Sea Ranch, CA — For those in the Bay Area longing for a serene staycation, look no further than the newly refurbished Sea Ranch Lodge.
Overlooking the Pacific Ocean on the Sonoma Coast just 100 miles north of San Francisco, this 53-acre property is the perfect place to unplug, unwind, unravel and thoroughly revel in the beauty of nature.
That’s just what I experienced when I was invited as a guest overnight recently.
The look of the property is all Scandinavian chic, punctuated by clean lines and exteriors the calming color of driftwood.
Pomo Native Americans once gathered kelp and shells from the shores. Early settlers established sheep ranching in the 1800s, which is reflected in the eye-catching ram logo of the property.
In 1964, a master plan was forged for the community that would preserve its natural beauty while allowing for the construction of 2,200 homes. Walk the trail above the beach and you’ll spot markers with more information about the community, including how the homes were built around a central meadow so that each one is afforded an unobstructed view. Some of the houses still sport the original Scandinavian-inspired sod roofs, too, with native grasses sprouting from them.
Sea Ranch Lodge, built in 1968, is one of the oldest buildings, which originally served as a community hub with post office, general store, and later a hotel.
Standing at the stove, frying latkes, small Korean scallion pancakes, or any other kind of veggie fritters can be not only a royal pain and time suck, but a real splattering mess.
This clever, alternative technique eliminates all of that — and seems so obvious, you’re sure to think, “Duh! Why didn’t I think of that sooner?”
The solution is oven-frying. Yes, letting your oven do all the heavy lifting by heating up a sheet pan with a generous amount of oil before dropping spoonfuls of your batter onto it, then returning the pan to the oven to cook and crisp up everything.
That’s the method behind these delicious “Zucchini and Herb Fritters.”
The cookbook, which comes out on Sept. 26, is by By Bee Wilson, a British food writer and co-founder of TastEd, a food education focused on giving children more opportunities to experience fresh vegetables and fruits.
As the title implies, it’s filled with enticing, doable recipes that just might teach you a new, easier or faster way to prepare something.
With fresh wild Alaskan salmon a pretty penny and California’s commercial salmon fishing seasoned cancelled this year because of dwindling wild stocks, what’s a salmon lover to do?
Open up a can.
Canned salmon has come a long way since my childhood, when my economical mom would pry open the top of a tin and plop out the contents, bones and all that were soft enough to actually eat, but perhaps not the most attractive looking.
Sausalito’s Safe Catch takes canned salmon to new heights, First, it sources sustainable salmon from the Alaska Salmon Fishery or northern Pacific Ocean, following the Monterey Bay Aquarium’s Seafood Watch Guide. Second, every salmon is tested for mercury, with Safe Catch accepting only those that are 25 times lower than the FDA action limit. Third, each can contains no fillers, just salmon and salt.
If you get the inkling that Sekoya, the newest restaurant to open on California Avenue in Palo Alto, might be named for the majestic, hardy, and giant tree, you’d be correct.
From the English elm and walnut tables in the lounge, and the dramatic, curving, live-edge dining table by the bar to the plates that mimic cross-sections of trees, it’s clear that sequoias and their ilk are an inspiration for this bar, lounge, and restaurant that opened in mid-August.
It’s the latest restaurant by Steve Ugur, co-owner of San Mateo’s Pausa with Chef Andrea Giuliani, who also happens to be director of butchering at his father’s San Mateo restaurant, Porterhouse. Unlike the former, which is Italian, and the latter, which is a classic steakhouse, Sekoya draws from many global influences, primarily French and Mediterranean.
Chef de Cuisine Jason Johnson — formerly of Chez TJ in Mountain View, and Wayfare Tavern and Quince, both in San Francisco — oversees the menu that is heavy on starters and shared plates.