Category Archives: Enticing Events

Sponsored Post: Santana Row’s “Taste the Row” Lunch Specials Coming in September

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Crispy skin salmon cooked on the plancha -- part of the special "Taste the Row'' prix-fixe lunch at Augustine in September.
Crispy skin salmon cooked on the plancha — part of the special “Taste the Row” prix-fixe lunch at Augustine in September.

If there ever was a great excuse to take time for a proper lunch, it’s “Taste the Row” at San Jose’s Santana Row.

Monday through Friday through the month of September, 16 participating restaurants will offer special $25 prix-fixe lunches. Best yet, a portion of proceeds will benefit World Central Kitchen, the nonprofit humanitarian organization founded by celebrated Chef Jose Andres that provides nourishing meals across the globe to communities in crisis. So, treat yourself to lunch – and do some good in the process.

Augustine Restaurant at Santana Row.
Augustine Restaurant at Santana Row.
The bar at Augustine.
The bar at Augustine.

I enjoyed a sneak taste of the menu at Augustine Restaurant, where the two-course lunch starts off with a choice between a vibrant Gem lettuce salad with sweet Sungold tomatoes and haricot verts or a creamy cucumber gazpacho poured tableside over husk cherries and levain croutons for that special touch.

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Get To Know the Good Works of The Key Room

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Succulent leg of lamb served at a recent demo-dinner at The Key Room.
Succulent leg of lamb served at a recent demo-dinner at The Key Room.

In the Bay Area, there are many places to take top-notch culinary classes, both hands-on and demonstration ones.

But at The Key Room in Novato, while you learn how to make dashi, handmade pasta, or what goes into crafting Kansas City-style barbecue from acclaimed chef Darryl Bell of Napa’s Stateline Road Smokehouse, you’re also supporting a culinary job-training program that teaches skills to troubled youths, veterans, and the homeless.

Founded in 2008, the Key Room is an extension of Homeward Bound of Marin, which has been the primary provider for resources and shelters for homeless individuals and families in Marin County since 1974.

Setting up for dinner.
Setting up for dinner.

Since the culinary program was founded, more than 1,000 people have gone through it, says Paul Fordham, CEO of Homeward Bound of Marin. Five instructor chefs, two who hail from the Culinary Institute of America, teach 70 students each year in a free, 11-week training program. Half of those who graduate go on to get jobs in the hospitality industry, and the other half end up working at The Key Room in kitchen or front-of-house positions.

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Atelier Crenn Celebrates 15 Years In A Big Way

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Scallop, smoked mussel and caviar, a dazzling dish from the Atelier Crenn & Atomix collaboration dinner.
Scallop, smoked mussel and caviar, a dazzling dish from the Atelier Crenn & Atomix collaboration dinner.

When a Michelin three-starred restaurant reaches a milestone 15th anniversary, you know it will pull out all the stops.

Such is the case with San Francisco’s acclaimed Atelier Crenn, which marks that occasion this year by debuting Continuum, a new collaborative dining experience. It brings visionary chefs from around the world to cook at the Cow Hollow neighborhood restaurant with Chef-Owner Dominique Crenn and Pastry Chef Juan Contreras.

I was fortunate enough to be invited in as a guest for the inaugural dinner last week with Chef Junghyun Park of Atomix, the modern Korean restaurant in New York City that’s garnered two Michelin stars, and was named No. 1 on “North America’s 50 Best Restaurants” list. It also catapulted him to a James Beard “Best Chef New York” in 2023.

Not surprisingly, it took less than a day for the $596.55-per-person dinner to sell out.

Chef Dominique Crenn.
Chef Dominique Crenn.
The entrance to the Michelin three-starred restaurant.
The entrance to the Michelin three-starred restaurant.

Once seated, you’ll find a small packet at your place setting. Inside, you’ll find cards introducing Chef Park, along with information about some of his dishes to be served.

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Revved Up for Ramen, Part II: Kisetsu Ramen Pop-Up at Cyrus

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Pork shoyu ramen at the pop-up at Michelin-starred Cyrus.
Pork shoyu ramen at the pop-up at Michelin-starred Cyrus.

Ramen originated as a humble, working-class dish meant to be cheap and eaten in a hurry.

But when a Michelin-starred Wine Country restaurant debuts a ramen pop-up in its sleek, glass and concrete building with a view of vineyards, you know it will be anything but that.

That is definitely the case at this winter kisetsu ramen pop-up at Cyrus in Geyserville, which I happened to catch on its inaugural night last Thursday.

The pop-up, available Thursday through Saturday evenings, accommodates 12 diners max in the front portion of the lounge. The rest of the lounge remains the starting point for diners indulging in the full tasting-menu progressive experience at $325 per person, which takes about 3 hours.

In contrast, the ramen menu is $75 for three courses, which my husband and I finished in about 75 minutes.

The entrance.
The entrance.
Quite the setting for a bowl of ramen.
Quite the setting for a bowl of ramen.
The ramen menu.
The ramen menu.

The pop-up will last at least through winter. If it proves popular, it may stick around longer.

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Where the Dahlias Bloom

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One of the many varieties of dahlias at EarthSpoke Farms.
One of the many varieties of dahlias at EarthSpoke Farms.

Mendocino, CA — Tulips and calla lillies have long been my favorite flowers. But after visiting EarthSpoke Farms in Mendocino last week, I just might have to add a third.

Founded in 2022, it grows dahlias. More than 250 varieties. In every vivid color imaginable. In sizes that range from a mere 1 1/2 inches to a staggering 10 inches across.

If you happen to have this Saturday or next free to take a drive up the coast, now is the time to take advantage of one of the last u-pick events of this season at one of the largest dahlia farms in California.

My u-pick bouquet that I assembled.
My u-pick bouquet that I assembled.

Reserve a spot, and for $50, you are given a mason jar half-filled with water and a pair of scissors to snip stems in the supporting garden planted with snap dragons, pussy willows, roses, zinnias, and other greenery. To complete your arrangement, you get to pick six dahlias from the nearby buckets of freshly-cut ones. Change the water regularly, and your bouquet should last about a week.

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