Backyard Hideaway

Words by Loureen Murphy

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

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

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

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

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

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

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

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

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

Roja Rising

Words by Elaine Wu

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

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

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

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

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

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

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

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

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

CARROT PURÉE

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

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

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

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

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

fresh start – rojalosaltos.com

Made to Measure

Words by Amber Turpin

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

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

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

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

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

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

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

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

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

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

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

custom creation  – dimitraanderson.com

The Chestnut King

Words by Johanna Harlow

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

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

Portrait Photo & Cover Photo: Johanna Harlow

The Man of the Orchard

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

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

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

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

Photo: Johanna Harlow

The Chestnut Bandits

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

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

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

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

Photo: Robb Most

Good Encounters

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

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

Photo: Robb Most

that’s history

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

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

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

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

Photo: Robb Most

Nuts About Nuts

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

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

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

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

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

Oh My Omakase

Words by Andrea Gemmet

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

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

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

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

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

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

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

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

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

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

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

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

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

Omakase Experience

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

chef’s choice – robinomakase.com

Lakeside Hikes

Words by Johanna Harlow

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

Shoreline Lake Trail

Mountain View

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

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

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

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

Foothills Nature Preserve & Boronda Lake

Palo Alto

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

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

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

Photo: Courtesy of Kristin

Water Dog Lake Loop Trail

Belmont

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

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

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

Photo: Courtesy of Bgwashburn

Sawyer Camp Trail by San Andreas Lake & Crystal Springs Reservoir

Redwood City

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

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

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

Into the Woods: Post Ranch Inn

Words by Johanna Harlow

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

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

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

Settling Inn

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

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

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

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

Out on the Grounds

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

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

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

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

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

nature nurture – postranchinn.com

Perfect Shot: Back to School

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

Image by Joel Simon / joelsimonimages.com

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

Diary of a Dog: Wrigley

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

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

Making Her Mark

Words by Sheryl Nonenberg

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

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

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

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

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

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

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

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

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

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

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

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

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

ART APPRECIATION

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

Q&A: Bridget Jett

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

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

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

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

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

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

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

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

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

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

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

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

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

Well-Placed Pinots

Words by Amber Turpin 

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

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

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

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

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

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

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

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

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

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

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

bottoms up – rhysvineyards.com

The Beat on Your Eats: Spanish Spots

Stunning Spanish cuisine.

broma

Mountain View

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

Cover Photography: Broma / Photography: Iberia Restaurant

iberia restaurant

Belmont

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

pulpo tapas & wine bar

Burlingame

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

Landmark: Pedro de Lemos House

Words by Dylan Lanier

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

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

Wild and Wooly

Words by Johanna Harlow

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

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

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

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

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

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

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

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

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

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

 

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

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

string theory – wildandwoolyworld.com

Band Together: Sound Union

Words by Jennifer Jory

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

 

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

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

make a sound – soundunion.com

Perfect Shot: Soaring Over California

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

Image by Devin Roberts / @devoroberts / devorobertsphotography.com

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

Bustling Burlingame

Words by Andrea Gemmet

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

Explore

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

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

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

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

Photography: Courtesy of Andra Norris Gallery

Browse

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

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

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

 

Eat

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

Photography: Courtesy of Paul Dwyer – Twelvemonth

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

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

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

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

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

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

The Suite Life

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

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

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

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

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

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

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

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

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

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

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

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

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

HOUND HOSPITALITY

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

entrez-vous – enchantehotel.com

Diary of a Dog: Winston

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

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

In Harmony

Words by Esther Young

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

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

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

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

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

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

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

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

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

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

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

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

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

World Vision

Words by Loureen Murphy

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

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

 

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

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

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

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

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

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

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

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

seamless style – kanikadesign.com

Mastering the Marina

Words by Johanna Harlow

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

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

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

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

 

Getting Underway

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

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

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

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

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

Stormy Weather

It was not smooth sailing from there.

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

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

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

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

Hospitable Harbor

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

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

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

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

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

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

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

Dinner on the Docks

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

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

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

THE HISTORY OF THE HURRICA V

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

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

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

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

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

set sail – westpointharbor.com

Carmel’s Culinary Stars

Words by Sheri Baer

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

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

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

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

Carmel’s First Star: Aubergine

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

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

Photography: Courtesy of Bonjwing Lee

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

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

Photography: Courtesy of Bonjwing Lee

Chez Noir Takes a Star

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

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

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

Photography: Courtesy of Bonjwing Lee

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

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

Photography: Courtesy of Bonjwing Lee

Rooms with a View

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

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

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

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

Flea Street Refresh

Words by Elaine Wu

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

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

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

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

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

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

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

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

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

Flea Street’s Caesar Salad Dressing

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

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

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

hop on over – cooleatz.com

Magnifico Mercato

Words by Johanna Harlow

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

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

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

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

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

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

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

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

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

to market – ilmercatodichefico.com

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

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