“Ooh, that place has always been cursed,” I heard at least three passersby say the other night. Yes, it’s true, the restaurant space formerly known as Jones and even more formerly as the Marina Sports Bar never really worked. On paper, the location should have been great—it’s in a neighborhood where residents go out...
Full disclosure: I am, in some ways, the ultimate consumer. I undoubtedly inherited this trait from my father, who as the typical rags-to-riches immigrant success story has been buying two of everything ever since he could afford to. I was quite possibly one of the first Ebay shoppers, and in 2005 I combined my...
It was only eleven when I started writing this post and I already had hunger pains. There isn’t an excuse–I indulged in a large coffee and breakfast was a hearty helping of yogurt and granola, and I even skipped my daily a.m. swim–but there’s something about the excitement of lunchtime, where the body gets...
Mimi and I just had dinner at the new(ish) Tavern at Lark Creek. I’m loving their changes — which include a redone interior with a communal table and menu items priced under $15. The service by our waitress and the busboy was perfect — attentive but not pushy and we’re still talking about the...
During our stay at the Four Season’s Hualalai, the group I was with tested a potential “plant-to-plate” amenity for guests. Our destination, 64-604 Mana Road, Kekela Farms was forty minutes mauka (towards the mountains). The trip was two-fold, one to introduce a group of writers to Paul Johnston of Kekela Farms and secondly to...
I’ve only been to New York once. It was during the heart of the winter, there was lots of snow, and my wool coat did nothing to keep the cold out. But this time is going to be different–the temps are in the high 70s, for one– and I’m looking forward to trying out...
Rifling through the work fridge for something to eat is daunting at best and downright sad at worst. One's options generally range from leftover Pad Thai, a really old apple or stealing food from a co-worker. Today was unusual...Fork & Spoon was able to make a *very* rustic version of Grilled Figs with Goat...
Quick note to ANYONE who has a daughter, sister, mother, girlfriend or co-worker who deserves a treat. The SHN (Shorenstein Hays Nedelander) public relations team has just announced their new schedule for this open-ended San Francisco performance. I’m not a theatre critic -but this show was … well, that’s why I’m not a theater...
Who doesn’t love food and wine, however, the allure of a four-day event revolving around just food and just wine is an easy “pass” for me. Perhaps it’s the fact that at 5’4,” and am lost in a large group, or I don’t watch the food network enough to know who is a ‘god’...
We just added a gallery of out-take photos to our Facebook page showing chef Mourad Lahlou (left) cooking up a Moroccan barbecue on the Warren Webber’s organic farm in Bolinas. The story of the cookout (by Somer Flaherty) appeared in the July issue of Marin. Lahlou, the chef at Aziza in San Francisco, put...
