by Tanya Henry
Some of the biggest news on the restaurant front in Marin is the announcement that Perry Butler will take over the classic Lark Creek Inn space and bring his iconic Perry’s to Larkspur. After much speculating and swirling rumors—it’s official. I even poked my head into the beautiful space and construction is clearly underway. The current small front bar area won’t be sufficient for the new Perry’s outpost and a much larger one in the main dining room area is in the works. A new paint job is also planned and the 160-seat interior will be divided into various different dining areas. There is even an outdoor patio that never got used enough in the restaurant’s various incarnations. Though I would never have guessed that the venerable space would become home to one of San Francisco’s most enduring Union Street hangouts—I can’t say I’m disappointed. I’m certain I’m not the only one with memories of the one-time Cow Hollow hot spot, and it will be interesting to be part of its next chapter. Look for an opening mid-to-late-summer. Perry’s: 234 Magnolia Ave. (at William Ave.), Larkspur. www.perryssf.com.
GREEN LIGHT Looking for a brunch idea? Downtown San Rafael’s new Green Chile Kitchen is now offering Saturday brunch from 10am-3pm. Healthy breakfast plates, blue corn pancakes and mimosas are just a few items on the menu. 1335 Fourth St., San Rafael. 415/521-5691.
EDIBLE ARRANGEMENTS This amazing weather makes we want to get outside! Join Mia Andler as she discusses and signs her book, The Bay Area Forager: Your Guide to Edible Wild Plants of the San Francisco Bay Area. Andler, a Fairfax resident who also teaches tracking and nature camps to children, is not only experienced and knowledgeable, but also brings a deep love and commitment to her work. Thursday, Feb. 19, at 6:30pm at Diesel in the Marin Country Mart.
THE CREAM OF THE CROP Here is another opportunity to get outside and learn something. Visit Tomales Farmstead Creamery—a working goat/sheep dairy and creamery. Learn about a milking parlour, hike around an organically maintained pasture, peek into the creamery where cheeses are made and, of course, taste! Guided tours are offered the first Sunday of every month from 1-3pm. Cost is $20 for adults and $10 for children. 707/878-2041.
MORE CHEESE Check out a Mac-n-Cheese Please! demo class at Point Reyes Farmstead Cheese Co’s the Fork with Homeroom chef-owners Allison Arevalo and Erin Wade. Following a farm tour and cheese-tasting, the chefs will lead the group through the most popular recipes from their restaurant in Oakland. The class includes a full lunch (warning: you might want to skip breakfast!) and Arevalo and Wade will be signing copies of their cookbook at the end of the day. Cost is $55. 10am-3pm. For more information call 415/663-8880.
DO IT YOURSELF Here is an excuse to go to lovely Cavallo Point—sausages! Join butcher John Hogeland for a hands-on sausage-making class. Learn about different sausage styles (coarse vs. fine grinds), casings: natural or “organic” and the sausage-making process. $175/person. To sign up call 1-888-651-2003. Saturday, Feb. 28, 12-4pm. 601 Murray Cir., Sausalito.
Share your hunger pains with Tanya at
th****@pa********.com
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