Two recent French Laundry dinners on Maui provided a tantalizing opportunity for some 160 patrons to indulge while raising funds for the island’s hospitality workers affected by the August fires. They also gave executive chef and restaurateur Thomas Keller the chance to share something else: his knowledge and passion for his profession, already an influence on several top chefs in Hawaii. “The purpose is not just to prepare dinner but to establish relationships,” Keller said, in an interview at Hotel Wailea a few hours before the first nine-course meal. “We’re giving an opportunity to experien ..read more

Whether its organic wine, using recycling systems or renewable energy, all these wine companies give back to the environment. Clif Family Winery Established in 2004 by Gary Erickson and Kit Crawford, Clif has cultivated a dedicated following for its organic wines and specialty foods in Napa Valley. Since its inception, the winery has remained committed to sustainable practices like the usage of eco-friendly shipping and packaging materials, and 100% renewable electricity in their operations. This dedication has culminated in the achievement of B Corp Certification, Napa Green Vineyards certifi ..read more

Healdsburg’s charm extends far beyond world-class wines and picturesque landscapes. Nestled in the heart of Sonoma County, this vibrant town is also a champion of sustainability, offering travelers the chance to indulge responsibly and leave a positive footprint. So, ditch the guilt and embrace the joy of eco-conscious exploration with these four key ways to experience Healdsburg sustainably. 1. Immerse Yourself in Sustainable Wineries  Many of Healdsburg’s wineries prioritize sustainable practices that, not only respect the environment, but more importantly the local community that surro ..read more

You’re invited to wine, dine and have a great time at the first ever Sausalito Restaurant Week.  Boasting unique local flavors and spectacular seaside views, this bohemian town has become one of the Bay Area’s most desirable dining destinations. In honor of the city’s culinary renaissance, Marin Magazine, LocalGetaways and The Marin Dish are teaming up with Sausalito Chamber of Commerce to host Sausalito Restaurant Week (March 18–24). Diners can enjoy mouthwatering three-course dinner menus from $55–$75, as well as two-course lunch menus for $25–$45 (at select locations). Select res ..read more

January is a great time for food in a bowl. Crocks, pots, bowls and vessels steaming with nourishing soups and hearty stews are the perfect antidote to the cold weather and a comforting alternative to the highfalutin presentations of Christmas past. These one-pot wonders are easy on the wallet while deeply satisfying in taste, coaxing out flavor with slow, hands-off cooking. The best part is that they taste better with time, so prepare them in advance to enjoy during the school week or tote up to the mountains for après-ski dining.   Red Wine and Chipotle Braised Short Ribs This braise i ..read more

Are you on a food journey? Do you eat keto or paleo, avoid certain foods or been told by a health professional to change your diet? Food and how we eat is intensely personal, defined by how and where we grew up, who taught us to cook (or not), individual health needs, and the value we place on convenience and the local food shed. Mill Valley resident Sara Calvosa Olson is a home cook and author of Chimi Nu’am, or “let’s eat” in Karuk, the language of the eponymously named Indigenous peoples whose ancestral lands span Humboldt and Siskiyou counties.  Calvosa Olson, who is Karuk on her moth ..read more

We brought to together some of Marin’s best cooks, caters and bakers to attempt something truly creative with a festive feast — and the results were something else. See if you can figure out what these tasty treats are actually made of! Michelle Heston, Oh Cake! That’s a Cake?!?! “I like a challenge,” says Lucas Valley-based communications executive Michelle Heston, who creates astonishingly “hyper-realistic” cakes for her company, Oh Cake!. “Sometimes I lay in bed at night thinking about it.” Over the years, Heston has made hundreds of cakes in the likeness of everything from romaine lettuce ..read more

No one wants to be stuck in the kitchen all day on Thanksgiving, but everyone wants to enjoy good food. What to do! We checked in with chefs and restaurant owners throughout the county and got their favorite kitchen shortcuts. Erin Miwa, Comforts A delicious gravy starts with a good stock. We’ll roast turkey legs and wings on a sheet pan until they’re browned and caramelized, then put all the drippings and bones into our stock to give it tremendous flavor. Pat Townsley, Creekside Pizza & Taproom After decades in hospitality and catering, my stress-relieving shortcut is to pre-set the ent ..read more

Walking through a field of Hourani, an heirloom wheat farmed at Tara Firma Farm in Petaluma, felt almost religious. It was like a rite of passage for this American, raised as I was singing “America the Beautiful,” the national anthem of these United States. Marin, land of lettuces and beets, yes, but amber waves of grain? This field held something special, an heirloom crop without a Marin heritage of dairying, wine, or produce to support it.  Elizabeth DeRuff of Honoré Farm and Mill wants to change that perception. An Agricultural Chaplain, businesswoman and farmer, DeRuff set out in the ..read more

Love ’em or hate ’em, cranberries become as omnipresent as pumpkin spice once the rainy season begins in earnest. Blame the Pilgrims or the plentiful cranberry bogs of Massachusetts that kickstarted a trend that knows no end, but cranberries are a permanent part of the American culinary repertoire. In the cooler months, they make their way into cocktails and sandwiches as well as taking their usual place alongside turkey and trimmings. Take advantage of their antioxidant and nutritive benefits while you can. Novato 19th Hole Bar & Gril at Indian Valley Golf Club, Cranberry Bleu Salad The ..read more