s large-scale artworks—aquatic and otherwise—head out on this two-mile urban hike.

The Downtown Route

If you chose the wrong kind of footwear for today’s adventure, this first stop should help you out. Start this urban hike on the right foot outside Old School Shoes (1017 Pacific Avenue), where you’ll be greeted by a playful, pop-art mural titled Surfin’ Bird. Using cheery oranges and blues, Brian Barneclo weaves in references to the area’s iconic landmarks, including the Boardwalk’s SkyGlider, the Mark Abbott Memorial Lighthouse and the area’s regal redwood trees.

Cross Pacific Avenue to circle the cluster of buildings on the other side of the street for three murals from the Sea Walls project. The first, on the side of Sesame Korean Grill (435 Front Street) displays a grim depiction of a whale burdened by an oil refinery on its back. “I hope to convey the serious weight and stress that our land usage has on other beings we share this planet with,” describes Abi Mustapha in her artist statement.

On the far side, find two more gems. A stunning scene of a leopard shark swimming through a field of poppies challenges the unwarranted stigma this species faces. Nearby, a monstrous (and shell-less) Little Mermaid goes to war for the ocean, her teeth bared, her hands gripped around a spear.

Double back to Front Street until you reach the Front Street Parking Garage (601 Front Street). There, you’ll find four more Sea Walls masterpieces embellishing this structure. The most condemning of these, The Last Salmon by JEKS ONE, shows a businessman dining on a raw hunk of coho salmon. As he coolly inspects the food on his fork, the man doesn’t seem to notice that he’s neck-deep in the rising sea. Although the subject might willfully disregard the crisis he’s causing by feasting on an overfished species, it’s impossible for viewers to ignore this multi-story cry for conservation.

At the next building, m. k. contemporary art (703 Front Street), you’ll find Owl You Need Is Love, a collaboration by the Made Fresh Crew. (Bonus points if you start humming the Beatles song.) If you’ve started overheating from the sun, duck inside the gallery for art and AC, then head next door to Santa Cruz Museum of Art & History (MAH).

Time to refuel? Flit over to Firefly Tavern Santa Cruz, located right around the corner on Walnut Avenue. This upscale tavern serves Asian- and Southern-influenced fare like furikake popcorn with Japanese umami oil, Korean fried rice with house brisket and biscuits with honey lavender butter. Meanwhile, kids can order the I Don’t Care (buttered noodles with cheese) and the I Don’t Know (a beef corn dog with fries).

Roxa Hammock Café, another nearby spot to rest your feet, describes itself as a “metaphysical tea house and elixir bar” with hammock chairs dangling from the ceiling everywhere you turn. Their alchemist-themed menu divides items into a periodic table, which ranges from acai bowls and gluten-free treats to drinks with names like Wolfsbane, Emperor’s Elixir and Piper’s Calling.

Once revitalized, head to Locust Street for a history lesson on the side of Santa Cruz Somatic Bodywork & Yoga (108 Locust Street). Installed in 2011 for the historic building’s 100th anniversary, the muralist used old reference photos of the same street taken in 1911 for inspiration. You’ll find the structure’s architect, William Weeks, peeking out of a second-story window as well as Santa Cruz’s first mayor, Fred Swanton, perusing a newspaper.

The next cluster of murals is farther out, so hike up Pacific Avenue, make a left at the Town Clock, then stroll along Water Street until you reach Craft Beauty Parlor (107 River Street). Artist Rachel Barnes, also known as Human Shaped Animal, describes her style as “abstractly organic landscapes” and geometric with shocks of color. Her latest piece melds levitating biodomes with a colorful kaleidoscope of crystals to capture California’s natural splendor. Nearby (124 River Street), an equally prismatic water dragon spews rainbow polka dots instead of flames.

Your final destination awaits outside Lenz Art (142 River Street). Though the muralist Jimbo Phillips is making a commentary on plastic pollution, he doesn’t take himself too seriously. “I tried to convey the message in a fun, colorful way, so people will enjoy the image and then absorb the message,” he says. “The giant squid is ridding the sea of plastic, and the surfer and seal are stoked and are supporting him because the ocean is important to everyone!” Feeling inspired to create some art of your own? Step inside the extensive art store to stock up on supplies.

Complete the loop by taking the Santa Cruz Riverwalk trail. Wind along the San Lorenzo River until the trail deposits you back at your starting point.

MORE MURALS

Soquel Avenue Route - 4.5 Mile Loop

+ Bay in a Bottle by John Pugh (622 Soquel Avenue)
+ Oceans in Crisis by Shane Jessup (619 Soquel Avenue)
+ Plastic Pollution by Madeleine Tonzi 
(705 North Branciforte Avenue)
+ Let’s Solve the Dissolve by Caia Koopman 
(730 Soquel Avenue)
+ Midtown by Jeremiah Kille (1126 Soquel Avenue)
+ Rio Theater by Dag Weiser (1205 Soquel Avenue)
+ Skateboarding’s Fallen Soldiers by multiple artists 
(1240 Soquel Ave)
+ Guardian of the Deep by Zoe Boston (1913 Soquel Avenue)
+ Kind People by Taylor Reinhold (3600 Soquel Avenue)

Mission Street Route - 2 Mile Loop 
+ The Urchin Merchant by Lauren YS (2391 Mission Street) 
+ Chain of Events by Griffin ONE (2339 Mission Street) 
+ Fresh Walls Project: Clean Oceans Mural by Made Fresh Crew (1204 Mission Street)

mural mania – santacruzmurals.com

Diary of a Dog: Phyllo

My name is Phyllo, just like the delicate dough used to make baklava and other tasty treats. I guess the name fits, because my flaxen fur resembles a partially baked pastry. Or maybe it’s because the nice people at Muttville Senior Dog Rescue thought my personality had a lot of layers. According to a DNA test, I do have quite a few “ingredients” in my mix. While I’m over 50 percent Chihuahua, I’m also part Maltese, cocker spaniel, poodle and Pomeranian. Mostly, though, I’m just a friendly mutt with simple tastes. I started out as Lynn and John’s foster dog while recovering from dental surgery, but they soon fell for my gentle nature and decided to make me a permanent part of the family. I love being part of the pack of older dogs at their nice, stair-free home in Redwood City (I have some mobility issues), and I’m happiest when cuddling on the sofa or patrolling the kitchen for delicious crumbs. Because I’m small, I have a reputation for getting underfoot while food is being prepared, but I see it as providing a valuable service. You never know when someone might spill something that needs cleaning up!

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: Rockets’ Red Glare

Foster City’s annual Fourth of July fireworks sparkle in this image by PUNCH photographer Gino de Grandis. By shooting from a lofty vantage point, he not only shows off the colorful pyrotechnics but also firmly establishes the Peninsula setting. “When I was taking it, I was thinking about getting a view of the Bay, to show that it’s San Mateo,” he explains.

Image by Gino de Grandis / luiphotography.com

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

Silicon Valley Suspense

Words by Loureen Murphy

Mike Trigg looks like any other local relaxing at Portola Valley’s idyllic Alpine Inn. He doesn’t seem like a man who would dream up a deadly San Francisco riot or a high-profile kidnapping. And yet he is the imaginative force behind Shane Stoller, the catalyst character in Burner, his latest novel.

Debunking the “write what you know” adage, Mike says he shares little in common with any of his new book’s main characters: an imprisoned cyber vigilante whose followers are responsible for 12 deaths; his defense attorney; and a kidnapped internet icon. Even so, the full-time author and former CEO of Palo Alto-based software development company Rustle has plenty to say about tech’s impact on current socio-political tensions and mental health. And it’s generating plenty of grist for his plot-twisting mill.

In Burner, hacker, blogger and agitator Shane hates the billionaires controlling an endless loop of wealth. But that doesn’t stop him from falling for ultra-rich socialite and internet icon Chloe. Stranger still, she falls for Shane.

“Their relationship is meant to represent the political polarization in our country,” Mike explains. Though from disparate worlds, Shane and Chloe have something in common: both thrive on audience reaction and spin out when that attention is cut off. “Young people are living in this day-to-day world online, where they feel like they need to be a celebrity or an Instagram influencer and have millions of followers in order to have self-worth,” Mike observes. “We need to find a new basis for self-esteem.”

In his latest page-turner, Mike weaves in dashcam footage and wiretap transcripts, a grand jury indictment and more, giving the reader a broader perspective than that of the characters, who struggle with gaps in their knowledge. “The book is really about truth and information: how we get it and what we believe,” he says. “And the three narrators are all unreliable.”

Mike says he experienced many of the same things as Sam, the protagonist in his first novel Bit Flip, when facing the moral and ethical dilemmas rife in tech startups. After 20-plus years in Silicon Valley, Mike renders characters who seem so real that he often fields the question, “Is that character based on so-and-so?” He says no. They’re mashups and archetypes of various Silicon Valley players, painted broadly.

In his youth, Mike pounded out stories on his family’s electric typewriter and as a sixth grader, created his own role-playing, Dungeons and Dragons-esque game. “That really gave me the entrepreneurial bug from a very early age,” he recalls. Raised in Wisconsin, Mike earned a business degree and worked for a few years on Capitol Hill before coming west to ride the tech wave in the 1990s. Ever curious, he explored its many facets, gathering a host of “you can’t make up this stuff” tales. Mike credits his wife Leslie for kickstarting his novel-writing efforts and the pandemic for offering an opportunity to write daily, not just on weekends.

Out of the tasks required of every author—writing, editing and promoting—Mike enjoys two of the three. The extrovert says, “It’s almost surprising to me that I can be deeply satisfied by a day where I did nothing but sit in front of my computer and write, with my dog down here on my feet.” When asked if writing comes easily, he answers, “I rarely have writer’s block. I often have editor’s block.”

Assembling the non-linear narrative of Burner was a bit like solving a Rubik’s Cube. “That’s where writing becomes a team sport,” Mike says. Like a software company testing and refining its product, he relied on beta readers: “People I trust, who will give me honest feedback.” The result is a striking contrast between the book’s first and final drafts.

The fun returns for Mike when the editing is done and he’s promoting his book. He’s in his element as a public speaker. He has toured, talked with book clubs, done signings and served as a panelist at ThrillerFest 2023, an annual conference for international authors. The common theme between book promotion and the solitary writer’s room? “The movement of ideas from your head onto the page or into your mouth,” he shares. “That’s what I find fulfilling.”

A true professional, Mike juggles all three phases at once. While promoting Burner, he slogs through the edits of his third book, another tale at the nexus of politics and technology. Set amid a massive internet and cell phone failure in Virginia near Washington, D.C., it traces a woman’s search for her missing lobbyist husband—whom she suspects had a hand in the communications blackout. And Mike balances all this while his fourth novel’s first draft takes shape.

Calling his works “cautionary tales,” Mike jabs at the assumption that tech is making the world a better place. “That mantra has probably been on the wall of 80% of the tech companies in the valley,” he notes. Though the industry has produced prosperity and revolutionized daily life, he finds that the motto rings increasingly hollow and offers his books as a cultural commentary on the industry.

“Our own behaviors and our own pursuit of ego create these negative side effects,” says Mike. “If there’s a message in my cautionary tales, it’s that we are all part of this.” Societal healing comes down to individuals choosing to change by valuing relationships, talking to each other and really listening. “Focus on what you can do and make your immediate social circle a better place,” he advocates. His goal is to get people thinking, then talking. And hopefully, working to restore thoughtful, respectful political and ideological conversation. “My real opponent is polarization,” he says.

Q&A: Sapna Marfatia

Stanford University’s director of architecture discusses her passion for preservation, rappelling down a historic structure and the building that laid the foundation for her career.

What draws you to architectural preservation work?
The ability to connect the past, present and future. A society demonstrates its collective values when it decides which cultural achievements are worth preserving.

What’s a gift you received that you’ll never forget?
Time! It is irreplaceable.

Does your job take you to places most people never see?
I have had the opportunity to go to many hidden, daring places on campus: climbing the roof of Leland Stanford Jr. Museum, entering the crawl space beneath the Memorial Church, walking on scaffolding along Old Chemistry’s front façade, rappelling down the side and flying over the top of Hoover Tower in a bucket.

Do you have a favorite podcast?
Cautionary Tales with Tim Harford.

Sum up your life philosophy in one sentence
Learning and curiosity should never die—if they do, your spirit ends up dying with it.

Which architect do you admire and why?
I admire the work of Frank Lloyd Wright. As a child, I came across the image of Fallingwater near Pittsburgh. I was mesmerized by the floating cantilevers magically suspended over a waterfall. That very day my path towards architecture became crystal-clear.

What subject has been occupying your mind lately?
Backyard vegetable gardening.

What’s a quote that really resonates with you?
“Wrong is wrong, even if everyone is doing it. Right is right, even if no one is doing it.”

How would you describe your own home’s aesthetic?
Comfortably eclectic. Travel memorabilia lovingly displayed tell fond stories at every corner.

What’s one thing you’ve brought back from a trip abroad?
An “om” singing bowl and mallet from McLeod Ganj, Dharamshala. It makes a mesmerizing sound.

Is there a cool architecture fact everyone should know about Stanford?
I have heard contrary theories, but I sincerely believe that in envisioning the Stanford campus, Jane and Leland Stanford tried to recreate the family’s last happy moment together before their son was tragically lost to typhoid. The architecture deliberately recalls Italian Romanesque rather than the popular Collegiate Gothic of that era.

What’s guaranteed to make you laugh?
My threshold to laugh uncontrollably is extremely low. I enjoy a good laugh anywhere and any time.

Perfect Shot: Prickly Perch

For this lesser goldfinch, the bristling spines of a cactus are no deterrent. On a stakeout for hummingbirds at Stanford University’s Arizona Cactus Garden, Rick Morris was sidetracked when this bright yellow fellow came along. “I enjoy bird photography for many reasons. Being in nature is very relaxing and a very healthy thing to do. I also enjoy the ability to capture birds and their details that the naked eye just cannot see,” says the Menlo Park resident, who recently started offering birding tours for avian enthusiasts.

Image by Rick Morris / linktr.ee/inthewildwithrick

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.

Empty Nest Redux

Words by Loureen Murphy

When empty-nesters from Burlingame pondered flight from their 25-year home, instead they stepped out on a limb. They chose to stay put and reimagine that nest for the next quarter-century. “We briefly thought of other places we might want to live, but we landed back right where we are, in a great city surrounded by wonderful friends and neighbors,” the couple says.

In fact, it was a friend who led them to Katie Raffetto Interior Design. Instantly syncing with Katie, the owners settled on the desired vibe for their “new” home. As they reimagined the house where they’d raised their two sons, entertaining and hospitality claimed top priority. Soon, the compartmentalized 1990s floor plan gave way to an open kitchen, a room-like exterior entertaining nook, and other conversation-cozy areas. As former winemakers and committed oenophiles, they designed spaces to relax and connect with winemakers and wine collectors. “We also wanted to be able to accommodate the boys and their lifemates,” as well as any future grandchildren, they add.

Frequent business travelers, the homeowners developed much of their design aesthetic from hotels in London, Vienna, Barcelona and Berlin. “Katie understood what we were envisioning and helped bring it together,” they say. The designer caught the sense of the vintage and timeless entwined with updated luxury, to create rooms that the owners call “warm, inviting and calm.”

The project’s scope encompassed floorplan changes to the main story and renovating and repurposing the upstairs rooms. The full-gut project included remodeling four bathrooms and adding a fifth. Two bedrooms transformed into designated guest rooms. They dedicated a new den for coworking and a former bedroom as a background-worthy office for remote work. Mindful of their primary goal, they carved out three entertainment areas on the lower level, including a movie room, a fitness space and an expansion of their existing wine cellar.

Another priority: upgrading the power infrastructure. That included adding a microgrid with a 40-panel solar array, efficient heat pumps and two car-charging stations. “We are nearly energy independent and have taken our electric bill to net zero,” they confide.

Katie agrees that some of the project’s greatest challenges also produced some of the best outcomes. She helps clients at the stone yard visualize their book-matched marble slabs. Book-matching creates two identical slabs by slicing a single stone slab in half, then places the two pieces side-by-side for a mirrored image. Likening marble and natural stone to Rorschach tests, Katie says, “Everyone sees something different. You don’t want clients to be in the shower and think, ‘That’s weird.’” The homeowners maintain that their collaborative design decisions “show up best in the stone and tile elements selected throughout the house. They have an ageless look.”

A heavy walnut slab the couple found became a featured surface in the butler’s pantry/bar. Accented by the walnut counter and painted a deep blue, the bar “screams cocktails with old crystal glassware,” the couple says. In a hotel-like touch, a custom brass argon dispenser piped down to the basement preserves leftover half bottles of wine for the next day.

The thoughtfully designed pass-through bar flows from the kitchen to the dining room, another favorite feature. There, a light fixture of brass and white spheres, suggestive of champagne bubbles, enlivens the ambience amid soft blue wainscoting and crown molding. The homeowners mark this as one of many extraordinary light fixtures Katie incorporated to heighten the home’s dazzling style.

Among the custom touches, Katie favors the metal-framed glass shelves hanging on either side of the kitchen sink. Created by a local artisan, they match the patina on the custom stove hood—old-world complements to the kitchen’s modern-looking features.

Harmonizing with the old-new theme, personal memorabilia, family heirlooms and collected art entered the mix. The couple mounted 50 hotel keys on a guest room wall, evoking an old-school concierge station. A “Do Not Disturb” sign from Paris’s Plaza Athénée hangs on the door. Original paintings grace many rooms.

In the office’s library niche, an old football tops a bookshelf, and the husband’s childhood trumpet another, while an oval antique portrait overlooks an heirloom chair. Detailed planning, says Katie, “elevates all of these special items, because now they have a home and can really look beautiful” in the right setting. She also finds that when clients have special items they want to showcase, “it makes our job much easier.”

The delighted homeowners say they would advise others to secure a great designer before starting on architectural plans and permits and to plan elements like audio-visuals early on to ensure success. “Katie and contractor Bret Bottarini helped lead a great team of skilled and professional craftspeople to build our home.”

Katie credits the couple’s purposeful approach in making this a winner among her 17 years of design projects. They partnered on every room’s alteration, from fixtures to decor, from the British silver-toned slipper tub to the sofa pillows. “They didn’t cut any corners,” she concludes. “They made every inch exactly how they wanted it.”

feathered nests – katieraffetto.com

Fired Up

Words by Jennifer Jory

Gently grasping a vase from a 1,200-degree kiln, Ann Wagenhals begins a process that’s part ritual and part art. “I am dancing around the pot with horse hair as it singes and makes these beautiful lines,” the ceramacist describes as she applies the final design to a pot’s surface. “This is a time I feel really alive.” A longtime Palo Alto resident and prolific artist, Ann employs the centuries-old technique called horse hair raku along with other traditional firing methods. “I really like the freedom and joy I feel when I am creating,” she says enthusiastically. “Things are always moving and I try to capture it in my work.”

It all started when a teenaged Ann attended a ceramics course with her father as a bonding activity in Boulder, Colorado. “At one point, the studio director let me fire and run a gas kiln by myself,” she recalls. “It was a really valuable experience for me and it empowered me to believe that if I can do that, there must be a lot of things I can do.”

Ann first came to the Peninsula to study art history and political science at Stanford University, but her interest in ceramics was always in the back of her mind—and even the subject of her college entrance essay. Little did she know her passion for the craft would become a lifelong endeavor.

After working as a lawyer, then as an English teacher at Castilleja School in Palo Alto for many years, Ann decided to take a year off while raising her three children. It was then she rediscovered her zeal for pottery at the Palo Alto Art Center. There, she refined her skills under the guidance of Gary Clarien and Pixie Couch. Pixie introduced her to horse hair raku, a decorative technique to create designs from burning strands of horse hairs on the surface of a still-hot ceramic piece. “She also instructed me in throwing vase forms,” Ann says. She cites the Palo Alto Art Center as an invaluable resource and says she looks forward to the ACGA Clay and Glass Festival it hosts every July. Visitors to the center will find a totem pole in the courtyard, the result of collaborative efforts by Ann and several other artists.

Eventually, as her kids grew up and left home, Ann decided to immerse herself deeply in her craft. “I realized I don’t have infinite time and now was the time to create,” declares Ann. “For me, I am most in the moment when I am throwing pots. The music is playing, windows are open and the wind is blowing.”

Ann describes her process as taking advantage of the symmetry of a thrown form by adding negative space to introduce a sense of movement, while altering the lip and rim to communicate undulation. “What I am trying to convey is a sense of motion,” she adds. She finds inspiration in nature—hiking Windy Hill in Portola Valley or walking the beaches in Pescadero.

While many ceramicists primarily use an electric or gas kiln to fire their work, Ann prefers an ancient, traditional method called pit firing, where all of the finished piece’s colors and patterns are derived in the fire. She belongs to a group that gathers on a fellow artist’s land in the hills above Milpitas to fire their work in a wood-fueled metal pit. “We place the pots in the pit, flames rise high and then we cover the pit overnight. We return in the morning and form a line of people to empty the kiln, and everyone touches every pot.” She describes the immediacy of the results as a highlight of this process, along with the community spirit and camaraderie it creates.

Recently, Ann’s lifelong passion for ceramic art came to fruition when her vases were featured at an international exhibit in Paris. The 1000 Vases show featured a curated group of 57 artists from 25 countries who designed a wide range of ceramic pieces running the gamut from tribal to pop-inspired. “It was quite an honor to be selected,” Ann notes. “It was such an incredible experience to have my work included with all of these other vases. Every time I work in my studio, I know a lifelong dream has come true. And exhibiting in Paris was the icing on the cake.”

While Ann’s creative drive often keeps her at the pottery wheel late into the night, she is even busier lately, making 100 vases for her daughter’s upcoming wedding. “I was so honored and touched that they asked me to make pottery for their wedding,” she smiles. “I want them all to be different. It is a lot of play and experimentation.”

Generous by nature, Ann feels fortunate to donate many of her works’ proceeds to nonprofits and charities. “I hope people sense my happiness when I am making a vase,” she reflects. “I am trying to make something that will enhance someone’s life.” She also enjoys the sense of connection with her clients. “Part of me is all around the world with people who own my work,” she beams. “That is an amazing feeling.”

porcelain passion – annwagenhals.com

Unspooling SingleThread

Words by Andrea Gemmet

In our spacious suite at SingleThread Inn in Healdsburg, Natalie Aman is deftly orchestrating an intimate meal. Downstairs in its restaurant, her fiance is pouring wine for diners who are oohing and aahing their way through the highly acclaimed 10-course tasting menu. My husband and I are here to experience the more relaxed way to sample Chef Kyle Connaughton’s exquisite Japanese-influenced cuisine: a four-course, in-room donabe dinner.

When we exclaim that it must be rare to work with your partner, Natalie lets us in on a secret: They are far from the only couple on the staff. “We like to say that SingleThread is for lovers,” she declares.

After all, it takes a lot more than visionary culinary talent to earn three stars, the Michelin Guide’s highest honor. It’s not just the food but the entire experience, from being greeted by name at the door to the handwritten thank-you note when you leave. To get every detail exactly right requires a large and skillful team to achieve the “impeccable ingredients, precise, artistic presentation and pure, harmonious flavors,” described by the most recent Michelin Guide.

Photo: SingleThread / Cover Photo: Annie Barnett

And the many closely connected staffers behind the famed restaurant, its five-room inn and 24-acre farm just might be taking their cues from the top. SingleThread is the joint endeavor of Chef Kyle and his wife, head farmer Katina Connaughton. Head of hospitality Akeel Shah reveals that his own wife is chef de cuisine Marley Brown. “I met Marley at the restaurant in its first few months, and now we’re expecting our first baby,” Akeel shares. Perhaps it’s a natural expression of SingleThread’s desire to foster a friendlier kitchen culture in an elite restaurant, eschewing the “people yelling at you the whole time” scenario depicted on reality TV shows featuring Gordon Ramsey.

It’s hard to imagine anyone yelling here. The pervasive vibe at SingleThread is one of effortless, zen-like calm, where every detail is carefully considered, and the staff is adept at intuiting guests’ needs before they realize they want something. “We call it unconscious hospitality,” Akeel says. It’s SingleThread’s take on omotenashi—wholeheartedly taking care of guests—and a reflection of Kyle’s many years in Japan, where he studied and cooked in restaurants.

Photo: Annie Barnett

SingleThread’s intimate connection to the land, both through its nearby farm and its partnerships with local growers and artisans, is responsible for its ever-changing menu. The day’s harvest informs everything on your table, including the flower arrangements. Here, you’ll never eat exactly the same meal twice.

We’ve driven up on an unusually warm spring day in Sonoma County, strolling around downtown Healdsburg before arriving, hot and tired, at our wonderfully airy room at the Inn. On the kitchenette counter, a flower-filled bowl containing a welcome snack of onigiri rice balls thwarts my resolution to save room for dinner.

Exploring the suite, we discover both a coffee maker and a Cuzen Matcha machine for making freshly ground green tea. A deep soaking tub in the enormous bathroom beckons. Opposite the king-sized bed, a large flat-screen TV emits soothing, spa-like music while a documentary about SingleThread plays on a loop. Chef Kyle, when he drops in later to see how dinner is going, jokes that they need to update the film because his hair’s gotten a lot whiter since it was made.

Photo: Annie Barnett

We could have chosen to eat on the sunny rooftop or in the cozy common room, but staying put in our well-appointed suite was irresistible. I had half-expected something like room service, where the food is dropped off, but that was far from the case. The attentive service during the thoughtfully paced meal is akin to having a private dinner in a top-flight restaurant.
While the in-room donabe dining was envisioned from the start, SingleThread was open for about a year before launching it. “It’s one of my favorite things we do,” Akeel confides, calling it the perfect way to end a long day of wine-tasting and sightseeing, and describing the experience as “almost Japanese-style.”

Almost Japanese-style is a good way to describe a lot of things at SingleThread, from the pottery of the place settings and harmonious interiors to the ingredients and underlying philosophy. It’s not billed as a Japanese restaurant, but for anyone accustomed to kaiseki dining, the seasonal menu of small, intricately prepared dishes is going to feel very familiar.

Our donabe meal starts with an abridged version of the restaurant’s hassun, an artful array of small bites, including a tiny, briny firefly squid, a refreshing silken tofu topped with paper-thin zucchini and sparkling orange trout roe, and a scallop-topped shrimp tamago. Next is a course of shima-aji, pressed sushi made with striped jack, garnished with a deep-fried cherry blossom.

Photo: Annie Barnett

For the shabu-shabu main course, a handmade clay donabe pot arrives, filled with steaming liquid. Sauces and side dishes are aesthetically arranged, and a small end table is pressed into service. Natalie brings a large platter brimming with freshly picked farm vegetables, foraged mushrooms, housemade tofu and thin slices of A5 wagyu beef—all raw and ready to add to the simmering donabe atop a portable burner. Sommelier James Spain, who predicted I’d want my glass of crisp Cobb riesling followed by something red, appears with a delightful bottle of Reeve pinot noir from its Kiser Vineyard Suitcase Block.

Stewed strawberries provide a tangy-sweet contrast to an ethereal chocolatey concoction with black sesame. It’s the first time SingleThread has served a chocolate dessert, the fruit of a new relationship with Lydgate Farms in Hawaii. Magically, four hours have slipped by. We feel full, yet somehow virtuous from eating all those vegetables.

In the morning, we head to the rooftop, where our al fresco Japanese and English breakfasts are just as beautifully plated as our dinner. After checking out, we point the car toward Dry Creek Road and make a leisurely loop past SingleThread’s farm, crossing Lambert Bridge before heading home. As we pass acres of bright, leafy grape vines soaking up the sun, we share the small container of housemade yogurt sherbet marbled with strawberries from our room’s freezer. It tastes like spring.

INN CROWD
Scoring a table at SingleThread can be tricky. If you book a room at SingleThread Inn, you’re guaranteed a table for two at the restaurant. singlethreadfarms.com

Roughing It

Words by Andrea Gemmet

Lazy days spent wandering through the forest, looking for the perfect stick for roasting marshmallows. Hiding in a hollow tree trunk, climbing on logs and tossing rocks into the creek. Singing campfire songs beneath the stars before zipping into a cozy sleeping bag.

For anyone who hasn’t been camping since childhood, or who wants to introduce a new generation to the delights of an overnight in the woods, San Mateo County’s Memorial, Sam MacDonald and Pescadero Creek parks are waiting for you to pitch your tent. These picturesque spots don’t require you to get up before dawn and spend half the day driving to a campground, yet they still feel a world apart from the busy Peninsula. Located about an hour away in Loma Mar and La Honda, you’ll find miles of trails, picnicking facilities and an abundance of weekend activities throughout the summer.

Memorial Park's Pomponio Trail

As the county’s oldest park, Memorial will celebrate its 100th anniversary in July. The natural beauty of the area, along with some persistent lobbying by a school superintendent and a Loma Mar teacher, convinced San Mateo County Supervisors to purchase the land from a logging company. In 1924, they dedicated it to the memory of the 51 San Mateo County residents who lost their lives in World War I.

Since then, Memorial Park has seen generations of families come for hiking, picnicking and camping. Ranger Katherine Wright is one of them. “My grandparents camped there with my dad and his brother,” she recalls. “I grew up in San Mateo, and my parents would take us camping at Memorial Park every summer. It’s a great place. You’d make instant friends with families in neighboring campsites.”

On a sunny day just a few weeks before Memorial Day weekend, Katherine and her fellow county parks staffers are preparing for the summer season. Restrooms and showers have been renovated, picnic tables replaced. Walking along a sun-dappled trail lined with pale blue forget-me-nots blooming beneath towering redwoods, she recalls younger days splashing in Pescadero Creek and imagining fairies hiding in trees. “Having a place within an hour’s drive was awesome—It made it easier, more available for us to go camping, even on a whim,” she smiles.

As a teen, Katherine spent her summers working as a park aide. “I never really considered it as a career, I just thought it would be a cool summer job,” she admits. Uncomfortable with public speaking, she hesitated but ultimately couldn’t pass up the chance to lead the same activities and programs she’d enjoyed as a kid. “Now, I’ve worked in the parks department for 14 years, and I hire and supervise the people who lead those programs,” she marvels.

Katherine recommends Memorial Park, with about 130 drive-up family campsites, as best for first-timers. On summer weekends, day-trippers and campers alike enjoy free programs ranging from campfires and movie nights to arts and crafts activities and interpretive hikes. And as of last fall, there’s a new Huckleberry Flat area for campers with canines. One caveat: “You have to have a dog to camp there,” Katherine says.

Sam MacDonald Brook Trail

Nearby Sam MacDonald Park in La Honda also has a special area for those traveling with larger four-legged friends. Its Jack Brook Horse Camp has three sites with paddocks and tie posts for equestrian groups. What’s more, rangers host special hikes during Black History Month in honor of the park’s namesake and original landowner, a beloved Stanford University employee who died in 1957. Also inside the park is the Sierra Club-run Ollie Mayer Hikers Hut. Located a couple of miles from the main parking lot, it holds up to eight people. Boasting bathrooms, a full kitchen, a wood stove and mattress pads for your sleeping bags, it’s the closest you’ll come to “glamping” at a San Mateo County park, Katherine says.

Another option for those willing to pack in their gear? Adjacent Pescadero Creek Park offers two hike-in camping areas, each about two miles from a trailhead. “It’s more remote, and you don’t have access to potable water,” Katherine points out. “You have to go down to the creek to pump it.” It’s the perfect place for backpacking newbies to take a test run ahead of a longer trip. “The elevation isn’t crazy, like it is if you’re going to Yosemite,” she shares. With over 20 miles of trails, Pescadero Creek Park is also great for long hikes or trail running.

Gone are the days when scoring a campsite meant showing up and getting lucky. Back then, campers might pitch their tent on a Wednesday, then head home until Friday night, just to lock down the site for the weekend. Now, you must make reservations online, and summer spots go quickly, Katherine confides. For the family sites, she suggests making reservations six months in advance. “If you can be flexible with your dates, pick a weeknight. Otherwise, get on the computer at midnight, right when they open up.”

Katherine also has advice for avoiding poison oak and an itchy, trip-ruining rash: stay on the trail. “We do our best to clear our trails of all sorts of vegetation,” she says. If you’ve been exposed and don’t have immediate access to soap and water, rub your hands with dirt to soak up poison oak’s easily spread oils, she advises. And don’t touch yourself anywhere else until you’ve washed up!

As generations of Peninsula residents can attest, there’s nothing quite like the majestic beauty of the forest to remind us that, despite all of our modern comforts, we’re still a part of the wild and wonderful natural world. All it takes is a willingness to unplug, head to a county park and immerse ourselves in the great outdoors.

CAMP OUT

Towle Camp Nestled in Palo Alto’s Foothills Nature
Preserve. cityofpaloalto.org

Costanoa Glamping on the Coastside in Pescadero. costanoa.com

Audrey Edna Cabin Secluded hike-in cabin at Alpine Ranch in Loma Mar. hipcamp.com

The Beat on Your Eats: New American

Words by Johanna Harlow

New American restaurants worthy of flagging.

farm house belmont

Belmont

Tucked within a 1936 building in a charming residential area near Twin Pines Park, Farm House exudes neighborly charm. Though the brick-walled interior is certainly cozy, enjoy warmer weather from its spacious backyard patio, brightened with cheery orange chairs. The menu ranges from the tried-and-true to the truly adventuresome. So while the comfort food crowd can opt for buttermilk fried chicken, daring diners can sink their teeth into gator bites with jalapeno and Cajun aioli. Also open for brunch on the weekends, the restaurant serves a standout French toast with coconut cream, caramelized bananas and toasted coconut on thickly sliced bread. Wash it all down with a cup of French press-brewed coffee. 1301 6th Avenue. Open Wednesday through Sunday.

Photo Credit: Courtesy of Greg Kuzia-Carmel

camper

Menlo Park

Organic and local is the name of the game at Camper, a California-influenced restaurant with a seasonal menu that sources from top-notch farms on the Peninsula and Central Valley. Seeking recommendations? Try the handmade agnolotti—little stuffed pasta pillows that might contain toasted walnuts, morel mushrooms and Carmody cheese one month, then sweet corn from Portola Valley’s Webb Ranch the next. In all honesty, whether you opt for the suckling pig with grilled asparagus and a charred tomatillo salsa verde or Calrose rice with garlic chive kimchi, mushrooms and spicy yuzu citron, you’re sure to be a happy camper. For dessert, the restaurant’s s’mores are a staple—evoking nostalgic memories of campfire gatherings while completely reinventing this classic. Think toasted graham cracker shells filled with creamy Guittard chocolate and a meringue topping toasted to golden perfection. 898 Santa Cruz Avenue. Open Monday through Saturday.

Photo Credit: Courtesy of Umay Isik

west park bistro

San Carlos

Make yourself comfortable. The huge funky light fixtures, earthy tones and inviting patio suits West Park Bistro’s motto to serve “feel good” food. Before selecting your drink, wander over to the restaurant’s wine racks and peruse its extensive 300+ bottle collection. Since they specialize in California vintages, keep it local with a cab from Paso Robles or a zin from Napa. As for the meal, meat lovers will appreciate the succulent Berkshire pork chops and filet mignon with chianti butter, while vegetarian and gluten-free diners are equally indulged with curry roasted cauliflower, butternut squash gnocchi and pistachio-crusted goat cheese with truffle honey on crisp crostini. 788 Laurel Street. Open daily.

Bonbon Bounty

Words by Kate Daly

Given that chocolate makes just about anything better, it seems fitting that the creation of Woodside Chocolate Company brought hope in a dark time. “We were searching for ways to keep everyone employed” at Bacchus Management Group’s restaurants during the early pandemic, explains Tim Stannard, the founding partner and president of the hospitality company behind The Village Pub and The Village Bakery in Woodside as well as Selby’s in Atherton.

“Some of the pastry chefs got together to make candy bars and they were spectacular,” he recalls. After some packaging and branding work, a “tiny little company” called Woodside Chocolate Company launched three product lines: gourmet chocolate bars, hot chocolate bombs and bonbons.
Woodside Chocolate Company has brought new life to the mignardises, the sweet finale at the end of a meal. The bonbons get rave reviews when they are handed out to dinner guests as after-dessert desserts at The Village Pub and Selby’s, and “sell like crazy” at The Village Bakery and the company’s café at Spruce in San Francisco, Tim shares.

Andi Rouse has worked for Bacchus restaurants for several years and became its chocolatier and pastry chef in 2023. She and her apprentice keep busy, devoting their attention full-time to the making of sweet creations in a pastry kitchen located upstairs from Selby’s.

Andi says the most popular item in the rotating lineup of their seasonal, well-balanced confections is an eye-catching dark chocolate caramel bar covered in edible 23-karat gold leaf. That bar is likely to stay in the repertoire while new flavors are explored. This spring, they are experimenting with flavors derived from fresh berries grown at the organic SMIP Ranch on Dale Djerassi’s property in the hills above Woodside, and there are plans to play around with chamomile, cherry blossom and rose petal infusions. In her search for the perfect citrus-flavored bonbon, Andi is experimenting with bergamot, the fragrant orange native to southern Italy that perfumes a cup of Earl Grey tea.

Research and development typically take place on Fridays. The rest of the week is devoted to production, since most of their confections are so labor-intensive they require three days to make.

Andi describes how the bonbon-making process starts by preparing about 80 polycarbonate molds. After cleaning and polishing them, the focus turns to the tempering machine. That’s where molten Valrhona chocolate is run through multiple temperature settings, allowing crystals to form that give the finished treats their highly-prized “snap and shine,” she says. For the best shine, Andi decorates the molds and leaves them overnight.

Next, ganache fillings are made and shells formed, once again using the key ingredient: Valrhona chocolate, a premium brand that has been manufactured near Lyon, France, for over 100 years. The chocolate is sourced from close to 17,000 cocoa producers spread out in the Caribbean, Central and South America, and Africa. The day after filling the bonbon shells with ganache, Andi and her partner use a capping machine to make the flat bonbon bottoms.

For Valentine’s Day, a box of bonbons included white chocolate raspberry rose, dark chocolate caramel and a “vibrant” milk chocolate passion fruit. Of the seasonal flavors, Andi favors the gingersnap cookie bonbon they concocted for Christmas.

As for what you might find in future boxes? Who knows! Constantly inventing, Andi says there’s no telling what the next flavor combinations will be. She subjects new possible combos to a series of taste-tests, gathering feedback from her apprentice and Bacchus partners.

What should Peninsula gourmands be on the lookout for? Three words: hot chocolate bombs. “Those are so much fun; they look like little bath bombs,” Tim says. “You drop them into hot milk and they melt and explode.” Changing its offerings with the seasons, Woodside Chocolate Company crafts snowmen-shaped bombs filled with hot cocoa mix and peppermint marshmallows at Christmas as well as heart-shaped bombs featuring heart-shaped mini-marshmallows for Valentine’s Day.

Their chocolate bars also come in all sorts of intriguing flavors, ranging from strawberry shortcake to chocolate pistachio, green matcha tea to cookies and cream, or cherry and almond, and white chocolate with strawberries. Tim’s personal favorite: a dark chocolate bar topped with Cadbury’s crunchy mini-Easter eggs.

“Everyone has a different palate,” Andi reasons. And the Woodside Chocolate Company sweetly embraces them all.

sweet indulgence – woodsidechocolates.com

Curious George Cogan

Words by Sheri Baer

With a mop of wavy hair and thick rectangular glasses, George Cogan carries on like any kid let loose in San Francisco’s Exploratorium. “Look! You can high-five yourself!” he exclaims, as he demonstrates the optical illusion created by a giant spherically-shaped mirror. Bounding over to a wall of lockers, he taps out a tune on the musically-enabled handles. “If you touch two, you get a different note!” he grins. Next, he’s pressing his arm against a metal shape to reveal a fleeting star-shaped tattoo only discernible by infrared camera: “Cool, right?” In a shadow box exhibit, George kicks up his heels, a flash of light capturing his exuberant silhouette on a phosphorescent screen.

This epicenter of science, art and human perception is Tripadvisor’s No. 1-ranked San Francisco museum, so George’s behavior isn’t unusual. But he’s also not your typical kid. Despite having the zeal of a six-year-old, he’s an accomplished management consultant in his mid-sixties. Although George lives on the Peninsula (Palo Alto, Menlo Park and now a longtime Atherton resident), the Exploratorium is unquestionably his second home. Which is not surprising, given the profound role he’s played in reimagining this world of infinite curiosity.

 

The Exploratorium’s Origin Story

Understanding George’s contribution requires backing up a bit—to the tale of a different man, with a notable last name: Oppenheimer. In this case, Dr. Frank Oppenheimer. The younger brother of J. Robert Oppenheimer and also a Manhattan Project physicist, Frank could be considered the “uncle” of the atomic bomb. After being barred from scientific pursuits during the McCarthy era, Frank turned to cattle ranching and teaching. Not a fan of rote memorization, he championed a hands-on approach to science education through exploration and experimentation.

In 1969, Frank channeled his passion into the founding of a new kind of museum located in San Francisco’s iconic Palace of Fine Arts. Filling it with an eclectic mix of found, built and donated objects, Frank created many of the Exploratorium’s early exhibits himself. Although ostensibly promoting tinkering, discovery and play, Frank envisioned the Exploratorium as serving a deeper purpose: providing a foundation to fight the misuse of technology. “Frank wasn’t necessarily trying to teach people to be scientists,” George explains, “but to help normal citizens have enough confidence to engage in scientific and technological topics—to ask the questions and question the answers.”

Journey of a Curious Kid

As Frank was launching his groundbreaking museum in San Francisco, George was coming of age on the opposite coast. Growing up in Manhattan, “when it was a safe city in the ’60s,” George describes a free-range childhood, punctuated by subway rides all over New York and collecting Good Humor popsicle sticks so he could build things out of them. “I was the kid who took apart his bicycle and then put it back together, but would always have like three or four parts that were left over,” he smiles. “I wasn’t a great reader, but I was a good visual learner and a good learner with my hands.”

Initially studying economics at Harvard, George took a year off to work in construction, netting enough to spend six months hitchhiking through Europe. When he returned to Harvard, he switched his major to physics, which led to summer work as a research assistant for an engineering professor at Stanford University. After graduation, he moved out to Silicon Valley to join a solar company, then earned a MBA from Stanford’s Graduate School of Business. In 1989, George launched his consulting career with Bain & Company, where he became a partner and opened the firm’s Silicon Valley office.

As a Bay Area transplant, George vividly recalls the first time he visited the Exploratorium. “It was a big, hollow, cavernous place—and I just fell in love with it,” he says. “It was a magical place of people experiencing things and learning things, and you could see curiosity in people’s eyes.” Coming from a physics background, he relished experiencing phenomena with his own hands. “Whenever anyone visited, that would be the first place I would take them.”

It was a casual coffee date—or perhaps serendipity—that catapulted George from superfan status to active engagement. His wife, Fannie Allen, met up with a business school friend who mentioned that she was on the board of the Exploratorium. “That’s George’s favorite place!” Fannie remarked. “Well, he should join the board,” her friend responded. “So that’s how I got involved,” George sums up. He officially started in April 1997.

Teaming up with staff and two other board members, George created a strategic plan for the Exploratorium. First and foremost, “We needed more space,” he summarizes. “The founder of the Exploratorium, Frank Oppenheimer, had anticipated that need, but we set the plan in motion.”

The Big Move

By the numbers, here’s what came next: Ten years searching for a site. Six years securing the entitlements. Two years building the new 330,000-square-foot waterfront campus at San Francisco’s Piers 15 and 17. And, specifically for George, innumerable hours driving the $300 million fundraising campaign to make it happen.

As a board member, George was very familiar with the Exploratorium’s “outsized impact,” ranging from professional development programs for teachers to collaborative R&D projects on a global scale. “It was named the most important science museum to have opened since the mid-20th century,” he proudly attests, “and it’s the model for the new version of science museums all around the world.” But for many, the Exploratorium connoted a favorite field trip destination: the bigger picture view wasn’t widely known. So, George hit the pavement—and gave tours of the construction site—to raise awareness. “We had to educate the philanthropic community about how important the place was,” he recalls.

“I came here almost every weekend for five years to show people around.”
Over the course of the momentous project, George became chairman of the board of trustees (2007-2018), while simultaneously leading Bain’s Global Technology Practice and partnering with Fannie to raise their three children. “My kids are the only kids in the Bay Area who would say, ‘We have to go to the Exploratorium again,’” he laughs. George credits numerous Silicon Valley entrepreneurs—including Arthur Rock, Bill Bowes (who preceded George as chairman) and the Exploratorium’s largest donor, Gordon Moore—with anchoring the project’s success. “The role of the Peninsula was super important,” he reflects. “The Exploratorium is one of the few institutions that’s physically located in San Francisco but has a lot of interest and deep ties to Silicon Valley.”

In 2013, 16 years to the month after George joined the board, the new state-of-the-art facility—three times larger than the original—opened to visitors. At the dedication ceremony, George proclaimed to the packed crowd, “Everyone in the Bay Area loves the Exploratorium!” Looking back, he still breaks into a satisfied smile. “It was a fun time to be centrally involved in such an important, iconic institution,” he beams, “and I was doing something that I felt was really important.”

At The Exploratorium With George

Today, the Exploratorium touts 75,000 square feet of roaming space, with an ever-expanding collection of 650+ hands-on exhibits. As for “Don’t Touch” signs? That would be zero. The whole point of coming here is to push, pump, roll, spin, tinker, test, examine and play. Even as the Exploratorium continues to evolve, George keeps marking his own set of milestones. He remains actively involved, whether it’s with his now adult kids, as a partner at Bain or on the Exploratorium’s board of trustees, as chairperson emeritus.

Befittingly, George celebrated his 40th birthday in the old Exploratorium’s Tactile Dome and his 60th in the new one. He harbors a special affinity for the Exploratorium’s largest interactive exhibit, which famously plunges visitors into a sensory journey through total darkness. Although George waved off a formal plaque when he stepped down as chairman in 2018, he agreed to an alternative form of recognition: “You can feel my name in braille at the top of the Tactile Dome!”

Most Thursday nights, George is a regular at “After Dark,” the special weekly programming that promises: “No kids allowed—but you can still act like one.” And every March 14, you’ll find George whooping it up on Pi Day here, which was invented in 1988 by an Exploratorium staff scientist. “There are very few museums that can lay claim to creating a national holiday,” he asserts. And, even after all these years, it is still George’s No. 1 spot to bring out-of-towners.

What shall it be? Touch a tornado? Capture a wave? Watch water freeze into a colorful kaleidoscope of crystals? If there’s one constant, it’s that every visit is different. And George appreciates that he isn’t alone in his ageless enthusiasm. “I’ve taken Nobel Prize physicists through the Exploratorium,” he says, “and they’re like kids in a playground because everything here is authentic phenomena.”

Learning laboratory – exploratorium.edu

Grocery Legacy: Richard Draeger

Words by Kate Daly

Woodside resident Richard Draeger has a big anniversary coming up. Next year, the family business turns 100. Draeger’s Market, the specialty grocer that offers hard-to-find imported products, full-service butcher counters, an expansive selection of prepared foods and top-notch baked goods, had humble origins. It traces its roots back to a small deli in San Francisco.

Richard, the chief operations officer and co-owner, never knew the founder, his grandfather Gustave Draeger. Gustave died before Richard was born, but he still delights in telling the story of how a young merchant marine from Prussia jumped ship in Texas. Gustave spent time in Chicago driving a taxi and working in restaurants before finding his way to San Francisco during its boomtown years after the devastating 1906 earthquake. By 1925, Gustave had saved up enough money to open Draeger’s Delicatessen in the Richmond District.

Gustave copied the self-service practices he’d seen in Midwestern stores and introduced the first shopping carts to San Francisco. At the time, customers would request the items and the shopkeeper would fetch them off the shelves. Thanks to this labor-saving innovation, Gustave greatly reduced the cost of his operations, Richard recounts.

Gustave was at the forefront of another big change, Richard recalls. After years of Prohibition, in 1933 his grandfather anticipated the legalization of alcoholic beverage sales and was the first to secure a liquor license from the city of San Francisco.

After opening five liquor stores, Gustave built the largest market in the city in 1945, and his sons, Frank and Gustave Jr., joined the business. In 1955, Frank bought out his older brother and built the Menlo Park store. In the
years that followed, the business grew to include stores in San Mateo, Los Altos and across the Bay in Danville.

Richard and his nine brothers and sisters all grew up in the family enterprise. “From the age of 12, we worked on stocking shelves, carrying groceries to cars, checking out groceries, cooking—we literally did all of the aspects of the business throughout our high school and college years,” Richard says.

Every Sunday night was family night. His parents, both amazing cooks, would spend hours preparing and serving a meal for about 20 people, including grandparents, aunts and uncles. As for the kids, “we’d be the labor crew,” Richard recalls. “We did all the dishes, chopped all the produce.”

Frank always made sure to bring great French wines to the table, both for drinking and for use in sauces. “He wanted us to understand why it is so important to have a great wine with whatever we were eating,” Richard relays. Frank lived by the mantra, “It’s very easy to cook great food—use great ingredients.”

Considering the size of those weekly dinner parties, he may have been his own best customer. “He worked until the day he died, when he was 86 years old. He loved being in the business,” Richard says.

Pride in this family tradition carries on today, as six of Frank’s 10 children work for the company and serve on the board. “We are more or less on the same page. We do get along pretty well, as a result of growing up in the business together.”

Richard, who oversees merchandising, forecasting, payroll and staffing, spends his days in Draeger’s administrative offices in South San Francisco, where he’s also in charge of the expansive kitchens where baked goods and deli counter offerings are prepared for all the stores. The rest of the responsibilities are divvied up among his other siblings. John heads up human resources, meat and seafood operations, Tony manages IT and pricing for produce, wine and liquor. Jim serves as president and legal counsel and Peter handles most of the office management and banking as CFO. Sister Mary Claire Draeger-DeSoto oversees communications, advertising and design.

Richard and his wife Mary Ann raised their three children in Woodside. Now adults, Richard’s kids have moved on to do other things, but three of their first cousins have become the fourth generation of Draegers to carry on the family business. John’s son Frank is training in accounting and being groomed to become CFO, while his daughter Kacie works in payroll. Tony’s daughter, Tori, is the marketing director.

Richard feels optimism for the company’s future, in part given its good fortune to be anchored here on the Peninsula. Buying smaller lots with hard-to-find wines, artisanal cheeses and other specialty items has long set the market apart from larger chain stores. Comparing Silicon Valley to Paris, London and New York, Richard says, “The customers here are the highest educated people on the planet, they travel to the best places on the planet and they are making product recommendations to us … Our clientele does a lot of the sourcing for us.”

And don’t discount the appeal of the tantalizing spread of prepared foods in the expansive cases at the deli counter, where you can take home everything from chicken cordon bleu to potato pancakes, savory sesame noodles to plank-roasted salmon. Draeger’s German potato salad is based on Richard’s great-grandmother’s recipe, and is one of many convenient “meal solutions” to entice busy shoppers short on time.

A trend that surprises Richard is the rise in Instacart shopping. It has tripled at Draeger’s since before the onset of COVID. He predicts that AI will increasingly become a strong planning tool for keeping track of inventory, delivering instant information on what’s popular and what’s not. He sees potential savings in harnessing that data.

In the challenging grocery store sector, change is a given. Draeger’s no longer runs a cooking school, and in 2020 after a 23-year run, closed its upscale Viognier restaurant located on the second floor of the downtown San Mateo market. The markets’ bistros, floral departments and extensive houseware sections, however, are still going strong. Richard clearly enjoys upholding the values his parents instilled, partnering with his siblings to carry on a family legacy for generations to come.

Stock Up – draegers.com

Diary of a Dog: Oreo

What’s black and white and flies all over? That would be me! I’m Oreo, the jet-setting Boston terrier. My travel companions, Maryanne and Ed, have several places that they call home—Maryland, Maui and Menlo Park. They were looking for a dog small enough to travel in the cabin with them and not get sent down to the cargo hold. I fit the bill! They like to joke that if only I could earn frequent flier points, I would have racked up well over 40,000 miles before I was three years old. I think they should give it a try and get me my own seat instead of tucking me underneath one. When I’m not taking to the skies, I enjoy sitting on furniture just like a person, with one elbow propped on the arm rest, chubby tummy on full display. Before I joined the family, Ed had his doubts about getting another dog, so Maryanne worked hard to find just the right one. I was the last puppy left in my litter when they came to meet me, and while I love them both, I was immediately drawn to Ed. I guess I won him over, because he ran out of objections when I cuddled right up to him. In a tribute to my place of birth and Maryland’s state bird, the oriole, my Instagram handle is @Baltimore.Oreo. I do have another important thing in common with an oriole—we both like to fly!

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: Los Altos Heritage Orchard

Words by Diane Holcomb

N estled within bustling Silicon Valley lies a poignant reminder of the region’s agricultural roots—the Los Altos Heritage Orchard. Visitors to the orchard can experience the changing seasons as they watch the trees emerge from winter dormancy, erupting into spring blossoms before giving way to leafy green branches adorned with ripening fruit, then changing to a golden hue in autumn. Established 123 years ago, this orchard at the Los Altos Civic Center stands as a testament to the area’s rich farming history. In 1901, J. Gilbert Smith planted five acres of Blenheim apricot trees next to the farmhouse he built from mail-order blueprints. The young carpenter later expanded his apricot orchard to 15 acres.

In 1954, when Los Altos city founders were looking for a place to build a city hall, they opted to purchase Smith’s land. The deal included an unusual commitment: to preserve it as a working orchard. After Smith and his wife Margaret died, the city took ownership of both the orchard and the farmhouse. Now a California Historical Point of Interest and a cornerstone of Los Altos History Museum’s collection, the City of Los Altos recently entrusted the museum with revitalizing what’s now a roughly two-acre historic orchard. That work, overseen by orchardist Terrence Welch, included installing water-efficient drip irrigation, enriching the soil by using green landscaping practices and planting 289 Blenheim saplings alongside the venerable old trees. One of three heritage orchards protected by cities in the region once famously known as the Valley of Heart’s Delight, the Los Altos Heritage Orchard stands as a living connection between the past, present and future. This month, as harvest time approaches, come by for hands-on activities at the family-friendly Apricot STEM Fair on June 29.

 

Q&A: Megan McIver

San Mateo resident and skilled horsewoman in the sport of eventing discusses how she cares for 32 steeds while training up-and-coming equestrians, and why horses make the best teachers.

How do you describe eventing to non-equestrians?
Three-day eventing is like a horse triathlon. In the first, dressage, the horse and rider perform a series of movements in front of a judge. Then in cross-country, the horse and rider jump over obstacles such as logs, cabins, ditches and water complexes at almost maximum speed. Finally the pair, now exhausted, undergo a course of show jumping fences. The sport itself is just wild!

What draws you to horses?
Horses aren’t necessarily like dogs. They’re not the companion type. But they form this unique partnership with their riders. It’s like a language that only the two of you can speak. Horses can also sense your emotions both on the ground and atop their back.

Can you share a cool horse-related fact?
Horses can’t breathe through their mouths!

What’s unique about your work?
This is the best job in the world, but it comes with a lot of sacrifice. Horses don’t believe in “business hours.” They don’t know what holidays like Christmas and New Year’s are. They need us seven days a week. But to me, it is a small price to pay for the joy these incredible creatures bring to us.

How many horses are in your care?
I currently have 32 horses in my program. I manage their feeding, general care, veterinary care and, of course, riding and training.

What’s a typical day like for you?
Wake up at 5AM, arrive at the barn by 6:30. From 6:30 to 8AM, teach lessons to high school kids before they go to class. From 8AM to 3PM, ride and train personal and client horses. From 3 until 7PM, train students after school or work. Repeat.

If you could pick a superpower, what would it be?
Time manipulation. There are never enough hours in the day!

What do you enjoy most about teaching?
Watching the horses be the teachers. Oftentimes, before I can even say it, the horse has pointed out a rider’s mistake for me. They have a wonderful way of communicating their emotions—we just have to learn how to listen.

Describe your perfect Peninsula day.
Start with CorePower for hot yoga. Grab a Peet’s coffee after with a friend. Head to the Horse Park at Woodside. Ride a few of my favorite horses: Rupert, Sparrow, Elle and Secret. Dinner at Amour Amour in San Mateo.

What age would you choose to be again and why?
I am 27 years old, and I think I would like to stay this age forever! I am still young enough that I can ride 10 horses a day and not feel it, but definitely wiser than my 20-year-old self.

Do you collect anything?
Horses, of course! There’s always room for one more.

Serving Sizzle

Words by Johanna Harlow

It’s another blissful evening at Menlo Tavern, the sophisticated, “new American” restaurant tucked within Menlo Park’s timeless Stanford Park Hotel. Over glasses of wine, diners relax into conversations surrounded by old photographs and leather-bound books, while a fireplace brings a glow to the low-lit room. Such serenity makes it easy to forget that behind every candlelit dinner, a bustling kitchen staff is making the magic happen.

“Cook with your ears and your eyes,” Louis Salvatore (Chef Sal) instructs his team over the hiss of hot skillets and the brisk drumming of knives. “Live in your food—listen, smell and hear.” When Sal joins me in the dining room later, he expands on this sensory approach. “Your food’s almost a small world,” he says. “It’s a hyper-focus on what you’re doing because the food will tell you what is going on.” Let the sizzle of the steak guide you to that perfect sear.

Though Menlo Tavern’s elevated ingredients and exquisite plating might merit the label “fine dining,” Sal isn’t a fan of the phrase. “It’s like me saying I have the best food in the world,” he grimaces. “We make good food. And it isn’t uppity.” The former executive chef of Left Bank Brasserie adds, “I’m not trying to make a fake mushroom and it tastes like cake. That’s not the idea.”

Sal first learned that elevated dining could be fresh and innovative during his time at Town and Country’s Mayfield Bakery and Café (owned by the same group behind Spruce in San Francisco and The Village Pub in Woodside). He fondly recalls brainstorming sessions around the table, outlining new menu items with the team. “It would look like chicken scratch,” he chuckles. But “we’d sit across from each other and bounce ideas off each other … It was a dialogue that we kept going. It opened up my creativity again.”

He’s brought this spirit to his Menlo Tavern team. “It doesn’t have to be this strict brigade with somebody yelling at you,” Sal notes of commercial kitchens. “I never wanted to push that on my guys because you don’t work well. You can’t be creative.” The title “line cook” is another phrase Sal can do without. “We’re molding them as chefs,” he insists. And when this dream becomes reality? “I want to eat one day with them.”

For someone as sensory as Sal, it tracks that his dishes are as aesthetic as they are appetizing. Order a salad and be presented with an entire head of butter lettuce expanding outwards like a flower, its leafy “petals” adorned with blossoms, lardon and a drizzling of Dijon vinaigrette, a chili-sprinkled poached egg at its center. Meanwhile, the king salmon topped with microgreens features a fan of asparagus with pansies perched atop each potato. “We call it a craft, but you can consider it an art form,” Sal says of cooking.

For holidays or private events, the tavern’s chef is known to invent entire menus around the lyrics of a song or the lines of a poem. For Valentine’s Day, Sal prepared five courses to represent the different stages of love. The First Date course featured duck atop puff pastry (signifying the many layers of that first conversation) and flourishes of truffle foam (symbolizing the nervous bubbles in your stomach). The Proposal, a surf-and-turf dish of wagyu beef and lobster, portrayed two separate entities coming together as one. And the dessert finale, Together Forever, formed a solar system with bonbon planets orbiting a red velvet cheesecake sun.

Sal’s imagination extends to the use of unexpected ingredients. Right now, he’s developing an homage to fried chicken made of duck confit. “‘American’ is a lot of things, right?” he points out. Sal also got inventive with the Menlo Tavern meatball. Though initially inspired by his Italian grandmother, he completely revamped the dish. The outcome is an unexpectedly-light, snowball-sized appetizer made with wagyu beef, sauced in pomodoro, crowned with shavings of grana padano cheese and topped with cheery microgreen sprigs.

Sal is cooking up another idea just in time for summer: Fire and Flame, a series of twists on barbecue. “That’s what man did first,” points out Sal, who once headed the kitchen at The Pub at Ghirardelli Square where he dished up ribs and brisket. His new series, hosted Saturdays out on the hotel’s garden patio, will range from Argentine-style meats prepared on the parrilla to spit-roasted Italian porchetta. The warm weather also ushers in Stanford Park Hotel’s annual outdoor live music, held all season long, and best enjoyed with a song-themed cocktail in hand, like Oye Como Va or Dock of the Bay.

But Sal is a man of action, not just ideas. “I’m not here to just write a menu,” he insists. “Every single chef I’ve met that was amazing, was humble … They would be there with you, in service. And not just calling a ticket.” Accordingly, he likes to stay in the mix, teaching and growing in the kitchen. “I even take advice from my dishwasher!” He pauses, then admits, “My dishwasher used to be a chef, actually.”

“A good chef’s always learning—constantly,” Sal says as he rises and prepares to return to his hardworking team behind the scenes. “I’ll be learning until I die.”

american classics – menlotavern.com

Meat and Greet: Arya Steakhouse

Words by Johanna Harlow

Arya, a Persian steakhouse, takes pride in its roots—evident from the tapestries depicting the poet Rumi’s ancient tales and the winged lion logo inspired by an artifact from the First Persian Empire. But make no mistake, the restaurant’s halal menu welcomes every diner with open arms. Catering to an array of dietary needs and preferences, it ranges from Iranian dishes like tender kebabs to succulent steak to vegetarian and fish options. There are even a few Italian dishes, thanks to executive chef Mike Hashemi’s time living in Florence, Italy. “Everyone finds something that they like,” promises Mike, who owns the restaurant with his wife Fera Hashemi.

While Mike’s domain is the kitchen, Fera presides over the front of the house and oversees behind-the-scenes tasks like marketing and staffing. But this dynamic dining duo unites over a shared vision. “We want to be fine dining, but we want to be fine dining with a personality,” Fera says, smiling at a pair of diners enthusiastically scooping up borani bademjan eggplant dip with hunks of flatbread. Mike nods, “Friendly fine dining!”


After opening Arya Steakhouses in Cupertino and Redwood City, the couple relocated the restaurant to Palo Alto two years ago. “I love the mix of cultures!” Fera says of Palo Alto, pointing out that University Avenue sees a steady flow of Stanford University families and international executives. “Sometimes, standing in the front of the restaurant, I cannot believe we have this many cultures in one place, under one roof.’” Mike wholeheartedly agrees. “You get to talk to them and learn.”

Arya’s interior channels this spirit of camaraderie. “I wanted it to be a cheerful steakhouse and I wanted it to be warm,” describes Fera. “You go to a typical steakhouse and it’s white and black. It’s very dark.” Grounded with earthy tones and accented by golden yellows and emerald greens, Arya is anything but stark. Its old-world charm is enhanced by wood ceiling beams, framed tapestries and rough-hewn stonework reminiscent of a castle.

Obviously, this isn’t the Hashemis’ first rodeo. Mike has opened 10 restaurant locations over the years, six with Fera by his side. With a voracious appetite for learning the industry, Mike spent his younger years training under “very mean, good chefs,” until he felt confident he could make it on his own. He also grew up helping at the family butcher shop and market in Iran. “I was butchering lamb and cow when I was 16 years old,” he notes.

This background has served him well. Expect exceptionally tender cuts of meat at Arya, from the lamb tenderloin kebabs over saffron yellow basmati rice to the filet mignon served with a head of roasted garlic and herb butter melted with a chef’s torch at your table. All steaks are dry-aged and cut in-house, then seasoned with Arya’s custom rub.

They serve Australian as opposed to Japanese Wagyu—a choice some customers question at first, Fera says. That’s because Australian Wagyu is halal, complying with Muslim guidelines for humane treatment of the animal. “It tastes great and is much juicier. And people are like, ‘Oh god, I converted!’”

Discerning diners won’t stop there. Begin your meal with an order of meatballs, tangy from the pomegranate pinot noir sauce—and end with the cheesecake. Arya’s fusion twist on this classic dessert includes a drizzle of honey to complement the tangy filling, a flaky baklava-like crust and a sprinkling of pistachio for texture. It’s “Paris meets Tehran,” Fera describes.

When asked for insights into the food industry, Mike dishes out this sage advice: “Always use the best quality—or you end up spending more to replace it,” he shares. “Use the best quality for anything in your life. Food or anything else! That is why I have the best quality wife.” Beside him, Fera cracks up.

Quality over quantity applies to their decision to dial back from several restaurants to one. The couple wanted more time to support their three children—which meant attending their soccer games, concert performances and figure skating competitions. “We want to make sure we’re there for them when they need it,” Fera says. “If we’re so busy in the business world and we don’t have time for that, then what’s the whole purpose of it?” Mike adds that their guests also appreciate the extra face time. “They don’t say, ‘We’re going to Arya.’ They say, ‘We’re going to see Fera.’ ‘Let’s go see Mike.’”


There’s one more ingredient in Arya’s recipe for success: their tableside finesse. Fera interacts with guests before engaging in some mealtime matchmaking in order to pair them with the right server. “Just from a ‘Hello, how are you?’ I can kind of assess their personality or their day. Are they bubbly? Are they all business? Is it, ‘I don’t want to talk to you.’ Is it a date night?” She’s trained her managers to take a similar approach. “After a while, it’s a gut feeling. I don’t know how to explain it,” she muses. “Intuition.”

And how does she know if they got it right? At the end of the meal, Fera says, “When I see a guest hugging that server at the door, I’m just like, ‘Spot on! Yes!’”

steak out – aryasteakhouse.com

Q&A: Tian Mayimin of Little Sky Bakery

The baker/owner behind farmers market-favorite Little Sky Bakery and the new Little Sky Kitchen cafe in Menlo Park discusses school lunches, family favorites and the sourdough starter that started it all.

What inspired you to start baking bread?
I got a starter from a friend’s mom and just started to play with it. I found myself baking so much bread each day, I started to show up on neighbors’ doorsteps with these warm loaves. I was so excited to share them!

Tell us about the first recipe you mastered.
Braided challah. I created a naturally-leavened version of my husband’s grandfather’s family recipe.

Your best advice for someone who wants to get into baking?
Think about the key factors: time, temperature and proportion.

What were your school lunches like as a kid?
I hated my awkwardly-packed homemade sandwiches and always craved the strange cafeteria foods—especially the bright- yellow pizza. Now I know better!

What piece of advice would you give to your younger self?
Relax and have a good time. It really only gets harder from here.

Is there a movie you can watch over and over?
Almost any action movie. I think I’ve watched Olympus Has Fallen more than three times.

Are there any cooking shows that you love to watch?
Julia & Jacques Cooking at Home. Though I also find watching cooking shows a little nerve-wracking because it makes me think about work.

What is your most cherished possession?
The picture of my daughter just after she was born.

Is there a dish that reminds you of childhood?
Baozi—wonderful buns stuffed with meat or vegetables. My family would make what seemed like hundreds of them for Chinese New Year each winter. This is what inspired me to create the stuffed buns we make at Little Sky.

What’s the strangest thing you’ve ever eaten?
Fried larvae while traveling in the wilds of southwestern China.

What is the dumbest way you’ve been hurt?
I walked into one of the granite columns outside the bakery.

Do you collect anything?
Baking books!

Which ones do you treasure the most?
Chad Robertson’s Tartine Bread and Flo Braker’s Baking for All Occasions.

What’s your favorite thing to bring home from Little Sky?
For me, it’s the raisin walnut bread. For my family, it’s the roasted or fried chicken (new at Little Sky Kitchen) and definitely the lox sandwiches—my husband and son are lox fiends.

How do you recharge your batteries after a long day?
Watching TV on the couch with my kids jumping around.

Perfect Shot: Peek-a-Boo Petals

Behind the austere gray columns, a riot of spring color awaits. PUNCH’s Gino de Grandis offers this atypical view of Woodside’s Filoli estate, where the lush landscape’s vibrant daffodils and tulips take a backseat to the historic property’s stately architectural elements. Gino says that rainy or overcast days are his favorite times to explore Filoli, “as it allows the strong saturation of colors to come through” in his photos.

Image by Gino de Grandis / luiphotography.com

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

Diary of a Dog: Cashew

Well, hello there! I see you’re admiring my outfit. My name’s Cashew and I like to think that I’m the best-dressed dog in Belmont. As a Chihuahua mix, it might be hard to spot me among the bigger pups if I wasn’t sporting a fashionable ensemble. My extensive wardrobe really helps me stand out. I’ve lived with Meg and Sam since I was about four months old, when they rescued me from a not-so-nice start in life that left me anxious and afraid of strangers. Going on two years later, we all agree that I’m thriving. Meg says I am one of the smartest and quickest dogs she’s ever taught, and as a professional dog trainer, she’s something of an authority on the subject. I’m so good that she posts training videos starring me on Instagram and TikTok (@k9_Cashew). I love learning new skills, whether it’s tricks, obedience or agility training. Meg takes me with her to work, where I like to boss around my great big friend, a 50-pound pit bull-terrier mix. I guess you could say I wear the pants in that relationship. My secret weakness is noses—I just love them so much! Let me near your nose and I will cover it in doggy kisses until you make me stop.

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.

Guiding the Museum

Words by Sheryl Nonnenberg

Sometimes, your passion takes you far from home, only to bring you right back to where it all started. For Veronica Roberts, a career as a museum curator sent her crisscrossing the country before leading her back to an institution that has always occupied a special place in her heart. Now the director of the Cantor Arts Center at Stanford University, this Bay Area native couldn’t be happier to have come full circle.

Born in San Francisco, Veronica reveled in the city’s vibrant art scene, especially at the Legion of Honor and De Young museums. “I have an early memory during middle school of getting dressed up in my Esprit clothing and visiting a show of Amish quilts,” she shares with a smile. By high school, she knew that in college she wanted to study art history.

That decision was largely influenced by her grandmother, who lived on the Peninsula and served as a lifelong docent at the Cantor Arts Center. Veronica speaks of her with great fondness, recognizing the impact she had. “She had a great love of learning; when she was active here, she audited over 45 classes!” Veronica marvels. “I am incredibly proud that I followed an interest she had.”

She admits that leaving California to attend Williams College in Massachusetts was difficult but ultimately life-changing. Its prestigious art history program has been a springboard for many high-level curators and museum directors. While there, Veronica realized that her career path had to include not only curating but also education. “My passion is sharing art with a wider audience and making it accessible and alive.”

Finding that she missed California, Veronica opted to return for graduate studies at the University of California, Santa Barbara. At the time, she had three living grandparents nearby, all in their nineties. “One of the best things about grad school was the time I got to spend with my grandparents,” she says.

Pursuing a career as a curator requires the flexibility to relocate, so Veronica returned to the East Coast to work her way up from temp at the Whitney Museum of American Art to curatorial assistant at the Museum of Modern Art in New York—then out west as curator of modern and contemporary art at the Blanton Museum of Art at the University of Texas.

During her tenure at the Blanton, Veronica oversaw major projects like the reinstallation of the museum’s contemporary collection while also curating nationally touring exhibitions, including Nina Katchadourian: Curiouser and Day Jobs, which is currently on view at the Cantor. Though fulfilling, she didn’t think twice about applying to the Cantor when she heard of its vacancy.

Why leave the fast-paced, creative role of curator for the heavily administrative responsibilities as the John and Jill Freidenrich Director of the Cantor Arts Center? Veronica laughs and admits the job can be “kind of like playing Whac-a-Mole, solving problems all day long.” She is quick to point out, however, “If you care about the ecosystem of the museum, and culture and art, it is essential that they be well-run.” She feels that her role is really “to see the bigger picture and have a vision that will inspire the staff.”

The Cantor, like many museums, is coming back from a difficult few years of pandemic isolation and staff departures. Veronica has made it a priority to address the “lean staff” by hiring a completely new leadership team. Although several more key positions need to be filled, she believes that the museum has “reset” and is on the right track for the future.

No stranger to university museum politics, Veronica is very familiar with the “bureaucrazy” that comes with the job. But she also points out a key advantage to this setting: free admission. “University museums can take more risks and we can choose shows not based on the gate,” she says of not having to worry about ticket sales. “We have this very lucky freedom.”

Another advantage, she points out, is working with the college-aged demographic. “This is a thrilling age, when you are figuring out who you are and your place in the universe. Museums are a place for critical thinking and seeing other perspectives.” Veronica also hopes that the museum can be a place of healing, acknowledging the rise of mental health issues among young adults in recent years. “Yes, art has always reflected societal changes, but how can the museum also be a place of joy, serenity and connection?”

One thing that has surprised her after two years on the job is the amount of interest that Stanford faculty and staff have expressed in working with the museum. “This is such an intellectually curious campus and community,” she says, adding, “We probably get a request to partner on a project every day—even from faculty in the sciences.” Veronica sees it as an indication of the university’s emphasis on integrating the arts into every field of study. “People are true humanists here,” she notes.

Returning to the Bay Area after many years away has provided a chance to rediscover the artistic hotspots of her childhood and explore new ones. “There is an incredible richness here,” Veronica observes, citing San Francisco visual arts organizations like Creativity Explored, Southern Exposure and the Minnesota Street Project.

Does she feel like she has come full circle? “I definitely do! It’s so crazy to be at an institution that my grandmother loved so deeply. I feel her presence here every day.” Veronica reflects that her grandmother, who had a college degree, didn’t have the same kinds of opportunity her granddaughter enjoys: directing a prestigious university art museum. “I feel very lucky to be here.”

on display – museum.stanford.edu

Landmark: De Sabla Japanese Teahouse and Garden

Words by Andrea Gemmet

A stroll on De Sabla Road in San Mateo takes you through a tree-lined neighborhood of ranch homes with two-car garages. But as you approach the Hillsborough border, one property stands out from all the rest. Instead of a front lawn and a picket fence, the serene lines of a Japanese teahouse peek over the wooden wall, the curbside landscape of carefully placed stones and neatly trimmed shrubbery hinting at the traditional tea garden within. This piece of Peninsula history dates back to the early 1900s and is the last privately owned Japanese garden created by famed designer Makota Hagiwara that’s still in existence. After building Golden Gate Park’s popular Japanese Tea Garden, Hagiwara’s designs were in high demand at the turn of the 20th century, as wealthy Bay Area estate owners ditched formal Victorian gardens and embraced the Japanese aesthetic.

Cover Photo: Eugene Zelenko / Photo: Robb Most

The San Mateo garden got its start around 1902, when Henry Pike Bowie was inspired by his extended trip to Japan, but it really took shape after he sold it in 1906 to industrialist Eugene de Sabla, one of the founders of Pacific Gas & Electric. De Sabla brought in Hagiwara to create an elaborate one-acre garden with waterfalls, a stone Buddha statue and a bridge. As early as 1907, the San Francisco Call reported on society folk attending a “beautiful garden fête” at de Sabla’s estate, El Cerrito. The Ryoku-style teahouse, meant to evoke a rustic farmhouse, was completed around 1909. Only occasionally open to the public, the de Sabla Japanese Tea House and Tea Garden and is one of fewer than a dozen sites in San Mateo County to have earned a spot on the National Register of Historic Places.

Equine Acrobatics

Words and Photography by Johanna Harlow / Competition photo by Woodside Vaulters

If you happen to pass by the Woodside Vaulters’ gym, you might hear the steady clunk-clunk-clunk of Hanna Parker warming up. Sitting astride a mechanical barrel called a “movie,” which mimics a horse’s gait, this lithe young athlete swings herself into planks before scissor-kicking into handstands. Observing with a practiced eye is Krista Mack, who oversees the Woodside Vaulters program and acts as its head horse trainer. Nearby, a few horses poke their long velvety noses out of their stalls to watch and whinny.

Vaulting isn’t for the faint of heart. Think gymnastics on horseback. “A balance beam is the same every time,” notes Krista. Not so with a horse. A vaulter must adjust to each horse’s height, weight and gait. A horse’s mood can shift depending on its feeding schedule, the weather or even the full moon. Krista must be discerning in her role as lunger, guiding the horse in circles while the vaulter performs.

Growing up in Woodside, Krista has always been around equine kind. “I remember when I was little, like probably nine years old, we would ride our horses to each other’s houses—and then the horses would hang out while we had playdates,” she recalls. For sleepovers, her pony would spend the night in a guest stall. Krista has worked with the Woodside Vaulters for more than two decades now—and watched Hanna grow from a wee thing clambering around on the barrel to a serious competitor at the international level.

Hanna, a senior at Crystal Springs Uplands School, began vaulting during elementary school and coaching in 10th grade—just like her mother before her. In fact, Hanna’s mom, Isabelle Bibbler Parker, founded the Woodside Vaulters with Hanna’s grandparents and a coach from a previous club. Since 1990, their organization has taught students at walking, trotting and cantering levels (the faster and bumpier the horse, the more advanced the skills needed to stay out of the dirt). Six years after its inception, their club was already thriving, and its vaulters performed alongside the flower-covered floats at the Tournament of Roses Parade in Pasadena.

As the Woodside Vaulters continued to grow, they moved their program to the 270-acre Horse Park at Woodside. “There’s no place like the Horse Park,” Krista says. “We’re so fortunate to be here!” She notes that the ample space has allowed them to build not only two arenas, but also a combined barn and gym. This indoor area gives students a place to warm up and provides shelter for training when rain turns the outdoor ring into a giant mud puddle.

Today, the wispy, white clouds don’t threaten a downpour, so Krista heads out to the arena to warm up Salazar, Hanna’s equestrian partner for the day. After Hanna dismounts, she takes the reins of the conversation, steering the topic to the sense of family she’s found in the vaulting community. “I used to do gymnastics and it always felt like there were the little kids and there were the older kids,” she reflects.

Vaulters not only engage with other age groups, they also raise each other up. “I really enjoy now being one of those ‘big kids’ who gets to coach the little kids,” Hanna smiles. “As I was competing last year, all my little kids would come in and watch me compete. They get to cheerlead, and they get to experience what it might be like in a few years.”

A close-knit community is imperative for vaulters, especially those who pair up to compete pas de deux or with a team of six (sharing a horse in rotating groups of three). “I have always been a team or pas de deux vaulter. I love working with other people,” shares Hanna.

“I love the creativity that it takes to move in a space together.”
Hanna has difficulty describing the close bond she shares with her pas de deux partner Aria Deshpande. “I can’t describe the friendship I have with her,” she says at last. “We learned how to literally breathe together, move together, anticipate each other’s actions.” The two competed together in the Junior World Championships in Flyinge, Sweden, last year, twisting fluidly over and under each other as their horse cantered around the stadium.

Their horse is also a partner, Hanna points out. “As much as I had to learn to breathe with Aria, I’ve really had to learn how to breathe with my horse Calandra. Horses are so sensitive and they can tell when you’re breathing calmly. We did a lot of breath work last year.” Their hard work paid off, and Hanna, Aria and Calandra came in fourth at the championships. “We were .013 away from the bronze medal,” Hanna sighs, “which was a little bit frustrating—but I did get a very killer college essay out of it.”

 

 

Does she ever get nervous in the arena? At competitions, sure—but from being on horseback, never. “I do have to work through fears and nerves, but it’s not about being on the horse. That is comfortable to me,” Hanna says. “I could take a nap on a horse any day.”

She explains that the club has taught her horsemanship as much as vaulting. All students are instructed in horse handling as well as grooming, feeding and safety. “If you swim, you don’t hop out of the pool and then go give it a hug,” Hanna jokes. But horses require care—and a showering of kisses. “I never just leave after practice.”

Right before Hanna steps into the arena, she makes a confession. “I don’t ride,” she divulges. Sure, she can stand on a horse’s back or swivel her legs about with acrobatic ease—but only going in circles. “If you told me I needed to ride a horse from point A to point B, I could probably manage it,” she laughs. “I’m hoping I can start to learn.”

horse play – woodsidevaulters.org

VAULTING THROUGH THE AGES 

Vaulting dates back to ancient Roman times and also has ties to bull-leaping in ancient Crete, but the sport reached the United States much more recently. After watching vaulters in Germany in the 1950s, Elizabeth Searle introduced it to her pony club in Santa Cruz County. Northern California has been a hub for the sport ever since. Equestrian vaulting will make its debut at the 2032 Olympic Games in Brisbane, Australia.

Palo Alto: Downtown Discoveries

Words by Andrea Gemmet

There’s almost always something happening on University Avenue. Downtown Palo Alto’s bustling main drag is lined with busy restaurants, tempting cafes and interesting shops. On weekends and warm evenings, the sidewalks fill with crowds of Stanford University students, wide-eyed tourists and plenty of locals, all soaking up the scene. But that’s not all there is to this city center, first established as University Park in 1889.
Instead, opt for roads slightly less traveled to get a better feel for all that this vibrant area has to offer. Veer onto the side streets, where the crowd thins, window displays beckon and the historic charm of what’s arguably the Peninsula’s best-known downtown really reveals itself.

Cover Photo and Street Photo: Annie Barnett

Browse

The 500 block of Ramona Street between University and Hamilton avenues is a great place to start. Its charming Spanish colonial and early California architecture, dating back to the 1920s and ‘30s, earned this block a spot on the National Register of Historic Places. Don’t overlook the modest tile-roofed structure at 520 Ramona. Built in 1925 by Pedro de Lemos, a one-time curator at the Stanford Museum, it’s the district’s oldest building and was designed to preserve a majestic old oak tree that was on the site. These days, it houses The Wine Room, an intimate wine bar. Across the street at 533 Ramona, pass under an arched entryway between Denovo Fine Contemporary Jewelry and Marvel Cake (home of the wildly popular spiral croissants) to admire the interior courtyard and tiled staircases of de Lemos’ 1938 commercial building. On the corner of Ramona and Hamilton, elegant wrought iron softens the imposing bulk of the 1927 Medico-Dental Building, designed by notable local architect Birge Clark.

Around the block on Emerson Street, the inviting display windows of Bell’s Books will slow your steps and lure you inside. Perfect for leisurely browsing, the family-run bookstore founded in 1935 offers an impressive collection of new, used and collectible books. A few doors down, the United Nations Association Gift Shop sells an array of handmade fair trade items, with all profits going to Unicef. The colorful and eclectic offerings range from Haitian metalwork crafted from repurposed oil drums and fluffy toy alpacas from Peru to baskets from Senegal, painted pottery from Nicaragua and sterling silver jewelry from Niger.

Photo: Annie Barnett

Celebrating its 50th anniversary this year, the gift shop doesn’t have a single paid employee, confides store manager Caroline Pease. “My friend said to me, ‘You can spare three hours. We’re really short of volunteers.’ That was 30 years ago. She promptly quit, and I’ve been here ever since,” she laughs.

Explore

Nestled behind a lush garden, the Museum of American Heritage occupies the historic Williams House at 351 Homer Avenue, across from Palo Alto’s two-acre Heritage Park. Founded in 1985 by Frank Livermore, whose collection of antique mechanical and electrical artifacts outgrew his Menlo Park home, the museum features rotating exhibitions culled from a trove of over 6,000 objects. This spring’s new exhibit, Threading the Past, explores the history of clothing technology, while another room showcases vintage navigation tools of all sizes. Afterwards, browse through curated racks of classic threads at Blue Bin Vintage on Bryant Street, or pick up an exquisite bar at Alegio Chocolate next door.

Photo:  Courtesy of Pamela Walsh Gallery / Chelsea Stewart

For those who prefer art to history, the Pamela Walsh Gallery on Ramona Street is set to host Reclamation, a group exhibition exploring the concept of the female form in contemporary art through a variety of mediums, starting on May 11. One block away, the Bryant Street Gallery’s show Black and White in Color features works by contemporary abstract artist Michael Shemchuk through May 31.

If moving pictures are more your style, take in an arthouse film at the Aquarius Theater on Emerson Street. The two-screen movie house has been showing foreign and independent films since 1969, now with leather seats and larger screens thanks to a 2015 remodel.

After the film, stretch your legs and walk a couple of blocks to Johnson Park, where you can soak up some sun as you stroll past community garden plots, joyfully shrieking children climbing the play structure and pick-up basketball games. With benches, picnic tables and a grassy expanse dotted by shade trees, it’s a great place to relax and enjoy a pastry from Mademoiselle Colette or the signature fish tacos from Sancho’s Taqueria (both on Lytton Avenue near Cowper Street).

Eat

 

For an old-fashioned pick-me-up, the century-old Peninsula Fountain and Grill on the corner of Hamilton and Ramona has long been a favorite destination for a slice of pie or a thick, creamy milkshake.

Photography: Courtesy of Nobu

If you’re ready for a sit-down lunch or dinner, Palo Alto’s downtown side streets have almost too many great options, from white-tablecloth Italian at Osteria and cajun classics at Mardi Gras-themed Nola to Bird Dog’s inventive cuisine. At Evvia Estiatorio, the perennially popular Greek restaurant on Emerson Street, the lemony avgolemono soup whets your appetite for its tender grilled lamb chops, whole fish roasted in a wood-fired oven or hearty moussaka. Head to Reposado on Hamilton Avenue for delicious dishes inspired by the coastal Mexican state of Nayarit along with a long list of tequilas and smoky mezcals.

For an unforgettable meal, sashimi isn’t the only thing that shines at nearby Nobu Palo Alto’s restaurant. Take your time assembling your ideal meal from a tantalizing selection of hot and cold Japanese dishes, from the signature black cod in miso to the only-in-Palo Alto offerings like scallops with jalapeño salsa. The eye-catching Zen garden dessert and this month’s seasonal cherry blossom tea menu—featuring elevated finger-food like the shokupan king crab sandwich—are inspired by spring blooms in the property’s new Japanese garden.

Photography: Courtesy of Nobu

For a real treat, turn your Palo Alto day trip into an overnight getaway by heading upstairs to one of Nobu’s tranquil, well-appointed Ryokan suites, where you can soak away the day in an oversized teak bathtub before slipping between fine Italian sheets for the night. Greet the morning on your room’s balcony, then dig into a Japanese breakfast bento to fuel another day of exploring.

walk & wander – destinationpaloalto.com

SLEEP OVER (MORE OVERNIGHT OPTIONS)

The Clement  All-inclusive upscale urban retreat. 
theclementpaloalto.com

Cowper Inn  B&B that hosts yoga and meditation classes in its converted hayloft. cowperinn.com

El Prado  Stylish boutique hotel with Mediterranean charm. elpradopaloalto.com

Blissful Tomales Bay

Words by Sheri Baer

Driving north through Marshall on Highway 1 in West Marin, it’s easy to overshoot the “blink and you’ll miss it” turnoff. With the splendor of Tomales Bay unfolding on the left, the modest Marconi Conference Center sign on the right hardly merits a glance. But traverse the winding uphill road and you’ll discover an idyllic setting with a storied and, at one point, controversial past. Recently transformed into an upscale coastal retreat, the Lodge at Marconi offers stand-alone respite and the perfect home base for exploring the region’s timeless beauty.

MARCONI PAST AND PRESENT

Today, visitors flock to coastal West Marin for sweeping views—along with famously fresh air and fresh oysters—but back in the early 20th century, Italian inventor and engineer Guglielmo Marconi discerned a different appeal: the optimal conditions for long-distance radio signal transmission. Credited as the “father of radio,” Marconi developed the historic Marshall Trans-Pacific receiving station here, along with a majestic hotel for staff and visitors. (Interesting side note: after the 1912 sinking of the Titanic, the British postmaster general was quoted as saying, “Those who have been saved, have been saved through one man, Mr. Marconi… and his marvelous invention.”)

Cover Photo: Courtesy of Remy Anthes - Hog Island Oyster Co. / Photography: Courtesy of Brian Ferry

During World War I, the military appropriated Marconi’s transmitters. In the early 1960s, a rehab facility known as Synanon took over the site. Morphing into an infamous cult, Synanon eventually collapsed amid scandal and bankruptcy. The state claimed ownership in the 1980s, turning the property into Marconi Historic State Park.

Now, tucked within the park’s 62 scenic acres sits the newest incarnation: Lodge at Marconi, which opened to guests in late 2023 after an extensive multi-million dollar renovation. Seamlessly entwined with the wooded hillscape, the Lodge is actually a collection of free-standing structures encompassing 45 guest rooms and suites, with a range of layouts suitable for couples, families, corporate travelers and groups.

Here, nature abounds—outside and in—with 3.5 miles of hiking trails and cohesive design elements inspired by the surrounding vistas. Whether you’re lounging in an Adirondack chair or meeting up for a game of cornhole, Lodge at Marconi presents like a destination in itself. Here’s the bonus: You’re also a quick hop down the hill to West Marin’s many iconic attractions.

OUTDOOR PLAYLAND

Measuring about 15 miles long and a mile across, Tomales Bay divides mainland Marin from the Point Reyes Peninsula. To immerse yourself in this scenic inlet, just push off from shore. “Tomales Bay was formed by plate tectonics from the San Andreas fault line,” explains Blue Water Kayaking guide Lori Budish, as she leads a half-day tour from Miller Boat Launch, a short stretch up Highway 1. Paddling towards Point Reyes National Seashore, countless points of interest catch the eye. Hog Island. Pierce Point Ranch. Tomales Point Trail. Tule elk grazing on the hillside. Harbor seals lazing up on the beach. Skimming along the rugged shoreline unveils green sea anemones, bat stars and clams shooting up water from under the mud. And everywhere, birds. “Point Reyes probably has more migratory birds than any other national park in the U.S.,” notes Lori. “And about 45 percent of all California birds can be spotted here.” Blue Water also offers full-day and evening bioluminescence tours, along with kayak rentals.

Given that you’re at the gateway to Point Reyes National Seashore, even a short getaway merits a trip to Point Reyes Lighthouse, appropriately dubbed the windiest place on the Pacific Coast. Every bend in the road and crest of a hill reveals bucolic scenery and dramatic seascapes. From the parking lot, the final half-mile by foot delivers jaw-dropping views of Point Reyes South Beach and the feeling that you’ve reached the end of the world.

If the beach beckons, try Heart’s Desire or Limantour for sandy expanses you can reach by car. In recent years, Drakes Beach experienced an unexpected surge in popularity—with a northern elephant seal colony. The beach is now off-limits but you can catch the wildly entertaining show from the parking lot. Other good viewing spots include the Elephant Seal Overlook near Chimney Rock and the South Beach Overlook.

Photo: Courtesy of Remy Anthes - Hog Island Oyster Co.

Given Tomales Bay’s ideal conditions for cultivating and harvesting shellfish, it’s not surprising that the most famous critter here is arguably a mollusk. Book a tour of Hog Island Oyster Farm to explore the fascinating journey from oyster seed to your plate. Follow up with a bite at The Boat Oyster Bar or get take-out from the Hog Shack to put all the shucking and tasting tips into action.

For another tour and tasting opportunity, get ye to Heidrun Meadery. Known as “nectar of the gods” to ancient Greeks, this fabled wine uses honey as its main ferment. “It’s easy to make but it’s hard to make well,” acknowledges Michael Zilber, as he pours from bottles labeled California Orange Blossom and Hawaiian Macadamia Nut. Founded in 1997, Heidrun (named for Norse god Odin’s mead-producing goat) is the only commercial meadery using true Champagne methods to create sparkling mead—appreciably different from any dubious home brews you may have sampled in the past.

Photography: Courtesy of Denise Rocco-Zilber-Heidrun Meadery

FRESH SEAFOOD AND MORE

Whether you’re relaxing or roaming about, you’ll find a slew of tantalizing options within easy reach. Lodge at Marconi currently offers a coffee bar and grab-and-go market with plans for onsite dining in the works. Heading north on Highway 1, pull over for The Marshall Store, a more-than-one-visit-worthy seafood shack perched right over the bay. Just a stretch farther, Nick’s Cove is a go-to spot for coastal classics. Heading south, meander through charming Point Reyes Station with a stop at Station House Café, a standout farm-to-table gathering place celebrating 60 years. And in Olema, drop by Due West Tavern and Market, with the added perk of a Tesla supercharger station.

Abundant fresh seafood and scenery is an enticing mix, so look for better deals—and fewer folks on the road—off-season or weekdays. But you can always explore Lodge at Marconi’s forested acres or a secluded trail or beach to find blissful escape year-round.

BREATHE DEEPLY

+ lodgeatmarconi.com

+ visitmarin.org

Groovin’ to the Grind

Words by Jennifer Jory

A disco ball sparkles against a yellow ceiling, the aroma of freshly roasted coffee beans hangs in the air and canary-colored chairs greet me as I step into a cafe in San Carlos. This is not your monochromatic, subdued coffee shop. Groovy Goose brings a lively and playful twist to the independent, craft roasting genre. After opening in August, 26-year-old owners Nathan and Siera Conte’s passion and learning curve are through the roof. “There is no way to get experience in owning a business,” Nathan confides. “It’s sink or swim—and we are swimming. We are going to do whatever it takes.”
The line out the door on the weekends suggests Nathan’s all-night roasting sessions have paid off. “It’s fun to see people really like the beans and come back every few days,” he beams. With limited kitchen space, Nathan roasts the eight varieties of light to medium-dark blends through the early morning hours. He says bags of beans are flying off the shelf. “There has been no shortage of challenges,” Nathan confesses. “Keeping up with coffee production and making steady, consistent batches is just one example.”

The husband-and-wife team met during a college gap year program at Joshua Wilderness Institute at Hume Lake, California, where they began going on coffee dates, driving over an hour to a cafe to sample their favorite blends. Siera, a veteran barista, convinced Nathan of the importance of the taste of each cup and introduced him to coffee culture. “Siera opened my eyes to compare and realize that quality matters,” Nathan says.


While Nathan and Siera may be young entrepreneurs with a whimsical brand, they are serious about coffee in all of its complexity and are on a mission to make their mark in the roasting world. “Coffee is kind of like wine,” Nathan describes. “There are so many nuances, from growing, harvesting, roasting and serving. I enjoy the detail. When I am roasting, my goal is to perfect the beans, duplicate it and be able to share it. I want people to enjoy quality from farm to cup.” Nathan feels fortunate to source beans from all over the world that come into the Port of Oakland, including countries in Africa, South and Central America. “I appreciate all of the hands that have touched the beans,” Nathan stresses. “There’s a worldwide effort to get a cup of coffee to you.”

The house blend, Golden Hour, ranks among regulars’ favorites, which Nathan describes as having flavors of graham cracker, honey, brown sugar and blueberry in a medium-dark roast. They offer pastries baked fresh daily as well as breakfast and lunch sandwiches made to order. One popular option, the High Roller, comes on a freshly baked English muffin with tomato, pesto, scrambled egg, arugula, prosciutto and crème fraîche. The cafe also offers a variety of fresh fruit smoothies, inventive toasts and creative seasonal drinks such as a lavender honey oat latte and strawberry matcha.


Born and raised in San Carlos, Nathan feels a strong loyalty to the community and benefits from family members nearby who rolled up their sleeves and swung hammers to completely remodel the cafe space before opening. Last summer, the couple took the San Carlos Avenue store down to the studs to transform the property and add a second story. “We worked with a contractor,” shares Nathan. “However, my dad Tony and I ended up doing almost all of the work. My mom Gina and Siera designed the inside.”

Nathan got his start in the restaurant business at Sneakers in San Carlos where he worked his way up to assistant manager and head bartender. “A coworker noticed how hard I was working,” recalls Nathan. “She told me that if I continued with my work ethic, I might own my own restaurant someday and it stuck with me.” Later on, while living on Maui, Nathan and Siera dreamed of opening their own place. Nathan honed his roasting skills, while Siera worked at a nearby craft coffee shop. Returning home to the Peninsula several years later, Nathan stepped into the general manager role at Drakes restaurant, owned by his brother Christian Conte—just a block away from where he would soon open Groovy Goose.

The coffee shop’s walls are vibrant with brightly-colored murals that splash across the walls. Smoothies with playful names like Groovy Greens and Purple People Eater show Nathan and Siera’s desire to add whimsy and a unique branding to their menu and signature roasts. “We love that coffee is approachable for everyone,” Nathan says. “Almost anyone can afford a cup of coffee.” Nathan believes that they are in the business of creating community. “We want to offer a place where people can let their guards down and be seen,” he adds.


With ambitions to open more craft roasting locations, the couple’s dreams fuel a growing business, while managing a growing family as well. Their three-year-old son Theodore, nicknamed Goose, inspired the cafe’s name, enjoys visiting his parents at work with his one-year-old sister Magnolia. “It feels very deeply rooted, being born and raised here,“ Nathan concludes. “I feel I owe the city this. I enjoy serving and it is an honor to be a part of the legacy of this community.”

feelin’ groovy – groovygoose.coffee

The Beat on Your Eats: Italian Restaurants

Pizza, pasta, prosciutto—Italian restaurants with pizzazz.

pausa bar & cookery

San Mateo

If you’re looking for a breather from the Silicon Valley hustle, the stylish trattoria Pausa is the place to hit pause. In the mood for charcuterie? Take your pick of the trattoria’s wide array of house-cured meats and cheeses—but if assessing prosciutto di parma and porchetta, gorgonzola dolce and primo sale becomes too much, you can always go with the house selection. With the monkfish in black garlic puree, pork ossobuco with truffled sheep ricotta gnudi, and a well-loved range of wood-fired pizzas and pastas, you’ll have to come back more than once to truly do the menu justice. 223 E 4th Avenue. Open daily.

Cover Photo: Courtesy of Pausa / Photo: Courtesy of Nadia Andreini

donato enoteca

Redwood City

Benvenuto to Donato Enoteca! While you make a thorough investigation of the menu, order a glass of barolo and the housemade salumi charcuterie board, rows of thinly sliced meat in appetizing rows of pink and red. From there, we recommend heading straight to the fresh, handmade pasta. Whether you opt for the bigoli e coda (braised oxtail with thick comforting noodles) or agnolotti del plin (small ravioli stuffed with sausage, veal and rabbit in a red sauce), you’re in for a treat. For a taste of Chef Donato’s hometown in northern Italy, order the ravioli bergamaschi with wild greens, sunchokes and brown butter. And don’t disregard the wood-fired pizzas! 1041 Middlefield Road. Closed Mondays.

doppio zero

San Carlos / Mountain View

It’s rarely a good move to go to a pizza place and order the pasta, unless that place is Doppio Zero. While you can’t go wrong with one of its top-notch Neapolitan pizzas, like the deliciously simple Bufalina or mushroom-topped Fungo with fontina and goat cheese, it would be a shame to miss out on the homemade pasta. Try the fettuccine in a rich, slow-cooked wild boar sauce, or spinach ravioli plumped with mushrooms and ricotta, served in a fondue truffle sauce. Finish your meal the Italian way, by lingering over a potent digestif of limoncello or amaro accompanied by the house-made panna cotta. 160 Castro Street, Mountain View and 617 Laurel Street, San Carlos. Open daily.

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