2017 Restaurant Participants

If you are a restaurant participant, please visit this link.

Balboa Cafe Mill Valley


Balboa
Chef Ben “Wyatt” Dufresne
Charred Broccoli, Quinoa, Avocado,
Preserved Lemon Herbed Almonds,
Black Garlic Ranch

Boca Tavern & Boca Pizzeria


boca-tavern-pizzeria
Chef Matthew Curry
Smoked Chicken or Zucchini Empanadas
Nonna’s Meatballs

Buckeye Roadhouse


buckeye-roadhouse
Chef Robert Price
Famous Buckeye Oysters Bingo

Copita Tequileria y Comida


copita
Chefs Joanne Weir & Daniel Tellez
Ceviche

Epic Steak


epic-steak
Chef Parke Ulrich
Roasted New York Steak
Morel Mushrooms & Peas

Hog Island Oyster Company


Hog Island
Chef John Burkhard
Hog Island Sweetwater Oysters
Hogwash Mignonette,
Citrus and Hot Sauces

Il Davide


il-davide
Chef David Haydon
Ravioli Di Anatra Affumicato
Sonoma Smoked Duck Filled Rounds
Fennel Pollen Butten, Grapefruit Balsamic

Il Fornaio


il-fornaio
Chef Carlos Beltran
Zuppa di Zucca (Butternut Squash Soup, Creme Fraiche)
Grano Padano Wheel, Marinated Olives

Insalata’s


insalatas
Culinary Host Chef Heidi Insalata Krahling
Zuckerman Farms Asparagus and Persian Cucumber Salad
Smoked Trout, Crispy Shallots, Meyer Lemon and Dill Yogurt

Left Bank Brasserie


left-bank
Chef Mario Pampin Gonzalez
Grilled Prawns Skewer with Cole Slaw

Marinitas


marinitas
Chef Frank Villa
Lamb Birria Tacos, Serrano Verde
Carrot and Cabbage Slaw,
Queso Fresco

Murray Circle


murray-circle
Chef Justin Everett
Smoked Trout Rillettes
Rye Toast, Pickled Salsify Root

The Clubhouse at Peacock Gap


peacock-gap
Chef Mario Pampin Gonzalez
Grilled Prawns Skewer with Cole Slaw

Perry’s Larkspur


perrys
Chef David Lugo
Crab Cakes with Chipotle Aioli
Deviled Eggs with Pickled Mustard Seeds
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Piatti Mill Valley


piatti
Chef Josh Ludd
Seared Ahi Tuna Crostini with
Chickpea Hummus, Lemon Olive Oil

Picco Restaurant


picco
Chef Bruce Hill
Roasted Mushroom and Truffle Profiterole
with Douglas Fir and Puffed Farro

Playa


playaChef Omar Huerta
Chicken Tostadas, Mole Rojo
Sour Cream, Cotija Cheese, Charred Avocado

Poggio Trattoria


poggio
Chef Ben Balesteri
Burrata, English Peas, Morel
Mushrooms, Mint, Crostini

Saylor’s Restaurant & Bar


saylors
Chef Sean Saylor
Mexican Mac ‘n Cheese

Spoonbar


spoonbar
Chefs Patrick and Casey Van Voorhis
Grilled Asparagus, Olive Tapenade Dressing
Egg Yolk Gel & Mixed Garden Pea Tendrils

Sushi Ran


sushi-ran
Chef Yoshi Tome
Assorted Sushi

Vin Antico


vin-antico
Chef Michael Brady
“King of Mushrooms” Wile Mushroom Crostini
with Herbed Local Chevre

Waterbar


waterbar
Chefs Parke Ulrich and Justin Baade
Dungeness Crab & Asparagus Terrine
Puffed Wild Rice, Pea Flowers, Radish, Bonito

Wildfox Restaurant


wildfox
Chef Debbie Coenen
Ahi Tuna Tartare, Fresh Clementines, Green Onion
Micro Watercress, English Cucumber, Tangerine
Olive Oil, Red Chili Flakes, Topped with Shaved
Pickled Fennel, Homemade Fleur De Sel Potato Chips

In The Dining Room

Rustic Bakery


rustic-bakery
Handmade Crackers

Marin Cheese Company


marin-cheese
Trio of Cheeses

Taste Kitchen & Table


taste
Juniper Chocolate Entremet
Guava Citrus Entremet

If you are a restaurant participant, please visit this link.