Undoubtedly the biggest restaurant news in Marin is celebrated chef Michael Mina’s plans to take over the longtime waterfront Guaymas in Tiburon, with an opening date of summer 2019. There are also plans afoot for Tony Tutto of Mill Valley to offer his tasty pizzas in downtown Ross, and a rooftop restaurant in the works in downtown San Anselmo. Stay tuned, foodies. In the meantime, here are some ways to enjoy autumnal eats in Marin:
For many of us, The Tassajara Bread Book has been on our bookshelves for years. With a handful of cookbooks to his name, chef Edward Espe Brown will be offering a class through the Fresh Start Chefs program in Novato on Thursday, Oct. 11, at 6:30pm. He will be preparing recipes from his newest cookbook, No Recipe: Cooking as Spiritual Practice. A sampling of these tasty dishes includes zucchini crepes with Monterey jack cheese and shredded duck confit on tomato sauce with fresh basil and a fall apple crisp. The cost is $60. cookingschoolsofamerica.com/freshstartscookingschool.
Art of the Menu
For a quintessential Marin experience, visit the Mess Hall cafe at the Headlands Center for the Arts during its open house on Sunday, Oct. 14, from noon to 5pm. Chef Damon Little prepares weekly dinners for the artists in residence, and there are only a few opportunities a year for the public to taste his menus prepared with fresh, local ingredients. headlands.org.
Run for Your Bite
For runners and eaters, here’s the perfect opportunity to combine the two. The Marin Agricultural Land Trust and the BayTrailrunners are hosting the Black Mountain Trail Run on Saturday, Oct. 13, at 9am in Point Reyes Station. The course is a challenging 10k run through Black Mountain Ranch. After the race, runners will enjoy Headlands Brewing Co. beer and specialty bites from M.H. Bread and Butter bread with Tomales Farmstead Creamery organic cream cheese. Registration details at malt.org.
Last, but definitely not least, Cowgirl Creamery has relaunched one of its first cheeses. Clabbered Cottage Cheese was first produced in 1998 and discontinued when the dairy ran out of space to make it. Now that the creamery is in its newly completed and expanded creamery, Cowgirl has brought it back. Look for it in local stores this fall.