Fellow SFoodie blogger Tamara Palmer and I were headed up to the Culinary Institute of America's Napa Valley campus in St. Helena, aka Greystone, to attend a seminar on Japanese food.But the fertile springtime valley held a number of other temptations, and we were determined to sample as many as time and budget would allow.On the way up, we detoured to Yountville to give Tamara a glimpse of the (surprisingly modest) renowned French Laundry, and, after catching sight of Thomas Keller's Bouchon Ba
A course that explains how to celebrate and dispose of a dead loved one at home seems creepy. And then interesting. And then as natural as death itself.
Holland-Toll: No longer on boardWeeks before a planned relaunch built around a casual, value-driven concept, the Larkspur restaurant formerly known as the Lark Creek Inn has lost its executive chef. In an email, Erica Holland-Toll didn't indicate why she stepped down, and told SFoodie her future plans are uncertain, but that leaving Lark Creek was a "tough decision," adding, "I loved Lark Creek and everyone was so supportive of me." As of this morning, Holland-Toll was still described on the Lar
Erica Holland-TollErica Holland-Toll has picked up the chef's clipboard at Ducca (50 Third St. at Mission), taking over from Richard Corbo. Holland-Toll's last gig was at Lark Creek Inn in Larkspur, which closed in April before a major overhaul (it opened earlier this month as the Tavern at Lark Creek).
Holland-Toll joined Lark Creek as executive chef in August 2007. She previously worked under Jan Birnbaum at the now-defunct Catahoula in Calistoga, and in S.F. at Fifth Floor and Acme Chophous
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